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Biomedical subjects

G E Inglett

Publications and source records attributed to G E Inglett.

17 recordsLinked to original sources
PubMed1994

Oat beta-glucan-amylodextrins: preliminary preparations and biological properties.

Amylodextrins with soluble beta-glucan contents from 1 to 10% were prepared from oats and the hypocholesterolemic properties of the latter were evaluated. The products are called OATRIM and can lower blood cholesterol by replacing animal fats rich in cholesterol in food products and, possibly, by the action of beta-glucan in the body after consumption. In the chick model, decreased total blood cholesterol also resulted in increases of HDL cholesterol and decreases of LDL cholesterol. Processing conditions were found that gave the maximum amount of beta-glucan and desirable fat-replacement qualities with the least amount of color and flavor.

Amylases↗
PubMed1986

Effect of browned and unbrowned corn products intrinsically labeled with 65Zn on absorption of 65Zn in humans.

Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the cornflakes and corngrits were combined with a small amount of yellow corn endospermhull intrinsically labeled with 65Zn. The intrinsically labeled corn products were fed, in a crossover design, as components of two breakfasts to six normal, unconfined volunteers. Each volunteer absorbed more 65Zn from the corngrits than from the cornflakes. The reduced 65Zn absorption from cornflakes was attributed to heating and toasting reaction products, possibly Maillard, which bound zinc and consequently made the zinc less available for absorption.

Absorption↗
PubMed1981

Dietary fiber and personality factors as determinants of stool output.

We examined effects of fiber on stool output, since this is one of the primary mediating variables for the hypothesized relationship between fiber and disease. Total neutral detergent fiber in the dietary fiber source was predictive of stool weight but not frequency. Substantial individual differences in stool output remained when dietary factors were controlled. Personality measures were used to predict stool weight and frequency independently of diet, and accounted for about as much variance in stool output as did dietary fiber. These results suggest that personality factors predispose some persons to low stool output. These individuals may benefit particularly from dietary fiber.

Adolescent↗
PubMed1979

Effects of some cereal brans and textured vegetable protein on plasma lipids.

The hypothesis that dietary fiber lowers serum cholesterol was tested in 10 healthy men, 19 to 54 years old, who ate a mixed diet similar to the diets of many American adult males, that contained 16% of calories as protein (70% from animal), 40% as fat (P/S = 0.3), 44% as carbohydrate (9% of calories as sucrose) and 3 g of crude fiber. The energy intake ranged from 2700 to 3500 kcal adjusted to their height and weight. Weight and fitness were held constant. After 30 days of equilibration on the basal diet, they ate 26 g of either soft white wheat bran, corn bran (CB), soybean hulls (SH), textured vegetable protein, or hard red spring wheat bran (HRS) for periods of 28 to 30 days each in no particular sequence. Each fiber was fed to four to six subjects. The dietary fiber contents of soft white wheat bran, CB, SH, and HRS were: 44, 92, 87, and 51%, respectively. Mean daily fecal weight increased (P less than or equal to 0.01) from 72.4 to 144, 68 to 128, and 81 to 151 g when CB, SH, and HRS were fed respectively. No effects were noted with soft white wheat bran or textured vegetable protein. Total plasma cholesterol decreased 12% with HRS (P less than or equal to 0.05) and 14.0% with SH (P less than or equal to 0.05). Low density lipoprotein cholesterol decreased 21% with HRS (P less than or equal to 0.05). High density lipoprotein cholesterol did not change with any of the dietary fiber sources nor did the ratio of high density lipoprotein cholesterol to total cholesterol. Some triglyceride lowering effect was seen with all sources of dietary fiber (P less than or equal to 0.01). There was a significant direct correlation between the area under the oral glucose tolerance curves and the levels of total cholesterol (r = 0.57, P less than or equal to 0.0001) and low density lipoprotein cholesterol (r = 0.49, P less than or equal to 0.0007), and between fasting plasma glucose and triglycerides (r = 0.32, P less than or equal to 0.03). Results were replicated when subjects were fed the same fiber source on two occasions at 2 to 4 month intervals.

Adult↗
PubMed1978

Influence of dietary fiber on trace element balance.

Five adult male volunteers were fed a diet containing (as percent of calories) 16% protein, 40% fat, and 44% carbohydrate, a diet similar to that consumed by many American males. Twenty-six grams of soft white wheat bran or corn bran were added to the daily bread, and the effects on zinc, iron, and copper balance were assessed during the last 12 days of each 30-day study period. The soft white wheat bran appeared to decrease retention of zinc in four subjects but not significantly so. Iron retention was similar in all three treatments. Copper balance was improved by addition of soft white wheat bran and to a lesser degree by corn bran. An apparent copper requirement of 1.28 mg/day for the volunteers was calculated by regression analysis.

Adult↗
PubMed1977

Cysteine adds to liquid hydroperoxide.

Cysteine reacts with linoleic acid hydroperoxide to yield several products, some of which were identified as fatty acid-cysteine adducts. The addition was catalyzed by ferric chloride (10(-5) M) by initiating free radical reactions. When isomerically pure 13-hydroperoxy-cis-9,trans-11-octadecadienoic acid and cysteine were reacted in 80% ethanol under N2, the major adducts were 9-S-cysteine-13-hydroxy-10-ethoxy-trans-11-octadecenoic acid (I) and 9-S-cysteine-10,13-dihydroxy-trans-11-octadecenoic acid (II). When the reaction included both isomers of the hydroperoxide (13- and 9-hydroperoxide) and air, an adduct of 9-oxononanoic acid and cysteine also was isolated. Additional experiments gave information about possible mechanisms of I and II formation.

Chemical Phenomena↗
PubMed1976

A history of sweeteners--natural and synthetic.

Sweetness for the prehistoric man was the taste sensation obtained from sweet berries and honey. Man's quest for other sweet things led to sucose, starch-derived sugars, and synthetic sweeteners. An unusual source of sweet taste is a West African berry known as miracle fruit (Synsepalum dulcificum). This fruit possesses a taste-modifying substance that causes sour foods--e.g., lemons, limes, or grapefruit--to taste sweet. The active principle was found to be a glycoprotein. Until this time, only small molecules were considered sweet-evoking substances, but now macromolecules are considered capable of participating in taste perception. The intense sweetener of the fruit of Dioscoreophyllum cumminsii, called the serendipity berry, was revealed to be a protein. The intensely sweet principle of Thaumatococcus daniellii, called katemfe, was reported in 1972 to contain two proteins having intense sweetness. Since intensely sweet protein sweeteners act directly on taste buds as a probe, a peptide linkage analogous to the aspartic acid sweeteners may be partly responsible for their sweetness.

History of Medicine↗
PubMed1974

Cellulase Production by Trichoderma viride on Feedlot Waste.

Feedlot waste contains essentially all the necessary nutrients for batch fermentation with the fungus Trichoderma viride. The organism utilizes two-thirds of the carbohydrate in feedlot waste while elaborating cellulase in quantities comparable to commercial preparations. Essentially odor-free, the fermented waste contains all of the original nitrogen but has 24% less organic matter.

Journal Article↗