Kiwifruit consumption reduces DNA fragility: a randomized controlled pilot study in volunteers

Metabolic and Blood Pressure Effects of Consuming Two Kiwifruit Daily for 7 Weeks: A Randomised Controlled Trial

Background: Eating two kiwifruit before breakfast by equi-carbohydrate partial exchange of cereal has been associated with lower postprandial glucose and insulin, but it increases the intake of fruit sugar. We assessed the effects of kiwifruit ingestion at breakfast over 7 weeks on metabolic and physiologic factors. Method: Forty-three healthy Asian participants were randomised to ingest 500 mL of carbonated water (control) or 500 mL of carbonated water plus two kiwifruit (intervention), before breakfast. Three-day weighed diet records were taken before and at week 4 during the intervention. Overnight fasting blood samples were taken at baseline and week 7. Forty-two participants completed the study (n = 22 control, n = 20 intervention). Results: The kiwifruit group consumed more fructose, vitamin C, vitamin E, and carbohydrates as a percentage of energy compared with the control group (p < 0.01). There was no evidence of between-group changes in metabolic outcomes at the end of the intervention, with the following mean (95% confidence interval) differences in fasting blood samples: glucose 0.09 (−0.06, 0.24) mmol/L; insulin −1.6 (−3.5, 0.3) μU/mL; uric acid −13 (−30, 4) μmol/L; triglycerides −0.10 (−0.22, 0.03) mmol/L; and total cholesterol −0.05 (−0.24, 0.14) mmol/L. There was a −2.7 (−5.5, 0.0) mmHg difference in systolic blood pressure for the intervention group compared with the control group. Conclusion: Eating two kiwifruit as part of breakfast increased fruit consumption and intake of antioxidant nutrients without a change in fasting insulin. There was a difference in systolic blood pressure and no adverse fructose-associated increases in uric acid, triglycerides, or total cholesterol. This simple intervention may provide health benefits to other demographic groups.

Hubungan Screen Based Activity dan Perilaku Makan dengan Status Gizi Anak Usia 10-12 Tahun (Studi di SDI Darush Sholihin Kabupaten Nganjuk)

ABSTRAK Latar Belakang: Anak usia sekolah mengalami peningkatan kebutuhan gizi untuk tumbuh kembang. Di usia ini, anak-anak bisa memilih makanan maupun media bermain sesuai keinginan mereka. Aktivitas menggunakan layar yang berlebih serta perilaku makan yang buruk dapat memicu terjadinya obesitas.Tujuan: Penelitian ini bertujuan untuk menganalisis hubungan Screen Based Activity (SBA) dan perilaku makan dengan status gizi anak usia sekolah.Metode: Penelitian ini merupakan penelitian observasional analitik dengan desain penelitian cross sectional. Penelitian dilakukan di SDI Darush Sholihin Kabupaten Nganjuk. Besar sampel sebanyak 48 siswa yang dipilih secara proportional random sampling. Pengumpulan data meliputi berat badan, tinggi badan, kuesioner SBA, Food Frequency Questionnaire (FFQ), serta food recall 2x24 jam. Data dianalisis menggunakan uji korelasi Spearman dan Kendall’s tau dengan nilai signifikansi 0,05.Hasil: Hasil penelitian menunjukkan bahwa tidak ada hubungan SBA (p=0,151), perilaku makan makanan pokok (p=0,101), perilaku makan lauk hewani (p=0,212), perilaku makan lauk nabati (p=0,829), perilaku makan sayuran (p=0,751) dan perilaku makan jajanan (p=0,109) dengan status gizi. Namun, terdapat hubungan perilaku makan buah (p=0,040) dengan status gizi.Kesimpulan: Konsumsi buah-buahan yang sering tanpa memperhatikan kandungan gula dan cara penyajian dapat memberikan risiko obesitas pada anak. Diperlukan pendidikan gizi kepada pihak sekolah maupun orang tua mengenai pembatasan SBA dan perilaku makan sehat terutama buah untuk mencapai tumbuh kembang yang optimal dan terhindar dari obesitas.

Consumption of two whole kiwifruit (Actinide chinensis) per day improves lipid homeostasis, fatty acid metabolism and gut microbiota in healthy rats

Golden kiwifruit (Actinidia chinensis) peel is a by-product enriched with polyphenols. The effects of fleshes of two Actinidia chinensis fruits (ACF) and fleshes with peels of two Actinidia chinensis fruits (ACFP) on lipid homeostasis, fatty acid metabolism and gut microbiota was investigated in healthy rats. Intervention of ACF and ACFP for 4 weeks significantly reduced total cholesterol, total triglycerides, and increased the high-density lipoprotein levels in rats. ACF and ACFP ameliorated lipid peroxidation in rats, by the lowering hepatic MDA level and enhancing GSH-Px and SOD activities. In addition, ACFP significantly decreased the saturated fatty acids in serum and increased the polyunsaturated fatty acids in hepatic and serum of rats. Analysis of gut microbiota revealed that ACF and ACFP evidently increased the microbial richness and diversity of gut microbiota. The Firmicutes/Bacteroidetes ratio was significantly reduced from 3.04 in ND group to 1.34 and 2.12 in ACF and ACFP groups, respectively. Moreover, ACF and ACFP significantly increased the abundance of beneficial bacteria (Lactobacillus and Barnesiella) and reduced harmful bacteria (Enterococcus, Escherichia, and Staphylococcus). Overall, ACFP exerts more potent health-improving effects than ACF. Our study provides a scientific basis for the development of kiwifruit (including pericarp)-based novel natural products with significant health benefits.

Exploring the Antioxidant Effects and Periodic Regulation of Cancer Cells by Polyphenols Produced by the Fermentation of Grape Skin by Lactobacillus plantarum KFY02

Lactobacillus plantarum KFY02 (LP-KFY02) was isolated from naturally fermented yoghurt in Xinjiang. We previously demonstrated that LP-KFY02 has good biological activity in vitro. In this study, LP-KFY02 was used to ferment grape skin, and the LP-KFY02 fermented grape skin extract solution (KFSE) was examined for its antioxidant ability in a human embryonic kidney (293T) cell oxidative damage model caused by H2O2 and its inhibitory effect on human hepatoma (HepG2) cells. The results showed that KFSE reduced the degree of oxidative damage in 293T cells, increased the relevant expression levels of superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and GSH-peroxidase (GSH-Px), and total antioxidant capacity (T-AOC), and decreased the expression levels of lactate dehydrogenase (LDH), malondialdehyde (MDA), and nitric oxide (NO). The expression of genes and proteins of SOD, CAT, GSH, and GSH-Px was up-regulated. In addition, KFSE-induced growth inhibition appeared to be through induction of cell-cycle arrest. This induction was accompanied by a reduction in the expression of cell-cycle genes, such as cyclin-D1 and CDK4. In addition, KFSE induced gene expression of p21, the apoptosis gene wild-type p53 and the caspase family. At the protein expression level, Bax and Caspase-8 were up-regulated, and the inflammatory marker Nuclear Factor Kappa-B (NF-κB) was down-regulated. The fermentation solution polyphenols were separated and identified as epicatechin gallate, coumarin, new chlorogenic acid, rutin, resveratrol, chlorogenic acid, rosmarinic acid, etc. by HPLC. Overall, these results demonstrate that KFSE significantly attenuated oxidative damage in 293T cells and inhibited tumor growth in HepG2 cancer cells, induces cell-cycle arrest and affects proteins involved in cell-cycle regulation and proliferation. This suggests that KFSE may also be explored as a neo-adjuvant to expansion of hepatoma.

Impact of Whole, Fresh Fruit Consumption on Energy Intake and Adiposity: A Systematic Review

Background: The energy content of whole, fresh fruit derives primarily from simple sugars, which are currently under heightened scrutiny for their potential contribution to obesity and chronic disease risk. Yet fruit also has a relatively low energy density, moderate palatability/reward value, and high fiber content, which together may limit energy intake. Although reasoned arguments can be made that fruit is fattening or slimming, the question is best resolved empirically. Methods: Methods were preregistered with PROSPERO (CRD42018111830). The primary outcome is the impact of whole, fresh fruit consumption on measures of adiposity including body weight in randomized controlled trials (RCTs). Secondary outcomes are the impact of whole, fresh fruit consumption on energy intake in RCTs, and the association between whole, fresh fruit consumption and changes in measures of adiposity in prospective observational studies. CENTRAL and PubMed databases were searched through October 2018. Cochrane risk of bias tool was used to assess risk of bias in RCTs, and the GRADE method was used to judge and convey the certainty of conclusions. Reporting follows PRISMA guidelines. Results: RCTs, and particularly those of higher quality, suggest that increasing whole, fresh fruit consumption promotes weight maintenance or modest weight loss over periods of 3-24 weeks (moderate certainty), with limited evidence suggesting that a high intake of fruit favors weight loss among people with overweight or obesity. Consistent with this, single-meal RCTs suggest that consuming whole, fresh fruit tends to decrease energy intake, particularly when consumed prior to a meal or when displacing more energy-dense foods (moderate certainty). Prospective observational studies suggest that habitually higher fruit intake is not associated with weight change, or is associated with modest protection against weight gain, over five or more years. Conclusions: Current evidence suggests that whole, fresh fruit consumption is unlikely to contribute to excess energy intake and adiposity, but rather has little effect on these outcomes or constrains them modestly. Single-meal RCTs, RCTs lasting 3-24 weeks, and long-term observational studies are relatively consistent in supporting this conclusion. Whole, fresh fruit probably does not contribute to obesity and may have a place in the prevention and management of excess adiposity.

Fruit consumption and adiposity status in adults: A systematic review of current evidence

The aim of this review was to update current understanding of the potential association between fruit consumption and adiposity status in adult populations. Electronic databases were searched from January 1, 1997 to the search date of August 15, 2014, retrieving 4382 abstracts that were reviewed for eligibility: randomized controlled trial (RCT) or prospective cohort (PC), published in English, assessing the effect of whole fruit or fruit juice consumption on adiposity in healthy adult populations. Quality ratings for the 11 included RCTs were either positive (n = 2), neutral (n = 8), or negative (n = 1), while the six included PCs were either positive (n = 4) or neutral (n = 2). Consumption of whole fruit was found to contribute to a reduced risk for long-term weight gain in middle-aged adults. Experimental trials suggest this beneficial effect of whole fruit is mediated by a reduction in total energy intake. Fruit juice, however, had an opposing effect, promoting weight gain over the long term. This review reinforces national food-based dietary guidelines, encouraging the consumption of whole fruits and replacing fruit juices with plain water, as part of a broader set of dietary strategies to reduce total dietary energy intake in adult populations.

Paradoxical Effects of Fruit on Obesity

Obesity is exponentially increasing regardless of its preventable characteristics. The current measures for preventing obesity have failed to address the severity and prevalence of obesity, so alternative approaches based on nutritional and diet changes are attracting attention for the treatment of obesity. Fruit contains large amounts of simple sugars (glucose, fructose, sucrose, etc.), which are well known to induce obesity. Thus, considering the amount of simple sugars found in fruit, it is reasonable to expect that their consumption should contribute to obesity rather than weight reduction. However, epidemiological research has consistently shown that most types of fruit have anti-obesity effects. Thus, due to their anti-obesity effects as well as their vitamin and mineral contents, health organizations are suggesting the consumption of fruit for weight reduction purposes. These contradictory characteristics of fruit with respect to human body weight management motivated us to study previous research to understand the contribution of different types of fruit to weight management. In this review article, we analyze and discuss the relationships between fruit and their anti-obesity effects based on numerous possible underlying mechanisms, and we conclude that each type of fruit has different effects on body weight.

Actinidia arguta supplementation protects aorta and liver in rats with induced hypercholesterolemia

There are no published results focusing on the study of hardy kiwifruit as a supplementation to the atherogenic diet. We hypothesized that hardy kiwifruit (Actinidia arguta (A. arguta)) from Poland possess better pro-healthy action than two Asian varieties (Hayward and Bidan). We tested this hypothesis by measuring the metabolic reactions of rats loaded with 1% cholesterol and supplemented with 5% of hardy kiwifruit (A. arguta), Hayward, or Bidan in their diets. The experiment was performed on 71 male Wistar rats. Cholesterol showed a significant impact on the rise of liver somatic index, while lipid profile improved by decreasing the levels of TC, LDL-C, TC/HDL-C, AI, TG, and increasing HDL-C in the serum of rats (P<.05). Total plasma antioxidant capacity determined by ABTS, FRAP, and DPPH assays was increased. ALP in rat serum was higher in groups receiving cholesterol diets and kiwifruit. A decrease in fibrinogen as well as prolonged prothrombin time and a reduction of the MPO in serum were estimated. The smallest percentage of lesions in the aortic arch was in the ChGeneva, ChWeiki, and ChAnna. Similarly, the smallest fatty liver disease was recorded in the ChGeneva and ChAnna groups. The distribution of lipids in the liver from these groups had a character of "mosaic," in hardy/mini kiwifruit (Jumbo), Hayward, and Bidan was distributed uniformly. The longest villi were in ChWeiki, and significantly lower in ChHayward and ChBidan. The present results support our hypothesis that A. arguta showed better pro-health impacts in rats loaded with cholesterol than Hayward and Bidan kiwifruit, and, for the first time, the positive nutritional effects of supplemented A. arguta for hypercholesterolemia are noted.

Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit

The effect of hydrogen-rich water (HRW) on prolonging the shelf life of kiwifruit and possible underlying mechanisms were assessed. Our results revealed that HRW (30%, 80%, and 100%) displayed different effects in inhibiting the rot of kiwifruit. Among these treatments, 80% HRW had the most significant effect by decreasing the rot incidence and preserving the firmness of kiwifruit. This conclusion was supported by the fact that 80% HRW treatment could effectively alleviate pectin solubilization and reduce the activities of cell wall-degrading enzymes. On the other hand, HRW treatment was able to reduce the respiration intensity, increase the activity of superoxide dismutase, decrease lipid peroxidation level, and maintain the radical (DPPH,O2(-),andOH)-scavenging activity of kiwifruit. Moreover, the inner membrane of mitochondria exhibited higher integrity. Thus, our results demonstrate that HRW treatment could delay fruit ripening and senescence during storage by regulating the antioxidant defence.

Health-promoting effects of ethylene-treated kiwifruit 'Hayward' from conventional and organic crops in rats fed an atherogenic diet

Kiwifruit is a subtropical fruit that is very popular among consumers. Kiwifruit 'Hayward' ( Actinidia deliciosa C.F. Liang et A.R. Ferguson) is an important source of bioactive compounds and possesses high antioxidant capacity, but its value can be changed during ripening. The aim of this study was to compare the levels of total polyphenols (TP), ascorbic acid (AA), and total antioxidant capacities (TACs) of ethylene-treated and nontreated kiwifruits 'Hayward' from conventional and organic farming. The influence of these fruits on lipid profile, TAC, and liver enzymes in plasma of rats fed diets with cholesterol was studied. Ethylene treatment shortened the ripening of kiwifruits. Ethylene-treated kiwifruits from organic farming (OHE) have the highest contents of TP and TAC. The experiment in vivo was performed during 33 days on male Wistar rats (111 ± 5 g), divided into six groups: one without cholesterol, control (C), and five groups with 1% of cholesterol (Chol). Four groups with cholesterol were supplemented with 5% of lyophilized kiwifruits: ethylene treated, organic (Chol/OHE) or conventional (Chol/CHE); and untreated, organic (Chol/OHC) or conventional (Chol/CHC). Cholesterol diets supplemented with kiwifruit influenced the palatability and feed intake, body gain, and FER. Diets containing kiwifruits significantly influenced the decrease of TG (61%), TC (29%), LDL-C (38%), atherogenic index TC/HDL-C (25%), and atherogenic index (AI, 32%), without differences between treatments. A significant increase of TAC in plasma of rats fed kiwifruit was obtained by DPPH (18%), FRAP (55%), and ABTS (55%). Aspartate aminotransferase (AST) activity in serum was significantly lower for all groups with kiwifruit supplementation. Alanine aminotransferase (ALT) was lower only in diet groups supplemented with conventional fruits in comparison with the cholesterol group. Glucose levels were higher in groups with kiwifruit supplementation than in C and Chol groups. Supplementation of Chol groups with organic kiwifruits influenced the prothrombin index and significantly decreased the amount of platelets (PLT) in blood. In conclusion, studied kiwifruit 'Hayward' can be a very good ingredient of the diet, especially for patients suffering from hypercholesterolemia and with other cardiovascular diseases, but not for diabetic patients.

Effects of kiwifruit extracts on colonic gene and protein expression levels in IL-10 gene-deficient mice

Inflammatory bowel disease (IBD) is a collective term for conditions characterised by chronic inflammation of the gastrointestinal tract involving an inappropriate immune response to commensal micro-organisms in a genetically susceptible host. Previously, aqueous and ethyl acetate extracts of gold kiwifruit (Actinidia chinensis) or green kiwifruit (A. deliciosa) have demonstrated anti-inflammatory activity using in vitro models of IBD. The present study examined whether these kiwifruit extracts (KFE) had immune-modulating effects in vivo against inflammatory processes that are known to be increased in patients with IBD. KFE were used as a dietary intervention in IL-10-gene-deficient (Il10(-/-)) mice (an in vivo model of IBD) and the C57BL/6J background strain in a 3 × 2 factorial design. While all Il10(-/-) mice developed significant colonic inflammation compared with C57BL/6J mice, this was not affected by the inclusion of KFE in the diet. These findings are in direct contrast to our previous study where KFE reduced inflammatory signalling in primary cells isolated from Il10(-/-) and C57BL/6J mice. Whole-genome gene and protein expression level profiling indicated that KFE influenced immune signalling pathways and metabolic processes within the colonic tissue; however, the effects were subtle. In particular, expression levels across gene sets related to adaptive immune pathways were significantly reduced using three of the four KFE in C57BL/6J mice. The present study highlights the importance of investigating food components identified by cell-based assays with appropriate in vivo models before making dietary recommendations, as a food that looks promising in vitro may not be effective in vivo.

Kiwifruit extracts inhibit cytokine production by lipopolysaccharide-activated macrophages, and intestinal epithelial cells isolated from IL10 gene deficient mice

Inflammatory bowel disease (IBD) is a chronic, inflammatory disorder of the gastrointestinal tract involving an inappropriate immune response to commensal microorganisms in a genetically susceptible host. This study examined the effects of aqueous and ethyl acetate extracts of gold kiwifruit (Actinidia chinensis) or green kiwifruit (Actinidia deliciosa) using in vitro models of IBD. These models comprised primary macrophages and intestinal epithelial cells isolated from C57BL/5J and interleukin-10 gene deficient (Il10(-/-)) mice and RAW 264.7, a murine macrophage-like cell line. All four kiwifruit extracts reduced the activation of these models after lipopolysaccharide stimulation, decreasing nitric oxide and cytokine secretion by both Il10(-/-) and wild-type cells. The ethyl acetate extracts exhibited the highest anti-inflammatory activity, with almost complete suppression of lipopolysaccharide-stimulated macrophage activation. These results suggest that kiwifruit extracts have significant anti-inflammatory activity relevant to IBD. We suggest that the Il10(-/-) mouse is a suitable model for further study of these compounds.

Gold kiwifruit (Actinidia chinensis ‘Hort16A’) for immune support

Kiwifruit is a good source of several vitamins and minerals and dietary fibre, and contains a number of phytochemicals; so kiwifruit potentially provides health benefits beyond basic nutrition. Consumption of green kiwifruit can have positive effects on cardiovascular health through antioxidant activity, inhibition of platelet aggregation and lowered TAG levels, and gut health through improving laxation, aiding digestion and promoting a healthy gut microflora. The importance of nutrition on immune function is well recognised, with deficiencies in vitamins A, C, E, B6 and B12, folic acid, Zn, Cu, Fe and Se being associated with impaired immune function and increased susceptibility to diseases. Evidence is growing that kiwifruit enhances immunity, with several small murine studies showing enhancement of innate and adaptive immune function. Few studies have examined the effect of kiwifruit on immune function in human subjects, but a recent study has revealed that kiwifruit up-regulates several ‘immune’ and ‘DNA and repair’-related gene sets, and down-regulates one gene set related to Ig secretion. Taken together, the evidence from the literature provides supporting data for designing a human intervention trial to validate the ability of kiwifruit to support immune function in healthy and immunocompromised populations.

Influence of iron-overload on DNA damage and its repair in human leukocytes in vitro

Iron is an important element that modulates the production of reactive oxygen species, which are thought to play a causative role in biological processes such as mutagenesis and carcinogenesis. The potential genotoxicity of dietary iron has been seldom studied in human leukocyte and only few reports have investigated in human colon tumor cells. Therefore, DNA damage and repair capacity of human leukocytes were examined using comet assay for screening the potential toxicity of various iron-overloads such as ferric-nitrilotriacetate (Fe-NTA), FeSO(4), hemoglobin and myoglobin, and compared with 200μM of H(2)O(2) and HNE. The iron-overloads tested were not cytotoxic in the range of 10-1000 microM by trypan blue exclusion assay. The exposure of leukocytes to Fe-NTA (500 and 1000 microM), FeSO(4) (250-1000 microM), hemoglobin (10 microM) and myoglobin (250 microM) for 30 min induced significantly higher DNA damage than NC. Treatment with 500 and 1000 microM of Fe-NTA showed a similar genotoxic effect to H(2)O(2), and a significant higher genotoxic effect than HNE. The genotoxicity of FeSO(4) (250-1000 microM), hemoglobin (10 microM) and myoglobin (250 microM) was not significantly different from that of H(2)O(2) and HNE. Iron-overloads generated DNA strand break were rejoined from the first 1h. Their genotoxic effect was not observed at 24h. These data from this study provide additional information on the genotoxicity of iron-overloads and self-repair capacity in human leukocytes.

One year sustainability of risk factor change from a 9-week workplace intervention

We examined the effect of a 9-week diet and physical activity intervention provided in the workplace by a group education session where personal dietary and physical activity goals were proposed. Measurements of anthropometry, fasting blood lipids, glucose and insulin, assays for antioxidant activity (AOA) and questionnaires were completed at 0, 3, 6, 9, and 12 weeks in 50 healthy workers (50% male, mean age 46y). Followup measurements in 39 (56% male) were possible at 52 weeks. At week 3 a group dietary and physical activity "motivational seminar" was held. At week 6, half the group were supplied daily kiwifruit for 3 weeks with cross over at week 9 until week 12. Compared to baseline, lipid, glucose, insulin and AOA measurements were improved at 12 and 52 weeks. Body measurements did not change. Group diet and physical activity advice reinforced over 9 weeks is associated with a sustained improvement in cardiovascular risk factors at 52 weeks.

Fruits of the actinidia genus

Kiwifruit is the most well-known crop in the genus Actinidia. Although Actinidia fruit sales in the international market are dominated by a single kiwifruit cultivar Actinidia deliciosa "Hayward," there are a considerable number of cultivars and selections in the genus that have widely diverse shape, size, and hairiness. They also offer a wide variation in sensory attributes such as flesh color, flavor, and taste, and in nutritional attributes such as the vitamin C level and carotenoid content. The level of actinidin, which is a cysteine protease in kiwifruit, also varies greatly among cultivars. This chapter reviews available information related to several important components, allergenic properties, and health benefits of Actinidia fruits.