Fat Content Research Articles

The use of mare's milk for yogurt ice cream and synbiotic ice cream production.

During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85-1.91%, 7.33-7.58% and 24.66-26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20-44.03%) and melting rate (73.49-79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production.

Effects of exercise on bone marrow adipose tissue in children with overweight/obesity: role of liver fat.

Exercise reduces adiposity, but its influence on bone marrow fat fraction (BMFF) is unknown; nor is it known whether a reduction in liver fat content mediates this reduction. (i) To determine whether incorporating exercise into a lifestyle program reduces the lumbar spine (LS)-BMFF, and (ii), to investigate whether changes in liver fat mediate any such effect. Ancillary analysis of a two-arm, parallel, non-randomized clinical trial. Primary care centres in Vitoria-Gasteiz (Spain). A total of 116 children with overweight/obesity were assigned to a 22-week family-based lifestyle program (control group [n=57]) or the same program plus an exercise intervention (exercise group [n=59]. The compared interventions consisted of a family-based lifestyle program (two 90-minute sessions/month) and the same program plus supervised exercise (three 90-minute sessions/week). The primary outcome examined was the change in LS-BMFF between baseline and 22 weeks, as estimated by MRI. The effect of changes in hepatic fat on LS-BMFF were also recorded. Mean weight loss difference between groups was 1.4±0.5 kg favour of the exercise group. Only the children in the exercise group experienced a reduction in LS-BMFF (effect size [Cohen d] -0.42, CI: -0.86, -0.01). Importantly, 40.9% of the reductions in LS-BMFF were mediated by changes in percentage hepatic fat (indirect effect: β=-0.104, 95%CI=-0.213, -0.019). The impact of changes in hepatic fat on LS-BMFF was independent of weight loss. The addition of exercise to a family-based lifestyle program designed to reduce cardiometabolic risk improves bone health by reducing LS-BMFF in children with overweight or obesity. This beneficial effect on bone marrow appears to be mediated by reductions in liver fat.

Quality and safety of cheese shipped to the United Arab Emirates

During an examination of 3299 cheeses imported into the United Arab Emirates (UAE) from 2017 to 2021 for compliance with regulations regarding moisture and fat content, microbial quality, acidity, the presence of quinoline (a non-permitted colorant), sorbic acid, and the presence of rust discoloration, it was found that 91% of cheeses were compliant with UAE legislation. However, 9% were in violation of one or more of the mandated quality parameters, suggesting that adulteration had occurred. Within product categories the greatest level of non-conformity at 13% was noted for processed cheese, primarily due to violations caused by high moisture and low-fat content. This is important because moisture levels in processed cheese can influence its texture and shelf life. The microbial assessment of cheese showed that 85.7% of semi-hard and 77.5% of soft cheeses had non-compliant levels of E. coli. It was notable that 21.8% of non-compliant products originated from Turkey. Cheeses from Germany had the lowest level of non-conformity at 0.6%. This study illustrates the need for border scrutiny to include physicochemical examinations of cheese samples. The current initiative aims to promote the need for equity in global trade and to prevent the marketing of adulterated food items.Graphical

Effect of apple peel flour addition on physicochemical characteristics and fatty acid profile of reduced-fat mayonnaise

Introduction: Mayonnaise is popular throughout the world and contains various types of processed products. While reduced-fat mayonnaise (RFM) contains less than 50% oil, the drawback is the potential to reduce the physical quality of mayonnaise. The use of apple peel in the form of flour added to mayonnaise is predicted to enhance its physicochemical quality. Methods: The research comprised laboratory experiments using randomised design with four treatments and six repetitions. Apple peel flour was added to the treatments in the following proportions: 0% (RFA0), 1% (RFA1), 2% (RFA2), and 3% (RFA3). Analysis of variance (ANOVA) was used to obtain average values and standard deviations. Results: Addition of 3% apple peel flour to RFM showed highly significant effect (p≤0.01) on droplet size (2.15–9.49µm), viscosity (3965.00cP), colours L (71.93), a* (15.75), and b* (50.65), protein content (1.44%), and fat content (50.93%). It also produced an organoleptic quality that was acceptable to semi-trained panellists and fatty acid profiles containing various types of fatty acids. Conclusion: The use of 3% apple peel flour in RFM represented the best treatment, with potential for further improvement.

Evaluation of peel, flesh and seeds of bitter gourd (Momordica charantia L.) for biologically active components, through development of powders and ethanolic extracts

The bitter gourd (Momordica charantia L.), has been remained a well-known ethnic medicinal vegetable, used traditionally as a pharma food to obtain a plenty of pharmacological benefits. However, which fraction of fruit is most effective for provision of bioactive components, has been remained undiscovered yet. This study examined the chemical composition, phytochemicals and antioxidant activities of peel, flesh, and seeds of bitter gourd. Our results showed that fat (3.50 ± 0.03%) and protein (3.40 ± 0.06%) content were found to be significantly (P < 0.05) high in bitter gourd seed powder (BSP), whereas ash (6.26 ± 0.06%) and fiber (5.46 ± 0.10%) in bitter gourd peel powder (BPP). Microminerals including Fe, Zn, Cu and Mn were found significantly (P < 0.05) high in BSP, with values 3.95 ± 0.05, 4.92 ± 0.04, 2.44 ± 0.04 and 1.32 ± 0.20 mg/100 g, respectively, whereas, macrominerals, Ca (74.90 ± 0.60 mg/100 g) and Mg (52.59 ± 0.20 mg/100 g), in bitter gourd flesh powder (BFP). Total phenolic content (27.78 ± 0.95 mg GAE/100 g), total flavonoid content (12.18 ± 0.08 mg QE/100 g) and total antioxidant activity (16.87 ± 0.11 mg trolox/100 g) was highest in BSP. However, BFP exhibited the greatest total carotenoid content (93.45 ± 0.40 mg/100 g) and β–carotene content (41.72 ± 0.15 mg/100 g). HPLC analysis revealed that all fractions of bitter gourd were loaded with bioactives, as naringenin and catechin were highest in BFP, epicatechin, ferulic acid, kaempferol and p-coumaric acid were highest in BPP, whereas, chlorogenic acid, caffeic acid, gallic acid and apigenin were highest in BSP. As compared to BFP and BPP, BSP exhibited the high concentration of important bioactive components, therefore instead of discarding these waste by-products of bitter gourd could be utilized as source of bioactives.

Integrated transcriptome and metabolism unravel critical roles of carbon metabolism and oxidoreductase in mushroom with Korshinsk peashrub substrates

Edible fungi cultivation serves as an efficient biological approach to transforming agroforestry byproducts, particularly Korshinsk peashrub (KP) branches into valuable mushroom (Lentinus edodes) products. Despite the widespread use of KP, the molecular mechanisms underlying its regulation of mushroom development remain largely unknown. In this study, we conducted a combined analysis of transcriptome and metabolism of mushroom fruiting bodies cultivated on KP substrates compared to those on apple wood sawdust (AWS) substrate. Our aim was to identify key metabolic pathways and genes that respond to the effects of KP substrates on mushrooms. The results revealed that KP induced at least a 1.5-fold increase in protein and fat content relative to AWS, with 15% increase in polysaccharide and total sugar content in mushroom fruiting bodies. There are 1196 differentially expressed genes (DEGs) between mushrooms treated with KP relative to AWS. Bioinformatic analysis show significant enrichments in amino acid metabolic process, oxidase activity, malic enzyme activity and carbon metabolism among the 698 up-regulated DEGs induced by KP against AWS. Additionally, pathways associated with organic acid transport and methane metabolism were significantly enriched among the 498 down-regulated DEGs. Metabolomic analysis identified 439 differentially abundant metabolites (DAMs) in mushrooms treated with KP compared to AWS. Consistent with the transcriptome data, KEGG analysis on metabolomic dataset suggested significant enrichments in carbon metabolism, alanine, aspartate and glutamate metabolism among the up-regulated DAMs by KP. In particular, some DAMs were enhanced by 1.5-fold, including D-glutamine, L-glutamate, glucose and pyruvate in mushroom samples treated with KP relative to AWS. Targeted metabolomic analysis confirmed the contents of DAMs related to glutamate metabolism and energy metabolism. In conclusion, our findings suggest that reprogrammed carbon metabolism and oxidoreductase pathways act critical roles in the enhanced response of mushroom to KP substrates.

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion.

Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.

The association between low sex hormone binding globulin and increased risk of type 2 diabetes is mediated by increased visceral and liver fat: results from observational and Mendelian randomization analyses.

The aim of this study was to investigate the associations between sex hormone binding globulin (SHBG), visceral fat (VAT), liver fat content, and risk of type 2 diabetes. In the Netherlands Epidemiology of Obesity study 5690 women (53%) and men without pre-existing diabetes were included and followed for incident type 2 diabetes. SHBG concentrations were measured in all, VAT with MRI, and liver fat content with proton-MR spectroscopy in n=1822. We examined associations between SHBG and liver fat with linear regression and bidirectional Mendelian randomization analyses, and between SHBG and type 2 diabetes with Cox regression adjusted for confounding, and additionally for VAT and liver fat to examine mediation. The mean(SD) age was 56(6) years, BMI 30(4) kg/m2, median(IQR) SHBG was 47 (34,65) nmol/L in women and 34 (26,43) nmol/L in men, median(IQR) liver fat was 3.4(1.6,8.2)% in women and 6.0 (2.9,13.5)% in men. Compared with the highest SHBG quartile, liver fat was 2.9-fold (95%CI: 2.4,3.4) increased in women and 1.6-fold (95%CI: 1.3,1.8) in men, and the hazard ratio (95%CI) of type 2 diabetes was 4.9 (2.4,9.9) in women and 1.8 (1.1,2.9) in men. Genetically predicted SHBG was associated with liver fat content (women: SD (95%CI) -0.45(-0.55,-0.35), men: ln(95%CI) -0.25 (-0.34,-0.16)). VAT and liver fat together mediated 43% (women) and 60% (men) of the SHBG-type 2 diabetes association. To conclude, in a middle-aged population with overweight, the association between low SHBG and increased risk of type 2 diabetes was for a large part mediated by increased VAT and liver fat.

Potential use of Partially Defatted Sesame (Sesamum indicum L.) to Combat Malnutrition

Background: Sesame (Sesamum indicum L.) is one of the oldest oilseed crops grown worldwide. It is rich in protein and micronutrients. It is cultivated and used in different culinary preparations globally in various forms. Methods: In the present study, defatting of mechanically dehulled white sesame seeds using an oil press machine at 200°C was done (local cultivar). This procedure could extract 50-60% oil from sesame seeds, therefore, it has been referred as partially defatted sesame seeds flakes or powder. The by-product, i.e., defatted sesame flakes, was evaluated for nutritional and anti-nutritional qualities. Mechanically dehulled sesame seeds of the same variety were used as a control. The defatted sesame flakes of seeds obtained were prepared in powdered form and assessed for biochemical parameters using standard methods. Result: The defatting could reduce the fat content by 52.48 percent and increased the protein up to 40.35 per cent. Magnesium and zinc increased significantly. As defatting is done using an oil press machine, the nutrient retention was better in terms of bioavailability. The partially defatted sesame seed flakes had a good amount of protein, iron, zinc and magnesium with available other micronutrients and possess a good sensory quality having nutty flavor. The seed flakes can be a great source of food to cater to the nutritional needs of the population at large and to reduce malnutrition, especially in children. This can be used for value addition of various food products.

Продуктивные особенности коров голштинской породы разных генетических линий

Abstract. The purpose of the study is to investigate the productive features of Holstein cows of different genetic lines. Methods. The research was carried out in two breeding enterprises of the Sverdlovsk region on the livestock of Holstein cows. Groups of animals were formed by the method of pairs of analogues, taking into account the age of animals in lactation, physiological condition, live weight, lines of breeding bulls. The coefficient of milk content was estimated by the calculation method. The lactose, fat and protein content in milk was determined using a “Bentley 150” device. Somatic cells were determined on the “Somatos-M” device. Bacterial contamination was studied using a reductase assay. Prolactin was determined by enzyme immunoassay, cortisol by immunochemiluminescent method. Results. In terms of milk yield for 305 days of lactation and protein content in milk, Montwick Chieftain cows had an advantage with a significant difference between the groups (P &lt; 0.05). The animals of the Reflection Sovering line were the best in terms of fat content, the difference between the groups was insignificant. The lowest content of somatic cells in milk and bacterial contamination was found in animals of the Reflection Sovering and Vis Back Idial lines. The best indicators of the leukocyte profile were determined in animals of the Vis Back Idial and Montwick Chieftain lines. In terms of glucose and total protein content in the blood, cows of the Montwick Chieftain line had an advantage, in terms of the amount of urea, animals of the Montwick Chieftain and Vis Back Idial line affiliation. The highest level of total lipids in the blood is typical for cows of the Reflection Sovering line. Scientific novelty. The research results indicate the relationship of biological characteristics and milk productivity with different lines of breeding bulls. The leukocyte profile of this herd of cows of different genetic lines in breeding enterprises of the Sverdlovsk region was studied for the first time. Practical significance. The results of the research can be used in breeding enterprises in order to increase the milk productivity of cows.

Impact of Cricket and Caterpillar Meal Supplementation on the Nutritional Profile and Consumer Acceptability of Cookies

The quality of cookies produced from wheat flour, cricket, and caterpillar meal blends was evaluated. This was done to examine the effect of adding edible cricket and caterpillar meals on the nutritional and sensory quality of wheat-based cookies. Edible crickets and caterpillars were purchased from local farmers in Benue state, de-gutted, washed, oven-dried, sorted, milled, and sieved to produce their respective meals. The meals were mixed in wheat flour: edible insects ratios of 95:5, 90:10, 85:15 and 80:20 for Cricket and Caterpillar meal blends, respectively. However, samples 100:0 were not mixed and contained 100% wheat flour. The samples were subjected to functional analysis of proximate composition, mineral, vitamin, amino acid profile, physical properties analysis, and sensory attributes evaluation. The result generated from the study was subjected to analysis of variance (ANOVA) and the Duncan multiple range test (DMRT) was used for mean separation at the probability level of significance of 5%. While the protein, fat, ash, crude fibre, and moisture content of the cookies increased with increasing amount of edible insect meal incorporated into the formulation, the carbohydrate content of the cookies decreased significantly (p&lt;0.05). All minerals evaluated in the study (Ca, Zn, K, P, Na, Mg, and Fe) increased with the increase in the amount of edible insect meals in the formulations. An increase in vitamin content was also observed in the cookies, but this increase was insignificant (p&gt;0.05). There was a significant increase in all essential and non-essential amino acid content of the cookies as the level of cricket/caterpillar meal in the formulation increased. The addition of up to 20% of edible cricket/caterpillar meals to wheat flour increased all sensory attributes of the cookies. Cookies fortified with caterpillar meal were found to be more nutritious than those fortified with cricket meal. In general, samples 85:15(85% wheat flour + 15% cricket meal) and 85:15(85% wheat flour + 15% caterpillar meal) contained high nutritional content and recorded the best sensory attributes and therefore were selected as the best blends for a wheat flour+cricket meal and wheat flour+caterpillar meal blends for cookies production.

Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients

Eggs play a crucial role in the production of muffins by contributing to their moistness and tenderness. However, several issues arise with using eggs in muffin formulation, such as egg allergies and the sustainability of egg supply in the market. Therefore, this study aimed to determine the effect of incorporating plant-based ingredients (chia seeds, flaxseeds and mashed banana) in eggless pumpkin muffin formulations on physical properties, nutritional composition and sensory acceptance. Four samples were prepared as follows: Control (muffin with egg), F1 (muffin with chia seeds), F2 (muffin with flaxseeds) and F3 (muffin with mashed banana). The samples were analysed for batter density, muffin height, texture profile analysis, muffin crumb colour, nutritional composition and sensory preference using a nine-point hedonic scale. Generally, muffins prepared with plant-based ingredients showed a decrease in height (3.97–3.83 cm) and water activity (0.88–0.89) compared to the control muffins (4.37 cm and 0.90, respectively). On the contrary, the batter density of wet batter eggless pumpkin muffins increased compared to those prepared with egg. The replacement of egg with plant-based ingredients resulted in muffins with a harder texture, as indicated by the increased hardness values compared to the control muffin. The use of plant-based ingredients in pumpkin muffin formulations produced muffins with a lighter colour due to the absence of colour pigments in chia seeds, flaxseeds and mashed banana. The inclusion of plant-based ingredients in eggless pumpkin muffin formulations increased the ash, fibre and carbohydrate content while decreasing the fat content. Overall, the preference test revealed that eggless pumpkin muffins prepared using chia seeds (6.93) and mashed banana (7.58) rated higher for overall acceptance attribute as compared to the control pumpkin muffin.

CAMKK2-AMPK axis endows dietary calcium and phosphorus levels with regulatory effects on lipid metabolism in weaned piglets

BackgroundIn the realm of swine production, optimizing body composition and reducing excessive fat accumulation is critical for enhancing both economic efficiency and meat quality. Despite the acknowledged impact of dietary calcium (Ca) and phosphorus (P) on lipid metabolism, the precise mechanisms behind their synergistic effects on fat metabolism remain elusive.ResultsResearch observations have shown a decreasing trend in the percentage of crude fat in carcasses with increased calcium and phosphorus content in feed. Concurrently, serum glucose concentrations significantly decreased, though differences in other lipid metabolism-related indicators were not significant across groups. Under conditions of low calcium and phosphorus, there is a significant suppression in the expression of FABPs, CD36 and PPARγ in the jejunum and ileum, leading to inhibited intestinal lipid absorption. Concurrently, this results in a marked increase in lipid accumulation in the liver. Conversely, higher levels of dietary calcium and phosphorus promoted intestinal lipid absorption and reduced liver lipid accumulation, with these changes being facilitated through the activation of the CAMKK2/AMPK signaling pathway by high-calcium-phosphorus diets. Additionally, the levels of calcium and phosphorus in the diet significantly altered the composition of liver lipids and the gut microbiota, increasing α-diversity and affecting the abundance of specific bacterial families related to lipid metabolism.ConclusionThe evidence we provide indicates that the levels of calcium and phosphorus in the diet alter body fat content and lipid metabolism by modulating the response of the gut-liver axis to lipids. These effects are closely associated with the activation of the CAMKK2/AMPK signaling pathway.

The Effects of Two Selected Single Nucleotide Polymorphisms of the Fatty Acid Synthase Gene on the Fat Content and Fatty Acid Profile of Cow’s Milk from the Polish Holstein–Friesian Red-and-White Breed versus Two Polish Red-and-White and Polish Red Conservation Breeds Kept in Poland

Fatty acid synthase (FASN) is a metabolic enzyme responsible for the synthesis of fatty acids in milk and meat. The SNPs g.841G/C and g.17924A/G of the FASN gene significantly influence the fat and fatty acid content of milk from cows of various breeds. Therefore, these SNPs were selected for this study. This study aimed to analyze the relationship of SNPs and their genotypes with the fat content and fatty acid profile of milk from Polish Red-and-White (ZR), Polish Red (RP), and Polish Holstein–Friesian Red-and-White (RW) cows. Milk samples were obtained during a milking trial. SNP genotyping was performed using the real-time PCR (HRM) method. It was shown that SNPs (with specific genotypes) were significantly associated with the presence of fatty acids such as C18:1n9t and C18:2n6c in milk. In addition, it was found that the milk fat from the ZR (genotypic variant A/G, AA) and RP (genotypic variant GG, A/G) breeds often exhibited a more attractive fatty acids profile than the milk fat from RW cows. This information can be used by both cattle breeders and people interested in consuming functional foods.

Nutrition, chemical and physical evaluation of flour of local Madura corn and powder of underutilized Holothuria species

The purpose of this study was to evaluate the nutrition, chemical, and physical properties of flour of the local Madura corn and sea cucumber of underutilized Holothuria species, which may be valuable for future use in formulating new products from the two materials. Tambin corn was collected from farmers in the Bangkalan regency in Madura, Indonesia. Untreated (non-nixtamalized) and nixtamalized corn was dried, ground, sifted in 60 mesh, and then analysed for proximate analysis, mineral content, gelatinization profile, FT-IR spectrum and colorimetry. Three abundant and underutilised sea cucumber species, identified as Holothuria atra, H. leucospilata, and H. impatiens, were collected from Bawean islands, cooked in sea water until rubbery, dried, and then analyzed for proximate analysis and mineral content. Results showed that the protein content of non-nixtamalized and nixtamalized corn was 6.40% and 6.59%, respectively; while those of H. atra, H. leucospilata, and H. impatiens were 66.64%, 79.23%, and 60.12%, respectively. Ash content of non-nixtamalized corn, nixtamalized corn, H. atra, H. leucospilata, and H. impatiens, were 2.30%, 1.82%, 26.29%, 27.78% and 39.18%, respectively. The fat content of non-nixtamalized corn, nixtamalized corn, H. atra, H. leucospilata, and H. impatiens, were 7.69%, 6.02%, 1.44%, 1.48% and 1.35%, respectively; while calcium content was 32.227, 163.546, 337.471, 314.910 and 307.670 mg/100 g, respectively; iron content were 23.367, 20.207, 16.796, 15.136 and 15.611 mg/100 g, respectively; zinc content was 13.095, 12.076, 10.015, 7.142 and 8.073 mg/100 g, respectively. The gelation profile indicated that peak viscosities were 1368 cP and 281 cP, peak temperatures were 75°C and 53°C, set back viscosities were 1443 cP and 94 cP, for non-nixtamalized and nixtamalized corn respectively. The addition of sea cucumber powder at 5% and 10% reduced all gelatinization parameters. Fourier transform infrared (FTIR) spectrum indicated that the main bands of nixtamalized corn were less intense than those shown by raw corn, with an absorption band at 3009 cm-1 corresponding to the C-H group and at 1646 cm-1 corresponding to the N-H bending vibration of primary amines. Colorimetry analysis on corn results showed a reduction of L and an increase of a and b values by nixtamalization.

Evaluating Nutrient Composition of Adult Patients’ Normal Diet Menus: Experience of Public Hospitals in Türkiye

Background: Hospital menus are profoundly important to meet the nourishment needs of patients. So, this study is conducted to determine the nutrient adequacy of adult patients’ normal diet menus. Methods: An evaluation of 30-day fixed menus consisting of 4 dishes was conducted in four different public hospitals in Ankara, the capital of Türkiye. Mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) were used to examine the sufficiency of nutrients and meals. Results: For all the hospitals, MAR value was found higher than %85. However, nutrient adequacy ratio of dietary fiber, calcium and magnesium were lower than the other nutrients. It was determined that total fat, saturated fat, salt and cholesterol (except hospital D) contents were high according to the recommended values. Nevertheless, these fixed menus supplied 75% daily fiber on average. Hospital A and D menus met calcium requirements by 73% and 67%, respectively. While hospital D menus met magnesium (76%) and potassium (67%) requirements moderately, other hospitals approached 100% sufficiency for potassium. It is remarkable that in all the hospitals the amount of fruits seemed very low, up to 34%. Conclusion: As the hospital meal is an essential part of in-patients’ institutional care and nutritional support, the nutrient contents of menus should be monitored for nutritional requirements and, if necessary, there should be initiatives and arrangements in standard recipes to reduce salt and fat contents.

Effect of solution plasma process on microorganism sterilization, physicochemical properties and nutrients of milk

Solution plasma process (SPP) was used for sterilizing Staphylococcus aureus (S. aureus) in raw milk (RM). The sterilization efficacy analysis and kinetics analysis showed bacterial concentration and the distance between electrodes were negatively correlated with the sterilization effect, while discharge voltage was positive. The better sterilization effect was achieved at 4 kV. The electrochemical indices analysis indicated that pH value of RM had no changed. The DO content decreased. The conductivity increased with the increasing discharge voltage. The nutrient content analysis revealed that the content of acidity, lactose, fat, and protein decreased. RM after SPP treatment exhibited higher values of sourness and slightly lower values of astringency than the control. The higher discharge voltage and narrower distance between electrodes presented the stronger effect. The structural characterization of CMs and MFGs was carried out using a laser particle sizer, FTIR, 1H NMR, XRD, and AFM. The results showed that the main chemical structure of CMs was unchanged basically. The SPP with the narrower distance between electrodes and lower discharge voltage significantly reduced the size and aggregation of MFGs at the molecular level. At 4 kV/2 mm, the particle sizes of CMs and MFGs were reduced from 238 nm and 523 nm to 224 nm and 302 nm, respectively. The average diameter of MFGs was reduced from 45 nm to 18 nm. Therefore, SPP is a potential method in the milk industry and provides a new idea for the preservation and processing of beverage.

Meta-Analysis of Dietary Supplementation with Seaweed in Dairy Cows: Milk Yield and Composition, Nutrient Digestibility, Rumen Fermentation, and Enteric Methane Emissions

This study used a meta-analytic approach to evaluate the effects of dietary supplementation with seaweed on milk yield, milk composition, nutrient digestibility, ruminal fermentation, and enteric methane (CH4) emissions of dairy cows. Data used in statistical analyses were obtained from 23 peer-reviewed scientific articles. Effect size was assessed using weighted mean differences (WMD) between seaweed-supplemented and control treatments. Dietary supplementation with seaweed decreased (p &lt; 0.05) dry matter intake, milk protein content, milk urea nitrogen, and somatic cell count. In contrast, milk fat content, milk lactose content, and milk iodine increased (p &lt; 0.05) in response to dietary supplementation with seaweed. Dietary supplementation with seaweed did not affect (p &gt; 0.05) nutrient digestibility, total volatile fatty acids, acetate, and propionate. Dietary supplementation with seaweeds increased (p &lt; 0.05) ruminal pH and ruminal concentration of butyrate and valerate. In contrast, lower (p &lt; 0.05) ruminal ammonia nitrogen concentration, acetate/propionate ratio, daily CH4 emission, CH4 yield, and CH4 intensity were observed in response to dietary supplementation with seaweeds. In conclusion, dietary supplementation with seaweed modifies milk composition, improves ruminal fermentation, and decreases enteric methane emissions without negatively affecting milk yield or feed efficiency.

The DairyPrint Model: A Decision-Support Model to Help Dairy Farmers and Other Stakeholders Towards Improved Sustainability

Dairy farmers face increasing pressure to reduce greenhouse gas (GHG) emissions [i.e., carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O)], but measuring on-farm GHG emissions directly is costly or impractical. Therefore, the dairy industry has relied upon mathematical models to estimate those emissions. However, current models tend to be not user-friendly, difficult to access or sometimes very research-focused, limiting their practical use. To address this, we introduce the DairyPrint model, a user-friendly tool designed to estimate GHG emissions from dairy farming. The model integrates herd dynamics, manure management, crop, and feed costs considerations, simplifying the estimation process while providing comprehensive insights. The herd module simulates monthly herd dynamics based on inputs as total cows, calving interval, and culling rate, outputting average annual demographics and estimating various animal related variables (i.e., dry matter intake, milk yield, manure excretion, and enteric CH4 emissions). These outputs feed into other modules, such as the manure module, which calculates emissions based on manure, weather data, and facility type. The manure module processes manure according to farm practices, and the crop module accounts for GHG emissions from manure, fertilizers, and limestone application, also estimating nutrient balances. The DairyPrint model was developed using the Shiny framework and the Golem package for robust production-grade shiny applications in the R programming language. We evaluated the model across 32 simulation scenarios by combining various factors and considering a standard free-stall system with 1000 dairy cows averaging 40 kg/day of milk production. These factors included 2 levels of NDF-ADF in the diet (28-22.8% and 24-19.5%), the presence or absence of 3-NOP dietary addition (yes or no) at an average dose of 70 mg/kg DM per cow daily, the type of bedding used (sawdust or sand), the frequency of manure pond emptying [once (only Fall) or twice a year (Fall and Spring)], and the utilization or non-utilization of a biodigester plus solid-liquid separator (Biod + SL). In our results across the 32 scenarios simulated, the average GHG emission was 0.811 kgCO2eq/kg of milk corrected for fat and protein contents (4% and 3.3%, respectively), ranging from 0.644 to 1.082. Notably, the scenario yielding the lowest GHG emission (i.e., 0.644 kgCO2eq/kg) involved a combination of factors, including a lower level of NDF-ADF in the diet in addition to incorporation of 3-NOP, utilization of sand as bedding, application of Biod + SL, and strategic manure pond emptying in both Fall and Spring. Conversely, the scenario that resulted in the highest GHG emission (i.e., 1.082 kgCO2eq/kg) involved a combination of higher level of NDF-ADF in the diet and excluded the incorporation of 3-NOP, utilization of sawdust as bedding, no application of Biod + SL, and manure pond emptying only in Fall. All these scenarios can be easily simulated in the DairyPrint model and results obtained immediately for user evaluation. Therefore, the DairyPrint model can help farmers move toward improved sustainability, providing a user-friendly and intuitive graphical user interface allowing the user to ask what-if questions.

Proteogenomic Analysis Identifies a Causal Association between Plasma Apolipoprotein B Levels and Liver Cancer Risk.

Liver oncogenesis is accompanied by discernible protein changes in the bloodstream. By employing plasma proteomic profiling, we can delve into the molecular mechanisms of liver cancer and pinpoint potential biomarkers. In this nested case-control study, we applied liquid chromatography-tandem mass spectrometry for proteome profiling in baseline plasma samples. Differential protein expression was determined and was subjected to functional enrichment, network, and Mendelian randomization (MR) analyses. We identified 193 proteins with notable differential levels between the groups. Of these proteins, MR analysis offered a compelling negative association between apolipoprotein B (APOB) and liver cancer. This association was further corroborated in the UK Biobank cohort: genetically predicted APOB levels were associated with a 31% (95% CI 19-42%) decreased risk of liver cancer; and phenotypic analysis indicated an 11% (95% CI 8-14%) decreased liver cancer risk for every 0.1 g/L increase of circulating APOB levels. Multivariable MR analysis suggested that the hepatic fat content might fully mediate the APOB-liver cancer connection. In summary, we identified some plasma proteins, particularly APOB, as potential biomarkers of liver cancer. Our findings underscore the intricate link between lipid metabolism and liver cancer, offering hints for targeted prophylactic strategies and early detection.