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Marak NR, Das P, Das Purkayastha M, Baruah LD. Effect of quinoa ( Chenopodium quinoa W.) flour supplementation in breads on the lipid profile and glycemic index: an in vivo study. Front Nutr 2024; 11:1341539. [PMID: 38595791 PMCID: PMC11002147 DOI: 10.3389/fnut.2024.1341539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 03/01/2024] [Indexed: 04/11/2024] Open
Abstract
Quinoa is a gluten-free pseudocereal, with an excellent nutrient profile containing considerable amounts of fiber and minerals and rich in antioxidants such as polyphenols. The purpose of this research was to investigate the effects of quinoa bread on physical, chemical, bioactive components, glycaemic index (GI), and biochemical parameters. Human subjects aged between 20 and 50 years with the absence of morbid factors were fed daily with quinoa bread for 3 months in order to study its pre-and post-treatment effects on blood glucose, glycosylated haemoglobin, and lipid profile. The effort was made to incorporate the maximum amount of quinoa into the bread without compromising the acceptability of the bread. Of the 14 formulations, TQ13, containing 20% quinoa flour with 3% wheat bran, was selected for further analysis. The GI study revealed that quinoa bread peaked at 45 min with a gradual increase after ingestion of the bread and a steady decline thereafter. The observed value for blood glucose levels, before and after supplementation with quinoa-incorporated bread, was 86.96 ± 15.32 mg/dL and 84.25 ± 18.26 mg/dL, respectively. There was a statistically significant (p ≤ 0.05) decrease in levels of triglycerides, total cholesterol, low-density lipoprotein (LDL), and very-LDL (VLDL) level before and after supplementation. However, non-significant changes were observed for high-density lipoprotein levels from the pre- and post-treatment with the quinoa-incorporated bread. Quinoa-incorporated bread possessed low GI (42.00 ± 0.83) compared to control (69.20 ± 1.84) and long-term consumption proved to contain functional efficacies in terms of hypolipidemic effect.
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Affiliation(s)
- Natasha R. Marak
- Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, India
| | - Pranati Das
- Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India
| | - Manashi Das Purkayastha
- Department of Horticulture, College of Agriculture, Assam Agricultural University, Jorhat, Assam, India
| | - Luna Dutta Baruah
- Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India
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Coţovanu I, Mironeasa C, Mironeasa S. Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12040698. [PMID: 36840046 PMCID: PMC9964393 DOI: 10.3390/plants12040698] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 01/31/2023] [Accepted: 01/31/2023] [Indexed: 05/13/2023]
Abstract
One of the food industry's challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat-quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.
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Affiliation(s)
- Ionica Coţovanu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Correspondence: (I.C.); (S.M.); Tel.: +40-740-816-370 (I.C.); +40-741-985-648 (S.M.)
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Correspondence: (I.C.); (S.M.); Tel.: +40-740-816-370 (I.C.); +40-741-985-648 (S.M.)
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Rakha A, Mehak F, Shabbir MA, Arslan M, Ranjha MMAN, Ahmed W, Socol CT, Rusu AV, Hassoun A, Aadil RM. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Front Nutr 2022; 9:1002619. [PMID: 36225863 PMCID: PMC9549911 DOI: 10.3389/fnut.2022.1002619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.
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Affiliation(s)
- Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Fakiha Mehak
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Asim Shabbir
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Waqar Ahmed
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Rana Muhammad Aadil
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Bez Batti ÉA, do Nascimento AB, Geraldo APG, Fernandes AC, Bernardo GL, Proença RPDC, Uggioni PL. Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil. Front Nutr 2022; 9:875913. [PMID: 36046127 PMCID: PMC9421291 DOI: 10.3389/fnut.2022.875913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 07/26/2022] [Indexed: 11/15/2022] Open
Abstract
There has been an increasing consumption of processed and ultra-processed foods, accompanied by growing concerns about the relationship between diet quality and health. Whole-grain foods, composed of cereals and pseudocereals, are recommended as part of a healthy diet, and food labeling is an important tool for consumers to identify the presence of whole grains in packaged foods. This study aimed to analyze the use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals (amaranth, quinoa, and buckwheat) in Brazil. Data were collected by a census of all food labels in a Brazilian supermarket. Foods were classified into eight groups according to Brazilian legislation and according to the presence or absence of the term whole grain. The prevalence of foods displaying the term whole grain or related expressions on the front label was assessed, and differences between groups were analyzed using Pearson's chi-squared test. Comparisons were also made in relation to the position of whole-grain ingredients in the ingredients list, given that Brazilian food labeling regulations require that ingredients be listed in descending order of weight on packaged foods. The level of significance was defined as p < 0.05. The sample included 1,004 processed and ultra-processed foods based on cereals and pseudocereals, 156 (15.6%) of which displayed the term whole grain and/or similar expressions on the front label. Of these, 98 (9.8%) contained the term whole grain, 25 (2.5%) displayed analogous expressions, and 33 (3.3%) contained the term whole grain concomitantly with analogous terms, identified in foods of the groups Bakery goods, bread, cereals, and related products and Sugars, sugary foods, and snacks. Half of the food products displaying the term whole grain or related expressions on the front label did not have a whole-grain ingredient listed in the first position of the ingredients list. The frequency of whole grains was even lower when analyzing the second and third ingredients. These findings reveal the existence of inaccurate information regarding the term whole grain or analogous expressions on the front label of cereal- and pseudocereal-based packaged foods. It is expected that these results will contribute to stimulating the food industry and regulatory bodies to improve the use of the term whole grain and related expressions on packaged food labels, given that, up to the moment of data collection, there were no regulatory requirements for these statements. Furthermore, the findings might contribute to improving the clarity of information available on food labels, thereby preventing consumer deception at the time of purchase.
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Affiliation(s)
- Érika Arcaro Bez Batti
- Nutrition Postgraduate Program, Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.,Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Amanda Bagolin do Nascimento
- Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Paula Gines Geraldo
- Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Carolina Fernandes
- Nutrition Postgraduate Program, Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.,Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Greyce Luci Bernardo
- Nutrition Postgraduate Program, Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.,Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Rossana Pacheco da Costa Proença
- Nutrition Postgraduate Program, Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.,Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Paula Lazzarin Uggioni
- Nutrition Postgraduate Program, Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.,Nutrition in Foodservice Research Centre (NUPPRE), Health Sciences Centre, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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Abstract
In this paper, the extraction of polyphenols from amaranth seed using a Box–Benhken design using four factors—ultra-turrax speed, solid-to-liquid ratio (RSL), methanol concentration and extraction time—were studied. There were two responses studied for the model: total phenolic content (TPC) and total flavonoid content (TFC). The factors which influenced the most the extraction of the TPC and TFC were the RSL, methanol concentration and ultra-turrax speed. Twelve phenolic acids (rosmarinic acid, p-coumaric acid, chlorogenic acid, vanillic acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid and gallic acid) and flavonoids (kaempferol, quercetin, luteolin and myricetin) were studied, and the most abundant one was kaempferol followed by myricetin. The amaranth seed is a valuable source of fatty acids, and 16.54% of the total fatty acids determined were saturated fatty acids, while 83.45% of the fatty acids were unsaturated ones. Amaranth seed is a valuable source of amino acids, with 9 essential amino acids being reported: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.
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TURK ASLAN S, ISIK F. Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.52521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Mateos R, García-Cordero J, Bravo-Clemente L, Sarriá B. Evaluation of novel nutraceuticals based on the combination of oat beta-glucans and a green coffee phenolic extract to combat obesity and its comorbidities. A randomized, dose-response, parallel trial. Food Funct 2021; 13:574-586. [PMID: 34919104 DOI: 10.1039/d1fo02272e] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Obesity and its associated comorbidities are a major public health concern worldwide. Reduced energy intake and increased physical activity interventions have limited success in the long term. Nutraceuticals might be an alternative means to help lose weight and reduce obesity-associated cardiometabolic risk factors without changes in the habitual diet. The objective of the present study was to comparatively evaluate the efficiency of nutraceuticals based on the combination of a decaffeinated green coffee bean extract (GCBE) and two types of oat beta-glucans (BG) with different physiochemical properties on obesity related biomarkers in overweight/obese subjects. A randomized, dose-response, parallel, blind study was carried out in four groups of subjects (n = 15 each) who consumed for 6 weeks, twice a day, a nutraceutical containing 3 g d-1 or 5 g d-1 doses of 35% or 70% BG and a fixed amount of GCBE providing 600 mg d-1 of phenols. 35% BG showed a 10 and 100 times higher molecular weight and viscosity, respectively, compared to 70% BG. Food intake, anthropometry and different cardiometabolic markers were assessed at the beginning and end of the intervention. According to the general model of variance with repeated measure analysis, the intervention caused positive changes in the levels of total cholesterol, LDL cholesterol, VLDL cholesterol, triglycerides, alanine aminotransferase, aspartate aminotransferase, haemoglobin A1c, insulin, systolic blood pressure (SBP), total body fat percentage (TBF%), visceral fat percentage, and waist and hip circumferences without differences among the treatments, except for SBP and TBF%. Looking into the rates of change [(end value - beginning value)/beginning value] of these parameters, 5 g - 70% BG was the treatment that lowered TBF% the most. In conclusion, 5 g - 70% BG may be more effective in helping to lose weight and additionally, it produced the least bloating according to participants' subjective perception.
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Affiliation(s)
- Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Joaquín García-Cordero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Laura Bravo-Clemente
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
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8
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Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101170] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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Sanders LM, Zhu Y, Wilcox ML, Koecher K, Maki KC. Effects of Whole Grain Intake, Compared with Refined Grain, on Appetite and Energy Intake: A Systematic Review and Meta-Analysis. Adv Nutr 2021; 12:1177-1195. [PMID: 33530093 PMCID: PMC8321865 DOI: 10.1093/advances/nmaa178] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/08/2020] [Accepted: 12/18/2020] [Indexed: 12/20/2022] Open
Abstract
Results from observational studies indicate that whole grain (WG) intake is inversely associated with BMI and risk of weight gain. WG intake may influence energy balance and body composition through effects on appetite and energy intake. To evaluate the impact of WG food consumption on appetite and energy intake, a systematic review and meta-analysis was performed of results from randomized controlled trials (RCTs) assessing WG food consumption, appetite, and energy intake in adults. A search of PubMed, Scopus, and Food Science and Technology Abstracts yielded 36 RCTs measuring subjective appetite ratings after consuming WG foods compared with refined grain (RG) controls. Thirty-two of these studies reported AUCs for subjective appetite (hunger, fullness, satiety, desire to eat, or prospective consumption) and/or energy intake and were included in the meta-analysis. Pooled estimates from meta-analyses are expressed as standardized mean differences (SMDs). Compared with RG foods, intake of WG foods resulted in significant differences in AUCs for subjective hunger (SMD: -0.34; 95% CI: -0.46, -0.22; P < 0.001), fullness (SMD: 0.49; 95% CI: 0.31, 0.66; P < 0.001), satiety (SMD: 0.33; 95% CI: 0.18, 0.47; P < 0.001), and desire to eat (SMD: -0.33; 95% CI: -0.46, -0.20; P < 0.001). There were small, nonsignificant reductions in prospective consumption ratings (P = 0.08) and energy intake (P = 0.07) with WG intake compared with RG. These results support the view that consumption of WG foods, compared with RG foods, significantly impacts subjective appetite, and might partly explain the inverse associations between WG food intake and risk of overweight, obesity, and weight gain over time. PROSPERO registration: CRD42020148217.
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Affiliation(s)
| | - Yong Zhu
- Bell Institute of Nutrition, General Mills, Inc., Minneapolis, MN, USA
| | | | - Katie Koecher
- Bell Institute of Nutrition, General Mills, Inc., Minneapolis, MN, USA
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Zhygunov D, Barkovska Y, Yehorshyn Y, Zhyhunova H, Barikian K. WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i1.1646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".
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Rollán GC, Gerez CL, LeBlanc JG. Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Front Nutr 2019; 6:98. [PMID: 31334241 PMCID: PMC6617224 DOI: 10.3389/fnut.2019.00098] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 06/14/2019] [Indexed: 12/15/2022] Open
Abstract
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.
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Affiliation(s)
- Graciela C. Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, San Miguel de Tucumán, Argentina
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12
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Lopes CDO, Barcelos MDFP, Vieira CNDG, de Abreu WC, Ferreira EB, Pereira RC, de Angelis-Pereira MC. Effects of sprouted and fermented quinoa ( Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet. Journal of Food Science and Technology 2018; 56:40-48. [PMID: 30728545 DOI: 10.1007/s13197-018-3436-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2018] [Accepted: 09/11/2018] [Indexed: 12/22/2022]
Abstract
Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.
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Affiliation(s)
- Cristiane de Oliveira Lopes
- 1Department of Food Science, Federal University of Lavras (UFLA), University Campus, 3037, Lavras, MG CEP 37200-000 Brazil
| | | | - Cíntia Nayara de Goes Vieira
- 2Department of Nutrition, Federal University of Lavras (UFLA), University Campus, 3037, Lavras, MG CEP 37200-000 Brazil
| | - Wilson César de Abreu
- 2Department of Nutrition, Federal University of Lavras (UFLA), University Campus, 3037, Lavras, MG CEP 37200-000 Brazil
| | - Eric Batista Ferreira
- 3Institute of Exact Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva 700, Centro, Alfenas, MG CEP 37130-000 Brazil
| | - Rafaela Corrêa Pereira
- 2Department of Nutrition, Federal University of Lavras (UFLA), University Campus, 3037, Lavras, MG CEP 37200-000 Brazil
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Guo Q, Totosy de Zepetnek J, Chang J, Hayden J, Crozier SJ, Mongia G, Rousseau D, Bellissimo N. Effect of Midmorning Puree Snacks on Subjective Appetite, Food Intake, and Glycemic and Insulin Responses in Healthy Adults. J Am Coll Nutr 2018; 37:659-669. [PMID: 29702032 DOI: 10.1080/07315724.2018.1457457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qing Guo
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | | | - Jennifer Chang
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
| | - Julia Hayden
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
| | | | | | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | - Nick Bellissimo
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
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Martini D, Brusamolino A, Del Bo' C, Laureati M, Porrini M, Riso P. Effect of fiber and protein-enriched pasta formulations on satiety-related sensations and afternoon snacking in Italian healthy female subjects. Physiol Behav 2018; 185:61-69. [DOI: 10.1016/j.physbeh.2017.12.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 10/12/2017] [Accepted: 12/20/2017] [Indexed: 10/18/2022]
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Develaraja S, Reddy A, Yadav M, Jain S, Yadav H. Whole Grains in Amelioration of Metabolic Derangements. ACTA ACUST UNITED AC 2016; 4:1-11. [PMID: 28944285 DOI: 10.15226/jnhfs.2016.00173] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Daily diet influences whole body metabolism, and intricately linked to the prevention or progression of metabolic diseases including obesity, diabetes and cardiovascular diseases. Several epidemiological and large scale studies have shown that diets enriched with whole grains improves metabolic function and protect from the development of metabolic diseases. Direct impact of whole grain diet can be mediated on several levels of metabolic functions i.e. reduced glycemic index, improved fat oxidation potential, increased cholesterol clearance or decreased cholesterol biosynthesis and modulation of gut microbiome. In this article we reviewed several studies indicating the beneficial effects of whole grain diets on metabolic functions, as well as discussed the potential active phytochemicals present in these whole grain foods to contribute in modulation of metabolic function in our body.
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Affiliation(s)
- Samir Develaraja
- University of Pennsylvania, College of Arts and Sciences, Philadelphia, PA
| | - Anup Reddy
- West Virginia University School of Medicine, Robert C. Byrd Health Sciences Center, Morgantown, USA
| | | | - Shalini Jain
- National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, USA
| | - Hariom Yadav
- National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, USA
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16
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Demir MK, Kutlu G, Yilmaz MT. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. J Texture Stud 2016; 48:95-102. [DOI: 10.1111/jtxs.12214] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/19/2016] [Accepted: 07/24/2016] [Indexed: 12/01/2022]
Affiliation(s)
- M. Kürşat Demir
- Necmettin Erbakan University, Engineering and Architecture Faculty Department of Food Engineering; Konya Turkey
| | - Gözde Kutlu
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty Department of Food Engineering; Istanbul Turkey
| | - Mustafa T. Yilmaz
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty Department of Food Engineering; Istanbul Turkey
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17
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Orra AAE, Pires MM, Ferreira SRG. Distinct breakfast patterns on satiety perception in individuals with weight excess. ARCHIVES OF ENDOCRINOLOGY AND METABOLISM 2016; 60:333-40. [PMID: 26910624 PMCID: PMC10118718 DOI: 10.1590/2359-3997000000133] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2015] [Accepted: 11/01/2015] [Indexed: 11/22/2022]
Abstract
OBJECTIVES Western dietary pattern predisposes to weight gain, insulin resistance and cardiometabolic diseases. Promoting satiety via modifications in diet composition could be useful to fight weight gain. Mediterranean diet which is recognized to be cardioprotective contains high fiber and unsaturated fat contents. We compared the effects of distinct breakfast patterns on satiety of individuals at cardiometabolic risk, and examined the correlation of satiety level after each breakfast intervention period with glucose parameters. MATERIALS AND METHODS In this 10-week cross-over clinical trial, 54 individuals with weight excess were submitted to 2 types of 4-week isocaloric breakfasts (2-week washout), one typically Brazilian and a modified one, differing concerning fiber and types of fatty acids contents. Clinical data were collected before and after each breakfast. A satiety scale was applied at fasting and 10, 30 and 120' after breakfast consumption. Repeated measures ANOVA, Student t test or non-parametric correspondents were used; correlations were tested by Pearson or Spearman coefficients. RESULTS Anthropometric variations after breakfasts were not significant. Only after the modified breakfast, reduction in blood pressure levels was observed. The satiety level did not show significant variation across each period or between the breakfasts. Non-significant correlation between satiety and glucose, insulin and HOMA-IR values after each intervention period was observed. CONCLUSION We conclude that different breakfast compositions do not alter satiety level, which is not correlated to glucose parameters in overweight individuals. Stronger modifications of daily meals might be necessary to differentiate satiety levels under distinct dietary patterns.
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Gewehr MF, Pagno CH, Danelli D, Melo LMD, Flôres SH, Jong EVD. Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests. BRAZ J PHARM SCI 2016. [DOI: 10.1590/s1984-82502016000200012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.
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Gewehr MF, Danelli D, Melo LMD, Flöres SH, Jong EVD. Nutritional and Technological Evaluation of Bread Made with Quinoa Flakes (Chenopodium quinoaWilld). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12803] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Daiane Danelli
- Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS Brazil
| | | | | | - Erna Vogt De Jong
- Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS Brazil
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Giménez-Bastida JA, Zieliński H. Buckwheat as a Functional Food and Its Effects on Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7896-913. [PMID: 26270637 DOI: 10.1021/acs.jafc.5b02498] [Citation(s) in RCA: 161] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW grain is a highly nutritional food component that has been shown to provide a wide range of beneficial effects. Health benefits attributed to BW include plasma cholesterol level reduction, neuroprotection, anticancer, anti-inflammatory, antidiabetic effects, and improvement of hypertension conditions. In addition, BW has been reported to possess prebiotic and antioxidant activities. In vitro and animal studies suggest that BW's bioactive compounds, such as D-chiro-inositol (DCI), BW proteins (BWP), and BW flavonoids (mainly rutin and quercetin) may be partially responsible for the observed effects. The purpose of this paper is to review the recent research regarding the health benefits of BW, in vitro and in vivo, focusing on the specific role of its bioactive compounds and on the mechanisms by which these effects are exerted.
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Affiliation(s)
- Juan Antonio Giménez-Bastida
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
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Bajerska J, Mildner-Szkudlarz S, Górnaś P, Seglina D. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 96:2486-93. [PMID: 26250501 DOI: 10.1002/jsfa.7369] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/29/2015] [Accepted: 08/02/2015] [Indexed: 11/06/2022]
Abstract
BACKGROUND Sour cherry pomace (CP), a by-product obtained during fruit processing, was used to replace wheat flour in a muffin formula. The influence of the most sensory acceptable muffins on glycemic response, appetite sensation, and energy intake during subsequent meal in a randomized crossover trial was studied. RESULTS It is acceptable to incorporate up to 30% CP into muffin formulas. With CP-treated muffins glucose responses were significantly lower at 30, 45, and 60 min intervals, and the incremental peak glucose was 0.40 and 0.60 mmol L(-1) lower than for plain muffins (PM). The CP-enriched muffins showed an incremental area under the blood glucose response curve values lower than that of PM. 20% CP and 30% CP resulted in improved satiety and induced a lower energy intake at a test meal ingested 3 h later (-13.7%; -15.1%) as compared to PM, respectively. CONCLUSION CP may be a good functional ingredient for bakery products that assists in managing glucose levels, satiety, and subsequent energy intake in healthy individuals. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Joanna Bajerska
- Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poznań, Poland
| | - Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Paweł Górnaś
- Latvia State Institute of Fruit-Growing, Dobele, Latvia
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Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food. Journal of Food Science and Technology 2014; 52:4724-36. [PMID: 26243894 DOI: 10.1007/s13197-014-1602-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2014] [Accepted: 10/02/2014] [Indexed: 10/24/2022]
Abstract
Suitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth and fatty acid profile were examined. Methods such as FRAP, DPPH, polyphenols content and GPX activity were applied to characterize antioxidant potential of seeds and sprouts of four different edible amaranth genera. E. coli, S. aureus, C. albicans were used to evaluate amaranth sprouts antimicrobial properties. Interaction between amaranth sprouts and biological systems was assessed by analysing antibacterial and antifungal properties with a disc diffusion test. The studies proved amaranth sprouts to be potentially attractive as functional food. As confirmed by all the data amaranth sprouts are suitable as a moderate selenium accumulator and are rich in essential fatty acids, especially linoleic and alpha-linolenic acids, which are precursors of long chain polyunsaturated fatty acids. Thus, it opens dietary opportunities for amaranth sprouts. They can also serve as a moderate source of antioxidant compounds. Nevertheless, the experiments revealed neither antibacterial, nor antifungal properties of sprouts. In general, amaranth sprouts biological activity under evaluation has failed to prove to be significantly impacted by selenium fertilization.
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24
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Demir MK. Use of Quinoa Flour in The Production of Gluten-Free Tarhana. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.1087] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Clark MJ, Slavin JL. The Effect of Fiber on Satiety and Food Intake: A Systematic Review. J Am Coll Nutr 2013; 32:200-11. [DOI: 10.1080/07315724.2013.791194] [Citation(s) in RCA: 177] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Buss W, Kammann C, Koyro HW. Biochar reduces copper toxicity in Chenopodium quinoa Willd. In a sandy soil. JOURNAL OF ENVIRONMENTAL QUALITY 2012; 41:1157-1165. [PMID: 22751058 DOI: 10.2134/jeq2011.0022] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Mining, smelting, land applications of sewage sludge, the use of fungicides containing copper (Cu), and other human activities have led to widespread soil enrichment and contamination with Cu and potentially toxic conditions. Biochar (BC) can adsorb several substances, ranging from herbicides to plant-inhibiting allelochemicals. However, the range of potential beneficial effects on early-stage plant growth with regard to heavy metal toxicity is largely unexplored. We investigated the ameliorating properties of a forestry-residue BC under Cu toxicity conditions on early plant growth. Young quinoa plants () were grown in the greenhouse in the presence of 0, 2, and 4% BC application (w/w) added to a sandy soil with 0, 50, or 200 μg g Cu supplied. The plants without BC showed severe stress symptoms and reduced growth shortly after Cu application of 50 μg g and died at 200 μg Cu g. Increasing BC concentrations in the growth medium significantly increased the plant performance without Cu toxicity or under Cu stress. At the 4% BC application rate, the plants with 200 μg g Cu almost reached the same biomass as in the control treatment. In the presence of BC, less Cu entered the plant tissues, which had reduced Cu concentrations in the order roots, shoots, leaves. The amelioration effect also was reflected in the plant-soil system CO gas exchange, which showed clear signs of improvement with BC presence. The most likely ameliorating mechanisms were adsorption of Cu to negatively charged BC surfaces and an improvement of the water supply. Overall, BC seems to be a beneficial amendment with the potential to ameliorate Cu toxicity in sandy soils. Further research with a broad spectrum of different soil types, BCs, and crop plants is required.
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Affiliation(s)
- Wolfram Buss
- Department of Plant Ecology, Justus-Liebeg-Univ, Giessen, Germany
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27
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Farinazzi-Machado FMV, Barbalho SM, Oshiiwa M, Goulart R, Pessan Junior O. Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000040] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Quinoa is considered a pseudocereal with proteins of high biological value, carbohydrates of low glycemic index, phytosteroids, and omega-3 and 6 fatty acids that bring benefits to the human health. The purpose of this study was to investigate the effects of quinoa on the biochemical and anthropometric profile and blood pressure in humans, parameters for measuring risk of cardiovascular diseases. Twenty-two 18 to 45-year-old students were treated daily for 30 days with quinoa in the form of a cereal bar. Blood samples were collected before and after 30 days of treatment to determine glycemic and biochemical profile of the group. The results indicated that quinoa had beneficial effects on part of the population studied since the levels of total cholesterol, triglycerides, and LDL-c showed reduction. It can be concluded that the use of quinoa in diet can be considered beneficial in the prevention and treatment of risk factors related to cardiovascular diseases that are among the leading causes of death in today's globalized world. However, further studies are needed to prove the benefits observed.
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Abstract
Inclusion of whole grains (WG) in the diet is recommended in dietary guidance around the world because of their associations with increased health and reduced risk of chronic disease. WGs are linked to reduced risk of obesity or weight gain; reduced risk of cardiovascular disease (CVD), including coronary heart disease (CHD), hypertension, and stroke; improved gut health and decreased risk of cancers of the upper gut; perhaps reduced risk of colorectal cancer; and lower mortality rate. The 2005 United States Dietary Guidelines Advisory Committee has recommended that consumers make "half their grains whole." Yet, whole grains are puzzling both consumers and scientists. Scientists are trying to determine whether their health benefits are due to the synergy of WG components, individual WG components, or the fact that WG eaters make many of the recommended diet and lifestyle choices. Consumers need to understand the WG benefits and how to identify WG foods to have incentive to purchase and use such foods. Industry needs to develop great-tasting, clearly-labeled products. With both these factors working together, it will be possible to change WG consumption habits among consumers.
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Affiliation(s)
- Julie Miller Jones
- Family, Consumer, and Nutritional Sciences, St. Catherine University, St. Paul, Minnesota 55105, USA.
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29
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Nazare JA, Sauvinet V, Normand S, Guérin-Deremaux L, Gabert L, Désage M, Wils D, Laville M. Impact of a resistant dextrin with a prolonged oxidation pattern on day-long ghrelin profile. J Am Coll Nutr 2011; 30:63-72. [PMID: 21697540 DOI: 10.1080/07315724.2011.10719945] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
OBJECTIVES The effects of a new resistant dextrin ingested at breakfast on day-long metabolic parameters and ghrelin profile at subsequent lunch were investigated. METHODS In this randomized, single-blinded, crossover study, 12 healthy men ingested a standardized breakfast with 50 g of NUTRIOSE 10, a resistant dextrin (RD), or of maltodextrin (Malto) and a standardized lunch 5 hours later. Both products (RD and Malto) were derived from corn naturally rich in (13)C to follow their metabolic fate (by using stable isotope analysis). Oxidation and fermentation patterns were assessed by simultaneous (13)CO(2)/H(2) breath testing. The appearance of exogenous (13)C-glucose in plasma, glycemia, insulinemia, nonesterified fatty acids (NEFAs), and ghrelin concentrations were measured for 10 hours following breakfast ingestion. RESULTS With RD, H(2) excretion (fermentation) was significantly enhanced compared with Malto, whereas the appearance of (13)CO(2) (oxidation) was significantly prolonged (p < 0.0001). Following breakfast, ghrelin secretion was significantly less inhibited and NEFA concentration was higher with RD (p < 0.05), but unexpectedly, both remained lower after lunch and up to T600 minutes. According to the reduced bioavailability of RD compared with Malto, the appearance of (13)C-glucose in plasma (p < 0.0001) and glycemic and insulinemic responses to breakfast (p < 0.05) were significantly reduced. CONCLUSIONS Ingestion of this new resistant dextrin at breakfast decreased ghrelin concentrations in response to the subsequent lunch, even if the caloric load ingested at breakfast was lower. This effect may be linked to the prolonged fermentation/oxidation pattern seen in the late postprandial phase (up to 10 hours after ingestion at breakfast), and thus prolonged energy release with the resistant dextrin.
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Affiliation(s)
- Julie-Anne Nazare
- Centre de Recherche en Nutrition Humaine Rhˆone-Alpes, Pierre-Be´nite, Universite´ de Lyon, Lyon, France
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Wanders AJ, van den Borne JJGC, de Graaf C, Hulshof T, Jonathan MC, Kristensen M, Mars M, Schols HA, Feskens EJM. Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials. Obes Rev 2011; 12:724-39. [PMID: 21676152 DOI: 10.1111/j.1467-789x.2011.00895.x] [Citation(s) in RCA: 137] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Dietary fibres are believed to reduce subjective appetite, energy intake and body weight. However, different types of dietary fibre may affect these outcomes differently. The aim of this review was to systematically investigate the available literature on the relationship between dietary fibre types, appetite, acute and long-term energy intake, and body weight. Fibres were grouped according to chemical structure and physicochemical properties (viscosity, solubility and fermentability). Effect rates were calculated as the proportion of all fibre-control comparisons that reduced appetite (n = 58 comparisons), acute energy intake (n = 26), long-term energy intake (n = 38) or body weight (n = 66). For appetite, acute energy intake, long-term energy intake and body weight, there were clear differences in effect rates depending on chemical structure. Interestingly, fibres characterized as being more viscous (e.g. pectins, β-glucans and guar gum) reduced appetite more often than those less viscous fibres (59% vs. 14%), which also applied to acute energy intake (69% vs. 30%). Overall, effects on energy intake and body weight were relatively small, and distinct dose-response relationships were not observed. Short- and long-term effects of dietary fibres appear to differ and multiple mechanisms relating to their different physicochemical properties seem to interplay. This warrants further exploration.
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Affiliation(s)
- A J Wanders
- Division of Human Nutrition, Wageningen University, the Netherlands.
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Hozyasz KK, Radomyska B, Kot K. The Mediterranean diet for Polish infants: a losing struggle or a battle still worth fighting? MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2011; 3:227-232. [PMID: 21841966 PMCID: PMC3150795 DOI: 10.1007/s12349-010-0025-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2010] [Accepted: 08/23/2010] [Indexed: 11/25/2022]
Abstract
The Mediterranean diet is well known for its health-promoting effects. Among its key ingredients, olive oil is the most characteristic. Processing industries have been successfully manufacturing and marketing jarred baby foods with the use of vegetable oils, including olive oil, as well as other sources of visible fat. We aimed to survey manufacturer claims concerning added fat in jarred infant foods supplied to the Polish market. A total of 124 kinds of infant foods from six suppliers were analyzed. Corn, canola, and soybean oil occupied the first three positions, respectively, in rank order of vegetable oils used in jarred baby foods. In our sample, only one type of ready-to-eat jars with vegetables contained olive oil. 11% of products contained cow milk butter or cream. 61% of jarred “dinners” contained poultry or fish, which are typical sources of animal protein in the Mediterranean diet. Given that commercial baby foods currently available in the Polish market contain no olive oil, we advocate considering home preparation of infant foods with the use of visible fat. Medical professionals should encourage food manufacturers to return to the concepts of the Mediterranean diet for young consumers, aimed at long-term health.
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Affiliation(s)
| | | | - Karolina Kot
- Pediatric Department, Institute of Mother and Child, Warsaw, Poland
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Verardo V, Arraez-Roman D, Segura-Carretero A, Marconi E, Fernandez-Gutierrez A, Caboni MF. Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: effect of thermal processing from farm to fork. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7700-7707. [PMID: 21678994 DOI: 10.1021/jf201069k] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Nowadays there is considerable interest in the consumption of alternative crops as potential recipes for gluten-free products production. Therefore, the use of buckwheat for the production of gluten-free pasta has been investigated in the present study. RP-HPLC-ESI-TOF-MS has been applied for the separation and characterization of free and bound phenolic compounds in buckwheat flour and buckwheat spaghetti. Thus, 32 free and 24 bound phenolic compounds in buckwheat flour and spaghetti have been characterized and quantified. To the authors' knowledge, protochatechuic-4-O-glucoside acid and procyanidin A have been detected in buckwheat for the first time. The results have demonstrated a decrease of total free phenolic compounds from farm to fork (from flour to cooked spaghetti) of about 74.5%, with a range between 55.3 and 100%, for individual compounds. The decrease in bound phenols was 80.9%, with a range between 46.2 and 100%. The spaghetti-making process and the cooking caused losses of 46.1 and 49.4% of total phenolic compounds, respectively. Of the total phenolic compounds present in dried spaghetti, 11.6% were dissolved in water after cooking.
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Affiliation(s)
- Vito Verardo
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich, 47521 Cesena, Italy.
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Abstract
The recently discovered SCFA-activated G-coupled protein receptors FFA receptor 2 and FFA receptor 3 are co-localised in l-cells with the anorexigenic 'ileal brake' gut hormone peptide YY, and also in adipocytes, with activation stimulating leptin release. Thus, SCFA such as acetate and propionate show promise as a candidate to increase satiety-enhancing properties of food. We therefore postulate SCFA may have a role in appetite regulation and energy homeostasis. SCFA can be delivered either directly within food, or indirectly via the colon by the provision of fermentable non-digestible carbohydrates. A review of studies investigating the effects of oral SCFA ingestion on appetite suggests that while oral SCFA ingestion is associated with enhanced satiety, this may be explained by product palatability rather than a physiological effect of SCFA. Colon-derived SCFA generated during microfloral fermentation have also been suggested to explain satiety-enhancing properties of non-digestible carbohydrates. However, findings are mixed from investigations into the effects of the prebiotic inulin-type fructans on appetite. Overall, data presented in this review do not support a role for SCFA in appetite regulation.
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Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2207] [Citation(s) in RCA: 178] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Jonnalagadda SS, Harnack L, Hai Liu R, McKeown N, Seal C, Liu S, Fahey GC. Putting the whole grain puzzle together: health benefits associated with whole grains--summary of American Society for Nutrition 2010 Satellite Symposium. J Nutr 2011; 141:1011S-22S. [PMID: 21451131 PMCID: PMC3078018 DOI: 10.3945/jn.110.132944] [Citation(s) in RCA: 181] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The symposium "Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains" sponsored by the ASN brought together researchers to review the evidence regarding the health benefits associated with whole grains. Current scientific evidence indicates that whole grains play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management and gastrointestinal health. The essential macro- and micronutrients, along with the phytonutrients present in whole grains, synergistically contribute to their beneficial effects. Current evidence lends credence to the recommendations to incorporate whole grain foods into a healthy diet and lifestyle program. The symposium also highlighted the need for further research to examine the role of whole grain foods in disease prevention and management to gain a better understanding of their mechanisms of action.
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Affiliation(s)
- Satya S. Jonnalagadda
- General Mills Bell Institute of Health and Nutrition, Golden Valley, MN, 55427,To whom correspondence should be addressed. E-mail:
| | - Lisa Harnack
- Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN 55454
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Nicola McKeown
- Nutrition Epidemiology Program, Jean Mayer USDA HNRCA at Tufts University, Boston, MA 02111
| | - Chris Seal
- Human Nutrition Research Centre, New Castle University, Newcastle upon Tyne, NE17RU UK
| | - Simin Liu
- Program on Genomics and Nutrition, University of California, Los Angeles, CA, 90095
| | - George C. Fahey
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801
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Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.). Journal of Food Science and Technology 2010; 47:202-6. [PMID: 23572625 DOI: 10.1007/s13197-010-0029-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2009] [Accepted: 08/16/2009] [Indexed: 10/19/2022]
Abstract
Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cysteine, tyrosine and methionine increased by 104, 72, 70%, respectively in chocolate containing 20% quinoa. The amino acid pattern was as per WHO standards, which was adequate to human needs. The chocolate with quinoa was approved by 92% of the sensory panel. All the samples showed an index of acceptance above 70%. Quinoa could be used at the levels evaluated in this study adding its potential health benefit to the dark chocolate.
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Astrup A, Kristensen M, Gregersen N, Belza A, Lorenzen J, Due A, Larsen T. Can bioactive foods affect obesity? Ann N Y Acad Sci 2010; 1190:25-41. [DOI: 10.1111/j.1749-6632.2009.05272.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Furchner-Evanson A, Petrisko Y, Howarth L, Nemoseck T, Kern M. Type of snack influences satiety responses in adult women. Appetite 2010; 54:564-9. [PMID: 20206217 DOI: 10.1016/j.appet.2010.02.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2009] [Revised: 01/03/2010] [Accepted: 02/23/2010] [Indexed: 10/19/2022]
Abstract
The effect of different snack foods on satiety and plasma glucose and hormone responses was assessed. Nineteen fasted adult women (mean age: 39.2 + or - 0.7 years, mean BMI: 26.1 + or - 0.8 kg/m(2)) consumed test foods including dried plums, low-fat cookies, white bread and water only on separate days. The test foods (with the exception of water) provided 238 kcal and were similar in total carbohydrate, fat and protein content but differed in fiber and sugar content. Subjects rated their feelings of hunger using satiety index scales prior to snack consumption and again every 15 min for 2h following initiation of intake. Blood samples were collected at baseline and 15, 30, 45, 60, 90, and 120 min following intake. At the end of the 120-min test period, subjects were presented with a meal to be consumed until satisfied. The satiety index AUC was greater for the dried plum trial versus the low-fat cookie trial (p < or = 0.05). There was no difference in post-snack consumption between the dried plums and cookie trials. The dried plums trial elicited lower plasma glucose and insulin AUC than the low-fat cookie trial (p < or = 0.05) and tended to promote a greater plasma ghrelin AOC (p = 0.056). These results demonstrate that consuming dried plums as a snack suppresses hunger relative to a low-fat cookie as evidenced by lower glucose and/or satiety-regulating hormone concentrations.
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Affiliation(s)
- Allison Furchner-Evanson
- School of Exercise and Nutritional Sciences, San Diego State University, 5500 Campanile Drive, San Diego, CA 92182, USA
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Schroeder N, Gallaher DD, Arndt EA, Marquart L. Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake. Appetite 2009; 53:363-9. [DOI: 10.1016/j.appet.2009.07.019] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2008] [Revised: 07/05/2009] [Accepted: 07/21/2009] [Indexed: 10/20/2022]
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40
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Scientific Opinion on the substantiation of health claims related to beta glucans and maintenance of normal blood cholesterol concentrations (ID 754, 755, 757, 801, 1465, 2934) and maintenance or achievement of a normal body weight (ID 820, 823) pursuant. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.1254] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Paśko P, Bartoń H, Zagrodzki P, Gorinstein S, Fołta M, Zachwieja Z. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.037] [Citation(s) in RCA: 152] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Rosell CM, Cortez G, Repo-Carrasco R. Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0386] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cristina M. Rosell
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain
- Corresponding author. Phone: +34 963900022. Fax: +34 963636301. E-mail:
| | - Gladys Cortez
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Av. La Molina s/n, Lima, Peru
| | - Ritva Repo-Carrasco
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Av. La Molina s/n, Lima, Peru
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Abstract
UNLABELLED Preventing many chronic diseases in North America requires substantial changes in dietary habits. Achieving a better balance of grain-based foods through the inclusion of whole grains is one scientifically supported dietary recommendation. Epidemiological and other types of research continue to document health benefits for diverse populations who have adequate intakes of both folic acid-fortified grain foods and whole grains. Folic acid fortification of grains is associated with reduced incidence of neural tube and other birth defects and may be related to decreased risk of other chronic disease. Whole grain intake is associated with reduced risk of chronic disease. Specifically, there is a decreased risk of obesity, coronary heart disease, hypertension, stroke, metabolic syndrome, type 2 diabetes, and some cancers observed among the highest whole grain eaters compared with those eating little or no whole grains. Nationally promulgated dietary recommendations such as those in the US Dietary Guidelines or by health promotion organizations such as the American Heart Association have incorporated the science on whole grains, recommending that consumers increase their whole grain intake. The US Dietary Guidelines state that consumers select half of the recommended bread and cereal servings as whole grain. Thus, the recommendations recognize the importance of adequate folic acid intake from refined, fortified grains to reduce the risk of birth defects and other disorders and to reflect the existing science on whole grains. The association between whole grains and decreased chronic disease is not surprising because whole grains are a source of vitamins, minerals, fatty acids, anti oxidants, and other phytochemicals and dietary fiber. Each of these components can act singly or in tandem to contribute to specific health-maintaining and disease-preventing mechanisms. Health professionals should be aware of these benefits and advocate these dietary strategies to help prevent chronic disease and to improve overall health. KEYWORDS nutrition; whole grain; folic acid; disease prevention; diet; mortality; diabetes; cereal; pseudocereal; phytochemicals; anti-oxidants.
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Williams PG, Grafenauer SJ, O'Shea JE. Cereal grains, legumes, and weight management: a comprehensive review of the scientific evidence. Nutr Rev 2008; 66:171-82. [PMID: 18366531 DOI: 10.1111/j.1753-4887.2008.00022.x] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
There is strong evidence that a diet high in whole grains is associated with lower body mass index, smaller waist circumference, and reduced risk of being overweight; that a diet high in whole grains and legumes can help reduce weight gain; and that significant weight loss is achievable with energy-controlled diets that are high in cereals and legumes. There is weak evidence that high intakes of refined grains may cause small increases in waist circumference in women. There is no evidence that low-carbohydrate diets that restrict cereal intakes offer long-term advantages for sustained weight loss. There is insufficient evidence to make clear conclusions about the protective effect of legumes on weight.
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Affiliation(s)
- Peter G Williams
- Smart Foods Centre, School of Health Sciences, University of Wollongong, Wollongong, Australia.
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45
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Gorinstein S, Lojek A, Milan, Pawelzik E, Delgado-Licon E, Medina OJ, Moreno M, Salas IA, Goshev I. Comparison of composition and antioxidant capacity of some cereals and pseudocereals. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01498.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Metzger BT, Barnes DM, Reed JD. Insoluble fraction of buckwheat (Fagopyrum esculentum Moench) protein possessing cholesterol-binding properties that reduce micelle cholesterol solubility and uptake by Caco-2 cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6032-8. [PMID: 17608501 DOI: 10.1021/jf0709496] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Buckwheat (Fagopyrum esculentum Moench) protein (BWP) exhibits hypocholesterolemic activity in several animal models by increasing fecal excretion of neutral and acidic sterols. In the current study, the ability of BWP to disrupt micelle cholesterol solubility by sequestration of cholesterol was investigated. When BWP (0.2%) was incubated with cholesterol and micelle lipid components prior to micelle formation, cholesterol solubility was reduced 40%. In contrast, cholesterol solubility was not decreased when BWP (0.2%) was incubated after micelle formation and incorporation of soluble cholesterol. Buckwheat flour, from which BWP was derived, had no significant effect on cholesterol solubility. Cholesterol uptake in Caco-2 cells from micelles made in the presence of BWP (0.2%) was reduced by 47, 36, 35, and 33% when compared with buckwheat flour, bovine serum albumin, casein, and gelatin, respectively. Reduction in cholesterol uptake in Caco-2 cells was dose-dependent, with maximum reductions at 0.1-0.4% BWP. In cholesterol-binding experiments, 83% of the cholesterol was associated with an insoluble BWP fraction, indicating strong cholesterol-binding capacity that disrupts solubility and uptake by Caco-2 cells.
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Affiliation(s)
- Brandon T Metzger
- Department of Animal Science, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, USA
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47
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Sidhu JS, Kabir Y, Huffman FG. Functional Foods from Cereal Grains. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910601045289] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lee YP, Mori TA, Sipsas S, Barden A, Puddey IB, Burke V, Hall RS, Hodgson JM. Lupin-enriched bread increases satiety and reduces energy intake acutely. Am J Clin Nutr 2006; 84:975-80. [PMID: 17093146 DOI: 10.1093/ajcn/84.5.975] [Citation(s) in RCA: 123] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Protein and fiber may be important determinants of satiety. Lupin kernel flour is a novel food ingredient that is rich in protein and fiber. OBJECTIVE The objective was to investigate the effects of lupin kernel flour-enriched bread (LB) on satiety and energy intake in humans. DESIGN Two randomized controlled crossover trials were performed to compare the acute effects of LB with those of white bread (WB). In study 1, the subjects (n = 16) completed 4 treatments 1 wk apart: WB breakfast (as toast) and WB lunch (as sandwiches), WB breakfast and LB lunch, LB breakfast and WB lunch, and LB breakfast and LB lunch. Energy intake at all breakfast meals was matched (1655 kJ), and ad libitum energy intake at lunch, 3 h after breakfast, was measured. In study 2, the subjects (n = 17) completed 2 treatments 1 wk apart: WB breakfast and LB breakfast (each 1655 kJ). Blood samples were taken at baseline and at regular intervals for 3 h after breakfast. RESULTS In study 1, the LB breakfast resulted in significantly higher self-reported satiety (P < 0.001) and lower energy intake (kJ) at lunch (-488; 95% CI: -798, -178) than did the WB breakfast. The LB lunch resulted in a significantly lower within-meal energy intake (kJ) at lunch (-1028; 95% CI: -1338, -727) than did the WB lunch. In study 2, compared with the WB breakfast, the LB breakfast significantly altered the 3-h postmeal plasma ghrelin response (P = 0.04) and resulted in significantly lower mean 3-h plasma ghrelin concentrations (P = 0.009). CONCLUSION A novel food enriched in protein and fiber derived from lupin kernel flour significantly influences energy intake acutely.
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Affiliation(s)
- Ya P Lee
- School of Medicine and Pharmacology, University of Western Australia, Perth, Australia
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49
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The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0417-7] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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