Fat Content Research Articles

Метаболічний синдром: механізми розвитку та експериментальні моделі

Metabolic syndrome is a condition characterized by the presence of insulin resis­tance and the presence of two of the following risk factors: obesity, hyperlipidemia (hypertriglyceridemia, decreased high-density lipoprotein cholesterol), hypertension, or microalbuminuria. The multifactorial nature of metabolic syndrome makes it difficult to create an adequate experimental model that would best represent the entire spectrum of the pathophysiology of this condition. This review aims to summarize current literature data on the pathophysiological mechanisms of metabolic syndrome in the context of the development of insulin resistance, obesity, dyslipidemia, impaired glucose tolerance, and inflammation. The article also summarizes modern approaches to the induction of metabolic syndrome in rodents, among which dietary manipulation, genetic modifications, and the use of pharmaceuticals are the most common. As genetic models of metabolic syndrome, rodents with leptin or leptin receptor deficiency are most often used, in particular leptin-deficient mice (ob/ob), leptin receptor-deficient mice (db/db), Zucker obese rats (ZF), diabetic rats lines Zucker with obesity (ZDF) and others. Pharmaceutical drugs that can be used to induce metabolic syndrome include endogenous glucocorticoids and antipsychotic drugs. Several dietary manipulations are used to induce metabolic syndrome in laboratory animals. In particular, one type of diet or a combination of diets can be used, such as diets high in fructose, sucrose and fat, or a diet characterized by a high content of both fructose and fat or sucrose and fat. Manipulations with the composition of products consumed by experimental animals make it possible to simulate the development of metabolic syndrome, since the diet affects the metabolism of the entire body, and has a regulatory effect on hormones, glucose and lipid metabolism pathways.

Effects of different feeding rates on growth performance, intestinal digestive enzyme activity, and intestinal microbial composition of red swamp crayfish (Procambarus clarkii)

The study aimed to investigate the effects of different feeding rates on the growth, muscle composition, intestinal digestive enzyme activities, and intestinal microbiota composition of juvenile crayfish (Procambarus clarkii). A total of 240 crayfish with an initial body weight of 8.33±0.50 g were randomly distributed into five groups, and each group had three replicates. The five groups corresponded to five different feeding rates of 2%, 4%, 6%, 8%, and 10% body weight per day (BW/day). The feeding trial lasted for six weeks. The results showed that the final body weight (FBW), weight gain rate (WGR), and specific growth rate (SGR) first increased when the feed rate increased from 2% to 6 % (P<0.05) and then showed a decreased trend with the further increase of the feeding rate, but no significant differences were observed. The feed conversion ratio (FCR) increased with a rise in feeding rate, which reached a peak at the feeding rate of 10% (P<0.05). The survival rate (SR), hepatosomatic index (HSI), and condition factor (CF) were unaffected by the feeding rates (P>0.05). The moisture, crude protein, crude fat, and ash contents of crayfish muscle remained unchanged among all feeding rate groups. Intestinal activities of lipase and amylase increase with the feeding rate (up to 6%) increasing (P<0.05). The ACE and Chao indices in the groups fed at 2% of feeding rate were significantly lower than those at a feeding rate of 10% (P<0.05). The relative abundance of Firmicutes in the groups fed at feeding rates of 4%, 6%, and 8% was higher than that in other groups (P<0.05), Citrobacter in the group fed at feeding rate of 6% was lower than that in different groups (P<0.05). The intestinal microbiota primarily functions in connection to amino acid, carbohydrate, and vitamin metabolism. Therefore, the optimum feeding rate could be 6.0% of the feeding rate of juvenile P. clarkii.

Comparative analysis of nutritional and mineral compositions of Farfantepenaeus notialis and Macrobrachium vollenhovenii for dietary planning and food industry applications

AbstractThis study compares the nutritional composition of two commercially important crustaceans, Farfantepenaeus notialis and Macrobrachium vollenhovenii, to assess their dietary suitability. Proximate and mineral analyses were performed on dried samples of each species, evaluating fat, protein, ash, moisture, and mineral concentrations. Results reveal significant differences. F. notialis showed higher fat (1.79% ± 0.001%) and protein (6.69% ± 0.2%) compared to M.vollenhovenii (fat: 1.54% ± 0.001%; protein: 5.34% ± 0.4%), making it a more energy-dense protein source. Conversely, M. vollenhovenii had higher ash (5.38% ± 0.002%) and moisture (22.12% ± 0.004%), with higher calcium (256.24 mg/g ± 0.74) and potassium (71.02 mg/g ± 0.76) content, key for bone health and cardiovascular function. F. notialis was richer in iron (5.18 mg/g ± 0.03), useful for preventing iron deficiency. Both species had substantial zinc levels (~ 0.8 mg/g), essential for immune health. T-tests confirmed significant differences in nutritional parameters and minerals. The findings highlight the benefits of including both species in diets for improved nutritional diversity, especially in regions with limited food options. Graphical Abstract

Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (Decapterus maruadsi) During Storage, and Shelf Life Prediction

A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 °C, 25 °C, and 37 °C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 °C and 25 °C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage (p < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 °C, 25 °C and 37 °C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad.

Formulation and Evaluation of Weaning Foods Prepared from Multigrain Flour and Powdered Milk

Aims: Children after 6 months need to shift from breast milk to weaning food. The present study aims to develop low cost nutritious weaning foods to fulfil the increased nutritional requirements during this phase of growth. Study Design: The present study involved development of three different samples of low cost weaning foods prepared with multigrain flour (combination of rice flour, wheat flour and gram flour in the ratio of 2:1:0.5) mixed with milk powder (5%, 7.5% and 10% of the total flour mixture). Sensory, physicochemical and cost analyses were performed for the samples. Place and Duration of Study: University Polytechnic (Boys), Aligarh Muslim University, Aligarh, Uttar Pradesh, between January 2016 and July 2016. Methodology: Sensory evaluation was done on a 9 point hedonic scale after preparing the samples for consumption by adding either water or milk. Physicochemical properties of the developed samples such as moisture content, ash content and protein content were assessed during storage at room temperature (25-32˚C) for 2 months in airtight laminated aluminium film packing material. Results: In sensory of samples prepared with water, sample 3 was found to be the most preferred sample while in case of samples prepared with milk, sample 1 was found to be the best in sensory quality. All the developed weaning food samples were found to be stable during 50 days of storage. Moisture content, Protein content and Ash content of the samples ranged from 4.84 to 10.38%, 13.23 and 16.29% and 1.22 to 1.54% respectively. Samples with more milk powder showed higher protein content and fat content. Conclusion: The prepared weaning food samples had comparable physicochemical and sensory characteristics and lower cost than the commercially available weaning foods. They will be helpful in fulfilling the nutritional requirement of the vulnerable sections of society including middle-income groups (MIG) and low-income groups (LIG) consumers and overcoming malnutrition.

Nutritional differences in eggs, chicken, and plantain from agroecological, conventional, and commercial systems: a case study in Valle del Cauca, Colombia

ABSTRACT This case study examines the nutritional differences between agroecological, conventional, and commercial products in Valle del Cauca, Colombia. Using a participatory methodology with local farmers, eggs, chicken, and plantain were selected for analysis. Moisture, protein, fat, ash, phosphorus, potassium, calcium, and magnesium contents were compared across the three production systems. Statistical analyses included ANOVA and MANOVA. Results indicate that agroecological products from the studied farms tended to have lower moisture content. Agroecological eggs showed higher fat content (11.09 g/100 g vs 9.32 g/100 g conventional and 8.45 g/100 g commercial). Agroecological chicken presented higher protein content (22.37 g/100 g vs 20.73 g/100 g conventional and 18.1 g/100 g commercial) and potassium (281 mg/100 g vs 298 mg/100 g conventional and 213 mg/100 g commercial). Agroecological plantain had higher ash content (0.85 g/100 g vs 0.77 g/100 g conventional and 0.79 g/100 g commercial) and calcium (8 mg/100 g vs 5 mg/100 g conventional and 6 mg/100 g commercial). These differences were statistically significant (p < 0.05). While these findings suggest potential nutritional benefits of agroecological production in this region, further studies with a larger number of replicates are needed to confirm these trends on a broader scale.

Computational Identification of Milk Trait Regulation Through Transcription Factor Cooperation in Murciano-Granadina Goats

The Murciano-Granadina goat (MUG) is a renowned dairy breed, known for its adaptability and resilience, as well as for its exceptional milk traits characterized by high protein and fat content, along with low somatic cell counts. These traits are governed by complex biological processes, crucial in shaping phenotypic diversity. Thus, it is imperative to explore the factors regulating milk production and lactation for this breed. In this study, we investigated the genetic architecture of seven milk traits in MUGs, employing a two-step computational analysis to examine genotype–phenotype associations. Initially, a random forest algorithm identified the relative importance of each single-nucleotide polymorphism (SNP) in determining the traits of interest. The second step applied an information theory-based approach to exploring the complex genetic architecture of quantitative milk traits, focusing on epistatic interactions that may have been overlooked in the first step. These approaches allowed us to identify an almost distinct set of candidate genes for each trait. In contrast, by analyzing the promoter regions of these genes, we revealed common regulatory networks among the milk traits under study. These findings are crucial for understanding the molecular mechanisms underlying gene regulation, and they highlight the pivotal role of transcription factors (TFs) and their preferential interactions in the development of these traits. Notably, TFs such as DBP, HAND1E47, HOXA4, PPARA, and THAP1 were consistently identified for all traits, highlighting their important roles in immunity within the mammary gland and milk production during lactation.

Quality enhancement of potato chips through acrylamide mitigation and comparison with local potato chips in Bangladesh

Potato chips are popular and frequently consumed ready-to-eat food in the world. Acrylamide is a possible carcinogenic and neurotoxic compound formed in potato chips during heat processing, a public health concern. This study aimed to develop potato chips to mitigate acrylamide formation, followed by Food and Drug Administration (FDA) guidelines with some modifications. A total of 15 local chip samples were collected by a stratified random sampling method and were assessed for nutritional values, sensory attributes, microbial quality, and acrylamide levels. Acrylamide was extracted from potato chips using a novel activated charcoal method, then determined by the High- Performance Liquid Chromatography (HPLC) method and showed that only 40% of local potato chips were above the benchmark level established by the EU 2017/2158 (750 ppb) (parts per billion) and ranged from 461 ppb to 2129 ppb while in the developed chips it was not detected. The microbial results showed that the developed chips are safe according to Bangladesh Standards and Testing Institution (BSTI) standard, while the local chips contain total viable count (TVC) (&gt;104 ) and yeast-mold count in a significant amount (&gt;103 ). Sensory evaluation results showed that the developed potato chip samples had high ratings for all the evaluated attributes. From the nutritional point of view, fat content is lower while protein and fiber content is higher in developed potato chips. Moisture content is significantly higher in local potato chips than in developed potato chips, which is the major concern for microbial quality. As a result of the study's findings, acrylamide formation in potato chips was successfully mitigated by adhering to FDA modification guidelines without compromising quality, despite the fact that many locally produced potato chips are unfit for human consumption.

A low-fat amino acid diet reverses intestinal failure and shows good growth trends in five infants with diacylglycerol transferase 1 (DGAT1) deficiency: a prospective cohort study.

Congenital diarrheas and enteropathies (CODEs) caused by diacylglycerol transferase 1 (DGAT1) mutations often cause disease within 2 weeks after birth. If not treated properly, the disease can be life-threatening; therefore, early diagnosis and rational treatment strategies are essential. This study was conducted to improve the understanding of congenital diarrhea caused by DGAT1 deficiency. Clinical data from five congenital diarrhea infant cases caused by DGAT1 deficiency were analyzed. Infants were prospectively provided with a nutritional intervention with a low-fat amino acid formula for special medical purposes (FSMP). Their gastrointestinal symptoms and nutritional complications before and after interventions were compared. Due to poor weight gain and gastrointestinal symptoms after birth, infants were treated by our clinical nutritionist. Genetic testing confirmed a compound heterozygous mutation in DGAT1. Neither hydrolyzed nor high-medium chain triglyceride (MCT) formula significantly alleviated diarrheal symptoms; however, a low-fat amino acid diet rapidly relieved symptoms and significantly improved nutritional status, with infants showing better tolerance to dietary fat content with age. Infants with DGAT1 deficiency can be diagnosed by genetic testing. A low-fat amino acid FSMP formula and diet can quickly relieve diarrhea, vomiting, and other symptoms, and also improve infant growth and development. Ethical approval was obtained from the Medical Ethics Committee of the Children's Hospital of Fudan University (reference code: No.(2022)405).

Impact of L-carnitine supplementation on gastric emptying and bowel function in pediatric ketogenic diet therapy: a clinical trial.

Ketogenic diet (KD) is an excess fat, enough protein, and minimal carbohydrate diet. The high fat content in KD lowers the oesophageal sphincter tone, slows gastric emptying, and decreases intestinal transit time. The primary aim of the current clinical trial was to study the effect of L-carnitine supplementation on gastric emptying in children with drug resistant epilepsy (DRE) on KD. Assessment of the protective effect of L-carnitine on bowel function and habits in those patients was a secondary aim. The current study recruited 30 patients aged 12 months to 18 years newly diagnosed with DRE assigned to start KD who were following up at the Pediatric Clinical Nutrition and Neurology Outpatient Clinics or were admitted due to DRE at the Pediatric Neurology Inpatient Department, Children's Hospital, Ain Shams University (Egypt). Participants were assigned randomly into 2 arms; arm I: received KD with L-carnitine supplementation, arm II: received KD only. Patients were assessed at baseline and after 3 months of starting KD, the assessments of children included: 24-hour dietary recall, Chalfont Seizures Severity Scale, gastrointestinal symptoms score and Bristol stool chart, frequency of defecation per week, anthropometric measurements assessment, fasting serum lipid profile and measurement of the antral length by ultrasound. There was significant increase in antral length in the patients who received KD with L-carnitine supplementation compared to the non-supplemented group. The antral length showed a significant negative correlation with GI symptoms score in all cases and the L-carnitine supplemented group. It also showed a significant positive correlation with Bristol stool score in all patients and a significant positive correlation with stool frequency in the L-carnitine supplemented group only. L-carnitine supplementation to children with DRE on KD has a significant role in improving gastric motility and it increases the frequency of defecation. Further studies are recommended to explore additional benefits, meanwhile it is prudent to advise L-carnitine supplementation for such patients.

Treating metabolic dysfunction-associated steatohepatitis: The fat-trimming FGF21 approach.

Metabolic dysfunction-associated steatohepatitis (MASH) is a condition characterized by hepatosteatosis, inflammation, and tissue damage, with steatosis as the initial stage, which involves chronic, excess deposition of lipids in hepatic lipid droplets. Despite the growing prevalence and serious risks it poses, including liver decompensation, the need for transplantation, and increased patient mortality, MASH currently faces no approved pharmacotherapy. Several promising treatment candidates have emerged from recent clinical trials, including analogs of FGF21 and agonists of the associated FGFR1-KLB complex. These agents were well-tolerated in trials and have demonstrated significant improvements in both histological and biochemical markers of liver fat content, inflammation, injury, and fibrosis in patients with MASH. Endocrine FGF21 plays a vital role in maintaining homeostasis of lipid, glucose, and energy metabolism. It achieves this through pathways that target lipids or lipid droplets in adipocytes and hepatocytes. Mechanistically, pharmacological FGF21 acts as a potent catabolic factor to promote lipid or lipid droplet lipolysis, fatty acid oxidation, mitochondrial catabolic flux, and heat-dissipating energy expenditure, leading to effective clearance of hepatic and systemic gluco-lipotoxicity and inflammatory stress, thereby preventing obesity, diabetes, and MASH pathologies. In this review, we aim to provide an update on the outcomes of clinical trials for several FGF21 mimetics. We compare these outcomes with preclinical studies and offer a lipid-centric perspective on the mechanisms underlying the clinical benefits of these agents for MASH.

Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.).

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (Tg), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy. Low-fat dressings were prepared using NS and MS at two concentrations, 2% and 3% (NS2, NS3, MS2, MS3), and the stability of the dressings was evaluated over a storage period of 28 days at 4 °C ± 2.0 °C. The percentage of acetylation and the degree of substitution obtained were 2.48% and 0.01, respectively, complying with current regulations. MS showed a higher amylose content (23.62 ± 1.89%) than NS (16.01 ± 0.43%). The Tg of MS decreased, and the appearance of bands at 1012 and 1723 cm-1 in the FT-IR spectra suggested a modification in the functional characteristics of starch due to acetylation. Emulsions of MS at 2% and 3% (MS2 and MS3) showed a smaller droplet size and higher interfacial dispersion. However, MS3 had higher viscosity, which contributed to an increase in hydrophobicity and delays in flocculation and subsequent coalescence. This research study provides useful information on the use of 3% MS dressings in new food formulations, reducing fat content while preserving functional characteristics, thus ensuring greater stability.

Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques.

This study aimed to evaluate the effect of fat level and meat cut type on burger meat through color, texture, image, and sensory analyses, and to explore the ability of the imaging technique as a complementary tool for consumer quality perception. For this purpose, burger meat samples were prepared by combining pork and beef meat (50/50%) with other nonmeat ingredients. The differences between samples were fat level: around 15 g fat/100 g (code HF) or 10.5 g fat/100 g (code LF); cut types: from cow carcasses (code C) or yearling (code Y). Instrumental color and texture measures analysis, an image analysis, and a sensory evaluation were carried out on samples (raw and cooked) at two times: day 0 and day 1 before expiry dates. The results showed that the samples made with meat from cows presented lower L* and higher a* and b* values than the samples made from yearling. However, the fat level did not affect this parameter. This same pattern was observed for the image measurements. Regarding texture, the samples with higher fat content (and lower moisture content) had higher hardness values. Generally, meat type had no effect on textural parameters. The samples that consumers gave the highest overall acceptance scores were those made of cow meat at both fat content levels. These samples also had the highest raw and cooked color scores. The fat level slightly affected hardness, with the same pattern observed for the instrumental measures of texture. The analyses showed a good correlation between instrumental techniques and sensory evaluation.

Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.

The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard. Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies. The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

Effects of different water temperatures on the ovarian development and biochemical composition of Portunus trituberculatus after mating (Decapoda, Portunidae)

Abstract This study investigated the effects of different water temperatures (20, 23, 26 and 29°C) on the ovarian development and biochemical composition of Portunus trituberculatus (a swimming crab) after mating. The results showed that the higher the water temperature was, the faster the ovarian development, especially the GSI in the 29°C group was significantly higher than that in the 20°C and 23°C groups (). The hepatosomatic index (HSI) decreased with increasing water temperature, but there was no significant difference between the groups at different water temperatures (). The muscle yield (MY) was basically maintained at approximately 34%. The condition factor (CF) of the crab reached 0.62 in the 29°C group, which was significantly higher than that in the 20°C and 23°C groups (). Histological observation revealed that the number of lipid droplets and the degree of homogenization of yolk granules in ovarian oocytes gradually increased with the increase of the water temperature. From the perspective of conventional biochemical composition, the moisture and crude protein contents in muscle and the crude fat content in hepatopancreas did not change much among the groups, but the crude protein content in the ovary of the 29°C group was as high as 24.65%, which was significantly higher than that in the other three groups (). In terms of fatty acid composition, there was little difference in the fatty acid content in the ovaries of the different water temperature groups. The contents of C22 : 2n6 and C18 : 3n3 in polyunsaturated fatty acids were significantly higher in the 29°C group than in the other three groups (). In the hepatopancreas, the contents of C22 : 5n3 (DPA) and C22 : 6n3 (DHA) in the 20°C group were the lowest, 0.07% and 0.15%, respectively, which were significantly lower values than in the 29°C group (). The change of amino acid content is mainly reflected in ovarian tissues, showing a gradual upward trend as a whole. Furthermore, the essential amino acid score (EAAS) and average score of the two tissues in the 20°C and 23°C groups were relatively close, and both reached the highest score in the 29°C group. Overall, with increasing water temperature, the rate of ovarian development significantly accelerated, and the nutritional quality of the tissues improved in these swimming crabs.

Identification and Analysis of the Nutrition Value of Black Teripang (Holothuriaedulis) and Sand Teripang (Holothuria Scabra) In the Waitiu Flow of Lewolema District

Indonesia is a country with a large area of ​​water, with enormous potential for marine biodiversity which is useful as food, pharmaceuticals and cosmetics. There are several marine biota that produce secondary metabolites that are beneficial to humans, including microorganisms, blue green algae, green algae, brown algae, red algae, sponges, coelenterates, bryozoans, molluscs and sea cucumbers (echinoderms). Sea cucumbers are marine animals classified in the phylum Echinodermata, class Holothuroidea. This animal lives on sandy substrates or can be found in coral ecosystems. Sea cucumbers have complete and quite high nutritional content, but the existence of sea cucumbers with a high population in East Flores Regency has not been utilized properly. This study aims to identify and analyze the nutritional content of Sand Sea Cucumber (Holothuria Scabra) and Black Sea Cucumber (Holothuria Edulis). Identification is based on morphology and body color and spicules of the dorsal integument tissue, while the analysis of nutritional value includes water content and ash content using the gravimetric method, protein content using the Kjeldahl method, fat content using the Soxhlet method and carbohydrate content using the by difference method. The results of the study showed that the nutritional content of Sand Sea Cucumber (Holothuria Scabra) was 5.472% water content, 51.056% ash content, 27.072% protein content, 1.449% fat content and 20.424% carbohydrate content, while the nutritional content of Black Sea Cucumber (Holothuria Edulis) was 6.214% water content, 18.864% ash content, 51.636% protein content, 0.659% fat content and 28.841% carbohydrate content.

Exploring the interplay between body mass index and passive muscle properties in relation to grip strength and jump performance in female university students

Background Women typically have a higher body fat content than men. Fat accumulation is associated with muscle weakness and alterations in mechanical properties. This study aims to determine the relationship between BMI and weight status with the mechanical properties of muscle and tendon. It was hypothesized that the stiffness and tone of the forearm muscle and Achilles tendon would be correlated with weight status and BMI. Methods A cross-sectional study was conducted with 136 female university students. Grip strength was assessed using a dynamometer, body composition was analyzed through bioimpedance, and countermovement jump performance was evaluated with a force platform. Stiffness and tone were measured using the MyotonPro device. ANOVA was used to compare grip strength and countermovement jump performance according to body composition. The Pearson correlation coefficient was used to examine bivariate associations. Results Relative grip strength decreased with an increase in fat content, while forearm muscle stiffness and tone decreased with rising weight status and BMI. Stiffness of the Achilles tendon increased with an increase in fat content and showed a significant positive correlation with BMI. Multiple regression analysis revealed a weak correlation between BMI, body composition, and stiffness of the forearm muscles. Conclusion The results of this study support the notion that the stiffness of the forearm muscles and Achilles tendon is correlated with BMI in young adult women. Furthermore, an increase in body fat percentage is linked to a decrease in mechanical properties and poorer muscle function.

Metabolomics Reveals the Mechanism by Which Sodium Butyrate Promotes the Liver Pentose Phosphate Pathway and Fatty Acid Synthesis in Lactating Goats

This study aimed to explore the effects of sodium butyrate on liver metabolism in goats subjected to a high-concentrate diet. We randomly assigned twelve Saanen-lactating goats into two groups, one of which received a high-concentrate diet (concentrate: forage = 60:40, control group), while the other received the same basal diet supplemented with sodium butyrate (SB) (10 g/kg basal diet, SB group). Compared with the control diet, the SB diet considerably increased the milk fat percentage and content (p &lt; 0.05), with an increase of 0.67% in the milk fat content of the SB group. By employing a global metabolomics approach based on ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS), we identified 6748 ions in ESI+ mode and 3573 ions in ESI− mode after liver isolation from both groups. A total of twenty-three metabolites, including phospholipids, fatty acids, and ribose phosphate, were found to be dysregulated according to a search against the human metabolome database (HMDB). Pathway analysis revealed activation of the pentose phosphate pathway, glycerophospholipid metabolism, and unsaturated fatty acid synthesis. The SB diet also modulated the expression of key lipogenic enzymes, such as acetyl-CoA carboxylase (ACC) and stearoyl-CoA desaturase (SCD-1), which are downstream targets of the transcription factor sterol regulatory element-binding proteins-1c (SREBP-1c), inducing a significant upregulation (p &lt; 0.05). Furthermore, 6-phosphogluconate dehydrogenase (6PGDH) levels in the liver were elevated after the lactating goats were fed the SB diet (p &lt; 0.05). Our study reveals that the SB diet may offer substantial benefits in enhancing the milk quality of subacute ruminal acidosis (SARA) goats. This is accomplished by augmenting the activity of the liver pentose phosphate pathway and the process of de novo fatty acid synthesis in lactating goats.

Biochemical Analysis of Fruiting Bodies of Cordyceps Militaris Grown on Brown Rice

Cordyceps militaris is a medicinal fungus known for its diverse biofunctional properties. This subject has been extensively analyzed over the past decade. The diverse pharmacological potential of C. militaris has garnered significant global interest recently. This research aims to determine the proximate composition of in vitro cultivated C. militaris fruit bodies. The analysis of proximate composition included measurements of crude protein, fat, crude fiber, ash, total carbohydrate, and moisture content. The research focused on quantifying the overall nutritional value of the fruit bodies and evaluating biological efficiency, in addition to key bioactive compounds including cordycepin, ergosterol, and Vitamin D2. The results demonstrated that the carbohydrate content constituted 47.67% of dry weight, the protein content was 30.41%, and the fiber content accounted for 15%. The fruit bodies contained 39.82 mg/kg of cordycepin and 61.73 mg/100g of ergosterol, whereas vitamin D2 was absent in the cordyceps mushroom sample. The findings demonstrate that in-vitro-cultivated C. militaris fruit bodies exhibit considerable nutritional and therapeutic potential.

Exploring the Correlation Between Salt Tolerance and Seed Nutritional Value of Different Quinoa Genotypes Grown Under Saharan Climatic Conditions

Quinoa is an annual pseudocereal highly adapted to extreme environments and has become, at this point in time, an extremely popular food due to its exceptional and high nutritional quality. This study aims to investigate the association of quinoa salt tolerance at an early developmental stage with its grain nutritional value under the effect of severe climatic hurdles. The current findings revealed a significant variability between genotypes in salt response attributes at the first development stage, where genotypes Amarilla Sacaca (thereafter, A. Sacaca) and QQ57 exhibited high salt tolerance thresholds with a low salt sensitivity index (SI), and a high capacity for Na+ sequestration into vacuoles. A significant positive association was detected between salt tolerance degree and yield parameters, saponins (SAPs), and minerals contents, where genotype A. Sacaca exhibited the highest SAP content with 3.84 mg.g−1 and the highest amounts of K, Ca, P, and Fe. The analysis of fatty acid composition demonstrated a high significant negative correlation between crude fat content and salt SI, and between yield parameters. Despite its low harvest index (HI) and low seed oil content, the salt-tolerant genotype A. Sacaca showed a high nutritional quality for seed oil according to its lowest ω6/ω3 ratio (5.6/1) and lowest level of atherogenicity index (AI). The genotype 115R, defined as the most sensitive to salt stress, exhibited a high seed oil quality due to its low lipid peroxidation susceptibility as reflected by its oxidative susceptibility and peroxidizability indexes. The significance of this study includes the identification of valuable quinoa genotypes showing high efficiency in growth and yield under severe stress accompanied by a high nutritional value satisfying the market requirements for healthy, nutritious, and safe food products.