Review
Gastroenterology & Hepatology
Hwi Young Kim
Summary: The clinical spectrum of NAFLD ranges from simple steatosis to NASH, with liver biopsy being the standard for diagnosis. Metabolomics has emerged as a promising diagnostic method to uncover metabolic alterations relevant to NASH progression, with recent research efforts focusing on lipidomics, amino acids, and bile acid metabolomics to discover potential biomarkers.
CLINICAL AND MOLECULAR HEPATOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Yulia Shulpekova, Elena Shirokova, Maria Zharkova, Pyotr Tkachenko, Igor Tikhonov, Alexander Stepanov, Alexandra Sinitsyna, Alexander Izotov, Tatyana Butkova, Nadezhda Shulpekova, Vladimir Nechaev, Igor Damulin, Alexey Okhlobystin, Vladimir Ivashkin
Summary: Bile acids play crucial physiological roles in the human body. They are essential for the absorption and excretion of nutrients and also act as sensors for intestinal contents, regulating their effects through processes such as intestinal absorption. Bile acids have significant impacts on liver function, cholesterol synthesis, and detoxification of xenobiotics. Their synthesis and regulation in different parts of the digestive tract are vital, as is their interaction with the intestinal microbiota.
Article
Medicine, General & Internal
Jung Wan Choe, Jae Min Lee, Jong Jin Hyun, Hong Sik Lee
Summary: The study identifies microbial dysbiosis and changes in bile components as important factors leading to recurrent bile duct stone formation, especially infection with bacteria exhibiting beta-glucuronidase activity. Compared to the non-recurrence group, the recurrence group showed lower microbial richness and evenness, with distinct overall microbial communities.
JOURNAL OF CLINICAL MEDICINE
(2021)
Article
Food Science & Technology
Julieta N. Naso, Fernando A. Bellesi, Victor M. Pizones Ruiz-Henestrosa, Ana M. R. Pilosof
Summary: This study demonstrates that the solubilization capacity of bile salt micelles for fatty acids is influenced by emulsion components, as well as the concentration of the emulsifier. The increased concentration of the emulsifier affects the kinetics of lipolysis in oil-in-water emulsions, potentially impacting the bioavailability of fatty acids.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Samuel A. J. Trammell, Luke F. Gamon, Kamil Gotfryd, Katja Thoroe Michler, Bandar D. Alrehaili, Iben Rix, Filip K. Knop, Pontus Gourdon, Yoon-Kwang Lee, Michael J. Davies, Matthew P. Gillum, Trisha J. Grevengoed
Summary: The study demonstrates that NATs, bioactive lipids involved in glucose homeostasis and lipid metabolism, are synthesized in human and mouse livers. The hepatic NAT synthase activity depends on BAAT, which expands the known substrates of BAAT beyond classic bile acids. This finding enhances our understanding of lipid metabolism and the role of bioactive lipids.
JOURNAL OF LIPID RESEARCH
(2023)
Article
Agriculture, Dairy & Animal Science
Shimaa M. Salem, Lay Nguyen, Tarek I. Mohamed, Ola A. Orma, D. Allen Davis
Summary: This study assessed the effects of indispensable and dispensable amino acids supplementation in diets for juvenile channel catfish. The results showed that reducing intact protein levels and maintaining amino acid balance improved catfish growth. Additionally, supplementing with dispensable amino acids further improved growth even at lower protein levels.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
John M. Bland, Casey C. Grimm, Peter J. Bechtel, Uttam Deb, Madan M. Dey
Summary: In order to increase the demand for U.S. farm-raised catfish, five healthy and convenient ready-to-cook products were developed as alternatives to basic fresh or frozen fillets. Analysis of the nutrient content and characteristics of the samples revealed unique differences between the Panko-breaded and marinated products, as well as a clear trend showing changes in moisture, protein, ash, and carbohydrate percentages.
Article
Pharmacology & Pharmacy
Liang Huang, Wei Wei, Xiaomei Huang, Xuejing Li, Haisha Liu, Lanlan Gui, Jinping Jiang, Linfei Wan, Xiangxiang Zhou, Jingsong Ding, Xuehua Jiang, Bikui Zhang, Ke Lan
Summary: This study investigated the effects of high-fat diets on the pharmacokinetics of ursodeoxycholic acid (UDCA) and the circulating bile salt levels. The results showed that high-fat diets delayed the absorption of UDCA but enhanced its metabolite. However, the high-fat diets also led to an increase in circulating hydrophobic bile salts, which may limit the effectiveness of UDCA.
FRONTIERS IN PHARMACOLOGY
(2023)
Article
Engineering, Marine
Alexander Kasumyan, Olga Isaeva, Le T. K. Oanh
Summary: This study examined the taste attractiveness of 21 amino acids and 4 taste substances for barramundi, and investigated their feeding behavior. The results showed that citric acid, cysteine, and alanine were palatable, while sucrose and 7 amino acids had an aversive taste. Barramundi often made repeated grasps and rejections of pellets, leading to the destruction of the pellets.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Peter Christa, Andreas Dunkel, Alin Krauss, Timo D. Stark, Corinna Dawid, Thomas Hofmann
Summary: Sensory-guided fractionation techniques were used to identify taste-active and taste-enhancing compounds in kimchi. N-acylated amino acids derived from succinic acid and lactic acid were found to have taste-modulating properties in food matrices, contributing to the umami, mouthful, and complex taste profile of kimchi.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Toxicology
Veronique M. P. de Bruijn, Ivonne M. C. M. Rietjens, Hans Bouwmeester
Summary: The present study developed a physiologically based kinetic (PBK) model to predict dose-dependent bile acid (BA) accumulation. The model accurately predicted in vivo BA dynamics and provided estimates of personalized safe therapeutic external dose levels.
ARCHIVES OF TOXICOLOGY
(2022)
Article
Food Science & Technology
Zhenyu Jia, Yi Wang, Li Wang, Yonghua Zheng, Peng Jin
Summary: GB treatment has been found to enhance the flavor quality and cold tolerance of peach fruit during low temperature storage, by increasing the content of specific amino acids and organic acids to improve fruit taste and flavor.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Jolanta Bugajska, Joanna Berska, Artur Pasternak, Krystyna Sztefko
Summary: The study aimed to investigate the amino acid profile in the bile of patients with and without gallstones and its association with bile lithogenicity and telocyte numbers in the gallbladder wall. The results showed that patients with gallstones had higher levels of various amino acids in their bile, while the level of cystine was lower compared to controls. Moreover, there was a significant correlation between the number of telocytes and the levels of certain amino acids, as well as the cholesterol saturation index. These findings suggest a potential relationship between altered amino acid composition, reduced telocyte numbers, and cholelithiasis in the gallbladder muscle wall.
Article
Food Science & Technology
Jiazheng Lin, Yuwan Wang, Lin Chen, Yunfei Yang, Zheng Tu, Yang Ye
Summary: This study investigated the influence of stem presence on the flavor substances and aroma of oolong tea using electronic tongue, sensory evaluation method combined with liquid chromatography, and gas chromatography-mass spectrometry. The results showed that stems significantly increased the umami taste and the content of certain amino acids, as well as nerolidol in aroma components.
Article
Chemistry, Organic
Laura Burchill, Luca Zudich, Phillip L. van der Peet, Jonathan M. White, Spencer J. Williams
Summary: In this study, simple methods for synthesizing chiral hydroxy- and aminohydroxysulfonic acids were reported. The absolute configurations of naturally occurring 3-amino-2-hydroxypropanesulfonate were determined by comparing optical rotation. This research provides support for future studies on the occurrence, chemotaxonomic distribution, and metabolism of these alkylsulfonates.
JOURNAL OF ORGANIC CHEMISTRY
(2022)