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Valyear MD, Eustachon NML, Britt JP. Palatability attributed to alcohol and alcohol-paired flavors. Physiol Behav 2024; 277:114500. [PMID: 38430645 DOI: 10.1016/j.physbeh.2024.114500] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/31/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024]
Abstract
The orosensory features of alcoholic drinks are potent relapse triggers because they acquire incentive properties during consumption, including enhanced palatability. Whether mice similarly perceive alcoholic drinks to be more palatable after repeated consumption is complicated by reports showing that alcohol elicits aversive taste reactivity responses and conditions flavor avoidance. Here, by analyzing the microstructure of alcohol consumption, we report a gradual increase in lick bout duration relative to water that is partially maintained by an alcohol-paired flavor in extinction. We interpret lick bout duration to reflect an increase in the palatability alcohol and an alcohol-paired flavor. This finding demonstrates that bout duration is amenable to Pavlovian conditioning and highlights the importance of considering the microstructure of alcohol consumption in preclinical models of alcohol misuse.
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Affiliation(s)
- M D Valyear
- Department of Psychology, McGill University, Montréal, QC, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montréal, QC, Canada
| | - N M-L Eustachon
- Department of Psychology, McGill University, Montréal, QC, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montréal, QC, Canada
| | - J P Britt
- Department of Psychology, McGill University, Montréal, QC, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montréal, QC, Canada.
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Ribeiro FA, Lau SK, Furbeck RA, Herrera NJ, Henriott ML, Bland NA, Fernando SC, Subbiah J, Pflanzer SB, Dinh TT, Miller RK, Sullivan GA, Calkins CR. Effects of relative humidity on dry-aged beef quality. Meat Sci 2024; 213:109498. [PMID: 38520828 DOI: 10.1016/j.meatsci.2024.109498] [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: 11/02/2023] [Revised: 03/12/2024] [Accepted: 03/17/2024] [Indexed: 03/25/2024]
Abstract
This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes.
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Affiliation(s)
- Felipe A Ribeiro
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Soon K Lau
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, United States
| | - Rebecca A Furbeck
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Nicolas J Herrera
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Morgan L Henriott
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Nicolas A Bland
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Samodha C Fernando
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, United States; Department of Food Science, University of Arkansas, Fayetteville, AR 72704, United States
| | - Sérgio B Pflanzer
- College of Food Engineering, Department of Food Technology, University of Campinas, Campinas, São Paulo 13083-862, Brazil
| | - Thu T Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS 39762, United States
| | - Rhonda K Miller
- Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, United States
| | - Gary A Sullivan
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States.
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Roobab U, Chen BR, Madni GM, Guo SM, Zeng XA, Abdi G, Aadil RM. Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. Ultrason Sonochem 2024; 104:106824. [PMID: 38412679 PMCID: PMC10907868 DOI: 10.1016/j.ultsonch.2024.106824] [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] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/07/2024] [Accepted: 02/20/2024] [Indexed: 02/29/2024]
Abstract
Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Shi-Man Guo
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Bushehr, Iran.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
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Ha LJ, Kim M, Yeo HG, Baek I, Kim K, Lee M, Lee Y, Choi HJ. Development of an assessment method for freely moving nonhuman primates' eating behavior using manual and deep learning analysis. Heliyon 2024; 10:e25561. [PMID: 38356587 PMCID: PMC10865331 DOI: 10.1016/j.heliyon.2024.e25561] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
Purpose Although eating is imperative for survival, few comprehensive methods have been developed to assess freely moving nonhuman primates' eating behavior. In the current study, we distinguished eating behavior into appetitive and consummatory phases and developed nine indices to study them using manual and deep learning-based (DeepLabCut) techniques. Method The indices were utilized to three rhesus macaques by different palatability and hunger levels to validate their utility. To execute the experiment, we designed the eating behavior cage and manufactured the artificial food. The total number of trials was 3, with 1 trial conducted using natural food and 2 trials using artificial food. Result As a result, the indices of highest utility for hunger effect were approach frequency and consummatory duration. Appetitive composite score and consummatory duration showed the highest utility for palatability effect. To elucidate the effects of hunger and palatability, we developed 2D visualization plots based on manual indices. These 2D visualization methods could intuitively depict the palatability perception and hunger internal state. Furthermore, the developed deep learning-based analysis proved accurate and comparable with manual analysis. When comparing the time required for analysis, deep learning-based analysis was 24-times faster than manual analysis. Moreover, temporal and spatial dynamics were visualized via manual and deep learning-based analysis. Based on temporal dynamics analysis, the patterns were classified into four categories: early decline, steady decline, mid-peak with early incline, and late decline. Heatmap of spatial dynamics and trajectory-related visualization could elucidate a consumption posture and a higher spatial occupancy of food zone in hunger and with palatable food. Discussion Collectively, this study describes a newly developed and validated multi-phase method for assessing freely moving nonhuman primate eating behavior using manual and deep learning-based analyses. These effective tools will prove valuable in food reward (palatability effect) and homeostasis (hunger effect) research.
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Affiliation(s)
- Leslie Jaesun Ha
- Department of Biomedical Sciences, Wide River Institute of Immunology, Neuroscience Research Institute, Seoul National University College of Medicine, Republic of Korea
| | - Meelim Kim
- Department of Biomedical Sciences, Wide River Institute of Immunology, Neuroscience Research Institute, Seoul National University College of Medicine, Republic of Korea
- Department of Preventive Medicine, Yonsei University College of Medicine, Seoul, Republic of Korea
- Center for Wireless and Population Health Systems (CWPHS), University of California, San Diego, La Jolla, CA, 92093, USA
- Herbert Wertheim School of Public Health and Human Longevity Science, University of California San Diego, San Diego, CA, United States
| | - Hyeon-Gu Yeo
- National Primate Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Republic of Korea
- KRIBB School of Bioscience, Korea National University of Science and Technology, Republic of Korea
| | - Inhyeok Baek
- Department of Biomedical Sciences, Wide River Institute of Immunology, Neuroscience Research Institute, Seoul National University College of Medicine, Republic of Korea
| | - Keonwoo Kim
- National Primate Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Republic of Korea
- School of Life Sciences, BK21 Plus KNU Creative BioResearch Group, Kyungpook National University, Republic of Korea
| | - Miwoo Lee
- Department of Biomedical Sciences, Wide River Institute of Immunology, Neuroscience Research Institute, Seoul National University College of Medicine, Republic of Korea
| | - Youngjeon Lee
- National Primate Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Republic of Korea
- KRIBB School of Bioscience, Korea National University of Science and Technology, Republic of Korea
| | - Hyung Jin Choi
- Department of Biomedical Sciences, Wide River Institute of Immunology, Neuroscience Research Institute, Seoul National University College of Medicine, Republic of Korea
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Virtuoso MCS, Hosseini A, Aalhus JL, Juárez M, Bruce HL, Li C, Basarab JA, Valente TS, Plastow G. Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle. Meat Sci 2024; 207:109351. [PMID: 37804588 DOI: 10.1016/j.meatsci.2023.109351] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 09/13/2023] [Accepted: 10/02/2023] [Indexed: 10/09/2023]
Abstract
Genetic parameters were estimated for objective and subjective traits assessed after 3 and 29 days aging in meat samples of 1154 commercial beef cattle. Meat attributes [Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), and pH] and sensory traits [flavor intensity (FI), off-flavor (OF), connective tissue (CT), overall tenderness (OT), sustained juiciness (SJ), and overall palatability (OP)] were available. The animal mixed model used included additive genetic and residual effects as random effects, contemporary group as fixed effect and genomic breed composition and slaughter age as covariates. Genetic parameters were estimated using airemlf90 software and single-step genomic BLUP. Heritability estimates for OT (3 and 29 d), OP (3 d) and OF (29 d) were of moderate magnitude ranging from 0.18 ± 0.07 to 0.31 ± 0.07. Heritabilities were negligible or of low magnitude for all other sensory traits with values ranging from 0.03 ± 0.05 to 0.14 ± 0.07. Among objectively measured traits, the estimate of heritability for meat pH was moderate at day 3 (0.20 ± 0.08) and negligible at 29 (0.00 ± 0.05). For IMF and WBSF the heritability estimates were 0.43 ± 0.09 and 0.54 ± 0.09, and 0.22 ± 0.07 and 0.19 ± 0.07 for day 3 and 29, respectively. Genetic correlations between days for each sensory trait tended to be of high and positive magnitude ranging from 0.54 ± 0.60 to 0.99 ± 0.28. Genetic and phenotypic correlations of subjectively assessed traits were consistent in direction and magnitude with WBSF (negative) and IMF (positive) suggesting that genetic selection based on objectively measured traits can be used for meat quality improvement and to increase consumer satisfaction. In addition, selection can be implemented using sensory traits collected after 3 days of aging.
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Affiliation(s)
- Marcos Claudio S Virtuoso
- UNESP, Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Programa de Pós-graduação em Agronomia (Genética e Melhoramento de Plantas), Jaboticabal, SP, Brazil; Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada
| | - Anahid Hosseini
- Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada
| | - Jennifer L Aalhus
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Manuel Juárez
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada
| | - Changxi Li
- Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada; Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - John A Basarab
- Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada
| | - Tiago S Valente
- Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada.
| | - Graham Plastow
- Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada.
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Al-Kabariti AY, Arafat BT, Oriquat GA, Možná P, Jaidy H, Rehmani A, Patel K, Al-Qinna N, Alhnan MA. In Vitro and In Vivo Evaluation of Dark Chocolate as Age-appropriate Oral Matrix. Eur J Pharm Sci 2024; 192:106646. [PMID: 37989467 DOI: 10.1016/j.ejps.2023.106646] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/23/2023]
Abstract
Swallowing difficulties encountered by geriatric patients who undergo polypharmacy represent a significant challenge that hampers patient compliance and therapeutic management. As an appealing and sensory-pleasing, chocolate-based formulations have emerged as a potential alternative oral dosage form suitable for both the elderly and paediatric populations. However, the extent to which the incorporation of drugs into a chocolate matrix affects their oral availability remains unclear. Therefore, the objective of this investigation was to explore the in vitro and in vivo performance of an ibuprofen-based chocolate dosage form. A matrix based on dark chocolate and the model drug was prepared at two distinct temperatures: 50 and 80 °C. In vitro release studies revealed that ibuprofen formulated through co-melting at 80 °C exhibited a statistically significant slower drug release (p < 0.05) compared to formulations prepared at 50 °C in both FaSSGF (fasted-state simulated gastric fluid) and lipolysis media. The enzymatic degradation of chocolate in the presence of lipase accelerated in vitro ibuprofen release from chocolate matrices. To delve deeper into the bioavailability of ibuprofen within the chocolate formulations, we conducted an in vivo assessment, comparing the pharmacokinetic profiles of ibuprofen in its conventional suspension form with our chocolate-based dosage forms. A notable drop (p < 0.05) in the maximum serum concentration of ibuprofen when incorporated into co-melted or solid-suspension chocolate matrices. However, no significant differences in plasma exposure were observed between the two formulations. These findings shed a light on the potential of chocolate to extend of ibuprofen when integrated into various chocolate matrices, showcasing the potential held by these innovative formulations.
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Affiliation(s)
- Aya Y Al-Kabariti
- Department of Biopharmaceutics and Clinical Pharmacy, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan; Pharmacological and Diagnostic Research Centre, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Basel T Arafat
- Faculty of Medical Sciences and Public Health, Anglia Ruskin University, Chelmsford, UK
| | - Ghaleb Ali Oriquat
- Pharmacological and Diagnostic Research Centre, Al-Ahliyya Amman University, Amman 19328, Jordan; Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Petra Možná
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, UK
| | - Hadeal Jaidy
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, UK
| | - Asma Rehmani
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, UK
| | - Kausar Patel
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, UK
| | - Nidal Al-Qinna
- University of Petra Pharmaceutical Center (UPPC), Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan.
| | - Mohamed A Alhnan
- Centre for Pharmaceutical Medicine Research, Institute of Pharmaceutical Science, King's College London, London, UK.
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Springer RW, Mason AC, Cross TD, Guay KA, Raub RH, Wellmann KB, Jones TN. Assessment of the Palatability and Acceptability of Hempseed Meal Pellets in Horses Compared to Mainstream Feedstuffs. J Equine Vet Sci 2023; 131:104929. [PMID: 37726036 DOI: 10.1016/j.jevs.2023.104929] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 08/17/2023] [Accepted: 09/16/2023] [Indexed: 09/21/2023]
Abstract
With greater availability of hemp (Cannabis sativa L.) due to recent legislation, hempseed meal (HSM) should be evaluated as a potential feedstuff for livestock. The study objective was to evaluate the palatability of HSM in horses. Trial 1 used a modified 3 × 3 Latin Square design utilizing three geldings and three mares. Feeding periods (6d) consisted of two feedings/d with a washout phase (3d) before each treatment phase (3d). During treatment, horses were offered soybean meal pellets (SBM), rice bran pellets (RBP), or beet pulp pellets (BPP) in one bucket (500 g) and HSM in a second bucket (500 g) each feeding. In Trial 2, six geldings were offered 1 kg of HSM pellets over two 5-minute periods, 1 hour apart each day, with 1kg of Coastal Bermudagrass hay between offerings. Consumption of HSM in Trial 1 was greater than SBM (P = .005) and BPP (P < .001) but not different from RBP (P = .19). Consumption of HSM increased with each subsequent period (P < .001). In Trial 2, intake of HSM on d1, d2, and d3 were less than d6 (P < .05). Hay consumption was greater on d1 and d2 than d6 (P < .01). Hay consumption and HSM intake were not correlated (R2 = 0.001). These findings indicate that HSM may be similar in palatability to RBP and more palatable than SBM and BPP. Consumption of HSM increases over time, but is not impacted by hay consumption. In equine rations, HSM may serve as an acceptable replacement to more common feedstuffs.
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Affiliation(s)
- Ryon W Springer
- Department of Animal Science, Tarleton State University, Stephenville, TX.
| | - A Cheyenne Mason
- Department of Animal Science, Tarleton State University, Stephenville, TX
| | - Teighlor D Cross
- Department of Animal Science, Tarleton State University, Stephenville, TX
| | - Kimberly A Guay
- Department of Animal Science, Tarleton State University, Stephenville, TX
| | | | | | - Trinette N Jones
- Department of Animal Science, Tarleton State University, Stephenville, TX
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Colombo F, Milani M. Palatability of two different formulations of urea for the treatment of hyponatremia: A double-blind, randomized, cross-over study. Clin Nutr ESPEN 2023; 58:350-354. [PMID: 38057026 DOI: 10.1016/j.clnesp.2023.10.037] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/29/2023] [Accepted: 10/31/2023] [Indexed: 12/08/2023]
Abstract
BACKGROUND AND AIMS Hyponatremia (HN) is the most common disorder of electrolytes encountered in clinical practice. Considering that HN is associated with high morbidity and mortality, it is important to identify treatments for these patients. The therapeutic approaches for HN depend on the severity and the character of the pathology (acute vs. chronic). Among intervention strategies, oral urea represents an effective, safe, and well-tolerated therapeutic approach in the management of chronic hyponatremia. Oral ureal is commonly prepared as a galenic formulation that is usually associated with distaste problems. A double-blind, randomized, cross-over clinical trial was conducted to evaluate and compare the palatability of two different urea formulations: a commercial urea formulation and a galenic one (trial registered on www.isrctn.com, number: ISRCTN18369035). MATERIALS AND METHODS Thirty-six healthy subjects (18 female and 18 male, median age 55 years) were enrolled in the study and randomized to consume 7 g of formulation A (commercial formulation) or formulation B (galenic formulation) twice a day away from meals, solubilizing the products in 125 mL of water (T0). After three days of a wash-out, the formulations were crossed-over and consumed twice a day away from meals (T4). After the consumption of products, both in the morning and the evening, participants completed a specific questionnaire to evaluate the products' palatability. RESULTS The commercial formulation was globally more appreciated than the galenic one, in terms of smell, taste, and aftertaste. The commercial formulation was better accepted as a potential treatment in 44 % of subjects compared to 14 % of subjects for galenic formulation. CONCLUSIONS The clinical trial confirmed the better palatability of the commercial oral urea formulation, containing citrus flavor, which therefore represents a therapeutic strategy that could improve adherence to the therapy in chronic patients with hyponatremia.
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Affiliation(s)
- Francesca Colombo
- Medical Department, Cantabria Labs Difa Cooper, Via Milano 160, Caronno Pertusella, VA, Italy.
| | - Massimo Milani
- Medical Department, Cantabria Labs Difa Cooper, Via Milano 160, Caronno Pertusella, VA, Italy
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Reidemeister S, Nafria Escalera B, Marín D, Balayla J, Klingmann I, Klingmann V. Young patients' involvement in a composite endpoint method development on acceptability for paediatric oral dosage forms. Res Involv Engagem 2023; 9:108. [PMID: 38031172 PMCID: PMC10688476 DOI: 10.1186/s40900-023-00520-8] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 11/23/2023] [Indexed: 12/01/2023]
Abstract
BACKGROUND In line with the European Paediatric Regulation, the European Medicines Agency (EMA) asks for investigation of a medicine's acceptability in paediatric medicines development. A standardised acceptability testing method combining the outcome of "swallowability" and "palatability" assessments to a "composite endpoint on acceptability" was recently developed. Before this method's suitability for selection of the most acceptable drug formulation of a new medicine for children can be broadly recommended, the acceptance and relevance of such established acceptability needs the critical review and input from young patients with understanding of the medicines development methodology. The benefit of involving patients in drug product development, clinical research and innovation is well established. METHODS During a focus group meeting with the KIDS Barcelona (young people advisory group, age 16-23 years) the suitability of the "composite endpoint on acceptability" methodology was assessed. Via electronic questionnaires the importance of involving patients in the medicines development and in the acceptability method development was investigated. Questions on how best to determine palatability and swallowability were asked. The relevance of all EMA-listed acceptability elements was assessed via coloured and numbered stickers and questionnaires. RESULTS The results showed that the involvement of young people in the medicines and acceptability method development was rated high. The group worked out that a 5-point smiley Likert Scale is preferred for assessing acceptability by 6-11 year old patients, while a Visual Analogue Scale is preferred for collecting adolescents' opinion. The ranking of the EMA-listed acceptability elements showed that palatability and swallowability are the most relevant parameters, while colour of the medicine was rated as least relevant. These results, established face-to-face, were confirmed in a repeat of the ranking through an electronic questionnaire, completed by the participants individually and remotely, 5 weeks later. CONCLUSION This work reinforced the need and value to involve young people in the medicines lifecycle, and specifically in this acceptability method development. As next step other focus group meetings with more young people from different European countries are planned.
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Affiliation(s)
- Sibylle Reidemeister
- Global Drug Development, Novartis Pharma AG, WSJ-188 10 001, 4056, Basel, Switzerland
| | - Begonya Nafria Escalera
- KIDS Barcelona, Institut de Recerca Sant Joan de Déu, Santa Rosa 39-56, 08950, Esplugues de Llobregat, Spain
- Patient Engagement in Research Coordinator, Institut de Recerca Sant Joan de Déu, Santa Rosa 39-56, 08950, Esplugues de Llobregat, Spain
- Innovation Department, Hospital Sant Joan de Déu de Barcelona, Passeig de Sant Joan de Déu 2, 08950, Esplugues de Llobregat, Spain
| | - Daniel Marín
- KIDS Barcelona, Institut de Recerca Sant Joan de Déu, Santa Rosa 39-56, 08950, Esplugues de Llobregat, Spain
| | - Jan Balayla
- KIDS Barcelona, Institut de Recerca Sant Joan de Déu, Santa Rosa 39-56, 08950, Esplugues de Llobregat, Spain
| | - Ingrid Klingmann
- Pharmaplex Bv, Avenue Saint-Hubert 51, 1970, Wezembeek-Oppem, Belgium
| | - Viviane Klingmann
- Department of General Pediatrics, Neonatology and Pediatric Cardiology, University Children's Hospital Düsseldorf, Medical Faculty, Heinrich-Heine-University, Moorenstrasse 5, 40225, Düsseldorf, Germany.
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10
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Ranmal SR, Nhouchi Z, Keeley A, Adler L, Lavarde M, Pensé-Lhéritier AM, Tuleu C. Taste assessment for paediatric drug Development: A comparison of bitterness taste aversion in children versus Naïve and expert young adult assessors. Int J Pharm 2023; 647:123494. [PMID: 37806503 DOI: 10.1016/j.ijpharm.2023.123494] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 10/01/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
Medicines for children often taste bitter, presenting a significant challenge to treatment compliance. However, most studies on paediatric drug development rely on adult volunteers for sensory research, and the level of expertise required from these assessors is unclear. This study aimed to address this gap by investigating perceived bitterness aversion to taste strips impregnated with different concentrations of quinine hydrochloride in 439 school-aged children. Expert (n = 26) and naïve (n = 65) young adult assessors evaluated quinine solutions as well as taste strips, for methodological bridging purposes. All assessors differentiated the aversiveness of the taste strips in a dose dependent manner. Younger children aged 4-8 years had difficulty discriminating higher bitter concentrations, whereas pre-adolescents 9-11 years and naive adults showed better discrimination at the top of the scale. Naive assessors showed similar bitter perception as children. However, the results were slightly different between strips and solution in adults. These findings highlight the key role that adult panels can play in paediatric formulation development. Taste strips show promise as a safe and pragmatic tool for sensory pharmaceutical evaluations, though further studies are warranted to establish the relationship between age and hedonic taste perception using compounds with diverse physicochemical and sensory qualities.
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Affiliation(s)
- Sejal R Ranmal
- UCL School of Pharmacy, University College London, 29-39, Brunswick Square, London WC1N 1AX, UK.
| | - Zeineb Nhouchi
- Ecole de Biologie Industrielle - EBI, UPR EBInnov®, 49, Avenue des Genottes CS90009 95895, Cergy-Pontoise, France.
| | - Alexander Keeley
- UCL School of Pharmacy, University College London, 29-39, Brunswick Square, London WC1N 1AX, UK.
| | - Lisa Adler
- Ecole de Biologie Industrielle - EBI, UPR EBInnov®, 49, Avenue des Genottes CS90009 95895, Cergy-Pontoise, France.
| | - Marc Lavarde
- Ecole de Biologie Industrielle - EBI, UPR EBInnov®, 49, Avenue des Genottes CS90009 95895, Cergy-Pontoise, France.
| | - Anne-Marie Pensé-Lhéritier
- Ecole de Biologie Industrielle - EBI, UPR EBInnov®, 49, Avenue des Genottes CS90009 95895, Cergy-Pontoise, France.
| | - Catherine Tuleu
- UCL School of Pharmacy, University College London, 29-39, Brunswick Square, London WC1N 1AX, UK.
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11
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Glendinning JI, Williams N. Chronic sugar exposure increases daily intake of sugars but decreases avidity for sweeteners in mice. Appetite 2023; 191:107077. [PMID: 37813162 DOI: 10.1016/j.appet.2023.107077] [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: 07/20/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/11/2023]
Abstract
Little is known about how chronic sugar consumption impacts avidity for and daily intake of sugars. This issue is topical because modern humans exhibit high daily intakes of sugar. Here, we exposed sugar-naïve C57BL/6 mice (across two 28-day exposure periods, EP1 and EP2) to a control (chow and water) or experimental (chow, water and a 11 or 34% sugar solution) diet. The sugar solutions contained sucrose, glucose syrups, or high-fructose syrups. We used brief-access tests to measure appetitive responses to sucralose and sucrose solutions at three time points: baseline (before EP1), after EP1, and after EP2. We used lick rates to infer palatability, and number of trials initiated/test to infer motivation. Exposure to the control diet had no impact on lick rates or number of trials initiated for sucralose and sucrose. In contrast, exposure to the experimental diets reduced licking for the sweeteners to varying degrees. Lick rates were reduced by exposure to sugar solutions containing the 11% glucose syrups, 34% sucrose, 34% glucose syrups and 34% high-fructose syrups. The number of trials initiated was reduced by exposure to all of the sugar solutions. Despite the exposure-induced reductions in avidity for the sweetener solutions, daily intakes of virtually all of the sugar solutions increased across the exposure periods. We conclude that (i) chronic consumption of sugar solutions reduced avidity for the sweetened solutions, (ii) the extent of this effect depended on the concentration and type of sugar, and (iii) avidity for sweet-tasting solutions could not explain the persistently high daily intake of sugar solutions in mice.
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Affiliation(s)
- John I Glendinning
- Departments of Biology and Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY, 10027, USA.
| | - Niki Williams
- Departments of Biology and Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY, 10027, USA
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12
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Wang X, Yang L, Geng X, Shi W, Chen Y, Lu C. Integrative analysis of metabolome and transcriptome reveals the different metabolite biosynthesis profiles related to palatability in winter and spring shoot in moso bamboo. Plant Physiol Biochem 2023; 202:107973. [PMID: 37598446 DOI: 10.1016/j.plaphy.2023.107973] [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] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 08/04/2023] [Accepted: 08/15/2023] [Indexed: 08/22/2023]
Abstract
Moso bamboo winter shoot has good taste and rich nutritional value. To reveal the causes and regulatory mechanism of palatability deterioration from winter to spring shoot, a conjoint analysis of metabolome and transcriptome was conducted on winter and spring shoots of moso bamboo. Totally 909 metabolites were characterized for the first time. The significant increase of hydrolyzed tannin content intensified the bitterness of spring shoot, which was positively regulated by key metabolite (gallic acid) and genes (DAHPS, DHQS, DHQ, SDH) in the biosynthesis pathway of hydrolyzed tannin. The accumulation of lignified components enhanced the roughness of spring shoot, which was closely connected with the significant changes of important metabolites (cinnamic acid, ferulic acid, UDP-glucose and UDP-xylose) and up-regulation of most enzyme genes involved in the biosynthesis pathways of lignin, cellulose and hemicellulose. The present study provides theoretical support for understanding palatability transition and directional improvement of edible quality of moso bamboo shoots.
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Affiliation(s)
- Xiaojing Wang
- State Key Laboratory of Efficient Production of Forest Resources, National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China; School of Life Science, Peking University, Beijing, 100871, China.
| | - Lilin Yang
- Guizhou Provincial Key Laboratory for Biodiversity Conservation and Utilization in the Fanjing Mountain Region, Tongren University, Guizhou, 554300, China.
| | - Xin Geng
- State Key Laboratory of Efficient Production of Forest Resources, National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China.
| | - Weijia Shi
- State Key Laboratory of Efficient Production of Forest Resources, National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China.
| | - Yuzhen Chen
- State Key Laboratory of Efficient Production of Forest Resources, National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China.
| | - Cunfu Lu
- State Key Laboratory of Efficient Production of Forest Resources, National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China.
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13
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Viprakasit V, Hamdy MM, Hassab HMA, Sherief LM, Al-Bagshi M, Khattab M, Chuncharunee S, Dung PC, Küpesiz A, Shekhawat A, Sonawane Y, Perez LT, Slader C, Taher AT. Patient preference for deferasirox film-coated versus dispersible tablet formulation: a sequential-design phase 2 study in patients with thalassemia. Ann Hematol 2023:10.1007/s00277-023-05240-3. [PMID: 37227493 DOI: 10.1007/s00277-023-05240-3] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 04/17/2023] [Indexed: 05/26/2023]
Abstract
Iron chelation therapy (ICT) is the mainstay of treatment in patients with thalassemia requiring blood transfusions. This phase 2 JUPITER study evaluated patient preference between film-coated tablet (FCT) and dispersible tablet (DT) in transfusion-dependent thalassemia (TDT) or non-TDT (NTDT) patients treated with both formulations in a sequential manner. The primary endpoint was patient-reported preference for FCT over DT, while secondary outcomes included patient reported outcomes (PROs) evaluated by overall preference, and by age, thalassemia transfusion status, and previous ICT status. Out of 183 patients screened, 140 and 136 patients completed the treatment periods 1 and 2 of the core study, respectively. At week 48, the majority of patients preferred FCT over DT (90.3 vs. 7.5%; difference of percentage: 0.83 [95% confidence interval (CI), 0.75-0.89; P < 0.0001]). FCT scored better on secondary PROs and showed less severe gastrointestinal symptoms than DT, except in the change of modified Satisfaction with Iron Chelation Therapy (mSICT) preference scores, which were similar for both the formulations. Patients with TDT had stable ferritin levels, while it showed a downward trend up to week 48 in patients with NTDT on deferasirox treatment. Overall, 89.9% of patients reported ≥ 1 adverse event (AE), of which 20.3% experienced ≥ 1 serious AE. The most common treatment-emergent AEs were proteinuria, pyrexia, urine protein/creatinine ratio increase, diarrhea, upper respiratory tract infections, transaminase increase, and pharyngitis. Overall, this study reinforced the observations from the previous study by showing a distinct patient preference for FCT over DT formulation and further supported the potential benefits of life-long compliance with ICT.
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Affiliation(s)
- Vip Viprakasit
- Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok Noi, Bangkok, 10700, Thailand
| | - Mona M Hamdy
- Clinical Research Center, Cairo University, Cairo, 11562, NA, Egypt
| | - Hoda M A Hassab
- Pediatric Department & Clinical Research Center, Faculty of Medicine, Alexandria University, Alexandria, Egypt
| | - Laila M Sherief
- Faculty of Medicine, Zagazig University, Zagazig Sharqia, 44519, Egypt
| | | | - Mohammed Khattab
- Centre d'Hématologie Et d'oncologie Pédiatrique - CHU Ibn Sina Rabat, 10102, Rabat, Morocco
| | | | - Phu Chi Dung
- Hochiminh City Blood Transfusion Hematology Hospital, Ho Chi Minh City, 700000, Vietnam
| | | | | | - Yamini Sonawane
- Novartis Healthcare Private Limited, Hyderabad, India, 500081
| | | | | | - Ali T Taher
- Division of Hematology and Oncology, Department of Internal Medicine, American University of Beirut Medical Center, Beirut, Lebanon.
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14
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Leighton PLA, Barragán-Hernández W, López-Campos Ó, Segura J, Aalhus JL, Prieto N. Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts. Meat Sci 2023; 202:109219. [PMID: 37172551 DOI: 10.1016/j.meatsci.2023.109219] [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: 11/09/2022] [Revised: 03/25/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023]
Abstract
This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from steers. In all cuts, BDA increased moisture losses (P < 0.05), but this did not reduce the juiciness of 21 d BDA versus wet-aged (WA) steaks. In clod heart, BDA increased overall tenderness at 21 d compared to 21 d WA (P < 0.01). Regardless of ageing period, BDA of clod heart increased beef flavour and salty taste and decreased sour-dairy and stale/cardboard flavours and concentrations of volatile compounds derived from lipid oxidation compared to WA (P < 0.05). In brisket, BDA increased salty taste and fatty aroma and reduced bloody/serumy flavour, whereas decreased beef and buttery flavours and intensified some unpleasant aromas/flavours (P < 0.05) for both ageing periods. The BDA of flat iron increased several undesirable aromas/flavours and decreased sweet taste and beef and buttery flavours (P < 0.05), regardless of ageing period. Overall, BDA for 42 d decreased meat quality and palatability and increased concentrations of volatile compounds from lipid oxidation, especially in flat iron cuts. Value could be recovered by customizing BDA periods by cut.
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Affiliation(s)
- P L A Leighton
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - W Barragán-Hernández
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), El Nus Research, Centre, San Roque, Antioquía, Colombia
| | - Ó López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J Segura
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - N Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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15
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Fassah DM, Kang HJ, Beak SH, Jung DJS, Jeong I, Na SW, Yoo SP, Hong SJ, Kim HJ, Haque MN, Lee HJ, Jo C, Baik M. Effects of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the longissimus thoracis of Hanwoo steers. Meat Sci 2023; 198:109093. [PMID: 36608418 DOI: 10.1016/j.meatsci.2022.109093] [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: 09/01/2022] [Revised: 11/19/2022] [Accepted: 12/29/2022] [Indexed: 01/02/2023]
Abstract
This study tested the hypothesis that dietary glycerol supplementation (GS) would affect growth of Hanwoo steers, beef marbling and palatability, and gene expression for lipid uptake and transport and lipogenesis in the longissimus thoracis (LT). Diets with or without 45.2 g daily glycerol supplementation/kg dry matter concentrate were tested in fourteen Hanwoo steers during a 16-week feeding trial. GS did not affect (P ≥ 0.40) the average daily gain or the gain-to-feed ratio. GS increased the LT marbling score (P = 0.01). GS enhanced (P ≤ 0.01) the sensory traits, including the flavor and overall acceptance of the LT. GS tended (0.05 < P ≤ 0.10) to upregulate mRNA levels of fatty acid translocase, lipoprotein lipase, and fatty acid binding protein 4 genes in the LT. These tendencies of upregulated expression of fatty acid uptake and cytosolic transport genes may, in part, contribute to the increased marbling by GS. The increased marbling degree caused by GS may improve palatability including the flavor and overall acceptance of the LT.
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Affiliation(s)
- Dilla Mareistia Fassah
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyeok Joong Kang
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Seok-Hyeon Beak
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Da Jin Sol Jung
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Inhyuk Jeong
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang Weon Na
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Seon Pil Yoo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Soo Jong Hong
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyun Jin Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Md Najmul Haque
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Myunggi Baik
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Pyeongchang 25354, Republic of Korea.
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16
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Canitrot E, Turgeon AF, Moore L, Diendéré E, St-Onge M. Effect of Taste Additives on the Palatability of Activated Charcoal: a Systematic Review. J Med Toxicol 2023:10.1007/s13181-023-00934-6. [PMID: 37000410 DOI: 10.1007/s13181-023-00934-6] [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] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 02/11/2023] [Accepted: 02/16/2023] [Indexed: 04/01/2023] Open
Abstract
INTRODUCTION Activated charcoal is a decontaminating agent used for acute intoxication. It can be mixed with taste additives to overcome its poor palatability. Our purpose was to evaluate the taste additives used to improve activated charcoal's palatability. METHODS We conducted a systematic review of comparative studies on taste additives used to improve activated charcoal's palatability. We searched PubMed, Embase, Web of Science, Cochrane, and CINAHL. We included controlled trials and observational studies that evaluate the effect of at least one taste additive, compared with activated charcoal alone. Our primary outcome was palatability. Our secondary outcomes included treatment adherence, adsorption efficacy, and adverse events. The risk of bias was assessed using the Quality Assessment Tool for Quantitative Studies. RESULTS Among 38 eligible articles, seven observational studies and three crossover clinical trials met our inclusion criteria. The risk of bias was found to be high for seven studies and intermediate for three others. The preferred flavoring agents were cola and chocolate milk for children, and sweetening agents for adults. All taste additives studied seemed to improve activated charcoal's palatability, except for yogurt (n = 1). The addition of bentonite, sorbitol, carboxymethylcellulose, or yogurt showed no impact on the in-vivo adsorption capacity of activated charcoal, whereas the results were inconclusive for chocolate. No meta-analysis was performed due to insufficient data. CONCLUSION Strategies to improve activated charcoal's palatability seem to enhance the taste. Descriptive data are in favor of a limited impact on activated charcoal's adsorption capacity when adding binding agents or sweeteners. TRIAL REGISTRATION ON PROSPERO This review is registered as PROSPERO CRD42019135092.
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Affiliation(s)
- Elisabeth Canitrot
- Department of Social and Preventive Medicine, Faculty of Medicine, Université Laval, Québec City, Québec, Canada.
- CHU de Québec-Université Laval Research Center, Population Health and Optimal Health Practices Research Unit (Trauma - Emergency - Critical Care Medicine), Québec City, Québec, Canada.
| | - Alexis F Turgeon
- CHU de Québec-Université Laval Research Center, Population Health and Optimal Health Practices Research Unit (Trauma - Emergency - Critical Care Medicine), Québec City, Québec, Canada
- Department of Anesthesiology and Critical Care Medicine, Division of Critical Care Medicine, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
| | - Lynne Moore
- Department of Social and Preventive Medicine, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- CHU de Québec-Université Laval Research Center, Population Health and Optimal Health Practices Research Unit (Trauma - Emergency - Critical Care Medicine), Québec City, Québec, Canada
| | - Ella Diendéré
- Department of Social and Preventive Medicine, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- CHU de Québec-Université Laval Research Center, Population Health and Optimal Health Practices Research Unit (Trauma - Emergency - Critical Care Medicine), Québec City, Québec, Canada
- VITAM, Research Center in Sustainable Health, CIUSSS de la Capitale-Nationale, Québec, Québec City, Canada
| | - Maude St-Onge
- CHU de Québec-Université Laval Research Center, Population Health and Optimal Health Practices Research Unit (Trauma - Emergency - Critical Care Medicine), Québec City, Québec, Canada
- Department of Family Medicine and Emergency Medicine, Faculty of Medicine, Université Laval, Québec City, Québec, Canada
- Centre Antipoison du Québec, CIUSSS de la Capitale Nationale, Québec, Québec City, Canada
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17
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Brooks OL, James JJ, Saporito RA. Maternal chemical defenses predict offspring defenses in a dendrobatid poison frog. Oecologia 2023; 201:385-396. [PMID: 36637523 DOI: 10.1007/s00442-023-05314-z] [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: 07/09/2022] [Accepted: 01/03/2023] [Indexed: 01/14/2023]
Abstract
Within and among populations, alkaloid defenses of the strawberry poison frog (Oophaga pumilio) vary spatially, temporally, and with life history stage. Natural variation in defense has been implicated as a critical factor in determining the level of protection afforded against predators and pathogens. Oophaga pumilio tadpoles sequester alkaloids from nutritive eggs and are, thus, entirely dependent on their mothers for their defense. However, it remains unclear how tadpole alkaloid composition relates to that of its mother and how variation in maternally provisioned defenses might result in varying levels of protection against predators. Here, we demonstrate that natural variation in the alkaloid composition of a mother frog is reflected as variation in her tadpole's alkaloid composition. Tadpoles, like mother frogs, varied in their alkaloid composition but always contained the identical alkaloids found in their mother. Alkaloid quantity in tadpoles was highly correlated with alkaloid quantity in their mothers. Additionally, alkaloid quantity was the best predictor of tadpole palatability, wherein tadpoles with higher alkaloid quantities were less palatable. Mother frogs with greater quantities of alkaloids are, thus, providing better protection for their offspring by provisioning chemical defenses during one of the most vulnerable periods of life.
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Affiliation(s)
- Olivia L Brooks
- School of Biological Sciences, Illinois State University, Normal, IL, 61701, USA.,Department of Biology, John Carroll University, University Heights, OH, 44118, USA
| | - Jessie J James
- Department of Biology, San Francisco State University, San Francisco, CA, 94132, USA
| | - Ralph A Saporito
- Department of Biology, John Carroll University, University Heights, OH, 44118, USA.
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18
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Parsons W, Greiner E, Buczek L, Migliaccio J, Corbett E, Madden AMK, Petrovich GD. Sex differences in activation of extra-hypothalamic forebrain areas during hedonic eating. Brain Struct Funct 2022; 227:2857-2878. [PMID: 36258044 PMCID: PMC9724631 DOI: 10.1007/s00429-022-02580-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Accepted: 10/07/2022] [Indexed: 12/01/2022]
Abstract
Palatable foods can stimulate appetite without hunger, and unconstrained overeating underlies obesity and binge eating disorder. Women are more prone to obesity and binge eating than men but the neural causes of individual differences are unknown. In an animal model of hedonic eating, a prior study found that females were more susceptible than males to eat palatable food when sated and that the neuropeptide orexin/hypocretin (ORX) was crucial in both sexes. The current study examined potential extra-hypothalamic forebrain targets of ORX signaling during hedonic eating. We measured Fos induction in the cortical, thalamic, striatal, and amygdalar areas that receive substantial ORX inputs and contain their receptors in hungry and sated male and female rats during palatable (high-sucrose) food consumption. During the test, hungry rats of both sexes ate substantial amounts, and while sated males ate much less than hungry rats, sated females ate as much as hungry rats. The Fos induction analysis identified sex differences in recruitment of specific areas of the medial prefrontal cortex, paraventricular nucleus of the thalamus (PVT), nucleus accumbens (ACB), and central nucleus of the amygdala (CEA), and similar patterns across sexes in the insular cortex. There was a striking activation of the infralimbic cortex in sated males, who consumed the least amount food and unique correlations between the insular cortex, PVT, and CEA, as well as the prelimbic cortex, ACB, and CEA in sated females but not sated males. The study identified key functional circuits that may drive hedonic eating in a sex-specific manner.
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Affiliation(s)
- William Parsons
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA
| | - Eliza Greiner
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA
| | - Laura Buczek
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA
| | - Jennifer Migliaccio
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA
| | - Erin Corbett
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA
| | - Amanda M K Madden
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA
| | - Gorica D Petrovich
- Department of Psychology and Neuroscience, Boston College, Chestnut Hill, MA, 02467, USA.
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19
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Stynoski JL, Porras-Brenes K. Meta-analysis of tadpole taste tests: consumption of anuran prey across development and predator strategies. Oecologia 2022. [PMID: 35857113 DOI: 10.1007/s00442-022-05221-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 07/10/2022] [Indexed: 10/17/2022]
Abstract
The risk of predation and the costs and benefits of diverse anti-predator strategies can shift across the life stages of an organism. Yet, empirical examples of ontogenetic switches in defense mechanisms are scarce. Anurans represent an alleged exception; previous meta-analytic work suggests that unpalatability of developing anurans is "rare", whereas adult anurans in many lineages are well defended by toxic and/or unpalatable skin secretions. Here, we revisit the question of the unpalatability of anuran young in a meta-analysis of the relative proportion of prey consumed within 922 predation tests, including 135 anuran species. We tested the hypotheses that a predator's propensity to consume anuran young depends on (1) prey family, (2) predator manipulation strategy, and (3) prey ontogenetic stage. We used a binomial mixed model approach with considerations for multiple effect sizes within studies to evaluate the log odds ratio of the proportion of prey consumed by individual predators. Prey consumption was highly variable, but toads (Bufonidae) were consumed in lower proportions. Chewing invertebrates consumed more anuran prey than biting vertebrates. Late stage tadpoles were more vulnerable to predation than other stages of anuran ontogeny. However, more studies are needed to unravel the roles of development and evolutionary history in the chemical ecology of anuran young. This synthesis provides clear meta-analytic evidence that relative unpalatability is an important component in the anti-predator defenses of young in some anuran families, calling into question the degree to which chemically defended anuran families undergo ontogenetic switches in anti-predator strategies.
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Wargenau M, Reidemeister S, Klingmann I, Klingmann V. A Composite Endpoint for Acceptability Evaluation of Oral Drug Formulations in the Pediatric Population. Ther Innov Regul Sci 2022; 56:903-909. [PMID: 35471561 PMCID: PMC9492601 DOI: 10.1007/s43441-022-00406-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 04/07/2022] [Indexed: 11/28/2022]
Abstract
Introduction A medicine’s acceptability is likely to have significant impact on pediatric adherence. The importance is underlined in EMA and FDA guidance on this topic where investigation of acceptability is stated as a regulatory expectation. Demonstrating acceptability can be challenging given there is no globally recognized definition and no standardized testing methodology or assessment criteria. Palatability and swallowability are generally recognized as important elements of acceptability, and this work proposes a definition of acceptability using these elements to give a composite endpoint for acceptability for pediatric subjects across all age ranges. Methods This composite acceptability endpoint is based on validated assessment methods for swallowability and palatability in children of different age groups using different galenic placebo formulations, in line with criteria proposed by EMA for assessing acceptability in children from newborn to 18 years of age. Data from two studies investigating mini-tablets, oblong tablets, orodispersible films, and syrup were analyzed to establish the validity, expediency, and applicability of the suggested composite acceptability assessment tool. Results The new composite endpoint is an efficient and suitable way to distinguish preferences of oral formulations: Mini-tablets and oblong tablets had significantly better acceptability than syrups and orodispersible films. Conclusion Since the suggested acceptability criteria takes both swallowability and palatability into account as composite endpoint, it is highly sensitive to detect acceptability differences between oral formulations. It is a well-defined valid approach, which meets regulatory requirements in an appropriate and comprehensive manner and may in future serve as a pragmatic, standardized method to assess and compare acceptability of pediatric formulations with active substances.
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Affiliation(s)
- Manfred Wargenau
- M.A.R.C.O. GmbH & Co. KG, Institute for Clinical Research and Statistics, Schirmerstrasse 71, 40211, Düsseldorf, Germany
| | - Sibylle Reidemeister
- Novartis Pharma AG, Global Drug Development/Technical Research & Development, Novartis Campus, 4056, Basel, Switzerland
| | - Ingrid Klingmann
- Pharmaplex bv, Avenue Saint-Hubert 51, 1970, Wezembeek-Oppem, Belgium
| | - Viviane Klingmann
- Department of General Pediatrics, Neonatology and Pediatric Cardiology, Medical Faculty, University Children's Hospital, Heinrich-Heine-University, Moorenstrasse 5, 40225, Düsseldorf, Germany.
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Pereira M, Silva FC, Simões S, Ribeiro HM, Almeida AJ, Marto J. Innovative, Sugar-Free Oral Hydrogel as a Co-administrative Vehicle for Pediatrics: a Strategy to Enhance Patient Compliance. AAPS PharmSciTech 2022; 23:107. [PMID: 35381882 DOI: 10.1208/s12249-022-02265-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Accepted: 03/22/2022] [Indexed: 11/30/2022] Open
Abstract
Palatability and swallowability in the pediatric population are perceived as true challenges in the oral administration of medication. Pediatric patients have high sensitivity to taste and reduced ability to take solid dosage forms, which can often lead to a poor therapeutic compliance. It is crucial to find new strategies to simplify the oral administration of drugs to children. The present paper reports the development of a new hydrogel vehicle adapted to the pediatric population. Several polymers with similar properties were selected and adjustments were made to obtain the desired characteristics of the final product. The developed formulations were studied for organoleptic properties, rheology, mucoadhesion properties, preservative efficacy, and stability. Physical and chemical compatibilities between the vehicle and several drugs/medicines, at the time of administration, were also studied. Six final formulations with different polymers, odor, and color were chosen, and no known interactions with medications were observed. The proposed new oral vehicles are the first sugar-free vehicle hydrogels designed to make the intake of oral solid forms a more pleasant and safer experience for pediatric patients.
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22
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Pereira ED, Oliveira LM, Coletto-Nunes G, Souza PPC, Menani JV, De Luca LA, Andrade CAF. Central angiotensinergic mechanisms in female spontaneously hypertensive rats treated with estradiol. Appetite 2022; 174:106012. [PMID: 35367482 DOI: 10.1016/j.appet.2022.106012] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 11/17/2022]
Abstract
Estrogens reduce 0.3 M NaCl intake and palatability in a widely used model of essential hypertension, the spontaneously hypertensive rats (SHRs). Here we investigated whether the inhibitory effects of β-estradiol (E2, 10 μg/kg b.w. subcutaneously for 8 days) on water deprived partially-rehydrated (WD-PR) ovariectomized (OVX) adult female SHRs (fSHRs, n = 4-10/group) are related to interferences on brain angiotensin II AT1 receptors (AT1r). After WD-PR, E2 reduced 0.3 M NaCl intake (1.3 ± 0.6, vs. vehicle: 3.5 ± 1.2 ml/30 min), the number of hedonic responses to intraoral NaCl infusion (57 ± 11, vs. vehicle: 176 ± 32/min), and the relative angiotensin AT1r (Agtr1a) mRNA expression in the hypothalamus. Losartan (AT1r antagonist, 100 μg) intracerebroventricularly in OVX fSHRs treated with vehicle subcutaneously abolished 0.3 M NaCl intake (0.1 ± 0.1 ml/30 min) and only transiently reduced hedonic responses to intraoral NaCl. Losartan combined with E2 decreased the number of hedonic and increased the number of aversive responses to intraoral NaCl and abolished 0.3 M NaCl intake. E2 also reduced the pressor and dipsogenic responses to intracerebroventricular angiotensin II. The results suggest that AT1r activation increases palatability and induces NaCl intake in WD-PR fSHRs. E2 reduced hypothalamic Agtr1a mRNA expression, which may account for the effects of E2 on NaCl intake and palatability and intracerebroventricular angiotensin II-induced pressor and dipsogenic responses in OVX fSHRs. Future studies considering natural fluctuations in estrogen secretion might help to determine the degree of such interference in brain neuronal activity.
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Affiliation(s)
- E D Pereira
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil
| | - L M Oliveira
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil
| | - G Coletto-Nunes
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil
| | - P P C Souza
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil
| | - J V Menani
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil
| | - L A De Luca
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil
| | - C A F Andrade
- Department of Physiology and Pathology, School of Dentistry, UNESP, Araraquara, SP, 14801-903, Brazil.
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Siqueira TDQ, Dos Santos Monnerat JPI, Chagas JCC, da Conceição MG, de Siqueira MCB, de Farias LR, de Oliveira JPF, de Andrade Ferreira M. Palatability and nycterohemeral patterns of ingestive behavior of sheep fed different roughage sources. Trop Anim Health Prod 2022; 54:145. [PMID: 35347451 DOI: 10.1007/s11250-022-03145-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Accepted: 03/14/2022] [Indexed: 10/18/2022]
Abstract
The aim of this study was to evaluate the nycterohemeral patterns of ingestive behavior at 24, 48, and 72 h (Trial I) of sheep fed different roughages and the palatability index (Trial II) for sheep and goats fed different roughages used in a semiarid region. In the study, five sources of roughage were evaluated, namely: (1) Nopalea cochenillifera (L.) Salm-Dyck cladodes + urea + sugarcane bagasse (NUB); (2) Opuntia stricta (Haw.) Haw cladodes + urea + sugarcane bagasse (OUB); (3) Tifton hay; (4) corn silage; and (5) sorghum silage. Five Soinga sheep were used and arranged in a 5 × 5 Latin square design in Trial I. Six female Santa Ines sheep and six female Saanen goats were used to study the preferences for different roughages in Trial II, and three tests were carried out to determine the palatability index, comparing two roughage types at a time: test 1 - corn silage versus Nopalea cladodes + urea + sugarcane bagasse (NUB); test 2 - corn silage versus Opuntia cladodes + urea + sugarcane bagasse (OUB); and test 3 - NUB versus OUB. The highest dry matter (DM) intake was for diets composed by NUB. Feeding time (min/d) was higher for sorghum silage (291 min d-1), while rumination time was higher (P < 0.05) for corn silage (604.0 min d-1), sorghum silage (561.7 min d-1), and Tifton hay (529.7 min d-1). No difference (P > 0.05) was observed for feeding, rumination, and idleness time between species (sheep and goats), and there was no roughage × species interaction (P > 0.05). The palatability indexes were 76 and 77% (tests 1 and 2) for NUB and OUB, respectively. Sheep fed with roughage containing cactus cladodes associated with urea and sugarcane bagasse spent less time on ingestion and rumination activities. The ingestive behavior can be evaluated in a period of 48 h, using instantaneous scanning.
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Natsheh JY, Espinoza D, Bhimani S, Shiflett MW. The effects of the dopamine D2/3 agonist quinpirole on incentive value and palatability-based choice in a rodent model of attention-deficit/hyperactivity disorder. Psychopharmacology (Berl) 2021; 238:3143-3153. [PMID: 34313801 DOI: 10.1007/s00213-021-05931-7] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Accepted: 07/09/2021] [Indexed: 10/20/2022]
Abstract
RATIONALE Palatability and incentive value influence animal food choice. Dopamine D2/3 receptor signaling may mediate the effects of palatability and incentive value on choice. Dopamine signaling is disrupted in attention-deficit hyperactivity disorder (ADHD). Investigating behavioral choice processes under D2/3 receptor agonists will help elucidate behavioral and pharmacological correlates of ADHD. OBJECTIVES To determine (1) how changes in incentive value affects choice of actions for outcomes that differ in palatability; (2) the effects of the D2/3 agonist quinpirole on choice based on palatability and incentive value; (3) how choice differs in spontaneously hypertensive rats (SHR; ADHD model) compared with control strains. METHODS Rats responded instrumentally for two food outcomes (chocolate and grain pellets) that differed in palatability. Following specific satiety of one outcome, rats underwent a choice test. Prior to the choice test, rats were given intra-peritoneal quinpirole (0.01-0.1 mg/kg) body weight. These manipulations were conducted in three strains of rats: SHR rats; the normotensive Wistar-Kyoto (WKY) controls; and Wistar outbred (WIS) controls. RESULTS All rat strains responded more vigorously for chocolate pellets compared with grain pellets. Quinpirole reduced the effects of palatability and dose-dependently increased the effects of incentive value on choice. SHR rats were the least influenced by incentive value, whereas WKY rats were the least influenced by palatability. CONCLUSIONS These results show that D2/3 signaling modulates choice based on palatability and incentive value. Disruption of this process in SHR rats may mirror motivational impairments observed in ADHD.
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Affiliation(s)
- Joman Y Natsheh
- Children's Specialized Hospital Research Center, New Brunswick, NJ, USA.,Palestinian Neuroscience Initiative, Al-Quds University, Jerusalem, Palestine.,Kessler Foundation, East Hanover, NJ, USA.,Departments of Physical Medicine and Rehabilitation, and Neurology, Rutgers, New Jersey Medical School, Newark, NJ, USA
| | - Diego Espinoza
- Department of Psychology, Rutgers, The State University of New Jersey, 101 Warren St., 301 Smith Hall, Newark, NJ, 07102, USA
| | - Shaznaan Bhimani
- Department of Psychology, Rutgers, The State University of New Jersey, 101 Warren St., 301 Smith Hall, Newark, NJ, 07102, USA
| | - Michael William Shiflett
- Department of Psychology, Rutgers, The State University of New Jersey, 101 Warren St., 301 Smith Hall, Newark, NJ, 07102, USA.
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Liang Y, Hu D, Yan Y, Chen D, Xie S. Preparation and evaluation of valnemulin hydrochloride taste-masking granules. Curr Drug Deliv 2021; 19:337-346. [PMID: 34477518 DOI: 10.2174/1567201818666210903151658] [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: 02/10/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND The bitter taste and strong irritation of valnemulin hydrochloride limit its wide clinical application in pigs by oral. METHOD In order to improve its palatability and residence time in the body, the valnemulin hydrochloride taste-masking granules with sustained-release were prepared by combining solid dispersion based on fatty acid with wet granulation. The formulation was screened by orthogonal test with content, yield, grain size and angle of repose as evaluation indexes. RESULT The results showed that the optimal granules were composed of corn starch, sucrose, citric acid, valnemulin hydrochloride and myristic acid at a ratio of 40: 20: 20: 11: 19. The daily feed intake of pigs in the optimum taste-masking granule groups was similar to that of its self-control, and significantly higher than that in the valnemulin hydrochloride active ingredient group, suggesting that the optimum granules have satisfactory palatability. The prepared granules improved the oral bioavailability of valnemulin hydrochloride by 3.04 folds and extended its mean residence time (MRT) by 2.33 folds. CONCLUSION The granules developed in this study could obviously improve the palatability and sustained release of valnemulin hydrochloride. The producing method of granules by combining solid dispersion powder with wet granulation can provide ideas for other drugs with poor palatability and a short half-life.
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Affiliation(s)
- Yongjie Liang
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Danlei Hu
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuanyuan Yan
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dongmei Chen
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shuyu Xie
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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Zhang F, Fu Y, Liu Z, Shen Q. Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties. Int J Biol Macromol 2021; 186:194-205. [PMID: 34246670 DOI: 10.1016/j.ijbiomac.2021.07.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 12/16/2022]
Abstract
Recently, there are considerable interests in the influence of prolamins on eating quality of grains. To inquire the potential effect of prolamins on the palatability of foxtail millet, prolamin characteristics under its raw (PR) and post-cooked (PC) state among three typical varieties with high (Zhonggu, ZG), medium (Zhaonong, ZN), and low (Hongmiao, HM) palatability were compared. The distinctive differences in amino acid composition, molecular structure, physicochemical properties were found in PRs and PCs, especially for HM variety. HM-PR recorded the lowest hydrophobic amino acids and surface hydrophobicity while having the superior hydration properties. The lowest denaturation temperature was found in HM-PR, which also had the highest denaturation enthalpy (ΔH). Nevertheless, HM-PR exhibited irregularly spherical protein body with the largest mean diameter. Evidenced by the highest random coil and lower α-helix and β-sheet content, a less stable secondary structure of HM-PR was found, corresponding to the most intensified disulfide cross-linking and protein aggregations in HM upon cooking. Overall, HM-PR was presumed to greatly affect the hydro-thermal utilization efficiency of starch granules during cooking, given the steric-hindrance effect of prolamins on granules in endosperm. The Present study provided new insights into the role of prolamins on foxtail millet palatability.
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Affiliation(s)
- Fan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yongxia Fu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Zhenyu Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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Münch J, Meissner T, Mayatepek E, Wargenau M, Breitkreutz J, Bosse HM, Klingmann V. Acceptability of small-sized oblong tablets in comparison to syrup and mini-tablets in infants and toddlers: A randomized controlled trial. Eur J Pharm Biopharm 2021; 166:126-34. [PMID: 34153451 DOI: 10.1016/j.ejpb.2021.06.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/04/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
OBJECTIVE There is limited evidence for the acceptability of various drug formulations holding the potential to improve medicines administration to children. Suitable formulations need to meet the requirements of pediatric patients. Previous studies have demonstrated the acceptance of mini-tablets. Oblong tablets may carry more active ingredient content per unit than mini-tablets and could be an important alternative when the drug substance requires administration of higher doses. The primary objective was to demonstrate non-inferiority of acceptability of oblong tablets in comparison to 3 ml glucose syrup in children aged 1 to 5 years. Secondary objectives were investigation of acceptability, swallowability and palatability of mini-tablets, oblong tablets and glucose syrup in children between 1 and 5 years. METHODS An open, randomized, single dose two-way cross-over design in two parallel study arms was applied. 280 children were stratified to one of five age groups and randomized to receiving one oblong tablet (2.5 × 6 mm) in comparison either to 3 ml glucose syrup or to three mini-tablets (2 × 2 mm). Acceptability and swallowability were assessed according to pre-defined evaluation criteria. The application of the formulations was video documented to evaluate the palatability. RESULTS As primary objective, non-inferiority was observed regarding acceptability of the oblong tablet compared to syrup in all age groups (84.4% vs 80.1%, difference 4,29% points with 95% CI of -3.00%,11.57%). For swallowability, superiority of the oblong tablet compared to syrup could be shown (74.5% vs. 53.2%, difference 21.26% points, 95% CI of 11.29%, 31.23%). Regarding palatability, <10% of children demonstrated unpleasant reaction after intake of the oblong tablet or mini-tablets as graded by both raters, however, in contrast up to 40% of children after intake of syrup. CONCLUSION Oblong tablets are a promising, safe alternative to liquid drug formulations and administration of multiple mini-tablets in children.
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Khelil-Arfa H, Reigner F, Blard T, Barrière P, Gesbert A, Lansade L, Faugeron J, Blanchard A. Feed Concentrate Palatability in Welsh Ponies: Acceptance and Preference of Flavors. J Equine Vet Sci 2021; 102:103619. [PMID: 34119203 DOI: 10.1016/j.jevs.2021.103619] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 12/22/2020] [Revised: 04/01/2021] [Accepted: 04/06/2021] [Indexed: 11/28/2022]
Abstract
In horses, it is well established that nutrients and the palatability of feed material (odor and taste) play an important role in diet selection. For example, high-fiber feed taste is not well accepted by horses. Consequently, manufacturers have begun to supplement horse feed with flavors to mask feed bitterness, to overcome feed neophobia and to encourage water drinking. However, only few studies have been performed to evaluate the acceptance and preference of flavors in horses. The aim of this study was to evaluate the acceptance and preference of flavors supplemented on top of concentrate offered to ponies. Thirty-three female Welsh ponies aged between four to 13 years were enrolled in the experiment. Ponies were offered 4 flavored concentrates and one control with no flavor. The flavored concentrates were anise, caramel, raspberry and apple. The inclusion rate of the flavors was 300 g/t on an as-is basis. During the adaptation period (one week), the ponies were gently guided to each bucket containing the flavored concentrate (200 g) during 10 sec/bucket for olfaction only. During the test period, ponies were allowed to freely choose flavored concentrates for 2 minutes. The flavors and the position of the buckets in front of the ponies were randomized. Each period was video-recorded and number of chews were counted during test period. The concentrate intake, eating time, and animal behavior were recorded during the test period. The apple concentrate was consumed the most at 116 g/2-min offering, whereas the raspberry and control concentrates were consumed the least, at 85.31 and 90.80 g/2-min offering, respectively. Apple flavor was preferred over caramel, raspberry and anise as indicated by higher consumption rate (g/sec) (chi-squared=16.68, df=4, P<0.05). There was no effects on chews, smell or headshaking time per sec between treatments. In conclusion, the ponies accepted a wide range of flavors with a preference for apple over raspberry flavored concentrate.
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Affiliation(s)
- Hajer Khelil-Arfa
- Pancosma SA, ADM Group, A One Business Center, 1080 Rolle, Switzerland.
| | - Fabrice Reigner
- INRAE, Unité Expérimentale de Physiologie Animale de l'Orfrasière, France
| | - Thierry Blard
- INRAE, Unité Expérimentale de Physiologie Animale de l'Orfrasière, France
| | - Philippe Barrière
- INRAE, Unité Expérimentale de Physiologie Animale de l'Orfrasière, France
| | - Amandine Gesbert
- INRAE, Unité Expérimentale de Physiologie Animale de l'Orfrasière, France
| | - Léa Lansade
- INRAE, PRC, CNRS, IFCE, Université de Tours, France
| | - Joëlle Faugeron
- Pancosma SA, ADM Group, A One Business Center, 1080 Rolle, Switzerland
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Bertholet-Thomas A, Guittet C, Manso-Silván MA, Castang A, Baudouin V, Cailliez M, Di Maio M, Gillion-Boyer O, Golubovic E, Harambat J, Klein A, Knebelmann B, Nobili F, Novo R, Podracka L, Roussey-Kesler G, Stylianou C, Granier LA. Efficacy and safety of an innovative prolonged-release combination drug in patients with distal renal tubular acidosis: an open-label comparative trial versus standard of care treatments. Pediatr Nephrol 2021; 36:83-91. [PMID: 32712761 DOI: 10.1007/s00467-020-04693-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/16/2020] [Accepted: 06/25/2020] [Indexed: 11/30/2022]
Abstract
BACKGROUND Distal renal tubular acidosis (dRTA), due to impaired acid secretion in the urine, can lead to severe long-term consequences. Standard of care (SoC) oral alkalizers, requiring several daily intakes, are currently used to restore normal plasma bicarbonate levels. A new prolonged-release formulation, ADV7103, has been developed to achieve a sustained effect with an improved dosing scheme. METHODS In a multicenter, open-label, non-inferiority trial (n = 37), patients with dRTA were switched from SoC to ADV7103. Mean plasma bicarbonate values and proportion of responders during steady state therapy with both treatments were compared, as were other blood and urine parameters, as well as acceptability, tolerability, and safety. RESULTS When switching from SoC to ADV7103, the number of daily intakes was reduced from a median of three to twice daily. Mean plasma bicarbonate was increased and non-inferiority of ADV7103 was demonstrated (p < 0.0001, per protocol), as was statistical superiority (p = 0.0008, intention to treat [ITT]), and the response rate increased from 43 to 90% with ADV7103 (p < 0.001, ITT). Urine calcium/citrate ratio was reduced below the threshold for risk of lithogenesis with ADV7103 in 56% of previously non-responders with SoC (p = 0.021, ITT). Palatability was improved (difference [95% CI] of 25 [10.7, 39.2] mm) and gastrointestinal discomfort was reduced (difference [95% CI] of - 14.2 [- 25.9, - 2.6] mm) with ADV7103. CONCLUSIONS Plasma bicarbonate levels and response rate were significantly higher with ADV7103 than with SoC. Urine calcium/citrate ratio, palatability, and gastrointestinal safety were significantly improved, supporting the use of ADV7103 as first-line treatment for dRTA. TRIAL REGISTRATION Registered as EudraCT 2013-002988-25 on the 1st July 2013 Graphical abstract.
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Strickland JA, Austen JM, Sprengel R, Sanderson DJ. The GluA1 AMPAR subunit is necessary for hedonic responding but not hedonic value in female mice. Physiol Behav 2021; 228:113206. [PMID: 33058902 PMCID: PMC7768090 DOI: 10.1016/j.physbeh.2020.113206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/09/2020] [Accepted: 10/10/2020] [Indexed: 12/01/2022]
Abstract
GluA1 containing AMPA receptors are necessary for palatability responses to sucrose. Mice lacking GluA1 showed were sensitive to changes in the hedonic value of sucrose. This suggests that GluA1 is necessary for hedonic responding but not hedonic value.
The GluA1 subunit of the AMPA receptor has been implicated in anhedonia. Mice that lack GluA1 (Gria1 knockout mice) show reduced lick cluster size, a measure of palatability in feeding behaviour. This deficit may reflect a role for GluA1 in encoding the hedonic value of palatable substances or instead a role for GluA1 in the behavioural expression of hedonic value. We tested the role of GluA1 in hedonic value by assessing sensitivity to changes in the rewarding property of sucrose as a consequence of negative/positive contrast effects in female mice. During training, on half of the days consumption of a flavour (CS+) mixed with 4% sucrose was preceded by consumption of 1% sucrose (positive contrast). On the other half of days consumption of a different flavour (CS–) mixed with 4% sucrose was preceded by consumption of 16% sucrose (negative contrast). In the test session both wild-type, controls and Gria1 knockout mice consumed more of the CS+ flavour than the CS– flavour. While Gria1 knockout mice showed reduced lick cluster sizes, both genotypes made larger lick clusters for the CS+ flavour than the CS– flavour suggesting that the CS+ was more palatable than the CS–. A follow up experiment in normal mice demonstrated that the negative contrast procedure resulted in a conditioned reduction of palatability of the CS– in comparison to an associatively neutral, novel flavour. The results failed to demonstrate a role for GluA1 in hedonic value suggesting that, instead, GluA1 is necessary for hedonic responding.
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Affiliation(s)
- Jasmin A Strickland
- Department of Psychology, Durham University, South Road, Durham DH1 3LE, United States.
| | - Joseph M Austen
- Department of Psychology, Durham University, South Road, Durham DH1 3LE, United States
| | - Rolf Sprengel
- Department of Psychology, Durham University, South Road, Durham DH1 3LE, United States
| | - David J Sanderson
- Department of Psychology, Durham University, South Road, Durham DH1 3LE, United States.
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Francis JM, Thompson-Witrick KA, Perry EB. Palatability of Horse Treats: Comparing the Preferences of Horses and Humans. J Equine Vet Sci 2020; 99:103357. [PMID: 33781427 DOI: 10.1016/j.jevs.2020.103357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 03/16/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 11/16/2022]
Abstract
Despite its importance to product development, few data compare preferences for horses with human consumers. The objectives of this research were to compare treat preferences of horses against horse owners. Product A was a disk-shaped cinnamon-flavored flax-based treat, and product B was a textured apple-flavored oat-based treat. Horses were presented with two treat products in a paired preference test which comprised separate olfaction and consumption periods. Consumers evaluated the treats separately for purchase intent as well as hedonic testing of sensory attributes. No difference was observed for first product sniffed, consumed, or finished during the horse preference test. However, moderate positive correlations were observed between first product sniffed and consumed (P = .01, ф = 0.40) as well as first product consumed and finished (P < .01, ф = 0.48). Horse owners rated product A lower in appearance, texture, size, and purchase intent (P < .01) than product B. These results indicate that consumer testing for animal food should be considered during product development.
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Affiliation(s)
- Jesse M Francis
- Department of Animal Science, Food & Nutrition, Southern Illinois University, Carbondale, IL.
| | | | - Erin B Perry
- Department of Animal Science, Food & Nutrition, Southern Illinois University, Carbondale, IL
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Lavoie L, Tremblay J. Ingestion of maple-based and other carbohydrate sports drinks: effect on sensory perceptions during prolonged exercise. J Int Soc Sports Nutr 2020; 17:63. [PMID: 33298104 DOI: 10.1186/s12970-020-00384-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Accepted: 11/03/2020] [Indexed: 11/10/2022] Open
Abstract
Background Taste and appreciation of sports drinks can affect perceived exertion during exercise. Anecdotal evidence shows that maple products are regularly consumed by recreational and professional athletes but very few studies have reported on their effects during exercise. The purpose of the current study is to report the taste, appreciation and perceived exertion following the ingestion of maple-based sports drinks and other carbohydrate drinks during prolonged exercise. Methods Recreationally and competitively active male subjects (n = 76, mass = 73.7 ± 10.3 kg, maximum oxygen consumption (VO2max) = 4.4 ± 0.5 L/min, maximal aerobic power (MAP) = 309 ± 42 W) ingested one of four carbohydrate solutions (all at 60 g CHO/L): concentrated maple sap (MW), diluted maple syrup (MS), glucose (G), a commercial sports drink (CSD), or a placebo (P; water sweetened with stevia) at every 30 min during 120 min of steady-state exercise (SSE) on a cycle ergometer at 66% MAP. Ratings of perceived exertion (RPE, Borg CR-10) were recorded at each 30 min throughout SSE. A questionnaire was administered to assess sensory characteristics (sweetness, acidity, refreshing, and overall taste on a visual analogue scale, converted to decimals from 0 to 1) and appreciation (sweet, acid and overall on a 9-point hedonic scale) 30 min before (immediately after the first ingestion) and immediately after SSE. Results Sweetness was perceived to be higher for MW than G and P (pre: 0.60 ± 0.19, 0.51 ± 0.17 and 0.50 ± 0.17 and post: 0.69 ± 0.19, 0.34 ± 0.18 and 0.48 ± 0.22; p < 0.05, respectively) and MS was rated higher than MW for the appreciation of the sweet taste (pre: 6.5 ± 1.5 vs. 4.6 ± 1.8 and post: 6.8 ± 1.8 and 4.1 ± 1.8; p < 0.05, respectively). Furthermore, subjects that had ingested MW, reported a significantly lower RPE than those with P at 120 min (14.1 ± 2.2 vs. 16.0 ± 2.0, respectively). Conclusions A sports drink containing maple syrup is well appreciated during prolonged exercise and appears to be a viable alternatives to more common sources of carbohydrates. Trial registration NCT02880124. Registered on 26 August 2016.
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Yeomans MR, Morris J, Armitage RM. Hedonic contrast and the short-term stimulation of appetite. Appetite 2020; 155:104849. [PMID: 32828909 DOI: 10.1016/j.appet.2020.104849] [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: 06/03/2020] [Revised: 08/05/2020] [Accepted: 08/17/2020] [Indexed: 10/23/2022]
Abstract
Hedonic contrast describes how liking for one item is influenced by the recent experience of other items which differ in hedonic valence. In the context of food stimuli, there is abundant evidence that hedonic contrast alters liking, but limited information on its impact on intake, and the aim here was to further clarify how hedonic impact modifies intake. Participants (96 female volunteers) rated and consumed ad libitum a sequence of four bowls of a snack (potato crisps) in one of three conditions. In the Palatable (salted crisps) and Bland (unsalted crisps) conditions, all four bowls were the same. In the Contrast condition participants alternated between salted and unsalted crisps. In total, significantly more was consumed in the Palatable (35.0 ± 2.6 g) than Bland (26.6 ± 2.4 g) condition, but most was consumed in the Contrast condition (37.0 ± 1.6 g). The impact of hedonic contrast was seen in the third serving, where those in the Contrast condition consumed the most of any serving, and significantly more than in Palatable or Bland conditions, and at the final serving, when those in the Contrast condition consumed significantly less than in Bland or Palatable conditions. Rated liking for the foods showed a similar pattern, with liking decreasing across servings in Palatable and Bland conditions. However, liking was influenced by the preceding serving in the Contrast condition, and the change in liking produced by contrast predicted subsequent intake. Overall, these data provide clear evidence that hedonic contrast can influence consumption, with intake driven by this adjusted liking.
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Affiliation(s)
- Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
| | - Jenny Morris
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK
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Francis JM, Perry EB. The Influence of Packaging on Palatability and Shelf Life Stability of Horse Treats. J Equine Vet Sci 2021; 98:103326. [PMID: 33663712 DOI: 10.1016/j.jevs.2020.103326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 11/11/2020] [Accepted: 11/16/2020] [Indexed: 11/20/2022]
Abstract
Horse treat packaging may be composed of materials including plastic and paper which protect the product from the environment to improve shelf life. Objectives of this research were to 1) assess the impact of packaging on shelf life of horse treats and 2) evaluate the impact of packaging on horse preferences. Three packaging treatments (control, poly, and paper) were examined at five time points over a 12 month period. Treatments were analyzed for moisture, water activity, mold, yeast, pH, and volatile organic acids. Horse preference testing evaluated first treatment sniffed, consumed, and finished as well as number of treats consumed. Significance was set at P < .05 and trends at P < .10. Moisture content and water activity increased in all treatments (P < .01) from month 0 to month 12, with paper packaging providing a greater fluctuation and containing visible mold at month 12 (P < .01). No difference was observed for first treatment sniffed, consumed, or finished during preference testing. However a trend (P = .09) for the period∗treatment interaction was observed for number of treats consumed, with poly increasing while paper decreased. These data indicate that packaging impacts shelf life and horse preference of treats.
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Feng T, Hu Z, Tong Y, Yao L, Zhuang H, Zhu X, Song S, Lu J. Preparation and evaluation of mushroom ( Lentinus edodes) and mealworm ( Tenebrio molitor) as dog food attractant. Heliyon 2020; 6:e05302. [PMID: 33102877 PMCID: PMC7578686 DOI: 10.1016/j.heliyon.2020.e05302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/25/2020] [Accepted: 10/15/2020] [Indexed: 11/20/2022] Open
Abstract
Chicken liver is a main protein source to prepare attractant for dog food. However, animal proteins are costly. Seeking high quality and low-cost protein sources has been a goal for the industry. Mushroom Lentinus edodes (L. edodes) and Mealworm Tenebrio molitor (T. molitor) are novel protein sources, showing high potential as raw material of attractants. In this paper, chicken liver, L. edodes, and T. molitor were used as three different protein sources to prepare attractants. Their palatability to dogs were then compared. Firstly, the enzymatic hydrolysis process of three proteins was optimized, with a degree of hydrolysis of 54.82%, 36.10% and 30.14% for chicken liver, L. edodes, and T. molitor respectively. Secondly, volatile compounds of three attractants were identified by HS-SPME/GC-MS and SDE/GC-MS. Using OAV and PLRS method, it was found that bis(2-methyl-3-furyl) disulfide, indole, methional, 2-(methyl thio) phenol, γ-butyrolacton, furfuryl alcohol, acetic acid and isovaleraldehyde were the key components. Although both T. molitor and L. edodes attractant showed less palatability than that of chicken liver, they could be readily improved via adding key palatable volatile compounds. The ingestion rate of dog food with attractant showed a similar trend and was higher than that of food without attractant.
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Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
| | - Zhongshan Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
| | - Yanzun Tong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
- Corresponding author.
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, PR China
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue(ITaP), Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907 USA
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
| | - Jun Lu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
- Faculty of Health and Environmental Sciences, Auckland University of Technology, New Zealand
- Corresponding author.
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Foster MK, Caldwell KR, Arnold AN, Griffin DB, Gehring KB, Savell JW. Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations. Meat Sci 2020; 172:108319. [PMID: 33022542 DOI: 10.1016/j.meatsci.2020.108319] [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: 05/21/2020] [Revised: 09/18/2020] [Accepted: 09/19/2020] [Indexed: 10/23/2022]
Abstract
Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA - Small, Medium, Large) × 3 carcass weight (CW - Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT- 3.18 cm) and weight (PW -340 g). Significant interactions revealed trends for steaks from the Small REA, regardless of CW, to have among the lowest shear-force values. For PT steaks, significant interaction for overall liking revealed no differences for Small and Medium REA across all CW categories, but steaks from Large REA from Light CW differed (P < 0.05) from the other two CW categories. For PT steaks, overall liking and tenderness liking scores were higher (P < 0.05) for Small REA compared to other categories, whereas CW did not influence any palatability trait. REA and CW do impact beef steak palatability, though steaks from all combinations were "very tender" and highly acceptable from a palatability standpoint.
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Affiliation(s)
- Morgan K Foster
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA
| | - Kyle R Caldwell
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA
| | - Ashley N Arnold
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA
| | - Davey B Griffin
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA
| | - Kerri B Gehring
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA
| | - Jeffrey W Savell
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA.
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Zhang D, Rumondor ACF, Zhu W, Colace T, Marota M, Mora J, Liu Z, Li Y. The Development of Minitablets for a Pediatric Dosage Form for a Combination Therapy. J Pharm Sci 2020; 109:3590-3597. [PMID: 32882230 DOI: 10.1016/j.xphs.2020.08.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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: 05/19/2020] [Revised: 07/29/2020] [Accepted: 08/24/2020] [Indexed: 01/13/2023]
Abstract
Minitablets are an appealing option for an age-appropriate pediatric dosage form. In particular, for combination therapies where multiple active ingredients are dosed simultaneously, the use of minitablets will enable independent adjustments of each dose. The work presented describes the development of Compound A and Compound B minitablets for a combination therapy. Since both actives are formulated as spray dried amorphous solid dispersions (ASDs) due to low solubility of their crystalline forms, the choice of minitablets for the pediatric dosage form allows the application of the same formulation strategy across different age groups. To address the potential need for taste-masking, an ethylcellulose-hydroxypropyl cellulose coating system was developed. In-vitro performance testing was conducted to guide coating development and to ensure proper taste-masking without slowing down API dissolution in the GI tract that can negatively impact exposures. As a result, the exposure of orally dosed coated tablets was comparable to those of uncoated minitablets in the canine model. The work presented can serve as a case study on how minitablets can be designed and developed as an appropriate pediatric dosage form for a combination therapy comprised of ASD of active ingredients.
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Affiliation(s)
- Dan Zhang
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA.
| | - Alfred C F Rumondor
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA
| | - Wei Zhu
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA
| | - Thomas Colace
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA
| | - Melanie Marota
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA
| | - Jeff Mora
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA
| | - Zhen Liu
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA
| | - Yongjun Li
- Department of Pharmaceutical Sciences, Merck & Co., Inc, Kenilworth, NJ 07033, USA.
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Frizzi F, Masoni A, Balzani P, Frasconi Wendt C, Palchetti V, Santini G. Palatability of glyphosate in ants: a field experiment reveals broad acceptance of highly polluted solutions in a Mediterranean ant. Environ Sci Pollut Res 2020; 27:29666-29671. [PMID: 32468371 DOI: 10.1007/s11356-020-09420-w] [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] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 05/21/2020] [Indexed: 06/11/2023]
Abstract
Glyphosate is a systemic herbicide still used in many countries, though there are several known detrimental effects on animals. Previous studies concerning its effects on social insects are available, but they are primarily focused on honeybees; little is known about the interactions of this compound with ants. Here, we assessed whether different concentrations of glyphosate can be perceived by ant workers and to what extent. As a model species, we used the Mediterranean ant Crematogaster scutellaris, commonly found in agroecosystems. We performed 3000 individual tests of acceptance using ten different solutions of various concentrations of the herbicide. Half of the solutions contained added sucrose in order to test the possible masking effect of the sugar taste on glyphosate. We used comparable glyphosate concentrations to those previously used in other studies on social insects or suggested by the producer. We found that the acceptance of the solutions decreased as the concentration of the herbicide increased. However, a significant percentage of ants drank the solutions with concentrations up to dozens of times higher than those inducing toxic effects in bees. In light of these results, we urge further assessment of the effects of glyphosate on ants, particularly because the food ingested by workers is transferred to the brood and queens, posing a potential threat to the health of the entire colony. Surprisingly, we did not record any difference in acceptance between solutions with and without sugar; this point is discussed regarding drought stress.
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Affiliation(s)
- Filippo Frizzi
- Department of Biology, University of Florence, Via Madonna del Piano, 6, 50019 Sesto Fiorentino, Florence, Italy.
| | - Alberto Masoni
- Department of Biology, University of Florence, Via Madonna del Piano, 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Paride Balzani
- Department of Biology, University of Florence, Via Madonna del Piano, 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Clara Frasconi Wendt
- Department of Biology, University of Florence, Via Madonna del Piano, 6, 50019 Sesto Fiorentino, Florence, Italy
- cE3c - Centre for Ecology, Evolution and Environmental Changes, Faculty of Science, University of Lisbon, Campo Grande, C2, 1749-016, Lisbon, Portugal
| | - Valeria Palchetti
- Department of Biology, University of Florence, Via Madonna del Piano, 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Giacomo Santini
- Department of Biology, University of Florence, Via Madonna del Piano, 6, 50019 Sesto Fiorentino, Florence, Italy
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Bonelli A, Menna P, Minotti G, Angeletti S, Comandini A, Picollo R, Quarchioni E, Russo V, Salvatori E, Ferravante F, Emerenziani S, Cicala M, Muscaritoli M. Safety and tolerability of a novel oral nutritional supplement in healthy volunteers. Clin Nutr 2020; 40:946-955. [PMID: 32675020 DOI: 10.1016/j.clnu.2020.06.022] [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: 01/14/2020] [Revised: 06/18/2020] [Accepted: 06/19/2020] [Indexed: 10/23/2022]
Abstract
BACKGROUND AND OBJECTIVE Foods for Special Medical Purposes (FSMPs) are formulated to support the nutritional needs of subjects with impaired capacity to ingest, digest or absorb ordinary food or nutrients. Polglumyt® is a proprietary highly purified, high quality glycogen obtained from mussels. Here we report the results of a single-center, single dose, open label, single arm study carried out to investigate acceptance (i.e. gastrointestinal tolerance and palatability), metabolic profile and safety of a low osmolarity, high-density energy Polglumyt®-based drink (the investigational product, IP) as a novel FSMP. METHODS Twelve healthy subjects received a single oral administration of the IP under fasting conditions. The study endpoints were: changes in gastrointestinal system tolerability at 3 h, 6 h and 24 h after IP intake; IP palatability evaluation; metabolic evaluation through the kinetic profile of circulating glucose, insulin and C-peptide from 0 h to 6 h after IP intake and changes from baseline in circulating triglycerides at 3 h and 6 h after IP intake. RESULTS The IP showed a good gastrointestinal tolerability and an acceptable palatability. The IP did not affect the physiological glycemic profile and the triglycerides levels 6 h after the intake. The IP was well tolerated by study subjects, with no or minor adverse events. CONCLUSIONS The study results encourage additional clinical investigations on the IP as a novel FSMP in patients with impaired digestion or gastrointestinal absorption, unable to assume an ordinary diet, e.g. patients undergoing invasive gastrointestinal surgery, elderly or oncological patients, even with certain metabolic disorders.
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Affiliation(s)
- Annalisa Bonelli
- Angelini RR&D (Research, Regulatory & Development) - Angelini S.p.A., S.Palomba-Pomezia, Rome, Italy
| | - Pierantonio Menna
- Clinical Pharmacology Unit, University Campus Bio-Medico Rome, Italy
| | - Giorgio Minotti
- Clinical Pharmacology Unit, University Campus Bio-Medico Rome, Italy
| | - Silvia Angeletti
- Unit of Clinical Laboratory Science, University Campus Bio-Medico, Rome, Italy
| | - Alessandro Comandini
- Angelini RR&D (Research, Regulatory & Development) - Angelini S.p.A., S.Palomba-Pomezia, Rome, Italy
| | - Rossella Picollo
- Angelini RR&D (Research, Regulatory & Development) - Angelini S.p.A., S.Palomba-Pomezia, Rome, Italy
| | - Elisa Quarchioni
- Angelini RR&D (Research, Regulatory & Development) - Angelini S.p.A., S.Palomba-Pomezia, Rome, Italy
| | - Vincenzo Russo
- Angelini RR&D (Research, Regulatory & Development) - Angelini S.p.A., S.Palomba-Pomezia, Rome, Italy
| | - Enrica Salvatori
- Angelini RR&D (Research, Regulatory & Development) - Angelini S.p.A., S.Palomba-Pomezia, Rome, Italy
| | | | - Sara Emerenziani
- Gastroenterology Unit, University Campus Bio-Medico, Rome, Italy
| | - Michele Cicala
- Gastroenterology Unit, University Campus Bio-Medico, Rome, Italy
| | - Maurizio Muscaritoli
- Department of Translational and Precision Medicine, Sapienza University of Rome, Italy.
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Yang AK, Mendoza JA, Lafferty CK, Lacroix F, Britt JP. Hippocampal Input to the Nucleus Accumbens Shell Enhances Food Palatability. Biol Psychiatry 2020; 87:597-608. [PMID: 31699294 DOI: 10.1016/j.biopsych.2019.09.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 08/28/2019] [Accepted: 09/12/2019] [Indexed: 01/12/2023]
Abstract
BACKGROUND Insight into the neural basis of hedonic processing has come from studies of food palatability in rodents. Pharmacological manipulations of the nucleus accumbens shell (NAcSh) have repeatedly been demonstrated to increase hedonic taste reactivity, yet the contribution of specific NAcSh circuit components is unknown. METHODS Bidirectional optogenetic manipulations were targeted to the principal NAcSh projection neurons and afferent pathways in mice during free feeding assays. Number of licks per bout of consumption was used as a measure of food palatability as it was confirmed to track sucrose concentration and subjective flavor preferences. RESULTS Photoinhibition of NAcSh neurons, whether general or cell-type specific, was found to alter consumption without affecting its hedonic impact. Among the principal excitatory afferent pathways, we showed that ventral hippocampal (vHipp) input alone enhances palatability upon low-frequency photostimulation time-locked to consumption. This enhancement in palatability was independent of opioid signaling and not recapitulated by NAcSh or dopamine neuron photostimulation. We further demonstrated that vHipp input photostimulation is sufficient to condition a flavor preference, while its inhibition impedes sucrose-driven flavor preference conditioning. CONCLUSIONS These results demonstrate a novel contribution of vHipp-NAcSh pathway activity to palatability that may relate to its innervation of a particular region or neuronal ensemble in the NAcSh. These findings are consistent with the evidence that vHipp-NAcSh activity is relevant to the pathophysiology of anhedonia and depression as well as the increasing appreciation of hippocampal involvement in people's food pleasantness ratings, hunger, and weight.
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Affiliation(s)
- Angela K Yang
- Integrated Program in Neuroscience, McGill University, Montreal, Quebec, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montreal, Quebec, Canada
| | - Jesse A Mendoza
- Department of Psychology, McGill University, Montreal, Quebec, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montreal, Quebec, Canada
| | - Christopher K Lafferty
- Department of Psychology, McGill University, Montreal, Quebec, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montreal, Quebec, Canada
| | - Franca Lacroix
- Department of Psychology, McGill University, Montreal, Quebec, Canada
| | - Jonathan P Britt
- Integrated Program in Neuroscience, McGill University, Montreal, Quebec, Canada; Department of Psychology, McGill University, Montreal, Quebec, Canada; Center for Studies in Behavioral Neurobiology, Concordia University, Montreal, Quebec, Canada.
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Lee E, Nam KT, Lee KW, Lee SR. Pediococcus spp.-fermented chicken meat for dogs. J Anim Sci Technol 2020; 62:84-93. [PMID: 32082602 PMCID: PMC7008127 DOI: 10.5187/jast.2020.62.1.84] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/20/2019] [Accepted: 12/31/2019] [Indexed: 11/30/2022]
Abstract
An experiment was conducted to evaluate Pediococcus
spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented
snacks used in this study were prepared through the following process; meat
mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn
starch were inoculated with or without Pediococcus spp.,
incubated at 37°C for 24 h and then sterilized at 121°C for 20
min. During the 24-h fermentation, the pH of fermented chicken snack dropped
rapidly with concomitant increase in number of lactic acid bacteria. The
nutritional composition was not altered by fermentation. In
vitro pepsin nitrogen digestibility was higher (p
< 0.05) in the fermented snack compared with the non-fermented snack.
Upon storage at room temperature for 14 days, bacteria grew slowly in fermented
vs. non-fermented snack samples. In a palatability trial, dogs preferred
non-fermented over fermented snack food. In 12-d-long feeding trial, fecal
ammonia content was lowered, but fecal lactic acid content was increased in dogs
fed the fermented vs. non-fermented snack food. Our study shows that the
fermented MDCM-based snack exhibited good preservability upon storage, and
improved in vitro nitrogen digestibility and fecal
characteristics in dogs.
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Affiliation(s)
- Eunchae Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Ki-Taek Nam
- Department of Animal Life and Environment Science, Hankyong National University, Anseong 17579, Korea
| | - Kyung-Woo Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Sang-Rak Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
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Hayabuchi H, Morita R, Ohta M, Nanri A, Matsumoto H, Fujitani S, Yoshida S, Ito S, Sakima A, Takase H, Kusaka M, Tsuchihashi T. Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions. Hypertens Res 2020; 43:525-533. [PMID: 31996813 PMCID: PMC8075858 DOI: 10.1038/s41440-020-0397-1] [Citation(s) in RCA: 22] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/08/2019] [Accepted: 12/22/2019] [Indexed: 12/12/2022]
Abstract
Sodium reduction is an important public health goal. Individual and population approaches are necessary for reducing the sodium content of processed foods and meals. The aim of the present study is to affirm the effect of monosodium l-glutamate (MSG), an umami substance, on the saltiness or palatability of low-salt solutions and to explore the preferred salt concentration in soup. Five hundred and eighty-four healthy participants from nineteen regions in Japan tasted 0.3, 0.6, and 0.9% NaCl solutions with or without 0.3% MSG. Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double-blinded randomized manner. Saltiness gradually increased depending on the concentration of NaCl. The saltiness of the 0.3% NaCl solution with MSG was rated significantly higher than that without MSG. The palatability ratings were higher for the solutions with MSG than for those without MSG for all NaCl concentrations. In particular, the palatability rating of the 0.3% NaCl solution with MSG was twice as high as that without MSG and was significantly higher than that of the other five test solutions. Furthermore, these results were observed to be approximately the same, irrespective of sex, age, region, etc. Salt reduction is believed to result in a loss of palatability. However, our results suggest that umami can compensate for the loss of palatability caused by salt reduction and that the addition of an appropriate amount of an umami substance can facilitate salt reduction from 0.9 to 0.3% without sacrificing palatability.
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Affiliation(s)
- Hitomi Hayabuchi
- Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women's University, Nara, Japan.
| | - Rieko Morita
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Masanori Ohta
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Akiko Nanri
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Hideki Matsumoto
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan
| | - Shoji Fujitani
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan
| | - Shintaro Yoshida
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan
| | - Sadayoshi Ito
- Division of Nephrology, Endocrinology and Hypertension, Tohoku University Graduate Medicine, Sendai, Japan.,Department of Medicine, Katta General Hospital, Miyagi, Japan
| | - Atsushi Sakima
- Health Administration Center, University of the Ryukyus, Okinawa, Japan
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Hantzschmann AM, Gollmann B, Gollmann G, Sinsch U. The fast-slow continuum of longevity among yellow-bellied toad populations ( Bombina variegata): intrinsic and extrinsic drivers of variation. PeerJ 2019; 7:e8233. [PMID: 31871841 PMCID: PMC6921980 DOI: 10.7717/peerj.8233] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Accepted: 11/18/2019] [Indexed: 01/04/2023] Open
Abstract
Yellow-bellied toad populations (Bombina variegata) show a wide fast-slow continuum of the life-history trait longevity ranging from 5 to 23 years. We investigated populations in Germany (n = 8) and Austria (n = 1) to determine their position within the continuum of longevity and the potential drivers of adult survival at the local and the continental scale. Intrinsic and extrinsic factors considered were local weather, nutritional state, allocation of ingested energy to somatic growth, pathogen prevalence, and geographical clines (latitude, altitude, and longitude). Capture-mark-recapture (CMR) monitoring and direct age assessment by skeletochronology allowed for reliable estimates of longevity and adult survival. Raw and corrected recapture rates as well as a probabilistic estimate of the lifespan of the eldest 1% adults of a cohort (CMR data) were used as surrogates for adult survival and thus longevity in a population. Additionally, survival rates were calculated from static life tables based on the age structure (skeletochronological data) of eight populations. Populations in Germany were short-lived with a maximum lifespan of annual cohorts varying from 5 to 8 years, whereas the population in Austria was long-lived with a cohort longevity of 13 to 23 years. We provide evidence that annual survival rates and longevity differ among years and between short- and long-lived populations, but there was no decrease of survival in older toads (i.e. absence of senescence). Variation of weather among years accounted for 90.7% of variance in annual survival rates of short-lived populations, whereas the sources of variation in the long-lived population remained unidentified. At the continental scale, longevity variation among B. variegata populations studied so far did not correspond to geographical clines or climate variation. Therefore, we propose that a population's position within the fast-slow continuum integrates the response to local environmental stochasticity (extrinsic source of variation) and the efficiency of chemical antipredator protection determining the magnitude of longevity (intrinsic source of variation).
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Affiliation(s)
| | - Birgit Gollmann
- Department of Limnology and Bio-Oceanography, University of Vienna, Wien, Austria
| | - Günter Gollmann
- Department of Theoretical Biology, University of Vienna, Wien, Austria
| | - Ulrich Sinsch
- Department of Biology, University of Koblenz-Landau, Koblenz, Germany
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Belissa E, Vallet T, Laribe-Caget S, Chevallier A, Chedhomme FX, Abdallah F, Bachalat N, Belbachir SA, Boulaich I, Bloch V, Delahaye A, Depoisson M, Wojcicki AD, Gibaud S, Grancher AS, Guinot C, Lachuer C, Lechowski L, Leglise P, Mahiou A, Meaume S, Michel C, Michelon H, Orven Y, Perquy I, Piccoli M, Rabus M, Ribemont AC, Rwabihama JP, Trouvin JH, Ruiz F, Boudy V. Acceptability of oral liquid pharmaceutical products in older adults: palatability and swallowability issues. BMC Geriatr 2019; 19:344. [PMID: 31810442 PMCID: PMC6898963 DOI: 10.1186/s12877-019-1337-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Accepted: 10/31/2019] [Indexed: 12/13/2022] Open
Abstract
Background In institutional care, oral liquid pharmaceutical products are widely prescribed for older patients, especially for those with swallowing disorders. As medicines acceptability is a key factor for compliance in the older population, this study investigated the acceptability of oral liquid pharmaceutical products in this targeted population. Methods An observational, multicenter, prospective study was conducted in eight geriatric hospitals and eight nursing homes in France. Observers reported several behaviours/events describing the many aspects of acceptability for various pharmaceutical products’ uses in patients aged 65 and older. Acceptability scores of oral liquid pharmaceutical products were obtained using an acceptability reference framework (CAST - ClinSearch Acceptability Score Test®): a 3D-map summarizing the different users’ behaviors, with two clusters defining the positively and negatively accepted profiles materialized by the green and red zones, respectively. Results Among 1288 patients included in the core study and supporting the acceptability reference framework, 340 assessments were related to the administration of an oral liquid pharmaceutical product. The mean age of these patients was 87 (Range [66-104y]; SD = 6.7), 68% were women and 16% had swallowing disorders. Globally, the oral liquid pharmaceutical products were classified as “positively accepted,” the barycenter of the 340 assessments, along with the entire confidence ellipses surrounding it, were positioned on the green zone of the map. Sub-populations presenting a different acceptability profile have also been identified. For patients with swallowing disorders, the oral liquid pharmaceutical products were classified as “negatively accepted,” the barycenter of the 53 assessments along with 87% of its confidence ellipses were associated with this profile. A gender difference was observed for unflavored oral liquids. In women, they were classified “negatively accepted,” the barycenter of the 68 assessments with 75% of its confidence ellipses were located in the red zone, while they were classified “positively accepted” in men. Conclusion This study showed that oral liquid pharmaceutical products are a suboptimal alternative to solid oral dosage forms in patients with swallowing disorders. To ensure an optimal acceptability, prescribers should also consider the presence of a taste-masker in these oral liquids. As highlighted herein, palatability remains crucial in older populations, especially for women.
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Affiliation(s)
- Emilie Belissa
- Département Recherche et Développement Pharmaceutique, Agence Générale des Equipements et Produits de Santé (AGEPS), Assistance Publique-Hôpitaux de Paris (AP-HP), 7 rue du Fer à Moulin, 75005, Paris, France
| | - Thibault Vallet
- ClinSearch, 110 avenue Pierre Brossolette, 92240, Malakoff, France
| | - Sandra Laribe-Caget
- Hôpital Rothschild, Groupe Hospitalier Universitaire Est Parisien, AP-HP, 5 rue Santerre, 75012, Paris, France
| | - Alain Chevallier
- Hôpital Broca, Groupe Hospitalier Universitaire Paris Centre, AP-HP, 54-56 rue Pascal, 75013, Paris, France
| | - François-Xavier Chedhomme
- Hôpital Broca, Groupe Hospitalier Universitaire Paris Centre, AP-HP, 54-56 rue Pascal, 75013, Paris, France
| | - Fattima Abdallah
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Nathalie Bachalat
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Sid-Ahmed Belbachir
- Hôpital René Muret, Groupe Hospitalier Universitaire Paris Seine-Saint-Denis, AP-HP, avenue du Dr Schaeffner, 93270, Sevran, France
| | - Imad Boulaich
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Vanessa Bloch
- Hôpital Fernand Widal, Groupe Hospitalier Universitaire Saint-Louis - Lariboisière - Fernand-Widal, AP-HP, 200 rue du Faubourg Saint-Denis, 75010, Paris, France
| | - Anne Delahaye
- Hôpital Sainte Périne, Groupe Hospitalier Universitaire Paris Ile-de-France Ouest, AP-HP, 11 rue Chardon Lagache, 75016, Paris, France
| | - Mathieu Depoisson
- Hôpital Vaugirard, Groupe Hospitalier Universitaire Paris Ouest, AP-HP, 10 rue Vaugelas, 75015, Paris, France
| | - Amélie Dufaÿ Wojcicki
- Département Recherche et Développement Pharmaceutique, Agence Générale des Equipements et Produits de Santé (AGEPS), Assistance Publique-Hôpitaux de Paris (AP-HP), 7 rue du Fer à Moulin, 75005, Paris, France
| | - Stéphane Gibaud
- Centre Hospitalier de l'Ouest Vosgien, 1280 avenue division Leclerc, 88300, Neufchâteau, France
| | - Anne-Sophie Grancher
- Hôpital Rothschild, Groupe Hospitalier Universitaire Est Parisien, AP-HP, 5 rue Santerre, 75012, Paris, France
| | - Caroline Guinot
- Hôpital Fernand Widal, Groupe Hospitalier Universitaire Saint-Louis - Lariboisière - Fernand-Widal, AP-HP, 200 rue du Faubourg Saint-Denis, 75010, Paris, France
| | - Celia Lachuer
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Laurent Lechowski
- Hôpital Sainte Périne, Groupe Hospitalier Universitaire Paris Ile-de-France Ouest, AP-HP, 11 rue Chardon Lagache, 75016, Paris, France
| | - Patrick Leglise
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Abdel Mahiou
- Hôpital René Muret, Groupe Hospitalier Universitaire Paris Seine-Saint-Denis, AP-HP, avenue du Dr Schaeffner, 93270, Sevran, France
| | - Sylvie Meaume
- Hôpital Rothschild, Groupe Hospitalier Universitaire Est Parisien, AP-HP, 5 rue Santerre, 75012, Paris, France
| | - Corinne Michel
- Hôpital René Muret, Groupe Hospitalier Universitaire Paris Seine-Saint-Denis, AP-HP, avenue du Dr Schaeffner, 93270, Sevran, France
| | - Hugues Michelon
- Hôpital Sainte Périne, Groupe Hospitalier Universitaire Paris Ile-de-France Ouest, AP-HP, 11 rue Chardon Lagache, 75016, Paris, France
| | - Yann Orven
- Hôpital Vaugirard, Groupe Hospitalier Universitaire Paris Ouest, AP-HP, 10 rue Vaugelas, 75015, Paris, France
| | - Ines Perquy
- Hôpital Broca, Groupe Hospitalier Universitaire Paris Centre, AP-HP, 54-56 rue Pascal, 75013, Paris, France
| | - Matthieu Piccoli
- Hôpital Broca, Groupe Hospitalier Universitaire Paris Centre, AP-HP, 54-56 rue Pascal, 75013, Paris, France
| | - Maïté Rabus
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Annie-Claude Ribemont
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Jean-Paul Rwabihama
- Hôpital Joffre Dupuytren, Groupe Hospitalier Universitaire Henri Mondor, AP-HP, 1 rue Eugène Delacroix, 91210, Draveil, France
| | - Jean-Hugues Trouvin
- Département Recherche et Développement Pharmaceutique, Agence Générale des Equipements et Produits de Santé (AGEPS), Assistance Publique-Hôpitaux de Paris (AP-HP), 7 rue du Fer à Moulin, 75005, Paris, France
| | - Fabrice Ruiz
- ClinSearch, 110 avenue Pierre Brossolette, 92240, Malakoff, France
| | - Vincent Boudy
- Département Recherche et Développement Pharmaceutique, Agence Générale des Equipements et Produits de Santé (AGEPS), Assistance Publique-Hôpitaux de Paris (AP-HP), 7 rue du Fer à Moulin, 75005, Paris, France.
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Chong FS, Farmer LJ, Hagan TDJ, Speers JS, Sanderson DW, Devlin DJ, Tollerton IJ, Gordon AW, Methven L, Moloney AP, Kerry JP, O'Sullivan MG. Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain. Meat Sci 2019; 154:86-95. [PMID: 31022586 DOI: 10.1016/j.meatsci.2019.04.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 02/21/2019] [Accepted: 04/08/2019] [Indexed: 10/27/2022]
Abstract
This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. "Willingness to pay" (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak. Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins.
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Partridge GJ, Rao S, Woolley LD, Pilmer L, Lymbery AJ, Prestidge CA. Bioavailability and palatability of praziquantel incorporated into solid-lipid nanoparticles fed to yellowtail kingfish Seriola lalandi. Comp Biochem Physiol C Toxicol Pharmacol 2019; 218:14-20. [PMID: 30543863 DOI: 10.1016/j.cbpc.2018.12.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 12/08/2018] [Accepted: 12/08/2018] [Indexed: 10/27/2022]
Abstract
In an effort to overcome the palatability issues currently constraining the effective delivery of praziquantel (PZQ) via feed to treat monogenean parasites in yellowtail kingfish, this study compared the bioavailability and palatability of PZQ in hydrogenated castor oil (HCO) solid lipid nanoparticles (SLN) against pure PZQ in this species. Improving bioavailability would facilitate lower dietary inclusion levels to achieve the same therapeutic dose and therefore reduce the bitterness of feeds containing PZQ. Bioavailability was determined by co-administering feed with either pure PZQ, HCO-SLN or HCO-SLN coated with chitosan via intubation and quantifying the pharmacokinetics response. In contrast to studies with mammals, the results demonstrated that PZQ in HCO-SLN had equal bioavailability to pure PZQ in yellowtail kingfish, including when HCO-SLN were coated with chitosan. We hypothesise that the lack of improvement in bioavailability may be due to the lack of M cells and Peyer's patches in fish and the subsequent inability of fish to take nanoparticles directly into the lymphatic system. Furthermore, palatability of the feeds medicated with PZQ was not improved when the PZQ was incorporated into HCO-SLN, possibly due to the low loading rate of PZQ within the HCO-SLN and the subsequent thick coating of nanoparticles that was required on the surface of the feed pellets. Combined, these data demonstrate that the SLN used in the current study are not capable of delivering the benefits required to enable effective in-feed treatment of PZQ against monogenean parasites in yellowtail kingfish.
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Affiliation(s)
- Gavin J Partridge
- Australian Centre for Applied Aquaculture Research, Department of Primary Industries and Regional Development, 1 Fleet Fremantle, Western Australia 6160, Australia; Centre for Sustainable Aquatic Ecosystems, Harry Butler Institute, School of Veterinary & Life Sciences, Murdoch University, South Street, Murdoch, Western Australia 6150, Australia.
| | - Shasha Rao
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide 5000, South Australia, Australia
| | - Lindsey D Woolley
- Australian Centre for Applied Aquaculture Research, Department of Primary Industries and Regional Development, 1 Fleet Fremantle, Western Australia 6160, Australia
| | - Luke Pilmer
- Australian Centre for Applied Aquaculture Research, Department of Primary Industries and Regional Development, 1 Fleet Fremantle, Western Australia 6160, Australia; Centre for Sustainable Aquatic Ecosystems, Harry Butler Institute, School of Veterinary & Life Sciences, Murdoch University, South Street, Murdoch, Western Australia 6150, Australia
| | - Alan J Lymbery
- Centre for Sustainable Aquatic Ecosystems, Harry Butler Institute, School of Veterinary & Life Sciences, Murdoch University, South Street, Murdoch, Western Australia 6150, Australia
| | - Clive A Prestidge
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide 5000, South Australia, Australia; ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, University of South Australia, Adelaide 5000, South Australia, Australia
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Kammanadiminti SJ, Carter LA, Seewald W, Doucette KP. Comparative study to evaluate the voluntary acceptance of two liquid oral formulations of ciclosporin in dogs. Ir Vet J 2019; 71:27. [PMID: 30619604 PMCID: PMC6310966 DOI: 10.1186/s13620-018-0138-9] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Accepted: 12/10/2018] [Indexed: 11/21/2022] Open
Abstract
Background The purpose of this study was to determine and compare the voluntary acceptance of two oral liquid formulations of ciclosporin, investigational Atopica® oral solution (Elanco Animal Health) and Cyclavance® Oral Solution (Virbac), when given orally via syringe or offered freely after mixing with food to dogs. Twenty-five adult mixed breed dogs were selected for this two-phase study. In Phase 1, 12 (Group I) and 13 (Group II) dogs received Atopica® oral solution and Cyclavance® Oral Solution, respectively, daily for 7 days via an oral syringe. After a 3-day washout period, the dosing was switched for a further 7 days. For Phase 2, dosing was by acceptance from freely offered test article mixed in a small amount of food, approximately 6 h after the routine morning feeding. During the first part of this phase, normal daily ration of food offered in the morning was continuously left in the cage. Group I was offered Atopica® oral solution and Group II was offered Cyclavance® Oral Solution mixed with ~ 25 g of food for 3 days. After another 2-day washout period, the test articles were switched for another 3 days but the animals received food for only 1 h in the morning. Five hours after the food was removed, the test articles with food were offered in the same manner as in the first part of Phase 2. Animals were also monitored for adverse events (AEs). Results During Phase I, voluntary acceptance rates of 100 and 98.9% were noted for Atopica® oral solution and Cyclavance® Oral Solution, respectively. The corresponding immediate prehension rates during Phase 2 (Period 1) were 61.1 and 56.4%, respectively. During Phase 2 (Period 2), the immediate prehension rates were 69.2, 69.4 and 92.0% for Atopica® oral solution, Cyclavance® Oral Solution and the positive control (DYNE®; High Calorie Liquid Dietary Supplement), respectively. Two adverse events of diarrhea and vomiting, with a probable relationship to the test articles, were reported. Conclusion There was no significant difference in acceptance of the two oral ciclosporin solutions, the investigational Atopica® oral solution (Elanco) and Cyclavance® (Virbac) for dogs. Electronic supplementary material The online version of this article (10.1186/s13620-018-0138-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | - Lori A Carter
- Stillmeadow Inc., 12852 Park One Drive, Sugar Land, TX 77478 USA
| | - Wolfgang Seewald
- Elanco Animal Health, Mattenstrasse 24a, 4058 Basel, Switzerland
| | - Kelly P Doucette
- 1Elanco Animal Health, 2500 Innovation Way, Greenfield, IN 26140 USA
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Fushiki T, Nakano K. Evaluating the palatability of fermented foods. Biosci Biotechnol Biochem 2018; 83:1417-1421. [PMID: 30556464 DOI: 10.1080/09168451.2018.1554425] [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] [Indexed: 10/27/2022]
Abstract
The present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation of the quantitative contribution of each subdomain. The studies suggest the novel instrument is useful for comprehensive evaluation of palatability of multifarious fermented foods.
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Affiliation(s)
- Tohru Fushiki
- a Department of Food and Human Nutrition, Faculty of Agriculture , Ryukoku University , Otsu , Japan
| | - Kumiko Nakano
- b Department of Life Environment , Koshien Junior College , Nishinomiya , Japan
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Buch AC, Sisinno CLS, Correia MEF, Silva-Filho EV. Food preference and ecotoxicological tests with millipedes in litter contaminated with mercury. Sci Total Environ 2018; 633:1173-1182. [PMID: 29758869 DOI: 10.1016/j.scitotenv.2018.03.280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 03/22/2018] [Accepted: 03/23/2018] [Indexed: 06/08/2023]
Abstract
Worldwide, various guidelines and directives for human health and the environment aim to reduce anthropogenic mercury (Hg) emission. Forest ecosystems are natural sinks of this element, transferring it from the atmosphere to litter and soil. Millipedes play an important role in litter/soil and may be negatively affected by contamination. As a pioneering contribution to ecotoxicological test guidelines with millipedes in litter, the present study evaluated food preference of millipedes and mercury toxicity, to prevent interference of food types in toxicity responses. Four food preference tests were performed with Trigoniulus corallinus and Rhinocricus padbergi in relation to leaf morphology, leaf fragmentation level and palatability/nutritional quality. Ecotoxicological effects on these animals were evaluated with increasing concentrations of HgCl2 spiked in litter. In both species, Hg concentrations were measured in repugnatorial glands, casts, exoskeleton and gut. In 28day trials, high bioaccumulation factors (BAF) of Hg were found in gut (= 56), exoskeleton (= 49) and casts (= 39) of R. padbergi. BAFs in the gut, exoskeleton and casts of T. corallinus were lower: 52, 45 and 32, respectively. Mortality tests indicated higher sensitivity of T. corallinus to Hg, compared with R. padbergi. Regarding leaf morphology, lanceolate, linear, obovate and ovate leaf shapes and entire margin were preferred by both species. Although higher biomass gain for both species was observed by ingestion of smaller fragmentation stages, T. corallinus preferred more fragmented leaves while R. padbergi consumed more leaves with lower fragmentation level. Both species preferred and grew better in cellulose-rich litter with lower lignin content corresponding to the mixed litter, over single species leaves of Myrceugenia scutellata and Inga edulis. Therefore, future ecological tests with millipedes should consider the use of entire leaves with less irregular shapes, and higher cellulose and lower lignin contents, to provide ideal conditions for millipede growth and activity.
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Affiliation(s)
- Andressa Cristhy Buch
- Department of Environmental Geochemistry, Fluminense Federal University, Outeiro São João Baptista, s/n., Centro, 24020-007 Niterói, RJ, Brazil.
| | - Cristina Lúcia Silveira Sisinno
- SoloTox Consulting, Av. Carlos Chagas Filho 791, Biotechnology Center, University City, Ilha do Fundão, 21910-000, Rio de Janeiro, RJ, Brazil
| | | | - Emmanoel Vieira Silva-Filho
- Department of Environmental Geochemistry, Fluminense Federal University, Outeiro São João Baptista, s/n., Centro, 24020-007 Niterói, RJ, Brazil
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Gkarane V, Brunton NP, Allen P, Gravador RS, Claffey NA, Diskin MG, Fahey AG, Farmer LJ, Moloney AP, Alcalde MJ, Murphy P, Monahan FJ. Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. Food Res Int 2019; 115:54-64. [PMID: 30599976 DOI: 10.1016/j.foodres.2018.07.063] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 07/06/2018] [Accepted: 07/31/2018] [Indexed: 01/05/2023]
Abstract
Animal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability.
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