Nutritional Characteristics

Potential Unintended Effects ofthe Genetic Modification 

It can be envisioned that besides the intended effects of a genetic modification, such as the expression of an insecticidal protein, the modification may also have brought about unintended effects. This may relate, for example, to the insertion of the newly introduced DNA into an intrinsic gene ofthe recipient organism. Also interactions of introduced enzymes with pre-existing biochemical pathways, such as competition for common precursors, can in some theoretical cases be envisioned. 

The extensive phenotypic, agronomic, and compositional analyses of the GM crop and its counterpart as mentioned above already provide an indication of whether imintended effects might have occurred. Whole food tests for toxicity, allergenicity, and nutritional characteristics may provide another safeguard against unintended effects, although they may in some cases not be as sensitive as chemical-analytical assays. 

Oil Indian mustard [11] Introduction of very long chain fatty adds by introduction of enzymes (fatty add desaturases and elongases, lysophosphatidic add acyltransferase) involved with their biosynthesis 

Protein and amino add Alfalfa [12] (animal feed) Increases in cysteine and methionine by overexpression of an enzyme (cystathionine y-synthase) involved with the biosynthesis of sulfur amino adds 

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Economic coaditioas ia the United States have not favored the production of EPC and EPI having desirable functional and nutritional characteristics at prices competitive with those of conventional protein sources. 

Widdel F, N Pfennig (1981) Sporulation and further nutritional characteristics of Desulfotomaculum acetoxi-dans (emend). Arch Microbiol 112 119-122. 

Virgin olive oil contains considerable amounts of simple phenols that have a great effect on the stability/sensory and nutritional characteristics of the product. Some of the most representative are hydroxytyrosol (3,4-dihydroxyphenylethanol) and tyrosol (4-hydroxyphenylethanol) however, phenolic compounds are removed when the oil is refined (Tovar and others 2001). The phenolic content of virgin olive oil is influenced by the variety, location, degree of ripeness, and type of oil extraction procedure used, and that is why hydroxytyrosol can be considered as an indicator of maturation for olives (Esti and others 1998). Hydroxytyrosol concentrations are correlated with the stability of the oil, whereas those of tyrosol are not (Visioli and Galli 1998). 

The rock rose (Cistus ladanifer L.) is a typical Mediterranean plant well adapted to thin soils with low nutritional characteristics and water holding capacity as some of those found in the Iberian Pyrite Belt (IPB) (Carvalho Cardoso, 1965). This metallogenetic province is renowned by the existence of important polymetallic massive sulfide deposits and because was exploited for base metals since pre-Roman times. 

Flours made from field peas by wet or dry milling, or air classification, possess distinctive sensory, functional and nutritional characteristics. 

Karlsson, M. E., Leeman, A. M., Bjork, I. M. E., Eliasson, A. -C. (2007). Some physical and nutritional characteristics of genetically modified potatoes varying in amylase/amylopectin ratios. Pood Chemistry, 100, 136-146. 

Meylan, A. (1990). Nutritional characteristics of the sponges in the diet of the hawksbill turtle Eretmochelys imbricata. In New Perspectives in Sponge Biology", (K. Rutzler, Ed.), pp. 472-477. Smithsonian, Institution Press, Washington, DC. 

The question of whether organic food is better for human health than conventional food is central in the minds of organic consumers (see Chapter 77). Yet the research indicates that no definitive nutritional differences have been found (see Chapter 13). Reviews in several countries all concluded that there is no evidence for any direct health benefits associated with the consumption of organic foods. These reports also concluded that there were no health risks associated with organic food. Differences were reported for a range of nutritional characteristics, but there is no consistency across the literature. 

Speckmann, E. W. 1984. Nutritional characteristics of dairy products. In Dairy Products for the central Processing Industry. J. L. Vetter (Editor). American Association of Cereal Chemists. St. Paul, Minn., pp. 55-82. 

Mbithi-Mwikya, S., Camp, J. V., Mamiro, P. R. S., Ooghe, W., Kolsteren, P., and Fluyghebaert, A. (2002). Evaluation of the nutritional characteristics of a finger millet based complementary food. J. Agric. Food Chem. 50, 3030-3036. 

Cromwell, G.L., Herkelmad, K.L. and Stahly, T.S. (1993) Physical, chemical, and nutritional characteristics of distillers dried grains with solubles for chicks and pigs. Journal of Animal Science 71,679-686. 

Constraints on inclusion levels of certain ingredients, based on non-nutritive characteristics such as palatability and pelleting properties. 

Studies performed over the years have contributed to better understanding of the interactions between proteins and tannins, which are important not only due to their astringency but also because of their impact on food nutritional characteristics, on human health, and on plant metabolism. It is clear that protein-tannin interactions are influenced by several factors, among which polysaccharides could be important because they are also present in tannin-rich vegetables. Much remains to be studied in this field, particularly the specific phenomenon that occurs between proteins, tannins, and polysaccharides that leads to a decrease in aggregation, and further studies are needed involving other salivary proteins and digestive enzymes. 

The nutritive characteristics of rice and its relative low cost make of this cereal a staple food in many countries, meeting almost completely (up to 80 percent) the food needs of half of the world population, and contributing over 50 percent of protein to the daily food intake [2]. From a general viewpoint, the major rice-producing countries are also large rice consumers and exporters. In fact, China and India, because of their hot and humid climates, favorable to the cultivation of rice, cover more than 50 percent of the world rice production and account for about 25 percent of the worldwide export of rice [3, 4]. 

Lipase. Interesterification of triacylglycerols in the presence of a regiospecific lipase or a nonspecific lipase and free fatty acids can be used to modify the physical or nutritional characteristics of fats. Lipases from Aspergillus sp. (47,48) and Rhizopus... 

This chapter reviews the source and composition of rice bran oil, its nutritional characteristics, production, and rehning of the oil and its applications. 

Virgin oils currently available on the market are not restricted to virgin olive oil but include other oils obtained by cold pressing of seed. These oils are appreciated highly by consumers in view of their nutritional characteristics and flavor (particularly those organoleptic notes that are lost in refined oils). The consumer appreciates the natural characteristics of these oils, as they are not subjected to chemical treatment. A relatively new market has developed for these oils in the U.K., Germany, France, Italy, and Switzerland, among other markets. Sunflower oil is manufactured and commercialized as cold-pressed or first cold-pressed oil. 

The nutritional characteristics of DAG oil (>80%) have been compared with dietary TAG of similar fatty acid composition. In particular, the 1,3-DAG isoform appears to have distinct metabolic characteristics that can impact postprandial lipid metabolism and use of macronutrients for energy compared with TAG. 

Several reviews have been pubhshed on wheat (1,2) com (3-7), and rice bran oils (8-10) over the years. Therefore, this chapter, with sufficient background information, will emphasize the latest literature on composition, nutritional characteristics, and processing methods of plant germ oils. 

Specificity is one of the most striking properties of enzyme molecules. Enzyme specificity can be defined as a comparative difference in rates of catalysis of certain reactions. After an enzyme is identified as a hpase, several specificities within the class are identified or can be expected to occur. The main advantage of lipases, which differentiate enzymatic reactions from chemically-catalyzed reactions, is lipase specificity. Lipases have turned out to be very useful enzymes for catalyzing various types of reactions with a rather wide substrate specificity. The fatty acid specificity of lipases has been exploited to produce structured lipids and to enrich lipids with specific fatty acids to improve the nutritional characteristics of lipids (24). Certain lipases display positional specificity (regiospecificity) toward fatty acyl groups in a TAG molecule as well as fatty acid selectivity. 

VVThile relatively little information is available on species of bacteria functional in anaerobic ecosystems such as the digesters of sewage treatment facilities so that definitive nutritional studies can be carried out, most species of bacteria functional in the rumen have been described, and many nutritional features of many of these species have been determined (J, 2). These nutritional studies of axenic rumen species have yielded much qualitative information, important to the understanding of this ecosystem, that would be difficult or impossible to obtain and interpret via studies on the nutritional characteristics of the mixed population (3). 

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