Disease relevance of Flour

• CONCLUSION: Members of the rye alpha-amylase inhibitor family are main allergens involved in allergic reactions to cereal flours [1].

High impact information on Flour

• Zinc absorption was not significantly different between the zinc oxide and zinc sulfate cofortified flours (24.1 +/- 8.2% compared with 23.7 +/- 11.2%; P = 0.87) [2].
• As a result, in 1993 the Venezuela Government created the Special Commission for Enrichment of Foods. That same year a fortification program began in which precooked yellow and white maize and wheat flours were enriched with 20 and 50 mg Fe (as ferrous fumarate)/kg flour, respectively [3].
• However, the boiled flours produced higher glucose and insulin responses than did the corresponding boiled kernels [4].
• Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients [5].
• The biological efficacy, but not the effectiveness, of fortifying oil and hydrogenated oil products as well as cereal flours and meals with vitamin A has been shown [6].

Biological context of Flour

• Heart rates (beats/min) were increased by the soy flours: 99.1 (ethanol extracted) and 116.3 (hexane extracted) versus 87.6 (milk) [7].

Associations of Flour with chemical compounds

• This study was conducted to compare in vivo the acute effects of heated (+) and (-) gossypol cottonseed flours with those of soybean flour on lipid digestion and absorption in growing rats [8].
• These results indicate that whole wheat flours can strikingly affect cecal SCFA, especially butyrate, and are effective plasma cholesterol-lowering agents [9].
• Greatest [14C]-radioactivity was found in triacylglycerols, then in free fatty acids, in diacylglycerols and last in phospholipids in rats fed the three flours [8].
• In 1938 voluntary enrichment of flours and breads with niacin and Fe was initiated to reduce the incidence of pellagra and Fe-deficiency anaemia respectively [10].
• RESULTS: The most common etiological agents were isocyanates (41.6%), flours (19.8%), woods (9.7%) and natural rubber latex (7.6%) [11].

Gene context of Flour

• The flours provided 50% of diet energy, with casein added to make 8% energy as protein, vegetable oils to make 20% as fat and corn syrup solids and sugar to make 72% carbohydrate (CHO) energy [12].
• Western blotting using sera from 21 wheat flour hypersensitive individuals identified a large number of allergens in the different flours [13].
• The respective protein isolates were obtained from the flours by using isoelectric precipitation, with a protein content of 71.13% for the P. lunatus isolate (PPI) and 73.75% for the C. ensiformis isolate (CPI) [14].
• The potential of intrinsic fluorescence spectroscopy was investigated for differentiating between processed grains (flours, pasta, and semolinas) of different wheat cereal products [15].
• Classification of cereal flours by chemometric analysis of MIR spectra [16].

Analytical, diagnostic and therapeutic context of Flour

• To estimate the quantity of ochratoxin A that might be ingested by Italian consumers from these foods, 211 cereal derivatives (flours and bakery products) were analysed by high-performance liquid chromatography [17].
• Nine ileostomy subjects were given a polysaccharide-free diet with a breakfast supplement, on eac of 2 d (two subjects) or 3 d (seven subjects), of biscuits made from wheat, potato or banana flours or from moist-heat-processed wheat or maize flours [18].
• Genomic DNA was extracted from Roundup Ready soybean and maize MON810 standard flours, according to four different methods, and quantified by real-time Polymerase Chain Reaction (PCR), with the aim of determining the influence of the extraction methods on the DNA quantification through real-time PCR [19].

References