Grain-based Foods Research Articles

Could folic acid influence growth cone motility during the development of neural connectivity?

ABSTRACTPerinatal dietary supplementation, together with widespread fortification of grain-based foods with synthetic folic acid (FA) has resulted in rising concentrations of unmetabolized plasma FA in pregnant women. In a recently published study we reported on experiments in which we cultured dorsal root ganglia from chick embryos in a range of FA concentrations. We found that FA inhibited neurite extension, synaptogenesis, and growth cone motility. In this commentary we consider the possible mechanism further. The effect of FA is more likely to be on motility processes of growth cones with their exploratory filapodia than on neurotrophic stimulation. Receptors present in the filapodia membrane recognize and bind to environmental guidance cues. The presence of the NMDA receptor on filapodia, and the possible competition of FA with the neurotransmitter glutamate for binding to it, resulting in perturbation of growth cone guidance, are discussed. Whether excess FA exerts its inhibitory effects by such binding competition or via some other mechanism, further investigation is needed. Sufficient intake of folate from conception through the first month of human pregnancy is essential for neural tube closure. However, our results suggest that an upper limit for FA consumption after the first month should be considered.

Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain-based food.

Isotope ratio mass spectrometry (IRMS) is used extensively to reconstruct general attributes of prehistoric and modern diets in both humans and animals. In order to apply these methods to the accurate determination of specific intakes of foods/nutrients of interest, the isotopic signature of individually consumed foods must be constrained. For example, 86% of the calories consumed in the USA are derived from processed and prepared foods, but the relationship between the stable isotope composition of raw ingredients and the resulting products has not been characterized. To examine the effect of common cooking techniques on the stable isotope composition of grain-based food items, we prepared yeast buns and sugar cookies from standardized recipes and measured bulk δ(13) C and δ(15) N values of samples collected throughout a 75 min fermentation process (buns) and before and after baking at 190°C (buns and cookies). Simple isotope mixing models were used to determine if the isotopic signatures of 13 multi-ingredient foods could be estimated from the isotopic signatures of their constituent raw ingredients. No variations in δ(13) C or δ(15) N values were detected between pre- and post-baked yeast buns (pre: -24.78‰/2.61‰, post: -24.75‰/2.74‰), beet-sugar cookies (pre: -24.48‰/3.84‰, post: -24.47‰/3.57‰), and cane-sugar cookies (pre: -19.07‰/2.97‰, post: -19.02‰/3.21‰), or throughout a 75 min fermentation process in yeast buns. Using isotopic mass balance equations, the δ(13) C/δ(15) N values of multi-ingredient foods were estimated from the isotopic composition of constituent raw ingredients to within 0.14 ± 0.13‰/0.24 ± 0.17‰ for gravimetrically measured recipes and 0.40 ± 0.38‰/0.58 ± 0.53‰ for volumetrically measured recipes. Two common food preparation techniques, baking and fermentation, do not substantially affect the carbon or nitrogen isotopic signature of grain-based foods. Mass-balance equations can be used to accurately estimate the isotopic signature of multi-ingredient food items for which quantitative ingredient information is available.

Insecticidal activity and synergistic effect ofBeauvaria bassiana(Bals.) Vuill. and three botanical compounds against third instar larvae ofEphestia kuehniellaZeller

The Mediterranean flour moth (Ephestia kuehniella Zeller) is a worldwide pest of stored grains and other grain-based foods. In this research, the insecticidal activity and synergistic effects of the entomopathogenic fungus (Beauvaria bassiana) and three botanical compounds including: essential oils of Artemisia haussknechtii and Citrus vulgaris and extract of Azadirachta indica were tested against third instar larvae of E. kuehniella. All experiments were conducted in laboratory conditions at 28±1oC, 65±5% RH and a photoperiod of 12: 12 (L: D). Results showed that all the botanical compounds and entomopathogenic fungi exhibited larvicidal activity against E. kuehniella. The LC50 values by probit analysis were 479.13 and 110.98 μl/l air, for essential oils of A. haussknechtii and C. vulgaris, 47502.6 ppm for extract of A. indica and 6.3 × 104 conidia/ml for B. bassiana, respectively. Results showed that the mixture of essential oil of C. vulgaris and B. bassiana fungi had synergistic effect on mortality of E. kuehniella larvae (SR=1.20).

Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties

Resistant starch (RS) has shown benefits to gastrointestinal health, but it is present in only small amounts in most grain-based foods. The purpose of this study was to increase RS in whole wheat flour to improve its potential health benefits. Zero to 7 cycles of cooking (20 min, boiling water) and freezing (−18 °C, 23 h) of whole wheat flour in water (1:15 %w/v) were performed. Increasing cooking–freezing cycles increased RS from 1.03 to 8.07% during in vitro starch digestion. During in vitro fecal fermentation, increasing cooking–freezing cycles increased short chain fatty acids, mainly propionate. Increases in butyrate were also noted during the first 8 h of fermentation. All flours resulted in significant increases in Bifidobacterium of >0.5 log during fermentation compared to baseline. Thus, even modest increases in the RS content of whole wheat flour modulated the metabolic activity of gut microbiota to increase production of beneficial metabolites.

Seaweeds and their speciality compounds in health and nutrition

s / Journal of Nutrition & Intermediary Metabolism 1 (2014) 1e55 7 pseudocereals. The available evidence is largely inferential and based on laboratory studies. Favourable physiological responses have been demonstrated in animals, but randomised controlled trials in humans are few, small in scale and the findings inconsistent. In contrast, elite cereal varieties with enhanced nutritional attributes, such as high-fibre barleys that deliver scientifically substantiated health benefits, are now either on the market or in the development pipeline. Importantly, these nutritional traits are expressed in high yielding modern cultivars. The resultant products show great promise in meeting growing consumer demand for healthier, affordable grain-based foods. As wholegrains, pseudocereals are nutrient-dense foods that provide more options for consumers seeking to improve the nutritional quality and variety of their diets, especially individuals on a gluten-free diet. However, further research is required to elucidate and substantiate the health benefits of pseudocereals. Funding source(s): N/A. SEAWEEDS AND THEIR SPECIALITY COMPOUNDS IN HEALTH AND NUTRITION J.H. Fitton . Marinova Pty Ltd, Hobart, Tasmania, Australia E-mail: helen.fitton@marinova.com.au Seaweeds, or marine macroalgae have long been a part of the human diet (1). Coastal harvesting and transport of macroalgae inland for food use still occurs today in South America. In this way, inland populations avoid iodine deficiency and enjoy sea vegetables in their diet. Marine macroalgae have also been used as medicines by ancient civilizations such as those at Monte Verde in Chile, a site that dates back an astonishing 12,000 years (2). Marine macroalgae are a rich source of colloids that are used in foods and pharmaceuticals. The main commercial ‘phycocolloids’ are agar, alginate and carrageenan, familiar as thickening agents in foods. Aside from these colloids, there is a remarkable array of bioactives in current use or devel- opment. These include carbohydrate compounds such as b-glucan and fucoidan, in addition to pigments like fucoxanthin and polyphenols (3). Marinova is an Australian manufacturer of fucoidan. Fucoidan is a non- gelling sulfated fucose rich polysaccharide found only in brown macro- algae. It is non-toxic, yet displays marked bioactivity as an anti-viral, anti- bacterial, anti-inflammatory and immunomodulatory compound. Several new studies point to potential as an adjunct to cancer therapies (4). Historically, fucoidanwas used as a selectin blocking agent. Selectins are cell surface receptors on white blood cells that perform a ‘braking function’ for the cells, allowing them to roll on an organs endothelial surface and ulti- mately enter that tissue space. Fucoidan inhibits ‘P’ and ‘L’ selectins and thus leukocyte adhesion and rolling thereby reducing inflammation in tissues. A new animal health product demonstrates this direct anti-inflammatory activity. Thoroughbred horses are at risk of gastric ulceration during periods away from a natural grazing environment and oral fucoidan has a calmative effect and reduces the need for pharmaceutical intervention. The anti-viral activity of fucoidan is caused by receptor blocking activity, rather than a virucidal action. Fucoid an prevents the entry of viruses to cells, thereby preventing viral replication. Fucoidan from Undaria pinna- tifida (commonly known as wakame), is a highly effective inhibitor of clinical strains of herpes viruses, including those resistant to acyclovir (4). A similar level of inhibitory activity is seen in strains of influenza viruses demonstrating fucoidan has excellent potential as an anti-viral agent. Fucoidan also inhibits the adhesion of the stomach ulcer causative agent Helicobacter pylori. In recent studies, fucoidan compounds were demon- strated to significantly reduce adhesion to gastric cells in vitro. There is a need for novel approaches to treating Helicobacter pylori infection as resistance to current antibiotics increases. Fucoidan compounds offer a new strategy as adjunct therapies. Fucoidan stimulates both innate and specific immunity and can be ther- apeutically useful. Immunomodulation by fucoidan has been reported by a number of research groups. For example, in a double blind placebo controlled trial, fucoidan increased the immune response to seasonal vaccination in an elderly population (5). Lastly, a co-extracted fucoidan containing a large concentration of poly- phenol has been developed by Marinova. This has a remarkable level of antioxidant activity directed against the superoxide anion the main precursor of free radicals. This free radical neutralising activity together with the anti-inflammatory nature of fucoidan makes the extract thera- peutically appealing. In a clinical trial with topical application of this extract, there were significant inhibitory effects of UV damage, in addition to significant reductions in age related pigmentation. To conclude, whole seaweeds, and specialty compounds derived from seaweeds have great value in foods, supplements, pharmaceuticals and animal health applications. Future research into these compounds holds great promise for novel products. Funding source(s): Marinova Pty Ltd.

T-2 and HT-2 toxins in oat flakes: development of a certified reference material.

Trichothecene mycotoxins, with T-2 and HT-2 toxins being the main representatives of the type A subgroup, are naturally and worldwide occurring contaminants frequently found in grain-based food and feed. Due to the high consumption of these products and the potential health risk associated herewith, concerns about the safety and quality of food and feed have increased over the last decades at both governmental and consumer levels. Since it is not possible to avoid their occurrence, tremendous efforts have been performed to identify and monitor mycotoxins in food and feed to make their consumption safe. However, suitable certified reference materials (CRMs) intended for quality assurance and quality control purposes are still lacking for many mycotoxin-matrix combinations. Therefore, in the framework of a European Reference Material (ERM®) project, the first CRM for T-2 and HT-2 toxin in ground oat flakes (ERM®-BC720) was developed according to the requirements of ISO Guide 35. The whole process of ERM®-BC720 development, including sample preparation, homogeneity and stability studies and value assignment, is presented. The assignment of the certified mass fractionswas based upon an in-house study using high-performance liquid chromatography isotope-dilution tandem mass spectrometry. Simultaneously, an interlaboratory comparison study involving 24 expert laboratories was conducted in order to support the in-house certification study. The certified values and their corresponding expanded uncertainties (k = 2) for both T-2 and HT-2 toxin in ERM®-BC720, traceable to the international system of units, are (82 ± 4)μgkg(-1) and (81 ± 4)μgkg(-1), respectively.

Effect of cooked white rice with high β-glucan barley on appetite and energy intake in healthy Japanese subjects: a randomized controlled trial.

White rice is a dominant grain-based food in Japan, but excess intake of polished rice may cause obesity. Barley is a grain-based food, similar to white rice, but it has the potential to control appetite and reduce energy intake. We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake. The study was conducted as a randomized crossover design with twenty-one healthy Japanese women [mean ± standard deviation body mass index (BMI) 23.3 ± 0.7 kg/m2]. Subjects consumed a breakfast of cooked white rice with high β-glucan barley (BAR) or white rice (WR), followed by an ad libitum lunch and dinner. Energy intake was measured at the lunch and the dinner using plate waste. Subjects’ perception scores on hunger, fullness, satiety, and prospective food consumption were assessed using a visual analogue scale (VAS) before and after the breakfast, lunch and dinner. BAR significantly reduced the VAS scores of hunger and prospective food consumption, and increased fullness before lunch compared to WR (P = 0.032, 0.019 and 0.038, respectively). Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR (P = 0.035 and 0.021, respectively). BAR was able to modulate appetite and reduce energy intake. The combination of white rice with high β-glucan barley could play a beneficial role in preventing and treating obesity and other obesity-related metabolic diseases.

Whole-Grain Intake in Middle School Students Achieves Dietary Guidelines for Americans and MyPlate Recommendations when Provided as Commercially Available Foods: A Randomized Trial

In accordance with the 2010 Dietary Guidelines for Americans, at least half of total grain intake should be whole grains. Adolescents are currently not consuming the recommended daily intake of whole grains. Research is needed to determine whether whole grains are acceptable to adolescents and whether changing their food environment to include whole-grain foods will improve intake. The aim of this study was to determine the effect of providing refined-grain or whole-grain foods to adolescents, with encouragement to eat three different grain-based foods per day, on total grain and whole-grain intakes. Middle school students (n=83; aged 11 to 15 years) were randomly assigned to either refined-grain or whole-grain foods for 6 weeks. Participants and their families were provided with weekly grains (eg, bread, pasta, and cereals), and participants were provided grain snacks at school. Intake of grains in ounce equivalents (oz eq) was determined through eight baseline and intervention targeted 24-hour diet recalls. Participants consumed 1.1±1.3 oz eq (mean±standard deviation) of whole grains at baseline, out of 5.3±2.4 oz eq of total grains. During intervention, whole-grain intake increased in the whole-grain group (0.9±1.0 to 3.9±1.8 oz eq/day), whereas those in the refined-grain group reduced whole-grain intake (1.3±1.6 to 0.3±0.3 oz eq/day; P<0.002, group by time period interaction). Total grain intake achieved was 6.4±2.1 oz eq/day and did not differ across intervention groups. Providing adolescents with whole-grain foods in their school and home environments was an effective means of achieving recommendations.

Grain-Based Products, Food Structure and Health Potential: Holism Vs Reductionism

Undeniably, technological treatments alter the physical structure of the food matrix and hence its nutritional value, either in a positive or negative way. There is obviously no question of eating cereal grains or legumes without hydrothermal treatment because starch has to be a minimally gelatinized to be digestible

Role of tumor necrosis factor-α and interleukin-1β in anorexia induction following oral exposure to the trichothecene deoxynivalenol (vomitoxin) in the mouse.

The trichothecene deoxynivalenol (DON), a foodborne mycotoxin found in grain-based foods, has been associated with human and animal food poisoning. Although induction of anorexia has been described as a hallmark of DON-induced toxicity in many animal species, the mechanistic basis for this adverse effect is not fully understood. The purpose of this research was to determine the role of two proinflammatory cytokines, tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) in DON-induced anorexia. In a nocturnal mouse food consumption model, DON-induced anorectic response occurred at 1 hr and lasted up to 6 hr. Similar anorectic effects were observed following acute administration of exogenous TNF-α and IL-1β. Oral exposure to DON at 5 mg/kg bw stimulated splenic and hepatic mRNA and plasma protein elevations of TNF-α and IL-1β that corresponded to anorexia induction. Pretreatment with the TNF-α receptor (TNFR) antagonist R-7050 dose-dependently attenuated both TNF-α- and DON-induced anorexia. While, the type 1 IL-1 receptor (IL-1R1) antagonist IL-1RA dose-dependently attenuated both IL-1β- and DON-induced anorexia. Taken together, the results suggest that both TNF-α and IL-1β play contributory role in anorexia induction following oral exposure to DON.

Overcoming the Challenges of Translating the US Dietary Guidelines Into Healthier Grain-Based Foods

How can we translate the 2010 US Dietary Guidelines for Americans recommendations into grain-based foods that are more nutrient-rich, less calorie-dense, and more widely available to consumers? Grain-based foods are highly consumed and have the opportunity to be modified to provide healthier attributes. All segments of the food delivery system, from science (theory) to consumers (practice), need to work together in an integrated and multifaceted process that delivers grain-based foods richer in whole grain and fiber with smaller portion sizes and less solid fat, added sugars, and sodium, while still having a desirable taste profile and being accessible to the end consumer. Agradual shift in the amount of these ingredient/ nutrient categories could be achieved by setting incremental goals through collective knowledge, targeted research, policy recommendations, and a supportive regulatory environment. A greater abundance of accessible, healthier foods in targeted food environments, in unison with nutrition education, may be a more realistic approach for helping consumers come closer to meeting dietary guidance. 1

The Changing Landscape of Grain-Based Foods: Creating Opportunity from Adversity

The grain-based foods industry has seen its share of adversity, much of it promulgated by publications citing the proposed negative health effects of consuming wheat and other sources of carbohydrates. Consumers today have access to a wealth of information regarding foods and health, and sales of grain-based foods have suffered due to the influence of negative reports. To remain relevant, members of the grain-based foods industry need to think differently about their roles and the segments of the value chain in which they participate. Collaborating across the value chain, expanding capabilities, and leveraging product differentiation can turn adversity into opportunities for growers, millers, and manufacturers alike.

Overcoming the Challenges of Translating the US Dietary Guidelines Into Healthier Grain-Based Foods

Nutrition Today: November/December 2013 - Volume 48 - Issue 6 - p 260-261 doi: 10.1097/NT.0000000000000008

조선 인조(仁祖)의 질병관리 중 약죽(藥粥)의 적용과 의미에 관한 고찰 - 승정원일기 기록을 중심으로 -

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

Process evaluation results from the HEALTHY nutrition intervention to modify the total school food environment

The process evaluation of HEALTHY, a large multi-center trial to decrease type 2 diabetes mellitus in middle school children, monitored the implementation of the intervention to ascertain the extent that components were delivered and received as intended. The purpose of this article is to report the process evaluation findings concerning the extent to which the HEALTHY nutrition intervention was implemented during the HEALTHY trial. Overall, the observed fidelity of implementing nutrition strategies improved from baseline to the end of the study. By the last semester, all but two nutrition process evaluation goals were met. The most challenging goal to implement was serving high fiber foods, including grain-based foods and legumes. The easiest goals to implement were lowering the fat content of foods offered and offering healthier beverages. The most challenging barriers experienced by research dietitians and food service staff were costs, availability of foods and student acceptance. Forming strong relationships between the research dietitians and food service staff was identified as a key strategy to meet HEALTHY nutrition goals.

Promotion of Whole Grain Consumption for Health in Australia

As a professional in the grains industry, how many days a week do you stop and count the number of servings of whole grain foods you have eaten that day? You may do so once a week, and as grains industry professionals you are more often than not thinking about grains and grain-based foods every day. So how do we communicate to the community to eat at least half your servings of grain foods as whole grains and have them embrace whole grain foods every day? This paper presents an overview of the work of the Grains & Legumes Nutrition Council (GLNC) in Australia, the independent voice for grains in nutrition and health. To set the scene, Australians eat more cereal and cerealbased foods than any other food group (1). In fact, we eat more than 21 billion servings a year, which are worth close to A$7 billion at the retail level. Over 80% of these foods are wheatbased. The Australian Dietary Guidelines (7) and the Australian Guide to Healthy Eating (2) recommend, “Eat plenty of cereals—breads, breakfast cereals, rice, pasta, noodles, ‘preferably wholegrain.’” Males and females should eat at least four servings of cereals a day. In Australia, a serving of grain food is • 2 slices of bread • 1/2 cup muesli • 1 cup porridge • 11/3 cups of breakfast cereal or 2 wheat flake biscuits • 1 cup cooked rice, noodles, or pasta For simple messaging we term breads, breakfast cereals, rice, pasta, and noodles as “core” grain foods, and those foods containing higher levels of saturated fat, added sugar, and salt as “extra foods” or “non-core” grain foods. Australian national nutrition surveys confirm grain based foods are primary contributors of fiber, thiamine, folate, magnesium, and iron (1,3). In fact, Australians get more fiber from grain foods than they do from fruit and vegetables. The Dietary Guidelines tell us how much grain we should be eating each day, but how much are Australians actually eating? In the absence of recent national nutrition survey data, GLNC conducted a study to understand attitudes and behaviors towards grain foods in 2009 and 2011 (8). The results (Table I) show that in 2011 Australians were not eating enough core grain foods or whole grain foods and there was a significant decrease in intake from 2009 to 2011. Correspondingly, there was a significant increase in intake of noncore grain foods. The attitudinal questions uncovered misconceptions and a general lack of knowledge about grain foods which GLNC has hypothesized contributed to the decline in consumption from 2009 to 2011. The primary contributors were: • lack of awareness of the health benefits of grains and the importance of grain foods in the diet • the limiting of grain foods to assist with weight loss • the limiting or avoidance of wheat based foods Counter to this feedback, Australians said whole grain messaging was compelling at the point of purchase: 62% of Australians said they would be more likely to purchase a product that mentioned whole grains on the pack. When you analyze the headlines in the print and electronic media, there are a number of conflicting views being presented by “experts.” The benefits of whole grains in the diet are the most prevalent; however, these important messages are competing with negative messages on gluten, carbohydrates, and specific diets such as the Paleo Diet. It is not hard to understand why Australians are confused and hold a number of misconceptions.

Changing Consumer Behavior and Influencing the Food Environment

SUMMARY Promoting consumption of healthier grain-based foods is clearly an important challenge for public health and industry alike. In practice, however, public health and marketing initiatives are frequently characterized by dependence on superficially plausible but unsound research data and naive assumptions about human behavior. As a result, many initiatives are compromised from the outset and wasteful if not in fact counterproductive. These limitations are avoidable. There exists a substantial body of knowledge on human decision making that is fundamentally at odds with common sense and conventional wisdom, and emerging insights from health psychology through to neurobiology offer important insights into just why behavior can be so resistant to change. Against this backdrop, some common sources of error in determinations on human behavior are identified, and data are presented to illustrate how seemingly plausible assumptions can lead to serious strategic miscalculations. Finally, a framework is proposed to guide research and strategic decisions in respect of consumer behavior, including the promotion of grain-based products and innovations.

The Future of Recommendations on Grain Foods in Dietary Guidance

Grain foods serve as an important source of energy, essential nutrients, and sometimes fiber. Recognizing that fiber continues to be identified as a nutrient of public health priority, there is an urgent need to address the ongoing fiber intake deficit. The focus in dietary guidance on whole grains as a source of fiber from the grains food group has not improved levels of fiber consumption. Consumer confusion around whole grains and fiber, combined with the wide range of fiber amounts found in whole-grain–labeled products, suggests that the current recommendation to “make half your grains whole” may be oversimplified in its intent to support increased fiber intakes. Nutrition educators and policy makers need to bring the conversation back to balancing all grain food choices, including enriched grains, whole grains, bran-based grain foods, and other grain-based foods with fiber, with greater emphasis on differentiating grain foods by the fiber they deliver. Changes in labeling, policy recommendations, and consumer messages are needed to help make this happen.

Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption

Idli is a popular Indian breakfast dish consumed by many people all over the world, made from white rice (Oryza sativum) (75%–80%) and black gram (Phaseolus mungo) (20%–25%). Idli's wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains. The objective was to compare acceptability regarding texture, color and sensory properties when white rice was replaced with brown rice at 5 replacement levels (0% (control), 25%, 50%, 75% and 100%). Textural attributes and L*a*b* color values were measured by a texture analyzer and a Chroma meter, respectively. Informed and blind sensory tests were conducted. Instrumental hardness and gumminess were proportional to the level of whole grain replacement, while springiness and cohesiveness did not vary by replacement level. Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement. Although brown rice replacement reduced the liking score for various sensory attributes, especially for 75% and 100% replacements, more than 90% of the panelists preferred brown-rice-blended idli as their first choice. There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.

Deoxynivalenol-induced weight loss in the diet-induced obese mouse is reversible and PKR-independent

The trichothecene deoxynivalenol (DON), a potent ribotoxic mycotoxin produced by the cereal blight fungus Fusarium graminearum, commonly contaminates grain-based foods. Oral exposure to DON causes decreased food intake, reduced weight gain and body weight loss in experimental animals – effects that have been linked to dysregulation of hormones responsible for mediating satiety at the central nervous system level. When diet-induced obese (DIO) mice are fed DON, they consume less food, eventually achieving body weights of control diet-fed mice. Here, we extended these findings by characterizing: (1) reversibility of DON-induced body weight loss and anorexia in DIO mice and (2) the role of double-stranded RNA-activated protein kinase (PKR) which has been previously linked to initiation of the ribotoxic stress response. The results demonstrated that DON-induced weight loss was reversible in DIO mice and this effect corresponded to initiation of a robust hyperphagic response. When DIO mice deficient in PKR were exposed to DON, they exhibited weight suppression similar to DIO wild-type fed the toxin, suggesting the toxin's weight effects were not dependent on PKR. Taken together, DON's effects on food consumption and body weight are not permanent and, furthermore, PKR is not an essential signaling molecule for DON's anorectic and weight effects.