| 1. |
- Alvarenga, LD, et al.
(författare)
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Cranberries - potential benefits in patients with chronic kidney disease
- 2019
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Ingår i: Food & function. - : Royal Society of Chemistry (RSC). - 2042-650X .- 2042-6496. ; 10:6, s. 3103-3112
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Tidskriftsartikel (refereegranskat)abstract
- Patients with chronic kidney disease (CKD) present many complications that potentially could be linked to increased cardiovascular mortality such as inflammation, oxidative stress, cellular senescence and gut dysbiosis.
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| 2. |
- Belles, A., et al.
(författare)
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Lactoferrin modulates gut microbiota and Toll-like receptors (TLRs) in mice with dysbiosis induced by antibiotics
- 2022
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Ingår i: Food & Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 13, s. 5854-5869
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Tidskriftsartikel (refereegranskat)abstract
- Background: Antibiotic administration can result in gut microbiota and immune system alterations that impact health. Bovine lactoferrin is a milk protein with anticancer, anti-inflammatory, antimicrobial and immune modulatory activities. The aim was to study the ability of native and iron-saturated lactoferrin to reverse the effects of clindamycin on gut microbiota and intestinal Toll-like receptor (TLR) expression in a murine model. Methods: Male C57BL/6 mice were treated with vehicle, clindamycin (Clin), native bovine lactoferrin (nLf), nLf + clindamycin (nLf_Clin), iron-saturated bovine lactoferrin (sLf) and sLf + clindamycin (sLf_Clin). Fecal samples of each group were collected, and bacterial DNA was extracted. Sequencing of 16s rRNA V4 hypervariable gene regions was conducted to assess the microbial composition. mRNA expression levels of TLRs (1-9) were determined in mouse colon by qPCR. Pearson's correlation test was carried out between bacteria showing differences in abundance among samples and TLR2, TLR8 and TLR9. Results: Beta-diversity analysis showed that the microbial community of the vehicle was different from the communities of Clin, nLf_Clin and sLf_Clin. At the family level, Bacteroidaceae, Prevotellaceae and Rikenellaceae decreased in the Clin group, and treatment with nLf or sLf reverted these effects. Clin reduced the expression of TLR2, TLR8 and TLR9 and sLf reverted the decrease in the expression of these receptors. Finally, TLR8 was positively correlated with Rikenellaceae abundance. Conclusion: In a situation of intestinal dysbiosis induced by clindamycin, lactoferrin restores the normal levels of some anti-inflammatory bacteria and TLRs and, therefore, could be a good ingredient to be added to functional foods.
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| 3. |
- Ben Tobin, Aarti, et al.
(författare)
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Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel
- 2020
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Ingår i: Food & Function. - : Royal Society of Chemistry. - 2042-6496 .- 2042-650X. ; 11:10, s. 8648-8658
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Tidskriftsartikel (refereegranskat)abstract
- Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disorders i.e. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonian vs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n = 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.
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| 4. |
- Cavonius, Lillie, 1981, et al.
(författare)
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In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga
- 2016
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Ingår i: Food and Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 7:4, s. 2016-2024
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Tidskriftsartikel (refereegranskat)abstract
- The pH-shift process fractionates biomass into soluble proteins and insoluble fractions, followed by precipitation and recovery of the solubilized proteins. Nannochloropsis oculata in seawater was subjected to the pH-shift process, followed by digestion of various intermediates and product fractions of the process, using the Infogest in vitro digestion model (Minekus et al., 2014) with added gastric lipase. As measures for protein and lipid accessibility, degrees of protein hydrolysis and fatty acid liberation were assessed post-digestion and compared to the amounts of peptide bonds and total fatty acids present in the raw materials. Results showed that neither proteins nor lipids of intact Nannochloropsis cells were accessible to the mammalian digestive enzymes used in the digestion model. Cell disruption, and to a lesser extent, further pH-shift processing with protein solubilisation at pH 7 or pH 10, increased the accessibility of lipids. For proteins, differences amongst the pH-shift processed materials were non-significant, though pre-freezing the product prior to digestion increased the accessibility from 32% to 47%. For fatty acids, pH-shift process-products gave rise to 43% to 52% lipolysis, with higher lipolysis for products solubilised at pH 10 as opposed to pH 7. Our results indicate the importance of processing to produce an algal product that has beneficial nutritional properties when applied as food or feed.
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| 5. |
- Das, S., et al.
(författare)
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Bioactive polyphenol interactions with beta amyloid: a comparison of binding modelling, effects on fibril and aggregate formation and neuroprotective capacity
- 2016
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Ingår i: Food & Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 7:2, s. 1138-1146
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Tidskriftsartikel (refereegranskat)abstract
- In this study we compared the effects of a diverse set of natural polyphenolics ligands on in silico interactive modelling, in vitro anti-aggregative properties and neuronal toxicity of beta amyloid. The beta amyloid-binding characteristics of optimised structural conformations of polyphenols with ascribed neuroprotective actions including punicalagin, myricetin, luteolin and honokiol were determined in silico. Thioflavin T and transmission electron microscopy were used to assess in vitro inhibitory effects of these polyphenols on A beta(1-42) fibril and aggregation formation. Phaeochromocytoma (PC12) cells were exposed to A beta(1-42), alone and in combination with test concentrations of each polyphenol (100 mu M) and viability measured using MTT assay. A beta(1-42) evoked a concentration-dependent loss of cell viability in PC12 cells, in which all four polyphenols demonstrated significant inhibition of neurotoxicity. While all compounds variably altered the morphology of A beta aggregation, the flavonoids luteolin and myricetin and the lignan honokiol all bound in a similar hydrophobic region of the amyloid pentamer and exerted the most pronounced inhibition of A beta(1-42) aggregation. Each of the polyphenols demonstrated neuroprotective effects in PC12 cells exposed to A beta(1-42), including punicalagin. These findings highlight some structure-activity insights that can be gleaned into the anti-aggregatory properties of bioactive polyphenols based on modelling of their binding to beta-amyloid, but also serve to highlight the more general cellular neuroprotective nature of such compounds.
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| 6. |
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| 7. |
- Donadio, Janaina L. S., et al.
(författare)
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Effects of pectins on colorectal cancer : targeting hallmarks as a support for future clinical trials
- 2022
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Ingår i: Food & Function. - : RSC Publishing. - 2042-6496 .- 2042-650X. ; 13:22, s. 11438-11454
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Forskningsöversikt (refereegranskat)abstract
- The intake of dietary fibers has been associated with a reduction in the risk of colorectal cancer. Pectins - a class of dietary fibers - are polysaccharides that have a complex structure with a wide range of direct and indirect biological beneficial effects on humans. Direct effects include dilution of carcinogens, reduction in cholesterol levels, and interaction with immune cells. Indirect effects include the fermentation and production of short-chain fatty acids. All these biological effects have implications for colon cancer development; however, the exact mechanisms are not fully understood. In this review, we explore the clinical trials regarding dietary fibers and colorectal cancer, thus indicating the potential anti-cancer effects of pectins and modified pectins. We focused on the emerging biological effects of pectins through targeting colorectal cancer hallmark effects and the enabling characteristics. We provide an overview of the mechanisms for each hallmark capability and how the different pectins might exert that anti-cancer effect, such as induction of apoptosis, reduction in cancer cell proliferation and metastasis. The data compilation described herein can guide future clinical trials to investigate how to target specific pectin structures to act as an adjuvant in colon cancer treatment.
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| 8. |
- Ekström, Linda, et al.
(författare)
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An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite.
- 2016
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Ingår i: Food & Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 7:2, s. 1040-1047
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Tidskriftsartikel (refereegranskat)abstract
- The prevalence of type 2 diabetes mellitus is rapidly increasing all over the world and a diet promoting reduced glycaemic excursions in the postprandial phase may help to prevent the disease. In the present study guar gum (GG) and whole grain rye flour or high amylose maize starch (HAM) was combined to design bread products giving low and sustained glycaemia. A meal study was performed with young, healthy subjects and in addition to glucose and insulin, also subjective appetite ratings and biomarkers of appetite, voluntary energy intake at a second meal and markers of fermentation were studied. The combination of GG and rye was superior with improvements in subjective appetite whereas both test products lead to improvements in biomarkers of appetite compared to the white wheat bread reference. The inclusion of GG, rye and/or HAM in bread products show great potential in lowering risk factors associated with insulin resistance and improving acute and semi-acute appetite.
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| 9. |
- Ekström, Linda, et al.
(författare)
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On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.
- 2013
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Ingår i: Food & Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 4:4, s. 522-529
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Tidskriftsartikel (refereegranskat)abstract
- Frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, and thus increased risk of cardiovascular disease. Possibilities of modulating glycaemia, insulinaemia and perceived satiety for bread products were investigated, with emphasis on the course of glycaemia expressed as a glycaemic profile (defined as the duration of the glucose curve above the fasting concentration divided by the incremental glucose peak). For this purpose white wheat bread was supplemented with whole grain corn flour with an elevated amylose content and different types and levels of guar gum. The bread products were characterised in vitro for release of starch degradation products and content of resistant starch. Fibre related fluidity following enzyme hydrolysis was also studied. By combining medium weight guar gum and whole grain corn flour with an elevated amylose content, the course of glycaemia, insulinaemia and subjective appetite ratings were improved compared to the reference white wheat bread. In addition, the combination beneficially influenced the content of resistant starch. Fluidity measurements showed potential to predict the glycaemic profile.
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| 10. |
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