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Liu X, Zhao X, Ma C, Wu M, Fan Q, Fu Y, Zhang G, Bian X, Zhang N. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods 2024; 13:764. [PMID: 38472878 DOI: 10.3390/foods13050764] [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: 01/27/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.
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Affiliation(s)
- Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiangxiang Zhao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ming Wu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qiqi Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Microbial and genes diversity analysis: Relationship between starch conversion and carbohydrate metabolism during Niandoubao fermentation via the glutinous proso millet (GPM) process. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Bian X, Chen JR, Yang Y, Yu DH, Ma ZQ, Ren LK, Wu N, Chen FL, Liu XF, Wang B, Zhang N. Effects of fermentation on the structure and physical properties of glutinous proso millet starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107144] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kissock KR, Neale EP, Beck EJ. Whole Grain Food Definition Effects on Determining Associations of Whole Grain Intake and Body Weight Changes: A Systematic Review. Adv Nutr 2020; 12:693-707. [PMID: 33070194 PMCID: PMC8166549 DOI: 10.1093/advances/nmaa122] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/21/2020] [Accepted: 09/04/2020] [Indexed: 02/06/2023] Open
Abstract
Within epidemiological and intervention studies, whole grain consumption has generally shown positive associations with reductions in markers of overweight and obesity. However, studies use varied methods of determining whole grain intake, including different definitions of a whole grain food, which may explain varied results. This systematic review aimed to identify how different methods of reporting and calculating whole grain intake, including whole grain food definitions, affect reported associations between whole grain intake and body weight measures in adults. Systematic searching of PubMed, Scopus, Cumulative Index to Nursing and Allied Health Literature (CINAHL), Cochrane Central Register for Controlled Trials (CENTRAL), and MEDLINE (all years to 11 June, 2020) identified eligible studies. Cohort and cross-sectional studies assessing whole grain intake and body weight measures in adults were included. Studies that did not specify methods used to calculate whole grain intake were excluded. Twenty-one cross-sectional studies (from 24 articles) and 9 prospective cohort studies (from 7 articles) were included in the review. Many cross-sectional studies showed whole grain intake was, to some degree, significantly associated with body weight measures, whereas associations varied greatly among cohort studies. Studies calculating whole grain intake using total grams of intake, USDA databases, or ≥25% whole grain in combination with listing specific foods, showed consistent beneficial effects of increasing whole grain intake on body weight. Studies with general lists of foods included as "whole grain foods" or lower cut-offs for whole grain content were inconsistent. The majority of studies reported whole grain intake as servings/day or grams whole grain/day. This review suggests that an association between whole grain and body weight measures remains likely, although precise associations are difficult to determine due to heterogeneity in methodologies and an inability to formally compare studies. Moving forward, application of a standardized methodology to calculate whole grain intake is essential.
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Affiliation(s)
| | - Elizabeth P Neale
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia,Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
| | - Eleanor J Beck
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia,Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
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Dhillon J, Running CA, Tucker RM, Mattes RD. Effects of food form on appetite and energy balance. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Ross AB, Kristensen M, Seal CJ, Jacques P, McKeown NM. Recommendations for reporting whole-grain intake in observational and intervention studies. Am J Clin Nutr 2015; 101:903-7. [PMID: 25809851 DOI: 10.3945/ajcn.114.098046] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 03/06/2015] [Indexed: 12/11/2022] Open
Abstract
The finding that people who eat the most whole grains have a lower risk of cardiovascular disease and diabetes, compared with those who eat the least, is one of the most consistent findings in nutritional epidemiology. However, criteria for reporting whole-grain intake have varied widely, making it difficult to precisely explore the relation of whole grains and grain components with health outcomes. To enable better understanding of the health benefits of whole grain-rich diets, we propose that both observational and intervention studies should as far as possible be required to report as follows when describing whole grains: 1) quantify the amount of whole grain in the food or product in grams on a dry-weight basis, 2) describe the whole-grain definition used, 3) report and separate the different types of grains used, 4) if possible, report the structure of the grains (intact, crushed, partially milled) in foods, and 5) describe the main types of products used and processes used to make them. Added bran and germ should be reported distinctly from whole grains. In addition, we strongly recommend the incorporation of biomarkers of whole-grain intake to check compliance to intervention diets and help attenuate for errors in dietary recall of whole-grain intake. Of these measures, reporting whole-grain intake in grams is essential for future research work in the area. Improving reporting and estimation of whole-grain intake will enable easier comparison between different studies and lead to stronger meta-analyses in the future.
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Affiliation(s)
- Alastair B Ross
- From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM)
| | - Mette Kristensen
- From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM)
| | - Chris J Seal
- From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM)
| | - Paul Jacques
- From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM)
| | - Nicola M McKeown
- From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM)
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Plasma alkylresorcinols, biomarkers of whole-grain intake, are not associated with progression of coronary artery atherosclerosis in postmenopausal women with coronary artery disease. Public Health Nutr 2015; 19:326-31. [DOI: 10.1017/s1368980015001123] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractObjectiveThe objective of the present study was to examine the relationship between plasma alkyresorcinol (AR) concentrations, which are biomarkers of whole-grain intake, and atherosclerotic progression over 3 years in postmenopausal women with coronary artery disease.DesignPlasma AR concentrations were measured by a validated GC–MS method in fasting plasma samples. Atherosclerosis progression was assessed using change in mean minimal coronary artery diameter (MCAD) and percentage diameter stenosis (%ST), based on mean proximal vessel diameter across up to ten coronary segments. Dietary intake was estimated using a 126-item interviewer-administered FFQ.SettingA prospective study of postmenopausal women participating in the Estrogen Replacement and Atherosclerosis trial.SubjectsFor the analysis of plasma AR concentrations and atherosclerotic progression, plasma samples and follow-up data on angiography were available for 182 women.ResultsMean whole-grain intake was 9·6 (se 0·6) servings per week. After multivariate adjustment, no significant associations were observed between plasma AR concentrations and change in mean MCAD or progression of %ST. Plasma AR concentrations were significantly correlated with dietary whole grains (r=0·35, P<0·001), cereal fibre (r=0·33, P<0·001), bran (r=0·15, P=0·05), total fibre (r=0·22, P=0·003) and legume fibre (r=0·15, P=0·04), but not refined grains, fruit fibre or vegetable fibre.ConclusionsPlasma AR concentrations were not significantly associated with coronary artery progression over a 3-year period in postmenopausal women with coronary artery disease. A moderate association was observed between plasma AR concentrations and dietary whole grains and cereal fibre, suggesting it may be a useful biomarker in observational studies.
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Yang J, Keshavarzian A, Rose DJ. Impact of dietary fiber fermentation from cereal grains on metabolite production by the fecal microbiota from normal weight and obese individuals. J Med Food 2014; 16:862-7. [PMID: 24044495 DOI: 10.1089/jmf.2012.0292] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
Gut bacteria may influence obesity through the metabolites produced by dietary fiber fermentation (mainly, short-chain fatty acids [SCFA]). Five cereal grain samples (wheat, rye, maize [corn], rice, and oats) were subjected to in vitro digestion and fermentation using fecal samples from 10 obese and nine normal weight people. No significant differences in total SCFA production between the normal weight and obese groups were observed [279 (12) vs. 280 (12), mean (standard error), respectively; P=.935]. However, the obese microbiota resulted in elevated propionate production compared with that of normal weight [24.8(2.2) vs. 17.8(1.9), respectively; P=.008]. Rye appeared to be particularly beneficial among grain samples due to the lowest propionate production and highest butyrate production during fermentation. These data suggest that the dietary fibers from cereal grains affect bacterial metabolism differently in obese and normal weight classes and that certain grains may be particularly beneficial for promoting gut health in obese states.
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Affiliation(s)
- Junyi Yang
- 1 Food Science and Technology Department, University of Nebraska-Lincoln , Lincoln, Nebraska, USA
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Ross AB, Godin JP, Minehira K, Kirwan JP. Increasing whole grain intake as part of prevention and treatment of nonalcoholic Fatty liver disease. Int J Endocrinol 2013; 2013:585876. [PMID: 23762052 PMCID: PMC3670556 DOI: 10.1155/2013/585876] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Accepted: 04/03/2013] [Indexed: 02/06/2023] Open
Abstract
In conjunction with the rise in rates of obesity, there has been an increase in the rate of nonalcoholic fatty liver disease (NAFLD). While NAFLD at least partially originates from poor diet, there is a lack of nutritional recommendations for patients with suspected or confirmed diagnosis of NAFLD, beyond eating a healthy diet, increasing physical activity, and emphasising weight loss. The limited current literature suggests that there may be opportunities to provide more tailored dietary advice for people diagnosed with or at risk of NAFLD. Epidemiological studies consistently find associations between whole grain intake and a reduced risk of obesity and related diseases, yet no work has been done on the potential of whole grains to prevent and/or be a part of the treatment for fatty liver diseases. In this review, we examine the potential and the current evidence for whole grains having an impact on NAFLD. Due to their nutrient and phytochemical composition, switching from consuming mainly refined grains to whole grains should be considered as part of the nutritional guidelines for patients diagnosed with or at risk for fatty liver disease.
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Affiliation(s)
- Alastair B. Ross
- Nestlé Research Center, Vers chez les Blanc, 1000 Lausanne 26, Switzerland
- Chalmers University of Technology, 412 96 Gothenburg, Sweden
| | | | - Kaori Minehira
- Nestlé Research Center, Vers chez les Blanc, 1000 Lausanne 26, Switzerland
| | - John P. Kirwan
- Lerner Research Institute, Cleveland Clinic, 9500 Euclid Avenue Cleveland, OH 44195, USA
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