Maldonado-Gomez M.X.,Food Science and Technology |
Maldonado-Gomez M.X.,University of Nebraska - Lincoln |
Walter J.,University of Alberta |
Su Q.,University of Nebraska - Lincoln
Arteriosclerosis, Thrombosis, and Vascular Biology | Year: 2016
Objective-Akkermansia muciniphila (A muciniphila) is a mucin-degrading bacterium that resides in the mucus layer whose abundance inversely correlates with body weight and the development of diabetes mellitus in mice and humans. The objective of this study was to explore the regulatory effect of A muciniphila on host lipoprotein metabolism, insulin sensitivity, and hepatic metabolic inflammation. Approach and Results-By establishing a novel mouse model that colonized the A muciniphila in the gastrointestinal tract of the cAMP-responsive binding protein H (CREBH)-deficient mouse and in vivo chylomicron assay, we found that increased colonization of A muciniphila in the gastrointestinal tract of wild-Type mice protected mice from an acute fat load-induced hyperlipidemia compared with vehicle-Treated mice. A muciniphila administration also significantly ameliorated chronic hypertriglyceridemia, improved insulin sensitivity, and prevented overproduction of postprandial chylomicrons in CREBH-null mice. Mechanistic studies revealed that increased A muciniphila colonization induced expression of low-density lipoprotein receptors and apolipoprotein E in the hepatocytes of CREBH-null mice, which facilitated the uptake of intermediate-density lipoprotein via the mediation of apolipoprotein B100 and apolipoprotein E, leading to the increased clearance of triglyceride-rich lipoprotein remnants, chylomicron remnants, and intermediate-density lipoproteins, from the circulation. Treatment with A muciniphila further improved hepatic endoplasmic reticulum stress and metabolic inflammation in CREBH-null mice. Conclusions-Increased colonization of the disease-protective gut bacteria A muciniphila protected the host from acute and chronic hyperlipidemia by enhancing the low-density lipoprotein receptor expression and alleviating hepatic endoplasmic reticulum stress and the inflammatory response in CREBH-null mice. © 2016 American Heart Association, Inc.
Lerno L.A.,One Shields Avenue |
German J.B.,Food Science and Technology |
Lebrilla C.B.,One Shields Avenue |
Lebrilla C.B.,University of California at Davis
Analytical Chemistry | Year: 2010
A rapid method for the determination of lipid classes with high sensitivity is described. The referenced Kendrick mass defect (RKMD) and RKMD plots are novel adaptations of the Kendrick mass defect analysis that allows for the rapid identification of members of a homologous series in addition to identifying the lipid class. Assignment of lipid classes by the RKMD method is accomplished by conversion of the lipid masses to the Kendrick mass scale and then referencing the converted masses to each lipid class. Referencing of the masses to a given lipid class is achieved by first subtracting the heteroatom and lipid backbone contributions to the mass defect, leaving behind the contribution to the mass by the fatty acid constituents. The final step in the referencing makes use of spacing differences in mass defects between members of the same Kendrick class to identify members of the lipid class being referenced. The end result of this is that a lipid belonging to the class being referenced will have an integer RKMD with the value of the integer being the degrees of unsaturation in the lipid. The RKMD method was able to successfully identify the lipids in an idealized data set consisting of 160 lipids drawn from the glyceride and phosphoglyceride classes. As a real world example the lipid extract from bovine milk was analyzed using both accurate mass measurements and the RKMD method. © 2010 American Chemical Society.
Gerstenberg Kirkeby P.,Food Science and Technology
Lipid Technology | Year: 2011
Product trends within the oils and fats segment are reviewed with special focus on two case studies which cover the production of low fat dairy spreads compounded from concentrated cream and vegetable oil, and the manufacturing of fat flakes based on palm oil fractions using innovative flake equipment. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Abstract: Iranian researchers produced antibacterial nanocomposite samples that have applications in foodstuff packaging and they increase durability of the foodstuff without using preservatives. Nanocomposite synthesized in this research is a combination of copper nanoparticles and polymers used in packaging industry. Copper is an essential element for cellular metabolism, and one of the important elements for connection between neurons. Taking into consideration the fact that the allowed amount of copper in diet should be 2-10 mg according to global standards, it can take the place of silver as an antibacterial material with better properties but less toxicity. Based on studies, the nanocomposite has appropriate antibacterial properties against gram positive and gram negative bacteria. Therefore, nutritional value of foodstuff and drugs will be preserved by using the nanocomposite without the need for harmful chemical preservatives. In addition, flexibility, formability and mechanical resistance are among the important issues in packaging. Studies also showed that the produced nanocomposite has higher mechanical resistance in comparison with the pure polymer. The use of nanoparticles with antibacterial and antifungal properties in milk packaging resulted in the preservation of milk up to 32 days without using any preservatives. Results of the research have been published in Journal of Food Science and Technology, vol. 52, issue 9, 2015, pp. 5982-5988. For more information, please click If you have a comment, please us. Issuers of news releases, not 7th Wave, Inc. or Nanotechnology Now, are solely responsible for the accuracy of the content.
Rowe J.D.,Food Science and Technology |
Harbertson J.F.,Washington State University |
Osborne J.P.,Food Science and Technology |
Freitag M.,Oregon State University |
And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010
Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains of Saccharomyces cerevisiae. In aged wines, protein-associated mannan increased about 6-fold (±66%), while total protein only increased 2-fold (±20%), which resulted in a significantly greater protein-associated mannan/total protein ratio for three strains. A total of 219 proteins were identified among all wine samples taken over the entire time course. Of the 17 "long-lived" proteins detected in all 9 month samples, 13 were cell wall mannoproteins, and four were glycolytic enzymes. Most cytosolic proteins were not detected after 6 months. Native mannosylated yeast invertase was assayed for binding to wine tannin and was found to have a 10-fold lower affinity than nonglycosylated bovine serum albumin. Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling. ©2010 American Chemical Society.