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Yu C, Hu J, Wu W, Zhou Y, Zhang C, Yang Q. Broad-Spectrum Antibody-Based Immunochromatographic Strip Assay for Rapid Screening of Bisphenol A Diglycidyl Ether and Its Derivatives in Canned Foods. Molecules 2023; 29:13. [PMID: 38202596 PMCID: PMC10780279 DOI: 10.3390/molecules29010013] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 01/12/2024] Open
Abstract
Bisphenol A diglycidyl ether (BADGE) is widely present in the inner coating of metal food cans, from which it can migrate into food and generate harmful derivatives during storage, such as bisphenol A (2,3-dihydroxypropyl) glycidyl ether, bisphenol A (3-chloro-2-hydroxypropyl) glycidyl ether, and bisphenol A (3-chloro-2-hydroxypropyl) (2,3-dihydroxypropyl) glycidyl ether. Here, a gold-nanoparticle-based immunochromatographic strip assay based on a broad-spectrum polyclonal antibody was developed for the simultaneous detection of BADGE and its derivatives, which could be accomplished within 15 min. The quantitative analysis of the visualization results was performed using Adobe Photoshop CC 2021, and the detection limit, defined as the concentration causing 15% inhibition, was 0.97 ng/mL. The recoveries of BADGE and its derivatives at various spiking levels in canned food samples ranged from 79.86% to 93.81%. The detection results of the proposed immunochromatographic strip assay were validated via high-performance liquid chromatography, showing a good correlation coefficient (R2 = 0.9580).
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Affiliation(s)
- Chundi Yu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (C.Y.); (W.W.)
| | - Jinnuo Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.H.); (Y.Z.)
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (C.Y.); (W.W.)
- Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Institute of Special Food, Qingdao 266109, China
| | - Yongfei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.H.); (Y.Z.)
| | - Can Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.H.); (Y.Z.)
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (C.Y.); (W.W.)
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Qin L, Li Y, Wang S. Safety concerns of preserved food-does nitrite cause disease? Sci Bull (Beijing) 2023; 68:2915-2918. [PMID: 37919160 DOI: 10.1016/j.scib.2023.10.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Affiliation(s)
- Lizheng Qin
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Beijing Laboratory of Oral Health and Beijing Stomatological Hospital, Capital Medical University, Beijing 100050, China; Department of Oral and Maxillofacial & Head and Neck Oncology, Capital Medical University School of Stomatology, Beijing 100050, China
| | - Yajie Li
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Beijing Laboratory of Oral Health and Beijing Stomatological Hospital, Capital Medical University, Beijing 100050, China
| | - Songlin Wang
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Beijing Laboratory of Oral Health and Beijing Stomatological Hospital, Capital Medical University, Beijing 100050, China; Department of Biochemistry and Molecular Biology, School of Basic Medical Sciences, Capital Medical University, Beijing 100069, China.
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Liu X, Wang T, Wang Y. Selective and ratiometric fluorescence sensing of bisphenol A in canned food based on portable fluorescent test strips. Anal Chim Acta 2023; 1240:340728. [PMID: 36641151 DOI: 10.1016/j.aca.2022.340728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/23/2022]
Abstract
In this study, a conversion method and molecular imprinting technology were used to design molecularly imprinted polymers (MIP)-based ratiometric fluorescence test papers. The ZnO quantum dots (ZnO QDs) acted as the background quantum dots and ZIF-8 raw material. Carbon dots (CDs) were used as the identification signals. The imprinting layer achieved a selective function. Therefore, a ZnO@ZIF-8/CDs@MIPs sensor was designed for the detection of Bisphenol A (BPA). The sensor exhibited a fast response time for BPA detection. In addition, the sensor demonstrated that effective detection of BPA can still be achieved in complex environments. The detection limit of this sensor was 0.778 nM with a linear range of 0-60 nM. The corresponding test solutions exhibited clear changes from blue to yellow. The selectivity experiments results demonstrated that ZnO@ZIF-8/CDs@MIPs only exhibit excellent selective recognition effect for BPA. ZnO@ZIF-8/CDs@MIPs-2 was used for the detection of BPA in canned food and compared with the results of HPLC detection of BPA. The two spiked recovery ranges were 96.58-102.04% and 97.43-103.82%, respectively. In addition, the prepared ZnO@ZIF-8/CDs@MIPs-2 test paper visually recognized BPA under ultraviolet light. This study provides guidelines for the design and application of fluorescent test papers for quick detection in practical applications.
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Affiliation(s)
- Xiqing Liu
- Jingdezhen Ceramic University, School of Materials Science and Engineering, Jingdezhen, 333403, PR China
| | - Tao Wang
- Jingdezhen Ceramic University, School of Materials Science and Engineering, Jingdezhen, 333403, PR China.
| | - Yongqing Wang
- Jingdezhen Ceramic University, School of Materials Science and Engineering, Jingdezhen, 333403, PR China.
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Dainton AN, Miller MF, White B, Lambrakis L, Aldrich CG. Composition and thermal processing evaluation of yeast ingredients as thiamin sources compared to a standard vitamin premix for canned cat food. PLoS One 2022; 17:e0271600. [PMID: 35917321 PMCID: PMC9345363 DOI: 10.1371/journal.pone.0271600] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/03/2022] [Indexed: 11/18/2022] Open
Abstract
Significant improvement in thiamin retention of canned cat food has not been achieved by altering processing conditions. Some ingredients, such as yeasts, may supply thiamin able to withstand thermal processing. Therefore, the study objective was to evaluate yeast ingredients as thiamin sources for canned cat food. Six yeast ingredients were screened for thiamin content, and values ranged from 9.9–4,283.8 mg/kg dry matter basis (DMB). Treatments for thermal processing were arranged as a 2×4 factorial with 2 levels of vitamin premix (with or without) and 4 yeast ingredients (NY = none and LBV, BY, or EA from the ingredient screening). Replicates (n = 3) were processed in a horizontal still retort to an average lethality of 79.23 minutes. Thiamin degradation was analyzed as a mixed model with pre-retort thiamin content as a covariate and production day as a random effect. Main effects of vitamin premix and yeast and their interaction were significant at P-values less than 0.05. The Fisher’s LSD post hoc comparison test was used to separate means. On average, experimental formulas retained 33.75% thiamin. The main effect of vitamin premix (average -42.9 mg/kg DMB) was not significant (P > 0.05). Thiamin degradation between NY (-31.3 mg/kg DMB) and BY (-33.8 mg/kg DMB) was similar (P > 0.05) whereas EA (-40.5 mg/kg DMB) and LBV (-55.6 mg/kg DMB) lost more (P < 0.05) thiamin than NY. The experimental formula of EA with vitamin premix (-70.3 mg/kg DMB) lost more (P < 0.05) thiamin than no yeast, BY, or EA without vitamin premix (average -17.4 mg/kg DMB) and all others (average -57.3 mg/kg DMB) were intermediate (P > 0.05). In summary, thiamin from yeast ingredients didn’t exhibit better thermal stability than thiamin mononitrate. However, those ingredients with similar degradation levels or uniquely high thiamin levels may provide added value.
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Affiliation(s)
- Amanda N. Dainton
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS, United States of America
| | - Markus F. Miller
- Simmons Pet Food, Inc, Siloam Springs, AR, United States of America
| | - Brittany White
- Simmons Pet Food, Inc, Siloam Springs, AR, United States of America
| | - Leah Lambrakis
- Simmons Pet Food, Inc, Siloam Springs, AR, United States of America
| | - Charles Gregory Aldrich
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS, United States of America
- * E-mail:
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Shirani M, Aslani A, Sepahi S, Parandi E, Motamedi A, Jahanmard E, Nodeh HR, Akbari-Adergani B. An efficient 3D adsorbent foam based on graphene oxide/AgO nanoparticles for rapid vortex-assisted floating solid phase extraction of bisphenol A in canned food products. Anal Methods 2022; 14:2623-2630. [PMID: 35735028 DOI: 10.1039/d2ay00426g] [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] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this study, a three-dimensional adsorbent was developed based on graphene oxide/AgO nanoparticles over interconnected nickel foam (GO/AgO@Ni foam) for rapid and efficient vortex assisted floating solid phase extraction of bisphenol A in canned food products prior to high performance liquid chromatography with a fluorescence detector. The analytical techniques scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX) and Fourier transform infrared (FT-IR) were used for characterization of the synthetized GO/AgO@Ni foam. The effect of proficiency factors including pH, foam size, vortexing time, salt addition, sample volume, desorption type and volume, and desorption time on the extraction efficiency of bisphenol A were explored through the matrix match method. Under the above experimental conditions, the figures of merit of the method were acquired as LODs (S/N = 3) of 0.18-0.84 μg kg-1, LOQs of 0.61-2.81 μg kg-1 (S/N = 10), linear ranges of 0.5-500 μg kg-1, and enrichment factors of 235.5-244.9. The inter-day precision values (RSD%, n = 7) of 2.5-3.6 and the intra-day precision (%) of (5 days and seven replicates for each day) 2.8-3.8 were achieved for bisphenol A at a concentration of 50 μg kg-1. The relative recoveries of 94.0% to 99.6% were obtained for the canned food samples.
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Affiliation(s)
- Mahboube Shirani
- Department of Chemistry, Faculty of Science, University of Jiroft, P. O. Box 7867161167, Jiroft, Iran.
| | - Abolfazl Aslani
- Department of Pharmaceutics, School of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Soheila Sepahi
- Laboratories of Food and Drug Control, Vice Chancellery for Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ehsan Parandi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Azadeh Motamedi
- Laboratories of Food and Drug Control, Vice Chancellery for Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Elham Jahanmard
- Laboratories of Food and Drug Control, Vice Chancellery for Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hamid Rashidi Nodeh
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute, Karaj, Iran.
| | - Behrouz Akbari-Adergani
- Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education Tehran, Tehran, Iran
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Altınok-Yipel F, Yipel M, Tekeli İO. Health Risk Assessment of Essential and Toxic Metals in Canned/Pouched Food on Kitten and Adult Cats: an Animal Health Risk Assessment Adaptation Assay. Biol Trace Elem Res 2022; 200:1937-1948. [PMID: 34432269 DOI: 10.1007/s12011-021-02792-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 06/09/2021] [Indexed: 10/20/2022]
Abstract
The main aim of this study was to determine the levels of Al, Cd, Cr, Cu, Fe, Hg, Mn, Ni, Pb, and Zn in commercial canned and pouched cat foods (salmon, tuna, liver, fish, and other aquatic products) and assess the potential health risks to kitten (≤ 1 years old) and adult cats (≥ 1 years old) associated with the recommended average consumption rate of labels. The study was also aimed to adapt the health risk assessment method to animal health and to support clinical prevention and diagnosis. The detected levels of the metals were below the data from other studies, except the mean Fe in all and Pb levels in salmon and kitten foods. Target hazard quotient (THQ) and total target hazard quotient (TTHQ) values did not exceed 1. That means the studied metals do not pose a health risk for adult cats and kittens. Dietary Hg and Cd should also be considered in the differential diagnosis of cases with clinical or postmortem findings, especially regarding neurological, kidney, and liver tissues. In conclusion, although canned/pouched consumption does not pose a health risk with regard to metals, further studies of health risk assessment for other pollutants by this first adaptation method will be necessary.
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Affiliation(s)
- Fulya Altınok-Yipel
- Hatay Mustafa Kemal University, Samandağ Vocational School, Department of Veterinary Science, 31060, Hatay, Turkey.
| | - Mustafa Yipel
- Hatay Mustafa Kemal University, Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology, 31060, Hatay, Turkey
| | - İbrahim Ozan Tekeli
- Hatay Mustafa Kemal University, Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology, 31060, Hatay, Turkey
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Paßlack N, Galliou F, Manios T, Lasaridi K, Zentek J. In vitro digestion and microbial fermentation of dried food residues, a potential “new” component for pet food, and different non-digestible carbohydrate sources. PLoS One 2022; 17:e0262536. [PMID: 35081141 PMCID: PMC8791538 DOI: 10.1371/journal.pone.0262536] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 12/28/2021] [Indexed: 11/18/2022] Open
Abstract
Food residues are often fed to dogs in private households and might also be a potential “new” ingredient for pet food in the future. As food residues might contain not only digestible, but also fermentable substrates, an effect on the intestinal microbiota can be assumed. In the present study, two batches of dried food residues (DFR) collected from hotels in Crete were microbially fermented in an in vitro batch culture system with canine fecal inoculum: non-sterile DFR including meat (DFRm), sterile DFR including meat (DFRms) and sterile DFR without meat (DFRwms). Different non-digestible carbohydrate sources (beet pulp, wheat bran, inulin, carrot pomace, brewer´s spent grains, cellulose and lignocellulose) were included for comparison. Inulin, cellulose and lignocellulose were only used as raw materials, while the other test substrates were incubated as raw and enzymatically pre-digested substrates. After incubation for 24 hours, the raw food residues markedly increased the concentrations of bacterial metabolites in the fermenters, although smaller effects were observed for the DFRwms. When the enzymatically pre-digested food residues were incubated, the effects were more pronounced for the DFRms and DFRwms. In general, when compared with the other test substrates, the food residues were microbially fermented to a comparable or partly higher extent. Interestingly, high n-butyrate concentrations were measured in the inocula, both after incubation of the raw and pre-digested food residues. In conclusion, the food residues contained enzymatically digestible and microbially fermentable substrates. If considered as a potential future ingredient for pet food, a standardization of the collection and processing of food residues might be necessary in order to reduce compositional variability and varying effects on the intestinal microbiota.
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Affiliation(s)
- Nadine Paßlack
- Department of Veterinary Medicine, Institute of Animal Nutrition, Freie Universität Berlin, Berlin, Germany
- * E-mail:
| | - Fenia Galliou
- Department of Agriculture, Hellenic Mediterranean University, Heraklion, Crete, Greece
| | - Thrassyvoulos Manios
- Department of Agriculture, Hellenic Mediterranean University, Heraklion, Crete, Greece
| | - Katia Lasaridi
- Department of Geography, Harokopio University, Athens, Greece
| | - Jürgen Zentek
- Department of Veterinary Medicine, Institute of Animal Nutrition, Freie Universität Berlin, Berlin, Germany
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8
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Malga JM, Trigo M, Martínez B, Aubourg SP. Preservative Effect on Canned Mackerel ( Scomber colias) Lipids by Addition of Octopus ( Octopus vulgaris) Cooking Liquor in the Packaging Medium. Molecules 2022; 27:molecules27030739. [PMID: 35164004 PMCID: PMC8840104 DOI: 10.3390/molecules27030739] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 01/01/2023]
Abstract
The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
- Correspondence:
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Rosa A, Isola R, Nieddu M, Masala C. The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models. Nutrients 2020; 12:nu12113454. [PMID: 33187182 PMCID: PMC7697620 DOI: 10.3390/nu12113454] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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: 10/08/2020] [Revised: 11/07/2020] [Accepted: 11/09/2020] [Indexed: 12/19/2022] Open
Abstract
A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties.
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Smiljanec K, Mbakwe AU, Ramos-Gonzalez M, Mesbah C, Lennon SL. Associations of Ultra-Processed and Unprocessed/Minimally Processed Food Consumption with Peripheral and Central Hemodynamics, and Arterial Stiffness in Young Healthy Adults. Nutrients 2020; 12:nu12113229. [PMID: 33105677 PMCID: PMC7690393 DOI: 10.3390/nu12113229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 09/10/2020] [Revised: 10/05/2020] [Accepted: 10/20/2020] [Indexed: 12/17/2022] Open
Abstract
Consumption of ultra-processed food (UPF) replaces the intake of freshly prepared unprocessed/minimally processed food (MPF) and is positively associated with hypertension and cardiovascular disease (CVD). The objective of this observational study was to investigate the relation between (1) UPF and (2) MPF with peripheral and central blood pressure (BP), wave reflection, and arterial stiffness. Habitual dietary intake, ambulatory BP, augmentation index (AIx), and pulse wave velocity (PWV) were assessed in 40 normotensive young adults (15 M/25 W; 27 ± 1 y; body mass index 23.6 ± 0.5 kg/m2). UPF consumption was positively associated with overall and daytime peripheral systolic BP (B = 0.25, 95% confidence interval (CI) 0.03, 0.46, p = 0.029; B = 0.32, 95% CI 0.09, 0.56, p = 0.008, respectively), daytime diastolic BP (B = 0.18, 95% CI 0.01, 0.36, p = 0.049) and daytime peripheral pulse pressure (PP; B = 0.22, 95% CI 0.03, 0.41, p = 0.027). MPF consumption was inversely associated with daytime peripheral PP (B = −0.27, 95% CI −0.47, −0.07, p = 0.011), overall and daytime central systolic BP (B = −0.27, 95% CI −0.51, −0.02, p = 0.035; B = −0.31, 95% CI −0.58, −0.04, p = 0.024, respectively), and nighttime central PP (B = −0.10, 95% CI −0.19, −0.01, p = 0.042). Both UPF and MPF were not associated with AIx nor PWV. These data suggest avoidance of UPF and consumption of more MPF may reduce CVD risk factors.
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11
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Hadavifar M, Rastakhiz M, Souvizi B, Heidarian Miri H, Akrami R. Biomonitoring of maternal and fetal exposure to mercury in Sabzevar and its affecting risk factors. J Hazard Mater 2020; 388:121781. [PMID: 31813691 DOI: 10.1016/j.jhazmat.2019.121781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 11/27/2019] [Accepted: 11/27/2019] [Indexed: 06/10/2023]
Abstract
Fetuses and young children are sensitive to even low levels of exposure to Hg, which can damage their brain and adversely affect their central nervous system and cognitive development. This study was conducted to determine the maternal and fetal mercury burden levels in mothers presenting to Shahidan Mobini Hospital for delivery. Eighty-nine mothers were included in this study and 360 samples were taken from their placental tissue and blood (maternal blood) as well as their umbilical cord tissue blood (infant blood). Findings revealed a significant strong correlation (r = 0.890, p < 0.001) in blood mercury between mothers and their infants. According to multiple linear regression analysis, there was a significant positive association between living in rural areas and the level of mercury in the placental tissue (β = 11.09, p < 0.001). This positive association was also found in other samples. In addition, there was a significant association between maternal age and mercury level in the placental tissue (β = 5.56, p = 0.049), placental blood (β = 11.67, p = 0.003), umbilical cord tissue (β = 8.33, p = 0.004) and umbilical cord blood (β = 9.51, p < 0.001).
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Affiliation(s)
- Mojtaba Hadavifar
- Environmental Sciences Department, Hakim Sabzevari University, Sabzevar, Iran
| | | | - Behnaz Souvizi
- Department of Obstetrics and Gynecology, School of Medicine, Sabzevar University of Medical Sciences, Sabzevar, Iran
| | - Hamid Heidarian Miri
- Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Rahim Akrami
- Department of Epidemiology and Biostatistics, School of Public Health, Sabzevar University of Medical Sciences, Sabzevar, Iran.
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12
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Guo M, He M, Zhong J, He Q, Ismail BB, Chen G, Liu D. High-performance liquid chromatography (HPLC)-fluorescence method for determination of bisphenol A diglycidyl ether (BADGE) and its derivatives in canned foods. Sci Total Environ 2020; 710:134975. [PMID: 31923653 DOI: 10.1016/j.scitotenv.2019.134975] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [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: 08/30/2019] [Revised: 10/09/2019] [Accepted: 10/12/2019] [Indexed: 06/10/2023]
Abstract
Bisphenol A diglycidyl ether (BADGE) is used as a raw material for the production of epoxy resins and PVC organosols, which are commonly applied as inner coatings for food cans. BADGE and its derivatives can migrate from coatings to foodstuffs during processing and storage thereby creating adverse health issues. In this work, a method based on high-performance liquid chromatography (HPLC)-fluorescence detection (FLD) method was developed for the rapid determination of BADGE and its five derivatives in canned foods. Modeling software DryLab® was applied for the optimization of separation conditions. An adequate separation was achieved in 5 min including equilibration time, using a core-shell particle column; such application has not been reported so far. Also, the results showed that LOD varied from 0.01 to 0.20 ng/g, while LOQ varied from 0.03 to 0.66 ng/g, and RSD was found to be <8.64%. The analytical recoveries ranged from 70.46 to 103.44%. Excellent validation data revealed that this method is suitable for the investigation of can coating-to-food migration of BADGE and its derivatives. The HPLC-FLD method is rapid, inexpensive and highly efficient, which could be applicable for safety inspection of food contact materials involving BADGE and its derivatives.
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Affiliation(s)
- Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Mingfeng He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Jianjun Zhong
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Guoying Chen
- Agricultural Research Service, Eastern Regional Research Center, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China.
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13
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Mossine VV, Mawhinney TP, Giovannucci EL. Dried Fruit Intake and Cancer: A Systematic Review of Observational Studies. Adv Nutr 2020; 11:237-250. [PMID: 31504082 PMCID: PMC7442373 DOI: 10.1093/advances/nmz085] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 03/11/2019] [Revised: 05/21/2019] [Accepted: 07/15/2019] [Indexed: 01/14/2023] Open
Abstract
Insufficient intake of total fruits and vegetables is linked to an increased cancer risk, but the relation is not understood for dried fruits. Dried fruits are generally perceived, by both consumers and researchers, as a less attractive but shelf-stable equivalent to fresh fruits and constitute a small but significant proportion of modern diets. Chemical compositions of raw and dried fruits, however, may differ substantially. Several clinical and laboratory intervention studies have reported the protective effects of dehydrated fruits against the progression of some cancers and the modulating effects of dried fruits on common cancer risk factors. In this systematic review, we identified, summarized, and critically evaluated 9 prospective cohort and 7 case-control studies that examined the relations between traditional dried fruit (raisins, prunes, dates) consumption and cancer risk in humans. Prospective cohort studies determined that significant reductions in relative risk of precancerous colorectal polyps, incidence of prostate cancer, or mortality from pancreatic cancer, by, respectively, 24%, 49%, and 65%, were associated with 3-5 or more servings of dried fruits per week. Selected case-control studies revealed inverse associations between dried fruit intake and risk of cancer as well. The reported associations were comparable to or stronger than those observed for total or raw fruits. Although the small number and high heterogeneity impede meta-analysis of these studies, we conclude that currently available data provide some initial evidence that consumption of dried fruits may be associated with a lower cancer incidence or mortality in populations. The data suggest that higher intake of raisins and other dried fruits may be important in the prevention of cancers of the digestive system. Because only a limited number of health outcome and dried fruit intake relations have been evaluated in prospective studies to date, reanalyzing existing high-quality epidemiological data may expand the knowledge base.
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Affiliation(s)
- Valeri V Mossine
- Department of Biochemistry, University of Missouri, Columbia, MO, USA
| | - Thomas P Mawhinney
- Department of Biochemistry, University of Missouri, Columbia, MO, USA
- Department of Child Health, University of Missouri, Columbia, MO, USA
| | - Edward L Giovannucci
- Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard TH Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA
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14
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Yu H, Xu Q, Xiong W, Liu Z, Cai L, He F. [Association of pickled food, fired food and smoked food combined with smoking and alcohol drinking with lung cancer: a case-control study]. Wei Sheng Yan Jiu 2019; 48:925-931. [PMID: 31875817] [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] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
OBJECTIVE To evaluate the association of pickled food、fried food and smoked food combined with smoking and alcohol drinking with lung cancer. METHODS A hospital-based case-control study was conducted. A total of 1902 cases(24-90 years old) diagnosed in the Union Hospital and First Affiliated Hospital of Fujian Medical University and Fuzhou General Hospital of Nanjing Military Region and 2026(23-87 years old) controls matched healthy populaition for age(±3 ages) and gender from January 2006 to December 2013. Unconditional Logistic regression was used to analyze the combined effects and interactions of pickled food, fried food and smoked food with smoking and drinking, and to explore their relationship with the risk of lung cancer. RESULTS The result of unconditional Logistic regression analysis demonstrated that fried food and smoked food were risk factors of lung cancer. Compare with the people whose fired food intake<3 times/week, the people whose fired food intake ≥3 times/week had a 2. 954-folds increased lung cancer risk(95% CI 2. 065-4. 226). Compare with the people whose smoked food intake<3 times/week, the people whose smoked food intake ≥3 times/week had a 6. 774-folds increased lung cancer risk(95% CI 3. 309-13. 866). The result of combined effect demonstrated that compare with the non-smoking drinker whose food intake score was 0, the smoking drinker whose food intake score was 1 had a 2. 108-folds increased lung cancer risk(95% CI 1. 551-2. 865); compare with the non-smoking drinker whose food intake score was 0, the smoking drinker whose food intake score ≥2 had a 2. 191-folds increased lung cancer risk(95% CI 1. 377-3. 484). The result of interaction analysis demenstrated that intake of two or three kinds of risky food(≥1 time/week) increased the risk of lung cancer(OR = 1. 309, 95% CI 1. 010-1. 696) and it was more dangerous to smokers and drinkers. As for smokers, intake of two or three kinds of risky food was associated with an increased risk of lung cancer in an exposure-response manner(Ptrend<0. 001). CONCLUSION The intake of fried food and smoked food are independent risk factors of lung cancer. In addition, the pickled food, fried food and smoked food have combined effects on smoking and alcohol drinking, and the risk of lung cancer increases when the risk factors are present. The intake of the three kinds of risky food increases the risk of lung cancer in smokers.
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Affiliation(s)
- Hengyi Yu
- Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China
| | - Qiuping Xu
- Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China
| | - Weimin Xiong
- Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China
| | - Zhiqiang Liu
- Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China
| | - Lin Cai
- Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China
| | - Fei He
- Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China
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Lazarini TEDM, Milani RF, Morgano MA. Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet. J Environ Sci Health B 2019; 54:387-393. [PMID: 30755081 DOI: 10.1080/03601234.2019.1574167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The purpose of this work was to evaluate the risk-benefit associated with canned sardine consumption, considering the selenium, the mercury and the methylmercury contents and the Se:Hg molar ratio and the Se-health benefit value (HBV) index. In this study, 63 canned sardine samples were purchased worldwide and for the determination of selenium and mercury species, the inductively coupled plasma optical emission spectrometry and thermal decomposition and amalgamation atomic absorption spectrometry were employed. The mean results obtained for the Brazilian samples varied between 12.6 and 65.5 μg kg-1 for Hg; <3.7 and 45.4 μg kg-1 for methylmercury; 310 and 1370 μg kg-1 for Se. The MeHg/Hg ratio showed that the most toxic forms of Hg (MeHg) is predominant in 52 and 39% of the Brazilian samples conserved in tomato sauce and in oil, respectively. Nevertheless, the Se-HBV index and the Hg:Se and Se:Hg molar ratios indicated that the selenium content in canned sardine samples is enough to provide a protective effect on the Hg species.
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Affiliation(s)
| | - Raquel Fernanda Milani
- a Science Center and Food Quality (CCQA) , Institute of Food Technology (ITAL) , Campinas , Brazil
| | - Marcelo Antonio Morgano
- a Science Center and Food Quality (CCQA) , Institute of Food Technology (ITAL) , Campinas , Brazil
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16
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Margier M, Georgé S, Hafnaoui N, Remond D, Nowicki M, Du Chaffaut L, Amiot MJ, Reboul E. Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients 2018; 10:nu10111668. [PMID: 30400385 PMCID: PMC6266829 DOI: 10.3390/nu10111668] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 10/26/2018] [Accepted: 10/30/2018] [Indexed: 11/16/2022] Open
Abstract
Pulses display nutritional benefits and are recommended in sustainable diets. Indeed, they are rich in proteins and fibers, and can contain variable amounts of micronutrients. However, pulses also contain bioactive compounds such as phytates, saponins, or polyphenols/tannins that can exhibit ambivalent nutritional properties depending on their amount in the diet. We characterized the nutritional composition and bioactive compound content of five types of prepared pulses frequently consumed in France (kidney beans, white beans, chickpeas, brown and green lentils, flageolets), and specifically compared the effects of household cooking vs. canning on the composition of pulses that can be consumed one way or the other. The contents in macro-, micronutrients, and bioactive compounds highly varied from one pulse to another (i.e., 6.9 to 9.7 g/100 g of cooked product for proteins, 4.6 to 818.9 µg/100 g for lutein or 15.0 to 284.3 mg/100 g for polyphenols). The preparation method was a key factor governing pulse final nutritional composition in hydrophilic compounds, depending on pulse species. Canning led to a greater decrease in proteins, total dietary fibers, magnesium or phytate contents compared to household cooking (i.e., −30%, −44%, −33% and −38%, p < 0.05, respectively, in kidney beans). As canned pulses are easy to use for consumers, additional research is needed to improve their transformation process to further optimize their nutritional quality.
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Affiliation(s)
- Marielle Margier
- C2VN, INSERM, INRA, Aix-Marseille Univ, 13385 Marseille, France.
| | - Stéphane Georgé
- Biochemistry Department, Centre Technique de Conservation des Produits Agricoles (CTCPA), site Agroparc, 84911 Avignon, France.
| | - Noureddine Hafnaoui
- UNH, INRA, CRNH Auvergne, Université Clermont-Auvergne, F-63000 Clermont-Ferrand, France.
| | - Didier Remond
- UNH, INRA, CRNH Auvergne, Université Clermont-Auvergne, F-63000 Clermont-Ferrand, France.
| | - Marion Nowicki
- C2VN, INSERM, INRA, Aix-Marseille Univ, 13385 Marseille, France.
| | | | - Marie-Josèphe Amiot
- MOISA, Univ Montpellier, CIRAD, CIHEAM-IAMM, INRA, Montpellier SupAgro, 34000 Montpellier, France.
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17
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Donno D, Mellano MG, Hassani S, De Biaggi M, Riondato I, Gamba G, Giacoma C, Beccaro GL. Assessing Nutritional Traits and Phytochemical Composition of Artisan Jams Produced in Comoros Islands: Using Indigenous Fruits with High Health-Impact as an Example of Biodiversity Integration and Food Security in Rural Development. Molecules 2018; 23:E2707. [PMID: 30347846 PMCID: PMC6222852 DOI: 10.3390/molecules23102707] [Citation(s) in RCA: 5] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 10/12/2018] [Accepted: 10/18/2018] [Indexed: 11/29/2022] Open
Abstract
In the Comoros Islands, as in other developing countries, malnutrition and food insecurity affect a very large percentage of the population. Developing fruit-based products in order to make profit, reduce poverty and improve indigenous people diet could be very important for local population of countries as Comoros Islands. The aim of the present work was to study the chemical composition of jams and jellies produced from seven fruit species harvested in Grand Comore Island. The following parameters were studied sugars and organic acids, total phenolics, total anthocyanins and high-performance liquid chromatography (HPLC) fingerprint of the main phytochemicals. Antioxidant activity was also measured. A multivariate approach (Principal Component Analysis) was performed in order to better characterize the products and to set a potential analytical tool for jam characterisation. Results showed that the analysed products are a good source of polyphenolic constituents, as caffeic and gallic acids, catechin and quercetin and volatile compounds, as limonene and γ-terpinene: these molecules may be considered as suitable markers for these fruit-derived products as characterizing the chromatographic patterns. The characterisation of these products and their nutritional and nutraceutical traits is important as valorisation of local food production for poverty reduction and rural development. Further benefits of this approach include the maintenance of local agro-biodiversity as raw material for fruit-based products and the strengthening of food security practices.
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Affiliation(s)
- Dario Donno
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Maria Gabriella Mellano
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Saandia Hassani
- École National de Cuisine et d'Application-Codcom, 167 Moroni, Comoros.
| | - Marta De Biaggi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Isidoro Riondato
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Giovanni Gamba
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Cristina Giacoma
- Dipartimento di Scienze della Vita e Biologia dei Sistemi, Università degli Studi di Torino, 10123 Torino, Italy.
| | - Gabriele Loris Beccaro
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
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18
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Barbosa RG, Trigo M, Fett R, Aubourg SP. Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality. J Sci Food Agric 2018; 98:3462-3467. [PMID: 29297587 DOI: 10.1002/jsfa.8861] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [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: 08/22/2017] [Revised: 12/11/2017] [Accepted: 12/21/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The present research focused on the quality of canned fish. Its primary objective was the quality enhancement of canned Atlantic mackerel (Scomber scombrus) by including an aqueous Bifurcaria bifurcata extract in the packing medium. Various alga extract concentrations were tested and compared with a control without alga extract. After 3 months of canned storage, the cans were opened and quality changes in fish white muscle were analyzed. RESULTS An inhibitory effect on lipid oxidation development (tertiary compound formation) and color parameter (L* and b*) values was observed as a result of the alga presence in the packing medium. On the contrary, the presence of the alga extract did not produce any effect on volatile compound (total and trimethylamine) formation and lipid hydrolysis (free fatty acid formation) development. CONCLUSION A preservative effect derived from the use of an aqueous B. bifurcata extract as packing medium is concluded, and this result is primarily linked to the presence of hydrophilic preservative molecules. The packing system proposed in this work constitutes a novel and promising strategy to enhance the quality of commercial canned fish products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Roberta G Barbosa
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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Zhu R, Fan Z, Dong Y, Liu M, Wang L, Pan H. Postprandial Glycaemic Responses of Dried Fruit-Containing Meals in Healthy Adults: Results from a Randomised Trial. Nutrients 2018; 10:E694. [PMID: 29848962 PMCID: PMC6024783 DOI: 10.3390/nu10060694] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [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: 04/13/2018] [Revised: 05/25/2018] [Accepted: 05/28/2018] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to explore the glycaemic response (GR) patterns of four dried fruits (DF) and the mixed meals containing dried fruits, rice and almonds. Dried apples (DApp), dried jujubes (DJ), raisins (Ra) and dried apricots (DApr) were tested in eleven healthy subjects in random order. Test meals included the following 3 groups: (1) dried fruits containing 50 g available carbohydrates; (2) mixed meals consisting of DF and rice (DF + R), each contributing 25 g available carbohydrates; (3) Group (2) supplemented with 30 g almonds (DF + R + A). The postprandial GR and other characteristics in 240 min were investigated. The GI values of 4 DFs were 43 for DApp, 55 for DJ, 56 for both Ra and DApr. The DApp displayed the smallest amplitude of glycaemic excursion within 240 min (MAGE0⁻240). Compared with rice, the DApp + R meal elicited a significantly reduced GR and a smaller MAGE0⁻240 (GI 81 vs. 65). With the addition of almonds, the GIs and MAGE0⁻240 decreased significantly in all DF + A + R combinations except DApp + R + A. The ratio of total fructose/glucose contents of test meals were negatively correlated to GIs. Dried fruits and nuts may have the potential to mitigate the postprandial GR when jointly introduced into glycaemic management diets.
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Affiliation(s)
- Ruixin Zhu
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China.
| | - Zhihong Fan
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China.
| | - Yang Dong
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China.
| | - Manman Liu
- Department of Food Science and Engineering, College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Linlin Wang
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China.
| | - Haikun Pan
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China.
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20
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Zhang J, Wang Z, Du W, Su C, Zhang J, Jiang H, Huang F, Jia X, Ouyang Y, Wang Y, Li L, Zhang B, Wang H. [Intake of pre-packaged foods among Chinese adults aged 18-59 years old in 15 provinces, 2015]. Wei Sheng Yan Jiu 2018; 47:183-187. [PMID: 29903266] [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] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
OBJECTIVE To examine pre-packaged foods intake in a sample of Chinese adults aged 18-59 years old. METHODS Data was collected from 2015 China Nutritional Transition Cohort Study. A total of 10 240 participants aged 18-59 years were included in the final analysis. Three consecutive 24 h recalls were used to collect dietary data. Chisquare analysis and nonparametric analysis were used for statistical analysis. RESULTS Prepackaged foods consumption rate was 59. 8%. 39. 8% of adult residents consumed convenience foods, followed by baked foods( 18. 2%), milk and products( 17. 2%), snack foods( 7. 0%), instant foods( 3. 6%) and beverages( 2. 8%). Pre-packaged foods consumption level in P99 of convenience foods, milk and products, baked foods, beverages, instant foods and snacks foods were 250. 0, 258. 3, 122. 7, 93. 3, 66. 7 and55. 8 g/d. The median intake of convenience foods, milk and products, baked foods, beverages, instant foods and snacks foods among consumers were 63. 3, 92. 6, 33. 3, 70. 0, 33. 3 and 16. 7 g/d. CONCLUSION The pre-packaged foods intake is at low level. Convenience foods is the main pre-packaged food among Chinese adults.
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Affiliation(s)
- Jiguo Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Zhihong Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Wenwen Du
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Chang Su
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Ji Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Hongru Jiang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Feifei Huang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Xiaofang Jia
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Yifei Ouyang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Yun Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Li Li
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Bing Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Huijun Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
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Ellison RG, Greer BP, Burney JL, Goodell LS, Bower KB, Nicklas JC, Lou Z, Kavanagh KF. Observations and Conversations: Home Preparation of Infant Formula Among a Sample of Low-Income Mothers in the Southeastern US. J Nutr Educ Behav 2017; 49:579-587.e1. [PMID: 28689612 DOI: 10.1016/j.jneb.2017.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2016] [Revised: 04/14/2017] [Accepted: 04/28/2017] [Indexed: 06/07/2023]
Abstract
OBJECTIVE Explore infant formula preparation attitudes and beliefs among low-income, formula-feeding, Southeastern US mothers. DESIGN Cross-sectional study using in-home observations and in-depth interviews. SETTING Participant homes. PARTICIPANTS Thirteen low-income mothers of normal birth weight, healthy, term infants aged ≤3 months, who were predominantly feeding powdered or from-concentrate formula. VARIABLES MEASURED Reading formula preparation instructions; order of added ingredients; leveling powdered formula scoop(s); adding cereal or other ingredients to bottles. PHENOMENON OF INTEREST Perceptions of formula preparation or manipulation. ANALYSIS Descriptive statistics described sample characteristics and home observation variables. Thematic analysis of in-depth interviews revealed the following major themes: formula preparation can be intimidating; expressions of complex heuristic perceptions about formula preparation; cost and convenience motivate maternal behaviors; and infant cues override recommendations. Data from qualitative and quantitative activities were triangulated. RESULTS Behaviors, including improper reconstitution and modifications/additions to prepared formula (eg, infant cereal) were observed during home observations and/or described during in-depth interviews. Inconsistencies were detected between observed behaviors (eg, adding too much water to the bottle) and those reported during in-depth interviews (eg, stating over-dilution could be detrimental to the infant's health). CONCLUSIONS AND IMPLICATIONS Targeting knowledge or skills gaps and behavioral motivators in the formula-feeding population could positively affect infant-feeding practices that occur outside of recommendations.
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Affiliation(s)
| | - Betty P Greer
- Department of Family and Consumer Sciences, University of Tennessee Institute of Agriculture, Knoxville, TN
| | - Janie L Burney
- Department of Family and Consumer Sciences, University of Tennessee Institute of Agriculture, Knoxville, TN
| | - L Suzie Goodell
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC
| | | | | | - Zixin Lou
- Department of Nutrition, University of Tennessee, Knoxville, TN
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Richards R, Brown LB, Williams DP, Eggett DL. Developing a Questionnaire to Evaluate College Students' Knowledge, Attitude, Behavior, Self-efficacy, and Environmental Factors Related to Canned Foods. J Nutr Educ Behav 2017; 49:117-124.e1. [PMID: 27876324 DOI: 10.1016/j.jneb.2016.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 09/19/2016] [Accepted: 10/02/2016] [Indexed: 06/06/2023]
Abstract
OBJECTIVE Develop a questionnaire to measure students' knowledge, attitude, behavior, self-efficacy, and environmental factors related to the use of canned foods. METHODS The Knowledge-Attitude-Behavior Model, Social Cognitive Theory, and Canned Foods Alliance survey were used as frameworks for questionnaire development. Cognitive interviews were conducted with college students (n = 8). Nutrition and survey experts assessed content validity. Reliability was measured via Cronbach α and 2 rounds (1, n = 81; 2, n = 65) of test-retest statistics. Means and frequencies were used. RESULTS The 65-item questionnaire had a test-retest reliability of .69. Cronbach α scores were .87 for knowledge (9 items), .86 for attitude (30 items), .80 for self-efficacy (12 items), .68 for canned foods use (8 items), and .30 for environment (6 items). CONCLUSIONS AND IMPLICATIONS A reliable questionnaire was developed to measure perceptions and use of canned foods. Nutrition educators may find this questionnaire useful to evaluate pretest-posttest changes from canned foods-based interventions among college students.
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Affiliation(s)
- Rickelle Richards
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT.
| | - Lora Beth Brown
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT
| | - D Pauline Williams
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT
| | - Dennis L Eggett
- Department of Statistics, Brigham Young University, Provo, UT
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Juskiewicz J, Jankowski J, Zielinski H, Zdunczyk Z, Mikulski D, Antoszkiewicz Z, Kosmala M, Zdunczyk P. The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols. PLoS One 2017; 12:e0170074. [PMID: 28076425 PMCID: PMC5226801 DOI: 10.1371/journal.pone.0170074] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Accepted: 12/28/2016] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP-ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.
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Affiliation(s)
- Jerzy Juskiewicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Jan Jankowski
- Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Henryk Zielinski
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Zenon Zdunczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Dariusz Mikulski
- Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Food Management, University of Warmia and Mazury, Olsztyn, Poland
| | - Monika Kosmala
- Institute of Food Technology and Analysis, Lodz University of Technology, Lodz, Poland
| | - Przemyslaw Zdunczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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24
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Noer MC. [Acute mackerel-induced sleep in a young researcher]. Ugeskr Laeger 2016; 178:V68744. [PMID: 27966421] [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: 06/06/2023]
Abstract
Sleeping disorders are common and they are associated with substantial psychological and physical strain in those affected. We report a case of sudden onset of deep sleep in a 29-year-old Danish woman just after intake of mackerel in tomato sauce. There were no abnormal findings in the physical examination and no suspicion of underlying neurological disease. We hypothesize that the observed association between mackerel intake and deep sleep is causal and we suggest that more research is conducted in order to establish the potential of mackerel in treatment of sleeping disorders.
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Dey Paul I, Jayakumar C, Niwas Mishra H. Optimization of process parameters for supercritical fluid extraction of cholesterol from whole milk powder using ethanol as co-solvent. J Sci Food Agric 2016; 96:4885-4895. [PMID: 27098993 DOI: 10.1002/jsfa.7760] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [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: 09/11/2015] [Revised: 03/03/2016] [Accepted: 04/08/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND In spite of being highly nutritious, the consumption of milk is hindered because of its high cholesterol content, which is responsible for numerous cardiac diseases. Supercritical carbon dioxide using ethanol as co-solvent was employed to extract cholesterol from whole milk powder (WMP). This study was undertaken to optimize the process parameters of supercritical fluid extraction (SCFE), viz. extraction temperature, pressure and volume of ethanol. RESULTS The cholesterol content of WMP was quantified using high-performance liquid chromatography. The impact of the extraction conditions on the fat content (FC), solubility index (SI) and lightness (L*) of the SCFE-treated WMP were also investigated. The process parameters were optimized using response surface methodology. About 46% reduction in cholesterol was achieved at the optimized conditions of 48 °C, 17 MPa and 31 mL co-solvent; flow rate of expanded CO2 , static time and dynamic time of extraction were 6 L min-1 , 10 min and 80 min respectively. The treated WMP retained its FC, SI, and L* at moderate limits of 183.67 g kg-1 , 96.3% and 96.90, respectively. CONCLUSION This study demonstrated the feasibility of ethanol-modified SCFE of cholesterol from WMP with negligible changes in its physicochemical properties. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Indira Dey Paul
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India.
| | - Chitra Jayakumar
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
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Dinnella C, Morizet D, Masi C, Cliceri D, Depezay L, Appleton KM, Giboreau A, Perez-Cueto FJA, Hartwell H, Monteleone E. Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents. Appetite 2016; 107:339-347. [PMID: 27562674 DOI: 10.1016/j.appet.2016.08.110] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 08/04/2016] [Accepted: 08/21/2016] [Indexed: 11/29/2022]
Abstract
Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking.
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Affiliation(s)
- Caterina Dinnella
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy.
| | - David Morizet
- Sensory & Consumer Science, Bonduelle Corporate Research, France
| | - Camilla Masi
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| | - Danny Cliceri
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| | - Laurence Depezay
- Sensory & Consumer Science, Bonduelle Corporate Research, France
| | - Katherine M Appleton
- Research Centre for Behaviour Change, Department of Psychology, Bournemouth University, UK
| | | | | | - Heather Hartwell
- The Foodservice and Applied Nutrition Research Group, Bournemouth University, UK
| | - Erminio Monteleone
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
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Hartle JC, Navas-Acien A, Lawrence RS. The consumption of canned food and beverages and urinary Bisphenol A concentrations in NHANES 2003-2008. Environ Res 2016; 150:375-382. [PMID: 27362993 PMCID: PMC5003675 DOI: 10.1016/j.envres.2016.06.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 06/03/2016] [Accepted: 06/04/2016] [Indexed: 05/30/2023]
Abstract
BACKGROUND Exposure to Bisphenol A (BPA) is ubiquitous and includes dietary and environmental pathways. BPA is rapidly glucuronidated in the body, and both BPA and its conjugates can be readily measured in urine. OBJECTIVES To investigate the contribution of canned food and beverages, known sources of BPA contamination, to BPA biomarkers of exposure using dietary and urinary BPA concentration information in a representative sample of the U.S. METHODS We evaluated 7669 NHANES 2003-2008 participants 6 years and older with 24-h dietary recall information and urinary BPA concentrations available. Using linear regression models, we evaluated the associations between recent canned food and beverage consumption and urinary BPA concentrations, adjusting for potential confounders. RESULTS We found 9% of our participants consumed one canned food in the past 24h and 2% consumed two or more canned foods. The consumption of one canned food vs. none was associated with 24% (95% CI 1.11, 1.38) higher urinary BPA concentrations. The consumption of two or more canned foods vs. none was associated with 54% (95% CI 1.27, 1.88) higher urinary BPA concentrations. The consumption of one or more of some specific types of canned foods vs. none were associated with higher urinary BPA concentrations: 41% (95% CI 1.23, 1.63) higher BPA for vegetable and fruit, 70% (95% CI 1.18, 2.44) higher for canned pasta, and 229% (95% CI 1.22, 4.30) higher for canned soup. Canned beverages were not associated with urinary BPA concentrations. CONCLUSIONS Canned food, including some specific types such as canned vegetable and fruit, canned pasta, and canned soup were associated with higher levels of urinary BPA concentrations.
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Affiliation(s)
- Jennifer C Hartle
- Stanford Prevention Research Center in the Department of Medicine, Stanford University School of Medicine, 1070 Arastradero Road, Suite 100, Palo Alto, CA, USA.
| | - Ana Navas-Acien
- Department of Environmental Health Sciences, Johns Hopkins University Bloomberg School of Public Health, 615 N. Wolfe St., Baltimore, MD, USA; Department of Environmental Health Sciences, Columbia University, Mailman School of Public Health, 722 West 168th St., New York, NY, USA
| | - Robert S Lawrence
- Department of Environmental Health Sciences, Johns Hopkins University Bloomberg School of Public Health, 615 N. Wolfe St., Baltimore, MD, USA; Center for a Livable Future, Johns Hopkins University Bloomberg School of Public Health, 615 N. Wolfe St., Baltimore, MD, USA
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Stacy SL, Eliot M, Calafat AM, Chen A, Lanphear BP, Hauser R, Papandonatos GD, Sathyanarayana S, Ye X, Yolton K, Braun JM. Patterns, Variability, and Predictors of Urinary Bisphenol A Concentrations during Childhood. Environ Sci Technol 2016; 50:5981-90. [PMID: 27152530 PMCID: PMC5547574 DOI: 10.1021/acs.est.6b00794] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
We examined the patterns, variability, and predictors of urinary bisphenol A (BPA) concentrations in 337 children from the Cincinnati, Ohio HOME Study. From 2003 to 2014, we collected two urine samples from women at 16 and 26 weeks of pregnancy and six urine samples from children at 1-5 and 8 years of age. We used linear mixed models to calculate intraclass correlation coefficients (ICCs) as a measure of within-person BPA variability and to identify sociodemographic and environmental predictors. For the 8-year visit, we used multivariable linear regression to explore associations between urinary BPA concentrations and exposure-related factors. We calculated daily intakes using equations estimating creatinine excretion rates and creatinine-standardized BPA concentrations. Urinary BPA concentrations, which decreased over childhood, had a low degree of reproducibility (ICC < 0.2). Estimated daily intakes decreased with age and were below the reference dose of 50 μg/kg body weight/day. BPA concentrations were positively associated with consuming food stored or heated in plastic, consuming canned food and beverages, and handling cash register receipts. Our results suggest that there are multiple sources of BPA exposure in young children. Etiological studies should collect serial urine samples to accurately classify BPA exposure and consider sociodemographic and environmental factors as possible confounders.
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Affiliation(s)
- Shaina L. Stacy
- Department of Epidemiology, Brown University, Providence, Rhode Island 02912, United States
| | - Melissa Eliot
- Department of Epidemiology, Brown University, Providence, Rhode Island 02912, United States
| | - Antonia M. Calafat
- Division of Laboratory Sciences, National Center for Environmental Health, Centers for Disease Control and Prevention, Atlanta, Georgia 30341, United States
| | - Aimin Chen
- Division of Epidemiology, Department of Environmental Health, University of Cincinnati College of Medicine, Cincinnati, Ohio, United States
| | - Bruce P. Lanphear
- Child and Family Research Institute, BC Children’s Hospital and the Faculty of Health Sciences, Simon Fraser University, Vancouver, British Columbia V5A 1S6, Canada
| | - Russ Hauser
- Department of Environmental Health, Harvard T.H. Chan School of Public Health, Boston, MA 02115
| | - George D. Papandonatos
- Department of Biostatistics, Brown University, Providence, Rhode Island 02912, United States
| | - Sheela Sathyanarayana
- Department of Pediatrics, University of Washington, Seattle Children’s Research Institute, Seattle, Washington 98105, United States
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, Washington 98195, United States
| | - Xiaoyun Ye
- Division of Laboratory Sciences, National Center for Environmental Health, Centers for Disease Control and Prevention, Atlanta, Georgia 30341, United States
| | - Kimberly Yolton
- Department of Pediatrics, Cincinnati Children’s Hospital Medical Center, Cincinnati, Ohio 45229, United States
| | - Joseph M. Braun
- Department of Epidemiology, Brown University, Providence, Rhode Island 02912, United States
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Fardet A, Rock E, Bassama J, Bohuon P, Prabhasankar P, Monteiro C, Moubarac JC, Achir N. Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing. Adv Nutr 2015; 6:629-38. [PMID: 26567188 PMCID: PMC4642417 DOI: 10.3945/an.115.008789] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [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: 12/31/2022] Open
Abstract
To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.
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Affiliation(s)
- Anthony Fardet
- National Institute for Agricultural Research (INRA), Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont-Ferrand, France; University of Auvergne, Unit of Human Nutrition, Clermont-Ferrand, France;
| | - Edmond Rock
- National Institute for Agricultural Research (INRA), Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont-Ferrand, France; University of Auvergne, Unit of Human Nutrition, Clermont-Ferrand, France
| | | | - Philippe Bohuon
- Montpellier SupAgro, CIRAD, Joint Research Unit QualiSud 95, Montpellier, France
| | | | - Carlos Monteiro
- Centre for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
| | - Jean-Claude Moubarac
- Centre for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
| | - Nawel Achir
- Montpellier SupAgro, CIRAD, Joint Research Unit QualiSud 95, Montpellier, France
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Comerford KB. Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults. Nutrients 2015; 7:5586-600. [PMID: 26184294 PMCID: PMC4517017 DOI: 10.3390/nu7075240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [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: 04/18/2015] [Revised: 05/23/2015] [Accepted: 07/02/2015] [Indexed: 11/26/2022] Open
Abstract
In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group’s National Eating Trends® (NET®) database during 2011–2013; and the data were assessed using The NPD Group’s Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week); n = 2584, Average Can Users (3–5 canned items/week); n = 4445, and Infrequent Can Users (≤2 canned items/week); n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients—potassium, calcium and fiber—when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.
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Affiliation(s)
- Kevin B Comerford
- Department of Nutrition, University of California at Davis, Davis, CA 95616, USA.
- OMNI Nutrition Science, Sacramento, CA 95819, USA .
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Adehin A, Bolaji OO. Polymorphisms of CYP1A2 and CYP2A6 activity: phenotypes and the effect of age and sex in a Nigerian population. Drug Metab Pers Ther 2015; 30:203-10. [PMID: 26098700 DOI: 10.1515/dmpt-2015-0001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Accepted: 05/27/2015] [Indexed: 11/15/2022]
Abstract
BACKGROUND CYP1A2 and CYP2A6 are polymorphic enzymes that metabolise several compounds of clinical importance. This study investigated the prevalent phenotypes of these enzymes and the influence of age and sex on enzyme activity in a Nigerian population. METHODS Caffeine (110 mg) was administered to each of 129 healthy, unrelated subjects (85 males and 44 females) who were non-smokers. Urine voided within 7 h after caffeine administration was collected for a high performance liquid chromatographic assay of caffeine (137X), 1,7-dimethyluric acid (17U) and 1,7-dimethylxanthine (17X). CYP1A2 activity was measured as a ratio of (17U+17X) to 137X, while 17U/17X served as marker for CYP2A6. Transformed data were analysed and the influences of age and sex on activity were also determined. RESULTS Distribution of CYP1A2 activity in the population was bimodal with a mean±SD of 0.82±0.41, while that of CYP2A6 was trimodal with a mean±SD activity of 0.27±0.42 of the log-transformed urinary molar ratio of metabolites. The influences of age and sex on enzyme activity for both CYP1A2 and CYP2A6 were not significant (p>0.05). CONCLUSIONS The study established the prevalence of polymorphism in phenotypes of CYP1A2 and CYP2A6 activity in the Nigerian population, but no influence of age and sex on enzyme activity was observed in this population.
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Zhang J, Huang F, Wang H, Zhai F, Zhang B. [Energy and macronutrients intake from pre-packaged foods among urban residents]. Wei Sheng Yan Jiu 2015; 44:344-346. [PMID: 25997243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
OBJECTIVE To analyze the energy and macronutrients intake from pre-packaged foods among urban residents in China. METHODS The adult subjects were selected from 9 cities of Beijing, Shanghai, Chongqing, Shenyang, Harbin, Jinan, Zhengzhou, Changsha, Nanning. The recording method for 7 consecutive days was used to collect pre-packaged foods consumption information. RESULTS Among subjects, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 628. 8kJ/d, 5.0 g/d, 6.7 g/d and 17.0 g/d, respectively. Among consumers, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 745. 3 kJ/d, 6. 0 g/d, 7. 7 g/d and 20. 7 g/d, respectively. CONCLUSION The energy and macronutrients intake from pre-packaged foods were at low level.
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Aasheim ET, Sharp SJ, Appleby PN, Shipley MJ, Lentjes MAH, Khaw KT, Brunner E, Key TJ, Wareham NJ. Tinned fruit consumption and mortality in three prospective cohorts. PLoS One 2015; 10:e0117796. [PMID: 25714554 PMCID: PMC4340615 DOI: 10.1371/journal.pone.0117796] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 01/01/2015] [Indexed: 12/14/2022] Open
Abstract
Dietary recommendations to promote health include fresh, frozen and tinned fruit, but few studies have examined the health benefits of tinned fruit. We therefore studied the association between tinned fruit consumption and mortality. We followed up participants from three prospective cohorts in the United Kingdom: 22,421 participants from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk cohort (1993-2012), 52,625 participants from the EPIC-Oxford cohort (1993-2012), and 7440 participants from the Whitehall II cohort (1991-2012), all reporting no history of heart attack, stroke, or cancer when entering these studies. We estimated the association between frequency of tinned fruit consumption and all cause mortality (primary outcome measure) using Cox regression models within each cohort, and pooled hazard ratios across cohorts using random-effects meta-analysis. Tinned fruit consumption was assessed with validated food frequency questionnaires including specific questions about tinned fruit. During 1,305,330 person years of follow-up, 8857 deaths occurred. After adjustment for lifestyle factors and risk markers the pooled hazard ratios (95% confidence interval) of all cause mortality compared with the reference group of tinned fruit consumption less often than one serving per month were: 1.05 (0.99, 1.12) for one to three servings per month, 1.10 (1.03, 1.18) for one serving per week, and 1.13 (1.04, 1.23) for two or more servings per week. Analysis of cause-specific mortality showed that tinned fruit consumption was associated with mortality from cardiovascular causes and from non-cardiovascular, non-cancer causes. In a pooled analysis of three prospective cohorts from the United Kingdom self-reported tinned fruit consumption in the 1990s was weakly but positively associated with mortality during long-term follow-up. These findings raise questions about the evidence underlying dietary recommendations to promote tinned fruit consumption as part of a healthy diet.
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Affiliation(s)
- Erlend T. Aasheim
- Medical Research Council Epidemiology Unit, University of Cambridge, Cambridge, United Kingdom
| | - Stephen J. Sharp
- Medical Research Council Epidemiology Unit, University of Cambridge, Cambridge, United Kingdom
| | - Paul N. Appleby
- Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, United Kingdom
| | - Martin J. Shipley
- University College London, Department of Epidemiology and Public Health, London, United Kingdom
| | - Marleen A. H. Lentjes
- Department of Public Health and Primary Care, University of Cambridge, Cambridge, United Kingdom
| | - Kay-Tee Khaw
- Department of Public Health and Primary Care, University of Cambridge, Cambridge, United Kingdom
| | - Eric Brunner
- University College London, Department of Epidemiology and Public Health, London, United Kingdom
| | - Tim J. Key
- Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, United Kingdom
| | - Nicholas J. Wareham
- Medical Research Council Epidemiology Unit, University of Cambridge, Cambridge, United Kingdom
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Huang F, Zhang J, Wang H, Zhai F, Zhang B. [Pre-packaged foods' nutritional ingredients analysis among 706 adult residents in cities in China]. Zhonghua Yu Fang Yi Xue Za Zhi 2015; 49:152-155. [PMID: 26081401] [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] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
OBJECTIVE To analyze the nutritional ingredients of daily consumed pre-packaged foods in Chinese adult residents. METHODS From October to December 2013, the nutrition labels of pre-packaged foods consumed in continuous 7 days by 706 adult residents were collected by multi-stage stratified cluster random sampling in 18 communities with 360 households in 9 cities in China including Beijing, Shanghai, Chongqing, Shenyang, Haerbin,Jinan,Zhengzhou, Changsha and Nanning. The contents of energy, protein, fat, carbohydrate, sodium and the percentages of low-fat and low-sodium foods were compared among 7 different kinds of foods including baked foods, convenient foods, leisure foods, puffed foods, milk, beverages and seasonings. RESULTS 871 kinds of pre-packaged foods were collected. The median (min, max) of energy contents of puffed foods, baked foods and leisure foods were 2 155(1 638-2 785) kJ/100 g, 1 980 (582-2 639) kJ/100 g, 1 575 (353-3 015) kJ/100 g respectively. The median (min, max) of fat contents of puffed foods, baked foods and leisure foods were 30.0 (5.0-40.9) g/100 g, 20.5 (0.3-40.5) g/100 g, 15.1 (0-71.4) g/100 g respectively. The contents of carbohydrate of baked foods, convenient foods and puffed foods were high relatively, the medians (min, max) of which were 58.1(19.8-82.5), 56.5(0-90.7), and 56.1(42.6-75.8)g/100 g respectively. The sodium content of seasoning was the highest, which was 2 177 (20-12 000) mg/100 g. The protein content of beverage was the lowest, which was 0.4(0-17.8)g/100 ml. CONCLUSION The energy and fat contents of puffed foods, baked foods and leisure foods were high. The carbohydrate contents of baked foods, convenient foods and puffed foods were high relatively. The sodium content of seasonings was high. The protein contents of beverages were low.
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Affiliation(s)
- Feifei Huang
- National Institute for Nutrition and Health, Chinese CDC, Beijing 100050, China
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Gavalko YV, Peshuk LV, Sineok LL, Romanenko MS, Hashuk AI. [Influence of gerodietetic meat pate on metabolic parameters in the elderly: the role of vitamin B12]. Adv Gerontol 2015; 28:571-578. [PMID: 28509499] [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] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Many studies indicate essential nature of food in maintaining health. An important factor is the consumption of a variety of essential elements, in particular vitamins. The aim was to determine the relationship of vitamin B12 levels in serum with metabolic parameters and the possibility of correction using gerodietetic meat pate. A total of 23 older people (60-80 years) were surveyed. We determined index mass body, waist circumference, biochemical indicators, vitamin B12 concentration in serum and food consumption (by frequency method). We also measured changes in these parameters under the influence of eating gerodietetic meat pate. The older adults often demonstrate deficient in vitamin B12 in the blood (about 65 % of the surveyed), which may be contributed both by its lack of dietary intake and malabsorption due to pathological changes in the digestive system. The content of vitamin B12 in the blood of the elderly has been closely linked to metabolic indicators and body mass. Using gerodietetic meat pate promoted not only the elimination of vitamin B12 deficiency, but also significantly improved the biochemical markers of protein, and especially lipid metabolism in the elderly (decreased low-density lipoprotein and high density lipoprotein increased).
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Affiliation(s)
- Yu V Gavalko
- D. F. Chebotarev Institute of Gerontology, NAMS of Ukraine, Kyiv, 04114, Ukraine;
| | - L V Peshuk
- National University of Food Technologies, Kiev, 01601, Ukraine
| | - L L Sineok
- D. F. Chebotarev Institute of Gerontology, NAMS of Ukraine, Kyiv, 04114, Ukraine;
| | - M S Romanenko
- D. F. Chebotarev Institute of Gerontology, NAMS of Ukraine, Kyiv, 04114, Ukraine;
| | - A I Hashuk
- National University of Food Technologies, Kiev, 01601, Ukraine
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Faria da Rocha S, Kappaun Rodrigues MC, Legemann Monte M, Quites Larrosa AP, de Almeida Pinto LA. Product characteristics and quality of bovine blood-enriched dried vegetable paste. J Sci Food Agric 2014; 94:3255-3262. [PMID: 24687263 DOI: 10.1002/jsfa.6678] [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] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 02/22/2014] [Accepted: 03/25/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The aim of this study was to evaluate a preparation of vegetable paste with bovine blood in order to maximize the protein content using linear programming, and to analyze the product characteristics and quality of bovine blood-enriched vegetable paste dried in a spouted bed. The drying experiments were performed by evaluating the effects of inlet air temperature, paste flow rate and paste solids concentration on the dried product characteristics and quality (functional and nutritional properties). RESULTS The vegetable paste enriched with bovine blood was a good source of protein (∼0.20 g g(-1) , dry basis), and the linear programming was adequate to select the constituents (carrot, onion, potato, kale, tomato, soybean oil and bovine blood) and optimize their quantities. The drying conditions of bovine blood-enriched vegetable paste in the spouted bed that gave the best product characteristics were an air temperature of 110 °C and a paste flow rate of 600 mL h(-1) with 0.07 g g(-1) solids concentration. CONCLUSION The addition of bovine blood to vegetable paste by linear programming increased the protein content of the paste and improved its functional properties and digestibility. The powder obtained from the spouted bed drier showed suitable functional and nutritional properties and was also a good source of antioxidant compounds.
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Affiliation(s)
- Silvia Faria da Rocha
- Unit Operation Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
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Saha A, Blando J, Silver E, Beltran L, Sessler J, DiGiovanni J. 6-Shogaol from dried ginger inhibits growth of prostate cancer cells both in vitro and in vivo through inhibition of STAT3 and NF-κB signaling. Cancer Prev Res (Phila) 2014; 7:627-38. [PMID: 24691500 DOI: 10.1158/1940-6207.capr-13-0420] [Citation(s) in RCA: 85] [Impact Index Per Article: 8.5] [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: 12/31/2022]
Abstract
Despite much recent progress, prostate cancer continues to represent a major cause of cancer-related mortality and morbidity in men. Prostate cancer is the most common nonskin neoplasm and second leading cause of death in men. 6-Shogaol (6-SHO), a potent bioactive compound in ginger (Zingiber officinale Roscoe), has been shown to possess anti-inflammatory and anticancer activity. In the present study, the effect of 6-SHO on the growth of prostate cancer cells was investigated. 6-SHO effectively reduced survival and induced apoptosis of cultured human (LNCaP, DU145, and PC3) and mouse (HMVP2) prostate cancer cells. Mechanistic studies revealed that 6-SHO reduced constitutive and interleukin (IL)-6-induced STAT3 activation and inhibited both constitutive and TNF-α-induced NF-κB activity in these cells. In addition, 6-SHO decreased the level of several STAT3 and NF-κB-regulated target genes at the protein level, including cyclin D1, survivin, and cMyc and modulated mRNA levels of chemokine, cytokine, cell cycle, and apoptosis regulatory genes (IL-7, CCL5, BAX, BCL2, p21, and p27). 6-SHO was more effective than two other compounds found in ginger, 6-gingerol, and 6-paradol at reducing survival of prostate cancer cells and reducing STAT3 and NF-κB signaling. 6-SHO also showed significant tumor growth inhibitory activity in an allograft model using HMVP2 cells. Overall, the current results suggest that 6-SHO may have potential as a chemopreventive and/or therapeutic agent for prostate cancer and that further study of this compound is warranted.
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Affiliation(s)
- Achinto Saha
- Authors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, Texas
| | - Jorge Blando
- Authors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, Texas
| | - Eric Silver
- Authors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, Texas
| | - Linda Beltran
- Authors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, Texas
| | - Jonathan Sessler
- Authors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, Texas
| | - John DiGiovanni
- Authors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, TexasAuthors' Affiliations: Division of Pharmacology and Toxicology and Department of Nutritional Sciences, Dell Pediatric Research Institute; and Department of Chemistry, The University of Texas at Austin, Austin, Texas
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Herbal supplements often not what they claim to be. Harv Mens Health Watch 2014; 18:8. [PMID: 24818284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
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D'Antuono LF. Traditional foods and food systems: a revision of concepts emerging from qualitative surveys on-site in the Black Sea area and Italy. J Sci Food Agric 2013; 93:3443-3454. [PMID: 23963881 DOI: 10.1002/jsfa.6354] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [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: 07/19/2013] [Revised: 08/12/2013] [Accepted: 08/20/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The European FP7 BaSeFood project included a traditional food study contextually analysing their function in local food systems to stimulate consumers' awareness and indicate co-existence options for different scale exploitation. Background concepts were (1) the available traditional foods definitions; (2) the theoretical background of food quality perceptions; and (3) the different levels of food functions. METHODS Field investigations were carried out by face-to-face in-depth qualitative interviews with local stakeholders, in the Black Sea region and Italy, on all aspects of traditional food production chains: raw materials, products, processes and perceptions. Critical and intercultural comparisons represented the basis of data analysis. RESULTS Eight hundred and thirty-nine foods were documented. The direct experience perception of traditional food value observed in local contexts is somewhat contrasting with the present European tendency to communicate traditional food nature through registration or proprietary standards. Traditional foods are generally a combination of energetic staples with other available ingredients; their intrinsic variability makes the definition of 'standard' recipes little more than an artefact of convenience; cross-country variations are determined by available ingredients, social conditions and nutritional needs. Commercial production requires some degree of raw material and process standardisation. New technologies and rules may stimulate traditional food evolution, but may also represent a barrier for local stakeholders. A trend to work within supply chains by local stakeholders was detected. Specific health promoting values were rarely perceived as a fundamental character. The stable inclusion of traditional food systems in present food supply chains requires a recovery of consumers' awareness of traditional food quality appreciation.
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Affiliation(s)
- L Filippo D'Antuono
- Department of Agri-Food Science and Technology, Food Science Campus Organisational Unit, Piazza Goidanich 60, University of Bologna, 47521, Cesena, (FC), Italy
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Fuentes-Aparicio V, Alvarez-Perea A, Infante S, Zapatero L, D'Oleo A, Alonso-Lebrero E. Specific oral tolerance induction in paediatric patients with persistent egg allergy. Allergol Immunopathol (Madr) 2013; 41:143-50. [PMID: 22835606 DOI: 10.1016/j.aller.2012.02.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2011] [Revised: 01/31/2012] [Accepted: 02/04/2012] [Indexed: 11/18/2022]
Abstract
INTRODUCTION Desensitisation or specific oral tolerance induction (SOTI) to food is a new topical-therapeutic approach of food allergy for those children who have not achieved tolerance spontaneously. The objective of this study is to induce clinical tolerance in children with persistent allergy using an oral desensitisation protocol with powdered pasteurised egg. METHODS Seventy-two patients with egg allergy confirmed by open oral challenge test were randomly assigned to SOTI or elimination diet as a control group. Forty children (5-15 years) underwent a SOTI beginning with 1mg and increasing the dosage weekly until a dose of 10g, equivalent to an egg. The control group included 32 patients (4-15 years). RESULTS The procedure's average duration was 10 weeks (range 4-28 weeks). Three patients were withdrawn from the protocol for persistent gastrointestinal symptoms. During SOTI, 21 children (52.5%) presented symptoms. In eight the symptoms were mild and required no treatment. In the other 13 (61.90%), the reactions were more severe. Seventeen children finished the treatment over a year ago and 20 in the past 6-12 months. Thirty-seven patients (92.5%) in the active group achieved tolerance to egg, versus 21.8% in the control group. We only found statistically significant differences (p<0.05) for skin prick tests with powdered egg at various dilutions and IgG levels with egg white after SOTI. Specific IgE concentration did not change significantly. CONCLUSIONS Our SOTI protocol is a safe, effective treatment for food allergy and of reasonable duration, confirming that tolerance can be induced in children who have not achieved it spontaneously.
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Affiliation(s)
- V Fuentes-Aparicio
- Allergy Department, Hospital Materno-Infantil Gregorio Marañón, Madrid, Spain.
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Sadeghi M, Mirzabeigi Kesbi O, Mireei SA. Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices. J Sci Food Agric 2013; 93:471-478. [PMID: 22806586 DOI: 10.1002/jsfa.5786] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2011] [Revised: 04/23/2012] [Accepted: 05/31/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The investigation of drying kinetics and mass transfer phenomena is important for selecting optimum operating conditions, and obtaining a high quality dried product. Two analytical models, conventional solution of the diffusion equation and the Dincer and Dost model, were used to investigate mass transfer characteristics during combined microwave-convective drying of lemon slices. Air temperatures of 50, 55 and 60 °C, and specific microwave powers of 0.97 and 2.04 W g(-1) were the process variables. RESULTS Kinetics curves for drying indicated one constant rate period followed by one falling rate period in convective and microwave drying methods, and only one falling rate period with the exception of a very short accelerating period at the beginning of microwave-convective treatments. Applying the conventional method, the effective moisture diffusivity varied from 2.4 × 10(-11) to 1.2 × 10(-9) m(2) s(-1). The Biot number, the moisture transfer coefficient, and the moisture diffusivity, respectively in the ranges of 0.2 to 3.0 (indicating simultaneous internal and external mass transfer control), 3.7 × 10(-8) to 4.3 × 10(-6) m s(-1), and 2.2 × 10(-10) to 4.2 × 10(-9) m(2) s(-1) were also determined using the Dincer and Dost model. CONCLUSIONS The higher degree of prediction accuracy was achieved by using the Dincer and Dost model for all treatments. Therefore, this model could be applied as an effective tool for predicting mass transfer characteristics during the drying of lemon slices.
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Affiliation(s)
- Morteza Sadeghi
- Department of Farm Machinery, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
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Wang L, Wu Y, Zhang W, Kannan K. Widespread occurrence and distribution of bisphenol A diglycidyl ether (BADGE) and its derivatives in human urine from the United States and China. Environ Sci Technol 2012; 46:12968-76. [PMID: 23145811 DOI: 10.1021/es304050f] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Despite reports of the occurrence of bisphenol A diglycidyl ether (BADGE) and its derivatives in canned foods and consumer products, biomonitoring studies of human exposure to these compounds are lacking. In this study, 127 urine samples collected from the U.S. and China were analyzed for free and total (free plus conjugated) concentrations of BADGE and its three derivatives, bisphenol A (2,3-dihydroxypropyl) glycidyl ether [BADGE·H(2)O], bisphenol A (3-chloro-2-hydroxypropyl) (2,3-dihydroxypropyl) ether [BADGE·HCl·H(2)O], and bisphenol A bis (2,3-dihydroxypropyl) ether [BADGE·2H(2)O], using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). BADGE and its three derivatives (collectively referred to as BADGEs) were found in 100% of the urine samples analyzed. Total urinary concentrations of BADGEs in the U.S. ranged from 1.24 to 9.03 ng/mL, with a GM concentration of 3 ng/mL. Concentrations of BADGEs in urine from adults (GM: 1.36 ng/mL) and children (1.02 ng/mL) in China were 3-fold lower than the concentrations found in the U.S. Both free and conjugated forms of BADGEs were present in urine, and the proportion of free form was inversely related to the total concentration of BADGEs. Among the four BADGEs measured in urine, BADGE·2H(2)O was the predominant compound, accounting for 45-60% of the total BADGEs concentration, followed by BADGE (17-24%). The distribution of the four BADGEs varied, depending on age, gender, and ethnicity of the adults and children. Daily intake (DI) and effective daily intake (DI(E)) of BADGEs were estimated based on urinary concentrations, and their respective values were 69.4 and 9.16 ng/kg-bw/day for the U.S. population and 28.4 and 5.69 ng/kg-bw/day for the Chinese population. The concentrations of BADGEs in U.S. urine were 3- to 4-fold higher than the corresponding concentrations of bisphenol A.
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Affiliation(s)
- Lei Wang
- Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, School of Public Health, State University of New York at Albany, Empire State Plaza, P.O. Box 509, Albany, New York 12210-0509, USA
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Citak D, Tuzen M. Cloud point extraction of copper, lead, cadmium, and iron using 2,6-diamino-4-phenyl-1,3,5-triazine and nonionic surfactant, and their flame atomic absorption spectrometric determination in water and canned food samples. J AOAC Int 2012; 95:1170-5. [PMID: 22970587 DOI: 10.5740/jaoacint.11-332] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [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: 11/17/2022]
Abstract
A cloud point extraction procedure was optimized for the separation and preconcentration of lead(II), cadmium(II), copper(II), and iron(III) ions in various water and canned food samples. The metal ions formed complexes with 2,6-diamino-4-phenyl-1,3,5-triazine that were extracted by surfactant-rich phases in the nonionic surfactant Triton X-114. The surfactant-rich phase was diluted with 1 M HNO3 in methanol prior to its analysis by flame atomic absorption spectrometry. The parameters affecting the extraction efficiency of the proposed method, such as sample pH, complexing agent concentration, surfactant concentration, temperature, and incubation time, were optimized. LOD values based on three times the SD of the blank (3Sb) were 0.38, 0.48, 1.33, and 1.85 microg/L for cadmium(II), copper(II), lead(II), and iron(III) ions, respectively. The precision (RSD) of the method was in the 1.86-3.06% range (n=7). Validation of the procedure was carried out by analysis of National Institute of Standards and Technology Standard Reference Material (NIST-SRM) 1568a Rice Flour and GBW 07605 Tea. The method was applied to water and canned food samples for determination of metal ions.
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Affiliation(s)
- Demirhan Citak
- Gaziosmanpasa University, Faculty of Science and Arts, Chemistry Department, 60250 Tokat, Turkey
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Whitlock KA, Kozicky L, Jin A, Yee H, Ha C, Morris J, Field CJ, Bell RC, Ozga JA, Chan CB. Assessment of the mechanisms exerting glucose-lowering effects of dried peas in glucose-intolerant rats. Br J Nutr 2012; 108 Suppl 1:S91-102. [PMID: 22916820 DOI: 10.1017/s0007114512000736] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [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: 11/07/2022]
Abstract
The present study compared the effects of feeding uncooked pea fractions (embryo v. seed coat) on glucose homeostasis in glucose-intolerant rats and examined potential mechanisms influencing glucose homeostasis. Rats were made glucose intolerant by high-fat feeding, after which diets containing both high-fat and pea fractions were fed for 4 weeks. Rats fed diets containing uncooked pea seed coats low (non-coloured seed coat; NSC) or high (coloured seed coat; CSC) in proanthocyanidins but not embryos had improved oral glucose tolerance (P < 0·05). NSC also lowered fasting and glucose-stimulated insulin secretion (P < 0·05), decreased β-cell mass by 50 % (P < 0·05) and lowered levels of malondialdehyde, a marker of oxidative stress. Furthermore, NSC decreased the mucosal thickness of the colon by 25 % (P < 0·05), which might affect fibre fermentation and other gut functions. Small but statistically significant (P < 0·05) effects consistent with enhanced glucose transport or metabolism were observed in the skeletal muscle of rats fed NSC or CSC, for example, increased levels of AMP-dependent kinase or akt. We conclude that pea seed coats are the fraction exerting beneficial effects on glucose tolerance. Most of the changes were small in amplitude, suggesting that additive effects on multiple tissues may be important. NSC content appeared to have the most beneficial effects in improving glucose homeostasis but our ability to detect the effect of flavonoids may have been limited by their low concentration in the diet.
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Affiliation(s)
- Kevin A Whitlock
- Department of Physiology, University of Alberta, Edmonton, Alberta, Canada T6G 2R3
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Jiang D, Fang C, Yang D. [Simultaneous determination of aspartame and alitame in jellies and preserved fruits by HPLC]. Wei Sheng Yan Jiu 2012; 41:467-475. [PMID: 23050451] [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] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
OBJECTIVE To establish a determination method for aspartame and alitame in jellies and preserved fruits. METHODS Aspartame and alitame in jellies were extracted with 80% methanol at 70 degrees C. Preserved fruits were homogenized with water and then were extracted with 50% methanol. A chromatographic column Zorbax SB-C18 was used; the mobile phase was methanol/water (40 + 60, volume ratio), and a diode array detector was used for the detection at wavelength 200 nm. RESULTS The limits of quantification of aspartame and alitame were both 8 mg/kg for jellies and both 20 mg/kg for preserved fruits; the calibration curves were linear in the range of tested concentration. The correlation coefficients were better than 0.9996. The average recovery rates were in the range of 98.1% -101.2%, the relative standard deviations were 2.21% - 4.10%. CONCLUSION The method is simple, practical, accurate, reliable and successful in the determination of aspartame and alitame in jellies and preserved fruits from various brands on markets.
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Affiliation(s)
- Dingguo Jiang
- National Institute for Nutrition and Food Safety, Chinese CDC, Beijing 100021, China.
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Korus A. Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves. J Sci Food Agric 2012; 92:618-625. [PMID: 22002466 DOI: 10.1002/jsfa.4619] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2011] [Revised: 07/22/2011] [Accepted: 07/22/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves. RESULTS In all samples the dominant amino acids in g kg⁻¹ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves the limiting amino acids were lysine, isoleucine and cystine with methionine, and in the remaining products also valine and leucine. Blanched kale leaves contained 88% of the amino acid content in raw leaves, 76% in cooked leaves, and 69-77% and 71-72% of initial levels in frozen and canned products, respectively. In raw, blanched and cooked leaves essential amino acids comprised 44%, 44% and 47%, respectively, of total amino acids; in frozen and canned leaves the proportions were 46% and 44%, respectively. The essential amino acid index was 97 for canned products, 100-109 for frozen leaves, and 117 for raw kale leaves. CONCLUSION Raw and processed (blanched or cooked) kale leaves are a good source of amino acids.
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Affiliation(s)
- Anna Korus
- Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
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de Boer HJ, Vongsombath C, Käfer J. A fly in the ointment: evaluation of traditional use of plants to repel and kill blowfly larvae in fermented fish. PLoS One 2011; 6:e29521. [PMID: 22206019 PMCID: PMC3242785 DOI: 10.1371/journal.pone.0029521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [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: 05/18/2011] [Accepted: 11/29/2011] [Indexed: 11/19/2022] Open
Abstract
Introduction In rural areas in Laos, fly larvae infestations are common in fermenting fish. Blowflies (Chrysomya megacephala, Diptera: Calliphoridae) are attracted to oviposit (and/or larviposit) onto fermenting fish which results in infestations with fly larvae. Knowledge of traditional use of plants to repel larvae during the production of fermented fish is common and widespread in Lao PDR. Research Questions How effective are the most salient species in repelling, and killing fly larvae in fermenting fish? Material and Methods The three plant species most frequently reported to repel fly larvae during an ethnobotanical survey throughout Lao PDR were tested for repellence and larvicidal activity of fly larvae infesting fermented fish. The lethality and repellence of Tadehagi triquetrum (L.) H. Ohashi (Fabaceae), Uraria crinita (L.) Desv. ex DC. (Fabaceae) and Bambusa multiplex (Lour.) Raeusch. ex Schult. & Schult. f. (Poaceae) were tested in an experimental design using fermenting fish in Vientiane, Lao PDR. Results The repellent effect of fresh material of T. triquetrum and U. crinita, and the larvicidal effect of fresh B. multiplex, is significantly more effective than that of dried material of the same species, and the total effect (repellence and larvicidal effect combined) for each of the three species was significantly more effective for fresh than for dry material. Fresh material of T. triquetrum, U. crinita, or B. multiplex added on top of the fermenting fish repelled 50%, 54%, 37%, and killed 22%, 28%, and 40% of fly larvae. The total effect was not significantly different per species at 72%, 82%, and 77%, respectively. Discussion and Conclusions The three most salient species are effective in repelling and killing fly larvae in the production of fermented fish, and may be essential to augment food safety during traditional fermentation in open jars.
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Affiliation(s)
- Hugo J. de Boer
- Department of Systematic Biology, Evolutionary Biology Centre, Uppsala University, Uppsala, Sweden
| | - Chanda Vongsombath
- Department of Systematic Biology, Evolutionary Biology Centre, Uppsala University, Uppsala, Sweden
- Department of Biology, Faculty of Science, National University of Laos, Vientiane, Lao People's Democratic Republic
- * E-mail:
| | - Jos Käfer
- Université de Lyon, Université Lyon 1, CNRS, UMR5558, Laboratoire de Biométrie et Biologie Evolutive, Villeurbanne, France
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Vendrame S, Guglielmetti S, Riso P, Arioli S, Klimis-Zacas D, Porrini M. Six-week consumption of a wild blueberry powder drink increases bifidobacteria in the human gut. J Agric Food Chem 2011; 59:12815-20. [PMID: 22060186 DOI: 10.1021/jf2028686] [Citation(s) in RCA: 206] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Wild blueberries are a rich source of polyphenols and other compounds that are highly metabolized by the intestinal microbiota and may, at the same time, affect the intestinal environment itself. A repeated-measure, crossover dietary intervention on human volunteers was designed to study the effect of six week consumption of a wild blueberry ( Vaccinium angustifolium ) drink, versus a placebo drink, in modulating the intestinal microbiota. Relative to total eubacteria, Bifidobacterium spp. significantly increased following blueberry treatment (P ≤ 0.05), while Lactobacillus acidophilus increased after both treatments (P ≤ 0.05). No significant differences were observed for Bacteroides spp., Prevotella spp., Enterococcus spp., and Clostridium coccoides . Bifidobacteria, which have been largely proposed to be of benefit for the host, appeared to be selectively favored suggesting an important role for the polyphenols and fiber present in wild blueberries. Results obtained suggest that regular consumption of a wild blueberry drink can positively modulate the composition of the intestinal microbiota.
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Affiliation(s)
- Stefano Vendrame
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, sezione Nutrizione, Via Celoria 2, Università degli Studi di Milano, 20133 Milano, Italy
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Le TT, Bhandari B, Holland JW, Deeth HC. Maillard reaction and protein cross-linking in relation to the solubility of milk powders. J Agric Food Chem 2011; 59:12473-12479. [PMID: 22007925 DOI: 10.1021/jf203460z] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Protein changes in relation to solubility, Maillard reaction (MR), and protein cross-linking in whole milk powder (WMP), skim milk powder (SMP), and whey protein concentrate (WPC) stored at different relative humidities (RHs) were investigated by chemical and electrophoretic methods. WMP and SMP reached minimum solubility rapidly, while WPC showed no change in solubility. The loss of solubility corresponded with development of high-molecular-weight protein complexes observed by two-dimensional electrophoresis. The maximal MR rate occurred at 66% RH for WMP and SMP (high lactose/protein ratios) and 84% RH for WPC (low lactose/protein ratios) based on the furosine and hydroxymethylfurfural contents. However, browning was greatest at 84% RH in all powders. The minimum solubility corresponded with the casein and fat contents. The retention of solubility and minimal protein cross-linking of WPC compared to casein-containing powders suggest that the casein content and cross-linking strongly influence the decrease in the solubility of milk powder.
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Affiliation(s)
- Thao T Le
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia
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Møller SM, Whittaker AK, Stokes JR, Gidley MJ, Andersen U, Bertram HC. Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology. J Agric Food Chem 2011; 59:10097-10103. [PMID: 21854070 DOI: 10.1021/jf202258h] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1H T2 relaxation rates almost identically. Consequently, the present study indicates that the proteins present in the samples do not affect the 1H relaxation behavior markedly, even at relatively high SMP concentrations (15-25%). Comparison of rheological measurements and NMR measurements suggested that the collapse of κ-casein during acidification could contribute to the initial decrease in 17O and 1H relaxation rate in the pH range between 6.6 and 5.5 for 15% SMP and in the pH range between 6.6 and 5.9 for 25% SMP. However, below pH 5.5 the viscosity and 17O and 1H NMR relaxation rates did not correlate, revealing that the aggregation of casein micelles, which increases viscosity below pH 5.5, does not involve major repartitioning of water.
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Affiliation(s)
- Sandie M Møller
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
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