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In Vitro Bile Acid Binding Of Flours From Oat Lines Varying In Percentage And Molecular Weight Distribution Of Β-Glucan, Sedat Sayar, Jean-Luc Jannink, Pamela J. White Nov 2005

In Vitro Bile Acid Binding Of Flours From Oat Lines Varying In Percentage And Molecular Weight Distribution Of Β-Glucan, Sedat Sayar, Jean-Luc Jannink, Pamela J. White

Food Science and Human Nutrition Publications

Two experimental high β-glucan oat (Avena sativa) lines (7.64 and 8.05%) and two traditional lines (4.77 and 5.26% β-glucan) were used to evaluate the effect of β-glucan quantity and molecular weight on bile acid (BA) binding. The oat flour samples were digested by an in vitro system that simulated human digestion. No significant differences among oat type were found in the overall β-glucan, starch, and pentosan digestibilities. Considering the standard, cholestyramine, as 100% bound, the relative BA binding for the oat flour samples on a dry matter basis was in the range of 7.5−14 ...


Curbing Migration Of Talent In Africa: Initiatives For Collaborative Action, Leah C. Keino, Ria Van Wyk, Suzanne Hendrich, Gary Phye, Ann Thompson Nov 2005

Curbing Migration Of Talent In Africa: Initiatives For Collaborative Action, Leah C. Keino, Ria Van Wyk, Suzanne Hendrich, Gary Phye, Ann Thompson

Food Science and Human Nutrition Publications

In an effort to address migration of talent from sub-Saharan Africa, a number of higher education institutions are attempting to strengthen or develop graduate programs in several areas. These institutions see the potential for emerging digital technologies to provide new and exciting opportunities for collaboration with Western institutions. Examples of these institutions include University of Stellenbosch in South Africa and Iowa State University, which collaborated on a needs assessment for collaborative action to build faculty capacity through the development of shared Internet-based courses. This article describes this initiative. (Contains a list of 3 resources.)


Thermal Properties Of Starch From Exotic-By-Adapted Corn (Zea Mays L.) Lines Grown In Four Environments, E. Lenihan, L Pollak, Pamela J. White Nov 2005

Thermal Properties Of Starch From Exotic-By-Adapted Corn (Zea Mays L.) Lines Grown In Four Environments, E. Lenihan, L Pollak, Pamela J. White

Food Science and Human Nutrition Publications

The effect of four growing environments (two at Ames, IA; one at Clinton, IL; and one at Columbia, MO) on the thermal properties of starch from five exotic-by-adapted corn inbred lines (Chis37, Cuba34, Cuba38, Dk8, Dk10) and two control lines (B73 and Mo17) were studied using differential scanning calorimetry (DSC). The variations in thermal properties within environments were similar for the exotic-by-adapted lines and control lines. Missouri was the warmest environment and generally produced starch with the greatest gelatinization onset temperature (ToG), the narrowest range of gelatinization (RG), and the greatest enthalpy of gelatinization (ΔHG). Illinois ...


Metabolism Of Glycitein (7,4-Dihydroxy-6-Methoxy-Isoflavone) By Human Gut Microflora, Andrean L. Simons, Mathieu Renouf, Suzanne Hendrich, Patricia A. Murphy Oct 2005

Metabolism Of Glycitein (7,4-Dihydroxy-6-Methoxy-Isoflavone) By Human Gut Microflora, Andrean L. Simons, Mathieu Renouf, Suzanne Hendrich, Patricia A. Murphy

Food Science and Human Nutrition Publications

Gut microbial disappearance and metabolism of the soy isoflavone glycitein, 7,4‘-dihydroxy-6-methoxyisoflavone, were investigated by incubating glycitein anaerobically with feces from 12 human subjects. The subjects' ages ranged from 24 to 53 years with a body mass index (BMI) of 20.9−25.8 kg/m2 (mean BMI = 24.0 ± 1.1 kg/m2). Glycitein disappearance followed an apparent first-order rate loss. Fecal glycitein disappearance rates for the subjects segregated into three different groups described as high (k = 0.67 ± 0.14/h), moderate (k = 0.34 ± 0.04/h), and low (k = 0.15 ± 0.07/h) glycitein ...


Oxalate And Phytate Concentrations In Seeds Of Soybean Cultivars, Harry T. Horner, Teresa Cervantes-Martinez, Rosanne Healy, Manju B. Reddy, Betsy L. Deardorff, Theodore B. Bailey, Ismail Al-Wahsh, Linda K. Massey, Reid G. Palmer Sep 2005

Oxalate And Phytate Concentrations In Seeds Of Soybean Cultivars, Harry T. Horner, Teresa Cervantes-Martinez, Rosanne Healy, Manju B. Reddy, Betsy L. Deardorff, Theodore B. Bailey, Ismail Al-Wahsh, Linda K. Massey, Reid G. Palmer

Food Science and Human Nutrition Publications

This study analyzed soybean seeds from 116 cultivars for total, insoluble, and soluble oxalate (Ox), phytate (InsP6), calcium (Ca), and magnesium (Mg) because of their potential beneficial or harmful effects on human nutrition. These cultivars were divided into four groups (A-D) on the basis of the year and geographic location where they were grown. Oxalate concentration ranged from about 82 to 285 mg/100 g of dry seed. The InsP6 concentration ranged from 0.22 to 2.22 g/100 g of dry seed. There was no correlation between Ox and InsP6 within or among the four groups of cultivars ...


Design And Evaluation Of 16s Rrna-Targeted Peptide Nucleic Acid Probes For Whole-Cell Detection Of Members Of The Genus Listeria, Byron F. Brehm-Stecher, Jens J. Hyldig-Nielsen, Eric A. Johnson Sep 2005

Design And Evaluation Of 16s Rrna-Targeted Peptide Nucleic Acid Probes For Whole-Cell Detection Of Members Of The Genus Listeria, Byron F. Brehm-Stecher, Jens J. Hyldig-Nielsen, Eric A. Johnson

Food Science and Human Nutrition Publications

Six fluorescein-labeled peptide nucleic acid oligomers targeting Listeria-specific sequences on the 16S ribosomal subunit were evaluated for their abilities to hybridize to whole cells by fluorescence in situ hybridization (FISH). Four of these probes yielded weak or no fluorescent signals after hybridization and were not investigated further. The remaining two FISH-compatible probes, LisUn-3 and LisUn-11, were evaluated for their reactivities against 22 Listeria strains and 17 other bacterial strains belonging to 10 closely related genera. Hybridization with BacUni-1, a domain-specific eubacterial probe, was used as a positive control for target accessibility in both Listeria spp. and nontarget cells. RNase ...


Oxalate And Phytate Of Soy Foods, Ismail A. Al-Wahsh, Harry T. Horner, Reid G. Palmer, Manju B. Reddy, Linda K. Massey Jun 2005

Oxalate And Phytate Of Soy Foods, Ismail A. Al-Wahsh, Harry T. Horner, Reid G. Palmer, Manju B. Reddy, Linda K. Massey

Food Science and Human Nutrition Publications

The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation. Thirty tested commercial soy foods exhibited ranges of 0.02−2.06 mg oxalate/g and 0.80−18.79 mg phytate/g. Commercial soy foods contained 2−58 mg of total oxalate per serving and 76−528 mg phytate per serving. Eighteen of 19 tofu brands and two soymilk brands contained less than ...


Human Gut Microbial Degradation Of Flavonoids:  Structure−Function Relationships, Andrean L. Simons, Mathieu Renouf, Patricia A. Murphy, Suzanne Hendrich Apr 2005

Human Gut Microbial Degradation Of Flavonoids:  Structure−Function Relationships, Andrean L. Simons, Mathieu Renouf, Patricia A. Murphy, Suzanne Hendrich

Food Science and Human Nutrition Publications

The relationship between chemical structure and gut microbial degradation rates of 14 flavonoids, flavone, apigenin, chrysin, naringenin, kaempferol, genistein, daidzein, daidzin, puerarin, 7,4‘-dihydroxyflavone, 6,4‘-dihydroxyflavone, 5,4‘-dihydroxyflavone, 5,3‘-dihydroxyflavone, and 4‘-hydroxyflavone, was investigated by anaerobically fermenting the flavonoids with human gut microflora (n = 11 subjects). Degradation rates for the 5,7,4‘-trihydroxyl flavonoids, apigenin, genistein, naringenin, and kaempferol, were significantly faster than the other structural motifs. Puerarin was resistant to degradation by the gut microflora. Extensive degradation of flavonoids by gut microflora may result in lower overall bioavailability than those flavonoids that are ...


Fumonisin B-Glucose Reaction Products Are Less Toxic When Fed To Swine, Guillermo Fernandez-Surumay, Gary D. Osweiler, Michael J. Yaeger, George E. Rottinghaus, Suzanne Hendrich, Lucas K. Buckley, Patricia A. Murphy Apr 2005

Fumonisin B-Glucose Reaction Products Are Less Toxic When Fed To Swine, Guillermo Fernandez-Surumay, Gary D. Osweiler, Michael J. Yaeger, George E. Rottinghaus, Suzanne Hendrich, Lucas K. Buckley, Patricia A. Murphy

Food Science and Human Nutrition Publications

The effects of fumonisin B-glucose reaction products in swine diets was examined. Pigs were fed diets containing 528 µmol of total fumonisin B/kg (FB), 528 µmol of total FB-glucose adducts/kg (FB-G, 122 µmol of unreacted FB/kg), or 0 µmol of total FB/kg for 15 days to test the efficacy of the FB-G reaction products in detoxifying FB. Weight gain in FB pigs was lower than in FB-G or controls, which was correlated with feed intake reduction in FB pigs. Serum aspartate aminotransferase, γ-glutamyltransferase, and total bilirubin in FB pigs were higher than in FB-G or control ...


Detoxification Of Corn Stover And Corn Starch Pyrolysis Liquors By Ligninolytic Enzymes Of Phanerochaete Chrysosporium, Mohammad A. Khiyami, Anthony L. Pometto Iii, Robert C. Brown Jan 2005

Detoxification Of Corn Stover And Corn Starch Pyrolysis Liquors By Ligninolytic Enzymes Of Phanerochaete Chrysosporium, Mohammad A. Khiyami, Anthony L. Pometto Iii, Robert C. Brown

Food Science and Human Nutrition Publications

Phanerochaete chrysosporium (ATCC 24725) shake flask culture with 3 mM veratryl alcohol addition on day 3 was able to grow and detoxify different concentrations of diluted corn stover (Dcs) and diluted corn starch (Dst) pyrolysis liquors [10, 25, and 50% (v/v)] in defined media. GC-MS analysis of reaction products showed a decrease and change in some compounds. In addition, the total phenolic assay with Dcs samples demonstrated a decrease in the phenolic compounds. A bioassay employing Lactobacillus casei growth and lactic acid production was developed to confirm the removal of toxic compounds from 10 and 25% (v/v) Dcs ...