Meal Composition Research Articles

Chemical composition and nutrient digestibility of insect meal for broiler.

To determine the chemical composition and digestibility of insect meal for poultry made from the larvae of Tenebrio molitor (TL) and nymphs of Gryllus assimilis (GAN) a total excreta collection test was carried out, substituting 20% of the reference diet with each type of meal. The meals presented 6074 and 5975 kcal/Kg of gross energy, with 49.34% and 52.66% protein for TL and GAN respectively. The most nutrient digestibility was less than 65%, except for energy and ether-extract digestibility in the meal from Tenebrio molitor larvae, which were over 70%. The meals under analysis can be used as a source of nutrients in poultry diets.

Automated Insulin Delivery: The Artificial Pancreas Technical Challenges.

The automation of glucose control has been an important goal of diabetes treatment for many decades. The first artificial pancreas experiences were in-hospital, closely supervised, small-scale, and short-term studies that demonstrated their superiority over continuous subcutaneous insulin infusion therapy. At present, long-term outpatient studies are being conducted in free-living scenarios. The integration of multiple devices increases patients' burden and the probability of technical risks. Control algorithms must be robust to manage disturbance variables, such as physical exercise, meal composition, stress, illness, and circadian variations in insulin sensitivity. Extra layers of safety could be achieved through remote supervision. Dual-hormone systems reduce the incidence and duration of hypoglycemia, but the availability of stable pumpable glucagon needs to be solved. Faster insulin analogues are expected to improve all types of artificial pancreas. Artificial pancreas safety and feasibility are being demonstrated in outpatient studies. Artificial pancreas use increases the time of sensor-measured glucose in near-normoglycemia and reduces the risk of hyperglycemia and hypoglycemia. The benefits are observed both in single- and dual-hormone algorithms and in full- or semi-closed loop control. A recent meta-analysis including 41 randomized controlled trials showed that artificial pancreas use achieves a reduction of time in hyperglycemia (2 hours less than control treatment) and in hypoglycemia (20 minutes less); mean levels of continuous glucose sensor fell by 8.6 mg/dL over 24 hours and by 14.6 mg/dL overnight. The OpenAPS community uses Do It Yourself artificial pancreas in the real world since 2013, and a recent retrospective cross-over study (n = 20) compared continuous glucose sensor readings before and after initiation: mean levels of blood glucose fell by 7.4 mg/dL over 24 hours and time in range increased from 75.8% to 82.2% (92 minutes more). The outpatient use of artificial pancreas is safe and improves glucose control in outpatients with type 1 diabetes compared with the use of any type of insulin-based treatment. The availability of open-source solutions and data sharing is needed to foster the development of new artificial pancreas approaches and to promote the wide use of Big Data tools for knowledge discovery, decision support, and personalization.

An investigation into the vitamin B1 and B2 content of a popular UK ready meal.

AbstractReady meals (RMs) are a convenient meal option, and it is assumed that they can be part of a balanced diet. Research has shown that energy, fat and salt content of RMs are “nutritionally chaotic”(Celnik et al., 2012), with many meals being significantly under- or overestimated in the labelling.However, to our knowledge, no research has analysed the nutritional content of RMs in relation to labile water-soluble vitamins undergoing food processing, such as vitamin B1 or B2. Accurate estimations of certain water-soluble vitamins is important to understand whether RMs contribute sufficient amounts of these essential vitamins to the diet to meet the nutrient requirements for those who consistently consume RMs.The ‘sausage and mash’ range of RM is one of the most popular RMs eaten by meals-on-wheels users and purchased in supermarkets. The aim of this study is to compare process-labile vitamin content; vitamin B1 and B2, in sausage and mash RMs, and carry out price comparison between meals.Sausage and mash RMs from five RM suppliers were analysed in duplicate. Following derivatisation of Vitamin B1, both vitamin B1 and B2 were analysed with fluorescent detection using HPLC. All food samples were tested in triplicate. Kruskal-Wallis test was carried out to compare vitamin content between RMs from different RM providers. Pearsons correlation tested relationships between meal composition and RM price.RMs significantly differed between providers where vitamin B1(x2 = 8.073, p < 0.05) and B2(x2 = 7.964, p < 0.05) content was between 1.05–3.73mg/serving and 0.033–0.098mg/serving, respectively. The price of the RMs ranged between £2.00-£3.50. Analysis showed that cheaper meals had a higher thiamine content (r = -0.675, p < 0.001), which could be due to the presence of green peas; a source of thiamine, in one of the cheaper RMs. Results showed that the percentage(%) of meat/serving was higher in the more expensive meals (r = 0.603, p < 0.001), and the cheaper meals had a higher percentage of mashed potatoes(r = -0.837, p < 0.001).This study shows that there are differences in vitamin B1 and B2 between RM providers. This may mean that consumers are not aware of which meals may be the most nutritionally adequate. Price of meal has an impact on composition and therefore nutrient density. Future studies should analyse other process labile essential vitamins such as vitamin C and other B-group vitamins to establish accurate estimations of water-soluble vitamin content in RMs.

Effectiveness and acceptance of commercially available protein-rich meals and dairy products in increasing protein intake of community-dwelling older adults

AbstractIntroductionHome-delivered hot meals and dairy could possibly prevent community-dwelling (CD) older adults from becoming malnourished when they are no longer able to cook themselves. Ideally, these products contribute to an intake of 1.2 grams of protein per kg bodyweight per day (g/kg BW/d) and ≥ 25 grams of protein per main meal. This study evaluated the effectiveness of these products on protein intake and explored the acceptance of these products.MethodsThe study was a single-blind RCT with CD older adults switching from self-prepared to commercially-available home-delivered hot meals and dairy products during 28 days. The intervention group (I) received meals and dairy products high in (≥ 20EN%) protein; the control group (C) received standard meals and dairy products low(er) in protein. Dietary intake was measured at baseline, two weeks (T1) and four weeks (T2) by a three-day food diary. After study completion, 25 participants (aged > 80y, 16 female/9 male) participated in focus groups discussing information on healthy eating, attitude towards high protein products, product acceptance.ResultsNinety-eight CD older adults (mean age: 80.4 years ± 6.8). Baseline protein intake was 1.09 (SE 0.05) (I) and 0.99 (SE 0.05) (C) g/kg BW/d. During the trial, protein intake of I remained stable at 1.12 g/kg BW/d (SE 0.05) while intake decreased in C to 0.87 (SE 0.03). More I participants reached the threshold of ≥ 25 grams protein at dinner compared to C but not at breakfast and lunch. In the focus groups, participants indicated to be aware of the importance of healthy eating (less salt and less fat). However, knowledge on high-protein products was low and participants did not know why intake of protein should be increased. Less social interaction was indicated as one of the main causes of deterioration of eating behaviour. Further, participants indicated that they primarily would like to enjoy eating instead of focusing on functionality. The ready-made meals were generally considered to be too large and low in vegetables.ConclusionsSwitching from self-prepared meals to ready-made meals carries the risk of a decreasing protein intake in CD older adults. To stimulate a healthy dietary pattern, focus should be on behavioural change and knowledge improvement. Besides awareness for healthy eating, food enjoyment is essential. Finally, meal composition could be improved to enhance acceptance.

Optimization of Proximate and Minerals Compositions of Sweet Potato, Soybean and Rice Bran Composite Flours for Production of Low Glycemic Index Dough Meal

Dough meal with low glycemic index was produced from sweet potato, soy bean and rice bran composite flours. Effect of the composite flour samples on the glycemic index, as well as proximate and minerals composition of the dough meal were optimised using optimal mixture design of response surface methodology. The dough meal had considerably high protein and fibre contents. The moisture and ash contents were low. The results indicated that the addition of sweet potato enhances the minerals composition, while soybean and rice bran had highest effect on the protein and fibre contents respectively. The results of the optimisation showed that the dough meal had glycemic index, meaning that the dough meal prepared from sweet potato (65.0-85.0 g/100g), soy bean (10.0-25.0 g/100g) and rice bran (2.5-10.0 g/100g) had acceptable glycemic index. The dough meal with 75.00 g/100g sweet potato flour, 15.00 g/100g soybean meal flour and 10.00 g/100g rice bran flour, however had the lowest glycemic index.

Takeaway food in Chengdu, Sichuan province, China: Composition and nutritional value.

The popularity of takeaway has caused health problems. To analyse the basic nutrients and composition of popular takeaway meals in Chengdu, China. We randomly collected 105 takeaway meals from takeaway platforms. The quality of ingredients such as grains, vegetables, and meat were assessed and weighed. The samples were then homogenised, and the nutrients were detected following the AOAC Official Methods of Analysis. Compared with Chinese and US dietary reference intakes, the average energy, protein, salt, fat, vitamin, and available carbohydrate contents exceeded dietary recommendations for one takeaway meal. By contrast, the whole grain, vegetable, fruit, dairy product, egg, mineral, and dietary fibre contents were insufficient. Food compositions and basic nutrients differed among takeaway meals prepared with various cooking methods and meats. Fried rice had the lowest nutritional value. The fried dish set meal had high energy density. The nutrient content of poultry takeaway meals was more balanced compared with other meals assessed, and salt and fat were excessive in mixed meat meals. In addition, meatless takeaway meals tended to have high fat content because of excess vegetable oil added for better taste. Takeaway meals should have lower contents of energy, fat, carbohydrate, and salt and higher contents of whole grains, vegetables, fruits, dairy products, and eggs. Attention should be paid to the high energy density of the fried dish set meal to prevent resultant health problems such as obesity. Consumers, takeaway outlets, and government agencies need to work together to address the health problems.

Современные тенденции питания учащихся старших классов города Самары

Study objective. Аnalysis of actual nutrition of secondary-school children of the city of Samara. Patients and methods. We conducted a questionnaire survey dealing with the issues of actual nutrition with indication of products, dishes, and meals schedules among 120 schoolchildren of grades 10–11. Data analysis was performed using the computer programme Nutri-prof with assessment of the physical development of adolescents and the nutrient composition of daily meals. Results. As has been found, the optimal for adolescence meals schedule (4–6 times a day) is more common for boys than for girls. Girls have a late dinner significantly more often (38.1%). The daily calorie content of the diet in gender groups proved to be below the age-related norm: 1976.0 ± 183 kcal for boys, 2022.4 ± 211 kcal for girls. Although protein intake was adequate, adolescents consumed excessive amounts of fats. The consumption of added sugar was: 37.8 ± 6.8 g a day for boys, and almost twice as much for girls (58.7 ± 12.7 g). As has been found, schoolchildren rarely include food products rich in dietary fiber in their diets. Conclusion. The results are indicative of improper nutrition with nutritional imbalances and an insufficient energy content. Excessive consumption of fats, added sugar and dietary salt has been found along with an inadequate intake of carbohydrates. Key words: rational nutrition, actual nutrition, physical development, schoolchildren

Chemical characterization of almond meal as a co-product of the mechanical extraction of almond oil

Almonds harvesting, along with precleaning, hulling, shelling, and sorting, generate recoverable co-products such as double, malformed, or damaged almonds. The common way that generates more benefit is the extraction of almond oil for food and cosmetic uses. The aim of this study is to compare composition and nutritional value of almond meals of the main varieties from eastern Morocco, Marcona (M), Fournat de Breznaud (FNB), FerragnesandFerraduel (FF) and Beldi a local ecotype (B), during three consecutive crop years (2016-2018). Significant differences were observed, which mainly concern the residual oil in almond cakes and especially their fibres, sugars, and proteins. Differences depend on the quality of the raw material and the effects of the crop year on the variety. Besides, from a nutritional point of view, analysed almond meals still contain significant amounts of residual oil and the major constituents of almond seeds (sugars, fibres, and proteins). The amino acid profile presents eight essential amino acids (Cysteine, Methionine, Isoleucine, Leucine, Phenylalanine, Tyrosine, and Lysine Valine) and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) ranges between 24.78% for (M) and 62.17% for (FF). We conclude the analysed almond meals present interesting nutritional values as a specific ingredient for gluten-free culinary preparations and light foodstuffs.

The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals

Rapeseed and sunflower meal are mainly used as animal feed but they can also be considered as a potential source of bioactive phenolic compounds. However, the desolventization/toasting processes that are needed to produce these meals might influence concentration and chemical structure of phenolic compounds, and change their bioactive properties. Moreover, the recovery processes of these molecules from meals are based on the use of solvent that generates effluents and might affect the integrity of the other constituents of the meals. Knowing this, the PHENOLEO project, funded by the SAS PIVERT, was a research program based on the biorefinery of rapeseed and sunflower meals that aimed to develop new routes of valorization of these materials mostly by the separation and valorization of their simple phenolic compounds. Thus, we decided to focus this study on the impact of the desolventization process on the biochemical composition of meals, the separation process of their simple phenolic compounds, the production of phenolic acids from meals and the potential valorization routes of the phenolic fraction.

The role of gastric emptying in β-carotene absorption during simulated in vitro digestion

AbstractIntroductionThe availability of β-carotene from provitamin A rich foods in order to improve the provision of vitamin A in humans through food-based approaches is an important factor in mitigating micronutrient deficiencies. However, the extent of intestinal absorption (and subsequent availability of carotenoids to target tissues) is dependent on meal preparation, components of the meal and other intrinsic factors during gastro-intestinal (GI) digestion. Gastric emptying (GE), dictated by the caloric value of a meal, has been suggested as a critical component in determining β-carotene absorption. Indeed, dietary intake of high energy meals may just unravel the underlying factors associated with low uptake of dietary carotenoids during digestion. While several studies have reported the uptake of β-carotene as an individual pure compound under different digestive conditions(1), very few studies have assessed the effects of dietary carotenoids embedded in an energy dense meal, as would normally be consumed, on GI transit time and subsequent nutrient release.Materials and MethodsIn this study, we investigated the role of meal composition, particularly its caloric value, in modulating gastric emptying and thus the absorption of β-carotene. A step-by-step in vitro semi-dynamic model that simulates adult gastric digestion(2) was used on a prepared standard meal whose caloric value was estimated based on the Atwater system as described elsewhere with the assumption that the caloric density of the meal will assume a linear GE rate of 2kcal/min.ResultsPreliminary results indicate that, short transit times of 40 minutes, mimicking early GE, have the highest concentration (3.84 ± 0.014; Mean SD) and therefore, highest bioaccessibility (55.7%) compared to the longer transit time of 160 minutes (0.81 ± 0.002; Mean SD) and (11.8%) for β-carotene concentration and bioaccessibility from a standard meal, respectively.DiscussionThe results suggest that gastric behaviour of the food determines the kinetics of bioaccessibility that may not result in low β-carotene release and ultimately low bioaccessibility from the embedded matrix.

Influence of production parameters on calcium sulfoaluminate cements

The main appeal of calcium sulfoaluminate (CS¯A) cements is the possibility of reducing CO2 emissions. CS¯A clinkers can generally be produced at lower kiln temperatures and with lower limestone contents than required for portland cement clinker. However, it is important to assess the effects of various production parameters on the properties of CS¯A clinkers and cements. The influence of kiln maximum temperature, kiln retention time, and raw mixture proportioning on clinker properties, and those of water-to-cement ratio (W/C) and gypsum addition on cement hydration, were investigated. CS¯A clinkers were prepared in a laboratory furnace, with limestone, bauxite, and gypsum. Clinker and cement properties were explored with X-ray diffraction, isothermal calorimetry, thermogravimetric analysis, and scanning electron microscopy. Kiln temperatures as low as 1250 °C and retention times as low as 90 min. yielded satisfactory clinkers. Raw meal composition and calcination temperature have a greater effect on clinker phases than retention time. Hydration heat is affected mostly by raw meal composition. Hydration and strength gain were rapid until 3 d, after which they slowed down due to ettringite and AH3 coating the clinkers particles. Mortars with W/C = 0.6, achieved using citric acid as a retarder, gained ∼50 MPa strength at 28 d, 50–60% higher than mortars with W/C = 0.7.

The effects of diurnal intermittent fasting on proinflammatory cytokine levels while controlling for sleep/wake pattern, meal composition and energy expenditure.

PurposeThis study aimed to assess the effect of diurnal intermittent fasting (DIF) during and outside of the month of Ramadan on plasma levels of interleukin (IL)-1β, IL-6, and IL-8, while controlling for sleep/wake pattern, sleep length and quality, meal composition, energy consumption and expenditure, and light exposure. DIF outside of the month of Ramadan was performed to evaluate the effect of DIF in the absence of the way of life accompanying Ramadan.MethodsTwelve healthy male volunteers with a mean age of 25.1 ± 2.5 years arrived to the sleep laboratory on 4 times: 1) adaptation, 5 weeks before Ramadan; 2) 4 weeks before Ramadan while performing DIF for 1 week (fasting outside of Ramadan; FOR); 3) 1 week before Ramadan (non-fasting baseline; non-fasting BL); and 4) After completing 2 weeks of Ramadan while performing DIF. Plasma levels of cytokines were assessed using enzyme-linked immunoassays at 22:00, 02:00, 04:00, 06:00, and 11:00.ResultsDuring DIF, there was a significant decrease in the levels of cytokines, particularly, IL-1β and IL-6, in most measurements compared to non-fasting BL. This reduction was more obvious during the FOR period. There were no significant changes in the circadian phase of the measured cytokines reflected by the acrophase of the measured variables during fasting (FOR and Ramadan) compared to non-fasting BL.ConclusionUnder controlled conditions, DIF led to significantly decreased plasma levels of cytokines (IL-1β, IL-6, and IL-8), particularly IL-1β and IL-6 across 24 h. DIF had no effect on the circadian patterns of the measured cytokines as shown by cosinor analysis.

Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soy-coconut flour (100, 80:10:10, 70:15:15, 60:20:20, 50:25:25) to produce tapioca soy-coconut. Proximate, mineral composition and sensory evaluation were determined by standard methods. The proximate composition of tapioca meals ranged in values of 7.67 to 10.67%; 1.03 to 30.09%, 0.24 to 9.80%, 1.26 to 4.71%, 1.08 to 9.14 % and 35.59 to 88.72% for moisture, crude protein, fat ,ash, crude fiber and carbohydrate respectively. There were increase in the values of tapioca as the level of soy-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mineral content of all the samples shows an increase in the value. Fortification of tapioca with soybean and coconut flour significantly increased the nutritional and sensory quality. The sensory evaluation result in terms of overall acceptability shows that 80:10:10 was most preferred than the other fortified samples. Hence fortified tapioca is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population. Keywords: soybean, cassava, tapioca, fortification, coconut DOI : 10.7176/FSQM/92-05 Publication date: December 31 st 2019

The Use of Prebiotics and Probiotics in Fish Meal Processing

The use of prebiotics and probiotics in fish meal processing is an alternative method to produce fish meal without boiling, steaming and pressing process. Processing fish meal using prebiotics and probiotics does not produce waste and bad odor that potentially pollutes the environment. This study aims to evaluate physical, chemical and microbiological quality of fish meal processed using two types of prebiotic sources i.e. coconut meal (CM) and palm kernel meal (PKM) and three levels (0; 1 and 2%) of Probio_FM probiotics. The experiment was carried out using a factorial 2 x 3 in complete randomized design with four replications. The variables observed were physical characteristics (aroma, color and texture), microbiological characteristics (number of Lactobacillus spp. and Salmonella colonies), and chemical composition of fish meal (moisture content, crude protein, ether extact and gross energy). The results showed that fish meal processed using prebiotics with or without probiotics had a specific odor of fish meal, light brown color to dark brown, not greasy, not clumping and not indicating physical changes and rancidity after four months of storage. The use of prebiotics combined with Probio_FM produces fish meal free of Salmonella, containing 1010 cfu/g of Lactobacillus spp.; 43, 77 to 45, 81% crude protein; 8, 16 to 11, 35% ether extract; and 4354 to 4529 kcal/kg Gross Energy. It was concluded that the use of coconut meal or palm kernel meal with or without Probio_FM could be applied to produce fish meal as a source of protein as well as source of energy and probiotics, however the combination of prebiotics and probiotics would be better for inhibiting Salmonella growth.

Impact of isocaloric exchanges of carbohydrate for fat on postprandial glucose, insulin, triglycerides, and free fatty acid responses-a systematic review and meta-analysis.

Varying the macronutrient composition of meals alters acute postprandial responses, but the effect sizes for specific macronutrient exchanges have not been quantified by systematic reviews. Therefore the aim is to quantify the effect size of exchanging fat for carbohydrates in mixed meals on postprandial glucose (PPG), insulin (PPI), triglycerides (PPTG), and free fatty acids (PPFFA) responses by performing a systematic review and meta-analysis of randomized controlled trials. A systematic literature search was undertaken on randomized controlled trials comparing isocaloric high fat with high carbohydrate meals, with comparable protein contents and at least one postprandial glycemic- and one lipid outcome. The outcome data were extracted and expressed as mean postprandial levels over 2 h. Ten studies involving 14 comparisons met the eligibility criteria. Data were available for meta-analysis from 347 participants, consuming mixed meals containing 250-1003 kcal, and total fat contents of 33.3-75.6 percentage of energy (en%) (intervention) versus 0-31.7 en% (control). Each 10en% increase in fat, replacing carbohydrates produced a mean reduction in PPG of 0.32 mmol/l (95% CI -0.64 to -0.00, p = 0.047), a reduction in PPI of 18.2 pmol/l (95% CI -24.86 to -11.54), an increase in PPTG of 0.06 mmol/l (95% CI 0.02 to 0.09, p = 0.004), with no statistically significant effect on PPFFA. Modest exchange of carbohydrates for fats in mixed meals significantly reduces PPG and PPI and increases PPTG responses. The quantitative relationships derived here may be applied to predict responses, and to design and optimize meal macronutrient compositions in dietary intervention studies.

Assessing MyPlate Familiarity and Typical Meal Composition using Food Models in Children Aged 7-13

The Dietary Guidelines for Americans serve as a basis for developing federal nutrition education materials for the public, such as MyPlate. MyPlate is a visual cue that uses food groups as a guide to building healthy plates at mealtime. The objective of this study was to determine factors associated with child familiarity with MyPlate guidelines and to determine if typical meals met MyPlate guidelines using food models. A convenience sample of 250 children (aged 7-13 years) and their parent/guardian were recruited at a local science and history museum. Children viewed a picture of the MyPlate icon and were asked to identify the picture. Next, participants used a nine-inch plate to build a typical meal (meals that they would regularly consume) from a buffet of food and beverages models (>65 items to choose from). Research team members took photographs of the plates. A Registered Dietitian Nutritionist determined the percentage of plates that met MyPlate guidelines. Eighty-six percent of children recognized the MyPlate icon upon viewing the image; 7.6% could accurately identify the icon by name. When participants were asked to build a typical meal, however, only 3.43% met MyPlate guidelines. The results of this study suggest that despite being familiar with MyPlate, children built typical meals that did not meet MyPlate guidelines.

Nutrient composition and protein quality of microalgae meals produced from the marine prymnesiophyte Pavlova sp. 459 mass-cultivated in enclosed photobioreactors for potential use in salmonid aquafeeds

Pavlova sp. 459 has been used as a high-quality liquid live-feed for cultivated bivalves, while this is its first evaluation as a low-trophic dry aquafeed ingredient. Pav459 was batch-cultivated in photobioreactors and prepared as an intact-cell meal (direct freeze-drying) and a cell-ruptured meal (freeze-drying following microfluidic high-pressure homogenization) and evaluated for nutritional characteristics relevant for salmonid aquafeeds. Protein quality was based on essential amino acid (EAA) profiles, chemical scores, and in vitro 2-phase gastric/pancreatic digestion (GPD) for salmonids. Nutrients were well-preserved after processing and meals contained 66% protein, 16% lipid, 7% carbohydrate, 24 MJ kg-1 DW energy, and 11% ash. Protein quality of the meals was good as indicated by their high EAA/non-EAA ratios (0.91), high EAA indices of 0.82–1.06 (relative to egg albumin, premium fish meal, and soy protein), high chemical scores (1.4–2.2) for most EAAs (calculated against published salmonid dietary requirements), and high in vitro GPD (82%), irrespective of cell-rupture. Pav459 meals contained health-promoting compounds (fucoxanthin, 358–368 mg (100 g)-1 DW; lutein, 101–162 mg (100 g)-1 DW; total phenolic compounds, 33 mg gallic acid equivalents g−1 DW) with negligible contaminating heavy metals ( 60% of FAME), most of which was nutritionally superior n-3 series (50–52% of FAME) relative to n-6 series (10% of FAME). In addition, the vast majority of n-3 PUFA (81%) was comprised of essential LC-PUFA, eicosapentaenoic acid (EPA, 20:5n-3) at 3% of the meals and docosahexaenoic acid (DHA, 22:6n-3) at 2% of the meals.

Shotgun Lipidomics Discovered Diurnal Regulation of Lipid Metabolism Linked to Insulin Sensitivity in Nondiabetic Men.

Meal timing affects metabolic homeostasis and body weight, but how composition and timing of meals affect plasma lipidomics in humans is not well studied. We used high throughput shotgun plasma lipidomics to investigate effects of timing of carbohydrate and fat intake on lipid metabolism and its relation to glycemic control. 29 nondiabetic men consumed (1) a high-carb test meal (MTT-HC) at 09.00 and a high-fat meal (MTT-HF) at 15.40; or (2) MTT-HF at 09.00 and MTT-HC at 15.40. Blood was sampled before and 180 minutes after completion of each MTT. Subcutaneous adipose tissue (SAT) was collected after overnight fast and both MTTs. Prior to each investigation day, participants consumed a 4-week isocaloric diet of the same composition: (1) high-carb meals until 13.30 and high-fat meals between 16.30 and 22:00 or (2) the inverse order. 12 hour daily lipid patterns showed a complex regulation by both the time of day (67.8%) and meal composition (55.4%). A third of lipids showed a diurnal variation in postprandial responses to the same meal with mostly higher responses in the morning than in the afternoon. Triacylglycerols containing shorter and more saturated fatty acids were enriched in the morning. SAT transcripts involved in fatty acid synthesis and desaturation showed no diurnal variation. Diurnal changes of 7 lipid classes were negatively associated with insulin sensitivity, but not with glucose and insulin response or insulin secretion. This study identified postprandial plasma lipid profiles as being strongly affected by meal timing and associated with insulin sensitivity.

Composition and amino acid profile of fish meal processed using probiotics and prebiotic sources

The study evaluated the composition and amino acids profile of trash fish meal (TFM) processed using Probio_FM probiotics (containing Lactobacillus sp.) combined with coconut meal (CM) or palm kernel meal (PKM) as prebiotics sources. The study was arranged in 2×3 factorial design with four replications. The first factor was the prebiotic sources (CM and PKM) and the second factor was the Probio_FM levels (0, 1 and 2%). The TFM was processed by mixing trash fish with CM or PKM and Probio_FM, then it was milled and dried. The TFM processed using CM or PKM combined with 1 - 2% Probio_FM contained 43.77 - 45.81% crude protein. Most essential amino acids, except methionine, were inferior compared to the NRC 1994 table. Arginine, valine and tryptophan was the first, second and third limiting amino acid in TFM, respectively. The chemical score of TFM ranged from 20 to 28%. Combination of PKM with 2% Probio_FM resulted the highest crude protein (45.81%), methionine (2.15%) and chemical score (28%). It was concluded that the TFM processed using PKM combined with 2% Probio_FM had a potential to be used as a source of protein and methionine as well as a source of probiotics.

Moderate Postmeal Walking Has No Beneficial Effects Over Resting on Postprandial Lipemia, Glycemia, Insulinemia, and Selected Oxidative and Inflammatory Parameters in Older Adults with a Cardiovascular Disease Risk Phenotype: A Randomized Crossover Trial

Research suggests that postprandial events, as risk factors for cardiovascular diseases (CVDs), are influenced by meal composition and exercise. We investigated the effect of walking versus rest on postprandial metabolic, inflammatory, and oxidative events following the consumption of test meals reflecting 2 different dietary patterns in older adults with an increased CVD risk. A randomized crossover trial was conducted in 26 men and women (aged 70±5 y; BMI 30.3±2.3 kg/m2). Each adult participated in 4 treatments combining 1 of 2 iso-energetic (4300 kJ) meals [Western diet high-fat meal (WD): total fat, 59.4 g; saturated fatty acids, 32.0 g, dietary fiber, 4.2 g; or Mediterranean-type diet meal (MD): total fat, 40.1 g; saturated fatty acids, 5.1 g; dietary fiber, 14.5 g] with 30 min walking (4.6±0.1 km/h) or rest. Primary (serum triglycerides) and secondary [serum nonesterified fatty acids (NEFAs); parameters of glucose metabolism, inflammation, endothelial activation, oxidation; blood pressure/heart rate] outcomes were measured at fasting and 1.5, 3.0, and 4.5 h postprandially. Data were analyzed by linear mixed models. Triglycerides were higher after the WD than after the MD [AUC in mmol/L × min: Western diet high-fat meal plus postprandial walking (WD-W), 218±15.2; Western diet high-fat meal plus postprandial resting (WD-R), 207±12.6; Mediterranean-type diet meal plus postprandial walking (MD-W), 139±9.83; Mediterranean-type diet meal plus postprandial resting (MD-R), 149±8.15; P<0.001]. No meal or activity effect was observed for NEFAs based on AUC data (WD-W, -43.5±7.08; WD-R, -49.2±6.94; MD-W, -48.0±11.6; MD-R, -67.6±7.58). Plasma glucose was higher after the MD than after the WD (WD-W, 222±34.9; WD-R, 177±32.8; MD-W, 314±44.4; MD-R, 275±57.8; P<0.001), as was serum insulin (AUC in nmol/L × min: WD-W, 82.0±10.3; WD-R, 88.6±12.8; MD-W, 129±14.7; MD-R, 138±20.5; P<0.001). Plasma IL-6 was higher after walking than after resting (AUC in pg/mL × min: WD-W, 72.0±34.0; WD-R, 14.3±38.8; MD-W, 70.8±39.4; MD-R, 5.60±26.0; P<0.05). Plasma vitamin C was higher after the MD than after the WD (P<0.001) and after walking than after resting (P<0.05; AUC in mg/L × min: WD-W, -305±59.6; WD-R, -396±84.0; MD-W, 113±56.4; MD-R, -44.5±48.1). We observed no meal or activity effects on parameters of oxidation and endothelial adhesion molecules. Our data revealed no significant meal × activity effects on all outcomes. In older adults with an increased CVD risk, the MD was associated with superior effects on several postprandial parameters (e.g., triglycerides), in comparison to the WD. Data revealed no relevant differences regarding the effects of postmeal walking and resting. None of the 4 treatments can be rated as superior regarding their acute effects on the shown postprandial metabolic, oxidative, and inflammatory parameters. The trial was registered at German Clinical Trials Register (DRKS; http://www.germanctr.de and http://www.drks.de) under identifier DRKS00012409.