Control Beverage Research Articles

The Functional Carbonated Beverage Properties of Guabiroba Juice Using the Ice Fraction from Gravitational Block Freeze Concentration

The freeze concentration of liquid foods generates a by-product that has few academic studies and no industrial application: the ice fraction of each concentration stage. Sugar-free carbonated beverages were produced from the addition of 20% residual ice fraction (stage 1—I120 and stage 2—I220) of the gravitational block freeze concentration process, and the result was compared with a control beverage produced with 20% guabiroba juice (J20). The physicochemical properties, carotenoid content, total phenolic content (TPC), vitamin C, and antioxidant activity were analyzed for all samples. There was no significant difference between J20 and I220 for the total solid content and total soluble solids. For the total phenolic compounds (TPC), the I220 content was 151.3% higher than that of the original juice J20 and, for antioxidant activity, 295.8% higher for ABTS and 130.2% higher for DPPH. The I220 beverage presented 159% more vitamin C content than the beverage containing juice (J20). The same behavior was observed for each carotenoid content, with 168% more for the I220 sample. The total color difference revealed no difference visible to the naked eye for the three formulated beverages (∆E < 3.0; p < 0.05). The promising results of the bioactive compounds from guabiroba juice retained in the ice fraction can add value to this process waste in the formulation of new products due to the remaining functional appeal of the original fruit matrix.

Effects of a Sorghum Beverage with Lacticaseibacillus paracasei on Body Composition, Lipid Profiles, and Intestinal Health in Overweight and Obese Adults: A Randomized Single-Blind Pilot Study.

(1) Background: This study aimed to evaluate the effect of an extruded whole-grain sorghum beverage containing L. paracasei on body composition, lipid profiles, and intestinal health in overweight and obese adults. (2) Methods: A chronic, single-blind randomized controlled pilot study was conducted with 30 volunteers allocated to three groups (n = 10/group): extruded sorghum beverage (ESB), extruded sorghum beverage with L. paracasei (ESPB), and control beverage (CB) (waxy maize starch). The chemical composition of the beverages was analyzed. Volunteers consumed the beverages for ten weeks at breakfast, along with individual dietary prescriptions. Body composition, biochemical markers, gastrointestinal symptoms, stool consistency, intestinal permeability, short-chain fatty acids, fecal pH, and stool L. paracasei DNA concentration were analyzed at the beginning and end of the intervention period. (3) Results: The ESB showed better composition than the CB, particularly in terms of resistant starch content, total phenolic compounds, condensed tannins, and antioxidant capacity. Both the ESB and the ESPB had an effect on body composition (estimated total visceral fat and waist volume), biochemical markers (Castelli index I), and intestinal health (Bristol scale, diarrhea score, valeric acid, and L. paracasei DNA concentration). No changes were observed in the CB group after the intervention. (4) Conclusions: Whole-grain sorghum beverages demonstrated good nutritional value, and consumption of these beverages, with or without L. paracasei, provided health benefits, including improvements in body composition, Castelli index I scores, and intestinal health, in overweight and obese adults.

Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial

ObjectivesWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. MethodsThis is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. ResultsThe extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. ConclusionsIntake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.

A randomised, double-blind, placebo-controlled trial to assess dose-dependent effects of blueberries on blood pressure, glucose and cognition

Obesity can increase the risk of diseases such as type 2 diabetes mellitus and cardiovascular disease(1). Glucose control is critical to both preventing and managing diabetes and can be achieved by enhancing secretion of insulin, limiting absorption of glucose from the gut and by upregulating the use of glucose in the muscles(2). Abnormalities in glucose management(3) and blood pressure control(4) are known to impair cognitive function. Epidemiological studies report an inverse risk of type 2 diabetes with increased intake of polyphenols. These data are also supported by in vitro and animal studies reporting positive effects of polyphenols on insulin sensitivity, carbohydrate digestion and glucose regulation(5). Here we aimed to evaluate postprandial glucose metabolism, blood pressure and cognitive function following a high carbohydrate meal accompanied by different doses of anthocyanin containing blueberry drinks.A double-blind, placebo-controlled, dose-response study was designed and received ethical approval and 22 participants were recruited. Each participant attended four study days in a crossover design, separated by a minimum of 5 days during which, they consumed a high carbohydrate meal consisting of two slices of toast and one of three doses of blueberry beverage or a control beverage. Memory performance was assessed using the visual verbal learning test (VVLT), measured at baseline and 90 minutes post consumption. Glucose was monitored every 15 minutes using a continuous glucose monitor which was worn across 10 days, and blood pressure was assessed every 30 minutes for a period of 4 hours in the laboratory. Glucose area under the curve (AUC) were analysed using linear mixed models. Blood pressure and VVLT data were analysed using repeated measures ANOVA.The analysis was performed blind to condition. In total, 22 participants completed all four study visits (mean age 28 ± 5.9, mean weight 61kg ± 10.4, mean height, 1.64m ± 0.9, mean BMI 22.7 ± 2.27, N=20 female, N=2 male). There was a significant effect of treatment on total words recalled in the VVLT with best performance following condition B compared to condition C, and condition D compared to condition C (p < 0.05). Condition B also resulted in significant systolic blood pressure lowering compared to condition C (-2.47mmHg, P <0.003). There was no effect of treatment on area under the curve for glucose over 3 hours postprandial (p > 0.05).Taken together these results suggest that condition B conferred greatest benefit for memory performance and that this was associated with anthocyanin related effects on systolic blood pressure.This study was funded by the Wild Blueberry Association of North America (WBANA).

Effect of Acute Dietary Nitrate Supplementation on the Changes in Calf Venous Volume during Postural Change and Skeletal Muscle Pump Activity in Healthy Young Adults.

Dietary nitrate (NO3-) supplementation is known to enhance nitric oxide (NO) activity and acts as a vasodilator. In this randomized crossover study, we investigated the effect of inorganic NO3- supplementation on the changes in calf venous volume during postural change and subsequent skeletal muscle pump activity. Fifteen healthy young adults were assigned to receive beetroot juice (BRJ) or a NO3--depleted control beverage (prune juice: CON). Two hours after beverage consumption, the changes in the right calf volume during postural change from supine to upright and a subsequent right tiptoe maneuver were measured using venous occlusion plethysmography. The increase in calf volume from the supine to upright position (total venous volume [VV]) and the decrease in calf volume during the right tiptoe maneuver (venous ejection volume [Ve]) were calculated. Plasma NO3- concentration was higher in the BRJ group than in the CON group 2 h after beverage intake (p < 0.05). However, VV and Ve did not differ between CON and BRJ. These results suggest that acute intake of BRJ may enhance NO activity via the NO3- → nitrite → NO pathway but does not change calf venous pooling due to a postural change or the calf venous return due to skeletal muscle pump activity in healthy young adults.

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.

Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

Abstract: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks. However, this root’s shelf life is highly reduced and culminates the reduction of the beneficial to health compounds, which can be avoided by some strategies. In this sense, this work aimed to produce yacon beverages added with anti-browning agents (cysteine or citric acid) and evaluated the spontaneous fermentation during storage. Three yacon beverages have been produced with cysteine or citric acid (0.05% w/w) and a control beverage. Beverages were analyzed by microbiological counts, nutritional composition, physical-chemical characteristics, total phenolic compounds and phenolic acids, for 60 day storage. The data were evaluated by ANOVA and compared using the Duncan test (p≤0.05) or regression models were adjusted. Regarding microorganisms, all beverages have reached 109 CFU.ml-1 after 30 day storage. To the anti-browning agents use, the differences were occasional; however, the citric acid beverage had a desirable pH (&lt; 4.5) for a fermented beverage, which allows inhibition of undesirable bacteria and a higher proportional initial FOS amount and less variation with 30 and 60 day storage. However, the citric acid beverage have presented smaller amount of phenolic compounds like chlorogenic and gallic acids (230.37 ± 168.63 and 40.87 ± 1.32, respectively). So, we conclued that spontaneous fermentation was a preparation technique which has added nutritional and functionals values to the yacon beverage, in special to beverage added citric acid, with a higher proportion of FOS.

Alcohol and common ground: The effects of intoxication on linguistic markers of shared understanding during social exchange.

Most alcohol consumption takes place in social contexts, and the belief that alcohol enhances social interactions has been identified as among the more robust predictors of alcohol use disorder (AUD) development. Yet, we know little of how alcohol affects mental representations of others-what we share and do not share-nor the extent to which intoxication might impact the development of shared understanding (i.e., common ground) between interaction partners. Employing a randomized experimental design and objective linguistic outcome measures, we present two studies examining the impact of alcohol consumption on the development and use of common ground. In Study 1, groups of strangers or friends were administered either alcohol (target Breath Alcohol Content = .08%) or a control beverage, following which they completed a task requiring them to develop a shared language to describe ambiguous images and then describe those images to either a knowledgeable or a naïve partner. The same procedures were completed in Study 2 using a within-subjects alcohol administration design and all-stranger groups. Study 1 findings did not reach significance but suggested that alcohol may facilitate common ground development selectively among stranger groups. This effect emerged as significant in the context of the within-subjects design of Study 2, b = -0.19, p = .007, with participants demonstrating greater facility in establishing common ground during alcohol versus control sessions. Results suggest that alcohol facilitates the development of shared linguistic understanding in novel social spaces, indicating common ground as one potential mechanism to consider in our broader examination of alcohol reinforcement and AUD etiology. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Assessment of the bioactivity, preservation potential and sensory acceptance of a propolis extract applied in a functional fruit-herbal beverage

Functional foods and beverages can be defined as processed products that provide health benefits beyond the basic nutritional needs and reduce the risk of diseases. The design of functional products with improved shelf-life is a new challenge for the food industry. Therefore, this research aimed to: design a functional fruit-herbal beverage; compare the preservation effect of two preservatives (propolis extract and potassium sorbate) added in the beverages; evaluate the sensory characteristics of the newly designed beverages; observe the physico-chemical and microbiological changes during storage at 4℃ for 42 days. The results demonstrated that the addition of propolis extract (0.02%) in the beverage, increased the total polyphenols, total flavonoids and antioxidant activity, compared to the control beverage and the beverage containing potassium sorbate (0.05%). The results from microbiological analyses showed that potassium sorbate and propolis extract effectively inhibited the microbial growth in the treated beverages. However, the propolis extract in a lower concentration (0.02%) was as effective as potassium sorbate in a higher concentration (0.05%) during the entire storage period. Consequently, in addition to being a functional ingredient and a food enhancer, propolis is a prospective natural preservative, which can improve the shelf-life of the food products and beverages.

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage.

Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage

The present study aimed to develop a new probiotic functional beverage using white finger millet (WFM), pineapple crown powder (PCP), and Lactobacillus rhamnosus GG NCDC 347 (LGG) as probiotic microbe. The beverage was optimized using CCD taking PCP concentration (1–3%) and inoculum concentration (1–3%) as independent variables and pH, viable probiotic, and viscosity as dependent variables. At 2% PCP with 1% (v/v) LGG, obtained the optimized white finger millet probiotic beverage (OWMPB). The OWMPB showed an overall increase in nutritional composition, total phenolics (10.02 mg GAE/g), flavonoid content (8.24 mg QE/g), antioxidant, physiochemical and functional properties compared to the control beverage (without PCP). To determine the effect of the addition of PCP to the beverage, GC/MS, E-nose, FTIR, and HPLC analysis were done, which showed the presence of new phytochemical, functional, and volatile compounds, having therapeutic benefits. Thus, PCP and WFM can be used efficiently in developing a probiotic beverage.

0166 Effects of Evening Pre-Sleep Alcohol on Next-Day Psychomotor Vigilance (PVT) Performance

Abstract Introduction Few reports have examined how pre-sleep alcohol affects performance on the next day given adequate sleep opportunity on a preferred schedule. Our goal is to identify whether alcohol intake targeting .08g% 1 hr before sleep of ~8 h will affect PVT performance on subsequent days, with the hypothesis that morning performance will be negatively affected. Methods 25 adults (13F; age range 22-57 y) completed the full study, including at-home sleep on a fixed schedule of 8-9 hr and two 3-night in-lab PSG sessions spaced ≥3 days apart. Sessions were counterbalanced for alcoholic or nonalcoholic control beverage administered in 3 drinks over 45 minutes ending 1 hr before bedtime. Alcohol was targeted to .08g%. The 10-min PVT (Ambulatory Monitoring, Inc.) was given each night (PM-Lab) 1.5 hr before drinking and in the morning after a light breakfast (AM-Lab) 50 min after waking. PVT was performed at home/work twice each day within 1.5-h windows starting 3h after waking (AM-Home) and 7.5h after waking (PM-Home). Two reaction time (RT) variables were assessed: RRT (1/RT), FRT (10% fastest RT). Linear mixed effects models were used to account for nesting of assessments within alcohol/control condition and days. Results RRTs showed slowed RT (meanRT±SE) following alcohol: AM-Lab F=7.234, p=.008, alcohol RT=246±9.6 msec, control RT=234±9.6 msec; AM-Home F=17.936, p&amp;lt;.001, alcohol RT=254±9.5 msec, control RT=242±9.6 msec; but not PM-Home or PM-Lab tests. FRT slowed for AM-Lab F=9.391, p=.003, alcohol FRT=195±4.3 msec, control FRT=201±4.3 msec; AM-Home F=17.251, p=.001, alcohol FRT= 202±4.4 msec, control FRT=194±4.4 msec; PM-Home F=3.379, p=.068 (trend), alcohol FR=200±4.8 msec, control FRT=196±4.8 msec, but not for PM-Lab PVTs. PM-Home FRT also had a significant day order effect: F=3.087, p=.0496, Day 1 FRT=197±5.0 msec, Day 2 FRT=202±5.0 msec, Day 3 FRT=195±5.0 msec. Conclusion We found statistically significant slowing of psychomotor vigilance RT on days after pre-sleep alcohol lasting up to 3-4.5h after waking in the morning (with a trend up to 7.5-9h post waking). PVT lapses (not shown) were similarly affected by alcohol. Thus, even with sufficient sleep opportunity, RT is impaired following 3 consecutive nights of alcohol drinking. Support (if any) R01AA025593

Beer Goggles or Liquid Courage? Alcohol, Attractiveness Perceptions, and Partner Selection Among Men.

Perception of physical attractiveness (PPA) is a fundamental aspect of human relationships and may help explain alcohol's rewarding and harmful effects. Yet PPA is rarely studied in relation to alcohol, and existing approaches often rely on simple attractiveness ratings. The present study added an element of realism to the attractiveness assessment by asking participants to select four images of people they were led to believe might be paired with them in a subsequent study. Dyads of platonic, same-sex male friends (n = 36; ages 21-27; predominantly White, n = 20) attended two laboratory sessions wherein they consumed alcohol and a no-alcohol control beverage (counterbalanced). Following beverage onset, participants rated PPA of targets using a Likert scale. They also selected four individuals from the PPA rating set to potentially interact with in a future study. Alcohol did not affect traditional PPA ratings but did significantly enhance the likelihood that participants would choose to interact with the most attractive targets, χ2(1, N = 36) = 10.70, p < .01. Although alcohol did not affect traditional PPA ratings, alcohol did increase the likelihood of choosing to interact with more attractive others. Future alcohol-PPA studies should include more realistic contexts and provide assessment of actual approach behaviors toward attractive targets, to further clarify the role of PPA in alcohol's hazardous and socially rewarding effects.

Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.

The Ferret as a Model for Evaluation of the Bioavailabilities of All-trans-β-Carotene and Its Isomers

The objective was to develop the ferret as a model for evaluation of the bioavailabilities of natural and synthetic beta-carotenes in foods. For these studies, a low carotenoid purified diet was formulated that produced excellent food intake and adequate growth. After consuming the diet for 16 d, ferrets were randomly assigned to one of three groups. For a 10-d period, they ingested a standardized amount of all-trans-beta-carotene (18 mumol/L) from either carrot juice, a test beverage of beta-carotene beadlets dispersed in fruit juices, or a control beverage of beta-carotene beadlets dispersed in water. Accumulations of all-trans-beta-carotene in the sera, livers and adrenals of ferrets that consumed the carrot juice were significantly lower (P < 0.02) compared with those of ferrets that consumed the test or control beverages. The content of a cis-isomer component relative to that of all-trans-beta-carotene was higher in each beta-carotene beadlet-fortified beverage than in the liver and adrenal tissues of ferrets that ingested the beverage; the cis-isomer was not measurable in sera. The content of all-trans-beta-carotene relative to that of all-trans-alpha-carotene, a structural isomer, was higher in carrot juice than in sera of ferrets that ingested the juice. We conclude that: 1) all-trans-beta-carotene is less bioavailable from carrot juice than from beta-carotene beadlet-fortified beverages, and 2) there are apparent bioavailability differences between isomers of beta-carotene in ferrets.

Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial.

Kombucha is a complex probiotic beverage made from fermented tea, yet despite extensive historical, anecdotal, and in-vivo evidence for its health benefits, no controlled trials have been published on its effect on humans. We conducted a randomised placebo-controlled, cross-over study that examined the Glycemic Index (GI) and Insulin Index (II) responses after a standardised high-GI meal consumed with three different test beverages (soda water, diet lemonade soft drink and an unpasteurised kombucha) in 11 healthy adults. The study was prospectively registered with the Australian New Zealand Clinical Trials Registry (anzctr.org.au: 12620000460909). Soda water was used as the control beverage. GI or II values were calculated by expressing the 2-h blood glucose or insulin response as a percentage of the response produced by 50 g of glucose dissolved in water. There was no statistically significant difference in GI or II between the standard meal consumed with soda water (GI: 86 and II: 85) or diet soft drink (GI: 84 and II: 81, (p = 0.929 for GI and p = 0.374 for II). In contrast, when kombucha was consumed there was a clinically significant reduction in GI and II (GI: 68, p = 0.041 and II: 70, p = 0.041) compared to the meal consumed with soda water. These results suggest live kombucha can produce reductions in acute postprandial hyperglycemia. Further studies examining the mechanisms and potential therapeutic benefits of kombucha are warranted.

Maternal pomegranate juice provides fetal neuroprotection for intrauterine growth restriction

Fetal intrauterine growth restriction remains a risk for later adverse neurodevelopmental outcome with no current therapeutic options to protect the newborn brain. Pomegranate juice is rich in natural polyphenols, which in animal experimental work provide neonatal neuroprotection following maternal ingestion. Two randomized double blind controlled trials were conducted at Barnes-Jewish Hospital, St Louis and Brigham and Womens Hospital, Boston between 2012-2020 enrolling infants were: 1)fetal diagnosis of IUGR defined by estimated fetal weight < 10th percentile for gestational age by Hadlock growth curves; 2) 24–34 weeks’ gestation. Mothers were randomized to receive 8oz of pomegranate juice or a control beverage matched for color and caloric content. All infants received magnetic resonance imaging after delivery or at term equivalence for evaluation of any brain abnormality by a systemic scoring system (Kidokoro scoring) read by a neuroradiologist blinded to group. A meta-analysis of all data was undertaken given the high similarity in trial design and value of combining independent data sets. One hundred and eighty women were randomized with mean maternal age 28 years (IQR 22-33 years), 50% black with recruitment at 30 weeks gestation (IQR 28-32). Women received median 20 days of juice supplementation (IQR 8-34 days). For intention-to-treat analysis, the treatment arms did not differ, however infants whose mothers received maternal pomegranate juice showed lower rates of white matter injury on neonatal magnetic resonance imaging (White matter injury: Pomegranate juice odds ratio 0.43; 95% CI: 0.28-0.65, p< 0.0001). There were no differences noted in infant growth or brain growth on MRI. Maternal pomegranate juice, a potent antioxidant, administered in pregnancies complicated by fetal intrauterine growth restriction resulted in a significant reduction in the risk of neonatal cerebral white matter injury, which is known to be associated with adverse neurodevelopmental outcome.View Large Image Figure ViewerDownload Hi-res image Download (PPT)

High polyphenolic cranberry beverage alters specific fecal microbiota but not gut permeability following aspirin challenge in healthy obese adults: A randomized, double-blind, crossover trial

• Polyphenol-rich cranberry beverage was consumed by healthy adults who were obese. • Fecal Faecalibacterium prausnitzii and Eggerthella lenta increased. • Gastrointestinal permeability, inflammation, and immune function were unchanged. • An intervention longer than 2 weeks may be required to observe beneficial effects. Polyphenol-rich cranberry extracts decrease intestinal inflammation, alter gut microbiota, and decrease intestinal permeability in obese mice, but the effect has not been investigated in adults who are obese. The purpose of this randomized double-blind, cross-over feeding study in obese (BMI = 37.4 ± 1.2 kg/m 2 ) but otherwise healthy adults (n = 36) 35.4 ± 1.3 years was to determine the effects of consuming 480 mL of a high polyphenolic cranberry or control beverage daily for 2 weeks on gastrointestinal permeability, markers of inflammation and immune function, and gut microbiota. An acute aspirin challenge was administered prior to assessing intestinal permeability to determine resistance to barrier function compromise. The cranberry beverage did not affect markers of gastrointestinal permeability, inflammation, or immune function. However, fecal Faecalibacterium prausnitzii and Eggerthella lenta increased with consumption of the cranberry beverage. Data suggest that the intervention impacted bacterial communities. A longer intervention may be required to observe beneficial effects on inflammation and gastrointestinal barrier function.

Effects of α-lactalbumin on strength, fatigue and psychological parameters: a randomised double-blind cross-over study.

The neurotransmitter serotonin has a strong effect on behaviour and motor control. Regarding motor control, serotonin contributes to the development of fatigue and is also involved in the ability of motor neurones to operate across a large range of forces (gain control). The consumption of tryptophan-rich supplements (such as α-lactalbumin) is of interest because this amino acid is the only precursor for brain serotonin synthesis. Therefore, the purpose of this study was to determine the effects of α-lactalbumin supplementation on neuromuscular performance. Using a randomised double-blind cross-over design, 16 healthy participants performed plantar flexor and handgrip maximal voluntary contractions, a 30-s submaximal handgrip contraction, and a plantar flexor fatigue protocol before and 90min after consuming either 40g of α-lactalbumin, an isonitrogenous beverage (Zein) or an isocaloric beverage (corn-starch). Sleepiness, mood, and cognition were assessed to evaluate any psychological effects. α-Lactalbumin decreased force steadiness by 25% during the sustained submaximal handgrip contraction (p < 0.01) and induced greater fatigue (15% reduction in total torque-time integral, p = 0.01) during the fatigue protocol. These effects were not observed for the other control beverages. No effects were found for maximal or explosive strength, or psychological measurements. 40g of α-lactalbumin increased handgrip force variability and reduced performance during fatiguing muscle contractions but did not influence brief maximal contractions or psychological parameters in healthy individuals. These findings support the hypothesis that the consumption of α-lactalbumin can increase motor neurone input-output gain and exacerbate central fatigue during sustained maximal exercise.

Where to Look? Alcohol, Affect, and Gaze Behavior During a Virtual Social Interaction.

COVID-19 forced social interactions to move online. Yet researchers have little understanding of the mental health consequences of this shift. Given pandemic-related surges in emotional disorders and problematic drinking, it becomes imperative to understand the cognitive and affective processes involved in virtual interactions and the impact of alcohol in virtual social spaces. Participants (N=246) engaged in an online video call while their gaze behavior was tracked. Prior to the interaction, participants were randomly assigned to receive an alcoholic or control beverage. Participants' affect was repeatedly assessed. Results indicated that a proportionally larger amount of time spent gazing at oneself (vs. one's interaction partner) predicted significantly higher negative affect after the exchange. Further, alcohol independently increased self-directed attention, failing to demonstrate its typically potent social-affective enhancement in this virtual context. Results carry potential implications for understanding factors that increase risk for hazardous drinking and negative affect in our increasingly virtual world.