Background:High-protein diets can increase the colonic health risks.A moderate reduction of dietary crude-protein(CP)level can improve the colonic bacterial community and mucosal immunity of pigs.However,greatly reduc...Background:High-protein diets can increase the colonic health risks.A moderate reduction of dietary crude-protein(CP)level can improve the colonic bacterial community and mucosal immunity of pigs.However,greatly reducing the dietary CP level,even supplemented with all amino acids(AAs),detrimentally affects the colonic health,which may be due to the lack of protein-derived peptides.Therefore,this study evaluated the effects of supplementation of casein hydrolysate(peptide source)in low-protein(LP)diets,in comparison with AAs supplementation,on the colonic microbiota,microbial metabolites and mucosal immunity in pigs,aiming to determine whether a supplementation of casein hydrolysate can improve colonic health under very LP level.Twenty-one pigs(initial BW 19.90±1.00 kg,63±1 days of age)were assigned to three groups and fed with control diet(16%CP),LP diets(13%CP)supplemented with free AAs(LPA)or casein hydrolysate(LPC)for 4 weeks.Results:Compared with control diet,LPA and LPC diet decreased the relative abundance of Streptococcus and Escherichia coli,and LPC diet further decreased the relative abundance of Proteobacteria.LPC diet also increased the relative abundance of Lactobacillus reuteri.Both LP diets decreased concentrations of ammonia and cadaverine,and LPC diet also reduced concentrations of putrescine,phenol and indole.Moreover,LPC diet increased total short-chain fatty acid concentration.In comparison with control diet,both LP diets decreased protein expressions of Toll-like receptor-4,nuclear factor-κB,interleukin-1βand tumor necrosis factor-α,and LPC diet further decreased protein expressions of nucleotide-binding oligomerization domain protein-1 and interferon-γ.LPC diet also increased protein expressions of G-protein coupled receptor-43,interleukin-4,transforming growth factor-β,immunoglobulin A and mucin-4,which are indicators for mucosal defense activity.Conclusions:The results showed that supplementing casein hydrolysate showed beneficial effects on the colonic microbiota and mucosal immunity and barrier function in comparison with supplementing free AAs in LP diets.These findings may provide new framework for future nutritional interventions for colon health in pigs.展开更多
Hepatic encephalopathy(HE)is a common and serious neuropsychiatric complication of cirrhosis,acute liver failure,and porto-systemic shunting.HE largely contributes to the morbidity of patients with liver disease,sever...Hepatic encephalopathy(HE)is a common and serious neuropsychiatric complication of cirrhosis,acute liver failure,and porto-systemic shunting.HE largely contributes to the morbidity of patients with liver disease,severely affecting the quality of life of both patients and their relatives and being associated with poor prognosis.Its presentation is largely variable,manifesting with a broad spectrum of cognitive abnormalities ranging from subtle cognitive impairment to coma.The pathogenesis of HE is complex and has historically been linked with hyperammonemia.However,in the last years,it has become evident that the interplay of multiple actors,such as intestinal dysbiosis,gut hyperpermeability,and neuroinflammation,is of crucial importance in its genesis.Therefore,HE can be considered a result of a dysregulated gut-liverbrain axis function,where cognitive impairment can be reversed or prevented by the beneficial effects induced by“gut-centric”therapies,such as non-absorbable disaccharides,non-absorbable antibiotics,probiotics,prebiotics,and fecal microbiota transplantation.In this context dietary modifications,by modulating the intestinal milieu,can also provide significant benefit to cirrhotic patients with HE.This review will provide a comprehensive insight into the mechanisms responsible for gut-liver-brain axis dysregulation leading to HE in cirrhosis.Furthermore,it will explore the currently available therapies and the most promising future treatments for the management of patients with HE,with a special focus on the dietary approach.展开更多
This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice ...This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice with chickpea at a ratio of 25%, 50%, 75%, and 100%, and in a ratio of 25% and 50% with fried snacks. Chemical composition, antioxidant activity, the energy content of ingredients and final products, as well as the viscosity, texture profile analysis, and sensory evaluation of final products, were determined. The results showed that chickpea contains higher values of protein, fat, fiber, and ash compared with rice. Also, the antioxidant activity (total phenolic (TP), DPPH scavenging activity, and FRAP value) of chickpea was higher than rice. The addition of chickpea to rice caused a significant increase in protein (%), fat (%), minerals (Ca, Fe, K, Zn, and Mg) (%), and antioxidant activity of all products, and these values were increased with the increased of chickpea amount added, while the viscosity of rice-chickpea milk samples and the hardness of snacks (fried and bakery) were significantly decreased with the increase of chickpea amount added. According to the recommended daily allowances (RDA), it was found that 100 mL of chickpea milk (100%) could provide autism children with 99.5%, 32%, and 36% of the daily required iron, Ca, and Zn, respectively. Also, the daily intake of 100 g of snacks (sample BS5) could provide autism children with 75%, 7%, 42%, 125%, 1.7%, and 52% of the daily required of protein, fiber, Ca, iron, Mg, and Zn, respectively. On the other hand, 100 g fried snacks (sample FS3) could provide autism children with 59.9%, 42%, and 64% of the daily required protein, calcium, and iron, respectively. The best sensory evaluation scores were obtained with rice milk (100%), bakery snacks sample BS4 (25% rice: 75% chickpea), and fried snacks sample FS2 (75% rice: 25% chickpea).展开更多
基金supported by National Key Basic Research Program of China(2013CB127300)Natural Science Foundation of China(31430082).
文摘Background:High-protein diets can increase the colonic health risks.A moderate reduction of dietary crude-protein(CP)level can improve the colonic bacterial community and mucosal immunity of pigs.However,greatly reducing the dietary CP level,even supplemented with all amino acids(AAs),detrimentally affects the colonic health,which may be due to the lack of protein-derived peptides.Therefore,this study evaluated the effects of supplementation of casein hydrolysate(peptide source)in low-protein(LP)diets,in comparison with AAs supplementation,on the colonic microbiota,microbial metabolites and mucosal immunity in pigs,aiming to determine whether a supplementation of casein hydrolysate can improve colonic health under very LP level.Twenty-one pigs(initial BW 19.90±1.00 kg,63±1 days of age)were assigned to three groups and fed with control diet(16%CP),LP diets(13%CP)supplemented with free AAs(LPA)or casein hydrolysate(LPC)for 4 weeks.Results:Compared with control diet,LPA and LPC diet decreased the relative abundance of Streptococcus and Escherichia coli,and LPC diet further decreased the relative abundance of Proteobacteria.LPC diet also increased the relative abundance of Lactobacillus reuteri.Both LP diets decreased concentrations of ammonia and cadaverine,and LPC diet also reduced concentrations of putrescine,phenol and indole.Moreover,LPC diet increased total short-chain fatty acid concentration.In comparison with control diet,both LP diets decreased protein expressions of Toll-like receptor-4,nuclear factor-κB,interleukin-1βand tumor necrosis factor-α,and LPC diet further decreased protein expressions of nucleotide-binding oligomerization domain protein-1 and interferon-γ.LPC diet also increased protein expressions of G-protein coupled receptor-43,interleukin-4,transforming growth factor-β,immunoglobulin A and mucin-4,which are indicators for mucosal defense activity.Conclusions:The results showed that supplementing casein hydrolysate showed beneficial effects on the colonic microbiota and mucosal immunity and barrier function in comparison with supplementing free AAs in LP diets.These findings may provide new framework for future nutritional interventions for colon health in pigs.
文摘Hepatic encephalopathy(HE)is a common and serious neuropsychiatric complication of cirrhosis,acute liver failure,and porto-systemic shunting.HE largely contributes to the morbidity of patients with liver disease,severely affecting the quality of life of both patients and their relatives and being associated with poor prognosis.Its presentation is largely variable,manifesting with a broad spectrum of cognitive abnormalities ranging from subtle cognitive impairment to coma.The pathogenesis of HE is complex and has historically been linked with hyperammonemia.However,in the last years,it has become evident that the interplay of multiple actors,such as intestinal dysbiosis,gut hyperpermeability,and neuroinflammation,is of crucial importance in its genesis.Therefore,HE can be considered a result of a dysregulated gut-liverbrain axis function,where cognitive impairment can be reversed or prevented by the beneficial effects induced by“gut-centric”therapies,such as non-absorbable disaccharides,non-absorbable antibiotics,probiotics,prebiotics,and fecal microbiota transplantation.In this context dietary modifications,by modulating the intestinal milieu,can also provide significant benefit to cirrhotic patients with HE.This review will provide a comprehensive insight into the mechanisms responsible for gut-liver-brain axis dysregulation leading to HE in cirrhosis.Furthermore,it will explore the currently available therapies and the most promising future treatments for the management of patients with HE,with a special focus on the dietary approach.
文摘This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice with chickpea at a ratio of 25%, 50%, 75%, and 100%, and in a ratio of 25% and 50% with fried snacks. Chemical composition, antioxidant activity, the energy content of ingredients and final products, as well as the viscosity, texture profile analysis, and sensory evaluation of final products, were determined. The results showed that chickpea contains higher values of protein, fat, fiber, and ash compared with rice. Also, the antioxidant activity (total phenolic (TP), DPPH scavenging activity, and FRAP value) of chickpea was higher than rice. The addition of chickpea to rice caused a significant increase in protein (%), fat (%), minerals (Ca, Fe, K, Zn, and Mg) (%), and antioxidant activity of all products, and these values were increased with the increased of chickpea amount added, while the viscosity of rice-chickpea milk samples and the hardness of snacks (fried and bakery) were significantly decreased with the increase of chickpea amount added. According to the recommended daily allowances (RDA), it was found that 100 mL of chickpea milk (100%) could provide autism children with 99.5%, 32%, and 36% of the daily required iron, Ca, and Zn, respectively. Also, the daily intake of 100 g of snacks (sample BS5) could provide autism children with 75%, 7%, 42%, 125%, 1.7%, and 52% of the daily required of protein, fiber, Ca, iron, Mg, and Zn, respectively. On the other hand, 100 g fried snacks (sample FS3) could provide autism children with 59.9%, 42%, and 64% of the daily required protein, calcium, and iron, respectively. The best sensory evaluation scores were obtained with rice milk (100%), bakery snacks sample BS4 (25% rice: 75% chickpea), and fried snacks sample FS2 (75% rice: 25% chickpea).
