Egg Consumption Modulates HDL Lipid Composition and Increases the Cholesterol-Accepting Capacity of Serum in Metabolic Syndrome

We recently demonstrated that daily whole egg consumption during moderate carbohydrate restriction leads to greater increases in plasma HDL-cholesterol (HDL-C) and improvements in HDL profiles in metabolic syndrome (MetS) when compared to intake of a yolk-free egg substitute. We further investigated the effects of this intervention on HDL composition and function, hypothesizing that the phospholipid species present in egg yolk modulate HDL lipid composition to increase the cholesterol-accepting capacity of subject serum. Men and women classified with MetS were randomly assigned to consume either three whole eggs (EGG, n = 20) per day or the equivalent amount of egg substitute (SUB, n = 17) throughout a 12-week moderate carbohydrate-restricted (25–30 % of energy) diet. Relative to other HDL lipids, HDL-cholesteryl ester content increased in all subjects, with greater increases in the SUB group. Further, HDL-triacylglycerol content was reduced in EGG group subjects with normal baseline plasma HDL-C, resulting in increases in HDL-CE/TAG ratios in both groups. Phospholipid analysis by mass spectrometry revealed that HDL became enriched in phosphatidylethanolamine in the EGG group, and that EGG group HDL better reflected sphingomyelin species present in the whole egg product at week 12 compared to baseline. Further, macrophage cholesterol efflux to EGG subject serum increased from baseline to week 12, whereas no changes were observed in the SUB group. Together, these findings suggest that daily egg consumption promotes favorable shifts in HDL lipid composition and function beyond increasing plasma HDL-C in MetS.     

Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation

 Within 8 days of harvest, fruits of Capsium annum showed striking changes in texture when ripened at room temperature. Physiologically, they showed a significant weight loss and organoleptically, a change in textural firmness which was evident microscopically, as extensive cellular damage. The associated biochemical changes during ripening were: (1) an increase in free-sugar levels, (2) an increase in in situ hydrolysis of some hemicellulose fractions (Hem a, b and c) and (3) a general increase in the activity of cellulase, α-mannosidase, laminarinase, polygalacturanase, galactanase, mannanase, β-galactosidase and hemicellulase (HCe) activity on Hem b and c. In contrast the activity of xylanase, pectin methyl esterase and HCe on Hem a decreased during ripening. Cold storage (8°C) held textural changes in check, resulting in a longer shelf-life for cold-stored fruits compared to fruits stored at room temperature. Received: 14 May 1997     

Estimation of Thermodynamic Properties of Polysaccharides

Polysaccharides are the most important components of herbal biomass with a high application potential. Their thermochemical characteristics, however, have been little studied. In the present paper, an effective thermodynamic analysis was carried out with the aim of setting a method for reasonably estimating the thermochemical properties of polysaccharides such as cellulose. The properties of formation and heat capacities were estimated by general thermodynamic methods like group contribution methods as well as methods followed from synthetic polymer studies. The results were compared with those obtained by empirical correlations derived from the data for short chain carbohydrates, the only literature data available for validation. The properties were determined depending on the degree of polymerization and temperature.     

Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts

Brown rice malt from Indica and Japonica type rice were prepared and their nutrient composition as well as non-starch polysaccharide (NSP) contents and also some of the physico-chemical characteristics were determined. The activity of α- and β-amylases in the ungerminated (native) rice was negligible but increased considerably on germination. Malting altered the chemical composition of both Indica and Japonica rice to a small extent but caused noticeable changes in the pasting characteristics. The free sugars and water-soluble non-starch polysaccharide (NSP) contents of the malt samples were considerably higher than the native samples. The carbohydrate elution profile of native and malted rice on Sepharose CL-2B revealed partial degradation of starch. However, the electrophoresis patterns of the native and malt samples were comparable but exhibited decrease in their band intensity. The study revealed that, controlled germination or malting causes considerable changes in the physico-chemical and bio-chemical properties of both Indica and Japonica rice.     

Effect of the incorporation of a low amount of carbohydrate-containing monomer on the swelling properties of polyacrylamide hydrogels

In this work, the influence of the incorporation of a small amount of carbohydrate-containing monomer N-acryloyllactosylamine (LAM) on the swelling behavior of covalently-crosslinked polyacrylamide hydrogels in water has been reported. The incorporation of LAM into the copolymer was assessed by ATR–FTIR and thermogravimetric experiments. The main result is that the equilibrium water uptake was significantly decreased as soon as the hydrogel contained LAM considering a constant amount of crosslinking agent. The greatest difference of water uptakes between carbohydrate-free hydrogel and carbohydrate-containing hydrogel occurred for the lowest crosslinker amount of 1 mol%. In that case, the value of the water uptake reached 56-fold for the carbohydrate-free hydrogel and decreased down to 41-fold for the 10 mol% LAM hydrogel. Additional NMR experiments were used to measure the amount of non-crystallizable water which was higher for carbohydrate-free hydrogel than that for lactose-containing hydrogel confirming the water uptake results.     

A high-power carbohydrate fuel cell

This paper reports the development of a fuel cell consisting of a vanadium flow battery in which the vanadium ions are reduced by sugar (from a carbohydrate) to oxidation state +3 on one side of a membrane, and are oxidized to state +5 on the other side by oxygen. The theoretical upper limit to the conversion efficiency of the energy in sugar by this method under standard conditions is 54%. We have obtained efficiencies up to 45% in our laboratory tests. This way of using biomass for electricity production avoids the Carnot cycle losses in heat engines.     

Converting Eucalyptus biomass into ethanol: Financial and sensitivity analysis in a co-current dilute acid process. Part II

The technical and financial performance of high yield Eucalyptus biomass in a co-current dilute acid pretreatment followed by enzymatic hydrolysis process was simulated using WinGEMS^® and Excel^®. Average ethanol yield per dry Mg of Eucalyptus biomass was approximately 347.6 L of ethanol (with average carbohydrate content in the biomass around 66.1%) at a cost of $0.49 L⁻¹ of ethanol, cash cost of ∼ $0.46 L⁻¹ and CAPEX of $1.03 L⁻¹ of ethanol. The main cost drivers are: biomass, enzyme, tax, fuel (gasoline), depreciation and labor. Profitability of the process is very sensitive to biomass cost, carbohydrate content (%) in biomass and enzyme cost. Biomass delivered cost was simulated and financially evaluated in Part I; here in Part II the conversion of this raw material into cellulosic ethanol using the dilute acid process is evaluated.     

Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

The metabolic pathways of lactic acid bacteria that influence bread quality are coupled to the central carbon flux by the availability of cofactors influencing the cellular and environmental redox potential. Homo- and heterofermentative metabolism differ fundamentally with respect to the requirement for regeneration of reduced cofactors, NADH or NADPH. The utilization of co-substrates such as oxygen or fructose as electron acceptors by obligate heterofermentative lactobacilli is coupled to an increased production of acetate in dough. Recently, several oxidoreductases involved in cofactor regeneration were characterized and glutathione and short-chain aldehydes derived from lipid oxidation were identified as substrates for cofactor regeneration by Lactobacillus sanfranciscensis. Based on the different metabolic requirements for cofactor regeneration, homo- and heterofermentative lactobacilli exert divergent effects on redox-reactions in sourdough that influence bread quality beyond the formation of acetate. Proteolysis, followed by peptide or amino acid metabolism by LAB is one of the key routes of flavour formation in bread flavour, and enables the strain-specific formation of antifungal metabolites. Peptide metabolism as well as the metabolism of cysteine, arginine, and phenylalanine in Lactobacillus plantarum, L. sanfranciscensis, and Lactobacillus pontis is increasingly understood and these insights provide new opportunities for the directed application of sourdough LAB for improved bread quality.     

Food authentication by carbohydrate chromatography

 This paper reviews the application of carbohydrate chromatography for the assessment of the authenticity of honey, maple syrup, fruit juice, mushrooms, UHT milk, natural gums, and soluble coffee. Examples are given for each commodity and the limitations of the different techniques are discussed. Received: 1 December 1997 / Revised version: 9 February 1998     

Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions

Two matrices with a similar rheological behaviour but with a different composition have been developed: one containing carbohydrates (d-glucose, pectin and starch) and in the second one, called complex matrix, a lipid (triolein) was added. The release of six aroma compounds is quantified by using the measurements of partition coefficients at thermodynamic equilibrium. The role of lipid (triolein) on the retention of all the aroma compounds was pointed out. The effect of carbohydrates was more complex: in comparison with water, ethyl hexanoate and trans-2-hexenal were more retained whereas diacetyl, 2-pentanone and cis-3-hexenol were “repulsed” from the matrix. The kinetic study of the release from these matrices had shown a decrease of the initial rate of release by reference with water. From carbohydrates matrix, the decrease of the release for three compounds (ethyl acetate, ethyl hexanoate, 2-pentanone) seemed to arise from the variation of diffusion and/or retention by carbohydrates. For the three other aroma compounds (diacetyl, cis-3-hexenol and trans-2-hexenal) no variation of the initial rate was registered. The comparison of the release rates from carbohydrate and complex matrices indicated the role of lipids and the comparison of the release rates from water and complex matrix showed the combined effects of texture and lipids. The decrease of initial release rate was more important in presence of lipids than in presence of carbohydrates. The most important decrease was observed with the most hydrophobic compound.