Effect of processing and storage on the stability of flaxseed lignan added to dairy products.

This study investigated the effects of processing and storage on the stability of purified, flaxseed-derived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied. Added SDG was found to withstand the studied processes well. In edam cheese manufacture, most of the added SDG was retained in the whey fraction and 6% was found in the cheese curd. SDG was also relatively stable in edam cheese during ripening of 6 weeks at 9 degrees C and in yogurt during storage of 21 days at 4 degrees C. Up to 25% of added SDG was lost in whey-based drinks during storage of 6 months at 8 degrees C. We conclude that SDG can be successfully supplemented in dairy-based products.

Effect of processing and storage on the stability of flaxseed lignan added to bakery products.

The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG.

Qualitative and quantitative liquid chromatographic analysis methods for the determination of the effects of feed supplements on hen egg yolk phospholipids.

Quantitative and qualitative high-performance liquid chromatographic methods were utilized to separate phospholipid classes. After qualitative separation, the fatty acid moieties of each separated phospholipid class were determined using a gas chromatographic method. On the basis of these analyses, the effect of supplemented feeds on hen egg yolk lipids can be evaluated. The supplemented feeds contained 1-5% of vegetable-based or fish oils. The phospholipid content and composition were the same in all feeding groups, the proportions of phosphatidylcholines, phosphatidylethanolamines, and sphingomyelins being 70, 28, and 3%, respectively. In each feeding group, the fatty acid profiles of phosphatidylcholines and sphingomyelins were similar to each other and different from that of phosphatidylethanolamines. The supplemented feeds had a statistically significant (p < 0.05) effect on the fatty acid composition of phosphatidylcholines. The supplements decreased the proportion of saturated fatty acids in total fat, but this effect was not found in phospholipids.

Effect of cholecalciferol-enriched hen feed on egg quality.

Eggs are one of the most important sources of vitamin D in the human diet, and their vitamin D content can be further increased by adding more vitamin D to hen feed. To investigate this issue more closely, we performed two feeding experiments. In both, zero egg samples were collected while the hens were fed regular feeds with a vitamin D content of 1720 or 4280 IU/kg. In experiment 1, egg samples were collected 2, 4, 7, 9, 11, 13, 16, 23, and 30 days after beginning the high-cholecalciferol (11 200 IU/kg) feeding period. In experiment 2, samples were collected 2, 4, 6, 8, 13, 28, 56, 84, 112, 140, and 168 days after beginning the high-cholecalciferol (12 000 IU/kg) diet. The egg samples were then assayed for their cholecalciferol content, and some samples, also for the presence of 25-hydroxycholecalciferol by an HPLC method. Further, the vitamin D-fortified eggs were compared with the controls by a sensory evaluation, by conducting fatty acid and functional analyses (emulsion capacity, gel forming capacity, foaming properties) and by measuring eggshell strength. Because vitamin D can be toxic in high doses, we also performed histopathological tests on the hens at the end of experiment 2. The top cholecalciferol contents in egg yolk (ca. 30 microg/100 g) were reached 8-13 days from starting the high-cholecalciferol diet. After 112 days feeding the cholecalciferol content gradually decreased to ca. 22 microg/100 g. When added to eggs as described above, vitamin D did not affect their sensory or functional properties or their fatty acid composition. Moreover, the cholecalciferol levels used in this study appeared not to affect eggshell strength or to be harmful for hens.

Plant-derived biomolecules in fermented cabbage.

The formation of plant-derived biomolecules during sauerkraut fermentation was studied. Cabbage was fermented with a starter culture, and the results were compared to the results of spontaneous fermentation. The concentration of flavonoids and glucosinolates was analyzed by HPLC, and that of the glucosinolate breakdown products, by GC-MS. Of the 20 different flavonoids tested, only kaempferol was found (0.9 mg/ kg FW, fresh weight). The content of kaempferol remained constant in the cabbage fiber matrix over the fermentation process. The nitrite concentration was below the detection limit in both fermentations. The total glucosinolate content in the raw material was 3.71 micro mol/g DW, dry weight. Glucosinolates were totally decomposed in both fermentations during two weeks, and different types of breakdown products were formed. Isothiocyanates, indole-3-carbinol, goitrin, allyl cyanide, and nitriles were determined in the fermented cabbage. Isothiocyanates and allyl cyanide were the predominant breakdown products in both fermentations. Sulforaphane nitrile and goitrin were found only in small quantities in the end products.

Structural determinants of plant lignans for the formation of enterolactone in vivo.

The quantity of mammalian lignans enterolactone (ENL) and enterodiol (END) and of plant lignans secoisolariciresinol (SECO) and 7-hydroxymatairesinol (HMR) excreted in a 24-h rat urine sample was measured after a single p.o. dose of an equivalent quantity of secoisolariciresinol diglycoside (SDG), secoisolariciresinol (SECO), matairesinol (MR), 7-hydroxymatairesinol (HMR) and ENL. Plant lignans (SECO and HMR) were partially absorbed as such. The aglycone form of SECO was more efficiently converted into mammalian lignans END and ENL than the glycosylated form, SDG. Of plant lignans, MR produced the highest quantities of ENL: the quantity was over twofold compared with HMR or SDG. The majority of the animals, which had been given SECO, excreted higher quantities of END than ENL into urine, but ENL was the main lignan metabolite after SDG. The highest quantities of ENL in urine were measured after the administration of ENL as such. The (-)SECO isolated from Araucaria angustifolia was converted into (-)ENL only. The administration of (-)SDG, which was shown to produce (+)SECO, resulted in excretion of (+)ENL only and (-)HMR was converted into (-)ENL only. This confirmed that the absolute configurations at C8 and C8' are not changed during the microbial metabolism. Whether the biological effects are enantiomer-specific, remains to be resolved.

Comparison of different egg albumen fractions as sources of ovomucin.

Ovomucin was fractionated from whole egg albumen, thick egg albumen, liquid egg albumen, and a liquid egg albumen filtration byproduct by using the isoelectric precipitation method. The amounts of ovomucin measured in the above-mentioned fractions were 280, 340, 500, and 520 mg per 100 g of albumen, respectively. There was great variation between the beta-ovomucin contents of the different albumen fractions. Whole egg albumen contained about 25 mg of beta-ovomucin in 100 g of albumen, whereas thick egg albumen, liquid egg albumen, and the filtration byproduct contained about 1.5, 3, and 5 times more beta-ovomucin, respectively, as compared to whole egg albumen. The results indicate that both the liquid egg albumen fraction and especially the filtration byproduct fraction appear to be potential sources of ovomucin when it is used as an ingredient for functional foods.