Fat Content Research Articles

Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P < 0.05). Addition of Jesdianum extract significantly reduced the total viable count and psychrophilic bacteria compared to the control, subsequently extending the shelf-life of the product to over 42 days. Overall, Allium Jesdianum extract, with its antioxidant and antimicrobial properties, is beneficial in preserving sausage products and can be recommended as a nitrite substitute.

Development of Dry Fruits Laddoo

Abstract: The aim is to prepare Balls (ladoo) as a nutritional point of view and to provide convenience to the consumer. The ingredient which was used for preparation of balls is Dates (Phoenix dactylifera) which contains Energy: 282 cal, Protein: 2.5 g. Carbohydrates: 75 g, Fat: 0.4 g etc. Vitamin B-6 (PYRIDOXINE) is present. Minerals such as Calcium, iron, Magnesium are present in Dates. The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. Balls (ladoo) are good and typically made from various flours and dry fruits by various ways. Balls (ladoo) are usually round, sweet, small or large in size. For preparation of Balls (ladoo) ingredients used are pitted dates,flax seeds, almonds, cashews, Jaggery syrup, oats etc. all these ingredients were finely grounded. The formulation was made by varying levels of ingredients. For preparation of Balls (ladoo) all ingredients were roasted and then grounded into fine powder. The dates were pitted and then grounded in mixer grinder. All these grounded ingredients were made into dough by adding Jaggerysyrup. Three trials have been done T1, T2, and T3 by varying proportion of all ingredients and T3 has been selected. Proximate composition of ladoo ware fat content was found out to be 7.08 ± 0.02%, the protein content is 7.85 +0.09 %, the total carbs are 58.40 ± 0.07 %, the energy in ladoo was 328.72 kcal and ash content is about 2.01 ± 0.11% respectively). It was concluded that the Balls (ladoo) can be store for one month in High density polyethylene pouches at room temperature. These balls are rich source of iron so they satisfy consumer’s needs.

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

This study investigated the nutritional quality of weaning food prepared from fermented blends of sorghum (ogi) and soybean. The raw samples were processed into flour and were mixed in ratio of 60:40 and 70:30 respectively. Lactic acid bacteria (LAB) were isolated from fermented ogi and were accessed for their technological properties. The pH and total titratable acidity of the ogi was accessed, proximate composition and shelf-life of the weaning blends were determined by standard methods. A total of 10 LAB isolates were obtained, characterized and identified as L. plantarum (50%), L. fermentum (30%), L. delbrueckii (10%), and L. brevi (10%). Lactic acid, diacetyl and hydrogen peroxide produced by the LAB isolates ranged from 1.203 ± 0.006 - 3.410 ± 0.010, 1.21 ± 0.02 - 3.63 ± 0.05 and 0.650 ± 0.060 - 1.910 ± 0.040 (mg/mL) respectively. The fermentation of the ogi resulted in pH reduction from 4.5 ± 0.01- 2.40 ± 0.01 and increased titratable acidity 12.49 ± 0.01 - 23.00±0.01 g/L. The 60:40 weaning blend of sorghum ogi flour and soybean improved protein, ash, crude fiber, moisture, fat, vitamin A, ascorbic acid, riboflavin, and beta carotene content compared to a 70:30 blend. The blend also showed improvements in mineral content, with a significantly higher overall nutritional value compared to the 70:30 blend. Coliforms were not observed during the shelf-life monitoring. This study concluded that these blends meet daily nutritional requirements, provide health benefits, and meet recommended standards for weaning.

Investigatory study on the qualities of locally grown Rice brands sold in main markets of Abeokuta, South-Western Nigeria

Qualities of some selected rice varieties sold in the main markets of Abeokuta, the capital of Ogun State where rice is mostly grown and consumed in the south-western part of Nigeria was investigated. Rice (Aroso, Mokwa, Royal niger, Orlam and Ofada rice) were evaluated for their physical, chemical properties and sensory qualities using established laboratory procedures. The average width of the rice ranged from “0.261 to 0.268 mm”, “0.260 to 0.265 mm, “0.260 to 0.262 mm”, “0.269 to 0.270 mm”, and 0.271 to 0.275 mm” respectively. The rice average lengths ranged between “0.346 to 0.350 mm”, “0.365 to 0.368 mm”, “0.356 to 0.359 mm”, “0.357 to 0.357 mm” and “0.365 to 0.379 mm” respectively. The physical appearance of the rice investigated ranged from good to very good except for mokwa and orlam rice which shows fair colours. Chemical properties of the rice samples ranged from 10.21 to 11.97%, 0.83 to 2.62, 1.89 to 2.16%, 0.24 to 0.37%, 5.50 to 7.56%, 77.89 to 79.60%, 59.90 to 65.17%, 12.15 to 14.61% and 85.39 to 87.85% for moisture, total ash, fat, crude fibre, crude protein, carbohydrate, starch, amylose and amylopectin contents respectively. The cooking properties ranged from 2 to 7.5, 230 to 250% and 5.49 to 5.64 in length and 0.689 to 1.337mm for volume expansion ratio, water uptake and elongation ratio respectively. This study revealed that Aroso and Orlam rice were of excellent in physical, chemical, sensory qualities and are both recommended for consumption. This research finding serves as a basis of choice for consumers and it also reveals the areas for improvement in terms of qualities of the local rice investigated.

Evaluating Sex-specific Differences in Abdominal Fat Volume and Proton Density Fat Fraction on MRI Scans Using Automated nnU-Net-based Segmentation.

"Just Accepted" papers have undergone full peer review and have been accepted for publication in Radiology: Artificial Intelligence. This article will undergo copyediting, layout, and proof review before it is published in its final version. Please note that during production of the final copyedited article, errors may be discovered which could affect the content. Sex-specific abdominal organ volume and proton density fat fraction (PDFF) in people with obesity during a weight loss intervention was assessed using automated multiorgan segmentation of quantitative water-fat MRI. An nnU-Net architecture was employed for automatic segmentation of abdominal organs, including visceral (VAT) and subcutaneous adipose tissue (SAT), liver, psoas and erector spinae muscle, based on quantitative chemical shiftencoded MRI and using ground truth labels generated from participants of the Lifestyle Intervention (LION) study. Each organ's volume and fat content were examined in 127 participants (73 female, 54 male; body mass index, 30-39.9 kg/m2) and in 81 participants (54 female, 32 male) of these after an 8-week formula-based low-calorie diet. Dice scores ranging from 0.91 to 0.97 were achieved for the automatic segmentation. PDFF was found to be lower in VAT compared with SAT in both male and female participants. Before intervention, females exhibited higher PDFF in SAT (90.6% versus 89.7%, P < .001) and lower PDFF in liver (8.6% versus 13.3%, P < .001) and VAT (76.4% versus 81.3%, P < .001) compared with males. This relation persists after intervention. As a response to caloric restriction, male participants lost significantly more VAT volume (1.76 L versus 0.91 L, P < .001) and showed a higher decrease in SAT PDFF (2.7% versus 1.5%, P < .001) than female participants. Automated body composition analysis on quantitative water-fat MRI data provides new insights for understanding sex-specific metabolic response to caloric restriction and weight loss in people with obesity. Published under a CC BY 4.0 license.

Comprehensive analysis of changes in expression of lncRNA, microRNA and mRNA in liver tissues of chickens with high or low abdominal fat deposition.

1. The liver of chickens is a dominant lipid biosynthetic tissue and plays a vital role in fat deposition, particularly in the abdomen. To determine the molecular mechanisms involved in its lipid metabolism, the livers of chickens with high (H) or low (L) abdominal fat content were sampled and sequencing on long non-coding RNA (lncRNA), messenger RNA (mRNA) and small RNA (microRNA) was performed.2. In total, 351 expressed protein-coding genes for long non-coding RNA (DEL; 201 upregulated and 150 downregulated), 400 differentially expressed genes (DEG; 223 upregulated and 177 downregulated) and 10 differentially expressed miRNA (DEM; four upregulated and six downregulated) were identified between the two groups. Multiple potential signalling pathways related to lipogenesis and lipid metabolism were identified via pathway enrichment analysis. In addition, 173 lncRNA - miRNA - mRNA interaction regulatory networks were identified, including 30 lncRNA, 27 mRNA and seven miRNA.3. These networks may help regulate lipid metabolism and fat deposition. Five promising candidate genes and two lncRNA may play important roles in the regulation of adipogenesis and lipid metabolism in chickens.

Potential of cassava peel collected from Bauchi (Nigeria) as culture media for growing specific fungi

The objective of this paper is to assess the potential of using cassava peel for A. niger and penicillium growth using standard methods and chemicals of analytical grade. The result of the study indicates that, the peel is rich in proximate contents as the analyzed cassava peel is composed of 8.70% moisture, 4.89% crude protein, 6.9.00% carbohydrates, 4.00 % fat content, 8.93% ash, and 8.75% fibre. Considering the observed morphological and physical characteristics of the test fungi; therewith, A. niger, and penicillium were present. There is indication that, the two utilized media (control and formulated media) are in support of the two microbes growth and depicted positive results of degradation, as well as fermentation ability on the cassava peels. The enriched cassava agar supports higher growth of the two analyzed microbes (viz, A. niger, and penicillium). There was significant difference pertaining the colonies number made on the formulated media (cassava peel agar, and enriched cassava agar). Potato dextrose agar (PDA) shows lower colony count amounting to 3.4 0.1 CFU/ml for A. niger, and amounting to 3.3 0.2 CFU/ml for penicillium. Cassava peel agar (CPA) possessed 6.5 0.5 CFU/ml mean colony count (MCC) for A. niger, and 5.6 0.1 CFU/ml for penicillium. Enriched cassava agar media (ECA) had highest MCC as 7.8 0.1 CFU/ml with respect to A. niger, and 7.3 0.6 CFU/ml pertaining penicillium. Utilization of cassava peel as substrate due to its contents of nutrients that can meet the nutritional requirement of fungi growth is a better move. The peel may be considered as substitute and alternative substrate for producing culture media to cultivate fungi and consequently reducing pollution.

Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium

Background: The interest in meat alternatives has increased over the years as people embrace more varied food choices because of different reasons. This study aims to analyse the nutritional composition of ready-to-use meat alternatives and compare them with meat (products). Methods: Nutritional composition values were collected in 2022 of all ready-to-use meat alternatives in Belgian supermarkets, as well as their animal-based counterparts. A one-sample t-test was performed to test the nutritional composition of ready-to-use meat alternatives against norm values, while an independent samples t-test was used to make the comparison with meat. Results: Minced meat and pieces/strips/cubes scored favourably on all norm values. Cheeseburgers/schnitzels, nut/seed burgers and sausages contained more than 10 g/100 g total fat. The saturated fat and salt content was lower than the norm value in each category. Legume burgers/falafel contained less than 10 g/100 g protein. Vegetarian/vegan minced meat and bacon contained fewer calories, total and saturated fat, and more fibre compared to their animal-based counterparts. Conclusions: Minced meat and pieces/strips/cubes came out as the most favourable categories regarding nutritional composition norm values. Vegetarian/vegan steak came out the least favourable compared to steak, while vegetarian/vegan minced meat and vegetarian/vegan bacon came out the most favourable compared to their animal-based counterparts.

Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect

Purpose This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant. Design/methodology/approach The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. Findings PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted. Originality/value It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.

The addition of Citrus aurantium leaves and tomato pomace in the diet of Awassi ewes and the impact on milk composition and matured cheese

The purpose of this study was to use concentrated feed alternatives with other less expensive feed alternatives in feeding the Awassi ewes and the impact on milk composition and matured cheese. A total of twenty Awassi ewes were used, they were selected in the middle of lactation and divided into two homogeneous groups with weights (47±1.7 kg) and aged 3-4 years, given two different servings of feed (1.5 kg/sheep/day) Milk composition was measured weekly, to make cheese, raw milk control (CON) and Citrus aurantium leaves and tomato pomace (CALTP) is kept separately and chilled. Results indicated that fat and total solid content were high in milk and cheese manufactured in the diet that contained CALTP; the proportion of medium-chain fatty acids (c10-c16) and free fatty acids was lower compared to the diet (CON). While the proportion of unsaturated fatty acids (UFA) in the diet increased CALTP. Therefore, the inclusion of CALTP in the diet is helpful because it has a positive impact on the composition of milk and mature cheese, reduces the cost of the diet and helps recycle byproducts.

Nkx1.2 deletion decreases fat production in zebrafish.

This study aimed to investigate the role of Nkx1-2, a transcription factor with the NK homeobox domain, in the regulation of fat production. Gene expression was analyzed using quantitative real-time polymerase chain reaction or transcriptome sequencing. CRISPR/Cas9 technology was employed to generate nkx1.2 knockout zebrafish and nkx1.2-deleted 3T3-L1 cells. Lipid droplet production in zebrafish larvae was visually quantified using Nile red staining, whereas lipid droplets in 3T3-L1 cells were stained with Oil red O. The binding of Nkx1-2 to the promoter was verified through an electrophoretic mobility shift assay experiment. Nkx1-2 plays crucial roles in the regulation of fat production in zebrafish. Knockout of nkx1.2 in zebrafish leads to weight loss, accompanied by significantly reduced lipid droplet production and decreased visceral and liver fat content. Furthermore, genes related to lipid biosynthesis are significantly downregulated. In 3T3-L1 preadipocytes, Nkx1-2 induces differentiation into mature adipocytes by binding to the cebpa promoter, thereby activating its transcription. Additionally, the expression of nkx1.2 is regulated by the p38 MAPK, JNK, or Smad2/3 signaling pathways in 3T3-L1 cells. Our findings suggest that Nkx1-2 functions as a positive regulator of fat production, playing a critical role in adipocyte differentiation and lipid biosynthesis.

COMPARISON OF CONTROL CHART X ̅ BASED ON MEDIAN ABSOLUTE DEVIATION WITH S

A stable and controlled process will produce products of good quality following predetermined specifications. A control chart is one of the statistical tools that can be used to measure the stability of a product process in a controlled state. Control charts commonly used to evaluate the statistical control process are Shewhart control charts ( and ). The control chart is used to control the process, as seen from the average and variability of the process. If the data used is not normally distributed or there are outliers, then an alternative control chart, namely the Median Absolute Deviation (MAD), can be used. MAD is used to monitor the process mean and process standard deviation because it has properties that are robust or resistant to deviations. This research aims to form a control chart based on MAD, apply it to data on fat content in animal feed products, and compare control charts based on with the control chart based on control chart based on MAD. The limitations in this study are the quality characteristics used consist of only one variable and the data is not normally distributed, only limited to the mean process, and the data used in this study are observation data on the fat content contained in animal feed products at PT Japfa Comfeed Indonesia Tbk Makassar Unit from December 2021 to January 2022. The results of this study show that the control chart based on MAD detects more out-of-control points than the control based on . The performance of the control chart based on MAD is better at detecting changes in the process than the control chart based on because it has a relatively smaller ARL value.

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

ABSTRACT White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate’s total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers.

Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish

ABSTRACT The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and two representative advanced glycation end products (AGEs), Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL) in five kinds of fish with different fat contents during thermal processing was investigated. The results indicated that HAAs, AGEs produced is related to the lipids in varying degrees. The variation of key precursors were examined to explain the relationship between fat oxidation and molecular pathway of HAAs and AGEs formation. The current research may help us better understand the overall generation of hazardous substances in food systems, and provide new ideas for formulating prevention in future production.

Impact of Fat Content and Lactose Presence on Refractive Index in Different Types of Cow Milk

Impact of Fat Content and Lactose Presence on Refractive Index in Different Types of Cow Milk

A novel hepatocyte ketone production assay to help the selection of nutrients for the ketogenic diet treatment of epilepsy

The classic ketogenic diet is an effective treatment option for drug-resistant epilepsy, but its high fat content challenges patient compliance. Optimizing liver ketone production guided by a method comparing substrates for their ketogenic potential may help to reduce the fat content of the diet without loss in ketosis induction. Here, we present a liver cell assay measuring the β-hydroxybutyrate (βHB) yield from fatty acid substrates. Even chain albumin-conjugated fatty acids comprising between 4 and 18 carbon atoms showed a sigmoidal concentration-βHB response curve (CRC) whereas acetate and omega-3 PUFAs produced no CRC. While CRCs were not distinguished by their half-maximal effective concentration (EC50), they differed by maximum response, which related inversely to the carbon chain length and was highest for butyrate. The assay also suitably assessed the βHB yield from fatty acid blends detecting shifts in maximum response from exchanging medium chain fatty acids for long chain fatty acids. The assay further detected a dual role for butyrate and hexanoic acid as ketogenic substrate at high concentration and ketogenic enhancer at low concentration, augmenting the βHB yield from oleic acid and a fatty acid blend. The assay also found propionate to inhibit ketogenesis from oleic acid and a fatty acid blend at low physiological concentration. Although the in vitro assay shows promise as a tool to optimize the ketogenic yield of a fat blend, its predictive value requires human validation.

Effects of Sex on Growth Performance, Carcass Traits, Blood Biochemical Parameters, and Meat Quality of XueShan Chickens

The demand for high-quality chilled chicken has continued to increase in China. Chickens are sexually dimorphic, and to better understand the specific differences in chicken production based on sex, we examined how sex affects growth performance, carcass traits, and meat quality of yellow-feathered chickens. Male and female Xueshan chickens were used as the experimental model. Although males exhibited better growth performance, including body weight (BW), body slope, keel, shank length, and shank girth (p &lt; 0.05), as well as carcass traits, such as dressed weight, leg muscle, and lean meat, females had higher carcass and breast muscle yields (p &lt; 0.05). Males had higher follicle density and yellowness (b*) of the skin and better skin than females (p &lt; 0.05). Among blood biochemical parameters, the serum content of corticosterone (CORT) was higher in males, while those of superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), total antioxidant capacity (T-AOC), and catalase (CAT) were lower in males than in females (p &lt; 0.05). The pH levels, shear force, and moisture content quality were better in male breast meat, while the intramuscular fat content (IMF) was lower in males than in females (p &lt; 0.05). The redness (a*) and moisture content were higher in male leg meat, while the pH, water-loss rate (WLR), lightness (L*), and IMF were lower (p &lt; 0.05). The muscle fiber diameter and cross-sectional area were also higher in males (p &lt; 0.05). Consumers felt that soup of male chicken was better than female (p &lt; 0.05), while mouthfeel and tenderness acceptance of breast meat were different between the sexes. These results indicate that female chickens can be marketed as a whole carcass, while males are more suitable for processed carcass products. This study provides significant insights into the production and processing methodologies of yellow-feathered chickens.

Inclusion of Sorghum in Cyprinus carpio L. Diet: Effects on Growth, Flesh Quality, Microbiota, and Oxidative Status

This study investigates the impact of including sorghum in the diet of the common carp (Cyprinus carpio) on its growth, blood parameters, meat composition, intestinal microbiota, and oxidative stress. Experimental diets with varying sorghum content (0%—V0 or control, 10%—V1, 20%—V2, and 30%—V3) were administered to carp weighing 43 g initially. Notably, in the 30% variant, sorghum entirely replaced corn and barley in the diet. Chemical analysis of sorghum unveiled a protein content of 14% and a fat content of 3.9%. Sorghum inclusion led to a decline in final body weight and weight gain, particularly notable in the V3 group with 30% sorghum. However, other physiological parameters, such as feed conversion ratio, specific growth rate, and organ indices, remained unaffected. Protein and salt content in carp flesh increased with higher sorghum inclusion levels, while hematological parameters showed minimal variations. Analysis of the intestinal microbiota revealed increases in both aerobic and anaerobic bacterial populations with sorghum inclusion. Furthermore, sorghum concentration inversely correlated with glutathione levels and positively correlated with malondialdehyde content, indicating a disruption of antioxidant defense mechanisms and elevated oxidative stress.

The Effect of Sumac (Rhus coriaria L.) Application on Oxidation Status, Sensory Attributes, Physicochemical and Microbiological Parameters of Carp (Cyprinus carpio) Fish during Chilled Storage

The aim of this study was to evaluate the impact of sumac on the oxidation status, sensory properties, and physicochemical and microbiological parameters of common carp (Cyprinus carpio) fish during chilled storage. Fillets of carp were treated with ground sumac at percentages of 0% (T0), 0.5% (T1), 1.5% (T2) and 2.5% (T3) and analysed after 24 and 72 h of chilled storage. The fat content, oxidation parameters (thiobarbituric acid reactive substances, TBARS), antioxidant capacity, total volatile basic nitrogen (TVB-N), free fatty acids (FFA), sensory properties, colour indicators (lightness L*, redness a*, yellowness b*), water activity, pH value, aerobic plate count (APC), psychrotrophic microorganism count (PMC), and coliform bacteria count were determined. The TBARS values of T1, T2, and T3 decreased significantly (p &lt; 0.05) after 24 h of chilled storage. The antioxidant capacity increased in a dose-dependent and time-dependent manner. As regards organoleptic properties, sumac was able to reduce the natural fishy odour, increase the sour odour and flavour, and mask the fish odour and flavour significantly. A significant effect of sumac on the redness (a*) values of muscles was observed, which increased with elevation of the sumac ratio. A decrease in fillet pH and lower APC and PMC were observed. No effect was found on water activity or the growth of coliform bacteria. The study found that sumac plays a role in the oxidation status, pH value and organoleptic properties of fish fillets, which could be beneficial for the fish and fishery products industry.

#908 The effect of obesity and fat distribution on estimated glomerular filtration rate (eGFR): A Mendelian randomization and image data analysis study

Abstract Background and Aims Obesity is intimately linked to the initiation and progression of chronic kidney disease, but questions on causality still remain. The diagnosis of chronic kidney disease is often based solely on creatinine- and/or cystatin C-based estimated glomerular filtration rate (eGFR), but both these endogenous biomarkers are also known to be related to body composition. This study aims to further investigate how obesity causally affects eGFR, derived from both biomarkers. Method Methods used were: Traditional cross-sectional analyses and magnetic resonance imaging data analyses performed in the POEM study (502 subjects, all aged 50 years), and two-sample Mendelian randomization using already published summary data. Outcome variables for all analyses were eGFR indexed to body surface area, based on creatinine and cystatin C, respectively. In both the traditional cross-sectional and the Mendelian randomization analyses body mass index and waist circumference were used as exposure variables. In the image data analyses, eGFR was regressed nonparametically on fat content and tissue volume for each 3D voxel. Results were visualized as a correlation “imiomics” map. Results Results from the POEM study showed in an adjusted model a negative correlation between cystatin C calculated eGFR and both body mass index [beta = −0.190 (95% CI: −0.280 to −0.100)] and waist circumference [beta = −0.160 (95% CI: −0.250 to −0.060)]. In contrast, a positive association was found for eGFR when using creatinine levels [beta = 0.120 (95% CI: 0.030 to 0.210) for body mass index; beta = 0.160 (95% CI: 0.070 to 0.260) for waist circumference]. This pattern was repeated in the image data analysis, which was visualized in the imiomics map: both visceral and subcutaneous adipose tissue were negatively correlated to eGFR based on cystatin C but positively correlated to eGFR based on creatinine (Fig. 1). Mendelian randomization implied a negative causal effect of obesity-related measures on cystatin C-based eGFR, with statistically significant estimates for both body mass index [beta = −0.031 (95% CI: −0.037 to −0.026)] and waist circumference [beta = −0.038 (95% CI: −0.045 to −0.031)]. No statistically significant effects was found on creatinine-based eGFR (Fig. 2). Conclusion This study indicates a causal negative effect of obesity on cystatin C-based eGFR, but not on eGFR calculated from creatinine. This discrepancy is further highlighted by analyses of adipose tissue from magnetic resonance imaging. These findings thus warrant further research on the impact of using the endogenous biomarkers creatinine and cystatin C to estimate renal function when assessing the link between obesity and chronic kidney disease.