Comparison of Ileal Digested Production of Parental Rice and Rice Genetically Modified With Cowpeas Trypsin Inhibitor

INTRODUCTION With the rapid development of genetically modified foods in the world, the safety assessment of these novel foods is becoming the first task for governments, scientists, and consumers. At the same time, nutritional assessment is an important …     

Developing an Improved Home-Level Technology for the Production of a Protein-Enriched Nigerian Local Snack,Tofu Pie

Abstract

Maize flours and dough were variously prepared from whole, decorticated, and alkaline-cooked maize grains. Other flour types include soycorn milk residue and wheat flours. All the flour types were made into base for pie-type preparations. Tofu (soybean curd) cubes were mixed with local pepper and onion condiments, fried, and were used for pie filling. The various pie types namely WFTP, DMFTP, WMFTP, WMADTP, DMADTP, SRFTP and MPI-MPVI (MPs) represent pie types made from base using wheat, decorticated, whole maize flours, wet and dry masa doughs, soycorn residue flour, and market pies 1 to VI, respectively. MP1 was used as control for sensory evaluation. The protein content of the maize-based pies ranged from 19.54 to 34.13% and was significantly higher (P < 0.01) than the range of protein content 11.67–15.53% for the MPs. Except for WMFTP, all other experimental pie types gave higher in vitro digestibility (IVD) percent than the MPs. The sensory evaluation scores showed that none of the experimental pies were rejected but their scores were significantly lower (P < 0.05) than those for the MPs in all the parameters measured. Pie types WFTP, DMFTP, and WMFTP were significantly higher (P < 0.05) than the other experimental pies in all the sensory attributes measured. The consumption of tofu pies developed in this study, using the improved home-level technology described, will help to reduce malnutrition consequent to the high protein content and nutritional attributes of the improved local snack. doi:10.1300/J385v05n02_07     

Influence of polyphenols from lingonberry,cranberry, and red grape on in vitro digestibility of rice

Abstract

Dietary polyphenols are abundant antioxidants in the human diet and are associated with lower rates of diabetes and cardiovascular disease. This study aims to determine the effects of cooking white rice (WR) added with lingonberry (WRLB), cranberry (WRCB), and red grape (WRRG) on in vitro digestibility. There was significantly lower level of glucose release for WRRG compared with WR (p?<?0.05). WRLB and WRCB showed no effect on glucose release compared with WR (p?>?0.05). Increasing concentrations of red grape polyphenol decreased digestibility of white rice (p?<?0.05). A positive correlation between the red grape phenolic content and the resistant starch was observed (R?=?0.9854). Red grape polyphenol had the greatest impact on reducing in vitro digestibility of white rice. The addition of polyphenols in carbohydrate-rich foods may be a practical means to reduce the high glycemic response of rice eaten around the world.     

赖氨酸转基因大米与亲本大米在五指山小型猪回肠中的消化代谢比较

目的对赖氨酸转基因大米与其亲本大米中蛋白质和氨基酸在猪回肠的消化代谢情况进行比较研究。方法选择近交系五指山小型猪为实验动物,通过外科手术将T型瘘管安置于小型猪回肠末端,给其饲喂赖氨酸转基因大米和亲本大米,收集小型猪回肠末端的消化产物进行分析,采用酪蛋白饲料法测定内源性氨基酸的排出量,从而比较两种大米蛋白质和氨基酸的表观消化率和真消化率。结果赖氨酸转基因大米与亲本大米的蛋白质表观消化率和真消化率都没有显著差异;各种氨基酸的消化率结果显示,除半胱氨酸的表观消化率外,其他氨基酸的表观消化率和真消化率都没有显著差异。结论赖氨酸转基因大米与亲本大米在五指山小型猪体内的蛋白质和氨基酸消化代谢基本没有差异,均能很好地被消化吸收。     

大鼠脑梗死面积定量检查的一种方法

脑血管病发病机制及有效的治疗研究均需借助于理想的动物模型,动物模型观测的一个指标是测量不同时期的脑梗死面积;作者采用光化学法诱导的大鼠脑梗死模型,脑梗死灶应用扫描仪按比例扫描入计算机,利用灰度对比,计算梗死面积。1　方法　　雄性SD大鼠20只,由第四军医大学实验动物研究中心提供,体重240±50g,鼠龄12周左右,二级动物。1模型制做方法:大鼠1%戊巴比妥钠(0.3ml/100g)腹腔注射麻醉,尾静脉注射CPD4后10min内,将鼠俯卧位于脑立体定位仪上,沿头颅正中线偏右切开头皮暴露颅骨前沿部位,在前囟门后1.8mm,正中线旁开约2mm,部位为上下肢皮…     

水解羽毛粉营养价值的研究

为了评定水解羽毛粉的营养价值,本研究测定了10批产品和试验样本的营养成分、表现代谢能及胃蛋白酶消化率。结果表明,水解羽毛粉平均干物质含粗蛋白质89.4±1.9％,粗脂肪1.5±0.4％,粗纤维1.5±0.7％,粗灰分6.8±2.0％,表观代谢能为11.69±0.66MJ/kg,粗蛋白质的胃蛋白酶消化率为83.9±3.6％。水解羽毛粉含有动物所需要的全部必需氨基酸,但赖氨酸、蛋氨酸和组氨酸不足。产品的胱氨酸含量随蒸气压力增大和蒸煮时间延长而明显减少,胃蛋白酶消化率随之提高。饲养试验证明,在肉用仔鸡饲粮中添加2.5～4.5％的水解羽毛粉,在保持氨基酸平衡时对鸡的增重和饲料耗用比(饲料/增重)有良好的影响。     

Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products

The total protein, amino acid composition and in vitro protein digestibility of selected ancient wheats and their pasta, breakfast cereal and bread products were determined and compared with those produced from durum and common wheat. The protein values in the whole meals varied among wheats with einkorn and hard spelt having the highest content (17.7%). Slight differences in amino acid composition were observed with einkorn being the lowest in lysine and highest in glutamic acid contents. In vitro protein digestibilities of wheats were similar, averaging 86.7% compared to 97.6% for casein. Milling of ancient wheats into semolinas and flours slightly lowered their lysine content but increased their glutamic acid content. Processing and cooking of semolina into pasta resulted in little reduction in lysine, sulfur-containing amino acids and tryptophan. Flaking the flour slurries on a drum dryer reduced the lysine score by approximately 4 units, while baking of soft spelt and common wheat into pita bread increased the total protein and the lysine score. Drum drying and baking slightly increased protein digestibility of breakfast cereal and pita bread. In general, the proteins in the selected ancient wheats were nutritionally comparable to those of the current wheats, and their amino acid compositions were influenced similarly by milling and processing.     

纤维素酶对玉米秸青贮营养成分及其奶牛瘤胃降解率的影响

本研究探讨了添加纤维素酶制剂对玉米秸青贮营养成分含量变化及其瘤胃内降解率的影响。以去穗玉米秸为试验材料,分别以0.00 g/1kg(C)、0.05g/1kg(Ⅰ)、0.2g/1kg(Ⅱ)、1g/1kg(Ⅲ)进行添加纤维素酶,贮藏4周后进行常规营养成分含量变化分析和饲养试验。用4头装有永久性瘘管荷斯坦乳牛,按4×4拉丁方设计进行瘤胃内降解率的试验。结果为:Ⅰ组、Ⅱ组和Ⅲ组玉米秸青贮DM含量差异不显著,但均显著低于C组;不同处理组的玉米秸青贮CP含量随纤维素添加量增加而显著提高,以1g/1kg纤维素酶添加处理的提高幅度最大;NDF和ADF含量均随着纤维素添加量增加而显著下降,其中1g/1kg纤维素酶添加处理的下降幅度最大。Ⅲ组、Ⅱ组和Ⅰ组玉米秸青贮的DM和CP奶牛瘤胃有效降解率均显著高于C组,并且Ⅲ组显著高于Ⅱ组和Ⅰ组;不同处理组的玉米秸青贮NDF有效降解率之间差异显著,Ⅲ组>Ⅱ组>Ⅰ组>C组;玉米秸青贮ADF有效降解率Ⅲ组、Ⅱ组和Ⅰ组之间无显著差异,但均显著高于C组。表明纤维素酶处理能提高青贮营养价值,且纤维素酶以1g/1kg添加量为宜。     

High wholegrain barley β-glucan lowers food intake but does not alter small intestinal macronutrient digestibility in ileorectostomised rats

Using barley cultivars differing widely in β-glucan content, we aimed to determine their effects on small intestinal macronutrient digestion in 24 ileorectostomised rats. The rats were fed 1 of 4 experimental diets, each containing a different barley variety, for 11 d. The diets had a content of 0, 2.1, 2.6 and 4.3?g of β-glucan/100?g. Feed intake and faecal excretion of fat, protein, starch, and non-starch polysaccharides were determined in the final 5 d of the study and apparent macronutrient digestibility calculated. Higher dietary levels of β-glucan (2.6% and 4.3%) lowered feed intake (by 15 and 19%, respectively) but final body weight was only lowered by the 4.3% β-glucan diet relative to rats fed the 0% β-glucan diet (all ps?digestibility was unrelated to the dietary β-glucan content. Higher dietary levels of barley β-glucan lower feed intake of ileorectostomised rats, which is independent of intestinal fermentation and unrelated to macronutrient digestibility.