In developing countries, where limited transport infrastructure exists, processing the sweet potato (Ipomoea batatas (L.) Lam) into flour provides an alternative to the difficulties associated with storage and transport of the raw roots. The objectives of this study were: (1) to process hydroponic sweet potato roots into flour; and (2) to evaluate the nutritive composition and the color of the processed hydroponic sweet potato flour during storage. The TU–82–155 hydroponic sweet potatoes were processed into flour and stored for five months at room and refrigerated temperatures. The sweet potato flour contained 3.0%, 4.5%, 1.0%, 1.0%, 90.6% moisture, ash, fat, protein, and carbohydrate, respectively, with no significant changes during storage. The *L values for the sweet potato flour increased as storage time increased, but the *a and *b values decreased. Hydroponic sweet potato roots could be processed into flour and stored at 4C or 21C to 25C for five months without deterioration in quality.
Cancer prevention by dietary phytochemicals has been shown to involve decreased cell proliferation and cell cycle arrest. However, there is limited understanding of the mechanisms involved. Previously, we have shown that a common effect of phytochemicals investigated is to oxidize the intracellular glutathione (GSH) pool. Therefore, the objective of this study was to evaluate whether changes in the glutathione redox potential in response to dietary phytochemicals was related to their induction of cell cycle arrest. Human colon carcinoma (HT29) cells were treated with benzyl isothiocyanate (BIT), diallyl disulfide (DADS), dimethyl fumarate (DMF), lycopene (LYC), sodium butyrate (NaB) or buthione sulfoxamine (BSO, a GSH synthesis inhibitor) at concentrations shown to cause oxidation of the GSH: glutathione disulfide pool. A decrease in cell proliferation, as measured by [ 3 H]-thymidine incorporation, was observed that could be reversed by pretreatment with the GSH precursor and antioxidant N-acetylcysteine (NAC). Cell cycle analysis on cells isolated 16 h after treatment indicated an increase in the percentage (ranging from 75% to 30% for benzyl isothiocyanate and lycopene, respectively) of cells at G2/M arrest compared to control treatments (dimethylsulfoxide) in response to phytochemical concentrations that oxidized the GSH pool. Pretreatment for 6 h with N-acetylcysteine (NAC) resulted in a partial reversal of the G2/M arrest. As expected the GSH oxidation from these phytochemical treatments was reversible by NAC. That both cell proliferation and G2/M arrest, were also reversed by NAC leads to the conclusion that these phytochemical effects are also mediated, in part, by intracellular oxidation. Thus, one potential mechanism for cancer prevention by dietary phytochemicals is inhibition of the growth of cancer cells through modulation of their intracellular redox environment.
Extruded ready-to-eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole-wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, beta-carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well-liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.
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