Food Eaten Research Articles

Precise regulating the specific oxygen consumption rate to strengthen the CoQ10 biosynthesis by Rhodobater sphaeroides

Coenzyme Q10 (CoQ10) is the most consumed dietary supplement and mainly biosynthesized by aerobic fermentation of Rhodobacter sphaeroides (R. sphaeroides). Oxygen supply was identified as a bottleneck for improving CoQ10 yield in R. sphaeroides. In this study, a precise regulation strategy based on dielectric spectroscopy (DS) was applied to further improve CoQ10 biosynthesis by R. sphaeroide. First, a quantitative response model among viable cells, cell morphology, and oxygen uptake rate (OUR) was established. DS could be used to detect viable R. sphaeroides cells, and the relationship among cell morphology, CoQ10 biosynthesis, and OUR was found to be significant. Based on this model, the online specific oxygen consumption rate (QO2) control strategy was successfully applied to the CoQ10 fermentation process. QO2 controlled at 0.07 ± 0.01 × 10− 7mmol/cell/h was most favorable for CoQ10 biosynthesis, resulting in a 28.3% increase in CoQ10 production. Based on the multi-parameters analysis and online QO2 control, a precise online nutrient feeding strategy was established using conductivity detected by DS. CoQ10 production was improved by 35%, reaching 3384 mg/L in 50 L bioreactors. This online control strategy would be effectively applied for improving industrial CoQ10 production, and the precise fermentation control strategy could also be applied to other fermentation process.

Effects of mindfulness-based interventions on obesogenic eating behaviors: A systematic review and meta-analysis.

This systematic review and meta-analysis examined the effects of mindful-based interventions (MBIs) on changes in obesogenic eating behaviors. Seven databases (CINAHL, PubMed, PsycINFO, Cochrane, Web of Science Core Collection, Embase, Sociological Abstracts) were searched. Random-effects models were performed to estimate the pooled effects, and mixed-effects models were used to explore potential moderators of MBIs on eating behavioral changes. The significant effects on mindless eating habits included controlled eating (Hedge's g = 0.23, p = 0.005), external eating (g = -0.62, p = 0.001), fullness awareness (g = 0.64, p < 0.001), hunger eating (g = -0.69, p = 0.032), energy intake (g = -0.60, p = 0.003), sweet intake (g = -0.39, p < 0.001), and impulsive food choice (g = -0.43, p = 0.002). However, small and insignificant effects were noted for stress-related eating habits like emotional eating (g = -0.27; p = 0.070) and binge eating (g = -0.35, p = 0.136). The long-term effects were significantly sustained on hunger eating (g = -0.50, p = 0.007) but insignificant on emotional eating (g = -0.22, p = 0.809). MBIs delivered in clinical settings were more effective for decreasing emotional eating compared with those in school settings. Our findings support the effectiveness of MBIs. The pooled effects on improving mindless eating habits were stronger than the modification of stress-related eating habits.

Correlates of food insecurity among university students in a low socioeconomic area

Abstract Background The prevalence of food insecurity (FI) is high and suggested to be growing among university students, with potential detrimental effects on their health status and academic performances. This cross-sectional study aims to identify the socioeconomic, demographic and lifestyle factors associated with FI among university students in a disadvantaged area. Methods An anonymous online survey was conducted from Nov 2022 to Jan 2023 among students enrolled at University Sorbonne Paris Nord, located in a low socioeconomic area in France. FI was assessed with one question distinguishing 2 levels of FI: quantitative (i.e. not having enough to eat) and qualitative (i.e. not having the desired food). This abstract focused on quantitative FI. To improve the representativeness of the sample compared to the total student population of the university, sample weights were used according to gender, study level and speciality, whether they were undergoing initial training or not, or obtained their baccalaureate abroad or not. Multivariable multinomial logistic regression models were used to identify factors associated with FI. Results A total of 5068 students provided valid answers (20% of the target population), 66% of whom were women, and 12% and 36% reported quantitative and qualitative FI, respectively. Being a man, an undergraduate, having obtained a baccalaureate abroad, not living in the family home, not receiving food from family, having no household food-heating facilities, reporting financial difficulties, relying on food charity and eating alone on a regular basis were positively associated with quantitative FI (P &amp;lt; 0.0001). Those reporting quantitative FI were more likely to report academic difficulties. Conclusions This study shows a high prevalence of FI in this student population and identifies several associated factors. Identifying students at greater risk of FI is an important first step to design and evaluate public health interventions. Key messages • The different socio-economic backgrounds of university students imply important food insecurity disparities among them. • University students present several factors associated with food insecurity, which should be considered when addressing food insecurity in this population.

The Future of Food Health-Focused Brands in the Fast-Food Industry Based on the Analysis of Chipotle

Abstract: Healthy and sustainable food eating has become one of the significant trends in customer behavior. Academics and media research have found the significance of embracing new consumption habits, food choices on nutritionally adjusted meals, and increasing consumer health awareness. However, more research is still needed on the development opportunities of the fast-food industry in response to this new consumer behavior. Therefore, this article will use Chipotle as an example to demonstrate the financial opportunities of the fast-food industry's change toward healthy eating. This article uses research on healthy eating development, trends in the fast-food industry, balance sheets, and financial ratios. We have employed the analysis of Chipotle's financial statement and forecast the development of the fast-food restaurant from 2024 to 2028 after it accepts healthy eating. Research has found that customers' attitudes are changing. Consumers now prefer natural, high-quality fast food; introducing healthy products is financially rewarded with higher sales growth. This kind of brand will gain traction and boost profit. Various brands should also launch new products that focus on healthier alternatives.

Wedangan: An ethnomethodological perspective of the liberating food marriage

This research aims to solve the research problems regarding the most important value of an object in the form of the wedangan phenomenon. This research objectives to expose the superiority of the communities’ food consumption tradition in the form of wedangan. This research belongs to a qualitative study and uses ethnomethodology as an initial approach. It is because the initial data findings are in the form of an indexical conversation that explicitly refers to the concept of wedangan. The concept refers to wedangan in real life, which is in the form of eating and drinking activities while chatting. The research findings are: 1) the most profound structure of wedangan’s tradition is food provision and food eating; 2) wedangan accommodates three forms (food stall, street food, and restaurant); 3) wedangan also accommodates three food values (delightful, useful, and meritorious); and 4) there is an egalitarian consumption pattern in wedangan, people regardless their social class visiting the same place, eat the same food, being simple and be ordinary (or usually we call it as food marriage). Wedangan is a social activity with advantages from a social, economic, and political perspective. Therefore, this phenomenon requires more serious attention from the government.

Challenging Childhood Obesity: The Influence of Education and Close Monitoring on Obesity-Related Behaviors.

We aimed to evaluate the role of nutrition and behavior education intervention in the prevention and treatment of childhood obesity by comparing changes in obesity-related characteristics among obese children during a follow-up period of 12 months. This study was designed as a prospective cohort study in children aged between 6 and 18 years, with exogenous obesity who applied to Istanbul Research and Training Hospital, Pediatrics Department, between January 2018 and July 2019. Beginning at the sixth month, a program for nutrition and behavior education for obesity prevention and treatment was initiated and continued during the second half of the study period. The mean age of 59 children (29 females, 30 males) was 11.73 ± 2.78. BMI levels did not show a significant difference in the first 6 months, but decreased significantly during the second 6 months of the study. Screen time, fast eating behavior, overeating behavior and food score index scores also demonstrated significant improvements during the intervention period of the study, between 6 and 12 months. It was concluded that nutrition and behavior education for the prevention and treatment of childhood obesity could be a successful intervention with close follow-up.

Eating Traditional Foods Enhances Diet Quality Among First Nations in Canada: An Analysis Using the Healthy Eating Food Index-2019 (HEFI-2019) and the Canadian Healthy Eating Index 2007 (C-HEI 2007).

Understanding the dietary patterns of First Nations is crucial for addressing health disparities and promoting well-being. Historical assaults (colonization and loss of control over their lands) have strongly altered dietary practices and impacted health outcomes for generations. Canada conducts regular surveys to assess the extent to which individuals adhere to dietary guidelines. However, Indigenous peoples living on reserves are excluded from these surveys. This study aims to assess the diet quality of First Nations adults using the Healthy Eating Food Index-2019 (HEFI-2019) and the Canadian Healthy Eating Index 2007 (C-HEI 2007) and identify their influencing factors. Data were collected from adults (19 years and older) across ninety-two First Nations communities throughout Canada. Participants provided information on sociodemographic factors and dietary intake using structured questionnaires and 24h dietary recalls. Statistical analyses included mean scores and regression models to assess associations between dietary indices and influencing factors. The mean HEFI-2019 and C-HEI 2007 scores among First Nations adults were 35/80 and 49/100, respectively, indicating suboptimal adherence to dietary guidelines compared to the Canadian population. Factors such as region, age, sex, education level, number of working people in the household, smoking status, and traditional food intake significantly influenced diet quality. This study underscores the importance of understanding and improving the diet quality of First Nations adults as measured by HEFI-2019 and C-HEI 2007 scores. While acknowledging the low adherence to dietary guidelines, particularly in younger age groups, the study highlights the positive influence of traditional foods on diet quality within Indigenous communities.

Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism

Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou’s gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture’s authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.

Protective effects of dietary protein against nitrite stress in grass carp (Ctenopharyngodon idella): A new perspective

Protein constitutes the predominant essential nutrient in fish feed. Despite extensive research efforts on the dietary protein of fish, limited attention has focused on its potential antistress properties. Therefore, this study sought to examine the impact of dietary protein on the liver structure of grass carp (Ctenopharyngodon idella) and its underlying molecular mechanism after nitrite stress, with the objective of elucidating the role of dietary protein in the stress response of fish. Specifically, various levels of dietary protein (16 %, 19 %, 22 %, 25 %, 28 % and 31 %) were investigated for their effects on liver tissue damage, oxidative stress, endoplasmic reticulum (ER) stress, autophagy and apoptosis in grass carp after exposure to a nitrite solution at a concentration of 10 mg/L for a duration of 96 h.Our study revealed that exposure to nitrite solution resulted in liver structural damage in grass carp. However, 22–25 % dietary protein levels might attenuate the impact of nitrite stress by decreasing liver contents of nitric oxide (NO), peroxynitrite anion (ONOO-), reactive oxygen species (ROS), protein carbonyl (PC), and malondialdehyde (MDA), which is reflected in serum activities of glutamic oxalacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT). Histological analysis further supported the protective role of appropriate protein levels (22–28 %) in alleviating nitrite-induced liver tissue damage. Subsequent investigations demonstrated that optimal dietary protein levels decreased ER stress and autophagy in fish by modulating the expression of gene and protein involved in 78 kDa glucose regulated protein (GRP78) pathway and autophagosome formation process, respectively. Meanwhile, appropriate dietary protein levels decreased the activities of caspase-3, caspase-8 and caspase-9 by inhibiting both death receptor pathway and mitochondrial pathway associated with apoptosis. Finally, based on regression analysis of liver ONOO− content, the dietary protein requirement for grass carp (721–1381 g) under nitrite stress was determined to be 25.07 %. Overall, this study provides novel evidence that optimal protein levels can enhance the resistance of grass carp to nitrite stress and mitigate liver tissue damage by reducing oxidative stress cascade damage.

Modern-day limeys: Clinical, laboratory, and radiological profile of 10 paediatric scurvy patients

ABSTRACT Scurvy is often considered a disease of the past and well described in children with neurodevelopment and autistic spectrum disease. Clinicians overlook the diagnosis of scurvy, leading to unwarranted laboratory investigations and, unfortunately, significant delays in diagnosis. This study aims to describe 10 cases of scurvy in a tertiary hospital setup with their clinical profile, comorbidities, radiological, and subsequent disease course in children presenting to the pediatric rheumatology department at Amrita Hospital, Kochi, from 2017 to 2022. Demographic, imaging, and associated comorbid conditions including neuropsychiatric abnormalities were documented. They were all reviewed in 2 weeks for improvement of symptoms. A total of 10 children (3 females) were included in this study. The disease manifested predominantly in early childhood (median age: 5.5 years). All patients had unexplained bone pain and inability to bear weight. The referral diagnosis of 8/10 patients was juvenile idiopathic arthritis. Two patients had autism as a comorbidity. Selective eating habits and food faddism were present in 2/10 children. All patients have made a full functional recovery at review. All patients had imaging findings suggestive of scurvy. Pediatricians and rheumatologists alike must consider scurvy in a child with unexplained bone pain and symptoms masquerading as primary rheumatological diseases. Selective eating habits need to be treated with timely and appropriate psychological rehabilitation and dietary education. Resolution of symptoms and radiographic features with vitamin C supplementation is the strongest evidence for scurvy.

Dietary intake of polyamines in a Spanish adult population: Age-dependent and correlation with the healthy dietary index and dietary inflammatory index scores

ObjectivesA healthy and balanced diet is crucial to maintaining optimal health. Understanding the benefits of different food components is essential. Polyamine spermidine is linked to age-related disease protection, but daily intakes and whether these vary with age are unknown. This study aimed to determine polyamine intake in a Mediterranean diet population and its association with participants' age, Healthy Eating Index (HEI) and Dietary Inflammatory Index (DII) scores. Research Methods & ProceduresA database was elaborated with references concerning polyamine content in foods to determine the daily intake of frequent foods consumed by 203 participants (84 males and 119 females), aged 18–90 years, using a nutritional survey (VioScreen), that includes HEI and DII scores. ResultsThe participants' characteristics are as reported in the 2020 corresponding Spanish Nutritional Survey. Two-thirds accomplished moderate to high adherence to the Mediterranean diet. The mean HEI score was 74.45 (out of 100), and the DII was −1.94 (anti-inflammatory). The median intake of polyamines was 45.59 mg/day/person (mean: 46.89 mg/day/person, 410.57 µmol/day/person), without gender differences. After normalising the intake per kcal, the Kruskal-Wallis test showed significant differences among age groups for total polyamines ingested, putrescine, and spermidine. The intake of putrescine and spermidine was significantly higher in the 60–69 age group compared to the 24–59 and 18–23 age groups, respectively. HEI scores positively correlated with polyamine intake, while DII was negative. ConclusionsPolyamine intake was higher than reported in other populations, did not decrease based on age, and was associated with healthy eating and anti-inflammatory foods.

Productivity and nitrogen metabolism of lactating cows fed pistachio hull with soybean meal partially replaced by slow-release urea.

Pistachio hull (PH), a rich source of tannin, may interact with nitrogen (N) and affect N metabolism in dairy cows. This investigation aimed to assess the effects of feeding PH and two N sources (soybean meal: SBM or slow-release urea: SRU) on milk production, digestibility, and N metabolism in lactating dairy cows. The study utilized a 4 × 4 Latin square design with 12 Holstein dairy cows (body weight = 611 ± 39kg; 84 ± 14 days in milk; 45.6 ± 5.3kg/d milk), with treatments arranged in a 2 × 2 factorial configuration. The main factors were (1) the tannin source [without or with dried PH included at 76.5g/kg of diet DM] and (2) two N sources [SBM vs. SRU]. Crude protein and total phenolic and tannin contents were greater, but NDF was lower in PH than in sugar beet pulp. Feeding diets containing 7.65% PH resulted in reductions in milk yield, milk urea N, and milk efficiency but milk fat and protein concentration increased. Milk yield was similar between SBM and SRU. Feeding PH in replacement to sugar beet pulp did not interact with N sources, except for feed intake, as the PH + SRU diet tended to decrease feed intake (P = 0.09). Feeding PH was also associated with decreased dry matter, crude protein, and NDF digestibility. Dry matter digestibility decreased when a portion of SBM was replaced by SRU. Feeding PH in replacement to sugar beet pulp lowered ruminal ammonia-N concentration and increased acetate-to-propionate proportion. Feeding PH vs. sugar beet pulp had no effect on N intake and N excretion in urine and milk, but it increased the amount of N excretion in feces and decreased apparent N efficiency (milk N/N intake). Alanine aminotransferase was lower in cows fed SRU only in PH- but not sugar beet pulp-containing diets. Blood creatinine was lower when SRU was included in the PH-containing diet, but the opposite was observed in diets containing sugar beet pulp. Feeding PH instead of sugar beet pulp did not affect blood urea-N but resulted in lower glucose and aspartate aminotransferase concentrations. Overall, cows fed PH in replacement to sugar beet pulp were less efficient in converting feed nutrients into milk production, likely because of its negative effect on nutrient digestion. Partial replacement of SBM with SRU had no influence on lactation productivity and urea-N concentration in milk and blood. This may imply the suitability of SRU in providing a sustained supply of N in the rumen, likely qualifying it as a viable source of N to replace a portion of SBM in dairy diets.

The impact of behavioral weight management interventions on eating behavior traits in children with overweight or obesity: Systematic review and meta‐analysis

SummaryIntroductionBehavioral weight management interventions (BWMIs) are an evidence‐based strategy for addressing childhood obesity. Targeting eating behavior traits (EBTs; individual tendencies determining food intake/occasions) could play a pivotal role in improving the effectiveness of these behavioral interventions. The present study describes a systematic review and meta‐analysis of the impact of BWMIs on eating behavior traits in children with overweight or obesity.MethodsSeven databases were searched, and eligible studies included randomized controlled trials reporting EBT outcomes following BWMIs delivered to children with overweight or obesity (&lt;18 years of age). Random effects meta‐analyses were conducted to compare EBT outcomes for intervention and control groups. Synthesis without meta‐analysis (SWiM) was applied for EBTs where meta‐analysis was not feasible.ResultsThe review identified eight trials characterizing the impact of BWMIs on 15 EBTs. Meta‐analyses of data from three trials at intervention completion and post‐intervention (average of 28 weeks [±8]) revealed positive short‐term increases in dietary restraint (SMD random effect 0.42 [95% CI 0.13, 0.70]). However, these effects were not sustained at follow‐up. Improvements in emotional eating, external eating, food responsiveness, and enjoyment of food were shown in studies which could not be pooled quantitatively.ConclusionBWMIs in children living with overweight/obesity are beneficial for the improvement of some EBTs at intervention completion including dietary restraint, emotional eating, external eating, food responsiveness, and enjoyment of food. However, this remains a relatively unexplored area and more research is needed to strengthen understanding of the multifaceted impact of child BWMIs on a comprehensive range of EBTs.

43 Approaches for improving nitrogen utilization efficiency and environmental sustainability of pork production systems

Abstract Nitrogen (N) is an essential element for life, but due to its inefficient utilization, N waste and emissions generated have exceeded the planetary boundaries and ability of the Earth to effectively overcome these environmentally detrimental effects. Global food animal production contributes 29 to 34% of total global N emissions, with pork supply chains contributing about 16% of these emissions. Life cycle N use efficiency (NUE) of U.S. pork production is only about 56%, which is similar to broiler (55%) and egg (50%) production, but greater than beef (10%) and milk (31%) production. However, only about 10 to 44% of dietary N is converted into edible pork products. While genetic improvement has increased NUE associated with improved lean growth rate, improvement in litter size has led to an increased proportion of low-birth-weight pigs that have reduced NUE. Although metabolic modifiers including porcine somatotropin, ractopamine, and immunocastration improve NUE, they are not feasible or acceptable to consumers in many countries. Separate sex feeding and reducing market weight can also improve NUE. Ultimately feeding program design and implementation have the greatest potential to improve NUE because feed is associated with 70% of N emissions in pork production systems. Multi-objective feed formulation using Life Cycle Assessment environmental impact data of feed ingredients, precision feed formulation and feeding practices to overcome variability in digestible nutrient content of feed ingredients and nutritional requirements of pigs fed in groups, feed processing to enhance energy and nutrient digestibility, and minimizing feed wastage offer the greatest opportunity to improve NUE and environmental sustainability. There are substantial differences in greenhouse gas emissions and embedded water and land use associated with growing-finishing feeding programs depending on the dietary proportions of corn, soybean meal, distillers dried grains with solubles (DDGS), and crystalline amino acids among U.S. geographic regions. Furthermore, addition of thermally processed supermarket food waste to corn-soybean meal (CSBM) diets can significantly reduce environmental impacts and diet cost without compromising growth performance and carcass composition compared with current commercial feeding programs. Although growing-finishing feeding programs using CSBM diets with minimal crystalline amino acids result in greater N intake, N retained, and urinary N excretion compared with feeding low protein, crystalline amino acid supplemented (LP) diets, and diets containing 30% DDGS, growth performance and carcass composition are optimized and impacts on climate change, marine and freshwater eutrophication, and fossil resource are reduced by feeding CSBM diets compared with feeding LP or DDGS diets. Sourcing and using feed ingredients with reduced environmental impact metrics along with precision diet formulation and feeding practices to ensure “getting the right amount of energy and nutrients in the right feed fed to the right pigs at the right time” can improve NUE and environmental sustainability of pork production systems.

A longitudinal study among female college students' eating behaviors and food group intake based on the change in eating habit stages

Objectives This study aimed to longitudinally determine the eating behavior and food group intake of female students to examine the relationship between eating behaviors and intention to improve eating habits (change in eating habits stages) and help health education use the behavior change theory.Methods This one-year longitudinal study included 130 female students from Japanese colleges. The stage at which eating habits and behaviors (skipping breakfast, eating out, instant food intake, and snacking) and intake of food groups rich in protein, calcium, vitamins, minerals, carbohydrates, and fats and oils were assessed. The stages were as follows; pre-contemplation or contemplation (lower group), preparation (middle group), and action or maintenance (upper group). A self-assessment questionnaire was administered to evaluate eating behaviors and food group intake frequencies using a 5-point Likert scale. P-values of <.05 were considered statistically significant.Results A cross-sectional comparison of eating behaviors and food group intake scores demonstrated significant differences between the stages only in snacking behavior. The upper group consumed snacks significantly less frequently than the middle and lower groups. After one year, a longitudinal comparison of eating behaviors and food group intake scores revealed significant differences in the intake of food groups rich in vitamins and minerals (green and yellow vegetables), fats and oils in the pre-contemplation stage, intake of food groups rich in vitamins/minerals (green and yellow vegetables) and frequency of skipping breakfast in the preparation stage, and frequency of eating out and snacking in the action stage. Each stage demonstrated a decreasing trend in food intake and an increasing trend in the frequency of skipping breakfast, eating out, and snacking. The percentages of students whose eating habits stage dropped during the second year were 49.0%, 100%, and 77.8% in the preparation, action, and maintenance stages, respectively. This indicates that there are cases in which readiness reverses in stages with improved eating habits.Conclusion In health education on eating habits, it is vital to understand the changes in eating habit stages for each eating behavior and details of actual eating behaviors and habits. Thus, health education should align to the needs of each individual to support them in transforming and maintaining a higher stage of change in their eating habits.

63 Impacts of protein supplementation frequency on animal performance, rumen fermentation and methane emission from growing beef cattle

Abstract Nutrient supplementation is one of largest expenditure in forage-based beef production systems, especially when forage quality is poor or limited. Decreasing supplementation frequency may have a role in improving sustainability by increasing animal performance and minimizing cost of labor and fuel. This study evaluated the impacts of protein supplementation frequency (canola meal pellet; CMP) on animal performance, rumen fermentation, and enteric methane production from beef cattle fed forage-based diet. A total of 60 crossbred backgrounding steers [body weight (BW) = 278 ± 10 kg) was randomly assigned to one of the three treatments (n = 20/treatment): i) control (no CMP supplementation), ii) control + everyday CMP supplementation (0.83 kg/d per steer), and iii) control + every other day supplementation of CMP. The study was comprised of 21 d of adaptation followed by three 21-d periods, with enteric methane measured for 7 d per period. Animals were fed grass hay-based diets once a day at 0800 h and remained on their respective diets throughout the 63-d study. Diets were formulated considering animal BW, feed nutrient density and environmental condition in accordance with the National Academies of Sciences, Engineering and Medicine. Each treatment group was assigned to a pen, with the cattle and diets rotated among pens weekly to allow the animals to access the GreenFeed system stationed in one of the pens for enteric methane measurement. For measurement of rumen fermentation products, three ruminally canulated steers (BW = 350 ± 20 kg) were allocated to the three treatments using a 3 x 3 Latin Square Design with 21-d periods so that one animal received all the treatments over the three experimental periods. Animals were adapted to the treatments for 17 d and rumen samples were collected between d 19 and 21 at 0700 h, 1000h, 1300 h, 1600 h and 1900 h. Data were analyzed using the Mixed procedure of SAS. Relative to the control treatment (9.9 kg/d), DM intake was 4 to 5% greater (P &amp;lt; 0.001) following CMP supplementation regardless of supplementation frequency. Similarly, average daily gain was greater (7 to 11%, P = 0.01) for CPM supplemented treatments as compared with control (1.04 kg/d) irrespective of supplantation frequency. Rumen fermentation was affected by treatments. Total VFA concentration was greater (P = 0.01) for the every other day supplementation of CMP as compared with control and daily supplementation treatments. Conversely, rumen ammonia concentration was not affected by treatments. The control group had greater acetate and reduced propionate molar proportions that resulted in a 5 to 6% greater acetate:propionate ratio (P &amp;lt; 0.01) as compared with the CMP supplemented groups. Enteric methane production (g/d) was greater for the daily CMP supplementation (P = 0.02) while yield (g/kg daily weight gain) was not affected by treatment. Our results indicated that reduction of protein supplementation frequency improved animal performance without negatively impacting rumen fermentation.

Chemiosmotic nutrient transport in synthetic cells powered by electrogenic antiport coupled to decarboxylation

Cellular homeostasis depends on the supply of metabolic energy in the form of ATP and electrochemical ion gradients. The construction of synthetic cells requires a constant supply of energy to drive membrane transport and metabolism. Here, we provide synthetic cells with long-lasting metabolic energy in the form of an electrochemical proton gradient. Leveraging the L-malate decarboxylation pathway we generate a stable proton gradient and electrical potential in lipid vesicles by electrogenic L-malate/L-lactate exchange coupled to L-malate decarboxylation. By co-reconstitution with the transporters GltP and LacY, the synthetic cells maintain accumulation of L-glutamate and lactose over periods of hours, mimicking nutrient feeding in living cells. We couple the accumulation of lactose to a metabolic network for the generation of intermediates of the glycolytic and pentose phosphate pathways. This study underscores the potential of harnessing a proton motive force via a simple metabolic network, paving the way for the development of more complex synthetic systems.

Effect of in vitro food oral coating and lubricity on satiety: A randomized controlled trial using milk protein beverages

We investigated the effects of complex textural attributes of food i.e. lubricity and oral coating, on appetite ratings, food intake, salivary and gut peptides for the first time. Milk protein-rich beverages (whey and casein) were instrumentally analyzed (tribology, viscosity and adsorption, latter representing oral coating) using in vitro measurements. Then these protein beverage preloads differing in their coating properties (low coating, medium coating and high coating) were assessed in two cross-over satiety trials (Study 1, n=37; Study 2, n=15; Total n= 52). Fullness ratings increased in the high coating beverage condition (p < .05) only after 20 min with limited effects on other time points, suggesting a sporadic effect of oral coating on appetite ratings (n=37). There was a correlation between concentration of protein in saliva and appetite ratings; the higher the concentration of protein in saliva the lower the desire to eat (r = - 0.963; p < 0.05) and prospective food consumption ratings (r =- 0.980; p < 0.05). Human saliva was more lubricating after ingesting preload with high coating properties, thus explaining the results on appetite ratings. There was no effect of oral coating on energy intake and gut peptides (n=15), suggesting that complex textural attributes having influence on oral processing might not have any effect on the later parts of the satiety cascade. Oral coating/ lubricity appears to have a subtle and sporadic effect on appetite suppression, which needs further investigation with changing macronutrients/energy load and degree of coating/ lubricity.

Oral health literacy, knowledge, attitude, and oral health practices among college students at Jenderal Soedirman University

Background: Oral health literacy (OHL) has an important role as a medium for health promotion and efforts to prevent oral diseases through oral health behavior changes. Purpose: This study aims to determine OHL and its correlation with oral health knowledge, attitude, and oral health practice among college students. Methods: This cross-sectional study was conducted on 583 students of Jenderal Soedirman University in 2020, as the students come from different provinces in Indonesia. The Indonesian Oral Health Literacy Questionnaire was used to assess OHL. A self-designed questionnaire was used to assess oral health knowledge, attitude, and oral health practice. Results: Most students had good OHL, knowledge, and attitude toward oral health (90.7%, 84.6%, and 90.5% respectively). A Pearson correlation test showed a correlation between OHL and oral health knowledge (p = 0.044) and attitude (p = &lt; 0.001). The Fisher exact tests showed a correlation between OHL and snacking frequency, tooth-brushing frequency, tooth-brushing time, and toothbrush changing time. The better the OHL, the better the knowledge and attitude. There was no correlation between OHL and sweet food eating frequency, the use of cleansing aids, dentist visit frequency, and the first action taken when experiencing toothache. Conclusion: OHL has a correlation with oral health knowledge and attitude. However, OHL is only related to some oral health practice indicators. The results of this study are expected to be taken into consideration when formulating strategies to improve oral health within the university.

44 - Are food eating behaviours predictive factors for weight loss outcomes following bariatric surgery?

44 - Are food eating behaviours predictive factors for weight loss outcomes following bariatric surgery?