A Population-Based Survey

Background: Chronic conditions are an increasing challenge for individuals and the health care system. Smartphones and health apps are potentially promising tools to change health-related behaviors and manage chronic conditions. Objective: The aim of this study was to explore (1) the extent of smartphone and health app use, (2) sociodemographic, medical, and behavioral correlates of smartphone and health app use, and (3) associations of the use of apps and app characteristics with actual health behaviors. Methods: A population-based survey (N=4144) among Germans, aged 35 years and older, was conducted. Sociodemographics, presence of chronic conditions, health behaviors, quality of life, and health literacy, as well as the use of the Internet, smartphone, and health apps were assessed by questionnaire at home visit. Binary logistic regression models were applied. Results: It was found that 61.25% (2538/4144) of participants used a smartphone. Compared with nonusers, smartphone users were younger, did more research on the Internet, were more likely to work full-time and more likely to have a university degree, engaged more in physical activity, and less in low fat diet, and had a higher health-related quality of life and health literacy. Among smartphone users, 20.53% (521/2538) used health apps. App users were younger, less likely to be native German speakers, did more research on the Internet, were more likely to report chronic conditions, engaged more in physical activity, and low fat diet, and were more health literate compared with nonusers who had a smartphone. Health apps focused on smoking cessation (232/521, 44.5%), healthy diet (201/521, 38.6%), and weight loss (121/521, 23.2%). The most common app characteristics were planning (264/521, 50.7%), reminding (188/521, 36.1%), prompting motivation (179/521 34.4%), and the provision of information (175/521, 33.6%). Significant associations were found between planning and the health behavior physical activity, between feedback or monitoring and physical activity, and between feedback or monitoring and adherence to doctor’s advice. Conclusions: Although there were many smartphone and health app users, a substantial proportion of the population was not engaged. Findings suggest age-related, socioeconomic-related, literacy-related, and health-related disparities in the use of mobile technologies. Health app use may reflect a user’s motivation to change or maintain health behaviors. App developers and researchers should take account of the needs of older people, people with low health literacy, and chronic conditions

Using Smartphones and Health Apps to Change and Manage Health Behaviors: A Population-Based Survey

Background: Chronic conditions are an increasing challenge for individuals and the health care system. Smartphones and health apps are potentially promising tools to change health-related behaviors and manage chronic conditions.  Objective: The aim of this study was to explore (1) the extent of smartphone and health app use, (2) sociodemographic, medical, and behavioral correlates of smartphone and health app use, and (3) associations of the use of apps and app characteristics with actual health behaviors.  Methods: A population-based survey (N=4144) among Germans, aged 35 years and older, was conducted. Sociodemographics, presence of chronic conditions, health behaviors, quality of life, and health literacy, as well as the use of the Internet, smartphone, and health apps were assessed by questionnaire at home visit. Binary logistic regression models were applied.  Results: It was found that 61.25% (2538/4144) of participants used a smartphone. Compared with nonusers, smartphone users were younger, did more research on the Internet, were more likely to work full-time and more likely to have a university degree, engaged more in physical activity, and less in low fat diet, and had a higher health-related quality of life and health literacy. Among smartphone users, 20.53% (521/2538) used health apps. App users were younger, less likely to be native German speakers, did more research on the Internet, were more likely to report chronic conditions, engaged more in physical activity, and low fat diet, and were more health literate compared with nonusers who had a smartphone. Health apps focused on smoking cessation (232/521, 44.5%), healthy diet (201/521, 38.6%), and weight loss (121/521, 23.2%). The most common app characteristics were planning (264/521, 50.7%), reminding (188/521, 36.1%), prompting motivation (179/521 34.4%), and the provision of information (175/521, 33.6%). Significant associations were found between planning and the health behavior physical activity, between feedback or monitoring and physical activity, and between feedback or monitoring and adherence to doctor’s advice.  Conclusions: Although there were many smartphone and health app users, a substantial proportion of the population was not engaged. Findings suggest age-related, socioeconomic-related, literacy-related, and health-related disparities in the use of mobile technologies. Health app use may reflect a user’s motivation to change or maintain health behaviors. App developers and researchers should take account of the needs of older people, people with low health literacy, and chronic conditions

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be approved by EFSA 2021 following the Novel Food Regulation. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. The focus of the present study was to analyse the chemical composition, antioxidant capacity, volatile compound profile and colouring of mealworm larvae dried in various regimes (freeze-drying, microwave drying, infrared drying, rack-oven drying and high-frequency drying). Proximate composition and fatty acid profile were similar for all dried larvae. Freeze dried larvae were predominantly marked by lipid oxidation with significantly higher peroxide values, secondary/tertiary oxidation products in the headspace GC-MS profiles and lower antioxidant capacity. High-temperature treatment in the rack oven—and to some extent also infrared or microwave drying—led to mealworm larvae darkening and the appearance of volatile Maillard secondary products such as 2-methylpropanoic acid, 2-/3-methylbutanoic acid and alkylpyrazines. High-frequency drying as a new emerging technology in insect processing was the most cost-effective method with energy costs of solely 0.09 Є/kg T. molitor L. leading to final larval material characterized by both lipid oxidation and nonenzymatic Maillard-browning

Using distinct molecular signatures of human monocytes and dendritic cells to predict adjuvant activity and pyrogenicity of TLR agonists

We present a systematic study that defines molecular profiles of adjuvanticity and pyrogenicity induced by agonists of human Toll-like receptor molecules in vitro. Using P3CSK4, Lipid A and Poly I:C as model adjuvants we show that all three molecules enhance the expansion of IFNγ+/CD4+ T cells from their naïve precursors following priming with allogeneic DC in vitro. In contrast, co-culture of naive CD4+ T cells with allogeneic monocytes and TLR2/TLR4 agonists only resulted in enhanced T cell proliferation. Distinct APC molecular signatures in response to each TLR agonist underline the dual effect observed on T cell responses. Using protein and gene expression assays, we show that TNF-α and CXCL10 represent DC-restricted molecular signatures of TLR2/TLR4 and TLR3 activation, respectively, in sharp contrast to IL-6 produced by monocytes upon stimulation with P3CSK4 and Lipid A. Furthermore, although all TLR agonists are able to up-regulate proIL-1β specific gene in both cell types, only monocyte activation with Lipid A results in detectable IL-1β release. These molecular profiles, provide a simple screen to select new immune enhancers of human Th1 responses suitable for clinical application

Furans, Furanones and Pyranones – contribution to color and antioxidant properties in the Maillard reaction of maltose

Die Maillard-Reaktion ist dafür bekannt, bei der thermischen Behandlung von Lebensmitteln neben deren organoleptischen Eigenschaften, wie Geschmack, Geruch, Textur und Farbe, auch die oxidative Stabilität zu beeinflussen. Letzteres ist auf die Bildung von komplexierenden und reduzierenden Verbindungen zurückzuführen, die antioxidativ und prooxidativ wirken können. Im Rahmen der vorliegenden Arbeit werden die antioxidativen Kapazitäten von dreizehn Maillard-Reaktionsintermediaten mit Furan-, Furanon- und Pyranonstruktur verglichen. Dabei kann festgestellt werden, dass alle eingesetzten Verbindungen mit Reduktonstruktur antioxidative Eigenschaften besitzen. Doch nur die Furan-3-one und 3,5-Dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-on (DHHM) zeigen in allen Methoden ähnliche antioxidative Kapazitäten wie das Referenzredukton Ascorbinsäure. Isomaltol, Maltol und Maltosin sind aufgrund ihrer komplexbildenden Eigenschaften in Gegenwart von Metallionen nicht reduzierend, verhalten sich aber ansonsten vergleichbar zu den anderen Reduktonen. Ein prooxidatives Verhalten in Anwesenheit von Metallionen kann dementsprechend ausschließlich für die Furan-3-one und DHHM beobachtet werden. Die selektive Blockade der freien Hydroxyfunktionen der Reduktone durch Schutzgruppen bewirkt eine signifikante Abnahme der antioxidativen Kapazitäten, wodurch die Reduktonstruktur als entscheidendes Strukturmerkmal identifiziert werden kann. Auf Grundlage des Produktspektrums ausgewählter Reduktone nach Umsatz mit Oxidationsmitteln wird ein entsprechender Reaktionsmechanismus vorgestellt. In Modellreaktionen von Maltose mit verschiedenen Aminokomponenten kann sowohl im wässrigen als auch im trockenen System eine Korrelation zwischen Bräunung und antioxidativer Aktivität festgestellt werden. Es ergibt sich jedoch kein Zusammenhang zwischen beiden Eigenschaften und der Konzentration einzelner heterocyclischer Reduktone. Das antioxidativ inaktive Hydroxymethylfurfural (HMF) ist in allen Systemen die Hauptkomponente und in etwa zehnfach höheren Konzentrationen nachweisbar als die Reduktone Maltol und DHHM. Der Beitrag zu Farbe und antioxidativen Eigenschaften der Reduktone Maltol, Furaneol, DHHM und Isomaltol sowie von HMF wird in wässrigen Modellsystemen untersucht. Dabei zeigt Isomaltol die stärkste Farbbildung und den stärksten Abbau. Der Abbau von HMF ist hingegen minimal, aber führt zur zweithöchsten Bräunung. Bei Furaneol und DHHM verhalten sich die Restkonzentrationen und die Farbbildung wiederum proportional zueinander. Maltol zeigt weder einen Abbau noch eine Farbentwicklung. Für die Reduktone kann mit steigender Bräunung eine Abnahme der antioxidativen Aktivität beobachtet werden, während die Reaktionsprodukte von HMF zu einem leichten Anstieg der antioxidativen Eigenschaften führen. Da die verwendeten Modelle annäherungsweise die Prozesse der Bierherstellung abbilden, werden zum Vergleich Bierproben analysiert. Für Gerstenmalzbiere kann eine Korrelation zwischen antioxidativer Aktivität und der Farbe festgestellt werden. Das Spektrum an α-Dicarbonylverbindungen entspricht einer Mischung der D-Glucose- und Maltosemodelle, doch der HMF-Gehalt ist deutlich niedriger. Der Anteil an metallreduzierenden Substanzen ist in allen Bierproben geringer als in den Modellversuchen.It is well known that the Maillard reaction leads to significant changes of the organoleptic characteristics of food during heat treatment. But besides aroma, color, and texture the oxidative stability is influenced, because of the formation of complexing and reducing compounds. In this thesis, the antioxidant capacities of thirteen heterocyclic Maillard reaction intermediates were measured with five different methods. All used substances with reductone structure showed an antioxidative behavior, but only furan-3-ones and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (DHHM) were on a comparable level to the reference reductone ascorbic acid in all assays. Isomaltol, maltol, and maltosine did not exhibit measurable antioxidant capacities in the presence of metal ions due to their complexing abilities. Consequently, these reductones did not cause radical generation through redox cycling in contrast to the furan-3-ones and DHHM. The antioxidant capacities of the reductones were lowered significantly by the introduction of protecting groups to their free hydroxyl function. Therefore, the reductone structure could be identified as the crucial structural feature for their antioxidant properties. The reaction of different oxidizers with selected reductones resulted mainly in short-chained compounds typically derived from dicarbonyl cleavage reactions. Based on the product range an according reaction mechanism was postulated. In model incubations of maltose and different amino acids under aqueous as well as dry conditions a correlation of color and antioxidant activity could be found. However, there was no connection between both properties and the concentration of heterocyclic intermediates. The dominating compound in all systems was hydroxymethylfurfural (HMF) – a furan derivative that did not show reducing or complexing abilities. Additionally, the formation of color and the changes in antioxidant properties of the reductones maltol, furaneol, DHHM, and isomaltol as well as of HMF were analyzed in aqueous systems. The strongest color formation and the fastest degradation were shown by isomaltol. The concentration of HMF was nearly unaffected by the heat treatment, but its reaction mixtures exhibited the second strongest color. The remaining concentrations of Furaneol and DHHM corresponded to their color formation. Maltol was the most stable intermediate and did not undergo a browning reaction. The reductones showed decreasing antioxidant ativities with increasing color, whereas HMF formed antioxidative compounds. The prepared model systems were based on roasting and cooking processes comparable to the production of beer. In order to transfer the results to a real food matrix different beer samples were analyzed. Beers brewed with barley malt showed a correlation between color and antioxidant activity. The range of α-dicarbonyl compounds corresponded to the degradation of maltose and D-glucose known from the model incubations. The HMF content relative to the concentration of 3-deoxyosones was lower than in the model experiments with maltose and other heterocyclic compounds could only be found in small amounts. The ratio of metal reducing substances in comparison to radical scavenging substances was considerably lower in beer

Novel transformation products from the glucosinolate breakdown products isothiocyanates and thioglucose formed during cooking

Glucosinolates are secondary plant metabolites occurring in Brassicaceae plants. Upon tissue disruption these compounds can be enzymatically hydrolyzed into isothiocyanates. The latter are very reactive and can react with nucleophiles during food processing such as cooking. Here, a novel type of glucosinolate degradation product was identified resulting from the reaction of the isothiocyanates sulforaphane and allyl isothiocyanate with thioglucose during aqueous heat treatment. The cyclic compounds were isolated and their structure elucidated by NMR spectroscopy and high resolution mass spectrometry as 4-hydroxy-3-(4-(methylsulfinyl)butyl)thiazolidine-2-thione and 3-allyl-4-hydroxythiazolidine-2-thione. Based on experiments with isotope-labeled reagents, the determination of the diastereomeric ratio and further reactions, a reaction mechanism was proposed. Finally, the formation of the two 3-alk(en)yl-4-hydroxythiazolidine-2-thiones was quantified in boiled cabbage samples with contents of 92 pmol/g respectively 19 pmol/g fresh weight using standard addition method

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.DFG, 414044773, Open Access Publizieren 2021 - 2022 / Technische Universität Berli

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food

Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic <span style="font-variant: small-caps">Maillard</span> Reaction Intermediates

The Maillard reaction is well known for producing antioxidant compounds alongside colored substances. Low-molecular-weight antioxidant intermediates such as maltol (MAL) or norfuraneol (NF) are well described, but it is still unclear which of these Maillard intermediates are the precursors of antioxidant and colored melanoidins—the so-called late stage Maillard reaction products. This study aimed to provide novel insights into the correlation between browning potential and antioxidant properties of reaction products formed during the heat treatment of prominent Maillard reaction intermediates. It was achieved by the incubation of binary reaction systems composed of methylglyoxal (MGO) or NF in combination with furfural (FF), MAL, and pyrrole-2-carbaldehyde (PA) at pH 5 and 130 °C for up to 120 min. Overall, it could be shown that the formation of colored products in the binary NF reaction systems was more efficient compared to those of MGO. This was reflected in an increased browning intensity of up to 400% and a lower conversion rate of NF compared to MGO. The colorants formed by NF and FF or PA (~0.34 kDa and 10–100 kDa) were also found to exhibit higher molecular weights compared to the analogue products formed in the MGO incubations (p < 0.05), whereas no antioxidant products were formed after the incubation of MGO