Youth's energy intake during a laboratory-based loss-of-control eating paradigm: Associations with reported current dieting
Eat Behav. 2024 Apr 16;53:101877. doi: 10.1016/j.eatbeh.2024.101877. Online ahead of print.ABSTRACTDieting is theorized as a risk factor for loss-of-control (LOC)-eating (i.e., feeling a sense of lack of control while eating). Support for this association has largely relied on retrospective self-report data, which does not always correlate with objectively assessed eating behavior in youth. We hypothesized that during a laboratory-based LOC-eating paradigm, children and adolescents who reported current (at the time of the visit) dieting would consume meals consistent with LOC-eating (greater caloric intake, and intake of c...
Source: Eating Behaviors - April 19, 2024 Category: Eating Disorders & Weight Management Authors: Megan N Parker Nasreen A Moursi Praise E Adekola Bess F Bloomer Jennifer Te-Vazquez Ejike E Nwosu Julia Lazareva Jeremiah L Jones Shanna B Yang Sara A Turner Sheila M Brady Kong Y Chen Marian Tanofsky-Kraff Jack A Yanovski Source Type: research
Continuous selenite biotransformation and biofuel production by marine diatom in the presence of fulvic acid
In this study, the biochemical response of Phaeodactylum tricornutum to varying concentrations of inorganic selenium (Se) was investigated. It was observed that, when combined with fulvic acid, P. tricornutum exhibited enhanced uptake and biotransformation of inorganic Se, as well as increased microalgal lipid biosynthesis. Notably, when subjected to moderate (5 and 10 mg/L) and high (20 and 40 mg/L) concentrations of selenite under fulvic acid treatment, there was a discernible redirection of carbon flux towards lipogenesis and protein biosynthesis from carbohydrates. In addition, the key parameters of microalgae-based bi...
Source: Bioresource Technology - April 18, 2024 Category: Biotechnology Authors: Hui-Ying Xu Ruo-Yu Li Zi-Qiang Yang Jia-Fan Qiu Yu-Bin Su Carol Sze Ki Lin Wei-Dong Yang Hong-Ye Li Jian-Wei Zheng Xiang Wang Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Galectin-8-like isoform X1 mediates antibacterial, antiviral, and antioxidant responses in red-lip mullet (Planiliza haematocheilus) through positive modulation of pro-inflammatory cytokine, chemokine, and enzymatic antioxidant activity
This study identified Galectin-8-like isoform X1 (PhGal8X1) from red-lip mullet (Planiliza haematocheilus) and investigated its role in regulating fish immunity. The open reading frame of PhGal8X1 was 918bp, encoding a soluble protein of 305 amino acids. The protein had a theoretical isoelectric (pI) point of 7.7 and an estimated molecular weight of 34.078 kDa. PhGal8X1 was expressed in various tissues of the fish, with prominent levels in the brain, stomach, and intestine. PhGal8X1 expression was significantly (p<0.05) induced in the blood and spleen upon challenge with different immune stimuli, including polyinosinic:...
Source: Developmental and Comparative Immunology - April 18, 2024 Category: Allergy & Immunology Authors: W A D L R Warnakula H M V Udayantha D S Liyanage E M T Tharanga W K M Omeka M A H Dilshan H A C R Hanchapola J D H E Jayasinghe Taehyug Jeong Qiang Wan Jehee Lee Source Type: research
Galectin-8-like isoform X1 mediates antibacterial, antiviral, and antioxidant responses in red-lip mullet (Planiliza haematocheilus) through positive modulation of pro-inflammatory cytokine, chemokine, and enzymatic antioxidant activity
This study identified Galectin-8-like isoform X1 (PhGal8X1) from red-lip mullet (Planiliza haematocheilus) and investigated its role in regulating fish immunity. The open reading frame of PhGal8X1 was 918bp, encoding a soluble protein of 305 amino acids. The protein had a theoretical isoelectric (pI) point of 7.7 and an estimated molecular weight of 34.078 kDa. PhGal8X1 was expressed in various tissues of the fish, with prominent levels in the brain, stomach, and intestine. PhGal8X1 expression was significantly (p<0.05) induced in the blood and spleen upon challenge with different immune stimuli, including polyinosinic:...
Source: Developmental and Comparative Immunology - April 18, 2024 Category: Allergy & Immunology Authors: W A D L R Warnakula H M V Udayantha D S Liyanage E M T Tharanga W K M Omeka M A H Dilshan H A C R Hanchapola J D H E Jayasinghe Taehyug Jeong Qiang Wan Jehee Lee Source Type: research
Continuous selenite biotransformation and biofuel production by marine diatom in the presence of fulvic acid
In this study, the biochemical response of Phaeodactylum tricornutum to varying concentrations of inorganic selenium (Se) was investigated. It was observed that, when combined with fulvic acid, P. tricornutum exhibited enhanced uptake and biotransformation of inorganic Se, as well as increased microalgal lipid biosynthesis. Notably, when subjected to moderate (5 and 10 mg/L) and high (20 and 40 mg/L) concentrations of selenite under fulvic acid treatment, there was a discernible redirection of carbon flux towards lipogenesis and protein biosynthesis from carbohydrates. In addition, the key parameters of microalgae-based bi...
Source: Bioresource Technology - April 18, 2024 Category: Biotechnology Authors: Hui-Ying Xu Ruo-Yu Li Zi-Qiang Yang Jia-Fan Qiu Yu-Bin Su Carol Sze Ki Lin Wei-Dong Yang Hong-Ye Li Jian-Wei Zheng Xiang Wang Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Endogenous IFN ‐γ facilitates Pneumocystis infection and downregulates carbohydrate receptors in CD4+ T cell‐depleted mice
IFN- γ attenuates phagocytic activity of alveolar macrophages againstPneumocystis organisms by downregulating the expression of Dectin-1 and macrophage mannose receptor (MMR) in immunocompromised subjects. IFN- γ plays a critical role in host defense against intracellular pathogens. IFN-γ is produced in the bronchoalveolar lavage fluid of mice infected withPneumocystis, but the role of IFN- γ in host defense againstPneumocystis remains controversial. It has been previously reported that although exogenous IFN- γ has beneficial effects on eradication ofPneumocystis, endogenous IFN- γ has a negative impact on innate im...
Source: FEBS Letters - April 18, 2024 Category: Biochemistry Authors: Yi Wang,
Hisashi Nagase,
Yoh ‐ichi Tagawa,
Shinsuke Taki,
Masaya Takamoto Tags: Research Letter Source Type: research
Macronutrient composition of plant-based diets and breast cancer risk: the E3N prospective cohort study
ConclusionThese results demonstrate a complex relationship between macronutrient composition, plant-based diet quality, and BC risk. Further research is needed to examine specific foods that may be driving these associations.RegistryThe protocol is registered at clinicaltrials.gov as NCT03285230. (Source: European Journal of Nutrition)
Source: European Journal of Nutrition - April 18, 2024 Category: Nutrition Source Type: research
