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      • Record: found
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      Is Open Access

      Betaine in Cereal Grains and Grain-Based Products

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          Abstract

          Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet. This review summarizes the results on the betaine content in various cereals and related products. Attention has been given to the betaine content in gluten-free grains and products. It also discusses the stability of betaine during processing (cooking, baking, extrusion) and possibilities to increase betaine content by fortification.

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          Living with water stress: evolution of osmolyte systems

          R. Bowlus, G Somero, S. Hand … (1982)
          Striking convergent evolution is found in the properties of the organic osmotic solute (osmolyte) systems observed in bacteria, plants, and animals. Polyhydric alcohols, free amino acids and their derivatives, and combinations of urea and methylamines are the three types of osmolyte systems found in all water-stressed organisms except the halobacteria. The selective advantages of the organic osmolyte systems are, first, a compatibility with macromolecular structure and function at high or variable (or both) osmolyte concentrations, and, second, greatly reduced needs for modifying proteins to function in concentrated intracellular solutions. Osmolyte compatibility is proposed to result from the absence of osmolyte interactions with substrates and cofactors, and the nonperturbing or favorable effects of osmolytes on macromolecular-solvent interactions.
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            Living with water stress: evolution of osmolyte systems.

            R D Bowlus, Erin Hand, John Clark … (1982)
            Striking convergent evolution is found in the properties of the organic osmotic solute (osmolyte) systems observed in bacteria, plants, and animals. Polyhydric alcohols, free amino acids and their derivatives, and combinations of urea and methylamines are the three types of osmolyte systems found in all water-stressed organisms except the halobacteria. The selective advantages of the organic osmolyte systems are, first, a compatibility with macromolecular structure and function at high or variable (or both) osmolyte concentrations, and, second, greatly reduced needs for modifying proteins to function in concentrated intracellular solutions. Osmolyte compatibility is proposed to result from the absence of osmolyte interactions with substrates and cofactors, and the nonperturbing or favorable effects of osmolytes on macromolecular-solvent interactions.
            Article 0 comments Cited 202 times – based on 0 reviews     Review now
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              Metabolic endophenotype and related genotypes are associated with oxidative stress in children with autism.

              Kenneth Bock, Stepan Melnyk, Marvin Boris … (2006)
              Autism is a behaviorally defined neurodevelopmental disorder usually diagnosed in early childhood that is characterized by impairment in reciprocal communication and speech, repetitive behaviors, and social withdrawal. Although both genetic and environmental factors are thought to be involved, none have been reproducibly identified. The metabolic phenotype of an individual reflects the influence of endogenous and exogenous factors on genotype. As such, it provides a window through which the interactive impact of genes and environment may be viewed and relevant susceptibility factors identified. Although abnormal methionine metabolism has been associated with other neurologic disorders, these pathways and related polymorphisms have not been evaluated in autistic children. Plasma levels of metabolites in methionine transmethylation and transsulfuration pathways were measured in 80 autistic and 73 control children. In addition, common polymorphic variants known to modulate these metabolic pathways were evaluated in 360 autistic children and 205 controls. The metabolic results indicated that plasma methionine and the ratio of S-adenosylmethionine (SAM) to S-adenosylhomocysteine (SAH), an indicator of methylation capacity, were significantly decreased in the autistic children relative to age-matched controls. In addition, plasma levels of cysteine, glutathione, and the ratio of reduced to oxidized glutathione, an indication of antioxidant capacity and redox homeostasis, were significantly decreased. Differences in allele frequency and/or significant gene-gene interactions were found for relevant genes encoding the reduced folate carrier (RFC 80G > A), transcobalamin II (TCN2 776G > C), catechol-O-methyltransferase (COMT 472G > A), methylenetetrahydrofolate reductase (MTHFR 677C > T and 1298A > C), and glutathione-S-transferase (GST M1). We propose that an increased vulnerability to oxidative stress (endogenous or environmental) may contribute to the development and clinical manifestations of autism. (c) 2006 Wiley-Liss, Inc.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Foods
                Journal ID (iso-abbrev): Foods
                Journal ID (publisher-id): foods
                Title: Foods
                Publisher: MDPI
                ISSN (Electronic): 2304-8158
                Publication date (Electronic): 29 March 2018
                Publication date Collection: April 2018
                Volume: 7
                Issue: 4
                Electronic Location Identifier: 49
                Affiliations
                Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; jovana.kojic@ 123456fins.uns.ac.rs (J.Ko.); jelena.krulj@ 123456fins.uns.ac.rs (J.Kr.); marija.bodroza@ 123456fins.uns.ac.rs (M.B.-S.); nebojsa.ilic@ 123456fins.uns.ac.rs (N.I.)
                Author notes
                [* ]Correspondence: bojana.filipcev@ 123456fins.uns.ac.rs ; Tel.: +381-21-485-3778
                Article
                Publisher ID: foods-07-00049
                DOI: 10.3390/foods7040049
                PMC ID: 5920414
                PubMed ID: 29596314
                SO-VID: 677d7fc5-f956-4db6-80cd-c6a5808415b8
                Copyright © © 2018 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 27 February 2018
                Date accepted : 23 March 2018
                Categories
                Subject: Review

                Keywords: betaine,cereals,pseudocereals,gluten-free,stability,cooking,baking,extrusion
                Data availability:
                Keywords: betaine, cereals, pseudocereals, gluten-free, stability, cooking, baking, extrusion

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