Intervention effect of chewing sugar-free gum on xerostomia in hemodialysis patients: A meta-analysis

Objective:Meta-analysis was used to evaluate the effect of chewing sugar-free gum on xerostomia in hemodialysis patients.Methods:Randomized controlled trials or semi-randomized clinical trials on the effects of chewing sugarless gum on xerostomia in hemodialysis patients were retrieved from the databases of Chinese national knowledge infrastructure(CNKI),Wanfang,Chinese sci-tech periodical full text databases Whipple(VIP),Chinese biomedical(CBM),Pubmed,Embase,Cochance,Web of science,Ovid and CINAHL.After data extraction and quality evaluation,we used Review Manager 5.3 software to carry out meta-analysis of the outcome indicators.Results:Five studies enrolled 237 patients were included eventually.The results showed that chewing sugar-free gum improved the symptoms of dry mouth[MD=-2.12,95%CI(-2.53,-1.71),P<0.001],but had no effect on patients'thirst symptoms[MD=-1.57,95%CI(-3.41,0.27),P=0.09]and weight gain[MD=-0.38,95%CI(-1.02,0.27),P=0.25]during dialysis.Conclusion:Chewing sugar-free gum can improve the dry mouth of hemodialysis patients,but it has no effect on thirst and weight gain during dialysis.However,due to the small number and the low quality of included literatures,it is still necessary to carry out large sample,multi-center and high-quality randomized controlled trials to further explore the effect of chewing sugar-free gum on xerostomia in hemodialysis patients.

Genome-wide association study of grain micronutrient concentrations in bread wheat

Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing population.Here,45,298 single-nucleotide polymorphisms(SNPs)from 55K chip arrays were used to genotype a panel of 768 wheat cultivars,and a total of 154 quantitative trait loci(QTLs)were detected for eight traits under three environments by genome-wide association study(GWAS).Three QTLs(qMn-3B.1,qFe-3B.4,and qSe-3B.1/qFe-3B.6)detected repeatedly under different environments or traits were subjected to subsequent analyses based on linkage disequilibrium decay and the P-values of significant SNPs.Significant SNPs in the three QTL regions formed six haplotypes for qMn-3B.1,three haplotypes for qFe-3B.4,and three haplotypes for qSe-3B.1/qFe-3B.6.Phenotypic analysis revealed significant differences among haplotypes.These results indicated that the concentrations of several nutrient elements have been modified during the domestication of landraces to modern wheat.Based on the QTL regions,we identified 15 high-confidence genes,eight of which were stably expressed in different tissues and/or developmental stages.TraesCS3B02G046100 in qMn-3B.1 and TraesCS3B02G199500 in qSe-3B.1/qFe-3B.6 were both inferred to interact with metal ions according to the Gene Ontology(GO)analysis.TraesCS3B02G199000,which belongs to qSe-3B.1/qFe-3B.6,was determined to be a member of the WRKY gene family.Overall,this study provides several reliable QTLs that may significantly affect the concentrations of nutrient elements in wheat grain,and this information will facilitate the breeding of wheat cultivars with improved grain properties.

Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.

Impact of Seawater Irrigation on seed germination and seedling growth of Ten Bread Wheat(Triticum aestivum L.)Genotypes

Objective:Seawater leakage in Al-Jabal Al-Akhdar East Libya's coastal areas is one of the most biggest obstacles to farmers obtaining a highly productive crop.As a result,the experiment was conducted in a laboratory to find out the impact of irrigation with seawater on the salt tolerance of Acsad Bread wheat genotypes.Method:Ten genotypes(1398,1492,1514,1522,1524,1536,1538,1544,1550,and 1562),obtained from the Arab Center for the Studies of Arid Zones and Dry Lands Acsad,were used in the study,10 seeds of each genotype with three repetitions were germinated under four seawater concentrations(10,20,30 and 40%).Results:The results showed that there were highly significant(P≤0.05)differences in the genotypes’response to all salinity concentrations,Which led to decreasing germination percentage,delaying the average germination time,and decreasing radical/plumule length and seedling fresh/dry weight compared with a control.As noted genotypes(1524,1522 and 1514)were able to germinate in all concentrations of seawater,and gave the best average for all the studied traits.Also,the study indicated that a concentration of seawater of 40%was the most toxic for all wheat genotypes.The results of this study categorize the wheat genotypes into tolerant genotypes(1524,1522 and 1514),moderate tolerant(1492,1536),and sensitive(1398,1538,1544,1550 and 1562).Conclusion:The results concluded that the possibility of wheat crops agriculture into tolerant in Libyan coastal locations in which seawater concentration did not exceed 30%.

Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy

Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.

紫米粉和羊肚菌粉添加对面团及面包品质的影响

为了满足人们对面包产品多样化、功能化的需求,通过添加不同比例紫米粉(0、3%、6%、9%和12%)和羊肚菌粉(0和3%)替代小麦面粉用于制作面包,测定了面团流变学特性、膳食纤维含量、面包焙烤特性、淀粉体外消化能力以及风味物质含量。结果表明:紫米粉和羊肚菌粉的添加改善了面团的流变特性,面团的储存模量和损耗模量随之上升,tanδ值缓慢下降。紫米粉和羊肚菌粉的添加显著(P<0.05)提高了面包膳食纤维含量,却使比容、弹性和凝聚力下降,硬度和咀嚼性显著(P<0.05)增大。当3%羊肚菌粉替代量不变,紫米粉从0增加到12%,面包皮和面包芯的L*值逐渐下降,ΔE逐渐增加,颜色偏暗。此外,添加紫米粉和羊肚菌粉可以有效降低面包的淀粉水解率。电子鼻测定结果表明,紫米羊肚菌面包的风味物质主要为醇类、芳香类、脂肪烃类和酯类,面包风味丰富。因此,使用适量紫米粉和羊肚菌粉替代小麦粉,有效提高了面包品质和特性,为功能型面包的开发提供有益参考。

芜菁超微粉对面团性质及面包品质的影响

利用谷物近红外分析仪、粉质仪、拉伸仪、发酵仪分析芜菁超微粉添加量(以芜菁超微粉-小麦混合粉质量计,下同)对面团特性的影响,并采用加权综合评分法考察芜菁超微粉添加量、牛奶添加量和发酵时间对面包品质的影响。结果表明:随着芜菁超微粉添加量的增加,湿面筋含量、吸水率、弱化度、拉伸能量和延伸度总体呈下降趋势;当芜菁超微粉添加量由0%增加到25%时,面团最大膨胀高度、气体释放曲线最大高度和总产气量分别下降了64.5%、67.67%、71.93%。当芜菁超微粉添加量10%、牛奶添加量100 g、发酵时间60 min时,面包品质最佳。

汉语“米”指称体系与英语“Bread”指称体系的对应

特定的自然环境产生特定的饮食文化,特定的饮食文化有与之相应的特定的语言表达形式,而不同的语言指称体系之间表现出一定的关联性。例如,中国大部分地区以"米"为主食,大部分英语国家以"bread"为主食,汉语"米"指称体系与英语"Bread"指称体系就显示出这种对应性。

体验融入营销的标本式透析——以“Bread Talk”为样本

本文以体验营销这一营销战略为切入点,结合Bread Talk的体验营销之道,试图从差异化、个性化、整合性三方面探讨体验营销的要点,揭示体验营销作为一种新兴的营销手段,对提升品牌价值所产生的深刻影响,为透视体验营销的效果提供一个有价值的视角。

Development of Bean Dreg Bread and Quality Evaluation

The research compared differences between bean dreg breads and common breads from perspectives of sensory quality, texture and taste.

芋头生浆对面团加工特性及馒头品质的影响

将芋头生浆按照一定比例(0%~40%)添加到小麦粉中,研究芋头生浆对面团的加工特性和馒头品质的影响。当芋头生浆添加量从0%增加到20%时,面团的加工特性及馒头品质与传统馒头(芋头生浆添加量为0%)相比略有下降,但馒头表面光滑,馒头瓤空隙小而均匀,风味独特,总酚含量从0.49 mg GAE/g DW显著增加至0.63 mg GAE/g DW,DPPH自由基清除率从75.31%提高到82.31%。当芋头生浆添加量>20%时,馒头的抗氧化活性进一步增强,但面团的加工特性受到的影响明显,造成馒头比容、弹性和黏聚性的下降,以及硬度和咀嚼度的升高。综上,20%芋头生浆的加入在提高馒头抗氧化活性的同时,不会明显影响馒头的物理品质。

不同酵母对加速实验贮藏过程中自发粉蒸制馒头品质的影响

为研究不同耐高糖、耐低糖干酵母对加速实验贮藏(35℃、65%相对湿度)过程中自发粉品质的影响,该研究将前期实验筛选出的发酵力保持较好的4种耐高糖、耐低糖干酵母添加入普通小麦粉制备自发粉,结果表明,在加速实验贮藏过程中,随贮藏时间延长自发粉蒸制馒头的品质逐渐下降,从第2周开始馒头比容显著下降(P<0.05),硬度显著增大(P<0.05)。在贮藏0 d时,虽然耐低糖干酵母组蒸制的馒头比容比耐高糖酵母组较大,但是在3周时耐低糖酵母组蒸制馒头不能起发,耐高糖干酵母组比耐低糖干酵母组馒头比容高47.7%~79.5%;而耐高糖干酵母组是贮藏4周时不能起发,说明耐高糖酵母保持酵母活力稳定性较好,其中1#耐高糖酵母活力保持最好。该研究结果能为馒头自发粉延长一定时间的保质期提供数据支持。

环糊精稳定Pickering乳液在无麸质大米面包中的应用

为研究环糊精(Cyclodextrin,CDs)稳定Pickering乳液对无麸质大米面包品质的影响,分别制备了α-环糊精(α-CD)、β-环糊精(β-CD)和γ-环糊精(γ-CD)稳定的玉米油Pickering乳液,并将其应用于无麸质大米面包中,对面包比容、质构、水分分布及老化热焓等指标进行了检测。结果表明,三种环糊精(CDs)稳定玉米油Pickering乳液均具有很好的稳定性,将其用在大米面包中,发现相比空白组,虽然CDs及CDs稳定乳液均能够增大面包比容、改善面包内部结构和质构特性,提高面包的保水性及延缓面包老化,但CDs稳定乳液的应用效果更为明显;三种环糊精中,α-CD对面包品质改善及抗老化效果最好,其次为γ-CD和β-CD。三种CDs稳定的Pickering乳液具有显著提升大米面包品质和延缓老化的作用。

豆粉改良馒头的品质研究

为改变传统馒头白度不高、口味单一、易老化变硬等缺陷,本文探索以天然产物大豆粉作为改良剂,制成豆粉改良馒头,在保证馒头天然、绿色、健康的同时提升其营养价值和口感。通过检测改良馒头气味、色泽、食味、弹性、韧性、黏性和比容等品质指标,含水量、pH值理化指标,坚实度、弹性等内部结构指标以及蛋白质含量营养成分指标,评估产品品质。结果表明当大豆粉添加量为2%时,制成的改良馒头白度较高且品质较好,风味独特,营养全面。

螺旋藻粉对馒头面团发酵及消化特性的影响

随着人们健康意识的不断增强,对日常主食的营养与功能要求愈发严格。馒头作为常见主食,传统制作方式下其营养相对单一,难以满足多元健康需求。基于此,本文探讨了添加螺旋藻粉对馒头面团发酵及消化特性的影响,旨在为馒头制作工艺优化、新型馒头产品开发、馒头营养改良提供有力参考。

Nutritional evaluation of different cultivars of potatoes(Solanum tuberosum L.) from China by grey relational analysis(GRA) and its application in potato steamed bread making

Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.

Tissue Nitrogen and Fructan Translocation in Bread Wheat

Translocation of previously accumulated nitrogen and carbohydrates from vegetative tissue of the wheat plant is a major assimilate source for grain filling. This study was conducted to examine genotype differences in nitrogen and fructan translocation and their relationships to grain yield and protein content. Effects indicated that significant genotype differences existed for nitrogen accumulation at anthesis and fructan at milk stage and their translocation. Two high protein genotypes, Cunningham and PST90-19, accumulated more nitrogen before anthesis and had greater nitrogen translocation, but lower post-anthesis nitrogen uptake, than two low protein genotypes, SUN109A and TM56. Among plant parts, leaves were the major storage for tissue nitrogen and provided the overwhelming proportion of the total nitrogen translocation, whereas for fructan accumulation and translocation it was the stems. The two high protein genotypes had a higher percentage of their grain nitrogen derived from nitrogen translocation, while for the two low protein ones, it was from post-anthesis nitrogen uptake and assimilation. Increasing nitrogen application increased nitrogen accumulation and translocation, but decreased fructan accumulation and translocation. High grain protein content was associated with high nitrogen translocation from leaves, stems and the total plant, while high grain yield was related to high fructan translocation from stems and the total plant. Fructan translocation was negatively correlated to grain protein content. Nitrogen and fructan translocation were not correlated with each other.

Evaluation on Chinese Bread Wheat Landraces for Low pH and Aluminum Tolerance Using Hydroponic Screening

Aluminum （Al） toxicity often takes place in acidic soils with a pH of 5.5 or lower. Breeding and cultivation of Al tolerance wheat can partially protect wheat escaping from Al toxicity. The scarcity of the tolerant sources impedes the wheat breeding. In order to find new Al tolerance sources, we screened 173 bread wheat landraces from Tibet of China using hydroponic screening. It was indicated that： （1） There were diversities on the root regenerate length （RRL）. The RRL of a large of landraces were longer than 7.00 cm in pH 7 （58.38%） and pH 4.5 （66.47%）, but shorter than 5.00 cm in pH 4.5 ＋50μM Al^3＋ （80.93%）. The low pH showed either promotion or restraining effects depend on landraces, but Al toxicity under low pH only showed restraining effects on the root elongation. （2） There were also diversities on root tolerance index of low pH （RTI 1） or root aluminum tolerance index （RTI2） among cultivars. The RTI1 varied from a narrow range but with relatively high value （0.8722-1.2953） in comparison with that of RTI2 （0.3829-1.0058）, and the RTI1 of approximately 60% landraces was higher than 1.0000, the RTI2 of only 19.07% landraces was higher than 0.7000, suggesting that Al toxicity acted as an important factor for the reduction of the root elongation under acidic soils. （3） The RTI 1 of many wheats was higher than 1.0000, and As2256 and As2295 were the most tolerant for low pH, with RTI1 1.2953 and 1.2925, respectively. （4） Based on RTI2, seven wheats showed similar or higher tolerance to Al toxicity than Chinese Spring （CS）, a known tolerance wheat. Much better tolerance existed in landraces of As1543 and As1242, which can be used as the new parents for Al tolerant breeding.