Obesity is a complex disease that increases the risk of other pathologies. Its prevention and long-term weight loss maintenance are problematic. Gut microbiome is considered a potential obesity modulator. The objective of the present study was to summarize recent findings regarding the relationships between obesity, gut microbiota, and diet (vegetable/animal proteins, high-fat diets, restriction of carbohydrates), with an emphasis on dietary fiber and resistant starch. The composition of the human gut microbiome and the methods of its quantification are described. Products of the gut microbiome metabolism, such as short-chain fatty acids and secondary bile acids, and their effects on the gut microbiota, intestinal barrier function and immune homeostasis are discussed in the context of obesity. The importance of dietary fiber and resistant starch is emphasized as far as effects of the host diet on the composition and function of the gut microbiome are concerned. The complex relationships between human gut microbiome and obesity are finally summarized.
- Klíčová slova
- butyrate, dietary fiber, immune homeostasis, intestinal barrier function, resistant starch, secondary bile acids, short-chain fatty acids,
- MeSH
- dieta s vysokým obsahem tuků škodlivé účinky MeSH
- dieta * MeSH
- kyseliny mastné těkavé metabolismus MeSH
- lidé MeSH
- obezita * mikrobiologie MeSH
- potravní vláknina * aplikace a dávkování MeSH
- střevní mikroflóra * fyziologie MeSH
- žlučové kyseliny a soli metabolismus MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- přehledy MeSH
- Názvy látek
- kyseliny mastné těkavé MeSH
- potravní vláknina * MeSH
- žlučové kyseliny a soli MeSH
An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg-1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g-1) than its dry-processed, dry-roasted counterpart (42.5 mg·g-1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = -0.39, p < 0.05). It was concluded that from the consumers' viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.
- Klíčová slova
- GC/MS chromatography, Maillard reaction, colour assessment, degree of roasting,
- Publikační typ
- časopisecké články MeSH
The utilization of poly(lactic-co-glycolic) acid (PLGA) nanoparticles (NPs) with entrapped fish oil (FO) loaded in collagen-based scaffolds for cutaneous wound healing using a porcine model is unique for the present study. Full-depth cutaneous excisions (5 × 5 cm) on the pig dorsa were treated with pure collagen scaffold (control, C), empty PLGA NPs (NP), FO, mupirocin (MUP), PLGA NPs with entrapped FO (NP/FO) and PLGA NPs with entrapped MUP (NP/MUP). The following markers were evaluated on days 0, 3, 7, 14 and 21 post-excision: collagen, hydroxyproline (HP), angiogenesis and expressions of the COX2, EGF, COL1A1, COL1A3, TGFB1, VEGFA, CCL5 and CCR5 genes. The hypothesis that NP/FO treatment is superior to FO alone and that it is comparable to NP/MUP was tested. NP/FO treatment increased HP in comparison with both FO alone and NP/MUP (day 14) but decreased (p < 0.05) angiogenesis in comparison with FO alone (day 3). NP/FO increased (p < 0.05) the expression of the CCR5 gene (day 3) and tended (p > 0.05) to increase the expressions of the EGF (day 7, day 14), TGFB1 (day 21) and CCL5 (day 7, day 21) genes as compared with NP/MUP. NP/FO can be suggested as a suitable alternative to NP/MUP in cutaneous wound treatment.
- Klíčová slova
- collagen, cutaneous wounds, cyclooxygenase-2, hydroxyproline, mupirocin, nanoparticles, poly(lactic-co-glycolic) acid, polyunsaturated fatty acids n-3, transforming growth factor,
- MeSH
- epidermální růstový faktor genetika farmakologie MeSH
- hojení ran MeSH
- kolagen metabolismus MeSH
- kopolymer kyseliny glykolové a mléčné farmakologie MeSH
- mupirocin * farmakologie MeSH
- nanočástice * MeSH
- prasata MeSH
- rybí oleje farmakologie MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- epidermální růstový faktor MeSH
- kolagen MeSH
- kopolymer kyseliny glykolové a mléčné MeSH
- mupirocin * MeSH
- rybí oleje MeSH
The objective of the present study was to increase by dietary means the long-chain polyunsaturated fatty acid (LC-PUFA) n-3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V-sausages) and Bologna-type salami (B-salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p < 0.05) by 24% and 39%, PUFA n-6/n-3 ratio improved (p < 0.001) from 13.9 to 2.8 and from 13.5 to 2.6, respectively. LC-PUFA n-3 content in the VF and BF products was 360 and 214 mg/100 g, which corresponds to 80% and 48% of the recommended daily intake. Interestingly, dietary fish oil decreased (p < 0.01) instrumentally the measured core hardness of the V-sausages, but increased (p < 0.001) this texture characteristic in the B-salami. Malondialdehyde content in the VF and BF products increased (p < 0.05) on average by 23% and the flavor of the heated FV sausages scored lower (p < 0.05) in comparison with the C-counterparts.
- MeSH
- chuť účinky léků fyziologie MeSH
- dietní tuky nenasycené aplikace a dávkování MeSH
- krmivo pro zvířata analýza MeSH
- masné výrobky analýza MeSH
- maso analýza MeSH
- mastné kyseliny analýza MeSH
- oxidační stres * MeSH
- prasata MeSH
- rybí oleje aplikace a dávkování MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- hodnotící studie MeSH
- Názvy látek
- dietní tuky nenasycené MeSH
- mastné kyseliny MeSH
- rybí oleje MeSH
Dietary supplementation with polyunsaturated fatty acids (PUFA) n-3 can affect cutaneous wound healing; however, recent findings demonstrate the variable extent of their influence on the quality of healing. Here, we compare the effect of several dietary oils, containing different levels of PUFA n-3 and PUFA n-6, on wound healing in the rat model. Rats were fed the feed mixture with 8% palm oil (P), safflower oil (S), fish oil (F) or Schizochytrium microalga extract (Sch) and compared to the animals fed by control feed mixture (C). Dorsal full-thickness cutaneous excisions were performed after 52 days of feeding and skin was left to heal for an additional 12 days. Histopathological analysis of skin wounds was performed, including immune cells immunolabeling and the determination of hydroxyproline amount as well as gene expression analyses of molecules contributing to different steps of the healing. Matrix-assisted-laser-desorption-ionization mass-spectrometry-imaging (MALDI-MSI) was used to determine the amount of collagen α-1(III) chain fragment in healing samples. Treatment by Schizochytrium extract resulted in decrease in the total wound area, in contrast to the safflower oil group where the size of the wound was larger when comparing to control animals. Diet with Schizochytrium extract and safflower oils displayed a tendency to increase the number of new vessels. The number of MPO-positive cells was diminished following any of oil treatment in comparison to the control, but their highest amount was found in animals with a fish oil diet. On the other hand, the number of CD68-positive macrophages was increased, with the most significant enhancement in the fish oil and safflower oil group. Hydroxyproline concentration was the highest in the safflower oil group but it was also enhanced in all other analyzed treatments in comparison to the control. MALDI-MSI signal intensity of a collagen III fragment decreased in the sequence C > S > Sch > P > F treatment. In conclusion, we observed differences in tissue response during healing between dietary oils, with the activation of inflammation observed following the treatment with oil containing high eicosapentaenoic acid (EPA) level (fish oil) and enhanced healing features were induced by the diet with high content of docosahexaenoic acid (DHA, Schizochytrium extract).
- Klíčová slova
- MPO, collagen I/III, hydroxyproline, macrophages, mast cells, matrix-assisted-laser-desorption-ionization-mass-spectrometry-imaging, polyunsaturated fatty acids,
- MeSH
- antigeny CD8 metabolismus MeSH
- dietní tuky nenasycené aplikace a dávkování farmakologie MeSH
- hojení ran účinky léků MeSH
- indoly chemie MeSH
- kolagen typ III metabolismus MeSH
- krysa rodu Rattus MeSH
- kůže účinky léků zranění metabolismus MeSH
- kyseliny mastné omega-6 analýza MeSH
- makrofágy imunologie MeSH
- modely nemocí na zvířatech MeSH
- omega-3 mastné kyseliny analýza MeSH
- palmový olej aplikace a dávkování chemie farmakologie MeSH
- rybí oleje aplikace a dávkování chemie farmakologie MeSH
- spektrometrie hmotnostní - ionizace laserem za účasti matrice MeSH
- světlicový olej aplikace a dávkování chemie farmakologie MeSH
- zvířata MeSH
- Check Tag
- krysa rodu Rattus MeSH
- mužské pohlaví MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- srovnávací studie MeSH
- Názvy látek
- antigeny CD8 MeSH
- dietní tuky nenasycené MeSH
- indoly MeSH
- kolagen typ III MeSH
- kyseliny mastné omega-6 MeSH
- omega-3 mastné kyseliny MeSH
- palmový olej MeSH
- rybí oleje MeSH
- schizocommunin MeSH Prohlížeč
- světlicový olej MeSH
There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested. The daily weight gain of the F-pigs was lower in comparison with controls (p < 0.05). Dietary fish oil decreased Warner-Bratzler shear force of the longissimus muscle (p < 0.01). The eicosapentaenoic and docosahexaenoic acid content was higher (p < 0.05) in all tested F-tissues. Dietary fish oil had no effect on plasma cholesterol (p < 0.05), but it increased plasma triacylglycerol levels by 260% (p < 0.05), and increased counts of leukocytes, neutrophils, and eosinophils in the blood plasma (p < 0.05). In conclusion, high dietary FO improved the texture and nutritive value of meat, but negatively affected plasma biochemical parameters.
- Klíčová slova
- Warner-Bratzler shear force, docosahexaenoic acid, neutrophils, plasma triacylglycerols, transaminases,
- Publikační typ
- časopisecké články MeSH
BACKGROUND: The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS: The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg-1 . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1 ). The AA content in gingerbread (y; µg kg-1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION: The present study demonstrates that the combination of additives NaHCO3 /Ca2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.
- Klíčová slova
- acrylamide, additives, food safety, gingerbread, honey, sensory analysis,
- MeSH
- akrylamid analýza antagonisté a inhibitory chemie toxicita MeSH
- algoritmy MeSH
- chemické jevy MeSH
- chlorid vápenatý škodlivé účinky chemie MeSH
- chování spotřebitelů MeSH
- čití, cítění MeSH
- hydrogenuhličitan sodný škodlivé účinky chemie MeSH
- koncentrace vodíkových iontů MeSH
- kontaminace potravin prevence a kontrola MeSH
- kvalita jídla * MeSH
- kyselina citronová škodlivé účinky chemie MeSH
- lidé MeSH
- Maillardova reakce MeSH
- mechanické jevy MeSH
- potravinářské přísady škodlivé účinky chemie MeSH
- preference v jídle MeSH
- průmyslově zpracované potraviny škodlivé účinky analýza MeSH
- uhličitany škodlivé účinky chemie MeSH
- vaření * MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- srovnávací studie MeSH
- Geografické názvy
- Česká republika MeSH
- Názvy látek
- akrylamid MeSH
- ammonium carbonate MeSH Prohlížeč
- chlorid vápenatý MeSH
- hydrogenuhličitan sodný MeSH
- kyselina citronová MeSH
- potravinářské přísady MeSH
- uhličitany MeSH
BACKGROUND: Considering their high content of protein, insects are a valuable alternative protein source. However, no evaluation of their purine content has so far been done. High content of purine derivates may lead to the exclusion of such food from the diet of people with specific diseases. The aim of this study was to analyse the content of selected purine derivates and amino acid profile in the three insect species most often used for entomophagy in Europe and compare them with the purine content in egg white and chicken breast. RESULTS: The content of individual purine derivates and their total content were significantly dependent on insect species. The purine content in all three species was significantly higher (P < 0.05) than in egg white, but some values were significantly lower (P < 0.05) than in chicken breast. The total protein content was 548.9 g kg(-1) dry matter (DM) in mealworm (Tenebrio molitor), 551.6 g kg(-1) DM in superworm (Zophobas atratus) and 564.9 g kg(-1) DM in cricket (Gryllus assimilis). CONCLUSION: Larvae of mealworm and superworm are protein-rich and purine-low meat alternatives. In contrast, cricket nymphs are protein-rich and purine-rich and cannot be recommended for people with hyperuricemia or gout.
- Klíčová slova
- amino acid profile, cricket, larval stages, mealworm, purine derivates, superworm,
- MeSH
- aminokyseliny analýza MeSH
- brouci chemie MeSH
- dietní proteiny analýza MeSH
- dna (nemoc) MeSH
- druhová specificita MeSH
- Gryllidae chemie MeSH
- hmyz chemie MeSH
- hyperurikemie MeSH
- kur domácí MeSH
- larva chemie MeSH
- lidé MeSH
- maso analýza MeSH
- puriny škodlivé účinky analýza MeSH
- Tenebrio chemie MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- srovnávací studie MeSH
- Geografické názvy
- Evropa MeSH
- Názvy látek
- aminokyseliny MeSH
- dietní proteiny MeSH
- puriny MeSH
The aim of this study was to screen two cheese starter cultures and cheese-borne microbial communities with the potential to produce biogenic amines in cheese during ripening. Bacteria of the genera Enterococcus and Lactobacillus and coliform bacteria were isolated from Dutch-type semi-hard cheese at the beginning of the ripening period. Statistically significant counts of bacterial isolates were screened for the presence of specific DNA sequences coding for tyrosine decarboxylase (tyrDC) and histidine decarboxylase (hDC) enzymes. The PCR analysis of DNA from 14 Enterococcus and 3 Lactobacillus isolates confirmed the presence of the targetted DNA sequences. Simultaneously, 13 tyrDC- and 3 hDC-positive isolates were grown in decarboxylase screening medium and this was followed by HPLC analysis of the produced tyramine and histamine. Conventional and molecular taxonomic analyses of the above-mentioned isolates identified the following species: Enterococcus durans (7 strains), Enterococcus faecalis (3 strains), Enterococcus faecium (1 strain), Enterococcus casseliflavus (3 strains), Lactobacillus curvatus (1 strain), Lactobacillus lactis (1 strain) and Lactobacillus helveticus (1 strain). All of the above Enterococcus and two of the Lactobacillus strains originated from contaminating microbial communities. The L. helveticus strain, which was tyrosine decarboxylase-positive and exhibited tyramine production, originated from starter culture 1 used for cheese production. Comparison of partial tyrDC sequences of positive Enterococcus isolates revealed 89% sequence similarity, and that of hDC-positive Lactobacillus isolates revealed 99% sequence similarity.
- MeSH
- bakteriální proteiny genetika MeSH
- biogenní aminy metabolismus MeSH
- DNA bakterií genetika MeSH
- Enterobacteriaceae MeSH
- Enterococcus klasifikace enzymologie izolace a purifikace metabolismus MeSH
- histamin analýza MeSH
- histidindekarboxylasa genetika MeSH
- kultivační média chemie MeSH
- Lactobacillus klasifikace enzymologie izolace a purifikace metabolismus MeSH
- molekulární sekvence - údaje MeSH
- počet mikrobiálních kolonií MeSH
- polymerázová řetězová reakce MeSH
- sýr mikrobiologie MeSH
- tyramin analýza MeSH
- tyrosindekarboxylasa genetika MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- bakteriální proteiny MeSH
- biogenní aminy MeSH
- DNA bakterií MeSH
- histamin MeSH
- histidindekarboxylasa MeSH
- kultivační média MeSH
- tyramin MeSH
- tyrosindekarboxylasa MeSH
