{"title":"Hordenine does not directly activate triglyceride breakdown in adipocytes but is a MAO interacting agent","authors":"H. W., Carpene C","doi":"10.15761/ifnm.1000302","DOIUrl":"https://doi.org/10.15761/ifnm.1000302","url":null,"abstract":"","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76561708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aditi A. Dixit, B. Gulati, Gayatri Sharma, Guneet Bhatia, R. Priya, Susinjan Bhattacharya
{"title":"Evaluation of phytochemical and antimicrobial activity of Ocimum spp.","authors":"Aditi A. Dixit, B. Gulati, Gayatri Sharma, Guneet Bhatia, R. Priya, Susinjan Bhattacharya","doi":"10.15761/ifnm.1000299","DOIUrl":"https://doi.org/10.15761/ifnm.1000299","url":null,"abstract":"","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"76 12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87855783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Meziane, Jessica Magand, Michel Mathé, Stephania Raimond, Jean-Luc Yvon, Messaouda Kaci
{"title":"Bioavailability of natural and synthetic vitamins: A significant difference on Oxidative Stress Status (OSS)","authors":"S. Meziane, Jessica Magand, Michel Mathé, Stephania Raimond, Jean-Luc Yvon, Messaouda Kaci","doi":"10.15761/ifnm.1000301","DOIUrl":"https://doi.org/10.15761/ifnm.1000301","url":null,"abstract":"","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87641444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Overview Homo sapiens harbor a complex and dynamic community of microorganisms, collectively known as ‘the microbiome’, that together constitute the largest ‘dispersed organ system’ on and within the body, cumulatively more massive, more metabolically active, and much more genetically complex than all of the multiple cell types of the human liver. Together with host cells and their genes, the microbiome constitutes the ‘metaorganism’, defined as an assemblage of interacting biological entities with significant commensal or symbiotic benefit to the entire lifeform. The human GI-tract microbiome’s dynamic complexity of different microbial species is largely dependent on diet, dietary fiber, environmental and lifestyle-factors, and the most recent evidence suggests that this in turn contributes to human behavior and immunological and neurological health and disease. This communication-perspectives article will briefly discuss the relatively recent research advances at the intersection of human GI-tract microbiome-derived pro-inflammatory neurotoxins and the effects of low-fiber diets, and environmental and lifestyle factors on microbial abundance and speciation. In addition to the nutrients obtained from our diet it is becoming increasingly clear that beneficial dietary effects on the maintenance of a healthy GI-tract microbiome may also reduce the abundance of pro-inflammatory neurotoxins with gastric, immunological and neurological implications. This paper will further focus on current research developments: (i) of one of the human GI-tract’s most abundant Gram-negative bacterial species Bacteroides fragilis (of the phylum Bacteriodetes); (ii) discuss recent advances in our understanding of the contribution of B. fragilis-derived pro-inflammatory neurotoxins and
{"title":"Human gastrointestinal (GI) tract microbiome-derived pro-inflammatory neurotoxins from Bacteroides fragilis: Effects of low fiber diets and environmental and lifestyle factors","authors":"W. Lukiw","doi":"10.15761/IFNM.1000277","DOIUrl":"https://doi.org/10.15761/IFNM.1000277","url":null,"abstract":"Overview Homo sapiens harbor a complex and dynamic community of microorganisms, collectively known as ‘the microbiome’, that together constitute the largest ‘dispersed organ system’ on and within the body, cumulatively more massive, more metabolically active, and much more genetically complex than all of the multiple cell types of the human liver. Together with host cells and their genes, the microbiome constitutes the ‘metaorganism’, defined as an assemblage of interacting biological entities with significant commensal or symbiotic benefit to the entire lifeform. The human GI-tract microbiome’s dynamic complexity of different microbial species is largely dependent on diet, dietary fiber, environmental and lifestyle-factors, and the most recent evidence suggests that this in turn contributes to human behavior and immunological and neurological health and disease. This communication-perspectives article will briefly discuss the relatively recent research advances at the intersection of human GI-tract microbiome-derived pro-inflammatory neurotoxins and the effects of low-fiber diets, and environmental and lifestyle factors on microbial abundance and speciation. In addition to the nutrients obtained from our diet it is becoming increasingly clear that beneficial dietary effects on the maintenance of a healthy GI-tract microbiome may also reduce the abundance of pro-inflammatory neurotoxins with gastric, immunological and neurological implications. This paper will further focus on current research developments: (i) of one of the human GI-tract’s most abundant Gram-negative bacterial species Bacteroides fragilis (of the phylum Bacteriodetes); (ii) discuss recent advances in our understanding of the contribution of B. fragilis-derived pro-inflammatory neurotoxins and","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83735477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A popular weight loss strategy is to consume foods deemed “negative-calorie”. These are foods, in theory, for which more energy is expended to digest and assimilate than is consumed, thereby generating an energy deficit. Although the existence of “negative-calorie” foods has been debated, no empirical study has fully addressed the validity of any food being “negative-calorie”. We conducted such a study using the omnivorous bearded dragon ( Pogona vitticeps ) and raw celery, a frequently cited “negative-calorie” food. Following their consumption of celery meals (5% of body mass), we measured postprandial metabolic rates to determine the cost of digestion and assimilation (i.e., specific dynamic action) and collected feces and urate to determine the energy lost to excretion. The specific energy of celery, feces, and urate was quantified by bomb calorimetry. Lizards lost on average 33%, 29% and 14% of the meal’s energy to specific dynamic action, feces, and urate, respectively, leaving a net gain of 24% of ingested energy. Theoretically, this gain is greater given that only a portion of fecal energy stems from the celery meal. Although refuting the validity of celery and other proposed foods as “negative-calorie”, this study identifies that such foods do contribute to a negative energy budget and thus weight loss.
{"title":"Testing the validity of “negative-calorie” foods with a reptile model","authors":"K. Buddemeyer, A. E. Alexander, S. Secor","doi":"10.15761/IFNM.1000278","DOIUrl":"https://doi.org/10.15761/IFNM.1000278","url":null,"abstract":"A popular weight loss strategy is to consume foods deemed “negative-calorie”. These are foods, in theory, for which more energy is expended to digest and assimilate than is consumed, thereby generating an energy deficit. Although the existence of “negative-calorie” foods has been debated, no empirical study has fully addressed the validity of any food being “negative-calorie”. We conducted such a study using the omnivorous bearded dragon ( Pogona vitticeps ) and raw celery, a frequently cited “negative-calorie” food. Following their consumption of celery meals (5% of body mass), we measured postprandial metabolic rates to determine the cost of digestion and assimilation (i.e., specific dynamic action) and collected feces and urate to determine the energy lost to excretion. The specific energy of celery, feces, and urate was quantified by bomb calorimetry. Lizards lost on average 33%, 29% and 14% of the meal’s energy to specific dynamic action, feces, and urate, respectively, leaving a net gain of 24% of ingested energy. Theoretically, this gain is greater given that only a portion of fecal energy stems from the celery meal. Although refuting the validity of celery and other proposed foods as “negative-calorie”, this study identifies that such foods do contribute to a negative energy budget and thus weight loss.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75471461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
While investigating the flour chlorination that started to whiten the flour, hydrophobicization of wheat starch granules was found by colloidal observation, and the same hydrophobization was found even after dry heat treatment (120°C, 2 hours) of wheat flour and left at room temperature for a long time. It was speculated that the cause of the high quality of castella by aging wheat flour, which had been unknown so far, was probably the hydrophobicization of wheat starch granules, and the involvement of proteins on the surface of wheat starch granules was significant. By improving the elasticity of the hot cake structure, producing high-quality castella, and, in the case of rice/wheat flour bread, by reducing the wheat glutenin SS bond due to its hydrophobicity, the rice/wheat flour bread is dry heat treating the wheat flour or left to stand at room temperature for a long time. It was found that this affected the deterioration of the bread making properties.
{"title":"Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein","authors":"M. Seguchi","doi":"10.15761/IFNM.1000284","DOIUrl":"https://doi.org/10.15761/IFNM.1000284","url":null,"abstract":"While investigating the flour chlorination that started to whiten the flour, hydrophobicization of wheat starch granules was found by colloidal observation, and the same hydrophobization was found even after dry heat treatment (120°C, 2 hours) of wheat flour and left at room temperature for a long time. It was speculated that the cause of the high quality of castella by aging wheat flour, which had been unknown so far, was probably the hydrophobicization of wheat starch granules, and the involvement of proteins on the surface of wheat starch granules was significant. By improving the elasticity of the hot cake structure, producing high-quality castella, and, in the case of rice/wheat flour bread, by reducing the wheat glutenin SS bond due to its hydrophobicity, the rice/wheat flour bread is dry heat treating the wheat flour or left to stand at room temperature for a long time. It was found that this affected the deterioration of the bread making properties.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86997717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Preliminary data suggest that hypocalcemia is common among patients with coronavirus 2019 (COVID-19) admitted to the hospital. Objective : To examine the prognostic value of hypocalcemia in the setting of COVID-19. Methods: Literature search (Pubmed) until September 15, 2020. Search terms include hypocalcemia, COVID-19, mortality, complications. Retrospective studies are reviewed due to lack of randomized trials. Results: Hypocalcemia is the most common electrolyte abnormality in patients with COVID-19 admitted to the hospital after hyponatremia. Prevalence of hypocalcemia among hospitalized patients with COVID-19 ranges from 9.5% to 78% depending on the definition of hypocalcemia and patients’ characteristics. In most cases, hypocalcemia is mild to moderate biochemically. Hypocalcemia is a risk factor for hospitalization of patients with COVID-19. In already hospitalized patients, hypocalcemia is significantly associated with increase severity of COVID-19 and its complications including multi-organ failure, intensive care unit (ICU) admission, need for mechanical ventilation, acute respiratory distress syndrome (ARDS), and death. Hypocalcemia is significantly correlated with inflammatory markers of COVID-19. Causes of hypocalcemia in COVID-19 patients are unclear, but vitamin D deficiency may be a contributing factor. Conclusions: Hypocalcemia is common in hospitalized patients with COVID-19 and carries unfavorable outcomes. Further studies are needed to examine causes of hypocalcemia in COVID-19 and to see whether normalization of circulating calcium levels improve prognosis.
{"title":"Prognostic value of hypocalcemia in COVID-19","authors":"N. Mikhail, Soma Wali","doi":"10.15761/IFNM.1000289","DOIUrl":"https://doi.org/10.15761/IFNM.1000289","url":null,"abstract":"Background: Preliminary data suggest that hypocalcemia is common among patients with coronavirus 2019 (COVID-19) admitted to the hospital. Objective : To examine the prognostic value of hypocalcemia in the setting of COVID-19. Methods: Literature search (Pubmed) until September 15, 2020. Search terms include hypocalcemia, COVID-19, mortality, complications. Retrospective studies are reviewed due to lack of randomized trials. Results: Hypocalcemia is the most common electrolyte abnormality in patients with COVID-19 admitted to the hospital after hyponatremia. Prevalence of hypocalcemia among hospitalized patients with COVID-19 ranges from 9.5% to 78% depending on the definition of hypocalcemia and patients’ characteristics. In most cases, hypocalcemia is mild to moderate biochemically. Hypocalcemia is a risk factor for hospitalization of patients with COVID-19. In already hospitalized patients, hypocalcemia is significantly associated with increase severity of COVID-19 and its complications including multi-organ failure, intensive care unit (ICU) admission, need for mechanical ventilation, acute respiratory distress syndrome (ARDS), and death. Hypocalcemia is significantly correlated with inflammatory markers of COVID-19. Causes of hypocalcemia in COVID-19 patients are unclear, but vitamin D deficiency may be a contributing factor. Conclusions: Hypocalcemia is common in hospitalized patients with COVID-19 and carries unfavorable outcomes. Further studies are needed to examine causes of hypocalcemia in COVID-19 and to see whether normalization of circulating calcium levels improve prognosis.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86530286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The health economic evidence of nutrition tends to be limited. An important reason is that nutritionals do not always fall under the coverage requirements for reimbursement, like pharmaceuticals, which often require health economic data. The objective of this paper is to assess the relevance of proactively generating cost-effectiveness data from a nutrition company perspective. After a general introduction into health economics, we will address the key question of this paper: Are cost-effectiveness data in nutrition a double edged sword for nutrition companies? The conclusion is that, as things currently stand, nutrition companies should be cautious in proactively generating cost-effectiveness data in terms of cost per QALY. Disaggregated economic and outcomes data may be more relevant and less risky for nutrition companies.
{"title":"Nutrition economics: Are cost-effectiveness data in nutrition a double edged sword for nutrition companies?","authors":"M. Nuijten, M. Taylor","doi":"10.15761/IFNM.1000280","DOIUrl":"https://doi.org/10.15761/IFNM.1000280","url":null,"abstract":"The health economic evidence of nutrition tends to be limited. An important reason is that nutritionals do not always fall under the coverage requirements for reimbursement, like pharmaceuticals, which often require health economic data. The objective of this paper is to assess the relevance of proactively generating cost-effectiveness data from a nutrition company perspective. After a general introduction into health economics, we will address the key question of this paper: Are cost-effectiveness data in nutrition a double edged sword for nutrition companies? The conclusion is that, as things currently stand, nutrition companies should be cautious in proactively generating cost-effectiveness data in terms of cost per QALY. Disaggregated economic and outcomes data may be more relevant and less risky for nutrition companies.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72937450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Yassin, Said S. Alghora, Inass M. Elhamalawi, M. M. Yasin
Background: Recent research indicated the involvement of vitamin D in the pathophysiology of type 1 diabetes. In this study, we investigated serum vitamin D status and its relation to metabolic profile in type 1 diabetic patients from Gaza Strip. Methods: This study was a case-control design and included 44 type 1 diabetic patients as well as 44 non-diabetic controls. Patients and controls were matched for age, gender and body mass index (BMI). Data were obtained from questionnaire interview, and biochemical analysis of blood samples. Results: Serum vitamin D was significantly lower in diabetic patients compared to non-diabetic controls (34.1 ± 19.1 versus 43.9 ± 16.9 ng/dl, P=0.012). The number of patients having vitamin D deficient, insufficient and sufficient were 5 (11.4%), 20 (45.5%) and 19 (43.2%) compared to controls of 0 (0.0%), 13 (29.5%) and 31 (70.5%), respectively ( χ 2 (corrected) =6.711, P=0.035). Serum glucose, glycated hemoglobin (HbA1c), serum insulin, alkaline phosphatase (ALP), cholesterol, triglycerides and low-density lipoprotein cholesterol (LDL-C) were significantly higher in patients than in controls whereas serum calcium was significantly lower in patients. Serum vitamin D showed significant negative correlations with HbA1c (r=-0.258, P=0.015), insulin (r=-0.257, P=0.016) and LDL-C (r=- 0.281, P=0.008) whereas significant positive correlation was found with calcium (r=0.251, P=0.018). Conclusion: The relationship of vitamin D with HbA1c, LDL-C and calcium suggests that vitamin D and/or calcium system may represent a future target for the design of novel therapeutic strategies for patients with type 1 Diabetes.
{"title":"Vitamin D and its relation to metabolic profile in type 1 diabetic patients from Gaza Strip","authors":"M. Yassin, Said S. Alghora, Inass M. Elhamalawi, M. M. Yasin","doi":"10.15761/IFNM.1000286","DOIUrl":"https://doi.org/10.15761/IFNM.1000286","url":null,"abstract":"Background: Recent research indicated the involvement of vitamin D in the pathophysiology of type 1 diabetes. In this study, we investigated serum vitamin D status and its relation to metabolic profile in type 1 diabetic patients from Gaza Strip. Methods: This study was a case-control design and included 44 type 1 diabetic patients as well as 44 non-diabetic controls. Patients and controls were matched for age, gender and body mass index (BMI). Data were obtained from questionnaire interview, and biochemical analysis of blood samples. Results: Serum vitamin D was significantly lower in diabetic patients compared to non-diabetic controls (34.1 ± 19.1 versus 43.9 ± 16.9 ng/dl, P=0.012). The number of patients having vitamin D deficient, insufficient and sufficient were 5 (11.4%), 20 (45.5%) and 19 (43.2%) compared to controls of 0 (0.0%), 13 (29.5%) and 31 (70.5%), respectively ( χ 2 (corrected) =6.711, P=0.035). Serum glucose, glycated hemoglobin (HbA1c), serum insulin, alkaline phosphatase (ALP), cholesterol, triglycerides and low-density lipoprotein cholesterol (LDL-C) were significantly higher in patients than in controls whereas serum calcium was significantly lower in patients. Serum vitamin D showed significant negative correlations with HbA1c (r=-0.258, P=0.015), insulin (r=-0.257, P=0.016) and LDL-C (r=- 0.281, P=0.008) whereas significant positive correlation was found with calcium (r=0.251, P=0.018). Conclusion: The relationship of vitamin D with HbA1c, LDL-C and calcium suggests that vitamin D and/or calcium system may represent a future target for the design of novel therapeutic strategies for patients with type 1 Diabetes.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90862439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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