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1. Contents Vol. 53, 2008

Author

Sylvia Cruchet, Helmut F. Erbersdobler, F. Shojaee-Moradie, Mirosław Jarosz, J.V. Bargieri, Aisha Al-Kubaisi, Chong-Eon Lee, Jae-Youn Kim, A.A.J. Quadros, G. Oriani, Anne Noatsch, Masoumeh Sadeghi, Elzbieta Sochacka-Tatara, Alison E. Harvey, Choong-Nam Kim, Young-Hoon Yang, S. Verwied-Jorky, Savita Mehendale, V. Dolz, Tingna Lu, Gerardo Guiter, Cristina Campoy, Zengnan Mo, Marcellina Mian, Juan O Talavera, P. Buono, Elisabeth Haschke-Becher, Gerardo Huitrón-Bravo, A. Daniele, J.C. Galofré, G. Salvatori, Veronika Somoza, Gabriele I. Stangl, Marise Lazaretti-Castro, Yinglong Xu, Rebekah R. Smith, Luis Ortiz-Hernández, Corinna Brandsch, Sarah Egert, Agnieszka Pac, Gaby Andersen, G. Calcagno, T. Martin, Grażyna Sygitowicz, J.C. Díaz-Montiel, Esperanza Martínez-Abundis, M. Siavash, Yunfei Cao, L. Cuellar, Basma Basha, Klaus Eder, Umberto Maugeri, M.C. Terroba, Samer A. Al Baz, Vaishali Taralekar, Amit Abraham, A.C. Silva, Amer Alsaied, Kamini Dangat, J.F. Pariz López-Madrueño, Tamás Decsi, C. Abreu, Alejandra Jiménez-Aguilar, P. Pujante, Martin Gotteland, C. Nardelli, Manuel González-Ortiz, Sadhana Joshi, Tamara Lewis, Grażyna Nowicka, Hosam M. Habib, Daniel Diaz, M. Amini, O. Izaola, Kyu-Il Kim, Wissam H. Ibrahim, Julia Spielmann, Hemlata R. Yadav, Ferdinand Haschke, F. Guillen-Grima, Abdulbari Bener, Elizabeth Halley-Castillo, Roberto Medina-Santillán, Maricarmen Teresa Genis Gómez, Oscar Brunser, L. Sacchetti, Aleksander Galas, A.J.B. Oliveira, Nomeli P. Nunez, J. Salvador, Danuta Zapolska-Downar, F. Salarifar, Jina Hong, C. Finelli, Abdelmonem S. Hassan, Amjad H. Jarrar, G. Frühbeck, G. Labruna, Manfred Fobker, Roberto Dias Batista Pereira, Anitha Kilari, Berthold Koletzko, Feng Gao, R. Cammarata, Wieslaw Jedrychowski, Nancy Paulina López Olmedo, Dulce Paola Melchor López, Mariam Al-Ali, M. Trak-Fellermeier, R. Bracale, S. Santos, Claude Bachmann, D. Pineda-Pérez, Jesús Valdés Flores, F. Contaldo, Omar Jacques-Camarena, Ihab Tewfik, Ursel Wahrburg, D. Pacheco, Edgar Denova-Gutiérrez, C. Franke, Jorge Salmerón, D.A. de Luis, and F. Pasanisi

Subjects
Gerontology, Nutrition and Dietetics, Anthropology, Philosophy, Medicine (miscellaneous)
Published
2008

2. Nutrient Profiles – A Suitable Means of Nutrition Information

Author

Helmut F. Erbersdobler

Subjects
Nutrition and Dietetics, Scoring system, business.industry, Saturated fat, Medicine (miscellaneous), Consumer protection, Biotechnology, Nutrient, Health claims on food labels, Serving size, Environmental health, Nutrition information, Business, Nutrient profiling
Abstract

For several years, nutrient profiling has been discussed as a regulatory instrument for health claims made on foods. The aims of the European Commission are mainly to protect consumers from misleading and even dangerous information and to ban advertisements for foods and menus for children if they are not healthy. Generally, nutrient profiling will be established on the basis of contents of different nutrients and substances like fat, saturated fat, trans fatty acids, salt/sodium and sugars ‘whose excessive intakes in the overall diet are not recommended and those such as poly- and monounsaturated fats, available carbohydrates other than sugars, vitamins, minerals, protein and fiber’. In the present paper, 4 out of >20 proposals will be discussed: the US requirement for health claims (FDA Code), the ‘a little a lot’ system from the UK, the ‘tripartite classification’ model of the Netherlands and the FSA scoring system from the UK. At present, several details remain uncertain, e.g. the reference basis (100 g, serving size or 100 kcal, respectively), moreover the use of thresholds or a scoring system. The evaluation may be ‘across the board’ versus in categories, respectively. In all cases, exceptions will be necessary.

Published
2007

3. Metabolic Transit and in vivo Effects of Melanoidins and Precursor Compounds Deriving from the Maillard Reaction

Author

Helmut F. Erbersdobler and Veronika Faist

Subjects
Nutrition and Dietetics, Polymers, Chemistry, Lysine, Melanoidin, Medicine (miscellaneous), Fructose, Metabolism, Maillard Reaction, Rats, Maillard reaction, symbols.namesake, chemistry.chemical_compound, Biotransformation, Biochemistry, In vivo, Glycation, Amadori rearrangement, symbols, Animals, Humans, Amino Acids, Xenobiotic
Abstract

Metabolic transit data on food-borne advanced MRPs (Maillard reaction products) termed melanoidins are yet not completely elucidated and it is still an open question whether isolated melanoidin structures undergo metabolic biotransformation and subsequently cause physiological effects in vivo. Advanced MRPs, acting as premelanoidins, and melanoidins are formed under severe heat treatment of foods and are ingested with the habitual diet at considerable amounts. Metabolic transit data are known for Amadori compounds classified as early MRPs, like, e.g., fructose-lysine. For rats and humans, the percentages of ingested free versus protein-bound fructose-lysine excreted in the urine were found within ranges of 60–80% and 3–10%, respectively. Balance studies on free advanced MRPs are still lacking, but protein-bound low-molecular-weight premelanoidins and high-molecular-weight melanoidins have already been investigated in animal experiments using 14C-tracer isotopes. The amount of ingested radioactivity absorbed and excreted in the urine was found at levels ranging from 16 to 30% and from 1 to 5% for premelanoidins and melanoidins, respectively. These different metabolic transit data of premelanoidins and melanoidins can be explained by the following mechanisms involved: (i) intestinal degradation by digestive and microbial enzymes; (ii) absorption of these compounds or their degradates, and (iii) tissue retention. Structure specific in vivo effects have been identified for protein-bound premelanoidins on intestinal microbial activity, xenobiotic biotransformation enzymes and further glycation reactions. The latter are hypothesized to be involved in the aging process and in the course of different diseases. Further investigations are needed to clarify synergistic in vivo effects of dietary ingested melanoidins and endogenously formed glycation products.

Published
2001

4. Replacing Saturated Fat with PUFA-Rich (Sunflower Oil) or MUFA-Rich (Rapeseed, Olive and High-Oleic Sunflower Oil) Fats Resulted in Comparable Hypocholesterolemic Effects in Cholesterol-Fed Hamsters

Author

Angelika Kunath-Rau, Helmut F. Erbersdobler, Dörte Rieckhoff, and Elke A. Trautwein

Subjects
Male, food.ingredient, Rapeseed, Saturated fat, Medicine (miscellaneous), Blood lipids, Bile Acids and Salts, Cholesterol, Dietary, Fatty Acids, Monounsaturated, Feces, chemistry.chemical_compound, food, Dietary Fats, Unsaturated, Cholelithiasis, Cricetinae, Animals, Plant Oils, Sunflower Oil, Food science, Olive Oil, Monounsaturated fatty acid, chemistry.chemical_classification, Nutrition and Dietetics, Mesocricetus, Chemistry, Cholesterol, Anticholesteremic Agents, Sunflower oil, food and beverages, Dietary Fats, Sterols, Liver, Biochemistry, Saturated fatty acid, Fatty Acids, Unsaturated, Rapeseed Oil, lipids (amino acids, peptides, and proteins), Polyunsaturated fatty acid
Abstract

Recent studies have suggested that monounsaturated fatty acid (MUFA)-rich dietary fats do not have the same plasma cholesterol-lowering effects whereby rapeseed oil was more effective than olive oil. This phenomenon could be explicable by the content of other fatty acids or plant sterols. To further evaluate the effects of different MUFA-rich oils (18:1-rich sunflower oil, rapeseed oil, olive oil) in comparison to polyunsaturated (PUFA)-rich oils (18:2-rich sunflower oil) and saturated fat (palm stearin) on cholesterol and bile acid metabolism, male Syrian golden hamsters were fed semipurified diets containing 5% fat and 0.2% cholesterol for 5 weeks. To test whether oil refining would have an impact on the cholesterol-lowering potential, unrefined and refined varieties of rapeseed and olive oil were included. After 5 weeks, plasma total cholesterol (TC) was highest with palm stearin (10.0 ± 2.6 mmol/l) while the MUFA- or PUFA-rich fats significantly lowered TC. The lowest TC concentrations were found with refined rapeseed, cold pressed rapeseed and 18:2-rich sunflower oil (6.7 ± 1.2; 7.1 ± 0.7 and 7.1 ± 0.7 mmol/l, respectively), whereas TC was 10–15% higher (not significant) with 18:1-rich sunflower, virgin and refined olive oil. Liver cholesterol concentrations were lowest in hamsters fed palm stearin or 18:2-rich sunflower oil while MUFA-rich fats increased hepatic cholesteryl ester accumulation, especially of cholesteryl oleate. There were no significant differences in the fecal neutral sterol and bile acid excretion. These data demonstrate that MUFA-rich dietary fats, e.g. rapeseed, olive and 18:1-rich sunflower oil, are comparable in their hypocholesterolemic potential and cause similar effects on plasma cholesterol as 18:2-rich sunflower oil in hamsters when the dietary cholesterol intake is moderate.

Published
1999

5. Subject Index Vol. 53, 2008

Author

Marise Lazaretti-Castro, Yinglong Xu, Elisabeth Haschke-Becher, Rebekah R. Smith, A. Daniele, Cristina Campoy, G. Calcagno, Tingna Lu, Gabriele I. Stangl, F. Pasanisi, Claude Bachmann, D. Pineda-Pérez, Helmut F. Erbersdobler, M.C. Terroba, Feng Gao, J.C. Galofré, Jae-Youn Kim, Masoumeh Sadeghi, G. Oriani, Hemlata R. Yadav, A.J.B. Oliveira, S. Verwied-Jorky, Elzbieta Sochacka-Tatara, Jesús Valdés Flores, Abdelmonem S. Hassan, F. Guillen-Grima, Samer A. Al Baz, Vaishali Taralekar, Aisha Al-Kubaisi, A.C. Silva, Luis Ortiz-Hernández, R. Cammarata, V. Dolz, Elizabeth Halley-Castillo, M. Amini, Tamás Decsi, Amit Abraham, Martin Gotteland, A.A.J. Quadros, G. Salvatori, Aleksander Galas, C. Abreu, Kamini Dangat, Basma Basha, Amjad H. Jarrar, L. Sacchetti, Wieslaw Jedrychowski, Wissam H. Ibrahim, T. Martin, Grażyna Sygitowicz, P. Pujante, Gerardo Guiter, J.C. Díaz-Montiel, Ferdinand Haschke, Yunfei Cao, R. Bracale, Nancy Paulina López Olmedo, Juan O Talavera, Agnieszka Pac, G. Frühbeck, Alison E. Harvey, Savita Mehendale, Anne Noatsch, Zengnan Mo, Marcellina Mian, Sylvia Cruchet, Klaus Eder, S. Santos, G. Labruna, Veronika Somoza, Sarah Egert, F. Shojaee-Moradie, J.V. Bargieri, Umberto Maugeri, Young-Hoon Yang, J. Salvador, F. Salarifar, Mirosław Jarosz, Manfred Fobker, C. Nardelli, Jina Hong, Mariam Al-Ali, Ihab Tewfik, Ursel Wahrburg, D. Pacheco, Chong-Eon Lee, Roberto Dias Batista Pereira, Edgar Denova-Gutiérrez, Roberto Medina-Santillán, Anitha Kilari, M. Trak-Fellermeier, Julia Spielmann, Maricarmen Teresa Genis Gómez, Oscar Brunser, Manuel González-Ortiz, C. Franke, Sadhana Joshi, Jorge Salmerón, Tamara Lewis, Berthold Koletzko, D.A. de Luis, Corinna Brandsch, F. Contaldo, Omar Jacques-Camarena, J.F. Pariz López-Madrueño, Daniel Diaz, Kyu-Il Kim, Amer Alsaied, P. Buono, Gerardo Huitrón-Bravo, Dulce Paola Melchor López, Gaby Andersen, L. Cuellar, Grażyna Nowicka, O. Izaola, Nomeli P. Nunez, Danuta Zapolska-Downar, C. Finelli, Alejandra Jiménez-Aguilar, Hosam M. Habib, Esperanza Martínez-Abundis, M. Siavash, Abdulbari Bener, and Choong-Nam Kim

Subjects
Gerontology, Nutrition and Dietetics, Index (economics), business.industry, Medicine (miscellaneous), Medicine, Subject (documents), business
Published
2008

6. Acknowledgement to the 2008 Reviewers

Author

G. Salvatori, Grażyna Nowicka, Gerardo Guiter, Juan O Talavera, Manuel González-Ortiz, O. Izaola, Sadhana Joshi, J.C. Díaz-Montiel, Tamara Lewis, Yunfei Cao, Roberto Medina-Santillán, Zengnan Mo, J.C. Galofré, Tamás Decsi, Abdelmonem S. Hassan, Marcellina Mian, Claude Bachmann, D. Pineda-Pérez, Sylvia Cruchet, R. Cammarata, Maricarmen Teresa Genis Gómez, S. Verwied-Jorky, J.F. Pariz López-Madrueño, M. Amini, F. Shojaee-Moradie, J.V. Bargieri, Gaby Andersen, Amjad H. Jarrar, G. Oriani, Anitha Kilari, Luis Ortiz-Hernández, Oscar Brunser, L. Cuellar, Marise Lazaretti-Castro, Yinglong Xu, Rebekah R. Smith, Corinna Brandsch, Wissam H. Ibrahim, S. Santos, Samer A. Al Baz, Vaishali Taralekar, Mirosław Jarosz, Aisha Al-Kubaisi, T. Martin, Grażyna Sygitowicz, Amit Abraham, Wieslaw Jedrychowski, C. Abreu, Daniel Diaz, Jesús Valdés Flores, Ferdinand Haschke, Elzbieta Sochacka-Tatara, J. Salvador, Chong-Eon Lee, Kyu-Il Kim, V. Dolz, Choong-Nam Kim, Nancy Paulina López Olmedo, F. Salarifar, Elizabeth Halley-Castillo, Agnieszka Pac, C. Nardelli, Jina Hong, Martin Gotteland, M. Trak-Fellermeier, L. Sacchetti, Hemlata R. Yadav, Julia Spielmann, Young-Hoon Yang, Tingna Lu, R. Bracale, Klaus Eder, F. Guillen-Grima, P. Pujante, Savita Mehendale, A.A.J. Quadros, Berthold Koletzko, Umberto Maugeri, G. Frühbeck, M.C. Terroba, G. Labruna, Manfred Fobker, Roberto Dias Batista Pereira, Dulce Paola Melchor López, Feng Gao, Mariam Al-Ali, Cristina Campoy, Aleksander Galas, Gabriele I. Stangl, A.J.B. Oliveira, Elisabeth Haschke-Becher, A. Daniele, F. Pasanisi, Helmut F. Erbersdobler, Jae-Youn Kim, Masoumeh Sadeghi, G. Calcagno, P. Buono, Gerardo Huitrón-Bravo, Kamini Dangat, Alison E. Harvey, Veronika Somoza, Sarah Egert, Anne Noatsch, Basma Basha, A.C. Silva, Amer Alsaied, Alejandra Jiménez-Aguilar, Hosam M. Habib, Ihab Tewfik, Ursel Wahrburg, D. Pacheco, Edgar Denova-Gutiérrez, Abdulbari Bener, Esperanza Martínez-Abundis, C. Franke, Jorge Salmerón, M. Siavash, D.A. de Luis, F. Contaldo, Omar Jacques-Camarena, Nomeli P. Nunez, Danuta Zapolska-Downar, and C. Finelli

Subjects
Gerontology, medicine.medical_specialty, Medical education, Nutrition and Dietetics, business.industry, Acknowledgement, Alternative medicine, Medicine (miscellaneous), Medicine, business
Published
2008

7. NuGO Society News

Author

Elisabeth Haschke-Becher, Mariam Al-Ali, A. Daniele, Savita Mehendale, A.C. Silva, Marise Lazaretti-Castro, Yinglong Xu, M. Amini, Wissam H. Ibrahim, Rebekah R. Smith, Ferdinand Haschke, Umberto Maugeri, Roberto Medina-Santillán, Claude Bachmann, D. Pineda-Pérez, L. Sacchetti, Dulce Paola Melchor López, Julia Spielmann, G. Calcagno, Manuel González-Ortiz, Abdulbari Bener, Alison E. Harvey, Sadhana Joshi, Tamara Lewis, Hemlata R. Yadav, C. Franke, Maricarmen Teresa Genis Gómez, C. Nardelli, F. Guillen-Grima, Young-Hoon Yang, Amer Alsaied, Sylvia Cruchet, S. Santos, Jorge Salmerón, F. Shojaee-Moradie, P. Buono, Gerardo Huitrón-Bravo, Oscar Brunser, D.A. de Luis, J.V. Bargieri, Veronika Somoza, Luis Ortiz-Hernández, Sarah Egert, Corinna Brandsch, Alejandra Jiménez-Aguilar, Daniel Diaz, Jesús Valdés Flores, Wieslaw Jedrychowski, Anitha Kilari, Elizabeth Halley-Castillo, J. Salvador, Kyu-Il Kim, Ihab Tewfik, Ursel Wahrburg, F. Pasanisi, Amit Abraham, D. Pacheco, J.C. Galofré, Hosam M. Habib, Gaby Andersen, Edgar Denova-Gutiérrez, F. Salarifar, Helmut F. Erbersdobler, Nancy Paulina López Olmedo, C. Abreu, Mirosław Jarosz, Aisha Al-Kubaisi, L. Cuellar, Jina Hong, Jae-Youn Kim, T. Martin, Grażyna Sygitowicz, Chong-Eon Lee, Aleksander Galas, Masoumeh Sadeghi, Esperanza Martínez-Abundis, Abdelmonem S. Hassan, Samer A. Al Baz, F. Contaldo, M. Siavash, Kamini Dangat, Vaishali Taralekar, R. Cammarata, R. Bracale, Nomeli P. Nunez, Danuta Zapolska-Downar, Grażyna Nowicka, J.F. Pariz López-Madrueño, C. Finelli, Omar Jacques-Camarena, Martin Gotteland, Gerardo Guiter, Amjad H. Jarrar, Agnieszka Pac, Berthold Koletzko, O. Izaola, M. Trak-Fellermeier, Anne Noatsch, Juan O Talavera, A.J.B. Oliveira, G. Frühbeck, Klaus Eder, G. Labruna, Manfred Fobker, Tamás Decsi, Roberto Dias Batista Pereira, Feng Gao, G. Salvatori, J.C. Díaz-Montiel, Yunfei Cao, Zengnan Mo, Marcellina Mian, G. Oriani, Elzbieta Sochacka-Tatara, P. Pujante, M.C. Terroba, A.A.J. Quadros, Cristina Campoy, Gabriele I. Stangl, Basma Basha, S. Verwied-Jorky, V. Dolz, Choong-Nam Kim, and Tingna Lu

Subjects
Gerontology, Medical education, Nutrition and Dietetics, business.industry, Medicine (miscellaneous), Medicine, business
Published
2008

8. Protein Reactions during Food Processing and Storage — Their Relevance to Human Nutrition1

Author

Helmut F. Erbersdobler

Subjects
Maillard reaction, symbols.namesake, Fructoselysine, Human nutrition, Normal diet, Chemistry, Lysine, symbols, Tryptophan, Biological value, Food science, Lysinoalanine
Abstract

The main reactions of protein components during food processing and storage were presented and discussed. Since most data are available from the reactions of lysine with other food components these results are mainly demonstrated. Using furosine as indicator the formation and presence of the early Maillard products fructoselysine, lactuloselysine or maltuloselysine in several food systems was measured. Also lysinoalanine is mentioned. A further, recently detected compound, N-epsilon-carboxymethyllysine, appears to be also of biological and technological interest. Several foods contained up to 2,000 ppm carboxymethyllysine in the protein. Experiments with rats and human volunteers have shown that the fructoselysine moiety is poorly digested and absorbed and apparently not metabolized but soon excreted via the kidneys. While being on a normal diet the 20 volunteers excreted 3.3 +/- 1.4 mg fructoselysine per day, which indicates that our food contains always some of these products. Less is known about the absorption and excretion of lysinoalanine or carboxymethyllysine. These reactions cause undoubtedly drastic reductions in the availability of lysine and in this way also in the biological value (and in higher grades of damage additionally of the protein digestibility). Moreover some adverse effects-e.g. interference with the transport of other amino acids, increased renal losses of zinc and copper and cytomegaly in the pars recta of the outer medullary stripe of rat kidneys-were observed in connection with the products of the early or advanced Maillard reaction. These partially negative influences, however, appear not to be of significance under practical conditions. Compounds, possibly carcinogenic, are some degradation products of tryptophan and imidazoquinoline- or imidazoquinoxalin-2-amine derivatives (IQ compounds), which are formed during broiling of meat or fish by the reaction of Maillard products (pyridines or pyrazines and aldehydes) with creatinine.

Published
1989

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