Development and evaluation of a nutritionally enhanced multigrain tortilla snack.

An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in 1% calcium oxide solution, steeped, washed, and ground before being mixed with soy protein isolate and oat flour to prepare the multigrain masa. Multigrain tortillas were moulded, baked, dried, and fried. Proximate composition, dietary fiber, protein quality, sensorial, and textural properties were evaluated. A commercial tortilla chip was used as control. The multigrain snack contained 153% more protein, 53% more dietary fiber, and 43 % less fat than commercial tortilla chips. Its lysine and isoleucine contents helped to increase the corrected-net protein utilization by 10%, while digestibility increased from 83.5 to 91.8% as compared to commercial tortilla chips. The mean breaking force was 6,082 g for the multigrain snack and 4,780 g for the commercial tortilla chips. The mean acceptability score for the multigrain snack was 12.1 (unstructured line scale 0-15 cm), and 82% of the panelists rated the snack as acceptable. In conclusion, a nutritionally enhanced multigrain tortilla snack was developed which provides significantly more dietary fiber and protein and less fat than traditional commercial corn tortilla chips, but with comparable appearance and high acceptability.

Fecal microbiota imbalance in Mexican children with type 1 diabetes.

Dysbiosis of the intestinal microbiota affecting the gut barrier could be triggering Type 1 Diabetes (T1D), the second most frequent autoimmune disease in childhood. This study compared the structure of the fecal microbiota in 29 mestizo children aged 7-18 years, including 8 T1D at onset, 13 T1D after 2 years treatment, and 8 healthy controls. Clinical information was collected, predisposing haplotypes were determined; the fecal DNA was extracted, the V4 region of the 16S rRNA gene amplified and 454-pyrosequenced. The newly diagnosed T1D cases had high levels of the genus Bacteroides (p < 0.004), whereas the control group had a gut microbiota dominated by Prevotella. Children with T1D treated for ≥2 years had levels of Bacteroides and Prevotella compared to those of the control group. The gut microbiota of newly diagnosed T1D cases is altered, but whether it is involved in disease causation or is a consequence of host selection remains unclear.

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.

Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60-70% popped amaranth flour and 30-40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.

Bovine milk intolerance in celiac disease is related to IgA reactivity to alpha- and beta-caseins.

Celiac disease is an autoimmune disease triggered mainly by ingestion of wheat gluten proteins. However, some other dietary proteins, such as those of cow's milk, induce celiac disease-like symptoms in some patients with celiac disease. Different approaches have been done to detect the component responsible for this problem, including the possibility of gluten peptides present in cow's milk.

Tetany caused by chronic diarrhea in a child with celiac disease: A case report.

There is no awareness about celiac disease (CD) in Mexico. A 2.9 year old mestizo boy was admitted to a Mexican hospital with muscle cramps and fine tremors. He suffered chronic diarrhea, abdominal distention, hypotrophic limbs, stunting and wasting, and presented hypocalcemia, anemia and high titers of serological markers. Diagnosis of CD was confirmed by a duodenal biopsy. After replacement of calcium and a gluten-free diet, the symptoms resolved within 6 weeks. After 2-months, serum analyses, anthropometric data as well as antibodies titers were normal after 4 years. CD screening tests are needed in chronic diarrhea for any ethnicity patients.

Allergenicity, trypsin inhibitor activity and nutritive quality of enzymatically modified soy proteins.

Two ultrafiltered soy flour protein fractions were evaluated; the first was obtained by hydrolysis (0.5-3 kDa, F(0.5-3)), and the second was an enzymatically methionine-enriched fraction (1-10 kDa, F(1-10)E). Amino acid profiles, protein quality, allergenicity (against soy-sensitive infant sera) and trypsin inhibitor activity were determined. Fraction F(1-10)E fulfilled amino acid requirements for infants, whereas the F(0.5-3) fraction was methionine deficient. Both fractions were similar in net protein utilization, and F(1-10)E digestibility was comparable with casein and higher (P?

Nutritional and technological evaluation of an enzymatically methionine-enriched soy protein for infant enteral formulas.

Enzymatically modified soy proteins have the amino acid profile and functional properties required for dietary support. The objective of this study was to evaluate the nutritional and technological properties of an enzymatically modified soy protein ultrafiltered fraction with bound methionine (F(1-10)E) to be used as a protein ingredient for infant enteral formulas. F(1-10)E was chemically characterized and biologically evaluated. Thirty-six weaning Wistar rats were fed during 3 weeks with a 4% casein-containing diet. Rats were divided into three groups and recovered for 3 weeks with 18% protein-containing diets based on: (1) F(1-10)E, (2) casein or (3) soy isolate+methionine. Nutritional indicators were weight gain, protein efficiency ratio, plasma proteins, apparent digestibility and protein in the carcass. Additionally, F(1-10)E was added as a protein ingredient of an enteral formula, and its sensory and rheological properties were compared with a hydrolyzed-whey protein commercial formula. F(1-10)E contained 68% protein and 5% sulphur amino acids, with 60% of peptides 0.05) in weight gain (108 g and 118 g, respectively), protein efficiency ratio (2.7), apparent digestibility (93% and 95%), plasma proteins (5.7 mg/100 ml) and carcass protein (61%), and better than soy isolate-based+methionine diet (P<0.05). Viscosity of the commercial formula and our formula was similar during a 24-h period. Sensory acceptability was 8 for our formula and 3.5 for the commercial one, on a scale of 1-10 (P<0.05). Due to its nutritional, sensorial and rheological properties, F(1-10)E could be used as a protein source in infant enteral formulas.