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International Journal of Food Sciences and Nutrition

Patrizia Alvisi, Luigia De Fazio, Maria Chiara Valerii, Elena Cavazza, Angela Salerno, Doriana Lacorte, Giovanni Dinelli, Enzo Spisni
Non-celiac gluten sensitivity (NCGS) is a clinical entity recently documented by the scientific community in pediatric patients. Nevertheless, its triggering mechanisms remain largely unsettled. We studied 11 children with NCGS who were diagnosed based on a clear-cut relationship between wheat consumption and development of symptoms, after excluding celiac disease (CD) and wheat allergy, matched with 18 children with active CD. Sixteen pediatric patients were also enrolled as controls. Cultured peripheral blood mononucleated cells (PBMCs) obtained from NCGS, CD and control patients were cultured in the presence of wheat proteins extracted from ancient and modern cultivars...
April 19, 2017: International Journal of Food Sciences and Nutrition
Farah Naja, Nitin Shivappa, Lara Nasreddine, Samer Kharroubi, Leila Itani, Nahla Hwalla, Abla Mehio Sibai, James R Hebert
The aim of this study was to investigate whether inflammation mediates the previously observed direct association between the western dietary pattern (WDP) and metabolic syndrome (MetS) among Lebanese adults. Sociodemographic, lifestyle, dietary pattern scores, anthropometric and biochemical data of 331 adults were used in this study. Inflammation indicators considered were: serum C-reactive protein (CRP) and the dietary inflammatory index (DII). The scores of the WDP were significantly associated with DII (r = ...
April 19, 2017: International Journal of Food Sciences and Nutrition
Marilena Musci, Shicong Yao
Pu-erh tea is a post-fermented tea that has recently gained popularity worldwide, due to potential health benefits related to the antioxidant activity resulting from its high polyphenolic content. The Folin-Ciocalteu method is a simple, rapid, and inexpensive assay widely applied for the determination of total polyphenol content. Over the past years, it has been subjected to many modifications, often without any systematic optimization or validation. In our study, we sought to optimize the Folin-Ciocalteu method, evaluate quality parameters including linearity, precision and stability, and then apply the optimized model to determine the total polyphenol content of 57 Chinese teas, including green tea, aged and ripened Pu-erh tea...
April 12, 2017: International Journal of Food Sciences and Nutrition
Dayang Marshitah Bajury, Muhamad Hanif Rawi, Iqbal Hakim Sazali, Aminah Abdullah, Shahrul Razid Sarbini
Red seaweed (Kappaphycus alvarezii) cultivated from Sabah (RSS) and Langkawi (RSL) were digested using in vitro mouth, gastric and duodenal model. The digested seaweed then fermented in a pH-controlled batch culture system inoculated with human faeces to mimic the distal colon. Bacterial enumeration were monitored using fluorescent in situ hybridisation, and the fermentation end products, the short chain fatty acids (SCFA), were analysed using HPLC. Both RSS and RSL showed significant increase of Bifidobacterium sp...
April 10, 2017: International Journal of Food Sciences and Nutrition
Nobuo Fuke, Koichi Aizawa, Hiroyuki Suganuma, Tomohisa Takagi, Yuji Naito
People with non-pathological diarrhoea-predominant irritable bowel syndrome (IBS-D)-like symptoms are present at a significant level even in healthy populations, but established prophylaxis is lacking. Previously, we have found that co-administration of Lactobacillus brevis KB290 (KB290) and β-carotene (βC) attenuated murine colitis (potential cause of IBS-D-like symptoms) significantly. Here, we investigated the effect of KB290 and βC on minor IBS-D-like symptoms in healthy volunteers. After a 4-week run-in period, subjects received a KB290 + βC or placebo capsule for 12 weeks, followed by a 4-week washout period...
April 9, 2017: International Journal of Food Sciences and Nutrition
Kaisa Raninen, Jenni Lappi, Mikko Kolehmainen, Marjukka Kolehmainen, Hannu Mykkänen, Kaisa Poutanen, Olavi Raatikainen
The potential of utilising exhaled breath volatile organic compound (VOC) profiles in studying diet-derived metabolic changes was examined. After a four-week initial diet period with white wheat bread (WW), seven participants received in randomised order high-fibre diets containing sourdough whole grain rye bread (WGR) or white wheat bread enriched with bioprocessed rye bran (WW + BRB), both for 4 weeks. Alveolar exhaled breath samples were analysed with ChemPro(®)100i analyser (Environics OY, Mikkeli, Finland) at the end of each diet period in fasting state and after a standardised meal...
April 9, 2017: International Journal of Food Sciences and Nutrition
J Szenczi-Cseh, Zs Horváth, Á Ambrus
We tested the applicability of EPIC-SOFT food picture series used in the context of a Hungarian food consumption survey gathering data for exposure assessment, and investigated errors in food portion estimation resulted from the visual perception and conceptualisation-memory. Sixty-two participants in three age groups (10 to <74 years) were presented with three different portion sizes of five foods. The results were considered acceptable if the relative difference between average estimated and actual weight obtained through the perception method was ≤25%, and the relative standard deviation of the individual weight estimates was <30% after compensating the effect of potential outliers with winsorisation...
April 3, 2017: International Journal of Food Sciences and Nutrition
Tina Skau Nielsen, Henry Jørgensen, Knud Erik Bach Knudsen, Helle Nygaard Lærke
The effects of carbohydrate (CHO) source and processing (extrusion cooking) on large intestinal fermentation products were studied in ileo-cannulated pigs as a model for humans. Pigs were fed diets containing barley, pea or a mixture of potato starch:wheat bran (PSWB) either raw or extrusion cooked. Extrusion cooking reduced the amount of starch fermented in the large intestine by 52-96% depending on the CHO source and the total pool of butyrate in the distal small intestine + large intestine by on average 60% across diets...
April 2, 2017: International Journal of Food Sciences and Nutrition
Yun-Kyung Lee, Sung Keun Jung, Yoon Hyuk Chang, Hae-Soo Kwak
Oyster shell is one of the foremost natural sources of calcium and is used as an alternative treatment for osteoporosis. In this study, we demonstrated that zinc-activated nanopowdered oyster shell (Zn-NPOS) effectively reduced bone loss compared with powdered oyster shell (POS) in an ovariectomized rat (OVX) model. As a result of nanosizing, the solubility and bioavailability of the oyster shell were greatly improved, and its effectiveness was further enhanced by zinc activation. Bone analysis indicated greater recovery from ovariectomy-induced bone loss following Zn-NPOS treatment...
March 30, 2017: International Journal of Food Sciences and Nutrition
Romana Roccaldo, Laura Censi, Laura D'Addezio, Sibilla Berni Canani, Laura Gennaro
The effects of a nutrition education program, led by trained teachers within the Italian School Fruit Scheme, were evaluated. Pre-post intervention children's adherence to the Mediterranean diet (MD) was assessed by the KIDMED test. A representative cluster sample of 494 fourth grade students from thirteen Italian schools in the three areas of low (North), medium (Centre) and high (South) prevalence of overweight and obesity was investigated. Within the same schools, the intervention group (n = 395) received the program, the control group (n = 99) did not...
March 23, 2017: International Journal of Food Sciences and Nutrition
Hussein Hassan, Jomana Elaridi, Maya Bassil
The aim of the study was to evaluate gluten contamination in all the gluten-free (GF)-labeled food products sold in Lebanon. Over a 2-year period, a total of 173 food samples collected from 135 brand names were analyzed. Gluten contamination was detected in 33 of 173 (19%) samples, and its content ranged between 2.5 and >80 mg kg(-1). In 10 of the 173 samples (6%), the quantity of gluten exceeded the upper limit of 20 mg kg(-1). Out of the 10 contaminated products, eight (80%) were locally manufactured...
March 21, 2017: International Journal of Food Sciences and Nutrition
Xiaozhe Qi, Wentao Xu, Mingzhang Guo, Siyuan Chen, Yifei Liu, Xiaoyun He, Kunlun Huang
Rice is the most important food crop, and pork is the most widely eaten meat in the world. In this study, we compared the gut microbiota of the rats fed with rice or pork mixed diets, which have similar caloric contents. The physiological indices (body weights, hematology, serum chemistry, organ weights and histopathology) of two groups were all within the normal range. Two diets did not induce difference in the diversity of gut bacteria. However, Firmicutes were significantly higher in rice diet group, while Bacteroidetes were enriched in pork diet group...
March 20, 2017: International Journal of Food Sciences and Nutrition
Barbara Dal Bello, Luisa Torri, Maria Piochi, Marta Bertolino, Giuseppe Zeppa
Five different vegetable oils were used in the production of fresh cheese to increase the concentration of polyunsaturated fatty acids (PUFAs), particularly α-linolenic acid (ALA), the most important omega-3 fatty acid of vegetable origin. Physico-chemical and microbiological characteristics of functionalized cheeses were evaluated after 1 and 3 days of ripening at 4 °C while the consumer appreciation was evaluated in the final product at 3 days of ripening. After 3 days, the cheeses with Camelina sativa and Echium plantagineum oils added exhibited the highest retention of PUFAs (mostly ALA) compared to those with flaxseed, raspberry and blackcurrant oils...
March 20, 2017: International Journal of Food Sciences and Nutrition
Matthew B McSweeney, Agota Ferenc, Katarina Smolkova, Alexander Lazier, Amy Tucker, Koushik Seetharaman, Amanda Wright, Lisa M Duizer, D Dan Ramdath
The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet was used to produce four types of common food products (biscuits, couscous, porridge and an extruded snack). Postprandial blood glucose response of these products (all containing 50 g of total starch) was compared to the same foods produced with refined corn, in a crossover human study with 12 healthy male participants (age 26.3 ± 3.8 yr; BMI 23.3 ± 2.8 kg/m(2)). Capillary blood samples were collected and glycaemic response was determined; differences were assessed using repeat measures ANOVA...
March 14, 2017: International Journal of Food Sciences and Nutrition
Cristina Razquin, Ana Sanchez-Tainta, Jordi Salas-Salvadó, Pilar Buil-Cosiales, Dolores Corella, Montserrat Fito, Emilio Ros, Ramón Estruch, Fernando Arós, Enrique Gómez-Gracia, Miquel Fiol, José Lapetra, Luis Serra-Majem, Xavier Pinto, Helmut Schröder, Josep Tur, José V Sorlí, Rosa M Lamuela-Raventós, Mónica Bulló, Maira Bes-Rastrollo, Miguel A Martinez-Gonzalez
The association of dietary energy density (ED) and overweight is not clear in the literature. Our aim was to study in 4259 of the PREDIMED trial whether an increase in dietary ED based on a higher adherence to a Mediterranean dietary pattern was associated with 3-year weight gain. A validated 137-item food-frequency questionnaire was administered. Multivariable-adjusted models were used to analyze the association between 3-year ED change and the subsequent 3-year body weight change. The most important weight reduction after 3-year follow-up was observed in the two lowest quintiles and the highest quintile of ED change...
March 6, 2017: International Journal of Food Sciences and Nutrition
Oliver Hasselwander, Robert DiCosimo, Zheng You, Qiong Cheng, Steven C Rothman, Supaporn Suwannakham, Zachary C Baer, Brian M Roesch, Kristin D Ruebling-Jass, Jian Ping Lai, Richard E Hurteau, Mario L Marquez, Alexander D Kopatsis, Arthur C Ouwehand, Sofia D Forssten, Pushkor Mukerji, Jessica M Caverly Rae, Yvonne P Dragan, James R Damewood, Kirsti Tiihonen, Alvin Ibarra
The aim was to develop novel fibres by enzymatic synthesis, to determine their total dietary fibre by AOAC method 2009.01 and to estimate their potential digestibility and assess their digestibility in vivo using glycaemic and insulinaemic responses as markers in mice and randomised clinical trial models. We found that fibre candidates to which α-(1,2) branching was added were resistant to digestion in the mouse model, depending on the amount of branching. These results show that in vivo models are needed to reliably assess the digestibility of α-glycosidic-linked oligomeric dietary fibre candidates, possibly due to absence of brush border α-glucosidase activity in the current in vitro assessment...
March 1, 2017: International Journal of Food Sciences and Nutrition
Cindy Romain, Pedro Emilio Alcaraz, Linda Haiwon Chung, Julien Cases
Modern lifestyles face growing demands for natural solutions to help improve general well-being. Accordingly, mind-body activities such as yoga have considerably grown. However, beneficial effects require regular workout. Besides, literature suggests that polyphenols may demonstrate positive effects on both mental and physical health. Overweight and obese volunteers, for which well-being might be perceived degraded, were included in a 16-week double-blind, randomized and parallel trial with a daily supplementation of HolisFiit(®), a polyphenol-rich food supplement...
February 23, 2017: International Journal of Food Sciences and Nutrition
Agnieszka Rękas, Małgorzata Wroniak, Aleksander Siger, Iwona Ścibisz, Dorota Derewiaka, Andrzej Anders
In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols...
February 20, 2017: International Journal of Food Sciences and Nutrition
Mei Yang, Xueyan Cao, Rina Wu, Biao Liu, Wenhui Ye, Xiqing Yue, Junrui Wu
Whey, an essential source of dietary nutrients, is widely used in dairy foods for infants. A total of 584 whey proteins in human and bovine colostrum and mature milk were identified and quantified by the isobaric tag for relative and absolute quantification (iTRAQ) proteomic method. The 424 differentially expressed whey proteins were identified and analyzed according to gene ontology (GO) annotation, Kyoto encyclopedia of genes and genomes (KEGG) pathway, and multivariate statistical analysis. Biological processes principally involved biological regulation and response to stimulus...
February 20, 2017: International Journal of Food Sciences and Nutrition
Elena Scarpato, Annamaria Staiano, Massimo Molteni, Gaetano Terrone, Alessandra Mazzocchi, Carlo Agostoni
Cerebral palsy (CP) is associated with the presence of feeding disorders in almost 60% of the affected children with subsequent undernutrition reported in up to 46% of the subjects. Since undernutrition may have a detrimental impact on physical and cognitive development, the introduction of an adequate nutritional support should always be considered in children with neurological impairment. The aim of the present review is to provide a practical guide to the assessment of nutritional status in children with CP, in order to identify individuals at risk for malnutrition that need the introduction of an adequate and personalized nutritional support...
February 16, 2017: International Journal of Food Sciences and Nutrition
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