Review
Nutrition & Dietetics
Thea Toft Hansen, Arne Astrup, Anders Sjodin
Summary: The systematic review found that increasing protein intake can have a moderate beneficial effect on body weight management. Additionally, individuals with prediabetes or without obesity risk alleles were found to benefit more from a high-protein diet.
Article
Endocrinology & Metabolism
Yakshkumar Dilipbhai Rathod, Rana Abdelgawad, Christian A. Huebner, Mauricio Di Fulvio
Summary: Male mice lacking the Na+-K+-2Cl(-) cotransporter Slc12a2 (Nkcc1) in insulin-secreting beta-cells (Slc12a2(beta KO)) exhibit metabolic abnormalities such as overweight, glucose intolerance, and insulin resistance. This study found similar metabolic syndrome-like traits in female Slc12a2(beta KO) mice. Interestingly, both male and female Slc12a2(beta KO) mice develop overweight without consuming excess calories, suggesting a reduced satiation control of feeding. Furthermore, analysis of the feeding microstructure revealed that young lean Slc12a2(beta KO) male mice ate higher caloric content meals at a lower frequency, particularly at night.
AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM
(2023)
Article
Nutrition & Dietetics
Lucia Camacho-Barcia, Jesus Garcia-Gavilan, Christopher Papandreou, Thea T. Hansen, Jo A. Harrold, Graham Finlayson, John E. Blundell, Anders Sjodin, Jason C. G. Halford, Monica Bullo
Summary: The study identified a positive association between higher levels of glycine and linoleic acid and postprandial satiety in overweight and obese individuals. Conversely, sucrose and certain sphingomyelins were negatively associated with satiety sensations. The correlations between metabolomic profiles and satiety sensations were moderate but consistent in two different appetite assessments.
Article
Medicine, General & Internal
Mitchell A. Head, Laura K. McColl, Anica Klockars, Allen S. Levine, Pawel K. Olszewski
Summary: A recent study found that the combination of oxytocin and naltrexone effectively reduces appetite in adolescent male rats. The treatment suppresses feeding induced by energy and palatability without affecting water intake or causing a conditioned taste aversion.
JOURNAL OF CLINICAL MEDICINE
(2022)
Article
Polymer Science
Shadab Md, Samaa Abdullah, Nabil A. Alhakamy, Rasheed A. Shaik, Basmah Medhat Eldakhakhny, Ulfat Mohammad Omar, Basma G. Eid, Akhalakur Rahman Ansari, Abdulmohsin J. Alamoudi, Waleed Y. Rizg, Yassine Riadi, Sunil Pazhayanur Venkateswaran, Md Abdur Rashid
Summary: The aim of this study was to develop and evaluate a Ginkgo biloba nanocomplex gel for wound healing. The gel showed optimal particle size, zeta potential, and encapsulation efficiency. Analysis confirmed the success of the gel, and in vivo studies showed increased levels of antioxidant enzymes, collagen, and growth factors after treatment with the gel. Furthermore, the gel effectively increased wound contraction. Overall, the gel showed promising results for wound healing.
Article
Biochemistry & Molecular Biology
Sha Li, Longchen Shang, Yuanyuan Chen, Rong Song, Jing Li, Bin Li
Summary: A new form of konjac fiber was prepared that could instantly expand in contact with digestive fluid, inhibiting the digestion of food. The digestion regulation ability of the fiber was influenced by the freezing temperature used during preparation, with the fiber prepared at -20 degrees C showing the best performance in delaying gastric emptying and preventing intestinal starch hydrolysis.
Article
Polymer Science
Kanchan Kohli, Ali Mujtaba, Rozina Malik, Saima Amin, Md Sarfaraz Alam, Abuzer Ali, Md. Abul Barkat, Mohammad Javed Ansari
Summary: The study aimed to enhance the oral bioavailability of the phytogenous alkaloid berberine by formulating a chitosan-alginate nanoparticle system. Through physicochemical characterization and in vivo evaluations, the optimized nanoparticle system demonstrated improved properties in size, entrapment efficiency, and release kinetics.
Review
Biochemistry & Molecular Biology
Gabriela Lopez-Almada, J. Abraham Dominguez-Avila, Maria Esther Mejia-Leon, Maribel Robles-Sanchez, Gustavo A. Gonzalez-Aguilar, Norma Julieta Salazar-Lopez
Summary: Obesity is a global health issue associated with metabolic disorders and complications. This article comprehensively summarizes how naringenin (NAR), a flavanone found in citrus fruits, can modulate pathways related to obesity development and its comorbidities. NAR has potential effects against oxidative stress, inflammation, insulin resistance, dyslipidemia, and adipose deposition. It also regulates the secretion of hormones involved in the hunger-satiety pathway. Overall, NAR shows promise as an alternative for preventing overweight and obesity.
Review
Pharmacology & Pharmacy
Noah B. C. Piper, Emily A. Whitfield, Gregory D. Stewart, Xiaomeng Xu, Sebastian G. B. Furness
Summary: Type 2 diabetes and obesity are global pandemics, with G protein-coupled receptors playing a crucial role in their pathophysiology. However, only a few GPCRs have been approved for treatment, highlighting the importance of further research and drug development targeting these receptors.
BIOCHEMICAL PHARMACOLOGY
(2022)
Article
Medicine, General & Internal
Lone B. Enebo, Kasper K. Berthelsen, Martin Kankam, Michael T. Lund, Domenica M. Rubino, Altynai Satylganova, David C. W. Lau
Summary: The study aimed to evaluate the safety, tolerability, pharmacokinetics, and pharmacodynamics of the combination of Cagrilintide and Semaglutide for weight management. Results showed that concomitant treatment with Cagrilintide and Semaglutide was well tolerated with an acceptable safety profile. Larger and longer trials are needed to fully assess the efficacy and safety of this treatment combination.
Article
Nutrition & Dietetics
Ligia J. Dominguez, Alfredo Gea, Liz Ruiz-Estigarribia, Carmen Sayon-Orea, Ujue Fresan, Mario Barbagallo, Miguel Ruiz-Canela, Miguel A. Martinez-Gonzalez
Summary: This study found that low dietary magnesium intake (less than 200 mg/d) was associated with an increased risk of developing hypertension in a Mediterranean population, especially in overweight/obese individuals. Adherence to the Mediterranean diet did not modify this association.
Article
Medicine, Research & Experimental
Nina Kim, T. Michelle Brown, Chakkarin Burudpakdee, Chisom Kanu, Krystene Woodard, Sheri Fehnel, Carrie Morrison, Joe Nadglowski, Karl Nadolsky, Ronette L. Kolotkin
Summary: This study developed a new self-completed assessment tool to facilitate conversations between patients and healthcare providers regarding weight management.
ADVANCES IN THERAPY
(2023)
Review
Medicine, General & Internal
Dougal Hargreaves, Emily Mates, Purnima Menon, Harold Alderman, Delan Devakumar, Wafai Fawzi, Geva Greenfield, Weeam Hammoudeh, Shanshan He, Anwesha Lahiri, Zheng Liu, Phuong Hong Nguyen, Vani Sethi, Haijun Wang, Lynnette M. Neufeld, George C. Patton
Summary: Adolescence is a crucial period characterized by physical, cognitive, and emotional growth. Despite existing nutritional problems and the obesity epidemic, intervention and policy research on adolescent growth and nutrition has been overlooked. Effective interventions and policies need to be multidisciplinary, supported by data standardization and coordination, and involve intergenerational partnerships with young people.
Article
Multidisciplinary Sciences
Carrie T. Chan
Summary: This study aims to investigate the association between BMI and the incidence of PSF among pediatric patients with AIS. The results show that there is no significant association between underweight, overweight, or obese BMI categories and incident PSF.
Article
Multidisciplinary Sciences
Megan A. Lewis, Laura K. Wagner, Lisa G. Rosas, Nan Lv, Elizabeth M. Venditti, Lesley E. Steinman, Bryan J. Weiner, Jeremy D. Goldhaber-Fiebert, Mark B. Snowden, Jun Ma
Summary: Through semi-structured interviews with 54 randomly selected trial participants and 37 other stakeholders, skepticism towards the collaborative care approach was reported initially, but participants and stakeholders gradually gained confidence in the potential public health impact over time, providing actionable information to enhance program impact.
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)