The Paleolithic, or ancestral, diet was first proposed by Eaton and Konner in 1985, and it is based on the theory that humans have not diverged greatly from the physiology of the Paleolithic human. Eaton and Konner suggested a diet consisting of meats, fruits, vegetables, nuts and seeds while omitting food such as dairy, grains, legumes, refined sugar and processed foods. The latter of which are incongruous with the diet we evolved with and are likely the cause of the so-called "diseases of civilization" such as type 2 diabetes, coronary heart disease, obesity, osteoporosis and cancer (Konner & Eaton, 2010). This review will first elaborate on the Paleolithic lifestyle and the evidence presented on it before examining the evidence for and against other diet categories not included in the diet such as whole grains, red meat, grass-fed meat, dairy milk and soymilk. The aim of this study is to first evaluate the Paleolithic diet, based on nutrition and ability to address common public health diseases and then to appraise the value of other food categories not included in the lifestyle on the same factors, in order to determine their place in an ideal diet. This study concludes that the Paleolithic diet can lower total body weight, body mass index, cardiovascular risks, triglycerides and low-density lipoprotein among others while increasing insulin sensitivity and ω-3, iron, fiber, vitamins and minerals, including improving the ω-6 to ω-3 ratio and the potassium to sodium ratio when compared to the typical Western diet. The results were consistent even when compared to other diets such as the Mediterranean or the diabetes diet. Studies showing the effectiveness of consuming other foods, such as whole grains, dairy or soymilk, with the intent on losing weight or preventing diabetes, on the other hand, have been inconclusive. Research on soy's estrogenic isoflavone action has been inconclusive. Concerns over the consumption of red meat due to cholesterol and cancer are mitigated and review of the grass-fed literature reveals a potentially richer fatty acid profile with more healthy polyunsaturated fats and less cholesterol-raising saturated fatty acids. It is concluded that an ancestral diet of whole foods, made up of mostly fruits and vegetables, meats, especially grass-fed, nuts and seeds is strongly associated with significantly better outcomes for diseases such as type 2 diabetes and obesity as compared to a typical Western diet, Mediterranean diet or diabetes diet.

Cross-linking in soy proteins is hypothesised to have an impact on the texture of tofu. In vitro incubation showed soy proteins and its two fractions, glycinin and β-conglycinin, were cross-linked using glutaraldehyde, formaldehyde, glyceraldehyde and transglutaminase (TGA). Increasing concentration of these carbonyl compounds and TGA, and temperature of the carbonyl compounds treatment, increased the reactivity of cross-linking. Glutaraldehyde was the most reactive in forming aggregated proteins, followed by formaldehyde and glyceraldehyde. Both carbonyl moieties of glutaraldehyde are believed to be essential for the rapid cross-linking reaction. In the unfractionated soy proteins, β-conglycinin had a higher reactivity than glycinin. In in vitro incubation using TGA, soy proteins served as good substrates for TGA, in which β-conglycinin was more susceptible to TGA than glycinin in the unfractionated soy proteins. The addition of TGA, and 1 and 2 mM glutaraldehyde prior to soymilk boiling in situ resulted in a small number of cross-linked proteins, which correspond to an increase in fracture force. The addition of glutaraldehyde after soymilk boiling resulted in a slight decrease in fracture force compared to the control. At higher concentrations of glutaraldehyde (15 and 30 mM), soy proteins were mostly cross-linked, regardless of addition before or after soymilk boiling. Highly cross-linked proteins resulted in a significant decrease in the fracture force. For TGA treatment, the fracture force was increased with increasing TGA concentration from 1000 to 5000 ppm, added either before or after soymilk boiling. However, the TGA treatment showed only a small quantity of cross-linking. It is hypothesised that TGA hydrolysed glutamine of proteins to glutamate and changed the functional properties of proteins. Upon examination of the microstructure, it was found that the TGA treatment resulted in a fine-stranded network, compact structure and less porosity. These characteristics resulted in a higher fracture force. In contrast, in the glutaraldehyde treatment, the network consisted of a higher porosity, loose network and diffuse structure, which gave lower fracture force. Thus, it appears that substrate modification to the structure of the soy proteins may have a greater impact than the number of cross-links. These findings are likely to have implications for production of soy products with a wide range of textures by manipulating the soy protein properties.

No description available.

Master of Science / Food Science and Industry / Fadi M. Aramouni / Gluten-free products are becoming more prevalent in the market today, however there are a few types of products that have “hidden” gluten and people will not realize until after consumption. Products like soy sauce and beer are sources of gluten that people don’t know about. Soy sauce contains wheat as a main ingredient so replacing it with a gluten-free flour such as sorghum may produce a product similar to wheat-based soy sauce. Sorghum was used in this experiment since it is a grain grown in the mid-western region of the United States and a growing food ingredient in the global market. Sorghum can come in many different varieties and colors so we used different varieties in this study. Four treatments were done using three different sorghum flours (black, white, and waxy sorghum flour) and a wheat flour for a control. Cooked soybeans were mashed in a kitchenaid mixer and the treatment flour was added to make a dough. That dough was formed into a log and cut into slices. The slices were then staked with wet paper towels to mold. After 13 days of molding, the slices that were made were dried, placed in a salt solution, and fermented for 100 days. The solution was mixed with a spatula for 30 seconds to homogenize the mixture every 2-3 days and samples were taken every 10 days to test for pH, salinity, and color. Once the 100 days were complete and the pH of each treatment did not drop for consecutive testing periods, the liquid was removed from the solids and pasteurized. The pH curve did show that a fermentation process did occur, however there was no control over what microorganism could grow. Consumer testing was not performed since all test sauces were deemed unacceptable at the initial screening.

Master of Science / Department of Grain Science & Industry / Xiuzhi Susan Sun / Bio-based protein adhesives derived from renewable resources, especially soy protein are becoming more significant due to the concerns about environment and health related issues and the limit of petroleum recourses. However, the relatively poor water resistance of soy-based protein adhesives limits its wide applications. The goal of this study was to improve the water resistance performance of soy-based protein adhesives by chemical modification. The specific objectives are 1) to modify soy protein with calcium carbonate (CaCO[subscript]3) and sodium bisulfite (NaHSO[subscript]3) as the denaturing agents; 2) to investigate the effects of calcium carbonate (CaCO[subscript]3) concentrations, curing time and curing temperatures on adhesion performance of the modified soy-based protein adhesives. In this study, the co-effects of NaHSO[subscript]3 and CaCO[subscript]3 on adhesion properties of soy protein adhesives were investigated. NaHSO[subscript]3 was added to soy flour slurry at constant concentration 6g/L, while concentration of CaCO[subscript]3 was chosen in the range of 0 to 23g/L. Soy protein adhesives modified with 4g/L and 16g/L CaCO[subscript]3 were selected to characterize the adhesion performance on 3 ply yellow pine plywood using the Response Surface Method (RSM). The effects of curing temperature and curing time on the adhesion properties were also studied. The major findings are 1) 4g/L CaCO[subscript]3, 6g/L NaHSO[subscript]3 modified soy protein adhesives (MSPA) had better adhesion performance (both dry and wet) than 16g/L CaCO[subscript]3, 6g/L NaHSO[subscript]3 MSPA; 2) Higher temperature (170°C) resulted in higher wet shear adhesion strengths; 3) Longer hot press time had positive impact on wet adhesion shear strength; and 4) 4g/L CaCO[subscript]3, 6g/L NaHSO[subscript]3 MSPA showed better adhesion shear strength after 2 weeks storage than 16g/L CaCO[subscript]3, 6g/L NaHSO[subscript]3 MSPA. In general, 4g/L CaCO[subscript]3, 6g/L NaHSO[subscript]3 MSPA, under longer hot press time and higher temperature would lead to a better adhesion performance.

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Orientador: Carlos Eduardo Angeli Furlani / Banca: Afonso Lopes / Banca: Alberto Carvalho Filho / Resumo: O sistema plantio direto preconiza maior conservação dos recursos naturais, seu sucesso está diretamente relacionado ao desempenho de semeadorasadubadoras. Isto é dependente da eficiência de seus componentes em trabalhar em condições adversas, ou seja, solo com maior resistência e presença de palhada. Diante deste contexto, desenvolveu-se o presente trabalho com a cultura da soja sobre palhada de mucuna cinza e feijão guandu. O mesmo teve como objetivo avaliar o desenvolvimento na cultura da soja e o desempenho de uma semeadora-adubadora para sistema plantio direto. Os fatores estudados foram três manejos das culturas de cobertura, escolhidos em função do tamanho de fragmentação da vegetação, ou seja, triturador de palhas (palha totalmente triturada), roçadora (palha parcialmente picada) e rolo-facas (palha praticamente inteira), combinados com três velocidades do conjunto trator-semeadora-adubadora, sendo 4,0; 5,0 e 6,0 km.h-1. Durante o decorrer do experimento foram avaliados as seguintes variáveis: a) na planta: estande inicial e final, índice e sobrevivência, distribuição longitudinal de plântulas (espaçamentos normais, falhos e duplos) e produtividade de grãos; b) na máquina: capacidade de campo efetiva, força de tração e potência na barra, consumo horário e por área e combustível e patinagem dos roldanos do trator. O delineamento experimental foi em blocos casualizados em esquema fatorial 3 x 3, com nove tratamentos e oito repetições, totalizando 72 observações. As características agronômicas da cultura da soja e o desempenho da semeadora-adubadora não foram influenciados pelos três manejos na cultura de cobertura vegetal. O aumento da velocidade provocou diminuição da profundidade e conseqüente diminuição da força de tração , o inverso ocorreu com a capacidade de campo efetiva e a potência na barra... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The no tillage system preconizes a greater conservation of the natural resources, and its success is directly related to the sowing-fertilizing machines performance. It depends on the efficiency of its components in working in adverse conditions, such as a solo with a greater resistance and fodder presence. Facing this context, this present work was developed with the soy culture on gray-mucuna fodder and pigeon pea bean. The same aimed to evaluate the development in the soy culture and the sowing-fertilizing machine performance for the no tillage system. The studied factors were three covering-culture managements, chosen according to the fragmentation size of the vegetation, such as straw triturator (straw totally triturated), weeder (straw partially chopped) and knife-rolls (straw practically entire), combined with three speeds of the sowing-fertilizing-tractor set, being 4,0; 5,0 and 6,0 km.h-1. In the course of the experiment the following variants were evaluated: a) in the plant: initial and final situation, survival index, longitudinal distribution of the plantules (normal, defective and double spacing) and grain productivity; b) in the machine: effective field capacity, tensile force and power in the bar, hourly consumption for area and fuel and tractor’s pulleys sliding. The experimental outlining was carried out in casual blocks in factorial scheme 3X3, with nine treatments and eight repetitions, totalizing 72 observations. The data reached were tabulated and submitted to factorial variant analysis. When the value of the F test was significant at 0, 05 of probability, the Tukey test was carried out to compare the averages. The soy culture agronomic features and the sowing-fertilizing machine performance were not influenced by the three managements in the vegetal covering culture...(Complete abstract, acess udermentioned eletronic adress) / Mestre

Thesis (M.S.)--University of Missouri--Rolla, 2007. / Vita. The entire thesis text is included in file. Title from title screen of thesis/dissertation PDF file (viewed December 5, 2007) Includes bibliographical references (p. 55-60).

Probiotics can influence intestinal responses and mucosal immunity either directly or indirectly through transient modulation of the endogenous microenvironment or the immune system. During space travel, astronauts experience various physiological stresses including putting them at risk for infections or inappropriate immune responses. Macrophages and monocytes are a key cell type involved in innate immunity. The effects of dairy milk or soy milk base fermented with S. thermophilus ST5 in combination with either B. longum R0175 or L. helveticus R0052 on the cell line U937 and all-trans retinoic acid differentiated U937 were examined under normal gravity and simulated microgravity conditions, in order to screen for effects on monocytes and macrophages. Soy and milk ferments demonstrated the ability to modulate certain aspects of the innate immune system, both in normal gravity and in simulated microgravity. These probiotics affected U937 cells differently depending on differentiation stage (monocyte or macrophage) and whether or not the cells were tested in regular gravity or in simulated microgravity conditions. These results provide insight into effects on this aspect of innate immunity and may provide guidelines to potential in vivo administration. / UOIT

Previous studies showed that early exposure to soy isoflavones resulted in improved bone mineral density (BMD) and bone quality that resulted in stronger bones in CD-1 mice. This study investigated whether the benefits to bone health are transferred to second generation (F2) females and if there are any adverse effects on reproductive health. First generation (F1) female CD-1 mice received subcutaneous injections of the isoflavones daidzein (DAI) and genistein (GEN) or corn oil from postnatal day (PND) 1 to 10 or 21. F1 and F2 treated-females experienced earlier pubertal onset and lengthened anogenital distance but only F1 had reduced fertility, histological abnormalities in the uterus and ovaries, and altered estrous cycling. F2 had higher BMD and stronger bones at 4 months of age. In conclusion, early life exposure to soy isoflavones compromise reproductive function but confer a transgenerational benefit to bone development in CD-1 mice.