275 research outputs found
Acid-induced aggregation and gelation of heat-treated chia proteins
This work studied for the first time the acid-induced aggregation and gelation of heat-treated chia protein isolates obtained by extraction at pH 10 or 12 (CPI10 and CPI12, respectively). The aggregation state of proteins was modified during acidification. The size of the aggregates was reduced for both samples when the pH decreased but below pH 4.5 further protein aggregation took place for CPI12. Gelation of CPI12 was completed after about 30 min of acidification with glucone-ÎŽ-lactone. By contrast, this period was not enough to reach a constant value in GâČ for CPI10. When gelation was ensured, confocal laser scanning micrographs from those gels revealed a coarse and irregular structure with large pores (median size of diameters: 30 Όm). Instead, micrographs from CPI12 cold gels showed a more regular and interconnected network, with smaller pores (median size of diameters: 9 Όm). These differences are consistent with a higher elastic behaviour ((Formula presented.) = 13.6 ± 0.1 Pa).Fil: LĂłpez, DĂ©bora Natalia. Universidad Nacional de Rosario. Facultad de Ciencias BioquĂmicas y FarmacĂ©uticas. Departamento de QuĂmica y FĂsica. Ărea FisicoquĂmica; Argentina. Pontificia Universidad CatĂłlica Argentina "Santa MarĂa de los Buenos Aires". Facultad de QuĂmica e IngenierĂa-Rosario; Argentina. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - Rosario; ArgentinaFil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias BioquĂmicas y FarmacĂ©uticas. Departamento de QuĂmica y FĂsica. Ărea FisicoquĂmica; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - Rosario; ArgentinaFil: Busti, Pablo Andres. Universidad Nacional de Rosario. Facultad de Ciencias BioquĂmicas y FarmacĂ©uticas. Departamento de QuĂmica y FĂsica. Ărea FisicoquĂmica; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y TecnologĂa; Argentina. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas; ArgentinaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias BioquĂmicas y FarmacĂ©uticas. Departamento de QuĂmica y FĂsica. Ărea FisicoquĂmica; Argentina. Pontificia Universidad CatĂłlica Argentina "Santa MarĂa de los Buenos Aires". Facultad de QuĂmica e IngenierĂa-Rosario; Argentina. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - Rosario; ArgentinaFil: Spelzini, DarĂo. Universidad Nacional de Rosario. Facultad de Ciencias BioquĂmicas y FarmacĂ©uticas. Departamento de QuĂmica y FĂsica. Ărea FisicoquĂmica; Argentina. Pontificia Universidad CatĂłlica Argentina "Santa MarĂa de los Buenos Aires". Facultad de QuĂmica e IngenierĂa-Rosario; Argentina. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - Rosario; Argentin
Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties
It was envisaged that the inclusion of treated distiller â s spent grain ( DSG ) to
yam fl our might increase its nutritional value, with the aim of reducing nutritional
diseases in communities consuming yam as a staple. Hence, yam fl our
was fortifi ed with DSG at 5â35%. The effects of this fortifi cation on the
nutritional, chemical, and functional properties of yam fl our were investigated.
The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, total
amino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blends
as DSG increased except for starch and soluble dietary fi ber contents, which
decreased. The functional properties showed a signifi cant ( P 0.001) reduction
with DSG inclusion. The inclusion of DSG increased both the tryptophan and
methionine contents of the blends. Therefore, the DSG fortifi ed yam fl our could
contribute to quality protein intake in populations consuming yam as a staple,
due to its indispensible amino acid content
Prospective study of grapefruit intake and risk of breast cancer in postmenopausal women: the Multiethnic Cohort Study
In vitro and in vivo studies have shown that cytochrome P450 3A4 (CYP3A4) is involved in the metabolism of oestrogens. There is evidence that grapefruit, an inhibitor of CYP3A4, increases plasma oestrogen concentrations. Since it is well established that oestrogen is associated with breast cancer risk, it is plausible that regular intake of grapefruit would increase a woman's risk of breast cancer. We investigated the association of grapefruit intake with breast cancer risk in the HawaiiâLos Angeles Multiethnic Cohort Study, a prospective cohort that includes over 50â000 postmenopausal women from five racial/ethnic groups. A total of 1657 incident breast cancer cases were available for analysis. Grapefruit intake was significantly associated with an increased risk of breast cancer (relative risk=1.30, 95% confidence interval 1.06â1.58) for subjects in the highest category of intake, that is, one-quarter grapefruit or more per day, compared to non-consumers (Ptrend=0.015). An increased risk of similar magnitude was seen in users of oestrogen therapy, users of oestrogen+progestin therapy, and among never users of hormone therapy. Grapefruit intake may increase the risk of breast cancer among postmenopausal women
Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours
Nowadays, as celiac disease is becoming more
common the consumersâ demand for gluten-free products
with high nutritional and taste quality is increasing. This
work deals with the study of the impact of four novelty
gluten-free sources: chestnut flour (Cf), whole rice flour
(Rw), Carolino rice flour (Rc) and Agulha rice flour (Ra).
Textural, thermorheological and stability performance of
gluten-free gels using different experimental techniques
were evaluated. Mixed gels were also produced for comparison.
Texture parameters were determined from the texture
profile analysis using a texturometer. Thermorheological
oscillatory measurements were conducted in a stresscontrolled
rheometer in order to clarify the kinetics of gel
formation and to characterise the structure of the matured
gels. The stability of the gels was evaluated using transmittance
profiling of the gels under gravitational fields
(LUMiSizerÂź). Texture studies suggested that gels from mixtures of chestnut flour at 30 % and rice flour at 20 %
showed the right texture to develop gel-based new desserts.
Rheological results showed that the thermal profiles on
heating of Cf gels were similar to those obtained for Rw
and Ra, whereas Rc gels exhibited a particular pattern. Once
the final gelatinisation temperature was achieved, no significant
differences on the viscoelastic properties were noticed
for all the tested gels. Stability tests showed that gels with
Rc should present an industrial advantage over the other
assayed formulations, since the stability of these gels is of
the order of four times larger
Polymorphisms in NFkB, PXR, LXR and risk of colorectal cancer in a prospective study of Danes
<p>Abstract</p> <p>Background</p> <p>Transcription factors and nuclear receptors constitute a link between exposure to heterocyclic amines and polycyclic aromatic hydrocarbons from meat and tobacco smoke and colorectal cancer (CRC) risk. The aim of this study was to investigate if polymorphisms in nuclear factor kappa-B, pregnane X receptor, and liver X receptor were associated with risk of CRC, and to investigate possible interactions with lifestyle factors such as smoking, meat consumption, and NSAID use.</p> <p>Methods</p> <p>The polymorphisms nuclear factor kappa-B (<it>NFkB, NFKB1) </it>-94 insertion/deletion ATTG (rs28362491), pregnane X receptor (<it>PXR, NR1I2) </it>A-24381C (rs1523127), C8055T (rs2276707), A7635G (rs6785049), liver X receptor (<it>LXR-ÎČ, NR1H3) </it>C-rs1405655T, T-rs2695121C were assessed together with lifestyle factors in a nested case-cohort study of 378 CRC cases and 756 random participants from the Danish prospective Diet, Cancer and Health study of 57,053 persons.</p> <p>Results</p> <p>Carriers of <it>NFkB </it>-94deletion were at 1.45-fold higher risk of CRC than homozygous carriers of the insertion allele (incidence rate ratio (IRR) = 1.45, 95% confidence interval (95% CI): 1.10-1.92). There was interaction between this polymorphism and intake of red and processed meat in relation to CRC risk. Carriers of <it>NFkB </it>-94deletion were at 3% increased risk pr 25 gram meat per day (95% CI: 0.98-1.09) whereas homozygous carriers of the insertion were not at increased risk (p for interaction = 0.03). <it>PXR </it>and <it>LXR </it>polymorphisms were not associated with CRC risk. There was no interaction between use of nonsteroid antiinflammatory drugs (NSAID) or smoking status and <it>NFkB</it>, <it>PXR </it>or <it>LXR </it>polymorphisms.</p> <p>Conclusions</p> <p>A polymorphism in <it>NFkB </it>was associated with CRC risk and there was interaction between this polymorphism and meat intake in relation to CRC risk. This study suggests a role for NFkB in CRC aetiology.</p
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