Article
Chemistry, Applied
Serena Martini, Alice Cattivelli, Angela Conte, Davide Tagliazucchi
Summary: The study found that pink pepper has a significant inhibitory effect on lipid oxidation during meat digestion and can be used to design beneficial and healthy dietary patterns.
Article
Chemistry, Applied
Yang Wang, Xiaojing Tian, Xinzhu Liu, Yafei Zhang, Kaixuan Zhao, Kai Zhang, Wenhang Wang
Summary: The effects of vacuum cooking, traditional cooking, and high-pressure cooking on the physicochemical properties and texture of yak meat and the digestibility of yak meat and intramuscular connective tissue were investigated. TC and HPC treatment significantly increased meat cooking loss and hardness compared to VC treatment. The oxidation of protein at higher temperatures caused a decrease in meat digestibility.
Article
Chemistry, Applied
Mariero Gawat, Mike Boland, Jim Chen, Jaspreet Singh, Lovedeep Kaur
Summary: This study investigated the effects of industrial microwave processing and sous vide on goat and lamb meat. The results showed that both processes had different impacts on meat protein structure, but resulted in similar overall protein digestibility at the same tenderness level.
Article
Food Science & Technology
Seung Yun Lee, Da Young Lee, Hea Jin Kang, Ji Hyeop Kang, Sun Jin Hur
Summary: The study found that the antimicrobial activity of antibiotics remained consistent regardless of meat types and cooking temperatures. However, differences were observed in tetracycline and ofloxacin activities after small intestine digestion. Tetracycline showed slightly higher antimicrobial activity against S. aureus compared to MRSA, while ofloxacin maintained its activity against S. aureus regardless of digestion process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Karolina Ferysiuk, Karolina Maria Wojciak, Paulina Keska
Summary: The present study evaluated the effect of adding E. angustifolium L. extracts on the biological activity of peptides in canned meat with reduced sodium nitrite. The results showed that the addition of E. angustifolium L. extracts had a positive effect on the peptide profile and biological activities.
Article
Chemistry, Applied
Christelle Planche, Jeremy Ratel, Frederic Mercier, Cheng Zhang, Magaly Angenieux, Patrick Blinet, Philippe Marchand, Gaud Dervilly, Isabelle Albert, Jessica Tressou, Laurent Debrauwer, Erwan Engel
Summary: This study assessed the bioaccessibility of PCBs in meat using in vitro digestion and multianalyte methods, revealing that fat content, cooking conditions, and consumer age all influence the bioaccessibility of PCBs. Bayesian analysis showed that higher fat content, well-done cooking, and older age result in lower bioaccessibility of PCBs.
Article
Nutrition & Dietetics
Caroline Buffiere, Manon Hiolle, Marie-Agnes Peyron, Ruddy Richard, Nathalie Meunier, Cindy Batisse, Didier Remond, Didier Dupont, Francoise Nau, Bruno Pereira, Isabelle Savary-Auzeloux
Summary: The structure of food matrix affects the absorption of folate and other macronutrients, with pudding and sponge cake showing the highest folate availability while custard and biscuit showing the lowest. Analysis of plasma kinetics of other nutrients helps explain the lower bioavailability of folates in custard and biscuit.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Nutrition & Dietetics
Dominique Dardevet, Laurent Mosoni, Isabelle Savary-Auzeloux, Marie-Agnes Peyron, Sergio Polakof, Didier Remond
Summary: During the aging process, skeletal muscle develops resistance towards the stimulation of protein synthesis induced by dietary amino acids, leading to a decrease in muscle mass and function. Increasing dietary protein intake and ensuring good quality protein consumption are suggested to overcome this resistance. The quality of dietary protein is influenced by various factors such as digestion speed, specific amino acids, food matrix, production processes, and the interaction between nutrients.
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
Article
Nutrition & Dietetics
Jinyoung Kim, Kathryn J. Burton-Pimentel, Charlotte Fleuti, Carola Blaser, Valentin Scherz, Rene Badertscher, Corinne Marmonier, Noelle Lyon-Belgy, Aurelie Caille, Veronique Pidou, Adeline Blot, Claire Bertelli, Jeremie David, Ueli Buetikofer, Gilbert Greub, Dominique Dardevet, Sergio Polakof, Guy Vergeres
Summary: This study found that excluding dairy products and limiting fermented food consumption for 19 days had significant effects on gut microbiota composition and blood metabolites in both young and older adult men, with changes such as increased levels of Akkermansia muciniphila and decreased levels of bacteria in the Clostridiales order. The intervention also resulted in lower fasting levels of glucose and insulin, as well as decreased HDL and LDL cholesterol levels, with dairy fat intake being positively associated with changes in HDL cholesterol. The impact of the dietary restrictions on these outcomes was more pronounced than the effect of age.
Article
Nutrition & Dietetics
Ahmed Ben Mohamed, Didier Remond, Andreu Gual-Grau, Annick Bernalier-Donnadille, Frederic Capel, Marie-Caroline Michalski, Fabienne Laugerette, Benoit Cohade, Noureddine Hafnaoui, Daniel Bechet, Cecile Coudy-Gandilhon, Marine Gueugneau, Jerome Salles, Carole Migne, Dominique Dardevet, Jeremie David, Sergio Polakof, Isabelle Savary-Auzeloux
Summary: This study found that supplemented bread with fermentable fibers can modulate muscle energy metabolism, reduce muscle fiber cross sectional area, and prevent the occurrence of muscle obesity in the context of overfeeding.
Review
Geriatrics & Gerontology
Muriel Giron, Muriel Thomas, Dominique Dardevet, Christophe Chassard, Isabelle Savary-Auzeloux
Summary: Evidence suggests that gut microbiota composition and diversity can have an impact on skeletal muscle metabolism and functionality. The signals generated by the gut microbiome can regulate muscle functionality via modulation of inflammation and insulin sensitivity. More studies are needed to identify specific strains of bacteria that can optimize muscle mass and function. Personalized nutrition and testing the efficiency of probiotics in different populations are essential. The combination of bacteria, prebiotics, and other supplements may be the best approach to preserve muscle functionality in individuals of all ages.
JOURNAL OF CACHEXIA SARCOPENIA AND MUSCLE
(2022)
Article
Nutrition & Dietetics
Jinyoung Kim, Carola Blaser, Reto Portmann, Rene Badertscher, Corinne Marmonier, Adeline Blot, Jeremie David, Helena Stoffers, Ueli von Ah, Ueli Butikofer, Guy Vergeres, Dominique Dardevet, Sergio Polakof
Summary: The identification and validation of biomarkers of food intake is a promising approach to develop more objective and complementary tools to the traditional dietary assessment methods. This study identified and compared the biomarkers of milk and yogurt intake through metabolomics analysis. The findings suggest that these biomarkers could be used as potential indicators of food intake, and population specificities, such as aging, should be considered in future studies.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Dragan Milenkovic, Frederic Capel, Lydie Combaret, Blandine Comte, Dominique Dardevet, Bertrand Evrard, Christelle Guillet, Laurent-Emmanuel Monfoulet, Alexandre Pinel, Sergio Polakof, Estelle Pujos-Guillot, Didier Remond, Yohann Wittrant, Isabelle Savary-Auzeloux
Summary: Impairment of gut function is a mechanism for the decline in health status in the elderly, involving declines in digestive physiology, metabolism, and immune status. This is associated with changes in the composition and function of the gut microbiota. These alterations can be targeted through nutritional strategies to prevent or delay the occurrence of age-related pathologies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Gastroenterology & Hepatology
Marijana Basic, Dominique Dardevet, Peter Michael Abuja, Silvia Bolsega, Stephanie Bornes, Robert Caesar, Francesco Maria Calabrese, Massimo Collino, Maria De Angelis, Philippe Gerard, Miguel Gueimonde, Francois Leulier, Eva Untersmayr, Evelien Van Rymenant, Paul De Vos, Isabelle Savary-Auzeloux
Summary: Our understanding of the roles of gut microorganisms in host metabolism and immunity has greatly improved in the past 20 years. Microbiome studies are now focusing on demonstrating causality and identifying molecular mechanisms behind these interactions. Animal models are commonly used to evaluate the causal role of microbiota due to challenges in conducting mechanistic studies in humans. This review provides an overview of approaches that can be used to study host-microbe interactions and the impact of gut morphology, physiology, and diet on microbiota composition in major animal model organisms.
Article
Nutrition & Dietetics
Muriel Giron, Muriel Thomas, Marianne Jarzaguet, Camille Mayeur, Gladys Ferrere, Marie-Louise Noordine, Stephanie Bornes, Dominique Dardevet, Christophe Chassard, Isabelle Savary-Auzeloux
Summary: This study aimed to identify a probiotic-based strategy to maintain muscle anabolism in the elderly. By evaluating gut bacterial strains in a nematode model and a frail rat model, the researchers found that supplementing with Lacticaseibacillus casei strains could potentially promote muscle protein synthesis and alleviate sarcopenia in elderly individuals with low food intake.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Joanna Moro, Gaetan Roisne-Hamelin, Catherine Chaumontet, Patrick C. Even, Anne Blais, Celine Cansell, Julien Piedcoq, Claire Gaudichon, Daniel Tome, Dalila Azzout-Marniche
Summary: The study aimed to examine the impact of a deficiency in essential amino acids (EAAs) lysine or threonine on energy metabolism in growing rats. Rats were fed with severely, moderately, and adequately lysine or threonine-deficient diets for three weeks. The results showed that lysine and threonine deficiency led to decreased body weight gain and increased food intake. While lysine deficiency did not affect energy expenditure, threonine deficiency resulted in a decrease in total and resting energy expenditure.
Review
Biochemistry & Molecular Biology
F. Rul, C. Bera-Maillet, M. C. Champomier-Verges, K. E. El-Mecherfi, B. Foligne, M. C. Michalski, D. Milenkovic, I. Savary-Auzeloux
Summary: Fermented foods have a long history and diverse origins, but current research does not definitively support the idea that they generally have health benefits. Some studies suggest specific health benefits in certain situations, but others do not show clear effects. This review explores why testing the health effects of fermented foods is complex and suggests ways to improve knowledge in this field.