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Dietetics, Nutrition and Biological Sciences

Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/23

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Start date: 2010

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Now showing 1 - 10 of 283
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    Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute
    (Wiley, 2025-08-28) Mora-Gallego, Hector; Craddock, Robert; Euston, Stephen R.; Liddle, Catriona; Lonchamp, Julien
    This paper assessed the feasibility of replacing palm shortening with a novel sustainable ingredient composed of rapeseed oil, linseed meal, and beta-glucan (PALM-ALT) in hard-texture bakery products (biscuit and oatcake). There is currently no palm shortening alternative that is functional, sustainable, nutritionally-balanced, and competitive. The PALM-ALT ingredient was characterized by oil droplet size distribution, rheology, confocal microscopy, and scanning-electron microscopy, whilst the biscuits and oatcakes were profiled by sensory, texturometry, colorimetry, water activity, and moisture analyses. The PALM-ALT ingredient exhibited a stable emulsion-gel structure (32 µm oil droplet size, 62 Pa.s viscosity, 40 Pa yield stress). Linseed proteins contributed to the formation and stabilization of oil droplets, whilst linseed mucilage, oat beta-glucan, and aggregates of linseed proteins and/or beta-glucan (observed in the continuous phase) further stabilized the emulsion. Three formulations were prepared with either palm shortening, rapeseed oil, or PALM-ALT. PALM-ALT biscuits and oatcakes respectively showed an 86% and 75% saturated fat reduction in comparison with their palm-based control product. PALM-ALT products displayed similar sensory and instrumental profiles to their palm-based controls, whereas rapeseed oil formulations exhibited significantly different color, odor, and texture profiles than the controls (p < 0.05). Rapeseed oil biscuits showed a lower overall sensory quality than their palm-based control, whilst PALM-ALT oatcakes displayed a higher acceptability than the control and rapeseed oil products (p < 0.05). This study showed that PALM-ALT was able to replace palm shortening in hard-texture bakery formulations with maintenance of their sensory profiles, whilst providing nutritional and sustainability benefits.
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    The Evaluation of a Simulated Interprofessional Education Session Between Dietetics and Acting Students
    (2025-08-18) Lyles, Alison L.; Scott, Marion
    Introduction: This paper evaluates a simulated interprofessional education (IPE) session that brought together dietetic and acting students to explore the development of communication skills and collaborative practice through role‐play consultations. Designed to foster experiential learning, the session enabled dietetics students to practice patient‐centred communication while acting students portrayed patients based on character briefs and offered feedback from a service‐user perspective. Methods: The session aimed to enhance empathy, rapport‐building, and professional adaptability across both disciplines. Evaluation data were collected via a structured questionnaire completed by 17 dietetic and 5 acting students, assessing areas including skill development, interprofessional collaboration, and session impact. Results: Results indicated high satisfaction, with 100% of participants rating the session positively and reporting gains in communication, teamwork, and understanding of interdisciplinary roles. Both groups valued the opportunity to apply their respective skills in a realistic, low‐risk setting, highlighting the benefits of including nontraditional disciplines in IPE. Recommendations for future iterations include expanding scenario diversity and providing more time for practice and feedback. Conclusion: Overall, the session was found to be an effective and engaging method of supporting communication competence and mutual learning between healthcare and performing arts students.
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    UV Spectrophotometric analysis of phosphate content in plant-based milk alternatives in relation to Advanced Chronic Kidney Disease
    (Elsevier, 2025-08-05) Lyles, Alison L.; Sture, Estere; Walker, Ross
    Background: Managing dietary phosphorus is critical in advanced chronic kidney disease (CKD), where excess intake can lead to complications such as hyperphosphataemia. Plant-based milk alternatives (PBMAs) are increasingly consumed, yet their phosphorus content, particularly in relation to phosphate additives, remains poorly defined in the UK. Objective: This study aimed to quantify and compare the total phosphorus content and phosphorus-to-protein ratio (PPR) in a range of commercially available UK PBMAs, with and without phosphate additives, using UV spectrophotometric analysis. Materials & Methods: Fourteen PBMAs (from seven plant sources) were analysed using the molybdenum blue method. Samples were categorised based on presence or absence of phosphate additives. Phosphorus content (mg/100g) and PPR (mg/g protein) were calculated and compared with previously documented data for cow’s milk. Results: PBMAs with phosphate additives contained significantly higher phosphorus levels (mean 58.47 mg/100g) than those without (mean 7.38 mg/100g; p < .001). Similarly, PPR was substantially higher in additive-containing PBMAs (mean 197.76 mg/g) versus additive-free options (mean 16.25 mg/g; p < .001). Some PBMAs with additives had phosphorus content and PPR values exceeding those of cow’s milk, raising concerns for phosphate management in CKD. Conclusion: Phosphate additives significantly increase the phosphorus load and PPR of PBMAs, which may not be readily apparent to consumers or clinicians due to insufficient labelling. For patients with advanced CKD, selecting additive-free PBMAs may support better phosphorus control and dietary management.
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    The effect of green-coffee-bean extract rich in chlorogenic acid on antioxidant status of healthy human volunteers
    (Cambridge University Press, 2010-01) Almoosawi, Suzana; Tsang, Catherine; Davidson, Isobel M; Fyfe, Lorna
    Several studies have linked consumption of green-coffee-bean extract (GCBE) rich in chlorogenic acid (CGA) with reduced blood pressure(Reference Watanabe, Arai and Mitsui1–Reference Ochiai, Jokura and Suzuki3). It is hypothesised that increased antioxidant activity could be one of the underlying mechanisms by which GCBE reduces blood pressure. To test this hypothesis a GCBE preparation rich in CGA was assessed by three extraction methods for antioxidant activity. In vivo antioxidant activity was also determined in a group of healthy volunteers. The phenolic content of GCBE, as determined by the Folin-Ciocalteu method, varied greatly between the ethanolic acidified water (0.2% (v/v) formic acid) and acetonitrile extract (acetonitrile–water containing 0.2% (v/v) formic acid; 50:50, v/v): 123 (sd 0.23), 131 (sd 0.66) and 211 (sd 0.51) mg gallic acid equivalents (GAE)/g extract respectively. Similar findings were observed with the Fe3+-reducing ability of plasma (FRAP) assay, wherein the acetonitrile extract exhibited a stronger Fe3+-reducing ability than the ethanolic extract (0.067 mmol/g extract v. 0.048 mmol/g extract). The 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) radical-scavenging activity of the ethanolic extract of GCBE was 70.4% at 50 μm as compared with ascorbic acid (86.1% inhibition at 50 μm) and GAE (82.2% at 50 μm). To examine in vivo antioxidant properties of GCBE thirteen healthy volunteers (age 36 (sd 11) years, BMI 28 (sd 2.5) kg/m2) consumed 200 mg GCBE containing 90 mg CGA twice daily for 2 weeks. In vivo antioxidant activity was determined using the Folin-Ciocalteu method and FRAP. There was a significant correlation between urinary polyphenols excretion as determined by the Folin-Ciocalteu method and FRAP (0.664, P<0.0001). However no significant increase in urinary antioxidant activity was observed (total phenolics: 173.2 (sd 137.8) mg GAE/g creatinine v. 175.20 (sd 115.7) mg GAE/g creatinine, P>0.05; FRAP: 2.07 (sd 0.9) mmol Fe2+/g creatinine v. 1.56 (sd 0.7) mmol Fe2+/g creatinine, P>0.05). Systolic blood pressure decreased from 119 (sd 10.5) to 114 (sd 9.1) mmHg (P=0.05) following the 2-week treatment. In conclusion, green coffee bean extract has a high antioxidant activity. However, no changes in antioxidant activity are observed in urine. This finding is consistent with previous findings of poor antioxidant activity of hippuric acid, the main urinary metabolite of chlorogenic acid(Reference Olthof, Hollman and Buijsman4). Further research is required to identify the mechanism(s) of reduction in blood pressure. The antioxidant activity of plasma should also be determined.
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    PP431 ANTIOXIDANT POTENTIAL OF PAEDIATRIC TUBE FEEDS
    (Elsevier, 2010-09-29) Mckenzie, Jane M.; Tsang, Catherine
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    Effect of a tomato-rich diet on markers of cardiovascular disease risk in moderately overweight, disease-free, middle-aged adults: a randomized controlled trial
    (Elsevier, 2012-04-04) Thies, Frank; Masson, Lindsey F; Rudd, Amelia; Vaughan, Nicholas; Tsang, Catherine; Brittenden, Julie; Simpson, William G; Duthie, Susan; Horgan, Graham W; Duthie, Garry
    Background: Cardiovascular disease (CVD) is a major cause of mortality in the United Kingdom. Epidemiologic studies suggest that consumption of tomato-based foods may lower CVD risk. Such potential benefits have been ascribed in part to high concentrations of lycopene in the tomatoes. However, these findings have not yet been validated by comprehensive intervention trials. Objective: The aim of this study was to conduct a single-blind, randomized controlled intervention trial with healthy middle-aged volunteers to assess whether the consumption of tomato-based foods affects recognized biomarkers of CVD risk. Design: After a 4-wk run-in period with a low-tomato diet, 225 volunteers (94 men and 131 women) aged 40–65 y were randomly assigned into 1 of 3 dietary intervention groups and asked to consume a control diet (low in tomato-based foods), a high-tomato-based diet, or a control diet supplemented with lycopene capsules (10 mg/d) for 12 wk. Blood samples were collected at baseline, at 6 wk, and after the intervention and were analyzed for carotenoid and lipid profiles and inflammatory markers. Blood pressure, weight, and arterial stiffness were also measured. Dietary intake was also determined during the intervention. Results: None of the systemic markers (inflammatory markers, markers of insulin resistance and sensitivity) changed significantly after the dietary intervention. Moreover, lipid concentrations and arterial stiffness were also unaffected by the interventions. Conclusion: These data indicate that a relatively high daily consumption of tomato-based products (equivalent to 32–50 mg lycopene/d) or lycopene supplements (10 mg/d) is ineffective at reducing conventional CVD risk markers in moderately overweight, healthy, middle-aged individuals. This trial was registered at isrctn.org as ISRCTN34203810.
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    Bioavailability and Urinary Excretion of Phenolic-Derived Metabolites after Acute Consumption of Purple Majesty Potato in Humans
    (E-Cronicon, 2015-03-18) Tsang, Catherine; Smail, Nacer F.; McDougall, Gordon J.; Almoosawi, Suzana; Al-Dujaili, Emad A. S.
    A novel purple potato variety, Purple Majesty (PM) contains an abundance of phenolic compounds, especially anthocyanins. The aim of this study was to assess the bioavailability of phenolic compounds in plasma measured as total polyphenols and urinary excretion of phenolic-derived metabolites after acute consumption of cooked PM. Five healthy male subjects (27-60 years; mean BMI: 26.7 ± 4.1) participated in a bioavailability study. Blood and urine were sampled at baseline and following consumption of 400 g cooked PM at 1h, 2h, 4h and 24h. A peak plasma antioxidant capacity was reached 1-2 hours post-consumption (from 1044 ± 281 µmol/L Fe(II) at baseline and increased to 1257 ± 180 after 1 hour (p = 0.045) and 1112 ± 251 µmol/L Fe(II) after 2 hours (borderline significance of p = 0.06). Total phenols level in plasma was reached after 2 hours (from 342.4 ± 28.3 at baseline to 368.4 ± 25 mg/L GAE). Liquid chromatography mass spectrometric (LC-MS) analysis was used to track the levels of anthocyanin-like derivatives and metabolites in the urine of volunteers after intake of the cooked Purple Majesty potatoes. No anthocyanin derivatives were detected in urine by liquid chromatography mass spectrometry indicating levels were < 2 nM. The majority of peaks that increased after intake were putatively identified as sulphated phenolic metabolites. Phenolic glucuronides were identified but other peaks remain unidentified. Hippuric acid was identified as a major phenolic derivative. Hydroxy benzoic derivatives, characteristic of intake of anthocyanins, were not detected in urine, however metabolites expected from the B-ring of petunidin (i.e. methyl gallic acid) may have been obscured by other peaks. Some metabolites could have arisen through metabolism of chlorogenic acid, which is present at ~ equivalent amounts to anthocyanins in cooked PM. In conclusion, acute consumption of PM resulted in an increase in excretion of urinary phenolic-derived metabolites. Identifying these unknown phenolic derivatives warrants further investigation.
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    Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk
    (Royal Society of Chemistry, 2016-05-17) Troise, Antonio Dario; Vitiello, Daniele; Tsang, Catherine; Fiore, Alberto
    The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(carboxyethyl)-L-lysine (CEL), Nε-(carboxymethyl)-L-lysine (CML), Amadori products (APs) and off-flavors. A novel approach was proposed to control the Maillard reaction (MR) in fortified milk: ascorbic acid was encapsulated in a lipid coating and the effects were tested after a lab scale UHT treatment. Encapsulation promoted a delayed release of ascorbic acid and a reduction in the formation of MRPs. Total lysine increased up to 45% in milk with encapsulated ascorbic acid, while reductions in CML, CEL and furosine ranged from 10% to 53% compared with control samples. The effects were also investigated towards the formation of amide-AGEs (advanced glycation end products) by high resolution mass spectrometry (HRMS) revealing that several mechanisms coincide with the MR in the presence of ascorbic acid.
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    Consumption of Pomegranate Juice Attenuates Exercise - Induced Oxidative Stress, Blood Pressure and Urinary Cortisol/Cortisone Ratio in Human Adults
    (E-Cronicon, 2016-08-23) Al-Dujaili, Emad A. S.; Good, Gillian; Tsang, Catherine
    Background: Oxidative stress is exacerbated in overweight and obese individuals after acute exercise compared with their nonobese counterparts. Antioxidants supplementation of the diet may be one intervention to reduce exercise-induced oxidative stress in this vulnerable population. The aim of this study was to investigate whether polyphenol-rich pomegranate juice attenuates postexercise oxidative stress and contributors to oxidative stress (glucocorticoids) and blood pressure in healthy overweight subjects. Methods: Males and females participated in a randomized placebo controlled parallel pilot-study (mean BMI: 26.7 ± 6.6 kg/m2 ). Two groups of (n = 12) participants received either pomegranate pure juice (500 mL/day containing total polyphenols of 1685 mg GAE/L) or placebo (water matched for total energy) and all participants completed two standardized 30 min treadmill tests (50% Wmax) at baseline and after one week of the intervention. Results: Exercise induced lipid peroxidation (MDA) was lower following pomegranate juice consumption compared with placebo (31.2 ± 10.6 to 26.5 ± 9.8 MDA µmole/day) after 1 week (P = 0.035). Urinary free cortisol was reduced from 179.4 ± 53.2 to 125.6 ± 43.5 nmole/24h which was significant (p = 0.042). In addition, there was a statistically significant increase in urinary free cortisone: from 112.2 ± 40.4 to 187.6 ± 90.2 nmole/24 h (p = 0.045), and a significant decrease in the urinary free cortisol/cortisone ratio (p=0.009) from 1.6 ± 1.1 to 0.67 ± 0.55 following one week of pomegranate juice intake. Pomegranate juice consumption was also found to decrease systolic blood pressure pre-exercise (136.7 ± 11.7 to 131.8 ± 8.8 mmHg (p = 0.007), and post-exercise from 158.8 ± 15.8 to 148.1 ± 12.3 mmHg (p < 0.01) and diastolic blood pressure (86.3 ± 10.6 to 82.5 ± 6.8 mmHg (p = 0.04) and 103.1 ±12.5 to 93.9 ± 11.5 mmHg (p = 0.001), pre and post exercise, respectively. Correlation results between the change in Cortisol/cortisone ratio with the effect on blood pressure showed a negative significant association post pomegranate juice intake (p = 0.028 for systolic and p = 0,008 for diastolic BP). There were no changes in lipid peroxidation or blood pressure following placebo treatment. Conclusions: These findings suggest that pomegranate juice consumption prior to an acute bout of moderate intensity exercise can alleviate blood pressure and exercise-induced stress in the overweight and obese population.