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To evaluate the protective efficacy of polyribosylribitol phosphate (PRP) and polyribosylribitol phosphate-diphtheria toxoid (PRP-D) vaccines in children 18 to 59 months of age, we conducted a case-control study in Los Angeles (Calif) County between July 1, 1988, and July 31, 1989. Seventy-nine children with invasive Haemophilus influenzae type b disease 18 to 59 months of age were identified, and 212 controls were selected by random-digit telephone dialing methods. Cases and controls were stratified by age and month of disease onset of the case. Seventeen PRP vaccine failures and two PRP-D vaccine failures occurred more than 2 weeks after vaccination. The PRP vaccine was shown not to be effective (point estimate--47%; 95% confidence interval,--307% to 47%), but the PRP-D vaccine was 88% protective (95% confidence interval, 42% to 97%). Adjustment of the efficacy estimates for potential confounding variables did not change the results significantly. The PRP-D vaccine provided significantly better protection than the PRP vaccine against invasive H influenzae type b disease in this population. [ABSTRACT FROM AUTHOR]

Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MS n and rheological properties. The impact of food thickeners and thermal processing on the inhibition of digestive enzymes was also determined. The model beverages mainly presented glycosylated flavonols (of kaempferol, quercetin, and isorhamnetin), with a reduced content in some heat-treated samples. The inhibitory effect on α-amylase was only detected in heat-treated beverages, showing the formulation without any thickener to have the greatest inhibitory effect. Finally, the presence of saffron floral by-products in the beverages showed a tendency to decrease the flow consistency index ( K ) and an increase in the flow behavior index ( n ), most probably driven by the aggregation of phenolics with thickeners. Therefore, this research provides new insights into the development of flavonoid-rich beverages in order to ensure that they exert the expected beneficial effects after their ingestion.

Dietary prebiotic fibers play an important role in modulating gut microbiota by enhancing the abundance of beneficial microorganisms and their bioactive metabolites. However, dietary fibers are a structurally heterogeneous class of polysaccharides, varying in molar mass, branching patterns, and monosaccharide composition, which could influence their utilization by various gut microorganisms. The present study aimed to investigate the effects of molar mass and chemical structure of wheat arabinoxylan fiber (AX) on the growth and metabolism of two key gut resident bacteria (Faecalibacterium prausnitzii and Lacticaseibacillus rhamnosus LGG), which are linked to human health. For this purpose, low, medium, and high molar masses of AX (LAX, MAX, and HAX, respectively) were modified with specific α-arabinofuranosidases to leave only singly substituted, only doubly substituted, or unsubstituted xylose units. Almost all the modified AX samples showed a better prebiotic score than unmodified AX for different molar masses. The modified LAX exhibited a better prebiotic effect than HAX and MAX. In addition, LAX, with doubly substituted xylose units, exhibited the highest prebiotic potential and SCFA production by both microorganisms. Furthermore, AX, either singly or doubly substituted, had a consistent impact on L. rhamnosus growth, whereas AX, with all arabinose residues removed, had a greater impact on F. prausnitzii. These findings support the potential of bioengineered AX as next-generation prebiotics targeting health-related gut microbes., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase., Competing Interests: Declaration of Competing Interest Author NB is a member of the Scientific Advisory Board of Agrifiber LLC (Mundelein, IL). The authors declare that they have no other known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

N -2-Fluorophenyl-d-gluconamide (2FA) improves the recovery and function of cryopreserved biological materials by inhibiting ice recrystallization. However, as for many small-molecule ice recrystallization inhibitors, the mechanism of action of 2FA is not well-understood. In this study, the IC 50 of 2FA for ice recrystallization was determined to be 3.5 mM (95% CI [3.41-3.52]). 1 H transverse and longitudinal relaxations were then characterized by NMR at 2FA concentrations from 0 to 10 mM and at temperatures between -15 °C and +30 °C. Corresponding activation energy of water molecule motion ( E A H2O ) was calculated, showing that at each concentration 2FA did not affect E A H2O in the solid state, whereas in the liquid state E A H2O was significantly higher with 2FA than for pure water. Therefore, 2FA is excluded from the ice lattice upon freezing and concentrated in the interstitial liquid phase. This restricts the migration of water molecules between ice crystals via the liquid phase, inhibiting ice recrystallization.

This study examines the design of food rations for survival at sea required by the International Maritime Organization through the Life Saving Appliances (LSA) Code, as implemented by Transport Canada. Energy demand and body fat reserves were estimated for the Canadian population based on demographic and anthropometric data. It was determined that caloric content of food rations could be drastically decreased without potential harm to survivors of a marine abandonment. Coupled with ration reformulation, such decrease could be an opportunity to extend safe survival conditions to up to 5 days versus 2 days as currently provisioned by the LSA Code.

What started around the late 2000s as the "Clean Label" (CL) trend has now become a meaningful segment of the food market, appealing to consumers who want foods made of a limited number of simple and recognizable ingredients. However, this description and tentative definitions of CL foods are vague, subject to multiple interpretations, and CL remains an informal denomination for foods, making consumers' demands and food manufacturers' offerings hardly compatible. Therefore, rather than attempting an illusory definition of CL foods, this narrative review aims to (1) show how CL appears to be a heuristic used by consumers to attempt to make safe and healthful food choices, (2) discuss how this heuristic overlooks many critical aspect of food safety and healthfulness and is consequently ineffective to guide consumers' choices, and (3) discuss the implications of the CL trend on the food chain's stakeholders and their relationships., (© 2022 Institute of Food Technologists®.)

Dietary fibres have been shown to aggregate and lose viscosity and water binding capacity in solution in the presence of phenolic compounds. This study aimed to verify this observation in a complex grain system containing β-glucans. The viscosity of uncooked and cooked oat bran digested in vitro was measured in the presence of 1-30 mM phenolic acids or flavonoids, and digestograms were modelled to understand the effects of phenolic compounds on the drivers of viscosity. The final viscosity of the digesta, driven by β-glucans, underwent a significant decrease of up to 31% upon the addition of phenolic compounds. To account for the inhibitory activity of phenolic compounds on digestive enzymes, modelling of the digestograms was adjusted with reference to that from previous work. The models suggest that phenolic compounds can simultaneously: (1) slow down the release of β-glucans by slowing down digestion through enzyme inhibition, and (2) decrease the viscosity of solubilised β-glucans, likely through colloidal aggregation as observed in solution before. These in vitro results suggest that the health benefits of oats linked to digestive viscosity of β-glucans may be altered by co-formulation with or co-ingestion of phenolic compounds.

Non-covalent interactions between polysaccharides and phenolics affect the physical properties of polysaccharide solutions. These interactions may in turn be influenced by polysaccharide-polysaccharide interactions. To test this hypothesis, we studied the influence of polysaccharide concentration (with guar, β-glucans, and xanthan) on the variations of rheological and water-binding properties upon addition of phenolics compounds (vanillin, caffeic acid, gallic acid, and epigallocatechin gallate). Addition of phenolics led to increased flow behavior index and decreased flow consistency index, with maximum effects at polysaccharide concentrations ranging between 0.6 × C* and 1.4 × C*, where C* is the critical overlap concentration of each polysaccharide. Water mobility was generally not significantly influenced by the addition of phenolics. The results showed that the ability of phenolic compounds to induce aggregation of polysaccharides in solution was strongly influenced by polysaccharide concentration around C* and therefore by polysaccharide-polysaccharide interactions., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Here, the synthesis of sub-micron MMnF 3 (M = Na or K) particles by a rapid microwave-assisted approach is reported. Adjustment of the Na + -to-Mn 2+ ratio in the reaction mixture yielded tuneable morphologies, i.e. , rods, ribbons, and plates. Relaxometric results indicated that poly(acrylic acid)-capped MMnF 3 particles exhibited characteristic magnetic properties, which endows them with potential T 1 -weighted contrast agent capabilities.

White Birch Sap (WBS) contains appreciable amounts of mineral ions and phenolic compounds and can be used as alternate solvent for food applications. In this study, the effect of the mineral and phenolic composition of WBS was evaluated on the physical properties of xanthan gum, guar gum, ultra-finely milled oatmeal and their combinations in solution. Solutions were formulated with WBS and with solvents mimicking WBS without phenolic compounds and WBS without phenolics nor mineral ions. The influence of solvent composition was evaluated on flow properties and water mobility of the solutions. From WBS without mineral ions nor phenolics, the addition of mineral ions led to increased pseudo-plasticity and decreased flow consistency, and decreased water mobility. Addition of phenolic compounds through WBS led to opposite effects possibly due to phenolic-driven aggregation of the hydrocolloids which also seemed to inhibit guar/xanthan interactions., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

A standard method measuring viscosity (η) of cereal products through in vitro digestion in a Rapid ViscoAnalyzer has been developed previously and is predictive of some physiological effects of cereal foods. This paper proposes a simple mathematical model to analyze quantitatively the digestograms obtained by that method. Digestograms of twelve uncooked and cooked cereal products were generated and data quality was assessed. Experimental data were fitted with a viscosity model η model =η 1 +η 2 , where [Formula: see text] and [Formula: see text] were respectively viscosity decrease and viscosity increase components. The model showed very good agreement with experimental data and enabled interpretation of the digestograms in relation to the composition of the products: η 1 was interpreted as the decreasing viscosity of digestible polymeric nutrients whereas η 2 was interpreted as the viscosity development of viscous dietary fibers. This model may be useful to investigate quantitatively the biological effects of soluble dietary fibers in cereal products and similar products., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The effect of formulating orange juice (OJ) with dietary fibers (DFs) on in vitro bioaccessibility of flavonoids and their ability to inhibit glucose transport in Caco-2 cells were investigated on Valencia orange fruit (OF), OJ, and OJ formulated with 1 and 2.8% DFs. DFs were either orange pomace (P) or commercial pulverized citrus pulp fiber (CF). Juice extraction and formulation with CF led to minimal loss of flavonoids compared to formulation with P (474 μmol/100 g for OF vs 315-368 μmol/100 g for OJ and OJ with CF, and 266-280 μmol/100 g for OJ with P). Addition of DFs led to similar or improved flavonoid bioaccessibility compared to OJ (9.5% in OJ vs 7.9-33.4% with DFs) but higher glucose transport in Caco-2 cells (0.45 μmol/min in OJ alone vs 0.64-0.94 μmol/min with DFs). This paradoxical effect was attributed to potential complexation of flavonoids and DFs, preventing flavonoids from interfering with glucose transport.

Behavior and mood disorders have been linked to gut microbiota dysbiosis through the "microbiota-gut-brain axis". Microbiota-targeting interventions are promising therapeutic modalities to restore or even maintain normal microbiome composition and activity in these disorders. Here, we test the impact of a commercial synbiotic formulation on gut microbiota composition and metabolic activity. We employed an ex-vivo continuous fermentation model that simulates the proximal colon to assess the effect of this formulation on microbiota structure and functionality as compared to no treatment control and microcrystalline cellulose as a dietary fiber control. The test formulation did not alter the diversity of gut microbiota over 48 h of treatment. However, it induced the enrichment of Lactobacillus , Collinsella and Erysipelotrichaceae . The test formulation significantly increased the level of microbiota-generated butyrate within 12 h of treatment as compared to 24 h required by microcrystalline cellulose to boost its production. The test formulation did not lead to a significant change in amino acid profiles. These results provide evidence of potential benefits related to synbiotic effects and general gut health and support the potential of this food formulation as a therapeutic dietary intervention in mood and behavior disorders.

The aim of this work is to review the major mechanisms by which consumption of whole grain oats and barley, and β-glucans, reduces the risk of coronary heart disease, type 2 diabetes, and other noncommunicable chronic conditions. These effects have been predominantly explained by the role of soluble dietary fibers and smaller bioactive compounds, such as phenolic compounds, in oats and barley. These help to reduce the level of serum low-density lipoprotein cholesterol, decreasing postprandial blood glucose and modulating gut microbiota. In the present review, the role of viscosity development of the intestinal content by β-glucans in these mechanisms is discussed, as well as the impact of processing conditions altering the composition or the physicochemical characteristics of β-glucans., (© The Author(s) 2020. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)

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Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits. Phenolic compounds, often found in the presence of dietary fibers, are also known to bind non-covalently with soluble dietary fibers. In this study, we characterized the impact of gallic acid (1-30 mM) on the physical properties of four soluble dietary fibers in solution (0.75% w/w oat β-glucans with medium and high molecular weights, 0.75% w/w guar galactomannan and 0.5% w/w xanthan mannoglucuronoglucan). Isothermal titration calorimetry and particle size analysis showed that gallic acid and soluble dietary fibers formed poorly dissociable non-covalent complexes, leading to colloidal aggregation of the fibers. Upon complexation, the physical properties of the fibers changed dramatically with up to a 65% increase in water mobility (reflecting a dramatic decrease in water binding capacity), up to a 41% increase in pseudo-plastic behavior leading to near-Newtonian behavior, and up to a 95% decrease in viscosity. This suggests that combinations of free phenolic compounds and soluble dietary fibers may be detrimental to the physical and potentially the nutritional properties of the fibers.

Phenolic compounds are known to bind non-covalently with starch, but the impact of this interaction on the stability of the phenolic compounds through processing and digestion has received little attention. In this study, we examined the recovery of intact phenolic compounds (gallic acid-GA, catechin-CAT and epigallocatechin gallate-EGCG) from processed and digested porridges with different formulations (starch or starch/protein). We observed that phenolics were less degraded in presence of starch only than in presence of starch + proteins. This protection seemed to be linked to the ability of the phenolic compounds to form V-type inclusion complexes with starch, with GA, CAT and EGCG in decreasing order of protection. This work could influence formulation of functional cereal-based foods containing phenolic compounds in order to maximize their retention., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Purpose: To summarize the main findings from research on food uses of Pine Bark Phenolic Extracts (PBPE), their origin, methods of extraction, composition, health effects, and incorporation into food products., Methods: A narrative review of all the relevant papers known to the authors was conducted., Results: PBPE are mainly extracted from the bark Pinus pinaster. They are generally rich in procyanidins and their effects on health in the form of nutritional supplements include effect on some forms of cancer, on diabetes, on eye and skin health. Their method of extraction influences greatly their composition and yield, and commercially suitable methods are still to be developed. Incorporation into food products raises challenges related to bioavailability and subsequent bioactivity and sensory properties of the final products., Conclusion: PBPE represent an opportunity for the development of functional foods with phenolic-rich bioactive compounds., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)

Introduction: Elevated plasma triglyceride (TG) concentrations are an important contributor to deleterious metabolic alterations. Evidence in animals suggest that acute exposure to an environment with reduced oxygen inhibits plasma TG clearance and causes important rise in plasma TG, especially in the postprandial state. The objective of this study was to characterize the effects of an acute exposure to normobaric hypoxia on prandial TG levels in 2 distinct lipoprotein subtypes in healthy humans: chylomicrons which are secreted by the intestine and carry dietary lipids, and denser TG carriers (mainly VLDL), which are secreted by the liver and carry endogenous lipids. Plasma lipolytic activity was also assessed. It was hypothesized that hypoxia would reduce prandial plasma lipolytic activity and raise prandial TG levels in both lipoprotein subtypes., Methods: Using a randomized crossover design, 9 healthy young men were studied for 6 h in a constantly fed state while being exposed to either normobaric hypoxia (FiO 2 = 0.12) and normoxic conditions on two different days. Prandial glucose, TG, non-esterified fatty acid (NEFA), and post-heparin plasma lipolytic activity were measured during each session., Results: Six hours of exposure to hypoxia marginally increase prandial glycemia (+5%, p = 0.06) while increasing insulinemia by 40% ( p = 0.04). Hypoxia induced a 30% rise in prandial NEFA levels and tended to slightly increased total prandial TG levels by 15% ( p = 0.11). No difference was observed in TG concentrations and metabolism of chylomicrons between conditions. However, TG in the VLDL containing fraction decreased significantly overtime under normoxia but not under hypoxia (time × condition interaction, p = 0.02). No difference was observed in post-heparin plasmatic lipolytic activity between conditions., Conclusion: Acute hypoxia in healthy men tends to increase prandial VLDL-TG levels. These results lend support to the increased blood lipid levels reported in animals exposed acutely to lower partial pressures of oxygen.

Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated., (© 2019 Elsevier Inc. All rights reserved.)

The purpose of this inter-laboratory study was to test the repeatability and reproducibility of an in vitro method aimed at analyzing the physicochemical properties under physiological conditions of β-glucans from foods. After evaluating β-glucans molar mass and quantification methods using five β-glucan controls, four laboratories ran six oat-based products through in vitro digestion, measured β-glucans solubility and viscosity and molar mass of solubilized β-glucans. The determination of the molar mass of β-glucan controls, their viscosity in solution and β-glucans content in food samples exhibited relative standard reproducibility of 20.9-40.9%, 10.2-40.9% and 2.3-14.8%, respectively. After in vitro digestion, relative standard reproducibility ranged 12.1-60.0%, 12.2-64.3% and 9.7-36.3% for molar mass of extracted β-glucans, their viscosity and their solubility, respectively. Although the characterization methods were satisfactory within the limits of current technology, the in vitro extraction contributed significantly to the uncertainty of final characterization., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Dietary fibre has been shown to increase subjective satiating ratings. However data from human trials has produced mixed results, possibly due to different types of fibre which have diverse physicochemical properties and gastrointestinal transit behaviour. The aim of study 1 was to investigate whether orange juice (OJ) with 5.5 g of added orange pomace fibre (OPF) was as satiating as whole orange (WO, chopped and blended to a puree/liquid) compared with OJ. Study 2 was to evaluate the dose-dependent satiating effect of OPF delivered in an orange-flavoured beverage. Both studies were randomized, controlled, double blind, cross over in design with 4 intervention arms in study 1 including OJ, OPF, WO, and water, and 3 arms in study 2: orange-flavoured beverage with low (2.5 g) and high (5.5 g) dose of OPF (LD-OPF and HD-OPF), and orange-flavoured beverage without fibre (Control). Volunteers were asked to response to 8 questions relating to hunger, fullness, desire to eat, thirst and discomfort by visual analogue scale (VAS) for each question. Differences were detected in least squares mean estimates of composite satiety scores and each individual question with statistical modelling to adjust for differences in baseline scores. Addition of 5.5 g OPF either to OJ or to orange-flavoured beverage significantly increased the composite satiety scores compared with OJ (P < 0.0001) or Control (P < 0.0001), and the effect was comparative to WO. LD-OPF showed some satiating effect (less desire to eat) compared with Control (P = 0.038), though less effective than HD-OPF (P = 0.043). In conclusion, the addition of OPF to OJ was as effective at increasing satiety as WO consumption compared with OJ; and there was a trend of dose-dependent effect of OPF on satiety compared with the control., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Background: Resistant starch (RS) and whey protein are thought to be effective nutrients for reducing glycemic responses., Objective: We aimed to determine the effect of varying the sucrose, RS, and whey protein content of cereal bars on glucose and insulin responses., Design: Twelve healthy subjects [mean ± SD age: 36 ± 12 y; mean ± SD body mass index (in kg/m 2 ): 24.9 ± 2.7] consumed 40 g available-carbohydrate (avCHO) portions of 5 whole-grain cereal bars that contained varying amounts of RS and whey protein concentrate [WPC; 70% protein; RS:WPC, %wt:wt: 15:0 (Bar15/0); 15:0, low in sucrose (Bar15/0LS); 15:5 (Bar15/5); 10:5 (Bar10/5); and 10:10 (Bar10/10)] and 2 portion sizes of a control bar low in whole grains, protein, and RS [control 1 contained 40 g avCHO (Control1); control 2 contained total carbohydrate equal to Bar15/0LS (Control2)] on separate days by using a randomized crossover design. Glucose and insulin responses in vivo and carbohydrate digestibility in vitro were measured over 3 h., Results: Incremental area under the curve (iAUC) over 0-3 h for glucose (min × mmol/L) differed significantly between treatments (P < 0.001) [Bar15/0LS (mean ± SEM), 169 ± 14; Control2, 164 ± 20; Bar15/0, 144 ± 15; Control1, 140 ± 17; Bar10/5, 117 ± 12; Bar15/5, 116 ± 9; and Bar10/10, 100 ± 9; Tukey's least significant difference = 42, P < 0.05], but insulin iAUC did not differ significantly. Higher protein content was associated with a lower glucose iAUC (P = 0.028) and a higher insulin-to-glucose iAUC ratio (P = 0.002) All 5 RS-containing bars were digested in vitro ∼30% more slowly than the control bars (P < 0.05); however, in vivo responses were not related to digestibility in vitro. Glucose and insulin responses elicited by high-RS, whey protein-free bars were similar to those elicited from control bars., Conclusions: The inclusion of RS in cereal bar formulations did not reduce glycemic responses despite slower starch digestion in vitro. Thus, caution is required when extrapolating in vitro starch digestibility to in vivo glycemic response. The inclusion of whey protein in cereal bar formulations to reduce glycemic response requires caution because this may be associated with a disproportionate increase in insulin as judged by an increased insulin-to-glucose iAUC ratio. This trial was registered at clinicaltrials.gov as NCT02537587., (© 2016 American Society for Nutrition.)

Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake., Methods: Forty-eight healthy individuals, 18 years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4 hours after breakfast. The physicochemical properties of oat soluble fiber (β-glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and β-glucan properties were analyzed using t tests., Results: Oatmeal increased fullness (p = 0.001) and reduced hunger (p = 0.005), desire to eat (p = 0.001), and prospective intake (p = 0.006) more than the RTEC. Energy intake at lunch was lower after eating oatmeal compared to the RTEC (p = 0.012). Oatmeal had higher viscosity (p = 0.03), β-glucan content, molecular weight (p < 0.001), and radius of gyration (p < 0.001) than the RTEC., Conclusions: Oatmeal suppresses appetite, increases satiety, and reduces energy intake compared to the RTEC. The physicochemical properties of β-glucan and sufficient hydration of oats are important factors affecting satiety and subsequent energy intake.

This study aimed at evaluating the adequacy of calculation methods for portions to be provided to subjects in clinical trials evaluating glycemic response to foods. Portion sizes were calculated for 140 food samples, based on Nutrition Facts labels (current practice) and actual available carbohydrate content (current recommendation), and compared against the amount of monosaccharides yielded by the digestive breakdown of their actual available carbohydrate content (basis for glycemic response to food). The current practice can result in significant under- or over-feeding of carbohydrates in 10% of tested cases, as compared to the targeted reference dosage. The method currently recommended can result in significantly inadequate yields of monosaccharides in 24% of tested cases. The current and recommended calculation methods do not seem adequate for a standardised evaluation of glycemic response to foods. It is thus recommended to account for the amount of absorbable monosaccharides of foods for portion size calculation., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Background: Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals., Methods: Forty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time., Results: IO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC., Conclusion: IO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.

Microparticles were made by a water-in-oil emulsion technique from acid-hydrolyzed and debranched normal, waxy and high-amylose corn starches. The starches prepared had a weight-average molecular weight (Mw) ranging 3.6 × 10(7)-2.5 × 10(4), a polydispersity ranging 1.16-9.16, an apparent amylose content ranging 2.84-100%. These microparticles exhibited crystallinity ranging 4.41-22.84%, swelling power ranging 2.45-7.84 and percentage of leaching ranging 1.72-74.91%. Swelling power in water (R(2)=0.86) and percentage of leaching in water (R(2)=0.89) were modeled by a response surface method, using the following parameters: Mw, polydispersity, apparent amylose content and crystallinity of starch in microparticles. Overall, this study showed the key parameters for controlling the behavior of starch microparticles were related to the cohesiveness of the three-dimensional network, particularly through the retrogradation of starch polymers, the formation of crystallites and junctions zones. Such microparticles could be used for designing economical and biocompatible delivery systems of compounds for food, drug, or other applications., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.

Objective: The physicochemical properties of soluble oat fiber (β-glucan) affect viscosity-dependent mechanisms that influence satiety. The objective of this study was to compare the satiety impact of oatmeal with the most widely sold ready-to-eat breakfast cereal (RTEC) when either was consumed as a breakfast meal., Methods: Forty-eight healthy individuals ≥18 years of age were enrolled in a randomized crossover trial. Following an overnight fast, subjects consumed either oatmeal or RTEC in random order at least a week apart. The breakfasts were isocaloric and contained 363 kcal (250 kcal cereal, 113 kcal milk). Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. The content and physicochemical properties of oat β-glucan were determined. Appetite and satiety responses were analyzed by area under the curve (AUC). Physicochemical properties were analyzed using t tests., Results: Oatmeal, higher in fiber and protein but lower in sugar than the RTEC, resulted in greater increase in fullness (AUC: p = 0.005 [120 minute: p = 0.0408, 180 minute: p = 0.0061, 240 minute: p = 0.0102]) and greater reduction in hunger (AUC: p = 0.0009 [120 minute: p = 0.0197, 180 minute: p = 0.0003, 240 minute: p = 0.0036]), desire to eat (AUC: p = 0.0002 [120 minute: p = 0.0168, 180 minute: p < 0.0001, 240 minute: p = 0.0022]), and prospective intake (AUC: p = 0.0012 [120 minute: p = 0.0058, 180 minute: p = 0.006, 240 minute: p = 0.0047]) compared to the RTEC. Oatmeal had higher β-glucan content, higher molecular weight (p < 0.0001), higher viscosity (p = 0.025), and larger hydration spheres (p = 0.0012) than the RTEC., Conclusion: Oatmeal improves appetite control and increases satiety. The effects may be attributed to the viscosity and hydration properties of its β-glucan content.

Astringency is a component of the overall flavor experienced when consuming polyphenol rich foods and beverages such as tea, wine, cocoa and select fruits. Following consumption, the astringent sensation results from the well documented ability of polyphenols to bind to salivary proline rich proteins (PRP) and facilitate their precipitation in the oral cavity. In a similar fashion, polyphenols are also known to non-specifically bind food and other biological proteins. While much is known regarding the polyphenol-protein interactions leading to astringency, significantly less information is available regarding the impact of these polyphenol-protein interactions with food or other biological proteins on relevant physiological outcomes. This paper focuses on the interactions between flavan-3-ols, one of the most abundant dietary polyphenol forms, with proteins in food, salivary PRP and other physiological proteins. The physiological implications of these interactions in food and through the gut will be discussed in relation to manipulation of flavan-3-ol bioavailability, metabolism and biological activities including inhibition of digestive enzymes in the gut., (Copyright © 2012 Elsevier Inc. All rights reserved.)

Conjugation of curcumin (CCM) by polyethylene glycol (PEG) has been previously developed to improve water solubility of the natural form of CCM and its antiproliferative role in some human cancer cell lines. This study examined the cellular uptake kinetics of the natural form of CCM and CCM-PEG. Their cytotoxic effect in proliferating preadipocytes and antiadipogenic property in differentiating preadipocytes had also been investigated. CCM and CCM-PEG were found to be differently absorbed in 3T3-L1 preadipocytes and adipocytes with a limited amount of CCM-PEG absorption in the cell. The improved water solubility of CCM-PEG was correlated with increased cellular retention of CCM in 3T3-L1 cells, particularly in preadipocytes. Consequently, CCM-PEG treatment sensitized proliferating preadipocytes to CCM-induced cell toxicity. Furthermore, incubation of differentiating 3T3-L1 cells with CCM-PEG resulted in improvement of the inhibitory role of CCM in adipocyte differentiation with no toxic effect. These results suggest that pegylation-improved water solubility and cellular retention of CCM may be uniquely useful for improving the delivery of CCM in preadipocytes and its antiadipogenic ability.

This study reports the elaboration of water-resistant, antimicrobial, chitosan and paper-based materials as environmentally friendly food packaging materials. Two types of papers were coated with chitosan-palmitic acid emulsions or with a blend of chitosan and O,O'-dipalmitoylchitosan (DPCT). Micromorphology studies showed that inclusion of hydrophobic compounds into the chitosan matrix was enhanced by grafting them onto chitosan and that this led to their penetration of the paper's core. Compared to chitosan-coated papers, the coating of chitosan-palmitic emulsion kept vapor-barrier properties unchanged (239 and 170 g.m(-2).d(-1) versus 241 and 161 g.m(-2).d(-1)), while the coating of chitosan-DPCT emulsion dramatically deteriorated them (441 and 442 g.m(-2).d(-1)). However, contact angle measurements (110-120 degrees after 1 min) and penetration dynamics analysis showed that both strategies improved liquid-water resistance of the materials. Kit-test showed that all hydrophobized chitosan-coated papers kept good grease barrier properties (degree of resistance 6-8/12). Finally, all chitosan-coated materials exhibited over 98% inhibition on Salmonella Typhimurium and Listeria monocytogenes .

The specific C-6 oxidation by TEMPO of chitosan and chitosan derivatives were studied to obtain tailored bioactive biopolymers. The modifications on chitosan presented many difficulties and showed the adverse effect of the amine moieties of chitosan on this reaction. Thus, protections of the amino groups by N-acetylation or N-phthaloylation were studied and followed by the C-6 specific oxidations of the resulting polymers. The desired 6-carboxychitosan could not be obtained after deprotection; the reactions with TEMPO led to degradation of the polymers. The specific oxidation of a potentially bioactive derivative of chitosan was then achieved by the oxidation of a quaternized chitosan: N, N, N-trimethylchitosan. N, N, N-Trimethyl-6-carboxychitosan was characterized by FTIR spectroscopy, 1H, and 13C NMR spectroscopy.