Search Results (1,545)

Background/Objectives: High-fat diets (HFDs) are widely used to induce obesity, but cost-effective and reproducible formulations remain challenging. Moreover, the reversibility of metabolic and gut microbiota alterations following HFD withdrawal is not fully understood. This study evaluated a low-cost HFD model in mice and investigated metabolic, oxidative, and gut microbiota changes during a subsequent 12-week dietary normalization phase. Methods: Male C57BL/6 mice were fed a standard diet (CTN) or a lard-supplemented HFD for 12 weeks (Phase 1), followed by 12 weeks dietary normalization to a standard diet (Phase 2). Body weight, adiposity, blood glucose, biochemical parameters, and oxidative markers were assessed. Fecal samples were analyzed for short-chain fatty acids (SCFAs), microbiota composition (16S rRNA sequencing), and predicted functions using FAPROTAX and PICRUSt2. Results: The HFD significantly increased body weight, abdominal circumference, the Lee index, and adipose tissue mass compared to CTN. Following diet normalization, both groups exhibited weight loss, but the previously obese mice maintained a higher Lee index and distinct lipid and uric acid profiles. No hepatic oxidative stress was detected after normalization. SCFA profiles underwent a temporal shift: CTN showed higher fecal acetate, while HFD mice exhibited elevated butyrate. Functional prediction revealed one pathway associated with an unclassified Rickettsiales bacterium that was exclusively found in HFD mice. The CTN group exhibited a higher abundance of the thiamine diphosphate formation pathway (PWY-7357), suggesting enhanced oxidative metabolism. Conclusions: This low-cost HFD successfully induced obesity and dysbiosis. Dietary normalization resulted in a partial modulation of metabolic and microbial balance, thereby highlighting host–microbe metabolic plasticity. Full article

Background: The incorporation of edible mushrooms into fish-based products offers a promising approach to enhance nutritional quality and oxidative stability. Oyster mushrooms (Pleurotus ostreatus) are valued for their β-glucans and bioactive compounds. This study aimed to evaluate the effects of hot-air dried and freeze-dried oyster mushrooms, added at different levels, on the nutritional composition, lipid quality, and oxidative stability of carp burgers. Methods: Carp burgers were prepared with 0.5–2.0% (w/w) of hot-air dried or freeze-dried oyster mushrooms, rehydrated at a standardized ratio of 5:1. Nutritional composition, β-glucan content, fatty acid profile, and lipid oxidation were determined. Oxidative stability was assessed by peroxide, p-anisidine, and total oxidation, while nutritional quality was evaluated using lipid indices, including polyunsaturated-to-saturated fatty acid ratio (PUFA/SFA), and atherogenicity index. Results: Freeze-dried mushrooms preserved higher β-glucan content (5.80 g/100 g at 2% inclusion) than hot-air dried samples (2.21 g/100 g). Their addition lowered fat by 19.6% and enhanced oxidative stability, with peroxide and anisidine values reduced by 23% and 35%, respectively. Lipid nutritional indices improved, as the PUFA/SFA ratio increased by 15% and the atherogenicity index remained below 0.36 across all treatments. At 2.0% inclusion, freeze-dried mushrooms maximized β-glucan retention (96.9%) and reduced TOTOX by 22.2%. The optimal range for balanced oxidative protection was 1.5–2.0%. Conclusions: Incorporating freeze-dried oyster mushrooms at 1.5–2.0% with standardized rehydration improves the nutritional profile, fatty acid composition, and oxidative stability of carp burgers. These results provide practical parameters for developing functional fish products with enhanced health value and extended shelf-life. Full article

Grape pomace is the principal by-product of the winemaking industry, with an estimated global production of 14 million tonnes annually. Traditional livestock systems often incorporate local agroindustrial by-products into ruminant diets, and grape pomace is particularly notable for its high concentrations of bioactive compounds. These grape-derived molecules may exert beneficial effects on animal oxidative balance, biochemical status and productive performance, offering an environmentally and economically sustainable alternative to conventional feed ingredients that may be incorporated into the milk produced. This study evaluated the impact of incorporating varying inclusion levels (0, 5, 10 and 15% DM) of ensiled white grape pomace (WGP) into isoenergetic and isoproteic diets on the nutritional and technological characteristics of goat milk. Eighty-eight Murciano-Granadina dairy goats were selected and allocated into eight homogeneous batches (n = 11 per batch) based on physiological traits. Following a pre-experimental sampling, each diet was randomly assigned to two batches, and the feeding trial lasted eight weeks. After a two-week dietary adaptation period, four biweekly samplings were conducted to obtain representative bulk tank milk samples from each batch. Milk samples were analysed for gross composition, pH, mineral profile, fatty acid composition, coagulation properties, colorimetric parameters and antioxidant capacity. WGP consumption significantly increased milk fat content, improved the lipid profile from a human health perspective, accelerated curd aggregation and elevated the yellowness index. Moreover, notable changes were observed in the antioxidant activity of the milk. Despite these effects, the overall composition of the milk remained largely unchanged, which is a key factor in preserving its technological properties. Nevertheless, the final product demonstrated enhanced biological quality, reinforcing its value as a functional food for human consumption. Full article

Background/Objectives: Insufficient dietary fiber intake contributes to gut microbiota dysbiosis, systemic inflammation, and the onset of obesity-related metabolic disorders. Agro-industrial by-products have emerged as sustainable sources to restore microbial and metabolic balance. This study aimed to evaluate the effects of a mango bagasse- and peel-based confectionery (MC) on gut microbiota composition, short-chain fatty acids (SCFAs), and hepatic gene expression in Wistar rats fed either a standard diet (STD) or a high-fat diet (HFD). Methods: Twenty-four rats were randomly assigned to four groups (STD, MC-STD, HFD, MC-HFD) and treated for 11 weeks. Eating behavior, body composition, microbiota composition, SCFAs, and hepatic transcriptomics were evaluated. Results: MC supplementation did not significantly alter weight gain or SCFA levels but shifted clustering patterns in principal component analysis, indicating a distinct dietary response. Microbiota analysis revealed a trend toward lower relative abundances of obesogenic species such as Phascolarctobacterium faecium and Ruminococcus torques, while Intestimonas butyriciproducens and Anaerostipes hadrus were modulated according to diet type. Transcriptomic profiling demonstrated consistent downregulation of lipid metabolism–related genes (Cyp4a14, Hmgcs1, Cyp51, Fads1), linked to PPAR signaling pathways. Conclusions: MC supplementation may beneficially modulate the gut–liver axis and highlights the nutritional potential of fruit by-products as functional ingredients to promote metabolic health under high-fat dietary conditions. Full article

Background: Diabetic nephropathy (DN) accelerates renal aging through chronic inflammation and metabolic dysregulation; however, the role of metformin in this process remains incompletely understood. This study investigated whether metformin attenuates diabetes-driven renal senescence through the modulation of the fatty acid-binding protein 4 (FABP4)/forkhead box protein O1 (FOXO1) axis and key immunometabolic enzymes. Methods: Thirty-two male Wistar rats were divided into healthy and diabetic groups and treated with either saline or metformin (200 mg/kg) for 10 weeks. Type 2 diabetes was induced by multiple low doses of streptozotocin (30 mg/kg, intraperitoneally) and high-fat diet. Renal function indices, lipid profile, inflammatory cytokines, succinate dehydrogenase (SDH), ATP-citrate lyase (ACLY), and senescence markers were measured, while FABP4 and FOXO1 expression, macrophage infiltration, and kidney histology were assessed using immunoassays and microscopy. Results: Metformin considerably reduced serum creatinine, urea, and blood urea nitrogen; normalized the lipid profile; suppressed interleukin (IL)-6 and tumor necrosis factor-α; and increased IL-10 levels. Additionally, it reversed DN-associated alterations in SDH and ACLY; downregulated FABP4, FOXO1, and P16^INK4a; decreased macrophage infiltration; promoted M2 polarization; and improved renal architecture. Conclusions: This study is the first to demonstrate that metformin mitigates diabetic renal senescence by simultaneously targeting the FABP4/FOXO1 axis and immunometabolic enzymes SDH and ACLY. These findings highlight the translational significance of metformin as a prototype for immunometabolic and immunosenescence-directed therapies in DN. Full article

Background: Low-fat diet (LFD) is widely applied in type 2 diabetes mellitus (T2DM), but the limited efficacy and difficulty in maintaining it hinder its wider promotion. Partially hydrolyzed guar gum (PHGG) is well-known as a probiotic in modulating gut microbiota, which is crucial in T2DM. However, the combined effects of LFD and PHGG remain unknown. Methods: Mice with T2DM were divided into 4 groups: T2DM control (DM-high-fat diet), LFD alone (DM-LFD), or LFD combined with low or high doses of PHGG (PHGG-L/H, 2.5% and 7.5% (w/w)) for 12 weeks. Serum lipid profiles, fasting blood glucose (FBG), HOMA-IR, and intraperitoneal glucose tolerance test (IPGTT) were assessed. Furthermore, microbiota composition, fecal metabolites, and fecal short-chain fatty acids (SCFAs) were determined by 16S rRNA gene sequencing, untargeted metabolomics, and gas chromatography-mass spectrometry, respectively. Results: LFD improved dyslipidemia but not glucose metabolism disorders. However, PHGG remarkably decreased FBG and HOMA-IR, and increased glucose tolerance. PHGG upregulated the abundance of SCFA-producing bacteria, including the genera Dubosiella, Bifidobacterium, and Ruminococcus, which were negatively correlated with FBG, HOMA-IR, and AUC (IPGTT). Moreover, the metabolic pathways altered by PHGG were enriched in tryptophan, tyrosine, and galactose metabolism. Fecal propionic acid and butyric acid, positively correlated with the abundance of genera Dubosiella and Ruminococcus, were markedly decreased by 50% and 44% in the DM-LFD group, but increased 2-fold after PHGG supplementation. Conclusions: PHGG combined with LFD might be a potential strategy to ameliorate glucose metabolic disorders, likely through modulating gut microbiota and the production of propionic acid and butyric acid. Full article

Autochthonous starter and adjunct cultures have gained increasing practical research interest for use in traditional cheese-making in recent years. This study evaluated the performance of a native starter comprising Streptococcus thermophilus ST1 and two wild Lactococcus lactis strains, including the M78 nisin A-producer, during the semi-industrial production of Kefalotyri cooked hard cheese from thermized sheep milk (TM; 65 °C, 30 s) in the absence (C-cheese) or presence of the native adjunct strains Lactiplantibacillus plantarum H25 and Leuconostoc mesenteroides KFM7 + KFM9 (N-cheese). The growth of the native starter was optimal in all three cheese trials within the first 24 h of processing, but afterward, ST1 failed to exceed 8 log CFU/g in favor of total mesophilic LAB, comprising both L. lactis starter strains, and the prevalent (ca. 8.5 log CFU/g) H25 adjunct in the ripening N-cheeses. Instead, in the C-cheeses, indigenous non-Enterococcus NSLAB survivors from TM prevailed, whereas enterococci failed to increase above 6 log CFU/g in all cheeses. Although the mature (90-day-old) N-cheeses presented no statistically significant differences regarding the pH value, gross composition, and hydrophobic (HO)/hydrophilic (HI) peptide ratios from the mature C-cheeses, they had lower total LAB counts and contained less residual lactose, more acetate, and an overall less diversified volatilome (VOC) profile. The most abundant VOCs in both cheeses were acetone, butyric acid, methyl butyrate, ethyl ether, and ethanol. All mature cheeses were safe and graded of ‘excellent quality’ (i.e., moisture < 35%; fat-in-dry-matter > 47%). Full article

This study aimed to collaboratively investigate the mechanism of variations in intramuscular fat (IMF) content in Wandong cattle using transcriptomics and metabolomics techniques. Longissimus dorsi (LD) muscle samples were collected from thirteen free-range Wandong cattle in Fengyang County, Anhui Province, China. From this initial cohort, eight animals closely matched in age and body weight were selected. Based on IMF content measured by Soxhlet extraction, these eight cattle were divided into two groups: the high-IMF (HF, n = 4) and low-IMF (LF, n = 4) groups. Subsequent analyses were performed on integrated datasets comprising the transcriptome, metabolome, and fatty acid profile. The results revealed a significant increase in IMF in the HF group compared to the LF group (p < 0.05). Specifically, α-linolenic acid (C18:3n3) and γ-linolenic acid (C18:3n6) were significantly more abundant in the LF group compared to the HF group (p < 0.05), whereas oleic acid (C18:1n9c) and cis-9-palmitoleic acid (C16:1) predominated in the HF group. However, saturated fatty acids (SFAs), such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and Margaric acid (C17:0), did not show significant differences (p > 0.05). A total of 9164 differentially expressed genes (DEGs) were identified via transcriptome analysis, with 2202 genes upregulated and 6962 genes downregulated in the HF group compared to the LF group. The expression profiles exhibited a distinct pattern, characterized by the upregulation of genes such as FABP1, SREBF1, and LIPE, while genes including SCD, PPARGC1A, and LEP were downregulated. GO enrichment analysis demonstrated that the majority of DEGs were predominantly abundant across 25 distinct functional categories distributed across the three primary ontologies. KEGG pathway analysis further identified 341 significantly enriched signaling pathways in the HF group (p < 0.05), predominantly involving metabolic pathways, FoxO, AMPK, and PPAR signaling pathways. Untargeted liquid chromatography-tandem mass spectrometry (LC-MS/MS) metabolomics analysis revealed 404 differential accumulated metabolites (DAMs), with 187 in positive ion mode and 217 in negative ion mode (p < 0.05). These DAMs were notably enriched in pathways such as glycerophospholipid metabolism, terpene and steroid biosynthesis, fatty acid degradation, and fatty acid metabolism. Notably, C16:1, C18:1n9c, arachidonic acid (peroxide free) (C20:4n6), oleoyl-L-carnitine, and linoleoyl-carnitine were identified as key players in lipid metabolism. Integrating transcriptomics with metabolomics data unveiled significant associations between DAMs linked to lipid metabolism and DEGs. Specifically, C18:1n9c exhibited a positive correlation with LPIN3, while C16:1 showed negative associations with PPAP2B, PPAP2A, CDS2, HADHA, LPL, HSD17B12, ELOVL5, ACSL1, and ACOX1, and positive correlations with PLA2G15, CDIPT, AGPSBG1, and GPD1. In summary, the variation in IMF content in Wandong cattle is co-regulated by key genes (SREBF1, ACSL1, SCD) via the AMPK, PPAR, and FoxO signaling pathways, coupled with alterations in specific fatty acid metabolites such as C18:1n9c, C16:1, and C20:4n6. These findings provide critical molecular insights for the genetic selection and breeding of Wandong cattle, which are renowned for their superior meat quality. Full article

Studies in taurine breeds have shown that genetic selection can improve the fatty acid (FA) profile of bovine milk, but studies are scarce considering Zebu animals. In this study, genetic parameters for FA concentrations and unsaturation indexes in the milk fat of Zebu cows were estimated, with emphasis on Gir and Guzerá breeds. Milk samples from 299 Gir and 266 Guzerá cows belonging to 22 herds distributed throughout Brazil were analyzed using gas chromatography. Fourteen individual FAs, 11 FA groups, four nutritional indexes, and five unsaturation indexes were evaluated. Tri-trait Bayesian models were applied, including 305-day milk and fat yields as “anchor” traits. Systematic effects such as contemporary group, age at calving, diet, sampling age class, and days in milk were considered. Palmitic acid was the most abundant FA, followed by oleic, stearic, and myristic acids. Heritability estimates ranged from moderate to high: 0.28–0.66 in Gir cows, and 0.25–0.74 in Guzerá cows, for individual FAs and FA groups. Unsaturation indexes also showed moderate to high heritability. Genetic correlations were generally strong, with long-chain FAs negatively correlated with short- and medium-chain FAs. The results suggest that genetic selection can be applied to improve the nutritional profile of milk fat in Zebu cattle. Full article

Background: scleroglucan, an extracellular polysaccharide with gel-forming, thickening, and stabilizing properties, was used as a structure-forming agent in low-fat yogurt formulations. The aim of this study was to evaluate its influence on the fermentation process and the physicochemical, rheological, textural, microstructural, and sensory properties of the yogurts. Methods: control samples were formulated with the addition of skim milk powder (SMP), whereas experimental yogurts contained scleroglucan at concentrations of 0.25%, 0.5%, and 1.0% (w/w). The fermentation kinetics, acidity, color, syneresis, rheological behavior, texture profile, microstructure, and volatile compounds were analyzed during storage. Results: the results showed that scleroglucan slowed acidification and increased the apparent viscosity, yield stress, and firmness of yogurts, while completely eliminating syneresis. Scleroglucan also modified the volatile profile by decreasing acetaldehyde and increasing 2,3-pentanedione levels during storage. The survival of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was not affected. Conclusions: the yogurt containing 1.0% scleroglucan was rated highest in overall acceptability. These findings demonstrate that scleroglucan can serve as a natural, clean-label stabilizer and an alternative to skim milk powder in low-fat set-style yogurts. Full article

Flavoromics and metabolomics were used to evaluate the effects of selenium-enriched yeast (SEY) in hen feed on the volatile flavor and nutritional quality indicators in the resulting chicken meats. Volatile organic compounds (VOCs) were analyzed using GC-MS and odor activity value calculations. Ninety-eight VOCs were identified. The treatment group had more abundant VOCs, with mainly increased fat, mushroom, fruit, and vanilla odor. Modulating the nutritional profile of chicken meat through SEY feed can reduce saturated fatty acid levels, increase unsaturated fatty acid levels, and significantly reduce cholesterol levels in Dongxiang green-shell chicken (DX). Metabolomics analysis has elucidated the potential mechanisms, whereby adding SEY to the diet of DX reduces cholesterol levels through secondary bile acid biosynthesis pathways. Its related metabolic changes may also directly or indirectly promote the formation of key substances that give meat its flavor. Adding SEY to the diet of Jingfen laying hens affects the muscle metabolism environment via the propanoate metabolism pathway, increasing the grassy notes of chicken meat while reducing its gamey taste. Full article

The intermuscular-bone-free crucian carp (Carassius auratus, WUCI), developed through CRISPR/Cas9-mediated bmp6a and bmp6b knockout, offers advantages in consumer acceptance and processing efficiency. However, its effects on muscle texture and nutritional quality have not been fully elucidated. In this study, we compared the F3 generation of WUCI with its sibling wild-type crucian carp (Carassius auratus, WT), Songpu silver crucian carp (Carassius gibelio var. Songpu, SPYJ), and Fangzheng silver crucian carp (Carassius gibelio var. Fangzheng, FZYJ), focusing on muscle texture characteristics and nutritional attributes. WUCI exhibited significantly higher shear force but lower hardness than most comparison groups, with no substantial differences in muscle fiber morphology. Amino acid profiles were similar among all groups. WUCI showed lower crude fat content than WT but higher than FZYJ, and comparable levels of polyunsaturated fatty acids (PUFA), n-3 fatty acids, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) to WT and SPYJ. These findings indicate that the knockout of bmp6a and bmp6b does not alter muscle mass in crucian carp, supporting the potential of WUCI for commercial adoption as a gene-edited consumer-oriented fish product. Full article

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Full article

Background/Objectives: Type 2 diabetes mellitus (T2DM) is a major metabolic disorder and is frequently accompanied by liver steatosis. Apolipoprotein J (ApoJ) is a glucose-regulated molecular chaperone that has been implicated in hepatic lipid deposition under nutrient overload. This study aimed to investigate the role of hepatocyte-specific ApoJ deletion in hepatic metabolism under diabetic conditions. Methods: A T2DM mouse model with hepatocyte-specific ApoJ knockout (HKO) was established through a high-fat diet combined with streptozotocin injection. Hepatic metabolic profiles were analyzed using untargeted metabolomics with UHPLC–MS/MS. Differential metabolites were subjected to KEGG pathway and Sankey diagram analyses to identify biologically relevant pathways. Results: In total, 140 metabolites showed significant differential abundance in HKO mouse liver, primarily encompassing organic acids and derivatives as well as lipids and lipid-like molecules. KEGG analysis revealed that ApoJ deletion enhanced pathways related to vitamin digestion and absorption, thiamine metabolism, amino acid biosynthesis, lysine degradation, and 2-oxocarboxylic acid metabolism. In contrast, pathways associated with galactose metabolism, cysteine and methionine metabolism, purine metabolism, and the pentose phosphate pathway were suppressed. Sankey diagram analysis further demonstrated that ApoJ deletion markedly reshapes hepatic metabolic networks in T2DM. Conclusions: Given the central role of hepatic dysmetabolism in the pathogenesis of diabetes and its complications, targeting ApoJ may represent a promising therapeutic approach for restoring hepatic metabolic homeostasis and preventing diabetes-associated steatosis. Full article

Background/Objectives: This research examined the anti-obesity potential of Lactiplantibacillus plantarum Ln4 in C57BL/6 mice fed a high-fat diet (HFD) for eight weeks. Methods: Forty male mice were randomly assigned (n = 8 per group) a normal diet (ND), HFD, HFD with orlistat (positive control), or HFD supplemented with Ln4 at 5 × 10⁸ or 5 × 10⁹ CFU/day (Ln4-8, Ln4-9). Ln4 was orally administered once daily throughout the study period. Results: Ln4 supplementation significantly attenuated body weight gain, visceral fat accumulation, and dyslipidemia, while improving lipid metabolism and hormonal balance. The Ln4-9 group exhibited effects comparable to those of orlistat, indicating potent anti-obesity activity. Ln4 also reduced serum triglyceride and total cholesterol concentrations and improved lipid and hormone profiles. At the molecular level, Ln4 downregulated adipogenic and lipogenic regulators (PPARγ, SREBP1c, and C/EBPα) while upregulating genes involved in lipolysis and fatty acid oxidation (PPARα, CPT1, and ACO) in the liver and adipose tissue. These changes were accompanied by lower insulin and leptin levels and restored adiponectin concentrations. Conclusions: Collectively, the results demonstrate that L. plantarum Ln4 mitigates HFD-induced obesity by improving lipid metabolism, suppressing adipogenesis, and balancing metabolic hormones, suggesting its potential as a functional probiotic for obesity management. Full article