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1
Tondt, Justin, William S. Yancy e Eric C. Westman. "Application of nutrient essentiality criteria to dietary carbohydrates". Nutrition Research Reviews 33, n. 2 (27 febbraio 2020): 260–70. http://dx.doi.org/10.1017/s0954422420000050.
Testo completoAbstract (sommario):
AbstractThe purpose of the present review is to describe how human physiology at very low carbohydrate intakes relates to the criteria for nutritional essentiality. Although we did not limit ourselves to one particular type or function of carbohydrates, we did primarily focus on glucose utilisation as that function was used to determine the recommended daily allowance. In the general population, the human body is able to endogenously synthesise carbohydrates, and does not show signs of deficiency in the absence of dietary carbohydrates. However, in certain genetic defects, such as glycogen storage disease type I, absence of dietary carbohydrates causes abnormalities that are resolved with dietary supplementation of carbohydrates. Therefore, dietary carbohydrates may be defined as conditionally essential nutrients because they are nutrients that are not required in the diet for the general population but are required for specific subpopulations. Ketosis may be considered a physiological normal state due to its occurrence in infants in addition to at very low carbohydrate intakes. Although sources of dietary carbohydrates can provide beneficial micronutrients, no signs of micronutrient deficiencies have been reported in clinical trials of low-carbohydrate ketogenic diets. Nonetheless, more research is needed on how micronutrient requirements can change depending on the dietary and metabolic context. More research is also needed on the role of dietary fibre during a low-carbohydrate ketogenic diet as the beneficial effects of dietary fibre were determined on a standard diet and several studies have shown beneficial effects of decreasing non-digestible carbohydrates.
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Cummings, J. H., e G. T. Macfarlane. "Gastrointestinal effects of prebiotics". British Journal of Nutrition 87, S2 (maggio 2002): S145—S151. http://dx.doi.org/10.1079/bjn/2002530.
Testo completoAbstract (sommario):
The defining effect of prebiotics is to stimulate selectively the growth of bifidobacteria and lactobacilli in the gut and, thereby, increase the body's natural resistance to invading pathogens. Prebiotic carbohydrates may also have additional, less specific, benefits because they are fermented in the large intestine. The prebiotic carbohydrates that have been evaluated in humans at the present time largely consist of fructans or galactans. There is consistent evidence from in vitro and in vivo studies that these are not digested by normal human enzymes, but are readily fermented by anaerobic bacteria in the large intestine. There are no reports of faecal recovery of measurable quantities of prebiotic carbohydrates. Through fermentation in the large intestine, prebiotic carbohydrates yield short-chain fatty acids, stimulate the growth of many bacterial species in addition to the selective effects on lactobacilli and bifidobacteria, they can also produce gas. Along with other fermented carbohydrates, prebiotics have mild laxative effects, although this has proved difficult to demonstrate in human studies because the magnitude of laxation is small. Potentially, the most important effect of prebiotic carbohydrates is to strengthen the body's resistance to invading pathogens and, thereby, prevent episodes of diarrhoea. At the present time, this effect has not been convincingly demonstrated in either adults or children, although there have been attempts to ameliorate the diarrhoea associated with antibiotics and travel, but without success. However, prebiotic carbohydrates clearly have significant and distinctive physiological effects in the human large intestine, and on the basis of this it is likely that they will ultimately be shown to be beneficial to health.
3
Maukonen, Johanna, e Maria Saarela. "Human gut microbiota: does diet matter?" Proceedings of the Nutrition Society 74, n. 1 (26 agosto 2014): 23–36. http://dx.doi.org/10.1017/s0029665114000688.
Testo completoAbstract (sommario):
The human oro-gastrointestinal (GI) tract is a complex system, consisting of oral cavity, pharynx, oesophagus, stomach, small intestine, large intestine, rectum and anus, which all together with the accessory digestive organs constitute the digestive system. The function of the digestive system is to break down dietary constituents into small molecules and then absorb these for subsequent distribution throughout the body. Besides digestion and carbohydrate metabolism, the indigenous microbiota has an important influence on host physiological, nutritional and immunological processes, and commensal bacteria are able to modulate the expression of host genes that regulate diverse and fundamental physiological functions. The main external factors that can affect the composition of the microbial community in generally healthy adults include major dietary changes and antibiotic therapy. Changes in some selected bacterial groups have been observed due to controlled changes to the normal diet e.g. high-protein diet, high-fat diet, prebiotics, probiotics and polyphenols. More specifically, changes in the type and quantity of non-digestible carbohydrates in the human diet influence both the metabolic products formed in the lower regions of the GI tract and the bacterial populations detected in faeces. The interactions between dietary factors, gut microbiota and host metabolism are increasingly demonstrated to be important for maintaining homeostasis and health. Therefore the aim of this review is to summarise the effect of diet, and especially dietary interventions, on the human gut microbiota. Furthermore, the most important confounding factors (methodologies used and intrinsic human factors) in relation to gut microbiota analyses are elucidated.
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Moubareck, Carole Ayoub. "Human Milk Microbiota and Oligosaccharides: A Glimpse into Benefits, Diversity, and Correlations". Nutrients 13, n. 4 (29 marzo 2021): 1123. http://dx.doi.org/10.3390/nu13041123.
Testo completoAbstract (sommario):
Human milk represents a cornerstone for growth and development of infants, with extensive array of benefits. In addition to exceptionally nutritive and bioactive components, human milk encompasses a complex community of signature bacteria that helps establish infant gut microbiota, contributes to maturation of infant immune system, and competitively interferes with pathogens. Among bioactive constituents of milk, human milk oligosaccharides (HMOs) are particularly significant. These are non-digestible carbohydrates forming the third largest solid component in human milk. Valuable effects of HMOs include shaping intestinal microbiota, imparting antimicrobial effects, developing intestinal barrier, and modulating immune response. Moreover, recent investigations suggest correlations between HMOs and milk microbiota, with complex links possibly existing with environmental factors, genetics, geographical location, and other factors. In this review, and from a physiological and health implications perspective, milk benefits for newborns and mothers are highlighted. From a microbiological perspective, a focused insight into milk microbiota, including origins, diversity, benefits, and effect of maternal diet is presented. From a metabolic perspective, biochemical, physiological, and genetic significance of HMOs, and their probable relations to milk microbiota, are addressed. Ongoing research into mechanistic processes through which the rich biological assets of milk promote development, shaping of microbiota, and immunity is tackled.
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Janusz, Prusinski. "White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review". Czech Journal of Food Sciences 35, No. 2 (29 aprile 2017): 95–105. http://dx.doi.org/10.17221/114/2016-cjfs.
Testo completoAbstract (sommario):
White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes.
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Jurendić, Tomislav, e Mario Ščetar. "Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review". Antioxidants 10, n. 7 (29 giugno 2021): 1052. http://dx.doi.org/10.3390/antiox10071052.
Testo completoAbstract (sommario):
Due to factors such as cultivar, fertilization, maturation or climate conditions, as well as the date of their harvest, chokeberries (Aronia melanocarpa) differ in their content of minerals, vitamins, carbohydrates, amino acids, organic acids, fats, aroma compounds and especially polyphenols, substances exerting a beneficial impact on health. The total content of the most important ingredients, polyphenolic compounds, influence many proven chokeberry activities like antioxidative, anti-inflammatory, hypotensive, antiviral, anticancer, antiplatelet, antidiabetic and antiatherosclerotic, respectively. Polyphenolic compounds such as anthocyanins, flavonoids, procyanidins and phenolic acids in different rates and amounts are responsible for all mentioned activities. In the human body, they undergo different biotransformative processes strengthening their bioactivity inside and outside cells. The popularity of chokeberry has been significant lately because of its effects on human health and not just because of its nutritional value. The main interest in this review has been refocused on the chokeberry benefits to human health, nutritional contribution of its components, particularly polyphenolic compounds, and its physiological effects.
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Martinescu, Fabiana. "Research On The Subject Of Nutrition In Physical Effort Determination". International conference KNOWLEDGE-BASED ORGANIZATION 21, n. 3 (1 giugno 2015): 838–43. http://dx.doi.org/10.1515/kbo-2015-0142.
Testo completoAbstract (sommario):
Abstract Living organisms are in close dependence with the environment. There is also a permanent exchange of substance, energy and information between the human body and the environment, an exchange that underlies the development of all biological processes. In the normal biological processes, the essential environmental factors compete, among which we mention the air, water and food. The importance of food (lat. alimentum - aliment)consists of the intake of nutrients necessary for all life processes. The substances from food are generically described by the term “nutrient principles” or “food principles”, often being used the term “nutrients”. Among nutrients, depending on their amount in the food products and the physiological and biochemical role, there are the macronutrients (carbohydrates, lipids and protides), micronutrients (mineral compounds of biological interest and vitamins) as well as other nutrients (water, fibres, biologically-active substances).
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Doszhanova, Gulnur N., e A. A. Abduldayeva. "HYGIENIC ASSESSMENT OF NUTRITION STATUS OF THE POPULATION OF THE GERONTOLOGICAL GROUP". Hygiene and sanitation 96, n. 11 (27 marzo 2019): 1084–87. http://dx.doi.org/10.18821/0016-9900-2017-96-11-1084-1087.
Testo completoAbstract (sommario):
Among many environmental factors nutrition is paramount, permanently and exclusively affecting in multidisciplinary mode on the biological and social essence of the human body. Therefore, this article describes the results of the actual supply of people aged of 60-89 years taking into account their eating habits associated with age-related changes in the gastrointestinal tract and metabolism. The study involved 611 respondents aged of 60-89 years, including men (23.9%) and women - 76.1%, living in Astana, the average age accounts of 73 ± 0.41years. The actual food was studied by frequency and a 24-hour simulation, recommended by the WHO for epidemiological studies. In assessing the adequacy of the supply of the reference values there were taken norms of physiological requirements in energy and nutrients for the population of gerontological groups of the Republic of Kazakhstan, as well as the norms of consumption of micronutrients on a scale of FAO / WHO. The study of the actual nutrition of the category of persons of Astana showed the diet of elderly people to be consisted of foods containing mostly protein and animal fats and digestible carbohydrates, while two latters were characterized by an excess of saturated fatty acids, the lack of polyunsaturated fatty acids, a high level of simple consumption carbohydrates from refined foods such as sugar, refined cereals, flour and poly- micronutrient failure of the nutrition on vitamins (deficiency of vitamin D, a, B1, E, C, biotin, folic and pantothenic acid) and minerals (calcium deficiency, potassium).
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Houghton, Franchesca D. "HYPOXIA AND REPRODUCTIVE HEALTH: Hypoxic regulation of preimplantation embryos: lessons from human embryonic stem cells". Reproduction 161, n. 1 (gennaio 2021): F41—F51. http://dx.doi.org/10.1530/rep-20-0322.
Testo completoAbstract (sommario):
Development of the preimplantation embryo is reliant on nutrients present in the milieu of the reproductive tract. While carbohydrates, amino acids, lipids, and micronutrients are often considered when discussing preimplantation embryo nutrition, environmental oxygen is frequently overlooked. Although oxygen is not classically considered a nutrient, it is an important component of the in vitro culture environment and a critical regulator of cellular physiology. Oxygen is required to sustain an oxidative metabolism but when oxygen becomes limited, cells mount a physiological response driven by a family of transcription factors termed ‘hypoxia inducible factors’ which promote expression of a multitude of oxygen sensitive genes. It is this hypoxic response that is responsible not only for the switch to a glycolytic metabolism but also for a plethora of other cellular responses. There has been much debate in recent years over which environmental oxygen tension is preferential for the culture of preimplantation embryos. The review will evaluate this question and highlights how research using human embryonic stem cells can inform our understanding of why culturing under physiological oxygen tensions may be beneficial for the development of embryos generated through clinical in vitro fertilisation.
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Zhang, Hao, Dandan Yu, Jing Sun, Xianting Liu, Lu Jiang, Huiyuan Guo e Fazheng Ren. "Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences". Nutrition Research Reviews 27, n. 1 (29 ottobre 2013): 1–15. http://dx.doi.org/10.1017/s095442241300019x.
Testo completoAbstract (sommario):
Polyphenols are dietary constituents of plants associated with health-promoting effects. In the human diet, polyphenols are generally consumed in foods along with macronutrients. Because the health benefits of polyphenols are critically determined by their bioavailability, the effect of interactions between plant phenols and food macronutrients is a very important topic. In the present review, we summarise current knowledge, with a special focus on the in vitro and in vivo effects of food macronutrients on the bioavailability and bioactivity of polyphenols. The mechanisms of interactions between polyphenols and food macronutrients are also discussed. The evidence collected in the present review suggests that when plant phenols are consumed along with food macronutrients, the bioavailability and bioactivity of polyphenols can be significantly affected. The protein–polyphenol complexes can significantly change the plasma kinetics profile but do not affect the absorption of polyphenols. Carbohydrates can enhance the absorption and extend the time needed to reach a maximal plasma concentration of polyphenols, and fats can enhance the absorption and change the absorption kinetics of polyphenols. Moreover, as highlighted in the present review, not only a nutrient alone but also certain synergisms between food macronutrients have a significant effect on the bioavailability and biological activity of polyphenols. The review emphasises the need for formulations that optimise the bioavailability and in vivo activities of polyphenols.
11
Dye, Louise, e John Blundell. "Functional foods: psychological and behavioural functions". British Journal of Nutrition 88, S2 (novembre 2002): S187—S211. http://dx.doi.org/10.1079/bjn2002684.
Testo completoAbstract (sommario):
It is easier to demonstrate the consistent effects of foods on satiety than on cognitive performance. This is understandable since the satiety system incorporates physiological signalling systems that mediate the effects of foods on function. Specific manipulations of proteins, carbohydrates and fats have the potential to act as functional foods for appetite control. Because of the importance of the optimal functioning of cognitions for survival, these functions are quite strongly protected against short-term dietary and physiological perturbances. Therefore, food manipulations may be better detected through the degree of effort exerted to maintain performance rather than via changes in the actual performance itself. This procedure has not been widely used hitherto. The concept of biomarkers may have to be interpreted differently from research on physiological systems or clinical endpoints. For satiety, adjustments in the profile of hunger could serve as a biomarker or surrogate endpoint. For cognitions, correlated physiological variables may be more difficult to measure than the functional endpoint itself. Changes related to unitary functions (such as tracking) could serve as biomarkers for more complex, integrated skills (such as car driving). Since food manipulations may affect multiple functions, the challenge is to design foods with good satiety control that do not impair mental performance; or alternatively to engineer foods that optimise cognitive performance without compromising satiety. This rapidly developing field has great potential for close collaboration between academia and industry in the production of commercially successful products that show clear improvements in human functioning with the capacity to protect against disease or impairment.
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Filimonov, Sergey N., Natalia V. Tapeshkina, Elena V. Koskina, Oksana P. Vlasova, Elena M. Sitnikova e Olga A. Sviridenko. "State of actual nutrition for children of school age". Hygiene and sanitation 99, n. 7 (28 agosto 2020): 719–24. http://dx.doi.org/10.47470/0016-9900-2020-99-7-719-724.
Testo completoAbstract (sommario):
The purpose of this study was to evaluate the nutritional status of school-age children living in monotown.Material and methods. A computer test was used to assess nutrition, namely, the program of the analysis of the frequency of food consumption «Human nutrition analysis» differentiated by classes of education for schoolchildren aged 7-10 years (junior classes), 11-13 years (middle link of education) and 15-16 years (high school). The total sample size amounted to 612 schoolchildren. The comparative analysis of qualitative and quantitative indices of the composition of the diet was carried out based on existing regulations.Results. In all age groups of schoolchildren, an imbalance in the intake of macro- and micronutrients with diets was revealed, which was due to the imbalance of the food set. In the daily diet of children of 7-16 years, there was a fairly adequate caloric value, however, they were deficient in total protein (89.0-96.4%) and excessive in fat (100.4-124.3%) and carbohydrates (105.3-118.5% of physiological norms). The protein content of animal origin in the daily diets of all schoolchildren was below the norms of physiological needs and accounted for 88.0%, 85.4%, 90.7%, respectively. Diets were scarce in their content of meat and meat products (68.1-73.2% from the recommended level of consumption), fish and seafood (32.9-47.5%), eggs (62.3-82.4%), milk and dairy products (48.5%-72.1% per day), bakery products (79.4-93.6%), potatoes (62.9-71.0%). Actual food consumption and the intake of nutrients are influenced by the age of the schoolchild (the determination coefficient of 0.53).Conclusion. The development of programs to optimize the nutrition of schoolchildren should be carried out in the light of previously identified violations corresponding to the regional nature.
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Roura, Eugeni, Sietse-Jan Koopmans, Jean-Paul Lallès, Isabelle Le Huerou-Luron, Nadia de Jager, Teun Schuurman e David Val-Laillet. "Critical review evaluating the pig as a model for human nutritional physiology". Nutrition Research Reviews 29, n. 1 (13 maggio 2016): 60–90. http://dx.doi.org/10.1017/s0954422416000020.
Testo completoAbstract (sommario):
AbstractThe present review examines the pig as a model for physiological studies in human subjects related to nutrient sensing, appetite regulation, gut barrier function, intestinal microbiota and nutritional neuroscience. The nutrient-sensing mechanisms regarding acids (sour), carbohydrates (sweet), glutamic acid (umami) and fatty acids are conserved between humans and pigs. In contrast, pigs show limited perception of high-intensity sweeteners and NaCl and sense a wider array of amino acids than humans. Differences on bitter taste may reflect the adaptation to ecosystems. In relation to appetite regulation, plasma concentrations of cholecystokinin and glucagon-like peptide-1 are similar in pigs and humans, while peptide YY in pigs is ten to twenty times higher and ghrelin two to five times lower than in humans. Pigs are an excellent model for human studies for vagal nerve function related to the hormonal regulation of food intake. Similarly, the study of gut barrier functions reveals conserved defence mechanisms between the two species particularly in functional permeability. However, human data are scant for some of the defence systems and nutritional programming. The pig model has been valuable for studying the changes in human microbiota following nutritional interventions. In particular, the use of human flora-associated pigs is a useful model for infants, but the long-term stability of the implanted human microbiota in pigs remains to be investigated. The similarity of the pig and human brain anatomy and development is paradigmatic. Brain explorations and therapies described in pig, when compared with available human data, highlight their value in nutritional neuroscience, particularly regarding functional neuroimaging techniques.
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He, Yingying, Zhicheng He, Serena Leone e Shubai Liu. "Milk Exosomes Transfer Oligosaccharides into Macrophages to Modulate Immunity and Attenuate Adherent-Invasive E. coli (AIEC) Infection". Nutrients 13, n. 9 (14 settembre 2021): 3198. http://dx.doi.org/10.3390/nu13093198.
Testo completoAbstract (sommario):
Exosomes are abundance in human body fluids like urine, milk and blood. They act a critical role in extracellular and intracellular communication, intracellular trafficking and physiological regulation. Multiple immune-modulatory components, such as proteins, RNAs and carbohydrates (glycoproteins), have been found in human milk exosomes, which play immune-regulatory functions. However, little is known about oligosaccharides in milk exosomes, the “free sugars”, which act critical roles in the development of infant’s immature mucosal immune system. In this study, the profile of milk exosomes encapsulated human milk oligosaccharides (HMOs) was calibrated with characteristic oligosaccharides in colostrum and mature milk, respectively. The exosomes containing human milk oligosaccharides were uptaken by macrophages, which were responsible for the establishment of intestinal immunity. Furthermore, mice pretreated with exosome encapsulated HMOs were protected from AIEC infection and had significantly less LPS-induced inflammation and intestinal damage. Exosome encapsulated milk oligosaccharides are regarded to provide a natural manner for milk oligosaccharides to accomplish their critical functions in modifying newborn innate immunity. The understanding of the interaction between a mother’s breastfeeding and the development of an infant’s mucosal immune system would be advantageous. The transport of milk oligosaccharides to its target via exosome-like particles appears to be promising.
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Yu, Elaine A., Tianwei Yu, Dean P. Jones, Reynaldo Martorell, Manuel Ramirez-Zea e Aryeh D. Stein. "Macronutrient, Energy, and Bile Acid Metabolism Pathways Altered Following a Physiological Meal Challenge, Relative to Fasting, among Guatemalan Adults". Journal of Nutrition 150, n. 8 (29 giugno 2020): 2031–40. http://dx.doi.org/10.1093/jn/nxaa169.
Testo completoAbstract (sommario):
ABSTRACT Background The healthy human metabolome, including its physiological responses after meal consumption, remains incompletely understood. One major research gap is the limited literature assessing how human metabolomic profiles differ between fasting and postprandial states after physiological challenges. Objectives Our study objective was to evaluate alterations in high-resolution metabolomic profiles following a standardized meal challenge, relative to fasting, in Guatemalan adults. Methods We studied 123 Guatemalan adults without obesity, hypertension, diabetes, metabolic syndrome, or comorbidities. Every participant received a standardized meal challenge (520 kcal, 67.4 g carbohydrates, 24.3 g fat, 8.0 g protein) and provided blood samples while fasting and at 2 h postprandial. Plasma samples were assayed by high-resolution metabolomics with dual-column LC [C18 (negative electrospray ionization), hydrophilic interaction LC (HILIC, positive electrospray ionization)] coupled to ultra-high-resolution MS. Associations between metabolomic features and the meal challenge timepoint were assessed in feature-by-feature multivariable linear mixed regression models. Two algorithms (mummichog, gene set enrichment analysis) were used for pathway analysis, and P values were combined by the Fisher method. Results Among participants (62.6% male, median age 43.0 y), 1130 features (C18: 777; HILIC: 353) differed between fasting and postprandial states (all false discovery rate–adjusted q < 0.05). Based on differing C18 features, top pathways included: tricarboxylic acid cycle (TCA), primary bile acid biosynthesis, and linoleic acid metabolism (all Pcombined < 0.05). Mass spectral features included: taurine and cholic acid in primary bile acid biosynthesis; and fumaric acid, malic acid, and citric acid in the TCA. HILIC features that differed in the meal challenge reflected linoleic acid metabolism (Pcombined < 0.05). Conclusions Energy, macronutrient, and bile acid metabolism pathways were responsive to a standardized meal challenge in adults without cardiometabolic diseases. Our findings reflect metabolic flexibility in disease-free individuals.
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Salavelis, A., e S. Pavlovsky. "RATIONAL NUTRITION AS A PART OF RECOVERY MEASURES FOR INCREASED PHYSICAL LOADS". Grain Products and Mixed Fodder’s 21, n. 1 (12 settembre 2021): 15–20. http://dx.doi.org/10.15673/gpmf.v21i1.2092.
Testo completoAbstract (sommario):
The article is devoted to the problem of organizing a balanced diet of student youth who are engaged in active sports. The authors of the article conducted a general analysis of problematic aspects of the organization of these types of nutrition of young athletes, considered current trends in demand for certain types of sports functional foods and recommendations of domestic and foreign experts to address relevant issues.The study of modern experience in the organization of diets of professional athletes allowed to determine the basic principles of building an adequate diet of modern athletes and formulate practical recommendations with certain sets of quantitative and qualitative characteristics of certain types of food that are most suitable for athletes engaged in various active sports. During the formulation of the relevant recommendations, the peculiarities of the course of physiological processes in the body of a person who experiences different types of sports load were taken into account. These loads impose additional requirements on the human body, the observance of which depends on the general state of health and well-being of athletes both during training and during the performance of daily activities related to human life. Based on the understanding of these factors, during the study a questionnaire survey of young athletes was conducted to determine: the general eating habits of modern youth; used diets both during training and during rest; the most popular foods and favorite dishes made from them.Statistical processing of the results of the survey showed a high degree of awareness of students about the importance of balanced diets and the most important food components, the consumption of which affects the likelihood of achieving sports results. It was found that most young people prefer specialized functional products of targeted action, in particular, a variety of protein shakes and gainers, as well as so-called "sports" chocolate bars with different recipes. They are based on carbohydrate- protein mixtures with a certain ratio of simple and complex carbohydrates, which are further enriched with certain types of amino acids, vitamins, as well as creatine, trace elements and unsaturated fatty acids. At the same time, the analysis of the results of the survey of young athletes and the relationship of these data with modern experience in the organization of diets of professional athletes revealed a number of issues that require additional research. Addressing these issues will contribute to more efficient consumption by athletes not only of specialized foods, but also of the simplest, most common components of the human diet. Their combined consumption together with specialized foods will help to achieve the most optimal state of the body with a variety of sports activities and, if necessary, will significantly reduce the degree of consumption by athletes of specialized sports products. That is why the authors analyzed modern sports carbohydrate-protein mixtures and identified the most optimal ratio of simple and complex carbohydrates in them, determined the rational ratio of amino acids, vitamins, creatine, trace elements and unsaturated fatty acids in appropriate mixtures designed to optimize the course of physiological processes before and after sports activities of the body. Based on the modern experience of organizing the diets of professional athletes, recommendations were formulated for the use of both specialized and conventional foods in the diet of young athletes and recommendations were given to adjust the overall diet of young people who lead an active lifestyle.
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Chereshnev, Valeriy, e Valeriy Poznyakovskiy. "Nutrition Factor and Evolutionary Genetic Development of Intestinal Microflora: Importance for Maintaining Immunityand Health". Food Industry 5, n. 3 (21 settembre 2020): 5–16. http://dx.doi.org/10.29141/2500-1922-2020-5-3-1.
Testo completoAbstract (sommario):
The article considers the microbiota of modern people and its changes in the course of evolution under the influence of external and internal environment factors. The researchers explain the diversity loss and lack of beneficial microorganisms by the lack of carbohydrates available to the microflora (CAM) in the man diet, including dietary fiber fermented into short chain fatty acids (SCFA) - the main source of energy and intestinal microflora metabolism regulator. The authors demonstrated the intestinal microflora connection with other organs and systems of the human body, including the immune and nervous systems, and determined its significance in the occurrence and development of common diseases. Special attention is paid to the analysis of pro-, pre-, metabiotics and their metabolites, which have individual differences in the metabolic processes of a healthy and sick organism. The mechanisms and ways of implementing these functions depend on specific microorganism strains, that determines the prospects for creating and applying new biotechnological products with directed functional properties. A man noted antagonistic contradictions between own and produced strains. The article demonstrates that the microorganism genome is able to evolve in the struggle for survival, responding to changing nutritional conditions by delegating a huge number of genes to the human genome, indicating the need for nutrient-metabolic support of the microbiome. The issues of “aging” microbiota and the possibility of its support, as well as the transfer of beneficial bacteria from the donor to the recipient’s intestines, carrying out the transfer of positive physiological characteristics are interesting. The researchers discussed decoding process prospects of sequencing the genes that make up the human genome, the mechanisms of forming a personal microbiome for understanding the diseases pathogenesis and developing highly effective therapies. The most effective way to restore and preserve healthy microflora is a scientifically based diet with the additional inclusion of specialized products, the active principles of which are the producers of various bacteria.
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Lisitsyn, A. B., I. M. Chernukha e M. A. Nikitina. "A system approach to simulation of individual food products". Theory and practice of meat processing 5, n. 3 (26 ottobre 2020): 12–17. http://dx.doi.org/10.21323/2414-438x-2020-5-3-12-17.
Testo completoAbstract (sommario):
There is no doubt that the further development in the field of nutrition is linked with personalization. Nutrition management with account for metabolism plays a key role in health strengthening and prevention of human diseases. The paper gives a review of studies associated with personalized nutrition. Personalized nutrition is inextricably linked with personalized food products. At present, however, mass production of personalized food products for individuals or small groups of people is unfeasible. The devel‑ opment of personalized food products requires both time and labor input, as well as multidisciplinary and profound knowledge in a wide spectrum of areas associated with biology, medicine, nutrition and food systems. Among the most important characteristics of modern science is the study of complex and super-complex organized objects such as the food system. These objects were studied previously but by the way of significant simplification of their structure. Investigation of objects with all variety and complexity of their organization requires not only new scientific ideas but also a new conceptual framework, new research methodology, new approaches to simulation of both products and physiological processes. In this study, the authors made an attempt to bring the theoretical view on an individual product closer to the complex task solution using the method of mathematical physiology. The intuitive conceptual model for a process of food design is shown with regard to the “health passport” of an individual, disease risk and gastrointestinal (GI) tract status. The differential equations of the concentration dynamics of protein, denatured protein and peptides in the human stomach are presented. The differential equations that describe the process of protein assimilation in the human stomach were solved in the simulation environment Simplex 3. The presented fragments of model realization show the pos‑ sibility of virtual study on an effect of different indicators of the food nutritional value on the rate of digestion and the process of cleavage of complex components (proteins, fats and carbohydrates) to mono-structural elements depending on different state and influence factors.
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Horner, Katy, Mark Hopkins, Graham Finlayson, Catherine Gibbons e Lorraine Brennan. "Biomarkers of appetite: is there a potential role for metabolomics?" Nutrition Research Reviews 33, n. 2 (6 marzo 2020): 271–86. http://dx.doi.org/10.1017/s0954422420000062.
Testo completoAbstract (sommario):
AbstractKnowing the biological signals associated with appetite control is crucial for understanding the regulation of food intake. Biomarkers of appetite have been defined as physiological measures that relate to subjective appetite ratings, measured food intake, or both. Several metabolites including amino acids, lipids and glucose were proposed as key molecules associated with appetite control over 60 years ago, and along with bile acids are all among possible appetite biomarker candidates. Additional metabolites that have been associated with appetite include endocannabinoids, lactate, cortisol and β-hydroxybutyrate. However, although appetite is a complex integrative process, studies often investigated a limited number of markers in isolation. Metabolomics involves the study of small molecules or metabolites present in biological samples such as urine or blood, and may present a powerful approach to further the understanding of appetite control. Using multiple analytical techniques allows the characterisation of molecules, such as carbohydrates, lipids, amino acids, bile acids and fatty acids. Metabolomics has proven successful in identifying markers of consumption of certain foods and biomarkers implicated in several diseases. However, it has been underexploited in appetite control or obesity. The aim of the present narrative review is to: (1) provide an overview of existing metabolites that have been identified in human biofluids and associated with appetite control; and (2) discuss the potential of metabolomics to deepen understanding of appetite control in humans.
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Ali, Zeshan, Zhenbin Wang, Rai Muhammad Amir, Shoaib Younas, Asif Wali, Nana Adowa e Ishmael Ayim. "Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms". International Journal for Vitamin and Nutrition Research 86, n. 3-4 (giugno 2016): 127–51. http://dx.doi.org/10.1024/0300-9831/a000440.
Testo completoAbstract (sommario):
While the use of vinegar to fi ght against infections and other crucial conditions dates back to Hippocrates, recent research has found that vinegar consumption has a positive effect on biomarkers for diabetes, cancer, and heart diseases. Different types of vinegar have been used in the world during different time periods. Vinegar is produced by a fermentation process. Foods with a high content of carbohydrates are a good source of vinegar. Review of the results of different studies performed on vinegar components reveals that the daily use of these components has a healthy impact on the physiological and chemical structure of the human body. During the era of Hippocrates, people used vinegar as a medicine to treat wounds, which means that vinegar is one of the ancient foods used as folk medicine. The purpose of the current review paper is to provide a detailed summary of the outcome of previous studies emphasizing the role of vinegar in treatment of different diseases both in acute and chronic conditions, its in vivo mechanism and the active role of different bacteria.
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Van Loo, Jan. "The specificity of the interaction with intestinal bacterial fermentation by prebiotics determines their physiological efficacy". Nutrition Research Reviews 17, n. 1 (giugno 2004): 89–98. http://dx.doi.org/10.1079/nrr200377.
Testo completoAbstract (sommario):
The concept of prebiotic food ingredients is an important recent development in nutrition. The concept has attracted a great deal of attention, and many food ingredients (mainly dietary carbohydrates) have been claimed to be ‘prebiotic’. It is emphasised that in order to be called prebiotic, a compound should be: (1) non-digestible; (2) fermentable; (3) fermentable in a selective way. These properties should be demonstrated in human volunteers in at least two independent dietary intervention trials. On the basis of published and unpublished results, it is shown in the present paper that the way in which a prebiotic influences intestinal fermentation is the key to its physiological properties. This statement is illustrated mainly by considering an established group of prebiotics, the β(2–1) fructans. These linear molecules show a strong discontinuity in physicochemical properties as the chains become longer. The β(2–1) fructans with a chain length of up to ten monomer units are very soluble and are particularly ‘bifidogenic’. Longer chains (ten to sixty-five monomer units) are poorly soluble in water, they have less pronounced bifidogenic properties, and they are fermented more slowly. It was observed that a combination of short-chain and long-chain fructans (Synergy1) is physiologically (for example, increasing mineral absorption, suppressing carcinogenesis, modulating lipid metabolism, etc) more active than the individual fractions. A possible mechanism is described in the present review. From an in-depth overview of the literature it is confirmed that for prebiotic action, the ‘selectivity principle’ for intestinal fermentation is determinative for the type and for the efficiency of physiological activity. It is confirmed that prebiotics act through their influence on intestinal fermentation.
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Roberfroid, Marcel B. "Introducing inulin-type fructans". British Journal of Nutrition 93, S1 (aprile 2005): S13—S25. http://dx.doi.org/10.1079/bjn20041350.
Testo completoAbstract (sommario):
Inulin is a generic term to cover all β(2 → 1) linear fructans. Chicory inulin is a linear β(2 → 1) fructan (degree of polymerisation (DP) 2 to 60; DPav = 12), its partial enzymatic hydrolysis product is oligofructose (DP 2 to 8; DPav = 4), and by applying specific separation technologies a long-chain inulin knownas inulin HP (DP 10 to 60; DPav = 25) can be produced. Finally, a specific product known as oligofructose-enriched inulin is obtained by combining chicorylong-chain inulin and oligofructose. Because of the b-configuration of the anomeric C2 in their fructose monomers, inulin-type fructans resist hydrolysis byintestinal digestive enzymes, they classify as ‘non-digestible’ carbohydrates, and they are dietary fibres. By increasing faecal biomass and water content ofthe stools, they improve bowel habits, but they have characteristic features different from other fibres. They affect gastrointestinal functions not because oftheir physico-chemical properties but rather because of their biochemical and physiological attributes. In the colon, they are rapidly fermented to produceSCFA that are good candidates to explain some of the systemic effects of inulin-type fructans. Fermentation of inulin-type fructans in the large bowel is aselective process; bifidobacteria (and possibly a few other genera) are preferentially stimulated to grow, thus causing significant changes in the compositionof the gut microflora by increasing the number of potentially health-promoting bacteria and reducing the number of potentially harmful species. Both oligofructosead inulin are prebiotic. They also induce changes in colonic epithelium stimulating proliferation in the crypts, increasing the concentration ofpolyamines, changing the profile of mucins, and modulating endocrine as well as immune functions. From a nutrition labelling perspective, inulin-typefructans are not only prebiotic dietary fibres; they are also low-calorie carbohydrates [6·3 kJ/g (1·5 kcal/g)]. Supported by the results of a large numberof animal studies and human nutrition intervention trials, the claim ‘inulin-type fructans enhance calcium and magnesium absorption‘ is scientifically substantiated, but different inulin-type fructans have probably a different efficacy (in terms of effective daily dose), the most active product being the oligofructose-enriched inulin. A series of animal studies demonstrate that inulin-type fructans affect the metabolism of lipids primarily by decreasingtriglyceridaemia because of a reduction in the number of plasma VLDL particles. The human data largely confirm the animal experiments. They demonstratemainly a reduction in triglyceridaemia and only a relatively slight decrease in cholesterolaemia mostly in (slightly) hypertriglyceridaemic conditions. Inulinappears thus eligible for an enhanced function claim related to normalization of blood triacylglycerols. A large number of animal data convincingly showthat inulin-type fructans reduce the risk of colon carcinogenesis and nutrition intervention trials are now performed to test that hypothesis in human subjectsknown to be at risk for polyps and cancer development in the large bowel.
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Singh, Amitoj, Ashwantha Kumar Enjapoori, Yann Gibert e Karen M. Dwyer. "The protective effects of human milk-derived peptides on the pancreatic islet biology". Biology Open 9, n. 8 (21 luglio 2020): bio049304. http://dx.doi.org/10.1242/bio.049304.
Testo completoAbstract (sommario):
ABSTRACTSeveral epidemiological studies support the protective role of breastfeeding in reducing the risk for type 1 diabetes. Human breast milk is the perfect nutrition for infants and contains many complex proteins, lipids and carbohydrates. In this study, we examined the physiological effects of human milk-derived opioid peptides, β-casomorphins (BCM), and compared them with bovine-milk-derived opioid peptides on pancreatic hormone regulation and β-cell regeneration. Exposure of wild-type zebrafish embryos to 50 µg/ml of human BCM-5 and -7 from 3 days post fertilisation until 6 days post fertilisation resulted in an increased insulin domain of expression while exposure to bovine BCM-5 and -7 significantly reduced the insulin domain of expression as analysed by whole-mount in situ hybridisation. These changes may be accounted for by reduced insulin expression or β-cell number and were mitigated by the µ-opioid receptor antagonist, naloxone. The effect of BCM on β-cell regeneration was assessed following ablation of β-cells in Tg (ins: CFP-NTR) zebrafish from 3 days post fertilisation to 4 days post fertilisation, followed by exposure of bovine and human BCM-5 and -7 (50 µg/ml) from 4 days post fertilisation until 7 days post fertilisation. The regenerative capacity of β-cells was not impeded following exposure to human BCM-5 and -7, whereas the capacity of β-cells to regenerate following bovine BCM-5 and -7 exposure was reduced. Our data suggest that human BCM-5 and -7 may promote β-cell development and enable the regeneration of β-cells, while the bovine-milk-derived peptides, BCM-5 and -7, play an opposite role. These data may provide some biological explanation for the protective effect of breastfeeding on the development of type 1 diabetes.
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Lir, Darya N., Vladimir G. Novoselov e Tatiana A. Mishukova. "NUTRITION OF PRE-SCHOOL CHILDREN WITH OBESITY: A RETROSPECTIVE CROSS-SECTIONAL STUDY". Current pediatrics 17, n. 3 (16 luglio 2018): 229–35. http://dx.doi.org/10.15690/vsp.v17i3.1892.
Testo completoAbstract (sommario):
Background.The prevalence of obesity in children continues to increase. The study of dietary habits of pre-school children allow to assess or establish the relationship between the dietary factor and obesity in this age group.Objective.Our aim was to determine the relationship between dietary habits and obesity in pre-school children.Methods.The study included pre-school children with primary exogenous obesity of the first degree and healthy children attending pre-school educational institutions. Based on the parent survey results, we determined the frequency of consumption of certain food groups, portion size (using the display material «Album of Meal and Food Portions»), the chemical composition, and energy value of diets (in the program «The Analysis of Human Nutritional Status»). The hygienic assessment of nutrition is performed in accordance with the age norms of physiological needs (NPNs) approved for the population of the Russian Federation.Results.The energy value and content of basic macronutrients of food rations for children with obesity (n = 40) were 45–58% higher than the NPNs. In the structure of the fat component of diets for children with obesity, saturated fatty acids predominated which caloric quota was significantly higher than in healthy children (n = 40). In healthy children with a normal energy value of diets, the total fat was 12% higher and the total carbohydrates was 12% lower than the NPNs. A general negative trend in a part of excess (2.5–4.4 times higher than the NPNs) consumption of mono- and disaccharides was revealed. The study revealed that obesity was associated with frequent (> 5 times/day) consumption of bakery products [odds ratio (OR) 6.7 (95% confidence interval (CI) 2.4–18.2], confectionery products (> 3 times/day) (OR 28.8; 95% CI 7.4–111.8), and products with a high fat content (mayonnaise, cream butter, etc. > 2 times/day) (OR 10.3; 95% CI 3.7–29.0).Conclusion.Obesity in pre-school children is associated with excessive and unbalanced nutrition with frequent consumption of bakery, confectionery, and high-fat foods.
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Bajka, Balázs H., David L. Topping, Lynne Cobiac e Julie M. Clarke. "Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat". British Journal of Nutrition 96, n. 2 (agosto 2006): 276–82. http://dx.doi.org/10.1079/bjn20061807.
Testo completoAbstract (sommario):
Large-bowel fermentation of resistant starch produces SCFA that are believed to be important in maintaining visceral function. High-amylose maize starch (HAMS) and acylated starches are sources of resistant starch and are an effective means of increasing colonic SCFA. Cooking increases digestibility of starches but its effects on the capacity of these starches to raise large-bowel SCFA are unknown. We have examined the effects of cooking of HAMS and butyrylated HAMS (HAMSB) on amylolysis in vitro and their capacity to raise caeco-colonic SCFA in rats. The starches were boiled in excess water and microwaved, followed by drying at 100°C. Cooking increased in vitro glucose release for both starches but significantly less from HAMSB. Rat growth rates were unaffected when fed cooked resistant starch. Digesta pH was increased in the caecum and proximal colon of rats fed cooked HAMS. Distal colonic pH was highest in rats fed cooked HAMSB. Factorial analyses (2×2) of caecal SCFA pools showed significant differences between HAMS and HAMSB, and that cooking significantly lowered caecal butyrate pools. Portal venous butyrate concentrations were higher in both HAMSB groups than those fed HAMS. The data suggest that HAMSB is less susceptible to in vitro amylolysis than HAMS following cooking and delivers more butyrate to rat caecum than HAMS. This attribute may be useful in food applications for specific delivery of SCFA to the colon. Preparation of carbohydrates to simulate human food in animal experiments may be important to assess nutritional and physiological effects accurately.
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Delzenne, N. M. "Oligosaccharides: state of the art". Proceedings of the Nutrition Society 62, n. 1 (febbraio 2003): 177–82. http://dx.doi.org/10.1079/pns2002225.
Testo completoAbstract (sommario):
Oligosaccharides, consisting of a mixture of hexose oligomers with a variable extent of polymerisation, are food products with interesting nutritional properties. They may be naturally present in food, mostly in fruits, vegetables or grains, or produced by biosynthesis from natural sugars or polysaccharides and added to food products because of their nutritional properties or organoleptic characteristics. The dietary intake of oligosaccharides is difficult to estimate, but it may reach 3–13 g/d per person (for fructo-oligosaccharides), depending on the population. The extent of resistance to enzymic reactions occurring in the upper part of the gastrointestinal tract allows oligosaccharides to become ‘colonic nutrients’, as some intestinal bacterial species express specific hydrolases and are able to convert oligosaccharides into short-chain fatty acids (acetate, lactate, propionate, butyrate) and/or gases by fermentation. Oligosaccharides that selectively promote some interesting bacterial species (e.g. lactobacilli, bifidobacteria), and thus equilibrate intestinal microflora, are now termed prebiotics. The pattern of short-chain fatty acid production in the caeco-colon, as well as the prebiotic effect, if demonstrated, are dynamic processes that vary with the type of oligosaccharide (e.g. extent of polymerisation, nature of hexose moieties), the duration of the treatment, the initial composition of flora or the diet in which they are incorporated. Experimental data obtainedin vitroandin vivoin animals, and also recent data obtained in human subjects, support the involvement of dietary oligosaccharides in physiological processes in the different intestinal cell types (e.g. mucins production, cell division, immune cells function, ionic transport) and also outside the gastrointestinal tract (e.g. hormone production, lipid and carbohydrates metabolism). The present paper gives an overview of the future development of oligosaccharides, newly recognised as dietary fibre.
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Antonenko, A., Y. Bosak, M. Goloburda, K. Dmitruk, S. Kazakevich e A. Karpenko. "The technology of functional bakery cookies with fructose and food fibers". Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, n. 1(164) (25 maggio 2021): 143–51. http://dx.doi.org/10.33245/2310-9289-2021-164-1-143-151.
Testo completoAbstract (sommario):
In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.
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Proskuryakova, L. A., e E. N. Lobykina. "Assessment of nutrition of working-age men with a low level of physical activity". Russian Journal of Occupational Health and Industrial Ecology, n. 2 (21 febbraio 2020): 117–22. http://dx.doi.org/10.31089/1026-9428-2020-60-2-117-122.
Testo completoAbstract (sommario):
Ensuring the preservation of the country’s labor potential has always been a priority for Russian health care. Analysis of the nutrition of a group of people united by a number of characteristics (gender, age, place of residence, peculiarities of labor activity) is an important direction in the implementation of therapeutic and preventive measures.In order to develop preventive recommendations for rationalization of nutrition, an analysis of the nutrition of men of different ages in Novokuznetsk, whose work activity is characterized by a low level of physical activity, was carried out.A retrospective one-step study of 169 men aged 23–48 years with low physical activity, living for more than 10 years in Novokuznetsk, was conducted. There are two groups: 1 group — up to and including 39 years (89 people) and 2 group–40 years and older (80 people). The actual nutrition of men was evaluated by the computer program “Analysis of the state of human nutrition” (Version 1.2. State Research Institute of Nutrition of the Russian Academy of Sciences 2003–2005).The caloric content of the diet exceeded the standards in group 1 by 1.6 times (by 1333 kcal), in group 2 — by 1.7 times (by 1367 kcal). Increased consumption of total fat in men up to 39 years and 1.4 times, 40 years and older is 1.5 times, and the proportion of saturated fatty acids (SFAS) above the norm by 1.3 times in males up to 39 years and aged 40 years and older, 1.6 times; cholesterol higher than normative values at the age of 39 years 175 mg , aged 40 years and older at 365 mg. Protein consumption in both groups was statistically significantly higher than normal (116 g at 68 g and 113 g at 65 g in group 1 and 2, respectively). There was a deficit of dietary fiber consumption by 12 and 10 g, respectively, in the study groups, with increased use of mono and disaccharides in the diet by 2 or more times. The consumption of mineral substances in men in both groups is statistically significantly exceeded in comparison with the norms of physiological needs (NFN) consumption of sodium (p1<0.001, p2<0.001); potassium (p1=0.001, p2=0.001); calcium (p1<0.02, p2=0.02); phosphorus (p1<0.001, p2<0.001), iron (p1<0.001; p2<0.001), vitamins a in retinol equivalents (p1=0.004, p2<0.001), B2 (p1=0.03, p2=0.02); C (p1=0.04, p2=0.002).The diets of able-bodied men with low levels of physical activity, unbalanced in the direction of excess total caloric intake, amount of proteins and fats, simple carbohydrates, cholesterol, sodium, potassium, phosphorus, calcium, iron, vitamins A, C, B2, which is a serious risk factor for chronic non-infectious diseases (CNID) and should be considered when implementing prevention and treatment programmes in enterprises.
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Wang, Sijia, Jing Wang, Tianyu Qing, Yajing Pan, Jieping Yang, Susanne Henning, Rupo Lee, David Heber e Zhaoping Li. "Effect of Dietary Fermentable Carbohydrate Supplementation on Amino Acid Homeostasis". Current Developments in Nutrition 5, Supplement_2 (giugno 2021): 379. http://dx.doi.org/10.1093/cdn/nzab037_089.
Testo completoAbstract (sommario):
Abstract Objectives Homeostasis of amino acids (AA) such as branched chain AAs (BCAAs), and aromatic AAs are associated with glucose regulation. Fermentable carbohydrates (FC), such as xylooligosaccharide (XOS), have been shown to improve glucose and lipid metabolism. Therefore, we aim to study the potential of dietary FC to modulate systemic and tissue specific amino acid (AA) homeostasis in normal physiological condition. Two FCs of different molecular size were included in this study, XOS (0.3–1 kDa) and a new sulfated fucose containing polysaccharide (SPS) isolated from seaweed (82 kDa). Methods Male C57BL6 mice at age 7 week were randomized into three groups and fed AIN93M, AIN93M supplemented with 2% XOS or SPS (w/w) for 8 weeks (n = 6–8/group). SPS was prepared from Laminaria japonica. At the end of the intervention, fasting serum samples were collected and processed for glucose, insulin, AA analysis. Liver and skeletal muscle samples were frozen and processed for AA analysis. Results Blood glucose was significantly lower in XOS-fed mice but not SPS-fed mice compared to mice fed the control AIN93M diet. No significant differences in blood insulin, lipids, AA as well as body weight and fat depots were observed among the three experimental groups (XOS, SPS and control). In skeletal muscle, the concentration of total free AA, as well as 9 AAs (Asp, Glu, Arg, Tyr, Met, Phe and BCAAs) was significantly lower and 1 AA (Thr) was higher in SPS mice compared to control mice, while free AA levels in skeletal muscle were not significantly different between XOS and control mice. In liver, levels of total free AA, Arg, Thr and leucine metabolite ketoleucine were significantly lower in XOS mice compared to control mice. No significant change in free AA levels in liver was observed between SPS and control mice. Conclusions Our data show the differential modulation of systemic and tissue-specific AA and glucose homeostasis by dietary XOS and SPS intake, indicating the key role that AA signaling may play in metabolic homeostasis. Funding Sources This project was supported by the National Institutes of Health and UCLA Center for Human Nutrition.
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Englyst, Klaus N., Sophie Vinoy, Hans N. Englyst e Vincent Lang. "Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose". British Journal of Nutrition 89, n. 3 (marzo 2003): 329–39. http://dx.doi.org/10.1079/bjn2002786.
Testo completoAbstract (sommario):
Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are the main determinants of glycaemic index (GI) and insulinaemic index (II) for cereal products. Twenty-three products (five breakfast cereals, six bakery products and crackers, and twelve biscuits) had their GI and II values determined, and were characterised by their fat, protein, starch and sugar contents, with the carbohydrate fraction further divided into total fructose, RAG, SAG and resistant starch. Relationships between these characteristics and GI and II values were investigated by regression analysis. The cereal products had a range of GI (28–93) and II (61–115) values, which were positively correlated (r2 0·22, P<0·001). The biscuit group, which had the highest SAG content (8·6 (sd 3·7) g per portion) due to the presence of ungelatinised starch, was found to have the lowest GI value (51 (sd 14)). There was no significant association between GI and either starch or sugar, while RAG was positively (r2 0·54, P<0·001) and SAG was negatively (r2 0·63, P<0·001) correlated with GI. Fat was correlated with GI (r2 0·52, P<0·001), and combined SAG and fat accounted for 73·1 % of the variance in GI, with SAG as the dominant variable. RAG and protein together contributed equally in accounting for 45·0 % of the variance in II. In conclusion, the GI and II values of the cereal products investigated can be explained by the RAG and SAG contents. A high SAG content identifies low-GI foods that are rich in slowly released carbohydrates for which health benefits have been proposed.
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Ahsan, Haseeb. "Dietary Carbohydrates - Requirement and Recommendation in the Human Diet". Current Nutrition & Food Science 17 (22 gennaio 2021). http://dx.doi.org/10.2174/1573401317666210122090617.
Testo completoAbstract (sommario):
Background: Dietary carbohydrates are a group of natural compounds that includes simple sugars and complex polysaccharides in addition to fibres. The primary role of carbohydrate is to provide energy for various physiological functions in the body. Objective: A relatively high intake of complex carbohydrate and a limited intake of added or free sugars are generally recommended for a healthy diet. Carbohydrates are essential nutrients that are obtained from consumed food and cannot be synthesized by the body. Methods: The requirement of carbohydrates in diet such as sugars, starches and fibres is essential to understand and evaluate the nutritional status of individuals, populations and the epidemiology of deficiency diseases. Results: The dietary guidelines specify that carbohydrates should provide about half of the total calories in a balanced diet while free sugars should be limited to 5-10% of energy. The dietary fibre is non-digestible carbohydrate which is not absorbed in the body but is important for satiety and laxation. Adult humans should consume 40-60% of their daily calorie intake from carbohydrates, except for infants and children who need a higher proportion of fats and proteins in their diet. Conclusion: It is recommended to consume complex carbohydrates and dietary fibres in the diet for health. Free and added sugars are not recommended if a person is diabetic, obese and trying to lose weight. The function of different types of carbohydrates in diet is an active area of study and further recommendations are essential to elucidate its function in health and diseases.
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Bobiński, Rafał, e Jagna Bobińska. "Fatty acids of human milk – a review". International Journal for Vitamin and Nutrition Research, 21 aprile 2020, 1–12. http://dx.doi.org/10.1024/0300-9831/a000651.
Testo completoAbstract (sommario):
Abstract. The composition of human milk is the result of the evolution of mammals over millions of years. Among the most important components of milk are fatty acids. Approximately 85% are saturated and monounsaturated fatty acids – the rest are polyunsaturated one. Their role is to provide energy and immunity and to serve as buildings blocks, as well as assisting the hormonal system and the metabolism of fats, carbohydrates and proteins. The structural differences between fatty acids determine their biodiversity and give them particular physiological importance. Correct development of the nervous system, retina and other structures depend on an adequate supply of both these fatty acids during intrauterine development and in the newborn and infant stages. The fats present in milk form milk fat globules – structures that do not appear in milk formula prepared using vegetable oils. Apart from the mother’s diet, other sources of fatty acids are endogenous biosynthesis in the mammary gland and the fat deposits from which the fatty acids are released. Evolution of the mother’s body has also created adaptive mechanisms that adjust the amount of fatty acids in milk to the state of health and needs of the child. These mechanisms go some way to creating a buffer with regard to dietary shortages experienced by pregnant/breastfeeding women, and optimalise the composition of milk fatty acids depending on the age of the pregnant woman, the birth weight of the infant and the efficiency of the placenta during pregnancy.
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Hussain, Nazir, F. A. Bahar, S. S. Mehdi, M. A. Bhat, Ashaq Hussain, R. H. Kanth, Tahir Sheikh et al. "A Brief Insight into Nutritional Deficiencies in Pulses and their Possible Management Strategies A Review". Current Journal of Applied Science and Technology, 13 aprile 2021, 101–13. http://dx.doi.org/10.9734/cjast/2021/v40i531309.
Testo completoAbstract (sommario):
One of the main abiotic constraints that limits pulse production is nutrient imbalance. Pulses play very important role in human diet providing all nutritional and physiological beneficial effects on human health. Pulses are rich in protein, carbohydrates, and dietary fibre, and a rich source of other bioactive components, and their consumption extends worldwide. Pulses are dried legumes that consist of various varieties of beans, lentils, peas, green gram, black gram, horse gram, and chickpeas. Protein-rich pulses are considered a primary food for a large portion of the Indian population, which satisfies everyone's protein and energy demands. Phosphorus and Fe have significantly enhanced pulse crop productivity in many pockets in response to potassium application. The production of both applied and native P is increased by phosphatic fertilisers and the use of bio-fertilizers. Some micro-nutrient foliar nutrition proved to be very successful, the amount and mode of application is determined by indigenous nutrient supply. Balanced nutrition is vital for achieving higher productivity. At the same time, in order to 'increasing nutrients demand, there is immense need to exploit the alternate source of nutrients viz Organic materials and bio- fertilisers for sustainable productivity with more environmentally friendly systems for the management of nutrients. Environmental issues and other hazards arising from the imbalanced use of nutrients should also be addressed properly. several investigators reported that integrated use of chemical fertilizers with organic manure is becoming a quite promising practice not only for maintaining higher productivity but also for greater stability to crop production as well as make the pulses become healthy to feed the population.