scholarly journals Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats

1999 ◽  
Vol 82 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Marie-Anne Levrat-Verny ◽  
Charles Coudray ◽  
Jacques Bellanger ◽  
Hubert W. Lopez ◽  
Christian Demigné ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Significant Rise ◽  
Mineral Absorption ◽  
Faecal Excretion ◽  
White Wheat ◽  
Apparent Absorption ◽  
White Flour ◽  
Negative Effect ◽  
Male Wistar Rats

Consumption of unrefined whole flour is thought to affect mineral bioavailability because it contains high levels of fibre and phytic acid. The present experiment was designed to study the absorption of minerals from diets based on wholewheat flour and white wheat flour in rats. Two groups of male Wistar rats were fed on the diets for 3 weeks and absorption and tissue retention of minerals were studied. The rats fed on the wholewheat flour diet had significantly greater food intake, weight gain, faecal excretion and intestinal fermentation than those fed on the white flour diet. Mineral intakes, except for Ca, were significantly greater in rats fed on the wholewheat flour diet (4-fold for Mg, 2-fold for Fe and Zn). A significant rise in the apparent absorption of Fe (%) and a significant decrease in the apparent absorption of Zn (%) were observed. The amounts of minerals absorbed (mg/d) were significantly enhanced (excepted for Ca) with the wholewheat flour diet. Moreover, plasma and tibia levels of Mg and plasma, liver and tibia levels of Fe were significantly increased in rats fed on the wholewheat flour diet compared with those fed on the white flour diet. In conclusion, wholewheat flour, rich in phytic acid and minerals, did not have a negative effect on mineral absorption, but rather improved the bioavailability of some minerals. Human studies are needed to confirm these rat results before extrapolation to human nutrition.

scholarly journals Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

2012 ◽  
Vol 32 (4) ◽  
pp. 844-849 ◽  
Author(s):  
Leandra Zafalon Jaekel ◽  
Camila Batista da Silva ◽  
Caroline Joy Steel ◽  
Yoon Kil Chang
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Control Sample ◽  
Whole Grain ◽  
White Wheat ◽  
White Flour ◽  
Technological Characteristics ◽  
Specific Volumes ◽  
Control Samples

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

scholarly journals Zinc and calcium apparent absorption from an infant cereal: a stable isotope study in healthy infants

1996 ◽  
Vol 75 (2) ◽  
pp. 291-300
Author(s):  
Lena Davidsson ◽  
Jill Mackenzie ◽  
Peter Kastenmayer ◽  
Peter J. Aggett ◽  
Richard F. Hurrell
Keyword(s):  
Stable Isotope ◽  
Test Meal ◽  
Ionization Mass ◽  
Mineral Absorption ◽  
Faecal Excretion ◽  
Faecal Material ◽  
Apparent Absorption ◽  
Healthy Infants ◽  
Stool Samples ◽  
Stable Isotope Study

AbstractFractional apparent absorption of Zn and Ca from a wheat-milk-based infant cereal was studied in six healthy infants (18-30 weeks old). Mineral absorption was measured by a stable-isotope technique based on faecal excretion of the isotopes. Each test meal (40 g cereal) was extrinsically labelled with 70Zn and 42Ca before intake. All faecal material passed during the 21 d following intake of the labelled test meal was collected on trace-element-free nappies. Individual stool samples were analysed for their content of ‘OZn and 42Ca by thermal ionization mass spectrometry. Apparent absorption was calculated as intake minus total faecal excretion of the isotopes over 68-92 h after administration. The fractional apparent absorption values for Zn and Ca were 33.9 (SD 164) % (range 19.2-639 %) and 53.5 (SD 12.6) %) (range 36.7-71.7 %) respectively. Re-excretion of absorbed 70Zn (> 68-92 h to 21 d after intake of the labelled meal) was 044 (SD 038) %] of administered dose while only one infant re-excreted detectable amounts of 42Ca (1.74%) of administered dose). The analysis of individual stool samples confirmed that 72 h is a sufficient time period for complete collections of non-absorbed isotopes in faecal material from infants during the weaning period and that re-excretion of initially absorbed 70Zn and 42Ca (> 68-92 h to 21 d after intake of the labelled meal) is negligible.

scholarly journals Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour

2019 ◽  
Author(s):  
Alison Lovegrove ◽  
Luzie U. Wingen ◽  
Amy Plummer ◽  
Abigail Wood ◽  
Diana Passmore ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Relative Viscosity ◽  
Transgressive Segregation ◽  
Water Soluble ◽  
Major Type ◽  
Cell Wall Polysaccharide ◽  
White Wheat ◽  
White Flour ◽  
Chinese Wheat Cultivar ◽  
Chinese Wheat

AbstractDietary fibre (DF) has multiple health benefits, and wheat products are major sources of DF for human health. However, DF is depleted in white flour, which is most widely consumed, compared to wholegrain. The major type of DF in white wheat flour is the cell wall polysaccharide arabinoxylan (AX). Previous studies have identified the Chinese wheat cultivar Yumai 34 as having unusually high contents of AX in both water-soluble and insoluble forms. We have therefore used populations generated from crosses between Yumai 34 and four other wheat cultivars, three with average contents of AX (Ukrainka, Altigo and Claire) and one also having unusually high AX (Valoris), in order to map QTLs for soluble AX (determined as relative viscosity) of aqueous extracts of wholemeal flours) and total AX (determined by enzyme fingerprinting of white flour). A number of QTL were mapped, but most were only detected in one or two crosses. However, all four crosses showed strong QTLs for high RV/total AX on chromosome 1B, with Yumai 34 being the increasing parent, and a KASP marker for the high AX Yumai 34 allele was validated by analysis of high AX lines derived from Yumai 34 but selected by biochemical analysis. A QTL for RV was mapped on chromosome 6B in Yumai 34 × Valoris, with Valoris being the increasing allele, which was consistent with the observation of transgressive segregation for this trait. The data indicate that breeding can be used to develop wheat with high AX fibre in white flour.

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

scholarly journals Dephytinisation of soyabean protein isolate with low native phytic acid content has limited impact on mineral and trace element absorption in healthy infants

2004 ◽  
Vol 91 (2) ◽  
pp. 287-293 ◽  
Author(s):  
Lena Davidsson ◽  
Ekhard E. Ziegler ◽  
Peter Kastenmayer ◽  
Peter van Dael ◽  
Denis Barclay
Keyword(s):  
Stable Isotope ◽  
Trace Element ◽  
Phytic Acid ◽  
Protein Isolate ◽  
Soya Protein ◽  
Faecal Excretion ◽  
Phytic Acid Content ◽  
Healthy Infants ◽  
Isotope Technique ◽  
Stable Isotope Technique

Infant formulas based on soyabean protein isolate are often used as an alternative to cows'-based formulas. However, the presence of phytic acid in soya formulas has raised concern about the absorption of trace elements and minerals from these products. The aim of the present study was to evaluate mineral and trace element absorption from regular and dephytinised soya formula in healthy infants. Soyabean protein isolate with a relatively low native content of phytic acid was used for production of a regular soya formula (300 mg phytic acid/kg liquid formula) and an experimental formula was based on dephytinised soya protein isolate (<6 mg phytic acid/kg liquid formula). Using a crossover study design, apparent mineral and trace element absorptions were measured by a stable isotope technique based on 72 h faecal excretion of non-absorbed stable isotopes (Zn, Fe, Cu and Ca) and by the chemical balance technique (Mn, Zn, Cu and Ca) in nine infants (69–191 d old). Fe absorption was also measured by erythrocyte incorporation 14 d after intake. The results from the present study demonstrated that Zn absorption, measured by a stable isotope technique, was significantly greater after dephytinisation (mean value 16·7 v. 22·6 %; P=0·03). No other statistically significant differences between the two formulas were observed. The nutritional benefit of dephytinisation was marginal in the present study. Based on these results, the use of soyabean protein isolate with low native content of phytic acid should be promoted for production of soya formulas and adequate addition of ascorbic acid to enhance Fe absorption should be ensured in the products.

scholarly journals Functional dynamics of myocardial injury biomarkers production during acute isoprenaline treatment in rats

2021 ◽  
Vol 72 (2) ◽  
pp. 11-18
Author(s):  
Nina Gatarić ◽  
Ana Ilić ◽  
Dušan Todorović ◽  
Slavica Mutavdžin ◽  
Jovana Jakovljević-Uzelac ◽  
...  
Keyword(s):  
Experimental Model ◽  
Myocardial Injury ◽  
Saline Solution ◽  
Troponin T ◽  
Significant Rise ◽  
Control Group ◽  
Activity Levels ◽  
St Segment Elevation ◽  
Therapeutic Modalities ◽  
Male Wistar Rats

Introduction: Isoprenaline or isoproterenol (1-(3,4-dihydroxyphenyl)-2-isopropylaminoethanolhydrochloride; ISO), a synthetic b-adrenergic agonist, can be used to establish myocardial ischemia, cardiotoxicity, necrosis and/or an experimental model of infarction in rats. Aim: Determination of the dynamics of myocardial injury biomarkers production of aspartate transaminase (AST), lactate dehydrogenase (LDH), creatine kinase (CK), and high-sensitive troponin T (hsTnT), with changes on electrocardiogram (ECG) parameters during the subcutaneous aplication of ISO in male Wistar rats. Material and methods: All animals (n = 23) were divided into two groups: control group (n = 11) treated with a saline solution, during two consecutive days (0,2 ml/kg b.m. daily, sc); and the ISO group (n = 12) treated with isoprenaline, during two consecutive days (85 mg/kg b.m. daily, sc). Blood was drawn from the rat tail vein in both groups, in order to determine serum activity levels of myocardial injury biomarkers, and an ECG (n = 6) was registered prior to the application, as well as 48h following the first dose of of saline solution or isoprenaline. Results: In comparison to the control group, in which no significant enzyme activities elevation (p > 0.05) nor ECG changes were registered, ISO group presented a significant rise of two clinically significant biomarkers of acute myocardial injury/myocardial infarction (AMI), CK (p = 0.05) and hsTnT (p < 0.01), as well as an ST segment elevation, with a patognomonic ECG change. Conclusion: Obtained results support previous studies, proving that isoprenaline represents an adequate experimental model for myocardial injury/AMI induction, and a "golden standard" for evaluating potential cardioprotective effects of pharmacological and non-pharmacological therapeutic modalities, with the ultimate goal of lowering the degree of lesions and improving post-infarction myocardium function.

scholarly journals Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017

2017 ◽  
pp. 57-62
Author(s):  
Marko Jaukovic ◽  
Veselinka Zecevic ◽  
Slavica Stankovic ◽  
Vesna Krnjaja
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fusarium Species ◽  
Contamination Level ◽  
Natural Occurrence ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Whole Wheat ◽  
Enzymelinked Immunosorbent Assay ◽  
Maximum Contamination Level

Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness and fever. The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in white wheat flour, whole wheat flour and wheat bran. In this study, a total of 75 white wheat flour, whole wheat flour and wheat bran samples were collected in the period of 2016-2017. All samples were analyzed for DON by enzymelinked immunosorbent assay. DON was detected in 23 out of 45 white wheat flour samples (51.11%), at levels ranging from 99 ?g/kg to 440 ?g/kg. Out of 15 whole wheat flour samples, 14 were contaminated by DON (93.33%), at levels ranging from 98 ?g/kg to 479 ?g/kg. The maximum contamination level of DON (2,790 ?g/kg) in this study was found in wheat bran. Presence of DON was detected in all 15 samples of wheat bran (100%). These results suggest a high percentage of contaminated samples, especially among wheat bran samples, which raises a risk for consumers of wheat bran and the need to monitor final products before consumption.

scholarly journals Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

2012 ◽  
Vol 9 (3) ◽  
pp. 406-410
Author(s):  
Baghdad Science Journal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Lens Culinaris ◽  
External Layer ◽  
Quality Properties ◽  
White Flour ◽  
And Storage ◽  
Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread

2003 ◽  
Vol 2 (8) ◽  
pp. 597-601 ◽  
Author(s):  
Ihsan Mabood Qazi . ◽  
Said Wahab . ◽  
Anwar Ali Shad . ◽  
Alam Zeb . ◽  
M. Ayuab .
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 828
Author(s):  
Mădălina Iuga ◽  
Olga Boestean ◽  
Aliona Ghendov-Mosanu ◽  
Silvia Mironeasa
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Bread Making ◽  
Flour Dough ◽  
Positive Effects ◽  
Wheat Flour Dough ◽  
Influence Of Water ◽  
Negative Effect ◽  
Dairy Ingredients ◽  
Acid Whey

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

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