Reduced Fat Content Research Articles

Impact of Supercritical Carbon Dioxide on the Physical and Chemical Properties of Leather

Leather, a versatile material, faces high resource consumption and waste issues in production. This study explores the use of supercritical carbon dioxide (scCO2) as a green solvent for leather impregnation, assessing its impact on the leather’s chemical and physical properties. Furniture and upper shoe leathers were exposed to CO2 pressures between 100 and 250 bar at 40°C. Results show decreasing fat content with increased pressure, which correlates with reduced tensile strength - especially significant in upper shoe leather at 250 bar with a nearly 50% reduction in fat content from 7% to 3.7% and tensile strength from 480 N to 250 N. However, pressure treatment can also enhance tensile strength when fat reduction is low. The highest increase in tensile strength, from 110 N to 180 N, was observed for furniture leather following treatment at 100 bar. In industrial settings with lower CO2 surplus, fat extraction impacts are assumed to be minimal, suggesting significant potential for resource-efficient leather production using scCO2.

Polysaccharide-Based Fat Replacers in the Functional Food Products

The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development of functional food products is aimed at various low-energy products, especially products with a reduced fat content, which normally represent the most concentrated source of energy. Fat replacers should simulate the functional properties of the fat. Polysaccharide-based fat replacers include a variety of native starches, modified starches, maltodextrins, cellulose and cellulose derivatives, polydextrose, inulin, pectin, other dietary fibers, and hydrocolloids. Technological properties required for the application of carbohydrate-based fat replacers are water-holding capacity, a certain level of viscosity, required form and particle size, three-dimensional networking and gel-forming ability, sensory abilities such as spreadability, softness, greasiness feeling in the mouth, and other fat-like properties. These fat replacers are usually applied in combinations with the aim of achieving all desired properties normally provided by fats in foods. In the contemporary literature, there are many examples of their application in different food products, including baked goods, meats, dairy products, and emulsion food systems, successfully reducing the fat content with or without minor alterations in the rheology or sensory features of food products. In summary, polysaccharides-based fat replacers offer an effective method for fat reduction in different food products along with enhancing the health benefits of reduced-fat foods.

Development of reduced-fat eggless mayonnaises using clove basil and sweet basil seed mucilages.

The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) produce mucilage upon hydration that can be utilized as a substitute in several foods. In the present study, reduced-fat eggless mayonnaises were developed by substituting 30% of the oil content in the formulation with clove basil and sweet basil seed mucilages. The developed mayonnaises exhibited a similar appearance and better texture with ideal firmness, thick consistency, spreadable texture, lesser stickiness, and adhesiveness than the control eggless mayonnaise. The replacement of oil with basil seed mucilages significantly (p ≤ 0.01) improved the emulsion, freeze-thaw, and heat stability of mayonnaises as mucilages acted as emulsifying and stabilizing agents. Further, the mayonnaises with clove basil and sweet basil seed mucilages exhibited significantly (p ≤ 0.01) high ash (0.78, 0.69g), carbohydrate (36.55, 38.37g), soluble dietary fiber (0.21, 0.22g), total dietary fiber (0.22, 0.23g) contents and less fat (33.07, 38.37g), energy (304, 305Kcal) contents per 100g than control. Also, they exhibited significantly (p ≤ 0.01) higher total phenols content (90.57, 83.35mg gallic acid equivalent (GAE)/100g) and total antioxidant capacity (268.28, 259.94mg TE/100g) than the control. Thus, the utilization of clove basil seed and sweet basil seed mucilages aided in the development of eggless mayonnaises with reduced fat content and enriched with bioactive ingredients such as polyphenols and antioxidants. The technology of development of reduced fat mayonnaises can be taken up by the food industries and the product can be popularised further to meet the rising demand for eggless mayonnaises with reduced fat content by health-conscious lacto-vegetarian consumers.

The Influence of Different Butter Type, Their Fatty Acid Composition and Melting Enthalpy on the Viability Rate of Lacticaseibacillus rhamnosus GG Directly After the Spray-Drying Process and During Storage of Powders

The present work reports on the microencapsulation of Lacticaseibacillus rhamnosus GG (LGG) by the spray-drying process using a solution of starch, whey protein concentrate (WPC), soy lecithin and ascorbic acid as a carrier, with addition of different types of butters. The aim of this study was to examine the protective mechanism of six different butter samples on the viability rate of LGG bacteria directly after the spray-drying process and during storage for 4 weeks at 4 °C and 20 °C (±1 °C) based on hypothetical factors—the fatty acid’s chemical character and content, and its melting enthalpy. The viability of bacteria, moisture content, water activity, color properties, morphology, particle size of powder, melting enthalpy of butters and their fatty acids composition were evaluated. It is assumed that the highest viability may be indirectly influenced by the relationship between the highest content of proteins and sugars and the lowest content of fats and fatty acids, which is characteristic for butter with a reduced fat content. This butter contained also the least monounsaturated and polyunsaturated fatty acids. The highest number of viable LGG (for systems with reduced-fat butter, as well as salted and lactose-free butter) may be caused by (among other factors) by the lower content of palmitic acid (C16: 0). For these butters, it was also observed that cell viability increased with the increase in melting enthalpy. The results confirmed the protective role of selected butters, which indicates the possibility of using them in industrial processes to increase the durability of additives and products using probiotic powders obtained by spray-drying.

Novel bigel based on nanocellulose hydrogel and monoglyceride oleogel: Preparation, characteristics and application as fat substitute

In the present study, bigels containing nanocellulose hydrogel and monoglyceride oleogel were prepared as a novel fat substitute. The nanocellulose was derived from chestnut shells via TEMPO oxidation, resulting a yield of 59.6 %. The impact of varying the oleogel/hydrogel ratio on the macroscopic and microscopic structures, chemical interactions, and the textural, thermal and rheological properties of the bigels was explored. As the hydrogel content increased from 20 % to 50 %, the average droplet diameter in the bigels increased. The bigels transitioned from a water-in-oil structure to a bi-continuous structure, and the textural hardness, cohesiveness, and rheological properties improved significantly. Shortbread cookies were prepared by incorporating different proportions of the bigels to replace animal butter as shortening, and the color, spreadability, hardness and baking loss rate of cookies were analyzed. The result showed that replacing butter with bigels in cookie preparation could reduce fat content without significantly altering the appearance or properties of the cookies. These prepared bigel have the potential to serve as a healthy and sustainable solid fat substitute in the food industry.

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

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

The effect of national school health strategy components on the quality of health services: An Analytical research in Baghdad Governorate

Purpose: The research objective is to diagnose the extent to which the National School Health Strategy contributes to the quality of health services. Theoretical framework: The quality of health services can provide schools with benefits through building a healthy school community in line with the sustainable development goals, especially regarding quality education, good health, and well-being and through school health, we may be improving the health and well-being of elementary and secondary students, and the necessity of providing healthy foods reduction of fat content in school meals, and awareness to prevent the use of tobacco products and drugs. Design/methodology/approach: The research relied on the descriptive -analytical method and the research sample is a random sample of primary schools (governmental and private). The research tool is represented by using a questionnaire to collect data. Findings: Although there is a big school community represented by students compared to their society, studies in most countries of the world are still limited in discussing the quality of health services provided to them and the limited solutions. Research, Practical & Social implications: We suggest future research to evaluate the national school health strategy: a comparative study between two governorates. Originality/value: The results indicate that commitment to implementing school health programs positively affects the quality of health services provided to students of school age and that any defect in their application reflects negatively on the health of students currently and society in the future.

Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes.

A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; p < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties.

Acupuncture-assisted lifestyle intervention improve the metabolic status and spontaneous brain activity of type 2 diabetes Mellitus patients: a randomized, clinical trial

BackgroundAggressive weight management in patients with type 2 diabetes mellitus has demonstrated numerous metabolic advantages, however, existing therapies for weight control have not reached satisfactory results. This study aimed to evaluate the efficacy and safety of acupuncture in the weight management of type 2 diabetes mellitus (T2DM) patients by using a randomized, sham-controlled clinical trial design.MethodsIn this single-blind randomized clinical trial, 102 overweight adult T2DM patients were randomized into two groups. The control group receives diet, exercise, and sham acupuncture intervention, whereas the acupuncture group receives diet and exercise and acupuncture intervention, both for 1 month. Body weight and other anthropometric and laboratory indices were assessed at baseline and endpoint, meanwhile, the body fat content and spontaneous brain activity were measured by functional magnetic resonance imaging(fMRI)as the exploratory outcomes.ResultsNo significant difference was observed between the studied parameters at the baseline. The body weight and BMI were significantly reduced both in the control and acupuncture groups after intervention, without statistical difference between the two groups. What’s interesting is that compared to the control, the acupuncture group displayed a greater improvement in central fat tissue. It notes that the acupuncture group achieved significant liver fat content reduction than the sham acupuncture group. At the same time, the spontaneous brain activity in the occipital lobe and parietal lobe significantly increased in the acupuncture group.ConclusionOne month of acupuncture treatment preferentially improved ectopic fat deposition and was accompanied by changes in brain activity compared with the control group, even before significant changes in total body weight had occurred. further studies of longer duration are necessary for validation.Trial registration: The protocol of this clinical trial is registered at the Acupuncture-Moxibustion Clinical Trial Registry (AMCTR, http://www.acmctr.org/, No. AMCTR-IOR-20000341).

The effect of anti‐imbalance on glycolipid metabolic homeostasis via the liver–gut axis intervened by 3′‐sialyllactose in obese mice

AbstractSialic acid could ameliorate disorders associated with glycolipid metabolism. 3′‐Sialyllactose (3′‐SL), a type of oligosaccharide, contains sialic acid. We examined the effects of 3′‐SL on glycolipid metabolism in obese mice with high fat diet and explore the underlying mechanisms. A total of 160 male C57BL/6J mice were fed with high‐fat diet for 8 weeks to construct obese mice model. Sixty successfully constructed obese mice were randomly divided three 3′‐SL dosage‐dependent groups, one free sialic acid N‐acetylneuraminic acid (Neu5Ac) group, and one blank control group. Each group of obese mice (n = 12) was continuously supplemented by 3′‐SL or Neu5Ac for 10 weeks. Ten‐week 3′‐SL supplementation and Neu5Ac supplementation both yielded remarkedly lower body weight, reduced fat content, increased energy expenditure and active daily exercises with improved glycolipid biomarkers, and attenuated proinflammation. 3′‐SL increased the colonic abundances of Akkermansia, Lactobacillus, and Solibacillus and reduced those of Enterobacter and Enterococcus. Changes were also observed in colonic and liver transcript and metabolites, which were mainly enriched in glycolipid metabolism, ameliorated immune function, and mitigated inflammatory signals, autophagy, bile acid metabolism, and insulin resistance. Akkermansia and Solibacillus were significantly associated with changes in colonic metabolites and transcriptome genes. The liver bile component and glucose metabolites were significantly correlated with transcriptional gene expression in the aforementioned differential pathways. Therefore, 3′‐SL can enhance the gut microbiota, regulate intestinal immunity and bile acid metabolism, reduce liver oxidative stress and autophagy processes, alleviate chronic inflammation levels, and improve islet function and lower blood sugar levels by acting through the gut–liver axis.

Longitudinal changes of serum metabolomic profile after laparoscopic sleeve gastrectomy in obesity.

Bariatric surgery induces significant weight loss, increases insulin sensitivity, and improves dyslipidemia. As one of the most widely performed bariatric surgeries, laparoscopic sleeve gastrectomy (LSG) is thought to improve the metabolic profile along with weight loss. The objective of this study was to evaluate longitudinal changes in the serum metabolite levels after LSG and elucidate the underlying mechanisms of metabolic improvement. Clinical metabolic parameters and serum samples were collected preoperatively and at 1, 3, and 6 months postoperatively from nine patients with obesity undergoing LSG. Serum metabolites were measured using a non-targeted metabolic liquid chromatography-mass spectrometry method. During the 1, 3, and 6 months postoperative follow-up, the body mass index, HOMA-IR, and liver fat content showed a gradual descending trend. A total of 328 serum metabolites were detected, and 38 were differentially expressed. The up-regulated metabolites were mainly enriched in ketone body metabolism, alpha-linolenic acid and linoleic acid metabolism, pantothenate and CoA biosynthesis, glycerolipid metabolism, and fructose and mannose degradation, while the down-regulated metabolites were closely related to caffeine metabolism, oxidation of branched-chain fatty acids, glutamate metabolism, and homocysteine degradation. Notably, nine metabolites (oxoglutarate, 2-ketobutyric acid, succinic acid semialdehyde, phthalic acid, pantetheine, eicosapentaenoate, 3-hydroxybutanoate, oxamic acid, and dihydroxyfumarate) showed persistent differential expression at 1, 3, and 6 months follow-up. Some were found to be significantly associated with weight loss, insulin resistance improvement, and liver fat content reduction. This finding may provide a new perspective for revealing novel biomarkers and mechanisms of metabolic improvement in obesity and related comorbidities.

Anemarrhena asphodeloides Bunge total saponins lower lipid via modulating MAOA activity to enhance defense mechanisms in mice and C. elegans

Ethnopharmacological relevanceWithin Anemarrhena asphodeloides Bunge (AAB), the pivotal bioactive constituents are identified as Anemarrhena asphodeloides Bunge total saponins (ABS). In traditional pharmacology, ABS has exhibited notable anti-inflammatory, hypoglycemic, and cardioprotective properties. Despite these observed effects, the specific protective mechanisms of ABS against metabolic diseases and improving the endocrine system remain largely uncharted. Aim to studyThis work intends to shed light on the effects and intrinsic mechanisms of ABS on metabolic diseases. Materials and methodsThe characterization of ABS components was achieved through High-Performance Liquid Chromatography/Mass Spectrometry (HPLC/MS). To evaluate ABS's anti-inflammatory efficacy, mouse macrophages underwent analysis using the Griess method. Induced differentiation of mouse fibroblasts was assessed through Oil Red O staining. In an obesity model with C57BL/6 N mice, ABS administration prompted measurements of glucose and insulin tolerance. Western blot analysis quantified lipolysis and anti-inflammatory protein expression. Nile red staining gauged body fat content in C. elegans post-ABS treatment. The mechanism of ABS action was elucidated through mRNA sequencing, further validated using RNA interference technology, and nematode mutants. ResultsABS showcased the ability to diminish Nitric Oxide (NO) production in inflammatory macrophages and shrink adipocyte lipid droplets. In mice experiments, ABS was effective in alleviating fat accumulation and affecting serum lipid metabolism in diabetic mice. It enhanced oral glucose tolerance and insulin tolerance while increasing lipolysis-associated protein expression. ABS notably reduced fat content in C. elegans. Mechanistically, ABS downregulated NOD-like receptor thermal protein domain associated protein 3 (NLRP3) and monoamine oxidase A (MAOA) expression while enhancing UGT, ilys-2, and ilys-3. Lipolysis emerged as a pivotal pathway for ABS in the therapeutic intervention of metabolic diseases. ConclusionsOur investigation has revealed that ABS exert a role in combating metabolic diseases by enhancing the body's defense mechanisms. ABS activate the NLRP3-neurotransmitter-visceral adipose pathway in mice, thereby bolstering resistance and diminishing fat accumulation. In C. elegans, ABS downregulated the expression of MAOA, bolstered resistance, and augmented glucuronidase activity, consequently leading to a reduction in fat content.

Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities

Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fish nuggets, the increased maximum wavelength, fluorescence intensity, surface hydrophobicity value, and S-S/free-SH ratio revealed the enhanced exposure and interaction of hydrophobic groups within gluten. Conversion from both -SH into S-S bonds, and α-helix into β-turn confirmed the establishment of the gluten gel network and a substantially increased gel strength. X-ray diffraction demonstrated the inhibition of amylose-lipid complex formation due to the competitive amylose binding to dietary fiber. Finally, reduced oil effects were evident in surface and penetrated oil contents and oil distribution fluorescence diagram. The work clarified the interactions among dietary fiber, wheat starch and gluten, indicating the composite gel network formation and the crust characteristics alterations, ultimately inhibiting oil penetration.

Effects of whole-day versus half-day cow-calf contact on cows’ and calves’ performance

Cow-calf contact systems (CCCs), where dairy cows nurse their own calves for several weeks while being milked, have some advantages in terms of animal welfare. However, one major challenge is the loss of collected milk due to suckling and milk ejection problems during milking. Reducing daily CCC can decrease milk losses. Our study investigated the effect of half-day CCC during daytime (HC, n = 11 cows) compared to whole-day contact (WC, n = 13) and no contact (NC, n = 14) on harvested milk yield, milk content, udder health, calving interval, and calf weight gain in a dual purpose breed-herd with concentrate-free feeding. ‘Nursing’ (9 weeks postpartum) was followed by separation of cow and calf, but still with visual CCC and twice daily milk feeding by nipple buckets (6 l per day, ‘in sight/milk feeding’). During the 11th–12th week, calves were housed out of sight and gradually weaned. Calves of NC were separated from their mothers 1 day postpartum, obtained 6 l whole-milk per day and were gradually weaned. During ‘nursing’, NC and HC cows gave more milk than WC in the morning. In the evening, HC and WC gave less milk than NC, but HC cows had also a slightly lower milk yield than WC. During ‘nursing’, a reduced fat content (−1% point) pointed at milk ejection problems in both CCC treatments independent from daytime. After separation from the calf (periods: ‘in sight/milk feeding’ and ‘out of sight/weaning’) and over the whole lactation, milk yield between HC and the other treatments did not significantly differ while WC cows gave less milk than NC cows. Protein contents were higher in dams than in NC. There were no indications of differences in the incidence of mastitis, somatic cell score or calving interval between treatments. During ‘nursing’, NC calves gained about 0.3 kg less per day than CCC-calves (nNC = 12, nHC = 7, nWC = 10). After separation from the mother, there was a growth check in both CCC groups. During ‘in sight/milk feeding’, HC gained less weight than NC and WC (nNC = 11, nHC = 9, nWC = 10). Hereafter, weight development did not differ. Two weeks after weaning, nursed calves were still significantly heavier than NC (n = 5–8). Nine weeks of HC during the day compared to WC helped to reduce losses of sellable milk during the nursing period and over the whole lactation while calf development was similar.

The Chemical Quality of Beef Se'i with Different Marination Length Using Evaporated Rosela (Hibiscus sabdariffa Linn) Extract

Experiment was conducted to determine the effect of marination length of beef se’i with the added of evaporated rosela extract (Hibiscus sabdariffa Linn). The completly randomized design (CRD) with 4 treatments and 4 replication was applied in this experiment. Those treatments were P0 marination length of 12 hours without roselle extract; P1 marination length 6 hours with 5% roselle extract; P2 marination length 12 hours with 5% roselle extract, and P3 marination length 18 hours with 5% roselle extract. The parameters measured were fat content, fat oxidation and antioxidant activity. Data compilled were analyzed using variance analysis and Duncan’s further test. The result of analysis showed that the addition of roselle extract had significant effect (P&lt;0.05) on antioxidant Activity but no significant effect (P&gt;0.05) on fat content and fat oxidation. The use of 5% roselle extract with a marination time of 6 to 18 hours tends to reduce fat content, slow down the rate of fat oxidation and strengthen antioxidant activity, suggesting that roselle extract is likely to extend the shelf life of beef se’i. It was concluded that the addition of 5% evaporated roselle extract followed by marination for 6 to 18 hours is likely to result in a longer shelf life of sei.

Chemical characteristics of traditional fish crackers (kemplang) heated using a microwave oven

Fish crackers (kemplang) are distinctive foods produced in Palembang, Indonesia, but their production process involves conventional frying using oil, which is very dangerous for health because it can cause heart disease and increase cholesterol levels. Therefore, this study aimed to examine the chemical characteristics of Palembang fish crackers heated using a microwave oven. A factorial randomized block design was used with two treatment factors, the addition of eggs (A) as well as the difference in water content (B). Factor A has 3 sublevels of A1 = without eggs, A2 = egg yolks, A3 = whites and yolks, while B has 2, including B1 = 7.5±1%, and B2 = 13.5±1%. The parameters observed include water, protein, fat and amino acid contents. The results showed that the water content of the crackers decreased significantly, while the protein and amino acid levels increased after heating. The reduced fat content was caused by increased oxidation due to the increased temperature. Palembang fish crackers (kemplang) with high protein and amino acids can be produced using a dough formulation with the addition of eggs and water content of 13.5±1%. Furthermore, the use of a microwave oven is a healthier alternative to conventional methods

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo').

In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage ('chorizo'). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer's purchase intention. This replacement also altered the texture parameters, increasing or decreasing the hardness in comparison with the control sample. The cohesiveness, however, decreased in all cases, which meant that when the samples are cut for consumption, they disintegrated more than the traditional ones. The most relevant aspect for nutritional value is that the use of the new emulsions helped to reduce the total fat and energy value of the reformulated samples. The most significant aspect is that this reformulation helped to reduce the fat content-specifically, saturated fat-while increasing the content of Omega 3/6. The new formulas contained significant quantities of TBA and vitamin E when comparing them with the traditional product.

Unraveling anti-aging mystery of green tea in C. elegans: Chemical truth and multiple mechanisms

Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis, increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.

Effect of different types of pectin on the physicochemical, rheology, and sensory properties of low-fat yogurt

Abstract Low-fat yogurt has been defined to contain fat content of not more than 2.0 percent as per The Code of Federal Regulations, FDA, U.S. Nevertheless, the reduced fat content affects the physicochemical properties of yogurt by weakened texture, poor body, syneresis, and sensory quality. This is due to fat globules that govern the protein linkages that are responsible for the yogurt’s texture and firmness. The objectives of this study are to evaluate the physicochemical, rheology properties, and to determine the sensory properties and overall acceptability of low-fat yogurt enriched with different types of pectin. Pectin helps improve the gel characteristics, rheology, and microstructure of set yogurt through interactions with the casein network. Two different types of pectins are used which are low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP). For each type, two different concentrations were used which are 0.5% and 1.0% for both types of pectin. Analysis such as pH measurement, titrable acidity, color measurement, water holding capacity measurement, syneresis measurement, viscosity measurement, microbial analysis, and scanning electron microscopy were conducted. The results from the analysis above were subjected to two-way ANOVA and post hoc Tukey’s test. The addition of LMP (0.5% and 1.0%) showed a positive effect on the quality of yogurt with primary attributes compared to the pectin added with HMP and control sample. In conclusion, the low-fat yogurt had a positive effect due to the enrichment of the pectin. Sample 4 which is the low-fat yogurt with 1.0% of LMP showed better properties compared to other samples.

Chronic treatment with glucagon-like peptide-1 and glucagon receptor co-agonist causes weight loss-independent improvements in hepatic steatosis in mice with diet-induced obesity

ObjectivesCo-agonists at the glucagon-like peptide-1 and glucagon receptors (GLP1R/GCGR) show promise as treatments for metabolic dysfunction-associated steatotic liver disease (MASLD). Although most co-agonists to date have been heavily GLP1R-biased, glucagon directly acts on the liver to reduce fat content. The aims of this study were to investigate a GCGR-biased co-agonist as treatment for hepatic steatosis in mice. MethodsMice with diet-induced obesity (DIO) were treated with Dicretin, a GLP1/GCGR co-agonist with high potency at the GCGR, Semaglutide (GLP1R monoagonist) or food restriction over 24 days, such that their weight loss was matched. Hepatic steatosis, glucose tolerance, hepatic transcriptomics, metabolomics and lipidomics at the end of the study were compared with Vehicle-treated mice. ResultsDicretin lead to superior reduction of hepatic lipid content when compared to Semaglutide or equivalent weight loss by calorie restriction. Markers of glucose tolerance and insulin resistance improved in all treatment groups. Hepatic transcriptomic and metabolomic profiling demonstrated many changes that were unique to Dicretin-treated mice. These include some known targets of glucagon signaling and others with as yet unclear physiological significance. ConclusionsOur study supports the development of GCGR-biased GLP1/GCGR co-agonists for treatment of MASLD and related conditions.