Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality Diets

ABSTRACT: The purpose of this study was to determine differences in nutrient and energy intakes and in quantity of food eaten, and to compare the knowledge, attitudes, and practices of users of reduced-sugars foods and beverages with those who use only the full sugar versions of the same products. Records for adults (≥ 20 y old) responding to the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet Health and Knowledge Survey were used. CSFII food lists were scanned for both full and reduced-sugar versions of yogurt, cocoa, and other milk beverages, frozen and gelatin desserts, puddings, breads, cookies, cakes, fruit drinks, carbonated and noncarbonated drinks, confectionary products, and sweeteners. Recalls were sorted for those reporting use of only full sugar (FS) products and those reporting mixed use of full sugar and reduced-sugar (RS) versions. Comparisons were made between demographic characteristics, body mass index, food group servings, food intake amounts, and nutrient densities. When compared with FS users, RS users consistently reported significantly higher intakes of fruit, lower intakes of discretionary fat and added sugars, and equal or lower intakes of other foods (in gram amounts), except for greater intake of yogurt and frozen and gelatin desserts. RS users tended to report similar or higher micronutrient intakes compared with FS users. After adjusting for energy intake, significantly higher micronutrient intakes were found for both males and females consuming RS foods and beverages (13 and 15 of 17 nutrients, respectively).     

Issues Related to the Use of Blood in Food and Animal Feed

Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the infectivity of prion diseases, and the presence of identified allergens such as bovine serum albumin (BSA), are causing many consumers to shy away from any product containing either animal blood or ingredients derived from animal blood. Thus, despite the significant volumes of blood produced by slaughterhouses, blood is currently underutilized as a food ingredient. This article reviews the use of animal blood as an ingredient in food intended for human consumption or for animal feed and discusses the related consumer concerns.     

Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration

In the present study, carrot juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of carrot juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p < 0.05) was observed in the R-group. The HVEF treatment yielded better physicochemical properties and prolonged the shelf-life of the carrot juice. The application of HVEF at low temperature has the potential of imparting freshness and a high nutritional value to the products.     

Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats

ABSTRACT: Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite-treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO₃ and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite-treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.     

Resveratrol inhibits migration and invasion of human breast‐cancer cells

Metastasis is the primary cause of death from breast cancer. Cell migration and invasion play important roles in neoplastic metastasis. The insulin‐like growth factor (IGF‐1) stimulates cell migration through activation of PI‐3K/Akt signaling pathway. IGF‐1 induces the tumorigenicity of many types of cancer cells and is critical for metastatic cell spread in estrogen receptor (ER)‐negative breast‐cancer cells. Matrix metalloproteinase‐2 (MMP‐2) is a key enzyme in the degradation of extracellular matrices and its expression has been dysregulated in breast cancer invasion and metastasis. Resveratrol exhibited potential anticarcinogenic activities in several studies. However, the inhibitory effects of resveratrol on the expression of MMP‐2, migration and invasion of breast‐cancer cell have not been demonstrated yet. In the present study, we investigated the anti‐invasive mechanism of resveratrol in human breast cancer MDA‐MB 435cells. Here, we showed that IGF‐1 is a potent stimulant of the migration of ER‐negative human breast‐cancer cells. Resveratrol could inhibit IGF‐1‐mediated cell migration of MDA‐MB 435 in vitro. The inhibitory effect of resveratrol was mediated in part through the suppression of the activation of PI‐3K/Akt signaling pathway. Furthermore, IGF‐1‐mediated expression of MMP‐2 was significantly inhibited by resveratrol in concomitance with alteration of cell invasion.     

Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products

A monoclonal antibody‐based sandwich enzyme‐linked immunosorbent assay (ELISA) was developed for the sensitive detection of porcine skeletal muscle in raw and heat‐processed meat and feed products. Heat treatment of meat samples up to 132 °C for 2 h did not affect the assay performance. The assay uses a pair of monoclonal antibodies (MAbs 8F10 and 5H9) specific to skeletal muscle troponin I (TnI). MAb 8F10, reacting to mammalian TnI, is the capture antibody and the biotin‐conjugated MAb 5H9, specific to porcine TnI, the detection antibody. The sandwich ELISA is able to detect 0.05% (w/w) of laboratory‐adulterated pork in chicken, 0.1% (w/w) pork in beef mixtures, 0.05% (w/w) pork meal in soy‐based feed, and 1% commercial meat and bone meal (MBM), containing an unknown amount of pork, in soy‐based feed. This new assay provides a rapid and reliable means to detect the contamination of meat and feed products with trace amounts of porcine muscle tissue to ensure product quality and safety.     

Investigation of hygienic quality and freshness of marketed fresh seafood in Northern Taiwan

To survey the hygienic quality and freshness of fresh fish and shellfish, 533 specimens of fish and shellfish were collected from fishing piers, traditional markets and supermarkets (including warehouses) in northern Taiwan during the winter (January-February) and summer (July-August) seasons for hygienic quality and freshness examinations. The indicators included total bacterial count, fecal coliform, Escherichia coli, volatile basic nitrogen (VBN) and K value judged from ATP-related compounds. It was found that the hygienic quality and freshness of fish and shellfish decreased in summer, especially for clam and mussel. The ratio of unacceptable hygienic quality or freshness of fish and shellfish was the highest in fecal coliform, followed by E. coli and others. The fecal coliform count in products from the traditional markets was the highest, followed by those from supermarkets and fishing piers. Secondary contamination seems to be the most important problem for hygienic quality and freshness of fish and shellfish.     

Effects of molecular weight and molecular structure of low profile additives on the properties of bulk molding compound (BMC)

The effects of molecular weight and molecular structure of styrene(St)‐based and vinyl acetate(VAc)‐based low‐profile additive (LPA) on the curing kinetics and compatibility of unsaturated polyester (UP)/LPA system and linear shrinkage, water absorption rate, surface gloss and pigmentability of bulk molding compound (BMC) were investigated. Results show that the curing reaction rate decreases with an increase of the molecular weight of LPA due to the chain entanglement effect. The plasticizing effect of LPA on the (UP) network was reduced with an increase of the molecular weight of LPA. Water absorption of BMC increases as the molecular weight of LPA increases, implying that more microvoids were formed inside the BMC, resulting a lower linear shrinkage rate, and worse pigmentability. However, good shrinkage control LPA does not necessarily lead to a smoother surface and better surface gloss. Furthermore, modified LPAs possess better compatibility with UP, the final curing conversion of UP is elevated, and both better shrinkage control and surface properties are also observed.     

Targeting lncRNA H19/miR-29b/COL1A1 Axis Impedes Myofibroblast Activities of Precancerous Oral Submucous Fibrosis

Oral submucous fibrosis (OSF) is known as a potentially malignant disorder, which may result from chemical irritation due to areca nuts (such as arecoline). Emerging evidence suggests that fibrogenesis and carcinogenesis are regulated by the interaction of long noncoding RNAs (lncRNAs) and microRNAs. Among these regulators, profibrotic lncRNA H19 has been found to be overexpressed in several fibrosis diseases. Here, we examined the expression of H19 in OSF specimens and its functional role in fibrotic buccal mucosal fibroblasts (fBMFs). Our results indicate that the aberrantly overexpressed H19 contributed to higher myofibroblast activities, such as collagen gel contractility and migration ability. We also demonstrated that H19 interacted with miR-29b, which suppressed the direct binding of miR-29b to the 3′-untranslated region of type I collagen (COL1A1). We showed that ectopic expression of miR-29b ameliorated various myofibroblast phenotypes and the expression of α-smooth muscle actin (α-SMA), COL1A1, and fibronectin (FN1) in fBMFs. In OSF tissues, we found that the expression of miR-29b was downregulated and there was a negative correlation between miR-29b and these fibrosis markers. Lastly, we demonstrate that arecoline stimulated the upregulation of H19 through the transforming growth factor (TGF)-β pathway. Altogether, this study suggests that increased TGF-β secretion following areca nut chewing may induce the upregulation of H19, which serves as a natural sponge for miR-29b and impedes its antifibrotic effects.     

Toughening of epoxy thermosets with nano-sized or micron-sized domains of poly(ethylene oxide)-b-poly(butadiene-co-acrylonitrile)-b-poly(ethylene oxide) triblock copolymers synthesized using room temperature ester coupling reaction

Poly(ethylene oxide)-b-poly(butadiene-co-acrylonitrile)-b-poly(ethylene oxide) (PEO-b-PBN-b–PEO) triblock copolymers with three different compositions were synthesized from poly(ethylene glycol) methyl ethers and carboxylic acid-terminated poly(butadiene-co-acrylonitrile) (CTBN) by ester coupling reaction at room temperature. The PEO-b-PBN-b-PEO was incorporated into anhydride cured epoxy thermosets to improve the fracture toughness by the formation of either nano-sized spherical micelles or micron-sized vesicles. The polymer chemical structure was confirmed by Fourier transform infrared spectroscopy, nuclear magnetic resonance, and gel permeation chromatography. The morphology of PEO-b-PBN-b–PEO within the epoxy thermosets was investigated using a transmission electron microscope, an atomic force microscope, and a scanning electron microscope. Also, we conducted impact testing and plane-strain fracture toughness testing to evaluate the fracture toughness in terms of the impact strength and the critical stress intensity factors (K_IC) for the modified epoxy thermosets. The results revealed that all the PEO-b-PBN-b-PEO triblock copolymers are more effective in the toughening of epoxy thermoset compare to CTBN. We found that the 5 wt% PEO-b-PBN-b-PEO modified epoxy thermoset containing micron-sized vesicles exhibited the highest K_IC, which was 3.23 times as high as the K_IC of pristine epoxy thermoset. Besides, the glass transition temperature remained and the tensile modulus did not reduce remarkably when the amount of PEO-b-PBN-b-PEO added into epoxy was 5 wt%.