A dose-response evaluation of freeze-dried strawberries independent of fiber content on metabolic indices in abdominally obese individuals with insulin resistance in a randomized, single-blinded, diet-controlled crossover trial.

SCOPE: This study evaluated the dose-response relationship of strawberries, an anthocyanin-rich fruit, on postprandial glucose and insulin concentrations in individuals with insulin resistance (IR), including changes in plasma anthocyanins, markers of oxidative stress, and inflammation. METHODS AND RESULTS: In a randomized controlled, four-arm, dose-response, crossover trial, 21 adults with IR consumed a high-carbohydrate, high-fat meal with one of four beverages containing 0 g freeze-dried whole strawberry powder (0g FDS, control), 10, 20, or 40 g FDS, controlled for fiber. Blood was collected at 0 min and at 30 min intervals postmeal until 2 h, then hourly until 6 h. Postmeal insulin concentrations (6 h) were significantly reduced after the 40-g FDS beverage compared to other beverages (p < 0.05). Postmeal 6 h glucose concentrations were not different, although mean insulin:glucose ratio was significantly different among beverages (p < 0.05). Pelargonidin-glucuronide was inversely associated with mean insulin concentrations after the 20 and 40 g FDS (p < 0.05). Oxidized low-density lipoprotein was reduced after 20 g FDS (p < 0.05) and IL-6 was not different among treatments. Strawberry intake reduced the insulin demand to manage postmeal glucose in obese individuals with IR, which was related to plasma anthocyanin/pelargonidin concentrations. CONCLUSION: The data support a role of strawberries in improving insulin sensitivity in people with IR.

Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies.

As a result of growing interest to nonthermal processing of milk, the purpose of this study was to characterize the chemical changes in raw milk composition after exposure to a new nonthermal turbulent flow UV process, conventional thermal pasteurization process (high-temperature, short-time; HTST), and their combinations, and compare those changes with commercially UHT-treated milk. Raw milk was exposed to UV light in turbulent flow at a flow rate of 4,000L/h and applied doses of 1,045 and 2,090 J/L, HTST pasteurization, and HTST in combination with UV (before or after the UV). Unprocessed raw milk, HTST-treated milk, and UHT-treated milk were the control to the milk processed with the continuous turbulent flow UV treatment. The chemical characterization included component analysis and fatty acid composition (with emphasis on conjugated linoleic acid) and analysis for vitamin D and A and volatile components. Lipid oxidation, which is an indicator to oxidative rancidity, was evaluated by free fatty acid analysis, and the volatile components (extracted organic fraction) by gas chromatography-mass spectrometry to obtain mass spectral profile. These analyses were done over a 14-d period (initially after treatment and at 7 and 14 d) because of the extended shelf-life requirement for milk. The effect of UV light on proteins (i.e., casein or lactalbumin) was evaluated qualitatively by sodium dodecyl sulfate-PAGE. The milk or liquid soluble fraction was analyzed by sodium dodecyl sulfate-PAGE for changes in the protein profile. From this study, it appears that continuous turbulent flow UV processing, whether used as a single process or in combination with HTST did not cause any statistically significant chemical changes when compared with raw milk with regard to the proximate analysis (total fat, protein, moisture, or ash), the fatty acid profile, lipid oxidation with respect to volatile analysis, or protein profile. A 56% loss of vitamin D and a 95% loss of vitamin A content was noted after 7 d from the continuous turbulent flow UV processing, but this loss was equally comparable to that found with traditional thermal processing, such as HTST and UHT. Chemical characterization of milk showed that turbulent flow UV light technology can be considered as alternative nonthermal treatment of pasteurized milk and raw milk to extend shelf life.

Arsenic speciation in rice cereals for infants.

The aim of this study was to conduct a survey of arsenic (As) content in rice cereals for infants. The analysis was based on the FDA Elemental Analysis Manual (EAM 4.11). An inductively coupled plasma mass spectrometer (ICP-MS) was used to determine total As. Due to the different toxicities of the chemical forms of arsenic, the ICP-MS coupled to a high-performance liquid chromatograph (HPLC) was used to perform As speciation. The total and speciated arsenic was determined in 31 different infant rice cereals sold in U.S. supermarkets. The mass fraction of total inorganic As (iAs; sum of arsenite As(III) and arsenate As(V)) concentrations ranged between 55.5 ± 1.3 and 158.0 ± 6.0 µg/kg. The average total arsenic and iAs concentrations in infant rice cereal were 174.4 and 101.4 µg/kg, respectively. There was no substantial difference in iAs levels between organic and conventional rice cereals. The mixed-grain rice cereal contained the least total (105 µg/kg) and inorganic arsenic (63 µg/kg). The major detected organoarsenical species was dimethylarsinic acid (DMA). Monomethylarsonic acid (MMA) was not detected, or only trace levels were found. Spiked sample percent recoveries for iAs, DMA, and MMA ranged from a low of 97.3% for iAs to a high of 115.0% for DMA. Results for speciated and total As in the National Institute of Standards and Technology standard reference material rice flour (NIST SRM 1568) were in good agreement with certified values. In the NIST SRM 1568 sample (n = 5) repeatability (%RSD) was 2.8% for iAs, 1.7% for DMA and species sum, and 5.3% for the total arsenic by As total method. The average percent mass balance was 99.9 ± 6.3% for the NIST SRM 1568 sample. This study provides new and much needed information on arsenic levels in rice-based infant cereals.