Unit risk estimates for airborne arsenic exposure: an updated view based on recent data from two copper smelter cohorts

The current unit risk for airborne arsenic, 4.29 x 10(-3), was established by the EPA in 1984. Using updated results from a cohort mortality study on Tacoma smelter workers and recent findings from a cohort study of 3619 Swedish smelter workers, new unit risk estimates were developed for the respective cohorts. Methods were analogous to those used by the EPA in 1984, and all estimates were derived under an absolute risk model. A new unit risk 1.28 x 10(-3), was estimated for the Tacoma smelter cohort which was a factor of 5 less than the EPA's earlier estimate, and a direct result of radically revised exposure estimates. A unit risk of 0.89 x 10(-3) was estimated from the Swedish study. Pooling these new unit risk estimates with the EPA's earlier estimates from the Montana smelter cohort yielded a composite unit risk of 1.43 x 10(-3). Based on this estimate, the present unit risk may overestimate the effects of airborne arsenic by a factor of 3. A need to update the unit risk for airborne arsenic and the collateral IRIS database is evident from the results.     

Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

Lipophilic bioactive compounds such as lipids, vitamins and phytochemicals serve important antioxidant, functional, nutritional and structural roles in the human body. Colloidal systems such as emulsions are particularly suitable matrices for the protection and delivery of these compounds. This article summarises the principal lipophilic bioactives important for human health and challenges associated with their delivery. It discusses the compositional and physical characteristics of emulsions in relation to bioactive delivery, and chemical stability aspects to consider when engineering efficient emulsion delivery systems. The literature shows that aspects such as oil type, droplet size, interfacial composition and solubilisation capacity impact bioactive availability and that their effects are bioactive specific. Therefore, emulsions must be tailored to the bioactives delivered. Much of the present knowledge is based on in vitro studies, and more data from animal and human models are required to better understand the relationship between emulsion characteristics and bioavailability of lipophilic bioactives.     

The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition

Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process (“before”: frying raw rice in oil before boiling, “during”: adding oil during boiling, and “after”: stir‐frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil “after” (stir‐frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee “during” (that is boiling with ghee) or “before” (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added “after” (stir‐fried) may provide a source of sustained glucose and stabilize blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf‐style may provide beneficial effects on postprandial blood glucose and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when rice is cooked on blood glucose homeostasis.     

The Glycemic Index of Rice and Rice Products: A Review,and Table of GI Values

Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major contributor to the glycemic load in rice eating populations, there is increasing concern that the rising prevalence of insulin resistance is as a result of the consumption of large amounts of rice. Devising ways and means of reducing the glycemic impact of rice is therefore imperative. This review gathers studies examining the GI of rice and rice products and provides a critical overview of the current state of the art. A table collating published GI values for rice and rice products is also included.     

Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical,textural, and structural properties related to sensory perception

Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2–0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h. Scanning electron microscopy revealed that β-glucan particles formed small spherical clusters within the yogurt matrix. The majority of the physicochemical properties (syneresis, viscosity, color, and titratable acidity) remained unaffected by the incorporation of Yestimun in the recipe. Textural properties showed a gradual increment with increasing β-glucan concentration. Hardness, total work done, adhesive force, and adhesiveness increased by 19.27, 23.3, 21.53, and 20.76%, respectively, when using the highest amount of Yestimun powder. Sensory analysis (n = 40) indicated that fortifying yogurt with Yestimun at 0.8% (wt/wt) concentration may affect overall acceptance ratings, which was attributed to adverse flavor and aftertaste effects. However, the overall liking score of the yogurt (5.0/9.0) shows potential for commercialization of the product.     

Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti

The in vitro glycaemic impact and cooking quality of functional spaghetti made with semolina plus the addition of one of either two types β-glucan barley concentrates, Glucagel^® (GG) and Barley Balance™ (BB) was investigated. For each β-glucan type, five spaghetti samples containing different percentages of β-glucan (2, 4, 6, 8 and 10 g/100 g) were developed and compared to a control (0 g/100 g of β-glucan). The glycaemic potency of the samples was measured in vitro as the release of glucose during pancreatic digestion. Further tests were carried out on the spaghetti samples to determine optimal cooking time (OCT), cooking losses (CL), dry matter, swelling index, colour, hardness and adhesiveness. Barley Balance, but not GG, significantly reduced the susceptibility of spaghetti to pancreatic digestion in vitro compared to the control at all concentrations. Results indicated moreover that the spaghetti added with GG and BB (all the treatments) did not have different colour and hardness properties compared to spaghetti without β-glucan. Except for the spaghetti with 2 g/100 g BB, all the other treatments demonstrated significantly higher CL and adhesiveness values compared to the control.Cooking losses (CL) and adhesiveness are important parameters and they were significantly different for samples with added barley β-glucan concentrates. BB appears to be a better treatment for reducing the glycaemic potency of spaghetti and justifies further in vivo study.     

A neural network based multi-classifier system for gene identification in DNA sequences

The paper presents a neural network based multi-classifier system for the identification of Escherichia coli promoter sequences in strings of DNA. As each gene in DNA is preceded by a promoter sequence, the successful location of an E. coli promoter leads to the identification of the corresponding E. coli gene in the DNA sequence. A set of 324 known E. coli promoters and a set of 429 known non-promoter sequences were encoded using four different encoding methods. The encoded sequences were then used to train four different neural networks. The classification results of the four individual neural networks were then combined through an aggregation function, which used a variation of the logarithmic opinion pool method. The weights of this function were determined by a genetic algorithm. The multi-classifier system was then tested on 159 known promoter sequences and 171 non-promoter sequences not contained in the training set. The results obtained through this study proved that the same data set, when presented to neural networks in different forms, can provide slightly varying results. It also proves that when different opinions of more classifiers on the same input data are integrated within a multi-classifier system, we can obtain results that are better than the individual performances of the neural networks. The performances of our multi-classifier system outperform the results of other prediction systems for E. coli promoters developed so far.