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Tran NQ, Truong SD, Ma PT, Hoang CK, Le BH, Dinh TTN, Van Tran L, Tran TV, Le LHG, Le KT, Nguyen HT, Vu HA, Mai TP, Do MD. Association of KCNJ11 and ABCC8 single-nucleotide polymorphisms with type 2 diabetes mellitus in a Kinh Vietnamese population. Medicine (Baltimore) 2022; 101:e31653. [PMID: 36401380 PMCID: PMC9678638 DOI: 10.1097/md.0000000000031653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a genetically influenced disease, but few studies have been performed to investigate the genetic basis of T2DM in Vietnamese subjects. Thus, the potential associations of KCNJ11 and ABCC8 single nucleotide polymorphisms (SNPs) with T2DM were investigated in a Kinh Vietnamese population. A cross-sectional study consisting of 404 subjects including 202 T2DM cases and 202 non-T2DM controls was designed to examine the potential associations of 4 KCNJ11 and ABCC8 SNPs (rs5219, rs2285676, rs1799859, and rs757110) with T2DM. Genotypes were identified based on restriction fragment length polymorphism and tetra-primer amplification refractory mutation system polymerase chain reaction. After statistically adjusting for age, sex, and BMI, rs5219 was found to be associated with an increased risk of T2DM under 2 inheritance models: codominant (OR = 2.15, 95% confidence intervals [CI] = 1.09-4.22) and recessive (OR = 2.08, 95%CI = 1.09-3.94). On the other hand, rs2285676, rs1799859, and rs757110 were not associated with an increased risk of T2DM. Haplotype analysis elucidated a strong linkage disequilibrium between the 3 SNPs, rs5219, rs2285676, and rs757110. The haplotype rs5219(A)/rs2285676(T)/rs757110(G) was associated with an increased risk of T2DM (OR = 1.42, 95%CI = 1.01-1.99). The results show that rs5219 is a lead candidate SNP associated with an increased risk of developing T2DM in the Kinh Vietnamese population. Further functional characterization is needed to uncover the mechanism underlying the potential genotype-phenotype associations.
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Affiliation(s)
- Nam Quang Tran
- Department of Endocrinology, Faculty of Medicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Steven D. Truong
- Department of Medicine, School of Medicine, Stanford University, USA
| | - Phat Tung Ma
- Department of Endocrinology, Faculty of Medicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Chi Khanh Hoang
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Bao Hoang Le
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Thang Tat Ngo Dinh
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Luong Van Tran
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Thang Viet Tran
- Department of Endocrinology, Faculty of Medicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
- Department of Endocrinology, University Medical Center, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Linh Hoang Gia Le
- Center for Molecular Biomedicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Khuong Thai Le
- Center for Molecular Biomedicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Hien Thanh Nguyen
- Department of Medical Laboratory Technology, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Hoang Anh Vu
- Center for Molecular Biomedicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Thao Phuong Mai
- Department of Physiology-Pathophysiology-Immunology, Faculty of Medicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
| | - Minh Duc Do
- Center for Molecular Biomedicine, University of Medicine and Pharmacy at Ho Chi Minh City, Vietnam
- * Correspondence: Minh Duc Do, Center for Molecular Biomedicine, University of Medicine and Pharmacy at Ho Chi Minh City, 217 Hong Bang, District 5, Ho Chi Minh City 700000, Vietnam (e-mail: )
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Vu PTT, Holtcamp AJ, Sukumaran AT, Le MVV, Nguyen DH, Dinh TTN. Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in Vietnam. Meat Sci 2018; 145:399-406. [PMID: 30053746 DOI: 10.1016/j.meatsci.2018.07.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/12/2018] [Accepted: 07/12/2018] [Indexed: 10/28/2022]
Abstract
The objective of the current study was to determine the effects of market type (super market - SM, indoor market - IM, open market - OM) and sampling time (at the opening - T0 and 4 h after the opening - T4) on antioxidant capacity, lipid oxidation, and descriptive sensory attributes of beef in Vietnam. Values of FC and TEAC were greater in OM beef than IM and SM (P < 0.001) and FC value was also greater at T4 than T0 (P = 0.038). The beef from SM had 7% greater TBARS than IM and OM (P = 0.003). Livery odor was less intense in raw beef from OM when compared to SM and IM (P ≤ 0.047). Sour odor in raw beef, and livery flavor in cooked beef was increased from T0 to T4 (P ≤ 0.035). Principal component analysis of descriptive sensory attributes indicated that FC and TEAC could predict partial livery flavor in cooked beef, but not off-odors in raw beef.
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Affiliation(s)
- P T T Vu
- Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam
| | - A J Holtcamp
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States
| | - A T Sukumaran
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States
| | - M V V Le
- Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam
| | - D H Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam
| | - T T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States.
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Hergenreder JE, Legako JF, Dinh TTN, Spivey KS, Baggerman JO, Broadway PR, Beckett JL, Branine ME, Johnson BJ. Zinc Methionine Supplementation Impacts Gene and Protein Expression in Calf-Fed Holstein Steers with Minimal Impact on Feedlot Performance. Biol Trace Elem Res 2016; 171:315-327. [PMID: 26446862 PMCID: PMC4856723 DOI: 10.1007/s12011-015-0521-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 09/24/2015] [Indexed: 11/09/2022]
Abstract
Providing cattle a more bioavailable zinc (Zn) source prior to administering a beta adrenergic agonist (βAA) may enhance the metabolic pool of primary nutrients that will influence the magnitude of the βAA response. Calf-fed Holstein steers were supplemented with a Zn methionine supplement (ZnMet; ZINPRO(®); Zinpro Corporation, Eden Prairie, MN) for 115 ± 5 days prior to harvest along with zilpaterol hydrochloride (ZH; Zilmax(®); Merck Animal Health, Summit, NJ) for the last 20 days with a 3-day withdrawal to evaluate the effects on growth and carcass performance together with gene and protein expression of skeletal muscle, adipose tissue, and fatty acid composition of polar and neutral lipid depots. Steers (n = 1296; initial weight = 468.5 ± 0.5 kg) were sorted by weight, blocked by harvest date, and randomly assigned to pens (n = 12) and treatments: control (90 ppm Zn from ZnSO4) and ZnMet (Control plus 720 mg Zn from ZnMet/hd/d). There were no differences (P > 0.05) in growth performance or carcass characteristics. The ZnMet-fed cattle had reduced (P < 0.05) abundance of myosin heavy chain (MHC)-IIX, β1-adrenergic receptor (βAR), peroxisome proliferator-activated receptor gamma, and stearoyl-CoA desaturase mRNA in skeletal muscle tissue. The ZnMet cattle had greater (P < 0.05) abundance of MHC-II protein, increased MHC-IIA and IIX cross-sectional areas (P < 0.05), an increased percentage of MHC-I fibers (P < 0.05), and a decreased percentage of MHC-IIX fibers (P < 0.05). The combination of ZnMet and ZH had positive biological effects on musculoskeletal tissue; however, these molecular effects were not significant enough to impact overall feedlot and carcass performance.
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Affiliation(s)
- J E Hergenreder
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409-2141, USA
| | - J F Legako
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT, 84322, USA
| | - T T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Starkville, MS, 39762, USA
| | - K S Spivey
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409-2141, USA
| | - J O Baggerman
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409-2141, USA
| | - P R Broadway
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409-2141, USA
| | - J L Beckett
- Beckett Consulting Services, Fallbrook, CA, 92028, USA
| | | | - B J Johnson
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409-2141, USA.
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Hunt MR, Legako JF, Dinh TTN, Garmyn AJ, O'Quinn TG, Corbin CH, Rathmann RJ, Brooks JC, Miller MF. Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. Meat Sci 2016; 116:91-101. [PMID: 26874592 DOI: 10.1016/j.meatsci.2016.02.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 01/25/2016] [Accepted: 02/03/2016] [Indexed: 11/26/2022]
Abstract
Fatty acids (FA) in neutral and polar lipids (NL and PL) and volatile compounds were determined in Gluteus medius (GM), Longissimus lumborum (LL), Serratus ventralis (SV), and Semimembranosus (SM) muscles from upper 2/3 USDA Choice and Select quality grades (QG). Concentrations of NL FA (mg/g) were influenced by intramuscular fat (IMF) content being greater in upper 2/3 Choice compared with Select. The SV contained greater concentrations of NL FA; meanwhile, the SM contained the lowest quantities of NL FA. Percentages (g/100g of total FA) of NL SFA and MUFA were increased in beef with greater IMF content. Concentrations and percentages of PL FA had muscle specific differences between QG. Volatile compounds were primarily affected by muscle. Increases in SFA and MUFA were related with consumer liking, regardless of lipid fraction. Overall the influence of QG on SFA and MUFA was muscle specific. Therefore, each muscle may require specific considerations when considering FA, volatile compounds, and ultimately consumer liking.
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Affiliation(s)
- M R Hunt
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - J F Legako
- Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT 84322, United States.
| | - T T N Dinh
- Department of Animal & Dairy Sciences, Mississippi State University, Starkville, MS 39762, United States
| | - A J Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - T G O'Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - C H Corbin
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - R J Rathmann
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - J C Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - M F Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
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Corbin CH, O'Quinn TG, Garmyn AJ, Legako JF, Hunt MR, Dinh TTN, Rathmann RJ, Brooks JC, Miller MF. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat Sci 2014; 100:24-31. [PMID: 25299587 DOI: 10.1016/j.meatsci.2014.09.009] [Citation(s) in RCA: 134] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Accepted: 09/16/2014] [Indexed: 10/24/2022]
Abstract
The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P<0.01) with flavor liking (r=0.96) as well as fat percentage (r=0.79). Beef flavor scores were positively associated (P<0.01) with fat-like (r=0.67) and umami (r=0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present.
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Affiliation(s)
- C H Corbin
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - T G O'Quinn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - A J Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J F Legako
- Department of Nutrition, Dietetics & Food Sciences, Utah State University, Logan, UT 84322, USA
| | - M R Hunt
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - T T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS 39762, USA
| | - R J Rathmann
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J C Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - M F Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
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