After Cooking, Biofortified Corn and Eggs Retain Nutrient Needed to Prevent Blindness
News Nov 16, 2017 | Original Story from the American Chemical Society.
Fortified and biofortified foods are at the forefront of efforts to combat vitamin A deficiency worldwide. But little is known about what influence processing may have on the retention of vitamin A precursors in these foods. Now in a study appearing in ACS Omega, scientists report that a high percentage of these healthful substances -- in some cases, almost all -- can survive cooking, depending on the preparation method.
Vitamin A deficiency is a common problem in Africa and Southeast Asia, causing an estimated 250,000 to 500,000 children to become permanently blind each year. Vitamin supplementation has helped. But scientists are also investigating ways to produce hybrid crops, such as corn, that contain more carotenoids, which are vitamin A-precursors that the body uses to manufacture the vitamin itself. Eggs are another source of these carotenoids, and researchers are attempting to boost the amount of these compounds in yolks. Sherry A. Tanumihardjo and colleagues wanted to find out whether cooking affects carotenoid levels in food.
In a series of experiments, the researchers cooked corn flour and eggs biofortified with carotenoids in various ways. Then, the foods were evaluated using high-performance liquid chromatography. Boiled porridge retained the highest percentage of these compounds, while deep-fried cornmeal puffs (commonly known as "hush puppies") retained the least. Microwaving, pan-frying and hard-boiling eggs preserved carotenoids, but scrambling caused some destruction. Overall, the researchers conclude that these substances can be well-preserved when using most types of household cooking methods.
This article has been republished from materials provided by the American Chemical Society. Note: material may have been edited for length and content. For further information, please contact the cited source.
Margaret Sowa, Jiaoying Yu, Natalia Palacios-Rojas, Shellen R. Goltz, Julie A. Howe, Christopher R. Davis, Torbert Rocheford, Sherry A. Tanumihardjo. Retention of Carotenoids in Biofortified Maize Flour and β-Cryptoxanthin-Enhanced Eggs after Household Cooking. ACS Omega, 2017; 2 (10): 7320 DOI: 10.1021/acsomega.7b01202.
Single-Dose Vaccine Could Provide Faster Protection in Cholera EpidemicsNews
Each year there are more than three million cases of cholera worldwide, a disease transmitted through contaminated food and water that hits developing countries particularly hard. While the standard regimen for protecting against cholera with existing non-living oral cholera vaccines includes administering two doses over a two-week period, research now shows that giving a stronger single-dose of a live oral vaccine could be an effective tool in controlling outbreaks more quickly.READ MORE
Novel Isotope Tracking Method Offers Hope for Threatened SpeciesNews
Locating even a single nest of the secretive goshawk required weeks of exploration. So scientists decided to conduct elemental analysis using strontium, which has naturally occurring isotopes found everywhere on Earth that travel the food chain from the soil to plants to herbivores and predators. Analysing prey remains enabled the researchers to determine where the birds of prey were hunting, findings that could help steer conservation efforts for goshawks and other vulnerable species.READ MORE
New Therapeutic Could Help in the Battle Against TBNews
In search of new antibiotics, researchers have developed a structural analogue of mycolic acid, the essential membrane building block. This drug blocks key enzymes used in mycomembrane biosynthesis, significantly increasing the effectiveness of conventional antibiotics. This could provide a novel approach for tuberculosis treatment.READ MORE