Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that pulses cause flatulence and gastrointestinal upset. This randomized, double-blind placebo-controlled, cross-over study assessed the impact of 28 consecutive days consumption of 100 g dry weight Kabuli chickpeas, green Laird lentils, and green peas, in comparison to a potato control, on perceived flatulence, abdominal comfort, bowel movements and overall gastrointestinal function using a questionnaire with yes/no and visual analog rankings, in 21 healthy males between the ages of 19–40. Questionnaires were completed during three phases (PRE, EARLY, LATE) of each treatment period. Chi-square (occurrence) and Wilcoxon test (severity rank) analyses revealed minor changes in occurrence and/or severity of flatulence and abdominal comfort, but no changes in overall gastrointestinal function. These results demonstrate that pulses containing oligosaccharides are well tolerated with negligible perceived changes in flatulence and overall gastrointestinal function when incorporated into the diet of healthy adult males.     

Development of a nonaqueous solvent system for poly(vinyl alcohol) and its characterization

Solubility of poly(vinyl alcohol) (PVA) in water prevents the preparation of various derivatives through homogeneous techniques as most of the derivatives thus formed are insoluble in aqueous medium. There are a number of solvents that can swell PVA under hot conditions but cannot dissolve PVA. In the present study, N,N‐dimethyl acetamide (DMAc) has been identified as solvent in which PVA can be dissolved in the presence of an equimolar amount of lithium chloride (LiCl). ¹H nuclear magnetic resonance (¹H‐NMR), ¹³C‐NMR, infrared (IR), and X‐ray diffraction (XRD) studies have been carried out to characterize the regenerated poly(vinyl alcohol) (RPVA). DMAc–LiCl is found to be a true solvent system for dissolution of PVA. An attempt has also been made to prepare poly(vinyl acetate) from this solution of PVA by a homogeneous technique. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 74: 663–669, 1999     

The molecular weight,solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

The interaction between oat β-glucan and other food components has the potential to influence starch digestibility and consequently affect its bioactivity in reducing glycemic responses. Blood glucose concentrations were measured before and after ingesting wheat and oat granolas, with 0.6 and 6.2 g of β-glucan, respectively, and two starch doses (40 and 60 g). As the in vitro extract viscosity of β-glucan increased, the in vitro starch digestibility was reduced and the glucose responses were lowered. The peak blood glucose response (PBGR) and the incremental area under the curve (iAUC) were lower in the 40 g than in the 60 g starch formulation. β-Glucan was significantly more active in reducing PBGR and iAUC when the β-glucan/starch ratio was 1.6:10 rather than 1.1:10. This information is valuable for new product development and for quality assessment of bioactive foods containing oat β-glucan.     

Dietary fibres in pulse seeds and fractions: Characterization,functional attributes,and applications

Pulses are a good source of dietary fibre and other important nutrients. Flours and fibre-rich fractions obtained from pulse crops can be incorporated into processed foods to increase dietary fibre content and/or serve as functional ingredients. This review focuses on research conducted in the past ten years on the non-starch polysaccharides and oligosaccharides found in dry beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), lentils (Lens culinaris), and dry peas (Pisum sativum). The isolation, composition, and structure of these pulse fibres are described. Common terms used to describe the physicochemical properties of fibre fractions are defined and briefly discussed. Recent studies on the effects of processing on the ratio of insoluble to soluble dietary fibre and on the α-galacto-oligosaccharide content of pulses and fibre fractions are cited and summarized. Food applications for pulse fibre fractions and flours in fibre enrichment, nutrient enrichment, fat binding and retention, and texture modification, as well as some non-food applications, are reviewed.     

Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation

Although soy proteins are known to have a deleterious effect on gluten thermosetting gelation, the causes are still poorly understood. Different sources of soy protein isolates (SPI) were used to investigate the interactions between gluten and soy proteins during hydro-thermal treatments. Commercial SPI and isolates prepared from soybean lines with different subunit composition were used to study the influence of protein denaturation and subunit composition on thermoset gel formation. Rapid Visco Analyser analysis showed that replacement of gluten with more than 1% SPI decreased the peak viscosity and interfered with formation of thermoset gels. However, peak viscosity was higher for 11% gluten + 2% SPI than for 11% gluten alone, suggesting a cooperative effect. After heating and cooling, 11% gluten + 2% SPI rich in A1 and A2 subunits formed a coherent thermoset gel suggesting that the cysteine residue content of soy proteins can affect gel formation.     

车身磷化前处理工艺中表面调节剂的作用

车身磷化前,用表面调节剂钛胶体水溶液进行处理,对改善磷化层的性能起了重要作用。作者通过电泳特性实验、扫描电子显微镜图象等手段,研究表面调整剂的 pH 值、水质、钛胶粒等对磷化层质量的影响。着重讨论加入分散剂对抑制溶液陈化、劣化的效果。     

REACTIVE EXTRACTION OF BETA-LACTAM ANTIBIOTICS: IR SPECTROSCOPIC STUDIES

Infrared spectroscope study on reactive extraction of Cephalosporin-C (CPC) and 6-Aminopenicillanic acid (6-APA) with secondary and tertiary amines and a quaternary amine salt as the extractants in butyl acetate as the diluent has been reported. The study aims at analysing the chemical interaction involved in the complexation of the molecules with the extract-ant and the reaction stoichiometry. Amberlite LA-2, Trioctylamine and Aliquat-336 (Tricaprylyl methyl ammonium chloride) were used as the extractants. The results of experimental extraction equilibrium study and spectroscopic analysis indicate the formation of (1:1) complex vie ion-exchange reaction of CPC and 6-APA with Aliquat-336. The ion-pair extraction with Amberlite LA-2 and Trioctylamine exhibited non-stoichiometric complexation in accordance with experimental observation on equilibrium relationship     

Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates

This study focussed on the evaluation of thermal denaturation at three different stages during soy protein isolation and the effect of subunit composition on the formation of heat-induced soy protein gels. Soy protein isolates (SPI) were prepared from 12 high protein lines, Harovinton variety and 11 derived null-lines which lacked specific glycinin (11S) and β-conglycinin (7S) protein subunits. Protein denaturation during SPI processing was monitored by differential scanning calorimetry (DSC). The results showed that hexane extraction of oil from soybean flours at 23 °C or 105 °C did cause changes in protein conformation. Rheological measurements showed that lines with different subunit compositions and 11S:7S ratio had distinctive gelation temperatures and resulted in gels with different network structures. All lines formed particulate gels at 11% protein. The 11S:7S ratio was not correlated to final stiffness, measured as the storage modulus G′, of SPI gels. Lower gelation temperatures were usually observed for 7S-rich lines. The absence of A3 and the combination of A1, A2 and A4 subunits of 11S fraction may suggest the formation of stiffer gels. A more detailed study of the frequency dependence of G′ for the various networks formed also indicated that differences in subunit composition influenced the network structures.     

Adenosine A3 Receptor (A3AR) Agonist for the Treatment of Bleomycin-Induced Lung Fibrosis in Mice

Adenosine receptors (ARs) are involved in the suppression and development of inflammatory and fibrotic conditions. Specifically, AR activation promotes differentiation of lung fibroblasts into myofibroblasts, typical of a fibrotic event. Pulmonary fibrosis is a severe disease characterized by inflammation and fibrosis of unknown etiology and lacking an effective treatment. The present investigation explored the action of MRS5980, a new, highly potent and selective A₃AR agonist, in an established murine model of lung fibrosis. The effects of either vehicle or MRS5980 were studied in mice following intratracheal bleomycin administration. We evaluated the role of the A₃AR agonist on lung stiffness, studying the airway resistance to inflation, oxidative stress (8-OHdG and MDA), inflammation, pro- and anti-inflammatory marker levels (IL-1β, IL-6, TNF-α, IL-10 and IL-17A) and fibrosis establishment, evaluating transforming growth factor (TGF)-β expression and α-smooth muscle actin (α-SMA) deposition in lungs. Bleomycin administration increased lung stiffness, TGF-β levels, α-SMA deposition, and inflammatory and oxidative stress markers. The treatment with MRS5980 attenuated all the analyzed functional, biochemical and histopathological markers in a dose-dependent manner. Our findings support the therapeutic potential of A₃AR agonists in lung fibrosis by demonstrating reduced disease progression, as indicated by decreased inflammation, TGF-β expression and fibrotic remodeling.