911 research outputs found
Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established
Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials
Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and ÎČ-glucan, with significantly lower contents in durum wheat
Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation
Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and _-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet
Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?
Background: Many individuals reduce their bread intake due to the belief that wheat is the cause of their gastrointestinal (GI) symptoms. Different grains and processing methods may impact tolerability.
Objective: We investigated the effects of six different types of bread on GI symptoms in individuals with self-reported non-coeliac wheat sensitivity (NCWS).
Methods: Two parallel randomised double-blind crossover multicentre studies were conducted. NCWS individuals, in whom coeliac disease and wheat allergy were ruled out, received five slices of (study A, n=20) yeast fermented (YF) or (study B, n=20) sourdough fermented (SF) bread made of bread wheat, spelt or emmer on three separate intervention days. Each test day was preceded by a run-in period of 3 days and separated by a wash-out period of at least 7 days. GI symptoms were evaluated by change in symptom score (test day minus average of the 3-day run-in period) on a 0-100mm visual analogue scale (delta VAS). Responders were defined as an increase in delta VAS of at least 15mm for overall GI symptoms, abdominal discomfort, abdominal pain, bloating and/or flatulence.
Results: The overall change in GI symptoms did not differ between breads of different grains (YF p=0.267; SF p=0.144). The number of responders was also comparable for both YF (6 to wheat, 5 to spelt, and 7 to emmer, p=0.761) and SF breads (9 to wheat, 7 to spelt, and 8 to emmer, p=0.761).
Conclusion: The majority of NCWS individuals experienced GI symptoms for at least one of the breads, but on a group level, no differences were found between different grain types for either YF or SF breads.
Clinical Trial Registry: ClinicalTrials.gov, NCT0408447
IgE Cross-Reactivity of Cashew Nut Allergens
Background: Allergic sensitisation towards cashew nut often happens without a clear history of eating cashew nut. IgE cross-reactivity between cashew and pistachio nut is well described; however, the ability of cashew nut-specific IgE to cross-react to common tree nut species and other Anacardiaceae, like mango, pink peppercorn, or sumac is largely unknown. Objectives: Cashew nut allergic individuals may cross-react to foods that are phylogenetically related to cashew. We aimed to determine IgE cross-sensitisation and cross-reactivity profiles in cashew nut-sensitised subjects, towards botanically related proteins of other Anacardiaceae family members and related tree nut species. Method: Sera from children with a suspected cashew nut allergy (n = 56) were assessed for IgE sensitisation to common tree nuts, mango, pink peppercorn, and sumac using dot blot technique. Allergen cross-reactivity patterns between Anacardiaceae species were subsequently examined by SDS-PAGE and immunoblot inhibition, and IgE-reactive allergens were identified by LC-MS/MS. Results: From the 56 subjects analysed, 36 were positive on dot blot for cashew nut (63%). Of these, 50% were mono-sensitised to cashew nuts, 19% were co-sensitised to Anacardiaceae species, and 31% were co-sensitised to tree nuts. Subjects co-sensitised to Anacardiaceae species displayed a different allergen recognition pattern than subjects sensitised to common tree nuts. In pink peppercorn, putative albumin- and legumin-type seed storage proteins were found to cross-react with serum of cashew nut-sensitised subjects in vitro. In addition, a putative luminal binding protein was identified, which, among others, may be involved in cross-reactivity between several Anacardiaceae species. Conclusions: Results demonstrate the in vitro presence of IgE cross-sensitisation in children towards multiple Anacardiaceae species. In this study, putative novel allergens were identified in cashew, pistachio, and pink peppercorn, which may pose factors that underlie the observed cross-sensitivity to these species. The clinical relevance of this widespread cross-sensitisation is unknown.</p
Lessons from the evaluation of the UK's NHS R&D Implementation Methods Programme
Background: Concern about the effective use of research was a major factor behind the creation
of the NHS R&D Programme in 1991. In 1994, an advisory group was established to identify
research priorities in research implementation. The Implementation Methods Programme (IMP)
flowed from this, and its commissioning group funded 36 projects. In 2000 responsibility for the
programme passed to the National Co-ordinating Centre for NHS Service Delivery and
Organisation R&D, which asked the Health Economics Research Group (HERG), Brunel University,
to conduct an evaluation in 2002. By then most projects had been completed. This evaluation was
intended to cover: the quality of outputs, lessons to be learnt about the communication strategy
and the commissioning process, and the benefits from the projects.
Methods: We adopted a wide range of quantitative and qualitative methods. They included:
documentary analysis, interviews with key actors, questionnaires to the funded lead researchers,
questionnaires to potential users, and desk analysis.
Results: Quantitative assessment of outputs and dissemination revealed that the IMP funded useful
research projects, some of which had considerable impact against the various categories in the
HERG payback model, such as publications, further research, research training, impact on health
policy, and clinical practice.
Qualitative findings from interviews with advisory and commissioning group members indicated
that when the IMP was established, implementation research was a relatively unexplored field. This
was reflected in the understanding brought to their roles by members of the advisory and
commissioning groups, in the way priorities for research were chosen and developed, and in how
the research projects were commissioned. The ideological and methodological debates associated
with these decisions have continued among those working in this field. The need for an effective
communication strategy for the programme as a whole was particularly important. However, such
a strategy was never developed, making it difficult to establish the general influence of the IMP as a
programme.
Conclusion: Our findings about the impact of the work funded, and the difficulties faced by those
developing the IMP, have implications for the development of strategic programmes of research in
general, as well as for the development of more effective research in this field
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Digital Watchdogs? Data reporting and the traditional 'fourth estate' role for journalists
As governments throughout the world transition to storing and releasing vast amounts of numerical information digitally, journalists are increasingly using digital data reporting as an investigative tool to report on issues in the public interest and to hold government - elected officials and bureaucracy â to account. Through a series of qualitative interviews with data journalists in 17 countries, this article examines the impact that digital data reporting is having on the traditional role of journalism as a fourth estate. Findings suggest the emergence of digital data reporting as a key tool in accountability journalism and in informing and engaging the public. However, the failure of popular âtabloidâ journalism to engage with data journalism means that a new technologically adept and data-informed elite class is on the rise, with important implications for democratic processes in advanced societies
Can filesharers be triggered by economic incentives? Results of an experiment
Illegal filesharing on the internet leads to considerable financial losses for artists and copyright owners as well as producers and sellers of music. Thus far, measures to contain this phenomenon have been rather restrictive. However, there are still a considerable number of illegal systems, and users are able to decide quite freely between legal and illegal downloads because the latter are still difficult to sanction. Recent economic approaches account for the improved bargaining position of users. They are based on the idea of revenue-splitting between professional sellers and peers. In order to test such an innovative business model, the study reported in this article carried out an experiment with 100 undergraduate students, forming five small peer-to-peer networks.The networks were confronted with different economic conditions.The results indicate that even experienced filesharers hold favourable attitudes towards revenue-splitting.They seem to be willing to adjust their behaviour to different economic conditions
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