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Kaisa Poutanen

Publications and source records attributed to Kaisa Poutanen.

8 recordsLinked to original sources
PubMed2006

Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries.

The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.

Acetylation↗
PubMed2005

Consumer needs regarding dietetic products for pregnant and lactating women and for baby foods.

This meeting discussed the regulation, marketing and communication needs of these products from a consumer point of view. It was agreed, that clear and consistent messages are needed from health professionals, public authorities, industry and also the media. There is also a need to better understand the context in which choices of products are made. Research into these topics is reviewed in this paper, but it is obvious that more research into consumer and health professional behaviour is needed. This will allow best practices for communication of the use of dietetic foods for the important consumer group of lactating mothers and young parents.

Breast Feeding↗
PubMed2005

The case for strategic international alliances to harness nutritional genomics for public and personal health.

Nutrigenomics is the study of how constituents of the diet interact with genes, and their products, to alter phenotype and, conversely, how genes and their products metabolise these constituents into nutrients, antinutrients, and bioactive compounds. Results from molecular and genetic epidemiological studies indicate that dietary unbalance can alter gene-nutrient interactions in ways that increase the risk of developing chronic disease. The interplay of human genetic variation and environmental factors will make identifying causative genes and nutrients a formidable, but not intractable, challenge. We provide specific recommendations for how to best meet this challenge and discuss the need for new methodologies and the use of comprehensive analyses of nutrient-genotype interactions involving large and diverse populations. The objective of the present paper is to stimulate discourse and collaboration among nutrigenomic researchers and stakeholders, a process that will lead to an increase in global health and wellness by reducing health disparities in developed and developing countries.

Animals↗
PubMed2004

Studies of the in vitro intestinal metabolism of isoflavones aid in the identification of their urinary metabolites.

Soy isoflavones have recently gained considerable interest due to their possible health benefits. However, detailed studies on the metabolism of isoflavones are lacking. The aims of the investigation presented here were (1) to study the in vitro intestinal metabolism of isoflavones and their hydroxylated analogues 3'-OH-daidzein, 6-OH-daidzein, 8-OH-daidzein, and 3'-OH-genistein and (2) to characterize the structures of some earlier identified urinary metabolites of soy isoflavones, for which no authentic reference compounds have been available. Isoflavone standards (1-2 mg) were fermented with human fecal flora (16.7%) for 24 h. Metabolites formed during the fermentation were tentatively identified by interpretation of the mass spectra of trimethylsilylated compounds obtained by GC-MS. Compounds having hydroxyl groups at 5-position (i.e., genistein and 3'-OH-genistein) were completely converted to metabolites that could not be detected by the methods used in this study. The metabolism of daidzein and its hydroxylated analogues, 3'-OH-daidzein, 6-OH-daidzein, and 8-OH-daidzein, occurred to a much lesser extent. Minor amounts of reduced metabolites (i.e., isoflavanones and alpha-methyldeoxybenzoins) of these compounds were tentatively identified in fermentation extracts. The retention times and the mass spectra of reduced isoflavone metabolites, obtained from in vitro fermentations of pure compounds, were utilized to identify unknown urinary metabolites of soy isoflavones. Four novel isoflavone metabolites were identified in human urine collected after soy supplementation: 3' '-OH-O-desmethylangolensin, 3',4',7-trihydroxyisoflavanone, 4',7,8-trihydroxyisoflavanone, and 4',6,7-trihydroxyisoflavanone.

Feces↗
PubMed2004

In vitro metabolism of anthocyanins by human gut microflora.

BACKGROUND: Only a small part of the dietary anthocyanins are absorbed. Thus large amounts of the ingested compounds are likely to enter the colon. In vitro and in vivo studies have shown that colonic bacteria transform various flavonoids to smaller phenolic acids. However, there is very little information on bacterial transformations of anthocyanins. AIM OF THE STUDY: was to explore if anthocyanin glycosides were deglycosylated,whether the resulting aglycones were degraded further to smaller phenolic compounds by colonic bacteria, and to characterise metabolites. METHODS: Isolated cyanidin-3-glucoside and -rutinoside were fermented in vitro using human faecal microbiota as an inoculum. Metabolites were analysed and characterised by HPLC-DAS and LC-MS. They were identified by comparing their characteristics with those of available standards, and semi-quantified using the amount of substrate analysed from samples at initial timepoint. RESULTS: Cyanidin-3-glucoside and cyanidin aglycone could be identified as intermediary metabolites of cyanidin-3-rutinoside. At early timepoints (before 2 h), the formation of protocatechuic acid as a major metabolite for both cyanidin glycosides and detection of lower molecular weight metabolites show that anthocyanins were converted by gut microflora. Furthermore, reconjugation of the aglycone with other groups, non-typical for dietary anthocyanins, was evident at the later (after 2h) timepoints. CONCLUSION: Bacterial metabolism of anthocyanins involves the cleavage of glycosidic linkages and breakdown of the anthocyanidin heterocycle.

Anthocyanins↗
PubMed2004

Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying.

The stability of encapsulated D-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum arabic, soybean water-soluble polysaccharide, or modified starch, blended with maltodextrin were used as the wall materials. The powders were stored under the conditions of 23-96% relative humidity at 50 degrees C. The release rate and the oxidation rate were closely related to the relative humidity. The relationship was not simple. Initially, the release rate and the oxidation rate increased with increasing water activity, but around the glass transition temperature, the rates decreased sharply to increase again at a further increase of water activity. The results could be explained by a change in the powder structure, where a glass capsule matrix was changed into rubbery state during storage.

Capsules↗
PubMed2003

Process-induced changes on bioactive compounds in whole grain rye.

Manufacturing of healthy wholegrain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in wholegrain rye are stable during food processing, and their levels can even be increased with suitable processing.

Dietary Fiber↗