Low-calorie Foods Research Articles

Dissecting implicit food-related behaviors in Binge Eating Disorder and obesity: insights from a mobile approach-avoidance framework.

Bulimic episodes experienced by patients with Binge Eating Disorder (BED) might be sustained by an enhanced behavioral propensity to approach food stimuli. To test this hypothesis, automatic approach avoidance tendencies toward high-calorie foods (HCF), low-calorie foods (LCF), and neutral objects were assessed in a group of 23 patients with BED, and their performance was compared to the one of 17 patients with obesity without BED and a group of 32 normal weight participants. All participants performed a mobile approach-avoidance task in which they were required to approach and avoid different stimuli by respectively pulling their phone toward themselves or pushing it away. Reaction times were analyzed. Results showed a significant three-way interaction between group, type of movement and stimulus. Post-hoc analyses revealed that all the groups displayed an approach bias toward HCF. Patients with BED and healthy controls also displayed an approach bias toward LCF, a bias that was absent in obese individuals without BED. Moreover, patients with BED were faster in approaching food stimuli, both HCF and LCF, compared to healthy controls. These behavioral tendencies are quite consistent with the real-life attitudes of both BED patients and patients with obesity and might contribute to the maintenance of unhealthy eating habits such as binging in patients with BED and high-calorie diets in patients with obesity.

Revealing motor insensitivity to food in Anorexia Nervosa as a potential mechanism contributing to calorie restriction: A mobile Approach Avoidance Task study

A change in implicit behavioural tendencies toward foods may contribute to the maintenance of calorie restriction in Anorexia Nervosa (AN). To test this hypothesis, we assessed approach-avoidance tendencies toward different categories of stimuli using a novel mobile version of the approach-avoidance task (AAT). The sample included 66 patients with restrictive AN and 84 healthy controls, all females. All participants performed the AAT in which they were required to approach or avoid stimuli (high-calorie foods, low-calorie foods, and neutral objects) by respectively pulling their phone towards themselves of pushing it away. Both the response time and the force of each movement were collected by means of the smartphone's accelerometer. The results revealed that patients with AN had a reduced tendency to approach food stimuli compared to healthy controls, who instead presented faster and stronger movements in approaching rather than avoiding foods as compared to neutral objects. This finding was particularly pronounced in patients with greater levels of malnutrition. No differences were instead observed comparing high-calorie and low-calorie foods. The observed reduction in the natural tendency to approach food stimuli is consistent with patients' eating behaviour and may contribute to the maintenance of calorie restriction, thus representing a possible target for novel therapeutic approaches.

Pupillary dilation response to the auditory food words in adolescents with obesity without binge eating disorder

Childhood obesity is a growing global public health problem. Studies suggest that environmental cues contribute to developing and maintaining obesity. We aimed to evaluate pupillary changes to auditory food words vs. nonfood words and to conduct a dynamic temporal analysis of pupil size changes in adolescents with obesity without binge eating disorder by comparing healthy-weight adolescents. In this study, a total of 63 adolescents aged 12–18 years (n = 32, obesity group (OG); n = 31, control group (CG)) were included. In an auditory paradigm, participants were presented with a series of high and low-calorie food and nonfood words. A binocular remote eye-tracking device was used to measure pupil diameter. Generalized additive mixed models (GAMMs) were used for dynamic temporal analysis of pupillometry data. The results of GAMM analysis indicated that CG had larger pupil dilation than the OG while listening to auditory food words. CG had larger pupil dilation in food words than in nonfood words. However, the OG had a similar pupillary response in food and nonfood words. Pupil dilation response to higher-calorie foods was extended over the later stages of the time period (after 2000 ms) in the OG. In summary, our findings indicated that individuals with obesity had lower pupil dilation to auditory food words compared to normal-weight peers. Adolescents with obesity had prolonged pupillary dilation in higher calories of food words. The individual psychological factors affecting the dynamic changes of pupil responses to food cues in adolescents with obesity should be examined in further studies.

FTO variant is associated with changes in BMI, ghrelin, and brain function following bariatric surgery.

BACKGROUNDA polymorphism in the fat mass and obesity-associated gene (FTO) is linked to enhanced neural sensitivity to food cues and attenuated ghrelin suppression. Risk allele carriers regain more weight than noncarriers after bariatric surgery. It remains unclear how FTO variation affects brain function and ghrelin following surgery.METHODSResting-state functional magnetic resonance imaging and cue-reactivity functional magnetic resonance imaging with high-/low-caloric food cues were performed before surgery and at 1, 6, and 12 months after surgery to examine brain function in 16 carriers with 1 copy of the rs9939609 A allele (AT) and 26 noncarriers (TT). Behavioral assessments up to 5 years after surgery were also conducted.RESULTSThe AT group relative to the TT group had smaller BMI loss at 12-60 months after surgery and lower resting-state activity in posterior cingulate cortex following laparoscopic sleeve gastrectomy (group-by-time interaction effects). Meanwhile, the AT group relative to the TT group showed greater food cue responses in dorsolateral prefrontal cortex (DLPFC), dorsomedial prefrontal cortex (DMPFC), and insula (group effects). There were negative associations of weight loss with ghrelin and greater activation in DLPFC, DMPFC and insula in the AT but not the TT group.CONCLUSIONThese findings indicate that FTO variation is associated with the evolution of ghrelin signaling and brain function after bariatric surgery, which might hinder weight loss.TRIAL REGISTRATIONChinese Clinical Trial Registry Center, ChiCTR-OOB-15006346.FUNDINGThis work was supported by the National Natural Science Foundation of China (grant nos. 82172023, 82202252, 82302292); National Key R&D Program of China (no. 2022YFC3500603); Natural Science Basic Research Program of Shaanxi (grant nos. 2022JC-44, 2022JQ-622, 2023-JC-QN-0922, 2023-ZDLSF-07); Fundamental Research Funds for the Central Universities (grant nos. ZYTS23188, XJSJ23190, XJS221201, QTZX23093); and the Intramural Research Program of the National Institute on Alcoholism and Alcohol Abuse (grant no. Y1AA3009).

A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion.

The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry.

Effects of Adding Pectin to Milk in Varying Amounts on the Rheological Properties of Milk

Pectin, which is used as an additive in the food, cosmetics, pharmaceutical, and health sectors due to its safety, non-toxicity, low production cost, and high availability, is used as a thickener, gelling agent, brightener, stabilizer, emulsifier, and fat and sugar replacer in low-calorie foods. It is also used in milk and dairy products as a stabilizer to prevent proteins from clumping. In this study, the rheological properties of pectin and milk mixtures with pectin/milk powder (w/w) ratios of 0.1, 0.25, 0.5, 0.75, 1 and 1.5 were examined. First, a flow curve test was applied in the range of 0,01-1000 s-1 to obtain the viscosity curves and yield stress values of the samples. Then, an amplitude sweep test was performed at a fixed frequency of 10 rad/s and in the strain range of 0.01-100% to determine the linear viscoelastic range (LVR) of the samples and the solid and liquid structure of the samples. To determine the time-dependent behavior of the samples in non-destructive deformation, frequency sweep tests were performed at constant strain (0.01%) in the LVR range obtained from the amplitude sweep test and in the range of 0.1-100 rad/s. Finally, three interval thixotropy tests (3ITT) were performed to observe the structural recovery of the samples. As a result of rheological tests, it was determined that pectin-free milk showed Newtonian properties, other samples showed shear thinning properties, and viscosity values increased as the pectin rate increased. While all samples are solid at low strains, the liquid feature becomes dominant at high strains. It has been observed that as the pectin ratio in milk increases, the strain values at the yield point, where the liquid feature becomes dominant, also increase. Except for the sample with the highest pectin content, it was observed that the dominance of the storage modulus over the loss modulus was greater at low frequencies than at high frequencies. As a result of 3ITT, it was determined that the percentage of recovery at the 600th second increased as the pectin rate increased.

Behaviourally assessed negative urgency is uniquely associated with binge-eating frequency.

Binge eating appears to be associated with impulsivity, especially in response to negative affect (i.e., negative urgency). However, negative urgency is typically assessed via self-report, which captures only some aspects of urgency and may be subject to bias. Few studies have examined impulsivity following experimental manipulations of affect in binge-eating samples. In the present study, individuals who engage in regular binge eating completed a behavioural impulsivity (go/no-go) task with high- and low-calorie food stimuli, once following negative affect induction and once following neutral affect induction. Greater behavioural impulsivity to high-calorie food cues while in a negative (and not a neutral) affective state was associated with more frequent binge-eating behaviour. Further, this behavioural measure of negative urgency uniquely accounted for variance in binge-eating frequency when controlling for self-reported negative urgency, suggesting that behavioural measures may be a useful complement to self-report measures. These findings provide novel and compelling evidence for the relationship between negative urgency and binge eating, highlighting negative urgency as a potentially important target for intervention.

Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review

Abstract:: Mayonnaise is one of the most popular seasonings and well-established sauces globally, which is considered a high-fat and high-calorie product due to its high oil content. However, excessive consumption of fat (especially saturated fatty acids) leads to an increased risk of various chronic diseases including cardiovascular disease, coronary artery disease, type 2 diabetes, Covid-19, and obesity. Therefore, the demand for low-fat, low-calorie food products is increasing. Fat replacers (FR) have recently been employed to decrease fat content while ensuring consumer acceptability. Production of low-fat mayonnaise without significant quality changes is challenging from an industrial point of view. In this review, the fat replacement approach in the low/or reduced-fat mayonnaise and salad dressing systems is conferred in various aspects, including functional, technological, and sensorial properties. The type and source of used FRs, their benefits and drawbacks, and their nutritional effects are also discussed. Due to the unique functional role of fat, the development of low-fat dressing products that meet consumer demands is more complex than those provided by FRs. Also, although fat and calories are effectively reduced, due to the lack of human intervention studies, future research should focus on the safety of these fat substitutes.

Virtual reality assessment of a high-calorie food bias: Replication and food-specificity in healthy participants

BackgroundTheoretical models and behavioural studies indicate faster approach behaviour for high-calorie food (approach bias) among healthy participants. A previous study with Virtual Reality (VR) and online motion-capture quantified this approach bias towards food and non-food cues in a controlled VR environment with hand movements. The aim of this study was to test the specificity of a manual approach bias for high-calorie food in grasp movements compared to low-calorie food and neutral objects of different complexity, namely, simple balls and geometrically more complex office tools. MethodsIn a VR setting, healthy participants (N = 27) repeatedly grasped or pushed high-calorie food, low-calorie food, balls and office tools in randomized order with 30 item repetitions. All objects were rated for valence and arousal. ResultsHigh-calorie food was less attractive and more arousing in subjective ratings than low-calorie food and neutral objects. Movement onset was faster for high-calorie food in push-trials, but overall push responses were comparable. In contrast, responses to high-calorie food relative to low-calorie food and to control objects were faster in grasp trials for later stages of interaction (grasp and collect). Non-parametric tests confirmed an approach bias for high-calorie food. ConclusionA behavioural bias for food was specific to high-calorie food objects. The results confirm the presence of bottom-up advantages in motor-cognitive behaviour for high-calorie food in a non-clinical population. More systematic variations of object fidelity and in clinical populations are outstanding. The utility of VR in assessing approach behaviour is confirmed in this study by exploring manual interactions in a controlled environment.

The impact of exercise on food-related inhibitory control— do calories, time of day, and BMI matter? Evidence from an event-related potential (ERP) study

A growing body of research suggests exercise improves inhibitory control functions. We tested if exercise-related inhibitory control benefits extend to food-related inhibitory control and differ by calorie content, time of day, and weight status. One hundred thirty-eight individuals were pseudo-randomly assigned to a morning or evening group. Each subject participated in two lab sessions where they completed questionnaires (rest session) or walked on a treadmill at 3.8mph (exercise session) for 45 min. After each session, participants completed both a high-calorie and low-calorie go/no-go task while N2 and P3 event-related potentials (ERP), both neural indicators of inhibitory control, were measured. Participants also rated food images for valence and arousal. While N2 and P3 difference amplitudes were larger to high-calorie than low-calorie foods, neither exercise nor time of day affected results. Individuals had faster response times after exercise without decreases in accuracy. Arousal and valence for high-calorie foods were lower after exercise and lower for all foods after morning compared to evening exercise. In a subset of individuals with obesity and normal-weight individuals, individuals with obesity had larger N2 difference amplitudes after morning exercise, while normal-weight individuals had larger P3 difference amplitudes to high-calorie foods after exercise. Results suggest moderate exercise did not affect food-related inhibitory control generally, although morning exercise may be beneficial in improving early recruitment of food-related inhibitory control in individuals with obesity. Moderate exercise, particularly in the morning, may also help manage increased attention allocated to food.

The Absence of Attentional Bias to Low-Calorie Food Stimuli in Restrictive Dieters: Differences in the Allocation of Attentional Resources to High-Calorie Foods.

Restrictive dieters are those who expect to achieve body shape and weight control through dieting. However, they often have difficulty suppressing the desire to consume food when confronted with it. It has been shown that when high- and low-calorie foods are presented together, the attention of restrictive eaters is preferentially directed to high-calorie foods. However, whether attentional bias occurs when low-calorie foods are present alone and whether the allocation of attentional resources is consistent with that for high-calorie foods has yet to be explored. The present study focused on the effects of high-/low-calorie foods on attentional bias in restrictive dieters. Seventy-eight participants were recruited to participate in the experiment via the Dutch Eating Behavior Questionnaire (DEBQ) scale, which is administered in a rapid serial visual presentation (RSVP) task. The results revealed that failed restrictive dieters had the lowest percentage of correct answers at the lag2 level, indicating attentional bias. Failed restrictive dieters allocated more attentional resources to high-calorie foods than to low-calorie foods. Restrictive dieters showed no attentional bias when low-calorie foods were presented alone. The results suggest that low-calorie foods do not elicit an attentional bias in restrictive dieters and that the allocation of attentional resources is not consistent when compared to that for high-calorie foods.

#1884 Slowing kidney disease with weight loss: a randomised controlled feasibility study (SLOW-CKD Feasibility Study)

Abstract Background and Aims Obesity is a modifiable risk factor for chronic kidney (CKD) and progression to kidney failure. Low energy diets (LEDs) (800 to 1000 kcal/day) are an established weight management strategy and have demonstrated the ability to facilitate 10 to 15 kg weight loss and induce diabetes remission. However, the use of LEDs in adults with CKD is limited and there have been no randomised controlled trials (RCT) exploring their use. Before initiating a definitive trial, there is first a need to assess feasibility and safety. The primary aim of this study was to test the feasibility, acceptability and safety of a low energy diet and weight management program in individuals with obesity and CKD. Method The SLOW-CKD Feasibility Study, a 6-month multi-centre RCT in kidney outpatient clinics in Brisbane Australia, targeted adults with stages 1-3 CKD and a body mass index (BMI) ≥ 30 kg m2 with proteinuria (urinary albumin to creatinine ratio >3 mg/mmol). Participants wererandomised (1:1). The LED group followed a 3-month LED (800-1000 kcal/day) with meal replacements and low-calorie foods, with fortnightly dietitian support. Following this, participants entered a 3-month weight maintenance phase,emphasising healthy eating and commencing a physical activity program guided by an exercise physiologist. The usual care group was offered weight loss support through the kidney clinic, involving referral to a dietitian or weight loss program if agreeable. Primary outcomes included safety (study related serious adverse events [SAEs] and adverse events [aEs]) and feasibility (recruitment rate, retention rate, target weight loss). Secondary outcomes explored changes in anthropometry and clinical measures, patient-reported outcomes, and participant experiences through semi-structured interviews. Pre-defined safety and feasibility outcome criteria are presented in Table 1. Results Overall, 49 participants consented to participate (mean age 52.4 ± 3.8 years, 57% male). The incidence of SAEs was low and comparable between the two groups. There were two SAEs in the LED group (hypoglycaemia and acute kidney injury both requiring hospital admission) and one in the control (hypoglycaemia requiring hospital admission). The most common AE was hyperkalaemia with three episodes (>6.0 mmol/L) in each group. Two of the three feasibility criteria were met deeming the intervention feasible—see Table 1. Mean weight loss for the initial 3-month study period was 10.6 kg ± 5.1 kg in the LED group and 0.7 kg ± 4.3 for the usual care group (p = <0.00). Conclusion Our findings provide important preliminary evidence that LEDs are relatively safe, feasible, and demonstrate promising efficacy as a treatment option for obesity in adults with CKD. A definitive RCT exploring the use of LEDs to improve clinical outcomes and slow progression of CKD is warranted.

Pectin from Durian (Durio zibethinus Murray) Peel: Microwave-Assisted Extraction Followed by Solvent Extraction

The world market demand for pectin has been growing fast due to the expanding consumer base for low-calorie and low-fat food products. Thus, there was a need to explore other sources of pectin. This study extracted pectin from durian (Durio zibethinus Murray) peel cv. Long lab-lae. Before solvent extraction, microwave-assisted extraction was utilized to improve the pectin yield. The parameters during the pectin extraction process were investigated using acetic acid concentrations ranging from 10 to 40 % at pH 2, extraction temperatures ranging from 40 to 100 °C, and extraction times ranging from 2 to 6 h. The pectin extraction was carried out at pH 2.0 because a higher pH significantly reduced the yield. The results showed the parameters had a significant influence on the yield. It decreased at a higher acid concentration, extraction temperature and extraction time. It was noticed that the pectin turned into liquid at a higher temperature, 100 °C. Therefore, the optimum conditions for extracting the highest yield of pectin were 20 % acetic acid, an extraction temperature of 80 °C, and an extraction time of 2 h. The pectin yield under these optimum conditions was 1.91 %. The Fourier transform infrared spectroscopy (FT-IR) analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharides in the extracted pectin. The FT-IR spectrum of the pectin in durian peel was extremely close to that of commercial pectin. There was limited published data on extracting and characterizing pectin from durian peel. Thus, this study could pave the way for using durian peel pectin, for instance, in food processing (i.e., gelling agent for weak-acid, low-calorie food) and pharmaceutical applications. Furthermore, using durian peel, which is agricultural waste, reduces the disposal and burning of waste to the environment, causing several pollutions and improving the economic value of durian peel. HIGHLIGHTS Acetic acid concentration, extraction temperature and time impacted durian peel pectin yield Durian peel pectin yield was decreased at a higher acetic concentration, extraction temperature and time The optimum extraction conditions were 20 % acetic acid, 80 °C and 2 h FT-IR spectrum of the durian peel pectin was extremely close to that of commercial pectin GRAPHICAL ABSTRACT

Evaluation of Different Cucumber (Cucumis sativus L.) Hybrids for Growth, Yield and Quality

Cucumber is a popular vegetable belonging to the gourd family (Cucurbitaceae). It is widely cultivated and consumed worldwide for its refreshing and crunchy texture. Cucumbers are typically grown as annual climbing or creeping vines, producing elongated, cylindrical, or oval-shaped fruits with green skin and edible seeds. They are known for their high-water content, making them an excellent hydrating and low-calorie food option. It has a mild, slightly sweet flavor. Therefore, the present investigation was carried out at the Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the Kharif season 2022-2023 with a view to check performance of different Hybrids of cucumber under Prayagraj agro climatic conditions. From the above experimental finding it was be concluded that the Hybrid NBH-842 was statistically significant and higher in terms of growth parameters like vine length, earliness in flowering and maturity and variety NBH-842 yield parameters like fruit weight and fruit yield per vine while NBH-Manvi plus for fruit length, fruit diameter, and fruit yield per vine. Hybrid Prasad-100 showed best performance for quality parameters including TSS and Vitamin C content.

Trait food craving predicts functional connectivity between dopaminergic midbrain and the fusiform food area during eating imagery.

Neurofunctional coupling between the dopaminergic midbrain (i.e., ventral tegmental area, VTA) and higher-order visual regions may contribute to food craving, leading to the onset or maintenance of obesity. We recently showed that the VTA resting-state functional connectivity with the occipitotemporal cortex, at the level of the fusiform gyrus (FFG), was specifically associated with trait food craving and the implicit bias for food images, suggesting that VTA-FFG connectivity may reflect the association between the visual representations of food and its motivational properties. To further test this hypothesis, this time we studied task-based functional connectivity in twenty-eight healthy-weight participants while imagining eating their most liked high-calorie (HC) or least liked low-calorie food (LC) or drinking water (control condition). Trait food craving scores were used to predict changes in task-based functional connectivity of the VTA during imagery of HC compared to LC foods (relative to the control condition). Trait food craving was positively associated with the functional connectivity of the VTA with the left FFG: people with higher trait food craving scores show stronger VTA-FFG connectivity, specifically for the imagery of the liked HC foods. This association was not linked to the quality of imagery nor to state measures of craving, appetite, or thirst. These findings emphasize the contribution of the functional coupling between dopaminergic midbrain and higher-order visual regions to food craving, suggesting a neurofunctional mechanism by which the mental representations of the HC food we like can become much more salient if not irresistible.

Encouraging online consumers into making better food choices: The power of nature exposure on healthy food choices

Backgroundonline environments can influence food desire and choices. We tested if online calming nature and stressful street environments can affect desire for healthy and unhealthy foods. Methodwe asked 238 participants (40 ± 14 yrs) to rate their desire (100 mm VAS) for 7 low calorie nutrient rich foods (Healthy) and 7 high calorie nutrient poor foods (Unhealthy), and perceived stress (state anxiety in STAI), before and after imagining themselves in a control, nature park, or busy street condition. Resultsparticipants who imagined themselves being in a nature park had a significant higher desire for Healthy foods, than participants in the busy street condition (p < 0.05). Participants in the busy street condition decreased their desire for Healthy foods after they imagined themselves in a busy street (p < 0.05)). However, perceived stress did not impact the association between condition and desire for low calorie foods nor high calorie foods. Conclusionthis study suggests that online environments can have an impact on healthy food desires, which could be of importance for the increased number of food choices which are made in online environments.

The caloric value of food intake structurally adjusts a neuronal mushroom body circuit mediating olfactory learning in Drosophila.

Associative learning enables the adaptive adjustment of behavioral decisions based on acquired, predicted outcomes. The valence of what is learned is influenced not only by the learned stimuli and their temporal relations, but also by prior experiences and internal states. In this study, we used the fruit fly Drosophila melanogaster to demonstrate that neuronal circuits involved in associative olfactory learning undergo restructuring during extended periods of low-caloric food intake. Specifically, we observed a decrease in the connections between specific dopaminergic neurons (DANs) and Kenyon cells at distinct compartments of the mushroom body. This structural synaptic plasticity was contingent upon the presence of allatostatin A receptors in specific DANs and could be mimicked optogenetically by expressing a light-activated adenylate cyclase in exactly these DANs. Importantly, we found that this rearrangement in synaptic connections influenced aversive, punishment-induced olfactory learning but did not impact appetitive, reward-based learning. Whether induced by prolonged low-caloric conditions or optogenetic manipulation of cAMP levels, this synaptic rearrangement resulted in a reduction of aversive associative learning. Consequently, the balance between positive and negative reinforcing signals shifted, diminishing the ability to learn to avoid odor cues signaling negative outcomes. These results exemplify how a neuronal circuit required for learning and memory undergoes structural plasticity dependent on prior experiences of the nutritional value of food.

Dielectric barrier discharge plasma pre-treatment to facilitate the acetylation process of corn starch under heating/cooling cycles

The objective of the current work was to evaluate the impacts of dielectric barrier discharge plasma and repeated dry-heat treatments on the acetylation process of corn starch. The combined modification resulted in a higher substitution degree of acetate groups on starch chains compared to the acetylation treatment alone. This outcome was linked to the increase in surface area and structural organization level of granules achieved through the application of plasma and heating/cooling cycles, respectively. The successful esterification of starch structure was verified through FTIR (1710 cm−1) and 1H NMR (2 ppm). With the increase in plasma treatment duration up to 20 min, gelatinization enthalpy increased (10.81 J/g) due to the cross-linking reaction. Starch acetate produced through the combined treatment could find the application in the development of low-calorie food formulations due to its high resistant starch (70.5 g/100 g) and low viscosity (43 mPa s).

Mechanisms underlying food devaluation after response inhibition to food

Multiple studies reveal that a requirement to stop a response to appetitive food stimuli causes devaluation of these stimuli. However, the mechanism underlying food devaluation after stopping is still under debate. The immediate-affect theory suggests that an increase in negative affect after stopping a response is the driving force for food devaluation. A competing value-updating theory presumes that food devaluation after stopping occurs through the need to align behavior with goals. The current study assessed how food devaluation after response inhibition is influenced by negative emotional reactivity and behavior-goal alignment on a trial-by-trial basis. The study included 60 healthy participants who completed a Food-Stop-Signal-Emotion task. Participants categorized high vs. low-calorie food stimuli and stopped their response upon encountering a stop signal. Subsequently, participants made subjective negativity ratings of negative- or neutral-valenced emotional images, and rated their desire to eat the previously depicted food. In contrast to predictions made by the immediate-affect account, food devaluation after stopping was not mediated nor moderated via changes in negative emotional reactivity after stopping. In support of the value-updating account, food devaluation was modulated by behavior-goal alignment, indicated by larger food devaluation after successful vs. failed stopping. In agreement with this theory, the findings indicate that devaluation occurs more strongly when performance aligns with the task requirement. This study sheds light on the mechanism that likely underlies food devaluation after stopping. Implications regarding applied use of food-inhibition trainings are discussed.

Food-related inhibitory control deficits in young male adults with obesity: Behavioral and ERP evidence from a food-related go/no-go task

PurposeObesity poses a pervasive challenge to global public health, which is linked to adverse physical health outcomes and cognitive decline. Cognitive function, particularly food-related cognitive function, plays a critical role in sustaining a healthy weight and mitigating the progression of obesity. The aim of this study was to investigate the behavioral and neuroelectronic aspects of food-related inhibitory functions in young adult males with obesity. MethodsForty-nine participants with obesity and healthy-weight were recruited (BMI = 35.83 ± 5.06 kg/m2 vs. 22.55 ± 1.73 kg/m2, age = 24.23 ± 4.55 years vs. 26.00 ± 3.97 years). A food-related Go/No-go task which included 6 distinct blocks in a randomized order was conducted to investigate the general and food-related inhibitory control. 180 stimulus images from the Food Picture Database encompassing high-calorie food, low-calorie food, and neutral images were selected. Behavioral (Go RT, Go ACC, No-go ACC) and event-related potential measures (N2 and P3 amplitude) during the food-related Go/No-go task were measured. ResultsThe main findings indicated that the group with obesity exhibited lower No-go accuracy, slower go reaction times, and smaller P3 amplitudes in high-calorie, low-calorie foods, and neutral picture, compared to the normal-weight group, but with no group difference in N2. Additionally, high-calorie food induced larger N2 and P3 amplitude than the neutral stimuli. ConclusionsYoung male adults with obesity exhibit poorer inhibitory control in both food and non-food domains, specifically in slower reaction time and reduced accuracy, featuring difficulties in neural resource recruitment during the inhibitory control process. Additionally, the P3 component could serve as sensitive indicators to reveal the neural mechanisms of inhibitory control deficits in obesity, while the N2 and P3 components may differentiate the neural differences between high-calorie foods and non-foods in inhibitory control processing. Food, especially high-calorie food, induces more neural resources and may exacerbate the poor inhibitory ability towards food in obesity. Targeted interventions such as exercise interventions, cognitive training as well as neuromodulation interventions are warranted in the future to improve impaired general and food-related inhibitory functions in the obese populations, offering both theoretical and practical frameworks for obesity prevention and treatment.