Article
Endocrinology & Metabolism
Feiyu Cai, Aihemaitijiang Yusufu, Kai Liu, Wenjiao Chen, Ruomei Zhao, Yanshi Liu, Yi Liu
Summary: The study evaluated the difference in bone regeneration between rats under high-fat diets (HFD) and low-fat diets (LFD) by monitoring the process of bone regeneration in distraction osteogenesis (DO) model animals. The results showed that HFD resulted in elevated blood lipids, increased adipose differentiation at the bone marrow level, and delayed bone regeneration.
FRONTIERS IN ENDOCRINOLOGY
(2023)
Article
Food Science & Technology
Carmen Haro, Maria H. Guzman-Lopez, Miriam Marin-Sanz, Susana Sanchez-Leon, Luis Vaquero, Jorge Pastor, Isabel Comino, Carolina Sousa, Santiago Vivas, Blanca B. Landa, Francisco Barro
Summary: This study characterized the immunogenic epitopes of tritordeum bread and found that it has fewer peptides related to gluten proteins compared to gluten-free bread. Healthy individuals rated tritordeum bread higher and short-term consumption did not have significant effects on gut microbiota diversity or composition.
Article
Biochemistry & Molecular Biology
Junting Xie, Xiaoning Hou, Wanshi He, Jie Xiao, Yong Cao, Xiaojuan Liu
Summary: Although the specific action site and signal pathway of astaxanthin in weight loss remain unclear, this study used Caenorhabditis elegans to shed light on its efficacy and specific action sites. The supplementation of 60 μM astaxanthin significantly reduced fat deposition and triglyceride levels and prevented obesity caused by excessive energy accumulation. These effects were induced by sbp-1/mdt-15 and insulin/insulin-like growth factor pathways, and co-regulated the down-regulation of specific sites fat-6 and fat-7.
Review
Nutrition & Dietetics
Rafael T. Silva, Luciana J. D. Ferreira, Ana P. A. Macedo, Lucimeire S. Santos, Djane A. E. Santo, Gabriele S. Codeiro, Marcia U. Pereira, Ingrid O. R. Medeiros, Carlos A. S. da Costa, Jairza M. Barreto Medeiros
Summary: High-fat diets have a negative effect on the bone structure of Wistar rats, and the strength of the effect depends on the diet composition and exposure time.
Article
Biochemistry & Molecular Biology
Lu Lu, Jingming Ren, Tong Yuan, Xinran Lu, Yinping Dong, Wenxuan Li, Xinyue Wang, Qidong Huo, Junling Zhang, Deguan Li, Saijun Fan
Summary: A high-fat diet increases the risk of malignant tumors, while ionizing radiation is used as a treatment in oncology. This study examined the effects of an 8-week high-fat diet on radiation tolerance and the influence of melatonin. The results showed that the high-fat diet altered radiation tolerance in female mice, but not in males. However, pre-treatment with melatonin attenuated radiation-induced damage and affected the composition of gut microbiota and metabolites in both males and females.
Article
Chemistry, Multidisciplinary
Reza Talebian, Vahid Mollabashi, Arezoo Motaghedifard, Reinhard Gruber
Summary: The study found that extracts from Panax ginseng can reduce orthodontic tooth movement in rats and are associated with a decrease in body weight.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Jianzhao Huang, Nan Xiao, Yiying Sun, Shanshan Wu, Wenni Tian, Yujian Lai, Pan Li, Bing Du
Summary: The probiotic Bacillus sp. DU-106 was found to have a hypocholesterolemic effect in hypercholesterolemic rats, significantly reducing body weight, liver index, and total cholesterol levels. This effect was associated with changes in gut microbiota composition and metabolites, indicating potential probiotic benefits for intestinal health.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
Tatsuhiro Matsuo, Takako Yamada, Tetsuo Iida, Susumu Mochizuki, Akihide Yoshihara, Kazuya Akimitsu
Summary: D-Allulose has been shown to reduce body fat accumulation, while simultaneous intake of MCT may increase fat accumulation. Moreover, the anti-obesity effect of D-allulose is not influenced by the presence of dietary MCT.
JOURNAL OF OLEO SCIENCE
(2022)
Article
Food Science & Technology
Shangxin Song, Yulin Gao, Tianlan Xia, Yefei Zhou, Guido J. E. J. Hooiveld, Michael Muller, Chunbao Li
Summary: This study investigated the impact of high or normal dietary chicken protein levels on obesity development in rats fed high-fat diets. The high chicken protein diet significantly reduced body weight gain, adipose tissue mass, and adipocyte size in comparison to the normal diet, without affecting food intake. It also reduced blood insulin and glycosylated serum protein, but had no effect on OGTT and HOMA-IR results. Additionally, the high chicken protein diet downregulated EAT transcriptomics related to lipid biosynthesis.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Neurosciences
Diana Sketriene, Damien Battista, Christina J. Perry, Priya Sumithran, Andrew J. Lawrence, Robyn M. Brown
Summary: Research suggests that NAC treatment can reduce addiction-like behavior towards food in rats, supporting its potential use in treating compulsive overeating.
EUROPEAN JOURNAL OF NEUROSCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Anna Maria Giudetti, Daniele Vergara, Serena Longo, Marzia Friuli, Barbara Eramo, Stefano Tacconi, Marco Fidaleo, Luciana Dini, Adele Romano, Silvana Gaetani
Summary: The study found that OEA has antioxidant effects on diet-induced obese rats, improving issues such as obesity, steatosis, and hepatic oxidative stress.
Article
Nutrition & Dietetics
Shing-Hwa Liu, Yu-Xuan Chen, Huei-Ping Tzeng, Meng-Tsan Chiang
Summary: Low-carbohydrate and high-fat diets can cause lipid metabolism disturbance and fat accumulation, but fish oil supplementation can improve these adverse effects.
Article
Genetics & Heredity
Gary N. Landis, Tyler A. U. Hilsabeck, Hans S. Bell, Tal Ronnen-Oron, Lu Wang, Devon Doherty, Felicia Tejawinata, Katherine Erickson, William Vu, Daniel E. L. Promislow, Pankaj Kapahi, John Tower
Summary: Mifepristone prolongs the lifespan of virgin female fruit flies without reducing food intake, on both regular and high-fat diet (HFD) media. There are similarities in the effects of Mifepristone between virgin and mated females, although reduced midgut size was observed only in mated females.
FRONTIERS IN GENETICS
(2021)
Article
Reproductive Biology
Veronyca Goncalves Paula, Yuri Karen Sinzato, Rafaianne Queiroz de Moraes-Souza, Thaigra Sousa Soares, Franciane Quintanilha Gallego Souza, Barshana Karki, Antonio Marcus de Andrade Paes, Jose Eduardo Corrente, Debora Cristina Damasceno, Gustavo Tadeu Volpato
Summary: The association of maternal diabetes and postweaning HFD causes glucose intolerance due to beta-cell disarrangement, impaired insulin secretion, and immunological changes in adult offspring.
BIOLOGY OF REPRODUCTION
(2022)
Article
Chemistry, Applied
Shunsuke Higaki, Yusuke Koga, Reiko Inai, Tatsuhiro Matsuo
Summary: This study investigated the effects of long-term whole-body vibration (WBV) on body fat loss and muscle mass maintenance or improvement in male Wistar rats. The results showed that WBV significantly reduced body fat accumulation in rats fed a high-fat diet and increased the mass of several skeletal muscles. This suggests that WBV may be a promising approach for preventing and treating obesity.
JOURNAL OF OLEO SCIENCE
(2023)
Article
Chemistry, Applied
Emma Laing, Andrea K. K. Stone, Dai Shi, Mark Pickard, James D. D. House, Ning Wang, Michael T. T. Nickerson
Summary: This study investigated the effect of infrared processing on protein and starch nutrition in green lentils and yellow peas. The results showed that infrared heating did not have a significant impact on the protein quality of the pulses, but it improved starch digestibility. This research has potential applications in improving starch digestibility in food and feed.
Review
Endocrinology & Metabolism
Harold M. Aukema, Amir Ravandi
Summary: The review summarizes recent findings on the sources of variability in oxylipin data, including both experimental and biological factors. Experimental factors include various methods and conditions in sample processing and analysis, while biological factors involve dietary factors, health conditions, and environmental exposures. Proper analytical procedures and study protocol standardization can minimize experimental sources of oxylipin variability, and understanding biological factors can enhance our knowledge of oxylipin mechanisms and their roles in health.
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE
(2023)
Article
Food Science & Technology
Y. R. Tang, A. K. Stone, Y. Wang, L. Zhou, J. Kimmel, J. D. House, M. T. Nickerson
Summary: The study aimed to investigate the impact of pH shifting on the functionality of pea, rice, oat, and hemp proteins and their blends. Different treatments, including pH 2 or 10 processing with or without heat, were applied to the proteins followed by neutralization and spray drying. Changes in functional properties were observed depending on the protein source and pH treatment. pH shifting treatments improved solubility of all untreated samples, but had no effect on foaming stability. Oat and hemp proteins showed improved oil-holding capacity after acidic or alkaline treatment.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Claire M. Chigwedere, Andrea Stone, Dellaney Konieczny, Donna Lindsay, Shaoming Huang, Raymond Glahn, James D. House, Thomas D. Warkentin, Michael Nickerson
Summary: The study investigated the effect of seed phytate content on the composition, protein quality, iron bioavailability, and functionality of pea flours and extracted protein isolates. Low-phytate varieties had lower phytate content and similar functional properties compared to regular-phytate varieties. Phytate had a selective effect on mineral ions, with an increase in Fe2+ and decrease in Ca2+ content. Iron bioavailability was higher in flours compared to isolates, and low-phytate flours had overall higher bioavailability than regular-phytate flours. More evidence is needed for iron bioavailability in protein isolates.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Shengnan Li, Mingyan Jing, Neijat Mohamed, Cameron Rey-Dubois, Shusheng Zhao, Harold M. Aukema, James D. House
Summary: This study aimed to evaluate the effects of different types and concentrations od alpha-linolenic acid (ALA) and/or docosahexaenoic acid (DHA) in the diet on the immune responses of laying hens when subjected to a lipopolysaccharide (LPS) challenge. The results showed that dietary intake of ALA and DHA had unique impacts on fatty acid deposition, their derived oxylipins, and inflammatory responses under the administration of LPS in laying hens.
JOURNAL OF NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Anne Manson, Tanja Winter, Harold M. Aukema
Summary: Phospholipase A2 (PLA2) enzymes cleave cell membrane phospholipids and release polyunsaturated fatty acids (PUFA), which can be converted into oxylipins. The preference of PLA2 for different PUFA and its impact on oxylipin formation is not well understood. This study investigated the role of different PLA2 groups in PUFA release and oxylipin formation in rat hearts. The findings suggest that sPLA2 enzymes are responsible for DHA oxylipin formation, while iPLA2 is likely responsible for the formation of most other oxylipins.
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
(2023)
Article
Plant Sciences
Junsheng Zhou, Zhongyang Wan, Krishna Kishore Gali, Ambuj Bhushan Jha, Michael T. Nickerson, James D. House, Bunyamin Tar'an, Thomas D. Warkentin
Summary: This study evaluated the protein quality traits of a pea population and identified several QTLs associated with protein concentration and digestibility. The results showed co-localization of certain QTLs with known QTLs for seed protein concentration. These findings are important for improving the nutritional quality of peas and enhancing their competitiveness in the plant-based protein market.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Y. R. Tang, A. K. Stone, Y. Wang, Z. Jafarian, L. Zhou, J. Kimmel, J. D. House, T. Tanaka, M. T. Nickerson
Summary: This study investigated the effects of enzyme treatments on the functional properties of various commercial protein blends, including pea protein, pea:rice protein blend, pea:oat protein blend, and pea:hemp protein blend. The treatments involved hydrolysis, crosslinking, and their combination. The results showed that different enzyme treatments had different impacts on protein content, surface hydrophobicity, water holding capacity, oil holding capacity, emulsion stability, foaming capacity, foaming stability, and protein solubility. Specific enzyme treatments can be used to tailor the functionality of commercial plant protein blends.
Article
Food Science & Technology
Xiang Li, Adam Franczyk, Kevser Kahraman, James D. House, Filiz Koksel
Summary: The study investigates the use of high fiber and protein ingredients in snack food applications. The blend of barley and green lentil flours at a ratio of 45:55 showed the highest protein digestibility and met the requirements for being labeled as a good source of dietary fiber in the US.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
R. -M. Guillermic, A. J. Franczyk, S. O. Kerherve, J. D. House, J. H. Page, F. Koksel
Summary: Plant-based meat analogues offer alternative options to meat consumption. This study investigates the use of low-intensity ultrasonic transmission technique to understand the texture and nutritional properties of high-moisture meat analogues made from a blend of soy and wheat proteins. The study demonstrates the feasibility of using ultrasonic transmission techniques to measure velocity, sample thickness, and provide real-time information during production that correlates with texture and nutritional attributes of meat analogues.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
E. G. Kebebe, N. Ibrahim, R. White, K. Wittenberg, H. M. Aukema, T. A. McAllister, N. Riediger, G. Legesse, E. J. McGeough, K. Ominski
Summary: The objective of this study was to compare nutrient intake between red meat consumers and non-consumers, and evaluate the nutritional adequacy of consumers based on the Recommended Daily Allowance (RDA) in Canada. Statistically significant differences were found in nutrient intake between the two groups, with non-consumers having lower daily intake of protein, riboflavin, niacin, vitamin D, and zinc, and higher intake of dietary fiber, folate, and magnesium. Both consumers and non-consumers had inadequate intake of dietary energy, fiber, and calcium relative to RDA. Non-consumers were at higher risk of calcium, vitamin D, energy, and potassium inadequacy, while consumers were at higher risk of dietary fiber, vitamin A, and magnesium inadequacy.
Article
Food Science & Technology
Taryn Bailey, Adam J. Franczyk, Erin M. Goldberg, James D. House
Summary: The study evaluated the protein quality of cooked Russet potatoes, finding that cooking methods significantly improved the protein digestibility and quality compared to raw potatoes. Protein digestibility-corrected amino acid score (PDCAAS) values range from 0.27 (raw) to 0.57 (boiled), comparable to other plant-based protein sources like grains, nuts, and pulses. In vitro PDCAAS values followed similar trends, providing valuable data for defining the quality of total protein consumed in the North American diet.
FOOD SCIENCE & NUTRITION
(2023)
Article
Nutrition & Dietetics
James D. House, Andre Brodkorb, Mark Messina, Michelle Braun, Elaine S. Krul
Summary: In Canada and the United States, data supporting the quality of protein is required for front-of-package protein content claims. However, the current method of measuring protein quality through animal testing is inconsistent with global efforts to reduce animal usage for regulatory purposes. This article presents four alternative options to replace animal testing for determining protein quality and encourages regulatory agencies to consider these approaches for substantiating protein content claims, especially for plant-based foods.
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
(2023)
Article
Chemistry, Applied
Anuruddika Hewage, Oladipupo Odunayo Olatunde, Chamila Nimalaratne, James D. House, Rotimi E. Aluko, Nandika Bandara
Summary: This study aimed to extract fava bean proteins using an eco-friendly deep eutectic solvent (DES) and compared it to protein extracted using a conventional alkaline solution. The results showed that DES extraction had higher protein content, recovery rate, and alpha-helix content compared to alkaline extraction.
FOOD HYDROCOLLOIDS
(2024)