Science.gov

Sample records for peanut flour reduced

  1. Enzymatic Hydrolysis of Peanut Flour Produces Bioactive Peptides with Reduced Allergenicity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergy is one of the most severe food allergies due to its life-threatening nature and persistency. Current immunotherapy methods, though effective, are often accompanied by allergic side-effects. Enzymatic hydrolysis of peanut flour has the potential to produce bioactive peptides with impro...

  2. Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Human clinical trials have demonstrated the cardiovascular protective properties of peanuts and peanut oil in decreasing total and low density lipoprotein (LDL) cholesterol without reducing high density lipoprotein (HDL) cholesterol. The cardiovascular effects of the non-lipid portion of peanuts has...

  3. Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut flour is a high protein, low oil, powdered material prepared from roasted 21 peanut seed. In addition to being a well-established food ingredient, peanut flour is also the 22 active ingredient in peanut oral immunotherapy trials. Enzymatic hydrolysis was evaluated as a 23 processing strategy ...

  4. Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut flours are commercially available, high protein ingredients prepared from partially defatted roasted peanut seed. Peanut flours have differing roast intensities and residual fat contents, which allows for these ingredients to be utilized in a variety of food formulations. Antioxidant proper...

  5. Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hydrophilic and lipophilic oxygen radical antioxidant capacity (H&L-ORAC) of peanut flours, blanched peanut seed, and peanut skins were characterized across a range of roast intensities. H-ORAC ranged from 5910-7990, 3040-3700 and 152,290-209,710 'moles Trolox/100g for the flours, seed, and skins, ...

  6. Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    INTRODUCTION: Peanuts (Arachis hypogaea L.) are a stable food commodity around the world. In the last few decades, peanut flour (PF) has been used as a food ingredient. Previously, microbial transglutaminase(mTGase), an enzyme that catalyzes protein cross-linking via acyl-transfer reactions (1) was ...

  7. SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The rheological behaviors of aqueous peanut flour dispersions were characterized across a range of conditions, including controlled heating and cooling rates under both large and small-strain deformations. Fat content of the dry flours influenced rheological characteristics, as dispersions of highe...

  8. Use of peanut and cowpea in wheat-based products containing composite flours.

    PubMed

    McWatters, K H; Resurreccion, A V; Beuchat, L R; Phillips, R D

    1995-01-01

    Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldwide because of their palatability, contribution to nutritional status, and low cost as a protein source compared to animal protein. Flours processed from cowpeas and peanuts have unique physico-chemical and sensory properties when used in composite flour mixtures. Appropriate blends of cowpea and peanut flours to replace wheat flour in Chinese-type noodles, muffins, and tortillas were determined using modelling and optimization procedures. For noodles, 15% peanut flour and 8% cowpea flour supplementation produced an acceptable product with high protein content (21%). For wheat flour replacement in muffins, up to 43% cowpea and up to 44% peanut flours may be used. However, when wheat flour replacement is 50% or greater, cassava flour should comprise 56 to 72% of the blend with a few exceptions. In tortillas, 24% cowpea and 46% peanut flours produced products similar in quality characteristics to those made from 100% wheat flour. The systematic approach used in these studies is more efficient than the traditional substitution method to optimize sensory qualities of wheat-based products containing composite flours. PMID:7784400

  9. The Potential of Enzymatic Hydrolysis to Improve Immunotherapy and Ingredient Applications of peanut flour.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut flour is currently being used as the active ingredient in oral immunotherapy applications designed to desensitize peanut allergic patients. This strategy for treating peanut allergy is proving quite promising; however, there is a risk for adverse reactions using this approach. In the curren...

  10. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.

    PubMed

    Howard, Brandy M; Hung, Yen-Con; McWatters, Kay

    2011-01-01

    The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and 2.9%), and drying temperature (60, 74, and 88 °C) on the final cooked pasta quality. Properties measured include color, texture, moisture content, and cooking loss. A home-use sensory test was conducted to determine consumer preferences and the optimum range for variables studied. Color lightness values ranged from 43.53 to 65.02, decreasing (becoming darker) with increased peanut flour level and increased drying temperature. Maximum cutting force for cooked pasta ranged from 1.59 N to 3.22 N, with higher values only for pasta dried at 88 °C. Moisture content ranged from 57.35% to 69.38%, and values decreased as drying temperature increased. Cooking loss ranged from 5.14% to 7.99%, increasing with higher levels of peanut flour and decreasing with higher levels of carrageenan. When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35% and 45% peanut flour and should be dried between 60 and 71 °C; however, the pasta with 30% peanut flour was also a popular sample in the "favorite" categories. Practical Application: Most non-gluten protein fortification studies in durum wheat pasta found decreased firmness of dry and cooked pasta, increased cooking loss, increased stickiness, and darker product color when compared to traditional pasta. Partially defatted peanut flour is a versatile food ingredient and has high protein content. Since the

  11. The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Light roast-12% fat peanut flour (PF) is a high protein food ingredient. Recently, we observed that microbial transglutaminase (TGase) crosslinked peanut proteins and changed the functional characteristics of the final product. Therefore, in this study, we determined the effects of TGase polymeriz...

  12. The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut flour (PF) is a high-protein ingredient prepared after the partial extraction of oil from roasted peanut seed. Microbial transglutaminase (TGase) catalyzes protein crosslinking via acyl-transfer reactions, resulting in the modification of functional properties such as viscosity, gelation, so...

  13. Enzymatic treatment of peanut kernels to reduce allergen levels.

    PubMed

    Yu, Jianmei; Ahmedna, Mohamed; Goktepe, Ipek; Cheng, Hsiaopo; Maleki, Soheila

    2011-08-01

    This study investigated the use of enzymatic treatment to reduce peanut allergens in peanut kernels as affected by processing conditions. Two major peanut allergens, Ara h 1 and Ara h 2, were used as indicators of process effectiveness. Enzymatic treatment effectively reduced Ara h 1 and Ara h 2 in roasted peanut kernels by up to 100% under optimal conditions. For instance, treatment of roasted peanut kernels with α-chymotrypsin and trypsin for 1-3h significantly increased the solubility of peanut protein while reducing Ara h 1 and Ara h 2 in peanut kernel extracts by 100% and 98%, respectively, based on ELISA readings. Ara h 1 and Ara h 2 levels in peanut protein extracts were inversely correlated with protein solubility in roasted peanut. Blanching of kernels enhanced the effectiveness of enzyme treatment in roasted peanuts but not in raw peanuts. The optimal concentration of enzyme was determined by response surface to be in the range of 0.1-0.2%. No consistent results were obtained for raw peanut kernels since Ara h 1 and Ara h 2 increased in peanut protein extracts under some treatment conditions and decreased in others. PMID:25214091

  14. Reducing peanut allergens by high pressure combined with polyphenol oxidase

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens (Ara h 1 and Ara h 2). Because high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts were treated with each of th...

  15. Enzymatic treatment of peanut kernels to reduce allergen levels

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study investigated the use of enzymatic treatment to reduce peanut allergens in peanut kernel by processing conditions, such as, pretreatment with heat and proteolysis at different enzyme concentrations and treatment times. Two major peanut allergens, Ara h 1 and Ara h 2, were used as indicator...

  16. [Immunoproteomics of non water-soluble allergens from 4 legumes flours: peanut, soybean, sesame and lentil].

    PubMed

    Bouakkadia, Hayette; Boutebba, Aissa; Haddad, Iman; Vinh, Joëlle; Guilloux, Laurence; Sutra, Jean-Pierre; Sénéchal, Hélène; Poncet, Pascal

    2015-01-01

    Peanut, soybean, sesame and lentil are members of legumes worldwide consumed by human that can induce food allergy in genetically predisposed individuals. Several protein allergens, mainly water-soluble, have been described. We studied the non water-soluble fraction from these 4 food sources using immunoproteomics tools and techniques. Flour extracts were solubilized in detergent and chaotropes and analysed in 1 and 2 dimensional gel electrophoresis (2D). Results showed numerous proteins exhibiting wide ranges of isoelectric points and relative molecular masses. When IgE immunoreactivities of 18 food allergy patients were individually tested in 1 and 2D western-blots, a very diversified IgE repertoire was observed, reflecting extensive cross-reactivities but also co-sensitizations. Besides already well known and characterized allergens, mass spectrometry analysis allowed the identification of 22 allergens undescribed until now: 10 in peanut, 2 in soybean, 3 in sesame and 7 in lentil. Three allergens are legume storage proteins and the others belong to transport proteins, nucleotide binding proteins and proteins involved in the regulation of metabolism. Seven proteins are potentially similar to allergens described in plants and fungi and 11 are not related to any known allergen. Our results contribute to increase the repertoire of legume allergens that may improve the diagnosis, categorize patients and thus provide a better treatment of patients. PMID:26635049

  17. Reducing peanut allergens by high pressure combined with polyphenol oxidase

    NASA Astrophysics Data System (ADS)

    Chung, Si-Yin; Houska, Milan; Reed, Shawndrika

    2013-12-01

    Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts containing caffeic acid were treated with each of the following: (1) HP; (2) HP+PPO; (3) PPO; and (4) none. HP was conducted at 300 and 500 MPa, each for 3 and 10 min, 37 °C. After treatment, SDS-PAGE was performed and allergenic capacity (IgE binding) was determined colorimetrically in inhibition enzyme-linked immunosorbent assay and Western blots, using a pooled plasma from peanut-allergic patients. Data showed that HP alone had no effect on major peanut allergens. However, HP at 500 MPa combined with PPO (HP500/PPO) induced a higher (approximately twofold) reduction of major peanut allergens and IgE binding than PPO alone or HP300/PPO. There was no difference between treatment times. We concluded that HP500/PPO at 3-min enhanced a twofold reduction of the allergenic capacity of peanut extracts, as compared to PPO itself.

  18. Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut, or groundnut, is a New World legume that is believed to be native to South America. Discovered in the 1500s by early Spanish and Portuguese explorers as an extensively cultivated crop of the Indians in the West Indian Islands, Mesoamerica and South America, peanut was disseminated throughou...

  19. Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review.

    PubMed

    Zhou, Yang; Wang, Jin-Shui; Yang, Xiao-Jia; Lin, Dan-Hua; Gao, Yun-Fang; Su, Yin-Jie; Yang, Sen; Zhang, Yan-Jie; Zheng, Jing-Jing

    2013-01-01

    Peanut allergy affects 1-2% of the world's population. It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families. In a word, peanut allergy has become a major health concern worldwide. Thirteen peanut allergens are identified, and they are briefly introduced in this paper. Although there is no feasible solution to peanut allergy at present, many methods have shown great promise. This paper reviews methods of reducing peanut allergenicity, including physical methods (heat and pressure, PUV), chemical methods (tannic acid and magnetic beads), and biological methods (conventional breeding, irradiation breeding, genetic engineering, enzymatic treatment, and fermentation). PMID:26904614

  20. Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review

    PubMed Central

    Wang, Jin-shui; Yang, Xiao-jia; Lin, Dan-hua; Gao, Yun-fang; Su, Yin-jie; Yang, Sen; Zhang, Yan-jie; Zheng, Jing-jing

    2013-01-01

    Peanut allergy affects 1-2% of the world's population. It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families. In a word, peanut allergy has become a major health concern worldwide. Thirteen peanut allergens are identified, and they are briefly introduced in this paper. Although there is no feasible solution to peanut allergy at present, many methods have shown great promise. This paper reviews methods of reducing peanut allergenicity, including physical methods (heat and pressure, PUV), chemical methods (tannic acid and magnetic beads), and biological methods (conventional breeding, irradiation breeding, genetic engineering, enzymatic treatment, and fermentation). PMID:26904614

  1. Peanut skin extract reduces lipid oxidation in cooked chicken patties.

    PubMed

    Munekata, P E S; Calomeni, A V; Rodrigues, C E C; Fávaro-Trindade, C S; Alencar, S M; Trindade, M A

    2015-03-01

    The objectives of this study were to evaluate the antioxidant capacity of peanut skin extract and its effect on the color and lipid oxidation of cooked chicken patties over 15 d of refrigerated storage. The extract was obtained using 80% ethanol and evaluated in terms of total phenolic content, reducing power based on the ferric reducing ability of plasma (FRAP) reagent, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The patties were made with ground thigh fillets, chicken skin, and 2% salt. They were homogenized and divided into the following two groups: a control treatment without antioxidants and a peanut skin treatment with 70 mg gallic acid equivalent (GAE)/kg per patty. Analyses of the fatty acid profiles, instrumental colors (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) were performed on d 1, 8, and 15 of storage at 1±1ºC. The peanut skin extract resulted in a phenolic content of 32.6±0.7 mg GAE/g dry skin, an antioxidant activity (FRAP) of 26.5±0.8 6 μmol Trolox equivalent/g dry skin, and an efficient concentration (EC50) of 46.5 μg/mL. The total unsaturated fatty acid was approximately 73%, and 39% of this fatty acid content was monounsaturated. The peanut skin extract slowed the decrease in the a* values (P<0.05) but reduced the L* and b* values compared to the control samples during storage (P<0.05). Lipid oxidation was minimized by the peanut skin extract (P<0.05), which resulted in a maximum value of 0.97 malondialdehyde (MDA)/kg compared to values that were close 19 mg MDA/kg patties in the control sample at the end of storage period. Thus, it can be concluded that although peanut skin extract causes little color change, it can be applied as a natural antioxidant to cooked chicken patties because it efficiently inhibits lipid oxidation in this product during refrigerated storage. PMID:25681473

  2. Using magnetic beads to reduce reanut allergens from peanut extracts.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Ferric irons (Fe3+) and phenolic compounds have been shown to bind to peanut allergens. An easy way to isolate peanut allergens is by use of magnetic beads attached with or without phenolics to capture peanut allergens or allergen-Fe3+ complexes, thus, achieving the goal of producing peanut extracts...

  3. Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Since phenolic compounds may form insoluble complexes with proteins, we determined that their interaction with peanut allergens leads to a reduction in the allergenic properties of peanut extracts and peanut butter slurries. Phenolics, such as, caffeic acid, chlorogenic acid, and ferulic acid were e...

  4. [Allergenicity of lupin flour].

    PubMed

    Leduc, V; Moneret-Vautrin, D A; Guérin, L

    2002-06-01

    Lupin flour is used in human food for its high quality nutritional and functional qualities. The frequency of crossed allergy between lupin flour and peanuts, both members of the family of Leguminosae, is strong, since 68% of patients who are allergic to peanut have shown positive reactions to lupin flour when tested by TPO-DA. Cases of isolated allergy to lupin flour without pre-existence of peanut allergy as well as workplace asthma by inhalation are also rarely seen. The specific allergens of lupin and those that participate in crosses with peanut have been studied by SDS-PAGE and immunoblot. The diversity of allergens contained in different lupin flour has also been studied. Further, the detection of lupin flour in a "pizza" flour which induced a strong allergic reaction exposed its eventual implication as a masked allergen. PMID:12134645

  5. Evaluation of reduced allergenicity of irradiated peanut extract using splenocytes from peanut-sensitized mice

    NASA Astrophysics Data System (ADS)

    Oh, Sejo; Jang, Da-In; Lee, Ju-Woon; Kim, Jae-Hun; Byun, Myung-Woo; Lee, Soo-Young

    2009-07-01

    Peanut (PN) allergy is one of the most serious forms of IgE-mediated food hypersensitivity. Gamma irradiation has been widely used for the preservation of food. The results of our previous studies showed that the IgE-binding capacity to several antigens were profoundly reduced after gamma irradiation. In this study, we evaluated the changes of allergenecity and cytokine production profiles after exposure of irradiated PN extract in a PN-allergy mouse model. Mice were sensitized to PN extract by intragastric administration on days 0, 1, 2, and 7, and then challenged on day 21. Four weeks later, we evaluated the cytokine production patterns and proliferation responses of splenocytes that were stimulated with intact PN extract, compared to 10 and 50 kGy irradiated PN extract. When the cells were stimulated with 10 kGy of irradiated PN extract, a higher level of production of IFN-γ and IL-10 cytokines was observed. However, stimulation with 50 kGy of irradiated PN extract resulted in a higher level of production of only IFN-γ cytokines. In addition, the Th1/Th2 ratio increased in response to treatment with gamma-irradiated PNs. The results of this study show that the allergenicity of PN extracts could be reduced by gamma irradiation which caused downregulation of Th2 lymphocyte activity in the PN-sensitized mice.

  6. The U.S. breeding program to develop peanut with drought tolerance and reduced aflatoxin contamination

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Aflatoxin contamination costs the U.S. peanut (Arachis hypogaea L.) industry over $20 million annually. The development of peanut cultivars with resistance to preharvest aflatoxin contamination (PAC) would reduce these costs. Screening techniques have been developed that can measure genetic differ...

  7. Novel strategy to create hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapy.

    PubMed

    Plundrich, Nathalie J; Kulis, Mike; White, Brittany L; Grace, Mary H; Guo, Rishu; Burks, A Wesley; Davis, Jack P; Lila, Mary Ann

    2014-07-23

    Peanut allergy is an IgE-mediated hypersensitivity. Upon peanut consumption by an allergic individual, epitopes on peanut proteins bind and cross-link peanut-specific IgE on mast cell and basophil surfaces triggering the cells to release inflammatory mediators responsible for allergic reactions. Polyphenolic phytochemicals have high affinity to bind proteins and form soluble and insoluble complexes with unique functionality. This study investigated the allergenicity of polyphenol-fortified peanut matrices prepared by complexing various polyphenol-rich plant juices and extracts with peanut flour. Polyphenol-fortified peanut matrices reduced IgE binding to one or more peanut allergens (Ara h 1, Ara h 2, Ara h 3, and Ara h 6). Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) suggested changes in secondary protein structure. Peanut protein-cranberry polyphenol fortified matrices triggered significantly less basophil degranulation than unmodified flour in an ex vivo assay using human blood and less mast cell degranulation when used to orally challenge peanut-allergic mice. Polyphenol fortification of peanut flour resulted in a hypoallergenic matrix with reduced IgE binding and degranulation capacity, likely due to changes in protein secondary structure or masking of epitopes, suggesting potential applications for oral immunotherapy. PMID:24758688

  8. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Phenolic compounds are known to form soluble and insoluble complexes with proteins. The objective of this study was to determine if phenolics, such as, caffeic, chlorogenic, and ferulic acids form insoluble and irreversible complexes with major peanut allergens. We also tested whether such complexat...

  9. Chia flour supplementation reduces blood pressure in hypertensive subjects.

    PubMed

    Toscano, Luciana Tavares; da Silva, Cássia Surama Oliveira; Toscano, Lydiane Tavares; de Almeida, Antônio Eduardo Monteiro; Santos, Amilton da Cruz; Silva, Alexandre Sérgio

    2014-12-01

    The aim of this study was to investigate the effect of chia supplementation (Salvia hispanica L.) on blood pressure (BP) and its associated cardiometabolic factors in treated and untreated hypertensive individuals. The subjects were randomly assigned to one of the following groups: the hypertensive-drug treated (CHIA-MD, n = 10), hypertensive untreated (CHIA-NM, n = 9) and placebo (PLA-MD, n = 7) groups. The subjects consumed 35 g/day of either chia flour or a placebo for 12 weeks. The clinical and ambulatory BP, inflammation, oxidative stress and markers for nitric oxide were measured. While the PLA-MD group showed no changes in BP, there was a reduction in the mean clinical blood pressure (MBP) in the CHIA (111.5 ± 1.9 to 102.7 ± 1.5 mmHg, p < 0.001) and CHIA-MD (111.3 ± 2.2 to 100.1 ± 1.8 mmHg, p < 0.001) groups. The CHIA-NM group showed no reduction in the MBP but did show a decreased systolic BP (146.8 ± 3.8 to 137.3 ± 3.1 mmHg, p < 0.05). The clinical BP reduction was demonstrated by a 24 h ambulatory systolic reduction in all of the supplemented groups. However, the mean ambulatory BP was reduced only in the CHIA (98.1 ± 2.4 to 92.8 ± 2.2 mmHg, p < 0.05) group, and there was no change in the diastolic component in either of the CHIA groups. The lipid peroxidation was reduced in the CHIA (p = 0.04) and CHIA-NM (p = 0.02) groups compared with the PLA-MD group. A reduction in the plasma nitrite levels was observed only in the CHIA group (p = 0.02). Chia flour has the ability to reduce ambulatory and clinical BP in both treated and untreated hypertensive individuals. PMID:25403867

  10. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.

    PubMed

    Siriamornpun, Sirithon; Tangkhawanit, Ekkarat; Kaewseejan, Niwat

    2016-06-15

    Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour. PMID:26868561

  11. Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.

    PubMed

    He, Yingshu; Li, Ye; Salazar, Joelle K; Yang, Jingyun; Tortorello, Mary Lou; Zhang, Wei

    2013-08-01

    Increased water activity in peanut butter significantly (P < 0.05) reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90 °C. The difference in thermal resistance was less notable when strains were treated at 126 °C. Using scanning electron microscopy, we observed minor morphological changes of S. enterica cells resulting from desiccation and rehydration processes in peanut oil. PMID:23728806

  12. Treatment with oleic acid reduces IgE binding to peanut and cashew allergens.

    PubMed

    Chung, Si-Yin; Mattison, Christopher P; Reed, Shawndrika; Wasserman, Richard L; Desormeaux, Wendy A

    2015-08-01

    Oleic acid (OA) is known to bind and change the bioactivities of proteins, such as α-lactalbumin and β-lactoglobulin in vitro. The objective of this study was to determine if OA binds to allergens from a peanut extract or cashew allergen and changes their allergenic properties. Peanut extract or cashew allergen (Ana o 2) was treated with or without 5mM sodium oleate at 70°C for 60 min (T1) or under the same conditions with an additional overnight incubation at 37°C (T2). After treatment, the samples were dialyzed and analyzed by SDS-PAGE and for OA content. IgE binding was evaluated by ELISA and western blot, using a pooled serum or plasma from individuals with peanut or cashew allergies. Results showed that OA at a concentration of 5mM reduced IgE binding to the allergens. Peanut sample T2 exhibited a lower IgE binding and a higher OA content (protein-bound) than T1. Cashew allergen T2 also showed a reduction in IgE binding. We conclude that OA reduces the allergenic properties of peanut extract and cashew allergen by binding to the allergens. Our findings indicate that OA in the form of sodium oleate may be potentially useful as a coating to reduce the allergenic properties of peanut and cashew allergens. PMID:25766831

  13. Allergenicity of Peanut Proteins is Retained Following Enzymatic Hydrolysis

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Rationale: Hydrolysis of peanut proteins by food-grade enzymes may reduce allergenicity and could lead to safer forms of immunotherapy. Methods: Light roasted peanut flour extracts were digested with pepsin (37°C, pH 2), Alcalase (60°C pH 8), or Flavourzyme (50°C, pH 7) up to 1 hr, or sequentially w...

  14. Survival of four commercial probiotic mixtures in full fat and reduced fat peanut butter.

    PubMed

    Klu, Yaa Asantewaa Kafui; Phillips, Robert D; Chen, Jinru

    2014-12-01

    A well-documented health benefit of probiotics is their ability to reduce the incidence of diarrhea in young, malnourished children in the developing countries. This study was undertaken to determine whether peanut butter, a nutritious, low-moisture food could be a carrier for probiotics by observing the survivability of selected probiotic mixtures in peanut butter under different storage conditions. Commercial probiotic mixtures (B, U, N and S) comprising of multiple strains of Lactobacillus, Bifidobacterium, Streptococcus and Lactococcus were inoculated into full fat or reduced fat peanut butter at 10(7) CFU/g. Resulting products were stored at 4, 25 or 37 °C for 12 months. Populations of Lactobacillus, Bifidobacterium and Streptococcus/Lactococcus were determined periodically. The average viable cell counts of N and S were significantly lower than those of B and U (p < 0.05). In all probiotic products stored at different temperatures, Bifidobacterium had the greatest survivability, followed by Lactobacillus and Streptococcus/Lactococcus. The probiotics used in the study had different surviving patterns, and their survival was influenced by storage conditions. Fat content of peanut butter had no significant impacts on probiotic viability. Results suggest that peanut butter can be a vehicle to deliver probiotics for preventing diarrhea among malnourished children. PMID:25084642

  15. Use of sunlight to partially detoxify groundnut (peanut) cake flour and casein contaminated with aflatoxin B1

    SciTech Connect

    Shantha, T.; Murthy, V.S.

    1981-03-01

    Sunlight destroyed 83 and 50% of the toxin added to casein and groundnut cake flour, respectively. Equilibrium dialysis revealed that both casein and groundnut protein bind aflatoxin but the toxin bound to casein appeared more photo-labile than that bound to groundnut protein.

  16. Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition.

    PubMed

    D'Souza, Tanya; Karwe, Mukund; Schaffner, Donald W

    2014-10-01

    Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter. PMID:25285482

  17. Peanut, milk, and wheat intake during pregnancy is associated with reduced allergy and asthma in children

    PubMed Central

    Bunyavanich, Supinda; Rifas-Shiman, Sheryl L.; Platts-Mills, Thomas A.; Workman, Lisa; Sordillo, Joanne E.; Camargo, Carlos A.; Gillman, Matthew W.; Gold, Diane R.; Litonjua, Augusto A.

    2014-01-01

    Background Maternal diet during pregnancy may influence childhood allergy and asthma. Objective To examine the associations between maternal intake of common childhood food allergens during early pregnancy and childhood allergy and asthma. Methods We studied 1277 mother-child pairs from a United States pre-birth cohort unselected for any disease. Using food frequency questionnaires administered during the first and second trimesters, we assessed maternal intake of common childhood food allergens during pregnancy. In mid-childhood (mean age 7.9 years), we assessed food allergy, asthma, allergic rhinitis, and atopic dermatitis by questionnaire and serum specific IgE levels. We examined the associations between maternal diet during pregnancy and childhood allergy and asthma. We also examined the cross-sectional associations between specific food allergies, asthma, and atopic conditions in mid-childhood. Results Food allergy was common (5.6%) in mid-childhood, as was sensitization to at least one food allergen (28.0%). Higher maternal peanut intake (each additional z-score) during the first trimester was associated with 47% reduced odds of peanut allergic reaction (OR 0.53, 95%CI 0.30–0.94). Higher milk intake during the first trimester was associated with reduced asthma (OR 0.83, 95%CI 0.69–0.99) and allergic rhinitis (OR 0.85, 95%CI 0.74–0.97). Higher maternal wheat intake during the second trimester was associated with reduced atopic dermatitis (OR 0.64, 95%CI 0.46–0.90). Peanut, wheat, and soy allergy were each cross-sectionally associated with increased childhood asthma, atopic dermatitis, and allergic rhinitis (ORs 3.6 to 8.1). Conclusion Higher maternal intake of peanut, milk, and wheat during early pregnancy was associated with reduced odds of mid-childhood allergy and asthma. PMID:24522094

  18. Peanut allergens: an overview.

    PubMed

    Sáiz, Jorge; Montealegre, Cristina; Marina, Maria Luisa; García-Ruiz, Carmen

    2013-01-01

    Peanut is recognized as a potent food allergen producing one of the most frequent food allergies. This fact has originated the publication of an elevated number of scientific reports dealing with peanut allergens and, especially, the prevalence of peanut allergy. For this reason, the information available on peanut allergens is increasing and the debate about peanut allergy is always renewed. This article reviews the information currently available on peanut allergens and on the techniques used for their chemical characterization. Moreover, a general overview on the current biotechnological approaches used to reduce or eliminate peanut allergens is also provided. PMID:23638932

  19. Quantitative Proteomic Profiling of Peanut Allergens in Food Ingredients Used for Oral Food Challenges.

    PubMed

    Johnson, Philip E; Sayers, Rebekah L; Gethings, Lee A; Balasundaram, Anuradha; Marsh, Justin T; Langridge, James I; Mills, E N Clare

    2016-06-01

    Profiling allergens in complex food ingredients used in oral food challenges and immunotherapy is crucial for regulatory acceptance. Mass spectrometry based analysis employing data-independent acquisition coupled with ion mobility mass spectrometry-mass spectrometry (DIA-IM-MS) was used to investigate the allergen composition of raw peanuts and roasted peanut flour ingredients used in challenge meals. This comprehensive qualitative and quantitative analysis using label-free approaches identified and quantified 123 unique protein accessions. Semiquantitative analysis indicated that allergens Ara h 1 and Ara h 3 were the most abundant proteins and present in approximately equal amounts and were extracted in reduced amounts from roasted peanut flours. The clinically significant allergens Ara h 2 and 6 were less abundant, but relative quantification was unaffected by roasting. Ara h 5 was undetectable in any peanut sample, while the Bet v 1 homologue Ara h 8 and the lipid transfer protein allergen, Ara h 9, were detected in low abundance. The oleosin allergens, Ara h 10 and 11, were moderately abundant in the raw peanuts but were 100-fold less abundant in the defatted roasted peanut flour than the major allergens Ara h 1, 3, 2, and 6. Certain isoforms of the major allergens dominated the profile. The relative quantitation of the major peanut allergens showed little variation between different batches of roasted peanut flour. These data will support future development of targeted approaches for absolute quantification of peanut allergens which can be applied to both food ingredients used in clinical studies and extracts used for skin testing and to identify trace levels of allergens in foods. PMID:27064171

  20. The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour.

    PubMed

    Li, Ying; Yu, Jianmei; Goktepe, Ipek; Ahmedna, Mohamed

    2016-04-01

    The objectives of this study were to select effective enzymes that catalyze the hydrolysis of allergenic proteins, gliadins, in wheat flour and to optimize the enzymatic treatment conditions. Six proteases were tested. Hydrolyzed samples were tested for residual gliadin concentrations and in vitro allergenicity. The hydrolysis conditions of wheat protein by the effective enzymes were optimized by central composite design. Results showed that alcalase from Bacillus licheniformis, and papain from latex of papaya fruit had greater ability to reduce gliadin content of wheat flour than flavourzyme, pepsin, trypsin or α-chymotrypsin. The sequential-treatment of wheat flour by alcalase-papain was more effective in reducing gliadin content than single enzyme treatment. Under the optimal conditions of sequential enzymatic treatment, gliadin was almost completely removed, resulting in the flour extract showing lowest IgE-binding. Therefore, this could be a promising biotechnology for preparing low allergenic wheat products. PMID:26593625

  1. Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergens are not totally resistant to digestion as previously known. Creating peanut allergen conjugates that are more resistant to digestion may prevent absorption of the allergens into the bloodstream, and thereby, an allergic reaction. Peanut allergen conjugates were prepared by covalen...

  2. Chronic intake of fractionated yellow pea flour reduces postprandial energy expenditure and carbohydrate oxidation.

    PubMed

    Marinangeli, Christopher P F; Jones, Peter J H

    2011-12-01

    Effects of dietary fibers on human postprandial energetics remain undefined. The objective of the present study was to explore effects of whole yellow pea flour (WPF) and fractionated pea flour (FPF) on postprandial energy expenditure, substrate utilization, and hepatic triglyceride synthesis rate. Using a crossover-diet controlled design, 23 overweight men and women received muffins containing WPF, FPF, and white wheat flour (WF) for 28 days, followed by 28-day washout periods. Subjects received 50 g/day WPF and WF. Given that FPF is approximately 84% fiber, the amount of FPF administered to volunteers was equivalent to the amount of pea-derived fiber in the WPF treatment. Four weeks of FPF consumption reduced (P=.007) total postprandial energy expenditure (333.0±3.6 kcal/330 minutes) compared with WF (349.3±3.6 kcal/330 minutes). When values were normalized to the level of food energy consumed, FPF (4.6±0.3%) decreased (P=.018) the thermic effect of food (TEF) compared with WF (5.7±0.3%). Carbohydrate oxidation tended to be lower (P=.075) with FPF (44.7±2.1 g/330 minutes) versus WF (51.2±0.1.9 g/330 minutes). WPF had no effect on total energy expenditure, TEF, or carbohydrate oxidation. Only after 370 minutes was cumulative oxidation of [1-(13)C]palmitic acid higher (P=.045) in the WPF group (0.96±0.05%) compared with FPF (0.81±0.05%). Neither treatment had any effect on hepatic triglyceride synthesis rate. In conclusion, chronic ingestion of different fractions of yellow peas imposes distinctive effects on postprandial energy expenditure and substrate utilization. PMID:22145774

  3. The addition of whole soy flour to cafeteria diet reduces metabolic risk markers in wistar rats

    PubMed Central

    2013-01-01

    Background Soybean is termed a functional food because it contains bioactive compounds. However, its effects are not well known under unbalanced diet conditions. This work is aimed at evaluating the effect of adding whole soy flour to a cafeteria diet on intestinal histomorphometry, metabolic risk and toxicity markers in rats. Methods In this study, 30 male adult Wistar rats were used, distributed among three groups (n = 10): AIN-93 M diet, cafeteria diet (CAF) and cafeteria diet with soy flour (CAFS), for 56 days. The following parameters were measured: food intake; weight gain; serum concentrations of triglycerides, total cholesterol, HDL-c, glycated hemoglobin (HbA1c), aspartate (AST) and alanine (ALT) aminotransferases and Thiobarbituric Acid Reactive Substances (TBARS); humidity and lipid fecal content; weight and fat of the liver. The villous height, the crypt depth and the thickness of the duodenal and ileal circular and longitudinal muscle layers of the animals were also measured. Results There was a significant reduction in the food intake in the CAF group. The CAFS showed lower serum concentrations of triglycerides and serum TBARS and a lower percentage of hepatic fat, with a corresponding increase in thickness of the intestinal muscle layers. In the CAF group, an increase in the HbA1c, ALT, lipid excretion, liver TBARS and crypt depth, was observed associated with lower HDL-c and villous height. The addition of soy did not promote any change in these parameters. Conclusions The inclusion of whole soy flour in a high-fat diet may be helpful in reducing some markers of metabolic risk; however, more studies are required to clarify its effects on unbalanced diets. PMID:24119309

  4. Treatment with oleic acid reduces IgE binding to peanut and cashew allergens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Oleic acid (OA) is known to bind and change the bioactivities of proteins, such as a-lactalbumin and ß-lactoglobulin in vitro. The objective of this study was to determine if OA binds to allergens from a peanut extract or cashew allergen and changes their allergenic properties. Peanut extract or c...

  5. Stability of transgene expression in reduced allergen peanut (Arachis hypogaea L.) across multiple generations and at different soil sulfur levels.

    PubMed

    Chandran, Manju; Chu, Ye; Maleki, Soheila J; Ozias-Akins, Peggy

    2015-02-18

    Transgenic peanut (Arachis hypogaea L.) containing a gene designed for RNA interference (RNAi) showed stable complete silencing of Ara h 2 and partial silencing of Ara h 6, two potent peanut allergens/proteins, along with minimal collateral changes to other allergens, Ara h 1 and Ara h 3, across three generations (T3, T4, and T5) under field conditions. Different soil sulfur levels (0.012, 0.3, and 3.0 mM) differentially impacted sulfur-rich (Ara h 2, Ara h 3, and Ara h 6) versus sulfur-poor (Ara h 1) proteins in non-transgenic versus transgenic peanut. The sulfur level had no effect on Ara h 1, whereas low sulfur led to a significant reduction of Ara h 3 in transgenic and non-transgenic seeds and Ara h 2 and Ara h 6 in non-transgenic but not in transgenic peanuts because these proteins already were reduced by gene silencing. These results demonstrate stability of transgene expression and the potential utility of RNAi in allergen manipulation. PMID:25616282

  6. Non-aflatoxigenic Aspergillus flavus as potential biocontrol agents to reduce aflatoxin contamination in peanuts harvested in Northern Argentina.

    PubMed

    Alaniz Zanon, María Silvina; Barros, Germán Gustavo; Chulze, Sofía Noemí

    2016-08-16

    Biological control is one of the most promising strategies for preventing aflatoxin contamination in peanuts at field stage. A population of 46 native Aspergillus flavus nonaflatoxin producers were analysed based on phenotypic, physiological and genetic characteristics. Thirty-three isolates were characterized as L strain morphotype, 3 isolates as S strain morphotype, and 10 isolates did not produce sclerotia. Only 11 of 46 non-aflatoxigenic isolates did not produce cyclopiazonic acid. The vegetative compatibility group (VCG) diversity index for the population was 0.37. For field trials we selected the non-aflatoxigenic A. flavus AR27, AR100G and AFCHG2 strains. The efficacy of single and mixed inocula as potential biocontrol agents in Northern Argentina was evaluated through a 2-year study (2014-2015). During the 2014 peanut growing season, most of the treatments reduced the incidence of aflatoxigenic strains in both soil and peanut kernel samples, and no aflatoxin was detected in kernels. During the 2015 growing season, there was a reduction of aflatoxigenic strains in kernel samples from the plots treated with the potential biocontrol agents. Reductions of aflatoxin contamination between 78.36% and 89.55% were observed in treated plots in comparison with the un-inoculated control plots. This study provides the first data on aflatoxin biocontrol based on competitive exclusion in the peanut growing region of Northern Argentina, and proposes bioproducts with potential use as biocontrol agents. PMID:27220011

  7. Blueberry polyphenol-enriched soybean flour reduces hyperglycemia, body weight gain and serum cholesterol in mice

    PubMed Central

    Roopchand, Diana E.; Kuhn, Peter; Rojo, Leonel E.; Lila, Mary Ann; Raskin, Ilya

    2013-01-01

    Defatted soybean flour (DSF) can sorb and concentrate blueberry anthocyanins and other polyphenols, but not sugars. In this study blueberry polyphenol-enriched DSF (BB-DSF) or DSF were incorporated into very high fat diet (VHFD) formulations and provided ad libitum to obese and hyperglycemic C57BL/6 mice for 13 weeks to investigate anti-diabetic effects. Compared to the VHFD containing DSF, the diet supplemented with BB-DSF reduced weight gain by 5.6%, improved glucose tolerance, and lowered fasting blood glucose levels in mice within 7 weeks of intervention. Serum cholesterol of mice consuming the BB-DSF-supplemented diet was 13.2% lower than mice on the diet containing DSF. Compounds were eluted from DSF and BB-DSF for in vitro assays of glucose production and uptake. Compared to untreated control, doses of BB-DSF eluate containing 0.05 – 10 μg/μL of blueberry anthocyanins significantly reduced glucose production by 24% - 74% in H4IIE rat hepatocytes, but did not increase glucose uptake in L6 myotubes. The results indicate that delivery of blueberry polyphenols stabilized in a high-protein food matrix may be useful for the dietary management of pre-diabetes and/or diabetes. PMID:23220243

  8. Peanut Oil

    MedlinePlus

    ... are pregnant or breast-feeding. Allergy to peanuts, soybeans, and related plants: Peanut oil can cause serious ... reactions in people who are allergic to peanuts, soybeans, and other members of the Fabaceae plant family.

  9. Whole and fractionated yellow pea flours reduce fasting insulin and insulin resistance in hypercholesterolaemic and overweight human subjects.

    PubMed

    Marinangeli, Christopher P F; Jones, Peter J H

    2011-01-01

    The objective of the present study was to compare whole pea flour (WPF) to fractionated pea flour (FPF; hulls only) for their ability to reduce risk factors associated with CVD and diabetes in overweight hypercholesterolaemic individuals. Using a cross-over design, twenty-three hypercholesterolaemic overweight men and women received two-treatment muffins/d containing WPF, FPF or white wheat flour (WF) for 28 d, followed by 28 d washout periods. Daily doses of WPF and FPF complied with the United States Department of Agriculture's recommended level of intake of half a cup of pulses/d (approximately 50 g/d). Dietary energy requirements were calculated for each study subject, and volunteers were only permitted to eat food supplied by the study personnel. Fasting insulin, body composition, urinary enterolactone levels, postprandial glucose response, as well as fasting lipid and glucose concentrations, were assessed at the beginning and at the end of each treatment. Insulin concentrations for WPF (37·8 (SEM 3·4) pmol/ml, P = 0·021) and FPF (40·5 (SEM 3·4) pmol/ml, P = 0·037) were lower compared with WF (50·7 (SEM 3·4) pmol/ml). Insulin homeostasis modelling assessment showed that consumption of WPF and FPF decreased (P < 0·05) estimates of insulin resistance (IR) compared with WF. Android:gynoid fat ratios in women participants were lower (P = 0·027) in the WPF (1·01 (sem 0·01) group compared with the WF group (1·06 (SEM 0·01). Urinary enterolactone levels tended to be higher (P = 0·087) in WPF compared with WF. Neither treatment altered circulating fasting lipids or glucose concentrations. In conclusion, under a controlled diet paradigm, a daily consumption of whole and fractionated yellow pea flours at doses equivalent to half a cup of yellow peas/d reduced IR, while WPF reduced android adiposity in women. PMID:20807459

  10. Biological control as a strategy to reduce the impact of mycotoxins in peanuts, grapes and cereals in Argentina.

    PubMed

    Chulze, S N; Palazzini, J M; Torres, A M; Barros, G; Ponsone, M L; Geisen, R; Schmidt-Heydt, M; Köhl, J

    2015-01-01

    Mycotoxins including aflatoxins, deoxynivalenol, fumonisins and ochratoxin A are among the main fungal secondary metabolites detected as natural contaminants in South America in different commodities such as peanuts (aflatoxins), cereals (deoxynivalenol and fumonisins) or grapes (ochratoxin A). Different strategies including crop rotation, tillage practices, fungicide application and planting less susceptible cultivars are used in order to reduce the impact of these mycotoxins in both food and feed chains. The development of fungicide resistance in many fungal pathogens as well as rising of public concern on the risks associated with pesticide use led to the search for alternative environmentally friendly methods. Biological control of plant pathogens and toxigenic fungi offers an alternative that can complement chemical control in the frame of an integrated pest management to reduce the impact of mycotoxins in the food and feed chains. The advances made in Argentina on reducing the impact of toxigenic fungi and mycotoxins in peanut, grapes and cereals using the biocontrol strategy are summarised. Native bacteria, yeasts and filamentous fungi have been selected to evaluate them as potential biocontrol agents. Field trials showed that Bacillus subtilis RC 218 and Brevibacillus sp. RC 263 were effective at reducing deoxynivalenol accumulation in wheat. The application of Clonostachys rosea isolates on wheat stubble reduced Fusarium colonisation on the stubble. Bacillus amyloliquefaciens and Microbacterium oleovorans showed good activity to control both Fusarium verticillioides growth and the accumulation of fumonisins at pre-harvest stage in maize. Control of toxigenic Aspergillus flavus and aflatoxin accumulation in peanuts was achieved using a native atoxigenic Aspergillus flavus strain based on competitive exclusion of the toxigenic strains. Kluyveromyces thermotolerans strains were used as biocontrol agents to reduce the impact of Aspergillus section Nigri and

  11. RNA interference reduces aflatoxin accumulation by Aspergillus flavus in peanut seeds

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Aflatoxins are among the most powerful carcinogens in nature. They are produced by the fungal pathogen Aspergillus flavus Link and other Aspergillus species. Aflatoxins accumulate in many crops, including rice, wheat, oats, pecans, pistachios, soybean, cassava, almonds, peanuts, beans, corn and cot...

  12. Immunotherapy using algal-produced Ara h 1 core domain suppresses peanut allergy in mice.

    PubMed

    Gregory, James A; Shepley-McTaggart, Ariel; Umpierrez, Michelle; Hurlburt, Barry K; Maleki, Soheila J; Sampson, Hugh A; Mayfield, Stephen P; Berin, M Cecilia

    2016-07-01

    Peanut allergy is an IgE-mediated adverse reaction to a subset of proteins found in peanuts. Immunotherapy aims to desensitize allergic patients through repeated and escalating exposures for several months to years using extracts or flours. The complex mix of proteins and variability between preparations complicates immunotherapy studies. Moreover, peanut immunotherapy is associated with frequent negative side effects and patients are often at risk of allergic reactions once immunotherapy is discontinued. Allergen-specific approaches using recombinant proteins are an attractive alternative because they allow more precise dosing and the opportunity to engineer proteins with improved safety profiles. We tested whether Ara h 1 and Ara h 2, two major peanut allergens, could be produced using chloroplast of the unicellular eukaryotic alga, Chlamydomonas reinhardtii. C. reinhardtii is novel host for producing allergens that is genetically tractable, inexpensive and easy to grow, and is able to produce more complex proteins than bacterial hosts. Compared to the native proteins, algal-produced Ara h 1 core domain and Ara h 2 have a reduced affinity for IgE from peanut-allergic patients. We further found that immunotherapy using algal-produced Ara h 1 core domain confers protection from peanut-induced anaphylaxis in a murine model of peanut allergy. PMID:26801740

  13. Peanut Oil

    MedlinePlus

    ... Rectally, peanut oil is used in ointments and medicinal oils for treating constipation. Pharmaceutical companies use peanut ... applied to the skin, or used rectally in medicinal amounts. Special precautions & warnings: Pregnancy and breast-feeding: ...

  14. Stability of transgene expression in reduced allergen peanut (Arachis hypogaea L.) across multiple generations, and at different soil sulfur levels

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Transgenic peanut (Arachis hypogaea L.) containing a gene designed for RNA interference (RNAi), showed stable complete silencing of Ara h 2 and partial silencing of Ara h 6, two potent peanut allergens/proteins, along with minimal collateral changes to other allergens, Ara h 1 and Ara h 3, across th...

  15. Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

    PubMed

    Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

    1990-04-01

    The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents. PMID:2385572

  16. A new design concept for an automated peanut processing facility

    SciTech Connect

    Ertas, A.; Tanju, B.T.; Fair, W.T.; Butts, C.

    1996-12-31

    Peanut quality is a major concern in all phases of the peanut industry from production to manufacturing. Postharvest processing of peanuts can have profound effects on the quality and safety of peanut food products. Curing is a key step in postharvest processing. Curing peanuts improperly can significantly reduce quality, and result in significant losses to both farmers and processors. The conventional drying system designed in the 1960`s is still being used in the processing of the peanuts today. The objectives of this paper is to design and develop a new automated peanut drying system for dry climates capable of handling approximately 20 million lbm of peanuts per harvest season.

  17. Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children.

    PubMed

    Muthayya, Sumithra; Thankachan, Prashanth; Hirve, Siddhivinayak; Amalrajan, Vani; Thomas, Tinku; Lubree, Himangi; Agarwal, Dhiraj; Srinivasan, Krishnamachari; Hurrell, Richard F; Yajnik, Chittaranjan S; Kurpad, Anura V

    2012-11-01

    Wheat is the primary staple food for nearly one-third of the world's population. NaFeEDTA is the only iron (Fe) compound suitable for fortifying high extraction flours. We tested the hypothesis that NaFeEDTA-fortified, whole wheat flour reduces Fe deficiency (ID) and improves body Fe stores (BIS) and cognitive performance in Indian children. In a randomized, double-blind, controlled, school feeding trial, 6- to 15-y-old, Fe-depleted children (n = 401) were randomly assigned to either a daily wheat-based lunch meal fortified with 6 mg of Fe as NaFeEDTA or an otherwise identical unfortified control meal. Hemoglobin (Hb) and Fe status were measured at baseline, 3.5 mo, and 7 mo. Cognitive performance was evaluated at baseline and 7 mo in children (n = 170) at one of the study sites. After 7 mo, the prevalence of ID and ID anemia in the treatment group significantly decreased from 62 to 21% and 18 to 9%, respectively. There was a time x treatment interaction for Hb, serum ferritin, transferrin receptor, zinc protoporphyrin, and BIS (all P < 0.0001). Changes in BIS differed between the groups; it increased in the treatment group (0.04 ± 0.04 mmol/kg body weight) and decreased in the control group (-0.02 ± 0.04 mmol/kg body weight) (P < 0.0001). In sensory tests, NaFeEDTA-fortified flour could not be differentiated from unfortified flour. There were no significant differences in cognitive performance tests between the groups. NaFeEDTA-fortified wheat flour markedly improved BIS and reduced ID in Fe-depleted children. It may be recommended for wider use in national school feeding programs. PMID:23014487

  18. Performance of Equipment for In-field Peanut Shelling

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drying, cleaning, and shelling peanuts represents approximately one-third of the costs included in growing, harvesting, and processing peanuts for the edible market. These processes are cost-prohibitive when producing peanuts for biodiesel. Shelling peanuts during harvest would significantly reduc...

  19. A pilot study of omalizumab to facilitate rapid oral desensitization in high-risk peanut allergic patients

    PubMed Central

    Schneider, Lynda C.; Rachid, Rima; LeBovidge, Jennifer; Blood, Emily; Mittal, Mudita; Umetsu, Dale T.

    2015-01-01

    Background Peanut allergy is a major public health problem that affects 1% of the population and has no effective therapy. Objective To examine the safety and efficacy of oraldesensitization in peanut allergic children in combination with a brief course of anti-IgE monoclonal antibody (omalizumab, Xolair). Methods We performed oral peanut desensitization in peanut allergic children at high risk for developing significant peanut-induced allergic reactions. Omalizumab was administered prior to and during oral peanut desensitization. Results We enrolled 13 children (median age, 10 years), with a median peanut-specific IgE of 229 kUA/L and a median total serum IgE of 621 kU/L, who failed an initial double-blind placebo controlled food challenge at doses 100 mg peanut flour. After pre-treatment with omalizumab, all subjects tolerated the initial 11 desensitization doses given on the first day, including the maximum dose of 500 mg peanut flour (cumulative dose, 992 mg, equivalent to >2 peanuts), requiring minimal or no rescue therapy. 12 subjects then reached the maximum maintenance dose of 4,000 mg peanut flour/day in a median time of 8 weeks, at which point omalizumab was discontinued. All 12 subjects continued on 4,000 mg peanut flour/day and subsequently tolerated a challenge with 8,000 mg peanut flour (equivalent to about 20 peanuts), or 160 to 400 times the dose tolerated before desensitization. During the study, 6 of the 13 subjects experienced mild or no allergic reactions; 6 subjects had Grade 2, and 2 subjects Grade 3 reactions, all of which responded rapidly to treatment. Conclusions Among children with high-risk peanut allergy, treatment with omalizumab may facilitate rapid oral desensitization, and qualitativelyimprove the desensitization process. PMID:24176117

  20. Peanut immunotherapy

    PubMed Central

    2014-01-01

    Peanut allergy is common and can be a cause of severe, life-threatening reactions. It is rarely outgrown like other food allergies, such as egg and milk. Peanut allergy has a significant effect on the quality of life of sufferers and their families, due to dietary and social restrictions, but mainly stemming from fear of accidental peanut ingestion. The current management consists of strict avoidance, education and provision of emergency medication, but a disease- modifying therapy is needed for peanut allergy. Recent developments involve the use of immunotherapy, which has shown promise as an active form of treatment. Various routes of administration are being investigated, including subcutaneous, oral, sublingual and epicutaneous routes. Other forms of treatment, such as the use of vaccines and anti-IgE molecules, are also under investigation. So far, results from immunotherapy studies have shown good efficacy in achieving desensitisation to peanut with a good safety profile. However, the issue of long-term tolerance has not been fully addressed yet and larger, phase III studies are required to further investigate safety and efficacy. An assessment of cost/benefit ratio is also required prior to implementing this form of treatment. The use of immunotherapy for peanut allergy is not currently recommended for routine clinical use and should not be attempted outside specialist allergy units. PMID:25276342

  1. Functional properties of raw and processed pigeonpea (Cajanus cajan) flour.

    PubMed

    Okpala, L C; Mamah, E N

    2001-07-01

    Emulsification capacity, foam capacity, foam stability, fat and water absorption of raw and processed pigeonpea flour were investigated and compared with those of raw soy flour. The processing methods included soaking in water, soaking and blanching in water and soaking and blanching with trona, a sodium sesquicarbonate salt. Soaking in water was found to reduce the water absorption capacity of pigeonpea flour while soy flour had a slightly higher water absorption capacity than the other processed flours. All the processing treatments increased the fat absorption capacity of pigeonpea flour and the values were also higher than the value obtained for raw soy flour. Data on the emulsifying activities showed that the trona-treated pigeonpea flour had the highest emulsification capacity and was even higher than that of raw soy flour. Soy flour was found to have higher foaming capacity than all the pigeonpea flour samples. PMID:11474899

  2. BREAD BAKING DOES NOT ALTER THE BIOAVAILABILITY OF HYDROGEN-REDUCED IRON POWDER ADDED TO REFINED WHEAT FLOUR

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Elemental iron powders are widely used to fortify flour and cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe0 to Fe2+ or Fe3+. In the present study we used an in vitro digestion/Caco-2 cell culture model an...

  3. Immunotherapy using algal-produced Ara h1 core domain suppresses peanut allergy in mice

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergy is an IgE-mediated adverse reaction to a subset of proteins found in peanuts. Immunotherapy aims to desensitize allergic patients through repeated and escalating exposures for several months to years using extracts or flours. The complex mix of proteins and variability between prepara...

  4. Peanut allergens.

    PubMed

    Becker, Wolf-Meinhard; Jappe, Uta

    2014-01-01

    The earliest known evidence of peanut farming dates back 7,600 years. With a prevalence of roughly 1%, peanut allergy is a diagnostic and treatment challenge, but is also a very good model for studying all aspects of food allergy, including its molecular basis and pathomechanisms. Therefore, the very starting point for elucidating all these aspects is the identification of peanut allergens with subsequent clearing of their structure and their preparation as pure recombinant and/or natural allergens. This is the basis for in vitro diagnostic tests as well as the development of immunotherapeutic drugs. With regard to class I food allergy, peanut allergy affects by far the largest group of patients. In peanuts, 12 allergens have been identified and their molecular characteristics are described herein. Ara h 1, Ara h 3.01 and Ara h 3.02 (the former Ara h 4) belong to the cupin superfamily. The conglutins Ara h 2, Ara h 6 and Ara h 7, and the non-specific lipid transfer protein Ara h 9 belong to the prolamin superfamily. Ara h 5 (profilin) and Ara h 8 (Bet v 1-homologous protein) cause class II food allergies and are associated with inhalation allergy to pollen via the sequential and/or conformational similarity of molecules. Two peanut oleosins are listed as Ara h 10 and Ara h 11 and two defensins as Ara h 12 and Ara h 13 by the WHO/IUIS Allergen Nomenclature Subcommittee. The effect of the above-specified allergens has to be considered in the context of their matrix, which is influenced by processing factors and the individual's immune system. PMID:24925406

  5. Peanuts and their nutritional aspects

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea. Peanuts are consumed in many forms such as boiled peanuts, peanut oil, peanut butter, roasted peanuts, and added peanut meal in snack food, energy bars and candies. Peanuts are c...

  6. Bahiagrass for the Management of Meloidogyne arenaria in Peanut

    PubMed Central

    Rodríguez-Kábana, R.; Weaver, C. F.; Robertson, D. G.; Ivey, H.

    1988-01-01

    Bahiagrass (Paspalum notatum) cultivars Argentine, Pensacola, and Tifton-9 were non-hosts for Meloidogyne arenaria, M. incognita, and Heterodera glycines in a greenhouse experiment using field soil infested with these nematodes. The effect of Pensacola bahiagrass in rotation with peanut (Arachis hypogaea) on M. arenaria was studied in 1986 and 1987 in a field at the Wiregrass substation near Headland, Alabama. Each year soil densities of second-stage juveniles of M. arenaria, determined near peanut harvest, were 96-98% lower under bahiagrass than under peanut. In 1987 peanut yields in plots following bahiagrass were 27% higher than in plots under peanut monoculture. Juvenile population densities in bahiagrass-peanut plots were 41% lower than in plots with continuous peanut. Using bahiagrass for reducing population densities of M. arenaria and increasing peanut yield was as effective as using aldicarb at the recommended rates for peanut. PMID:19290315

  7. Nutrient uptake of peanut genotypes under different water regimes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drought is a serious environmental stress limiting growth and productivity in peanut and other crops. Nutrient uptake of peanut is reduced under drought conditions, which reduces yield. The objectives of this study were to investigate nutrient uptake of peanut genotypes in response to drought and ...

  8. Developing therapies for peanut allergy.

    PubMed

    Bublin, Merima; Breiteneder, Heimo

    2014-01-01

    Peanut allergy is an IgE-mediated, persisting immune disorder that is of major concern worldwide. Currently, no routine immunotherapy is available to treat this often severe and sometimes fatal food allergy. Traditional subcutaneous allergen immunotherapy with crude peanut extracts has proven not feasible due to the high risk of severe systemic side effects. The allergen-specific approaches under preclinical and clinical investigation comprise subcutaneous, oral, sublingual and epicutaneous immunotherapy with whole-peanut extracts as well as applications of hypoallergenic peanut allergens or T cell epitope peptides. Allergen-nonspecific approaches include monoclonal anti-IgE antibodies, TCM herbal formulations and Toll-like receptor 9-based immunotherapy. The potential of genetically engineered plants with reduced allergen levels is being explored as well as the beneficial influence of lactic acid bacteria and soybean isoflavones on peanut allergen-induced symptoms. Although the underlying mechanisms still need to be elucidated, several of these strategies hold great promise. It can be estimated that individual strategies or a combination thereof will result in a successful immunotherapy regime for peanut-allergic individuals within the next decade. PMID:25531161

  9. Use of the wetting method on cassava flour in three konzo villages in Mozambique reduces cyanide intake and may prevent konzo in future droughts.

    PubMed

    Nhassico, Dulce; Bradbury, James Howard; Cliff, Julie; Majonda, Rita; Cuambe, Constantino; Denton, Ian C; Foster, Matthew P; Martins, Arlinda; Cumbane, Adelaide; Sitoe, Luis; Pedro, Joao; Muquingue, Humberto

    2016-07-01

    Konzo is an irreversible paralysis of the legs that occurs mainly in children and young women associated with large cyanide intake from bitter cassava coupled with malnutrition. In East Africa outbreaks occur during drought, when cassava plants produce much more cyanogens than normal. A wetting method that removes cyanogens from cassava flour was taught to the women of three konzo villages in Mozambique, to prevent sporadic konzo and konzo outbreaks in the next drought. The intervention was in three villages with 72 konzo cases and mean konzo prevalence of 1.2%. The percentage of children with high (>350 μmol/L) urinary thiocyanate content and at risk of contracting konzo in Cava, Acordos de Lusaka, and Mujocojo reduced from 52, 10, and 6 at baseline to 17, 0, and 4 at conclusion of the intervention. Cassava flour showed large reductions in total cyanide over the intervention. The percentage of households using the wetting method was 30-40% in Acordos de Lusaka and Mujocojo and less in Cava. If the wetting method is used extensively by households during drought it should prevent konzo outbreaks and chronic cyanide intoxication. We recommend that the wetting method be taught in all konzo areas in East Africa. PMID:27386105

  10. Identification of inferior quality peanuts without shelling during peanut grading

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts produced in United States are considered as high quality peanuts. To continue this quality, grading of farmers stock peanuts should be improved further. When the peanuts are picked from the farmers they are unshelled peanuts. There are some peanuts that contain kernels with damages, immature...

  11. SENSORY ANALYSIS OF WHOLE WHEAT/SOY FLOUR BREADS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effects of dough formulation on wheat/soy bread taste and texture were studied in order to design a low cost, high protein bread which could help reduce hunger in the U.S. and abroad. Breads contained 0-40% defatted soy flour, 30-100% whole wheat flour and 0-30% white wheat flour and were prepa...

  12. Dietary supplementation of Chardonnay grape seed flour reduces plasma cholesterol concentration, hepatic steatosis, and abdominal fat content in high-fat diet-induced obese hamsters

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The mechanisms for the hypocholesterolemic and anti-obesity effects of grape seed flours derived from white and red winemaking processing were investigated. Male Golden Syrian hamsters were fed high-fat (HF) diets supplemented with 10% partially defatted grape seed flours from Chardonnay (ChrSd), Ca...

  13. Impact of thermal processing on ELISA detection of peanut allergens.

    PubMed

    Fu, Tong-Jen; Maks, Nicole

    2013-06-19

    This study examined the effect of heat treatment on the solubility of peanut proteins and compared the performances of two commercial ELISA kits (Veratox Quantitative Peanut Allergen Test and BioKits Peanut Assay Kit) for quantitation of peanut residues as affected by different heat treatments (moist and dry heat) and detection targets (mixture of proteins vs specific protein). Both laboratory-prepared and commercial peanut flour preparations were used for the evaluation. The two ELISA kits tended to underestimate the levels of protein in samples that were subjected to elevated heat, respectively, by more than 60- or 400-fold lower for the autoclaved samples and by as much as 70- or 2000-fold lower for the dark-roast commercial flour samples. The BioKits test, which employs antibodies specific to a heat labile protein (Ara h 1), in general exhibited a greater degree of underestimation. These results suggest that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Users need to be aware of such limitations before applying ELISA kits for evaluation of food allergen control programs. PMID:23473340

  14. CONTROL OF AFLATOXINS IN PEANUTS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Historically, methods to control aflatoxins in peanuts have focused on postharvest measures to reduce existing contamination. Recently, a biopesticide was developed and shown in plot studies to prevent much of the preharvest contamination that normally occurs under late-season drought conditions. Th...

  15. Release of OLe peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    OLe is a high oleic Spanish-type peanut that has excellent yield and enhanced Sclerotinia blight and pod rot resistance when compared to other high oleic Spanish cultivars. The purpose for releasing OLe is to provide peanut producers with a true Spanish peanut that is high oleic and has enhanced yi...

  16. PEANUT ALLERGENS AND PROCESSING

    Technology Transfer Automated Retrieval System (TEKTRAN)

    It has been suggested that boiling or frying peanuts leads to less allergenic products than roasting. In this study, we have compared the fate of the major peanut allergens in the context of peanuts subjected to boiling, frying, or roasting. As opposed to previous work, both the soluble and insolubl...

  17. Peanut Allergens and Processing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    It has been suggested that boiling or frying of peanuts lead to less allergenic products than roasting. In this study, we have compared the fate of the major peanut allergens in the context of peanuts subjected to boiling, frying, or roasting. As opposed to previous work, both the soluble and insolu...

  18. Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

    PubMed Central

    Zhang, Hui Cui; Zhang, Chu Shu; Yu, Li Na; Bi, Jie; Zhu, Feng; Liu, Shao Fang; Yang, Qing Li

    2012-01-01

    Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2–12 and temperature between 30 and 80°C. Peanut peptide showed better emulsifying capacity, foam capacity and foam stability, but had lower water holding and fat adsorption capacities over a wide range of protein concentrations (2–5 g/100 ml) than peanut protein isolate. In addition, peanut peptide exhibited in vitro antioxidant properties measured in terms of reducing power, scavenging of hydroxyl radical, and scavenging of DPPH radical. These results suggest that peanut peptide appeared to have better functional and antioxidant properties and hence has a good potential as a food additive. PMID:22693580

  19. Airborne concentrations of peanut protein.

    PubMed

    Johnson, Rodney M; Barnes, Charles S

    2013-01-01

    Food allergy to peanut is a significant health problem, and there are reported allergic reactions to peanuts despite not eating or having physical contact with peanuts. It is presumed that an allergic reaction may have occurred from inhalation of airborne peanut allergens. The purpose of this study was to detect the possible concentrations of airborne peanut proteins for various preparations and during specific activities. Separate Ara h 1 and Ara h 2 monoclonal enzyme-linked immunosorbent assays and a polyclonal sandwich enzyme immunoassay for peanuts were used to detect the amount of airborne peanut protein collected using a Spincon Omni 3000 air collector (Sceptor Industries, Inc., Kansas City, MO) under different peanut preparation methods and situations. Air samples were measured for multiple peanut preparations and scenarios. Detectable amounts of airborne peanut protein were measured using a whole peanut immunoassay when removing the shells of roasted peanut. No airborne peanut allergen (Ara h 1 or Ara h 2) or whole peanut protein above the LLD was measured in any of the other peanut preparation collections. Ara h 1, Ara h 2, and polyclonal peanut proteins were detected from water used to boil peanuts. Small amounts of airborne peanut protein were detected in the scenario of removing shells from roasted peanuts; however, Ara h 1 and Ara h 2 proteins were unable to be consistently detected. Although airborne peanut proteins were detected, the concentration of airborne peanut protein that is necessary to elicit a clinical allergic reaction is unknown. PMID:23406937

  20. False positive detection of peanut residue in liquid caramel coloring using commercial ELISA kits.

    PubMed

    Stelk, T; Niemann, L; Lambrecht, D M; Baumert, J L; Taylor, S L

    2013-07-01

    Initial food industry testing in our laboratory using enzyme-linked immunosorbent assay (ELISA) methods indicated that the darkest caramel color (class IV) unexpectedly contained traces of peanut protein, a potential undeclared allergen issue. Caramel production centers on the heating of sugars, often glucose, under controlled heat and chemical processing conditions with other ingredients including ammonia, sulfite, and/or alkali salts. These ingredients should not contain any traces of peanut residue. We sought to determine the reliability of commercially available peanut allergen ELISA methods for detection of apparent peanut residue in caramel coloring. Caramel color samples of classes I, II, III, and IV were obtained from 2 commercial suppliers and tested using 6 commercially available quantitative and qualitative peanut ELISA kits. Five lots of class IV caramel color were spiked with a known concentration of peanut protein from light roasted peanut flour to assess recovery of peanut residue using a spike and recovery protocol with either 15 ppm or 100 ppm peanut protein on a kit-specific basis. A false positive detection of peanut protein was found in class IV caramel colors with a range of 1.2 to 17.6 parts per million recovered in both spiked and unspiked liquid caramel color samples. ELISA kit spike/recovery results indicate that false negative results might also be obtained if peanut contamination were ever to actually exist in class IV caramel color. Manufacturers of peanut-free products often test all ingredients for peanut allergen residues using commercial ELISA kits. ELISA methods are not reliable for the detection of peanut in class IV caramel ingredients and their use is not recommended with this matrix. PMID:23647653

  1. Oil uptake properties of fried batters from rice flour.

    PubMed

    Shih, F; Daigle, K

    1999-04-01

    Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. Of the rice components, increased amylose in the amylopectin/amylose ratio of the starch decreased the batter oil uptake, whereas increased protein content had the opposite effect. Various additives were introduced and investigated for their ability to develop viscosity and other desirable characteristics for the batter. As additives to the rice flour batters, phosphorylated starch and gelatinized rice flour enhanced both the thickening and oil-reducing capacities of the batter. Compared with values for batters from wheat flour, the percent batter oil uptake in the fried crust for the modified rice flour batters was decreased by up to 62%, and the percent total oil uptake for the whole coated drumstick was reduced by up to 59%. PMID:10564026

  2. Study of mechanical and thermal properties of soy flour elastomers

    NASA Astrophysics Data System (ADS)

    Allen, Kendra Alicia

    Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

  3. [Effect of addition of instant corn flour on rheological characteristics of wheat flour and breadmaking III].

    PubMed

    Martínez, F; el-Dahs, A A

    1993-12-01

    The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics similar to that of flours prepared with grits soaked in water at temperature higher than room temperature and different steaming time (5 and 15 minutes). The addition of instant corn flour up of a 25% mixture with wheat flour reduced the peak of maximum viscosity during the heating cycle; however, the final viscosity during the cooling cycle was increased. The water absorption was increased with the increase of substitution in the level of wheat flour. Extensibility, maximum resistance and values of area were reduced with an increase in the level of instant corn flour in the mixture. However, extension resistance and proportional number were increased. Bread prepared from a mixture of instant corn flour and wheat flour showed higher weight with low loaf volume, color and texture of the crumb related to bread wheat. PMID:7872835

  4. Energy conservation by partial recirculation of peanut drying air

    SciTech Connect

    Young, J.H.

    1983-06-01

    Conventional, recirculating, and intermittent type peanut dryers were compared in a three-year study. Comparisons indicate that partial recirculation of peanut drying air may reduce energy consumption per unit of water removed by approximately 25% while also reducing required drying time and maintaining high quality.

  5. Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to peanut paste and peanut butter in concentrations of 0.0, 0.5, 1.0, 5.0, 10.0, 15.0 and 20.0 % (w/w). PS, ...

  6. A randomized controlled study of peanut oral immunotherapy (OIT): clinical desensitization and modulation of the allergic response

    PubMed Central

    Varshney, Pooja; Jones, Stacie M.; Scurlock, Amy M.; Perry, Tamara T.; Kemper, Alex; Steele, Pamela; Hiegel, Anne; Kamilaris, Janet; Carlisle, Suzanne; Yue, Xiaohong; Kulis, Mike; Pons, Laurent; Vickery, Brian; Burks, A. Wesley

    2011-01-01

    Background Open-label oral immunotherapy (OIT) protocols have been used to treat small numbers of patients with peanut allergy. Peanut OIT has not been evaluated in double-blind, placebo-controlled trials. Objective To investigate the safety and effectiveness of OIT for peanut allergy in a double blind, placebo-controlled study. Methods In this multicenter study, peanut-allergic children ages 1-16 years received OIT with peanut flour or placebo. Initial escalation, build-up, and maintenance phases were followed by an oral food challenge at approximately one year. Titrated skin prick tests (SPT) and laboratory studies were performed at regular intervals. Results Twenty-eight subjects were enrolled in the study. Three peanut OIT subjects withdrew early in the study due to allergic side effects. During the double-blind, placebo-controlled food challenge, all remaining peanut OIT subjects (N=16) ingested the maximum cumulative dose of 5000 mg (approximately 20 peanuts), while placebo subjects (N=9) ingested a median cumulative dose of 280 mg (range, 0-1900 mg) [p<0.001]. In contrast to the placebo group, the peanut OIT group showed reductions in SPT size (p<0.001), IL-5 (p=0.01), and IL-13 (p=0.02) and increases in peanut-specific IgG4 (p<0.001). Peanut OIT subjects had initial increases in peanut-specific IgE (p<0.01) but did not show significant change from baseline by the time of OFC. The ratio of FoxP3 hi: FoxP3 intermediate CD4+CD25+ T cells increased at the time of OFC (p=0.04) in peanut OIT subjects. Conclusion These results conclusively demonstrate that peanut OIT induces desensitization and concurrent immune modulation. The present study continues and is evaluating the hypothesis that peanut OIT causes long-term immune tolerance. PMID:21377034

  7. Thripinema fuscum (Tylenchida: Allantonematidae) parasitism reduces both the feeding of Frankliniella fusca (Thysanoptera: Thripidae) on peanut and the transmission of Tomato spotted wilt virus

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Frankliniella fusca (Hinds) is the predominant thrips species found inhabiting and reproducing in peanut (Arachis hypogaea L.) and is one of at least nine thrips species to transmit Tomato spotted wilt virus (TSWV). The entomogenous nematode Thripinema fuscum Tipping & Nguyen, a natural enemy of F....

  8. Basophil activation test discriminates between allergy and tolerance in peanut-sensitized children

    PubMed Central

    Santos, Alexandra F.; Douiri, Abdel; Bécares, Natalia; Wu, Shih-Ying; Stephens, Alick; Radulovic, Suzana; Chan, Susan M.H.; Fox, Adam T.; Du Toit, George; Turcanu, Victor; Lack, Gideon

    2014-01-01

    Background Most of the peanut-sensitized children do not have clinical peanut allergy. In equivocal cases, oral food challenges (OFCs) are required. However, OFCs are laborious and not without risk; thus, a test that could accurately diagnose peanut allergy and reduce the need for OFCs is desirable. Objective To assess the performance of basophil activation test (BAT) as a diagnostic marker for peanut allergy. Methods Peanut-allergic (n = 43), peanut-sensitized but tolerant (n = 36) and non–peanut-sensitized nonallergic (n = 25) children underwent skin prick test (SPT) and specific IgE (sIgE) to peanut and its components. BAT was performed using flow cytometry, and its diagnostic performance was evaluated in relation to allergy versus tolerance to peanut and validated in an independent population (n = 65). Results BAT in peanut-allergic children showed a peanut dose-dependent upregulation of CD63 and CD203c while there was no significant response to peanut in peanut-sensitized but tolerant (P < .001) and non–peanut-sensitized nonallergic children (P < .001). BAT optimal diagnostic cutoffs showed 97% accuracy, 95% positive predictive value, and 98% negative predictive value. BAT allowed reducing the number of required OFCs by two-thirds. BAT proved particularly useful in cases in which specialists could not accurately diagnose peanut allergy with SPT and sIgE to peanut and to Arah2. Using a 2-step diagnostic approach in which BAT was performed only after equivocal SPT or Arah2-sIgE, BAT had a major effect (97% reduction) on the number of OFCs required. Conclusions BAT proved to be superior to other diagnostic tests in discriminating between peanut allergy and tolerance, particularly in difficult cases, and reduced the need for OFCs. PMID:25065721

  9. Particle size and particle-particle interactions on tensile properties and reinforcement of corn flour particles in natural rubber

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Renewable corn flour has a significant reinforcement effect in natural rubber. The corn flour was hydrolyzed and microfluidized to reduce its particle size. Greater than 90% of the hydrolyzed corn flour had an average size of ~300 nm, a reduction of 33 times compared to unhydrolyzed corn flour. Comp...

  10. Peanut variety tests

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Managed peanut variety trials located in various state-wide regions are an essential part of peanut variety development and release. In this study, trials were conducted in Caddo, Beckham, and Custer counties of Oklahoma. Trial entries included 10 runner types, 4 Spanish types, and 6 Virginia type...

  11. Registration of 'OLé' peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    OLé peanut (experimental designation ARSOK-S140-1OL) is a high oleic Spanish-type peanut (Arachis hypogaea L. subsp. fastigiata var. vulgaris) that was cooperatively released by the USDA-ARS and the Oklahoma Agricultural Experiment Station in 2014. OLé is the product of a Tamspan 90 X F435, the ori...

  12. Peanut variety tests

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Managed peanut variety trials located in various state-wide regions are an essential part of peanut variety development and release. In this study, trials were conducted in Caddo, Beckham, and Custer counties of Oklahoma. Trial entries included 9 runner types, 4 Spanish types, and 7 Virginia types...

  13. Peanut Variety Tests

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Managed peanut variety trials located in various state-wide regions are an essential part of peanut variety development and release. In this study, trials were conducted in Caddo, Custer, and Tillman counties of Oklahoma. Trial entries included 8 runner types, 4 Spanish types, and 4 Virginia types...

  14. International peanut yield gains

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut is grown in more than 100 countries, with China, India, the U.S., Nigeria, and Indonesia being the largest producers. Peanut production systems range from very primitive with only hand labor and few inputs of fertilizer or chemical controls for weeds or diseases to other systems that are h...

  15. REGISTRATION OF 'CHAMPS' PEANUT.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut growers in the Virginia-North Carolina area need new cultivars with enhanced grade characteristics such as brighter pod color, earlier maturity, higher value, and increased disease resistance in order to meet market demands. ‘CHAMPS’ is a large-seeded virginia-type peanut (Arachis hypogaea L....

  16. Characterization of TSWV - isloates infecting peanut in Oklahoma and Texas, USA

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tomato spotted wilt virus (TSWV) is among the greatest yield-reducing viruses affecting peanut (Arachis hypogaea L.) in all peanut-producing states in U.S. Due to the lack of molecular information on TSWV-isolates that are associated with peanut in the Southwestern states, the aim of this study was...

  17. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    PubMed

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. PMID:25922214

  18. Peanut consumption in adolescents is associated with improved weight status.

    PubMed

    Moreno, Jennette Palcic; Johnston, Craig A; El-Mubasher, Abeer A; Papaioannou, Maria A; Tyler, Chermaine; Gee, Molly; Foreyt, John P

    2013-07-01

    Studies have shown an association between nut consumption and health benefits in adults such as lower lipid levels, lower body mass indices, and reduced risk of coronary artery disease. Few studies have demonstrated these health benefits in children. To determine the association between peanut consumption and weight, intake of nutrients of concern, high-density lipoprotein, low-density lipoprotein, and cholesterol in Mexican American children, baseline data from 262 sixth-grade students (48% female) in a school-based weight management program were analyzed to compare differences between peanut and non-peanut eaters. It was hypothesized that Mexican American children who consume peanuts will be less overweight and have a better nutrient and lipid profile when compared to those who do not eat peanuts. Participants completed a food frequency questionnaire as a baseline dietary assessment before beginning the program. Children were identified as either a peanut consumer (n = 100) or non-peanut consumer (n = 162). Body mass index measurements were taken on all participants. A smaller sample of participants submitted blood for lipid analysis. Analyses revealed that children in the peanut consumer group were less likely to be overweight or obese than children in the non-peanut consumer group (χ(2) = 13.9, P = .001), had significantly higher intakes of several vitamins and micronutrients (i.e., magnesium, vitamin E), and had lower low-density lipoprotein and total cholesterol levels. These results illustrate that consumption of peanuts and/or peanut butter is associated with lower weight status, improved diet, and lipid levels among Mexican American children. Future research is needed to clarify the role of peanut consumption in children's overall health. PMID:23827129

  19. Runner Peanut Growth, Maturity, and Flavor Response to Prohexadione Calcium

    Technology Transfer Automated Retrieval System (TEKTRAN)

    One major challenge to producing runner market type peanuts in west Texas is the potential for early frost and poor crop maturity that could result in flavor problems. Prohexadione calcium is a plant growth regulator that inhibits the synthesis of gibberellic acid in peanut resulting in reduced vin...

  20. Lessons Learned While Breeding Peanut for Improved Drought Tolerance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts become contaminated with aflatoxins when subjected to prolong periods of heat and drought stress. We have documented that improved drought tolerance can result in reduced aflatoxin contamination, and we are using drought-tolerance as an indirect selection technique to develop peanut cultiva...

  1. Natural occurrence of aflatoxins in peanuts and peanut butter from Bulawayo, Zimbabwe.

    PubMed

    Mupunga, I; Lebelo, S L; Mngqawa, P; Rheeder, J P; Katerere, D R

    2014-10-01

    Mycotoxins are toxic secondary metabolites produced by filamentous fungi that may contaminate food and pose a health risk, especially in developing countries, where there is a lack of food security and quality is subsumed by food insufficiency. Aflatoxins are the most toxic known mycotoxins and are a significant risk factor for liver and kidney cancer, teratogenicity, undernutrition, and micronutrient malabsorption in both humans and animals. The main aim of the study was to determine the extent of fungal and aflatoxin contamination in peanuts and peanut butter being sold in both the formal and informal markets in Bulawayo, Zimbabwe. Eighteen peanut samples and 11 peanut butter samples were purchased from retail shops and the informal market. Fungal contamination was determined using standard mycology culture methods, while aflatoxin contamination was determined using high-performance liquid chromatography-fluorescence detection. Four of the six peanut samples tested for fungal contamination were infected with Aspergillus flavus/parasiticus, ranging from 3 to 20% of the kernels examined, while 27% (3 of 11) of the peanut butter samples were infected with A. flavus/parasiticus. Ninety-one percent (10 of 11) of the peanut butter samples were contaminated with aflatoxins (mean, 75.66 ng/g, and range, 6.1 to 247 ng/g), and aflatoxin B1 was the most prevalent (mean, 51.0 ng/g, and range, 3.7 to 191 ng/g). Three of the 18 peanut samples were contaminated with aflatoxins (range, 6.6 to 622 ng/g). The commercial peanut butter samples had very high aflatoxin levels, and manufacturers should be sensitized to the detrimental effects of aflatoxins and measures to reduce contamination. PMID:25285504

  2. Proteomics of Wheat Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat is a major food crop grown on more than 215 million hectares of land throughout the world. Wheat flour provides an important source of protein for human nutrition and is used as a principal ingredient in a wide range of food products, largely because wheat flour, when mixed with water, has un...

  3. Flour Flame Thrower: The "Flaming Potential" of Plain Flour

    ERIC Educational Resources Information Center

    Sandoval, Christopher

    2012-01-01

    Plain flour has a lot of chemical energy packed into it. When the flour is in a clump or pile it does not ignite although it may blacken. This is because there is not enough flour exposed to the oxygen in the air. Aerosolising the flour exposes it to much more oxygen allowing a self sustaining combustion reaction to occur when an ignition source…

  4. The Development of an Edible Peanut Protein Film

    NASA Technical Reports Server (NTRS)

    Patrick, N.; Jones, G.; Aglan, H.; Lu, J.

    1998-01-01

    The peanut is one of the crops chosen for use in NASA's Advanced Life Support Program (ALS). The peanut is a source of both oil and protein. After oil is extracted from the peanut, a protein rich flour remains. An edible peanut protein film is one use for this flour. Two types of film are developed for this study, one set of film contains 10% fat while the other set contains no fat. For film without fat the defatting of the peanut by the Soxhlet method is the first step in the manufacturing process of the film. Secondly, the protein is precipitated at its isoelectric point (pH 4.5) and centrifuged to separate the protein from the non-protein. After freeze-drying the protein it is milled in a ceramic ball mill to decrease particle size and sifted through a series of sieves to determine particle size distribution. Those particles retained on the 100 mesh sieves are utilized for film formation. Larger particles are re-ground and sifted. Five grams of protein is mixed with 50 mL of distilled water, 70 mL of 80% ethanol, 15 mL of 6N ammonium hydroxide and a plasticizer. This mixture is heated for 30 minutes until the temperature reaches 70 C. The mixture is then poured onto a level Teflon coated glass surface. After allowing the film to form overnight under a ventilation hood, it is manually removed from the plate. The processes and methods adopted have created flexible films of uniform thickness that are free of air bubbles. Thickness of films made from defatted peanut protein and partially defatted peanut protein were 0.10 Lm and 0.13 Lm respectively. Films with natural peanut fat are approximately three times as flexible and almost four times as strong as the films made without fat. Further research will be performed to evaluate its mechanical properties. This paper will greatly contribute to food preservation and waste management. Potential applications of this film are edible/biodegradable containers, wrapping for food preservation (against water, oxygen and oil

  5. Survival of Salmonella during baking of peanut butter cookies.

    PubMed

    Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

    2014-04-01

    Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more. PMID:24680076

  6. Removing peanut allergens by tannic acid.

    PubMed

    Chung, Si-Yin; Reed, Shawndrika

    2012-10-01

    Tannic acid (TA) forms insoluble complexes with proteins. The aims here were to remove major peanut allergens as insoluble TA complexes and determine if they would dissociate and release the allergens at pH 2 and 8 (gut pH). Release of the allergens in the gut could lead to absorption and consequently an allergic reaction. TA (0.25, 0.5, 1, and 2 mg/ml) was added to a peanut butter extract (5 mg/ml; pH 7.2), stirred, and centrifuged. The precipitates were then suspended in buffer at pH 2, centrifuged, re-suspended at pH 8, and centrifuged. Supernatants from each step were analysed by SDS-PAGE, ELISA, and Western blots. The effect of NaCl (1M) on complexes was also determined. Results showed that complexes formed at a TA concentration >0.5 mg/ml did not release major peanut allergens at pH 2 and 8, regardless of 1M NaCl being present or not. IgE binding of the extracts was reduced substantially, especially at a TA concentration of 1-2 mg/ml. Animal or clinical studies are still needed before TA can find an application in the development of low-allergen peanut products/beverages or the removal of peanut allergens due to accidental ingestion. PMID:25005968

  7. Impact of fortification of flours with iron to reduce the prevalence of anemia and iron deficiency among schoolchildren in Caracas, Venezuela: a follow-up.

    PubMed

    Layrisse, Miguel; García-Casal, María Nieves; Méndez-Castellano, Hernán; Jiménez, Maritza; Henry, Olavarría; Chávez, José E; González, Eglis

    2002-12-01

    In Venezuela, a severe economic crisis starting in 1983 provoked a progressive reduction in the quantity and quality of food consumed by people from the low socioeconomic strata of the population. This situation resulted in a continuous increase in the prevalence of iron deficiency in the 1980s and 1990s. In 1993, an iron-fortification program was started, in which precooked corn and white wheat flours were enriched with iron, vitamin A, thiamine, niacin, and riboflavin. White wheat flour was enriched with the same nutrients, except for vitamin A. In 1996 we published the results of the impact of fortification of precooked corn and white wheat flours on the prevalence of anemia and iron deficiency in the population. A survey carried out in Caracas in 307 children aged 7, 11, and 15 years showed that the prevalence of iron deficiency measured by serum ferritin concentration dropped from 37% in 1992 to 16% in 1994, only one year after the iron-fortification program began. The prevalence of anemia, as measured by the hemoglobin concentration, diminished from 19% to 10% during the same period. This article reports the results of three other surveys carried out in 1997, 1998, and 1999 on children of the same age and socioeconomic groups that were evaluated in 1990, 1992, and 1994. There were no significant differences in anemia or iron deficiency among the last three surveys. The prevalence results from the last seven years seem to indicate that, after a dramatic reduction in 1994, iron deficiency tended to stabilize, while the prevalence of anemia increased to the same level found in 1992, before the fortification program started. PMID:16619746

  8. Quinoa flour in baked products.

    PubMed

    Lorenz, K; Coulter, L

    1991-07-01

    The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin. PMID:1924185

  9. Prevalence of peanut allergy in children of peanut farmers

    Technology Transfer Automated Retrieval System (TEKTRAN)

    High levels of environmental exposure to peanut during infancy appear to promote sensitization by the epicutaneous route. Children of peanut farmers are likely exposed to relatively high levels of peanut protein in their environment, increasing their risk of cutaneous sensitization. The purpose of...

  10. Structural biology of peanut allergens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts are a cause of one of the most common food allergies. Allergy to peanuts not only affects a significant fraction of the population, but it is relatively often associated with strong reactions in sensitized individuals. Peanut and tree nut allergies, which start in childhood, are often persi...

  11. Processing effects on peanut allergens.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the majority of patients, roasted peanuts resulted in a higher skin prick test (SPT). Purified Ara h 1, Ara h 2, and Ara h 3 from roasted peanut binds higher IgE levels than from raw peanuts. To determine if there are any structural changes; and if these changes contribute to increased IgE bind...

  12. Uniform peanut performance test 2013

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, 2 controls and 13 entries were evaluated at 9 locations....

  13. Uniform Peanut Performance Tests 2011

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, there were 2 controls, 3 Florida lines, 3 Georgia lines,...

  14. Uniform peanut performance test 2015

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, 2 controls and 13 entries were evaluated at 9 locations....

  15. Uniform Peanut Performance Tests 2009

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, there were 2 controls, 3 Florida lines, 6 Georgia lines,...

  16. Uniform Peanut Performance Tests 2007

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, there were 2 controls, 3 Florida lines, 7 Georgia lines,...

  17. Uniform Peanut Performance Tests 2010

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, there were 2 controls, 3 Florida lines, 4 Georgia lines,...

  18. Uniform Peanut Performance Tests 2008

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) are designed to evaluate the commercial potential of advanced breeding peanut lines not formally released. The tests are performed in ten locations across the peanut production belt. In this study, there were 2 controls, 3 Florida lines, 6 Georgia lines,...

  19. Simulation model of the red flour beetle in flour mills

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Red flour beetle (Tribolium castaneum) is one of the most common insect pests infesting wheat flour mills. Structural treatments such as methyl bromide, sulfuryl fluoride and heat, are used to control the red flour beetle. The structural treatments do not provide any residual action and, thus, any s...

  20. Determining the oleic/linoleic acid ratio in a single peanut seed: A comparison of two methods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tomato Spotted Wilt Virus (TSWV) is among the greatest yield-reducing viruses affecting peanut (Arachis hypogaea L.) in all peanut-producing states in US. Due to the lack of molecular information on TSWV-isolates that are associated with peanut in the Southwestern states, the aim of this study was ...

  1. Development of a Drinkable, Peanut-Based Dietary Supplement and Comparison of Its Nutritional and Microbiological Qualities with Commercial Products.

    PubMed

    Klu, Yaa Asantewaa Kafui; Phillips, Robert D; Chen, Jinru

    2016-05-01

    This study was undertaken to formulate, using peanuts as a major ingredient, a beverage which will benefit older adults who are at a high risk of protein-energy malnutrition and other health complications, and to compare its nutritional and microbiological qualities to commercial products. Peanuts, rice flour, and flaxseed meal in a ratio of 48.0:49.8:2.2 were mixed with water (20% solids) and cooked into gruel which was sequentially treated with BAN(®) , (480 KNU-B/g, 75 °C 1 h), Alcalase(®) (2.4 AU-A/g, 60 °C 1 h), and Flavourzyme(®) (1000 LAPU/g, 55 °C 1 h) to predigest starch and protein, respectively. The degree of hydrolysis and product viscosity during hydrolysis was measured. The nutritional and microbiological qualities of the product were compared to 10 commercial products. Results indicate that 60% of starch was hydrolyzed while a total of 1.62% protein hydrolysis was observed. Product viscosity reduced from 228.55 to 3.60 cP at the end of hydrolysis. The formulation had no cholesterol and low sodium which was a functional property that was absent in the commercial products. Results of this study suggest that the formulation can be further optimized into a unique product that could cater for the protein needs and other nutritional requirements of older adults. PMID:27075630

  2. Crops Uncommon to Alabama for the Management of Meloidogyne arenaria in Peanut

    PubMed Central

    Rodríguez-Kábana, R.; Robertson, D. G.; Wells, L.; King, P. S.; Weaver, C. F.

    1989-01-01

    In a 1987 field study juveniles of Meloidogyne arenaria assayed at the time of peanut harvest were almost undetectable in plots planted with American jointvetch (Aeschynomene americana), castor bean (Ricinus communis), partridge pea (Cassia fasiculata), sesame (Sesamum indicum), and cotton (Gossypium hirsutum), whereas plots with peanut (Arachis hypogaea) averaged 120 juveniles/100 cm³ soil. Application of aldicarb in peanut resulted in an average of 27 juveniles/100 cm³ soil. In 1988 all plots were planted to peanut and the aldicarb treatment was repeated in plots that had the nematicide in 1987. In 1988 peanut yields from plots that had no peanut in 1987 were 51-69% higher than the yield from those with continuous peanut and no nematicide. Aldicarb resulted in a 57% increase in yield, which is comparable to 1-year rotation to a nonhost crop. In 1988 harvest-time M. arenaria juvenile population densities in soil were the lowest in plots that had castor bean in 1987; however, the partridge pea-peanut and the sesame-peanut rotations also reduced numbers of juveniles when compared with continuous peanut with no nematicide. The aldicarb treatment resulted in juvenile population densities equivalent to those found with either the partridge pea or the sesame rotations. Rotations with American joint vetch or cotton did not result in lower juvenile population densities in peanut in 1988. PMID:19287678

  3. Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours.

    PubMed

    Albarracín, M; De Greef, D M; González, R J; Drago, S R

    2015-01-01

    Whole rice (WR) products with low phytic acid (PA) content and enhanced bio-functional components were obtained by the combination of germination and extrusion processes. Germination conditions (24 h - 35 °C), with a previous soaking process (24 h - 20 °C), were chosen according to the remnant PA content and germination rate. Specific mechanical energy consumption, expansion, sensorial and mechanical hardness, specific volume, solubility, water absorption, free phenolic content (FPC) and antioxidant capacity were evaluated. Results indicated that 175 °C and 14 g 100 g(-1) of moisture were the most appropriate conditions to obtain expanded products and precooked flours based on germinated WR. Selected extruded product presented less PA content (821.6 9 ± 10.3 versus 695.2 0 ± 1.6 mg 100 g(-1)) and higher Fe bio-accessibility, FPC (45.2 9 ± 1.61 versus 66.3 5 ± 3.35 mg GAE g(-1)) and antioxidant capacity compared with WR (34.9 5 ± 0.8 versus 54.6 3 ± 1.6 µmol trolox g(-1)). Combining germination-extrusion processes could be a strategy to obtain expanded products or precooked flours based on WR with enhanced health benefits. PMID:26560879

  4. Effects of Switchgrass (Panicum virgatum) Rotations with Peanut (Arachis hypogaea L.) on Nematode Populations and Soil Microflora

    PubMed Central

    Kokalis-Burelle, N.; Mahaffee, W. F.; Rodríguez-Kábana, R.; Kloepper, J. W.; BOWEN, K. L.

    2002-01-01

    A 3-year field rotation study was conducted to assess the potential of switchgrass (Panicum virgatum) to suppress root-knot nematodes (Meloidogyne arenaria), southern blight (Sclerotium rolfsii), and aflatoxigenic fungi (Aspergillus sp.) in peanut (Arachis hypogaea L.) and to assess shifts in microbial populations following crop rotation. Switchgrass did not support populations of root-knot nematodes but supported high populations of nonparasitic nematodes. Peanut with no nematicide applied and following 2 years of switchgrass had the same nematode populations as continuous peanut plus nematicide. Neither previous crop nor nematicide significantly reduced the incidence of pods infected with Aspergillus. However, pod invasion by A. flavus was highest in plots previously planted with peanut and not treated with nematicide. Peanut with nematicide applied at planting following 2 years of switchgrass had significantly less incidence of southern blight than either continuous peanut without nematicide application or peanut without nematicide following 2 years of cotton. Peanut yield did not differ among rotations in either sample year. Effects of crop rotation on the microbial community structure associated with peanut were examined using indices for diversity, richness, and similarity derived from culture-based analyses. Continuous peanut supported a distinctly different rhizosphere bacterial microflora compared to peanut following 1 year of switchgrass, or continuous switchgrass. Richness and diversity indices for continuous peanut rhizosphere and geocarposphere were not consistently different from peanut following switchgrass, but always differed in the specific genera present. These shifts in community structure were associated with changes in parasitic nematode populations. PMID:19265915

  5. 21 CFR 102.23 - Peanut spreads.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... peanut product that is nutritionally inferior to peanut butter shall be labeled as an imitation of peanut butter under § 101.3(e)(2) of this chapter; a spreadable peanut product shall be considered nutritionally equivalent to peanut butter if it meets all of the following conditions: (1) Protein. (i) The protein...

  6. 7 CFR 996.19 - Shelled peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Shelled peanuts. 996.19 Section 996.19 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.19 Shelled peanuts. Shelled peanuts means the kernels or portions of kernels of peanuts after the shells are removed....

  7. 7 CFR 996.19 - Shelled peanuts.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Shelled peanuts. 996.19 Section 996.19 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.19 Shelled peanuts. Shelled peanuts means the kernels or portions of kernels of peanuts after the shells are removed....

  8. 7 CFR 996.9 - Inshell peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Inshell peanuts. 996.9 Section 996.9 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.9 Inshell peanuts. Inshell peanuts means peanuts, the kernels or edible portions of which are contained in the shell....

  9. 7 CFR 996.9 - Inshell peanuts.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Inshell peanuts. 996.9 Section 996.9 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.9 Inshell peanuts. Inshell peanuts means peanuts, the kernels or edible portions of which are contained in the shell....

  10. 7 CFR 996.13 - Peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Peanuts. 996.13 Section 996.13 Agriculture Regulations... DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.13 Peanuts. Peanuts means the seeds of the legume Arachis hypogaea and includes both inshell and shelled peanuts produced in...

  11. 7 CFR 996.13 - Peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Peanuts. 996.13 Section 996.13 Agriculture Regulations... DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.13 Peanuts. Peanuts means the seeds of the legume Arachis hypogaea and includes both inshell and shelled peanuts produced in...

  12. 7 CFR 996.13 - Peanuts.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Peanuts. 996.13 Section 996.13 Agriculture Regulations... DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.13 Peanuts. Peanuts means the seeds of the legume Arachis hypogaea and includes both inshell and shelled peanuts produced in...

  13. 7 CFR 996.13 - Peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Peanuts. 996.13 Section 996.13 Agriculture Regulations... DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.13 Peanuts. Peanuts means the seeds of the legume Arachis hypogaea and includes both inshell and shelled peanuts produced in...

  14. 7 CFR 996.13 - Peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Peanuts. 996.13 Section 996.13 Agriculture Regulations... DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.13 Peanuts. Peanuts means the seeds of the legume Arachis hypogaea and includes both inshell and shelled peanuts produced in...

  15. 7 CFR 996.19 - Shelled peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Shelled peanuts. 996.19 Section 996.19 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.19 Shelled peanuts. Shelled peanuts means the kernels or portions of kernels of peanuts after the shells are removed....

  16. 7 CFR 996.9 - Inshell peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Inshell peanuts. 996.9 Section 996.9 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.9 Inshell peanuts. Inshell peanuts means peanuts, the kernels or edible portions of which are contained in the shell....

  17. 7 CFR 996.9 - Inshell peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Inshell peanuts. 996.9 Section 996.9 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.9 Inshell peanuts. Inshell peanuts means peanuts, the kernels or edible portions of which are contained in the shell....

  18. 7 CFR 996.19 - Shelled peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Shelled peanuts. 996.19 Section 996.19 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.19 Shelled peanuts. Shelled peanuts means the kernels or portions of kernels of peanuts after the shells are removed....

  19. 7 CFR 996.9 - Inshell peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Inshell peanuts. 996.9 Section 996.9 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.9 Inshell peanuts. Inshell peanuts means peanuts, the kernels or edible portions of which are contained in the shell....

  20. 7 CFR 996.19 - Shelled peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Shelled peanuts. 996.19 Section 996.19 Agriculture... STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Definitions § 996.19 Shelled peanuts. Shelled peanuts means the kernels or portions of kernels of peanuts after the shells are removed....

  1. Peanut tolerance to pyroxasulfone

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Due to limited hectares and production in comparison to field corn, soybean, and wheat, commercial research and development efforts by major manufacturers for potential new peanut herbicides are minimal. Field trials were conducted in Ty Ty and Plains Georgia in 2007 and 2008 to evaluate the tolera...

  2. Registration of "Sugg" Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    ‘Sugg’ (Reg. no. CV- , PI ) is a large-seeded virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) with partial resistance to four diseases that occur commonly in the Virginia-Carolina production area: early leafspot caused by Cercospora arachidicola Hori, Cylindroc...

  3. Release of Lariat Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Lariat is a high-oleic runner-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) that has enhanced Sclerotinia blight and pod rot tolerance when compared to the cultivar Red River Runner. Lariat (experimental designation ARSOK-R35) is the result of a cross between cultivar Red River Ru...

  4. The Learning Early About Peanut Allergy Study: The Benefits of Early Peanut Introduction, and a New Horizon in Fighting the Food Allergy Epidemic.

    PubMed

    Greenhawt, Matthew

    2015-12-01

    Observational studies have explored associations between timing of peanut, egg, and milk introduction and food allergy development, noting significant associations with reduced respective rates of milk, egg, and peanut allergy associated with earlier timing of introduction. Interventional studies developed to more definitively explore these outcomes have been published for egg and peanut, and are ongoing for multiple other allergens. This review focuses on the recent publication regarding the LEAP (Learning Early About Peanut Allergy) study, its highly favorable results, the policy implications of its findings, and the horizon for primary prevention as a realistic strategy to prevent food allergy. PMID:26456447

  5. Rotations with Coastal Bermudagrass, Cotton, and Bahiagrass for Management of Meloidogyne arenaria and Southern Blight in Peanut

    PubMed Central

    Rodríguez-Kábana, R.; Kokalis-Burelle, N.; Robertson, D. G.; King, P. S.; Wells, L. W.

    1994-01-01

    The efficacy of coastal bermudagrass (Cynodon dactylon) as a rotation crop for controt of root-knot nematode (Meloidogyne arenaria) in 'Florunner' peanut (Arachis hypogoea) was evaluated in a 3-year field trial. Coastal bermudagrass-peanut rotation (CBP) was compared with peanut monoculture without nematicide (P - ) and peanut monoculture with aldicarb (P + ). The performance of CBP was also compared with 'Pensacola' bahiagrass (Paspalum notatum)-peanut (BP), and 'Deltapine 90' cotton (Gossypium hirsutum)-peanut (CP) rotations. Each rotation crop was grown for 2 years (1991, 1992) and peanut was planted without nematicide the third year (1993). In contrast with peanut, the alternate crops of bahiagrass, bermudagrass, and cotton did not support M. arenaria populations. In 1993, the lowest numbers of M. arenaria second-stage juveniles (J2) in soil were in plots with CP and BP; these rotations resulted in the highest peanut yields. CBP failed to increase peanut yield and resulted in the highest population densities of M. arenaria J2. In 1993, aldicarb reduced J2 densities in the soil but did not increase peanut yields. Rotations of BP and CP reduced incidence of southern blight (Sclerotium rolfsii) in peanut, but neither CBP nor aldicarb affected the disease. PMID:19279945

  6. Peanut allergen (Ara h 1) detection in foods containing chocolate.

    PubMed

    Pomés, A; Vinton, R; Chapman, M D

    2004-04-01

    Inadvertent exposure to peanut in foods poses health risks for peanut-allergic individuals that can be reduced by improving detection systems for allergen contaminants in food products and manufacturing processes. Detection of peanut in chocolate has been especially difficult. We report the optimization of conditions for measuring a major peanut allergen, Ara h 1, in chocolate with the use of a two-site monoclonal antibody sandwich enzyme-linked immunosorbent assay. Ara h 1 was extracted from peanut in the presence or absence of chocolate with phosphate buffer, salt, and three dried milks (goat, soy, or nonfat) (0 to 25% wt/vol) for 15 min at 60 degrees C or for 2.5 h at room temperature. The best conditions for Ara h 1 extraction in the presence of chocolate were 5% nonfat dry milk for 2.5 h at room temperature. Spiking experiments of chocolate with peanut confirmed improvement of the extraction: Ara h 1 was detected in extractions of 0.16 to 0.33% peanut in chocolate. Interestingly, the best conditions for Ara h 1 extraction were different for peanut alone than with chocolate, regarding time, temperature, and percentage of nonfat dry milk in the extraction buffer. In chocolate with peanut foods, the total Ara h 1 values were 10-fold higher than when products were extracted with phosphate buffer alone and could be up to 400-fold higher for individual foods. The dramatic improvement of Ara h 1 extraction should allow specific allergen monitoring in chocolate-containing food products and assessment of Ara h 1 exposure. PMID:15083733

  7. Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.

    PubMed

    Rose, Devin J; Williams, Emily; Mkandawire, Nyambe L; Weller, Curtis L; Jackson, David S

    2014-07-01

    Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tannin-free sorghum were also evaluated in a sensory panel. Substitution of sorghum flour for wheat flour reduced the volume and increased the darkness of the fried dough pieces compared with wheat flour controls. Oil absorption was unaffected when using white, tannin-free sorghum. When using red, tannin-containing sorghum, oil absorption increased for refined flour and decreased for whole grain flour, suggesting that a component only present in the whole grain tannin-containing Sorghum--perhaps tannins themselves--may decrease oil uptake. Panelists rated frybreads containing up to 50% white, tannin-free sorghum flour as not significantly different from control frybreads made with refined wheat flour. PMID:23744121

  8. Peanut protein structure, polyphenol content and immune response to peanut proteins in vivo are modulated by laccase.

    PubMed

    Mihajlovic, L; Radosavljevic, J; Nordlund, E; Krstic, M; Bohn, T; Smit, J; Buchert, J; Cirkovic Velickovic, T

    2016-05-18

    Food texture can be improved by enzyme-mediated covalent cross-linking of different food components, such as proteins and carbohydrates. Cross-linking changes the biological and immunological properties of proteins and may change the sensitizing potential of food allergens. In this study we applied a microbial polyphenol oxidase, laccase, to cross-link peanut proteins. The size and morphology of the obtained cross-linked proteins were analyzed by electrophoresis and electron microscopy. Structural changes in proteins were analyzed by CD spectroscopy and by using specific antibodies to major peanut allergens. The bioavailability of peanut proteins was analyzed using a Caco-2 epithelial cell model. The in vivo sensitizing potential of laccase-treated peanut proteins was analyzed using a mouse model of food allergy. Finally, peanut polyphenols were analyzed by UHPLC-MS/MS, before and after the enzymatic reaction with laccase. Laccase treatment of peanut proteins yielded a covalently cross-linked material, with the modified tertiary structure of peanut proteins, improved bioavailability of Ara h 2 (by 70 fold, p < 0.05) and modulated allergic immune response in vivo. The modulation of the immune response was related to the increased production of IgG2a antibodies 11 fold (p < 0.05) and reduced IL-13 secretion in in vitro cultured splenocytes 7 fold (p < 0.05). Analysis of the peanut polyphenol content and profile by HPLC-MS/MS revealed that laccase treatment depleted the peanut extract of polyphenol compounds leaving mostly isorhamnetin derivatives and procyanidin dimer B-type in detectable amounts. Treatment of complex food extracts rich in polyphenols with laccase results in both protein cross-linking and modification of polyphenol compounds. These extensively cross-linked proteins have unchanged potency to induce allergic sensitization in vivo, but certain immunomodulatory changes were observed. PMID:27138276

  9. Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts.

    PubMed

    Comstock, Sarah S; Maleki, Soheila J; Teuber, Suzanne S

    2016-01-01

    Peanut allergy continues to be a problem in most developed countries of the world. We sought a processing method that would alter allergenic peanut proteins, such that allergen recognition by IgE from allergic individuals would be significantly reduced or eliminated. Such a method would render accidental exposures to trace amounts of peanuts safer. A combination of boiling and frying decreased recovery of Ara h 1 and Ara h 2 at their expected MWs. In contrast, treatment with high pressures under varying temperatures had no effect on protein extraction profiles. Antibodies specific for Ara h 1, Ara h 2, and Ara h 6 bound proteins extracted from raw samples but not in boiled/fried samples. However, pre-incubation of serum with boiled/fried extract removed most raw peanut-reactive IgE from solution, including IgE directed to Ara h 1 and 2. Thus, this method of processing is unlikely to generate a peanut product tolerated by peanut allergic patients. Importantly, variability in individual patients' IgE repertoires may mean that some patients' IgE would bind fewer polypeptides in the sequentially processed seed. PMID:27310538

  10. Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts

    PubMed Central

    Comstock, Sarah S.; Maleki, Soheila J.; Teuber, Suzanne S.

    2016-01-01

    Peanut allergy continues to be a problem in most developed countries of the world. We sought a processing method that would alter allergenic peanut proteins, such that allergen recognition by IgE from allergic individuals would be significantly reduced or eliminated. Such a method would render accidental exposures to trace amounts of peanuts safer. A combination of boiling and frying decreased recovery of Ara h 1 and Ara h 2 at their expected MWs. In contrast, treatment with high pressures under varying temperatures had no effect on protein extraction profiles. Antibodies specific for Ara h 1, Ara h 2, and Ara h 6 bound proteins extracted from raw samples but not in boiled/fried samples. However, pre-incubation of serum with boiled/fried extract removed most raw peanut-reactive IgE from solution, including IgE directed to Ara h 1 and 2. Thus, this method of processing is unlikely to generate a peanut product tolerated by peanut allergic patients. Importantly, variability in individual patients’ IgE repertoires may mean that some patients’ IgE would bind fewer polypeptides in the sequentially processed seed. PMID:27310538

  11. Rooting traits of peanut genotypes with different yield responses to terminal drought

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drought at pod filling can severely reduce yield of peanut. Better root systems can reduce yield loss from drought. However, the relationship of root characters with yield under terminal drought is not well understood. The objective of this study was to investigate the responses of peanut genotyp...

  12. Evaluation of potential biocontrol agent for aflatoxin in Argentinean peanuts.

    PubMed

    Alaniz Zanon, M S; Chiotta, M L; Giaj-Merlera, G; Barros, G; Chulze, S

    2013-04-01

    Biocontrol by competitive exclusion has been developed as the most promising means of controlling aflatoxins in peanuts. A 2-year study was carried out to determine the efficacy of an Aspergillus flavus strain as biocontrol agent to reduce aflatoxin production in peanuts under field conditions in Argentina. The competitive strain used was a nontoxigenic A. flavus (AFCHG2) naturally occurring in peanut from Córdoba, Argentina. The inoculum was produced through solid-state fermentation on long grain rice and applied at rate of 50kg inoculum/ha. The incidence of the released strain within the A. flavus communities in soil and peanuts was determined using the shift in the ratio toxigenic:nontoxigenic and VCG analysis. During the 2009/2010 growing season, treatments produced significant reductions in the incidence of toxigenic isolates of A. flavus/Aspergillus parasiticus in soil and peanuts. However, no preharvest aflatoxin contamination was observed. In the 2010/2011 growing season, plants were exposed to late season drought conditions that were optimal for aflatoxin contamination. Significant reductions in aflatoxin levels averaging 71% were detected in treated plots with different inoculation treatments. The results suggest that using the strategy of competitive exclusion A. flavus AFCHG2 can be applied to reduce aflatoxin contamination in Argentinean peanuts. PMID:23454811

  13. Sclerotinia blight resistance in peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut acreage in Oklahoma has declined in recent years; however, peanuts remain an important economic crop for certain growers. Yield limiting factors such as diseases, adverse weather conditions, weeds, and insects can decrease yield. Managing irrigation, chemical applications, and tillage pract...

  14. Uniform Peanut Performance Tests 2012

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Uniform Peanut Performance Tests (UPPT) were established in 1973 through an informal arrangement among cooperating scientists involving seven major peanut-producing states. In 1995, plant material transfer agreements were also accepted among all cooperators in the UPPT. The year 2012 completed...

  15. Storing Peanuts in Grain Bags

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A study was executed to determine the potential of storing farmers stock peanuts and shelled peanuts for crushing in hermetically sealed grain bags. The objectives of the study were to evaluate equipment for loading and unloading the grain bags, the capacity of the grain bags, and the changes in qu...

  16. Characterization of Folate in Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The folate levels in a group of raw and roasted samples selected from the 2007 and the 2008 Uniform Peanut Performance Trials (UPPT) and from a set of raw samples from the Core of the Core of the Peanut Germplasm collection grown in 2006 and 2008 were determined. The samples were digested in protea...

  17. Molecular diagnosis of peanut allergy.

    PubMed

    Chan, Susan M H; Dumitru, Catalina; Turcanu, Victor

    2012-11-01

    Peanut allergy prevalence has increased in developed countries over the last few decades in the frame of the allergy epidemics, currently affecting 1-2% of children. While less frequent in developing countries, its prevalence is rising as these countries adopt a more westernized lifestyle. There is no curative treatment for peanut allergy at present so patient management relies on peanut avoidance, which requires an accurate diagnosis. Recent progress in peanut allergy diagnosis was made with the introduction of component resolved diagnosis that allows the assessment of IgE specific to individual peanut allergens. Component-resolved diagnosis needs to be interpreted in the context of clinical data but overall increases the diagnostic accuracy, as described in the typical cases that we present. Novel diagnostic tools have been proposed recently, such as the basophil activation test, mRNA expression and resonance magnetic evaluation of biomarkers. PMID:23249205

  18. 7 CFR 1216.18 - Peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Peanuts. 1216.18 Section 1216.18 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.18 Peanuts....

  19. 7 CFR 1216.18 - Peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Peanuts. 1216.18 Section 1216.18 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.18 Peanuts....

  20. 7 CFR 1216.18 - Peanuts.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Peanuts. 1216.18 Section 1216.18 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.18 Peanuts....

  1. 7 CFR 1216.18 - Peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Peanuts. 1216.18 Section 1216.18 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.18 Peanuts....

  2. 7 CFR 1216.18 - Peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Peanuts. 1216.18 Section 1216.18 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.18 Peanuts....

  3. Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment.

    PubMed

    Li, Hao; Yu, Jianmei; Ahmedna, Mohamed; Goktepe, Ipek

    2013-11-15

    This study investigated the effects of ultrasound, enzyme concentration and enzyme treatment time on soluble protein and major allergenic proteins (Ara h 1 and Ara h 2) of roasted peanut kernels. A 3-factor, five-level orthogonal experimental design was implemented with various ultrasonication times, concentrations of trypsin or α-chymotrypsin and treatment times. The total soluble proteins were determined by the Bicinchoninic acid (BCA) method, Ara h 1 and Ara h 2 were evaluated by SDS-PAGE and sandwich ELISA. The IgE-binding of peanut extracts was analysed by a competitive inhibition ELISA. Results indicate that ultrasound treatment, followed by protease digestion of peanuts, significantly increased the solubility of peanut protein and decreased the concentrations of Ara h 1 and Ara h 2. The sequential treatment of peanuts by ultrasonication-trypsin-alpha chymotrypsin, resulted in maximum reductions of Ara h 1/Ara h 2, and lowest IgE-binding. This study provides an approach to significantly reduce allergenic proteins in peanut product. PMID:23790845

  4. Hypoallergenic Edible Peanut Protein Matrix to Enable Novel Functional Food & Immunotherapy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergies can present life-threatening consequences; therefore, there is an intense interest in developing therapeutic strategies that could reduce the danger and severity of the allergic reaction in peanut sensitive patients. We have developed a unique technology to modify or mask allergenic...

  5. Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid

    Technology Transfer Automated Retrieval System (TEKTRAN)

    High pressure (HP) enhances enzymatic reactions. Because polyphenol oxidase (PPO) is an enzyme, and reduces IgE binding of peanut allergens in presence of caffeic acid (CA), we postulated that a further reduction in IgE binding can be achieved, using HP together with PPO and CA. Peanut extracts cont...

  6. Heritability and genetic relationships for drought-related traits in peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drought is a major factor in reduced productivity in peanut. Cultivars that have high water-use efficiency have the potential to enhance crop yield. Water-use efficiency (WUE) is often correlated with specific leaf area (SLA) and leaf carbon isotopic composition (d13C) in peanut. A good knowledge...

  7. Population structure and genetic diversity of Sclerotinia minor from peanut research plots in Oklahoma

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sclerotinia minor is the causal agent of Sclerotinia blight, a disease that significantly reduces peanut (Arachis hypogea) productivity. This study analyzed the diversity and population structure of 164 S. minor isolates from Oklahoma. Isolates were obtained from infected stems of peanut plants fr...

  8. Effects of fertilization, tillage, and phorate on thrips and TSWV incidence in early planted peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Thrips feeding is usually more prevalent in early planted peanuts (Arachis hypogaea L.), which often directly results in higher incidence of tomato spotted wilt virus (TSWV). Several management tools are available to reduce thrips feeding and/or the threat of TSWV in early planted peanuts, includin...

  9. Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L.) after pulsed light illumination

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pulsed light (PL), a novel food processing and preservation technology, has been shown in literature to reduce allergen levels on peanut, soybean, almond, and shrimp protein extracts. This study investigated how PL affected the immunoreactivity of whole peanut kernels at two sample-to-lamp distance...

  10. Rotations of Bahiagrass and Castorbean with Peanut for the Management of Meloidogyne arenaria

    PubMed Central

    Rodríguez-Kábana, R.; Robertson, D. G.; Weaver, C. F.; Wells, L.

    1991-01-01

    The relative value of 'Hale' castorbean (Ricinus communis) and 'Pensacola' bahiagrass (Paspalum notatum) as rotational crops for the management of Meloidogyne arenaria and southern blight (Sclerotium rolfsii) in 'Florunner' peanut (Arachis hypogaea) production was studied for 3 years in a field experiment in southeast Alabama. Peanut following 2 years of castorbean (C-C-P) yielded 43% higher than monocultured peanut without nematicide. At-plant application of aldicarb (30.5 g a.i./100 m row in a 20-cm-wide band) to monocultured peanut resulted in an average 38.9% increase in yield over the 3 years of the experiment. Peanut yield following 2 years of bahiagrass (B-B-P) was 36% higher than monocultured peanut without nematicide. Aldicarb application had no effect on southern blight, but both C-C-P and B-B-P rotations reduced the incidence of the disease in peanut. Juvenile populations of M. arenaria in soil at peanut harvest time were lower in plots with C-C-P than in those with the B-B-P rotation, and both rotations resulted in lower numbers of juveniles in soil than in the untreated monocultured peanut. PMID:19283180

  11. Benefits of Peanut Allergy Prevention Strategy Persist After One-Year Peanut Avoidance

    MedlinePlus

    ... News Releases News Release Friday, March 4, 2016 Benefits of peanut allergy prevention strategy persist after one- ... LEAP study ate this peanut snack. NIAID The benefits of regularly consuming peanut-containing foods early in ...

  12. Effect of chemical modifications on allergenic potency of peanut proteins

    PubMed Central

    Bencharitiwong, Ramon; van der Kleij, Hanneke P.M.; Koppelman, Stef J.

    2015-01-01

    Background: Modification of native peanut extracts could reduce adverse effects of peanut immunotherapy. Objective: We sought to compare native and chemically modified crude peanut extract (CPE) and major peanut allergens Ara h 2 and Ara h 6 in a mediator-release assay based on the rat basophilic leukemia (RBL) cell line transfected with human Fcε receptor. Methods: Native Ara h 2/6 was reduced and alkylated (RA), with or without additional glutaraldehyde treatment (RAGA). CPE was reduced and alkylated. Sera of subjects with peanut allergy (16 males; median age 7 years) were used for overnight RBL-passive sensitization. Cells were stimulated with 0.1 pg/mL to 10 μg/mL of peanut. β-N-acetylhexosaminidase release (NHR) was used as a marker of RBL degranulation, expressed as a percentage of total degranulation caused by Triton X. Results: Median peanut-specific immunoglobulin E was 233 kUA/L. Nineteen subjects were responders, NHR ≥ 10% in the mediator release assay. Responders had reduced NHR by RA and RAGA compared with the native Ara h 2/6. Modification resulted in a later onset of activation by 10- to 100-fold in concentration and a lowering of the maximum release. Modified RA-Ara h 2/6 and RAGA-Ara h 2/6 caused significantly lower maximum mediator release than native Ara h 2/6, at protein concentrations 0.1, 1, and 10 ng/mL (p < 0.001, < 0.001, and < 0.001, respectively, for RA; and < 0.001, 0.026, and 0.041, respectively, for RAGA). RA-CPE caused significantly lower maximum NHR than native CPE, at protein concentration 1 ng/mL (p < 0.001) and 10 ng/mL (p < 0.002). Responders had high rAra h 2 immunoglobulin E (mean, 61.1 kUA/L; p < 0.001) and higher NHR in mediator release assay to native Ara h 2/6 than CPE, which indicates that Ara h 2/6 were the most relevant peanut allergens in these responders. Conclusions: Chemical modification of purified native Ara h 2 and Ara h 6 reduced mediator release in an in vitro assay ∼100-fold, which indicates decreased

  13. Maize flour fortification in Africa: markets, feasibility, coverage, and costs.

    PubMed

    Fiedler, John L; Afidra, Ronald; Mugambi, Gladys; Tehinse, John; Kabaghe, Gladys; Zulu, Rodah; Lividini, Keith; Smitz, Marc-Francois; Jallier, Vincent; Guyondet, Christophe; Bermudez, Odilia

    2014-04-01

    The economic feasibility of maize flour and maize meal fortification in Kenya, Uganda, and Zambia is assessed using information about the maize milling industry, households' purchases and consumption levels of maize flour, and the incremental cost and estimated price impacts of fortification. Premix costs comprise the overwhelming share of incremental fortification costs and vary by 50% in Kenya and by more than 100% across the three countries. The estimated incremental cost of maize flour fortification per metric ton varies from $3.19 in Zambia to $4.41 in Uganda. Assuming all incremental costs are passed onto the consumer, fortification in Zambia would result in at most a 0.9% increase in the price of maize flour, and would increase annual outlays of the average maize flour-consuming household by 0.2%. The increases for Kenyans and Ugandans would be even less. Although the coverage of maize flour fortification is not likely to be as high as some advocates have predicted, fortification is economically feasible, and would reduce deficiencies of multiple micronutrients, which are significant public health problems in each of these countries. PMID:24102661

  14. Pereskia aculeata Miller Flour: Metabolic Effects and Composition.

    PubMed

    Barbalho, Sandra Maria; Guiguer, Élen Landgraf; Marinelli, Paulo Sérgio; do Santos Bueno, Patrícia Cincotto; Pescinini-Salzedas, Leticia Maria; Dos Santos, Mirele Cristine Batista; Oshiiwa, Marie; Mendes, Claudemir Gregório; de Menezes, Manoel Lima; Nicolau, Cláudia Cristina Teixeira; Otoboni, Alda Maria; de Alvares Goulart, Ricardo

    2016-09-01

    Pereskia aculeata Miller is known in Brazil as ora-pro-nobis (OPN) and has been used commonly in the folklore medicine. The purpose of our study was to evaluate the composition and the effects of OPN flour on the metabolic profile and intestinal motility of Wistar rats. Animals were divided randomly into five groups (n = 10): G1 (control group) and G2 (treated with OPN flour). For the intestinal motility: G3 (control group), G4 (treated with senne), and G5 (treated with OPN flour). After 40 days, G1 and G2 were euthanized and metabolic profiles were analyzed (glycemia, cholesterol, triglycerides, high density lipoprotein [HDL-c], C reactive protein, AST, ALT, Lee Index, weight, and visceral fat). The flour of OPN was effective in reducing percentage of weight gain, visceral fat, levels of total cholesterol, triglycerides, low density lipoprotein, very low density lipoprotein, and increased HDL-c. Significance was also found in the distance covered by the activated charcoal from the pylorus to the beginning of the cecum, which was higher in animals treated with OPN. Our results indicate that OPN flour may bring health benefits, as the improvement of the intestinal motility, and it is associated with reduction of visceral fat and lipid profile, as well as the increase of HDL-c levels. With these results, we may suggest that the incorporation of this flour in different industrial products may be a convenient and effective way for the intake of healthier products. PMID:27583638

  15. Catering Gluten-Free When Simultaneously Using Wheat Flour.

    PubMed

    Miller, Kathryn; McGough, Norma; Urwin, Heidi

    2016-02-01

    A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

  16. Changes in the solubility of corn proteins through interaction with the arabinoxylans in extruded nixtamalized corn flour treated with xylanase.

    PubMed

    Moreno-Rivas, Silvia Carolina; Medina-Rodríguez, Concepción Lorenia; Torres-Chávez, Patricia Isabel; Ramírez-Wong, Benjamín; Platt-Lucero, Luis Carlos

    2014-06-01

    The extrusion process allows the production of nixtamalized corn flour rich in arabinoxylans, which help to prevent cardiovascular and intestinal diseases. During extrusion, physiochemical properties of nixtamalized corn flour are negatively modified. The use of enzymes such as xylanase in order to obtain nixtamalized corn flour using extrusion has been studied as an alternative to reduce these changes in corn flour tortilla. The aim of this research was to evaluate changes in protein solubility of extruded nixtamalized corn flour with and without different concentrations of xylanase enzyme (0.05, 0.075, and 0.1%, w/w). Soluble proteins of each corn flour were extracted and analyzed by SE-HPLC, while insoluble proteins were determined by the combustion method. In addition, each corn flour was analyzed by scanning electron microscopy (SEM). Results showed that the extruded nixtamalized corn flour, with and without xylanase, increased the protein solubility, and this effect was lower in extruded nixtamalized corn flour with xylanase. Insoluble protein diminished in corn flours either with or without xylanase enzyme. The addition of xylanase reduces the effect that the extrusion process has on the solubility proteins of extruded nixtamalized corn flour. PMID:24627046

  17. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

    PubMed Central

    Farzana, Tasnim; Mohajan, Suman

    2015-01-01

    The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36–20.89%), fiber (0.48–0.92%), iron (1.56–1.99 mg/100 g), and energy value (463–485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way. PMID:26405522

  18. Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour.

    PubMed

    Abiodun, Olufunmilola Adunni; Akinoso, Rahman

    2014-03-01

    Effects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pre-treatment methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate, tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and phytate contents were 0.02-0.32, 0.04-0.53, 0.11-4.32 and 0.20-1.05mg/100g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods. PMID:24176376

  19. Evidence of pathway-specific basophil anergy induced by peanut oral immunotherapy in peanut-allergic children

    PubMed Central

    Thyagarajan, Ananth; Jones, Stacie M.; Calatroni, Agustin; Pons, Laurent; Kulis, Mike; Woo, Caitlin S.; Kamalakannan, Mohanapriya; Vickery, Brian P.; Scurlock, Amy M.; Burks, A. Wesley; Shreffler, Wayne G.

    2013-01-01

    Background In Westernized countries, over 1% of the population is allergic to peanuts or tree nuts, which carries a risk of severe allergic reactions. Several studies support the efficacy of peanut oral immunotherapy (OIT) for reducing the clinical sensitivity of affected individuals; however, the mechanisms of this effect are still being characterized. One mechanism that may contribute is the suppression of effector cells, such as basophils. Basophil anergy has been characterized in vitro as a pathway-specific hyporesponsiveness; however, this has not been demonstrated to occur in vivo. Objective To evaluate the hypothesis that basophil anergy occurs in vivo due to chronic allergen exposure in the setting of a clinical oral immunotherapy trial. Methods Samples of peripheral blood were obtained from subjects during a placebo-controlled clinical trial of peanut OIT. Basophil reactivity to in vitro stimulation with peanut allergen and controls was assessed by the upregulation of activation markers, CD63 and CD203c, measured by flow cytometry. Results The upregulation of CD63 following stimulation of the IgE receptor, either specifically with peanut allergen or non-specifically with anti-IgE antibody, was strongly suppressed by active OIT. However, OIT did not significantly suppress this response in basophils stimulated by the distinct fMLP receptor pathway. In the subset of subjects with egg sensitization, active peanut OIT also suppressed CD63 upregulation in response to stimulation with egg allergen. Allergen OIT also suppressed the upregulation of CD203c including in response to stimulation with IL-3 alone. Conclusion Peanut OIT induces a hyporesponsive state in basophils that is consistent with pathway-specific anergy previously described in vitro. This suggests the hypothesis that effector cell anergy could contribute to clinical desensitization. PMID:22805467

  20. Molecular techniques for detection of confused flour beetle infestations in stored products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tribolium confusum (confused flour beetle) is a stored-product pest which contaminates a wide range of food products, from flour and cereals to spices. The insect reduces food quality and is responsible for large economic losses every year. Although a number of methods for detection of stored-produc...

  1. Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chlorination is an essential soft wheat flour treatment for production of high-ratio cakes in the USA, frequently coupled with a post-milling treatment to reduce flour particle size. The effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionalit...

  2. [Effects of maize-peanut intercropping on economic yield and light response of photosynthesis].

    PubMed

    Jiao, Nian-Yuan; Zhao, Chun; Ning, Tang-Yuan; Hou, Lian-Tao; Fu, Guo-Zhan; Li, Zeng-Jia; Chen, Ming-Can

    2008-05-01

    A field experiment was conducted to study the effects of maize-peanut intercropping on the economic yield of the two crops and the light response of their functional leaves' photosynthesis. The results showed that maize-peanut intercropping had an obvious yield advantage, with the total economic yield being 2,896 kg hm(-2) in 2004 and 2,894 kg hm(-2) in 2005, and enhanced the land utilization rate by 14%-17%. For maize's functional leaves, the intercropping enhanced their light saturation point, compensation point, and photosynthetic rate under strong light; while for peanut's functional leaves, it reduced their light saturation point and compensation point but enhanced the apparent quantum yield of photosynthesis and photosynthetic rate under weak light, indicating that maize-peanut intercropping enhanced the utilization efficiency of strong light by maize and that of weak light by peanut, making this intercropping system present an obvious yield advantage. PMID:18655581

  3. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pulsed ultraviolet (PUV)-light, a non-thermal technology, was used to treat both peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic potency of the peanut extract and butter. Peanut samples were PUV treated, using a X...

  4. Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Rationale: Ara h 1 is one of 3 major allergens in peanut. Removing Ara h 1 from a peanut extract may produce a hypoallergenic peanut extract for immunotherapy and other purposes. Methods: Peanut extracts were treated overnight with and without 10 mM p-aminobenzamidine (pABA, a protease inhibitor) i...

  5. Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergy is one of the most severe food allergies. One effort to alleviate this problem is to identify peanut germplasm with lower levels of allergens which could be used in conventional breeding to produce a less allergenic peanut cultivar. In this study, we identified one peanut line, GT-C9,...

  6. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.

    PubMed

    Li, Man; Zhu, Ke-Xue; Wang, Bi-Wen; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

    2012-12-15

    In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30 min and 60 min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P<0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS-PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly. PMID:22980785

  7. A novel fortified blended flour, corn-soy blend "plus-plus," is not inferior to lipid-based ready-to-use supplementary foods for the treatment of moderate acute malnutrition in Malawian children

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Children with moderate acute malnutrition (MAM) are often treated with fortified blended flours, most commonly a corn-soy blend (CSB). However, recovery rates remain <75%, lower than the rate achieved with peanut-paste-based ready-to-use supplementary foods (RUSFs). To bridge this gap, a novel CSB r...

  8. Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts.

    PubMed Central

    Hourihane, J. O.; Bedwani, S. J.; Dean, T. P.; Warner, J. O.

    1997-01-01

    OBJECTIVE: To determine the in vivo allergenicity of two grades of peanut oil for a large group of subjects with proved allergy to peanuts. DESIGN: Double blind, crossover food challenge with crude peanut oil and refined peanut oil. SETTING: Dedicated clinical investigation unit in a university hospital. SUBJECTS: 60 subjects allergic to peanuts; allergy was confirmed by challenge tests. OUTCOME MEASURES: Allergic reaction to the tested peanut oils. RESULTS: None of the 60 subjects reacted to the refined oil; six (10%) reacted to the crude oil. Supervised peanut challenge caused considerably less severe reactions than subjects had reported previously. CONCLUSIONS: Crude peanut oil caused allergic reactions in 10% of allergic subjects studied and should continue to be avoided. Refined peanut oil did not pose a risk to any of the subjects. It would be reasonable to recommend a change in labelling to distinguish refined from crude peanut oil. PMID:9133891

  9. Physico-chemical properties and acceptability of yam flour substituted with soy flour.

    PubMed

    Akingbala, J O; Oguntimein, G B; Sobande, A O

    1995-07-01

    Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the yam flour and acceptability of the cooked paste (amala), were evaluated. Protein contents of the mixtures were 23.0 and 25.5% on substituting 40% full-and defatted soy flours for yam flour, ash and crude fibre contents increased while carbohydrate content, swelling power, Brabender paste viscosities decreased with increase in soy flour substitution of yam flour. Colour, texture, taste and overall acceptability of pastes (amala) from the mixed flours were rated lower than that of yam flour. Up to 10% defatted and 20% full fat soy flour substitution for yam flour was acceptable for amala. PMID:8719741

  10. Peanut by-products fed to cattle.

    PubMed

    Hill, Gary M

    2002-07-01

    Peanut by-products supply substantial quantities of feedstuffs to beef cattle grown in the same region where peanuts are produced. Included in the list of products fed to cattle are peanuts and peanut meal, peanut skins, peanut hulls, peanut hay, and silages. Residual peanut hay is by far the most widely used peanut by-product fed to beef cattle, and if it is properly harvested with minimal leaf shatter, it is comparable to good-quality grass hays in nutrient content. Peanut skins are often included in small quantities in cattle and pet foods, supplying both protein and energy. High tannin content of peanut skins can cause severe performance depressions in beef cattle if peanut skins are included at levels higher than 10% of the diet, unless diets contain relatively high CP (above 15% CP), or additional N sources are added such as ammonia or urea. Because dairy cattle diets are often above 16% CP in the total dietary DM, peanut skins may increase milk production when added at levels up to 16% of the dry matter. Peanut hulls are effectively used as a roughage source at levels up to 20% of beef finishing diets, for bedding in dairy cattle loafing sheds (if tested and found to contain low aflatoxin levels), and in a variety of manufactured products. Peanut hulls are economically priced because of their quantity, their inherent high fiber, and low CP content, and they should not be fed as a primary feedstuffs for beef cattle. Peanut by-products are generally priced below other by-products, and they can be incorporated into a variety of supplements and diets for cow herds, growing-finishing cattle, and dairy cattle. PMID:12235662

  11. Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Microwave blanching of peanuts has been explored as an alternative to conventional oven methods based on its speed of operation, energy savings, and efficiency of process control. Although processing times can be greatly reduced,the occurrence of stale/floral and ashy off-flavors has been reported a...

  12. Cultivation strategies for weed control in organic peanut production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Weed management in organic peanut production is difficult and costly. Previous research demonstrated limitations of propane flaming and OMRI-approved herbicides suitable use in organic production. Furthermore, related studies clearly showed the inability to manage weeds in reduced-tillage organic ...

  13. Peanut consumption in adolescents is associated with improved weight status

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Studies have shown an association between nut consumption and health benefits in adults, such as lower lipid levels, lower body mass indices, and reduced risk of coronary artery disease. Few studies have demonstrated these health benefits in children. To determine the association between peanut cons...

  14. Physiological Response to Drought Stress at Different Stages in Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drought is a major factor in reducing productivity in peanut (Arachis hypogaea L.). The objectives of this study were to: 1) investigate the response patterns of relative water content (RWC), specific leaf area (SLA), and leaf dry mater content (LDMC) to drought stress at three stages of 30 60, and ...

  15. Registration of 'Tamrun OL07' peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Productivity and quality of peanut are adversely affected by the fungus Sclerotinia minor which causes Sclerotinia blight disease. This paper reports on the release of a Sclerotinia-resistant runner peanut cultivar named 'Tamrun OL07'. This peanut cultivar possesses desirable agronomic traits such...

  16. Effects of Peanut Butter on Ruminating.

    ERIC Educational Resources Information Center

    Greene, Katherine S.; And Others

    1991-01-01

    Effects of supplementary peanut butter on rumination behavior among five institutionalized mentally retarded adults were studied, by independently manipulating caloric density versus consistency of the peanut butter. Results showed an inverse relationship between rates of rumination and amount of peanut butter consumed, an effect primarily…

  17. COMPOSITION AND DECOMPOSITION OF PEANUT RESIDUES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Limited information exists on the mineralizable nitrogen (N) content of peanut (Arachis hypogaea L.) residue. The objective of this study was to determine the N contribution of pre- and post harvest peanut residue on two soil types. Aboveground peanut residue (cv. Georgia Green) was collected prio...

  18. 77 FR 56178 - Peanut Standards Board

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-09-12

    ... Agricultural Marketing Service Peanut Standards Board AGENCY: Agricultural Marketing Service, USDA. ACTION... Bill) requires the Secretary of Agriculture to establish a Peanut Standards Board (Board) for the... peanuts. The initial Board was appointed by the Secretary and announced on December 5, 2002. USDA...

  19. 76 FR 31574 - Peanut Standards Board

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-06-01

    ... Agricultural Marketing Service Peanut Standards Board AGENCY: Agricultural Marketing Service, USDA. ACTION... Bill) requires the Secretary of Agriculture to establish a Peanut Standards Board (Board) for the... peanuts. The initial Board was appointed by the Secretary and announced on December 5, 2002. USDA...

  20. Evaluation of Oil from Roasted Peanut Skins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The skins from peanuts are a low-value material from peanut processing and literature suggests it is an excellent source of phenolic compounds. Peanut skins do not have any significant uses other than as a small component of animal feed. Studies indicate that the compounds in the skin have high anti...

  1. Transcript profiling of developing peanut seeds

    Technology Transfer Automated Retrieval System (TEKTRAN)

    To investigate regulatory processes and mechanisms underlying the development of peanut seeds, 8 x 15k microarrays were used to monitor changes in the transcriptome of a runner peanut genotype. Developing peanut pods from six development stages corresponding R2 through R8 stages were profiled. Sever...

  2. Aflatoxin-Phytoalexin Interrelationship in Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Most of the pathogens that attack peanut (Arachis hypogaea L.) are of fungal origin. Aspergillus flavus and A. parasiticus invade peanuts and subsequently lead to their contamination with carcinogenic aflatoxins. Preharvest aflatoxin contamination makes peanuts unsafe for consumption and is a major ...

  3. Storing Peanuts in Flexible Hermetically Sealed Containers

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In-shell peanuts stored in large bulk warehouses lose approximately 1.5-2% of their value. However, peanuts stored as long as nine months may lose as much as 5% of their value due to excessive moisture loss, a reduction of peanut kernel size and damage due to insects or microbial growth. Research h...

  4. [Protein complementation of defatted hazelnut flour with pea flour].

    PubMed

    Villarroel, M; Biolley, E; Ballester, D

    1990-09-01

    A great deal of research has been carried out to increase the availability of naturally-occurring proteins, or obtained from secondary products derived through industrial processes. As a result of the industrial exploitation of the native hazelnut (Gevuina avellana) in Chile, a defatted residue is obtained which eventually could be utilized as a human food. To determine the complementary potential capacity of the defatted hazelnut flour and pea flour, a study was carried out in weaning rats of the Wistar strain, as follows. The biological evaluation considered diet formulation with defatted hazelnut flour and pea flour in the 30:70, 50:50, 60:40 and 70:30 proportions, respectively. The NPR values obtained in this evaluation of the assay diets were: 3.4, 3.5, 3.9, 4.1 and 4.1, in comparison with 3.7 for casein. In percentage terms, the 4.1 NPR value was 11% higher than that obtained for casein. The maximum protein quality was observed when the two protein sources were mixed in the 60:40 and 70:30 (w/w) ratios. In regard to true digestibility, there were no significant differences among the experimental diets, but were lower than casein. The results of this study demonstrate that the defatted hazelnut flour constitutes an attractive nutritional alternative for the amino acid supplementation of cereal and legumes, the latter being of habitual consumption by the Chilean population. PMID:2134141

  5. Survey of peanut levels in selected Irish food products bearing peanut allergen advisory labels.

    PubMed

    Robertson, Orla N; Hourihane, Jonathan O'B; Remington, Benjamin C; Baumert, Joseph L; Taylor, Steve L

    2013-01-01

    Peanut allergy affects up to 2% of consumers and is responsible for the majority of fatalities caused by food-induced anaphylaxis. Peanut-containing products must be clearly labelled. Manufacturers are not legally required to label peanut if its inclusion resulted from unintentional cross contact with foods manufactured in the same facility. However, the use of allergen advisory statements alerting consumers of the potential presence of peanut allergen has increased in recent years. In previous studies, the vast majority of foods with precautionary allergen statements did not contain detectable levels of peanut, but no data are available on Irish food products. Thirty-eight food products bearing peanut/nut allergen-related statements were purchased from multiple locations in the Republic of Ireland and analysed for the presence of peanut. Peanut was detected in at least one lot in 5.3% (2 of 38) of the products tested. The doses of peanut detected ranged from 0.14 mg to 0.52 mg per suggested serving size (0.035-0.13 mg peanut protein). No detectable levels of peanut were found in the products that indicated peanut/nuts as a minor ingredient. Quantitative risk assessment, based on the known distribution of individual threshold doses for peanut, indicates that only a very small percentage of the peanut-allergic population would be likely to experience an allergic reaction to those products while the majority of products with advisory labels appear safe for the peanut-allergic population. Food manufacturers should be encouraged to analyse products manufactured in shared facilities and even on shared equipment with peanuts for peanut residues to determine whether sufficient risk exists to warrant the use of advisory labelling. Although it appears that the majority of food products bearing advisory nut statements are in fact free of peanut contamination, advice to peanut allergy sufferers to avoid said foods should continue in Ireland and therefore in the wider European

  6. Strain-Specific Survival of Salmonella enterica in Peanut Oil, Peanut Shell, and Chia Seeds.

    PubMed

    Fong, Karen; Wang, Siyun

    2016-03-01

    In North America, outbreaks of Salmonella have been linked to low-water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: peanut oil (aw = 0.521 ± 0.003), peanut shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time in peanut oil (96 ± 8 days), followed by chia seeds (94 ± 46 days). The survival period was substantially reduced on the surface of peanut shell (42 ± 49 h), although PCR after 70 days of incubation revealed the presence of Salmonella cells. In addition, Salmonella exhibited a strain-specific response in the three low-aw foods tested. Salmonella Hartford was identified as highly persistent in all low-aw food matrices, whereas Salmonella Typhimurium was the least persistent. The current research emphasizes the adaptable nature of Salmonella to low-aw food ingredients. This may pose additional problems owing to the downstream production of various end products. Additionally, unique survival characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry. PMID:26939645

  7. Evaluation of rice flour for use in vanilla ice cream.

    PubMed

    Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

    2007-10-01

    The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples. PMID:17881678

  8. The complete mitochondrial genome of the confused flour beetle Tribolium confusum (Coleoptera: Tenebrionidae).

    PubMed

    Ou, Jing; Yao, Fu-Jiao; Li, Ya-Xiao; Yang, Yan; Jin, Cheng; Wei, Zhao-Ming

    2016-09-01

    Flour beetles of the genus Tribolium are economically important as destructive cosmopolitan pests of stored flour, corn, peanuts, and other dried agricultural products. The confused flour beetle Tribolium confusum Jacquelin du Val (1868) is one of the most important pest species of flour beetle. Here we sequenced and characterized the complete mitochondrial genome of T. confusum, the entire sequence is 15,813 bp in size with 72.8% AT content. It consists of 13 protein-coding genes (PCGs), 22 transfer RNA (tRNA), 2 ribosomal RNA (rRNA) genes and one major non-coding AT-rich region. The mitogenome of T. confusum exhibits a gene arrangement and content identical to the most common type in insects. All PCGs are start with a typical ATN initiation codon, except for the cox1, which use AAC as its start codon instead of ATN. Ten genes use standard complete termination codon (six TAA, three TAG), whereas the cox2, cox3, nad4 and nad5 genes end with single T. Except for trnS1 ((AGN)), all tRNA genes display typical secondary cloverleaf structures as those of other insects. The sizes of the large and small ribosomal RNA genes are 1277 and 773 bp, respectively. The AT content of the AT-rich region is 79.5%. The 5 bp conserved motif TACTA was found in the intergenic region between trnS2 ((UCN)) and nad1. PMID:25693711

  9. Cold plasma: A new technology to modify wheat flour functionality.

    PubMed

    Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D

    2016-07-01

    Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15V and 20V) for 60 or 120s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality. PMID:26920291

  10. Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Abstract A burrower bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), is known to feed extensively on peanut, Arachis hypogaea L., pods; particularly under certain reduced tillage production conditions. These bugs produce a strong odor when infested peanuts are uprooted, and previous anecdot...

  11. Effect of mid season drought on phenolic compounds in peanut genotypes with different levels of resistance to drought

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drought is a major constraint in peanut production. Drought not only reduces pod yield but also may affect phenolic compounds in peanut. This experiment was conducted for two years under field conditions. Soil moisture levels (field capacity and mid season drought stress) were assigned as main pl...

  12. Influence of pectinase treatment on the physicochemical properties of potato flours.

    PubMed

    Kim, Eun-Jung; Kim, Hyun-Seok

    2015-01-15

    Untreated and pectinase-treated potato flours from Atlantic and Superior cultivars were characterised to identify the effects of pectinase treatment on their physicochemical properties. Steam-cooked potato whole-tissues were treated with and without pectinase to prepare the dehydrated potato flours. Untreated and pectinase-treated potato flours were investigated with respect to morphology, chemical composition, starch leaching, swelling power, gelatinization, and pasting viscosity. Upon viewing with scanning electron microscopy and light microscopy, the pectinase-treated (relative to untreated) potato flours revealed that the retrograded starch materials were present in intact parenchyma cells, apparently exhibiting granular structures. Their protein and ash contents were reduced through pectinase treatment. While starch leachate contents were lower for the pectinase-treated potato flours, the opposite trend in swelling powers was observed. Pectinase-treated potato flours exhibited higher melting temperatures and pasting viscosities than untreated counterparts. Overall, the modification of potato flour morphology by pectinase treatment may result in alteration of physicochemical properties of potato flours. PMID:25149007

  13. 21 CFR 137.155 - Bromated flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated flour. 137.155 Section 137.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours...

  14. 21 CFR 137.220 - Durum flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Durum flour. 137.220 Section 137.220 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours...

  15. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours...

  16. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.

    PubMed

    Chandra-Hioe, Maria V; Wong, Christina H M; Arcot, Jayashree

    2016-03-01

    Apart from being a rich and inexpensive protein source, legumes provide essential vitamins, minerals and dietary fibre. Considering the nutritional benefits, legumes flour can potentially be incorporated in the development of new products. The aim of this study was to investigate whether fermentation affects the protein content, in vitro protein digestibility, trypsin inhibitor activity and the functionality of proteins in faba bean, desi and kabuli chickpea. Australian grown chickpea and faba bean were selected and initially soaked, de-hulled, dried and milled into flour. This was fermented with lyophilised yoghurt cultures in a 30 °C orbital shaker for 16 h. While protein contents in fermented desi and kabuli flour were lower than their raw counterparts (p > 0.05), it was significantly higher in fermented faba bean. A significant increase (9.5%) in in vitro protein digestibility was found in fermented desi. Trypsin inhibitor activity in fermented desi, kabuli and faba bean reduced by 2.7, 1.1 and 4.7%, respectively (p > 0.05). Overall, the in vitro protein digestibility in flour samples increased, while simultaneously reducing the trypsin inhibitor activity. The water absorption capacity of the fermented kabuli flour significantly increased by 11.3%. All fermented flour samples had significantly higher oil absorption capacity than their corresponding raw flour that was likely due to increased insoluble hydrophobic protein. Although, the foaming capacity in all fermented flour samples was significantly lower than their respective raw samples, only fermented desi and faba bean flour showed lower foaming stability (p > 0.05). The present study suggests that fermented legume flour could fulfill the demand for innovative products of higher nutritional value. PMID:26880215

  17. Distribution of peanut protein in the home environment

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In order to halt the rise in peanut allergy, we must determine how children become sensitized to peanut. High household peanut consumption used as an indirect marker of environmental peanut exposure is associated with the development of peanut allergy. We want to validate a method to quantify enviro...

  18. Will peanut hulls replace oil

    SciTech Connect

    Not Available

    1980-12-01

    A low-cost, fast-curing wood adhesive has been recently developed by the University of Georgia, in which up to 80% of the petroleum ingredients can be replaced with a substance extracted from peanut hulls. An outline of the process is given.

  19. PEANUT AND OTHER FOOD ALLERGIES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the past decade, there has been an increase in allergic reactions to peanut and other food proteins, often resulting in fatal reactions. The development of improved methods for both diagnosis and treatment of all allergies requires a better understanding of the allergenic proteins and the immune...

  20. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria.

    PubMed

    Chinma, Chiemela Enyinnaya; Anuonye, Julian Chukwuemeka; Simon, Omotade Comfort; Ohiare, Raliat Ozavize; Danbaba, Nahemiah

    2015-10-15

    This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products. PMID:25952893

  1. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.

    PubMed

    Drakos, Antonios; Kyriakakis, Georgios; Evageliou, Vasiliki; Protonotariou, Styliani; Mandala, Ioanna; Ritzoulis, Christos

    2017-01-15

    Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size of the granules decreased. Differences on ash and protein contents were observed. Jet milling increased the amount of damaged starch in both rye and barley flours. True density increased with decreased particle size whereas porosity and bulk density increased. The solvent retention capacity profile was also affected by jet milling. Barley was richer in phenolics and had greater antioxidant activity than rye. Regarding colour, both rye and barley flours when subjected to jet milling became brighter, whereas their yellowness was not altered significantly. The minimum gelation concentration for all flours was 16%w/v. Barley flour gels were stronger, firmer and more elastic than the rye ones. PMID:27542482

  2. Peanut allergen in house dust of eating area and bed--a risk factor for peanut sensitization?

    PubMed

    Trendelenburg, V; Ahrens, B; Wehrmann, A-K; Kalb, B; Niggemann, B; Beyer, K

    2013-11-01

    It has been hypothesized that high environmental exposure to peanut allergens may be a potent risk factor for cutaneous sensitization. Therefore, we wanted to investigate whether peanut proteins are detectable in house dust of different household areas. Peanut levels of dust samples were measured with ELISA. Overall, peanut was detectable in 19 of 21 households in the eating area and/or in bed. The frequency of peanut consumption correlated with peanut levels. Forty-eight hours after intentional peanut consumption, peanut levels were highly increased. Nevertheless, further research is required to prove whether peanut allergen in house dust can cause sensitization via skin. PMID:24351066

  3. Gamma irradiation of peanut kernel to control mold growth and to diminish aflatoxin contamination

    NASA Astrophysics Data System (ADS)

    Y.-Y. Chiou, R.

    1996-09-01

    Peanut kernel inoculated with Aspergillus parasiticus conidia were gamma irradiated with 0, 2.5, 5.0 and 10 kGy using Co60. Levels higher than 2.5 kGy were effective in retarding the outgrowth of A. parasiticus and reducing the population of natural mold contaminants. However, complete elimination of these molds was not achieved even at the dose of 10 kGy. After 4 wk incubation of the inoculated kernels in a humidified condition, aflatoxins produced by the surviving A. parasiticus were 69.12, 2.42, 57.36 and 22.28 μ/g, corresponding to the original irradiation levels. Peroxide content of peanut oils prepared from the irradiated peanuts increased with increased irradiation dosage. After storage, at each irradiation level, peroxide content in peanuts stored at -14°C was lower than that in peanuts stored at an ambient temperature. TBA values and CDHP contents of the oil increased with increased irradiation dosage and changed slightly after storage. However, fatty acid contents of the peanut oil varied in a limited range as affected by the irradiation dosage and storage temperature. The SDS-PAGE protein pattern of peanuts revealed no noticeable variation of protein subunits resulting from irradiation and storage.

  4. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    PubMed Central

    Ijah, Udeme Joshua Josiah; Aduloju, Mercy Oluwayemisi; Aransiola, Sesan Abiodun

    2014-01-01

    Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. PMID:26904642

  5. Sampling and preparation of samples of peanut butter for aflatoxin analysis.

    PubMed

    Waltking, A E

    1980-01-01

    Procedures are discussed for sampling peanut butter and preparing those samples for alatoxin analysis. Special emphasis is placed on sampling the product from shipping pallets and comminuting chunk stype peanut butter in order to reduce the variability in the analysis associated with the nonuniform distribution of aflatoxin in the product. The slurry method of preparation is a convenient means of obtaining a sample which is representative of a nonhomogeneous product. PMID:7380779

  6. Determination of protein levels in soy and peanut oils by colorimetric assay and ELISA.

    PubMed

    Jablonski, Joseph E; Fu, Tong-Jen; Jackson, Lauren S; Gendel, Steven M

    2010-01-01

    Analytical methods are needed for measuring the levels of protein from allergenic food transferred into cooking oil. A simple method for determination of total protein in cooking oils was developed. Oil was extracted with phosphate-buffered saline with 0.05% Tween (PBST) and the extracts were partitioned with hexane to remove residual oil. Total protein in the PBST extracts was assayed with bicinchoninic acid (BCA), micro-BCA, reducing-agent compatible BCA and CB-XT kits. These methods were used to measure recovery of protein from peanut butter spikes of soy and peanut oil in the range of 50-1000 ppm. Recoveries were generally above 70%. However, the BCA and micro-BCA assays were subject to interference and enhanced color formation which were probably due to co-extracted antioxidants present in oil. The reducing agent-compatible BCA and CB-X protein assays reduced interference and gave lower protein values in crude, cold-pressed, and refined peanut oils. Heating oil to 180 degrees C before extraction also reduced interference-induced color enhancement. A commercial ELISA test kit was also used to measure peanut protein in oil spiked with peanut butter. Recovery of peanut residues measured by ELISA was significantly decreased when the peanut butter-spiked oil was heated to 180 degrees C compared to unheated oil. Recovery of spiked peanut butter protein measured by the buffer extraction-colorimetric method was not decreased in heated oil. The method developed here could be used to determine protein levels in crude and refined oil, and to assess the potential for allergen cross-contact from reused cooking oil. PMID:20334183

  7. Atopic dermatitis increases the effect of exposure to peanut antigen in dust on peanut sensitization and likely peanut allergy

    PubMed Central

    Brough, Helen A.; Liu, Andrew H.; Sicherer, Scott; Makinson, Kerry; Douiri, Abdel; Brown, Sara J.; Stephens, Alick C.; Irwin McLean, W.H.; Turcanu, Victor; Wood, Robert A.; Jones, Stacie M.; Burks, Wesley; Dawson, Peter; Stablein, Donald; Sampson, Hugh; Lack, Gideon

    2015-01-01

    Background History and severity of atopic dermatitis (AD) are risk factors for peanut allergy. Recent evidence suggests that children can become sensitized to food allergens through an impaired skin barrier. Household peanut consumption, which correlates strongly with peanut protein levels in household dust, is a risk factor for peanut allergy. Objective We sought to assess whether environmental peanut exposure (EPE) is a risk for peanut sensitization and allergy and whether markers of an impaired skin barrier modify this risk. Methods Peanut protein in household dust (in micrograms per gram) was assessed in highly atopic children (age, 3-15 months) recruited to the Consortium of Food Allergy Research Observational Study. History and severity of AD, peanut sensitization, and likely allergy (peanut-specific IgE, ≥5 kUA/mL) were assessed at recruitment into the Consortium of Food Allergy Research study. Results There was an exposure-response relationship between peanut protein levels in household dust and peanut skin prick test (SPT) sensitization and likely allergy. In the final multivariate model an increase in 4 log2 EPE units increased the odds of peanut SPT sensitization (1.71-fold; 95% CI, 1.13- to 2.59-fold; P = .01) and likely peanut allergy (PA; 2.10-fold; 95% CI, 1.20- to 3.67-fold; P < .01). The effect of EPE on peanut SPT sensitization was augmented in children with a history of AD (OR, 1.97; 95% CI, 1.26-3.09; P < .01) and augmented even further in children with a history of severe AD (OR, 2.41; 95% CI, 1.30-4.47; P < .01); the effect of EPE on PA was also augmented in children with a history of AD (OR, 2.34; 95% CI, 1.31-4.18; P < .01). Conclusion Exposure to peanut antigen in dust through an impaired skin barrier in atopically inflamed skin is a plausible route for peanut SPT sensitization and PA. PMID:25457149

  8. Redefining the major peanut allergens.

    PubMed

    Zhuang, Yonghua; Dreskin, Stephen C

    2013-03-01

    Food allergy has become a major public health concern in westernized countries, and allergic reactions to peanuts are particularly common and severe. Allergens are defined as antigens that elicit an IgE response, and most allergenic materials (e.g., pollens, danders, and foods) contain multiple allergenic proteins. This has led to the concept that there are "major" allergens and allergens of less importance. "Major allergens" have been defined as allergens that bind a large amount of IgE from the majority of patients and have biologic activity. However, the ability of an allergen to cross-link complexes of IgE and its high-affinity receptor FcεRI (IgE/FcεRI), which we have termed its allergic effector activity, does not correlate well with assays of IgE binding. To identify the proteins that are the most active allergens in peanuts, we and others have employed in vitro model assays of allergen-mediated cross-linking of IgE/FcεRI complexes and have demonstrated that the most potent allergens are not necessarily those that bind the most IgE. The importance of a specific allergen can be determined by measuring the allergic effector activity of that allergen following purification under non-denaturing conditions and by specifically removing the allergen from a complex allergenic extract either by chromatography or by specific immunodepletion. In our studies of peanut allergens, our laboratory has found that two related allergens, Ara h 2 and Ara h 6, together account for the majority of the effector activity in a crude peanut extract. Furthermore, murine studies demonstrated that Ara h 2 and Ara h 6 are not only the major elicitors of anaphylaxis in this system, but also can effectively desensitize peanut-allergic mice. As a result of these observations, we propose that the definition of a major allergen should be based on the potency of that allergen in assays of allergic effector activity and demonstration that removal of that allergen from an extract results in

  9. Early consumption of peanuts in infancy is associated with a low prevalence of peanut allergy.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Despite guidelines recommending avoidance of peanuts during infancy in the U.K. and North America, peanut allergy (PA) continues to rise in these countries. PA is reported to be a rare occurrence in countries where peanuts are introduced early in infancy. To determine the prevalence of PA among Isr...

  10. Proteomic analysis of differential protein expression and processing induced modifications in peanuts and peanut skins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut (Arachis hypogaea L.) is grown extensively worldwide for its edible seed and oil. Proteomics has become a powerful tool in plant research; however, studies involving legumes, and especially peanuts, are in their infancy. Furthermore, protein expression in the peanut seed coat (skin), which is...

  11. The Peanut Plant and Light: Spermidines from Peanut Flowers and Studies of their Photoisomerization

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Early history and significance of the peanut crop is discussed. Annual world production of peanuts at 30 million tons makes this crop one of the most important agricultural commodities. Unusual physiology, inflorescence, and infructescence of the peanut plant make it an attractive object for scienti...

  12. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fancy buckwheat flour was thermo-mechanically modified by steam jet-cooking and the resulting product was evaluated as a fat replacer for the use in cakes with reduced-fat content. Steam jet-cooking caused the integrity of buckwheat flour components to be disrupted, significantly changing the physi...

  13. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  14. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  15. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  16. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  17. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  18. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  19. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  20. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  1. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  2. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  3. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  4. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  5. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  6. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  7. Can we explain the allergenicity of peanuts on the basis of the three-dimensional structure of its allergens and use the information to devise means of eliminating peanut allergy?

    PubMed

    Mikita, Cecilia P; Padlan, Eduardo A

    2012-11-01

    Helical bundles are found in all the known structures of peanut allergens. The peptide fragments, which survive gastrointestinal digestion of the allergens and are absorbed intact, are hypothesized to reassociate and form stable helical bundles in the circulation, which could elicit a specific IgE response resulting in peanut allergy. The hypothesis is supported by the finding of a diminished allergenicity of an isoform of the peanut allergen, Ara h 3, which has a major deletion. A very probable consequence of this deletion is the reduced tendency to form a stable helix bundle. The discovery of structurally disrupted isoforms of the other peanut allergens and the breeding of plants that contain only those isoforms could lead to the elimination of peanut allergy. PMID:22910770

  8. Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).

    PubMed

    Soquetta, Marcela Bromberger; Stefanello, Flávia Santi; Huerta, Katira da Mota; Monteiro, Sabrina Sauthier; da Rosa, Claudia Severo; Terra, Nelcindo Nascimento

    2016-05-15

    The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action. PMID:26775997

  9. Meloidogyne javanica on Peanut in Florida

    PubMed Central

    Cetintas, R.; Lima, R. D.; Mendes, M. L.; Brito, J. A.; Dickson, D. W.

    2003-01-01

    A mixed population of Meloidogyne arenaria race 1 and M. javanica race 3 is reported on peanut from a field in Levy County, Florida. Confirmation of M. javanica on peanut is based on esterase and malate dehydrogenase isozyme patterns resolved on polyacrylamide slab gels following electrophoresis, and perineal patterns. Up to 29% of 290 individual females collected from peanut roots in the field in autumn 2002 showed a typical esterase J3 phenotype for M. javanica. This is the third report of M. javanica infecting peanut in the United States. PMID:19262776

  10. Solar drying of yam-flour pellets

    SciTech Connect

    Oladiran, M.T.

    1987-01-01

    An experimental investigation of the heat/mass transfer characteristics of a turbulent impinging jet in cross flow in a model of a chamber used for solar drying of yam flour pellets is presented. The variables studied were the nozzle inclination, ..cap alpha.. and the jet-to-cross flow velocity ratio, M. These parameters were varied from 30/sup 0/ to 135/sup 0/ and from 5.0 to 20.9 respectively. Superimposing a cross flow onto the jet reduced the heat transfer coefficients. At low cross flows, inclining the nozzle further reduced the heat transfer coefficients. However, at higher cross flows, inclining the nozzle could be beneficial. The thin film napthalene sublimation technique was employed for the mass transfer measurements.

  11. Effect of end of season water deficit on phenolic compounds in peanut genotypes with different levels of resistance to drought.

    PubMed

    Aninbon, C; Jogloy, S; Vorasoot, N; Patanothai, A; Nuchadomrong, S; Senawong, T

    2016-04-01

    Terminal drought reduces pod yield and affected the phenolic content of leaves, stems and seed of peanut (Arachis hypogaea L.). The aim of this study was to investigate the effects of end of season water deficit on phenolic content in drought tolerant and sensitive genotypes of peanuts. Five peanut genotypes were planted under two water regimes, field capacity and 1/3 available water. Phenolic content was analyzed in seeds, leaves, and stems. The results revealed that terminal drought decreased phenolic content in seeds of both tolerant and sensitive genotypes. Phenolic content in leaves and stems increased under terminal drought stress in both years. This study provides basic information on changes in phenolic content in several parts of peanut plants when subjected to drought stress. Future studies to define the effect of terminal drought stress on specific phenolic compounds and antioxidant properties in peanut are warranted. PMID:26593473

  12. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.

    PubMed

    Nkundabombi, Marie Grace; Nakimbugwe, Dorothy; Muyonga, John H

    2016-05-01

    Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of

  13. Beneficial Influence of Short-Term Germination on Decreasing Allergenicity of Peanut Proteins.

    PubMed

    Li, Yingchao; Sun, Xiulan; Ma, Zhezhe; Cui, Yan; Du, Chao; Xia, Xiuhua; Qian, He

    2016-01-01

    Most allergenic storage proteins in peanuts are degraded during seed germination. By altering this natural physiological process, it might be possible to reduce peanut protein allergenicity. However, little is known about the change in allergenic proteins and their corresponding immunocreactivity, and the effects of major environmental conditions on their allergenicity during germination. In this study, the influence of different germination conditions (temperature and light) on the degradation of Ara h1 and allergenicity changes of peanut seeds was evaluated by ELISA and Western blotting. The results showed that the 40- and 65-kDa proteins in peanut seeds degraded rapidly during the time course, beginning at 60 (at 25 °C) and 108 h (at 20 °C), and the corresponding immunocreactivity of Ara h1 decreased approximately one-third after 5 to 7 d of germination. Compared with the cotyledons, the embryonic axes had a higher proportion of Ara h1, which was then degraded relatively faster during germination, resulting in a significant reduction in its allergenicity. Although a higher temperature improved the seed germination rate, it affected sprout quality (as did light); therefore, 25 °C and dark surroundings were suitable conditions under which peanut sprouts were processed; neither factor significantly affected the allergenicity of Ara h1. These results provided a theoretical basis for studies using biological methods to reduce peanut allergenicity. PMID:26618608

  14. Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

    PubMed

    Kim, Young-Lim; Mun, Saehun; Park, Kwan-Hwa; Shim, Jae-Yong; Kim, Yong-Ro

    2013-09-01

    The physicochemical properties of 4-α-glucanotransferase (4αGTase)-modified rice flours were examined by measuring the molecular weight distribution, moisture sorption isotherm, and melting enthalpy of ice crystals. The results obtained by measuring the moisture sorption isotherm and melting enthalpy of ice crystals revealed that 4αGTase-modified rice flours had high water binding capacity than that of control rice flour. When the textural properties of noodles containing 4αGTase-treated rice flours after freeze-thaw cycling were measured by texture profile analysis, the textural properties of control noodle deteriorated. However, those of noodle with 4αGTase-modified rice flours were retained. For the melting enthalpy of ice crystals formed within cooked noodles, 4αGTase-treated rice flour showed similar effect to sucrose for reducing the melting enthalpy of ice crystals, however, the texture and taste of noodle with sucrose was undesirable for consuming. 4αGTase-treated rice flour appeared to have good potential as a non-sweet cryoprotectant of frozen product. PMID:23603070

  15. [Soy and corn flour precooked with microwaves and its use in the preparation of arepas].

    PubMed

    Fernández, J J; Guerra, M J; Racca, E

    1991-09-01

    Unhusked corn and soy grits were used as raw material, with a particle size ranging between 10 and 20 mesh (ASTM). The results obtained in this study reveal that microwave heating is effective in destroying the antinutritional factors present in soybeans. The trypsin inhibitor activity, in effect, was reduced to a 76% inactivation. The hemagglutinating titer was labile to the heating process, showing values of +8 to +3 for the full-fat soy flour and precooked soy flour, respectively. The quality of soy protein was measured by the protein efficiency ratio (PER) showing values of 2.63 for the precooked soy flour, and 2.46 to 2.21 for the precooked corn:soy blends (70:30 and 50:50). These uncooked blends present values of 1.17 and 1.04. The enriched corn:soy flour had a PER value of 1.60, in comparison to casein (PER = 2.90). The microwave heating improved the digestibility of the soy flour and blends. There were no significant differences (P less than or equal to 0.05) in relation to the functionality of the precooked flour and mixtures. The results obtained revealed that the applied process markedly improve the functional properties and nutritional value of the enriched flour, and of the "arepas" prepared from them. PMID:1824518

  16. [Amaranth flour: characteristics, comparative analysis, application possibilities].

    PubMed

    Zharkov, I M; Miroshnichenko, L A; Zviagin, A A; Bavykina, I A

    2014-01-01

    Amaranth flour--a product of amaranth seeds processing--is a valuable industrial raw material that has an unique chemical composition and may be used for nutrition of people suffering from intolerance to traditional cereals protein, including celiac disease patients. The research aim was to study the composition of amaranth flour of two types compared with semolina which is traditionally used for nutrition by Russian population, as well as to compare the composition of milk amaranth flour porridge with milk semolina porridge. The composition of amaranth whole-ground flour and amaranth flour of premium grade processed from amaranth seeds grown in Voronezh region has been researched. It is to be noted that protein content in amaranth flour was 10.8-24.3% higher than in semolina, and its biological value and NPU-coefficient were higher by 22.65 and 46.51% respectively; lysine score in amaranth flour protein of premium grade came up to 107.54%, and in semolina protein only 40.95%. The level of digestible carbohydrates, including starch, was lower in amaranth flour than in semolina by 2.79-12.85 and 4.76-15.85% respectively, while fiber content was 15.5-30 fold higher. Fat content in amaranth flour of premium grade was 2,4 fold lower than in whole-ground amaranth flour but it was 45% higher than in semolina. The main advantage of amaranth flour protein compared to wheat protein is the predominance of albumins and globulins and a minimal content of prolamines and alpha-gliadin complete absence. The specifics of chemical composition allow the amaranth flour to be recommended for being included into nutrition of both healthy children and adults and also celiac disease patients. PMID:25059059

  17. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

    PubMed

    Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

    2015-10-01

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it. PMID:26396378

  18. Radiation disinfestation of wheat flour leaving the mill: Flour quality and economic aspects

    NASA Astrophysics Data System (ADS)

    Sedláčková, J.; Zuska, J.; Příhoda, J.

    Wheat flour irradiated by 0.25 or 0.5 kGy of gamma rays retained its sensoric quality. Its baking properties improved after the doses of 0.25 to 1.5 kGy. Flour irradiation in a flour mill is less expensive if an electron accelerator is used instead of a 60Co source.

  19. The molecular basis of peanut allergy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergens can trigger a potent and sometimes dangerous immune response in an increasing number of people. The molecular structures of these allergens form the basis for understanding this response. This review describes the currently known peanut allergen structures, and discusses how modif...

  20. Peanut Roaster Temperatures Relative to Salmonella Kill

    Technology Transfer Automated Retrieval System (TEKTRAN)

    ARS, Market Quality and Handling Research Unit, Raleigh NC 27695 In response to the limited peanut butter contamination incident of 2006/7, studies were initiated to examine the effect of various time and temperature protocols on log kill levels for Salmonella on peanuts. The objective of the work ...

  1. Process Induced Changes in Resveratrol in Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Resveratrol is a phytoalexin that is thought to have a variety of beneficial health effects. Fresh peanuts have been found to contain levels up to several ppm. Processing of peanuts for human consumption involves heat from roasting. Mechanical pressure and solvents are used to extract oil to prod...

  2. Peanut disease evaluation research in 2011

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Our peanut improvement efforts are focused on enhancing yield, quality, and disease resistance. Therefore, the major emphasis of this research project is to develop high oleic peanut cultivars possessing disease resistance, and high yield and grade. All the plot research reported here was performed...

  3. SIMULATION OF PEANUT GROWTH IN OKLAHOMA.

    USGS Publications Warehouse

    Grosz, Gerald D.; Elliott, Ronald L.; Young, James H.

    1986-01-01

    Two peanut growth models of varying complexity were calibrated for Oklahoma varieties and growing conditions. Both models predicted pod growth quite well. The models were then used to simulate the effects of various soil moisture levels on peanut growth. The more complex model has potential as a management tool.

  4. Advances in Arachis genomics for peanut improvement

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut genomics is very challenging due to its inherent problem of genetic architecture. Blockage of gene flow from diploid wild relatives to tetraploid cultivated peanut, recent polyploidization combined with self pollination and narrow genetic base of primary gene pool resulted in low genetic dive...

  5. Genomics of peanut-Aspergillus flavus interactions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Aflatoxin contamination caused by Aspergillus fungi is a great concern in peanut production worldwide. Pre-harvest Aspergillii infection and aflatoxin contamination are usually severe in peanuts that are grown under drought stressed conditions. Genomic research can provide new tools and resources to...

  6. 21 CFR 164.150 - Peanut butter.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... stabilizing ingredients shall be hydrogenated vegetable oils. For the purposes of this section, hydrogenated vegetable oil shall be considered to include partially hydrogenated vegetable oil. (d) If peanut butter is... processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of...

  7. 21 CFR 164.150 - Peanut butter.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... stabilizing ingredients shall be hydrogenated vegetable oils. For the purposes of this section, hydrogenated vegetable oil shall be considered to include partially hydrogenated vegetable oil. (d) If peanut butter is... processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of...

  8. 21 CFR 164.150 - Peanut butter.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... stabilizing ingredients shall be hydrogenated vegetable oils. For the purposes of this section, hydrogenated vegetable oil shall be considered to include partially hydrogenated vegetable oil. (d) If peanut butter is... processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of...

  9. 21 CFR 164.150 - Peanut butter.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... stabilizing ingredients shall be hydrogenated vegetable oils. For the purposes of this section, hydrogenated vegetable oil shall be considered to include partially hydrogenated vegetable oil. (d) If peanut butter is... processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of...

  10. 21 CFR 164.150 - Peanut butter.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... stabilizing ingredients shall be hydrogenated vegetable oils. For the purposes of this section, hydrogenated vegetable oil shall be considered to include partially hydrogenated vegetable oil. (d) If peanut butter is... processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of...

  11. REGISTRATION OF 'TAMRUN OL 02' PEANUT

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sclerotinia blight, caused by the fungus Sclerotinia minor, is a major disease of peanut in Oklahoma, Texas, North Carolina, and Virginia. The disease causes reduction in yield and quality of peanut, as well as increasing production costs. Therefore, our main interest and research goal is to enhan...

  12. Dome Storage of Farmer Stock Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The small-scale farmer stock storage research facility at the National Peanut Research Laboratory in Dawson, GA consisting of four warehouses and four monolithic domes was used to conduct a 3-yr study looking at the effects of storing peanuts through the summer months following harvest. The study wa...

  13. Oral administration of IL-12 suppresses anaphylactic reactions in a murine model of peanut hypersensitivity.

    PubMed

    Lee, S Y; Huang, C K; Zhang, T F; Schofield, B H; Burks, A W; Bannon, G A; Sampson, H A; Li, X M

    2001-11-01

    There is no satisfactory therapeutic intervention for peanut allergy, which accounts for most life-threatening food allergic reactions. Since IL-12 has been found to inhibit allergic airway responses in a mouse model of asthma and to cure Th2 cytokine-mediated murine schistosomiasis, we hypothesized that IL-12 treatment might also inhibit peanut allergic reactions. Consequently, we investigated the effects of oral IL-12 treatment in a murine model of peanut allergy and found that oral administration of liposome encapsulated rIL-12 could both prevent and reverse peanut hypersensitivity and could reduce histamine release, peanut-specific serum IgE and IgG1, and fecal IgA levels. Oral IL-12 treatment also increased IFN-gamma but did not decrease IL-4 or IL-5 levels. We conclude that oral rIL-12 treatment has therapeutic as well as preventive effects on peanut allergy, which are associated with increased IFN-gamma production. PMID:11683581

  14. Effect of peanut oil and randomized peanut oil on cholesterol and oleic acid absorption, transport, and distribution in the lymph of the rat.

    PubMed

    Satchithanandam, S; Flynn, T J; Calvert, R J; Kritchevsky, D

    1999-12-01

    Peanut oil was shown to be atherogenic in cholesterol-fed rats, rabbits, and monkeys. However, after randomization, a process in which the fatty acids in peanut oil are randomly rearranged, its atherogenicity was significantly reduced in cholesterol-fed rabbits and monkeys. The mechanism for this effect remains unknown. This study was designed to investigate whether the absorption, transport and distribution of dietary cholesterol and oleic acid in the lymph were altered in the presence of peanut oil or randomized peanut oil. Previous investigators collected lymph through the mesenteric duct for 6 h and analyzed lymph for cholesterol. In the present study, lymph fluids were collected at timed intervals for up to 8 h and then at 24 h via the thoracic duct. Cholesterol and oleic acid (fatty acid) were estimated not only in the whole lymph but also in lymph lipoprotein fractions and in major lipid fractions. A 24-h lymph collection will enhance accuracy as short-term fluctuations in lipid absorption will not affect the results. Thoracic duct lymph collection is quantitative compared to mesenteric duct lymph collection, which provides only a fraction of the total lymph. Rats were given a lipid emulsion containing either peanut oil or randomized peanut oil. The emulsion also contained cholesterol, oleic acid, and sodium taurocholate in saline and was given through a duodenal catheter. Results show that absorption, transport, and distribution of cholesterol and oleic acid in the lymph fluids were similar in both dietary groups. These results suggest that the atherogenicity of peanut oil may be due to other events taking place subsequent to the release of cholesterol-containing chylomicrons and very low density lipoprotein by the small intestinal epithelial cells into the blood or may be due to the triglyceride structure itself. PMID:10652990

  15. Analysis of phenolic compounds extracted from peanut seed testa

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts (Arachis hypogaea) contain numerous phenolic compounds with antimicrobial and antioxidant properties. These secondary metabolites may be isolated as co-products from peanut skins or testae during peanut processing and have potential use in functional food or feed formulations. Peanut skins w...

  16. Chemistry and Biochemstry of Peanut Skins. Implications of Utilization

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut shelling plants in the US produce thousands of tons of peanut skins each year. Currently, this material is considered a waste product with limited end uses and no real monetary value. Peanut skins were obtained from a regional peanut processor and subjected to a several types of solvent ext...

  17. 7 CFR 1216.19 - Peanut producer organization.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Peanut producer organization. 1216.19 Section 1216.19... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.19 Peanut...

  18. 7 CFR 1421.14 - Obtaining peanut loans.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Obtaining peanut loans. 1421.14 Section 1421.14... peanut loans. (a) Peanuts loans to individual producers may be obtained through: (1) County offices; or... presented for disbursement unless the peanuts pledged as collateral for the marketing assistance loan...

  19. 7 CFR 1216.19 - Peanut producer organization.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Peanut producer organization. 1216.19 Section 1216.19... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.19 Peanut...

  20. 7 CFR 1421.14 - Obtaining peanut loans.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Obtaining peanut loans. 1421.14 Section 1421.14... peanut loans. (a) Peanuts loans to individual producers may be obtained through: (1) County offices; or... presented for disbursement unless the peanuts pledged as collateral for the marketing assistance loan...

  1. 7 CFR 1421.14 - Obtaining peanut loans.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Obtaining peanut loans. 1421.14 Section 1421.14... peanut loans. (a) Peanuts loans to individual producers may be obtained through: (1) County offices; or... presented for disbursement unless the peanuts pledged as collateral for the marketing assistance loan...

  2. 7 CFR 1216.19 - Peanut producer organization.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Peanut producer organization. 1216.19 Section 1216.19... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.19 Peanut...

  3. 7 CFR 1216.19 - Peanut producer organization.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Peanut producer organization. 1216.19 Section 1216.19... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.19 Peanut...

  4. 7 CFR 1421.14 - Obtaining peanut loans.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Obtaining peanut loans. 1421.14 Section 1421.14... peanut loans. (a) Peanuts loans to individual producers may be obtained through: (1) County offices; or... presented for disbursement unless the peanuts pledged as collateral for the marketing assistance loan...

  5. 7 CFR 1421.14 - Obtaining peanut loans.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Obtaining peanut loans. 1421.14 Section 1421.14... peanut loans. (a) Peanuts loans to individual producers may be obtained through: (1) County offices; or... presented for disbursement unless the peanuts pledged as collateral for the marketing assistance loan...

  6. 7 CFR 1216.19 - Peanut producer organization.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Peanut producer organization. 1216.19 Section 1216.19... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.19 Peanut...

  7. 7 CFR 996.50 - Reconditioning failing quality peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Reconditioning failing quality peanuts. 996.50 Section... QUALITY AND HANDLING STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Quality and Handling Standards § 996.50 Reconditioning failing quality peanuts. (a) Lots of peanuts which have not...

  8. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.

    PubMed

    Dornez, Emmie; Gebruers, Kurt; Cuyvers, Sven; Delcour, Jan A; Courtin, Christophe M

    2007-08-22

    The impact of varying levels of endoxylanase activity in wheat flour on arabinoxylan (AX) in mixed and rested dough was studied using eight industrially milled wheat flour fractions with varying endoxylanase activity levels. Analysis of the levels of reducing end xylose (RX) and solubilized AX (S-AX) formed during mixing and resting and their correlation with the endoxylanase activity in the flour milling fractions showed that solubilization of AX during the mixing phase is mainly due to mechanical forces, while solubilization of AX during resting is caused by endoxylanase activity. Moreover, solubilization of AX during the dough resting phase is more outspoken than that during the mixing phase. Besides endoxylanase activity, there were significant xylosidase and arabinofuranosidase activities during the dough resting phase. The results indicate that wheat flour-associated endoxylanases can alter part of the AX in dough, thereby changing their functionality in bread making and potentially affecting dough and end product properties. PMID:17661495

  9. Maternal Consumption of Peanut during Pregnancy is Associated with Peanut Sensitization in Atopic Infants

    PubMed Central

    Sicherer, Scott H.; Wood, Robert A.; Stablein, Donald; Lindblad, Robert; Burks, A. Wesley; Liu, Andrew H.; Jones, Stacie M.; Fleischer, David M.; Leung, Donald YM; Sampson, Hugh A.

    2010-01-01

    Background Peanut allergy is typically severe, life-long and prevalent. Objective To identify factors associated with peanut sensitization. Methods We evaluated 503 infants 3–15 months of age (mean, 9.4 months) with likely milk or egg allergy but no previous diagnosis of peanut allergy. A total of 308 had experienced an immediate allergic reaction to cow’s milk and/or egg and 204 had moderate to severe atopic dermatitis and a positive allergy test to milk and/or egg. A peanut IgE level of ≥ 5 kUA/L was considered likely indicative of peanut allergy. Results A total of 140 (27.8%) infants had PN-IgE levels ≥5 kUA/L. Multivariate analysis including clinical, laboratory and demographic variables showed frequent peanut consumption during pregnancy (OR 2.9, 95% CI 1.7–4.9, p < 0.001), IgE levels to milk (p = 0.001) and egg (p < 0.001), male sex (p = 0.02) and non-white race (p = 0.02) to be the primary factors associated with peanut IgE ≥5 kUA/L. Frequency of peanut consumption during pregnancy and breast feeding showed a dose-response association with peanut IgE ≥ 5 kUA/L, but only consumption during pregnancy was a significant predictor. Among 71 infants never breastfed, frequent consumption of peanut during pregnancy was strongly associated with peanut IgE ≥ 5 kUA/L (OR-4.99, 95% CI-1.69–14.74, p < 0.004). Conclusions In this cohort of infants with likely milk or egg allergy, maternal ingestion of peanut during pregnancy was strongly associated with a high level of peanut sensitization. PMID:21035177

  10. Comparison of the digestibility of the major peanut allergens in thermally processed peanuts and in pure form

    Technology Transfer Automated Retrieval System (TEKTRAN)

    It has been suggested that boiling or frying of peanuts lead to less allergenic products than roasting. Here, we have compared the digestibility of the major peanut allergens in the context of peanuts subjected to boiling, frying, or roasting, and in purified form. The soluble peanut extracts and ...

  11. Effect of nontoxigenic Aspergillus flavus and A. parasiticus on aflatoxin contamination of wounded peanut seeds inoculated with agricultural soil containing natural fungal populations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts and other seed and grain crops are commonly contaminated with carcinogenic aflatoxins, secondary metabolites produced by Aspergillus flavus and A. parasiticus. Aflatoxin contamination of peanuts in the field can be reduced by 77 to 98% with biological control through the application of nont...

  12. 21 CFR 137.170 - Instantized flours.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Instantized flours. 137.170 Section 137.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized...

  13. Development and analysis of composite flour bread.

    PubMed

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters. PMID:26139880

  14. A Review of Alternatives to Wheat Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    For centuries, cereals have been major food stuffs used all around the world; because of that, there are many different kinds of breads produced from different types of flours. Despite the variety of flours available, there are still many challenges to produce ingredients which maximize nutrient com...

  15. Allergenicity attributes of different peanut market types.

    PubMed

    Koppelman, Stef J; Jayasena, Shyamali; Luykx, Dion; Schepens, Erik; Apostolovic, Danijela; de Jong, Govardus A H; Isleib, Thomas G; Nordlee, Julie; Baumert, Joe; Taylor, Steve L; Cheng, Hsiaopo; Maleki, Soheila

    2016-05-01

    Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare allergenicity attributes of different peanut cultivars. The protein content and protein profiles were highly comparable for all tested cultivars. All cultivar samples contained the major allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6, as assessed by SDS-PAGE and RP-HPLC, although some minor differences in major allergen content were found between samples. All samples were reactive in commercial ELISAs for detection and quantification of peanut protein. IgE-binding potency differed between samples with a maximum factor of 2, indicating a highly comparable allergenicity. Based on our observations, we conclude that peanuts from the main market types consumed in Western countries are highly comparable in their allergenicity attributes, indicating that safety considerations with regard to peanut allergy are not dependent on the peanut cultivar in question. PMID:26921497

  16. Gamma Radiation Effects on Peanut Skin Antioxidants

    PubMed Central

    de Camargo, Adriano Costa; de Souza Vieira, Thais Maria Ferreira; Regitano-D’Arce, Marisa Aparecida Bismara; Calori-Domingues, Maria Antonia; Canniatti-Brazaca, Solange Guidolin

    2012-01-01

    Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts’ antioxidative properties when added to soybean oil. PMID:22489142

  17. Gamma radiation effects on peanut skin antioxidants.

    PubMed

    de Camargo, Adriano Costa; de Souza Vieira, Thais Maria Ferreira; Regitano-D'Arce, Marisa Aparecida Bismara; Calori-Domingues, Maria Antonia; Canniatti-Brazaca, Solange Guidolin

    2012-01-01

    Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts' antioxidative properties when added to soybean oil. PMID:22489142

  18. Enhanced Approaches for Identifying Amadori Products: Application to Peanut Allergens.

    PubMed

    Johnson, Katina L; Williams, Jason G; Maleki, Soheila J; Hurlburt, Barry K; London, Robert E; Mueller, Geoffrey A

    2016-02-17

    The dry roasting of peanuts is suggested to influence allergic sensitization as a result of the formation of advanced glycation end products (AGEs) on peanut proteins. Identifying AGEs is technically challenging. The AGEs of a peanut allergen were probed with nano-scale liquid chromatography-electrospray ionization-mass spectrometry (nanoLC-ESI-MS) and tandem mass spectrometry (MS/MS) analyses. Amadori product ions matched to expected peptides and yielded fragments that included a loss of three waters and HCHO. As a result of the paucity of b and y ions in the MS/MS spectrum, standard search algorithms do not perform well. Reactions with isotopically labeled sugars confirmed that the peptides contained Amadori products. An algorithm was developed on the basis of information content (Shannon entropy) and the loss of water and HCHO. Results with test data show that the algorithm finds the correct spectra with high precision, reducing the time needed to manually inspect data. Computational and technical improvements allowed for better identification of the chemical differences between modified and unmodified proteins. PMID:26811263

  19. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  20. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  1. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  2. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  3. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  4. Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy

    PubMed Central

    Toit, George Du; Roberts, Graham; Sayre, Peter H.; Bahnson, Henry T.; Radulovic, Suzana; Santos, Alexandra F.; Brough, Helen A.; Phippard, Deborah; Basting, Monica; Feeney, Mary; Turcanu, Victor; Sever, Michelle L.; Lorenzo, Margarita Gomez; Plaut, Marshall; Lack, Gideon

    2015-01-01

    Background The prevalence of peanut allergy among children in Western countries has doubled in the past 10 years, and peanut allergy is becoming apparent in Africa and Asia. We evaluated strategies of peanut consumption and avoidance to determine which strategy is most effective in preventing the development of peanut allergy in infants at high risk for the allergy. Methods We randomly assigned 640 infants with severe eczema, egg allergy, or both to consume or avoid peanuts until 60 months of age. Participants, who were at least 4 months but younger than 11 months of age at randomization, were assigned to separate study cohorts on the basis of preexisting sensitivity to peanut extract, which was determined with the use of a skin-prick test — one consisting of participants with no measurable wheal after testing and the other consisting of those with a wheal measuring 1 to 4 mm in diameter. The primary outcome, which was assessed independently in each cohort, was the proportion of participants with peanut allergy at 60 months of age. Results Among the 530 infants in the intention-to-treat population who initially had negative results on the skin-prick test, the prevalence of peanut allergy at 60 months of age was 13.7% in the avoidance group and 1.9% in the consumption group (P<0.001). Among the 98 participants in the intention-to-treat population who initially had positive test results, the prevalence of peanut allergy was 35.3% in the avoidance group and 10.6% in the consumption group (P = 0.004). There was no significant between-group difference in the incidence of serious adverse events. Increases in levels of peanut-specific IgG4 antibody occurred predominantly in the consumption group; a greater percentage of participants in the avoidance group had elevated titers of peanut-specific IgE antibody. A larger wheal on the skin-prick test and a lower ratio of peanut-specific IgG4:IgE were associated with peanut allergy. Conclusions The early introduction of

  5. Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals.

    PubMed

    Cattaneo, F; Costamagna, M S; Zampini, I C; Sayago, J; Alberto, M R; Chamorro, V; Pazos, A; Thomas-Valdés, S; Schmeda-Hirschmann, G; Isla, M I

    2016-10-01

    The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150±20mg GAE/100g flour) and carotenoids (10.55±0.05mg β-CE/100g flour) compounds were the dominant compounds. The main identified constituents in the polyphenolic extracts were C- glycosyl flavones, including schaftoside, isoschaftoside, vicenin II, vitexin and isovitexin. The extract enriched in polyphenolic compounds exhibited ABTS(+) reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. According to our results, the P. alba cotyledon flour could be considered as a new alternative in the formulation of functional foods or food supplements. PMID:27132827

  6. Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies.

    PubMed

    Frost, Diana June; Adhikari, Koushik; Lewis, Douglas S

    2011-10-01

    The present study explored the possibility of using barley flour as an ingredient to incorporate soluble fibre (β-glucan) in chocolate-chip cookies. Some clinical studies have shown that β-glucan might reduce the serum cholesterol levels. The objective of this study was to determine the physical and sensory characteristics of chocolate chip cookies partly substituted with barley flour at different levels. Physical characteristics (water activity and L*a*b* colour) and sensory characteristics (descriptive and consumer analysis) were evaluated on the experimental cookies substituted with 0, 30, 40, 50, 60 and 70% barley flour for all-purpose flour. There were increases in the baked-barley aroma and flavour, thickness, colour intensity, dryness and graininess with increasing barley flour content. Consumer data showed that cookies made with 30% (0.5 g β-glucan/serving) and 50% (0.8 g β-glucan/serving) barley flour substitution were comparable in liking to the control (0% substitution) cookie and a commercial cookie. The presence of β-glucan in our chocolate-chip cookies might make them a healthier option for many consumers. PMID:23572789

  7. Effects of drought on characters related to nitrogen fixation in peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Twelve peanut genotypes were tested under three water regimes in two greenhouses to investigate the effects of drought on biomass production and N2 fixation. Drought reduced biomass production from 36.5 to 56.0% and reduced nitrogen fixation from 26.8 to 68.8%. Most genotypes with high biomass produ...

  8. The molecular basis of peanut allergy.

    PubMed

    Mueller, Geoffrey A; Maleki, Soheila J; Pedersen, Lars C

    2014-05-01

    Peanut allergens can trigger a potent and sometimes dangerous immune response in an increasing number of people. The molecular structures of these allergens form the basis for understanding this response. This review describes the currently known peanut allergen structures and discusses how modifications both enzymatic and non-enzymatic affect digestion, innate immune recognition, and IgE interactions. The allergen structures help explain cross-reactivity among allergens from different sources, which is useful in improving patient diagnostics. Surprisingly, it was recently noted that similar short peptide sequences among unrelated peanut allergens could also be a source of cross-reactivity. The molecular features of peanut allergens continue to inform predictions and provide new research directions in the study of allergic disease. PMID:24633613

  9. Peanuts as functional food: a review.

    PubMed

    Arya, Shalini S; Salve, Akshata R; Chauhan, S

    2016-01-01

    Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-enzyme Q10 and contains all the 20 amino acids with highest amount of arginine. These bioactive compounds have been recognized for having disease preventive properties and are thought to promote longevity. The processing methods like roasting and boiling have shown increase in the concentration of these bioactive compounds. In the present paper an overview on peanut bioactive constituents and their health benefits are presented. PMID:26787930

  10. The Case of the Disappearing "Peanuts."

    ERIC Educational Resources Information Center

    Carter, Glenda; Jones, M. Gail

    1994-01-01

    Presents a series of investigations focusing on the biodegradable packing materials ("peanuts"), which provide a method for exploring science through experimentation. These activities can help fourth through sixth graders sharpen their critical thinking and science process skills. (PR)

  11. Simple sequence repeat polymorphisms in peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Genetic mapping, forward genetic analyses, and marker-assisted selection (MAS) have been intractable in intraspecific populations of cultivated peanut (Arachis hypogaea), primarily because domestication and breeding bottlenecks have narrowed genetic diversity and depleted DNA polymorphisms. The DNA...

  12. Oral and sublingual peanut immunotherapy is not ready for general use.

    PubMed

    Greenhawt, Matthew J

    2013-01-01

    Food oral immunotherapy (OIT) is an investigational peanut allergy treatment aimed to achieve specific oral tolerance induction. Allergic children are given titrated oral (or sublingual) doses of their allergen on a daily basis, unlike in subcutaneous immunotherapy (SCIT). OIT is theorized to cause a shift from a Th2 to a Th1 regulatory environment, reflected by increases in food-specific IgG4/IgE, and the production of FoxP3. Peanut OIT holds special promise because peanut allergy has an unfavorable natural history and is rarely outgrown. A high percentage of the participants experience symptoms during peanut OIT, including anaphylaxis, warranting epinephrine and/or discontinuation of therapy. This is a concerning fact given that the studies have mostly targeted only older children, with less historical reactivity for enrollment. The handful of peanut OIT studies have shown that some participants can be desensitized to peanut, but none have shown that long-term tolerance can be reestablished. Factors predictive of which patients are most likely to succeed and become desensitized through OIT are unknown. Some private practices have begun offering peanut OIT as a therapy. Such practice is potentially dangerous given the safety and efficacy of OIT in randomized controlled clinical trials is still not well established. Therefore, until further investigation emerges that conclusively demonstrates OIT is safe, intermediate and long-term outcomes are better established, the number of participants that experience symptoms is reduced, and proof of concept established in patients of all ages, (irrespective of past reaction severity), OIT is not ready for use in the general allergy practice. PMID:23676568

  13. Functional properties of thermally treated legume flours.

    PubMed

    Nagmani, B; Prakash, J

    1997-05-01

    Functional properties of four thermally treated decorticated legume flours namely, bengal gram (Cicer arietinum), black gram (Phaseolus f1p4o Roxb.), green gram (Phaseolus aureus Roxb.) and lentils (Lens esculenta) were studied. Samples with moisture levels of 3.2, 3.3, 1.3 and 5.0% for all four were subjected to dry heat treatment in a covered vessel in pressure cooker. (Untreated flours served as controls. Thermal treatment lowered nitrogen solubility profiles of all flours and increased water absorption capacities in bengal gram (146) black gram (451) and lentil (206) over control values of 138, 441 and 180 ml/100 g of flour respectively. Fat absorption capacities decreased in thermally treated bengal gram and black gram (242 and 292) as against 298 and 303 ml/100 g for untreated samples respectively. Foaming capacity also showed a decrease in thermally treated bengal gram and black gram by 28 and 53% respectively over controls. Two deep fat fried Indian products namely, 'Seviya' and 'Chakli' were prepared using two of the legumes. Proximate compositional analysis revealed that products prepared with thermally treated flours absorbed less fat. The sensory scores for appearance, texture, flavour and overall quality obtained by Seviya were 6.04, 6.20, 5.98 and 6.40 for products prepared with untreated flour and 5.74, 5.78, 5.70 and 5.68 for product prepared with treated flour respectively. Chakli prepared with thermally treated flour obtained significantly lower scores of 6.08, 5.2, 5.42, and 5.88 as against 6.78, 6.68, 6.68 and 6.88 obtained by products prepared with untreated flour for similar attributes. PMID:9205596

  14. Sustained unresponsiveness to peanut in subjects who have completed peanut oral immunotherapy

    PubMed Central

    Vickery, Brian P.; Scurlock, Amy M.; Kulis, Michael; Steele, Pamela H.; Kamilaris, Janet; Berglund, Jelena P.; Burk, Caitlin; Hiegel, Anne; Carlisle, Suzanna; Christie, Lynn; Perry, Tamara T.; Pesek, Robbie D.; Sheikh, Saira; Virkud, Yamini; Smith, P. Brian; Shamji, Mohamed H.; Durham, Stephen R.; Jones, Stacie M.; Burks, A. Wesley

    2013-01-01

    Background Although peanut oral immunotherapy (OIT) has been conclusively shown to cause desensitization, it is currently unknown whether clinical protection persists after stopping therapy. Objective Our primary objective was to determine whether peanut OIT can induce sustained unresponsiveness following withdrawal of OIT. Methods We conducted a pilot clinical trial of peanut OIT at two U.S. centers. Subjects aged 1–16 were recruited and treated for up to five years with peanut OIT. The protocol was modified over time to permit dose increases to a maximum of 4000 mg peanut protein/day. Blood was collected at multiple time points. Clinical endpoints were measured with 5000 mg double-blinded, placebo-controlled food challenges once specific criteria were met. Results Of the 39 subjects originally enrolled, 24 completed the protocol and had evaluable outcomes. 12/24 (50%) successfully passed a challenge one month after stopping OIT and achieved sustained unresponsiveness. Peanut was added to the diet. At baseline and the time of challenge, such subjects had smaller skin tests as well as lower IgE levels specific for peanut, Ara h 1, and Ara h 2, and lower ratios of peanut-specific:total IgE, compared to subjects not passing. There were no differences in peanut IgG4 levels or functional activity at end-of-study. Conclusions This is the first demonstration of sustained unresponsiveness after peanut OIT, occurring in half of subjects treated up to five years. OIT favorably modified the peanut-specific immune response in all subjects completing the protocol. Smaller skin tests and lower allergen-specific IgE levels were predictive of successful outcome. PMID:24361082

  15. Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours.

    PubMed

    Ogundele, Opeolu M; Minnaar, Amanda; Emmambux, M Naushad

    2017-01-01

    Functional properties of flours from pre-soaked and micronised (130°C) whole and dehulled bambara seeds (5, 10 and 15min) were determined. An increase in micronisation time significantly reduced the pasting viscosity of the flours. Significant reductions in the differential scanning calorimetry endothermic peak enthalpies and loss of birefringence in the starch were found, indicating starch pre-gelatinisation when micronised. The low viscous paste of resultant flours seems to be related to protein denaturation as shown by decrease in nitrogen solubility index. Starch was embedded in a protein matrix as shown by confocal laser scanning microscopy. This denatured protein matrixes could be in part preventing starch hydration and dispersion during pasting and thus reduced viscosity. Dehulling reduced the pasting viscosity suggesting higher effect of micronisation for dehulled than whole samples. Resulting flours can be useful ingredients in protein energy-dense foods due to low viscosity. PMID:27507522

  16. Circuits and signal conditioning for a peanut-drying monitoring system

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Post-harvest processes at peanut buying points and other peanut grading facilities have a direct impact on the quality of the product. Peanut drying is an essential task for safe peanut storage. The rate at which peanuts are dried can also affect the flavor and milling qualities. Current peanut dryi...

  17. PERFORMANCE OF EQUIPMENT FOR IN-FIELD SHELLING OF PEANUT FOR BIODIESEL PRODUCTION

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drying, cleaning, and shelling peanuts represents approximately one-third of the costs of growing, harvesting, and processing peanuts for oil extraction. A conventional two-row peanut combine normally used to thresh windrowed peanuts was modified to shell the peanuts as they were harvested. Peanuts...

  18. Cross-reactivity of peanut allergens.

    PubMed

    Bublin, Merima; Breiteneder, Heimo

    2014-04-01

    Peanut seeds are currently widely used as source of human food ingredients in the United States of America and in European countries due to their high quality protein and oil content. This article describes the classification and molecular biology of peanut seed allergens with particular reference to their cross-reactivities. Currently, the IUIS allergen nomenclature subcommittee accepts 12 peanut allergens. Two allergens belong to the cupin and four to the prolamin superfamily, and six are distributed among profilins, Bet v 1-like proteins, oleosins, and defensins. Clinical observations frequently report an association of peanut allergy with allergies to legumes, tree nuts, seeds, fruits and pollen. Molecular cross-reactivity has been described between members of the Bet v 1-like proteins, the non-specific lipid transfer proteins, and the profilins. This review also addresses the less well-studied cross-reactivity between cupin and prolamin allergens of peanuts and of other plant food sources and the recently discovered cross-reactivity between peanut allergens of unrelated protein families. PMID:24554241

  19. Diagnosing and managing peanut allergy in children.

    PubMed

    Tibbott, Rebecca; Clark, Andrew

    2014-06-01

    The prevalence of peanut allergy is thought to be rising with 1 in 70 children affected in the UK. Accidental exposures are frequent and nut allergies are the leading cause of fatal food allergic reactions. Allergic reactions to peanuts are nearly always an immediate, type 1-mediated hypersensitivity response. The typical physiological response associated with such a reaction includes smooth muscle contraction, mucous secretion and vasodilatation. These responses are typically rapid in onset and can lead to systemic effects i.e. anaphylaxis. Peanut allergy most commonly presents in the first five years of life. More than 90% of nut allergic children will have a history of eczema, asthma, rhinitis or another food allergy. The clinical diagnosis of peanut allergy is made from a typical history in combination with clinical evidence of sensitisation i.e. the presence of peanut-specific IgE or positive skin prick tests. There are several predictors of future severe reactions, including: poorly controlled asthma, multiple allergies and previous severe reactions. The amount of peanut consumed is likely to be the major determinant of severity. Management includes a comprehensive package of allergen avoidance advice, provision of emergency medication, family and school/nursery training. The mainstay of management is advice on allergen avoidance. Verbal and written advice should be given. Fast-acting antihistamines as well as adrenaline autoinjectors should be provided as appropriate. Undertreated asthma is a known risk factor for severe reactions and therefore patients with co-existent asthma should undergo regular review. PMID:25102573

  20. Burrower bugs (Heteroptera: Cydnidae) in peanut: seasonal species abundance, tillage effects, grade reduction effects, insecticide efficacy, and management.

    PubMed

    Chapin, Jay W; Thomas, James S

    2003-08-01

    Pitfall traps placed in South Carolina peanut, Arachis hypogaea (L.), fields collected three species of burrower bugs (Cydnidae): Cyrtomenus ciliatus (Palisot de Beauvois), Sehirus cinctus cinctus (Palisot de Beauvois), and Pangaeus bilineatus (Say). Cyrtomenus ciliatus was rarely collected. Sehirus cinctus produced a nymphal cohort in peanut during May and June, probably because of abundant henbit seeds, Lamium amplexicaule L., in strip-till production systems. No S. cinctus were present during peanut pod formation. Pangaeus bilineatus was the most abundant species collected and the only species associated with peanut kernel feeding injury. Overwintering P. bilineatus adults were present in a conservation tillage peanut field before planting and two to three subsequent generations were observed. Few nymphs were collected until the R6 (full seed) growth stage. Tillage and choice of cover crop affected P. bilineatus populations. Peanuts strip-tilled into corn or wheat residue had greater P. bilineatus populations and kernel-feeding than conventional tillage or strip-tillage into rye residue. Fall tillage before planting a wheat cover crop also reduced burrower bug feeding on peanut. At-pegging (early July) granular chlorpyrifos treatments were most consistent in suppressing kernel feeding. Kernels fed on by P. bilineatus were on average 10% lighter than unfed on kernels. Pangaeus bilineatus feeding reduced peanut grade by reducing individual kernel weight, and increasing the percentage damaged kernels. Each 10% increase in kernels fed on by P. bilineatus was associated with a 1.7% decrease in total sound mature kernels, and kernel feeding levels above 30% increase the risk of damaged kernel grade penalties. PMID:14503585

  1. Cold plasma: A new technology to modify wheat flour functionality

    PubMed Central

    Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.

    2016-01-01

    Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality. PMID:26920291

  2. Influence of adipic acid on tensile and morphology properties of linear low density polyethylene/rambutan peels flour blends

    NASA Astrophysics Data System (ADS)

    Nadhirah, A. A.; Sam, S. T.; Noriman, N. Z.; Ragunathan, S.; Ismail, H.

    2015-07-01

    This study investigate about the tensile and morphological properties of degradable polymer produced from linear low density polyethylene/rambutan peel flour (LLDPE/RPF) blends and adipic acid (AA) was used as a compatibilizer by varying the rambutan peel flour (RPF) amount from 0-25wt%. The samples were subjected to tensile and morphological tests. AA compatibilized showed higher strength compared to uncompatibilized blends. The Young's modulus for LLDPE/RPF blends increased with increasing flour content. However, the addition of adipic acid had reduced the Young's Modulus.

  3. Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine which of the magnetic-bead systems (Ca2+, Fe3+, caffeic acid, hydrophobic) would bind and separate peanut allergens from other proteins in a peanut extract more efficiently. Commercial Ca2+ and hydrophobic magnetic beads, and caffeic-beads (prepared by at...

  4. Attempt to remove peanut allergens from peanut extracts, using IgE-attached magnetic beads.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Immunoglobulin E (IgE) antibodies from sera of peanut-allergic individuals are known to bind specifically to major peanut allergens, Ara h 1 and Ara h 2. The objective of this study was to determine the efficiency of magnetic beads (Dynabeads) attached with IgE antibodies in the removal of major pea...

  5. Basophil response to peanut allergens in Mediterranean peanut-allergic patients.

    PubMed

    Mayorga, C; Gomez, F; Aranda, A; Koppelman, S J; Diaz-Perales, A; Blanca-López, N; Blazquez, A B; Blanca, M; Torres, M J

    2014-07-01

    Ara h 1, Ara h 2, and Ara h 3 are important sensitizers in peanut allergy. Ara h 9 has also been shown to be relevant in the Mediterranean area. We evaluated the basophil response to peanut allergens and Pru p 3 in Mediterranean patients: Group 1, peanut and peach allergy; Group 2, peanut allergy and tolerance to peach; Group 3, peach allergy and tolerance to peanut; Group 4, nonallergic subjects that tolerate both peanut and peach. Compared to controls (Group 4), there was an increased basophil activation with Ara h 2 (P = 0.031) and Pru p 3 (P = 0.009) in Group 1 and with Ara h 1 (P = 0.016), Ara h 2 (P = 0.001), and Ara h 9 (P = 0.016) in Group 2. Importantly, only Ara h 2 showed an increased activation (P = 0.009) in Group 2 compared to Group 3. Ara h 2 is the best discriminating allergen for peanut allergy diagnosis in a Mediterranean population showing two patterns: patients also allergic to peach, responding to Ara h 2 and Pru p 3, and patients allergic only to peanut, responding to Ara h 1, Ara h 2, and Ara h 9. PMID:24816395

  6. Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut butter has been implicated in multi-state outbreaks of salmonellosis in recent years. Studies have shown that Salmonella exhibited increased thermal resistance in peanut butter. However, little is known about the effect of product formulation on the kinetics of survival of Salmonella during...

  7. The peanut genome consortium and peanut genome sequence: Creating a better future through global food security

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The competitiveness of peanuts in domestic and global markets has been threatened by losses in productivity and quality that are attributed to diseases, pests, environmental stresses and allergy or food safety issues. The U.S. Peanut Genome Initiative (PGI) was launched in 2004, and expanded to a gl...

  8. Peanut and hazelnut traces in cookies and chocolates: relationship between analytical results and declaration of food allergens on product labels.

    PubMed

    Pele, Maria; Brohée, Marcel; Anklam, Elke; Van Hengel, Arjon J

    2007-12-01

    Accidental exposure to hazelnut or peanut constitutes a real threat to the health of allergic consumers. Correct information regarding food product ingredients is of paramount importance for the consumer, thereby reducing exposure to food allergens. In this study, 569 cookies and chocolates on the European market were purchased. All products were analysed to determine peanut and hazelnut content, allowing a comparison of the analytical results with information provided on the product label. Compared to cookies, chocolates are more likely to contain undeclared allergens, while, in both food categories, hazelnut traces were detected at higher frequencies than peanut. The presence of a precautionary label was found to be related to a higher frequency of positive test results. The majority of chocolates carrying a precautionary label tested positive for hazelnut, whereas peanut traces were not be detected in 75% of the cookies carrying a precautionary label. PMID:17852393

  9. Isolation of amaranth flour proteins by fractionation procedures and sonication.

    PubMed

    Paredes-Lopez, O; Mendoza, V; Mora, R

    1993-01-01

    The use of whole and defatted amaranth flour for protein isolation of Osborne fractions is described. Extractability of prolamins, the minor fraction, increased from 2.8 to 5% by adding a reducing agent. Glutelins proved to be poorly solubilized (3.3%) in dilute acetic acid, but they reached a high solubility value (40.8%) using a borate buffer in the presence of a reducing agent and a detergent; solubility remarkably declined without the latter two chemicals. Sonication (a fast and simple technique) in the presence of a detergent proved to be more efficient, compared with stirring, for extractability of total unreduced proteins. PMID:8464843

  10. Effects of gamma irradiation for inactivating Salmonella Typhimurium in peanut butter product during storage.

    PubMed

    Ban, Ga-Hee; Kang, Dong-Hyun

    2014-02-01

    Three types (A, B, and C) of peanut butter product with different water activities (0.18, 0.39, and 0.65 aw) inoculated with a 3-strain mixture of Salmonella Typhimurium were subjected to gamma irradiation (⁶⁰Co) treatment, with doses ranging from 0 to 3 kGy. The inactivation of S. Typhimurium in the 3 types of treated peanut butter product over a 14 day storage period and the influence of storage temperature at 4 (refrigerated) and 25 °C (ambient), and peanut butter product formulation were investigated. Three types of peanut butter product inoculated with S. Typhimurium to a level of ca. 6.6 log CFU/g and subjected to gamma irradiation experienced significant (p<0.05) reductions of 1.3 to 1.9, 2.6 to 2.8, and 3.5 to 4.0 log CFU/g at doses of 1, 2, and 3 kGy, respectively. The time required to reduce S. Typhimurium in peanut butter product to undetectable levels was 14, 5, and 5 days at 25°C after exposure to 3 kGy for products A, B, and C, respectively, and 7 days at 25 °C following exposure to 2 kGy for product C. During storage at 4 and 25 °C, survival of S. Typhimurium was lowest in product C compared to products A and B. Water activity (a(w)) of peanut butter product was likely the most critical factor affecting pathogen survival. When a(w) is reduced, radiolysis of water is reduced, thereby decreasing antimicrobial action. Overall, death was more rapid at 25 °C versus 4 °C for all peanut butter products during 14 day storage. Following gamma irradiation, acid values of peanut butter product were not significantly different from the control, and general observations failed to detect changes in color and aroma, even though lightness observed using a colorimeter was slightly reduced on day 0. The use of gamma irradiation has potential in preventing spoilage of post-packaged food by destroying microorganisms and improving the safety and quality of foods without compromising sensory quality. PMID:24321602

  11. Soybean-Peanut Rotations for the Management of Meloidogyne arenaria

    PubMed Central

    Rodríguez-Kábana, R.; Robertson, D. G.; Backman, P. A.; Ivey, H.

    1988-01-01

    Rotating soybean (Glycine max cv. Kirby) with peanut (Arachis hypogaea cv. Florunner) for managing Meloidogyne arenaria race 1 was studied for 3 years (1985-87) in a field near Headland, Alabama. Each year soybean plots had lower soil numbers of M. arenaria second-stage juveniles (J2) at peanut harvest than did plots in peanut monocnlture. Peanut following either 1 or 2 years of soybean resulted in approximately 50% reduction in J2 soil population densities and a 14% (1-year soybean) or 20% (2-year soybean) increase in yields compared with continuous peanut. The soybean-peanut rotation increased peanut yield equal to or higher than the yield obtained with continuous peanut treated with aldicarb at 0.34 g a.i./mL. PMID:19290309

  12. Peanut Allergy Treatment: The Earlier in Childhood, the Better

    MedlinePlus

    ... new research suggests. The treatment is called oral immunotherapy -- also known as exposure therapy. In this approach, peanut-allergic children are given very tiny amounts of peanut allergen as directed by a doctor. Over time, these ...

  13. Influence of defatted soy flour addition on the quality and stability of pretzel type product.

    PubMed

    Naik, Haroon Rashid; Sekhon, K S

    2014-03-01

    Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95 °C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition. PMID:24587534

  14. Sequential extractions: A new way for protein quantification-data from peanut allergens.

    PubMed

    Zhou, Ningling; Li, Wenying; Wu, Zhihua; Li, Xin; Yang, Anshu; Tong, Ping; Chen, Hongbing

    2015-09-01

    Quantification of certain protein contents in the matrix is essential in protein analyses. The amount of total protein in the matrix can be determined by the Kjeldahl method. However, few methods can quantify certain protein contents in the matrix without extracting all of them in solution. Extracting all of the contents is difficult for proteins, especially relatively insoluble ones. A five-step sequential extraction method was developed for the quantification of certain proteins in defatted peanut flour based on the relationship between the extracted protein contents and the extraction times. The extracted proteins (i.e., total protein, Ara h 1, and Ara h 2) were quantitatively analyzed in each extraction of the same condition. An exponential equation was obtained between the extraction times and the respective amount of extracted protein as well as both the total protein and a particular protein. In particular, the amount of protein extracted each time can be a geometric sequence. If all proteins can be extracted with sufficient extraction times, the protein contents in the peanut matrix can be calculated using a mathematical summation formula. This sum should be all proteins in the matrix. The five-step sequential extraction method can provide a means to quantify certain proteins in the matrix. PMID:26026388

  15. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].

    PubMed

    Pacheco de Delahaye, E; Portillo, M

    1990-09-01

    Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended. PMID:2134139

  16. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extruded products were prepared from a corn flour and dehulled carioca bean (Phaseolus vulgaris, L.) flour blend using a single-screw extruder. A central composite rotate design was used to evaluate the effects of extrusion process variables: screw speed (318.9-392.9 rpm), feed moisture (10.9-21.0 g...

  17. Tine cultivation effects on weed control, productivity, and economics of peanut under organic management

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Identifying effective weed control regimes for organic peanut has become paramount for improving the feasibility of organic production. Tine cultivation is a proven effective method at reducing in-row weed populations in several crops. Field trials were therefore conducted in 2008 and 2009 to asse...

  18. Preliminary Heritability Estimates for Drought Resistance Related Traits in Cultivated Peanut (Arachis hypogaea L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Drought is a major factor in reduced productivity in peanuts. Cultivars that have high water-use efficiency have the potential to enhance the yield of the crop. Studies have shown that pod yield is a function of water transpired (T), water-use efficiency (WUE), and harvest index (HI). It is logisti...

  19. Development and Utilization of InDel Markers to Identify Peanut (Arachis hypogaea L.) Disease Resistance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut diseases, such as leaf spot and spotted wilt caused by Tomato Spotted Wilt Virus, can significantly reduce yield and quality. Application of marker assisted plant breeding requires the development and validation of different types of DNA molecular markers. Nearly 10,000 SSR-based molecular ...

  20. The use of the diploid Arachis genomes to aid introgression of wild segments into peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Diseases are important reducers of peanut (Arachis hypogaea) yield. Wild species generally harbor greater levels of resistance and even apparent immunity. Genomic regions confering resistance to foliar diseases and root knot nematodes have been identified in populations involving the wild progenitor...

  1. Content of some nutrients in the core of the core of the peanut germplasm collection

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The usefulness of core collections of germplasm collections has been well established. The U. S. germplasm collection for peanuts was selectively reduced to a mini core or “Core of the Core” collection composed of 112 of the 7432 accessions in the whole collection to make it more efficient for stud...

  2. Long-term tillage system in a cotton-peanut rotation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Previous long-term tillage studies have evaluated shifts in weed species composition, with only limited research in cotton-peanut rotations. A study was established in 2000 (continuing through 2008) in an area with a 15-year history of reduced tillage. Treatments included conventional tillage (CT, m...

  3. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.

    PubMed

    Wolter, A; Hager, A-S; Zannini, E; Galle, S; Gänzle, M G; Waters, D M; Arendt, E K

    2014-02-01

    This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/kg SD) and quinoa sourdoughs (3.2 g EPS/kg SD); in contrast, no EPS but panose-series oligosaccharides (PSO) were detected in wheat sourdoughs. Organic acid production, carbohydrates and rheological changes during fermentation were compared to the EPS negative control without added sucrose. Corresponding to the higher mineral content of the flours, sourdoughs from quinoa, teff and buckwheat had higher buffering capacity than wheat. Fermentable carbohydrates in buckwheat, teff and quinoa flours promoted W. cibaria growth; indicating why W. cibaria failed to grow in oat sourdoughs. Endogenous proteolytic activity was highest in quinoa flour; α-amylase activity was highest in wheat and teff flours. Protein degradation during fermentation was most extensive in quinoa and teff SD reducing protein peaks 18-29, 30-41 and 43-55 kDa extensively. Rheological analyses revealed decreased dough strength (AF) after fermentation, especially in sucrose-supplemented buckwheat sourdoughs correlating with amounts of EPS. High EPS production correlated with high protein, fermentable sugars (glucose, maltose, fructose), and mineral contents in quinoa flour. In conclusion, W. cibaria MG1 is a suitable starter culture for sourdough fermentation of buckwheat, quinoa and teff flour. PMID:24230472

  4. Dielectric Properties of Peanut-hull Pellets at Microwave Frequencies

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut-hull pellets are obtained from a waste product, peanut-hulls, which after pelleting can have several uses, namely as a renewable fuel. Rapid and nondestructive characterization of peanut-hull pellets is important for industrial utilization of this resource. Properties such as water content an...

  5. Comparative Proteomic Analysis of Peanut Seed and Seed Coat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut (Arachis hypogaea L.) is grown extensively worldwide for its edible seed and oil. In a peanut, within the hull and encasing the cotyledon is the seed coat, which is commonly referred to within the peanut industry as the skin. The seed coat is a distinct plant structure critical for seed deve...

  6. Passive transient transfer of peanut allergy by liver transplantation.

    PubMed

    Dewachter, P; Vézinet, C; Nicaise-Roland, P; Chollet-Martin, S; Eyraud, D; Creusvaux, H; Vaillant, J C; Mouton-Faivre, C

    2011-07-01

    We report a case of transient symptomatic transferred IgE-mediated peanut allergy after elective blood-group compatible liver transplantation. We show that the allergy was transient and therefore passive, authorizing further uneventful peanut consumption. Skin tests with commercial peanut extract and native peanut were performed in the recipient. Circulating specific IgE against peanut and recombinant peanut allergens (rArah1, rArah2, rArah3) was measured in stored serum samples collected from the recipient between 6 months before and 8 months after liver transplantation. Specific IgE levels in the donor were measured at the time of multiorgan donation. In the recipient, diagnosis of IgE-mediated peanut anaphylaxis was based on the clinical history and detection of specific IgE against peanut and recombinant major peanut allergens (rArah1, rArah2 and rArah3). Skin tests were negative and specific IgE undetectable 6 months after the clinical reaction. Oral peanut challenge was negative excluding persistent peanut allergy. This case confirms that IgE-mediated peanut allergy can be transferred by liver transplantation and shows that it may be transient and therefore passively acquired. PMID:21668638

  7. Molecular Diversity of the peanut rust pathogen and its host

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Puccinia arachidis Speg is the causal agent of peanut rust, an important foliar disease of peanut in mainly low input peanut (Arachis hypogaea) producing countries with warm, tropical climates. Management of this disease in these countries is best realized through host resistance. Knowledge on the v...

  8. Critical Period of Tropical Spederwort (Commelina benghalenisis) in Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tropical spiderwort (also known as Benghal dayflower) is one of the most troublesome weeds in Georgia peanut. There are several effective tropical spiderwort control options in peanut, but there is no information concerning the critical time of tropical spiderwort interference with peanut. Field s...

  9. NIR reflectance method to determine the Moisture Content in Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Moisture content (mc) in peanuts is an important property that is measured and monitored at various stages of their processing and storage in the peanut industry. In this work an NIR (Near Infrared Radiation) reflectance method, that would rapidly determine the average mc of a peanut sample (about ...

  10. Treatment of Natural Peanut Butter with Phytic Acid

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut butter may be less allergenic if allergens in the butter exist as insoluble complexes that are not absorbed by the body. We determined that such complexes form in natural peanut butter that is treated with phytic acid. Commercial natural peanut butter (non-hydrogenated, creamy, oil-based, and...

  11. 7 CFR 1216.15 - Minor peanut-producing states.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Minor peanut-producing states. 1216.15 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  12. 7 CFR 1216.21 - Primary peanut-producing states.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Primary peanut-producing states. 1216.21 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  13. 7 CFR 1216.9 - Farmers stock peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Farmers stock peanuts. 1216.9 Section 1216.9... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.9 Farmers stock...

  14. 7 CFR 1216.21 - Primary peanut-producing states.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Primary peanut-producing states. 1216.21 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  15. 7 CFR 407.14 - Group risk plan for peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Group risk plan for peanuts. 407.14 Section 407.14..., DEPARTMENT OF AGRICULTURE GROUP RISK PLAN OF INSURANCE REGULATIONS § 407.14 Group risk plan for peanuts. The provisions of the Group Risk Plan for Peanuts for the 2000 and succeeding crop years are as follows:...

  16. 7 CFR 1216.15 - Minor peanut-producing states.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Minor peanut-producing states. 1216.15 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  17. 7 CFR 407.14 - Group risk plan for peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 6 2011-01-01 2011-01-01 false Group risk plan for peanuts. 407.14 Section 407.14..., DEPARTMENT OF AGRICULTURE GROUP RISK PLAN OF INSURANCE REGULATIONS § 407.14 Group risk plan for peanuts. The provisions of the Group Risk Plan for Peanuts for the 2000 and succeeding crop years are as follows:...

  18. 7 CFR 1216.15 - Minor peanut-producing states.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Minor peanut-producing states. 1216.15 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  19. 7 CFR 996.60 - Safeguard procedures for imported peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... CFR 141.113 and 141.20: And provided further, That such peanuts must be certified and reported to USDA... 7 Agriculture 8 2013-01-01 2013-01-01 false Safeguard procedures for imported peanuts. 996.60... QUALITY AND HANDLING STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Quality...

  20. 7 CFR 1216.21 - Primary peanut-producing states.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Primary peanut-producing states. 1216.21 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  1. 7 CFR 996.60 - Safeguard procedures for imported peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CFR 141.113 and 141.20: And provided further, That such peanuts must be certified and reported to USDA... 7 Agriculture 8 2011-01-01 2011-01-01 false Safeguard procedures for imported peanuts. 996.60... QUALITY AND HANDLING STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Quality...

  2. 7 CFR 1216.9 - Farmers stock peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Farmers stock peanuts. 1216.9 Section 1216.9... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.9 Farmers stock...

  3. 7 CFR 407.14 - Group risk plan for peanuts.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 6 2013-01-01 2013-01-01 false Group risk plan for peanuts. 407.14 Section 407.14..., DEPARTMENT OF AGRICULTURE GROUP RISK PLAN OF INSURANCE REGULATIONS § 407.14 Group risk plan for peanuts. The provisions of the Group Risk Plan for Peanuts for the 2000 and succeeding crop years are as follows:...

  4. 7 CFR 1216.9 - Farmers stock peanuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Farmers stock peanuts. 1216.9 Section 1216.9... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.9 Farmers stock...

  5. 7 CFR 1216.21 - Primary peanut-producing states.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Primary peanut-producing states. 1216.21 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  6. 7 CFR 1216.21 - Primary peanut-producing states.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Primary peanut-producing states. 1216.21 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  7. 7 CFR 1216.9 - Farmers stock peanuts.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Farmers stock peanuts. 1216.9 Section 1216.9... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.9 Farmers stock...

  8. 75 FR 38771 - Notice of the Peanut Standards Board

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-07-06

    ... Agricultural Marketing Service Notice of the Peanut Standards Board AGENCY: Agricultural Marketing Service... 2002 requires the Secretary of Agriculture to establish a Peanut Standards Board (Board) for the... peanuts. The initial Board was appointed by the Secretary and announced on December 5, 2002. USDA...

  9. 7 CFR 407.14 - Group risk plan for peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 6 2012-01-01 2012-01-01 false Group risk plan for peanuts. 407.14 Section 407.14..., DEPARTMENT OF AGRICULTURE GROUP RISK PLAN OF INSURANCE REGULATIONS § 407.14 Group risk plan for peanuts. The provisions of the Group Risk Plan for Peanuts for the 2000 and succeeding crop years are as follows:...

  10. 7 CFR 1216.9 - Farmers stock peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Farmers stock peanuts. 1216.9 Section 1216.9... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order Definitions § 1216.9 Farmers stock...

  11. 7 CFR 996.60 - Safeguard procedures for imported peanuts.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... CFR 141.113 and 141.20: And provided further, That such peanuts must be certified and reported to USDA... 7 Agriculture 8 2014-01-01 2014-01-01 false Safeguard procedures for imported peanuts. 996.60... QUALITY AND HANDLING STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Quality...

  12. 7 CFR 1216.15 - Minor peanut-producing states.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Minor peanut-producing states. 1216.15 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  13. 7 CFR 996.60 - Safeguard procedures for imported peanuts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... CFR 141.113 and 141.20: And provided further, That such peanuts must be certified and reported to USDA... 7 Agriculture 8 2012-01-01 2012-01-01 false Safeguard procedures for imported peanuts. 996.60... QUALITY AND HANDLING STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Quality...

  14. 7 CFR 1216.15 - Minor peanut-producing states.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Minor peanut-producing states. 1216.15 Section 1216... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PEANUT PROMOTION, RESEARCH, AND INFORMATION ORDER Peanut Promotion, Research, and Information Order...

  15. 7 CFR 996.60 - Safeguard procedures for imported peanuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... CFR 141.113 and 141.20: And provided further, That such peanuts must be certified and reported to USDA... 7 Agriculture 8 2010-01-01 2010-01-01 false Safeguard procedures for imported peanuts. 996.60... QUALITY AND HANDLING STANDARDS FOR DOMESTIC AND IMPORTED PEANUTS MARKETED IN THE UNITED STATES Quality...

  16. Assessment and Characterization of Oil from Roasted Peanut Skins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut skins are a low-value material from peanut processing and are a good source of phenolic compounds. Peanut skins do not have a significant use other than as a small component of animal feed. Studies indicate that the compounds in the skin have high antioxidant activity, while little is known s...

  17. Effect of Non-Thermal Processing on Peanut Allergens.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergy is on the rise, and the reason is still unclear. Previously, roasting by thermal method has been shown to increase the allergenic potency of peanuts. In this study, we determined if non-thermal methods, such as, pulsed electric fields (PEF) and pulsed UV lights (PUV) affect peanut all...

  18. Working Towards Disease Resistance in Peanuts Through Biotechnology

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Resistant cultivars are the most desirable approach to disease control in agriculture. Early and late leaf spot are the most important foliar diseases of peanut worldwide. Significant progress for leaf spot resistance in peanut can be achieved through biotechnology. The National Peanut Research ...

  19. Heat and pressure treatments effects on peanut allergenicity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was ev...

  20. Chemical and flavor profiles of genetically modified peanut varieties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut (Arachis hypogaea L.) is an economically important crop throughout the world. It is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut hea...

  1. Leathery Hull Peanuts – Effect on Shelling Performance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    When shelling peanuts from the 2012 peanut crop, various shellers experienced diminished shelling plant throughput when shelling peanuts harvested from isolated geographical regions. Shellers reported a reduction of 25-30% throughput of the first stage sheller bank with significant increases in spli...

  2. Antioxidant and Anti-inflammatory Effects of Peanut Skin Extracts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut skins are regarded as a low economic value by-product of the peanut industry; however, they contain high levels of bioactive compounds including catechins and procyanidins, which are known for their health-promoting properties. The in vitro antioxidant activity of peanut skin extracts (PSE) ...

  3. A Novel Method for Moisture Determination in Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Accurate determination of moisture content of the peanuts is an important factor for preserving the quality and prevention of spoilage in peanuts. Hence, it is very important to devise rapid methods for determining moisture during harvesting, storage, marketing, and processing of peanuts. This paper...

  4. Phenotypic assessments of peanut nested association mapping (NAM) populations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Nested association mapping (NAM) is a valuable innovation and multi-parental mapping population strategy in peanut genetics which increases the power to map quantitative trait loci and assists in extending the gene pool of elite peanut lines. In the peanut research community, two structured mapping ...

  5. ELISA kit for peanut protein determination: collaborative study.

    PubMed

    Lexmaulová, Hana; Gabrovská, Dana; Rysová, Jana; Stumr, Frantisek; Netusilová, Katerina; Blazková, Martina; Bulawová, Hana; Brychta, Josef; Subrtová, Zdenka; Pavelka, Jiri; Iametti, Stefania; Del Barco, Jorge Antonio Guisantes; Quesada, Jorge Martinez; Pardo, Esther Sunen; Resa, Idoia Postigo; Takkinen, Kristiina; Laukkanen, Marja-Leena; Piknová, Lubica; Langerholc, Tomaz; Cencic, Avrelija; Barsová, Sona; Cuhra, Petr; Plicka, Jan

    2013-01-01

    A collaborative study in 10 laboratories was performed to validate an ELISA method developed for the quantitative determination of peanut protein in foods. The ELISA kit used for this study is based on rabbit polyclonal antibody. This kit does not produce any false-positive results or cross-reactivity with a broad range of peanut-free food matrixes. All participants obtained the peanut ELISA kit with standard operational procedures, a list of samples, the samples, and a protocol for recording test results. The study included 15 food samples. Three food matrix samples of zero peanut content showed peanut protein content lower than the first standard (0.10 mg/kg). Three samples with peanut declared as an ingredient revealed peanut protein content outside the calibration curve (absorbance was above the highest standard) in all laboratories, and three samples had the peanut content reported either above the highest standard or within the calibration curve, depending on the laboratory. Six samples with peanut declared as an ingredient gave the peanut protein content within the calibration curve. Only these six samples, together with a positive control sample (CS2), were used for statistical evaluation. The statistical tests (Cochran, Grubbs, and Mandel) and analysis of variance were used for the evaluation of the collaborative study results. Repeatability and reproducibility limits, as well as an LOQ (LOQcollaborative 0.22 mg peanut proteins/kg) and an LOD (LODcollaborative 0.07 mg peanut proteinslkg) for the kit were calculated. PMID:24282944

  6. Determination of the Nature of Spotting in Blanched Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The peanut spotting is a big problem responsible for significant loss by the peanut industry. The cause of the spotting has been identified in the lab as being due to infection by fungi. Secondary fungal metabolites and peanut stilbene phytoalexins were not involved in the spot formation. The nature...

  7. PeanutMap: an online genome database for comparative molecular maps of peanut

    PubMed Central

    Jesubatham, Arun M; Burow, Mark D

    2006-01-01

    Background Molecular maps have been developed for many species, and are of particular importance for varietal development and comparative genomics. However, despite the existence of multiple sets of linkage maps, databases of these data are lacking for many species, including peanut. Description PeanutMap provides a web-based interface for viewing specific linkage groups of a map set. PeanutMap can display and compare multiple maps of a set based upon marker or trait correspondences, which is particularly important as cultivated peanut is a disomic tetraploid. The database can also compare linkage groups among multiple map sets, allowing identification of corresponding linkage groups from results of different research projects. Data from the two published peanut genome map sets, and also from three maps sets of phenotypic traits are present in the database. Data from PeanutMap have been incorporated into the Legume Information System website to allow peanut map data to be used for cross-species comparisons. Conclusion The utility of the database is expected to increase as several SSR-based maps are being developed currently, and expanded efforts for comparative mapping of legumes are underway. Optimal use of these data will benefit from the development of tools to facilitate comparative analysis. PMID:16904007

  8. Use of Probiotics to Control Aflatoxin Production in Peanut Grains.

    PubMed

    da Silva, Juliana Fonseca Moreira; Peluzio, Joenes Mucci; Prado, Guilherme; Madeira, Jovita Eugênia Gazzinelli Cruz; Silva, Marize Oliveira; de Morais, Paula Benevides; Rosa, Carlos Augusto; Pimenta, Raphael Sanzio; Nicoli, Jacques Robert

    2015-01-01

    Probiotic microorganisms (Saccharomyces cerevisiae var. boulardii, S. cerevisiae UFMG 905, and Lactobacillus delbrueckii UFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production by Aspergillus parasiticus IMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25°C. All probiotic microorganisms, in live and inactivated forms, significantly reduced A. parasiticus sporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color of A. parasiticus colonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed for S. boulardii and S. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained with S. boulardii plus L. delbrueckii (96.1%) followed by S. boulardii plus S. cerevisiae and L. delbrueckii plus S. cerevisiae (71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains. PMID:26221629

  9. Use of Probiotics to Control Aflatoxin Production in Peanut Grains

    PubMed Central

    da Silva, Juliana Fonseca Moreira; Peluzio, Joenes Mucci; Prado, Guilherme; Madeira, Jovita Eugênia Gazzinelli Cruz; Silva, Marize Oliveira; de Morais, Paula Benevides; Rosa, Carlos Augusto; Pimenta, Raphael Sanzio; Nicoli, Jacques Robert

    2015-01-01

    Probiotic microorganisms (Saccharomyces cerevisiae var. boulardii, S. cerevisiae UFMG 905, and Lactobacillus delbrueckii UFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production by Aspergillus parasiticus IMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25°C. All probiotic microorganisms, in live and inactivated forms, significantly reduced A. parasiticus sporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color of A. parasiticus colonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed for S. boulardii and S. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained with S. boulardii plus L. delbrueckii (96.1%) followed by S. boulardii plus S. cerevisiae and L. delbrueckii plus S. cerevisiae (71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains. PMID:26221629

  10. Repeat oral food challenges in peanut and tree nut allergic children with a history of mild/moderate reactions

    PubMed Central

    Saad, Rebecca Anne

    2015-01-01

    Background In peanut and tree nut allergic children a history of anaphylaxis is associated with subsequent severe reactions. Objective We aimed to prospectively rechallenge peanut and tree nut allergic children with a history of mild/moderate reactions to assess their allergy over time. Methods In this cohort study peanut and tree nut allergic children with a history of mild/moderate reactions during a controlled oral challenge were invited to have a follow-up oral challenge to the same food at least 1 year later. Results Twenty-six children participated in the study. The mean time interval between the first and second challenge for all participants was 35.5 months. Peanut or tree nut allergy resolved in 38.5% of participants. Those with persistent peanut or tree nut allergy showed a decrease in their reaction threshold and/or increased severity in 81% of cases. There were no demographic features or skin test results that were predictive of changes in severity over time. Conclusion Peanut and tree nut allergic children with a history of mild/moderate reactions who remained allergic demonstrated a high rate of more severe reactions and/or reduced thresholds upon rechallenge over a year later, however, the rate of resolution of allergy in this group may be higher than previously reported. PMID:26240794

  11. 40 CFR 180.123a - Inorganic bromide residues in peanut hay and peanut hulls; statement of policy.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... containing residues of inorganic bromides from the use of methyl bromide are unsuitable as an ingredient in... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Inorganic bromide residues in peanut... RESIDUES IN FOOD Specific Tolerances § 180.123a Inorganic bromide residues in peanut hay and peanut...

  12. 40 CFR 180.123a - Inorganic bromide residues in peanut hay and peanut hulls; statement of policy.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... containing residues of inorganic bromides from the use of methyl bromide are unsuitable as an ingredient in... 40 Protection of Environment 24 2014-07-01 2014-07-01 false Inorganic bromide residues in peanut... RESIDUES IN FOOD Specific Tolerances § 180.123a Inorganic bromide residues in peanut hay and peanut...

  13. 40 CFR 180.123a - Inorganic bromide residues in peanut hay and peanut hulls; statement of policy.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... containing residues of inorganic bromides from the use of methyl bromide are unsuitable as an ingredient in... 40 Protection of Environment 24 2011-07-01 2011-07-01 false Inorganic bromide residues in peanut... RESIDUES IN FOOD Specific Tolerances § 180.123a Inorganic bromide residues in peanut hay and peanut...

  14. AhDMT1, a Fe(2+) transporter, is involved in improving iron nutrition and N2 fixation in nodules of peanut intercropped with maize in calcareous soils.

    PubMed

    Shen, Hongyun; Xiong, Hongchun; Guo, Xiaotong; Wang, Pengfei; Duan, Penggen; Zhang, Lixia; Zhang, Fusuo; Zuo, Yuanmei

    2014-05-01

    Peanut (Arachis hypogaea L.) is an important legume providing edible proteins and N2 fixation. However, iron deficiency severely reduces peanut growth in calcareous soils. The maize/peanut intercropping effectively improves iron nutrition and N2 fixation of peanut under pot and field conditions on calcareous soils. However, little was known of how intercropping regulates iron transporters in peanut. We identified AhDMT1 as a Fe(2+) transporter which was highly expressed in mature nodules with stronger N2 fixation capacity. Promoter expression analysis indicated that AhDMT1 was localized in the vascular tissues of both roots and nodules in peanut. Short-term Fe-deficiency temporarily induced an AhDmt1 expression in mature nodules in contrast to roots. However, analysis of the correlation between the complex regulation pattern of AhDmt1 expression and iron nutrition status indicated that sufficient iron supply for long term was a prerequisite for keeping AhDmt1 at a high expression level in both, peanut roots and mature nodules. The AhDmt1 expression in peanut intercropped with maize under 3 years greenhouse experiments was similar to that of peanut supplied with sufficient iron in laboratory experiments. Thus, the positive interspecific effect of intercropping may supply sufficient iron to enhance the expression of AhDmt1 in peanut roots and mature nodules to improve the iron nutrition and N2 fixation in nodules. This study may also serve as a paradigm in which functionally important genes and their ecological significance in intercropping were characterized using a candidate gene approach. PMID:24519544

  15. Peanut varieties: potential for fuel oil

    SciTech Connect

    Hammons, R.O.

    1981-01-01

    Research is beginning in farm crushing of peanuts into fuel oil, the high-protein residue being used as livestock feed. Thirty peanut genotypes were investigated for oil and protein yields in field trials in Georgia. For 11 varieties in an irrigated test, mean oil contents (dry base) were in the 49.7-52.7% range, and the level of protein was in the 22.60-26.70% range. Wider variations in oil and protein contents were found in 19 other genotypes selected for possible use as an oil crop. Breeding for high oil yield has not been practiced in US peanut breeding programs. Convergent improvement to attain higher levels of oil content, shell-out percentage, and stable yield will require 6-10 generations of crossing, backcrossing, selection, and testing.

  16. [Desorption isotherms in amaranth flours].

    PubMed

    Alvarado, J D; Toaza, E; Coloma, G

    1990-09-01

    In milled seeds amaranth (Amaranthus hybridus) samples locally known as "ataco or sangoracha" and harvested in two consecutive years, the vapor pressure at four temperatures (15 degrees, 20 degrees, 25 degrees, 30 degrees C) was determined in samples obtained for drying in oven at different times, within a range between 60 g water/100 g dry matter for fresh seeds to 10 g water/100 g dry matter or below, as measured in a Brabender equipment. Vapor pressure of distilled water was also determined for water activity calculation. The isotherms for each temperature are presented. Application of the G.A.B. model (Guggenheim-Anderson-De Boer) allowed to establish the water content of greater stability within a range of 9.9 to 7.6 g/100 g. The third degree polynomial equations presented, adjust satisfactorily with the experimental data, and can be used to calculate equilibrium moisture content from 0.15 to 0.95 water activity values. Water desorption isotherms of foods are important to determine the equilibrium relationship between the moisture content of foods and the water activity, information which permits to establish likely physical, chemical or biological changes. It is considered that the results obtained are useful in drying, milling or storing amaranth flour. PMID:2134142

  17. Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.

    PubMed

    Wong, Nellie; Lee, Chow-Yang

    2011-12-01

    The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P < 0.05) with the protein content and negatively correlated (r2 = 0.93; P < 0.05) with the carbohydrate content. For T. castaneum, the suitable diets were ranked as follows: atta flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P < 0.05) than in the other diets, and the greatest number of progeny was produced from beetles reared on atta flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth. PMID:22299375

  18. Diagnostic Value of Specific IgE to Peanut and Ara h 2 in Korean Children with Peanut Allergy

    PubMed Central

    Kim, Hye-Young; Han, Youngshin; Kim, Kwanghoon; Lee, Ji Young; Kim, Min-Ji

    2016-01-01

    Purpose The purpose of this study was to establish the diagnostic decision point (DDP) of peanut specific IgE (sIgE) for predicting the outcome of oral food challenge (OFC). We also evaluated the usefulness of sIgE to peanut components (Ara h 1, 2, 3, 8, and 9) in diagnosing peanut allergy. Methods Korean children aged over 12 months with a suspected peanut allergy were enrolled. Diagnosis of peanut allergy was confirmed by an open OFC or through the convincing history of anaphylaxis. Cutoff levels of sIgE to peanut and peanut components were determined by analyzing receiver operating characteristic curves. Results Forty-eight children (22 boys and 26 girls) with a suspected peanut allergy were enrolled. The previously established DDP for peanut-sIgE antibodies (14 kU/L) showed a sensitivity of 22.7%, specificity of 100%, positive predictive value (PPV) of 100%, and negative predictive value of 60.4% in our study population. The median levels of peanut-sIgE (5.4 kU/L vs 1.1 kU/L, P<0.001) and Ara h 2-sIgE (0.8 kU/L vs 0 kU/L, P<0.001) were significantly higher in the peanut allergy group than in the peanut tolerance group. The peanut-sIgE concentration indicating a PPV of 100% was 10.3 kU/L. The Ara h 2-sIgE level of 4.0 kU/L had a PPV of 100%. Conclusions Our results showed that the cutoff levels for peanut (10.3 kU/L) and Ara h 2 (4.0 kU/L) established in this study is useful for the diagnosis of peanut allergy in Korean children. PMID:26739409

  19. Ethylene Inhibits Aflatoxin Biosynthesis in Aspergillus parasiticus Grown on Peanuts

    PubMed Central

    Gunterus, A.; Roze, L.V.; Beaudry, R.; Linz, J. E.

    2007-01-01

    The filamentous fungi Aspergillus parasiticus and A. flavus synthesize aflatoxins when they grow on a variety of susceptible food and feed crops. These mycotoxins are among the most carcinogenic naturally occurring compounds known and they pose significant health risks to humans and animals. We previously demonstrated that ethylene and CO2 act alone and together to reduce aflatoxin synthesis by A. parasiticus grown on laboratory media. To demonstrate the potential efficacy of treatment of stored seeds and grains with these gases, we tested ethylene and CO2 for ability to inhibit aflatoxin accumulation on Georgia Green peanuts stored for up to 5 days. We demonstrated an inverse relationship between A. parasiticus spore inoculum size and the level of toxin accumulation. We showed that ethylene inhibits aflatoxin synthesis in a dose-dependent manner on peanuts; CO2 also inhibits aflatoxin synthesis over a narrow dose range. Treatments had not discernable effect on mold growth. These observations support further exploration of this technology to reduce aflatoxin contamination of susceptible crops in the field and during storage. PMID:17418318

  20. New insights into diagnosis and treatment of peanut food allergy.

    PubMed

    Lee, Laurie A; Burks, A Wesley

    2009-01-01

    Peanut and/or tree nut allergy is a major health concern affecting over 1% of Americans. Although food allergy in general is the most common cause of anaphylaxis treated in emergency departments, reactions to nuts account for a disproportionate amount of deaths from food allergy. Peanut allergy is a Type I hypersensitivity (IgE mediated) immune response. Eight peanut allergens have been identified that are termed as Ara h 1 through Ara h 8. The diagnosis of peanut allergy can often be made or eliminated with a focused history and specific diagnostic testing. There is no effective method to cure peanut allergy. Therefore, the management of patients with peanut allergy focuses on 1) preventing inadvertent ingestions of peanut, 2) recognizing early signs of allergic reactions, and 3) properly treating peanut-induced symptoms should they occur. Epinephrine is clearly indicated for patients experiencing respiratory, cardiovascular, or neurologic compromise. Because inadvertent ingestion of peanut often leads to life threatening reactions and peanut allergy is often long-lived, many investigators are focusing on decreasing clinical reactivity after peanut allergy is established. PMID:19273280

  1. Decontamination of Mesquite Pod Flour Naturally Contaminated with Bacillus cereus and Formation of Furan by Ionizing Irradiation.

    PubMed

    Fan, Xuetong; Felker, Peter; Sokorai, Kimberly J

    2015-05-01

    Mesquite pod flour produced from nitrogen-fixing trees of the Prosopis species has a unique aroma and flavor that is preferred by some consumers. Due to the presence of wildlife, grazing domestic animals, and insects, the pods have a high potential of being contaminated with human pathogenic bacteria, such as Bacillus cereus. Nonthermal processing technologies are helpful to reduce the population of microorganisms in the flour because heating deteriorates the characteristic flavor. A study was conducted to investigate the efficacy of ionizing radiation in decontaminating two types of mesquite pod flours (Prosopis alba and Prosopis pallida) naturally contaminated with B. cereus and the effects of irradiation on the formation of furan, a possible human carcinogen. Results showed that the populations of B. cereus were 3.8 and 5.4 log CFU/g in nonirradiated P. alba and P. pallida flours, respectively, and populations of microflora, mesophilic spores, B. cereus, and B. cereus spores decreased with increasing radiation doses. At 6 kGy, the populations fell below 1 log CFU/g. Irradiation at 6 kGy had no significant effect on the fructose, glucose, or sucrose content of the flour. Nonirradiated P. alba and P. pallida flours contained 13.0 and 3.1 ng/g of furan, respectively. Furan levels increased with irradiation doses at rates of 2.3 and 2.4 ng/g/kGy in the two flours. The level of 3-methylbutanal was reduced or not affected by irradiation, while the hexanal level was increased. Our results suggested that irradiation was effective in decontaminating contaminated mesquite flour. The significance of furan formation and possible changes in flavor due to irradiation may need to be further examined. PMID:25951390

  2. Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy.

    PubMed

    2016-07-28

    Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy Original Article, N Engl J Med 2015;372:803-813. In the legend for Figure 3 (page 810), the final sentence should have begun, "The log10 of the ratio of peanut-specific IgG4:IgE was calculated after the peanut-specific IgG4 levels were converted from micrograms per liter," rather than ". . . from milligrams per liter," and should have ended, "with the use of the formula IgG4 ÷ (IgE × 2.4)," rather than "with the use of the formula (IgG4 × 1000) ÷ (IgE × 2.4)." In the bottom graph in Figure 3B, the values on the y axis were incorrect. The article is correct at NEJM.org. PMID:27464222

  3. Gamma radiation effects on commercial Mexican bread making wheat flour

    NASA Astrophysics Data System (ADS)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  4. Extraction of starch from wheat flour by alkaline solution

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Separation of starch from wheat flour with high purity is very important for the analysis of starch such as amylose and amylopectin determination by size exclusion HPLC (SE-HPLC). A procedure that extracts starch from flour by ethanol precipitation after dissolving flour in KOH and urea solution wa...

  5. FUNCTIONAL PROPERTIES OF WHEAT AND SORGHUM FLOUR BLENDS FOR COOKIES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sorghum flour was fractionated into two particle sizes (greater than 0.18 mm, and less than 0.18 mm). Water holding capacity was higher for coarser particle size sorghum flour than the finer sized. The pasting characteristics of starch from the fractionated and unfractionated sorghum flours varied...

  6. 21 CFR 137.211 - White corn flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false White corn flour. 137.211 Section 137.211 Food and... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this...

  7. 21 CFR 137.211 - White corn flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false White corn flour. 137.211 Section 137.211 Food and... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this...

  8. 21 CFR 137.211 - White corn flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false White corn flour. 137.211 Section 137.211 Food and... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this...

  9. Effects of Milling on Functional Properties of Rice Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A commercial available long grain rice flour ( RL-100) and the flours made by using a pin mill and the Udy mill from the same batch of broken second-head white long grain were evaluated for their particle size and functional properties. The results showed that pin milled flour had more uniform parti...

  10. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  11. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  12. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  13. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  14. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  15. The Effects of Roast Intensity on the Texture of Peanut Paste

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Texture is central to consumer acceptability of peanut butter and peanut-based food products in general. The majority of peanuts are roasted; however, the effect of this operation on peanut texture was unclear. Accordingly, runner peanut seed (Arachis hypogaea L.) were dry roasted in a forced air co...

  16. Removing peanut allergens by tannic acid

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tannic acid (TA) is known to bind and form insoluble complexes with proteins, including peanut allergens; however, whether such complexes would dissociate and release the allergens at pH 2 and 8 (i.e., gastric and intestinal pH) is not clear. Release of the allergens in the gut could lead to absorpt...

  17. 21 CFR 102.23 - Peanut spreads.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... quality of the protein contained in the product is at least 68 percent that of casein; or (ii) The protein... biological quality of the protein contained in the product is equal to or greater than that of casein. (2... equivalent to peanut butter if it meets all of the following conditions: (1) Protein. (i) The protein...

  18. Management and Prevention of Mycotoxins in Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Contamination of peanuts with mycotoxins, particularly aflatoxins, is a worldwide problem that affects both food safety and agricultural economies. Most countries have adopted regulations that limit the quantity of aflatoxins in food and feed to 20 ppb or less; however, environmental conditions in m...

  19. Peanut oil as an emergency diesel fuel

    SciTech Connect

    Goodrum, J.W.

    1983-06-01

    Two elements of an emergency fuel system are discussed. A CeCoCo mechanical oil expeller's efficiency is related to temperature, moisture, and pressure conditions. Durability test on 20:80 and 80:20 peanut oil: diesel blends show injector coking and effects on exhaust temperature, specific fuel, and crankcase oil.

  20. Yield advances in peanut - weed control effects

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Improvements in weed management are a contributing factor to advancements in peanut yield. Widespread use of vacuum planters and increased acceptance of narrow row patterns enhance weed control by lessening bareground caused by skips and promoting quick canopy closure. Cultivation was traditionall...

  1. Biology, speciation, and utilization of peanut species

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The genus Arachis has a large number of highly diverse species. Large collections of cultivated peanut exist at multiple locations and several hundreds of wild species are maintained in germplasm banks. Many of the species have been characterized for agronomic traits, but much of the germplasm colle...

  2. 21 CFR 102.23 - Peanut spreads.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... equivalent to peanut butter if it meets all of the following conditions: (1) Protein. (i) The protein content... quality of the protein contained in the product is at least 68 percent that of casein; or (ii) The protein... biological quality of the protein contained in the product is equal to or greater than that of casein....

  3. 21 CFR 102.23 - Peanut spreads.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... equivalent to peanut butter if it meets all of the following conditions: (1) Protein. (i) The protein content... quality of the protein contained in the product is at least 68 percent that of casein; or (ii) The protein... biological quality of the protein contained in the product is equal to or greater than that of casein....

  4. 21 CFR 102.23 - Peanut spreads.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... equivalent to peanut butter if it meets all of the following conditions: (1) Protein. (i) The protein content... quality of the protein contained in the product is at least 68 percent that of casein; or (ii) The protein... biological quality of the protein contained in the product is equal to or greater than that of casein....

  5. PEANUT SHELL FUEL FOR THE GAMBIA

    EPA Science Inventory

    The project will develop a household-scale human-powered briquette maker that will convert peanut shells into an efficient cooking fuel. The briquette maker will be designed such that it can be manufactured and used in The Gambia.

  6. The Economics of Organics versus Conventional Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The demand for organically produced peanuts and cotton represent the fastest growing sector for each of these commodities. Significant price premiums at the producer level are associated certified organic commodities. However, such incentives to convert a field or farm from conventional production...

  7. Preschoolers Benefit from Peanut Allergy Therapy

    MedlinePlus

    ... part of the U.S. Department of Health and Human Services Home Features Keeping Up in School? Curb Your Eating Health Capsules Preschoolers Benefit from Peanut Allergy Therapy Be Sweet to Your Feet Featured Website: It’s a Noisy Planet. Protect Their Hearing. Past Issues Most Viewed September ...

  8. Registration of 'Red River Runner' peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    'Red River Runner' (tested as TX 994313) is a high oleic runner peanut (Arachis hypogaea L.) cultivar cooperatively developed and released by the Agricultural Research Service (ARS) of the United States Department of Agriculture (USDA), Texas AgriLife Research and Extension, and Oklahoma Agricultura...

  9. Registration of ‘Titan’ Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    ‘Titan’ (Reg. no. CV- , PI ) virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea), developed and tested as VT 9506083-3 by the Virginia Agricultural Experiment Station, was released in May 2010. In Virginia, Titan was tested from 1997 to 2005 at several locations thr...

  10. Low Oxygen Storage of Farmer Stock Peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Farmer stock peanuts are stored in bulk storage facilities for periods ranging from 30d to 12mo. Studies were conducted in 1/10 scale conventional and monolithic dome storage facilities located in Dawson, GA. Conventional storage was represented by four metal buildings with storage capacity of appro...

  11. Potential nitrogen credits from peanut residue

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Availability of residue nitrogen (N) to succeeding crops is dependent on N mineralization rates during decomposition. Following peanut (Arachis hypogaea L.) production, extension currently recommends 22-67 kg N ha-1 credit to subsequent crops, but these recommendations are not supported in the liter...

  12. Analysis of Peanut Seed Oil by NIR

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Near infrared reflectance spectra (NIRS) were collected from Arachis hypogaea seed samples and used in predictive models to rapidly identify varieties with high oleic acid. The method was developed for shelled peanut seeds with intact testa. Spectra were evaluated initially by principal component an...

  13. Peanut oral immunotherapy modifies IgE and IgG4 responses to major peanut allergens

    PubMed Central

    Vickery, Brian P.; Lin, Jing; Kulis, Michael; Fu, Zhiyan; Steele, Pamela H.; Jones, Stacie M.; Scurlock, Amy M.; Gimenez, Gustavo; Bardina, Ludmilla; Sampson, Hugh A.; Burks, A. Wesley

    2012-01-01

    Background Peanut-allergic subjects have highly stable pathologic antibody repertoires to the immunodominant B cell epitopes of the major peanut allergens Ara h 1-3. Objective We used a peptide microarray technique to analyze the effect of treatment with peanut oral immunotherapy (OIT) on such repertoires. Methods Measurements of total peanut-specific IgE (psIgE) and psIgG4 were made with CAP-FEIA. We analyzed sera from 22 OIT subjects and 6 controls and measured serum specific IgE and IgG4 binding to epitopes of Ara h 1-3 using a high-throughput peptide microarray technique. Antibody affinity was measured using a competitive peptide microarray as previously described. Results At baseline, psIgE and psIgG4 diversity were similar between subjects and controls, and there was broad variation in epitope recognition. After a median 41 months of OIT, polyclonal psIgG4 increased from a median 0.3 mcg/mL (IQR 0.1-0.43) at baseline to 10.5 mcg/mL (3.95-45.48) (p<0.0001) and included de novo specificities. PsIgE was reduced from a median baseline of 85.45 kUA/L (23.05-101.0) to 7.75 kUA/L (2.58-30.55) (p<0.0001). Affinity was unaffected. Although the psIgE repertoire contracted in most OIT-treated subjects, several subjects generated new IgE specificities even as the total psIgE decreased. Global epitope-specific shifts from IgE to IgG4 binding occurred, including at an informative epitope of Ara h 2. Conclusion OIT differentially alters Ara h 1-3 binding patterns. These changes are variable between subjects, not observed in controls, and include a progressive polyclonal increase in IgG4, with concurrent reduction in IgE amount and diversity. PMID:23199605

  14. An Apparent Anomaly in Peanut Leaf Conductance

    PubMed Central

    Pallas, James E.

    1980-01-01

    Conductance to gaseous transfer is normally considered to be greater from the abaxial than from the adaxial side of a leaf. Measurements of the conductance to water vapor of peanut leaves (Arachis hypogaea L.) under well watered and stress conditions in a controlled environment, however, indicated a 2-fold higher conductance from the adaxial side of the leaf than from the abaxial. Studies of conductance as light level was varied showed an increase in conductance from either surface with increasing light level, but conductance was always greater from the adaxial surface at any given light level. In contrast, measurements of soybean (Glycine max [L.] Merr.) and snapbean (Phaseolus vulgaris L.) leaf conductance showed an approximate 2-fold greater conductance from the abaxial surface than from the adaxial. Approximately the same number of stomata were present on both peanut leaf surfaces and stomatal size was similar. Electron microscopic examination of peanut leaves did not reveal any major structural differences between stomata on the two surfaces that would account for the differences in conductance. Light microscope studies of leaf sections revealed an extensive network of bundle sheaths with achloraplastic bundle sheath extensions; the lower epidermis was lined with a single layer of large achloraplastic parenchyma cells. Measurements of net photosynthesis made on upper and lower leaf surfaces collectively and individually indicated that two-thirds of the peanut leaf's total net photosynthesis can be attributed to diffusion of CO2 through the adaxial leaf surface. Possibly the high photosynthetic efficiency of peanut cultivars as compared with certain other C3 species is associated with the greater conductance of CO2 through their upper leaf surfaces. Images PMID:16661294

  15. Formulation and characterization of functional foods based on fruit and vegetable residue flour.

    PubMed

    Ferreira, Mariana S L; Santos, Mônica C P; Moro, Thaísa M A; Basto, Gabriela J; Andrade, Roberta M S; Gonçalves, Édira C B A

    2015-02-01

    Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes. PMID:25694690

  16. Antenatal risk factors for peanut allergy in children

    PubMed Central

    2011-01-01

    Background Prenatal factors may contribute to the development of peanut allergy. We evaluated the risk of childhood peanut allergy in association with pregnancy exposure to Rh immune globulin, folic acid and ingestion of peanut-containing foods. Methods We conducted a web-based case-control survey using the Anaphylaxis Canada Registry, a pre-existing database of persons with a history of anaphylaxis. A total of 1300 case children with reported peanut allergy were compared to 113 control children with shellfish allergy. All were evaluated for maternal exposure in pregnancy to Rh immune globulin and folic acid tablet supplements, as well as maternal avoidance of dietary peanut intake in pregnancy. Results Receipt of Rh immune globulin in pregnancy was not associated with a higher risk of peanut allergy (odds ratio [OR] 0.86, 95% confidence interval [CI] 0.51 to 1.45), nor was initiation of folic acid tablet supplements before or after conception (OR 0.53, 95% CI 0.19 to 1.48). Complete avoidance of peanut-containing products in pregnancy was associated with a non-significantly lower risk of peanut allergy (OR 0.53, 95% CI 0.27 to 1.03). Conclusion The risk of childhood peanut allergy was not modified by the following common maternal exposures in pregnancy: Rh immune globulin, folic acid or peanut-containing foods. Clinical implications Rh immune globulin, folic acid supplement use and peanut avoidance in pregnancy have yet to be proven to modulate the risk of childhood anaphylaxis to peanuts. Capsule Summary Identification of prenatal factors that contribute to peanut allergy might allow for prevention of this life-threatening condition. This article explores the role of three such factors. PMID:21970733

  17. Interspecific root interactions and rhizosphere effects on salt ions and nutrient uptake between mixed grown peanut/maize and peanut/barley in original saline-sodic-boron toxic soil.

    PubMed

    Inal, Ali; Gunes, Aydin

    2008-01-01

    Two glasshouse studies were conducted to investigate the effect of interspecific complementary and competitive root interactions and rhizosphere effects on the concentration and uptake of Na, Cl and B, and N, P, K, Ca, Mg, Fe, Zn and Mn nutrition of mixed cropped peanut with maize (Experiment I), and barley (Experiment II) grown in nutrient-poor saline-sodic and B toxic soil. Mixed cropped plants were grown in either higher density or lower density. The results of the experiment revealed that dry shoot weight decreased in peanut but increased in maize and barley with associated plant species compared to their monoculture. Shoot Na and Cl concentrations of peanut decreased significantly in both experiments, regardless of higher or lower density. The concentrations of Na also decreased in the shoots of mixed cropped maize and barley, but Cl concentrations increased slightly. The concentration of B significantly decreased in mixed cropping in all plant species regardless of higher or lower density. Rhizosphere chemistry was strongly and differentially modified by the roots of peanut, maize and barley, and mixed growing. There were significant correlations between the root-secreted acid phosphatases (S-APase), acid phosphatase in rhizosphere (RS-APase) and rhizosphere P concentration (RS-P) in the both experiments. The Fe-solubilizing activity (Fe-SA) and ferric reducing (FR) capacity of the roots were generally higher in mixed culture relative to their monoculture, which improved Fe, Zn and Mn nutrition of peanut. Further, there were also significant correlations among FR, Fe-SA and RS-Fe concentrations. Peanut facilitated P nutrition of maize and barley, while maize and barley improved K, Fe, Zn and Mn nutrition of peanut grown in nutrient-poor saline-sodic and B toxic soil. PMID:17698244

  18. Immunomodulatory effects of potential probiotics in a mouse peanut sensitization model.

    PubMed

    Meijerink, Marjolein; Wells, Jerry M; Taverne, Nico; de Zeeuw Brouwer, Mary-Lène; Hilhorst, Bianca; Venema, Koen; van Bilsen, Jolanda

    2012-08-01

    Peanut allergy accounts for the majority of severe food-related allergic reactions and there is a need for new prevention and treatment strategies. Probiotics may be considered for treatment on the basis of their immunomodulating properties. Cytokine profiles of probiotic strains were determined by in vitro co-culture with human PBMCs. Three strains were selected to investigate their prophylactic potential in a peanut sensitization model by analysing peanut-specific antibodies, mast cell degranulation and ex vivo cytokine production by splenocytes. The probiotic strains induced highly variable cytokine profiles in PBMCs. L. salivarius HMI001, L. casei Shirota (LCS) and L. plantarum WCFS1 were selected for further investigation owing to their distinct cytokine patterns. Prophylactic treatment with both HMI001 and LCS attenuated the Th2 phenotype (reduced mast cell responses and ex vivo IL-4 and/or IL-5 production). In contrast, WCFS1 augmented the Th2 phenotype (increased mast cell and antibody responses and ex vivo IL-4 production). In vitro PBMC screening was useful in selecting strains with anti-inflammatory and Th1 skewing properties. In case of HMI001 (high IL-10/IL-12 ratio) and LCS (high interferon-γ and IL-12), partial protection was seen in a mouse peanut allergy model. Strikingly, certain strains may worsen the allergic reaction as shown in the case of WCFS1. PMID:22540665

  19. The extraction of different proteins in selenium enriched peanuts and their antioxidant properties.

    PubMed

    Zhao, P; Wang, Y; Zhang, Y; Guo, T; Zhang, Z; Zhang, W J; Zhang, X G; Ashraf, Muhammad Aqeel

    2016-05-01

    In this study, the selenium enriched peanuts and the different solubility proteins extracted from them were investigated. The dried defatted selenium enriched peanuts (SeP) powder (0.3147 μg/g) had a 2.5-fold higher mean total selenium concentration than general peanuts (GP) power (0.1233 μg/g). The SeP had higher concentration of selenium, manganese and zinc than that of GP, but less calcium. The rate of extraction of protein was 23.39% for peanuts and alkali soluble protein was the main component of protein in SeP, which accounted for 92.82% of total soluble protein and combined selenium was 77.33% of total selenium protein. In different forms of proteins from SeP, the WSePr due to higher concentration of selenium had higher DPPH free-radical scavenging activity, higher reducing activity and longer induction time than other proteins. PMID:27081360

  20. Changes in Major Peanut Allergens Under Different pH Conditions.

    PubMed

    Kim, Jihyun; Lee, Jeongok; Seo, Won Hee; Han, Youngshin; Ahn, Kangmo; Lee, Sang-Il

    2012-05-01

    Regional dietary habits and cooking methods affect the prevalence of specific food allergies; therefore, we determined the effects of various pH conditions on major peanut allergens. Peanut kernels were soaked overnight in commercial vinegar (pH 2.3) or acetic acid solutions at pH 1.0, 3.0, or 5.0. Protein extracts from the sera of seven patients with peanut-specific IgE levels >15 kU(A)/L were analyzed by SDS-PAGE and immunolabeling. A densitometer was used to quantify and compare the allergenicity of each protein. The density of Ara h 1 was reduced by treatment with pH 1.0, 3.0, or 5.0 acetic acid, or commercial vinegar. Ara h 2 remained largely unchanged after treatment with pH 5.0 acetic acid, and was decreased following treatment with pH 1.0, 2.3, or 3.0 acetic acid. Ara h 3 and Ara h 6 appeared as a thick band after treatment with pH 1.0 acetic acid and commercial vinegar. IgE-binding intensities to Ara h 1, Ara h 2, and Ara h 3 were significantly reduced after treatment with pH 1.0 acetic acid or commercial vinegar. These data suggest that treatment with acetic acid at various pH values affects peanut allergenicity and may explain the low prevalence of peanut allergy in Korea. PMID:22548209

  1. Chirality determines pheromone activity for flour beetles

    NASA Astrophysics Data System (ADS)

    Levinson, H. Z.; Mori, K.

    1983-04-01

    Olfactory perception and orientation behaviour of female and male flour beetles ( Tribolium castaneum, T. confusum) to single stereoisomers of their aggregation pheromone revealed maximal receptor potentials and optimal attraction in response to 4R,8R-(-)-dimethyldecanal, whereas its optical antipode 4S,8S-(+)-dimethyldecanal was found to be inactive in this respect. Female flour beetles of both species were ≈ 103 times less attracted to 4R,8S-(+)- and 4S,8R-(-)-dimethyldecanal than to 4R,8R-(-)-dimethyldecanal, while male flour beetles failed to respond to the R,S-(+)- and S,R-(-)-stereoisomers. Pheromone extracts of prothoracic femora from unmated male flour beetles elicited higher receptor potentials in the antennae of females than in those of males. The results suggest that the aggregation pheromone emitted by male T. castaneum as well as male T. confusum has the stereochemical structure of 4R,8R-(-)-dimethyl-decanal, which acts as sex attractant for the females and as aggregant for the males of both species.

  2. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  3. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  4. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  5. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  6. Cold temperature disinfestation of bagged flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We conducted studies using a commercial freezer maintained at -17.8°C to determine the time needed to kill Tribolium castaneum eggs in a pallet of flour. Each bag weighed 22.7 kg, and there were 5 bags in each of 10 layers. The dimensions of the pallet were 109-cm wide by 132-cm long by 123-cm tall,...

  7. Functionality of gliadin proteins in wheat flour tortillas.

    PubMed

    Mondal, Suchismita; Hays, Dirk B; Alviola, Noviola J; Mason, Richard E; Tilley, Michael; Waniska, Ralph D; Bean, Scott R; Glover, Karl D

    2009-02-25

    Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The main objective of this study was to understand the functionality of gliadins with respect to tortilla quality. The important tortilla quality attributes are diameter, opacity, and shelf stability, designated here as rollability or the ability to roll or fold the tortilla without cracking. In this study gliadin functionality in tortilla quality was studied using near-isogenic wheat lines that have deletions in either Gli A1, Gli D1, Gli A2, or Gli D2 gliadin loci. The deletion lines are designated by the same abbreviations. Dough and tortillas were prepared from the parent line used to derive these deletion lines, each individual deletion line, and a control commercial tortilla flour. Quantitative and qualitative evaluations were performed on the dough and tortillas derived from the flour from each of these lines. None of the deletions in the gliadin loci altered the shelf stability versus that found for the parent to the deletion lines or control tortilla flour. However, deletions in the Gli 2 loci, in particular Gli A2 reduced the relative proportion of alpha- and beta-gliadins with a greater cysteine amino acid content and gluten cross-link function versus the chain-terminating omega-gliadins in Gli 1, which were still present. As such, the dough and gluten matrix appeared to have greater extensibility, which improved the diameter and overall quality of the tortillas while not altering the rollability. Deletions in the Gli 1 loci had the opposite result with increased cross-linking of alpha- and beta-gliadins, polymeric protein content, and a stronger dough that decreased the diameter and overall quality of the tortillas. The data suggest that altering certain Gli 2 loci

  8. Maize porridge enriched with a micronutrient powder containing low-dose iron as NaFeEDTA but not amaranth grain flour reduces anemia and iron deficiency in Kenyan preschool children.

    PubMed

    Macharia-Mutie, Catherine W; Moretti, Diego; Van den Briel, Natalie; Omusundi, Agnes M; Mwangi, Alice M; Kok, Frans J; Zimmermann, Michael B; Brouwer, Inge D

    2012-09-01

    Few studies have evaluated the impact of fortification with iron-rich foods such as amaranth grain and multi-micronutrient powder (MNP) containing low doses of highly bioavailable iron to control iron deficiency anemia (IDA) in children. We assessed the efficacy of maize porridge enriched with amaranth grain or MNP to reduce IDA in Kenyan preschool children. In a 16-wk intervention trial, children (n = 279; 12-59 mo) were randomly assigned to: unrefined maize porridge (control; 4.1 mg of iron/meal; phytate:iron molar ratio 5:1); unrefined maize (30%) and amaranth grain (70%) porridge (amaranth group; 23 mg of iron/meal; phytate:iron molar ratio 3:1); or unrefined maize porridge with MNP (MNP group; 6.6 mg iron/meal; phytate:iron molar ratio 2.6:1; 2.5 mg iron as NaFeEDTA). Primary outcomes were anemia and iron status with treatment effects estimated relative to control. At baseline, 38% were anemic and 30% iron deficient. Consumption of MNP reduced the prevalence of anemia [-46% (95% CI: -67, -12)], iron deficiency [-70% (95% CI: -89, -16)], and IDA [-75% (95% CI: -92, -20)]. The soluble transferrin receptor [-10% (95% CI: -16, -4)] concentration was lower, whereas the hemoglobin (Hb) [2.7 g/L (95% CI: 0.4, 5.1)] and plasma ferritin [40% (95% CI: 10, 95)] concentrations increased in the MNP group. There was no significant change in Hb or iron status in the amaranth group. Consumption of maize porridge fortified with low-dose, highly bioavailable iron MNP can reduce the prevalence of IDA in preschool children. In contrast, fortification with amaranth grain did not improve iron status despite a large increase in iron intake, likely due to high ratio of phytic acid:iron in the meal. PMID:22810982

  9. [What type of avoidance for peanut allergic children?].

    PubMed

    Feuillet-Dassonval, C; Agne, P-S-A; Rancé, F; Bidat, E

    2006-09-01

    We analyzed, from the literature, the balance benefit/risk of a strict avoidance of peanut in children with peanut allergy. The benefits of a strict avoidance diet seem limited: reactions to the low doses and to the peanut oil refined are rare and most often slight. It is not proven that a strict avoidance facilitates the cure of allergy. On the other hand, strict avoidance could induce a worsening of allergy, with deterioration of quality of life, creation of food neophobia. In case of cure of allergy, it is difficult to normalize the diet after a strict avoidance. Outside of the rare sensitive patients to a very low dose of peanut, for which a strict avoidance is counseled, the report benefits risk is in favor of the prescription of adapted avoidance to the eliciting dose. For the majority of the peanut allergic children, it seems to us that the avoidance can and must be limited to the non hidden peanut. PMID:16828543

  10. Isolation, purification, and biochemical characterization of a novel water soluble protein from Inca peanut (Plukenetia volubilis L.).

    PubMed

    Sathe, Shridhar K; Hamaker, Bruce R; Sze-Tao, Kar Wai Clara; Venkatachalam, Mahesh

    2002-08-14

    A water soluble storage albumin from Inca peanut (IPA) accounted for approximately 25% (w/w) of defatted seed flour weight, representing 31% of the total seed protein. IPA is a 3S storage protein composed of two glycosylated polypeptides, with estimated molecular weights (MW) of 32800 and 34800 Da, respectively. IPA has an estimated sugar content of 4.8% +/- 0.92% (n = 6). IPA is a basic protein (pI of approximately 9.4) and contains all of the essential amino acids in adequate amounts when compared to the FAO/WHO recommended pattern for a human adult. The tryptophan content of IPA is unusually high (44 mg/g of protein), whereas the phenylalanine content is low (9 mg/g of protein). IPA is a highly digestible protein in vitro. PMID:12166980

  11. Development and Utilization of InDel Markers to Identify Peanut (Arachis hypogaea) Disease Resistance

    PubMed Central

    Liu, Lifeng; Dang, Phat M.; Chen, Charles Y.

    2015-01-01

    Peanut diseases, such as leaf spot and spotted wilt caused by Tomato Spotted Wilt Virus, can significantly reduce yield and quality. Application of marker assisted plant breeding requires the development and validation of different types of DNA molecular markers. Nearly 10,000 SSR-based molecular markers have been identified by various research groups around the world, but less than 14.5% showed polymorphism in peanut and only 6.4% have been mapped. Low levels of polymorphism limit the application of marker assisted selection (MAS) in peanut breeding programs. Insertion/deletion (InDel) markers have been reported to be more polymorphic than SSRs in some crops. The goals of this study were to identify novel InDel markers and to evaluate the potential use in peanut breeding. Forty-eight InDel markers were developed from conserved sequences of functional genes and tested in a diverse panel of 118 accessions covering six botanical types of cultivated peanut, of which 104 were from the U.S. mini-core. Results showed that 16 InDel markers were polymorphic with polymorphic information content (PIC) among InDels ranged from 0.017 to 0.660. With respect to botanical types, PICs varied from 0.176 for fastigiata var., 0.181 for hypogaea var., 0.306 for vulgaris var., 0.534 for aequatoriana var., 0.556 for peruviana var., to 0.660 for hirsuta var., implying that aequatoriana var., peruviana var., and hirsuta var. have higher genetic diversity than the other types and provide a basis for gene functional studies. Single marker analysis was conducted to associate specific marker to disease resistant traits. Five InDels from functional genes were identified to be significantly correlated to tomato spotted wilt virus (TSWV) infection and leaf spot, and these novel markers will be utilized to identify disease resistant genotype in breeding populations. PMID:26617627

  12. Spatiotemporal patterns and dispersal of stink bugs (Heteroptera: Pentatomidae) in peanut-cotton farmscapes.

    PubMed

    Tillman, P G; Northfield, T D; Mizell, R F; Riddle, T C

    2009-08-01

    In the southeast United States, a field of peanuts, Arachis hypogaea L., is often closely associated with a field of cotton, Gossypium hirsutum L. The objective of this 4-yr on-farm study was to examine and compare the spatiotemporal patterns and dispersal of the southern green stink bug, Nezara viridula L., and the brown stink bug, Euschistus servus (Say), in six of these peanut-cotton farmscapes. GS(+) Version 9 was used to generate interpolated estimates of stink bug density by inverse distance weighting. Interpolated stink bug population raster maps were constructed using ArcMap Version 9.2. This technique was used to show any change in distribution of stink bugs in the farmscape over time. SADIE (spatial analysis by distance indices) methodology was used to examine spatial aggregation of individual stink bug species and spatial association of the two stink bug species in the individual crops. Altogether, the spatiotemporal analyses for the farmscapes showed that some N. viridula and E. servus nymphs and adults that develop in peanuts disperse into cotton. When these stink bugs disperse from peanuts into cotton, they aggregate in cotton at the interface, or common boundary, of the two crops while feeding on cotton bolls. Therefore, there is a pronounced edge effect observed in the distribution of stink bugs as they colonize the new crop, cotton. The driving force for the spatiotemporal distribution and dispersal of both stink bug species in peanut-cotton farmscapes seems to be availability of food in time and space mitigated by landscape structure. Thus, an understanding of farmscape ecology of stink bugs and their natural enemies is necessary to strategically place, in time and space, biologically based management strategies that control stink bug populations while conserving natural enemies and the environment and reducing off-farm inputs. PMID:19689882

  13. Heat and pressure treatments effects on peanut allergenicity.

    PubMed

    Cabanillas, Beatriz; Maleki, Soheila J; Rodríguez, Julia; Burbano, Carmen; Muzquiz, Mercedes; Jiménez, María Aránzazu; Pedrosa, Mercedes M; Cuadrado, Carmen; Crespo, Jesús F

    2012-05-01

    Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56atm, for 30min, produces a significant decrease of IgE-binding capacity of peanut allergens. PMID:26434302

  14. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.

    PubMed

    Sánchez-Marroquín, A; Maya, S

    1985-09-01

    Whole flour and milling fractions of raw amaranth seeds were used in 90:10, 80:20 and 50:50 mixtures with industrialized corn flour (MINSA) to prepare tortillas and arepas, basic nutritional foods in several Latin American countries. The three corn-amaranth mixtures showed a good protein and fat content as well as amino acid profile, and presented adequate physical characteristics for making tortillas. Amaranth whole flour and commercial corn flour mixtures in the proportion of 80:20 and 50:50 were found suitable for the preparation of arepas. Protein and fat content were substantially improved, with no changes in organoleptic characteristics. The Mexican type of Amaranthus cruentus, selected due to its availability and bromatologic properties, yielded products of excellent nutritional quality, according to their amino acid content and protein efficiency ratio (PER). The protein-rich (1R) and starchy (2-R) fractions obtained by air classification, also yielded good results when substituting amaranth flour. The afore-mentioned flours and air-classified fractions of the 50:50 mixtures proved to be adequate in gruel preparations when used in 1:8 and 1:12 dilutions, as they improved their organoleptic characteristics. Flakes and extrudates were also used, yielding products with a 13.3-15% protein content, 1.7-3.7% fat, and 65.2-74.2% carbohydrates. In addition, extrudates were utilized to prepare snacks of better nutritional quality than existing similar commercial products. Improvement of the tortilla's mineral and fatty acid contents was achieved in every case. Enrichment of this product with whole amaranth flour is, therefore, recommendable for use in programs aimed at improving the nutritional status of the population. PMID:3842057

  15. Peanut Allergy: New Developments and Clinical Implications.

    PubMed

    Commins, Scott P; Kim, Edwin H; Orgel, Kelly; Kulis, Mike

    2016-05-01

    Food allergies have increased in prevalence over the past 20 years, now becoming an important public health concern. Although there are no therapies currently available for routine clinical care, recent reports have indicated that immunotherapies targeting the mucosal immune system may be effective. Oral immunotherapy is conducted by administering small, increasing amounts of food allergen; it has shown promise for desensitizing individuals with peanut, egg, or milk allergies. Sublingual immunotherapy also desensitizes allergic patients to foods-two major studies have examined the effects of sublingual immunotherapy in subjects with peanut allergies. We review the complex nature of IgE-mediated food allergies and the therapies being evaluated in clinical trials. We focus on the diagnosis and management of food allergies and investigational therapies. PMID:27039393

  16. Salmonellosis and the GI Tract: More than Just Peanut Butter

    PubMed Central

    Cianflone, Nancy F. Crum

    2009-01-01

    Nontyphoidal salmonellosis is the leading cause of foodborne illness in the U.S., causing approximately 1.4 million infections annually. Most cases of salmonellosis are due to ingestion of contaminated food items such as eggs, dairy products, and meats. However, almost any foodstuff can be implicated, including peanut butter, as seen during a recent outbreak of over 600 Salmonella infections. Although outbreaks often gain national media attention, the majority of nontyphoidal Salmonella infections in the U.S. occur sporadically. Risk factors for salmonellosis include gastric hypoacidity, recent use of antibiotics, extremes of age, and a variety of immunosuppressive conditions. Clinical manifestations of the infection most commonly involve self-limited gastroenteritis; however, bacteremia, endovascular, and localized infections may occur. Most cases of gastrointestinal involvement are self-limited, with antibiotic therapy reserved among persons at risk for complicated disease. Preventive strategies by both industry and among consumers are advocated to further reduce the occurrence of nontyphoidal salmonellosis. PMID:18627657

  17. Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

    PubMed Central

    Eleazu, Chinedum; Eleazu, Kate; Aniedu, Chinyere; Amajor, John; Ikpeama, Ahamefula; Ebenzer, Ike

    2014-01-01

    In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples. PMID:25054110

  18. Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.

    PubMed

    Oliveira, Kênia Grasielle de; Queiroz, Valéria Aparecida Vieira; Carlos, Lanamar de Almeida; Cardoso, Leandro de Morais; Pinheiro-Sant'Ana, Helena Maria; Anunciação, Pamella Cristine; Menezes, Cícero Beserra de; Silva, Ernani Clarete da; Barros, Frederico

    2017-02-01

    This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days. PMID:27596435

  19. Chemical composition and starch digestibility in flours from Polish processed legume seeds.

    PubMed

    Piecyk, Małgorzata; Wołosiak, Rafał; Drużynska, Beata; Worobiej, Elwira

    2012-12-01

    The study was undertaken to determine the effect of various treatments, i.e. cooking after soaking, freezing after cooking and storage at a low temperature (-18°C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil seeds on the chemical composition and starch digestibility of the resultant flours. The cooking of seeds caused a significant decrease in contents of ash (by 11-48%), polyphenols (by 10-70%) and protein (to 19%) in flours made of bean. In addition, analyses demonstrated significantly decreased contents of resistant starch, RS (by 61-71%) and slowly digestible starch, SDS (by 56-84%). Storage of frozen seeds resulted in insignificant changes in the chemical composition, and in increased contents of both RS and SDS. The flours produced upon the autoclaving process were characterized by similar changes in the contents of ash and protein as in cooked seeds, yet losses of polyphenols were lower and, simultaneously, contents of RS and SDS were higher. All the analyzed flours were shown to be characterized by a reduced content of amylose in starch, which might have affected its digestibility. This was indicated by a strict negative correlation reported between the value of the starch digestion index (SDRI) and amylose content of starch (r=0.84, p>0.05). PMID:22953824

  20. Storage influence on the functional, sensory and keeping quality of quality protein maize flour.

    PubMed

    Shobha, D; Kumar, H V Dileep; Sreeramasetty, T A; Puttaramanaik; Gowda, K T Pandurange; Shivakumar, G B

    2014-11-01

    Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25 ± 5 °C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p ≤ 0.05) in ash content of lime treated flour (1.67 ± 0.01 g) was observed compared to control (1.5 ± 0.02 g). Calcium content of lime treated maize flour increased significantly (p ≤ 0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p ≤ 0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months. PMID:26396307

  1. Maternal allergy increases susceptibility to offspring allergy in association with Th2 biased epigenetic alterations in a mouse model of peanut allergy

    PubMed Central

    Song, Ying; Liu, Changda; Hui, Yiqun; Srivastava, Kamal; Zhou, Zhenwen; Chen, Jia; Miller, Rachel L.; Finkelman, Fred D.; Li, Xiu-Min

    2014-01-01

    Background Although maternal atopy is a risk factor for development of peanut allergy, this phenomenon has not been well-characterized experimentally, and the mechanisms underlying offspring risk are unclear. Objective To determine if offspring of peanut allergic mothers (O-PAM) are more susceptible to peanut allergy than offspring of naive mothers (O-NM) in a murine model; and if so whether the susceptibility is linked to Th2 biased epigenetic alterations. Methods Five-week-old O-PAM and O-NM were intragastrically (i.g.) sensitized to and challenged with peanut. Serum peanut-specific IgE, plasma histamine, anaphylactic reactions, and splenocyte (SPC) and mesenteric lymph node (MLN) cell cytokine production were measured. DNA methylation levels of the IL-4 gene promoter from sensitized offspring SPC and MLN cells and un-sensitized neonatal offspring SPCs were determined by pyrosequencing. Results O-PAM exhibited 3-fold higher peanut-specific IgE levels following peanut sensitization as well as 5-fold higher histamine levels and significantly higher anaphylactic symptom scores following challenge than O-NM (p<0.05-0.01). Cultured O-PAM SPCs and MLN produced significantly more Th2 cytokines than O-NM cells (p<0.05-0.01). O-PAM cells exhibited significantly reduced DNA methylation at CpG sites of the IL-4 gene promoter than O-NM cells. DNA methylation levels were inversely correlated with IL-4 and IgE production. O-PAM neonatal splenocyte hypomethylation of the IL-4 gene promoter was also present. Conclusion This study is the first to demonstrate that increased susceptibility to peanut allergy in offspring of peanut allergic mothers is associated with epigenetic alternation of the IL-4 gene promoter. This finding may provide an insight into preventing the development of early life allergy. Clinical Implications This study is the first to demonstrate that offspring of peanut allergic mothers are predisposed to develop peanut allergy, which is associated with epigenetic

  2. Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating.

    PubMed

    Song, Won-Jae; Kang, Dong-Hyun

    2016-02-01

    This study evaluated the efficacy of a 915 MHz microwave with 3 different levels to inactivate 3 serovars of Salmonella in peanut butter. Peanut butter inoculated with Salmonella enterica serovar Senftenberg, S. enterica serovar Typhimurium and S. enterica serovar Tennessee were treated with a 915 MHz microwave with 2, 4 and 6 kW and acid and peroxide values and color changes were determined after 5 min of microwave heating. Salmonella populations were reduced with increasing treatment time and treatment power. Six kW 915 MHz microwave treatment for 5 min reduced these three Salmonella serovars by 3.24-4.26 log CFU/g. Four and two kW 915 MHz microwave processing for 5 min reduced these Salmonella serovars by 1.14-1.48 and 0.15-0.42 log CFU/g, respectively. Microwave treatment did not affect acid, peroxide, or color values of peanut butter. These results demonstrate that 915 MHz microwave processing can be used as a control method for reducing Salmonella in peanut butter without producing quality deterioration. PMID:26678129

  3. Inheritance of the physiological traits for drought reistance under terminal drought conditions and genotypic correlations with agronomic traits in peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Breeding for terminal drought resistance in peanut can increase their productivity in drought-prone environments and reduce aflatoxin contamination. To improve selection efficiency for superior drought-resistant genotypes, a study of inheritance of traits is worthy, and provides useful information ...

  4. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients.

    PubMed

    Grace, Mary H; Truong, An N; Truong, Van-Den; Raskin, Ilya; Lila, Mary Ann

    2015-09-01

    Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09-9.46 mg/g) and anthocyanins (0.77-1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products. PMID:26405527

  5. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

    PubMed Central

    Grace, Mary H; Truong, An N; Truong, Van-Den; Raskin, Ilya; Lila, Mary Ann

    2015-01-01

    Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09–9.46 mg/g) and anthocyanins (0.77–1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products. PMID:26405527

  6. Yacon flour and Bifidobacterium longum modulate bone health in rats.

    PubMed

    Rodrigues, Fabiana Carvalho; Castro, Adriano Simões Barbosa; Rodrigues, Vívian Carolina; Fernandes, Sérgio Antônio; Fontes, Edimar Aparecida Filomeno; de Oliveira, Tânia Toledo; Martino, Hércia Stampini Duarte; de Luces Fortes Ferreira, Célia Lúcia

    2012-07-01

    Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet+B. longum, and yacon flour+B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (P<.05) higher in groups fed diet+B. longum, yacon flour+B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet+B. longum (8.6%), and yacon flour+B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (P<.05) in rats consuming the yacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (P<.05). Yacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis. PMID:22510044

  7. Structure and stability of 2S albumin-type peanut allergens: implications for the severity of peanut allergic reactions

    PubMed Central

    Lehmann, Katrin; Schweimer, Kristian; Reese, Gerald; Randow, Stefanie; Suhr, Martin; Becker, Wolf-Meinhard; Vieths, Stefan; Rösch, Paul

    2005-01-01

    Resistance to proteolytic enzymes and heat is thought to be a prerequisite property of food allergens. Allergens from peanut (Arachis hypogaea) are the most frequent cause of fatal food allergic reactions. The allergenic 2S albumin Ara h 2 and the homologous minor allergen Ara h 6 were studied at the molecular level with regard to allergenic potency of native and protease-treated allergen. A high-resolution solution structure of the protease-resistant core of Ara h 6 was determined by NMR spectroscopy, and homology modelling was applied to generate an Ara h 2 structure. Ara h 2 appeared to be the more potent allergen, even though the two peanut allergens share substantial cross-reactivity. Both allergens contain cores that are highly resistant to proteolytic digestion and to temperatures of up to 100 °C. Even though IgE antibody-binding capacity was reduced by protease treatment, the mediator release from a functional equivalent of a mast cell or basophil, the humanized RBL (rat basophilic leukaemia) cell, demonstrated that this reduction in IgE antibody-binding capacity does not necessarily translate into reduced allergenic potency. Native Ara h 2 and Ara h 6 have virtually identical allergenic potency as compared with the allergens that were treated with digestive enzymes. The folds of the allergenic cores are virtually identical with each other and with the fold of the corresponding regions in the undigested proteins. The extreme immunological stability of the core structures of Ara h 2 and Ara h 6 provides an explanation for the persistence of the allergenic potency even after food processing. PMID:16372900

  8. IgG4 inhibits peanut-induced basophil and mast cell activation in peanut-tolerant children sensitized to peanut major allergens

    PubMed Central

    Santos, Alexandra F.; James, Louisa K.; Bahnson, Henry T.; Shamji, Mohammed H.; Couto-Francisco, Natália C.; Islam, Sabita; Houghton, Sally; Clark, Andrew T.; Stephens, Alick; Turcanu, Victor; Durham, Stephen R.; Gould, Hannah J.; Lack, Gideon

    2015-01-01

    Background Most children with detectable peanut-specific IgE (P-sIgE) are not allergic to peanut. We addressed 2 non–mutually exclusive hypotheses for the discrepancy between allergy and sensitization: (1) differences in P-sIgE levels between children with peanut allergy (PA) and peanut-sensitized but tolerant (PS) children and (2) the presence of an IgE inhibitor, such as peanut-specific IgG4 (P-sIgG4), in PS patients. Methods Two hundred twenty-eight children (108 patients with PA, 77 PS patients, and 43 nonsensitized nonallergic subjects) were studied. Levels of specific IgE and IgG4 to peanut and its components were determined. IgE-stripped basophils or a mast cell line were used in passive sensitization activation and inhibition assays. Plasma of PS subjects and patients submitted to peanut oral immunotherapy (POIT) were depleted of IgG4 and retested in inhibition assays. Results Basophils and mast cells sensitized with plasma from patients with PA but not PS patients showed dose-dependent activation in response to peanut. Levels of sIgE to peanut and its components could only partially explain differences in clinical reactivity between patients with PA and PS patients. P-sIgG4 levels (P = .023) and P-sIgG4/P-sIgE (P < .001), Ara h 1–sIgG4/Ara h 1–sIgE (P = .050), Ara h 2–sIgG4/Ara h 2–sIgE (P = .004), and Ara h 3–sIgG4/Ara h 3–sIgE (P = .016) ratios were greater in PS children compared with those in children with PA. Peanut-induced activation was inhibited in the presence of plasma from PS children with detectable P-sIgG4 levels and POIT but not from nonsensitized nonallergic children. Depletion of IgG4 from plasma of children with PS (and POIT) sensitized to Ara h 1 to Ara h 3 partially restored peanut-induced mast cell activation (P = .007). Conclusions Differences in sIgE levels and allergen specificity could not justify the clinical phenotype in all children with PA and PS children. Blocking IgG4 antibodies provide an additional

  9. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.

    PubMed

    Kaur, Maninder; Kaushal, Pragati; Sandhu, Kawaljit Singh

    2013-02-01

    The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component. PMID:24425892

  10. Stem versus leaflet inoculation of peanut with Sclerotinia minor

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tamspan 90, a Spanish peanut cultivar, exhibits physiological resistance to Sclerotinia minor (S.M), as indicated by the low rate of lesion expansion (RLE) on inoculated stems. The purpose of this study was to determine the RLE on stems and leaflets of two peanut cultivars (Okrun, a susceptible cul...

  11. Impact of Sprinkler Irrigation Amount on Peanut Quality Parameters

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut quality parameters were analyzed across four irrigation levels during the 2002 through 2007 crop years. The peanut quality parameters consisted of total sound mature kernels and sound splits (farmer stock grade), shelling outturn by commercial edible size, accept and reject kernels by commer...

  12. Further investigations into the suitability of peanuts for biodiesel production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Field studies were conducted during 2007 at multiple locations to continue investigations into the suitability and practicality of peanut (Arachis hypogaea L.) as a biodiesel feedstock. An evaluation was conducted at Dawson, GA, to assess 24 peanut cultivars for performance under low input growing ...

  13. Why preserve and evaluate genetic resources in peanut?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts are produced in more than 100 countries with a total global total production in 2010 of 37,953,949 metric tons (FAO statistics, 2010). Because peanut is an important crop, it is imperative that its germplasm be preserved in order to conserve the genetic diversity and provide a resource to i...

  14. Marker-assisted selection for biotic stress resistance in peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut ranks second to soybean in the world market trade of oilseeds both in area grown and tonnage produced, and is well-suited to contribute significantly to poverty reduction in the developing world. Peanut is a tetrapoid of recent origin, and has shown low levels of molecular marker polymorphis...

  15. Salmonella surrogate reduction using industrial peanut dry roasting parameters

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Studies were conducted to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using a Salmonella surrogate, Enterococcus faecium, which is slightly more heat tolerant than Salmonella. Runner-type peanuts were inoculated with E. faecium and roasted in a lab...

  16. Germplasm evaluation of Rhizoma peanut for growth and forage potential.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Rhizoma peanut (Arachis glabrata Benth.) is a warm-season perennial forage legume, adapted to southern USA. It has similar dry matter (DM) and nutritive value to alfalfa (Medicago sativa L.). Recent studies indicated that rhizoma peanut can be grown further north (zone '8b) than previously suggest...

  17. Allergen composition analysis and allergenicity assessment of Chinese peanut cultivars.

    PubMed

    Wu, Zhihua; Zhou, Ningling; Xiong, Faqian; Li, Xin; Yang, Anshu; Tong, Ping; Tang, Ronghua; Chen, Hongbing

    2016-04-01

    Peanut (Arachis hypogaea) is among the eight major food allergens in the world. Several attempts have been made to decrease or eliminate the allergenicity of peanut. Systemic screening of thousands of peanut cultivars may identify peanut with low allergenicity. In this study, the allergen compositions of 53 Chinese peanut cultivars were characterized, and their allergenicity to sera IgE of Chinese patients and in a mouse model was assessed. Contents of total protein and allergens were quantified by SDS-PAGE and densitometry analysis on gel. Although the contents of allergens broadly varied among cultivars, they were related to one another. The IgE binding capacity of cultivars was tested by ELISA, and their allergenicity was further evaluated in a mouse model by oral sensitization. Results showed that the allergenicity of peanut was affected by allergen composition rather than a single allergen. Peanut cultivars with low allergenicity may contain more Ara h 3/4 (24 kDa), Ara h 2 and less Ara h 3/4 (43, 38, and 36 kDa), Ara h 6. Screening based on allergen composition would facilitate the identification of low-allergenic peanut. PMID:26593515

  18. Microwave moisture meter for in-shell peanut kernels

    Technology Transfer Automated Retrieval System (TEKTRAN)

    . A microwave moisture meter built with off-the-shelf components was developed, calibrated and tested in the laboratory and in the field for nondestructive and instantaneous in-shell peanut kernel moisture content determination from dielectric measurements on unshelled peanut pod samples. The meter ...

  19. Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Profilins from numerous species are known to be allergens, including food allergens, such as peanut (Arachis hypogaea) allergen Ara h 5, and pollen allergens, such as birch allergen Bet v 2. Patients with pollen allergy can also cross-react to peanut. Structural characterization of allergens will al...

  20. Near-infrared analysis of peanut seed skins for catechins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut skins are a by-product of peanut processing and contain a significant amount of antioxidant compounds. Currently there are not many uses for the skins and they have low market value. Modern consumers are interested in healthy foods and will purchase products fortified with antioxidants. A rap...

  1. MANAGEMENT OF SCLEROTINIA BLIGHT AND VERTICILLIUM WILT IN PEANUTS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Some of the objectives of this research are to study the biology of economically important peanut pathogens including Tomato Spotted Wilt Virus (TSWV), and to determine the role of disease resistance in managing soil-borne peanut pathogens, particularly Sclerotinia blight, Verticillium wilt, and Sou...

  2. In-field Peanut Processing for Biodiesel Production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The costs and environmental impact for using petroleum-based fuels such as diesel, has triggered considerable interest in the development of sustainable, on-farm biodiesel production systems. Field studies have demonstrated that a peanut (Arachis hypogaea L.) can produce 1138 kg/ha of peanut oil at ...

  3. Tannic acid as a means to remove peanut allergens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tannic acid (TA) is a polyphenol (commonly found in tea and coffee) that has been used as a treatment for toxic substances and carpet allergens. The objectives were to determine the efficacy of TA’s binding and removal of peanut allergens from peanut butter extracts as insoluble precipitates, and to...

  4. Peanut EST Project: Gene discovery and marker development

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Aflatoxin contamination caused by Aspergillus fungi is a great concern in peanut production worldwide. Pre-harvest Aspergillii infection and aflatoxin contamination are usually severe in peanuts that are grown under drought stressed conditions. Genomic research can provide new tools to study plant-m...

  5. Energy savings from air recirculation in peanut curing

    SciTech Connect

    Cook, D.F.; Cundiff, J.S.; Vaughan, D.H.

    1982-12-01

    A thin-layer peanut drying simulation model was adapted to incorporate air recirculation. Laboratory crop dryers were designed and constructed to conduct experiments to verify the model. Five batches of peanuts were dried using different recirculation strategies. The model successfully predicted the results.

  6. Production of Defensive Stilbenoids by Commercial Peanut Cultivars

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In peanut, the mechanism of resistance to fungal infection is reportedly due to the synthesis of stilbene phytoalexins, which are antibiotic, low molecular weight metabolites. The phytoalexin-associated response of different peanut genotypes to exogenous invasion in the field has not been investigat...

  7. RHEOLOGICAL AND DENSITY CHARACTERIZATION OF PEANUT OILS FOR BIODIESEL APPLICATIONS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut oil may be used directly, or converted into methyl esters, i.e. biodiesel, for use as an alternative fuel source in conventional diesel engines. For biodiesel applications, oils with low viscosities are desirable to deliver superior cold flow performance. Accordingly, peanut oils were expre...

  8. Multiple disease reistances in a medium-maturity peanut cultivar

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Several diseases limit peanut (Arachis hypogaea) production in the southeastern U.S. Runner-type peanut cultivars with multiple disease resistances have been developed; however, these cultivars have optimal maturity that is 2 to 3 weeks later than standard runner-type cultivars. Most growers prefer...

  9. Canopy Characteristics and their Ability to Predict Peanut Maturity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    To ensure maximum economic return, a peanut producer must accurately predict harvest time when the crop has reached optimal maturity without risking losses through mechanical damage due to deteriorating peg attachments. Currently utilized methods for predicting peanut maturity are based on hull col...

  10. Field performance of three peanut entries in Oklahoma

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut entries (Tamrun 96, Tamrun OL02, and TX 994313) were among peanut lines included in four tests in 2006 and 2007. Plots were planted during May and harvested in late September to mid October to attain a growing season of 155 days. Plots were arranged in a complete randomized block design wit...

  11. Biology and epidemiology of peanut soilborne pathogens in Oklahoma

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pressure from soil borne diseases limits yields and increases production costs to Oklahoma peanut growers. Sclerotinia blight, caused by the fungus Sclerotinia minor, and southern blight, caused by the fungus Sclerotium rolfsii, are the most economically damaging peanut diseases in Oklahoma. The c...

  12. Chemical Interruption of Flowering to Improve Harvested Peanut Maturity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut (Arachis hypogaea) is a botanically indeterminate plant where flowering, fruit initiation, and pod maturity occurs over an extended time period during the growing season. As a result, the maturity and size of individual peanut pods varies considerably at harvest. Immature kernels that meet...

  13. Environmental Conditions During Transport of Shelled Peanuts in Overseas Containers

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanuts exported overseas may be in transit from the shelling plant or cold storage to the overseas manufacturer for 30 d or more. In some instances, quality assurance testing at the overseas destination indicates that peanuts no longer meet contractual quality specifications. Considerable effort a...

  14. A genetic engineering strategy to eliminate peanut allergy.

    PubMed

    Dodo, Hortense; Konan, Koffi; Viquez, Olga

    2005-01-01

    Peanut allergy is an IgE-mediated hypersensitivity reaction with an increasing prevalence worldwide. Despite its seriousness, to date, there is no cure. Genetic engineering strategies can provide a solution. The post-transcriptional gene silencing (PTGS) model can be used effectively to knock out the production of allergenic proteins in peanut by specific degradation of the endogenous target messenger RNA (mRNA). Ara h 2, the most potent peanut allergenic protein, was selected as a model to demonstrate the feasibility of this concept. Transgenic peanut plants were produced via microprojectile-mediated transformation of peanut embryos using a plasmid construct, which contains a fragment of the coding region of Ara h 2 linked to an enhanced CaMV 35S constitutive promoter. Molecular analyses, including polymerase chain reaction and Southern blots, confirmed the presence of the stable integration of the Ara h 2 transgene into the peanut genome. Northern hybridization showed the expression of the Ara h 2 transgene in all vegetative tissues of the mature transgenic peanut plants, indicating the stable expression of the truncated Ara h 2 transgene throughout the development of the plants. It is, therefore, reasonable to expect that the truncated Ara h 2 transgene transcripts will be synthesized in the seeds and will trigger the specific degradation of endogenous Ara h 2 mRNA. The next step will be to grow the transgenic peanut plants to full maturity for seed production and to determine the level of allergen Ara h 2. PMID:15659267

  15. Effects of Starting Moisture on Characteristics of Oil Roasted Peanut

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Previous research has shown that the moisture content of peanuts before dry roasting affects the quality of the finished product. This study demonstrates the effects of the starting moisture content of the raw product on peanuts that were oil roasted. Scanning Electron Microscope images taken befo...

  16. Glufosinate application timing and rate affect peanut yield

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Research was conducted at thirteen locations across the United States peanut belt during 2010-2012 to evaluate peanut response to postemergence applications of glufosinate over a range of dosages. Glufosinate was applied at 0, 41, 82, 164, 328 and 656 g ai/ha at 30, 60, and 90 days after planting (...

  17. Valencia Peanut Response to Single, Twin and Diamond Planting

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Currently, most Valencia peanuts are grown in single rows on 36 to 40 inch beds. Because of their bunch-type and erect growth habit, Valencia peanuts do not spread over the whole bed and have the opportunity to benefit from multiple row planting arrangements. This study was conducted near Clovis, ...

  18. Microwave moisture sensor for rapid and nondestructive grading of peanuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A low-cost microwave moisture sensor operating at a single frequency for instantaneous and nondestructive determination of moisture content in peanut kernels from microwave dielectric measurements on peanut pods was developed and tested. The sensor operates at a frequency of 5.8 GHz and uses the pr...

  19. Heat Stress Screening of Peanut Seedlings for Acquired Thermotolerance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this research was to develop a user-friendly and medium throughput laboratory protocol using acquired thermotolerance (ATT) in peanut seedlings as a measure of one mechanism of heat stress tolerance. Sixteen genotypes, including selected accessions of the U.S. peanut min...

  20. Phenotyping and genotyping RIL populations of peanut for marker development

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Phenotyping of structured populations, along with molecular genotyping, is needed for marker development in peanut. This research is essential for making the peanut genome sequence useful to breeders because it will make the connection between genes, gene markers, genetic maps, and agronomic traits...