| 1. |
- Damen, Bram, et al.
(författare)
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Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers
- 2012
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Ingår i: Journal of Nutrition. - : Elsevier BV. - 1541-6100 .- 0022-3166. ; 142:3, s. 7-470
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Tidskriftsartikel (refereegranskat)abstract
- Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR(+) and WR(-), respectively) daily for 3 wk. Consumption of WR(+) corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W(-)) (180 g/d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces sample. Additionally, all participants completed a questionnaire about stool characteristics and gastrointestinal symptoms during the last week of each period. Urinary phenol and p-cresol excretions were significantly lower after WR(+) intake compared to WR(-). Consumption of WR(+) significantly increased fecal total SCFA concentrations compared to intake of W(-). The effect of WR(+) intake was most pronounced on butyrate, with levels 70% higher than after consumption of W(-) in the run-in or wash-out period. Consumption of WR(+) tended to selectively increase the fecal levels of bifidobacteria (P = 0.06) relative to consumption of W(-). Stool frequency increased significantly after intake of WR(+) compared to WR(-). In conclusion, consumption of breads with in situ-produced AXOS may favorably modulate intestinal fermentation and overall gastrointestinal properties in healthy humans.
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| 2. |
- Elofsson, Ulla, et al.
(författare)
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Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals
- 2000
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Ingår i: Cereal Chemistry. - 0009-0352. ; 77:5, s. 679-684
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Tidskriftsartikel (refereegranskat)abstract
- Adsorption of cereal storage protein and nonstarch polysaccharides onto methylated silica surfaces, as measured by ellipsometry, was used to study possible interactions between those components. All fractions, rye secalin, wheat gliadin, rye arabinoxylan, and wheat arabinogalactan peptide, were surface- oxylan and wheat arabinogalactan peptide on top of gliadin and secalin, respectively, indicated that an interaction occurred. As ionic strength and pH influenced both the adsorption and the interaction of the components studied, these phenomena are believed to be of electrostatic nature.
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| 3. |
- Poutanen, Kaisa, et al.
(författare)
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Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods
- 2008
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Ingår i: Cereal Foods World. - 0146-6283. ; 53:1, s. 32-35
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- Cereal foods are an important source of carbohydrates and dietary fiber in our diet. Epidemiological evidence increasingly demonstrates that a diet rich in whole grain is protective against development of diet-related disorders such as cardiovascular disease and type 2 diabetes. The majority of cereal foods today, however, are made from refined wheat flour. The grain processing industry therefore faces challenges and opportunities to produce new ingredients and foods with added value for consumer health. Against this background, the European Community decided to support the HEALTHGRAIN project (www.healthgrain.org) over the 2005–2010 period as part of the 6th framework food research program. HEALTHGRAIN aims to improve the well-being of mankind and to reduce the risk of metabolic syndrome–related diseases in Europe by increasing the intake of protective compounds in whole grains or their fractions. It presents an integrated, multidisciplinary effort to determine variation in composition, process-induced changes and human metabolism of bioactive compounds in the major European bread grains wheat and rye, and to reveal the physiological mechanisms underlying their role in the prevention of metabolic syndrome and related diseases. The target bioactive compounds are vitamins (folate, tocols, choline), phytochemicals (lignans, sterols, alkylresorcinols, phenolic acids) and indigestible carbohydrates (dietary fiber). Also other product characteristics that may add to the metabolic benefits of whole grain products are promoted. The work is carried out in 17 work packages, distributed over five modules, and carried out by 43 organizations from 15 European countries.
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| 4. |
- Putseys, Joke A., et al.
(författare)
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Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation
- 2010
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 58:3, s. 1939-1945
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Tidskriftsartikel (refereegranskat)abstract
- Monodisperse short-chain amorphous or semicrystalline amylose-glycerol monostearate (GMS) complexes, or, as a reference, pure GMS, were added to starch dispersions which were gelatinized and allowed to cool. The largest impacts on rheological properties were observed when GMS or amorphous GMS complexes were added. The controlled release of the short amylose chains of the latter induced double helix and, thus, network formation, resulting in higher viscosity readings. As the lipid is set free after starch gelatinization, it is assumed that it complexes with amylose leached outside the granule, whereas additional pure GMS can probably to a greater extent complex inside the granule. Semicrystalline complexes could be considered as inert mass in the starch systems as their melting temperature exceeded the temperature reached during the experiment. The additives also impacted starch's sensitivity to enzymatic degradation. GMS addition reduced the resistant starch (RS) content of the gels and increased their hydrolysis index (HI). Added amorphous or semicrystalline complexes, on the other hand, yielded gels with a higher RS content and a lower HI. Addition of amylose-lipid complexes to starch suspensions impacts starch gel characteristics and decreases its digestion rate, possibly by releasing short amylose chains in a controlled way that then participate in amylose crystallization and, hence, RS formation.
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| 5. |
- Johansson, Elin, et al.
(författare)
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Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.
- 2015
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Ingår i: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6215 .- 1436-6207.
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Tidskriftsartikel (refereegranskat)abstract
- Specific combinations of dietary fiber (DF) have been observed to result in improved glucose tolerance at a subsequent standardized breakfast. Arabinoxylan oligosaccharides (AXOS) are considered as DF with prebiotic potential, but so far no studies have investigated their metabolic effects in humans. This randomized cross-over study evaluated the overnight impact of breads containing AXOS-rich wheat bran extract and resistant starch (RS, Hi-Maize), separately or combined, on glucose tolerance, related metabolic parameters and markers of gut fermentation in healthy subjects.
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| 6. |
- Rombouts, I., et al.
(författare)
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Crosslinks in wheat gluten films with hexagonal close-packed protein structures
- 2013
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Ingår i: Industrial crops and products (Print). - : Elsevier BV. - 0926-6690 .- 1872-633X. ; 51, s. 229-235
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Tidskriftsartikel (refereegranskat)abstract
- Wheat gluten/glycerol (WGG) films were extruded with aqueous ammonia/salicylic acid or urea to investigate the reactions contributing to their hexagonal close-packed protein structures and material properties. The addition of aqueous ammonia and salicylic acid increased the pH, which, in turn, increased the level of intermolecular disulfide and lanthionine cross-links in the WGG films. Increased protein cross-linking reactions resulted in higher material strength and tensile modulus. These cross-linking reactions and the resulting material properties were similar for WGG films with 7.5% and 10% aqueous ammonia. Added urea into WGG film partially degraded into cyanate and ammonium. Cyanate subsequently reacted with lysine and cysteine to ε-carbamyllysine and S-carbamylcysteine, respectively. Even though these reactions resulted in a more alkaline reaction environment, hereby favoring disulfide bond formation and decreasing protein extractability, they also prevented the involvement of cysteine and lysine in protein cross-linking. The alkylation of these reactive amino acids, together with the plasticizing effect of urea, led to lower material strength and elastic modulus with increasing levels of urea.
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