Authors studied on the Acaroid mite in the food, and the following results were obtained. 1) 6 species of Acaroid mite were found among twelve kinds different types of food. a. Tyrophagus dimidiatus, b. Glycyphagus destructor, c. Glycyphagus domesticus, d. Hoshikadania konoi, e. Acarus siro, f. Carphoglyphus lactis. 2) Acaroid mite were not found in the wheat flour and magalin among the twelve different kinds. 3) Acaroid mit were distributed at higher rate in the pollack(94%), cuttle fish(77%) and anchovy(50%).
Epidemiology* ; Flour ; Mites* ; Triticum

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.
Aptitude ; Butter ; Cucurbita* ; Flour ; Hardness ; Humans ; Triticum

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.
Beta vulgaris ; Butter ; Flour ; Hardness ; Light ; Triticum

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3–2–3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.
Cholesterol ; Cross-Over Studies* ; Female ; Flour ; Humans ; Plasma* ; Snacks ; Triticum

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.
Butter ; Flour ; Hardness ; Humans ; Ipomoea batatas ; Models, Theoretical ; Triticum

Wheat is known as a causative agent of bakers' asthma, wheat-dependent exercise induced anaphylaxis and food allergies in infants and young children. However, there has been few cases of wheat-induced anaphylaxis in adult age. We report a case of wheat-induced anaphylaxis patient presented in an adult and two IgE-binding components(43 kDa and 48 kDa) were identified.
Adult* ; Anaphylaxis* ; Asthma ; Child ; Food Hypersensitivity ; Humans ; Infant ; Triticum

We reported a successful oral immunotherapy (OIT) in 2 children with high wheat sensitivity (4 and 14 years old boys). Oral challenges indicated eliciting doses of 300 mg, and wheat flour of 30 mg. The OIT protocol includes 5 days of build-up phase in the hospital, intervening with 2 to 5 months of home maintenance phase. Patients could tolerate 45 g, and 60 g of wheat flour per day, respectively. We have demonstrated that OIT to a large amount of wheat in extremely sensitized patients could be achieved with a stepwise multi oral/maintenance regimen.
Child ; Desensitization, Immunologic ; Flour ; Humans ; Immunotherapy ; Triticum ; Wheat Hypersensitivity

Wheat quiescin sulfhydryl oxidase was expressed in Escherichia coli for developing a new biological flour improver. The synthesized wqsox gene was constructed into the vector pMAL-c5x and expressed in E. coli, then the expression conditions of recombinant protein was optimized. The MBP fusion label in recombinant protein was removed by protease digestion after affinity purification. Moreover, enzymatic properties of the purified wQSOX and its effect on bread quality were investigated. The synthesized wqsox gene contained 1 359 bp and encoded 453 amino acids with a deduced molecular weight of 51 kDa. The constructed recombinant vector pMAL-c5x-wqsox could successfully express soluble recombinant protein MBP-wQSOX in E. coli Rosetta gamiB(DE3), and the optimal induced expression conditions for recombinant protein were 25 °C, 0.3 mmol/L IPTG and 6 h. MBP fusion tag was cut out by factor Xa protease and wQSOX was prepared after affinity purification. wQSOX could catalyze the oxidation of DTT, GSH and Cys, accompanying the production of H2O2, and exhibited the highest substrate specificity for DTT. Furthermore, enzymatic properties results demonstrated that the optimal temperature and pH for wQSOX catalyzing oxidation of DTT was 50 °C and 10.0, respectively, and wQSOX presented a good stability under high temperature and alkaline environment. The addition of wQSOX with 1.1 U/g flour significantly (P<0.05) increased 26.4% specific volume of the bread, and reduced 20.5% hardness and 24.8% chewiness of bread crumb compared to the control, indicating a remarkable ability to improve the quality of bread.
Bread ; Escherichia coli/genetics* ; Hydrogen Peroxide ; Oxidoreductases ; Triticum

Translationally controlled tumor proteins (TCTP) and SNF1- related protein kinase (SnRK1) are conserved and widely present in eukaryotic cells. TCTP regulates cell division, plant growth and development, and mediates plant resistance against pathogen infection. SnRK1 participates in a range of physiological processes including sugar metabolism and resistance to abiotic and biotic stresses. Previous work in our laboratory demonstrated that wheat TCTP can respond to Puccinia triticina infection and induce host defense responses. In order to further investigate the mechanism of TaTCTP in wheat resistance to Puccinia triticina infection, we used TAP (tandem affinity purification) and mass spectrometry to screen the potential interactants of TaTCTP. A SNF1- related protein kinase (SnRK1) was identified as a potential interacting protein of TaTCTP. The results of yeast two-hybrid assay showed that TCTP could interact with SnRK1 in yeast, and the yeast carrying TCTP and SnRK1 could grow on SD/-Leu/-Trp/-His/-Ade (SD/-LWHA) medium. The fluorescence signal of the interaction between TCTP and SnRK1 was found to be distributed in the cytoplasm in the Bi-fluorescense complementation experiment. Co-IP experiments further showed that TCTP and SnRK1 could interact in plant cells. This study lays an important foundation for further studying the mechanism of TaTCTP in the interaction between wheat and Puccinia triticina, and it play a great influence on further improving the molecular mechanism of wheat resistant to Puccinia triticina.
Basidiomycota ; Humans ; Neoplasms ; Protein Biosynthesis ; Protein-Serine-Threonine Kinases ; Triticum

BACKGROUND: The etiology of chronic urticaria (CU) remains unknown in most patients. Possible causes in some cases include food, but the role of allergy to food antigens in patients with CU remains controversial. OBJECTIVE: The aim of this study was to evaluate the association between food allergy and CU. METHODS: Korean patients with CU were assessed for a previous history of food allergy that caused symptoms of CU. Blood samples were taken from 350 patients to measure food allergen-specific IgE. Based on history and laboratory results, open oral food challenge (OFC) tests were performed. RESULTS: Of 350 participants, 46 (13.1%) claimed to have experienced previous food hypersensitivity. Pork (n=16) was the main food mentioned, followed by beef (n=7), shrimp (n=6), and mackerel (n=6). We found that 73 participants (20.9%) had elevated levels of food-specific IgE, with pork (n=30), wheat (n=25), and beef (n=23) being the most common. However, when the open OFC tests were conducted in 102 participants with self-reported food hypersensitivity or raised levels of food-specific IgE, only four participants showed a positive reaction to pork (n=3) or crab (n=1). CONCLUSION: Although some participants claimed to have a history of CU related to food intake, when an open OFC test was conducted, few of them had positive results. We therefore conclude that food allergy is an uncommon cause of chronic CU.
Eating ; Food Hypersensitivity* ; Humans ; Hypersensitivity ; Immunoglobulin E ; Perciformes ; Prevalence ; Red Meat ; Triticum ; Urticaria*