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Industrial veal bone hydrolysate is made enzymatically and its nutritional value is analysed for possible use in human food as gelatin-replacing ingredient. Protein digestibility is about 80.4% and the net protein ratio is about 2.65. The nutritional value is comparable to sodium caseinate. Weight gain and increased diet intake in animals indicate acceptance of veal bone hydrolysate. The hydrolysate contains higher levels of essential amino acids than gelatin and are rich in glycine, hydroxyproline, proline and glutamic acid. It is deficient in tryptophan and isoleucine.

BACKGROUND: Moderate hyperhomocysteinemia is a risk for neural tube defect and neurodegenerative and vascular diseases and has nutritional, metabolic, and genetic determinants. Its prevalence in sub-Saharan Africa remains unknown. OBJECTIVE: Our goal was to evaluate the prevalence of hyperhomocysteinemia and the influence of nutritional, metabolic, and genetic determinants in savanna and coastal regions of Togo and Benin. DESIGN: Volunteers were recruited from coastal (C groups; n = 208) and savanna (S group; n = 68) regions. Vitamin B-12, folate, total homocysteine (tHcy), cystatin C (a marker of glomerular filtration), and inflammatory and nutritional protein markers were measured in plasma, and the methylenetetrahydrofolate reductase (MTHFR) 677C-->T and 1298A--> C polymorphisms and the methionine synthase 2756A-->G polymorphism were examined in genomic DNA. RESULTS: Moderate hyperhomocysteinemia (tHcy > 15 micromol/L) was recorded in 62.3% and 29.4% of the subjects from the coast and savanna, respectively (P < 0.0001). A histogram distribution of tHcy in the coastal groups showed a distinct group, C2 (15% of the total group), with tHcy > 28 micro mol/L. Folate < 6.75 nmol/L (lower quartile) and MTHFRCT/TT genotype were the 2 main risk factors for moderate hyperhomocysteinemia in the whole population [odds ratios: 5.3 (95% CI: 2.5, 11.2; P < 0.0001) and 4.9 (1.6, 14.8; P = 0.0048), respectively] and in the C2 group [odds ratios: 15.9 (4.5, 56.8; P < 0.0001) and 9.0 (2.3, -35.2; P = 0.0017), respectively]. Cystatin C was another potent risk factor in the C2 group. CONCLUSION: A high prevalence of hyperhomocysteinemia in coastal West Africa, related to folate concentrations and the MTHFR 677 T allele, suggests the need to evaluate the influence of hyperhomocysteinemia on disease in this area. Copyright © 2004 American Society for Clinical Nutrition [ABSTRACT FROM AUTHOR]

The effects of gum arabic, low methylated (LM) pectin or xylan at levels of 0 and 50 wt.% on beta-lactoglobulin (β-lg) digestibility were studied as well as the interactions between the two macromolecules during in vitro hydrolysis. The proteolysis was performed in a system involving a two-step hydrolysis: either pepsin alone, or pepsin followed by a trypsin/chymotrypsin (T/C) mixture in dialysis bags with molecular weight cut-offs (MWCO) 1000 or 8000 Da. Digestibility was estimated by the N release and by a SDS-PAGE electrophoresis of retentates from the two dialysis bags after hydrolysis. Turbidimetric measurements monitored the structural evolution of mixtures during the two-step hydrolysis. Results showed that β-lg was almost resistant to peptic digestion and that polysaccharides increased the N release despite a reduction of pepsin activity. This is due to the formation of electrostatic complexes between polysaccharides and β-lg, which reduced β-lg aggregation, increasing its solubility. The polysaccharides reduced significantly the β-lg T/C digestibility as determined using a dialysis bag with a MWCO 1000 Da, without a modification of their enzymatic activities. No significant effect of polysaccharides on the β-lg digestibility was detected using the dialysis bag with a MWCO 8000 Da. The electrophoresis pattern did not show differences in the profile of retentates in relation with the dialysis bag used. This suggests that non-specific interactions could occur during the second step of hydrolysis between polysaccharides and amino acids or peptides smaller than 8000 Da. [Copyright &y& Elsevier]

Numerous factors affect plasma cholesterol and, therefore, represent potential interferences with the specific effects of diet on lipid metabolism. After casein intake, serum cholesterol levels depend on many experimental conditions in rats, such as the type of casein, the presence or absence of cholesterol in the diet, the age and strain of rat, the diet composition, the nutritional status. The effect of fasting duration on selected parameters was studied in adult male Wistar rats fed a 20% casein and 1% cholesterol-based diet. No changes were observed in total serum, lipoproteins-B and HDL cholesterol and in triglyceride values after an 8 h-fast compared to non-fasted animals. A significant decrease was induced in total and lipoproteins-B cholesterol with a 12 h-fast. A prolonged fast resulted in a significant decrease in these parameters and in triglycerides and in HDL-cholesterol levels. Fasted animals fed heated soybean meal instead of casein did not display a marked decrease in serum lipids. It appeared that the fasting effect was more marked in animals fed casein than in animals fed soybeans. These results showed the importance of experimental conditions such as nutritional status of animals when blood samples are taken in studies of the hypocholesterolemic effect of soy protein compared to casein. [ABSTRACT FROM AUTHOR]

The proximate composition of pulp, skin and seeds of prickly pear cactus (Opuntia ficus indica) was investigated and is reported on a dry weight basis. The most abundant component of the pulp and skin was ethanol-soluble carbohydrates. Pulp contained glucose (35%) and fructose (29%) while the skin contained essentially glucose (21%). Protein content was 5.1% (pulp), 8.3% (skin) and 11.8% (seeds). Starch was found in each of the three parts of the fruit. Pulp fibers were rich in pectin (14.4%), skin and seeds were rich in cellulose (29.1 and 45.1%, respectively). Skin was remarkable for its content of calcium (2.09%) and potassium (3.4%). Prickly pear is a neglected nutritional source which should be more widely used because of its potential nutrient contribution. [ABSTRACT FROM AUTHOR]

This paper deals with the influence of different levels of three pectins, low-methylated pectin (LMP), high-methylated pectin (HMP), and low-methylated and amidated pectin (LMA), on the in vitro gastric hydrolysis of beta-lactoglobulin (beta-lg). Proteolysis by pepsin consisted of a 2-h progressive reduction of pH. A turbidity measurement of beta-lg-pectin mixtures was carried out during the proteolysis. The influence of pectins on pepsin enzymatic activity was also evaluated. beta-Lg was resistant to peptic digestion. The presence of each of the three pectins at a concentration of 50 wt % increased the N release at all pH values considered, despite a significant inhibition of the pepsin enzymatic activity with the pectins. The turbidity of beta-lg solutions during proteolysis was reduced by the addition of pectins, because of the formation of electrostatic complexes between this protein and pectins. The increase of N release could be a false positive result due to the difficulty of precipitating protein by trichloroacetic acid because of the formation of electrostatic complexes demonstrated by the decrease of turbidity.

The effects of gum arabic, low methylated (LM) pectin or xylan at levels of 0 and 50 wt.% on beta-lactoglobulin (beta-lg) digestibility were studied as well as the interactions between the two macromolecules during in vitro hydrolysis. The proteolysis was performed in a system involving a two-step hydrolysis: either pepsin alone, or pepsin followed by a trypsin/chymotrypsin (T/C) mixture in dialysis bags with molecular weight cut-offs (MWCO) 1000 or 8000 Da. Digestibility was estimated by the N release and by a SDS-PAGE electrophoresis of retentates from the two dialysis bags after hydrolysis. Turbidimetric measurements monitored the structural evolution of mixtures during the two-step hydrolysis. Results showed that beta-lg was almost resistant to peptic digestion and that polysaccharides increased the N release despite a reduction of pepsin activity. This is due to the formation of electrostatic complexes between polysaccharides and beta-lg, which reduced beta-lg aggregation, increasing its solubility. The polysaccharides reduced significantly the beta-lg T/C digestibility as determined using a dialysis bag with a MWCO 1000 Da, without a modification of their enzymatic activities. No significant effect of polysaccharides on the beta-lg digestibility was detected using the dialysis bag with a MWCO 8000 Da. The electrophoresis pattern did not show differences in the profile of retentates in relation with the dialysis bag used. This suggests that non-specific interactions could occur during the second step of hydrolysis between polysaccharides and amino acids or peptides smaller than 8000 Da.

Plant hydrocolloids used in the food industry to improve texture and stability of food, such as dairy products, can reduce protein digestibility and, consequently, modify the bioavailability of amino acids. We studied the in vitro hydrolysis at 37 degrees C of beta-lactoglobulin (beta-lg) in mixed dispersions containing either gum arabic or low-methylated pectin or xylan at levels of 0, 1, 10, 20, 30, and 50% weight. Proteolysis used either pepsin alone by progressive reduction of pH during proteolysis or pepsin followed by trypsin and chymotrypsin in two different dialysis bags with a molecular weight (MW) cutoff of 1000 or 8000 Da. Results showed that beta-lg was almost resistant to pepsin digestion and that the three plant hydrocolloids inhibited significantly beta-lg digestibility as determined using dialysis bag with a 1000-Da MW cutoff. Among the three polysaccharides used, xylan showed a digestibility decrease greater than that obtained with gum arabic and low-methylated pectin. On the other hand, no significant effect of polysaccharides on the in vitro beta-lg digestibility was detected using the dialysis bag with an 8000 Da MW cutoff. This mainly suggests that peptides with MW in the range 1000 to 8000 Da may interact with polysaccharides more than peptides and proteins with a greater molecular weight to decrease the protein digestibility, and that the nature of the polysaccharides plays a role in the interaction.

Palmaria palmata (dulse) is an edible red alga constituting a potential protein source in human diet. However, previous studies showed that the digestibility of dulse proteins is bad because of the cell-wall encapsulating cytoplasmic proteins and the presence of fibers. The water-soluble xylan, present in high proportions in dulse, could be involved to explain the weak digestibility of proteins. To limit the influence of fibers and to improve the nutritional quality of these proteins, we have treated dulse by physical processes or by fermentation by moulds. After a 30 min predigestion by pepsin followed by a 6 h digestion into a cell dialysis containing porcine pancreatin, the corrected in vitro digestibility of crude dulse was very low (about 1.5% after correction by digestibility blank). The in vitro protein digestibility was estimated to 58% of that of casein for dulse samples obtained after washing in demineralized water and grinding in liquid nitrogen. The in vitro protein digestibility of fermented samples was 45%-65% of that of casein. After physical treatment, the digestibility improvement was related to the elimination of soluble molecules such as xylan and mineral salts. The improvement observed after fermentations seemed due to the degradation of insoluble fibers.

We briefly reviewed the effects of soybean germination on biologically active components, nutritive value of seed and biological characteristics in rats. The purpose of this review is to evaluate the effects of soybean germination on nutritional values of seeds and the potential importance for the use of germinated soybeans, from a contemporary conception, in food preparation as well as on soybean possible influence in optimal health. Germination induced a substantial increase in the content of saponin, oestrogenic compounds and almost all phytosterols, particularly beta-sitosterol of seeds. Lecithin content increased slightly and gradually during germination process. Lipase and alpha-galactosidase activities increased whereas lipoxygenase activities reduced after a short period of germination (< or = 72 h). Therefore, the substantial odour and flavour scores of germinated soybean flour were improved. Germinated seeds were also beneficial to heat penetration, their thermolabile antinutritional factors were easier to inhibit than those of dry beans, also the seeds did not require a long cooking time to be palatable. Duration of the germination process greatly influenced the nutritional value and palatability of seeds and biological characteristics in rats. In rat bioassay, one-day germination of soybeans induced a significant increase of daily body weight gain, daily protein intake in rats and protein efficiency ratio (PER) of seed meal. Palatability of seeds was also improved whereas a 5-day germination resulted in a decrease of PER of seed meal (less than the value of unheated seeds) and induced thyroid enlargement in rats. A vapour thermal treatment (100 degrees C, 20 min) eliminated thyroid-active agents and improved PER of seed meal, food intake and final weight of rats. Well prepared germinated soybeans can be used as a good alternate to animal proteins for more balanced nutritional diet. Development of food products from germinated soybean may be another way to further increase the versatility and utility of soybeans for both developing and industrialized countries, as germination induced the modification of certain specific biologically active components, palatability and nutritive value of seeds.

For improving the nutritional value and functional properties of sweet white lupin (SWL), a solid fermentation process using Rhizopus oligosporus was developed for the preparation of lupin products. A comparison of the effects of soaking + thermal treatment and fermentation was made from 3 lupin products: non-treated lupin seeds (SWLnt), heated lupin seeds (steamed at 100 degrees C for 30 min) (SWLh), and fermented lupin products (SWLf) from SWLh on chemical characteristics and protein efficiency ratio (PER) in rats. The major effect of soaking and thermal treatment is a loss of protein solubility and available lysine (from 3.02 +/- 0.18 g/16 g N to 2.3 +/- 0.25). Fermentation leads to a modification, of amino acid composition and to an increase in available lysine compared to heating (2.90 +/- 0.12 g/16 g N). The nutritional quality of SWLnt is low (PER = 0.83 +/- 0.09), thermal treatment decreases it (0.58 +/- 0.18) and fermentation compensates heating effect (0.74 +/- 0.25). It is suggested that the modifications of nutritional quality depends on the availability of lysine rather than on the variations of the levels of other amino acids.

After casein intake, serum cholesterol levels are dependent on many experimental conditions in rats. The effect of the method of casein preparation was assessed in Wistar rats pair-fed for 4 wk with three identical diets differing only by the type of casein used. Compared with dietary casein and Na caseinate, ingestion of lipid- and vitamin-free casein resulted in higher liver weights (4.35 +/- 0.23 vs. 3.89 +/- 0.30 and 3.90 +/- 0.25 g) and fasting serum cholesterol levels (0.55 +/- 0.13 vs. 0.49 +/- 0.09 and 0.44 +/- 0.09 g/L). Compared with the two other casein diets, ingestion of Na caseinate produced the lowest fasting serum triglyceride levels (0.62 +/- 0.13 vs 0.74 +/- 0.12 and 0.73 +/- 0.13 g/L). Peptic digestibility of caseins used might be a regulating factor of serum cholesterol levels in Wistar rats.

Male 21-d-old Wistar rats were fed over 3 experimental periods. During the first period of 4 wk, diets contained 10% casein or defatted soy flour proteins, with or without 0.5, 1, 2 or 3% sodium alginate or sodium carrageenan, and were heated. During the second period, they were fed a standard diet for 16 wk with 17% proteins, and during the third period, they received the same diet as in the first period, but with 20% proteins. Rat body weights were measured throughout the study period; plasma lipid levels were then determined after fasting. Presence of sodium alginate in the diet had no effect on growth, but rats fed carrageenan presented growth retardation at the end of the experimental period, which was not altered by refeeding the standard diet. Sodium alginate did not modify rat triglyceridemia, except at the 1% level. Carrageenan had a hypotriglyceridemic effect. Alginate and carrageenan had no effect on blood cholesterol. Compared to soybean protein, casein intake did not increase plasma cholesterol levels as generally described. The effect of carrageenans on growth and plasma triglyceride levels could be a result of their physico-chemical properties.

Male 21 d-old Wistar rats, were fed for 4 wk with diets containing casein or soybean proteins (10%) with 0.5, 1, 2 or 3% sodium alginate or sodium carrageenan or without any alginate or carrageenan. Daily protein intake and weight gain of casein-fed rats were not significantly different (P less than 0.05) from those of rats fed soybean meal with alginate, whatever the dose received. Rats fed 3% carrageenan in soybean meal had significantly higher feed intake than that of rats fed casein. At the levels studied, alginate had no effect on the Protein Efficiency Ratio (PER), but carrageenan did. The addition of increased quantities of carrageenan to soybean meal followed by heating the mixture led to a progressive and significant decrease in PER at all levels of carrageenan compared to casein feeding. The addition of 3% carrageenan to heated soybean meal, corresponding to 0.62% of meal diet, led to a significant decrease in PER. These results confirm the precipitating role of carrageenans on proteins.