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Atzler JJ, Crofton EC, Sahin AW, Ispiryan L, Gallagher E, Zannini E, Arendt EK. Effect of fibre fortification of low FODMAP pasta. Int J Food Sci Nutr 2024; 75:293-305. [PMID: 38225882 DOI: 10.1080/09637486.2024.2303605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 01/03/2024] [Indexed: 01/17/2024]
Abstract
Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.
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Affiliation(s)
- Jonas J Atzler
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Emily C Crofton
- Food quality and sensory science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Eimear Gallagher
- Food quality and sensory science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
- Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
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2
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Borowska M, Ispiryan L, Neylon E, Sahin AW, Murphy CP, Zannini E, Arendt EK, Coffey A. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread. Fermentation 2023. [DOI: 10.3390/fermentation9040336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.
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Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022; 11:foods11142013. [PMID: 35885256 PMCID: PMC9317967 DOI: 10.3390/foods11142013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 01/27/2023] Open
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- Correspondence:
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
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Ispiryan L, Zannini E, Arendt EK. FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Compr Rev Food Sci Food Saf 2022; 21:1491-1516. [PMID: 35122383 DOI: 10.1111/1541-4337.12903] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/09/2021] [Accepted: 12/13/2021] [Indexed: 11/28/2022]
Abstract
A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole-grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the "low FODMAP diet") has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)-technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten-free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.
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Affiliation(s)
- Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,APC Microbiome Institute, Cork, Ireland
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Ispiryan L, Borowska M, Sahin AW, Zannini E, Coffey A, Arendt EK. Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread. Food Funct 2021; 12:11262-11277. [PMID: 34710210 DOI: 10.1039/d1fo01983j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
A diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is a successful therapeutic approach to alleviate symptoms of irritable bowel syndrome. However, wheat, as a fructan accumulating grain, is a major source of FODMAPs. Baker's yeast degrades fructans during fermentation, yet conventional whole wheat bread is often still high in FODMAPs. In this study, 96 yeast isolates from different environments were screened regarding their capability to metabolise FODMAPs. Two promising isolates were identified: Lachancea fermentati FST 5.1 and Cyberlindnera fabianii NTCyb, and their potential to produce low FODMAP whole wheat bread was compared to baker's yeast (Saccharomyces cerevisiae). A comprehensive characterisation of the carbohydrate metabolism by the different yeasts was achieved via HPAEC-PAD analysis of flour, doughs, and breads. L. fermentati FST 5.1 fermented fructans and excess fructose much more efficiently than baker's yeast and resulted in bread low in FODMAPs (below all cutoff levels known to induce symptoms). In contrast, C. fabianii NTCyb was unable to ferment FODMAPs in the wheat-dough-matrix. Furthermore, the yeasts' impact on the GC/MS-TOF profile of volatile aroma compounds, the sensory profile, the breads' ultrastructure, and the technological quality was examined. While C. fabianii NTCyb bread had poor technological and sensory attributes, the quality characteristics (volume, crumb structure, texture, sensory, aroma) of L. fermentati FST 5.1 bread were comparable to the baker's yeast bread. Ultimately, this study identified Lachancea fermentati FST 5.1 as an alternative to baker's yeast to produce low FODMAP whole wheat bread while maintaining optimal bread quality and consumer acceptance.
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Affiliation(s)
- Lilit Ispiryan
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Małgorzata Borowska
- Department of Biological Sciences, Munster Technological University, Cork, T12P928, Ireland
| | - Aylin W Sahin
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, Cork, T12P928, Ireland.,APC Microbiome Ireland, Cork, Ireland
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland. .,APC Microbiome Ireland, Cork, Ireland
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Joehnke MS, Jeske S, Ispiryan L, Zannini E, Arendt EK, Bez J, Sørensen JC, Petersen IL. Nutritional and anti-nutritional properties of lentil ( Lens culinaris) protein isolates prepared by pilot-scale processing. Food Chem X 2021; 9:100112. [PMID: 33851134 PMCID: PMC8039371 DOI: 10.1016/j.fochx.2020.100112] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 10/16/2020] [Accepted: 10/31/2020] [Indexed: 12/13/2022]
Abstract
Two lentil protein isolates (LPIs) and a lentil flour (LF) were prepared in pilot-scale. Nutritional and anti-nutritional properties of LPIs were examined in comparison to LF. Total galacto-oligosaccharides (GOS) contents of LPIs were reduced by 58–91%. Trypsin inhibitor activity (TIA) levels of LPIs were reduced by 81–87%. In vitro protein digestibility (IVPD) values of LPIs were improved by 35–53%.
Lentil (Lens culinaris) is a high-protein crop with a promising potential as a plant-based protein source for human nutrition. This study investigated nutritional and anti-nutritional properties of whole seed lentil flour (LF) compared to lentil protein isolates (LPIs) prepared in pilot-scale by isoelectric precipitation (LPI–IEP) and ultrafiltration (LPI–UF). Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) profiles showed significant reductions in total galacto-oligosaccharides (GOS) contents by 58% and 91% in LPI–IEP and LPI–UF, respectively, compared to LF. Trypsin inhibitor activity (TIA) levels based on dry protein mass were lowered by 81% in LPI–IEP and 87% in LPI–UF relative to LF. Depending on the stage of digestion, the in vitro protein digestibility (IVPD) of LPIs was improved by 35–53% compared to LF, with both products showing a similar long-term protein digestibility to that of bovine serum albumin (BSA). This work supports the use of purified LPI products as a novel source of high quality protein for food applications.
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Key Words
- AA, amino acids
- ANC(s), anti-nutritional compound(s)
- ANOVA, analysis of variance
- Alternative protein sources
- DH, degree of hydrolysis
- DM, dry matter
- E:S ratios, enzyme:substrate ratios
- FODMAPs
- FODMAPs, fermentable oligo-, di- and monosaccharides, and polyols
- FOS, Fructans and fructo-oligosaccharides
- GOS, galacto-oligosaccharides
- HPAEC-PAD, high performance anion exchange chromatography coupled with pulsed amperometric detection
- IBS, irritable bowel syndrome
- IEP, isoelectric precipitation
- IVPD %, in vitro protein digestibility
- IVPD P %, pepsin digestibility
- IVPD PT % 1+1 h, short-term protein digestibility
- IVPD PT % 1+24 h, long-term protein digestibility
- IVPD PT % 1+3 h, medium-term protein digestibility
- In vitro protein digestibility
- LF(s), lentil flour(s)
- LP, lentil protein(s)
- LPC(s), lentil protein concentrate(s)
- LPI(s), lentil protein isolate(s)
- LPI–IEP, lentil protein isolate prepared by IEP
- LPI–UF, lentil protein isolate prepared by UF
- Lens culinaris
- Lentil flour
- Lentil protein isolates
- MW(s), molecular weight(s)
- OPA, o-phthaldialdehyde
- PD, protein digestibility
- Pilot-scale processing
- RFO, raffinose family oligosaccharides
- TCA, trichloroacetic acid
- TIA, trypsin inhibitor activity
- TIU, trypsin inhibitor unit
- TNBS, trinitrobenzenesulfonic acid
- TU, trypsin activity unit
- Trypsin inhibitor activity
- UF, ultrafiltration
- l–BAPA, N–α–benzoyl–l–arginine–4–nitroanilide
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Affiliation(s)
| | - Stephanie Jeske
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,School of Food and Nutritional Sciences and APC Microbiome Institute Ireland, University College Cork, Ireland
| | - Jürgen Bez
- Fraunhofer-Institut für Verfahrenstechnik und Verpackung, Freising, Germany
| | | | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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Ispiryan L, Kuktaite R, Zannini E, Arendt EK. Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food Chem 2020; 343:128549. [PMID: 33189480 DOI: 10.1016/j.foodchem.2020.128549] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 12/18/2022]
Abstract
Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (naturally high in fructans), lentils and chickpeas (high in galactooligosaccharides), oat and buckwheat (low in FODMAPs) were produced. While barley and wheat malts had slightly elevated fructan-levels, in oat malt 0.8 g/100 g DM fructans were de novo synthesized. In lentils and chickpeas galactooligosaccharides diminished by 80-90%. Buckwheat did not contain any FODMAPs commonly investigated, but fagopyritols which may have a similar physiological effect. Also fagopyritols were degraded. While malted pulses and buckwheat are directly suitable for low FODMAP applications, using the combined approach of malting and fermentation, malted cereals could contribute to high nutritional values of such products.
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Affiliation(s)
- Lilit Ispiryan
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE- 23053 Alnarp, Sweden.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland; APC Microbiome Ireland, Cork, Ireland.
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Atzler JJ, Ispiryan L, Gallagher E, Sahin AW, Zannini E, Arendt EK. Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Vogelsang-O’Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O’Mahony JA, Arendt EK, Zannini E. Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. Foods 2020; 9:E230. [PMID: 32098081 PMCID: PMC7074439 DOI: 10.3390/foods9020230] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/16/2020] [Accepted: 02/17/2020] [Indexed: 12/31/2022] Open
Abstract
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow's whole milk powder.
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Affiliation(s)
- Martin Vogelsang-O’Dwyer
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Andreas Detzel
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Mirjam Busch
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Martina Krueger
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
- APC Microbiome Ireland, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
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11
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Ispiryan L, Heitmann M, Hoehnel A, Zannini E, Arendt EK. Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products. J Agric Food Chem 2019; 67:4384-4392. [PMID: 30915837 DOI: 10.1021/acs.jafc.9b00382] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study presents an analytical method for the quantification of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) in cereals and cereal-based products, considering diverse ingredients, such as different cereals in addition to wheat, pulses, or pseudocereals. All carbohydrates have been separated, identified, and quantified with a high-performance anion-exchange chromatographic system coupled with a pulsed amperometric detection (HPAEC-PAD). The total fructan content and the average degree of polymerization (DPav) have been determined after enzymatic hydrolysis to the monomers glucose and fructose, on the basis of the principle of the official method for fructan quantification in food products, AOAC 997.08. The methods for extraction, separation, and detection as well as fructan determination are based on several other studies and were modified in order to minimize interferences in the analysis. The method has been validated with regard to the limits of detection and quantification, the linearity, the repeatability, and the accuracy as well as the DPav of the fructans.
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Affiliation(s)
- Lilit Ispiryan
- Food and Nutritional Sciences , University College Cork , College Road , Cork T12Y337 , Ireland
| | - Mareile Heitmann
- Food and Nutritional Sciences , University College Cork , College Road , Cork T12Y337 , Ireland
| | - Andrea Hoehnel
- Food and Nutritional Sciences , University College Cork , College Road , Cork T12Y337 , Ireland
| | - Emanuele Zannini
- Food and Nutritional Sciences , University College Cork , College Road , Cork T12Y337 , Ireland
| | - Elke K Arendt
- Food and Nutritional Sciences , University College Cork , College Road , Cork T12Y337 , Ireland
- APC Microbiome Ireland , Cork T12YT20 , Ireland
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12
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Beitlich N, Lübken T, Kaiser M, Ispiryan L, Speer K. Fluorescent Pteridine Derivatives as New Markers for the Characterization of Genuine Monofloral New Zealand Manuka (Leptospermum scoparium) Honey. J Agric Food Chem 2016; 64:8886-8891. [PMID: 27806565 DOI: 10.1021/acs.jafc.6b03984] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
New Zealand manuka honey is well-known for its unique antibacterial activity. Due to its high price and limited availability, this honey is often subject to honey fraud. Two pteridine derivatives, 3,6,7-trimethyl-2,4(1H,3H)-pteridinedione and 6,7-dimethyl-2,4(1H,3H)-pteridinedione, have now been identified in New Zealand manuka honey. Their structures were elucidated by LC-QTOF-HRMS, NMR, and single-crystal X-ray diffraction after isolation via semipreparative HPLC. Their marker potential for authentic manuka honey was proved as both substances were detectable in neither the pollen-identical kanuka honey nor the nine other kinds of monofloral New Zealand honey analyzed (clover, forest, kamahi, pohutukawa, rata, rewarewa, tawari, thyme, and vipers bugloss). The fluorescence property of the pteridine derivatives can be used as an easy and fast TLC screening method for the authentication of genuine manuka honey. 6,7-Dimethyl-2,4(1H,3H)-pteridinedione has been described for the first time.
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Affiliation(s)
- Nicole Beitlich
- Food Chemistry Department, ‡Organic Chemistry Department, and #Inorganic Chemistry, Technische Universität Dresden , Bergstrasse 66, 01069 Dresden, Germany
| | - Tilo Lübken
- Food Chemistry Department, ‡Organic Chemistry Department, and #Inorganic Chemistry, Technische Universität Dresden , Bergstrasse 66, 01069 Dresden, Germany
| | - Martin Kaiser
- Food Chemistry Department, ‡Organic Chemistry Department, and #Inorganic Chemistry, Technische Universität Dresden , Bergstrasse 66, 01069 Dresden, Germany
| | - Lilit Ispiryan
- Food Chemistry Department, ‡Organic Chemistry Department, and #Inorganic Chemistry, Technische Universität Dresden , Bergstrasse 66, 01069 Dresden, Germany
| | - Karl Speer
- Food Chemistry Department, ‡Organic Chemistry Department, and #Inorganic Chemistry, Technische Universität Dresden , Bergstrasse 66, 01069 Dresden, Germany
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