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Prater MC, Scheurell AR, Paton CM, Cooper JA. No Observed Difference in Inflammatory and Coagulation Markers Following Diets Rich in n-6 Polyunsaturated Fat vs Monounsaturated Fat in Adults With Untreated Hypercholesterolemia: A Randomized Trial. J Acad Nutr Diet 2024; 124:205-214.e1. [PMID: 37619782 DOI: 10.1016/j.jand.2023.08.127] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 08/08/2023] [Accepted: 08/17/2023] [Indexed: 08/26/2023]
Abstract
BACKGROUND Inflammatory and prothrombotic responses are hallmark to the progression of cardiovascular disease and may be influenced by the type of dietary fat. Cottonseed oil (CSO) is rich in n-6 polyunsaturated fats and improves traditional cardiovascular disease risk factors such as cholesterol profiles. However, some clinicians are still hesitant to promote n-6 polyunsaturated fats consumption despite growing evidence suggesting they may not be independently pro-inflammatory. OBJECTIVE To investigate the inflammatory and coagulation marker responses to an 8-week diet intervention rich in either CSO or olive oil (OO) (OO is rich in monounsaturated fat) in adults with untreated hypercholesterolemia. DESIGN This was a secondary analysis of a parallel-arm randomized clinical trial with the main outcome of cholesterol measures. PARTICIPANTS/SETTING Participants included in this analysis were 42 sedentary adults aged 30 to 75 years (62% women) in the Athens, GA, area, between May 2018 and June 2021, with untreated hypercholesterolemia or elevated blood lipids and body mass index >18.5. Hypercholesterolemia was defined as at least two blood lipid levels in a borderline undesirable/at risk range (total cholesterol level ≥180 mg/dL, low-density lipoprotein cholesterol level ≥110 mg/dL, high-density lipoprotein cholesterol level <50 mg/dL, or triglyceride level ≥130 mg/dL), or at least one in an undesirable range (total cholesterol level ≥240 mg/dL, low-density lipoprotein cholesterol level ≥160 mg/dL, high-density lipoprotein cholesterol level <40 mg/dL, or triglyceride level ≥200 mg/dL). INTERVENTION Participants were randomly assigned to either the CSO or OO group in a partial outpatient feeding trial. Meals from the study provided approximately 60% of their energy needs with 30% of energy needs from either CSO or OO for 8 weeks. Participants fulfilled their remaining energy needs with meals of their choosing. MAIN OUTCOME MEASURES Fasting plasma concentrations of inflammatory markers, including C-reactive protein, tumor necrosis factor-α, interleukin-6, and interleukin-1β were measured at baseline and 8 weeks. Markers of coagulation potential, including plasminogen activator inhibitor-1, and tissue factor were measured at the same time points. STATISTICAL ANALYSES PERFORMED Repeated measures linear mixed models were used with treatment and visit in the model for analyses of all biochemical markers. RESULTS There were no significant differences in fasting C-reactive protein (P = 0.70), tumor necrosis factor-α (P = 0.98), interleukin-6 (P = 0.21), interleukin-1β (P = 0.13), plasminogen activator inhibitor-1 (P = 0.29), or tissue factor (P = 0.29) between groups across the intervention. CONCLUSIONS Inflammation and coagulation marker responses to diets rich in CSO vs OO were not significantly different between groups, and neither group showed changes in these markers in adults with untreated hypercholesterolemia. This provides additional evidence suggesting that dietary n-6 polyunsaturated fats may not promote inflammation compared with monounsaturated fatty acids, even in adults at increased risk for cardiovascular disease.
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Affiliation(s)
- M Catherine Prater
- Department of Nutritional Sciences, University of Georgia, Athens, Georgia
| | - Alexis R Scheurell
- Department of Nutritional Sciences, University of Georgia, Athens, Georgia
| | - Chad M Paton
- Department of Nutritional Sciences, University of Georgia, Athens, Georgia; Department of Food Science and Technology, University of Georgia, Athens, Georgia
| | - Jamie A Cooper
- Department of Kinesiology, University of Georgia, Athens, Georgia.
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Sales ALCC, Primo MGS, Mello Neto RS, Mendes AVS, Furtado MM, Rocha JÉL, Almeida JOCS, França JVS, Alencar SR, Brito AKS, Lopes LO, Rizzo MS, Lustosa AKMF, Nunes PHM, Lucarini M, Durazzo A, Arcanjo DDR, Martins MDCC. A Preliminary Study on Hepatoprotective, Hypolipidemic and Aortic Morphometric Effects of Omega-3-Rich Fish Oil in Hypercholesterolemic Mice. Pharmaceuticals (Basel) 2024; 17:72. [PMID: 38256905 PMCID: PMC10819677 DOI: 10.3390/ph17010072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/30/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
This study aims to evaluate the hepatoprotective, hypolipidemic and aortic morphometric effects of fish oil rich in omega-3 in hypercholesterolemic BALB/c mice. This is an experimental model that included 16 male BALB/c mice (Mus musculus) divided into three groups (G1 (standard commercial chow and 0.9% saline solution), G2 (hypercholesterolemic diet and 0.9% saline solution) and G3 (hypercholesterolemic diet and fish oil)) for 8 weeks. There was no significant difference in the treatment with omega-3-rich fish oil in the lipid profile (p > 0.05). In the histological analysis, group G2 detected the presence of hepatitis and liver tissue necrosis, but this was not observed in group G3. As for the morphometry in the light area of the vessel, the G1 group had a higher score (2.62 ± 0.36 mm2) when compared to G2 (2.10 ± 0.16 mm2) and G3 (2.26 ± 0.25 mm2) (p < 0.05). The vessel wall thickness did not differ between the groups (p > 0.05). It is concluded that supplementation with fish oil rich in omega-3 carried out in this study may have a protective effect on liver tissue, but it has not yet improved the lipid and morphometric profile. Despite this research being preliminary, it is a relevant study with future prospects for improving the doses of EPA and DHA in order to better elucidate the benefits of fish oil in models of dyslipidemia.
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Affiliation(s)
- Ana Lina C. C. Sales
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
- University Hospital, Federal University of Piauí, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil;
| | - Maísa G. S. Primo
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Renato S. Mello Neto
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Ana Victória S. Mendes
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Mariely M. Furtado
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Joana Érica L. Rocha
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - José Otávio C. S. Almeida
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - José Vinícius S. França
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Salmon R. Alencar
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Ana Karolinne S. Brito
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Luana O. Lopes
- University Hospital, Federal University of Piauí, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil;
| | - Márcia S. Rizzo
- Department of Morphology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil;
| | - Ana Karina M. F. Lustosa
- Galeno Farmácia de Manipulação, Virgínia Regina Fortes Castelo Branco e Cia. Ltda., Teresina 64001-260, PI, Brazil;
| | - Paulo Humberto M. Nunes
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Daniel Dias Rufino Arcanjo
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
| | - Maria do Carmo C. Martins
- Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil; (A.L.C.C.S.); (M.G.S.P.); (R.S.M.N.); (A.V.S.M.); (M.M.F.); (J.É.L.R.); (J.O.C.S.A.); (J.V.S.F.); (S.R.A.); (A.K.S.B.); (P.H.M.N.); (D.D.R.A.)
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Passeri V, Sammut C, Mifsud D, Domesi A, Stanzione V, Baldoni L, Mousavi S, Mariotti R, Pandolfi S, Cinosi N, Famiani F, Bufacchi M. The Ancient Olive Trees ( Olea europaea L.) of the Maltese Islands: A Rich and Unexplored Patrimony to Enhance Oliviculture. PLANTS (BASEL, SWITZERLAND) 2023; 12:1988. [PMID: 37653905 PMCID: PMC10221224 DOI: 10.3390/plants12101988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 09/02/2023]
Abstract
A prospecting campaign in the Maltese Islands has ensured the survival of several ancient olive trees (Olea europaea L.), genetically distant from known cultivars. Most of these plants were abandoned or partially cultivated. A two-year evaluation of fruit characteristics and compositions was performed on samples collected from the main representatives of these indigenous genotypes. Analyses were carried out using Gas Chromatography, High-Performance Liquid Chromatography and Near Infrared Spectrometry. Among the fruit samples, a wide range of variations was observed. Some of the genotypes showed fruit traits suitable for table olive production. This is the case of samples with a pulp/pit ratio higher than four, such as 1Wardija, 1Caritas, 1Plattini, 1Bingemma Malta and 3Loretu, whilst 1Bidni, 1Mellieha, 2Qnotta, 3Loretu, 1Bingemma Malta and 1Caritas were suitable for dual purpose. The total phenol content ranged from 6.3 (1Wardija) to 117.9 (2Mtarfa) g/kg of fresh pulp. The average percentage of MUFA was quite low for most of the varieties. These genotypes, which presumably originated in the Maltese Islands and are well adapted to the local pedo-climatic conditions, are being propagated for the following evaluation of their bio-agronomical performance (production, suitability to intensive cultivation, environmental sustainability, product quality, etc.). The purpose is to select, among these local genotypes, the most outstanding varieties, in terms of phenolic and FA profile and agronomical potential, to spread into cultivation, thereby contributing to an increase in the quality of the local table and olive oil production, strongly linked to the territory.
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Affiliation(s)
- Valentina Passeri
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
| | - Clayton Sammut
- Institute of Earth Systems, Division of Rural Sciences and Food Systems, University of Malta, 2080 Msida, MSD, Malta
| | - David Mifsud
- Institute of Earth Systems, Division of Rural Sciences and Food Systems, University of Malta, 2080 Msida, MSD, Malta
| | - Andrea Domesi
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Nicola Cinosi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy (F.F.)
| | - Franco Famiani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy (F.F.)
| | - Marina Bufacchi
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
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Son Y, Shockey J, Dowd MK, Shieh JG, Cooper JA, Paton CM. A cottonseed oil-enriched diet improves liver and plasma lipid levels in a male mouse model of fatty liver. Am J Physiol Regul Integr Comp Physiol 2023; 324:R171-R182. [PMID: 36503254 DOI: 10.1152/ajpregu.00052.2022] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
A high-fat (HF) diet causes fatty liver, hyperlipidemia, and hypercholesterolemia, and cottonseed oil (CSO) has been shown to improve liver and plasma lipids in human and mouse models. The purpose of this study was to determine the effect of CSO vs. olive oil (OO)-enriched diets on lipid levels in a HF-diet model of fatty liver disease. We placed mice on a HF diet to induce obesity and fatty liver, after which mice were placed on CSO or OO diets, with chow and HF (5.1 kcal/g) groups as control. When CSO- and OO-fed mice were given isocaloric diets with the HF group, there were no differences in body weight, plasma, or hepatic lipids. However, when the CSO and OO diets were reduced in calories (4.0 kcal/g), CSO and OO groups reduced body weight. The CSO group had lower plasma total cholesterol (-56 ± 6%, P < 0.01), free cholesterol (-53 ± 7%, P < 0.01), triglycerides (-61 ± 14%, P < 0.01), and LDL (-42 ± 16%, P = 0.01) vs. HF group whereas the OO diet lowered LDL (-18 ± 12%, P = 0.05) vs. HF. Furthermore, the CSO diet decreased hepatic total cholesterol (-40 ± 12%, P < 0.01), free cholesterol (-23 ± 11%, P = 0.04), and triglycerides (-47 ± 12%, P = 0.02). There were no significant changes in lipogenesis and fatty acid oxidation among the groups. However, the CSO group increased lipid oxidative gene expression in liver and dihydrosterculic acid increased PPARα target genes with in vitro models. Taken together, consuming a reduced calorie diet enriched in CSO reduces liver and plasma lipid profiles in an obese model of fatty liver.
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Affiliation(s)
- Yura Son
- Department of Nutritional Sciences, https://ror.org/00te3t702University of Georgia, Athens, Georgia
| | - Jay Shockey
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana
| | - Michael K Dowd
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana
| | - Josephine G Shieh
- Department of Nutritional Sciences, https://ror.org/00te3t702University of Georgia, Athens, Georgia
| | - Jamie A Cooper
- Department of Nutritional Sciences, https://ror.org/00te3t702University of Georgia, Athens, Georgia
| | - Chad M Paton
- Department of Nutritional Sciences, https://ror.org/00te3t702University of Georgia, Athens, Georgia.,Department of Food Science & Technology, https://ror.org/00te3t702University of Georgia, Athens, Georgia
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Khan IA, Shi B, Shi H, Nawaz A, Zhu Z, Ijaz MU, Hussain M, Khan A, Wang M, Chen F, Wang D, Cheng KW. Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties. Front Nutr 2022; 9:975831. [PMID: 36204376 PMCID: PMC9530322 DOI: 10.3389/fnut.2022.975831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (P < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and AαC, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Baoping Shi
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Asad Nawaz
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Muhammad Umair Ijaz
- Department of Medical Pathology and Laboratory Medicine, University of California Davis School of Medicine, Sacramento, CA, United States
| | - Muzahir Hussain
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain
| | - Asad Khan
- Key Laboratory of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural University, Nanjing, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- *Correspondence: Daoying Wang,
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Ka-Wing Cheng,
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Catherine Prater M, Scheurell AR, Paton CM, Cooper JA. Metabolic Responses to Eight Weeks of Consuming Cottonseed Oil v. Olive Oil in Adults with Dyslipidemia, a Randomized Trial. J Hum Nutr Diet 2022; 36:1079-1089. [PMID: 36056703 DOI: 10.1111/jhn.13085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 10/14/2022]
Abstract
BACKGROUND Differences in metabolic responses between diets rich in monounsaturated (MUFA) and polyunsaturated fats (PUFA) could affect energy balance and weight maintenance. The present study was a secondary analysis to investigate 8-week diet interventions rich in either PUFA (cottonseed oil (CSO)) or MUFA (olive oil (OO)) on metabolic responses in adults with dyslipidemia. METHODS Forty-one adults with dyslipidemia completed this randomized trial consisting of an 8-week partial-outpatient feeding trial. Provided foods accounted for ~60% of their daily energy needs, with ~30% of energy needs provided by CSO (n=20) or OO (n=21). At pre- and post-diet intervention visits, participants consumed a high saturated fat (SFA) meal (35% daily energy needs, 47.9% from SFA), and fasting and 3.5h postprandial indirect calorimetry was used to measure energy expenditure (EE) and substrate oxidation. RESULTS No changes were observed in fasting measures. The OO group had greater increases in postprandial EE (p=0.002); however, there were no differences in substrate oxidation between groups. A lack of metabolic flexibility was found in both groups, which was partially explained by changes in insulin sensitivity (homeostasis model assessment of insulin resistance (HOMA-IR)). CONCLUSIONS The results of the present study show OO, but not CSO, diet enrichment improves EE following the occasional high SFA meal, which may improve weight maintenance over time. Registered at clinicaltrials.gov (NCT04397055). This article is protected by copyright. All rights reserved.
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Affiliation(s)
- M Catherine Prater
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
| | - Alexis R Scheurell
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
| | - Chad M Paton
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA.,Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Jamie A Cooper
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
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7
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The source of the fat significantly affects the results of high-fat diet intervention. Sci Rep 2022; 12:4315. [PMID: 35279685 PMCID: PMC8918335 DOI: 10.1038/s41598-022-08249-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Accepted: 03/02/2022] [Indexed: 12/12/2022] Open
Abstract
High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were commonly used in HFD, such as corn oil, peanut oil, soybean oil, sunflower oil, and lard. However, it was reported that different dietary fat could have completely different effects on physiological indicators and the gut microbiome, and the sources of dietary fat used in high-fat diet research have not been comprehensively compared. In this research, we conduct comparative experiments on various sources of dietary fats to test their different effects during the high-fat diet intervention. We investigated the effects of twelve common dietary fats in high-fat diet intervention of mice, body/liver weight changes, four blood lipid indices, and gut microbiome were analyzed. Our results showed that the source of dietary fat used in high-fat diet significantly affects the changes of body/liver weight and triglyceride (TRIG) in the blood. Furthermore, the intervention of canola oil increased the alpha diversity of gut microbiota, and lard has decreased diversity compared with the control group. The composition of saturated fatty acid (SFA) in fat has the most significant effects on the gut microbiome. All dietary fats treatments have an increasing Firmicutes abundance and a reduced Bacteroidetes abundance in gut microbiome, while the canola oil has a slight variation compared to other intervention groups, and the lard group has the largest changes. This study showed that different types of dietary fat have different effects on the body indicators and intestinal microbiota of mice, and canola oil produced less disturbance than other types of dietary fats in high-fat diet.
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Grigorova N, Ivanova Z, Vachkova E, Tacheva T, Penchev Georgiev I. Co-administration of oleic and docosahexaenoic acids enhances glucose uptake rather than lipolysis in mature 3T3-L1 adipocytes cell culture. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2022. [DOI: 10.15547/bjvm.2390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigated the effect of different types of long-chain fatty acids and their combination on the triglyceride accumulation, glucose utilisation, and lipolysis in already obese adipocytes. 3T3-L1 MBX cells were first differentiated into mature adipocytes using adipogenic inducers (3-isobutyl-1-methylxanthine, dexamethasone, indomethacin, insulin, and high glucose), then 100 µM 0.1% ethanol extracts of palmitic (PA), oleic (OA), or docosahexaenoic acid (DHA) were applied for nine days. Unsaturated fatty acids decreased the intracellular lipid accumulation while maintaining glucose utilisation levels. However, unlike OA, self-administration of DHA only intensified lipolysis by 25% vs induced untreated control (IC), which may have a direct detrimental impact on the whole body’s metabolic state. DHA applied in equal proportion with PA elevated triglyceride accumulation by 10% compared to IC, but applied with OA, enhanced glucose uptake without any significant changes in the lipogenic drive and the lipolytic rate, suggesting that this unsaturated fatty acids combination may offer a considerable advantage in amelioration of obesity-related disorders.
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Affiliation(s)
- N. Grigorova
- Department of Animal Physiology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Zh. Ivanova
- Department of Animal Physiology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - E. Vachkova
- Department of Animal Physiology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - T. Tacheva
- Department of Biochemistry, Faculty of Medicine, Trakia University, Stara Zagora, Bulgaria
| | - I. Penchev Georgiev
- Department of Animal Physiology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
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9
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Kaviani S, Polley KR, Dowd MK, Cooper JA, Paton CM. Differential response of fasting and postprandial angiopoietin-like proteins 3, -4, and -8 to cottonseed oil versus olive oil. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104802] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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10
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Guarneiri LL, Paton CM, Cooper JA. Pecan-enriched diets increase energy expenditure and fat oxidation in adults at-risk for cardiovascular disease in a randomised, controlled trial. J Hum Nutr Diet 2021; 35:774-785. [PMID: 34841598 DOI: 10.1111/jhn.12966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 10/11/2021] [Indexed: 02/07/2023]
Abstract
BACKGROUND Research indicates that diets enriched with unsaturated fatty acids improve energy metabolism, although studies on tree nuts, which are a rich source of those fats, are limited. The present study aimed to examine the impact of daily pecan consumption for 8 weeks on energy metabolism in adults with hypercholesterolaemia or at higher risk for cardiovascular disease (CVD) (body mass index ≥ 28 kg m-2 ). METHODS For this randomised, controlled trial, 56 sedentary adults were randomised into one of three treatments for an 8-week intervention: two pecan groups and a nut-free control group (n = 18). The ADD group (n = 16) consumed pecans as part of a free-living diet, whereas the SUB group (n = 18) substituted the pecans for isocaloric foods from their habitual diet. At baseline and 8 weeks, a high saturated fat meal was consumed along with indirect calorimetry measurements at fasting and for 4 h postprandially to determine changes in resting metabolic rate (RMR), diet induced thermogenesis (DIT) and substrate utilisation (primary outcomes). Forty-seven participants completed the trial and were included in analyses. RESULTS In the SUB group, there was an increase in fasting RMR (1607 ± 117 to 1701 ± 114 kcal day-1 ; p = 0.01) and fasting fat oxidation (0.83 ± 0.08 to 0.99 ± 0.08 g/15 min; p = 0.009) and a decrease in fasting respiratory exchange ratio (0.85 ± 0.01 to 0.83 ± 0.01; p = 0.05) from pre- to post-intervention. In the ADD group, there was an increase in postprandial DIT (p < 0.001). There were no changes within the control group or between groups for any outcome measure. CONCLUSIONS Daily consumption of pecans may increase select measures of energy expenditure and fat oxidation in adults at-risk for CVD.
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Affiliation(s)
- Liana L Guarneiri
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
| | - Chad M Paton
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA.,Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Jamie A Cooper
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
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Guarneiri LL, Paton CM, Cooper JA. Pecan-Enriched Diets Alter Cholesterol Profiles and Triglycerides in Adults at Risk for Cardiovascular Disease in a Randomized, Controlled Trial. J Nutr 2021; 151:3091-3101. [PMID: 34383903 DOI: 10.1093/jn/nxab248] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 06/22/2021] [Accepted: 06/30/2021] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Research indicates that tree nuts are cardioprotective, but studies on pecans are limited. OBJECTIVES We examined the impact of daily pecan consumption on blood lipids and glycemia in adults at-risk for cardiovascular disease (CVD). METHODS This was a randomized, controlled trial where 56 adults (BMI ≥28 kg/m2 or hypercholesterolemia) were randomly allocated into a control group (n = 18) or 1 of 2 pecan groups. The ADD group (n = 16) consumed pecans (68 g) as part of a free-living diet. The SUB group (n = 18) substituted the pecans (68 g) for isocaloric foods from their diet. At baseline and 8 wk, a high-fat meal was consumed with 4-h postprandial blood draws to determine changes in blood lipids and glycemia. RESULTS There was a significant reduction from baseline to 8 wk in fasting total cholesterol (TC) (204 ± 8.76 to 195 ± 8.12; 205 ± 8.06 to 195 ± 6.94 mg/dL), LDL cholesterol (143 ± 8.09 to 129 ± 7.71; 144 ± 6.60 to 135 ± 6.16 mg/dL), triglycerides (TGs) (139 ± 12.1 to 125 ± 14.6; 133 ± 10.7 to 120 ± 10.3 mg/dL), TC/HDL cholesterol ratio (3.92 ± 0.206 to 3.58 ± 0.175; 4.08 ± 0.167 to 3.79 ± 0.151), non-HDL cholesterol (151 ± 8.24 to 140 ± 7.95; 155 ± 6.87 to 143 ± 6.00 mg/dL), and apolipoprotein B (99.1 ± 5.96 to 93.0 ± 5.35; 104 ± 3.43 to 97.1 ± 3.11 mg/dL) in the ADD and SUB groups, respectively (P ≤ 0.05 for all), with no changes in control. There was a reduction in postprandial TGs (P ≤ 0.01) in ADD, and a reduction in postprandial glucose (P < 0.05) in SUB. CONCLUSIONS Pecan consumption improves fasting and postprandial blood lipids in CVD at-risk adults. This trial was registered at clinicaltrials.gov as NCT04376632.
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Affiliation(s)
- Liana L Guarneiri
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
| | - Chad M Paton
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA.,Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Jamie A Cooper
- Department of Nutritional Sciences, University of Georgia, Athens, GA, USA
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Fridén M, Rosqvist F, Kullberg J, Ahlström H, Lind L, Risérus U. Associations between fatty acid composition in serum cholesteryl esters and liver fat, basal fat oxidation, and resting energy expenditure: a population-based study. Am J Clin Nutr 2021; 114:1743-1751. [PMID: 34225361 PMCID: PMC8574708 DOI: 10.1093/ajcn/nqab221] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/10/2021] [Indexed: 12/26/2022] Open
Abstract
BACKGROUND We have repeatedly shown in short-term feeding trials that a high intake of dietary n-6 PUFAs, i.e. linoleic acid, prevents liver fat accumulation compared with saturated fat. However, population-based data is lacking and the mechanisms behind such effects are unclear. OBJECTIVE To investigate associations between serum cholesteryl ester (CE) fatty acids and liver fat, basal fat oxidation [respiratory quotient (RQ)], and resting energy expenditure (REE). We hypothesized that PUFA in particular is inversely associated with liver fat and that such a relation is partly explained by a PUFA-induced increase in basal fat oxidation or REE. METHODS Cross-sectional analyses using linear regression models in a population-based cohort with data on serum CE fatty acid composition and liver fat (n = 308). RESULTS Linoleic acid (18:2n-6) (β = -0.03, 95% CI: -0.06, -0.001) and Δ5 desaturase index were inversely associated, whereas, γ-linolenic acid (18:3n-6) (β = 0.59, 95% CI: 0.28, 0.90), dihomo-γ-linolenic acid (20:3n-6) (β = 1.20, 95% CI: 0.65, 1.75), arachidonic acid (20:4n-6) (β = 0.08, 95% CI: 0.002, 0.16), palmitoleic acid (16:1n-7) (β = 0.37, 95% CI: 0.04, 0.70), Δ6 desaturase, and stearoyl CoA desaturase-1 (SCD-1) index were directly associated with liver fat after adjustment for confounders. Several serum CE fatty acids were correlated with both liver fat and REE, but only the association between DHA (22:6n-3) and liver fat was clearly attenuated after adjustment for REE (from β = -0.63 95% CI: -1.24, -0.02 to β = -0.34, 95% CI: -0.95, 0.27). Palmitoleic acid and SCD-1 were weakly inversely correlated with RQ but could not explain a lower liver fat content. CONCLUSIONS Several serum CE fatty acids are associated with liver fat, among them linoleic acid. Although we identified novel associations between individual fatty acids and RQ and REE, our findings imply that PUFAs might prevent liver fat accumulation through mechanisms other than enhanced whole-body energy metabolism.
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Affiliation(s)
- Michael Fridén
- Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Uppsala, Sweden
| | - Fredrik Rosqvist
- Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Uppsala, Sweden
| | - Joel Kullberg
- Department of Surgical Sciences, Radiology, Uppsala University, Uppsala, Sweden,Antaros Medical AB, BioVenture Hub, Mölndal, Sweden
| | - Håkan Ahlström
- Department of Surgical Sciences, Radiology, Uppsala University, Uppsala, Sweden,Antaros Medical AB, BioVenture Hub, Mölndal, Sweden
| | - Lars Lind
- Department of Medical Sciences, Clinical Epidemiology, Uppsala University, Uppsala, Sweden
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Monnard CR, Dulloo AG. Polyunsaturated fatty acids as modulators of fat mass and lean mass in human body composition regulation and cardiometabolic health. Obes Rev 2021; 22 Suppl 2:e13197. [PMID: 33471425 DOI: 10.1111/obr.13197] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/22/2022]
Abstract
It is now recognized that the amount and type of dietary fat consumed play an important role in metabolic health. In humans, high intake of polyunsaturated fatty acids (PUFAs) has been associated with reductions in cardiovascular disease risk, improvements in glucose homeostasis, and changes in body composition that involve reductions in central adiposity and, more recently, increases in lean body mass. There is also emerging evidence, which suggests that high intakes of the plant-based essential fatty acids (ePUFAs)-n-6 linoleic acid (LA) and n-3 α-linolenic acid (ALA)-have a greater impact on body composition (fat mass and lean mass) and on glucose homeostasis than the marine-derived long-chain n-3 PUFA-eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In addition, high intake of both ePUFAs (LA and ALA) may also have anti-inflammatory effects in humans. The purpose of this review is to highlight the emerging evidence, from both epidemiological prospective studies and clinical intervention trials, of a role for PUFA, in particular ePUFA, in the long-term regulation of body weight and body composition, and their impact on cardiometabolic health. It also discusses current notions about the mechanisms by which PUFAs modulate fat mass and lean mass through altered control of energy intake, thermogenesis, or lean-fat partitioning.
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Affiliation(s)
- Cathriona R Monnard
- Faculty of Science and Medicine, Department of Endocrinology, Metabolism and Cardiovascular System, University of Fribourg, Fribourg, Switzerland
| | - Abdul G Dulloo
- Faculty of Science and Medicine, Department of Endocrinology, Metabolism and Cardiovascular System, University of Fribourg, Fribourg, Switzerland
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Behrouz V, Yari Z. A review on differential effects of dietary fatty acids on weight, appetite and energy expenditure. Crit Rev Food Sci Nutr 2020; 62:2235-2249. [PMID: 33261509 DOI: 10.1080/10408398.2020.1852172] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The association between weight and chronic diseases is well defined. The quality and quantity of dietary fatty acids is an important external factor and appetite and energy expenditure, are important internal factors in determining body weight. On the other hand, dietary fatty acids composition can modulate appetite and energy metabolism, but not all fats are equal in producing metabolic responses.Given the accumulating evidence for differential effects of various dietary fatty acids, one important area of investigation is to scrutinize their roles in weight, appetite and energy expenditure modulation. There is substantial evidence to suggest that saturated fatty acids have a greater effect on appetite control, although in the long run may result in more weight gain than unsaturated fatty acids due to a weaker stimulation of energy expenditure. In contrast, mono-unsaturated fats do not have much effects on appetite control, but they can be beneficial in weight control over the long term due to stimulatory effects on energy expenditure. Interestingly, in case of poly unsaturated fats, including n-3 and n-6, their effect on increasing energy expenditure is aligned, but they act differently in controlling weight and appetite.
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Affiliation(s)
- Vahideh Behrouz
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Gastroenterology and Hepatology Research Center, Kerman University of Medical Sciences, Kerman, Iran
| | - Zahra Yari
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Klomklorm A, Ruangthai R, Vaithanomsat P, Sukatta U, Phoemsapthawee J. Concurrent training and Eri silkworm pupae ingestion improve resting and exercise fat oxidation and energy expenditure in obese adults. J Exerc Rehabil 2020; 16:467-479. [PMID: 33178649 PMCID: PMC7609851 DOI: 10.12965/jer.2040682.341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 10/04/2020] [Indexed: 11/29/2022] Open
Abstract
A randomized control trial was conducted to investigate the effects of combined concurrent training and Eri silkworm pupae ingestion on resting and exercise fat oxidation (FAO), as well as energy expenditure, and cardiometabolic risk markers in obese adults. Thirty-six sedentary, obese participants were divided into three groups: (1) placebo control group (CON, n=12), (2) Eri silkworm pupae ingestion group (ERI, n=12), and (3) combined concurrent training and Eri silkworm pupae ingestion group (CBT-ERI, n=12). Participants in the ERI and the CBT-ERI con-sumed 5-g Eri silkworm pupae/day (approximately 2.5-g linolenic acid). The concurrent training program comprised of supervised aerobic and resistance training: three 1-hr sessions/wk for 8 weeks. Body composi-tion, energy expenditure, and FAO at rest and during exercise, heart rate variability, and blood chemistry were measured before and after the 8-week interventions. Following the interventions, resting FAO, the natural logarithm of very low-frequency power (lnVLF), and high-sensi-tive C-reactive protein concentration significantly improved in both the ERI and the CBT-ERI. Only the CBT-ERI improved resting energy expen-diture, FAO during exercise, trunk and gynoid fat mass, total cholesterol concentration, the standard deviation of normal R-R intervals (SDNN), and the percentage difference between adjacent normal R-R intervals >50 ms. Furthermore, there were significant correlations between rest-ing energy expenditure and FAO, lnVLF and SDNN in the CBT-ERI. In conclusion, this study demonstrates that concurrent training together with dietary Eri silkworm pupae leads to increased energy expenditure through a significant increase in FAO at rest and during exercise, as well as reduced fat mass.
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Affiliation(s)
- Andaman Klomklorm
- Department of Sports Science and Health, Faculty of Sports Science, Kasetsart University, Nakhon Pathom, Thailand
| | - Ratree Ruangthai
- Department of Sports Science and Health, Faculty of Sports Science, Kasetsart University, Nakhon Pathom, Thailand
| | - Pilanee Vaithanomsat
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand
| | - Udomlak Sukatta
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand
| | - Jatuporn Phoemsapthawee
- Department of Sports Science and Health, Faculty of Sports Science, Kasetsart University, Nakhon Pathom, Thailand
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Body composition, not dietary fatty acid composition, explains metabolic responses following a high-fat meal in premenopausal normal-weight women: a single-blind, randomised, crossover study. Br J Nutr 2020; 126:663-673. [DOI: 10.1017/s0007114520004419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractThe aim of this study was to examine the effect of three different fatty acid (FA)-rich meals enriched in either SFA, MUFA or PUFA on postprandial metabolic responses in premenopausal, normal-weight women. For this randomised, single-blind, crossover study, three high-fat (HF) meals rich in either SFA, MUFA or PUFA (65 % energy from fat; 35 % of participants’ total daily energy needs) were tested. For each visit, anthropometrics and RMR were measured following a 12–15 h fast. Then, participants consumed one of the HF meals, and respiratory gases were collected using indirect calorimetry for 3 h postprandially. Energy expenditure (EE) following a SFA-rich meal was significantly higher than a MUFA-rich meal (P = 0·04; η2 = 0·19), but SFA was not significantly different from PUFA. There was a trend towards significance in EE between PUFA and MUFA (P = 0·06). After adjusting for fat-free mass (FFM), there were no longer condition or time effects for EE, although FFM remained a significant predictor (P = 0·005; η2 = 0·45). There were no significant differences between conditions for dietary-induced thermogenesis or substrate oxidation. The relationship between fat mass (FM) and both total fat oxidation (r 0·62; P = 0·025) and total change in RER following a MUFA-rich meal was observed (r −0·55; P = 0·05). In conclusion, weight loss through increases in EE may be best achieved by increasing FFM rather than selection of FA type. Further, a relationship exists between FM and fat oxidation following a MUFA-rich meal, most likely due to an unidentified mechanism.
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AlKhattaf NF, Alraddadi AM, Aljarbou MA, Arnauti MA, Alfaleh AM, Hammouda SA. Determining the correlation between olive oil consumption, BMI, and waist circumference in the adult Saudi population. J Taibah Univ Med Sci 2020; 15:380-386. [PMID: 33132810 PMCID: PMC7564903 DOI: 10.1016/j.jtumed.2020.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/08/2020] [Accepted: 07/14/2020] [Indexed: 02/03/2023] Open
Abstract
Objective This study aimed to explore the correlation between dietary intake of olive oil, body mass index (BMI), and waist circumference (WC). Methods In this cross-sectional study, we recruited 200 participants aged 20–30 years using pre-determined inclusion and exclusion criteria. Demographic data was collected via a questionnaire, while dietary data was collected for two days using a 24-hour dietary recall. Anthropometric data such as BMI and WC were collected, and all the information was entered into the Diet Organizer software and statistical package for social sciences (SPSS) software for statistical analysis. The test results were assessed on the basis of a significance level of 95% (p < 0.05). Results We did not find a significant difference in BMI and WC between high and low olive oil consumers. Carbohydrate intake was significantly higher among low olive oil consumers. Although high olive oil consumers had a significantly higher caloric intake, they had a similar BMI compared to low olive oil consumers. Conclusion This study provides baseline data on the intake of olive oil in a Saudi cohort aged 20–30 years. This study suggests that high olive oil intake may have a role in maintaining body weight.
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Affiliation(s)
| | | | | | | | | | - Sahar A Hammouda
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Taibah University, Almadinah Almunawwarah, KSA
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The Role of High Fat Diets and Liver Peptidase Activity in the Development of Obesity and Insulin Resistance in Wistar Rats. Nutrients 2020; 12:nu12030636. [PMID: 32121057 PMCID: PMC7146256 DOI: 10.3390/nu12030636] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/23/2020] [Accepted: 02/25/2020] [Indexed: 12/13/2022] Open
Abstract
High-fat diets (HFD) have been widely associated with an increased risk of metabolic disorders and overweight. However, a high intake of sources that are rich in monounsaturated fatty acids has been suggested as a dietary agent that is able to positively influence energy metabolism and vascular function. The main objective of this study was to analyze the role of dietary fats on hepatic peptidases activities and metabolic disorders. Three diets: standard (S), HFD supplemented with virgin olive oil (VOO), and HFD supplemented with butter plus cholesterol (Bch), were administered over six months to male Wistar rats. Plasma and liver samples were collected for clinical biochemistry and aminopeptidase activities (AP) analysis. The expression of inducible nitric oxide synthase (iNOS) was also determined by Western blot in liver samples. The diet supplement with VOO did not induce obesity, in contrast to the Bch group. Though the VOO diet increased the time that was needed to return to the basal levels of plasma glucose, the fasting insulin/glucose ratio and HOMA2-%B index (a homeostasis model index of insulin secretion and valuation of β-cell usefulness (% β-cell secretion)) were improved. An increase of hepatic membrane-bound dipeptidyl-peptidase 4 (DPP4) activity was found only in VOO rats, even if no differences in fasting plasma glucagon-like peptide 1 (GLP-1) were obtained. Both HFDs induced changes in hepatic pyroglutamyl-AP in the soluble fraction, but only the Bch diet increased the soluble tyrosyl-AP. Angiotensinase activities that are implicated in the metabolism of angiotensin II (AngII) to AngIV increased in the VOO diet, which was in agreement with the higher activity of insulin-regulated-AP (IRAP) in this group. Otherwise, the diet that was enriched with butter increased soluble gamma-glutamyl transferase (GGT) and Leucyl-AP, iNOS expression in the liver, and plasma NO. In summary, VOO increased the hepatic activity of AP that were related to glucose metabolism (DPP4, angiotensinases, and IRAP). However, the Bch diet increased activities that are implicated in the control of food intake (Tyrosine-AP), the index of hepatic damage (Leucine-AP and GGT), and the expression of hepatic iNOS and plasma NO. Taken together, these results support that the source of fat in the diet affects several peptidases activities in the liver, which could be related to alterations in feeding behavior and glucose metabolism.
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Ran M, Chen C, Li C, He L, Zeng X. Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci 2019; 161:107995. [PMID: 31710887 DOI: 10.1016/j.meatsci.2019.107995] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/26/2019] [Accepted: 10/29/2019] [Indexed: 02/03/2023]
Abstract
A portion of the fat used in the preparation of meatballs was replaced with different amounts of Perilla seeds rich in unsaturated fatty acids. Five treatments with mass percentages of 0%, 5%, 10%, 15%, and 20%, including a set of blank treatment and four groups treated with different Perilla seed contents, were performed. The effects of Perilla seed content on the proximate composition, pH, color, cooking yield, emulsion stability, texture, fatty acid composition, and sensory properties of meatballs were analyzed. The meatballs with Perilla seeds showed remarkably better properties than those without seeds. The addition of 10% (w/w) Perilla seeds significantly (P < 0.05) improved the texture, composition, and content of polyunsaturated fatty acids (PUFAs), dietary fiber, and protein in meatballs. Moreover, the characteristic flavor components were rich and varied, which enhanced the taste, flavor, and satiety of the meatballs. This work provided theoretical and data support for the preparation of Perilla meatballs rich in PUFAs and dietary fiber.
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Affiliation(s)
- Miao Ran
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Changyong Chen
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Lab of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, PR China.
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
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