Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea

In order to investigate the impact of common food ingredients on catechin absorption, green tea (GT) extract (50 mg) was formulated plain, with sucrose (GT + S), with ascorbic acid (GT + AA) and with sucrose and ascorbic acid (GT + S + AA). Bioavailability and bioaccessibility were assessed in Sprague Dawley rats and an in vitro digestion/Caco-2 cell model respectively. Absorption of epigallocatechin (EGC) and epigallocatechin gallate (EGCG) was significantly (P < 0.05) enhanced in GT + S + AA formulations (AUC_0–6 h = 3237.0 and 181.8 pmol h/L plasma respectively) relative to GT control (AUC_0–6 h = 1304.1 and 61.0 pmol h/L plasma respectively). In vitro digestive recovery was higher for EGC and epicatechin (EC) (～51–53%) relative to EGCG and epicatechin gallate (ECG) (<20%) and was modestly enhanced in GT + S and GT + S + AA formulations. Accumulation of EGC, EGCG and ECG by Caco-2 cells was significantly (P < 0.05) higher from GT + S + AA compared to other formulations while retention of catechins was enhanced in presence of ascorbic acid. These data suggest that formulation with sucrose and ascorbic acid may improve catechin bioavailability by enhancing bioaccessibility and intestinal uptake from tea.     

Four-week coffee consumption affects energy intake,satiety regulation,body fat,and protects DNA integrity

Recent epidemiological studies suggest that coffee, one of the most widely consumed beverages worldwide, may reduce risks of degenerative diseases such as diabetes type 2, cardiovascular disease and certain types of cancer. These effects have partly been ascribed to coffee's antioxidant and body weight-reducing capacities. To explore the mechanisms involved, effects of coffee consumption on body weight/composition, food intake, satiety markers (serotonin and ghrelin) and DNA integrity were monitored in a four-week double-blind randomized crossover intervention study with 84 healthy subjects. Subjects consumed two different coffee blends (study blend, SB, and market blend, MB), with similar caffeine contents but substantially differing contents of chlorogenic acids and N-methylpyridinium. The consumption of both coffees (3 × 250 mL per day) was associated with a decrease in body fat over the whole study period (p < 0.001), which was more pronounced with SB. During intervention with MB, plasma serotonin levels increased (p < 0.001) whereas plasma ghrelin levels decreased (p < 0.001) relative to levels recorded during the preceding washout period. Consumption of both coffee blends was associated with DNA-protective effects (p < 0.001). These findings suggest that regular coffee consumption may provide health benefits in terms of reducing energy intake and body fat, regulating satiety and protecting DNA integrity.     

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

Texture perception of foods has been demonstrated to be influenced by age, dental health and oral processing behaviour. Eating duration is a significant factor contributing to and determining food oral processing behaviour. The influence of eating duration on dynamic texture perception, oral processing behaviour and properties of the food bolus have not been investigated extensively. The aims of this study are (i) to determine the influence of naturally preferred eating duration on dynamic texture perception of sausages and (ii) to explain differences in dynamic texture perception between short and long duration eaters by chewing behaviour and bolus properties. Two groups of subjects were selected based on their natural eating duration for a controlled portion size of two sausages. The group of “long duration eaters” (n = 11) took on average twice as long to consume a piece of sausage compared to the group of “short duration eaters” (n = 12). Independent of eating duration, short and long eating duration subjects chewed sausages with the same chewing frequency (p = 0.57) and muscle effort rate (p = 0.15) during oral processing. Total muscle effort and total number of chews were significantly higher (p < 0.05 for both) for long duration eaters mainly due to the longer eating time compared to short duration eaters. Bolus properties showed that short duration eaters did not break down the boli as much as long duration eaters resulting in fewer (p < 0.001) and larger (p < 0.05) sausage bolus fragments, firmer (p < 0.001) and less adhesive (p < 0.001) boli with lower fat content (p < 0.05) and less saliva incorporation (p < 0.001) at swallow compared to the bolus properties of long duration eaters. These differences in bolus properties influenced dynamic texture perception of the sausages as the bolus of short duration eaters revealed different properties than the bolus of long duration eaters. Temporal dominance of sensations (TDS) showed that short and long duration eaters perceived the same sausage similarly in the early stages of oral processing, but started to perceive the texture of the same sausage differently from the middle of oral processing towards the end. We conclude that short duration eaters did not compensate for their shorter eating duration by chewing more efficiently but were comfortable swallowing a less broken down bolus than long duration eaters. Moreover, we conclude that differences in eating behaviour between subjects can lead to differences in bolus properties of sausages causing differences in dynamic texture perception of the same sausage.     

Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum

The present research investigated the effects of low PEF (LPEF, 2.5 kV, 200 Hz and 20 μs) and high PEF (HPEF, 10 kV, 200 Hz and 20 μs) on the quality of cold-boned beef loins at 1 and 14 days of post-treatment. HPEF increased (P < 0.001) the temperature of the beef M. longissimus et lumborum (LL) samples. HPEF samples had higher (P = 0.007) shear force than LPEF samples and control samples were not different from either. HPEF beef LL samples had higher L* values and lower a* values (P < 0.001) compared to LPEF and control samples. Higher lipid oxidation (P = 0.013) was found in HPEF samples compared to LPEF samples. Lower (P < 0.01) P, K and Fe concentrations were found in HPEF samples compared to LPEF samples. The results suggest that high intensity PEF treatment can negatively affect the quality of beef.     

Effect of modified atmosphere packaging,storage period,and storage temperature on the residual nitrate of sliced-pastırma,dry meat product,produced from fresh meat and frozen/thawed meat

The amount of nitrite in sliced-pastirma made, from fresh or frozen (which was stored at −18 °C for 240 days and then thawed at 10 °C for 24 h) M. Longissimus dorsi muscle was determined. Sliced-pastirma samples were stored in modified atmosphere packages (50% N₂ + 50% CO₂) at 4 and 10 °C for 150 days, and the amount of residual nitrite was measured after 0, 30, 60, 90, and 150 days of storage. The residual nitrite of pastirma samples made with frozen/thawed meat was higher than that of the pastirma made from fresh meat at both 0 day and at the end of the storage (150 days). The storage temperature (p < 0.01), storage period (p < 0.01) and the storage period × the storage temperature interaction (p < 0.01) had significant effects on the amount of the residual nitrite.     

The assessment of carcass composition of Awassi male lambs by real-time ultrasound at two different live weights

The accuracy of ultrasonography to measure fat thickness (FT) and longissimus dorsi muscle (LM) traits (area, depth and width) in live Awassi male lambs and predict carcass FT and LM traits was studied.Twenty six Awassi male lambs were randomly divided into light (L) (n = 13) and heavy (H) (n = 13) finishing lambs. Slaughter weight of lambs in L and H groups were 40 and 45 kg, respectively. FT and LM traits, cross-sectional area between the 12th and 13th rib were measured using real-time ultrasound in vivo and on the carcass after slaughter. All ultrasound and carcass measurements were the same except live weight (LW) (P < 0.001), cold carcass weight (CCW) (P < 0.001) and carcass LM width (P < 0.05). Overall, correlation coefficients between ultrasound and carcass FT, LM depth, width and area were 0.79, 0.82 (P < 0.001); 0.60, 0.58 (P < 0.05); 0.48, −0.17 (P > 0.05) and 0.89, 0.87 (P < 0.001), respectively, for lambs in L and H groups. The introduction of ultrasound FT and ultrasound LM area as independent variables in addition to LW in the multiple regression equations further improved the variations for carcass FT (84%, 71%), carcass LM area (79%, 79%), CCW (72%, 65%) for lambs in light and heavy groups whereas no improvement was observed for carcass yield.These results indicate that in vivo ultrasound FT and measurement of the LM area in association with LW could be used to estimate carcass FT, carcass LM area and CCW in different LW Awassi lambs.     

Beef carcasses with larger eye muscle areas,lower ossification scores and improved nutrition have a lower incidence of dark cutting

This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pH_u > 5.7) using routinely collected Meat Standards Australia (MSA) data. Data was obtained from 204,072 carcasses at a Western Australian processor between 2002 and 2008. Binomial data of pH_u compliance was analysed using a logit model in a Bayesian framework. Increasing eye muscle area from 40 to 80 cm², increased pH_u compliance by around 14% (P < 0.001) in carcasses less than 350 kg. As carcass weight increased from 150 kg to 220 kg, compliance increased by 13% (P < 0.001) and younger cattle with lower ossification were also 7% more compliant (P < 0.001). As rib fat depth increased from 0 to 20 mm, pH_u compliance increased by around 10% (P < 0.001) yet marbling had no effect on dark cutting. Increasing musculature and growth combined with good nutrition will minimise dark cutting beef in Australia.     

Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

The evaluation of the effect of storage on extra virgin olive oil is usually achieved basing on the concurrence of many analytical methods. With the aim of reducing the number of determinations to carry out, the levels of triacylglycerol oligopolymers and oxidised triacylglycerols, determined by high-performance size-exclusion chromatography (HPSEC) analysis of the polar compounds of the oil, have been evaluated. The obtained results highlighted that the oxidised triacylglycerols were significantly correlated (p < 0.001) in a positive way with peroxide value and K₂₃₂ and in a negative way with total phenols and induction time, hence they can give indications about the primary oxidation level of the oil. The triacylglycerol oligopolymers, instead, were found to be significantly and positively correlated (p < 0.001) with K₂₇₀ that denotes the secondary oxidation of an oil. On the contrary, significant negative correlations (p < 0.001) between triacylglycerol oligopolymers and both the contents of carotenoids and chlorophylls, whose contents in the oil seriously diminish when the secondary oxidation is high, were found.     

Mandarin preservation by microwave-powered cold plasma treatment

Cold plasma treatment (CPT) was investigated as a nonthermal method for inhibiting Penicillium italicum and improving storability of mandarins (Citrus unshiu Marc.). Whole mandarin fruits or the peels were treated with cold plasma at 0.7 kPa using a microwave CPT system. The treatment variables were plasma-forming gases, plasma generation power, and treatment time. Nitrogen (N₂)-CPT at 900 W for 10 min, resulted in the highest inhibition of P. italicum (84% reduction in disease incidence), significantly increased the total phenolic content and antioxidant activity of mandarin peel after the treatment (p < 0.05), but did not significantly affect CO₂ generation, weight loss, content of soluble solids, titratable acidity, pH, ascorbic acid concentration (flesh), or surface color during storage at 4 and 25 °C. These results demonstrate the potential for CPT application as a postharvest technology for preserving mandarins, increasing the total phenolic content and antioxidant activity of mandarin peel.     

Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

This study was designed to compare the quality of veal produced from ‘Tudanca × Charolais’ cross (n = 6) and Limousin (n = 6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months of age. After 80 days of age calves also had access to concentrate (maximum of 3 kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P < 0.01) and provided better carcass yield (P < 0.05) and conformation (P < 0.001) than Tudanca calves. Tudanca beef provided higher fat content (P < 0.05) was less tough (P < 0.05), and was scored as more tender and juicy (P < 0.1) with higher acceptability than Limousin beef (P < 0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P < 0.05), long-chain polyunsaturated fatty acids (P < 0.05) and their n−6/n−3 ratios (P < 0.1), as well as vaccenic acid (P < 0.1) and the overall trans-18:1 isomer profile.     

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds

The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10–12 months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (p < 0.01) and had lower shear force and drip loss than Chall lambs (p < 0.05). The meat color of Zel lambs was higher for both a* (p < 0.001) and b* (p < 0.01) compared to Chall lambs. Meat from Zel lambs was more tender (p < 0.01) and more juicy (p < 0.05) than Chall lambs. The PUFA:SFA fatty acid ratio (P:S) was higher (p < 0.05) and the n−6:n−3 PUFA ratio was lower in Chall compared to Zel lambs (p < 0.05). Overall, these results show that the eating quality of Zel lambs was better, but that this was at the cost of less favorable fatty acid profiles and poorer meat color.     

Ethnic differences in dry eye symptoms: Effects of corneal staining and length of contact lens wear

PurposeTo explore the relationships among length of contact lens (CL) wear, degree of corneal staining and severity of dryness symptoms, and to determine whether these relationships differ between Asians and non-Asians.MethodsAdapted soft CL wearers (n = 395; 180 Asian, 215 non-Asian) were required to discontinue CL wear for at least 24 h and report to the University of California, Berkeley Clinical Research Center (UCB-CRC). Fluorescein corneal staining was graded according to Brien Holden Vision Institute scales. Length of CL wear was reported by subjects and subjective dryness ratings were collected using the UCB-CRC Dry Eye Flow Chart (DEFC).ResultsMore Asian CL wearers exhibited corneal staining compared to non-Asians, and Asian CL wearers had a higher mean grade of corneal staining (p < 0.001), as well as a higher mean DEFC classification (p < 0.001). The difference between Asians and non-Asians in grades of corneal staining extent and depth were significant (p < 0.001). Among non-Asian CL wearers, dryness symptoms decreased with more years of CL wear and increased in the presence of corneal staining, which was not the case for Asian CL wearers.ConclusionsAsian soft CL wearers reported more severe dryness symptoms and demonstrated more severe corneal staining overall compared to non-Asians. Among non-Asians, dryness symptoms were less severe on average with increased years of CL wear and more severe in the presence of corneal staining. Dryness severity does not appear to be related to years of CL wear or corneal staining among Asians.     

Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada

The insoluble fiber (IDF), soluble fiber (SDF) and total dietary fiber (TDF) contents of six field pea (Pisum sativum L.) genotypes from five growing locations in Saskatchewan in the 2006 and 2007 growing seasons were analyzed to investigate the possible effect of genotype, environment and year on fiber content. Samples were analyzed using the enzymatic–gravimetric method of fiber analysis. Growing location had a significant effect (p < 0.0001) on IDF, SDF and TDF content. Genotype had a strong effect (p < 0.0001) on both IDF and TDF content, while having no significant effect (p = 0.40) on SDF content. Crop year displayed a significant effect on SDF and TDF (p < 0.0001) content while having a smaller effect on IDF content (p < 0.01). Green cotyledon genotypes exhibited significantly higher IDF and TDF contents (p < 0.05) than did yellow genotypes. Significant genotype × location (p < 0.05) and location × year (p < 0.001) interaction terms were observed for TDF content.     

Efficacy of spherical aberration correction based on contact lens power

PurposeTo investigate the efficacy of spherical aberration (SA) correction with aspheric contact lenses (aspheric lenses) based on lens power, and compare the results with those of spherical contact lenses (spherical lenses).MethodsOcular higher-order aberrations were measured with a wavefront sensor, in 11 myopic subjects wearing an aspheric lens (Medalist Fresh fit (PUREVISION 2 HD); Bausch + Lomb) or a spherical lens (ACUVUE Oasys; Johnson & Johnson). Six different lens powers (−7.00 diopters (D), −5.00 D, −3.00 D, −1.00 D, +1.00 D, +3.00 D) were used for all subjects. The amount of SA correction from the contact lens at each power was calculated as the difference between SA with the contact lens on-eye and SA of the eye alone.ResultsFor the spherical lenses, SA correction was close to 0.00 μm for the +1.00 D lens, became more positive as the labeled lens power increased and became more negative as the labeled lens power decreased. For the aspheric lenses, SA correction was consistent, from −0.15 to −0.05 μm, for all lens powers except for the −1.00 D lens. SA correction for the spherical and aspheric lenses was significantly different at −7.00 D (p = 0.040), −3.00 D (p = 0.015), −1.00 D (p < 0.001), +1.00 D (p = 0.006), and +3.00 D (p < 0.001) powers.ConclusionAn aspheric lens is capable of correcting SA at different lens powers, and has SA correction in the range of −0.15 to −0.05 μm over a 6 mm aperture.     

Wild bitter gourd increased metabolic rate and up-regulated genes related to mitochondria biogenesis and UCP-1 in mice

The effects of bitter gourd (Momordica charantia, BG) on metabolic rate, mRNA expressions of UCP-1, genes related to mitochondria biogenesis and glucose homeostasis were investigated. C57BL/6J male mice were fed modified AIN-93G diets supplemented without (the Basal group) or with 5% (w/w) lyophilized BG powder (the BGP group) for 22 weeks. The BGP group had higher O₂ consumption, CO₂ production and respiratory quotient in the dark phase (p < 0.05) measured at 5th week. Compared to the Basal group, the BGP group had lower body weight and adipose mass, higher mRNA of UCP1, PGC-1α and NrF1 in white adipose tissue (p < 0.05), PGC-1α and NrF1 or tfam in skeletal muscle and brown adipose tissue (p < 0.05) and better glucose homeostasis. These results imply that BGP might increase mitochondria biogenesis and metabolic rate, which may lead to less fat accumulation and contribute, at least in part, to the improved control of glucose homeostasis.     

Effects of a liquid egg product containing fish oil on selected cardiovascular disease risk factors: A randomized crossover trial

The objective of the present human study was to evaluate the potential for a liquid egg product containing fish oil (providing eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA)) as a functional food to favourably modify circulating triglyceride levels and other risk factors for cardiovascular disease (CVD). A two-period randomized, controlled, crossover trial was conducted in 16 healthy males with moderately elevated triglyceride levels. The participants were randomly assigned to consume either a breakfast containing the liquid egg product providing 1.3 g/day of EPA/DHA combined or a control breakfast, each for 21 days.The breakfast containing the liquid egg product significantly decreased the plasma triglyceride levels by 32% (P < 0.05), the triglyceride:HDL-cholesterol ratio by 37% (P < 0.05), and moderately reduced blood pressures whereas no such effects were observed with the control breakfast. No effects on total cholesterol and LDL-cholesterol were observed. The fatty acid composition of serum phospholipid showed an increase of 210% (P < 0.001) in EPA and 96% (P < 0.001) in DHA and shifting to a lower risk status for the EPA/DHA sum. Use of this liquid egg product as a functional food could serve as a dietary intervention for supporting CVD risk management.     

Both a higher number of sips and a longer oral transit time reduce ad libitum intake

BackgroundA higher eating rate leads to a higher food intake, possibly through shorter orosensory exposure to food. The transit time in the oral cavity and the number of bites or sips per gram (inversely related to bite or sip size) are main contributors that affect eating rate. The separate role of these two aspects on satiation and on orosensory exposure needs further clarification.ObjectiveThe objective of the first study was to investigate contributions of the number of sips per gram (sips/g) and oral transit time per gram (s/g) on ad libitum intake. The objective of the second study was to investigate both aspects on the total magnitude of orosensory exposure per gram food.MethodsIn study 1, 56 healthy male subjects consumed soup where the number of sips and oral transit time differed by a factor three respectively: 6.7 vs. 20 sips/100 g, and 20 vs. 60 s/100 g (2 × 2 cross-over design). Eating rate of 60 g/min was kept constant. In study 2, the effects of number of sips and oral transit time (equal as in study 1) on the total magnitude of orosensory exposure per gram soup were measured by time intensity functions by 22 different healthy subjects.ResultsHigher number of sips and longer oral transit time reduced ad libitum intake by respectively ∼22% (F(1, 157) = 55.9, P < 0.001) and ∼8% (F(1, 157) = 7.4, P = 0.007). Higher number of sips led to faster increase in fullness per gram food (F(1, 157) = 24.1, P < 0.001) (study 1). Higher number of sips and longer oral transit time both increased the orosensory exposure per gram food (F(1, 63) = 23.8, P < 0.001) and (F(1, 63) = 19.0, P < 0.001), respectively (study 2).ConclusionHigher number of sips and longer oral transit time reduced food intake, possibly through the increased the orosensory exposure per gram food. Designing foods that will be consumed with small sips or bites and long oral transit time may be effective in reducing energy intake.     

Correlations between climatic conditions and foodborne disease

Climate change is likely to affect the incidence of foodborne disease outbreaks, but the relationship between foodborne disease and conditions of climate change is still poorly understood and may vary regionally. Therefore, this study investigated the relationship between climatic conditions/seasonal changes, with regards to temperature and relative humidity, and the incidence of foodborne disease outbreaks in South Korea during 2003–2012. Eight pathogens commonly associated with foodborne diseases were identified and the effect of changes in temperature and relative humidity on each of them was investigated. Pathogenic Escherichia coli had the strongest correlation with temperature and relative humidity (0.8998, 0.8803, p < 0.001), followed by Vibrio parahaemolyticus (0.6964, 0.8048, p < 0.05), Campylobacter jejuni (0.6595, 0.6142, p < 0.05), Salmonella spp. (0.7531, 0.3893, p = 0.005, 0.211), and Bacillus cereus (0.3556, 0.2040, p > 0.05). Norovirus had a strong negative correlation with temperature and relative humidity (− 0.9791, − 0.8747, p < 0.001), followed by Clostridium perfringens (− 0.6457, − 0.8635, p < 0.05). Staphylococcus aureus poorly correlated with both temperature and relative humidity (0.1106, − 0.1169, p > 0.05). The statistical model in the present study could be useful for estimating the prospective effects of climate change on foodborne disease patterns.     

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes and consumption of CCW bread are relatively new in Nigeria. This study investigated the effect of baking temperature and time on some physical properties of bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). A central composite rotatable experimental design was used while the baking temperature and time investigated ranged from 190 to 240 °C and 20 to 40 min, respectively. Loaf volume, weight and specific volume varied significantly (p < 0.001) from 440 to 920 cm³, 162 to 183 g and 3.31 to 5.32 cm³/g, respectively. The tristimulus color parameters such as L¹ (lightness) and brownness index (BI) of the crust varied significantly (p < 0.01) from 31 to 72 and 68 to 123, respectively. Moreover, Fresh crumb moisture, density, porosity and softness as well as the dried crumb hardness were also significantly (p < 0.01) affected by both the baking temperature and time with values ranging from 34% to 39%, 0.16 to 0.20 g/cm³, 0.69 to 0.80, 13.00 to 18.05 mm and 0.90 to 2.05 kgf, respectively. Due to the complex effect of temperature and time combination, most of the measured properties could not be reliably predicted from the second order response surface regression equations except the loaf weight and crumb moisture. Further studies are required to optimize the CCW bread baking process based on some storage and consumption qualities.