Dissertations / Theses on the topic 'Food component'

Nanoparticles are being widely investigated for food purposes and are beginning to see application in food production. There are numerous techniques to produce such nanoparticles, including emulsion-based techniques and spray drying, each with their advantages. Electrohydrodynamic spraying provides an alternative technique for preparing food component loaded particles in the nano-scale with a good control of important particle characteristics, such as size. In this work, Electrohydrodynamic spraying was used to investigate its potential for producing nanoparticles intended for nanoencapsulation of low solubility food components. Different processing parameters including flow rate, solute concentration, food component loading and their influence on nanoparticle characteristics and food component release were studied using food flavour as a model food component and ethylcellulose and stearic acid as a carrier materials. This work, EHD spraying was used to investigate its potential for producing nanoparticles intended for food delivery. Different processing parameters including flow rate, solution concentration, food component loading and their effect on nanoparticle characteristics and food flavour release rate were investigated. Polymeric and lipid nanoparticles were studied in detail with respect to nanoparticle characteristics and food component release kinetics and additional studies were performed for nanoparticles prepared with ethylcellulose as a model hydrophilic polymer to form the polymeric core; and stearic acid as a model lipid to form the lipid monolayer. EHD sprayed nanooparticles were prepared with diameters between 10-100 nm and a near-monodisperse size distribution was obtained in most cases. The flavour release rates were found that the release rate was a function of both the nanoparticle size and structure, and hence of the processing conditions. EHD sprayed nanoparticles generally had a slower flavour release rate compared with conventional techniques. The results indicated that EHD spraying is an attractive nanotechnology for generating food component loaded nanoparticles that can be tailored towards an intended food delivery application. Compared with the conventional techniques it provides better control of nanoparticle and demonstrated its suitability for producing nanoparticle formulations in which the food component and is released rate in a sustained manner to potentially improve bioavailability of low solubility food component such as flavour.

The purpose of the study was to evaluate the effectiveness of using a video model, graduated exposure (i.e., touch, smell, try, eat), and positive reinforcement to first increase food exploration, and then increase consumption of non-preferred foods in young children that exhibit food selectivity in a school setting. A multiple probe design across behaviors replicated across participants was used to evaluate the effectiveness of a treatment package. The treatment package consisted of a video model of each target behavior (touch, smell, try, eat) and positive reinforcement which included preferred foods and materials. The results indicated that the treatment package was effective in increasing the food exploration and consumption of non-preferred foods for one participant, and was inconclusive for the second participant.

d-Limonene is a monoterpene found in high concentration in citrus peel oil. Evidence from animal models and cell culture indicate that it has strong anti-cancer effects, particularly in mammary cancer models. Chapter 1; "D-LIMONENE: A BIOACTIVE FOOD COMPONENT FROM CITRUS AND EVIDENCE FOR A POTENTIAL ROLE IN BREAST CANCER PREVENTION AND TREATMENT" is a review paper accepted to Oncology Reviews. This review describes the evidence for d-limonene's anti-cancer mechanisms, bioavailability and safety, focusing on relevance to breast cancer prevention. Chapter 2; "ADIPOSE TISSUE ACCUMULATION OF D-LIMONENE WITH THE CONSUMPTION OF A LEMONADE PREPARATION RICH IN D-LIMONENE CONTENT" is published in Nutrition and Cancer journal and describes a phase I clinical trial in which participants consumed 40 oz of high-limonene lemonade daily. This study demonstrated that after 4 weeks of oral consumption of high-limonene lemonade, d-limonene deposits in high levels in adipose tissue. Chapter 3; "A CLINICAL BIOMARKER STUDY OF TOPICALLY APPLIED D-LIMONENE FOR BREAST CANCER PREVENTION" was submitted to Nutrition and Cancer journal. In this phase 0 clinical study, four weeks of a 10% d-limonene formulation resulted in minimal change in NAF and plasma biomarkers or d-limonene levels. Biomarkers in NAF and plasma, however, were significantly differently correlated with BMI and menopausal status, perhaps suggesting effect modifications. Chapter 4: "MOUSE MAMMARY TISSUE DISTRIBUTION OF D-LIMONENE AND PERILLIC ACID FOLLOWING ORAL AND TOPICAL D-LIMONENE ADMINISTRATION," was a study comparing d-limonene and perillic acid disposition after administration of 10% and 20% d-limonene in coconut oil in topical and oral forms to SKH-1 mice. This study demonstrated that d-limonene deposits in high levels in mouse mammary tissue after both oral and topical administration short-term, but is largely cleared after 24 hours in this model. Perillic acid deposits in high levels in adipose after oral administration, and these high concentrations remained after 24 hours. Chapter 5: "IMPLICATIONS AND FUTURE DIRECTIONS" provides a summary of the key findings from these three projects and proposals for future research. The appendices provide results from smaller d-limonene projects, as well as extensions of the body of the dissertation work.

El panís HC (de l'anglès high-carotenoid) va ser modificat genèticament per acumular alts nivells de carotenoides, utilitzant com a base un panís blanc sud-africà (M37W). Durant tres collites consecutives (2013, 2014 i 2015), es van cultivar el panís HC i la seva línia isogènica (M37W) en un camp experimental a Lleida (Catalunya, nord-est d'Espanya). Fusarium spp. va infectar la majoria de grans de panís d'ambdós tipus, el que va originar que es donés contaminació per fumonisines en les dues varietats de panís en tots els anys d'estudi, tot i que la proporció de grans contaminats va ser substancialment més gran en el panís M37W. El panís collit cada any també va servir com a matèria primera per elaborar pinsos a base de panís i productes derivats del panís. Els pollastres alimentats amb la dieta HC van tenir paràmetres de productivitat i salut similars als pollastres alimentats amb les dietes M37W i comercial (amb pigments), i també van desenvolupar una pigmentació similar als pollastres alimentats amb la dieta comercial (amb pigments). Els carotenoides provitamina A del panís HC van ser biodisponibles, almenys en la mateixa mesura que en els additius sintètics i naturals, i van contribuir als nivells de retinol hepàtic en pollastres. La carn obtinguda a partir de pollastres alimentats amb la dieta HC va tenir una bona qualitat i vida útil sensorial, així com una pigmentació groga-ataronjada de llarga durada. Finalment, els purés elaborats amb panís HC han demostrat no només conservar el contingut inicial de carotenoides, sinó també augmentar-lo a causa de l'extracció de carotenoides de la matriu alimentària.
El maíz HC (del inglés high-carotenoid) fue modificado genéticamente para acumular altos niveles de carotenoides, utilizando como base un maíz blanco sudafricano (M37W). Durante tres cosechas consecutivas (2013, 2014 y 2015), se cultivó el maíz HC y su línea isogénica (M37W) en un campo experimental en Lleida (Cataluña, noreste de España). Fusarium spp. infectó la mayoría de granos de maíz de ambos tipos, lo que originó que se diera contaminación por fumonisinas en ambas variedades de maíz en todos los años de estudio, aunque la proporción de granos contaminados fue sustancialmente mayor en el maíz M37W. El maíz cosechado cada año también sirvió como materia prima para elaborar piensos a base de maíz y productos derivados del maíz. Los pollos alimentados con la dieta HC tuvieron parámetros de productividad y salud similares a los pollos alimentados con las dietas M37W y comercial (con pigmentos), y también desarrollaron una pigmentación similar a los pollos alimentados con la dieta comercial (con pigmentos). Los carotenoides provitamina A del maíz HC fueron biodisponibles, al menos en la misma medida que en los aditivos sintéticos y naturales, y contribuyeron a los niveles de retinol hepático en pollos. La carne obtenida de pollos alimentados con la dieta HC tuvo una buena calidad y vida útil sensorial, así como una pigmentación amarilla-anaranjada de larga duración. Por último, los purés elaborados con maíz HC han demostrado no sólo conservar el contenido inicial de carotenoides, sino también aumentarlo debido a la extracción de carotenoides de la matriz alimenticia.
High-carotenoid (HC) maize was genetically engineered to accumulate high levels of carotenoids, using as a basis a South African white maize (M37W). During three consecutive harvest seasons (2013, 2014 and 2015), HC maize and its near isogenic line (M37W) were cultivated in an experimental field in Lleida (Catalonia, Northeastern Spain). Fusarium spp. infected most maize kernels, subsequently, fumonisin contamination was found in both maize varieties in all the years of study, but the proportion of contaminated grains was substantially higher in the M37W maize. Maize grains harvested each year also served as raw material to elaborate maize-based feed and maize-derived products. Chickens fed on the HC diet had similar productivity and health parameters to those fed on the M37W and commercial (plus color additives) diets, and they also developed similar pigmentation to those fed on the commercial (plus color additives) diet. Provitamin A carotenoids from HC maize were bioavailable, at least to the same extent than in synthetic and natural additives, and contributed to liver retinol levels in chickens. Meat obtained from chickens fed on the HC diet had a good quality and sensory shelf life as well as a long-lasting golden pigmentation. Finally, HC maize-based porridges showed not only to preserve the initial carotenoid content, but also to enhance it due to the carotenoid extractability from the food matrix.

Researchers at Utah State University created a school intervention called the FIT Game that has successfully increased children’s vegetable intake during lunchtime. The aim of this project was to create a home aspect to the FIT Game for parents that would increase the availability of vegetables within the home. Studies within this thesis discuss the development and revision of parent newsletters for the FIT Game program, as well as the implementation and assessment of the revised newsletters. Results from the assessments indicate that providing parent newsletters is not enough to change the vegetable availability at home. This home component was unsuccessful in provoking the desired change, and future FIT Game studies that choose to include a home component should consider multiple components for higher changes of likelihood of participation and increasing vegetable availability at home.

Cation-exchange fast protein liquid chromatography separated whole casein into β-casein A2, A1, and B, K-casein, αs1-casein, and αs2-casein fractions as well as γ-caseins and several unidentified peaks using a urea-acetate buffer at pH 5 and a NaCl gradient. The whole casein fractions eluted in the following order: breakdown products of β-casein and unidentified peaks; β-casein A2, Al, and B; additional breakdown products of β-casein and unidentified peaks; K-casein; αs1-casein; and αs2-casein. The calculated composition of the four major caseins correlated well with values obtained using anion-exchange fast protein liquid chromatography at pH 7. An acid-PAGE gel confirmed that the three β-casein peaks were variants of β-casein. Incubating herd bulk whole casein with neuraminidase (EC 3.2.1.18) removed carbohydrate from K-casein. Anion-exchange fast protein liquid chromatography separated whole casein into β-casein breakdown products, K-casein A and B, β-casein, αs2-casein, and αs1-casein peaks as well as three unidentified fractions using bis-Tris-propane-urea buffer at pH 7 and a NaCl gradient. Fractions of whole casein eluted in the following order: breakdown products of β-casein and unidentified fractions A and B; K-casein fraction; unidentified C fraction; β-casein; αs2-casein; and αs1-casein. Following treatment with neuraminidase, K-casein eluted as K-casein B and A rather than a series of peaks. Casein samples from individual cows containing known combinations of K-casein A and B confirmed that the peaks were K-casein variants. Isoelectric focusing on a PhastSystem™ separated K-casein A and B; β-casein A1, A2, A3, and B; αs1-casein Band C; β-lactoglobulin A and B; αs2-casein A; and α-lactalbumin B. Minimal preparation and a short separation time enabled many whole milk and whole casein samples to be phenotyped daily. Stepwise regression equations derived to predict samples as homozygous or heterozygous for K-casein A and B and β-casein A1, A2, and B had coefficient of determination values of .18, .58, .82, and .72 for K-casein A and B, β-casein A1, β-casein A2, and β-casein B. Although amino acid analysis can identify whether β-casein A1, A2, or B variants are present, it cannot identify whether K-casein A and B variants are present. Percentages of K-casein, β-casein, αs1-casein, and αs2-casein obtained with isoelectric focusing, cation-exchange fast protein liquid chromatography, and anion-exchange fast protein liquid chromatography compare well with published results. Isoelectric focusing and anion-exchange fast protein liquid chromatography methods separated K-casein into its A and B variants. Isoelectric focusing and cation-exchange fast protein liquid chromatography separated β-casein into its A1, A2, and B variants. Individual cows homozygous for K-casein A or B expressed the same amount of K-casein. When results from individual cows heterozygous for K-casein are combined, the two alleles are expressed equally; on an individual cow basis, however, some cows expressed more K-casein B than K-casein A. Individual cows homozygous for β-casein A1, A2 or B expressed the same amount of β-casein. When the results for individual cows heterozygous for β-casein are combined, the two β-casein alleles are expressed equally. In milk from individual cows typed β-casein A2B, slightly more B than A2 was expressed with cation-exchange fast protein liquid chromatography.

The connection between variable synchrony of insect eclosion with host budburst and variability in insect densities was investigated. Experiments with gypsy moth (Lymantria dispar L.) larvae determined the duration of acceptable foliage after budbreak of nine hardwood species. Four competing conceptual models of environmental influences on the timing of budburst were compared and evaluated. The best budburst model was combined with an eclosion model to estimate the frequency of asynchrony and its correlation with density. Synchrony with budburst has a smaller effect than weather after hatch, on the population size of the gypsy moth, but neither is the driving force behind density changes. However, comparison of traits of 300 species of Macrolepidoptera showed that 50% of outbreak species, but only 24% of nonoutbreak species begin feeding at the time of budburst; this suggests a stronger relation between synchrony and population dynamics than was found with the gypsy moth.

The nutritional status of children is declining as evidenced by the steady rise in childhood obesity rates over the last three decades. Consuming five servings of fruit and vegetables (FV) daily has shown to help with weight maintenance, but children are consuming far less than the recommended servings. This study was designed to test the efficacy of a sensory-focused multi-component school-based program at increasing vegetable intake among fifth-graders. Classroom, family, and community components allowed children to explore thirteen target vegetables with their senses including taste. Vegetable consumption was measured by digitalized observations of lunchtime vegetable selection and consumption. Vegetable acceptance was evaluated using a selfadministered survey assessing attitude and behaviors related to vegetable consumption. Measures were assessed at multiple time points and compared between the intervention school and a comparison school matched for demographic similarities. Parental consent was obtained for 136 fifth-graders to participate in the multicomponent study and 114 were included in the plate waste study. Data were collected over six days of plate waste observations including two phases: the control phase (CP) and the target vegetable phase (TVP) where target vegetables were served in addition to the regular lunch vegetables. Differences in mean vegetables taken and consumed during each phase of the plate waste study were analyzed using analysis of variance (ANOVA) and paired sample t-tests. When fried potatoes were included as a vegetable in the analysis, the comparison school took (P < 0.001) and consumed (P < 0.001) significantly more vegetables than the intervention school. There were no significant differences in vegetables taken (P < 0.258) and consumed (P < 0.217) when fried potatoes were excluded. Self-administered surveys were analyzed using the Fisher’s exact test and ANOVA. Significantly more children at the intervention school compared to the comparison school reported ever eating bell peppers, butternut squash, and cucumbers. The findings of this study do not show significant differences in vegetable consumption when the intervention school is compared to the comparison school, but do show a small trend toward increased acceptance of target vegetables. Future studies should evaluate a larger sample size with increased frequency of taste testing opportunities.

Background: Canadian youth obesity, and comorbidities, have paralleled trends in consuming nutrient-poor foods marketed by the food industry. In Canada, food marketing is largely self-regulated by the food industry under the Canadian Children’s Food and Beverage Advertising Initiative (CAI). Methods: Public television programming records benchmarked the volume of food advertising targeted to preschoolers, children, adolescents, and adults on Canadian television. Food advertising rates and frequencies were compared by age group, television station, month, food category, and company, using regression modelling, chi-square tests and principal component analysis. Results: Food advertising rates significantly differed by all independent variables. Fast food companies dominated advertising during adolescent-programming while food and beverage manufacturers dominated advertising during programming to all other age groups. CAI signatories contributed more advertising during children’s programming than non-signatories. Conclusion: Failings of self-regulation in limiting food advertising to Canadian youth demonstrate the need for statutory restrictions to rectify youth’s obesogenic media environments and their far-reaching health effects.

Thesis (MSc Food Sc)--University of Stellenbosch, 2011.
ENGLISH ABSTRACT: The use of near infrared (NIR) hyperspectral imaging for distinguishing between pre-germinated and non pre-germinated barley, wheat and sorghum kernels and, the effect of kernel shape on hyperspectral images, have been investigated. Two sample sets were imaged. The first sample set was divided into six subsets; these subsets were treated with water and left to pre-germinate for different times (0, 6, 9, 12, 18 and 24 hrs). Subset viability was determined with the tetrazolium test. The second sample set was divided into seven subsets, treated with water and left to pre-germinate for 0, 3, 6, 9, 12, 18, 24 or 30 hrs. Individual kernel viability was determined with the tetrazolium test. NIR hyperspectral images were acquired using two different SisuCHEMA hyperspectral imaging systems. The first system acquired images with a 150 9m spatial resolution (first sample set) and the second system acquired images with a 30 9m spatial resolution (second sample set). Principal component analysis (PCA) was performed and a distinction between pre-germinated and non pre-germinated kernels was illustrated in PCA score images. Loading line plots showed that the main compounds contributing to spectral variation were starch, water and protein. These compounds were related to starch and protein hydrolysis. The distinction between pre-germinated and non pre-germinated kernels observed in the 30 9m spatial resolution images indicated NIR hyperspectral imaging was perhaps sensing incomplete endosperm degradation. Some kernels determined as pre-germinated by the tetrazolium test had the same chemical composition according to the score image as non pre-germinated kernels in the 30 9m spatial resolution images. A partial least squares discriminant analysis (PLS-DA) model with two classes (pre- germinated and non pre-germinated) was developed for each of the cultivars of the first sample set. The two classes were assigned in principal component (PC) 1 vs. PC 5 score plots. The model created for the barley cultivars resulted in excessive false positives and false negatives. The prediction results of wheat cultivars revealed that the model had a classification rate of 81% for the non pre-germinated class and 93% for the pre-germinated class. The sorghum prediction results revealed that the model correctly predicted 97% of the non pre-germinated class and 93% of the pre-germinated class. Two different PLS-DA models were developed for one image of each cultivar of the 30 9m spatial resolution images. The first model was developed by assigning each kernel in the score image and the second model was developed by assigning pixels in the score plot to either the pre- germinated or non pre-germinated class. Model 1 resulted in excessive false negatives. Model 2 resulted in excessive false positives. The differences between pre-germinated and non pre-germinated kernels were only observed in higher (PC 5 and 6) order PCs of the 150 9m spatial resolution images. The lower (PCs 1 to 4) order PCs (of each commodity) were subsequently examined with the aid of classification gradients. Kernel shape effects were observed in these PCs. The use of NIR hyperspectral imaging for distinguishing between pre-germinated and non pre-germinated grain kernels shows promise.
AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi (NIR) hiperspektrale beeld-analise is geëvalueer om onderskeid te tref tussen voor-ontkiemde en nie-voor-ontkiemde gars, koring en sorghum korrels. Die effek van korrelvorm op hiperspektrale beelde is ook geëvalueer. Die eerste stel graan-monsters is gebruik vir 150 9m ruimtelike resolusie beelde en die tweede stel is gebruik vir 30 9m ruimtelike resolusie beelde. Die eerste kultivar stel is verdeel in ses sub-stelle en met gedistilleerde water behandel vir 0, 6, 9, 12, 18 en 24 hr. Sub-stel lewensvatbaarheid is met die tetrazolium toets vasgestel. Elke kultivar in die tweede stel is in sewe sub-stelle verdeel en is vir 0, 3, 6, 9, 12, 18, 24 of 30 hr geïnkubeer. Individuele korrel lewensvatbaarheid is met die tetrazolium toets vasgestel. NIR hiperspektrale beelde is verkry deur gebruik te maak van twee verskillende SisuCHEMA kameras. Die verskillende kameras is gebruik om verskillende resolusie (30 en 150 9m ruimtelike resolusie) beelde te verkry. Hoofkomponent analise (HKA) is uitgevoer en ’n verskil tussen voor- ontkiemde en nie-voor-ontkiemde korrels is waargeneem in die 150 9m ruimtelike resolusie beelde. HK ladings stippe het water, stysel en proteïene uitgesonder as die verbindings wat bydrae het tot spektrale variasie. ’n Verskil tussen die voor-ontkiemde korrels en nie-voor-ontkiemde korrels is ook gesien vir die 30 9m ruimtelike resolusie beelde. Dit is egter ook waargeneem dat sommige korrels as voor-ontkiem bepaal is deur die tetrazolium toets, maar dié korrels het dieselfde chemiese samestelling volgens die punte beeld as nie-voor-ontkiemde korrels. Onvolledige endosperm hidrolise is ’n moontlike verduideliking vir die verskynsel. Die verbindings wat bygedra het tot die variasie is water, stysel en proteïene. ’n Parsiële kleinste kwadrate diskriminant analise (PKW-DA) model met twee klasse is ontwikkel vir elke kultivar van die 150 9m ruimtelike resolusie beelde. Die klasse is aangewys in the punte stip. Die model met die hoogste variasie in Y is gekies om die ander kultivars van dieselfde kommoditeit te voorspel. The PKW-DA resultate vir die gars kultivars het getoon dat die model vals positiewes en vals negatiewes opgelewer het. Die koring PKW-DA model het ’n klassifikasie koers van 81% vir die nie-voor-ontkiemde klasse en 93% vir die voor-ontkiemde klasse opgelewer. The PKW-DA resultate vir sorghum het getoon dat die model ’n klassifikasie koers van 97% vir die nie-voor-ontkiemde klasse en 93% vir die voor-ontkiemde klasse opgelewer. Twee verskillende PKW-DA modelle is ontwikkel vir elke beeld van elke kultivar van die 30 9m ruimtelike resolusie beelde. Die eerste model is ontwikkel deur elke korrel in die punte beeld aan te wys tot een van twee klasse en die tweede model is ontwikkel deur die beeldelemente in die punte stip tot een van twee klasse toe te skryf. Model 1 het vals negatiewes opgelewer en model 2 vals positiewes. Die verskille tussen die nie-voor-ontkiemde en voor-ontkiemde korrels is eers verduidelik in hoër orde HK van die 150 9m ruimtelike resolusie beelde. Die laer orde HK is dus ondersoek vir hul bydrae tot spektrale variasie met die hulp van klassifikasie gradiënte. Korrel vorm effekte is waargeneem. Die gebruik van NIR hiperspektrale beelding om onderskeid te tref tussen voor-ontkiemde en nie-voor-ontkiemde graan korrels, lyk belowend.

O presente trabalho utiliza a técnica de estatística multivariada, recorrendo à (i) Análise em Componentes Principais e (ii) Análise Classificatória de modo a identificar padrões da produção agrícola e do consumo alimentar a nível mundial, através da análise por décadas dos países e dos continentes com dados de 1961 a 2018. A base de dados usada no presente estudo foi obtida através da Organização das Nações Unidas para Alimentação e Agricultura (FAO). A escolha final das variáveis usadas nas matrizes da produção e do consumo por países e por continente por década foi resultado de uma pré-análise global exploratória para vários produtos de origem vegetal e animal dos dados da FAO. A principal conclusão da análise de dados específicos é que nos produtos de origem animal é notório o forte crescimento de produção e de consumo (supply) per capita sobretudo na Carne de aves/frango e na Carne de suíno. Nos produtos de origem vegetal a produção do Milho é o produto que se destaca, mas no consumo per capita o valor do Milho é bastante inferior ao de qualquer um dos outros produtos analisados, sendo que a produção do Milho é usado na sua maioria para alimentação dos animais (principalmente das aves e dos suínos). Na Análise em Componentes Principais e Análise Classificatória encontramos distinção entre os países e entre os continentes no que respeita a produção agrícola e o do consumo alimentar. Passado mais de cinco décadas de forte incremento da produção agroalimentar mundial, mantém-se países e continentes onde, para além das diferenças notórias na produção agrícola, também o consumo alimentar per capita é notoriamente baixo. Como umas das recomendações desta tese, devido à realidade sócio-económica e política em constante mudança para os diferentes países aqui analisados, será necessário trabalho adicional para melhor perceber o porquê das características das conclusões neste estudo; Abstract: Multivariate analysis of agricultural production and world food consumption in the last decades and future perspectives This study uses multivariate statistical technique, applying (i) Principal Component Analysis and (ii) Classification Analysis in order to identify patterns of agricultural production and food consumption worldwide, through analysis of countries and continents throughout decades with data from 1961 to 2018. The database used in this study was obtained from the Food and Agriculture Organization of the United Nation (FAO). For the final selection of variables used in the production and consumption matrices by countries and by continent per decade, it was the result of a pre-exploratory global analysis for several products of plant and animal origin from the FAO data. The main conclusion from specific data analysis is that there is a strong growth of production and consumption (supply) per capita mainly in the poultry/chicken meat and in the pig meat. Regarding plant products, the most remarkable is Maize, but in relation to per capita consumption the value of Maize is much lower than that of any of the other products analyzed, and Maize production is mostly used for animal feeding (mainly poultry and pigs). In Principal Component Analysis and Classificatory Analysis we find a distinction between countries and between continents with regard to agricultural production and food consumption. After more than five decades of strong increase in the global agri-food production, there are countries and continents that, in addition to the notable differences in agricultural production, per capita food consumption is also notoriously low. As one of the recommendations of this thesis, due to the constantly changing socio-economic and political reality for the different countries herein analyzed, additional work will be necessary to better understand the reason for the characteristics of the conclusions in this study.

Матеріал присвячений проблемі дослідження сучасного стану та перспектив розвитку регіонального ринка продовольства Сумської області
The material is devoted to the research of the current state and prospects of development of the regional food market of the Sumy region

Many college students across the nation are going hungry and struggling with food insecurity, as their access to food is becoming more challenging to attain. The purpose of this study is to explore the experiences of college students and components that lead them to becoming food insecure. Studies indicate that food insecurity is a critical issue in a college students’ life, but there is not an established approach to adequately help the students address this issue. The data will be collected through self-administered surveys and participant ratings will be reviewed for any common themes and correlations. Results from this study will provide significant material to assist social workers in addressing food insecurity with a systematic approach and influence further research. This study will also present findings to universities to secure supplementary resources and services to prevent food insecurity on campus.

Aflatoxins (AFs) are a group of mycotoxins produced by moulds of Aspergillus genus which contaminate food commodities of tropical and sub-tropical countries. The aims of this study are to assess the extent of AF contamination of foods in the UK that originated in Asia and to identify components of Thai foods that may protect against the toxicity of AFs. Examination of 12 commercial, dried Asian foods showed that long grain rice, fragrant rice, peanuts, black beans and black pepper contained Aspergillus spp. which were identified as A. parasiticus (afiatoxigenic), A. versicolor, A. ustus, A.niger and A. ochraceus. These commodities contained undetectable AFs. Jasmine brown rice and crushed chilli contained 14.7 and 11.4 IJglkg of AFs, respectively, in the absence of Aspergillus. AFBl, the most toxigenic AFs was detected in crushed chilli (lO.7IJglkg) so Aspergillus was present at some stage of food production, particularly pre-harvest stage. Cross contamination during food processing is one of possible cause of AFs contamination in these commodities. These results indicate direct and indirect risks of exposure to AFs from these products since AFs fOlmation is possible in Aspergillus-contaminated crops and AFs can be carried throughout the food chain. Hence an alternative strategy to mitigate toxicity of ingested AFs is required. One possibility is by using food components to modulate the harm from ingested AFs by altering AF metabolism and mutagenesis. In this study, the effectiveness of the compounds in Thai culinary herb, fingerroot (Boesenbergia rotunda) were investigated. A crude methanol extract (ME) of fingerroot was analysed and found to contain ~ 15 putative flavonoids as major components of which pinocembrin, pinocembrin chalcone, cardamonin, pinostrobin, 4-hydroxypanduratin A and panduratin A were identified by HPLC and LC-MS. The ME significantly inhibited fonnation of mutagenic/carcinogenic metabolite of AFBl (AFB1-epoxide, AFBO) in a cell-free metabolic system (Model 1) and also suppressed mutagenicity of AFBl in Salmonella/microsomal assay (Model 2). These inhibitory properties of the ME might be related to its indigenous flavonoids which could modulate activities of AFB1 -metabolising enzymes (CYPIA2, 3A4). Purified flavonoids (cardamonin, apigenin, pinostrobin) were found to affect AFB 1 toxicity to some extent in both models, but their potencies were much lower than the ME particularly in the Salmonella model and evidence is provided that suggests that Reactive Oxygen Species rather than AFBO are the mutagenic entities in this assay. This also suggests that fingerroot contains effective metabolic modulators that were not identified. Consumption of fmgerroot could provide a combination of potential phytochemicals that protect against aflatoxin-mediated toxicity by altering AF metabolism at the initial stages of enzymatic activation.

Chemiluminescent oxidations with manganese reagents have been investigated using flow and spectroscopic techniques. An assay has been developed for ascorbic acid using the chemiluminescent oxidation of ascorbic acid with permanganate in acid medium. The assay has a linear range of 5xl 0-7 to 1 X, 0-3 mol dM-3 and has been applied to a range of food supplements and fruit juices. The addition of a manganese (11) catalyst extends the applicability of acid permanganate to the determination of sugars and polyhydric alcohols. The reaction has been optimised for the determination of mono and disaccharides in a flow injection system. Development of a reagent based on manganese (111)i,n a methanol and sulphuric acid solution, has further extended the scope of the reaction enabling the determination of fructose in the range 1 X1 0-7 to 1 X1 0-3 mol d M-3. The reagent has successfully been used in post column detection with HPLC. It has been established that the light emission occurs after manganese (VII) has been reduced and appears to be connected with the production and disappearance of Mn (111). Chemiluminescence spectroscopy has shown that the spectra are the same for a large number of aliphatic and aromatic polyhydroxy compounds. The spectrum remains the same whether the oxidising reagent is Mn (VII), Mn (IV) or Mn (111)i,n dicating that the same emitting species is involved in all these reactions and that it involves Mn(III) and/or Mn(II).

Background: According to the Centers for Disease Control and Prevention (CDC), over one-third of US adults are obese. In order to assess causes of and treatments for obesity, researchers have evaluated a number of processes underlying health-related behaviors, one of which is delay discounting. Delay discounting is a cognitive process that describes the phenomenon by which individuals discount the value of a future reward compared to the value of an immediate reward. Researchers have associated delay discounting with drug addiction, alcoholism, and cigarette smoking. More recently, delay discounting has been studied with regards to health-related behaviors, such as body weight management, food intake, glucose control, and physical activity. While a number of studies have concluded that obese individuals tend to be greater discounters, the relationship between delay discounting and various health-related behaviors beyond smoking and drug use remains unclear. The purpose of this study is to evaluate the relationship between delay discounting and diet quality, glucose tolerance, physical activity, and fasting vs. non-fasting conditions. Methods: Sixty-five males (n=20) and females (n=45) were recruited for the present study. Participants completed two lab sessions: one under non-fasting conditions, and one under fasting conditions which involved measurements of body mass and composition, blood pressure, blood glucose, blood lipids, and health-related questionnaires. Delay discounting and food purchase tasks were completed at both visits. Participants were asked to complete a four-day food intake record and wear a physical activity monitor for four days. Results: Lower rates of discounting were found in those who consumed more total vegetables, and lower food reinforcement was observed in those who spent less time sedentary and more time physically active, had greater dietary Restraint, and had a lower resting heart rate. There were no significant differences between discounting rates and food reinforcement across fasting and non-fasting conditions.
Master of Science

En la presente Tesis Doctoral se han usado diferentes estrategias para incorporar compuestos activos no volátiles y volátiles en películas biodegradables a base de almidón (S) procedente de diferentes fuentes, quitosano (CH) y mezclas CH:S. Se evaluaron las propiedades funcionales de las películas y las cinéticas de liberación del compuesto activo debido a la incorporación de los polifenoles del tomillo (TE) y del ácido tánico (TA). Además, las propiedades funcionales y cinéticas de liberación de películas de almidón obtenidos por casting o por termoconformado también fueron evaluados en función de la adición de eugenol (E) en forma libre o previamente encapsulado con diferentes materiales (proteína de suero de leche (WP) o lecitinas (LE) junto con maltodextrinas como agente coadyuvante). Los productos microencapsulados en polvo fueron obtenidos por atomización. El efecto de la incorporación de ácido oleico (OA) en los encapsulados, como soporte para el E, y CH, como estabilizador potencial de las capsulas también fue estudiado. Las diferentes formulaciones fueron caracterizadas antes y después del secado en términos de eficiencia de encapsulación (EE), estabilidad térmica, cinéticas de liberación y capacidad antioxidante y antimicrobiana. Los resultados mostraron que TE confirió a las películas de S y CH actividad antioxidante. Los polifenoles (TE y TA) interaccionaron con las cadenas de CH y actuaron como agentes de entrecruzamiento, mejorando el comportamiento mecánico de las películas y reduciendo la velocidad de liberación y la cantidad de polifenol liberado de las películas en agua y en disoluciones acuosas de etanol. El efecto opuesto fue observado cuando el TE fue incorporado en la matriz de S pura. Todas las películas con TE fueron más oscuras, más rojizas y menos transparentes, especialmente las matrices de S:TE, lo que sugiere que los compuestos de TE fueron escasamente encapsulados. Éstas películas mostraron la liberación más rápida y la mayor proporción de TE liberado. Se observó una buena EE en los polvos sin CH (87-98%). Sin embargo, el empleo de CH provocó una disminución de la EE en los polvos formulados con WP y con LE (22% y 46%, respectivamente). Las formulaciones mostraron un comportamiento similar en cuanto a la liberación de E en simulantes alimentarios de diferente polaridad, donde prácticamente el contenido de E fue liberado a una velocidad similar. El efecto antibacteriano de polvos sin CH contra E. coli fue coherente con su contenido de eugenol. Un efecto adicional positivo de OA se detectó en la actividad antilisteria de este polvo. El proceso de moldeo por termocompresión de las películas provocó importantes pérdidas de E (80-65%), minimizadas cuando se utilizó OA en las microcápsulas. En las películas con E no encapsulado, se promovió la retención de E debido a la formación de complejos S-E. La presencia de E microencapsulado aumentó las discontinuidades en la matriz polimérica, produciendo películas menos resistentes y elásticas. Las propiedades barrera se mejoraron al agregar microencapsulados a las películas, a excepción de las microcápsulas con OA. La liberación de E de las películas se vio afectada por la microcápsula, su composición y el simulante alimentario. En la película de S obtenida por casting, la adición de polvo E microencapsulado en las dispersiones formadoras de película modificó la microestructura de las películas, que fueron menos resistentes y menos elásticas con un contenido reducido de humedad, y una menor transparencia y permeabilidad al oxígeno en comparación con las películas formuladas con E no encapsulado. La adición de E microencapsulado con OA promovió la actividad antioxidante de las películas, especialmente en los simulantes alimenticios menos polares. Las películas S-EOA-LE fueron efectivas para prevenir la oxidación del aceite de girasol durante 53 días de almacenamiento a 30°C.
In the present Doctoral Thesis, different strategies have been used to incorporate non-volatile (polyphenols from thyme extract) and a volatile active compound (eugenol) into biodegradable films prepared with starch (S) of different sources or chitosan (CH) or with mixtures of CH:S. The functional properties and release kinetics of casted films prepared with pea starch or CH or CH:S blends were evaluated as affected by the incorporation of polyphenols from an aqueous thyme extract (TE) and tannic acid (TA), a polyphenol which was used as a cross-linking agent. Moreover, the functional properties and release kinetics of corn starch films, obtained by casting or by thermo-compression moulding, were evaluated as a function of the addition of eugenol (E) in free form or pre-encapsulated with different wall materials. In order to encapsulate E, whey protein isolate (WP) or soy lecithin (LE), as wall material, and maltodextrin (MD), as drying coadjuvant, were selected. Microencapsulate powders were obtained by spray-drying. The effect of the addition of oleic acid (OA), as eugenol carrier, and CH, as a potential capsule stabilizer, was also analysed. The different formulations were characterized before and after drying, in terms of encapsulation efficiency, thermal stability, release kinetics and antioxidant capacity and antimicrobial activity. Results showed that TE provided pea starch and chitosan films with antioxidant activity. Polyphenols (TE and TA) interacted with CH chains and acted as cross-linkers, thus improving the tensile behaviour of films and reducing the release rate and the amount of polyphenol released from the films in water and ethanol aqueous solutions. The opposite effect was observed when TE was incorporated into the pure S matrix. All the films became darker, more reddish and less transparent when TE was incorporated, and this effect was more marked in pure S matrices, which suggests that the TE compounds were poorly encapsulated. Thus, S:TE films showed the fastest delivery rate and the highest delivery ratio of TE. A good encapsulation efficiency (EE) of E was observed in the CH-free powders (87-98%). However, the use of CH provoked a marked EE decrease in both WP and LE powders (22% and 46%, respectively). The formulations exhibited similar E release behaviour in food simulants of different polarity, where practically the total E content was delivered at a similar rate. The antibacterial effect of CH-free powders against E. coli was also coherent with their eugenol content. An additional positive effect of OA was detected in terms of the antilisterial action of this powder. The process of thermo-compression moulding of the films led to important E losses (80-65%), which were minimised when using OA in the microcapsules (EOA-WP or EOA-LE). In the films containing non-encapsulated E, the retention of E was promoted due to the formation of E-starch complexes. The presence of microencapsulated eugenol increased the presence of discontinuities in the polymeric matrix, thus yielding films that were mechanically less resistant and stretchable, except for E-LE-S films, which became more resistant to break. The barrier properties were improved when adding microencapsulates to the films, except for OA-based microcapsules. Eugenol release from the films was affected by microcapsule, their composition and the food simulant. In starch film obtained by casting, the addition of microencapsulated eugenol powder in starch film-forming dispersions modified film microstructure, yielding less resistant and less elastic films with reduced moisture content, transparency and oxygen permeability as compared to casted films formulated with non-encapsulated eugenol. The addition of eugenol microencapsulated with OA promoted the preservation of the antioxidant activity of the films, especially in less polar food simulants. S-EOA-LE films were effective in preventing sunflower oil oxidation during 53 days of storage at 30¿C.
En la present Tesi Doctoral s'han usat diferents estratègies per a incorporar compostos actius no volàtils i volàtils en pel·lícules biodegradables a base de midó (S) procedent de diferents fonts, quitosano (CH) i mescles CH:S. Es van avaluar les propietats funcionals de les pel·lícules i les cinètiques d'alliberament del compost actiu a causa de la incorporació dels polifenoles del timó (TE) i de l'àcid tànnic (TA). A més, les propietats funcionals i cinètiques d'alliberament de pel·lícules de midó obtinguts per càsting o per termoconformat també van ser avaluats en funció de l'addició d'eugenol (E) en forma lliure o prèviament encapsulat amb diversos materials (proteïna de sèrum de llet (WP) o lecitines (LE) junt amb maltodextrines com a agent coadjuvant). Els productes microencapsulats en pols van ser obtinguts per atomització. L'efecte de la incorporació d'àcid oleic (OA) en els encapsulats, com a suport per al E, i CH, com estabilitzador potencial de les càpsules també va ser estudiat. Les diferents formulacions van ser caracteritzades abans i després de l'assecat en termes d'eficiència d'encapsulació (EE), estabilitat tèrmica, cinètiques d'alliberament i capacitat antioxidant i antimicrobiana. Els resultats van mostrar que es va conferir a les pel·lícules de S i CH activitat antioxidant. Els polifenols (TE i TA) van interaccionar amb les cadenes de CH i van actuar com a agents d'entrecreuament, millorant el comportament mecànic de les pel·lícules i reduint la velocitat d'alliberament i la quantitat de polifenol alliberat de les pel·lícules en aigua i en dissolucions aquoses d'etanol. L'efecte oposat va ser observat quan el TE va ser incorporat en la matriu de S pura. Totes les pel·lícules amb TE van ser més fosques, més rogenques i menys transparents, especialment les matrius de S:TE, la qual cosa suggerix que els compostos de TE van ser escassament encapsulats. Estes pel·lícules van mostrar l'alliberament més ràpid i la major proporció de TE alliberat. Es va observar una bona EE en les pols sense CH (87-98%). No obstant, la incorporació de CH va provocar una disminució de l'EE en les pols formulats amb WP i amb LE (22% i 46%, respectivament). Les formulacions van mostrar un comportament semblant quant a l'alliberament de E en simulants alimentaris de diferent polaritat, on pràcticament el contingut de E va ser alliberat a una velocitat semblant. L'efecte antibacterià de pols sense CH contra E. coli va ser coherent amb el seu contingut d'eugenol. Un efecte addicional positiu d'OA es va detectar en l'activitat antilisteria d'esta pols. El procés de modelat per termocompresió de les pel·lícules va provocar importants pèrdues de E (80-65%) , minimitzades quan es va utilitzar OA en les microcàpsules. En les pel·lícules amb E no encapsulat, es va promoure la retenció de E a causa de la formació de complexos S-E. La presència de E microencapsulat va augmentar les discontinuïtats en la matriu polimérica, produint pel·lícules menys resistents i elàstiques. Les propietats barrera es van millorar a l'agregar microencapsulats a les pel·lícules, a excepció de les microcàpsules amb OA. L'alliberament de E de les pel·lícules es va veure afectada per la microcàpsula, la seua composició i el simulant alimentari. En la pel·lícula de S obtinguda per càsting, l'addició de pols E microencapsulat en les dispersions formadores de pel·lícula va modificar la microestructura de les pel·lícules, que van ser menys resistents i menys elàstiques amb un contingut reduït d'humitat, i una menor transparència i permeabilitat a l'oxigen en comparació amb les pel·lícules formulades amb E no encapsulat. L'addició de E microencapsulat amb OA va promoure l'activitat antioxidant de les pel·lícules, especialment en els simulants alimentaris menys polars. Les pel·lícules S-EOA-LE van ser efectives per a previndre l'oxidació de l'oli de gira-sol durant 53 dies d'em
Talón Argente, E. (2018). INCORPORATION OF ACTIVE COMPONENTS IN BIOPOLYMER-BASED FILMS FOR FOOD USE [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/101283
TESIS

Supercritical fluid (SF) technologies are being investigated extensively by the food industry for a variety of applications. Carbon dioxide in the supercritical state is of particular interest to the food industry due to its extremely low toxicity in comparison with organic solvents. Three applications of chromatography or extraction employing SFs in the analysis of food components and natural products were investigated. These applications related to carbohydrate, lipid, and coumarin derivative analyses. The peracetylated nitrogen derivatives of carbohydrates were analyzed by supercritical fluid chromatography (SFC) with flame ionization detection (FID), Fourier-transform infrared (FT-IR) detection, and mass spectrometry (MS) detection. Although reports in the literature indicated that only one derivatized component was detected under GC conditions, the SFC analysis of peracetylated aldonitrile derivatives of monosaccharides resulted in detection of multiple reaction products. The identification of the peracetylated nitrile and acyclic oxime was accomplished using both SFC/FT-IR and SFC/MS. The spectroscopic data indicated that an additional reaction product was a peracetylated cyclic oxime. The data was not conclusive enough to determine if the structure contained a pyranose or furanose ring. Changes in chemical composition of vegetable oils due to processing were observed employing SFC/FT-IR. Refined soybean oil and soybean oil that was hydrogenated with a NI or a Ni-S catalyst were analyzed. SFC/FT-IR provided an opportunity to determine the extent of unsaturation and isomerization in a single analysis. The C-H deformation of trans R₁HC=CHR₂ groups was observed at 972 cm⁻¹. The double bond in the cis configuration was evident by absorptions above 3000 cm⁻¹l. On-line FT-IR spectra of triacylglycerols and free fatty acids readily revealed conversion to trans isomers in those samples that were hydrogenated with the Ni-S. Quantitation was not possible due to the incomplete resolution of the cis and trans isomers present in the hydrogenated samples. Apparent threshold densities were determined for a series of coumarin derivatives using a supercritical fluid chromatograph with a flame ionization detector. The extraction cell was a LC stainless steel precolumn. Milligram quantities of the model compounds were extracted. Functionality, extraction temperature, and matrix affected the measured threshold densities of the compounds. The addition of two hydroxyl groups onto the coumarin structure caused the compound to be unextractable at 60°C and densities up to 0.90 g/mL. For those compounds that were completely extracted, coumarin, 7-methoxycoumarin, 3-phenylcoumarin, and psoralen, the apparent threshold density increased with increasing melting point. The melting or decomposition points of those compounds that were partially extracted ranged between 200 and 240°C. For those compounds that were not extracted, under the constraints of the experiment, the melting or decomposition points were greater than 240°C. A higher extraction temperature resulted in a lower threshold density. Corn starch was found to be a noninteractive matrix.
Ph. D.

NMR studies of water oxygen-17 relaxation in aqueous sucrose and lysozyme solutions have been carried out to investigate the interactions of water with sucrose and lysozyme. The effect of sucrose and lysozyme concentration on water oxygen-17 relaxation has been studied in detail. The dependence of relaxation on frequency and pH has also been analysed. The existing model, describing the relaxation of water oxygen-17 in aqueous protein solutions suggested by Halle in 1981, is tested to see whether it gives a true representation. It is found that at low concentrations of sucrose and lysozyme, the experimental data give good agreement with the model. However, at saturated sucrose concentration the agreement is not so good. An extra contribution to the transverse relaxation rate is seen. A possible explanation for the extra contribution to the transverse relaxation rate at high sucrose content is discussed. The effect of ionic charge on oxygen-17 relaxation in lysozyme solutions is also investigated. It is observed that both the ionic charge of lysozyme as well as lysozyme aggregation strongly affect the relaxation of water oxygen-17. A method for analysing the experimental data for water oxygen-17 relaxation in aqueous sucrose and lysozyme solutions using Halle's model is presented and employed to calculate the various parameters of the model. The relaxation and chemical shift of calcium-43 in simple calcium salts, calcium acetate and calcium ascorbate have been studied as a function of concentration and pH. The complexation of calcium to sucrose and to lysozyme has also been investigated. In almost all cases, a significant calcium-43 chemical shift has been detected. The direct measurement of complexation and binding of calcium by relaxation time and chemical shift measurements has been of particular interest.

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第16902号
農博第1918号
新制||農||998(附属図書館)
学位論文||H24||N4663(農学部図書室)
29577
京都大学大学院農学研究科応用生物科学専攻
(主査)教授 平田 孝, 教授 左子 芳彦, 教授 松井 徹
学位規則第4条第1項該当

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第17631号
農博第1993号
新制||農||1011(附属図書館)
学位論文||H25||N4752(農学部図書室)
30397
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 河田 照雄, 教授 入江 一浩, 教授 谷 史人
学位規則第4条第1項該当

Os produtos obtidos a partir da cana-de-açúcar possuem, além de altas concentrações de sacarose, flavonóides que podem atuar como quimiopreventivos e antioxidantes. Neste estudo foram elucidadas as estruturas dos flavonóides e dos ácidos cinâmicos mais abundantes no caldo de cana, sendo apresentadas duas novas substâncias, uma flavona, tricina-7-Ο-β-(6\"-p-metoxicinamato)-glucosideo e uma lignana, 3-hidroxi-1-[4,5-dihidroxi-3-metoxifenil]-2-[4-(3-hidroxi-1-(E)-propenil)-2,6-dimetoxifenoxi]-propil-β-D-glucopiranosídeo. Entre as flavonas analisadas, o derivado de tricina apresentou maior abundância. Foi também confirmada neste estudo a perda de compostos fenólicos durante o processamento industrial do açúcar. Nos colmos de cana-de-açúcar evidenciamos altas concentrações de ácidos clorogênico e cumárico, e baixos teores de flavonóides. No decorrer do processamento verificaram-se perdas significativas de ácidos cinâmicos e aumento nos teores de flavonóides. Os maiores teores foram verificados no xarope e os menores no açúcar VHP. Entretanto, a proporção dos compostos fenólicos teve pouca alteração durante o processamento. As flavonas encontradas na cana in natura se mantiveram durante todo o processamento, enquanto que não se detectou ácido ferúlico nas variedades e ácido caféico nos produtos. A atividade antioxidante dos produtos obtidos durante as etapas do processamento do açúcar foram avaliadas. As maiores atividades foram encontradas no xarope e melaço, enquanto que as menores, no caldo misto e açúcar VHP. Uma avaliação sobre o perfil dos compostos fenólicos de amostras de rapadura e caldo de cana obtidos no comércio local mostrou que a rapadura apresenta altos teores de luteolina, enquanto no caldo, prevalece tricina. Nas amostras de rapadura destacam-se altos teores de ácido clorogênico, composto que se mostrou ausente nas amostras obtidas durante as etapas do processamento industrial do açúcar. As atividades antioxidantes dos extratos de rapadura mostraram que mesmo em baixas concentrações a atividade é moderada. O caldo apresentou atividade semelhante, mas em concentrações mais elevadas. Quanto à atividade antiproliferativa, o extrato de rapadura apresentou atividades citostáticas para todas as linhagens e citocida para as linhagens de células cólon (HT-29), de mama (MCF-7), de mama resistente (NCI-ADR), de pulmão (NCI-460), de ovário (OVCAR), de rim (786-0) e de melanoma (UACC-62). O derivado de tricina, isolado a partir do caldo de cana, apresentou atividade antioxidante moderada. Suas atividades antiproliferativas foram mais pronunciadas para as linhagens de células de mama resistente (NCI-ADR) e de cólon (HT-29), com atividade citostática e citocida para as linhagens de pulmão (NCI-460), de mama (MCF-7), de ovário (OVCAR), de rim (786-0) e de melanoma (UACC-62).
Sugar cane products have high sucrose concentration and flavonoids that can function with chemopreventive and antioxidant. In this study have been elucidated flavonoids and cinnamic acids structures most abundant in sugar cane juice and were presented two new substances, one flavone, tricin-7-Ο-β-(6-methoxycinnamic)-glucoside and one lignan, 3-hydroxy-1-[4,5-dihydroxy-3-methoxyphenyl]-2-[4-(3-hydroxy-1-(E)-propenyl)-2,6-dimethoxyphenoxy]-propyl-β-D-glucopyranoside. Among the flavones analyzed, tricin presents high concentration. In this study was corroborated the loss of phenolic compounds during the processing industrial of sugar. In culm of sugar have been evidenced high concentrations of the chlorogenic and coumaric acids, and low flavonoid contents. During the processing has been proved significant loss of cinnamic acids and increase of flavonoids. The highest contents have been proved in the syrup and the smallest in the sugar VHP. However, the profile of the phenolic compounds had little alteration during the processing. The flavones finded in sugar cane in natura were remaining during all the processing and, are not find ferulic acid in the varieties and caffeic acid in the products. The antioxidant activities in products obtained during processing stage of sugar cane were evaluated. The highest activities were finded in the syrup and molasses and the smallest in sugar cane juice and sugar VHP. Assessment about the profile of the phenolic compounds in rapadura and sugar cane juice acquired in local commerce showed that the rapadura presents high contents of the luteolina, while in sugar cane juice, predominate tricin. In the sample of rapadura stand out high chlorogenic acid contents, compound that showed absent in sample from during the processing industrial stages of sugar. The antioxidants activities of rapadura extracts showed the in spite of in low concentration the activity is moderate. The sugar cane juice presented similar activity but, in high concentration. As for the antiproliferative activity, the rapadura extract presented cytostatic effect for ali lines and cytocidal for the colon cell lines (HT-29), of breast (MCF-7), of multi-drug resistant breast cells (NCI-ADR), of lung (NCI-460), of ovary (OVCAR), of kidney (786-0), and of melanoma (UACC-62). Tricin, isolated from sugar cane juice, presented moderate antioxidant activity. The antiproliferative effects of tricin were more pronunciated for multi-drug resistant breast cells (NCIADR) and of colon (HT-29), with cytostatic effect and cytocidal for lung lines (NCI460), of breast (MCF-7), ovary (OVCAR), of kidney (786-0), and of melanoma (UACC-62).

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第20068号
農博第2197号
新制||農||1046(附属図書館)
学位論文||H28||N5024(農学部図書室)
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 河田 照雄, 教授 金本 龍平, 教授 谷 史人
学位規則第4条第1項該当

In questa tesi di Dottorato, l’obiettivo era valutare l’impatto di diversi ingredienti alimentari sul metabolismo di alcuni batteri intestinali e viceversa, mediante l’applicazione di tecniche omiche. Utilizzando le tecniche di metabolomica e trascrittomica, è stata studiata la risposta all’acido linoleico del ceppo Bifidobacterium breve DSM 20213. Utilizzando un approccio combinato di metagenomica e metabolomica, è stato possibile studiare le modifiche a carico del microbiota intestinale, del profilo fenolico e degli acidi grassi, in biscotti senza glutine (a base di erba medica) durante digestione e fermentazione in vitro. Inoltre, è stato valutato come alcuni batteri potessero interferire negativamente su una terapia farmacologica a base di Diclofenac, un farmaco usato per alcune patologie intestinali. Per questo tipo di studio è stata utilizzata la spettrometria di massa ad alta risoluzione, che ha consentito di ipotizzare un coinvolgimento dell’enzima batterico β-glucuronidasi. Una sola tecnica omica, seppure di ultima generazione, non permette di valutare tutte le modificazioni del microbiota intestinale data la complessità dei fattori coinvolti. Per questa ragione, integrare più approcci omici potrebbe risultare una buona strategia per analizzare il reale impatto del microbiota sulla salute dell’ospite. Questo permetterebbe di valutare le interazioni microbiota-ospite, i principali metabolismi e le interconnessioni tra gruppi batterici coinvolti nella risposta ad uno stimolo esterno come l’assunzione di particolari ingredienti con l’alimentazione.
The aim of the present PhD thesis was to explore the metabolic response of intestinal bacteria to food components by using ‘omics’ approaches. In particular, the first part of this thesis was focused on the effect of linoleic acid on Bifidobacterium breve DSM 20213 strain. Firstly, an untargeted metabolomics-based approach was used to explore the primary changes in metabolic profile of this strain grown in presence of linoleic acid. Secondly, the gene expression of B. breve DSM 20213 induced by linoleic acid exposure was investigated. Integrated use of metabolomics/transcriptomics was applied to better understand the response mechanisms to linoleic acid stress. In the third part of the thesis, using a combination of metagenomics and metabolomics, the in vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed was investigated. In the last part of my PhD, the negative effect of β-glucuronidase producing bacteria was evaluated by means of qualitative high-resolution mass spectrometry. Based on my experience there is not a gold standard approach for evaluating a complex environment such as the gastrointestinal tract. For this reason, an integrated use of different techniques should be mandatory to have an accurate framework of gut microbiota composition, its potential metabolic network and the impact on the host physiology and health.

Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 1997, and Thesis (M.S.)--Massachusetts Institute of Technology, Sloan School of Management, 1997.
Includes bibliographical references (p. 155-156).
by Robert D. Moeller.
M.S.

The primary aim of this research was to determine whether herbal infusions, yerba mate (Ilex paraguariensis A. St.-Hilaire) and rooibos (Aspalathus linearis (Burm. F.) R. Dahlgren), could make a significant contribution to the dietary intake of polyphenols. A secondary aim was to determine whether the trace elemental content of these herbal infusions were of dietary significance. The total polyphenol (using the Folin-Ciocalteu assay), the individual polyphenol compounds (by ultra-high performance liquid chromatography) and the trace element content (by inductively coupled plasma mass spectrometry) was determined in the leaf and infusions of 47 yerba mate and 54 rooibos commercial products (tea bags and loose leaf). This research, for the first time, developed an extraction procedure and two ultra-high performance liquid chromatography methods that enabled the determination of 38 polyphenol compounds in yerba mate and 22 in rooibos samples. Fourteen trace elements were determined in leaf and infusion samples, enabling the extraction efficiency of trace elements to be calculated for the first time for these herbs. The total polyphenol content of green yerba mate (79.9 – 303.1 mg gallic acid equivalents (GAE)/ 200 ml) and fermented rooibos infusions (40.1 – 101.9 mg GAE/ 235 ml) was within the range of that of other beverages (tea, coffee, fruit juices) as reported in the literature. It was noted that yerba mate in tea bags contained significantly higher levels of polyphenols than loose leaf products (ANOVA and Tukey’s test, probability, p < 0.05) due to the absence of stems. The total chlorogenic acid content of green tea bag yerba mate (90.1 – 395.4 mg/200 ml) and the total flavonoid content of fermented rooibos infusions (6.65 – 20.03 mg/235 ml) was higher than that reported for coffee and fruit juices, respectively. It was concluded that regular consumption of 1 -2 cups/day of yerba mate or rooibos would make a significant contribution to the dietary intake of polyphenols. The manganese content of a yerba mate infusion (360 – 2985 µg/200 ml) would provide 39.7 – 60.8% for men and 57.1 – 86.2% for women of the World Health Organisation (WHO) adequate daily intake of manganese. Therefore, 1 – 2 cups per day could provide the entire daily nutritional requirement of manganese. In addition, consumption of yerba mate in the traditional South American manner could provide nutritionally significant levels of chromium, copper and zinc. The trace element content of rooibos was not nutritionally significant.

Les bactéries lactiques (LAB) ont suscité ces dernières années un intérêt accru en agroalimentaire du fait de leur potentiel probiotique, i.e. des potentiels bénéfices santé associés à leur consommation. Les interactions adhésives entre bactéries et composants alimentaires sont susceptibles de jouer un rôle-clé à la fois sur la protection et la répartition des bactéries au sein de l’aliment, impactant donc leur action probiotique. Les travaux réalisés au cours de cette thèse ont pour objectif une meilleure compréhension de ces interactions, afin d’optimiser la fonctionnalité d’aliments contenant des LAB. En effet, le comportement adhésif de la majorité des LAB, ainsi que l’effet des interactions adhésives sur la structuration de l’aliment, sont encore mal connus. En outre, certaines étapes de fabrication alimentaire, telles que l’atomisation, peuvent être génératrices de stress pour les bactéries et donc partiellement compromettre leur capacité à adhérer. Dans le cas où ces bactéries seraient intégrées au sein d’une matrice adhésive, il est également légitime de s’interroger sur les effets de cette adhésion sur la protection des bactéries vis-à-vis du stress infligé. Une méthode de criblage haut-débit a d’abord été développée dans l’objectif d’évaluer rapidement l’affinité adhésive d’une centaine de souches vis-à-vis d’une gamme de biomolécules d’intérêt. Cette méthode a ensuite été appliquée à une collection de 73 souches LAB et a permis de dégager des caractéristiques communes parmi les souches adhérentes, notamment en termes de spécificité d’adhésion. Deux études (expérimentale et théorique) ont été menées conjointement sur l’impact du stress de cisaillement sur la fonctionnalité et l’intégrité des chaînes bactériennes. Ces études suggèrent que la rupture de chaînes bactériennes induite par un stress mécanique serait un processus protecteur de la fonctionnalité bactérienne. Le modèle construit prédit une régiosélectivité des dommages infligés aux cellules bactériennes en chaînes, dont l’intensité dépendrait également de la longueur de chaîne. Appliqué aux interactions adhésives bactéries-particules dans une matrice alimentaire soumise au cisaillement, le modèle suggère un impact défavorable de cette adhésion sur les dommages infligés aux bactéries, d’autant plus important que les particules sont de grande taille. Ce travail pluridisciplinaire apporte ainsi plusieurs éléments-clé qui seront utiles lors la conception et production d’aliments fonctionnels optimisés par rapport à leur action probiotique
In the last decade, there has been an increasing interest in the potential health effects associated with consumption of Lactic Acid Bacteria (LAB) in foods. Adhesive interactions between bacteria and food components are likely to play a key role on bacterial probiotic action by modulating both bacterial protection and distribution within food matrices. Research presented in this thesis aims a better understanding of these interactions to help optimizing functional food design. Indeed, the adhesive behavior of most LAB, as well as the impact of adhesive interactions on food structuration, remain mostly unknown. Furthermore, some food manufacturing steps, such as spray-drying, may induce stress on bacteria, which can cause partial loss of bacterial adhesive capacities. In case of bacteria integrated within an adhesive matrix, the effect of adhesive interactions on bacterial protection from stress can also be questioned. A high-throughput screening method was first designed to screen quickly a hundred of strains for their adhesive affinities towards a given range of biomolecules of interest. This method was then applied to a 73-LAB strains collection which allowed identifying common characteristics amongst adhesive strains, especially in terms of adhesion specificity. Two studies (experimental and theoretical) were performed in parallel to determine the impact of shear stress on bacterial functionality and bacterial chains integrity. These studies suggest that the stress-induced breaking-down process of bacterial chains can be thought of as a functionality protective process. The proposed model predicts regioselectivity of damages inflicted to bacterial cells within a chain, which intensity would vary with chain length. When applied to bacteria-spherical component adhesive interactions within a food matrix submitted to shearing, the model suggests an unfavorable impact of adhesion on bacterial cell damages, which would be all the more important than spheres are big. This multidisciplinary research project points out several key findings that may help with designing more efficient food matrices for optimized LAB delivery

Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied. Absorbances from 1283 to 1100 cm-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations of difference (reference - infrared) were .22, .06, and .02% . When the fat, protein, and lactose concentrations in a separate set of samples from herds in California were predicted, the standard deviations of difference were 1.23, .10, and .07%. Substitution of a 15 μm pathlength transmission cell for the attenuated total internal reflectance cell changed the standard deviations of difference to .07, .11, and .06% in the calibration (Minnesota) samples and .09, .10, and .16% in the validation (California) samples. Infrared spectroscopy was used to measure whey powder in an adulterated sample of nonfat dry milk. Mixtures of nonfat dry milk containing whey powder at various concentrations were analyzed using absorption bands between 1400 and 1200 cm-1 in the infrared spectrum. There was a strong correlation (r > .99) between predicted and measured concentrations of whey powder in adulterated samples. Accuracy was not affected by processing conditions , source of nonfat dry milk, and origin of whey powder. A rapid method for detecting soybean oil in process cheese was developed. The infrared spectrum of each sample was collected using an accessory designed for analysis of solid samples. A linear relationship fit (= .98) when the ratio of absorbance at 2957 and 2852 cm-1 was plotted versus percent adulteration.