A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced mice

Food Science and Biotechnology - Anti-obesity effects of a mixture of poly-γ-glutamic acid (γ-PGA) and levan (PL, 6:4 w/w) were evaluated using C57BL/6 mouse models including normal diet...     

Dietary exposure assessment of β-glucan in a barley and oat based bread

The objective of this study was to develop a β-glucan human exposure assessment model for a barley and a oat based bread and to compare the resulting exposure to the current FDA recommendation for a health promoting effect (3 g β-glucan/day, 0.75 g/portion of β-glucan). Three formulated barley and oat based breads with 30% (S1), 50% (S2) and 70% (S3) substitution of wheat flour were used in the Monte Carlo simulation model to predict human consumption levels. The level of soluble β-glucan was found to reach 0.77 g/portion for some barley and oat based breads with a substitution level of S3. Under normal consumption patterns, consumption of barley based bread can meet up to 50% of the FDA recommended intake with S1, 70% with S2, and 100% with S3, whereas by consuming an oat based bread the FDA recommended intake is met 30% with S1, 50% with S2 and 70% with S3. The model predicted that total cholesterol (TC) lowered with an increase intake of β-glucan content from ?0.27 to ?0.30 mmol/l and ?0.18 to ?0.29 mmol/l from S1 to S3 for barley and oats based bread, respectively. No significant change was noted for the blood glucose level.     

Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant

Health effects of β-glucan are typically related to dose, size and viscosity without taking the specific molecular structure into account. High β-glucan mutant barley, mother barley and oat β-glucans were large-scale extracted by comparable protocols using hot water, enzyme assisted hydrolysis and ethanol precipitation leading to similar molecular masses (200–300 kDa). Multivariate data analysis on all compositional, structural and functional features demonstrated that the main variance among the samples was primarily explained by block structural differences as determined by HPSEC–PAD. In particular the barley high β-glucan mutant proved to exhibit a unique block structure with DP3 and DP4 contributions of: 78.9% and 16.7% as compared to the barley mother (72.1% and 21.4%) and oat (66.1% and 29.1%). This unique block structure was further confirmed by the ¹H NMR determination of the β-1,4 to β-1,3 linkage ratio. Low solubility of the barley samples was potentially an effect of substructures consisting of longer repetitive cellotriosyl sequences. FT-Raman and NMR spectroscopy were useful in measuring sample impurities of α-glucans and prediction of β-linkage characteristics.     

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

Bread represents a suitable food product for the addition of functional ingredients, such as the cholesterol-lowering dietary fibre oat β-glucan and the prebiotic inulin. Therefore, these soluble fibres were incorporated into wheat as well as gluten-free bread, and their effects on rheological properties of the dough, on bread quality and on crumb microstructure were compared. The level of remaining β-glucan as well as its molecular weight was determined using an enzyme kit and size-exclusion chromatography. The addition of oat β-glucan resulted in a higher water addition level, whereas incorporation of inulin had the opposite effect. Rheological testing showed that the incorporation of oat β-glucan results in a more elastic dough. The baking characteristics mainly affected by fibre addition were volume and crust colour, with inulin increasing and oat β-glucan decreasing loaf-specific volume in the gluten-free breads. Inulin led to a darkening of the crust of both bread types, whereas addition of oat β-glucan resulted in a lighter crust of gluten-free bread. Oat β-glucan softened the crumb of gluten-free bread, but had the opposite effect on wheat bread. Inulin resulted in an increased crumb hardness as well as the rate of staling. Beta-glucan breakdown was more pronounced in wheat bread than in gluten-free bread. The results show that the use of β-glucan to increase the nutritional value of wheat bread is limited due to negative influences on technological properties. However, this soluble fibre is highly suitable for incorporation into gluten-free bread.     

Effects of oxidative treatment on the physicochemical,rheological and functional properties of oat β-glucan

The objective of this work was promote oxidation of β-glucan from oat bran with hydrogen peroxide at different concentration levels (0.3%, 0.6% and 0.9% H₂O₂) and reaction times (30 and 60 min), and evaluate the physicochemical and functional properties of isedoxidised β-glucan with in-vitro tests. An increase in carbonyl and carboxyl groups and alterations in swelling power were verified in the oxidised β-glucan. The cholic acid binding capacity increased in the oxidised β-glucan; however, the fat binding capacity was not affected. After chemical digestion, the available glucose of the oxidised β-glucan was increased. Oxidation with hydrogen peroxide decreased the viscosity, hardness, adhesiveness and gumminess of the β-glucan gels. More studies are necessary to determine the effect of the oxidative treatment of β-glucan on its technological properties in food products, and biological properties should be examined with in-vivo studies.     

Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads

The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated. Mixed breads obtained by 40 % replacement of WT flour by HBGB flours are more nutritious than those replaced by CB flours and much more than regular WT flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and β-glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical activity. WT/CB and WT/HBGB breads can be, respectively, labelled as source of fibre (3 g DF/100 g food) and high-fibre breads (6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods. The consumption of 100 g of WT/HBGB can meet up to almost 50 % the required dietary fibre, providing a β-glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the sensory appreciation were in general preserved or even improved.     

Thyroid axis disruption in juvenile brown trout (Salmo trutta) exposed to the flame retardant β-tetrabromoethylcyclohexane (β-TBECH) via the diet

Tetrabromoethylcyclohexane (TBECH) is an additive brominated flame retardant used in domestic and industrial applications. It has been detected in wildlife, and there is early evidence that it is an endocrine disruptor. Whereas other brominated flame retardants with similar physicochemical properties have been shown to disrupt the thyroid axis, no such evaluation has been conducted for TBECH. To elucidate this, juvenile brown trout (Salmo trutta) were fed either a control diet or diets containing low, medium, or high doses of β-TBECH, the isomer most frequently detected in wildlife, for 56 days (uptake phase) followed by a control diet for an additional 77 days (depuration phase). Eight fish per treatment were lethally sampled on uptake days 7, 14, 21, 35, 49, and 56 and on depuration days 7, 21, 35, 49, and 77 to assess fish condition, circulating free and total triiodothyronine and thyroxine, and thyroid epithelial cell height. Although there was no effect on condition factor, there was a significant reduction in total plasma thyroxine in the high dose group and a significant increase in mean thyroid epithelial cell height in the low, medium, and high dose groups during the uptake phase, whereas there were no differences in the depuration phase. These results indicate that β-TBECH may modulate the thyroid axis in fish at environmentally relevant concentrations.     

Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake (Grifola frondosa)

Maitake (Grifola frondosa) was hydrothermally extracted at 4 different temperatures (121, 130, 140, and 150°C) for 30 and 60 min, and the total phenolic content (TPC), antioxidant activity, and β-glucan content of the extracts was evaluated. The highest TPC was detected in the extract at 150°C treated for 60 min with 13.61 mg gallic acid equivalents (GAE)/g. The antioxidant activity of the maitake extracts, evaluated by determining DPPH radical scavenging activity (RSA), ABTS RSA, reducing power, and tyrosinase inhibitory activity increased with increasing treatment temperature and time. The content of β-glucan was the highest (5.13%) in the extract prepared at 140°C for 30min. These results suggest that hydrothermal extraction could be used as a tool to increase the antioxidant activity of maitake extracts.     

Probabilistic methodology for assessing changes in the level and molecular weight of barley β-glucan during bread baking

The objective of this study was to create a probabilistic model to assess changes in the levels and molecular weight (Mw) of β-glucan during the bread baking process using Monte Carlo simulation techniques. Three different composite flours were formulated by substituting wheat flour (WF) with barley whole meal flour (BWMF), barley straight grade flour (BSGF) or barley fibre rich fraction (BFRF). The β-glucan level in the flour increased significantly (by approximately 10-fold) when barley was substituted for WF. The baking process resulted in approximately a 47–48% reduction in the β-glucan level in the baked bread (base-line model). The base-line model observed ∼25% and 7% reduction in high molecular weight (HMw) and medium molecular weight (MMw), respectively and a subsequent increase in low molecular weight (LMw). The analysis also showed the importance of various steps involved in bread baking, such as mixing time (Mt), fermentation time (Ft) and baking (BGloss), on the level and Mw of β-glucan in baked breads. A parallel experimental validation study provided confidence in model predictions of β-glucan levels. This study aids in optimising the various unit operations involved in the bread baking process to give a final product with increased nutritional qualities.     

Comparison of the gel-forming ability and gel properties of α-lactalbumin,lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure

α-Lactalbumin (α-La) and lysozyme (LZM) each contain four disulfide bonds but no free SH group, whereas myoglobin (Mb) possesses no disulfide bond or free SH group. In this work, the pressure-induced gelation of α-La, LZM and Mb in the absence and in the presence of β-lactoglobulin (β-Lg) was studied. Solutions of α-La, LZM and Mb (1–24%, w/v) did not form a gel when subjected to a pressure of 800 MPa and circular dichroism analysis revealed that both α-La and LZM are pressure-resistant proteins. In the presence of β-Lg (5%, w/v), however, a pressure-induced gel formed for α-La and LZM (each 15%, w/v) but not for Mb (15%, w/v). One- and two-dimensional SDS-PAGE demonstrated the disulfide cross-linking of proteins was responsible for the gelation. Although α-La and LZM are homologous and have the same disulfide bond arrangement, the texture and appearance of the gels formed from α-La/β-Lg and LZM/β-Lg were markedly different even when induced under the same experimental conditions. Microscopic analysis indicated that phase separation occurs during the gelation of LZM/β-Lg but not during the gelation of α-La/β-Lg. NMR relaxation measurement revealed that the association of water molecules with the protein matrix in the α-La/β-Lg gel is tighter compared to that in the LZM/β-Lg gel. These results indicate that the gel-forming ability of a globular protein under high pressure is related to the primary structure of the protein, and that the gel properties depend on the cross-linking reaction and on the phase behavior of protein dispersion under high pressure.     

Optimisation of the synthesis of high galacto-oligosaccharides (GOS) from lactose with β-galactosidase from Kluyveromyces lactis

A rational optimisation for the synthesis of galacto-oligosaccharides (GOS) catalysed by a commercial β-galactosidase from Kluyveromyces lactis, Lactozym Pure 6500 L, is shown. The study of the main reaction parameters – temperature, enzyme concentration, pH, initial lactose concentration and reaction time – using surface response methodology, was demonstrated to be an accurate tool to optimise empirical production of the most desired galacto-oligosaccharides (tri-GOS and tetra-GOS) with a higher presumed prebiotic effect. The optimal value for the yield towards these high-GOS predicted by the model was 12.18% at 40 °C, 5 U mL⁻¹ enzyme concentration, pH 7.0, 250 g L⁻¹ initial lactose concentration and 3 h of reaction. The pH was found to be a critical parameter affecting the transgalactosylation/hydrolysis enzyme activity ratio, and was used to tune the relative production of tri- or tetra-GOS.     

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

γ-Aminobutyric acid (GABA), which displays anti-hypertensive and diuretic effects, is known to be produced in germinated wheat. The effect of sequential hydration combined with anaerobic and heat treatment on the GABA content in wheat was investigated. The GABA content in soft white winter (SWW) and dark northern spring (DNS) wheat was 0.80 and 1.18 mg/100 g, respectively. Both the anaerobic and the heat treatment contributed to the increase of GABA in SWW and DNS wheat. The GABA contents in SWW and DNS wheat was increased by germination for 48 h after sequential hydration with anaerobic and heat treatment at a target moisture content of 35% to 45.65 and 47.40 mg/100 g, respectively. Our results suggest that combined anaerobic and heat treatment after sequential hydration may be used for the preparation of wheat with high GABA content, which can then be used as a natural resource of functional foods.     

Effect of γ-irradiation on structural,functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

In this study, β-d-glucan extracted from mushroom Agaricus bisporus were irradiated at 5, 10, 20, 30 and 50 kGy. The samples were characterized by ATR-FTIR spectroscopy, gel permeation chromatography (GPC) and quantitative estimation by Megazyme β-d-glucan assay kit. The average molecular weight of non-irradiated β-d-glucan was 181 kDa that decreased to 31.1 kDa at 50 kGy. The functional properties like swelling power and viscosity decreased while fat binding capacity, emulsifying properties, foaming properties, and bile acid binding capacity showed increased trend with the increase in irradiation doses. The antioxidant properties of irradiated β-d-glucan were carried out using six different assays like DPPH, reducing power, inhibition of lipid per oxidation, chelating ability on ferrous ion, FRAP and ABTS assay that also showed increased activity. In conclusion, the present study signifies the importance of irradiated β-d-glucan in various fields of food processing and pharmacy.Industrial RelevanceIn today's scenario, people are having a sedentary life style with increased risk factors of various diseases like hypercholestromia, cancers, obesity, etc. So they are looking for such type of food that has profound health benefits i.e., functional food. β-Glucan is one of the polysaccharide that can be incorporated into the food formulations and make it functional. However its high viscous nature and low solubility pose several restrictions to being applied widely in food industries. Gamma irradiation is one of the useful techniques that can be commercialized to overcome this problem and use irradiated β-glucan in various food formulations as an ingredient with enhanced antioxidant and functional properties.     

Overview of the potent cyanobacterial neurotoxin β-methylamino-L-alanine (BMAA) and its analytical determination

Blue-green algae are responsible for the production of different types of toxins which can be neurotoxic, hepatotoxic, cytotoxic and dermatotoxic and that can affect both aquatic and terrestrial life. Since its discovery the neurotoxin β-methylamino-L-alanine (BMAA) has been a cause for concern, being associated with the neurodegenerative disease amyotrophic lateral sclerosis/Parkinsonism–dementia complex (ALS/PDC). The initial focus was on Guam where it was observed that a high number of people were affected by the ALS/PDC complex. Subsequently, researchers were surprised to find levels of BMAA in post mortem brains from Canadian patients who also suffered from ALS/PDC. Recent research demonstrates that BMAA has been found at different levels in the aquatic food web in the brackish waters of the Baltic Sea. There is emerging evidence to suggest that sand-borne algae from Qatar can also contain BMAA. Furthermore, there is now concern because BMAA has been found not only in warmer regions of the world but also in temperate regions like Europe. The aim of this review is to focus on the methods of extraction and analysis of the neurotoxic non-protein amino acid BMAA. We also consider the neurotoxicity, aetiology, and diverse sources and routes of exposure to BMAA. In recent years, different methods have been developed for the analysis of BMAA. Some of these use HPLC-FD, UPLC-UV, UPLC-MS and LC-MS/MS using samples that have been derivatised or underivatised. To date the LC-MS/MS approach is the most widely used analytical technique as it is the most selective and sensitive method for BMAA determination.     

Effect of processing on the content of β-N-oxalyl-α, β-diaminopropionic acid (gb-ODAP) in grass pea (Lathyrus sativus) seeds and flour as determined by flow injection analysis

The effect of cooking, roasting, autoclaving and fermentation on the content of β-ODAP in the whole seeds and flour of grass pea (Lathyrus sativus) were studied at different levels of temperature, time, pH, degree of soaking and moisture content. The method of determination used was flow injection analysis, with immobilised glutamate oxidase and horseradish peroxidase. The whole seeds flour was found to contain about 922 mg 100g⁻¹ β-ODAP in dry weight basis. The reduction of β-ODAP content, in samples which were cooked for 60min and roasted (150 °C for 60min) was 57% and 82%, respectively. The content of β-ODAP in dry seeds autoclaved for 30 min also showed a significant (p = 0.05) reduction by 39%, as compared to that of raw whole seeds. Similarly, by cooking of presoaked seeds the content of β-ODAP was reduced by up to 67%. Neither the back-slopped fermentation process nor the spontaneous fermentation were effective in reducing the content of β-ODAP. Whereas roasting and autoclaving of the milled samples caused significant (p = 0.05) reduction in the content of β-ODAP up to 30% and 50%, respectively, compared to that of raw whole seeds.     

A Comparison of War Iconography in the Archaeological Textiles of Paracas-Topará (in Southern Peru) and in the Weavings of Ayllu Qaqachaka (Bolivia) Today

Abstract

Drawing on some observations by Anne Paul concerning the iconography of textile borders in cloth from archaeological sites in Paracas-Topará (southern Peru), and her suggestion that these acted as “markers of the sacred,” we examine some ethnographic contexts in highland Bolivia that also concern borders: the final moment of the wayñu dance each year, and the finishing of textile and field borders. In each case, we propose that the object is to control certain spirits believed to dwell within these borders, so that they finish their creative task there. Finally, we examine the relation between the so-called “war of the ayllus” in Bolivia (in 2000), which produced dramatic changes in regional aesthetics, and textile structures postwar, in which images from textile borders came to occupy the central space of woven cloth. We explain these changes through a theory concerning the war dynamics that occur between the borders and centers of modern territories in conflict, and the way that local populations understand these, which might also have archaeological significance in the case of Paracas-Topará.