Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates
Publication date: June 2016 Source:Journal of Functional Foods, Volume 24 Author(s): Véronique Demers-Mathieu, Daniel St-Gelais, Julie Audy, Émilie Laurin, Ismaïl Fliss The impact of the Cheddar cheese manufacturing process on the viability of five new probiotic candidates was evaluated in this study. Decreases in pH, changes in proteolysis, and sugar and acid contents during ripening were also determined. The Bifidobacterium animalis subsp. lactis populations decreased after the cooking step, whereas the Lactobacillus plantarum, Lactobacillus paracasei/casei, and Lactobacillus rhamnosus populations gradua...
Source: Journal of Functional Foods - May 4, 2016 Category: Nutrition Source Type: research
The Effect of Reduced Dietary Fat and Soy Supplementation on Circulating Adipocytokines in Postmenopausal Women: A Randomized Controlled 2-Month Trial.
Abstract
The reduced risk of breast cancer observed in Asia has been linked with diets rich in soy foods, and observational studies suggest that regular soy food intake is related to lower circulating levels of some inflammatory markers which have been implicated in breast cancer risk. However, short-term intervention studies with soy-based diets in small numbers of women have shown few significant changes in adipocytokine levels. This 8-wk dietary intervention study in 57 healthy postmenopausal women investigated whether soy food supplementation (50 mg isoflavones or 15 g soy protein in the form of tofu...
Source: Nutrition and Cancer - May 3, 2016 Category: Cancer & Oncology Authors: Nadadur M, Stanczyk FZ, Tseng CC, Kim L, Wu AH Tags: Nutr Cancer Source Type: research
Effect of dietary fat and the circadian clock on the expression of brain-derived neurotrophic factor (BDNF)
Publication date: Available online 22 April 2016 Source:Molecular and Cellular Endocrinology Author(s): Yoni Genzer, Maayan Dadon, Chen Burg, Nava Chapnik, Oren Froy Brain-derived neurotrophic factor (BDNF) is the most abundant neurotrophin in the brain and its decreased levels are associated with the development of obesity and neurodegeneration. Our aim was to test the effect of dietary fat, its timing and the circadian clock on the expression of BDNF and associated signaling pathways in mouse brain and liver. Bdnf mRNA oscillated robustly in brain and liver, but with a 12-h shift between the tissues. Brain ...
Source: Molecular and Cellular Endocrinology - April 22, 2016 Category: Endocrinology Source Type: research
Intestinal Microbiota and Microbial Metabolites Are Changed in a Pig Model Fed a High-Fat/Low-Fiber or a Low-Fat/High-Fiber Diet
by Sonja N. Heinritz, Eva Weiss, Meike Eklund, Tobias Aumiller, Sandrine Louis, Andreas Rings, Sabine Messner, Amélia Camarinha-Silva, Jana Seifert, Stephan C. Bischoff, Rainer Mosenthin
The intestinal microbiota and its metabolites appear to be an important factor for gastrointestinal function and health. However, research is still needed to further elaborate potential relationships between nutrition, gut microbiota and host’s health by means of a suitable animal model. The present study examined the effect of two different diets on microbial composition and activity by using the pig as a model for humans. Eight pigs ...
Source: PLoS One - April 20, 2016 Category: Biomedical Science Authors: Sonja N. Heinritz Source Type: research
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
Publication date: October 2016 Source:Food Hydrocolloids, Volume 60 Author(s): Denise Felix da Silva, Sabrina Barbosa de Souza Ferreira, Marcos Luciano Bruschi, Michel Britten, Paula Toshimi Matumoto-Pintro Hydrocolloids are used in food systems as emulsifiers, texturizing and stabilizers agents. Its use is also associated with health benefits such as reducing the risk of cardiovascular diseases. Beta-glucans and konjac glucomannan are commercially important examples. Konjac glucomannan is a polysaccharide extracted from konjac tuber (Amorphophallus konjac K. Koch) and is authorized as food additive in Europe...
Source: Food Hydrocolloids - April 15, 2016 Category: Food Science Source Type: research
Dietary fat and corticosterone levels are contributing factors to meal anticipation
Daily restricted access to food leads to the development of food anticipatory activity and metabolism, which depends upon an as yet unidentified food-entrainable oscillator(s). A premeal anticipatory peak in circulating hormones, including corticosterone is also elicited by daily restricted feeding. High-fat feeding is associated with elevated levels of corticosterone with disrupted circadian rhythms and a failure to develop robust meal anticipation. It is not clear whether the disrupted corticosterone rhythm, resulting from high-fat feeding contributes to attenuated meal anticipation in high-fat fed rats. Our aim was to b...
Source: AJP: Regulatory, Integrative and Comparative Physiology - April 14, 2016 Category: Physiology Authors: Namvar, S., Gyte, A., Denn, M., Leighton, B., Piggins, H. D. Tags: Hormones, Reproduction and Development Source Type: research
Food reward in active compared to inactive men: Roles for gastric emptying and body fat
In conclusion, active and inactive men differ in processes of food reward. The rate of gastric emptying may play a role in the association between physical activity status and food reward, via the gut-brain axis. (Source: Physiology and Behavior)
Source: Physiology and Behavior - April 14, 2016 Category: Physiology Source Type: research
Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase
Publication date: 1 October 2016 Source:Food Chemistry, Volume 208 Author(s): Viet Ha Do, Saehun Mun, Young-Lim Kim, Shin-Joung Rho, Kwan Hwa Park, Yong-Ro Kim Low-fat spreads were developed using a thermoreversible gelling agent, the 4-α-glucanotransferase (4αGT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0–30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2min, and cold-gel setting at 4°C for 24h. Formulations with 15% and 20% of th...
Source: Food Chemistry - April 7, 2016 Category: Food Science Source Type: research
Effects of a High-Fat or High-Sucrose Diet on Ultraviolet B Irradiation-Induced Carcinogenesis and Tumor Growth in Melanin-Possessing Hairless Mice.
In conclusion, HF diet-induced hypertrophic adipose tissue is an important cancer risk factor that promotes UV irradiation-induced carcinogenesis and tumor growth.
PMID: 27046042 [PubMed - as supplied by publisher] (Source: Nutrition and Cancer)
Source: Nutrition and Cancer - April 3, 2016 Category: Cancer & Oncology Authors: Sumiyoshi M, Kimura Y Tags: Nutr Cancer Source Type: research
A Healthy Nordic Diet Alters the Plasma Lipidomic Profile in Adults with Features of Metabolic Syndrome in a Multicenter Randomized Dietary Intervention [Genomics, Proteomics, and Metabolomics]
Conclusions: A healthy Nordic diet transiently modified the plasma lipidomic profile, specifically by increasing the concentrations of antioxidative plasmalogens and decreasing insulin resistance-inducing ceramides. This trial was registered at clinicaltrials.gov as NCT00992641. (Source: Journal of Nutrition)
Source: Journal of Nutrition - March 31, 2016 Category: Nutrition Authors: Lankinen, M., Schwab, U., Kolehmainen, M., Paananen, J., Nygren, H., Seppänen-Laakso, T., Poutanen, K., Hyötyläinen, T., Riserus, U., Savolainen, M. J., Hukkanen, J., Brader, L., Marklund, M., Rosqvist, F., Hermansen, K., Cloetens, Tags: Genomics, Proteomics, and Metabolomics Source Type: research
Salt Promotes Passive Overconsumption of Dietary Fat in Humans [Ingestive Behavior and Neurosciences]
Conclusions: The results suggest that salt promotes passive overconsumption of energy in adults and that salt may override fat-mediated satiation in individuals who are sensitive to the taste of fat. This trial was registered at the Australian New Zealand Clinical Trials Registry (www.anzctr.org.au) as ACTRN12615000048583. (Source: Journal of Nutrition)
Source: Journal of Nutrition - March 31, 2016 Category: Nutrition Authors: Bolhuis, D. P., Costanzo, A., Newman, L. P., Keast, R. S. Tags: Ingestive Behavior and Neurosciences Source Type: research
High-Fat Diet Causes Subfertility and Compromised Ovarian Function Independent of Obesity in Mice.
This study describes for the first time that exposure to HFD causes significant reduction in primordial follicles, compromised fertility, higher pro-inflammatory cytokine levels, and increased ovarian macrophage infiltration, independent of obesity. The negative effects of HFD on primoridal follicles may be mediated by increased tissue inflammation.
PMID: 27030045 [PubMed - as supplied by publisher] (Source: Biology of Reproduction)
Source: Biology of Reproduction - March 29, 2016 Category: Reproduction Medicine Authors: Skaznik-Wikiel ME, Swindle DC, Allshouse AA, Polotsky AJ, McManaman JL Tags: Biol Reprod Source Type: research
Effect of a long-term high-protein diet on survival, obesity development and gut microbiota in mice.
Abstract
Female C57BL/6J mice were fed a regular low fat diet or high fat diets combined with either high or low protein:sucrose ratios during their entire lifespan to examine the long-term effects on obesity development, gut microbiota and survival. Intake of a high fat diet with a low protein:sucrose ratio precipitated obesity and reduced survival relative to mice fed a low fat diet. By contrast, intake of a high fat diet with a high protein:sucrose ratio attenuated life-long weight gain, adipose tissue expansion, and survival was not significantly altered relative to low fat fed mice. Our findings suppo...
Source: American Journal of Physiology. Endocrinology and Metabolism - March 28, 2016 Category: Physiology Authors: Kiilerich P, Myrmel LS, Fjære E, Hao Q, Hugenholz F, Sonne SB, Derrien M, Pedersen LM, Petersen RK, Mortensen A, Licht TR, Rømer MU, Vogel UB, Waagbø LJ, Giallourou N, Feng Q, Xiao L, Liu C, Liaset B, Kleerebezem M, Wang J, Madsen L, Kristiansen K Tags: Am J Physiol Endocrinol Metab Source Type: research
Extra-Virgin Olive Oil Reduces Glycemic Response to a High-Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial
CONCLUSIONS
Carbohydrate quality of a mixed meal influences shape and extent of PPG. Besides, using EVOO in a HGI meal attenuates the early postprandial glucose response observed when this meal is consumed with either low fat or butter. Therefore, an optimal prandial insulin administration would require considering, in addition to the quantity of carbohydrates, the quality of both carbohydrate and fat. (Source: Diabetes Care)
Source: Diabetes Care - March 23, 2016 Category: Endocrinology Authors: Bozzetto, L.; Alderisio, A.; Giorgini, M.; Barone, F.; Giacco, A.; Riccardi, G.; Rivellese, A. A.; Annuzzi, G. Tags: Clinical Care/Education/Nutrition/Psychosocial Research Source Type: research
Differing effects of high-fat or high-carbohydrate meals on food hedonics in overweight and obese individuals.
We examined the effects of ad libitum and isoenergetic meals varying in fat and carbohydrate on satiety, energy intake and food hedonics. In all, sixty-five overweight and obese individuals (BMI=30·9 (sd 3·8) kg/m2) completed two separate test meal days in a randomised order in which they consumed high-fat/low-carbohydrate (HFLC) or low-fat/high-carbohydrate (LFHC) foods. Satiety was measured using subjective appetite ratings to calculate the satiety quotient. Satiation was assessed by intake at ad libitum meals. Hedonic measures of explicit liking (subjective ratings) and implicit wanting (speed of forced choice) for an...
Source: The British Journal of Nutrition - March 21, 2016 Category: Nutrition Authors: Hopkins M, Gibbons C, Caudwell P, Blundell JE, Finlayson G Tags: Br J Nutr Source Type: research
