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Zhang S, Zhao K, Xu F, Chen X, Zhu K, Zhang Y, Xia G. Study of unripe and inferior banana flours pre-gelatinized by four different physical methods. Front Nutr 2023; 10:1201106. [PMID: 37404857 PMCID: PMC10315463 DOI: 10.3389/fnut.2023.1201106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to prepare the pre-gelatinized banana flours and compare the effects of four physical treatment methods (autoclaving, microwave, ultrasound, and heat-moisture) on the digestive and structural characteristics of unripe and inferior banana flours. After the four physical treatments, the resistant starch (RS) content values of unripe and inferior banana flours were decreased from 96.85% (RS2) to 28.99-48.37% (RS2 + RS3), while C∞ and k values were increased from 5.90% and 0.039 min-1 to 56.22-74.58% and 0.040-0.059 min-1, respectively. The gelatinization enthalpy (ΔHg) and I1047/1022 ratio (short-range ordered crystalline structures) were decreased from 15.19 J/g and 1.0139 to 12.01-13.72 J/g, 0.9275-0.9811, respectively. The relative crystallinity decreased from 36.25% to 21.69-26.30%, and the XRD patterns of ultrasound (UT) and heat-moisture (HMT) treatment flours maintained the C-type, but those samples pre-gelatinized by autoclave (AT) and microwave (MT) treatment were changed to C + V-type, and heat-moisture (HMT) treatment was changed to A-type. The surface of pre-gelatinized samples was rough, and MT and HMT showed large amorphous holes. The above changes in structure further confirmed the results of digestibility. According to the experimental results, UT was more suitable for processing unripe and inferior banana flours as UT had a higher RS content and thermal gelatinization temperatures, a lower degree and rate of hydrolysis, and a more crystalline structure. The study can provide a theoretical basis for developing and utilizing unripe and inferior banana flours.
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Affiliation(s)
- Siwei Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
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Effects of Dietary Amylose-Amylopectin Ratio on Growth Performance and Intestinal Digestive and Absorptive Function in Weaned Piglet Response to Lipopolysaccharide. Animals (Basel) 2022; 12:ani12141833. [PMID: 35883380 PMCID: PMC9311517 DOI: 10.3390/ani12141833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 01/10/2023] Open
Abstract
This study investigated the effects of diet with different amylose−amylopectin ratios (AAR) on the growth performance, intestinal morphology, digestive enzyme activities and mRNA expression of nutrients transporters in piglets with short-term lipopolysaccharide (LPS) intraperitoneal injections. Sixty 21 days-old piglets (Landrace × Yorkshire; 6.504 ± 0.079) were randomly assigned based on their body weight (BW) and litters of origins to five groups with experimental diets with an AAR of 0.00, 0.20, 0.40, 0.60, or 0.80 (namely, the 0.00, 0.20, 0.40, and 0.80 groups), respectively. Each treatment included 12 piglets (one piglet per pen). This experiment lasted for 28 days. On the 28th day, six piglets in each treatment were randomly selected for an LPS intraperitoneal injection (100 μg/kg BW), and other piglets were injected with normal saline. Twelve hours after LPS injection, all piglets were sacrificed to collect small intestinal mucosa for analysis. Although different AAR did not influence the final BW in piglets, the piglets in the 0.40 group represented the poorest feed-to-gain ratio (F/G) in the first, second and fourth week (p < 0.05) and the lowest average daily gain (ADG) in the fourth week (p < 0.05) compared with other groups. In terms of the small intestinal morphology, piglets in the 0.20 and 0.60 groups showed better ileal villous width (p < 0.05). Piglets in the 0.60 group presented greater activities of jejunal maltase, sucrase and alkaline phosphatase (p < 0.05) than those of 0.20 and 0.40. However, a low amylose diet increased the mRNA expression of jejunal glucose and amino acid transporters (p < 0.05). In addition, compared to saline injection, the LPS challenge significantly lessened jejunal digestive enzyme activities (p < 0.01) and, ileal villous width and downregulated the gene expression of glucose and amino acid transporters (p < 0.05) in piglets. Interestingly, certain diet -LPS interactions on duodenal VH/CD, jejunal maltase activity (p < 0.05) and the expression of glucose transporters (p < 0.05) were observed. Taken together, in terms of small intestinal digestion and absorption capacity, these results demonstrated that a diet with an AAR of 0.60 diets could improve the intestinal digestive and absorptive capability by affecting small intestinal morphology, digestive enzymes, and nutrients absorptions in piglets. In addition, the diets containing an AAR of 0.40−0.60 were more likely to resist the damage of LPS stress to intestinal morphology and nutrient absorption.
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Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. Animals (Basel) 2022; 12:ani12080952. [PMID: 35454201 PMCID: PMC9032392 DOI: 10.3390/ani12080952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/30/2022] [Accepted: 04/02/2022] [Indexed: 01/27/2023] Open
Abstract
Simple Summary Starch is the main carbohydrate source in most lab mouse diets. Its properties are influenced by feed processing. This determines how easily accessible it is to enzymatic digestion in the gastrointestinal tract of animals. In previous studies we have shown that there are differences between pelleted and extruded forms of a maintenance diet fed to mice regarding digestibility and microbiome. To complement these findings, the present study presents a morphological study of the starch particles throughout the passage along the gastrointestinal tract of C57BL/6J mice fed either pellets or extrudate. Samples were stained with Lugol’s iodine and examined via stereomicroscope and scanning electron microscope. Starch granules in the pelleted diet are mostly intact and compact, thus autoenzymatic digestion in the small intestine is less efficient than in the more accessible starch granules from the extruded diet. For both diet forms, starch accumulation in the caecum was observed, suggesting selective retention of praecaecally undigested starch for microbial fermentation. These findings allow for unique insights in murine starch digestion that are important to understand the digestive physiology of this species. Abstract Diet processing impacts on starch properties, such as the degree of starch gelatinization. This affects digestibility, as shown in laboratory mice fed either a pelleted or an extruded diet. In the present study, the morphology of starch particles throughout the digestive tract of mice was visualized. Thirty-two female C57BL/6J mice were used for a feeding trial. They were fed a commercial maintenance diet for laboratory mice, which was available in pelleted and extruded form, for seven weeks. The mice were sacrificed after the feeding period, and chyme samples were collected from five sites (stomach, anterior and posterior small intestine, caecum, colon). Samples of diets, chyme and faeces were analyzed via stereomicroscopy (stained with Lugol’s iodine) and scanning electron microscopy (SEM). The starch granules appeared more compact in the pelleted diet, showing first signs of degradation only in the small intestine. The caecum content of both diets group was intensively stained, particles as well as fluid phase, indicating that it contained mainly starch. The SEM pictures of caecum content showed abundant bacteria near starch particles. This suggests selective retention of prae-caecally undigested starch in the murine caecum, likely the site of microbial fermentation.
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Ouyang Q, Wang X, Xiao Y, Luo F, Lin Q, Ding Y. Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility. Food Chem 2021; 358:129858. [PMID: 33933983 DOI: 10.1016/j.foodchem.2021.129858] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 03/18/2021] [Accepted: 04/12/2021] [Indexed: 11/28/2022]
Abstract
The effect of sonication temperature on the structures and digestion behaviour of corn starch (CS, A-type), potato starch (PtS, B-type), and pea starch (PS, C-type) was investigated. For CS, sonication temperature resulted in a rough surface, decreased apparent amylose content, gelatinization enthalpy and gelatinization degree, increased short-range orders, long-range orders, retrogradation degree and resistant starch content. For PtS, sonication temperature led to a coarser surface with scratches, increased apparent amylose content and gelatinization degree, decreased short-range orders, long-range orders, gelatinization enthalpy, retrogradation degree, and resistant starch content. For PS, sonication temperature showed partial disintegration on surface, increased gelatinization degree, decreased apparent amylose content, short-range orders, long-range orders, gelatinization enthalpy, retrogradation degree and resistant starch content. This study suggested that starch digestion features could be controlled by the crystalline pattern of starch used and the extent of sonication temperature, and thus were of value for rational control of starch digestion features.
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Affiliation(s)
- Qunfu Ouyang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaoyan Wang
- Chongqing Academy of Animal Sciences, Rongchang 402460, China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Feijun Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yongbo Ding
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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Dufourny S, Everaert N, Lebrun S, Didelez M, Wavreille J, Froidmont E, Rondia P, Delcenserie V. Oxygen as a key parameter in in vitro dynamic and multi-compartment models to improve microbiome studies of the small intestine? Food Res Int 2020; 133:109127. [PMID: 32466899 DOI: 10.1016/j.foodres.2020.109127] [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: 09/06/2019] [Revised: 01/10/2020] [Accepted: 02/24/2020] [Indexed: 11/13/2022]
Abstract
In vitro digestion and fermentation models are frequently used for human and animal research purposes. Different dynamic and multi-compartment models exist, but none have been validated with representative microbiota in the distal parts of the small intestine. We recently developed a dynamic and multi-compartment piglet model introducing microbiota in an ileum bioreactor. However, it presented discrepancies compared to in vivo data. Recommendations are available to standardize studies in this field. They target the digestion model but include elements of a fermentation model. But no recommendation is given concerning control of the atmosphere. The gastrointestinal tract is generally associated with anaerobiosis to conduct a good fermentation process. In this study, we attempted to improve the ileal microbiota of the piglet model by testing inoculation: real intestinal content vs feces; the latter being generally used for ethical and economical aspects. Results showed a positive effect of using real intestinal content. Fusobacteriia were less abundant in the model, Bacteroidia were better maintained in the colon. But for the ileum, results showed that anoxic conditions in the ileum bioreactor conditioned the microbial profile probably more than the type of inoculum itself, leading to the general conclusion that in vitro dynamic and multi-compartment models probably have to get oxygenated to improve microbiome studies of the small intestine.
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Affiliation(s)
- S Dufourny
- Animal Nutrition and Sustainability Unit, Production and Sectors Department, Walloon Agricultural Research Centre, Rue de Liroux 8, B-5030 Gembloux, Belgium.
| | - N Everaert
- Precision Livestock and Nutrition Unit, AgroBioChem Department, TERRA Teaching and Research Centre, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium.
| | - S Lebrun
- Food Quality Management, Food Science Department, FARAH, University of Liège, Avenue de Cureghem 10, B-4000 Liège, Belgium.
| | - M Didelez
- Animal Nutrition and Sustainability Unit, Production and Sectors Department, Walloon Agricultural Research Centre, Rue de Liroux 8, B-5030 Gembloux, Belgium.
| | - J Wavreille
- Animal Breeding, Quality Production and Welfare Unit, Production and Sectors Department, Walloon Agricultural Research Centre, Rue de Liroux 8, B-5030 Gembloux, Belgium.
| | - E Froidmont
- Animal Nutrition and Sustainability Unit, Production and Sectors Department, Walloon Agricultural Research Centre, Rue de Liroux 8, B-5030 Gembloux, Belgium.
| | - P Rondia
- Animal Nutrition and Sustainability Unit, Production and Sectors Department, Walloon Agricultural Research Centre, Rue de Liroux 8, B-5030 Gembloux, Belgium.
| | - V Delcenserie
- Food Quality Management, Food Science Department, FARAH, University of Liège, Avenue de Cureghem 10, B-4000 Liège, Belgium.
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Herwig E, Abbott D, Schwean-Lardner KV, Classen HL. Effect of rate and extent of starch digestion on broiler chicken performance. Poult Sci 2019; 98:3676-3684. [PMID: 30624714 DOI: 10.3382/ps/pey580] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Accepted: 12/12/2018] [Indexed: 01/10/2023] Open
Abstract
Dietary starch with lower rate and extent of digestion improves broiler feed efficiency, but previous results might have been confounded by non-starch components of the grains. Therefore, the objective of this research was to study the effects of starch digestion on broilers using semi-purified starch. Semi-purified wheat (WS, rapidly digested) and pea (PS, slowly digested) starch were combined to create 6 WS:PS ratios (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) in starter, grower and finisher diets. Each treatment was fed to Ross 308 male (2,124) and female (2,376) broilers housed in 72 L floor pens from 0 to 31 d of age to measure performance and meat yield relative to live weight. On day 33, the effects of diet on 8 h feed withdrawal was assessed in 20 males per treatment. Data were analyzed with ANOVA and linear and quadratic regression analyses using SAS 9.4. Significance was accepted at P ≤ 0.050. Body weight gain declined linearly with increasing PS. Male feed intake decreased with increasing PS, but PS did not affect female feed intake. Mortality corrected gain:feed ratio was quadratically influenced by diet (estimated maximum at 25% PS). Breast meat increased linearly with PS, while fat pad and breast and thigh skin decreased linearly. Quadratic responses were found for thigh meat and whole drum (estimated maximum values at 56 and 54% PS, respectively). Males grew faster, ate more, and had higher mortality than females. They also had heavier pectoralis major, thigh bone, and whole drum, while females had heavier pectoralis minor and more breast and thigh skin. After feed withdrawal, digesta content decreased linearly with time in all sections, except for the crop and duodenum, which declined quadratically. Ileal digesta pH increased linearly with time, while crop and caecal pH decreased for 2 h before steadily increasing. Diet did not affect digestive tract emptying or digesta pH. In conclusion, dietary PS maximized feed efficiency at 25% PS and linearly improved breast meat yield, but did not affect digesta clearance after feed withdrawal.
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Affiliation(s)
- Eugenia Herwig
- Department of Animal and Poultry Science, University of Saskatchewan, SK S7N5A8, Canada
| | - Dawn Abbott
- Department of Animal and Poultry Science, University of Saskatchewan, SK S7N5A8, Canada
| | | | - Henry L Classen
- Department of Animal and Poultry Science, University of Saskatchewan, SK S7N5A8, Canada
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Jiang M, Hong Y, Gu Z, Cheng L, Li Z, Li C. Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Poeker SA, Lacroix C, de Wouters T, Spalinger MR, Scharl M, Geirnaert A. Stepwise Development of an in vitro Continuous Fermentation Model for the Murine Caecal Microbiota. Front Microbiol 2019; 10:1166. [PMID: 31191488 PMCID: PMC6548829 DOI: 10.3389/fmicb.2019.01166] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 05/07/2019] [Indexed: 12/24/2022] Open
Abstract
Murine models are valuable tools to study the role of gut microbiota in health or disease. However, murine and human microbiota differ in species composition, so further investigation of the murine gut microbiota is important to gain a better mechanistic understanding. Continuous in vitro fermentation models are powerful tools to investigate microbe-microbe interactions while circumventing animal testing and host confounding factors, but are lacking for murine gut microbiota. We therefore developed a novel continuous fermentation model based on the PolyFermS platform adapted to the murine caecum and inoculated with immobilized caecal microbiota. We followed a stepwise model development approach by adjusting parameters [pH, retention time (RT), growth medium] to reach fermentation metabolite profiles and marker bacterial levels similar to the inoculum. The final model had a stable and inoculum-alike fermentation profile during continuous operation. A lower pH during startup and continuous operation stimulated bacterial fermentation (115 mM short-chain fatty acids at pH 7 to 159 mM at pH 6.5). Adjustments to nutritive medium, a decreased pH and increased RT helped control the in vitro Enterobacteriaceae levels, which often bloom in fermentation models, to 6.6 log gene copies/mL in final model. In parallel, the Lactobacillus, Lachnospiraceae, and Ruminococcaceae levels were better maintained in vitro with concentrations of 8.5 log gene copies/mL, 8.8 log gene copies/mL and 7.5 log gene copies/mL, respectively, in the final model. An independent repetition with final model parameters showed reproducible results in maintaining the inoculum fermentation metabolite profile and its marker bacterial levels. Microbiota community analysis of the final model showed a decreased bacterial diversity and compositional differences compared to caecal inoculum microbiota. Most of the caecal bacterial families were represented in vitro, but taxa of the Muribaculaceae family were not maintained. Functional metagenomics prediction showed conserved metabolic and functional KEGG pathways between in vitro and caecal inoculum microbiota. To conclude, we showed that a rational and stepwise approach allowed us to model in vitro the murine caecal microbiota and functions. Our model is a first step to develop murine microbiota model systems and offers the potential to study microbiota functionality and structure ex vivo.
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Affiliation(s)
- Sophie A Poeker
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Tomas de Wouters
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Marianne R Spalinger
- Department of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
| | - Michael Scharl
- Department of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
| | - Annelies Geirnaert
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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The mechanism for cleavage of three typical glucosidic bonds induced by hydroxyl free radical. Carbohydr Polym 2017; 178:34-40. [DOI: 10.1016/j.carbpol.2017.09.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 09/04/2017] [Accepted: 09/06/2017] [Indexed: 01/16/2023]
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Abstract
Microlasers with good biocompatibility are of great significance to the detection of tiny changes in biological systems. Most current biolasers were realized through the introduction of biomaterials into various external resonators, resulting in an increase of difficulties in application. Here, we used starch as the host to build dye@starch microlasers by encapsulating guest organic laser dye into the interhelical structure of starch granules. The as-prepared dye@starch system with high transparency and ultrasmooth spherical surface functions as an efficient whispering gallery mode resonator for low threshold lasing. The obtained laser signal is closely related to the structural transformation of the starch matrix. Our results would provide a deep insight into the relationship between biostructure and lasing properties, facilitating the monitoring of the structural variances in biological processes through lasing signals.
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Affiliation(s)
- Yanhui Wei
- CAS Key Laboratory of Photochemistry, Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, China
- University of Chinese Academy of Sciences , Beijing 100049, China
| | - Xianqing Lin
- CAS Key Laboratory of Photochemistry, Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, China
- University of Chinese Academy of Sciences , Beijing 100049, China
| | - Cong Wei
- CAS Key Laboratory of Photochemistry, Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, China
- University of Chinese Academy of Sciences , Beijing 100049, China
| | - Wei Zhang
- CAS Key Laboratory of Photochemistry, Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, China
- University of Chinese Academy of Sciences , Beijing 100049, China
| | - Yongli Yan
- CAS Key Laboratory of Photochemistry, Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, China
- University of Chinese Academy of Sciences , Beijing 100049, China
| | - Yong Sheng Zhao
- CAS Key Laboratory of Photochemistry, Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, China
- University of Chinese Academy of Sciences , Beijing 100049, China
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Yu C, Li Y, Zhang B, Lin M, Li J, Zhang L, Wang T, Gao F, Zhou G. Suppression of mTOR Signaling Pathways in Skeletal Muscle of Finishing Pigs by Increasing the Ratios of Ether Extract and Neutral Detergent Fiber at the Expense of Starch in Iso-energetic Diets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1557-64. [PMID: 26878419 DOI: 10.1021/acs.jafc.5b06089] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Three iso-energetic and iso-nitrogenous diets were fed to finishing pigs for 28 days to investigate the mammalian target of rapamycin (mTOR) and ubiquitin-proteasome signaling pathways of skeletal muscle by altering compositions of dietary energy sources. Diet A, diet B, and diet C contained 44.1%, 37.6%, and 30.9% starch; 5.9%, 9.5%, and 14.3% ether extract (EE); and 12.6%, 15.4%, and 17.8% neutral detergent fiber (NDF), respectively. An increase of mRNA expression of MuRF1 (1.09 ± 0.10 vs 1.00 ± 0.08) and MAFbx (1.10 ± 0.06 vs 1.00 ± 0.11) and a decrease of concentrations of plasma insulin (8.2 ± 0.8 vs 10.8 ± 1.2) and glucose (5.76 ± 0.12 vs 6.43 ± 0.33) together with mRNA expression of IRS (0.78 ± 0.19 vs 1.01 ± 0.05) and Akt (0.92 ± 0.01 vs 1.00 ± 0.05) were observed in pigs fed diet C compared with diet A. Protein levels of total and phosphorylated mTOR (0.31 ± 0.04 vs 0.48 ± 0.03 and 0.39 ± 0.01 vs 0.56 ± 0.02), 4EBP1 (0.66 ± 0.06 vs 0.90 ± 0.09 and 0.60 ± 0.12 vs 0.84 ± 0.09), and S6K1 (0.66 ± 0.01 vs 0.89 ± 0.01 and 0.48 ± 0.03 vs 0.79 ± 0.02) were decreased; however, total and phosphorylated AMPK (0.96 ± 0.06 vs 0.64 ± 0.04 and 0.97 ± 0.09 vs 0.61 ± 0.09) were increased in pigs fed diet C compared with diet A. In conclusion, diet C suppressed the mTOR pathway and accelerated the ubiquitin-proteasome pathway in skeletal muscle of finishing pigs.
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Affiliation(s)
- Changning Yu
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Yanjiao Li
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Bolin Zhang
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Meng Lin
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Jiaolong Li
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Lin Zhang
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Tianjiao Wang
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Feng Gao
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
| | - Guanghong Zhou
- Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University , No. 1 Weigang Road, Nanjing, 210095 Jiangsu China
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Lin MJ, Chang SC, Jea YS, Chen WS, Lee TT. Effects of dietary garlic scape meal on the growth and meat characteristics of geese. Br Poult Sci 2015; 56:716-22. [PMID: 26445200 DOI: 10.1080/00071668.2015.1096012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
This study evaluated the growth performance and meat characteristics of grower geese whose diets included garlic scape meal (GSM), a by-product of garlic production. Scape is the leaf-less flower stem of garlic. Garlic scape (GS) extracts contained 84.7 ± 3.8 μg/g dry weight (DW), 81.4 ± 8.2 μg/g DW, 0.78 ± 0.05 mg gallic acid equivalent/g DW and 31.67 ± 2.25 μg/g DW of allicin, alliin, total phenolics and flavonoid contents, respectively. In total, 120 White Roman geese aged 5 weeks were randomly distributed among 12 pens and fed on a grower diet ad libitum during the growth period. Employing a completely random design, 5 males and 5 females were placed in each pen. Each treatment was applied to three pens (in total 30 birds) and the treatments comprised the following: 1) control (maize-soybean meal), 2) 5% of maize replaced with 5% of GSM (5% GSM), 3) 10% of maize replaced with 10% of GSM (10% GSM) and 4) 15% of maize replaced with 15% of GSM (15% GSM). Each group of 30 birds was treated for 8 weeks. The results revealed that the 15% GSM group was characterised by a lower feed conversion ratio than the control group; however, these groups did not differ significantly in their body weights (BWs). In addition, the 10% GSM group did not differ in both the feed conversion ratio and consumption. The flavour intensity score of meats in the 10% GSM group was significantly lower than those of meats in the 5% GSM and control groups. The general acceptability scores of meats in the 5% GSM and control groups were higher than those of meat in the 10% GSM group. The study concluded that 5% dietary GSM in the feed did not adversely affect the growth performance, meat characteristics or sensory evaluation of grower geese. Hence, the environment can be protected by including agricultural waste in goose diets.
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Affiliation(s)
- M J Lin
- a Department of Animal Science , National Chung Hsing University , Taichung 402 , Taiwan.,b Changhua Animal Propagation Station, Livestock Research Institute, Council of Agriculture , Changhua 512 , Taiwan
| | - S C Chang
- a Department of Animal Science , National Chung Hsing University , Taichung 402 , Taiwan.,b Changhua Animal Propagation Station, Livestock Research Institute, Council of Agriculture , Changhua 512 , Taiwan
| | - Y S Jea
- b Changhua Animal Propagation Station, Livestock Research Institute, Council of Agriculture , Changhua 512 , Taiwan
| | - W S Chen
- c Division of Animal Products Procession , Livestock Research Institute, Council of Agriculture , Tainan 712 , Taiwan
| | - T T Lee
- a Department of Animal Science , National Chung Hsing University , Taichung 402 , Taiwan
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Tanner SA, Zihler Berner A, Rigozzi E, Grattepanche F, Chassard C, Lacroix C. In vitro continuous fermentation model (PolyFermS) of the swine proximal colon for simultaneous testing on the same gut microbiota. PLoS One 2014; 9:e94123. [PMID: 24709947 PMCID: PMC3978012 DOI: 10.1371/journal.pone.0094123] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Accepted: 03/13/2014] [Indexed: 01/19/2023] Open
Abstract
In vitro gut modeling provides a useful platform for a fast and reproducible assessment of treatment-related changes. Currently, pig intestinal fermentation models are mainly batch models with important inherent limitations. In this study we developed a novel in vitro continuous fermentation model, mimicking the porcine proximal colon, which we validated during 54 days of fermentation. This model, based on our recent PolyFermS design, allows comparing different treatment effects on the same microbiota. It is composed of a first-stage inoculum reactor seeded with immobilized fecal swine microbiota and used to constantly inoculate (10% v/v) five second-stage reactors, with all reactors fed with fresh nutritive chyme medium and set to mimic the swine proximal colon. Reactor effluents were analyzed for metabolite concentrations and bacterial composition by HPLC and quantitative PCR, and microbial diversity was assessed by 454 pyrosequencing. The novel PolyFermS featured stable microbial composition, diversity and metabolite production, consistent with bacterial activity reported for swine proximal colon in vivo. The constant inoculation provided by the inoculum reactor generated reproducible microbial ecosystems in all second-stage reactors, allowing the simultaneous investigation and direct comparison of different treatments on the same porcine gut microbiota. Our data demonstrate the unique features of this novel PolyFermS design for the swine proximal colon. The model provides a tool for efficient, reproducible and cost-effective screening of environmental factors, such as dietary additives, on pig colonic fermentation.
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Affiliation(s)
- Sabine A. Tanner
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Annina Zihler Berner
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Eugenia Rigozzi
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Franck Grattepanche
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Christophe Chassard
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
- * E-mail:
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Giuberti G, Gallo A, Masoero F, Ferraretto LF, Hoffman PC, Shaver RD. Factors affecting starch utilization in large animal food production system: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201300177] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Gianluca Giuberti
- Institute of Feed and Food Science and Nutrition; Università Cattolica del Sacro Cuore; Piacenza Italy
| | - Antonio Gallo
- Institute of Feed and Food Science and Nutrition; Università Cattolica del Sacro Cuore; Piacenza Italy
| | - Francesco Masoero
- Institute of Feed and Food Science and Nutrition; Università Cattolica del Sacro Cuore; Piacenza Italy
| | | | | | - Randy D. Shaver
- Department of Dairy Science; University of Wisconsin; Madison WI USA
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Zhang T, Liao X, Yang R, Xu C, Zhao G. Different effects of iron uptake and release by phytoferritin on starch granules. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8215-23. [PMID: 23909493 DOI: 10.1021/jf402826p] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Phytoferritin from legume seeds is naturally compartmentalized in amyloplasts, where iron is takem up and released by ferritin during seed formation and germination. However, the effect of these two processes on starch granules remains unknown. No starch damage was visualized by SEM during iron uptake by apo soybean seed ferritin (SSF). In contrast, great damage was observed with the starch granules during iron release from holoSSF induced by ascorbic acid. Such a difference stems from different strategies to control HO(•) chemistry during these two processes. HO(•) is hardly formed during iron uptake by apoSSF, whereas a significant amount of HO(•) is generated during iron release due to the Fenton reaction. As a result, starch granules are kept intact during iron uptake, which might beneficial to the storage of the starch granules during seed formation. In contrast, these starch granules are dramatically hydrolyzed during the iron release process, which might favor seed germination.
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Affiliation(s)
- Tuo Zhang
- CAU and ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
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Withana-Gamage TS, Hegedus DD, Qiu X, Yu P, May T, Lydiate D, Wanasundara JPD. Characterization of Arabidopsis thaliana lines with altered seed storage protein profiles using synchrotron-powered FT-IR spectromicroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:901-12. [PMID: 23298281 DOI: 10.1021/jf304328n] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Arabidopsis thaliana lines expressing only one cruciferin subunit type (double-knockout; CRUAbc, CRUaBc, or CRUabC) or devoid of cruciferin (triple-knockout; CRU-) or napin (napin-RNAi) were generated using combined T-DNA insertions or RNA interference approaches. Seeds of double-knockout lines accumulated homohexameric cruciferin and contained similar protein levels as the wild type (WT). Chemical imaging of WT and double-knockout seeds using synchrotron FT-IR spectromicroscopy (amide I band, 1650 cm(-1), νC═O) showed that proteins were concentrated in the cell center and protein storage vacuoles. Protein secondary structure features of the homohexameric cruciferin lines showed predominant β-sheet content. The napin-RNAi line had lower α-helix content than the WT. Lines entirely devoid of cruciferin had high α-helix and low β-sheet levels, indicating that structurally different proteins compensate for the loss of cruciferin. Lines producing homohexameric CRUC showed minimal changes in protein secondary structure after pepsin treatment, indicating low enzyme accessibility. The Synchrotron FT-IR technique provides information on protein secondary structure and changes to the structure within the cell.
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Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices. Animal 2013; 6:1068-76. [PMID: 23031466 DOI: 10.1017/s1751731111002345] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Different dietary starch sources can have a great impact in determining starch digestion potential, thus influencing the postprandial blood glucose response. Our objectives were to define: (i) the incremental plasma glucose response in pigs fed diets containing various sources of starch differing in in vitro digestion patterns, (ii) the in vivo glycemic index (GI) values for the same diets, (iii) the possible relationship between in vitro and in vivo data. Diets, formulated with 70% of starch from five heterogeneous sources, were characterized in depth by using two distinct in vitro evaluations. The first one was based on the Englyst-assay for nutritional classification of starch fractions, whereas the second one was based on a time-course multi-enzymatic assay up to 180 min from which the hydrolysis indices (HIs) were calculated and used as a link between the physicochemical properties of starch from diets and the in vivo responses. For the in vivo study, five jugular-catheterized pigs (35.3 ± 1.1 kg body weight) were fed one of the five diets for 6-day periods in a 5 × 5 Latin square design. On day 5, blood was collected for 8 h postprandially for evaluating glucose appearance. On day 6, blood was collected for 3 h postprandially for the estimation of the GI. Starchy diets differed for rapidly digestible starch (from 8.6% to 79.8% of total starch (TS)) and resistant starch contents (from 72.5% to 4.5% of TS). Wide between-diets variations were recorded for all the kinetic parameters and for the HI calculated from the in vitro digestion curves (P < 0.05). On the basis of the obtained HI, diets contained starch with a very low to a very high in vitro digestion potential (ranging from 26.7% to 100.0%; P < 0.05). The glucose response differed among diets (P < 0.05), with marked differences between 15 and 120 min postprandial. Overall, the ranking of incremental glucose appearance among diets agreed with their in vitro HI classification: high HI diets increased plasma glucose response more (P < 0.05) than low HI diets. Lastly, different in vivo GIs were measured (ranging from 30.9% to 100.0%; P < 0.05). The relationship between HI and GI showed a high coefficient of determination (R2 = 0.95; root mean square error (RMSE) = 15.8; P < 0.05). In conclusion, diets formulated with starches with a wide range in HI potential can strongly affect the postprandial glucose response in pigs.
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