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Featured researches published by Mark John Berry.


Journal of The American Dietetic Association | 2009

Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absorption from Milk

Regine M. van der Hee; Silvia Miret; Marieke Slettenaar; Guus S. M. J. E. Duchateau; Anton G. Rietveld; Joy Elizabeth Wilkinson; Patricia Jill Quail; Mark John Berry; Jack R. Dainty; Birgit Teucher; Susan J. Fairweather-Tait

Objective Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Subjects/setting Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Statistical analysis Effects on calcium absorption were evaluated by analysis of variance. Results Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%±8%, 28%±5%, and 31%±9%, respectively, and did not differ significantly (P=0.159). Conclusions Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.


Journal of Agricultural and Food Chemistry | 2017

Biochemical Profile of Heritage and Modern Apple Cultivars and Application of Machine Learning Methods To Predict Usage, Age, and Harvest Season

Maria Anastasiadi; Fady R. Mohareb; Sally Redfern; Mark John Berry; Monique S. J. Simmonds; Leon A. Terry

The present study represents the first major attempt to characterize the biochemical profile in different tissues of a large selection of apple cultivars sourced from the United Kingdoms National Fruit Collection comprising dessert, ornamental, cider, and culinary apples. Furthermore, advanced machine learning methods were applied with the objective to identify whether the phenolic and sugar composition of an apple cultivar could be used as a biomarker fingerprint to differentiate between heritage and mainstream commercial cultivars as well as govern the separation among primary usage groups and harvest season. A prediction accuracy of >90% was achieved with the random forest method for all three models. The results highlighted the extraordinary phytochemical potency and unique profile of some heritage, cider, and ornamental apple cultivars, especially in comparison to more mainstream apple cultivars. Therefore, these findings could guide future cultivar selection on the basis of health-promoting phytochemical content.


Food Chemistry | 2017

Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

Rui Fang; Sally Redfern; Don Kirkup; Elaine A. Porter; Geoffrey C. Kite; Leon A. Terry; Mark John Berry; Monique S. J. Simmonds

This is the first study to use chemometric methods to differentiate among 21 cultivars of Camellia sinensis from China and between leaves harvested at different times of the year using 30 compounds implicated in the taste and quality of tea. Unique patterns of catechin derivatives were observed among cultivars and across harvest seasons. C. sinensis var. pubilimba (You 510) differed from the cultivars of C. sinensis var. sinensis, with higher levels of theobromine, (+)-catechin, gallocatechin, gallocatechin gallate and theasinensin B, and lower levels of (-)-epicatechin, (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), respectively. Three cultivars of C. sinensis var. sinensis, Fuyun 7, Qiancha 7 and Zijuan contained significantly more caffeoylquinic acids than others cultivars. A Linear Discriminant Analysis model based on the abundance of 12 compounds was able to discriminate amongst all 21 tea cultivars. Harvest time impacted the abundance of EGC, theanine and afzelechin gallate.


Journal of Agricultural and Food Chemistry | 2018

Homoisoflavonoids Are Potent Glucose Transporter 2 (GLUT2) Inhibitors: A Potential Mechanism for the Glucose-Lowering Properties of Polygonatum odoratum

Huijun Wang; Mark Ian Fowler; David Messenger; Leon A. Terry; Xuelan Gu; Luxian Zhou; Ruimin Liu; Juan Su; Songshan Shi; José Juan Ordaz-Ortiz; Guoping Lian; Mark John Berry; Shunchun Wang

Foods of high carbohydrate content such as sucrose or starch increase postprandial blood glucose concentrations. The glucose absorption system in the intestine comprises two components: sodium-dependent glucose transporter-1 (SGLT1) and glucose transporter 2 (GLUT2). Here five sappanin-type (SAP) homoisoflavonoids were identified as novel potent GLUT2 inhibitors, with three of them isolated from the fibrous roots of Polygonatum odoratum (Mill.) Druce. SAP homoisolflavonoids had a stronger inhibitory effect on 25 mM glucose transport (41.6 ± 2.5, 50.5 ± 7.6, 47.5 ± 1.9, 42.6 ± 2.4, and 45.7 ± 4.1% for EA-1, EA-2, EA-3, MOA, and MOB) than flavonoids (19.3 ± 2.2, 11.5 ± 3.7, 16.4 ± 2.4, 5.3 ± 1.0, 3.7 ± 2.2, and 18.1 ± 2.4% for apigenin, luteolin, quercetin, naringenin, hesperetin, and genistein) and phloretin (28.1 ± 1.6%) at 15 μM. SAP homoisoflavonoids and SGLT1 inhibitors were found to synergistically inhibit the uptake of glucose using an in vitro model comprising Caco-2 cells. This observed new mechanism of the glucose-lowering action of P. odoratum suggests that SAP homoisoflavonoids and their combination with flavonoid monoglucosides show promise as naturally functional ingredients for inclusion in foods and drinks designed to control postprandial glucose levels.


Archive | 2004

Ice confection and its manufacturing process

Mark John Berry; Andrew Richard Cox; Robert Daniel Keenan; Patricia Jill Quail


Archive | 2007

Frozen aerated food product comprising surface-active fibres

Mark John Berry; Andrew Richard Cox; Weichang Liu; Simeon Dobrev Stoyanov; Weizheng Zhou


Archive | 2009

Effects of Freezing on Nutritional and Microbiological Properties of Foods

Mark John Berry; John M. Fletcher; Peter McClure; Joy Elizabeth Wilkinson


Archive | 2006

Aerated edible emulsion

Mark John Berry; Patricia Jill Quail; Joy Elizabeth Wilkinson


Postharvest Biology and Technology | 2016

Tissue biochemical diversity of 20 gooseberry cultivars and the effect of ethylene supplementation on postharvest life

Maria Anastasiadi; Paul M. Mwangi; José Ordaz-Ortiz; Sally Redfern; Mark John Berry; Monique S. J. Simmonds; Leon A. Terry


Archive | 2015

AN EDIBLE COMPOSITION COMPRISING RESVERATROL AND FLAVONOID MONOGLUCOSIDE

Mark John Berry; Mark Ian Fowler; Alan David Heath

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Sally Redfern

University of Bedfordshire

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Maria Anastasiadi

Agricultural University of Athens

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