Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

The application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar. The aim of this study was to investigate the textural properties and glycaemic responses of muffins made using stevianna and inulin. Two levels of sugar replacer were used (50% and 100%). Total replacement of sucrose gave muffins with a firmer texture than the control (P < 0.05); 50% replacement, however, gave a similar texture to control. The predicted glycaemic response was reduced in sugar-replaced muffins compared to control samples. In particular, the replacement of sucrose with 100% stevianna caused a significant decrease in the standardised area under the curve values. Therefore, there exists the potential to regulate the glycaemic response of muffins by the incorporation of 50% stevianna or 50% inulin without affecting their textural properties

Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties

In this study, pulsed electric fields (PEF) treatments and their effects on the structure of vitamin C (VIT-C) were estimated by fluorescence and Fourier transform infrared (FT-IR) spectroscopy, the relative content of VIT-C was measured by HPLC and the antioxidant properties of treated VIT-C by DPPH radical scavenging as well as reducing power tests. The fluorescence intensity of treated VIT-C increased slightly compared to the untreated VIT-C. Moreover, the effect of PEF on the structure of VIT-C was observed using the FT-IR spectra. These phenomena indicated that the PEF affected the conformation of VIT-C, which promoted the VIT-C isomer transformed enol-form into keto-form. In addition, the PEF treatments did not suffer the damage to VIT-C and could slow down the oxidation process in involving of experimental conditions by HPLC. The antioxidant properties of the treated VIT-C were enhanced, which was proved by radical scavenging and also the reducing power tests

Remodeling of the neuromuscular junction precedes sarcopenia related alterations in myofibers

Several mechanisms contributing to the etiology of sarcopenia (age-related loss of muscle size) have been postulated. One of these attributes the loss of muscle mass to a preceding age-related denervation of myofibers. The aim of this study was to determine if signs of denervation were apparent at the neuromuscular Junction (NMJ) before fiber atrophy, or fiber type conversion could be documented, and to reveal if a muscle\u27s activity level impacts its sensitivity to age-related denervation. Plantaris and soleus muscles were obtained from young adult (10 months) and early aged (21 months) rats. Pre- and post-synaptic NMJ morphology was quantified with cytofluorescent staining of nerve terminal branches and endplate regions, respectively Myofiber profiles (fiber size and fiber type composition) were assessed with histochemical procedures Results show that in the lightly recruited plantaris, significant (P \u3c 0.05) signs of denervation were noted in aged rats, while the same muscles displayed no change in myofiber profile. In the heavily recruited soleus, however, there was little evidence of denervation, and again no alterations in myofiber profile These results indicate that age-related denervation occurs before myofiber atrophy, and that high amounts of neuromuscular activity may delay the onset of age-related denervation and sarcopenia (C) 2010 Elsevier Inc All rights reserved

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white protein at the following rates: 0, 5, 10, and 15 g/100 g flour. Cooked pasta samples were analysed for total phenolic content (TPC), antioxidant activity, amino acid profiles, protein content, starch digestibility, protein digestibility and protein digestibility corrected amino acid score (PDCAAS). Addition of both proteins decreased starch digestibility, increased protein digestibility, improved the balance of the amino acid profile, and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta. An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion

Socioeconomic status, obesity and lifestyle in men : the Geelong Osteoporosis Study

Background : Although the association between lower socioeconomic status (SES) and obesity in women in developed countries is well-documented, current evidence regarding the relationship between obesity in men and area-based SES (equivalised for advantage and disadvantage) is inconsistent. Therefore, we aimed to examine obesity, lifestyle behaviours, physical activity in different domains and demographics in men using area-based SES.Methods : We performed a descriptive cross-sectional study of 1467 randomly selected white men (mean age 56 year (inter-quartile range (IQR) = 39&ndash;73 year)) recruited from the Barwon Statistical Division, South Western Victoria, Australia between 2001&ndash;06.Results : Age-adjusted BMI, waist circumference, % fat and lean mass and blood pressure were inversely associated with SES, with differences between low and upper SES (P for difference &lt;0.05), independent of country of birth. Age-adjusted lifestyle behaviours associated with obesity and/or adverse health (especially cardiovascular disease), were also associated with lower SES.Conclusions : Subjects from lower SES had greater measures of obesity despite being more physically active at work, but were less likely to be physically active in the domains of sports and/or leisure. These findings suggest the possible influence of lifestyle behaviours and occupation upon obesity in men and should be investigated further.<br /

Rheumatoid arthritis and incident fracture in women: a case-control study

Background: To examine fracture incidence in women with rheumatoid arthritis (RA) for an entire geographical&nbsp;region of south-eastern Australia.Methods: Women aged 35 years and older, resident in the Barwon Statistical Division (BSD) and clinically&nbsp;diagnosed with RA 1994&ndash;2001 were eligible for inclusion as cases (n =1,008). The control population (n = 172,422)&nbsp;comprised the entire female BSD population aged 35 years and older, excluding those individuals identified as&nbsp;cases. Incident fractures were extracted from the prospective Geelong Osteoporosis Study Fracture Grid. We&nbsp;calculated rate ratios (RR) and 95% confidence intervals (CI) to compare the age- adjusted rate of fracture between&nbsp;the RA and non-RA populations, and used a chi-square test to compare proportions of fractures between women&nbsp;with and without RA, and a two-sided Mann&ndash;Whitney U-test to examine age-differences.Results: Among 1,008 women with RA, 19 (1.9%) sustained a fracture, compared to 1,981 fractures sustained by the&nbsp;172,422 women without RA (1.2%). Fracture rates showed a trend for being greater among women diagnosed with&nbsp;RA (age-adjusted RR 1.43, 95%CI 0.98-2.09, p= 0.08). Women with RA sustained vertebral fractures at twice the&nbsp;expected frequency, whereas hip fractures were underrepresented in the RA population (p&lt; 0.001). RA status was&nbsp;not associated with the likelihood of sustaining a fracture at sites adjacent to joints most commonly affected by RA&nbsp;(p= 0.22).Conclusion: Given that women with RA have a greater risk of fracture compared to women without RA, these&nbsp;patients may be a suitable target population for anti-resorptive agents; however, larger studies are warranted

Effect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flour

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta

Instrumental and sensory properties of cowpea and whey protein concentrate-fortified extruded rice snacks

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an untrained panel (N = 70) who rated overall liking using the nine-point hedonic scale, and a check-all-that-apply (CATA) question with 37 attributes and emotions. Hedonic scores of the texture, taste and overall liking were significantly different across samples (p 0.05). A principal component analysis (PCA) revealed the positive associations between the groups, crispiness and L* value, and hardness b* and a* values, respectively. The results of the present study will help to guide innovative high-protein and high-fibre plant food designs and formulations

Rendering Bio-inert Low-Density Polyethylene Amenable for Biodegradation via Fast High Throughput Reactive Extrusion Assisted Oxidation

An energy-efficient high throughput pre-treatment of low-density polyethylene (LDPE) using a fast, reactive extrusion (REX) assisted oxidation technique followed by bacterial attachment as an indicator for bio-amenability was studied. Silicon dioxide (SiO2) was selected as a model oxidizing and catalytic reagent with the REX process demonstrated to be effective both in the presence and absence of the catalyst. Optimized 5-min duration pre-treatment conditions were determined using Box-Behnken design (BBD) with respect to screws speed, operating temperature, and concentration of SiO2. The crystallinity index, carbonyl index and weight loss (%) of LDPE were used as the studied responses for BDD. FTIR and DSC spectra of the residual LDPE obtained after pre-treatment with the REX assisted oxidation technique showed a significant increase in residual LDPE carbonyl index from 0 to 1.04 and a decrease of LDPE crystallinity index from 29 to 18%. Up to fivefold molecular weight reductions were also demonstrated using gel permeation chromatography. Optimum LDPE pre-treatment with a duration of 5 min was obtained at low screw speed (50 rpm), operating temperature of 380-390 degrees C and variable concentration of SiO2 (0 and 2% (w/w)) indicating that effective pre-treatment can occur under noncatalytic and catalysed conditions. Biofilms were successfully formed on pre-treated LDPE samples after 14 days of incubation. Furthermore, the technique proposed in this study is expected to provide a high throughput approach for pre-treatment of pervasive recalcitrant PE-based plastics to reduce their bio inertness.Related to published version:[https://imagine.imgge.bg.ac.rs/handle/123456789/1575]Peer-reviewed manuscript: Ferrero, P., Attallah, O. A., Valera, M. Á., Aleksic, I., Azeem, M., Nikodinovic-Runic, J., & Fournet, M. B. (2022). Rendering Bio-inert Low-Density Polyethylene Amenable for Biodegradation via Fast High Throughput Reactive Extrusion Assisted Oxidation. Journal of Polymers and the Environment, 30(7), 2837–2846.[https://doi.org/10.1007/s10924-022-02400-w