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Zhong L, Lewis JR, Sim M, Bondonno CP, Wahlqvist ML, Mugera A, Purchase S, Siddique KHM, Considine MJ, Johnson SK, Devine A, Hodgson JM. Three-dimensional food printing: its readiness for a food and nutrition insecure world. Proc Nutr Soc 2023; 82:468-477. [PMID: 37288524 DOI: 10.1017/s0029665123003002] [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] [Indexed: 06/09/2023]
Abstract
Three-dimensional (3D) food printing is a rapidly emerging technology offering unprecedented potential for customised food design and personalised nutrition. Here, we evaluate the technological advances in extrusion-based 3D food printing and its possibilities to promote healthy and sustainable eating. We consider the challenges in implementing the technology in real-world applications. We propose viable applications for 3D food printing in health care, health promotion and food waste upcycling. Finally, we outline future work on 3D food printing in food safety, acceptability and economics, ethics and regulations.
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Affiliation(s)
- Liezhou Zhong
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Joshua R Lewis
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
- Royal Perth Hospital Research Foundation, Perth, WA, Australia
- Centre for Kidney Research, Children's Hospital at Westmead, School of Public Health, Sydney Medical School, The University of Sydney, Sydney, NSW, Australia
| | - Marc Sim
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
- Royal Perth Hospital Research Foundation, Perth, WA, Australia
| | - Catherine P Bondonno
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
- Royal Perth Hospital Research Foundation, Perth, WA, Australia
| | - Mark L Wahlqvist
- Monash Asia Institute, Monash University, Melbourne, VIC, Australia
- School of Public Health, National Defence Medical Centre, Taipei, Taiwan, Republic of China
| | - Amin Mugera
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
| | - Sharon Purchase
- Business School, University of Western Australia, Crawley, WA, Australia
| | - Kadambot H M Siddique
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
| | - Michael J Considine
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
- School of Molecular Sciences, University of Western Australia, Perth, WA, Australia
- Department of Primary Industries and Regional Development, Perth, WA, Australia
| | | | - Amanda Devine
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Jonathan M Hodgson
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
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Liang Z, Zhang P, Xiong Y, Johnson SK, Fang Z. Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum. Food Chem 2023; 399:133969. [DOI: 10.1016/j.foodchem.2022.133969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 08/13/2022] [Accepted: 08/14/2022] [Indexed: 10/15/2022]
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Malekipoor R, Johnson SK, Bhattarai RR. Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products. Nutrients 2022; 14:nu14142845. [PMID: 35889802 PMCID: PMC9315693 DOI: 10.3390/nu14142845] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/04/2022] [Accepted: 07/08/2022] [Indexed: 12/25/2022] Open
Abstract
The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties of both insoluble and soluble fibres. It is a major by-product of the manufacture of lupin protein isolates, which can be dried to produce a purified fibre food ingredient. Such an ingredient possesses a neutral odour and flavour, a smooth texture, and high water-binding and oil-binding properties. These properties allow its incorporation into foods with minimum reduction in their acceptability. The lupin kernel fibre (LKF) has demonstrated beneficial effects in clinical studies on biomarkers for metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. It can be described as a “prebiotic fibre” since it improves gut micro-floral balance and the chemical environment within the colon. Thus, LKF is a health-functional ingredient with great opportunity for more widespread use in foods; however, it is evident that more non-thermal methods for the manufacture of lupin kernel fibre should be explored, including their effects on the physicochemical properties of the fibre and the effect on health outcomes in long term clinical trials.
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Affiliation(s)
- Rahil Malekipoor
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
- Ingredients by Design Pty Ltd., Lesmurdie, WA 6076, Australia
| | - Rewati R. Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
- Correspondence: ; Tel.: +61-8-9266-5182
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Rezaee N, Fernando WB, Hone E, Sohrabi HR, Johnson SK, Gunzburg S, Martins RN. Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer's Disease: A Review Article. Front Aging Neurosci 2021; 13:729949. [PMID: 34690742 PMCID: PMC8527926 DOI: 10.3389/fnagi.2021.729949] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 08/24/2021] [Indexed: 12/06/2022] Open
Abstract
Alzheimer's disease (AD) is characterized by the excessive deposition of extracellular amyloid-beta peptide (Aβ) and the build-up of intracellular neurofibrillary tangles containing hyperphosphorylated tau proteins. This leads to neuronal damage, cell death and consequently results in memory and learning impairments leading to dementia. Although the exact cause of AD is not yet clear, numerous studies indicate that oxidative stress, inflammation, and mitochondrial dysfunction significantly contribute to its onset and progression. There is no effective therapeutic approach to stop the progression of AD and its associated symptoms. Thus, early intervention, preferably, pre-clinically when the brain is not significantly affected, is a better option for effective treatment. Natural polyphenols (PP) target multiple AD-related pathways such as protecting the brain from Aβ and tau neurotoxicity, ameliorating oxidative damage and mitochondrial dysfunction. Among natural products, the cereal crop sorghum has some unique features. It is one of the major global grain crops but in the developed world, it is primarily used as feed for farm animals. A broad range of PP, including phenolic acids, flavonoids, and condensed tannins are present in sorghum grain including some classes such as proanthocyanidins that are rarely found in others plants. Pigmented varieties of sorghum have the highest polyphenolic content and antioxidant activity which potentially makes their consumption beneficial for human health through different pathways such as oxidative stress reduction and thus the prevention and treatment of neurodegenerative diseases. This review summarizes the potential of sorghum PP to beneficially affect the neuropathology of AD.
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Affiliation(s)
- Nasim Rezaee
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - W.M.A.D. Binosha Fernando
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Eugene Hone
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Hamid R. Sohrabi
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW, Australia
- Centre for Healthy Ageing, Health Future Institute, Murdoch University, Murdoch, WA, Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA, Australia
- Ingredients by Design Pty Ltd., Lesmurdie, WA, Australia
| | | | - Ralph N. Martins
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW, Australia
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Affiliation(s)
- Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Gurpreet Kaur
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Smriti Luitel
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Le Anh Phuoc Hoang
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Rewati R. Bhattarai
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
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Zhong L, Ali H, Fang Z, Wahlqvist ML, Hodgson JM, Johnson SK. Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Liezhou Zhong
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Hayder Ali
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria 3010 Australia
| | - Mark L. Wahlqvist
- Monash Asia Institute Monash University Melbourne Victoria 3800 Australia
- Division of Population Health Science National Health Research Institutes Taipei 11503 Taiwan
| | - Jonathan M. Hodgson
- School of Medical and Health Sciences Edith Cowan University Joondalup Western Australia 6027 Australia
- Medical School Royal Perth Hospital Unit The University of Western Australia Perth Western Australia 6000 Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin Health Innovation Research Institute Curtin University Bentley Western Australia 6102 Australia
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Vithana MD, Singh Z, Johnson SK. Regulation of the levels of health promoting compounds: lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit: a review. J Sci Food Agric 2019; 99:3740-3751. [PMID: 30723909 DOI: 10.1002/jsfa.9628] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 01/30/2019] [Accepted: 02/03/2019] [Indexed: 06/09/2023]
Abstract
There is a demand for feasible methodologies that can increase/maintain the levels of health-promoting phytochemicals in horticultural produce, due to strong evidence that these compounds can reduce risk of chronic diseases. Mango (Mangifera indica L.), ranks fifth among the most cultivated fruit crops in the world, is naturally rich in phytochemicals such as lupeol, mangiferin and phenolic acids (e.g. gallic acid, chlorogenic acid and vanillic acid). Yet, there is still much scope for up-regulating the levels of these compounds in mango fruit through manipulation of different preharvest and postharvest practices that affect their biosynthesis and degradation. The process of ripening, harvest maturity, physical and chemical elicitor treatments such as low temperature stress, methyl jasmonate (MeJA), salicylic acid (SA) and nitric oxide (NO) and the availability of enzyme cofactors (Mg2+ , Mn2+ and Fe2+ ) required in terpenoid biosynthesis were identified as potential determinants of the concentration of health-promoting compounds in mango fruit. The effectiveness of these preharvest and postharvest approaches in regulating the levels of lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit will be discussed. In general spray application of 0.2% iron(II) sulphate (FeSO4 ) 30 days before harvest, harvest at sprung stage, storage of mature green fruit at 5 °C for 12 days prior to ripening, fumigation of mature green fruit with 10-5 mol L-1 and/or 10-4 mol L-1 MeJA for 24 h or 20 and/or 40 µL L-1 NO for 2 h upregulate the levels of lupeol, mangiferin and phenolic acids in pulp and peel of ripe mango fruit. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mekhala Dk Vithana
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, Australia
| | - Zora Singh
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, Australia
| | - Stuart K Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, Australia
- Curtin Health Innovation Research Institute, Faculty of Science and Engineering, Curtin University, Perth, Australia
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Solah VA, Kerr DA, Irawati D, Hunt W, Meng X, Gahler RJ, Fenton HK, Johnson SK, James AP, Wood S. Effect of PolyGlycopleX (PGX) Consumption on Blood Lipid Profiles in Healthy, Low CVD Risk Overweight Adults. Nutrients 2019; 11:E717. [PMID: 30934797 PMCID: PMC6520870 DOI: 10.3390/nu11040717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/22/2019] [Accepted: 03/26/2019] [Indexed: 11/21/2022] Open
Abstract
Raised blood lipid levels are associated with a risk of a cardiovascular disease (CVD). Moderate reductions in several CVD factors such as total, low-density lipoprotein (LDL) cholesterol and non-high-density lipoprotein (non-HDL) cholesterol concentrations may be more effective in reducing overall risk than a major reduction in just one. A blind, randomised controlled trial was conducted with 120 healthy overweight (BMI 25⁻30) adults aged 25⁻70 years who were non-smokers, not diabetic and of low risk of cardiovascular disease, as assessed by the Framingham risk equation. Participants consumed 4.5 g PolyGlycopleX (PGX) as softgel capsules (PGXS) or 5 g PGX granules (PGXG) or 5 g rice flour (RF) with meals three times a day for 12 weeks. Total, LDL and non-HDL cholesterol were all significantly reduced (-6%, -5% and -3.5%, respectively) post the PGX granule treatment; however, PGX in softgel capsule form did not affect blood lipid profiles. Daily consumption of PGX granules in overweight low CVD risk adults produced lipid changes indicating a CVD preventative benefit.
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Affiliation(s)
- Vicky A Solah
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia.
| | - Deborah A Kerr
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA 6845, Australia.
| | - Deasy Irawati
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA 6845, Australia.
- Faculty of Medicine, Mataram University, West Nusa Tenggara 83125, Indonesia.
| | - Wendy Hunt
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA 6845, Australia.
- Australian Export Grains Innovation Centre, South Perth, WA 6151, Australia.
| | - Xingqiong Meng
- Flinders Centre for Epidemiology and Biostatistics, College of Medicine and Public Health, Flinders University, Adelaide, SA 5001, Australia.
| | | | - Haelee K Fenton
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia.
| | - Stuart K Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia.
| | - Anthony P James
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA 6845, Australia.
- Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, Perth, WA 6845, Australia.
| | - Simon Wood
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA 6845, Australia.
- InovoBiologic Inc., Calgary, AB Y2N4Y7, Canada.
- Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC V6T1Z4, Canada.
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Vithana MD, Singh Z, Johnson SK, Gupta R. Concentrations of health-promoting phytochemicals in ripe mango fruit triggered by postharvest application of elicitors. J Sci Food Agric 2019; 99:1126-1134. [PMID: 30047146 DOI: 10.1002/jsfa.9280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/16/2018] [Accepted: 07/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Mango fruit harvested at green mature stage were treated with methyl jasmonate (MeJA), nitric oxide (NO), or salicylic acid (SA) to investigate their effects on phytochemical concentrations in ripe fruit. RESULTS Fruit fumigated with MeJA showed the highest increase in the concentrations of gallic acid (33.0%), caffeic acid (80.0%), total phenols (38.4%), and total antioxidant capacity (20.9%) in the peel, and total carotenoids (48.7%) in the pulp, compared to control. The fruit dipped in SA showed the highest increase in the concentrations of lupeol (59.8%) and ferulic acid (73.2%) in the pulp and ferulic acid (67.4%) in the peel. Fruit fumigated with NO or MeJA showed the highest concentrations of lupeol in the peel (94.3%, 119.4%), and gallic acid (37.9%, 61.0%), total phenols (62.7%, 31.0%), and ascorbic acid (17.7%, 18.8%) in the pulp respectively. All the elicitor treatments were significantly effective in increasing concentrations of mangiferin and chlorogenic acid in the pulp and peel, vanillic acid in the peel, and total antioxidant capacity in the pulp. CONCLUSION Overall, MeJA (10-5 to 10-4 mol L-1 ) was identified as the most effective elicitor for triggering phytochemical production during ripening of harvested mango fruit. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mekhala Dk Vithana
- Faculty of Science and Engineering, Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Curtin University, Perth, Western Australia
| | - Zora Singh
- Faculty of Science and Engineering, Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Curtin University, Perth, Western Australia
| | - Stuart K Johnson
- Faculty of Science and Engineering, Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Curtin University, Perth, Western Australia
- Faculty of Science and Engineering, School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, Western Australia
| | - Ritu Gupta
- Faculty of Science and Engineering, School of Electrical Engineering, Computing and Mathematical Sciences, Curtin University, Perth, Western Australia
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Rao S, Santhakumar AB, Chinkwo KA, Wu G, Johnson SK, Blanchard CL. Characterization of phenolic compounds and antioxidant activity in sorghum grains. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.013] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Zhong L, Fang Z, Wahlqvist ML, Wu G, Hodgson JM, Johnson SK. Seed coats of pulses as a food ingredient: Characterization, processing, and applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zhong L, Wu G, Fang Z, Wahlqvist ML, Hodgson JM, Clarke MW, Junaldi E, Johnson SK. Characterization of polyphenols in Australian sweet lupin (Lupinus angustifolius) seed coat by HPLC-DAD-ESI-MS/MS. Food Res Int 2018; 116:1153-1162. [PMID: 30716901 DOI: 10.1016/j.foodres.2018.09.061] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [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: 02/20/2018] [Revised: 08/17/2018] [Accepted: 09/26/2018] [Indexed: 10/28/2022]
Abstract
Seeds of the legume lupin (Lupinus spp.) are becoming increasingly important as human food. The seed coat, at ~25% of the whole seed of Lupinus angustifolius (Australian sweet lupin, ASL), is the main by-product of lupin kernel flour production. The primary market for lupin seed coat is low value feed with very limited use in foods. In this study, seed coats of six ASL commercial varieties from two growing sites were sampled for identification and quantification of polyphenols using a high-performance liquid chromatography (HPLC) with diode array detector (DAD) and coupled with a triple quadrupole mass spectrometer which equipped with electrospray ionization source (ESI-MS/MS). Three flavones (apigenin-7-O-β-apiofuranosyl-6,8-di-C-β-glucopyranoside, vicenin 2, and apigenin-7-O-β-glucopyranoside), one isoflavone (genistein) and one dihydroflavonol derivative (aromadendrin-6-C-β-d-glucopyranosyl-7-O-[β-D-apiofuranosyl-(1 → 2)]-O-β-D-glucopyranoside), and several hydroxybenzoic and hydroxycinnamic acid derivatives were identified. Considerable variations in levels of individual polyphenols were found but apigenin-7-O-β-apiofuranosyl-6,8-di-C-β-glucopyranoside was the predominant polyphenol in all samples accounting for 73.08-82.89% of the total free polyphenols. These results suggest that ASL seed coat could be valuable dietary source of polyphenols.
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Affiliation(s)
- Liezhou Zhong
- School of Public Health, Curtin University, Bentley, Western Australia 6102, Australia
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Mark L Wahlqvist
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Monash Asia Institute, Monash University, Melbourne, Victoria 3800, Australia
| | - Jonathan M Hodgson
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, Western Australia 6027, Australia; Medical School, Royal Perth Hospital Unit, The University of Western Australia, Perth, Western Australia 6000, Australia
| | - Michael W Clarke
- Metabolomics Australia, Centre for Microscopy, Characterisation and Analysis, The University of Western Australia, Perth, Western Australia 6009, Australia
| | - Edwin Junaldi
- School of Public Health, Curtin University, Bentley, Western Australia 6102, Australia
| | - Stuart K Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin Health Innovation Research Institute, Curtin University, Bentley, Western Australia 6102, Australia.
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Ayyash M, Johnson SK, Liu SQ, Mesmari N, Dahmani S, Al Dhaheri AS, Kizhakkayil J. In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp. Food Chem 2018; 275:50-58. [PMID: 30724226 DOI: 10.1016/j.foodchem.2018.09.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [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: 01/09/2018] [Revised: 07/31/2018] [Accepted: 09/03/2018] [Indexed: 10/28/2022]
Abstract
This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from ∼12.0% to 55.0%, ∼17.6% to 73.0%, and ∼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (∼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (p < 0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.
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Affiliation(s)
- Mutamed Ayyash
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates.
| | - Stuart K Johnson
- School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, 117542 Singapore, Singapore
| | - Nouf Mesmari
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Shaikhah Dahmani
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Ayesha S Al Dhaheri
- Nutritional and Health Sciences, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Jaleel Kizhakkayil
- Nutritional and Health Sciences, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
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Ayyash M, Johnson SK, Liu SQ, Al-Mheiri A, Abushelaibi A. Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.099] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Wu G, Shen Y, Qi Y, Zhang H, Wang L, Qian H, Qi X, Li Y, Johnson SK. Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.074] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Vithana MD, Singh Z, Johnson SK. Dynamics in the concentrations of health-promoting compounds: lupeol, mangiferin and different phenolic acids during postharvest ripening of mango fruit. J Sci Food Agric 2018; 98:1460-1468. [PMID: 28786116 DOI: 10.1002/jsfa.8614] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 08/03/2017] [Accepted: 08/04/2017] [Indexed: 05/23/2023]
Abstract
BACKGROUND Mango fruit (Mangifera indica L.) is renowned for its pleasant taste and as a rich source of health beneficial compounds. The aim of this study was to investigate the changes in concentrations of health-promoting compounds, namely ascorbic acid, carotenoids, antioxidants, lupeol, mangiferin, total phenols and individual phenolic acids, as well as ethylene production and respiration rates during climacteric ripening in 'Kensington Pride' and 'R2E2' mango fruit. RESULTS The climacteric ethylene and respiration peaks were noted on the third day of the fruit ripening period. The concentrations of total carotenoids in the pulp, total antioxidants in both pulp and peel, and total phenols of the peel, lupeol and mangiferin were significantly elevated, whereas the concentration of ascorbic acid declined during post-climacteric ripening. Gallic, chlorogenic and vanillic acids were identified as the major phenolic acids in both pulp and peel of 'Kensington Pride' and 'R2E2' mangoes. The concentrations of phenolic acids (gallic, chlorogenic, vanillic, ferulic and caffeic acids) also increased during the post-climacteric phase. The concentrations of all phenolic compounds were several-fold higher in the peel than pulp. CONCLUSION Mangoes at post-climacteric ripening phase offer the highest concentrations of health-promoting compounds. Peel, at this stage of fruit ripening, could be exploited as a good source for extraction of these compounds. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mekhala Dk Vithana
- Curtin Horticulture Research Laboratory, Department of Environment and Agriculture, Faculty of Science and Engineering, Curtin University, Perth, 6845, WA, Australia
| | - Zora Singh
- Curtin Horticulture Research Laboratory, Department of Environment and Agriculture, Faculty of Science and Engineering, Curtin University, Perth, 6845, WA, Australia
| | - Stuart K Johnson
- School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, Perth, 6845, WA, Australia
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17
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Zhong L, Bornman JF, Wu G, Hornoff A, Dovi KAP, Al-Ali H, Aslam N, Johnson SK. The Nutritional and Phytochemical Composition of the Indigenous Australian Pindan Walnut (Terminalia cunninghamii) Kernels. Plant Foods Hum Nutr 2018; 73:40-46. [PMID: 29235078 DOI: 10.1007/s11130-017-0647-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [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: 06/07/2023]
Abstract
Nutritional composition of the kernels of two types of Pindan walnut (Terminalia cunninghamii), a native nut consumed traditionally by Australian Indigenous peoples, is reported for the first time. Results showed that Pindan walnut kernels contained high levels of fat, protein and ash, approximately 50, 30 and 5% fresh basis, respectively. The levels of minerals in the kernels were much higher than common walnuts and macadamia nuts, especially those of phosphorus, magnesium and zinc. The high amounts of polyphenols in the kernels provided strong hydrophilic antioxidant capacities, of up to 2004 mg Trolox equivalents/100 g fresh basis using the hydrophilic oxygen radical absorbance capacity assay. Both free polyphenol content and hydrophilic antioxidant capacities of the kernels were higher than those of macadamia nuts, although the lipophilic oxygen radical absorbance capacity was lower. These preliminary studies indicate high potential for wider use of the Pindan walnut as a novel, nutritious and health-promoting food.
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Affiliation(s)
- Liezhou Zhong
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia
| | - Janet F Bornman
- Curtin Business School, Curtin University, Perth, Western Australia, 6102, Australia
| | - Gangcheng Wu
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia
| | - Aline Hornoff
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia
| | - Koya Ange Pamela Dovi
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia
| | - Hayder Al-Ali
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia
| | - Naveed Aslam
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia
| | - Stuart K Johnson
- School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia.
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18
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Ahmad J, Khan I, Johnson SK, Alam I, Din ZU. Effect of Incorporating Stevia and Moringa in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being. J Am Coll Nutr 2017; 37:133-139. [PMID: 29272206 DOI: 10.1080/07315724.2017.1372821] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
BACKGROUND Medicinal plants including stevia and moringa constitute an important source of health-beneficial bioactive components, and hence their intake may beneficially modulate biomarkers of chronic diseases. OBJECTIVE The objective of the present study was to investigate the effect of incorporating stevia and moringa leaf powder in cookies on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in humans. METHOD In a randomized crossover design, 20 healthy subjects consumed 3 isocaloric test foods (each providing 50 g available carbohydrates) of control cookies (CC) made from 100% wheat flour, cookies containing stevia leaf powder (SC, 3% w/w), and cookies containing moringa leaf powder (MC, 5% w/w) as breakfast. Blood glucose and subjective appetite were measured at fasting and at 15, 30, 45, 60, 90, and 120 min after the consumption of the cookies. Palatability and gastrointestinal well-being were measured using standard questionnaires. RESULTS Compared to CC, MC resulted in a significant decrease in postprandial blood glucose concentration at 30 and 45 min (p = 0.002 and p = 0.003, respectively) and showed a tendency (p = 0.077) for lower blood glucose incremental area under the curve (iAUC). Subjects were significantly less hungry after SC and MC intake (p = 0.035 and p = 0.041, respectively) compared to CC. All the cookies were liked by the subjects without any reported gastrointestinal discomfort. CONCLUSION The results showed that compared to CC, MC improved postprandial glycemia and reduced hunger, while SC reduced hunger only. Future studies are now warranted to explore the mechanisms responsible for these observed effects.
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Affiliation(s)
- Jamil Ahmad
- a Department of Human Nutrition , The University of Agriculture Peshawar , Peshawar , Pakistan
| | - Imran Khan
- a Department of Human Nutrition , The University of Agriculture Peshawar , Peshawar , Pakistan
| | - Stuart K Johnson
- b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University , Perth , Western Australia , Australia
| | - Iftikhar Alam
- c Department of Human Nutrition and Dietetics , Bacha Khan University , Charsadda , Pakistan
| | - Zia Ud Din
- a Department of Human Nutrition , The University of Agriculture Peshawar , Peshawar , Pakistan
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Signorini C, Carpen A, Coletto L, Borgonovo G, Galanti E, Capraro J, Magni C, Abate A, Johnson SK, Duranti M, Scarafoni A. Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation. Int J Food Sci Nutr 2017; 69:451-457. [PMID: 29041832 DOI: 10.1080/09637486.2017.1386627] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a tempeh analogue containing high amounts of vitamin B12 using seeds of three different species of the legume lupin, namely Lupinus albus, L. angustifolius and L. mutabilis, with Rhizopus oligosporus and Propionibacterium freudenreichii cofermentation. Synergic effects of Rhizopus and Propionibacterium in increasing vitamin B12 up to 1230 ng/g dw was observed. These findings indicate that this cofermentation can improve lupin nutritional quality and safety to provide a tempeh analogue with added value for vegan and vegetarian communities and low-income populations. The level of potentially toxic lupin alkaloids was also monitored during the tempeh preparation.
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Affiliation(s)
- Camilla Signorini
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Aristodemo Carpen
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Luigi Coletto
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Gigliola Borgonovo
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Elisabetta Galanti
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Jessica Capraro
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Chiara Magni
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Ambra Abate
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Stuart K Johnson
- b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University , Perth , WA , Australia
| | - Marcello Duranti
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Alessio Scarafoni
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
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20
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Wu G, Bornman JF, Bennett SJ, Clarke MW, Fang Z, Johnson SK. Individual polyphenolic profiles and antioxidant activity in sorghum grains are influenced by very low and high solar UV radiation and genotype. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.07.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Khan I, Shah S, Ahmad J, Abdullah A, Johnson SK. Effect of Incorporating Bay Leaves in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being. J Am Coll Nutr 2017; 36:514-519. [PMID: 28853992 DOI: 10.1080/07315724.2017.1326324] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
BACKGROUND Previous studies of patients with type 2 diabetes showed that capsules containing 1, 2, and 3 g of bay leaves lower fasting blood glucose, triglycerides, low-density lipoprotein cholesterol, and total cholesterol concentrations after 30 days of treatment. However, the acute effect of bay leaves on postprandial glycemic and appetite responses has not yet been determined. OBJECTIVE The objective of this study was to determine the effect of cookies containing different doses of bay leaves on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in healthy subjects. METHODS In a randomized crossover study, 20 subjects consumed 3 test foods each providing 50 g of available carbohydrates. The test foods were provided as breakfast, 1-2 weeks apart, and were control cookies (CC) made from 100% wheat flour, cookies containing 3% (w/w) bay leaf powder (B3), and cookies containing 6% (w/w) bay leaf powder (B6). Blood glucose, subjective appetite, and gastrointestinal well-being were assessed at fasting and postprandially for 2 hours. Palatability of the test cookies was measured using 9-point hedonic scale. RESULTS There was a significant effect of time (p < 0.001), treatment (p = 0.033), and Time × Treatment interaction (p = 0.001) on postprandial blood glucose concentrations. Post hoc pairwise comparison showed that blood glucose concentration was significantly reduced by B6 compared to CC at 30 and 45 minutes (p = 0.014 and p = 0.010, respectively). However, there were no significant differences (p = 0.411) in blood glucose incremental areas under the curves (iAUCs) among the treatments. No significant effect on any of the appetite parameters was observed among the treatments. All of the cookies were rated as acceptable and subjects did not report any gastrointestinal discomfort. CONCLUSION In conclusion, the results indicate that cookies containing bay leaf powder at 6% (w/w) incorporation level provides a palatable product that induces a reduced glycemic response.
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Affiliation(s)
- Imran Khan
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Seema Shah
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Jamil Ahmad
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Aiman Abdullah
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Stuart K Johnson
- b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences , Curtin University , Perth , Western Australia , Australia
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22
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Aghazadeh M, Karim R, Sultan MT, Paykary M, Johnson SK, Shekarforoush E. Comparison of starch films and effect of different rice starch-based coating formulations on physical properties of walnut during storage time at accelerated temperature. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12607] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mona Aghazadeh
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor Malaysia
| | - M. Tauseef Sultan
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor Malaysia
| | - Maryam Paykary
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor Malaysia
| | - Stuart K. Johnson
- School of Public Health; Curtin Health Innovation Research Institute, Curtin University; Bentley Western Australia Australia
| | - Elhamalsadat Shekarforoush
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor Malaysia
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23
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Nikmaram N, Dar BN, Roohinejad S, Koubaa M, Barba FJ, Greiner R, Johnson SK. Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview. J Sci Food Agric 2017; 97:2681-2689. [PMID: 28230263 DOI: 10.1002/jsfa.8283] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 02/06/2017] [Accepted: 02/15/2017] [Indexed: 06/06/2023]
Abstract
Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Nooshin Nikmaram
- Young Researchers and Elite Club, Islamic Azad University, Sabzevar, Iran
| | - B N Dar
- Department of Food Technology, IUST, Awantipora, Jammu and Kashmir, India
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohamed Koubaa
- Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, France
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, University of Valencia, Burjassot, València, Spain
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Stuart K Johnson
- School of Public Health, Curtin University, Perth, WA, Australia
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24
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Fernando WMADB, Flint SH, Ranaweera KKDS, Bamunuarachchi A, Johnson SK, Brennan CS. The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation. Int J Food Sci Nutr 2017; 69:144-154. [DOI: 10.1080/09637486.2017.1340932] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
| | - Steve H. Flint
- School of Food and Nutrition, Massey University, Palmerston North, New Zealand
| | - K. K. D. S. Ranaweera
- Department of Food Science and Technology, Sri Jayewardenepura University, Nugegoda, Colombo, Sri Lanka
| | - Arthur Bamunuarachchi
- Department of Food Science and Technology, Sri Jayewardenepura University, Nugegoda, Colombo, Sri Lanka
| | - Stuart K. Johnson
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Bentley, Australia
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences, Centre for Food Research and Innovation Lincoln University, Lincoln, New Zealand
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25
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Wu G, Bennett SJ, Bornman JF, Clarke MW, Fang Z, Johnson SK. Phenolic profile and content of sorghum grains under different irrigation managements. Food Res Int 2017; 97:347-355. [PMID: 28578059 DOI: 10.1016/j.foodres.2017.04.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [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: 01/03/2017] [Revised: 04/24/2017] [Accepted: 04/29/2017] [Indexed: 10/19/2022]
Abstract
Sorghum grain is widely consumed in Sub-Saharan Africa and Asia, as a staple food due to its adaptation to harsh environments. The impact of irrigation regime: full irrigation (100%); deficit irrigation (50%); and severe deficit irrigation (25%) on phenolic profile and content of six sorghum grain genotypes was investigated by high performance liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS). A total of 25 individual polyphenols were unequivocally or tentatively identified. Compared to the colored-grain genotypes, the white grained sorghum var. Liberty had a simpler polyphenol profile. The concentrations of the sorghum-specific 3-deoxyanthocyanidins luteolinidin and apigeninidin, were higher under deficit irrigation compared to the other two regimes in all genotypes. These findings will be valuable for the selection of sorghum genotypes for grain production as human food under water deficit conditions, since polyphenol levels can affect the grain's nutritional value and health properties.
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Affiliation(s)
- Gangcheng Wu
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia
| | - Sarita J Bennett
- Department of Environment and Agriculture, School of Science, Curtin University, Perth, WA 6845, Australia
| | - Janet F Bornman
- International Institute of Agri-Food Security (IIAFS), Curtin University, PO Box U1987, Perth, WA 6845, Australia
| | - Michael W Clarke
- Centre for Microscopy, Characterisation and Analysis - M310, Perth, WA 6009, Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Stuart K Johnson
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia.
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26
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Solah VA, Kerr DA, Hunt WJ, Johnson SK, Boushey CJ, Delp EJ, Meng X, Gahler RJ, James AP, Mukhtar AS, Fenton HK, Wood S. Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals. Nutrients 2017; 9:E149. [PMID: 28212353 PMCID: PMC5331580 DOI: 10.3390/nu9020149] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Accepted: 02/13/2017] [Indexed: 11/24/2022] Open
Abstract
Fibre supplementation can potentially reduce energy intake and contribute to weight loss. The mechanism may be reduced frequency of eating, resulting in reduced food consumption. The objective of this research was to determine the effectiveness of fibre supplementation with PolyGlycopleX® (PGX®), on body weight and composition, frequency of eating and dietary intake in 118 overweight adults. In a three-arm, parallel, blind, randomised controlled trial participants were randomised to one of three groups; 4.5 g PGX as softgels (PGXS), 5 g PGX granules (PGXG) or 5 g rice flour (RF) control. Prior to supplementation and at 12 weeks, participants captured before and after images of all food and beverages consumed within 4 days using a mobile food record app (mFR). The mFR images were analysed for food group serving sizes and number of eating occasions. In the PGXG group, per-protocol analysis [corrected] analysis showed there was a significant reduction in waist circumference (2.5 cm; p = 0.003). Subgroup analysis showed that PGXG supplementation at the recommended dose resulted in a reduction in body weight (-1.4 ± 0.10 kg, p < 0.01), body mass index (BMI) reduction (-0.5 ± 0.10, p < 0.01), reduced number of eating occasions (-1.4 ± 1.2, p < 0.01) and a reduced intake of grain food (-1.52 ± 1.84 serves, p = 0.019). PGXG at the recommended dose resulted in a reduction in weight and BMI which was significantly greater than that for RF (p = 0.001). These results demonstrate the potential benefits of PGX fibre in controlling frequency of eating and in weight loss.
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Affiliation(s)
- Vicky A. Solah
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
| | - Deborah A. Kerr
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
| | - Wendy J. Hunt
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
| | - Stuart K. Johnson
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
| | - Carol J. Boushey
- Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI 96813, USA;
| | - Edward J. Delp
- Video and Image Processing Laboratory, School of Electrical and Computer Engineering, Purdue University, West Lafayette, IN 47907, USA;
| | - Xingqiong Meng
- Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide 5001, Australia;
| | | | - Anthony P. James
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
- Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia
| | - Aqif S. Mukhtar
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
- Centre for Population Health Research, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia
| | - Haelee K. Fenton
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
| | - Simon Wood
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth WA 6845, Australia; (D.A.K.); (W.J.H.); (S.K.J.); (A.P.J.); (A.S.M.); (H.K.F.); (S.W.)
- InovoBiologic Inc., Calgary, AB Y2N4Y7, Canada
- Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC V6T1Z4, Canada
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27
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Stefoska-Needham A, Beck EJ, Johnson SK, Batterham MJ, Grant R, Ashton J, Tapsell LC. A Diet Enriched with Red Sorghum Flaked Biscuits, Compared to a Diet Containing White Wheat Flaked Biscuits, Does Not Enhance the Effectiveness of an Energy-Restricted Meal Plan in Overweight and Mildly Obese Adults. J Am Coll Nutr 2017; 36:184-192. [DOI: 10.1080/07315724.2016.1237314] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Eleanor J. Beck
- School of Medicine, Illawarra Health & Medical Research Institute
| | - Stuart K. Johnson
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia, Australia
| | - Marijka J. Batterham
- Statistical Consulting Centre, National Institute for Applied Statistics Research Australia
| | - Ross Grant
- School of Medical Sciences, University of New South Wales, Sydney, New South Wales, Australia
- Sydney Adventist Hospital Clinical School, University of Sydney, Sydney, New South Wales, Australia
| | - John Ashton
- Sanitarium Development and Innovation, Cooranbong, New South Wales, Australia
| | - Linda C. Tapsell
- School of Medicine, Illawarra Health & Medical Research Institute
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Wu G, Johnson SK, Bornman JF, Bennett SJ, Fang Z. Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments. Food Chem 2016; 214:199-207. [PMID: 27507466 DOI: 10.1016/j.foodchem.2016.07.089] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [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: 04/06/2016] [Revised: 06/09/2016] [Accepted: 07/12/2016] [Indexed: 11/29/2022]
Abstract
Sorghum grain containing elevated polyphenolic antioxidant content may provide foods with benefits to human health. A study was undertaken to determine the potential role of irrigation on the content of polyphenols and antioxidant levels in sorghum grain. Bound, free and total polyphenols were investigated in six diverse sorghum genotypes grown under either full irrigation or a deficit irrigation regime. Results showed genotype, irrigation and their interaction had a significant effect on polyphenols and antioxidant activity (P⩽0.05). The deficit irrigation treatment significantly increased polyphenol content and antioxidant activity compared to the full irrigation treatment. Of the six genotypes Shawaya black short 1 and IS1311C (brown) showed the highest polyphenols levels and antioxidant activity. Therefore, both irrigation treatments and genotype need to be considered by sorghum breeders and farmers during sorghum production to produce grain with the required levels of polyphenolics and antioxidant activity for targeted end-use.
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Affiliation(s)
- Gangcheng Wu
- School of Public Health, Curtin University, Perth, WA 6845, Australia
| | - Stuart K Johnson
- School of Public Health, Curtin University, Perth, WA 6845, Australia
| | - Janet F Bornman
- International Institute of Agri-Food Security (IIAFS), Curtin University, PO Box U1987, Perth, WA 6845, Australia
| | - Sarita J Bennett
- Department of Environment and Agriculture, School of Science, Curtin University, Perth, WA 6845, Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia.
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Taylor JR, Johnson SK, Taylor J, Njila S, Jackaman C. Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Wu G, Johnson SK, Bornman JF, Bennett S, Singh V, Fang Z. Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity. Cereal Chem 2016. [DOI: 10.1094/cchem-01-16-0003-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gangcheng Wu
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia
| | - Stuart K. Johnson
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia
| | - Janet F. Bornman
- International Institute of Agri-Food Security (IIAFS), Curtin University, P.O. Box U1987, Perth, WA 6845, Australia
| | - Sarita Bennett
- Department of Environment and Agriculture, School of Science, Curtin University, Perth, WA 6845, Australia
| | - Vijaya Singh
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Zhongxiang Fang
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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Solah VA, O'Mara-Wallace B, Meng X, Gahler RJ, Kerr DA, James AP, Fenton HK, Johnson SK, Wood S. Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially. Nutrients 2016; 8:nu8050268. [PMID: 27164135 PMCID: PMC4882681 DOI: 10.3390/nu8050268] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 03/27/2016] [Accepted: 04/29/2016] [Indexed: 12/13/2022] Open
Abstract
The effect of consumption of PolyGlycopleX® (PGX®) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p < 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p < 0.001) after the PGX meal than for the WD meal. The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study.
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Affiliation(s)
- Vicky A Solah
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Babette O'Mara-Wallace
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Xingqiong Meng
- Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide 5001, Australia.
| | | | - Deborah A Kerr
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Anthony P James
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Haelee K Fenton
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Stuart K Johnson
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Simon Wood
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
- InovoBiologic Inc., Calgary, AB Y2N 4Y7, Canada.
- Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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Stefoska-Needham A, Beck EJ, Johnson SK, Chu J, Tapsell LC. Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects. Mol Nutr Food Res 2016; 60:1118-28. [PMID: 26866508 DOI: 10.1002/mnfr.201500672] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [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: 08/29/2015] [Revised: 01/15/2016] [Accepted: 01/17/2016] [Indexed: 12/14/2022]
Abstract
SCOPE Sorghum grain components may play a role in mechanisms that protect against development of obesity-related chronic diseases. We conducted a randomized, cross-over trial (40 healthy subjects) using whole grain sorghum flaked biscuits to investigate mechanisms related to satiety. METHODS AND RESULTS Subjects were tested on four occasions after a 12-h fast. At baseline, they consumed 50 grams of one of four treatment meals: white, red, or brown sorghum biscuits or a wheat control. Subjective satiety was measured at 8 time-points over four hours. In a subset of 20 subjects, plasma glucose, insulin, gastric inhibitory peptide (GIP), glucagon-like peptide-1 (GLP-1), peptide-tyrosine-tyrosine (PYY), and ghrelin were measured. Subjects reported significantly lower subjective satiety ratings after consuming wheat compared to sorghum biscuits. Incremental area under the plasma concentration-time curve of postprandial GLP-1, GIP and in males, PYY, were significantly higher (p = 0.018, p = 0.031, p = 0.036, respectively) for sorghum breakfasts compared to wheat. Energy intake at a subsequent meal did not differ between treatments. CONCLUSIONS Sorghum whole grain is a promising novel ingredient in foods targeting satiety as an adjunct for weight control. Evidence is now required from randomized controlled trials that aim to examine specific effects on health outcomes from a sorghum-enriched intervention diet.
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Affiliation(s)
- Anita Stefoska-Needham
- School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, NSW, Australia
| | - Eleanor J Beck
- School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, NSW, Australia
| | - Stuart K Johnson
- Nutrition, Dietetics, and Food Technology, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, Australia
| | - Jiayue Chu
- Nutrition, Dietetics, and Food Technology, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, Australia
| | - Linda C Tapsell
- School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, NSW, Australia
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Wu G, Johnson SK, Bornman JF, Bennett SJ, Clarke MW, Singh V, Fang Z. Growth temperature and genotype both play important roles in sorghum grain phenolic composition. Sci Rep 2016; 6:21835. [PMID: 26907726 PMCID: PMC4764825 DOI: 10.1038/srep21835] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 02/02/2016] [Indexed: 11/09/2022] Open
Abstract
Polyphenols in sorghum grains are a source of dietary antioxidants. Polyphenols in six diverse sorghum genotypes grown under two day/night temperature regimes of optimal temperature (OT, 32/21 °C and high temperature (HT, 38/21 °C) were investigated. A total of 23 phenolic compounds were positively or tentatively identified by HPLC-DAD-ESIMS. Compared with other pigmented types, the phenolic profile of white sorghum PI563516 was simpler, since fewer polyphenols were detected. Brown sorghum IS 8525 had the highest levels of caffeic and ferulic acid, but apigenin and luteolin were not detected. Free luteolinidin and apigeninidin levels were lower under HT than OT across all genotypes (p ≤ 0.05), suggesting HT could have inhibited 3-deoxyanthocyanidins formation. These results provide new information on the effects of HT on specific polyphenols in various Australian sorghum genotypes, which might be used as a guide to grow high antioxidant sorghum grains under projected high temperature in the future.
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Affiliation(s)
- Gangcheng Wu
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia
| | - Stuart K. Johnson
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia
| | - Janet F. Bornman
- International Institute of Agri-Food Security (IIAFS), Curtin University, PO Box U1987, Perth, WA 6845, Australia
| | - Sarita J. Bennett
- Department of Environment and Agriculture, School of Science, Curtin University, Perth, WA 6845, Australia
| | - Michael W. Clarke
- Centre for Microscopy, Characterisation and Analysis, University of Western Australia, Perth, WA, 6009, Australia
| | - Vijaya Singh
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Zhongxiang Fang
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
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Wu G, Johnson SK, Bornman JF, Bennett SJ, Singh V, Simic A, Fang Z. Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains. PLoS One 2016; 11:e0148712. [PMID: 26859483 PMCID: PMC4747554 DOI: 10.1371/journal.pone.0148712] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Accepted: 01/20/2016] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND It has been predicted that the global temperature will rise in the future, which means crops including sorghum will likely be grown under higher temperatures, and consequently may affect the nutritional properties. METHODS The effects of two growth temperatures (OT, day/night 32/21°C; HT 38/21°C) on tannin, phytate, mineral, and in vitro iron availability of raw and cooked grains (as porridge) of six sorghum genotypes were investigated. RESULTS Tannin content significantly decreased across all sorghum genotypes under high growth temperature (P ≤0.05), while the phytate and mineral contents maintained the same level, increased or decreased significantly, depending on the genotype. The in vitro iron availability in most sorghum genotypes was also significantly reduced under high temperature, except for Ai4, which showed a pronounced increase (P ≤0.05). The cooking process significantly reduced tannin content in all sorghum genotypes (P ≤0.05), while the phytate content and in vitro iron availability were not significantly affected. CONCLUSIONS This research provides some new information on sorghum grain nutritional properties when grown under predicted future higher temperatures, which could be important for humans where sorghum grains are consumed as staple food.
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Affiliation(s)
- Gangcheng Wu
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA, 6845, Australia
| | - Stuart K. Johnson
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA, 6845, Australia
| | - Janet F. Bornman
- International Institute of Agri-Food Security (IIAFS), Curtin University, PO Box U1987, Perth, WA, 6845, Australia
| | - Sarita J. Bennett
- Department of Environment and Agriculture, School of Science, Curtin University, Perth, WA, 6845, Australia
| | - Vijaya Singh
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld, 4072, Australia
| | - Azra Simic
- National Measurement Institute, Perth, WA, 6151, Australia
| | - Zhongxiang Fang
- Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA, 6845, Australia
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia
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Yong MK, Solah VA, Johnson SK, Meng X, Kerr DA, James AP, Fenton HK, Gahler RJ, Wood S. Effects of a viscous-fibre supplemented evening meal and the following un-supplemented breakfast on post-prandial satiety responses in healthy women. Physiol Behav 2015; 154:34-9. [PMID: 26562186 DOI: 10.1016/j.physbeh.2015.11.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [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: 05/20/2015] [Revised: 08/26/2015] [Accepted: 11/07/2015] [Indexed: 12/25/2022]
Abstract
The post-prandial satiety response and "second-meal effect" of a viscous fibre supplement PolyGlycopleX(®) (PGX(®)) was evaluated in a single-blind, randomised controlled crossover study of 14 healthy adult women. The two hour post-prandial satiety response, expressed as the area under the curve (AUC) of perceived hunger/fullness score versus post-prandial time, of a standardised evening meal with concurrent intake of either PGX softgel or rice flour softgel (control) was determined. On the following morning, after an overnight fast, the four hour satiety response to a standardised breakfast with no softgel supplementation was assessed. A significantly higher satiety response (AUC) to the standard dinner for the PGX-supplemented dinner compared with the control dinner (p=0.001) was found. No significant difference (p=0.09) was observed in the satiety response (AUC) of the breakfast regardless of which supplemented-dinner had been consumed prior, however the p value indicated a trend towards a higher response to the breakfast following the PGX-supplemented dinner. The fullness scores of the breakfast following the PGX-supplemented dinner at 15, 30, 90, 120, 150, 180, 210 and 240min post-prandial were significantly higher than those for the breakfast following the control dinner (p=<0.001, 0.007, 0.009, 0.009, 0.049, 0.03, 0.003 and <0.001 respectively). PGX supplementation at dinner increased the satiety effects of both the dinner itself and the subsequent un-supplemented breakfast; a "second meal effect" indicting the potential for this fibre supplement to induce extended satiety.
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Affiliation(s)
- Mei Kei Yong
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Vicky A Solah
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Stuart K Johnson
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Xingqiong Meng
- Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide, South Australia, Australia.
| | - Deborah A Kerr
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Anthony P James
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Haelee K Fenton
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | | | - Simon Wood
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia; Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC, Canada; InovoBiologic Inc., Calgary, AB, Canada.
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36
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Khan I, Yousif AM, Johnson SK, Gamlath S. Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial. Clin Nutr 2015; 34:415-21. [DOI: 10.1016/j.clnu.2014.08.005] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 07/28/2014] [Accepted: 08/04/2014] [Indexed: 12/31/2022]
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Lau ETL, Johnson SK, Stanley RA, Mereddy R, Mikkelsen D, Halley PJ, Steadman KJ. Formulation and Characterization of Drug-Loaded Microparticles Using Distillers Dried Grain Kafirin. Cereal Chem 2015. [DOI: 10.1094/cchem-05-14-0096-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Esther T. L. Lau
- School of Pharmacy, University of Queensland, Brisbane, 4072, Australia
- Current address: School of Clinical Sciences, Queensland University of Technology, Brisbane, 4000, Australia
| | - Stuart K. Johnson
- Food Science and Technology Program, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, 6845, Australia
| | - Roger A. Stanley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, 4072, Australia
- Innovative Food Solutions and Technologies, Department of Agriculture, Fisheries and Forestry, Brisbane, 4108, Australia
- Current address: Centre for Food Innovation, University of Tasmania, Hobart, 7001, Australia
| | - Ram Mereddy
- Innovative Food Solutions and Technologies, Department of Agriculture, Fisheries and Forestry, Brisbane, 4108, Australia
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, 4072, Australia
- ARC Centre of Excellence in Plant Cell Walls, University of Queensland, Brisbane, 4072, Australia
| | - Peter J. Halley
- Australian Institute for Bioengineering and Nanotechnology, and School of Chemical Engineering, University of Queensland, Brisbane, 4072, Australia
| | - Kathryn J. Steadman
- School of Pharmacy, University of Queensland, Brisbane, 4072, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, 4072, Australia
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Stefoska-Needham A, Beck EJ, Johnson SK, Tapsell LC. Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease. Food Reviews International 2015. [DOI: 10.1080/87559129.2015.1022832] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Khan I, Yousif AM, Johnson SK, Gamlath S. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. J Food Sci 2014; 79:S1560-7. [PMID: 25047068 DOI: 10.1111/1750-3841.12542] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [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: 11/21/2013] [Accepted: 05/19/2014] [Indexed: 11/28/2022]
Abstract
Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.
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Affiliation(s)
- Imran Khan
- School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, Victoria, 3125, Australia; Dept. of Human Nutrition, Univ. of Agriculture, Peshawar, Khyber Pakhtunkhwa, 25120, Pakistan
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Lau ETL, Johnson SK, Mikkelsen D, Halley PJ, Steadman KJ. Preparation and in vitro release of zein microparticles loaded with prednisolone for oral delivery. J Microencapsul 2012; 29:706-12. [PMID: 22612552 DOI: 10.3109/02652048.2012.686527] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Zein has been proposed as a polymer for targeted-drug delivery via the oral route. Zein microparticles were loaded with prednisolone and evaluated as an oral delivery system. Microparticles were formulated using phase separation. Starting quantities of zein and prednisolone, along with the agitation method and temperature were found to significantly impact drug loading and loading efficiency. Vortex mixing produced the highest drug loading and loading efficiency. Drug release was measured in simulated conditions of the stomach and small intestine using the microparticles made with the method that best improved drug loading. In simulated stomach and small intestine conditions, prednisolone release reached almost 70% over 3 and 4 h, respectively. While a clinically relevant dose may be delivered using c. 100 mg of zein microparticles, prednisolone release from the microparticles indicates that they may not be suited as a controlled- or targeted-delivery system.
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Affiliation(s)
- Esther T L Lau
- School of Pharmacy, University of Queensland, Brisbane, QLD, Australia
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Johnson SK, Funston RN, Hall JB, Kesler DJ, Lamb GC, Lauderdale JW, Patterson DJ, Perry GA, Strohbehn DR. Multi-state Beef Reproduction Task Force provides science-based recommendations for the application of reproductive technologies. J Anim Sci 2011; 89:2950-4. [PMID: 21571895 DOI: 10.2527/jas.2010-3719] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Since its formation, the Beef Reproduction Task Force (BRTF) has worked to enhance productivity and profitability of US beef herds by integrating research and extension efforts with the intent of more effectively transferring the use of reproductive technologies to the field. A key early step was to coordinate efforts in identifying effective breeding management protocols for beef cattle and to clarify their associated acronyms. A short list of recommended protocols and their acronyms for synchronization of estrus and ovulation in beef cattle was developed based on results from peer-reviewed, published research and a comprehensive review of data collected from the field. The list of recommended protocols was developed by the BRTF in cooperation with veterinarians and cattle AI industries. These protocols and their acronyms are presented uniformly in all of the major AI sire directories and are available online at http://www.beefrepro.info. Protocol updates are made annually to incorporate the most recent research findings related to estrous cycle control in beef cattle. The Estrus Synchronization Planner, a software program developed in cooperation with the Iowa Beef Center, now reflects these same recommendations. Beginning in 2002, the BRTF hosted and presented 11 educational workshops to more than 1,900 attendees in key cow-calf states. These Applied Reproductive Strategies in Beef Cattle workshops targeted beef producers, AI industry personnel, veterinarians, allied industry representatives, and academicians. A national media sponsor provided online coverage of the last 3 workshops at http://www.appliedreprostrategies.com. A postmeeting evaluation, developed to assess application of information from 2 recent workshops, was returned by 55% of those contacted (n = 150). Attendees averaged 16 (± 13.4 SD) yr of AI experience, and 80% of respondents represented more than 100 cows. Respondents were asked to estimate the value of AI-sired calves compared with natural-service-sired calves to their operation on a per-animal-marketed basis, and 17 and 31% responded $50 to $100 per animal and more than $100 per animal, respectively. As a result of what was learned at these conferences, 78% of respondents were better able to troubleshoot management-related issues, 60% made alterations to a protocol they had been using, and 35% of the respondents indicated they changed to a different estrus synchronization protocol.
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Affiliation(s)
- S K Johnson
- Northwest Research and Extension Center, Kansas State University, Colby, Kansas 67701, USA.
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Hall RS, Baxter AL, Fryirs C, Johnson SK. Liking of health-functional foods containing lupin kernel fibre following repeated consumption in a dietary intervention setting. Appetite 2010; 55:232-7. [PMID: 20542068 DOI: 10.1016/j.appet.2010.06.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2009] [Revised: 05/14/2010] [Accepted: 06/07/2010] [Indexed: 10/19/2022]
Abstract
Liking of a particular food after repeated consumption may be reduced, limiting the effectiveness of health-functional foods requiring on-going consumption to deliver their benefits. This study examined the effect of repeated consumption of foods containing the novel ingredient, Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre) on sensory acceptability in the dietary intervention setting. In a single-blind randomised crossover 4-week intervention, participants consumed both control and equivalent LKFibre-containing products daily on separate interventions separated by a 4-week period on habitual diet. Seven products: muesli, bread, muffin, chocolate brownie, chocolate milk drink, pasta and instant mashed potato were assessed twice (days 4 and 18 of intervention), by 38 participants for appearance, texture, flavour and general acceptability using a structured graphic hedonic scale. Overall the results showed there was no reduction (P=0.594) in general acceptability of LKFibre foods after repeated consumption, suggesting potential for long-term consumption. The control food products were however generally preferred (P<0.001) over the LKFibre foods; the mean difference for general acceptability between being <6% (0.82cm) of the 15cm hedonic scale used, suggesting LKF addition did not severely affect product palatability.
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Affiliation(s)
- Ramon S Hall
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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Abstract
Pulses such as the chickpea are generally considered to be valuable dietary sources of slowly digestible starch, a form of starch that is considered beneficial to health since it results in relatively low post-meal blood glucose levels compared with more rapidly digested starch. The development of novel chickpea-based foods is necessary to help expand the worldwide consumption of the chickpea. However, the effect of different processing methods on the starch digestibility of chickpea-based foods has not been widely investigated. This study used an in vitro method simulating human carbohydrate digestion to determine levels of slowly digestible starch, rapidly digestible starch (RDS), resistant starch, total starch and rapidly available glucose (RAG) of: (i) whole-chickpea products (domestically boiled, commercially canned and commercially precooked/vacuum-packaged); and (ii) standard white bread, chickpea flour bread (25% replacement of wheat flour by chickpea flour) and extruded chickpea flour bread (25% replacement of wheat flour by extruded chickpea flour). The RAG levels were then used to predict the relative in vivo glycaemic indices of the products. The commercially precooked/vacuum-packaged whole chick peas demonstrated higher levels of RDS than the commercially canned and domestically boiled products (P<0.05). In addition, the domestically boiled product had lower levels of RAG (g/100 g available carbohydrate) compared with the canned and precooked/vacuum-packaged products (P<0.05). There were no significant differences between any of the carbohydrate digestibility measures of the white bread, chickpea flour bread and extruded chickpea flour bread (P>0.05) and all bread products demonstrated far higher RAG (g/100 g available carbohydrate) values than the whole-chickpea products. The findings suggest that the commercially precooked/vacuum-packaged whole chick peas and the canned product may have higher and less beneficial glycaemic indices than the domestically boiled chick peas. It appears unlikely that the use of chickpea flour or extruded chickpea flour, at the incorporation rate investigated in this study, would modify the glycaemic index of bread. It is probable, however, that the chickpea bread products investigated would demonstrate higher and potentially less beneficial glycaemic indices than the whole-chickpea products.
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Affiliation(s)
- Amanda Hawkins
- School of Exercise and Nutrition Sciences, Faculty of Health and Behavioural Sciences, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
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Turnbull CM, Baxter AL, Johnson SK. Water-binding capacity and viscosity of Australian sweet lupin kernel fibre underin vitroconditions simulating the human upper gastrointestinal tract. Int J Food Sci Nutr 2009; 56:87-94. [PMID: 16019318 DOI: 10.1080/09637480500081080] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
There is currently little understanding of the physicochemical properties in the human gastrointestinal tract of Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKF), a novel food ingredient with potential for the fibre enrichment of foods such as baked goods. Since physicochemical properties of dietary fibres have been related to beneficial physiological effects in vivo, this study compared water-binding capacity and viscosity of LKF with that of other fibres currently used for fibre-enrichment of baked goods, under in vitro conditions simulating the human upper gastrointestinal tract. At between 8.47 and 11.07 g water/g dry solids, LKF exhibited water-binding capacities that were significantly higher (P < 0.05) than soy fibre, pea hull fibre, cellulose and wheat fibre at all of the simulated gastrointestinal stages examined. Similarly, viscosity of LKF was significantly higher (P < 0.05) than that of the other fibres at all simulated gastrointestinal stages. The relatively high water-binding capacity and viscosity of LKF identified in this study suggests that this novel fibre ingredient may elicit different and possibly more beneficial physiological effects in the upper human gastrointestinal tract than the conventional fibre ingredients currently used in fibre-enriched baked goods manufacture. We are now performing human studies to investigate the effect of LKF in the diet on health-related gastrointestinal events.
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Affiliation(s)
- Cathryn M Turnbull
- School of Exercise and Nutrition Sciences, Faculty of Health and Behavioural Sciences, Deakin University, Burwood, Victoria, Australia
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Wang YA, Johnson SK, Brown BL, Dobson PRM. Differential enhancement of the anti-cancer effect of doxorubicin by Akt inhibitors on human breast cancer cells with differing genetic backgrounds. Oncol Rep 2009; 21:437-442. [PMID: 19148520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2023] Open
Abstract
The phosphatidylinositol 3 OH-kinase (PI3K) pathway is a key intracellular signalling cascade in cellular survival. Our previous studies indicated that specific blockade of this enzyme led to sensitisation of human breast carcinoma cells to killing by doxorubicin through induction of both G2 arrest and apoptosis in some, but not all, breast cancer cells. In the present study, we report that inhibition of a down-stream component of this pathway, Akt, is an effective means of enhancing doxorubicin killing in some breast cell types. Doxorubicin (Dox) and six Akt inhibitors were used individually or in combination on MDA-MB-231 (p53 mutant, ER-), T47D (p53 mutant, ER+), and MCF-7 (p53 wt, ER+) human breast cancer cell lines. In MDA-MB-231 breast cancer cells, all six Akt inhibitors, which have differing mechanisms of action to inhibit Akt, synergised with the growth inhibitory effects of doxorubicin. Two Akt inhibitors also enhanced the effect of Dox in T47D cells but the other inhibitors induced additive effects in these cells. None of the inhibitors used elicited enhanced effects in MCF-7 cells. These results support the notion that combination therapies of doxorubicin (and possibly other chemotherapeutics) with inhibitors of elements of the PI3K pathway are a realistic possibility for future breast cancer therapy, which could lead to reduced side-effects, but that this could be dependent on the genetic background of each breast cancer.
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Affiliation(s)
- Yan A Wang
- University of Sheffield Medical School, Sheffield, S10 2RX, UK
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Wang YA, Johnson SK, Brown BL, McCarragher LM, Al-Sakkaf K, Royds JA, Dobson PRM. Enhanced anti-cancer effect of a phosphatidylinositol-3 kinase inhibitor and doxorubicin on human breast epithelial cell lines with different p53 and oestrogen receptor status. Int J Cancer 2008; 123:1536-44. [PMID: 18634052 DOI: 10.1002/ijc.23671] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
New efforts are being focused on signalling pathways as targets for cancer therapy. This particular study was designed to investigate whether blockade of the phosphatidylinositol 3OH-kinase (PI3K) pathway (a survival/anti-apoptosis pathway, overexpressed in various tumours) could sensitise human breast cancer cells to the effect of chemotherapeutics. Doxorubicin (Dox) and LY294002 (LY, a PI3K inhibitor) were used individually or in combination on MDA-MB-231 (p53 mutant, ER-), T47D (p53 mutant, ER+), and MCF-7 (p53 wildtype, ER+) human breast cancer cell lines, and on 184A1, a nonmalignant human breast epithelial cell line (p53 wildtype, ER-). Each drug showed time- and dose-dependent growth inhibition of cell proliferation on all 4 cell lines. The combination of Dox+LY resulted in enhanced cell growth inhibition in MDA-MB-231 and T47D cells, and additive inhibition in MCF-7 and 184A1 cells. Cell cycle analysis showed that Dox+LY enhanced the arrest of MDA-MB-231 and T47D cells in G2 with the appearance of a sub-G1 peak indicating apoptosis/necrosis, a notion supported by enhanced depolarisation of mitochondrial membrane potential in these cell types. The combination also caused a greater additive increase in Cyclin B1. Thus, the synergistic effect of the combination on cell proliferation in some, but not all, breast cancer cells may be through enhanced induction of both G2 arrest and apoptosis, in which p53 may play a role. Substantially lower doses of doxorubicin could be used with low doses of inhibitors of the PI3K pathway, without compromising the anti-cancer effect, but also lowering detrimental side-effects of doxorubicin. This study supports the notion that survival signalling pathways offer special targets for chemotherapy in cancer.
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Affiliation(s)
- Yan A Wang
- Cell Signalling Group, Academic Unit of Endocrinology, Section of Endocrinology and Reproduction, University of Sheffield Medical School, Beech Hill Road, Sheffield, S10 2RX, United Kingdom
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Larson JE, Lamb GC, Stevenson JS, Johnson SK, Day ML, Geary TW, Kesler DJ, DeJarnette JM, Schrick FN, DiCostanzo A, Arseneau JD. Synchronization of estrus in suckled beef cows for detected estrus and artificial insemination and timed artificial insemination using gonadotropin-releasing hormone, prostaglandin F2alpha, and progesterone. J Anim Sci 2008; 84:332-42. [PMID: 16424261 DOI: 10.2527/2006.842332x] [Citation(s) in RCA: 115] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We determined whether a fixed-time AI (TAI) protocol could yield pregnancy rates similar to a protocol requiring detection of estrus, or estrous detection plus TAI, and whether adding a controlled internal device release (CIDR) to GnRH-based protocols would enhance fertility. Estrus was synchronized in 2,598 suckled beef cows at 14 locations, and AI was preceded by 1 of 5 treatments: 1) a CIDR for 7 d with 25 mg of PG F(2alpha) (PGF) at CIDR removal, followed by detection of estrus and AI during the 84 h after PGF; cows not detected in estrus by 84 h received 100 mug of GnRH and TAI at 84 h (control; n = 506); 2) GnRH administration, followed in 7 d with PGF, followed in 60 h by a second injection of GnRH and TAI (CO-Synch; n = 548); 3) CO-Synch plus a CIDR during the 7 d between the first injection of GnRH and PGF (CO-Synch + CIDR; n = 539); 4) GnRH administration, followed in 7 d with PGF, followed by detection of estrus and AI during the 84 h after PGF; cows not detected in estrus by 84 h received GnRH and TAI at 84 h (Select Synch & TAI; n = 507); and 5) Select Synch & TAI plus a CIDR during the 7 d between the first injection of GnRH and PGF (Select Synch + CIDR & TAI; n = 498). Blood samples were collected (d -17 and -7, relative to PGF) to determine estrous cycle status. For the control, Select Synch & TAI, and Select Synch + CIDR & TAI treatments, a minimum of twice daily observations for estrus began on d 0 and continued for at least 72 h. Inseminations were performed using the AM/PM rule. Pregnancy was diagnosed by transrectal ultrasonography. Percentage of cows cycling at the initiation of treatments was 66%. Pregnancy rates (proportion of cows pregnant to AI of all cows synchronized during the synchronization period) among locations across treatments ranged from 37% to 67%. Pregnancy rates were greater (P < 0.05) for the Select Synch + CIDR & TAI (58%), CO-Synch + CIDR (54%), Select Synch & TAI (53%), or control (53%) treatments than the CO-Synch (44%) treatment. Among the 3 protocols in which estrus was detected, conception rates (proportion of cows that became pregnant to AI of those exhibiting estrus during the synchronization period) were greater (P < 0.05) for Select Synch & TAI (70%; 217 of 309) and Select Synch + CIDR & TAI (67%; 230 of 345) cows than for control cows (61%; 197 of 325). We conclude that the CO-Synch + CIDR protocol yielded similar pregnancy rates to estrous detection protocols and is a reliable TAI protocol that eliminates detection of estrus when inseminating beef cows.
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Affiliation(s)
- J E Larson
- North Central Research and Outreach Center, University of Minnesota, Grand Rapids, 55744, USA
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Archer BJ, Johnson SK, Devereux HM, Baxter AL. Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men. Br J Nutr 2007; 91:591-9. [PMID: 15035686 DOI: 10.1079/bjn20031088] [Citation(s) in RCA: 141] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study examined whether replacing fat with inulin or lupin-kernel fibre influenced palatability, perceptions of satiety, and food intake in thirty-three healthy men (mean age 52 years, BMI 27·4kg/m2), using a within-subject design. On separate occasions, after fasting overnight, the participants consumed a breakfast consisting primarily of either a full-fat sausage patty (FFP) or a reduced-fat patty containing inulin (INP) or lupin-kernel fibre (LKP). Breakfast variants were alike in mass, protein and carbohydrate content; however the INP and LKP breakfasts were 36 and 37% lower in fat and 15 and 17% lower in energy density respectively compared with the FFP breakfast. The participants rated their satiety before breakfast then evaluated patty acceptability. Satiety was rated immediately after consuming the breakfast, then over the subsequent 4·5h whilst fasting. Food consumed until the end of the following day was recorded. All patties were rated above ‘neither acceptable or unacceptable’, however the INP rated lower for general acceptability (P=0·039) and the LKP lower for flavour (P=0·023) than the FFP. The LKP breakfast rated more satiating than the INP (P=0·010) and FFP (P=0·016) breakfasts. Total fat intake was 18g lower on the day of the INP (P=0·035) and 26g lower on the day of the LKP breakfast (P=0·013) than the FFP breakfast day. Energy intake was lower (1521kJ) only on the day of the INP breakfast (P=0·039). Both inulin and lupin-kernel fibre appear to have potential as fat replacers in meat products and for reducing fat and energy intake in men.
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Affiliation(s)
- Bridie J Archer
- School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria, 3125, Australia
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Caligari S, Chiesa G, Johnson SK, Camisassi D, Gilio D, Marchesi M, Parolini C, Rubio LA, Sirtori CR. Lupin (Lupinus albus) protein isolate (L-ISO) has adequate nutritional value and reduces large intestinal weight in rats after restricted and ad libitum feeding. Ann Nutr Metab 2006; 50:528-37. [PMID: 17191026 DOI: 10.1159/000098145] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2005] [Accepted: 06/01/2006] [Indexed: 11/19/2022]
Abstract
BACKGROUND A protein isolate from white lupin (Lupinus albus; L-ISO) has potential as a novel human food ingredient, but its nutritional effects are unknown. METHODS We evaluated protein quality and effects on body composition in rats of isoenergic diets of L-ISO, lactalbumin, or casein with both restricted (10-day) and ad libitum (28-day)intake. The diets were equivalent in protein per se, but supplementation was used to balance essential amino acid levels. RESULTS In both studies, the rats consumed similar amounts of each diet, and no effect of diet on the gain:feed ratio was observed--though gain:N ratio and net protein utilization were slightly lower for the L-ISO diet. Lower large intestinal weights after the L-ISO than after the lactalbumin diet were observed in both studies. The L-ISO diet resulted in lowered body fat percentage in the 10-day study but in an elevated level in the 28-day study. Liver composition (DNA, RNA, glycogen, and fat) and plasma levels of some amino acids (His, Thr, Ala, Pro, Tyr, Val and Met) were affected by diet, but no effects on plasma lipid, glucose, or uric acid were observed. CONCLUSION The L-ISO diet did not affect feed intake and has adequate nutritional quality in rats whilst modifying large intestinal weight in a potentially beneficial manner--suggesting potential for this protein in human nutrition.
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Affiliation(s)
- Silvia Caligari
- Department of Pharmacological Sciences, University of Milan, Milan, Italy
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Lamb GC, Larson JE, Geary TW, Stevenson JS, Johnson SK, Day ML, Ansotegui RP, Kesler DJ, DeJarnette JM, Landblom DG. Synchronization of estrus and artificial insemination in replacement beef heifers using gonadotropin-releasing hormone, prostaglandin F2α, and progesterone1. J Anim Sci 2006; 84:3000-9. [PMID: 17032794 DOI: 10.2527/jas.2006-220] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We evaluated whether a fixed-time AI (TAI) protocol could yield pregnancy rates similar to a protocol requiring detection of estrus, or detection of estrus and AI plus a clean-up TAI for heifers not detected in estrus, and whether adding an injection of GnRH at controlled internal drug release (CIDR) insertion would enhance fertility in CIDR-based protocols. Estrus in 2,075 replacement beef heifers at 12 locations was synchronized, and AI was preceded by 1 of 4 treatments arranged as a 2 x 2 factorial design: 1) Estrus detection + TAI (ETAI) (n = 516): CIDR for 7 d plus 25 mg of prostaglandin F2alpha (PG) at CIDR insert removal, followed by detection of estrus for 72 h and AI for 84 h after PG (heifers not detected in estrus by 84 h received 100 microg of GnRH and TAI); 2) G+ETAI (n = 503): ETAI plus 100 microg GnRH at CIDR insertion; 3) Fixed-time AI (FTAI) (n = 525): CIDR for 7 d plus 25 mg of PG at CIDR removal, followed in 60 h by a second injection of GnRH and TAI; 4) G+FTAI (n = 531): FTAI plus 100 microg of GnRH at CIDR insertion. Blood samples were collected (d -17 and -7, relative to PG) to determine ovarian status. For heifers in ETAI and G+ETAI treatments, a minimum of twice daily observations for estrus began on d 0 and continued for at least 72 h. Inseminations were performed according to the a.m.-p.m. rule. Pregnancy was diagnosed by transrectal ultrasonography. The percentage of heifers exhibiting ovarian cyclic activity at the initiation of treatments was 89%. Pregnancy rates among locations across treatments ranged from 38 to 74%. Pregnancy rates were 54.7, 57.5, 49.3, and 53.1% for ETAI, G+ETAI, FTAI, and G+FTAI treatments, respectively. Although pregnancy rates were similar among treatments, a tendency (P = 0.065) occurred for pregnancy rates in the G+ETAI treatment to be greater than in the FTAI treatment. We concluded that the G+FTAI protocol yielded pregnancy rates similar to protocols that combine estrus detection and TAI. Further, the G+FTAI protocol produced the most consistent pregnancy rates among locations and eliminated the necessity for detection of estrus when inseminating replacement beef heifers.
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Affiliation(s)
- G C Lamb
- North Central Research and Outreach Center, University of Minnesota, Grand Rapids 55744, USA.
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