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Rodrigues LL, Hashimoto JM, Nabeshima EH, Gomes FDO, Silva JDN, Damasceno E Silva KJ. Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours. FOOD SCI TECHNOL INT 2023; 29:818-830. [PMID: 35989620 DOI: 10.1177/10820132221121172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mm × 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF. The dough expansion occurred only vertically, the thicknesses of the WWF, WMF and BRF biscuits were 5.33, 2.79 and 2.13 times greater than the initial dough height, respectively. This characteristic showed high correlations with volumetric expansion (r = 0.95), specific volume (r = 0.90), hardness (r = 0.92), fracturability (r = 0.93) and spread factor (r = -0.96). BRF increased the value of the color difference of the biscuits up to 17.70, the effect of WMF was smaller (6.51). Only the radial expansion index correlated with the trough (r = 0.76), final viscosity (r = 0.79) and setback (r = 0.77) parameters. Considering the main desirable physical characteristics in savory biscuits, the highest global desirability obtained was for the proportion of 49% WWF, 24% WMF and 27% BRF.
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Affiliation(s)
| | - Jorge Minoru Hashimoto
- Brazilian Agricultural Research Corporation Mid-North (Embrapa Meio-Norte), Teresina, PI, Brazil
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The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study). Nutrients 2022; 14:nu14081669. [PMID: 35458231 PMCID: PMC9032876 DOI: 10.3390/nu14081669] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/11/2022] [Accepted: 04/15/2022] [Indexed: 02/04/2023] Open
Abstract
Consumption of whole grain and cereal fiber have been inversely associated with body weight and obesity measures in observational studies but data from large, long-term randomized interventions are scarce. Among the cereals, rye has the highest fiber content and high rye consumption has been linked to increased production of gut fermentation products, as well as reduced risks of obesity and metabolic disease. The effects on body weight and metabolic risk factors may partly be mediated through gut microbiota and/or their fermentation products. We used data from a randomized controlled weight loss trial where participants were randomized to a hypocaloric diet rich in either high fiber rye foods or refined wheat foods for 12 weeks to investigate the effects of the intervention on gut microbiota composition and plasma short chain fatty acids, as well as the potential association with weight loss and metabolic risk markers. Rye, compared to wheat, induced some changes in gut microbiota composition, including increased abundance of the butyrate producing Agathobacter and reduced abundance of [Ruminococcus] torques group, which may be related to reductions in low grade inflammation caused by the intervention. Plasma butyrate increased in the rye group. In conclusion, intervention with high fiber rye foods induced some changes in gut microbiota composition and plasma short chain fatty acid concentration, which were associated with improvements in metabolic risk markers as a result of the intervention.
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Ajani O, Owoeye TF, Akinlabu KD, Bolade O, Aribisala O, Durodola B. Sorghum extract: Phytochemical, proximate, and GC-MS analyses. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-371-378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Sorghum is available cereal seeds of African origin belonging to the Poaceae family. However, its metabolites and proximate composition have not studied well, which led to the under-utilization of this cereal. This research aimed to investigate the classes of phytochemical and proximate compositions of sorghum extract in order to assess its nutraceutical potential for food chemistry and dietary formulations.
Study objects and methods. We studied the sorghum seed oil extract obtained with the help of a Soxhlet extractor. Sorghum was purchased in Ota, Nigeria. The bioactive compounds were identified by standard methods of phytochemical screening, the nutritional content was investigated with proximate analysis, and the secondary metabolites in the sorghum extract were determined using gas chromatography – mass spectrometry (GC-MS).
Result and discussion. The phytochemical screening showed the presence of steroids, saponins, terpenoids, alkaloids, cardiac glycosides, and quinones in the sorghum extract. The oil yield obtained was 11.00 ± 0.18%. The proximate analysis revealed 5.94% moisture content, 3.05% ash, 0.20% crude fiber, 11.00% fat, 5.54% protein, and 74.27% carbohydrates. The selected physicochemical parameters measured in the sorghum extract included cloud point (0.40°C), specific gravity at 25°C (0.81), and refractive index (1.46). The GC-MS analysis revealed the presence of 9,12-octadecadienoic acid (Z,Z)-, stigmasterol, 8-dodecen-1-ol, acetate, (Z)-, vitamin E, linoleic acid ethyl ester, and 9,12-octadecadienoic acid, methyl ester, which accounted for about 85% in the sorghum composition. Other constituents, presented at lower amounts, included 12-heptadecyn-1-ol, 1H-Imidazole-5-ethanamine, 1-methyl-, and cyclononene.
Conclusion. The findings of this study revealed high nutritive potential of sorghum, which make it a rich source of energy for humans and animals.
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Seal CJ, Courtin CM, Venema K, de Vries J. Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Compr Rev Food Sci Food Saf 2021; 20:2742-2768. [PMID: 33682356 DOI: 10.1111/1541-4337.12728] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 02/06/2023]
Abstract
Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.
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Affiliation(s)
- Chris J Seal
- Human Nutrition Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, NE2 4HH, UK
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation, Maastricht University-Campus Venlo, St Jansweg 20, 5928 RC, Venlo, The Netherlands
| | - Jan de Vries
- Nutrition Solutions, Reuvekamp 26, 7213CE, Gorssel, The Netherlands
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Si X, Li T, Zhang Y, Zhang W, Qian H, Li Y, Zhang H, Qi X, Wang L. Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment. Food Chem 2020; 345:128785. [PMID: 33310257 DOI: 10.1016/j.foodchem.2020.128785] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 11/29/2020] [Accepted: 11/29/2020] [Indexed: 11/27/2022]
Abstract
This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable arabinoxylan and wheat gluten during thermal treatment were extensively evaluated by different techniques. The results showed that the extra WUAX could impair the viscoelasticity as well as weaken the thermal properties of gluten. The fluorescence spectra revealed the extra WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that the extra WUAX prevented the formation of partial disulfide bonds and had a major effect on the hydrophobic interaction of gluten. In summary, these results indicated that WUAX disrupted the covalent crosslinking by affecting disulfide bonds between gluten proteins, and dominated the folding/unfolding process of gluten via the competition with gluten for water, resulting in the poor quality of whole wheat-based foods.
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Affiliation(s)
- Xiaojing Si
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yu Zhang
- Dalian Customs Comprehensive Technical Service Center, 75 Renmin Road, Zhongshan District, Dalian 116001, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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ALIOĞLU T, ÖZÜLKÜ G. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.28820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Vali Pasha K, Ratnavathi CV, Ajani J, Raju D, Manoj Kumar S, Beedu SR. Proximate, mineral composition and antioxidant activity of traditional small millets cultivated and consumed in Rayalaseema region of south India. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:652-660. [PMID: 28665516 DOI: 10.1002/jsfa.8510] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 06/09/2017] [Accepted: 06/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Millets are a diverse group of small seeded grasses, widely grown around the world as cereal foods. This communication details the proximate, mineral profile and antioxidant activity of six different small millets (Finger, Foxtail, Proso, Little, Barnyard and Kodo millets) and their 21 cultivars that are traditionally cultivated and consumed in the region of Ralayaseema, south India. RESULTS The proximate analysis revealed that these millets are rich in protein, fat, ash (mineral), total dietary fibre and total phenols with appreciable antioxidant activity. However, starch and amylose content was comparatively lower as compared to major millet sorghum. ICP-MS analysis of small millets demonstrated that they are rich in minerals such as Ca, P, K, Mg, Fe, Cu, Zn, Mn, Cr, Mo and Se. CONCLUSION Finger and kodo millets were found to be nutritionally superior over other small millets. The results suggest that small millets have a potential to provide food security and can combat micronutrient malnutrition. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Kotwal Vali Pasha
- Department of Biochemistry, Yogi Vemana University, Kadapa, Andhra Pradesh, India
| | | | - Jayanna Ajani
- Department of Biochemistry, Yogi Vemana University, Kadapa, Andhra Pradesh, India
| | - Dugyala Raju
- Department of Biochemistry, University College of Science, Osmania University, Hyderabad, Telangana, India
| | - Sriramoju Manoj Kumar
- Department of Biochemistry, University College of Science, Osmania University, Hyderabad, Telangana, India
| | - Sashidhar Rao Beedu
- Department of Biochemistry, University College of Science, Osmania University, Hyderabad, Telangana, India
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Sgarbieri VC, Pacheco MTB. Premature or pathological aging: longevity. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.19416] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Abstract The main objective of this literature review was to summarize and characterize the main factors and events that may negatively influence quality of life and human longevity. The factors that act on premature aging processes are essentially the same as those of natural or healthy aging, but in a more intense and uncontrolled manner. Such factors are: 1) genetic (genome); 2) metabolic (metabolome); 3) environmental (life conditions and style, including diet). Factors 1 and 2 are more difficult to control by individuals; once depending on socioeconomic, cultural and educational conditions. Differently of environmental factors that may be totally controlled by individuals. Unfamiliarity with these factors leads to chronic and/or degenerative diseases that compromise quality of life and longevity.
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Lipids characterization of ultrasound and microwave processed germinated sorghum. Lipids Health Dis 2017; 16:125. [PMID: 28655313 PMCID: PMC5488445 DOI: 10.1186/s12944-017-0516-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 06/14/2017] [Indexed: 11/21/2022] Open
Abstract
Background Cereal crops and oilseeds provide diverse pool of fatty acids with characteristic properties. Sorghum (Sorghum bicolor (L.) Moench) provides the staple food with serving as main source of energy and protein. Germination of sorghum generally increases the nutritive value of seeds and the effects of germination on lipids composition of seeds vary greatly with processing conditions. Therefore, the current study was conducted to compare the effect of emerging processing techniques such as ultrasound (US) and microwave (MW) on fatty acids composition and oil yield of sorghum seeds before and after germination. Methods Initially sorghum grains were soaked with 5% NaOCl (sodium hypochlorite) for surface sterilization. Afterwards, grains were soaked in excess water for 22 h at room temperature and were divided into four portions. The first portion (100 g grains) was subjected to germination without applying any microwave and ultrasonic treatment (T0). Second portion was further divided into four groups (T1, T2, T3, T4) (100 g of each group) and grains were subjected to ultrasonic treatments using two different ultrasonic intensities (US1: 40%; US2: 60%) within range of 0–100% and with two different time durations (tUS1: 5 min; tUS2: 10 min) at constant temperature. Third portion was also divided into four groups (T1, T2, T3, T4) (100 g of each group) and exposed to microwave treatments at two different power levels (MW1: 450 watt; MW2: 700 watt) within the range of 100-900 W for two different time durations (tMW1: 15 s; tMW2: 30s). Similarly, fourth portion was divided into four groups (T1, T2, T3, T4) (100 g of each group). Each group was exposed to both MW (MW1, MW2) (100–900 watt power) & US (US1, US2) (0–100% intensity) treatments at two different time levels (tUS, tMW). Then, germination was carried out and pre-treated raw and pre-treated germinated sorghum grains were analyzed for total oil yield, fatty acid composition and unsaturated fatty acids (Un-SFA)/saturated fatty acids (SFA) ratio by gas chromatography. Results The results revealed that oil yield in sorghum before and after germination ranged from 6.55 to 7.84% and 6.28 to 7.57%, respectively. All the microwave and ultrasound processed samples showed significant difference in oil yield than the raw sorghum grains. The highest tested yield was 7.84 ± 0.31% when combination of microwave power (700 W) and ultrasound intensity (60%) was applied for 30s and 10 min, respectively. The results further demonstrate that the raw sorghum contained palmitic (13.73 ± 0.10%), palmitoleic (0.43 ± 0.02%), stearic (1.07 ± 0.04%), oleic (37.15 ± 0.10%), linoleic (43.33 ± 0.21%), linolenic (1.55 ± 0.04%), arachidic acid (0.13 ± 0.01%) and eicosenoic acid (0.37 ± 0.02%), respectively. The highest fatty acid percentage for palmitic, stearic and arachidic acid was 13.75 ± 0.07%, 1.11 ± 0.09% and 0.15 ± 0.03% at 60% US intensity for 10 min (T4), respectively. Maximum amount observed was 1.60 ± 0.09% of linolenic acid while amount of eicosenoic acid decreased from 0.37 ± 0.02% to 0.31 ± 0.01% after processing. In case of applying combination of microwave and sonication treatments, the change in eicosenoic acid increased from 0.35 ± 0.02% to 0.40 ± 0.04% while there was no significant change in other fatty acids. The ungerminated sorghum oil possessed 14.93–15.05% and 82.83–83.12% of SFA and Un-SFA, respectively. After germination, percentage of saturated fatty acids increased (16.4–16.55%) while decreased for unsaturated fatty acids (80.13–80.56%) were noted. Conclusions The results of the present study conclude that the yield of oil from sorghum grains increased by emerging processing. Fatty acid analysis of sorghum oil suggested that pre-treatment strategies will not affect the quality of the oil with respect to essential fatty acids content. Overall, the composition of saturated fatty acid in germinated grain is improved than ungerminated grains after processing.
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Schaffer-Lequart C, Lehmann U, Ross AB, Roger O, Eldridge AL, Ananta E, Bietry MF, King LR, Moroni AV, Srichuwong S, Wavreille AS, Redgwell R, Labat E, Robin F. Whole grain in manufactured foods: Current use, challenges and the way forward. Crit Rev Food Sci Nutr 2017; 57:1562-1568. [PMID: 25747755 DOI: 10.1080/10408398.2013.781012] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.
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Affiliation(s)
| | | | | | | | | | - Edwin Ananta
- a Nestlé Research Centre , Lausanne , Switzerland
| | | | - Luis R King
- a Nestlé Research Centre , Lausanne , Switzerland
| | | | | | | | | | - Emilie Labat
- b Nestlé Product Technology Centre Orbe , Orbe , Switzerland
| | - Frederic Robin
- b Nestlé Product Technology Centre Orbe , Orbe , Switzerland
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Ohm JB, Lee CW, Cho K. Germinated Wheat: Phytochemical Composition and Mixing Characteristics. Cereal Chem 2016. [DOI: 10.1094/cchem-01-16-0006-r] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Chiwon W. Lee
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Kyongshin Cho
- Experimental and Systems Pharmacology, College of Pharmacy, Washington State University, Spokane, WA 99210, U.S.A
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Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom. Proc Nutr Soc 2016; 76:369-377. [PMID: 27766990 DOI: 10.1017/s0029665116000793] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Observational evidence suggests that increased whole grain (WG) intake reduces the risks of many non-communicable diseases, such as CVD, type 2 diabetes, obesity and certain cancers. More recently, studies have shown that WG intake lowers all-cause and cause-specific mortality. Much of the reported evidence on risk reduction is from US and Scandinavian populations, where there are tangible WG dietary recommendations. At present there is no quantity-specific WG dietary recommendation in the UK, instead we are advised to choose WG or higher fibre versions. Despite recognition of WG as an important component of a healthy diet, monitoring of WG intake in the UK has been poor, with the latest intake assessment from data collected in 2000-2001 for adults and in 1997 for children. To update this information we examined WG intake in the National Diet and Nutrition Survey rolling programme 2008-2011 after developing our database of WG food composition, a key resource in determining WG intake accurately. The results showed median WG intakes remain low in both adults and children and below that of countries with quantity-specific guidance. We also found a reduction in C-reactive protein concentrations and leucocyte counts with increased WG intake, although no association with other markers of cardio-metabolic health. The recent recommendations by the UK Scientific Advisory Committee on Nutrition to increase dietary fibre intake will require a greater emphasis on consuming more WG. Specific recommendations on WG intake in the UK are warranted as is the development of public health policy to promote consumption of these important foods.
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Liu Y, Ng PK. Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan. Food Chem 2016; 197:427-35. [DOI: 10.1016/j.foodchem.2015.10.112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 09/01/2015] [Accepted: 10/24/2015] [Indexed: 10/22/2022]
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Low whole grain intake in the UK: results from the National Diet and Nutrition Survey rolling programme 2008-11. Br J Nutr 2015; 113:1643-51. [PMID: 25904034 PMCID: PMC4462163 DOI: 10.1017/s0007114515000422] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Increased whole grain intake has been shown to reduce the risk of many non-communicable diseases. Countries including the USA, Canada, Denmark and Australia have specific dietary guidelines on whole grain intake but others, including the UK, do not. Data from 1986/87 and 2000/01 have shown that whole grain intake is low and declining in British adults. The aim of the present study was to describe whole grain intakes in the most current dietary assessment of UK households using data from the National Diet and Nutrition Survey rolling programme 2008–11. In the present study, 4 d diet diaries were completed by 3073 individuals between 2008 and 2011, along with details of socio-economic status (SES). The median daily whole grain intake, calculated for each individual on a dry weight basis, was 20 g/d for adults and 13 g/d for children/teenagers. The corresponding energy-adjusted whole grain intake was 27 g/10 MJ per d for adults and 20 g/10 MJ per d for children/teenagers. Whole grain intake (absolute and energy-adjusted) increased with age, but was lowest in teenagers (13–17 years) and younger adults up to the age of 34 years. Of the total study population, 18 % of adults and 15 % of children/teenagers did not consume any whole-grain foods. Individuals from lower SES groups had a significantly lower whole grain intake than those from more advantaged classifications. The whole grain intake in the UK, although higher than in 2000/01, remains low and below that in the US and Danish recommendations in all age classes. Favourable pricing with increased availability of whole-grain foods and education may help to increase whole grain intake in countries without whole-grain recommendations. Teenagers and younger adults may need targeting to help increase whole grain consumption.
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Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread. Br J Nutr 2015; 113:445-53. [DOI: 10.1017/s0007114514003778] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exert beneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compare plasma betaine and other methyl donor-related responses following the consumption of minimally processed bran and aleurone fractions (study A) and aleurone bread (study B). For both studies, standard pharmacokinetic parameters were derived for betaine, choline, folate, dimethylglycine (DMG), total homocysteine and methionine from plasma samples taken at 0, 0·5, 1, 2 and 3 h. In study A (n 14), plasma betaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleurone compared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were also observed in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaine concentrations were significantly and substantially higher following consumption of the aleurone bread compared with the control bread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleurone bread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7–1·8 times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleurone bread (time taken to reach peak concentration 1·2 v. 2·1 h). These results showed that the consumption of minimally processed wheat bran, and particularly the aleurone fraction, yielded substantial postprandial increases in plasma betaine concentrations. Furthermore, these effects appear to be maintained when aleurone was incorporated into bread.
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Factors influencing adolescent wholegrain intake. Proc Nutr Soc 2015. [DOI: 10.1017/s0029665115000646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Liu Y, Ng PKW. Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties. Food Chem 2014; 176:137-44. [PMID: 25624216 DOI: 10.1016/j.foodchem.2014.12.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2014] [Revised: 11/25/2014] [Accepted: 12/09/2014] [Indexed: 10/24/2022]
Abstract
Three soft wheat varieties with relatively high crop yields and different levels of milling softness equivalence were studied to characterize bran starch properties compared with those of endosperm starch from the same wheat sample. Bran starch had more short chains than had endosperm starch, and was found to have a higher percentage of B-type granules, higher amylose content, higher crystallinity, broader gelatinization temperature range, higher enthalpy of gelatinization, lower retrogradation degree, and lower pasting peak and setback viscosities than had the counterpart endosperm starch. Bran starch of variety Aubrey had the highest crystallinity (21.75%) and gelatinization temperature (62.9°C), while bran starch of variety D8006 had the highest percentage of B-type granules and lowest retrogradation degree (21.7%). Results of this study provide a foundation for better utilization of bran starch during whole grain food processing.
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Affiliation(s)
- Ya Liu
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Perry K W Ng
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
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Rebello CJ, Greenway FL, Finley JW. Whole grains and pulses: a comparison of the nutritional and health benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7029-7049. [PMID: 24992700 DOI: 10.1021/jf500932z] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Nutrition plays an important role in the prevention and management of disease. Whole grain cereals contain a host of nutrients and bioactive substances that have health-promoting effects. Epidemiological evidence shows a consistent inverse association between whole grain intake and the risk of chronic disease. Despite a concerted effort by scientists, educators, and policy makers to promote the consumption of whole grains, it remains dismally short of the recommended intakes. Pulses (dried beans and peas) differ from whole grains in their structural and physicochemical properties and have varying amounts of fiber, resistant starch, vitamins, minerals, and other bioactive components; nevertheless, these food groups complement each other. Observational as well as intervention trials show that pulse consumption has beneficial effects on the prevention and management of chronic disease. The nutritional and phytochemical components of pulses coupled with those of whole grains suggest a potential synergistic effect that could provide significant health benefits.
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Affiliation(s)
- Candida J Rebello
- School of Nutrition and Food Sciences, Louisiana State University , Baton Rouge, Louisiana 70803, United States
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Hanhineva K, Keski-Rahkonen P, Lappi J, Katina K, Pekkinen J, Savolainen O, Timonen O, Paananen J, Mykkänen H, Poutanen K. The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates. J Nutr 2014; 144:1016-22. [PMID: 24812068 DOI: 10.3945/jn.113.187237] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The bioavailability of whole-grain rye-derived phytochemicals has not yet been comprehensively characterized, and different baking and manufacturing processes can modulate the phytochemical composition of breads and other rye products. The aim of our study was to find key differences in the phytochemical profile of plasma after the consumption of 3 breads containing rye bran when compared with a plain white wheat bread control. Plasma metabolite profiles of 12 healthy middle-aged men and women were analyzed using LC quadrupole time-of-flight mass spectrometry metabolomics analysis while fasting and at 60 min, 120 min, 240 min, and 24 h after consuming a meal that contained either 100% whole-grain sourdough rye bread or white wheat bread enriched with native unprocessed rye bran or bioprocessed rye bran. White wheat bread was used as the control. The meals were served in random order after a 12-h overnight fast, with at least 3 d between each occasion. Two sulfonated phenylacetamides, hydroxy-N-(2-hydroxyphenyl) acetamide and N-(2-hydroxyphenyl) acetamide, potentially derived from the benzoxazinoid metabolites, were among the most discriminant postprandial plasma biomarkers distinguishing intake of breads containing whole-meal rye or rye bran from the control white wheat bread. Furthermore, subsequent metabolite profiling analysis of the consumed breads indicated that different bioprocessing/baking techniques involving exposure to microbial metabolism (e.g., sourdough fermentation) have a central role in modulating the phytochemical content of the whole-grain and bran-rich breads.
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Affiliation(s)
| | | | - Jenni Lappi
- Institute of Public Health and Clinical Nutrition and
| | - Kati Katina
- VTT Technical Research Centre of Finland, VTT, Espoo, Finland; and Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | | | | | - Oskari Timonen
- Bioinformatics Center, University of Eastern Finland, Kuopio, Finland
| | - Jussi Paananen
- Bioinformatics Center, University of Eastern Finland, Kuopio, Finland
| | | | - Kaisa Poutanen
- Institute of Public Health and Clinical Nutrition and VTT Technical Research Centre of Finland, VTT, Espoo, Finland; and
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20
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Mobley AR, Slavin JL, Hornick BA. The future of recommendations on grain foods in dietary guidance. J Nutr 2013; 143:1527S-1532S. [PMID: 23864510 DOI: 10.3945/jn.113.175737] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Grain foods serve as an important source of energy, essential nutrients, and sometimes fiber. Recognizing that fiber continues to be identified as a nutrient of public health priority, there is an urgent need to address the ongoing fiber intake deficit. The focus in dietary guidance on whole grains as a source of fiber from the grains food group has not improved levels of fiber consumption. Consumer confusion around whole grains and fiber, combined with the wide range of fiber amounts found in whole-grain-labeled products, suggests that the current recommendation to "make half your grains whole" may be oversimplified in its intent to support increased fiber intakes. Nutrition educators and policy makers need to bring the conversation back to balancing all grain food choices, including enriched grains, whole grains, bran-based grain foods, and other grain-based foods with fiber, with greater emphasis on differentiating grain foods by the fiber they deliver. Changes in labeling, policy recommendations, and consumer messages are needed to help make this happen.
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Affiliation(s)
- Amy R Mobley
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, USA
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21
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Beckmann M, Lloyd AJ, Haldar S, Seal C, Brandt K, Draper J. Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread. Mol Nutr Food Res 2013; 57:1859-73. [PMID: 23681766 DOI: 10.1002/mnfr.201200777] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2012] [Revised: 03/13/2013] [Accepted: 03/14/2013] [Indexed: 01/02/2023]
Abstract
SCOPE Understanding relationships between dietary whole grain and health is hindered by incomplete knowledge of potentially bioactive metabolites derived from these foods. We aimed to discover compounds in urine correlated with changes in amounts of whole grain rye consumption. METHODS AND RESULTS After a wash-out period, volunteers consumed 48-g whole grain rye foods per day for 4 wk and then doubled their intake for a further 4 wk. Samples of 24-h urines were analyzed by flow infusion electrospray MS followed by supervised multivariate data analysis. Urine samples from participants who reported high intakes of rye flakes, rye pasta, or total whole grain rye products could not be discriminated adequately from their wash-out samples. However, discrimination was seen in urine samples from participants who reported high whole grain sourdough rye bread consumption. Accurate mass analysis of explanatory signals followed by fragmentation identified conjugates of the benzoxazinoid lactam 2-hydroxy-1,4-benzoxazin-3-one and hydroxylated phenyl acetamide derivatives. Statistical validation showed sensitivities of 84-96% and specificities of 70-81% (p values < 0·05) for elevated concentrations of these signals after preferential whole grain sourdough rye bread consumption. CONCLUSION Several potentially bioactive alkaloids have been identified in humans consuming fermented whole grain sourdough rye bread.
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Affiliation(s)
- Manfred Beckmann
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth, UK
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22
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Williams CL, Felt-Gunderson P. Analysis of Average Daily Fiber Intake Among Ready-to-Eat Cereal Consumers. Am J Lifestyle Med 2013. [DOI: 10.1177/1559827613479913] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
There is no minimum fiber requirement for on-pack whole-grain claims, yet consumers perceive products made with whole grains to provide at least a good source of fiber. To understand how this misperception may be fueling Americans’ fiber intake shortfall, this study investigated the impact on fiber intakes of ready-to-eat (RTE) cereal products with whole-grain claims. A 14-day eating frequency diary was collected from US free-living households over 3 years in the NPD Group’s National Eating Trends (NET) panel (n=10,708). Average daily fiber intake and sources were calculated from the types and frequency of food and beverages consumed at meals. T-tests were conducted on mean fiber intake at breakfast and daily to identify significant differences between all adults, adults consuming whole-grain RTE cereals with <3 g of fiber per serving, and adults consuming whole-grain RTE cereals with ≥3 g of fiber per serving. Adults eating whole-grain RTE cereals with ≥3 g of fiber per serving consumed 42% more fiber at breakfast and 14% more daily fiber than typical adults. Individuals choosing whole-grain RTE cereal with ≥3 g of fiber per serving consume significantly more fiber at breakfast and throughout the day relative to all adults and to adults eating whole-grain RTE cereals with <3 g of fiber per serving.
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Affiliation(s)
- Christine L. Williams
- Healthy Start, LLC, Huntington, NY (CLW) and Kellogg Company, Battle Creek, MI (PFG)
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23
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Gélinas P. Preventing constipation: a review of the laxative potential of food ingredients. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03207.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Pierre Gélinas
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West; Saint-Hyacinthe; Quebec; J2S 8E3; Canada
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Mitchell HL, Gibbins JM, Griffin BA, Lovegrove JA, Stowell JD, Foot E. Food and Health Forum meeting - nutritional approaches to cardiovascular health: workshop report. NUTR BULL 2012. [DOI: 10.1111/j.1467-3010.2012.01984.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods. Food Chem 2012; 135:1968-74. [PMID: 22953946 DOI: 10.1016/j.foodchem.2012.06.083] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2012] [Revised: 06/06/2012] [Accepted: 06/25/2012] [Indexed: 11/21/2022]
Abstract
Starchy foods of differing structure, including bakery products, breakfast cereals, pastas, and pulses were digested in vitro. Bakery products and processed breakfast cereals with little resilient structure yielded large amounts of rapidly available carbohydrate (RAC), less slowly digested starch (SDS) and little inaccessible digestible starch (IDS) (70:22:8%). Partially processed grains, such as rolled oats contained an increased proportion of SDS (55:38:7%). Pastas, being dense starch structures digested more gradually to completion by superficial erosion, yielding approximately equal proportions of RAC and SDS but little IDS (43:52:4%). Pulses, which retained their cellular morphology, digested more linearly yielding a lower proportion of RAC, a larger proportion of SDS and more IDS (9:69:22%). Preservation of native "primary" structure, and use of processing to create "secondary" structure, are both means by which wholeness, in the sense of intactness, can be used to influence carbohydrate digestion to make foods of lower glycaemic impact.
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Lefevre M, Jonnalagadda S. Effect of whole grains on markers of subclinical inflammation. Nutr Rev 2012; 70:387-96. [DOI: 10.1111/j.1753-4887.2012.00487.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] 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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Abstract
The present report summarises a meeting held by the Food & Health Forum at the Royal Society of Medicine, London, on 27 May 2010. The objective of the meeting was to review the problems associated with the use of evidence-based nutrition and to discuss what constitutes the efficacy for foods and food constituents and how the strength and consistency of the evidence can be assessed and adapted to circumstances in which health claims are to be used on food products. The meeting highlighted the limitations with the present evidence-based nutrition models with the prospect that this may have long-term consequences for nutrition science and ultimately the consumer who may not benefit from new science that could have an impact on health.
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