protein digestibility to replace digestibility for purposes of nutrient content claim substantiation in North America's context.

The reliance by North American regulatory authorities on rodent bioassays-Protein Correct-Amino Acid Score (PDCAAS) in the U.S. and Protein Efficiency Ratio (PER) in Canada-to measure the protein quality for protein content claim substantiation represents a major barrier for innovation in the development and marketing of protein foods.

Impact of cooking on the protein quality of Russet potatoes.

Despite being low in crude protein, on a fresh weight basis, given their overall contribution to the North American diet, potatoes contribute approximately 2%-4% of the population's protein intake. However, the quality of the protein remains ill-defined. To that end, Russet potatoes were secured and subjected to various cooking conditions (raw [control], boiled, baked, microwaved, and fried [3, 6, and 9 min]) to determine the impact of cooking method on protein quality, as determined by amino acid score (AAS) and indices of in vivo true fecal protein digestibility (TFPD%; rodent bioassay) and in vitro protein digestibility (pH-drop, pH-Stat, and simulated gastrointestinal digestion both static and dynamic).

Analyses of serum and urinary metabolites in individuals with peripheral artery disease (PAD) consuming a bean-rich diet: relationships with drug metabolites.

Peripheral artery disease (PAD) has high morbidity and mortality rates. A metabolomics approach was employed to determine whether consumption of bean-rich diets for 8 weeks would impact the metabolomic profile of individuals with PAD. Serum and urine, collected from 54 participants with clinical PAD at baseline and after 8 weeks on 0.

Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation.

Background: Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4 °C for up to 6 days. Carnosine (350 mg per 100 g), glutathione (GSH, 20 mg per 100 g) (concentrations based on reported values in the literature) and cysteine glycine (Cys Gly, 5 mg per 100 g) (concentration based on results from LC/QTOF-MS) were used in model systems containing ribose (25 mg per 100 g).

Metabolomics and fetal alcohol spectrum disorder.

Fetal alcohol spectrum disorder (FASD) is a major public health issue that encompass an array of physical, neurological, and behavioral effects due to alcohol consumption during pregnancy. The classical biomarkers of FASD that are currently used lack sensitivity and specificity, and as such there is an opportunity through the use of novel metabolomics analysis to identify new biomarkers to identify those at risk for FASD, which could more effectively aid in early intervention. The focus of this minireview is to identify current work that is being done in the field of metabolomics in FASD in utero, and to highlight promising metabolites that could act as biomarkers in the future.

Factors affecting the ortho- and retronasal perception of flavors: A review.

Flavor perception is a highly individual sensation, and is impacted by a number of factors. Olfaction is a critical element in fully experiencing flavor. In this review, we explore the differences between orthonasal (sniff) versus retronasal (mouth) olfaction, and provide a comprehensive summary of recent publications in this arena.

Interactions between canola meal and flaxseed oil in the diets of White Lohmann hens on fatty acid profile and sensory characteristics of table eggs.

The current study was designed to assess the fatty acid composition and sensory attributes of eggs procured from hens consuming diets containing canola meal (CM) and/or flax oil (FO). A total of 96 group-caged White Lohmann hens received 1 of 4 isonitrogenous and isoenergetic diets for a period of 4 weeks. Diets were arranged in a 2 × 2 factorial design, containing 24% canola meal, 7.

Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.

The fatty acid composition of eggs is highly reflective of the diet of the laying hen; therefore, nutritionally important fatty acids can be increased in eggs in order to benefit human health. To explore the factors affecting the hen's metabolism and deposition of fatty acids of interest, the current research was divided into two studies. In Study 1, the fatty acid profile of eggs from Bovan White hens fed either 8%, 14%, 20%, or 28% of the omega-6 fatty acid, linoleic acid (LA) (expressed as a percentage of total fatty acids), and an additional treatment of 14% LA containing double the amount of saturated fat (SFA) was determined.

Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil.

Unlabelled: Hempseed (HS) is rich in omega-3 polyunsaturated fatty acids, with approximately 17% of total fatty acids as alpha-linolenic acid. As such, HS and its oil may be used in hen diet formulations to produce eggs enriched in essential fatty acids. Because omega-3 eggs have the potential for unpleasant aromas and flavors, the current study was designed to assess the fatty acid profile and sensory attributes of eggs procured from hens consuming diets containing hempseed oil (HO) or HS.