Recent progress in nutrition最新文献

{"title":"Macroalgae as a Source of Functional Foods in the Prevention of Cardiovascular Diseases","authors":"A. Valado, Polina Ponedilok, Armando Caseiro, Leonel Pereira","doi":"10.21926/rpn.2304024","DOIUrl":"https://doi.org/10.21926/rpn.2304024","url":null,"abstract":"Noncommunicable diseases (NCD), such as cardiovascular diseases (CVD), are responsible for the majority of annual deaths worldwide. Dyslipidemia, hypertension, diabetes, and obesity, among others, can enhance the onset of metabolic syndrome (MetS). The integration of natural products in the diet, such as marine macroalgae or hydrocolloids extracted from them, has been extensively studied. The application of these substances in the prevention of pathologies is expanding due to the high content of bioactive compounds and as dietary fiber, constituting an excellent source of organic components to produce functional foods. The objective of this review will be to compile the effectiveness of algal polysaccharides, specifically agar, alginates and carrageenan, in the prevention of CVD, focusing on its action on the pathophysiology underlying this group of diseases, as well as exploring the various human and animal studies available. Additionally, we emphasize the benefits of dietary fiber consumption and the mechanisms of its action throughout the gastrointestinal tract. The present work will also present information about the benefits of consuming macroalgae in regulating intestinal health and its general relationship with CVD.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139211639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Breeding on Free Amino Acids of Wholegrain Flour in Wheat and Role of Phenology Genes","authors":"Livinus Emebiri","doi":"10.21926/rpn.2304023","DOIUrl":"https://doi.org/10.21926/rpn.2304023","url":null,"abstract":"Wheat (Triticum aestivum L.) is pivotal to global food security, with its energy-rich grains that are also the major vegetable protein source in human diets. Decades of primary emphasis on grain yield improvement have delivered increased gains worldwide, but the grain protein content has declined. Since amino acids are biosynthetic precursors of proteins, this research hypothesized that their contents in the wholegrain flour have also been impacted by past wheat breeding. To test this, the free amino acid content of wholegrain flour in 92 wheat cultivars released in a 20-year period were analyzed by regression against the year of release. The slope of the regression showed positive increases per year in 16 of the 19 individual amino acid considered. Among these, the increases in lysine, aspartic acid and arginine were statistically significant (P < 0.05). The level of lysine in wholegrain flour increased by 0.30 mg kg-1 yr-1 (R2 = 0.24) over the 20-year period of breeding. Similarly, the content of methionine increased by 0.2 mg kg-1 yr-1 (P = 0.07; R2 = 0.16), but free asparagine also increased at the rate of 6.51 mg kg-1 yr-1 (P = 0.11; R2 = 0.13). The study sought further to explore the impact of selection for key developmental genes (Vrn, Ppd, and Rht) that have been targeted for artificial selection since 1840. Wheat cultivars carrying the semi-dwarfing gene, Rht-B1b, showed 15% lower content of lysine (the most limiting essential amino acid) and 25% lower content of free asparagine (precursor of the neurotoxin, acrylamide) in the wholegrain compared to the tall cultivars. At the Vrn-A1 gene, the winter-type cultivars carrying Vrn-A1v allele were 28% lower in free asparagine, and 6% lower in lysine content than their spring-type (Vrn-A1a) counterparts. In conclusion, the results indicated that, contrary to the declining trend in grain protein content, free amino acids in wheat wholegrain flour have been increased by past breeding. Selections for semi-dwarfism and vernalization response have had significant impacts on free amino acid content, implying that genetic manipulation of Rht-B1b and Vrn-A1 genes could present a pathway to reducing the acrylamide-forming precursor in wheat wholegrain flour.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139238571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Curiosities of Weight Loss Diets of the Last 60 Years","authors":"Inmaculada Zarzo, P. M. Boselli, Nadia San Onofre, Jose M. Soriano","doi":"10.21926/rpn.2304022","DOIUrl":"https://doi.org/10.21926/rpn.2304022","url":null,"abstract":"Lately, we've witnessed the emergence of obesity as a prominent concern for public health and the economy. This issue commands serious attention, impacting millions worldwide, particularly in the most developed nations. Practical approaches to tackling obesity involve tailored physical activity and dietary interventions overseen by qualified healthcare professionals. Nonetheless, some individuals opt for quicker routes, embracing dietary regimens that promise rapid and effortless weight reduction yet lack substantiated scientific backing. Given the potential hazards these approaches pose to well-being, this calls for immediate address, occasionally leading to unexpected and severe consequences. In this review, we aim to analyze the curiosities of popular diets embraced by adults from the 1960s to the present day, including the scientific justification that supports or contradicts their effectiveness.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Supplemental Vitamin C in Mandibular Fracture Patients: A Randomized Clinical Trial","authors":"Amy Anne Lassig, Anna Wilson, Walter Jungbauer, Anne Joseph, Bruce Lindgren, Rick Odland","doi":"10.21926/rpn.2304021","DOIUrl":"https://doi.org/10.21926/rpn.2304021","url":null,"abstract":"Vitamin C is an oxidative stress mediator and essential cofactor in wound healing. The objective of this study was to investigate the clinical and biochemical effects of vitamin C supplementation on outcomes in patients undergoing mandibular fracture repair. We also aimed to evaluate the effects of sociodemographic, fracture, and treatment characteristics on post-operative clinical outcomes in these patients. The investigators conducted a double-blind, placebo-controlled, randomized clinical trial at Two Metropolitan, Level 1 Trauma Centers to prospectively evaluate the effects of vitamin C vs. placebo in a mandibular fracture population stratified by smoking and fracture status (open vs. closed). The study was conducted at two safety-net hospitals, enrolling a cohort of heavily underserved patients. Forty-five subjects were evaluated. We found decreased overall post-operative complications, decreased wound infection, and some improved bone healing outcomes in the vitamin C group compared to placebo, however, none of these outcomes reached statistical significance. Vitamin C intervention showed a signal of improved clinical and biological wound healing which was not statistically significant. Additionally, significant associations between patient characteristics and post-operative outcomes were identified. Older subjects and those with co-existent trauma were more likely to have increased healthcare utilization, and increased time from injury to surgery was significantly associated with frank infection. Prescription of additional opioids outside of standard practice was significantly associated with a need for additional wound care, increased emergency room visits, and any post-operative complication. Further investigation is needed to evaluate these findings in a larger study population, yet Vitamin C remains a low-risk, inexpensive potential means to improve wound healing outcomes after acute facial trauma.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139252488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet","authors":"Suneetha Vallepu, Khadar Basha Shaik, Naseem Shaik, Ramakrishna Vadde, Narasimhulu R, Shaik Sha Valli Khan Patan","doi":"10.21926/rpn.2304020","DOIUrl":"https://doi.org/10.21926/rpn.2304020","url":null,"abstract":"The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors) and antioxidant properties of whole grains of foxtail millet. The contents of total ash (1.42%), fat (3.02 g/100 g), and mineral chromium (12.83 mg/100 g) were found to be high upon soaking. Trypsin inhibitors were reduced from 26.84% (steam cooking) to 12.45% upon soaking. Germination enhanced the contents of protein (11.57 g/100 g), minerals, i.e., Ca (32.48 mg/100 g), P (5.82 mg/100 g), Fe (5.81 mg/100 g), amino acid tyrosine and vitamin B₁. A significant decrease in the contents of tannins from 218.93 mg GAE/g (soaking) to 93.93 mg GAE/g), phytic acid from 307.5 mg/g (soaking) to 97.63 mg GAE/g) and α-amylase inhibitors from 35.20% (steam cooking) to 5.61% were recorded upon germination. The TPCs were reduced from 13.63 mg GAE/g (soaking) to 6.81 mg GAE/g upon steam cooking. Germinated grains recorded the highest antioxidant properties based on the scavenging capacity of DPPH (0.59 mg AScE/g), ABTS⁺ (10.77 mg TE/g) radicals and RPA (0.89 mg AScE/g). Overall, different household processing methods altered the composition of nutrients, antinutrients, and antioxidant properties. Germination has enriched the bioavailability of protein, carbohydrates, minerals, amino acids, and antioxidant properties and reduced the anti-nutritional factors, especially phytic acid, tannins, and α- amylase inhibitors.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":" 35","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135243628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Natural Substances on Lowering Uric Acid","authors":"Hehe Zhang, Ruihan Xu, Shasha Zheng","doi":"10.21926/rpn.2303019","DOIUrl":"https://doi.org/10.21926/rpn.2303019","url":null,"abstract":"Uric acid (UA) metabolism, which includes uric acid production controlled by purine metabolism and uric acid excretion controlled by the gastrointestinal tract and kidneys, is the primary way to maintain the concentration of uric acid in the body. Abnormal functionalizing of the metabolism may cause hyperuricemia, gout, kidney injury, and other diseases. Over the last decade, numerous studies have been conducted on the effect of natural products, including active ingredients of medicinal plants, natural compounds, plant and fungal extracts, traditional herbal formulations, microbial products, alkaloids, etc., on the downward regulation of uric acid for treating uric acid related diseases. Based on the potential sources from 2018 to 2022, 16 studies were reviewed and considered relevant to the topic. This paper is a preliminary summary of the effects of active ingredients of plants, the extracts of plants, and traditional herbal formulations on regulating uric acid levels.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135344297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods","authors":"Raúl Esteban Cian, Antonela Guadalupe Garzón, Micaela Albarracín, Silvina Rosa Drago","doi":"10.21926/rpn.2303018","DOIUrl":"https://doi.org/10.21926/rpn.2303018","url":null,"abstract":"This work aimed to evaluate the chemical composition, bioactive compounds (phenolics and γ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties (Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them as potential ingredients for producing new bio-functional foods. For this, five barleys and five malts obtained from them were studied. Regarding chemical composition, total starch was the main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins (≈9.5%). Potassium and phosphorus were the most abundant elements, with mean values being 3746.1 and 3679.1 g 100g^-1d.w., respectively. Regarding the free amino acid profile, the proportion of hydrophobic free amino acids was higher than that of branched-chain amino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g^-1. Ferulic acid was the most abundant free phenolic acid detected in the different barleys, followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135014473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inclusion of Dietary-Fibers in Nutrition Provides Prebiotic Substrates to Probiotics for the Synthesis of Beneficial Metabolites SCFA to Sustain Gut Health Minimizing Risk of IBS, IBD, CRC","authors":"Divakar Dahiya, Poonam Singh NIGAM","doi":"10.21926/rpn.2303017","DOIUrl":"https://doi.org/10.21926/rpn.2303017","url":null,"abstract":"Usually, everyday meals constitute materials and ingredients for food preparation derived from different agricultural sources. Although most customers are aware of the benefits of a balanced diet, they mainly focus on a diet based on the daily requirements of protein, fat, and carbohydrates in their meals. However, the vital aspect of the including dietary fibers in diets is overlooked, which is equally important as is the daily requirement of calories and protein intake for maintaining the muscle mass. Some societies consume a diet heavily based on animal-sourced materials, which is deficient in components of plant-derived beneficial fibers. In such consumers, the smooth functioning of the digestive system and the overall metabolism could be affected in due course of time. As a result, their excretion system would be adversely influenced. The long-term irregularities in the alimentary system might be a cause of the initiation of a problem, particularly in the colon. Foods are natural therapeutics to sustain the healthy functioning of the gastrointestinal tract (GIT), which is also interconnected with other systems impacting the physiology of the human body. Consumers generally select their meals according to their personal choice and taste, and their nutrition is geographically influenced. However, the dietary fibers (prebiotics) sourced from various agricultural materials can be easily included as a constituent of food for the survival and metabolism of probiotic cultures resident in consumers’ GIT. This article aims to review information available on plant-derived dietary fibers and their role in the functioning of probiotic microorganisms resident in the gastrointestinal tract, which is important for managing gut health, thereby minimizing inflammatory gut issues.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134913133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chair Fitness Program for Improved Strength and Physical Function for Older Adults: A Pilot Comparative Effectiveness Study","authors":"Zakkoyya H. Lewis, Ryan N. Harrison, Brian D. Clocksin, Alexandra T. Auslander, Lara Killick","doi":"10.21926/rpn.2303016","DOIUrl":"https://doi.org/10.21926/rpn.2303016","url":null,"abstract":"Within the US, people are experiencing longer life expectancy, yet these extended lifespans have not necessarily translated into years living in good health. Musculoskeletal degenerative diseases are particularly prevalent amongst older adults. Research shows that regular resistance exercise carries preventive health benefits to combat these conditions. This study evaluated the impact of an innovative hand-held device (OYO) on the physical function of older adults compared to a traditional chair fitness program (CF) and no exercise control (CG). Participants (n = 48) were 60 years old and older, retirement community residents with no current history of chronic conditions, who possessed the ability to follow guided exercise. Participants elected to the OYO, CF or CG groups. The exercise program was 45 minutes, twice a week for 9 weeks. The CF group used standard gym equipment while the OYO group utilized a hand-held device capable of multi-planar movements and varying resistance. Various pre-post measures of physical function were recorded. Preliminary data suggests that there was a significant positive difference between the study group for biceps strength test F(2, 39) = 3.49 p = 0.04, h² = 0.15), 30-second chair stand (F(2, 37) = 3.60, p = 0.04, h² = 0.16) and a 2-min step test (F(2, 39) = 3.27 p = 0.05, h² = 0.14). A Tukey-HSD test showed a positive trending, however, not significant effect for 30-second chair stand and latissimus strength test (p = 0.08 and 0.06, respectively) between the OYO and CF groups. The two groups had equivocal post-intervention results on all other measures. In conclusion, our results suggest this hand-held device is as or more efficacious as a traditional resistance program that utilizes several pieces of equipment. Widespread adoption of this device could reduce program costs and improve access to quality fitness opportunities for older adults.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135878101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Characterization and Mineral Composition of “UENF SD 08”: A Super-Sweet Corn Hybrid","authors":"Larissa Leandro da Cruz, Gabriel Moreno Bernardo Gonçalves, Silva Menezes de Faria Pereira, Jamila Rodrigues Barboza, Luana Pereira de Moraes, Messias Gonzaga Pereira, Marta Simone Mendonça Freitas, Daniela Barros de Oliveira","doi":"10.21926/rpn.2303015","DOIUrl":"https://doi.org/10.21926/rpn.2303015","url":null,"abstract":"Sweet Corn (<em>Zea mays L.</em>) is possibly the most important commercial cereal originating in the Americas. Mutant genes are responsible for sweetness. The purpose of this study was to evaluate the physicochemical and mineral composition of the “UENF SD 08” cultivar, super-sweet corn developed at Darcy Ribeiro Northern Rio de Janeiro State University (UENF) and registered in the National Cultivar Register of the Ministry of Agriculture, Livestock, and Supply and to compare its content to commercial super-sweet corn and field corn. Grain analyses were conducted at the Food Technology Laboratory, Phytotechnics Laboratory, and Animal Science Laboratory, UENF. The pH, total soluble solids, proximate composition, and mineral content were determined. In addition to the “UENF SD 08” cultivar, the “Tropical Plus®” cultivar, and the “UENF 506-11”, field corn cultivar were also studied. When comparing the mineral content, we observed there was not a great variability between the two super-sweet corn cultivars (“UENF SD 08” e “Tropical Plus®”). We highlight that both cultivars have higher soluble sugar concentration and less starch content for proximate composition. Therefore, having a cultivar adapted to the Northern Rio de Janeiro climatic conditions and knowing its nutritional characteristics is important for producers and individuals who will consume it, fresh or corn products.","PeriodicalId":74647,"journal":{"name":"Recent progress in nutrition","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135138629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}