Fat Oxidation Research Articles

Walking around the preferred speed: examination of metabolic, perceptual, spatiotemporal and stability parameters.

Walking is the most accessible and common type of physical activity. Exercising at one's self-selected intensity could provide long-term benefits as compared to following prescribed intensities. The aim of this study was to simultaneously examine metabolic, perceptual, spatiotemporal and stability parameters at an absolute 3km·h-1 speed range around the individual preferred walking speed (PWS). Thirty-four young sedentary adults (18 women) volunteered to walk at seven speeds relative to their PWS in 3-min trials interspaced with 3-min rest intervals. Results indicated a significant main effect of speed on all studied variables. While metabolic, perceptual and spatiotemporal values were sensitive to the smallest change in speed (i.e., 0.5km·h-1), a significant increase in the rate of carbohydrate oxidation and decrease in %fat oxidation were only observed at speeds above PWS. Results also revealed significantly higher coefficients of variation for stride characteristics at speeds below PWS only. Moreover, analyses of best fit models showed a quadratic relationship between most variables and speed, with the exceptions of metabolic cost of transport, rating of perceived exertion and stride duration that changed exponentially with speed. PWS coincided with optimized mechanical efficiency, fuel oxidation and gait stability. This indicated that walking below PWS decreased both mechanical efficiency and stability of gait, while walking above PWS increased carbohydrate oxidation. Those factors seem to play an important role as determinants of PWS. We suggest that walking at PWS may provide benefits in terms of fat oxidation while optimizing gait stability.

Reliability of the Metabolic Response During Steady-State Exercise at FATmax in Young Men with Obesity

ABSTRACT Purpose: In this study we evaluated the reliability of blood lactate levels (BLa), energy expenditure and substrate utilization during prolonged exercise at the intensity that elicits maximal fat oxidation (FATmax). Furthermore, we investigated the accuracy of a single graded exercise test (GXT) for predicting energy metabolism at FATmax. Methods: Seventeen young men with obesity (26 ± 6 years; 36.4 ± 7.2 %body fat) performed a GXT on a treadmill in a fasted state (10–12 h) for the assessment of FATmax and cardiorespiratory fitness. Afterward, each subject performed two additional prolonged FATmax trials (102 ± 11 beats·min−1; 60-min) separated by 7 days. Indirect calorimetry was used for the assessment of energy expenditure and substrate utilization kinetics whereas capillary blood samples were taken for the measurement of BLa. Results: The BLa (limits of agreement (LoA): −1.2 to 0.8 mmol∙L−1; p = 1.0), fat utilization (LoA: −8.0 to 13.4 g∙h−1; p = 0.06), and carbohydrate utilization (LoA: −27.6 to 22.4 g∙h−1; p = 0.41) showed a good agreement whereas a modest systematic bias was found for energy expenditure (LoA: −16811 to 33355 kJ∙h−1; p < 0.05). All the aforementioned parameters showed a moderate to good reliability (Intraclass correlation coefficient: 0.67–0.92). The GXT overestimated fat (~46%) and carbohydrate (~26%) utilization as well as energy expenditure (36%) during steady-state exercise at FATmax. Conversely the GXT underestimated BLa (~28%). Conclusion: a single GXT cannot be used for an accurate prediction of energy metabolism during prolonged exercise in men with obesity. Thus, an additional steady-state FATmax trial (40–60 min) should be performed for a tailored and precise exercise prescription.

Knockout of Hsp70 Genes Modulates Age-Related Transcriptomic Changes in Leg Muscles and Reduces the Locomotion Speed and Lifespan of Drosophila melanogaster

This study investigated the effect of knockout of six Hsp70 genes (orthologues of the mammalian genes Hspa1a, Hspa1b, Hspa2, and Hspa8) on age-related changes in gene expression in the legs of Drosophila melanogaster, which contain predominantly skeletal muscle bundles. For this, the leg transcriptomic profile was examined in males of the w^(1118) control strain and the Hsp70^(-) strain on the 7th, 23rd and 47th days of life. In w^(1118) flies, an age-related decrease in the locomotion (climbing) speed (a marker of functional state and endurance) was accompanied by a pronounced change in the transcriptomic profile of the leg skeletal muscles, which is conservative in nature. In Hsp70^(-) flies, the median lifespan was shorter and the locomotion speed was significantly lower compared to the control; at the same time, complex changes in the age-related dynamics of the skeletal muscle transcriptome were observed. Mass spectrometry-based quantitative proteomics showed that 47-day-old Hsp70^(-) flies, compared with w^(1118) flies, demonstrated multidirectional changes in the contents of key enzymes of glucose metabolism and fat oxidation (glycolysis, pentose phosphate pathway, Krebs cycle, beta-oxidation, and oxidative phosphorylation). Such dysregulation may be associated with a compensatory increase in the expression of other genes encoding chaperones (small Hsp, Hsp40, 60, and 70), which regulate specific sets of target proteins. Taken together, our data show that knockout of six Hsp70 genes slightly reduced the median lifespan of flies, but significantly reduced the locomotion speed, which may be associated with complex changes in the transcriptome of the leg skeletal muscles and with multidirectional changes in the contents of key enzymes of energy metabolism.

THE ROLE OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE AS ADDITIVE IN IMPROVING THE CHEMICAL AND QUALITATIVE CHARACTERISTICS OF CHILLED GROUND BEEF.

This study was conducted to evaluate the effects of nisin, potassium sorbate and sodium lactate and their interactions as preservatives in fat oxidation, some quality and microbial characteristics of chilled ground beef meat stored at 4C˚ for 0,4,8 and 12 days. The study included nine different treatments: T1 (control treatment without addition), T2 (nisin at a concentration of 150 mg/kg), T3 (potassium sorbate 0.075 g/kg), T4 (sodium lactate 3%), T5 (nisin 150 mg/kg + potassium sorbate 0.075 g/kg), T6 (nisin 150 mg/kg + sodium lactate 3%), T7 (Sodium Lactate 3% + Potassium Sorbate 0.075 g/kg), T8 (Nisin 150 mg/kg + Sodium Lactate 3% + Potassium Sorbate 0.075 g/kg) and T9 (Addition of Butylated hydroxyanisole(BHA 0.01%)). All treatments showed significant (p&lt;0.01) decreases in dry matter percentage of (fat and ash) and increase in protein and moisture and water holding capacity (WHC) percentage as compared with the control treatment at any refrigerated storage time. Thiobarbituric acid (TBA) were lower (P&lt;0.01) in nisin, potassium sorbate and sodium lactate treatments when compared with the control treatment at any refrigerated storage time. Nisin, potassium sorbate and sodium lactate treated samples reduced (P&lt;0.01) the total plate count of bacteria during refrigerated storage times. It can be concluded that nisin, potassium sorbate and sodium lactate had positive significant influence on quality characteristics and microbial safety of ground beef meat when stored under refrigeration at 4C° up to 12 days.

Effects of three-week intake of Matcha green tea powder on heart rate variability metrics

Introduction: Compared to other green teas, higher intake of multiple phytochemicals is achieved with Matcha green tea consumption. Green tea consumption is known to have metabolic effects but is also consumed for supposed calming effects. The aim of the present study was to examine the effects of encapsulated Matcha green tea on heart rate variability metrics during supine rest, as well as on physiological and metabolic responses during both supine rest and moderate-intensity exercise. Methods: Healthy females (n=8, age: 22±3 yrs, body mass: 68±11 kg, height: 162±5 cm) volunteered. The study employed a placebo-controlled, randomised cross-over design. Time-domain heart rate variability metrics during supine rest (n=5) and physiological and metabolic responses using indirect calorimetry techniques during supine rest and 60-min of moderate-intensity (~ 4-METs) treadmill walking (speed: 4.4±0.5 km·h-1) were measured following 3 weeks of 3 g·day-1 of Matcha green tea or placebo. Results: During supine rest with Matcha green tea, all participants had lower heart rates by 13±7% (P=0.01, d= -1.45), higher mean beat-to-beat RR intervals by 16±9% (P=0.03, d=1.25), higher SDNN by 44±32% (P=0.01, d=0.76) and higher pNN50 by 139±139% (P&lt;0.01, d=1.28). Matcha green tea had no effects on the physiological and metabolic responses during supine rest and moderate-intensity treadmill walking (e.g. respiratory exchange ratio, placebo: 0.78±0.04; Matcha: 0.78±0.03, P=0.87). Fat oxidation during supine rest was correlated (r=0.75, P&lt;0.01) with the moderate-intensity walking induced fat oxidation. Conclusions: In young adult healthy females, Matcha green tea beneficially effects heart rate variability metrics during supine rest indicating an alteration in parasympathetic nervous activity and therefore suggestive of a relaxing effect. Matcha green tea did not change the metabolic responses during supine rest and exercise possibly due to the low respiratory exchange ratio in the female cohort. Future work should address the effectiveness of Matcha green tea during conditions of psychological stress.Keywords: Matcha green tea, heart rate variability, rest, walking, substrate oxidation

Application of Rosette Quorum Sensing Inhibitor in Fish Preservation

This study screened fish derived spoilage bacteria as the research object, and a development approach was used to determine the inhibitory effect of rose polyphenols on the secretion of the quorum sensing (QS) signal molecule N-acyl homoserine lactone (AHLs) by fish spoilage bacteria. The effect of rose QS inhibitors applied to fish preservation coatings on the putrefaction of spoilage bacteria was studied by measuring the changes in texture, pH, and thiobarbituric acid reactive substances (TBARS) during the storage process of fish. The findings demonstrated that the dominant strain causing fish spoilage was Sphingomonaspaucimobilis, and rose polyphenols could significantly inhibit the ability of the spoilage bacteria to secrete AHLs. The application of different concentrations (1 and 2 mg/mL) of rose polyphenols in fish preservation coatings can slow down the growth of TBARS, and 2 mg/mL of rose polyphenols has a better inhibitory effect on the oxidation of fish fat, By measuring the L*, a*, and b* values of different treatment groups, it was found that the addition of rose polyphenols delayed the decrease of L* and the increase of a* value in fish meat, but had no significant effect on b* value, The 2 mg/mL rose polyphenol coating treatment group had the slightest pH change, according on tracking measurements of pH changes during fish storage. The sensory assessment results of fish meat from different treatment groups during storage showed that the 2 mg/mL rose polyphenol treatment group decreased the least among all treatment groups, which means applying it to the fish meat preservation coating can effectively delay the rate of quality decline during storage. The findings of this work may serve as a theoretical foundation for the use of naturally occurring rose polyphenols, a QS inhibitor, in the preservation of fish.

Effects of Astaxanthin Supplementation on Fatigue, Motor Function and Cognition: A Meta-Analysis of Randomized Controlled Trials.

Dietary astaxanthin supplementation has been demonstrated to have many beneficial and health-promoting effects. The purpose of this systematic review and meta-analysis was to assess the effect of astaxanthin supplementation on fatigue, cognition, and exercise efficiency. A total of 11 randomized controlled trials (RCTs) with 346 healthy participants were included. The random effects model and pooled standardized mean difference (SMDs) were used according to Hedge's g for the meta-analysis, and a meta-regression was also conducted. The results of the two existing studies showed a positive trend for astaxanthin in subjective fatigue relief. The effects of astaxanthin supplementation for 8-12 weeks on cognitive accuracy were marginally significant (SMD: .12; 95% CI: -.02-.26) and on reaction time was not significant (SMD: -.08; 95% CI: -.26 to .10). Remarkably, astaxanthin supplementation combined with regular training could enhance the fat oxidation (SMD: 2.56; 95% CI: 1.24-3.89), and significantly improve the physical performance (SMD: .62; 95% CI: .17-1.06). The subgroup analysis further showed significantly greater benefits when performing the aerobic exercises performance (SMD: .45; 95% CI: .13-.76), when the dose was ≥ 20mg (SMD: .37; 95% CI: .11-.63), and when the supplementation duration was > 12 weeks (SMD: .66; 95% CI: .13-.63). We conclude that astaxanthin supplementation could significantly enhance aerobic exercise efficiency, especially at higher doses and for longer durations. Further studies based on large sample sizes are imperatively warranted.

Effectiveness of breath acetone monitoring in reducing body fat and improving body composition: a randomized controlled study

When attempts to lose body fat mass frequently fail, breath acetone (BA) monitoring may assist fat mass loss during a low-carbohydrate diet as it can provide real-time body fat oxidation levels. This randomized controlled study aimed to evaluate the effectiveness of monitoring BA levels and providing feedback on fat oxidation during a three-week low-carbohydrate diet intervention. Forty-seven participants (mean age = 27.8 ± 4.4 years, 53.3% females, body mass index = 24.1 ± 3.4 kg m−2) were randomly assigned to three groups (1:1:1 ratio): daily BA assessment with a low-carbohydrate diet, body weight assessment (body scale (BS)) with a low-carbohydrate diet, and low-carbohydrate diet only. Primary outcome was the change in fat mass and secondary outcomes were the changes in body weight and body composition. Forty-five participants completed the study (compliance rate: 95.7%). Fat mass was significantly reduced in all three groups (all P < 0.05); however, the greatest reduction in fat mass was observed in the BA group compared to the BS (differences in changes in fat mass, −1.1 kg; 95% confidence interval: −2.3, −0.2; P = 0.040) and control (differences in changes in fat mass, −1.3 kg; 95% confidence interval: −2.1, −0.4; P = 0.013) groups. The BA group showed significantly greater reductions in body weight and visceral fat mass than the BS and control groups (all P < 0.05). In addition, the percent body fat and skeletal muscle mass were significantly reduced in both BA and BS groups (all P < 0.05). However, no significant differences were found in changes in body fat percentage and skeletal muscle mass between the study groups. Monitoring BA levels, which could have motivated participants to adhere more closely to the low-carbohydrate diet, to assess body fat oxidation rates may be an effective intervention for reducing body fat mass (compared to body weight assessment or control conditions). This approach could be beneficial for individuals seeking to manage body fat and prevent obesity.

The polymorphism T1470A of the SLC16A1 gene is associated with the lactate and ventilatory thresholds but not with fat oxidation capacity in young men.

To examine the association of the single nucleotide polymorphism A1470T in the SLC16A1 gene with blood lactate accumulation during a graded exercise test and its associated metaboreflex. Forty-six Latin-American men (Age: 27±6years; Body fat: 17.5±4.7%) performed a graded exercise test on a treadmill for the assessment of maximal oxygen uptake (VO2max), lactate threshold (LT), ventilatory threshold (VT) and the exercise intensity corresponding to maximal fat oxidation rate (FATmax), via capillary blood samples and indirect calorimetry. Genomic DNA was extracted from a peripheral blood sample. Genotyping assay was carried out by real-time polymerase chain reaction to identify the A1470T polymorphism (rs1049434). Genotypes distribution were in Hardy-Weinberg equilibrium (X2=5.6, p>0.05), observing allele frequencies of 0.47 and 0.53 for the A and T alleles, respectively. No difference in VO2max, body composition nor FATmax were observed across genotypes, whereas carriers of the TT genotype showed a higher LT (24.5±2.2 vs. 15.6±1.7mLkg-1min-1, p<0.01) and VT in comparison to carriers of the AA+AT genotypes (32.5±3.3 vs. 21.7±1.5mLkg-1min-1, p<0.01). Both, VO2max and the A1470T polymorphism were positively associated to the LT (R2=0.50, p<0.01) and VT (R2=0.55, p<0.01). Only VO2max was associated to FATmax (R2=0.39, p<0.01). Independently of cardiorespiratory fitness, the A1470T polymorphism is associated to blood lactate accumulation and its associated ventilatory response during submaximal intensity exercise. However, the A1470 polymorphism does not influence fat oxidation capacity during exercise in young men.

Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes

One of the primary issues with processed foods during heat treatment and freezing storage is fat oxidation, which causes significant changes in fats due to their interaction with reactive oxygen species (ROS). This interaction leads to the creation of various aldehydes that have a high affinity for large molecules, such as proteins, leading to the formation of final products of advanced oxidation processes that contribute to food spoilage. Co-oxidation can also result in extensive damage. Another problem affecting the quality and nutritional value of meat products is protein oxidation, which can occur during storage via freezing and thawing or as a result of heat treatment. Heat treatment can cause physical and chemical changes, such as the loss of some essential amino acids and the transformation of certain amino acids into carbonyl compounds via various mechanisms. Protein oxidation is indicated by the accumulation of these carbonyl compounds, and the heat treatment can lead to the denaturation of myoglobin, which is responsible for the brown color of cooked meat and is influenced by several factors. Active protein aggregates can interact with the oxidation products of polyunsaturated fatty acids and with carbohydrate glycation or glycoxidation to produce Maillard products. It is critical to understand the oxidative changes that occur in fats and proteins in food, particularly in meat products, since these components are among the primary constituents of food.

Paternal preconceptional supplementation of n‐3 polyunsaturated fatty acids alleviates offspring nonalcoholic fatty liver disease in high‐fat diet‐induced obese mice

AbstractExposure to nutritional or environmental factors in early life determines susceptibility to nonalcoholic fatty liver disease (NAFLD). The effect of paternal preconceptional n‐3 polyunsaturated fatty acids (n‐3 PUFAs) on offspring NAFLD development remains unknown. Herein, a mouse model that weaning male mice (F0) received diet supplementation of normal n‐3 PUFA content (n‐6:n‐3 PUFA ratio = 4.3:1) or high n‐3 PUFA content (n‐6:n‐3 ratio = 1.5:1) for 12 weeks, and an n‐3 PUFA‐deficient diet as control, was used for the production of next generation. The F1 and F2 offspring were generated by mating F0 and F1 male mice with virgin female mice, respectively, and after weaning, were fed a high‐fat diet to induce NAFLD. The paternal n‐3 PUFA supplementation improved the scores of steatosis, inflammation and ballooning, and the fibrosis in the liver of two generations, with expressional upregulation of genes associated with fat oxidation (Atgl, Ppara, or Cpt1a), and downregulation of inflammatory genes (Ccl2, Tnf‐α, F4/80, CD206, or CD11c) and fibrosis genes (Tgf‐β, Timp1, or Col1a1). The lessened brown adipose tissue whitening, altered gut bacterial compositions, and altered expression of the imprinted genes (H19, Igf2, and Plagl1) might mediate the impact of paternal n‐3 PUFAs on offspring's NAFLD development, which was dose‐dependent. The data indicate that preconceptional higher paternal intake of n‐3 PUFAs might have intergenerational and transgenerational alleviating impact on obesity‐associated NAFLD development in the offspring through multiple pathways.

Effect of Acute Caffeine Intake on Fat Oxidation Rate during Fed-State Exercise: A Systematic Review and Meta-Analysis.

Pre-exercise intake of caffeine (from ~3 to 9 mg/kg) has been demonstrated as an effective supplementation strategy to increase fat oxidation during fasted exercise. However, a pre-exercise meal can alter the potential effect of caffeine on fat oxidation during exercise as caffeine modifies postprandial glycaemic and insulinemic responses. Hypothetically, the effect of caffeine on fat oxidation may be reduced or even withdrawn during fed-state exercise. The present systematic review aimed to meta-analyse investigations on the effect of acute caffeine intake on the rate of fat oxidation during submaximal aerobic exercise performed in the fed state (last meal < 5 h before exercise). A total of 18 crossover trials with randomised and placebo-controlled protocols and published between 1982 and 2021 were included, with a total of 228 participants (185 males and 43 females). Data were extracted to compare rates of fat oxidation during exercise with placebo and caffeine at the same exercise intensity, which reported 20 placebo-caffeine pairwise comparisons. A meta-analysis of the studies was performed, using the standardised mean difference (SMD) estimated from Hedges' g, with 95% confidence intervals (CI). In comparison with the placebo, caffeine increased the rate of fat oxidation during fed-state exercise (number of comparisons (n) = 20; p = 0.020, SMD = 0.65, 95% CI = 0.20 to 1.20). Only studies with a dose < 6 mg/kg of caffeine (n = 13) increased the rate of fat oxidation during fed-state exercise (p = 0.004, SMD = 0.86, 95% CI = 0.27 to 1.45), while no such effect was observed in studies with doses ≥6 mg/kg (n = 7; p = 0.97, SMD = -0.03, 95% CI = -1.40 to 1.35). The effect of caffeine on fat oxidation during fed-state exercise was observed in active untrained individuals (n = 13; p < 0.001, SMD = 0.84, 95% CI = 0.39 to 1.30) but not in aerobically trained participants (n = 7; p = 0.27, SMD = 0.50, 95% CI = -0.39 to 1.39). Likewise, the effect of caffeine on fat oxidation was observed in caffeine-naïve participants (n = 9; p < 0.001, SMD = 0.82, 95% CI = 0.45 to 1.19) but not in caffeine consumers (n = 3; p = 0.54, SMD = 0.57, 95% CI = -1.23 to 2.37). In conclusion, acute caffeine intake in combination with a meal ingested within 5 h before the onset of exercise increased the rate of fat oxidation during submaximal aerobic exercise. The magnitude of the effect of caffeine on fat oxidation during fed-state exercise may be modulated by the dose of caffeine administered (higher with <6 mg/kg than with ≥6 mg/kg), participants' aerobic fitness level (higher in active than in aerobically trained individuals), and habituation to caffeine (higher in caffeine-naïve than in caffeine consumers).

Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times.

The aim of this study was to investigate the effect of frying on the antioxidant properties of tea phenols added to pork. The antioxidant capacity of tea polyphenols with different concentrations was tested using different assays including total antioxidant capacity (T-AOC) (FRAP method), thiobarbituric acid reactive substance, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging, and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) radical scavenging. Our results indicated that tea polyphenols have a great antioxidant capacity and that a high frying temperature causes fat oxidation. Our study confirmed that DPPH assay is more suited to lipophilic compounds or compounds with high lipid content. In a frying temperature of 180°C, the DPPH-free radical scavenging ability of pork was not decreased. Further experiments remain necessary to explore specific temperatures with the same results. This study provides new process parameters and new references for processing techniques of healthy and high-quality pork products.

Probiotic-loaded seed mucilage-based edible coatings for fresh pistachio fruit preservation: an experimental and modeling study

In this study, Lallemantia royleana mucilage (LRM) based edible coating containing 1.5 × 108 and 3 × 109 CFU/mL Lacticaseibacillus casei XN18 (Lbc1.5 and Lbc3) was designed to improve the quality and shelf-life of fresh pistachio. The fresh pistachios were coated with LRM + Lbc and their physicochemical, microbial, and sensory properties were evaluated after 1-, 5-, 15-, 25-, and 35-day storage at 4 °C. By the end of storage day, in comparison to control, the presence of probiotic isolate in the edible coating (particularly LRM + Lbc3) led to a marked decrease in fungal growth (3.1 vs. 5.8 Log CFU/g), weight loss (6.7 vs. 8.1%), and fat oxidation (0.19 vs. 0.98 meq O2/kg), and preserved total chlorophylls (8.1 vs. 5.85 mg/kg) and phenols (31.5 vs. 20.32 mg GAE/100 g), and antioxidant activity (38.95 vs. 15.18%) of samples during storage period. Furthermore, LRM + Lbc3-coated samples had a probiotic number above the recommended level (6.85–9.29 log CFU/g) throughout storage. The pistachios coated with probiotic-enriched edible coatings were greatly accepted by panelists. In the next section, Gaussian Process Regression (GPR) was used for predicting some parameters including: weight loss, TSS, Fat content, PV, Soluble carbohydrate content, Viability, Total phenolic compounds, Antioxidant activity, Mold and yeast, Total chlorophylls, Total carotenoids, Color, Odor and Overall acceptance. The results indicated that, there is a good agreement between the actual and predicted data by GPR model and it can be used for similar situation to decrease the cost of laboratory tests and increase the respond of analysis.

Sodium Caseinate–Tannic acid Antioxidant Complex act as a High Internal Phase Pickering Emulsions Stabilizer

Background: Emulsion-based formulations have gained attention in food and pharmaceutical products due to their unique properties. However, their use in food product formulation faces problems because of phase separation and fat oxidation, which seriously reduces the quality of the product. Therefore, finding ways to increase the physical and oxidative stability of emulsions is valuable. This work aimed to assess of physicochemical properties of sodium caseinate (SC)-tannic acid (TA) complex treated with heating and ultrasonication as well as their efficiency in physical and oxidative stability of high internal phase Pickering emulsion (HIPPEs) as antioxidant colloidal particles. Methods: SC 1% (w/v) was mixed with a different concentration of TA (0.1, 0.3, 0.5, 0.7, 1% w/v) and the pH of solutions was adjusted to 9. The unheated, heat-treated, and ultrasonicated SC-TA complexes were analyzed to elucidate possible interaction using FTIR, fluorescence spectroscopy, and DSC. Finally, HIPPEs were prepared by mixing the prepared samples and soybean oil at a volume ratio of 25:75 v/v respectively. The microstructure of the most stable HIPPEs was assessed using SEM. Results: Based on the FTIR results the covalent bond in heat-treated SC-TA was formed via the Maillard reaction. In addition, the reduction of free amino groups confirms Schiff base formation. All treated SC-TA samples showed a superior ability to stabilize emulsion in comparison with native SC when used as an aqueous phase of HIPPEs. The long-term physical was observed in heat-treated SC-TA HIPPEs for over two months. In PEs stabilized by SC-TA complex nanoparticles, primary and secondary oxidation product levels were significantly lower than in SC alone. Conclusion: The fabricating antioxidant emulsions using heat-treated SC-TA are a good guarantee for the physical and oxidative stability of food formulations due to TA's intrinsic antioxidant properties and the protective role of SC-TA colloidal particles against coalescence.

Cold Ambient Temperature Does Not Alter Subcutaneous Abdominal Adipose Tissue Lipolysis and Blood Flow in Endurance-Trained Cyclists

This study sought to investigate the effect of cold ambient temperature on subcutaneous abdominal adipose tissue (SCAAT) lipolysis and blood flow during steady-state endurance exercise in endurance-trained cyclists. Ten males (age: 23 ± 3 years; peak oxygen consumption: 60.60 ± 4.84 ml·kg−1·min−1; body fat: 18.4% ± 3.5%) participated in baseline lactate threshold (LT) and peak oxygen consumption testing, two familiarization trials, and two experimental trials. Experimental trials consisted of cycling in COLD (3 °C; 42% relative humidity) and neutral (NEU; 19 °C; 39% relative humidity) temperatures. Exercise consisted of 25 min cycling at 70% LT and 25 min at 90% LT. In situ SCAAT lipolysis and blood flow were measured via microdialysis. Heart rate, core temperature, carbohydrate and fat oxidation, blood glucose, and blood lactate were also measured. Heart rate, core temperature, oxygen consumption, and blood lactate increased with exercise but were not different between COLD and NEU. SCAAT blood flow did not change from rest to exercise or between COLD and NEU. Interstitial glycerol increased during exercise (p &lt; .001) with no difference between COLD and NEU. Fat oxidation increased (p &lt; .001) at the onset of exercise and remained elevated thereafter with no difference between COLD and NEU. Carbohydrate oxidation increased with increasing exercise intensity and was greater at 70% LT in COLD compared to NEU (p = .030). No differences were observed between conditions for any other variable. Cycling exercise increased SCAAT lipolysis but not blood flow. Ambient temperature did not alter SCAAT metabolism, SCAAT blood flow, or fat oxidation in well-trained cyclists, though cold exposure increased whole-body carbohydrate oxidation at lower exercise intensities.

A comparative analysis of energy expenditure and substrate metabolism in male university students with overweight/obesity: Tabata vs HIIT and MICT.

Exploring the energy expenditure and substrate metabolism data during exercise, 10-minute recovery, and 20-minute recovery phases in Tabata, HIIT(High-Intensity Interval Training), and MICT(Moderate-Intensity Continuous Training). This study explores the scientific aspects of weight reduction strategies, examining energy expenditure and substrate metabolism from various training perspectives. The aim is to establish a theoretical foundation for tailoring targeted exercise plans for individuals within the population with overweight/obesity. This study used an experimental design with fifteen male university students with overweight/obesity. Participants underwent random testing with Tabata, HIIT, and MICT. Tabata involved eight sets of 20 seconds exercise and 10 seconds rest, totaling 4 minutes. HIIT included four sets of power cycling: 3 minutes at 80% VO2max intensity followed by 2 minutes at 20% VO2max. MICT comprised 30 minutes of exercise at 50% VO2max intensity. Gas metabolism indices were continuously measured. Subsequently, fat and glucose oxidation rates, along with energy expenditure, were calculated for each exercise type. During both the exercise and recovery phases, the Tabata group exhibited a significantly higher fat oxidation rate of (0.27 ± 0.03 g/min) compared to the HIIT group (0.20 ± 0.04 g/min, p<0.05) and the MICT group (0.20 ± 0.03g/min, p<0.001). No significant difference was observed between the HIIT and MICT groups (p=0.854). In terms of energy expenditure rate, the Tabata group maintained a substantially elevated level at 5.76 ± 0.74kcal/min compared to the HIIT group (4.81 ± 0.25kcal/min, p<0.01) and the MICT group (3.45 ± 0.25kcal/min, p<0.001). Additionally, the energy expenditure rate of the HIIT group surpassed that of the MICT group significantly (p<0.001). The study finds that male college students with overweight/obesity in both exercise and recovery, Tabata group has lower fat and glucose oxidation rates, and energy expenditure compared to HIIT and MICT groups. However, over the entire process, Tabata still exhibits significantly higher rates in theseaspects than HIIT and MICT. Despite a shorter exercise duration, Tabata shows a noticeable "time-efficiency" advantage. Tabata can be used as an efficient short-term weight loss exercise program for male college students with overweight/obesity.

The Effect of Exercise Intensity on Carbohydrate Sparing Postexercise: Implications for Postexercise Hypoglycemia.

The purpose of this study was to determine the effect of exercise intensity on the proportion and rate of carbohydrate oxidation and glucoregulatory hormone responses during recovery from exercise. Six physically active participants completed 1hr of low-intensity (LI; 50% lactate threshold) or moderate-intensity (MI; 100% lactate threshold) exercise on separate days following a randomized counterbalanced design. During exercise and for 6hr of recovery, samples of expired air were collected to determine oxygen consumption, respiratory exchange ratio, energy expenditure, and substrate oxidation rates. Blood samples were also collected to measure glucoregulatory hormones (catecholamines, GH) and metabolites (glucose, free fatty acids, lactate, pH, and bicarbonate). During exercise, respiratory exchange ratio, energy expenditure, and the proportion and rate of carbohydrate (CHO) oxidation were higher during MI compared with LI. However, during recovery from MI, respiratory exchange ratio and the proportion and rate of CHO oxidation were lower than preexercise levels and corresponding LI. During exercise and early recovery, catecholamines and growth hormone were higher in MI than LI, and there was a trend for higher levels of free fatty acids in the early recovery from MI compared with LI. In summary, CHO oxidation during exercise increases with exercise intensity but there is a preference for CHO sparing (and fat oxidation) during recovery from MI exercise compared with LI exercise. This exercise intensity-dependent shift in substrate oxidation during recovery is explained, in part, by the pattern of change of key glucoregulatory hormones including catecholamines and growth hormone and plasma fatty acid concentrations.

The associations between dietary flavonoid intake and hyperlipidemia: data from the national health and nutrition examination survey 2007-2010 and 2017-2018.

Hyperlipidemia is a worldwide health problem and a significant risk factor for cardiovascular diseases; therefore, it imposes a heavy burden on society and healthcare. It has been reported that flavonoids can increase energy expenditure and fat oxidation, be anti-inflammatory, and reduce lipid factor levels, which may reduce the risk of hyperlipidemia. However, the relationship between the prevalence of hyperlipidemia and dietary flavonoid intake in the population remains unclear. This study included 8,940 adults from the 2007-2010 and 2017-2018 National Health and Nutrition Examination Surveys (NHANES). The relationship between dietary flavonoid intake and the prevalence of hyperlipidemia was analyzed using weighted logistic regression and weighted restricted cubic spline. We found an inverse relationship between subtotal catechins intake and hyperlipidemia prevalence in the third quartile [0.74 (0.56, 0.98), p = 0.04] compared with the first quartile. The prevalence of hyperlipidemia and total flavan-3-ol intake in the third quartile were inversely correlated [0.76 (0.59, 0.98), p = 0.03]. Total anthocyanin intake was inversely related to the prevalence of hyperlipidemia in the third quartile [0.77 (0.62, 0.95), p = 0.02] and the fourth quartile [0.77 (0.60, 0.98), p = 0.04]. The prevalence of hyperlipidemia was negatively correlated with total flavonols intake in the fourth quartile [0.75 (0.60, 0.94), p = 0.02]. Using restricted cubic splines analysis, we found that subtotal catechins intake and total flavan-3-ol intake had a nonlinear relationship with the prevalence of hyperlipidemia. Our study may provide preliminary research evidence for personalizing improved dietary habits to reduce the prevalence of hyperlipidemia.

Durability and Underlying Physiological Factors: How Do They Change Throughout a Cycling Season in Semiprofessional Cyclists?

To investigate how cycling time-trial (TT) performance changes over a cycling season, both in a"fresh" state and in a"fatigued" state (durability). Additionally, the aim was to explore whether these changes are related to changes in underlying physiological factors such as gross efficiency, energy expenditure (EE), and substrate oxidation (fat oxidation [FatOx]and carbohydrate oxidation[CarbOx]). Sixteen male semiprofessional cyclists visited the laboratory on 3 occasions during a cycling season (PRE, START, and IN) and underwent a performance test in both fresh and fatigued states (after 38.1 [4.9] kJ/kg), containing a submaximal warm-up for the measurement of gross efficiency, EE, FatOx, and CarbOx and a maximal TT of 1 (TT1min) and 10minutes (TT10min). Results were compared across states (fresh vs fatigued) and periods (PRE, START, and IN). The average power output (PO) in TT1min decreased (P < .05) from fresh to fatigued state across all observed periods, whereas there was no change in the PO in TT10min. Over the course of the season, the PO in TT1min in thefatigued state improved more compared with the PO in TT1min in the fresh state. Furthermore, while EE did not significantly change, there was an increase in FatOx and a decrease in CarbOx toward the fatigued state. These changes diminished during the cycling season (IN), indicating a greater contribution of CarbOx in the fatigued state. TT1min performance is more sensitive to fatigue compared with TT10min. Also, during a cycling season, durability improves more when compared with fresh maximal POs, which is also observed in the changes in substrate oxidation.