Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network.

The activity of α-amylases is frequently determined using a single-point assay at 20 °C. Previous work within INFOGEST "Working Group 5 - Starch digestion and amylases" identified significant interlaboratory variation with this protocol. The current study aimed to evaluate the repeatability (intralaboratory precision) and reproducibility (interlaboratory precision), measured as coefficients of variation (CVs), of a newly optimized protocol version based on four time-point measurements at 37 °C.

A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability.

Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases leads to contradictory results in human trials. This variability could be caused at two levels, one at the bioavailability level and the other at the effect and mechanisms of action.

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds.

Vegetable product containing caseinomacropeptide and germinated seed and sprouts.

In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space.

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides.

The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied. A static in vitro digestion method by the COST FA1005 Action INFOGEST was used and goat milk and kefir were partially hydrolyzed during the gastric phase and had above 80% hydrolysis after duodenal digestion. There were no differences between the digestibility of goat milk and kefir (p > 0.

In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm.

The purpose of this study was to determine some functional properties of taro (Colocasia esculenta L. Schott) corm, which can be a good alternative to the other dietary carbohydrate sources with its high starch content. The total phenolic and flavonoid content of taro corm was found as 205±53mgCAE/100g and 61±9mgCAE/100g, respectively.

Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea.

Health-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ were not different.

Production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods.

The aim of the study was the production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods. Starch was isolated from taro corms with 98% purity, and 10.

Review of flap design influence on the health of the periodontium after mandibular third molar surgery.

The purpose of this study is to review the effect of flap design in terms of periodontal status of the preceding second molar after lower third molar surgery. Impacted lower third molar surgery may result in periodontal complications on the distal surface of the adjacent second molar. Flap design that is used during impacted third molar surgery is important to prevent those complications.

Evaluation of success rates of immediate and delayed implants after tooth extraction.

Objective: To evaluate the success rates of immediate and delayed placement of implants with respect to the causes of tooth extraction and implant positions.

Methods: A total of 310 dental implants (immediate implants:delayed implants = 76:234) were inserted into 80 patients. The types, sizes and positions of the implants and the causes of tooth extraction were recorded.