Jan Steijns

Jan Steijns

PhD

About

43
Publications
16,656
Reads
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1,533
Citations
Citations since 2016
11 Research Items
661 Citations
2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
Introduction
Jan Steijns completed as Guest Associate Editor for Frontiers in Nutrition on the following research topic. Food-Based Dietary Guidelines: The Relevance of Nutrient Density and a Healthy Diet Score See the following link: van den Heuvel EGHM, de Groot LCPGM, Tetens I, Feskens E, Raats MM and Steijns J (2020) Editorial: Food-Based Dietary Guidelines: The Relevance of Nutrient Density and a Healthy Diet Score. Front. Nutr. 7:576144. doi: 10.3389/fnut.2020.576144
Additional affiliations
April 1990 - July 2019
FrieslandCampina
Position
  • Researcher
Description
  • Scientific research on dairy products for human health.

Publications

Publications (43)
Article
Full-text available
Background: Dietary protein ingestion stimulates muscle protein synthesis by providing amino acids to the muscle. The magnitude and duration of the postprandial increase in muscle protein synthesis rates are largely determined by dietary protein digestion and amino acid absorption kinetics. Objective: We assessed the impact of protein type, prot...
Article
Full-text available
Protein is important for growth, maintenance and protection of the body. Both adequacy of protein quantity and protein quality in the diet are important to guarantee obtaining all the essential amino acids. Protein–energy malnutrition is widely present in developing countries such as Nigeria and might result in stunting and wasting. Needs for prote...
Article
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Malnutrition among elderly people often has several causes. This makes the handling of this problem quite complicated. The key to success lies in an individual approach focused on nutritional status, physical condition and a possible underlying disease. Good cooperation between the various healthcare professionals is essential. In this article the...
Article
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Ondervoeding bij ouderen kent vaak meerdere oorzaken. Daarom is de aanpak van dit probleem ook complex. De sleutel van het succes ligt bij een individuele aanpak, met een focus op voedingsstatus, lichamelijke conditie en een eventuele achterliggende ziekte. Essentieel is een goede samenwerking tussen de verschillende zorgverleners. Verschillende vo...
Article
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The relevance of dairy produce for the diminishment of osteoporotic risk is still a matter of scientific debate due to the outcome of a few single observational studies. This review will address the most robust point estimate on the role of dairy products, as reported in systematic reviews and meta-analyses on randomised controlled trials in the ca...
Article
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In Nederland heeft ongeveer 2% van de volwassenen lactose-intolerantie. Er bestaan veel misverstanden over overgevoeligheid voor lactose. Wat zijn de belangrijkste feiten en voor welke producten kunnen mensen met lactose-intolerantie wel kiezen. In dit artikel uitgelegd wat lactose-intolerantie is, waar het voorkomen en er wordt een overzicht gegev...
Article
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Background Combining increased dietary protein intake and resistance exercise training for elderly people is a promising strategy to prevent or counteract the loss of muscle mass and decrease the risk of disabilities. Using findings from controlled interventions in a real-life setting requires adaptations to the intervention and working procedures...
Article
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Objective Shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operatio...
Article
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Background: Dairy products are nutrient-rich foods that may contribute to adequate nutrient intakes. However, dairy intake might also be associated with other food sources that influence nutrient intakes. Therefore, we studied the association of dairy, milk and cheese intake with intake of foods and nutrients from (non)dairy sources. Methods: Di...
Technical Report
Full-text available
This Bulletin reviews the scientific literature pertaining to nitrogen conversion factors (NCFs) for dairy products and soy products. It confirms previous findings that there is substantial scientific evidence to support specific NCFs for milk proteins and soy protein, rather than to introduce a single inaccurate nitrogen protein conversion factor...
Article
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Background This review provides a reappraisal of the potential effects of dairy foods, including dairy fats, on cardiovascular disease (CVD)/coronary heart disease (CHD) risk. Commodities and foods containing saturated fats are of particular focus as current public dietary recommendations are directed toward reducing the intake of saturated fats as...
Article
The nutrient richness of dairy products is widely recognized, but mainly low fat or skimmed versions are generally advocated given the proportion of saturated fatty acids in milk fat. The question arises how to appraise this nutrient richness relative to the contribution of the saturated fraction of dairy fat. We reviewed available data--collected...
Article
The objective of the study was to confirm the satiety/energy intake effect of a novel fat emulsion (Olibra) versus placebo in the short term. A randomized, double-blind, placebo-controlled, crossover design was used. 41 subjects participated in the study (n=21: junior-normal weight: age 23.7+/-2.8 years; BMI: 22.0+/-1.6 kg/m(2); n = 20: senior-over...
Article
The objective of this study was to confirm the satiety/energy intake effect of a novel fat emulsion (Olibra®) versus placebo in the short-term in different age and weight groups. 41 subjects (group 1: BMI: 22.0±1.6 kg/m2; age 23.7±2.8 years; group 2: BMI: 27.7±1.6 kg/m2; age 43.6±4.9 years) participated in a randomized, double-blind, placebo-contro...
Article
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To assess weight maintenance after weight loss by consumption of yoghurt with a novel fat emulsion (Olibra) including effects on body composition, resting energy expenditure (REE), fat oxidation, hunger feelings and satiety hormones. A randomized, placebo-controlled, double-blind, parallel design. A 6-week weight loss period (2.1 MJ/day) was follow...
Article
Breast milk is the gold standard for infant formulae. The closer the essential amino acid pattern of an infant formula matches that of breast milk, the lower the protein content of such a formula can be. This minimizes the risk of renal overload in the infant. The application of whey protein concentrates low in or free from the casein derived glyco...
Article
In recent years, intense scientific interest has been focused on the identification of factors within bovine milk that may be relevant to improving human health. This paper provides an overview of current areas of research with regard to a number of minor bioactive milk components (growth factors, vitamins and nucleotides), and focuses on aspects t...
Article
Glutamine is a so-called conditionally essential amino acid which is well known for its benefits in patenteral and enterai medical nutrition for critically ill patients. In these patients glutamine or glutamine rich peptides facilitate in restoring gut integrity and decreasing bacterial translocation. In this review the benefits of glutamine and gl...
Article
Glutamine is a so-called conditionally essential amino acid which is well known for its benefits in parenteral and enteral medical nutrition for critically ill patients. In these patients glutamine or glutamine rich peptides facilitate in restoring gut integrity and decreasing bacterial translocation. In this review the benefits of glutamine and gl...
Article
The aim of the study was to investigate the bioavailability of tryptophan (Trp) from a Trp-enriched peptide mixture in healthy men. A second objective was to investigate the effect of this Trp-enriched protein hydrolysate on potential parameters of serotonergic activity. serum serotonim melatonin and prolactin and urinary 5-hydroxyindol-acetic acid...
Article
Cow’s milk is considered as a basic food in many diets, and is rich in a variety of essential nutrients. With today’s sophisticated analytical, biochemical and cell-biological research tools, the presence of many other (minor) compounds with biological activity has been demonstrated. Achievements in separation techniques in the dairy industry and e...
Article
Full-text available
Lactoferrin (LF), an iron-binding glycoprotein present in milk and other endocrine and exocrine secretions, may exert a number of physiologic effects in the intestines. To study the effects of oral LF supplementation in vivo in the gastrointestinal tract, information about the gastric survival of LF in vivo is important. We tested 12 healthy volunt...
Article
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The structure of the iron-binding glycoprotein lactoferrin, present in milk and other exocrine secretions, has been elucidated in great detail, both the three-dimensional protein structure and the attached N-glycans. Structure-function relationships are being established. From these studies a function for lactoferrin in host defence and modulation...
Article
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The in vivo evidence of the antimicrobial and antiviral activity of bovine milk and colostrum derived components are reviewed with special emphasis on lactoferrin and lactoperoxidase. Their mode of action and the rationale for their application in efficacy trials with rodents, farm animals, fish and humans, to give protection against infectious age...
Article
Summary The variation in flavone glycosylation patterns inSilene is the result of the expression of six genetic loci, which control either the presence of allozymes differing in substrate specificity or isozymes regulated differently during development. Serological studies showed that at least three of these six loci are evolutionarily related. The...
Article
The 7-O- and 2"-O-glycosylation of the flavone isovitexin (6-C-glucosylapigenin) in the petals of Silene plants is accomplished by allozymes which differ in their specificity toward the sugar to be transferred. The g locus controls the 7-O-glycosylation; allele gG controls the binding of glucose, and allele gX that of xylose. In the present paper i...
Article
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The isovitexin-O-glycosylation patterns of rosette leaves, stem leaves and petals of Silene dioica plants were investigated. The 7-O -xylosylation of isovitexin, controlled by gene gX, only occurs in the petals. In the leaves isovitexin is 7-O -galactosylated, which is controlled by gene Xgal. Acyl groups may be linked to either the 7-O- or the 2″-...
Article
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The expression of the allelic isovitexin 7-0-glycosylation genes gG (transfer of glucose) and gX (transfer of xylose) was studied in cotyledons, rosette leaves, stem leaves and petals of Silene plants. These studies revealed that gG is expressed in all ontogenetic stages, whereas its allele gX is only expressed in the petals. In the vegetative part...
Article
UV-microscopic and chromatographic studies have been performed on the variation in contents and configuration of the flavones present in epidermal cells of the petals, stem leaves, rosette leaves and cotyledons ofSilene pratensis plants. Most of the flavone contents is located in the vacuole of the upper epidermis cells, the concentration depending...
Article
Full-text available
Two further loci can be added to the three already known (g, gl and fg) in Silene controlling the 7-O and 2″-O-glycosylation of the C-glycosylflavone isovitexin (6-C-glucosylapigenin). These loci, O7g for the 7-O-galactosylation and D6a for the 2″-O-arabinosylation, appear only to be expressed in cotyledons and rosette leaves and control the biosyn...
Article
Full-text available
The flavones present in three European species of Silene section Elisanthe (Silene diclinis, S.heuffelii and S. m arizii) have been identified.The flavones of these species were compared with the flavones present in the three rem aining species of section Elisanthe in Europe (S.dioica, S.noctiflora and S.pratensis).It was found that isovitexine-7-O...
Article
Full-text available
Two isovitexin glycosides have been found in the cotyledons and foliage leaves of Silene pratensis plants that are unable to glycosylate isovitexin in their petals (genotype gg glgl fgfg). The glycosides (isovitexin 7-O-galactoside and isovitexin 7-O-galactose 2"-O-arabinoside) were present only in the lower leaves: leaves produced later in the dev...
Article
Full-text available
Enzyme activity responsible for the biosynthesis of isovitexin-7-O-galactoside from isovitexin and UDP-galactose can be demonstrated in protein extracts of cotyledons and rosette leaves from Silene pratensis plants. This galactosyltransferase activity is absent in stem leaves and petals. “True Km” values of 0.0025 mM for isovitexin and of 8.2mM for...
Article
Leaves of Silene pratensis contain isovitexin-type flavones. In leaves of full-grown plants most flavone is found in the upper epidermis, less in the lower epidermis and least in the mesophyll. In leaves of very young plants the relative contribution to the total flavone content in the mesophyll is much higher. This is due to a lower content in upp...
Article
Meiosis and sporogenesis in yeast are completely blocked by ammonia added in low concentration (10 mM) to the sporulation medium. Premeiotic DNA synthesis is not initiated in the presence of ammonium ions. The inhibitor interferes with protein turnover by reducing both synthesis and breakdown. The in vitro activities of proteinases A and B in sporu...
Article
Uptake and incorporation into proteins of an externally supplied amino acid were followed during early meiosis in yeast. Under conditions optimal for development, an insufficient permeability of the cell leads to an incorporation pattern which reflects the changes in the activity of the amino acid transporting system rather than those in protein sy...
Article
Full-text available
Adam L. Lock, PhD, Fre´de´ric Destaillats, PhD, Jana Kraft, PhD, and J. Bruce German, PhD Department of Animal Science, University of Vermont, Burlington, Vermont (A.L.L., J.K.), Department of Food Science and Technology, University of California, Davis, California (J.B.G.), Nestle´ Research Center, Vers-chez-les-Blanc, Lausanne, SWITZERLAND (F.D.)...

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