[Substitution of meat broth in nutritional agar by rye marl extracts and increase in productivity by a mixture of both types of extracts].
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Agar↗
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Results for “Meat Substitutes”
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[The yeast extract vitam-bakt as a substitute for meat in the preparation of culture media].
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Bacteria↗
[Determination of the maximum feasible proportion in the substitution of meat substances by protein isolates in combined meat products].
The author discusses the experimental data obtained during studies on male Wistar rats on the biological value of combined meat products (20 samples) including soybean protein isolate, sodium caseinate, and blood plasma proteins. The replacement proportions were 0, 12.5, 25, 50 and 100%. A definite dependence was ascertained between the biological value of total proteins in combined meat products and the replacement proportions. The replacement of meat proteins by soybean protein isolate (not over 25%), by sodium caseinate (by 50%) and by blood plasma proteins (not over 25%) and by a mixture containing 3 proteins (soybean, lactic, plasma) did not reduce the biological value of these combined meat products as compared to control.
Amino Acids↗
[Biological value of new kinds of sausage products].
The maximum percent of meat substitution for varying protein compounds in the sausage production was experimentally studied in noninbred white mice. The biological value of combined meat products containing protein concentrates from seeds and husks of grape, soybean protein concentrate, protein compound from meat-bone residue, was investigated, when meat was substituted for each of the above proteins by 0,3.125, 6.25, 12.5,25,50 and 100%. Meat protein substitution for no more than 12.5% of concentrates of protein from seeds and husks of grape and protein compound of meat-bone residue, and for no more than 25% of soybean protein concentrate, did not induce reduction of biological value of these combined meat products as compared to the control. Formulae have been developed of new sorts of sausage products ("Alazanskaya", "Garedzhi", "Soevaya", "Iveriya") containing the above mentioned protein compounds. Chemical and biological investigations conducted in noninbred white mice have proved high food and biological value of the new sorts of sausage products.
Amino Acids↗
MINERAL-enriched meat as a milk substitutes.
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Humans↗
Effect of fish diet versus meat diet on blood lipids, coagulation and fibrinolysis in healthy young men.
Twelve healthy young men followed a 10-d controlled diet that included 210 g of fatty fish d-1. The diet was repeated after 18 d, but with lean meat substituted for fish. Blood samples were collected for assessment of serum lipids and haemostatic variables in the plasma. Both experimental diets caused serum triglycerides and plasma factor VIIc to decline to the same extent. The meat diet was also associated with significant changes in plasma levels of tissue plasminogen activator (t-PA) antigen. PA inhibitor type I (PAI-1) antigen, PAI activity, and t-PA activity of the euglobulin fraction of plasma. The fish diet left these variables unchanged from initial values. Thus, in a paired comparison of the two diets, the fish diet was associated with higher levels of t-PA antigen (5.4 vs. 4.7 g ml-1), which is considered to be beneficial with regard to prevention of cardiovascular disease. However, the fish diet was concurrently associated with the putative unfavourable higher levels of PAI-1 antigen (3.0 vs. 1.2 ng ml-1) and PAI activity (6.1 vs. 3.2 IU ml-1), and lower t-PA activity (80 vs. 140 mIU ml-1). Thus it is unclear which of the two diets has the greatest potential in the prevention of cardiovascular disease.
Adult↗
Characterization of mutagenic activity in cooked-grain-food products.
Wheat gluten or flour from several plant sources heated at 210 degrees C for 1 hr produced 0-1800 revertant colonies/g in the Ames/Salmonella test using strain TA98 with metabolic activation. Baked or toasted foods and a heated grain beverage showed a mutagenic response in all cases from 2 to 320 revertants/g, with higher values seen when overcooked. Fried meat-substitute patties showed 0-23 revertants/g when fried at 210 degrees C. A greater mutagenic response in bacterial strain TA98 than in strain TA100 and a requirement for metabolic activation suggests that one or more aromatic amine mutagens are formed at normal cooking temperatures, but the mutagenic activity measured cannot be accounted for by the known heterocyclic amines commonly found in cooked meats. We conclude that grain products from aromatic amine chemicals during heating that are mutagenic in bacterial mutation tests.
Amines↗
Mutagenic activity and heterocyclic amine content of the human diet.
The mutagenic activity and the mass amount of heterocyclic amines responsible for the mutagenic activity have been measured in some cooked foods. Cooked meats are the predominant source of mutagenic activity in the diet with values ranging from 0 to 10,000 revertants per gram reported in the Ames/Salmonella test with strain TA98. Several heterocyclic amines are present and have been quantified using solid-phase extraction followed by HPLC. Frying at higher temperatures and for longer times produces the greatest mutagenic response, and concomitantly, the largest amounts of heterocyclic amines. Most of the mutagenic activity in fried meat samples can be accounted for by MeIQx(2-amino-3,8-dimethylimidazo[4,5-b]quinoxaline), DiMeIQx (2-amino-3,4,8-dimethylimidazo [4,5-f]quinoxaline) and IQ (2-amino-3-methylimidazo [4,5-f]quinoline), although other heterocyclic amines are present and PhIP (2-amino-3-methyl-6-phenylimidazo[4,5-b]pyridine) mutagenic activity becomes significant at higher temperatures. Non-meat products such as baked breads can also form significant mutagenic activity, particularly when overcooked. Commercially prepared hamburgers made from meat substitutes such as tofu, wheat gluten or tempeh and fried at 210 degrees C have up to 10% of the mutagenic activity of a fried beef patty cooked under the same conditions. When detected, amounts of heterocyclic amines in fried beef patties range from a total of 0.35 ng/g for commercial beef hamburgers to 142 ng/g for a beef patty cooked over a barbecue. Dietary intake is expected to have a large range, from less than one microgram per day to over 50 micrograms per day based on current knowledge of known heterocyclic amine chemicals and heterocyclic amine-containing foods.
Amines↗
Advanced glycoxidation end products in commonly consumed foods.
OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions, are implicated in the complications of diabetes and aging. The objective of this article was to determine the AGE content of commonly consumed foods and to evaluate the effects of various methods of food preparation on AGE production. DESIGN: Two-hundred fifty foods were tested for their content in a common AGE marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and protein AGEs were represented in units of AGEs per gram of food. RESULTS: Foods of the fat group showed the highest amount of AGE content with a mean of 100+/-19 kU/g. High values were also observed for the meat and meat-substitute group, 43+/-7 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4+/-1.8 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225 degrees C) and frying (177 degrees C) resulted in the highest levels of AGEs, followed by roasting (177 degrees C) and boiling (100 degrees C). CONCLUSIONS: The results indicate that diet can be a significant environmental source of AGEs, which may constitute a chronic risk factor for cardiovascular and kidney damage.
Antibodies, Monoclonal↗
Short-term effects of substituting protein for carbohydrate in the diets of moderately hypercholesterolemic human subjects.
The short-term effects on plasma lipoprotein lipids of substituting meat and dairy protein for carbohydrate in the diets of 10 free-living moderately hypercholesterolemic human subjects (four men, six women) were studied under closely supervised dietary control during the consumption of constant, low intakes of fat and cholesterol and the maintenance of stable body weight as well as constant fiber consumption. Subjects were randomly allocated to either the high or low protein diets (mean, 23% v 11% of energy as protein, 24% as fat, and 53% v 65% as carbohydrate) and then switched to the other diet for another 4 to 5 weeks. Mean fasting plasma high-density lipoprotein cholesterol (HDL-C) was significantly higher by 12% +/- 4% (0.97 +/- 0.08 v 0.89 +/- 0.08 mmol/L, P less than .01), whereas mean total cholesterol (TC) was lower by 6.5% +/- 1.3% (5.7 +/- 0.3 v 6.1 +/- 0.3 mmol/L, P less than .001), mean low-density lipoprotein-cholesterol (LDL-C) lower by 6.4% +/- 2.0% (4.5 +/- 0.2 v 4.8 +/- 0.2 mmol/L, P less than .02), mean total triglycerides (TG) lower by 23% +/- 5% (1.7 +/- 0.1 v 2.4 +/- 0.3 mmol/L, P less than .02), and mean high versus low protein diet. Mean values for LDL-C were significantly lower during weeks 3 to 5 of the high protein diet than during either weeks 1 to 5 or weeks 1 to 2 of the high protein diet (4.3 +/- 0.3, 4.5 +/- 0.2, and 4.7 +/- 0.3 mmol/L, respectively, P less than .05) and 11% +/- 3% lower than on low protein diet, P less than .005. The ratio of plasma LDL-C to HDL-C was consistently lower by 17% +/- 3% during the high versus low protein diet (4.9 +/- 0.5 v 5.8 +/- 0.5, P less than .001). Lowering plasma TC and LDL-C and total TG and VLDL-TG and increasing HDL-C by chronic isocaloric substitution of dietary for carbohydrate may enhance the cardiovascular risk reduction obtained by restriction of dietary fat and cholesterol.
Adult↗
Some nutritional aspects of trace metals.
A brief outline of the known biochemical roles of manganese and chromium is given before the problems of determining human trace metal status are discussed. The factors predisposing to trace metal deficiency are reviewed but particular emphasis is placed upon those which alter the bioavailability of essential trace metals from natural and synthetic diets. This is illustrated by practical examples which show the importance of investigating the bioavailability of the trace metal content of artificial diets used in paediatric care. The results of such studies highlight the need to assess similarly the adequacy of the trace element composition of the many meat substitutes and extenders available currently. Finally, some aspects of trace metal supplementation of intravenous feeding regimens are described.
Animals↗
Safety studies of a novel starch, pullulan: chronic toxicity in rats and bacterial mutagenicity.
This study was designed to assess the potential toxicity of pullulan, a starch-like substance produced by Aureobasidium pullulans that is proposed for use as a texturizer for meat and meat substitutes and as a flavour substrate. Sprague-Dawley rats (15/sex/group) were administered pullulan as a dietary admixture at levels of 1, 5 and 10% for a period of 62 wk. Control animals (15/sex) received untreated standard laboratory diet. The feeding study, originally intended to continue for 24 months, was terminated at 62 wk due to poor survival resulting from intercurrent pneumonia which was confirmed by histological findings. At 62 wk of treatment, all survivors were killed, complete gross post-mortem examinations were conducted on all animals, selected organs were weighed and organ/body weight and organ/brain weight ratios calculated. Mean body weights of all treated groups were comparable to controls. There were no indications of an adverse effect of pullulan on food consumption or food efficiency. At termination of the study, haematology and clinical chemistry values of treated animals were comparable to control values. There was no indication of pullulan-related toxicity in terminal organ and body weights. Macroscopic and microscopic examinations revealed no toxic lesions due to treatment. The mutagenicity of pullulan was assessed with and without metabolic activation in Salmonella typhimurium (TA100, TA1535, TA98 and TA1537). Pullulan did not increase the number of revertants per plate in any strain at any dose, including 10,000 micrograms/plate with or without metabolic activation, suggesting that it lacks mutagenic/carcinogenic potential on the basis of these results, it is concluded that pullulan lacks significant toxicological activity. The no-observed-adverse-effect level was 10% (equal to or greater than 4450 mg/kg body weight/day in males and 5080 mg/kg body weight/day in females) which would support use in various foods as a substrate for flavours.
Administration, Oral↗
Study on furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins.
Furundu, a meat substitute, is traditionally prepared by cooking the karkade (Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Physicochemical and functional properties of raw and cooked seed and of furundu ferments were analyzed. Furundu preparation resulted in significant changes in karkade seed major nutrients. Total polyphenols and phytic acid were also reduced. The increase in total acidity and fat acidity coupled with a decrease in pH indicates microbial hydrolysis of the major nutrients; proteins, carbohydrates, and fats. In vitro digestibility of the seed proteins reached the maximum value (82.7%) at the sixth day of fermentation, but thereafter it significantly decreased. The effect of furundu preparation on N solubility profiles and functional properties, such as emulsification and foaming properties and other related parameters, is investigated in water and in 1 M NaCl extracts from defatted flour samples. The results show that cooking followed by fermentation affects proteins solubility in water and 1 M NaCl. The foaming capacity (FC) from the flour of raw seed decreased as a result of cooking. Fermentation for 9 days significantly increased the FC of the cooked seed, restoring the inherent value. Foam from fermented samples collapsed more rapidly during a period of 120 min as compared to the foam from raw and cooked karkade seeds; stability in 1 M NaCl was lower as compared to those in water. In water, the emulsion stability (ES) from the fermented samples was significantly higher than that of the raw seed flour. Addition of 1 M NaCl significantly decreased the ES of the fermented samples.
Chemical Phenomena↗
A newly constructed and validated isoflavone database for the assessment of total genistein and daidzein intake.
The principal phyto-oestrogens (PO) in food are isoflavones, lignans, coumestans and prenylated flavonoids, with isoflavones and lignans being the most commonly found in UK diets. Until recently obtaining accurate data on the PO content of foods was hampered by lack of suitable analytical methods and validation techniques. Furthermore, although PO data exist for some foods, these foods may not be available in the UK. The aim of the present study was to construct a new, comprehensive isoflavone (total genistein + daidzein) database. Using data, mainly from recent GC-MS analysis, for approximately 300 foods available in the UK, and extensive recipe calculations, a new database was constructed containing approximately 6000 foods allocated an isoflavone value. By analysing 7 d weighed food diaries, the database was subsequently used to estimate isoflavone intake in two groups of healthy volunteers, omnivores (n 9) and vegetarians (n 10). Mean isoflavone intake in the vegetarian and omnivorous group was 7.4 (sem 3.05) and 1.2 (sem 0.43) mg/d, respectively. Mean intake for the total group was 4.5 (sem 1.89) mg/d. Main food sources of isoflavones for the vegetarian group were soya milk (plain), meat-substitute foods containing textured vegetable protein and soya protein isolate, soya mince, wholemeal bread and rolls, white bread and rolls, croissants and pitta breads, beans, raisins and soya sauce. Main food sources of isoflavones for the omnivorous group were soya yogurts, wholemeal bread and rolls, white bread and rolls, garlic bread, nan bread and brown bread, sultanas and scones.
Adult↗
Dietary patterns amongst ethnic Chinese pregnant women in Hong Kong.
OBJECTIVE: To provide baseline data on the food consumption pattern of ethnic Chinese women in Hong Kong during pregnancy, in order to identify any risk of nutritional imbalance in this population. SUBJECTS AND OUTCOME MEASURES: One hundred and sixty-seven primagravid ethnic Chinese women attending the antenatal booking clinic at the Prince of Wales Hospital in the New Territories region were recruited. Among the study sample, subjects with less than 7 years of residence in Hong Kong were identified as recent immigrants (n = 25), while the remainder (n = 142) were classified as local. Half of the recent immigrants originated on the Chinese mainland and half from Indonesia. The eating patterns of the entire sample were compared with intake recommended in the Taiwan Food Guide. Comparisons were made between local and immigrant regarding age, educational standard and consumption of food from each food group. RESULTS: The median intake of meat and meat substitutes was significantly higher than recommendation. There was no significant difference between actual and recommended intake of fruit but the consumption of dairy products, bread and cereals, and vegetables were all significantly below minimum recommendation. CONCLUSION: The unfavorable dietary pattern reflected that many Chinese pregnant women are still not aware of dietary guidelines and the necessity of modifying their dietary practices in order to achieve the optimal maternal nutrition status. This lack of awareness is more prominently exhibited among the Asian Chinese immigrants.
Adolescent↗
[Detection of genetically modified soy (Roundup-Ready) in processed food products].
In this study, the application of a qualitative and a quantitative method of analysis to detect genetically modified RR-Soy (Roundup-Ready Soy) in processed foods is described. A total of 179 various products containing soy such as baby food and diet products, soy drinks and desserts, tofu and tofu products, soy based meat substitutes, soy protein, breads, flour, granules, cereals, noodles, soy bean sprouts, fats and oils as well as condiments were investigated following the pattern of the section 35 LMBG-method L 23.01.22-1. The DNA was extracted from the samples and analysed using a soybean specific lectin gene PCR as well as a PCR, specific for the genetic modification. Additional, by means of PCR in combination with fluorescence-detection (TaqMan 5'-Nuclease Assay), suspicious samples were subjected to a real-time quantification of the percentage of genetically modified RR-Soy. The methods of analysis proved to be extremely sensitive and specific in regard to the food groups checked. The fats and oils, as well as the condiments were the exceptions in which amplifiable soy DNA could not be detected. The genetic modification of RR-Soy was detected in 34 samples. Eight of these samples contained more than 1% of RR-Soy. It is necessary to determine the percentage of transgenic soy in order to assess whether genetically modified ingredients were deliberately added, or whether they were caused by technically unavoidable contamination (for example during transportation and processing).
Beverages↗
Nutrition and related claims used on packaged Australian foods--implications for regulation.
The aim of this study was to describe the use of nutrition and related claims on packaged food for sale in Australia and measure the compliance of such claims with regulations governing their use. A survey was conducted of the labelling of 6662 products in 40 different food categories on sale in New South Wales in 2001. Levels of compliance were assessed by comparing the claims on the label and data in the nutrition information panel with requirements of the Foods Standards Code and the Code of Practice on Nutrient Claims. Half of the products (51.3%) carried some type of nutrition related claim and 36.2% made at least one nutrient claim, with an average of 1.2 nutrition related claims on every food product. The foods with the highest use of nutrient claims were sports drinks, breakfast cereals, meat substitutes, pretzels and rice cakes, muesli bars and yoghurt. The most common nutrient claims were for fat, cholesterol, vitamins, minerals, and sugar. More than 20% of products carried claims related to additives. Many nutrient claims (12.9%) did not comply with current regulations, especially those in the voluntary Code of Practice. Adoption of mandatory requirements for all claims within the Food Standards Code may improve the levels of compliance. Implications for the regulation of nutrition and related claims are discussed. The impact of nutrition claims on consumer purchasing and consumption behaviour deserves further study.
Australia↗
High protein diet complements resin therapy of familial hypercholesterolemia.
The intermediate-term effects on plasma lipoprotein lipids of substituting meat and dairy protein for carbohydrate in the diets of five subjects (three women, two men) with familial hypercholesterolemia receiving cholestyramine (mean dose, 18 g/d) were studied. Subjects were randomly allocated to either the high or low protein diets (mean 27 versus 10% of energy as protein, 25% as fat, and 48 versus 65% as carbohydrate) for 4 to 5 weeks and then switched to the other diet for another 4 to 5 weeks. Mean fasting plasma HDL cholesterol rose significantly by 17 +/- 3% (1.11 +/- 0.12 vs 0.95 +/- 0.11 mmol/L, p less than 0.005, n = 5), whereas total triglycerides fell by 23 +/- 2% (1.7 +/- 0.3 vs 2.2 +/- 0.3 mmol/L, p less than 0.005, n = 5), VLDL triglycerides fell by 28 +/- 5% (0.88 +/- 0.15 vs 1.18 +/- 0.19 mmol/L, p less than 0.02, n = 5), VLDL cholesterol fell by 32 +/- 7% (0.39 +/- 0.08 vs 0.56 +/- 0.09 mmol/L, p less than 0.01, n = 5), the ratio of LDL cholesterol: HDL cholesterol by 19 +/- 5% (4.7 +/- 0.7 vs 5.7 +/- 0.7, p less than 0.05) and that of total cholesterol: HDL cholesterol by 16 +/- 5% (6.6 +/- 0.5 vs 8.0 +/- 0.7, p less than 0.05) on the high versus low protein diet. Increasing dietary protein intake at the expense of carbohydrate may be useful in treating hypoalphalipoproteinemia and/or hypertriglyceridemia in patients with familial hypercholesterolemia.
Adult↗