Search Results (3,799)

Background: Gustatory dysfunction represents an underrecognized complication that may influence dietary behaviors and metabolic control. Previous investigations have suggested alterations in taste in patients with diabetes, yet the relationship between disease duration and specific taste modalities remains incompletely characterized. Aim: This study aimed to (i) compare orosensory detection thresholds for lipid and sweet tastes between patients with recent type 2 diabetes mellitus (rT2DM) (duration ≤ 5 years) and chronic type 2 diabetes mellitus (cT2DM) (duration > 5 years), and (ii) determine whether diabetes duration is associated with alterations in chemosensory function in a North African population. Methods: A cross-sectional comparative pilot study was conducted at the National Institute of Nutrition and Food Technology in Tunis, Tunisia, from April to June 2021. Sixty-seven patients with type 2 diabetes mellitus (T2DM) receiving oral antidiabetic medication were recruited through systematic sampling and divided into two groups: rT2DM (n = 30, duration ≤ 5 years) and cT2DM (n = 37, duration > 5 years). Orosensory detection thresholds for lipid taste were assessed using eight ascending concentrations of linoleic acid ranging from 0.018 to 12 mmol/L. In contrast, sweet taste thresholds were evaluated using a sucrose concentration series ranging from 0.01 to 5 mmol/L. The three-alternative forced-choice method with an ascending-concentration presentation was employed for both taste modalities. Detection thresholds were defined as the lowest concentration at which participants correctly identified the taste quality. Results: Patients with cT2DM exhibited significantly elevated orosensory detection thresholds compared to those with rT2DM for both taste modalities tested. The median linoleic acid detection threshold was 6.000 mmol/L in cT2DM versus 0.058 mmol/L in rT2DM (p < 0.001), representing a 107-fold increase in detection threshold. For sweet taste, the median sucrose detection threshold was 1.0 mmol/L in cT2DM compared with 0.5 mmol/L in rT2DM (p < 0.001), indicating a 2-fold increase in the threshold. In the overall patient cohort, the duration of diabetes was positively correlated with both fat taste perception thresholds (r = 0.657, p < 0.001) and sweet taste perception thresholds (r = 0.466, p < 0.001). However, when analyses were performed by diabetes duration-based subgroups, these correlations were observed only for fat taste perception in cT2DM, with no statistically significant correlations found in rT2DM. In multivariate linear regression analyses adjusted for age, body mass index, and sex/gender, the duration of diabetes remained independently associated with fat and sweet taste perception. Conclusions: Extended T2DM duration is associated with substantial elevations in orosensory detection thresholds for both lipid and sweet tastes in a North African population. These findings suggest that disease chronicity may contribute to chemosensory impairment, potentially influencing dietary preferences and metabolic control in patients with diabetes. Full article

Sarcopenia, defined as the progressive decline of muscle mass, strength, and function, severely compromises autonomy and quality of life in older adults. This systematic review evaluated synergistic effects of protein supplementation combined with resistance exercise on biochemical and functional biomarkers of sarcopenia. The search for scientific evidence was conducted in PubMed, Scopus, ScienceDirect, and Cochrane databases (2019–2025), applying explicit inclusion and exclusion criteria, like only randomized controlled trials in humans, published in English, Spanish, or French, were included to ensure high-quality evidence. After selection, the risk of bias of the articles was assessed according to the Cochrane Handbook for Systematic Reviews of Interventions. Seven randomized controlled trials, with a total of 260 participants, met the eligibility criteria. Interventions combining resistance exercise three times per week at 60–80% of one-repetition maximum with daily protein supplementation of at least 15 g, mainly from dairy sources, showed synergistic effects. Improvements were observed in inflammatory and anabolic biomarkers, with reductions in myostatin, activin, and IL-6, and increases in IGF-1, follistatin, and IL-10. Functional outcomes included gains in muscle strength, fat-free mass, and muscle fiber cross-sectional area. Despite heterogeneity in duration and sample size, findings support this combined approach as a promising and clinically applicable strategy to prevent and treat sarcopenia. No external funding was received, and the review is registered in PROSPERO (CRD42025640989). Full article

Background/Objectives: Obesity is a multifactorial condition and a major public health challenge. Conventional treatment centers on caloric restriction, which is often unsustainable and may cause stigma and psychoemotional harm. This study aimed to describe the methodology and assess the effects of a multicomponent nutritional intervention not focused on caloric restriction on psychoemotional outcomes. Women were selected as the target population because of the higher prevalence of obesity-related psychoemotional distress, body dissatisfaction, and weight-related stigma in this group, as well as their greater vulnerability to the psychosocial impacts of weight-focused interventions. Methods: This randomised, parallel, open-label trial included 89 obese women from primary care in Viçosa, Brazil. The participants were allocated into three groups: Group 1 (Control), which received a personalised hypocaloric diet (from 500 to 1000 kcal/day); Group 2 (NutrirCom (NutrirCom is a multicomponent, person-centred nutritional intervention protocol that is not focused on caloric restriction, conceived by a group of researchers at the Federal University of Viçosa for the care of women with obesity in Primary Health Care. It integrates nutritional, psychoemotional, behavioural, and social strategies, with an emphasis on promoting eating autonomy, mental health, and quality of life through a humanised, integrated, and sustainable approach, aiming to enhance the effectiveness of health care delivery and clinical practice)), which received 10 individual NutrirCom-based sessions; and Group 3 (NutrirCom + Social Support), which combined individual NutrirCom sessions with monthly group meetings for social support. Randomisation was stratified by body mass index via Excel^® with concealed allocation. The six-month intervention assessed changes in stress, anxiety, depression, and self-compassion, along with anthropometric and metabolic markers. Results: All groups presented reductions in waist circumference, fasting glucose, and total body fat, with increased lean mass. Anxiety remained unchanged in Group 1 but decreased significantly in Groups 2 (p = 0.002) and 3 (p = 0.005). Only Group 2 showed a significant reduction in depression symptoms (p = 0.023). Self-compassion improved significantly in groups 2 and 3. Conclusions: NutrirCom is a low-cost, scalable, and human-centered intervention that integrates emotional, social, and nutritional aspects of care. This approach shows promise as a sustainable strategy for obesity treatment in primary health care. Registration: Brazilian Registry of Clinical Trials (ReBEC) (no. RBR-87wb8x5). Full article

This study aimed to develop an edible egg white protein coating to reduce fat uptake and mitigate protein oxidation in deep-fried Labeo rohita fillets. Fillets (4 × 4 × 2 cm) were coated with 2.5–25% egg white protein and analyzed for proximate composition, frying yield, coating pickup, protein solubility, water-holding capacity, carbonyls, sulfhydryl groups, texture, colour, and sensory attributes. Increasing coating concentration improved coating pickup (2.65–8.36%), frying yield (70.45–80.26%), and reduced fat uptake (9.67–48.66%), while offering partial oxidative protection. Sensory evaluation identified 15% egg white protein coating as most acceptable, and it also effectively lowered fat absorption while preserving protein quality, yielding a healthier fried fish product. Full article

Although plant-based convenience foods have gained significant market share, many are high in fat, salt, and sugar while low in nutrients. The current study aimed to develop a vegan oyster mushroom soup powder enriched with moringa, mung bean, and pumpkin. These ingredients were chosen for their high nutritional value and availability. Four soup formulas, each containing varying amounts of moringa (0%, 1%, 2%, and 3%), were prepared, and a sensory evaluation, proximate analysis, and total aerobic plate count were carried out. The 1% moringa formulation showed the highest consumer acceptance. In this formula, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were reported as 13.6%, 7.6%, 16.3%, 2.2%, 9.8%, 50.5%, and 287 kcal/100 g, respectively. The novel powdered soup product had higher amounts of phenolic compounds, total antioxidants, and iron compared to local, commercially available equivalents. Total aerobic plate counts remained below 10⁵ CFU/g; a common acceptability limit for dried soups, throughout the 4-month storage study under ambient conditions. Overall, the developed soup powder demonstrated superior nutritional quality and could support consumers in meeting their daily nutrient requirements. With further refinement, particularly by optimizing the drying process to better retain heat-sensitive nutrients, this product shows potential as an affordable and nutritious option to address inadequate protein intake and iron deficiency in Sri Lanka. Full article

This study investigated the technological properties and volatile flavor profiles of tallow from three anatomical regions of Wagyu cattle, omental fats (OF), perirenal fats (PF), and subcutaneous fats (SF), smelted at temperatures ranging from 100 to 160 °C. The objective was to provide a theoretical basis for the targeted utilization of Wagyu fats. Results showed that smelting temperature significantly affected oil yield, with the highest yield obtained at 160 °C for all regions. PF exhibited the greatest oil yield, followed by OF and SF. Physicochemical analyses indicated that OF had the highest degree of unsaturation, whereas PF demonstrated superior hardness and oxidative stability. Microstructural and spectroscopic analyses, Fourier-transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were employed to characterize the samples, revealed that the compact protein structure of SF residues limited oil release, while the porous structures of OF and PF residues facilitated higher yields. With respect to flavor profiling, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) was employed to analyze volatile compounds, identified aldehydes as the dominant flavor contributors in OF and PF, imparting fatty and citrus notes, whereas SF was characterized by a distinct creamy aroma primarily due to γ-butyrolactone. These regional differences were further validated by principal component analysis (PCA). Overall, PF obtained the highest comprehensive quality score. The integrated evaluation underscores the potential for precision-based utilization of Wagyu tallow: PF and OF are recommended for applications demanding high yield and intense flavor, whereas SF, characterized by its distinctive creamy aroma, is more suitable for specialized or niche products. Full article

Background/Objectives: Frailty and functional decline represent major challenges for aging populations, particularly among institutionalized older adults. Preserving functional capacity is essential to maintain autonomy, mobility, and quality of life. This study aimed to compare the effects of two strength training interventions—functional electromechanical dynamometer (FEMD) training and weighted vest training—on peak concentric and eccentric force during the sit-to-stand task, as well as on functional performance and body composition in frail nursing home residents. Methods: A pilot quasi-experimental study with a non-randomized control group was conducted in 19 older adults (mean age: 86.3 ± 5.8 years). Participants were allocated to FEMD training (EG1, n = 6), weighted vest training (EG2, n = 6), or a control group (CG, n = 7). Training was performed twice weekly for eight weeks. Assessments included body composition, handgrip strength, 30 s chair stand test, 3 m walking speed, and peak concentric and eccentric force during the sit-to-stand movement. Data were analyzed using mixed-model ANOVA and complementary within-group analyses. Results: No significant group × moment interactions were observed. However, EG1 demonstrated significant within-group improvements in chair stand performance (+4.8 repetitions, p = 0.006), walking speed (+0.1 m·s⁻¹, p = 0.030), concentric peak force (+46.5%, p = 0.008), and eccentric peak force (+34%, p = 0.047). EG2 showed a smaller but significant increase in eccentric peak force (+6.1%, p = 0.019), without functional improvements. Body composition changes were modest, with EG1 showing increases in weight and BMI without concomitant fat mass gains. Conclusions: In this pilot quasi-experimental study, functional electromechanical dynamometer-based training was associated with improvements in neuromuscular performance, particularly concentric peak force. However, no significant group × moment interactions were observed, indicating that differential effects between interventions cannot be established. Functional improvements should be interpreted cautiously. The present results should therefore be considered exploratory and hypothesis-generating. These findings suggest that FEMD-based training may be a feasible and potentially beneficial functional strength training strategy for frail institutionalized older adults, which should be confirmed in adequately powered randomized controlled trials. Full article

The use of manure as a growing medium for horticultural crop cultivation is a sustainable practice that may allow a reduction in the production costs and the environmental burden of bulky waste management. For this purpose, the current study investigated the partial substitution of peat with manure at various rates (0% (GS1), 100% (GS2), 80% (GS3), 60% (GS4), 40% (GS5), and 20% (GS6)) in pot-cultivated purslane. Our results indicate that the substitution of peat with manure may increase crop yield by 60% to 80%. Moreover, the nutritional value was improved for specific manure rates; for example, the ash and carbohydrate contents in leaves increased at 60% and 20%, respectively, while the fat and carbohydrate contents in shoots increased at 80% and 20%, respectively. P content increased in both leaves and shoots when manure was added to the growing medium, while application at low rates (e.g., 20%) resulted in decreased N and K content. Finally, regarding leaf total phenol and flavonoid contents, as well as antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, values increased when manure was added at 40% to 60%; in shoots, increased values were observed for these parameters when manure was applied at 0% or 100%. In conclusion, our results suggest that peat substitution with manure is a viable, sustainable practice in purslane cultivation in pots without compromising the yield and quality parameters of plants. However, more species and different types of manure must be tested to design tailor-made growing media for horticultural crops. Full article

Grazing yaks often face protein deficiency due to low-quality pasture, which limits milk production. This study aimed to investigate the effects of varying protein levels in concentrate supplementation on lactational performance, immune function, and rumen microbial and metabolites in grazing lactating yaks. Thirty-six lactating Qinghai Plateau yaks (172.78 ± 11.70 kg) were assigned to four treatments for 70 d (10 d adaptation + 60 d trial): grazing only (CON) or grazing plus 1.50 kg/d concentrate containing 15.09% (CP15), 17.00% (CP17), or 18.98% CP (CP19). Concentrate supplementation significantly increased average daily gain (ADG; 0.22 vs. 0.72–0.90 kg/d; p < 0.001) and milk yield (622.18 vs. 1094.25–1385.73 g/d; p < 0.001), and milk yield showed a linear increase with higher dietary protein levels (p < 0.001). Milk protein yield (29.99 vs. 56.00–68.60 g/d; p < 0.001) and milk lactose yield (40.71 vs. 79.85–93.53 g/d; p < 0.001) were also increased. Milk composition, including fat, protein, and lactose, also improved across supplementation groups, with the greatest enhancement observed at the CP17 group (p < 0.05). Rumen pH and volatile fatty acids did not differ between treatments, while microbial protein increased with supplementation (10.88 vs. 12.72–15.00 mg/dL; p = 0.041) and showed a linear response to dietary CP level (p = 0.033). Concentrate supplementation significantly altered the rumen microbial structure (ANOSIM, p = 0.036), enriching Succinivibrionaceae_UCG-002, Fibrobacter, Ruminobacter, and Succinimonas and reducing Saccharofermentans in CP17 yaks (p < 0.05). Untargeted metabolomics further indicated a marked shift in the ruminal metabolite profile. Compared with CON, CP17 yaks exhibited higher levels of calcium propionate, 2-nitrofuran, curvulalide, and 2,5-dihydroxybenzoic acid, but lower levels of 4-pyridoxic acid, L-carnitine, bitocholic acid, and taurodehydrocholic acid. Pathway enrichment analysis identified vitamin B6 metabolism as significantly enriched. Collectively, these findings suggest that moderate protein concentrate supplementation (CP17) may enhance lactation performance by modulating rumen microbiota and metabolism in lactating yaks. Full article

This study investigated the combined influence of hydrothermal treatment and particle size on the techno-functional properties of defatted coconut residue (DCR) to optimize its use as a hydrocolloid fat replacer. A 3 × 2 factorial design evaluated boiling and autoclaving treatments in combination with coarse and fine milling. Fine particle fractions (boiling-fine [BF] and autoclaved-fine [AF]) were identified as optimal, exhibiting peak water-holding capacity (WHC) (10.95 g/g) and oil-holding capacity (4.57 g/g) due to maximized surface area and thermal unblocking of capillary networks. When incorporated into cookies, all DCR formulations qualified as “reduced-fat” (30% reduction) and “high-fiber” (6 g/100 g) products. Crucially, the extreme WHC of fine fractions induced severe water competition within the dough, leading to a direct inverse correlation with quality, characterized by a restricted spread ratio (6.9) and increased hardness (27 N). Furthermore, thermal leaching of Maillard precursors suppressed excessive browning, improving cookie color. While the BF fraction provided the best functional balance, future research should optimize dough moisture to mitigate the impact of high fiber hydration on texture. These findings demonstrate DCR’s potential for agro-food valorization and improved human health. Full article

Monoacylglycerols (MAGs) are significant intermediate byproducts in the hydrolysis of oils and fats. The accumulation of MAGs not only reduces the quality and purity of the final products in biodiesel production and edible oil refining but also poses challenges for downstream separation processes. Therefore, the development of efficient biocatalysts for the specific MAG conversion is of great industrial importance. The lipase from Aspergillus oryzae (AOL) has shown potential for lipid modification; however, the wild-type enzyme (WT) suffers from poor solubility, tendency to aggregate, and low specific activity towards MAGs in aqueous systems, which severely restricts its practical application. In this study, a combinatorial protein engineering strategy was employed to overcome these limitations. We integrated fusion protein technology with rational design to enhance both the functional expression and catalytic efficiency of AOL. Firstly, the superfolder green fluorescent protein (sfGFP) was fused to the N-terminus of AOL. The results indicated that the sfGFP fusion tag significantly improved the solubility and stability of the enzyme, preventing the formation of inclusion bodies. The fusion protein sfGFP-AOL exhibited a MAG conversion rate of approximately 65%, confirming the positive impact of the fusion tag on enzyme developability. To further boost catalytic performance, site-directed mutagenesis was performed based on structural analysis. Among the variants, the mutant sfGFP-Y92Q emerged as the most potent candidate. In the MAG conversion, sfGFP-Y92Q achieved a conversion rate of 98%, which was not only significantly higher than that of sfGFP-AOL but also outperformed the widely used commercial immobilized lipase, Novozym 435 (~54%). Structural modeling and docking analysis revealed that the Y92Q mutation optimized the geometry of the active site. The substitution of Tyrosine with Glutamine at position 92 likely enlarged the substrate-binding pocket and altered the local electrostatic environment, thereby relieving steric hindrance and facilitating the access of the bulky MAG substrate to the catalytic center. In conclusion, this work demonstrates that the synergistic application of sfGFP fusion and rational point mutation (Y92Q) can dramatically transform the catalytic properties of AOL. The engineered sfGFP-Y92Q variant serves as a robust and highly efficient biocatalyst for MAG degradation. Its superior performance compared to commercial standards suggests immense potential for cost-effective applications in the bio-manufacturing of high-purity fatty acids and biodiesel, offering a greener alternative to traditional chemical processes. Full article

To explore a safe and effective approach for producing strontium-enriched fish, in this study, we modified the feed for juvenile hybrid sturgeon (Acipenser baerii ♀ × Acipenser schrenckii ♂) and set three different levels of strontium chloride content in their diet (0 mg/kg (Sr0, control), 80 mg/kg (Sr80), and 160 mg/kg (Sr160)) for a period of 8 weeks, analyzing their growth performance, strontium enrichment, muscle nutrition, and hepatic physiological, biochemical, and transcriptomic characteristics. The results show that dietary strontium had no significant impact on sturgeon growth or survival rate (p > 0.05). The strontium content in tissues increased with dietary strontium levels, with the highest enrichment in bone plates (p < 0.05). However, muscle crude fat in the strontium-supplemented groups decreased significantly; the Sr160 group had higher glutamic acid, valine, docosahexaenoic acid methyl ester, lower myristic acid, palmitic acid, etc. (p < 0.05). In addition, strontium treatment alleviated hepatic lipid accumulation and mitochondrial swelling. Biochemical analyses revealed reduced plasma levels of Triglyceride (TG), Total Cholesterol (TC), Alanine Aminotransferase (ALT), and Aspartate Aminotransferase (AST), as well as decreased hepatic Malondialdehyde (MDA) content, while hepatic Glutathione (GSH) levels increased (p < 0.05). Transcriptomic data further showed that strontium downregulated the expression of fasn and tfrc and upregulated the expression of cpt1a, apoa1, cyp7a1, and slc3a2 (p < 0.05). In conclusion, dietary supplementation with 80–160 mg/kg strontium enables safe strontium enrichment in hybrid sturgeon, improves muscle nutritional quality, and protects liver function by regulating the genes related to lipid metabolism and antioxidant defense, providing a scientific basis for the development of strontium-enriched fish products. Full article

The valorization of cull sheep and the incorporation of agro-industrial by-products into animal feeding represent effective approaches to enhancing the sustainability of small ruminant production systems. This study investigated the effects of dietary inclusion of 17% partially destoned olive cake (OC) in the concentrate fed to Valle del Belice ewes on carcass characteristics, as well as on meat and salami quality. A 14-week feeding trial was conducted on 124 animals allocated to a control (CTR) and an experimental (EXP) group, balanced for parity, days in milk, and daily milk yield. At the end of the trial, five animals per group were slaughtered and their meat was processed into three types of salami: 100% sheep meat (SM), 90% sheep meat with 10% beef heifer brisket (HB), and 90% sheep meat with 10% pork backfat (PB). Meat and salami were evaluated for chemical composition, fatty acid profile, polyphenol content, antioxidant capacity, lipid oxidation, microbiological status, textural properties, and sensory characteristics. Dietary OC supplementation resulted in increased carcass weight, separable fat, intramuscular fat content, and monounsaturated fatty acids—particularly oleic acid—along with higher polyphenol levels and antioxidant activity. Salami produced from OC-fed ewes exhibited reduced weight loss during ripening, lower lipid oxidation, an improved MUFA/SFA ratio, and satisfactory sensory attributes. Microbiological analyses indicated a dominance of lactic acid bacteria and coagulase-negative staphylococci, with no pathogenic microorganisms detected. Overall, the inclusion of olive cake in the diet enhanced meat and processed product quality, supporting the valorization of olive oil by-products within circular economy frameworks. Full article

Quinoa (Chenopodium quinoa Willd.) is increasingly valued as a climate-resilient crop due to its nutritional quality and adaptability; however, there is limited information on the nutritional composition of heat-tolerant genotypes grown in tropical environments or the potential of quinoa leaves as an additional nutrient source. This study assessed the nutritional composition of leaves and grains from three heat-tolerant quinoa genotypes (Ames 13746 (Pison), Ames 13748 (Copacabana), and Ames 13745 (Kaslae)) to support their use as multipurpose crops in warm regions. Crude protein, amino acid, dietary fiber fraction, total fat, total starch, and mineral (Ca, Mg, P, K, Fe, and Zn) concentrations were quantified using AOAC, AACCI, and AOCS standardized methods. The grains exhibited a balanced essential amino acid profile, with lysine concentrations exceeding those of most staple cereals. The protein contents in the leaves and grains did not differ among genotypes (p > 0.05), although combustion analysis yielded consistently higher values than the Kjeldahl method. The leaves differed significantly in insoluble and total dietary fiber (p < 0.05), with Kaslae presenting the highest levels. In grains, the dietary fiber, total fat, total starch, and mineral contents did not vary among genotypes. The leaf mineral composition differed in terms of Ca and P, while Mg, Fe, K, and Zn levels remained similar across genotypes. These findings underscore quinoa’s potential as a nutrient-dense, multipurpose crop for food production in tropical environments. Full article

Milk production and quality are increasingly affected worldwide by rising ambient temperatures associated with climate change, with heat stress (HS) representing one of the major environmental challenges for dairy cattle. HS alters physiological and metabolic processes, leading to significant changes in milk composition, particularly in regions exposed to prolonged summer heat. The Temperature–Humidity Index (THI) is widely used to assess the degree of thermal discomfort and its impact on dairy performance. This study investigated the effects of heat stress on milk quality parameters in a dairy herd managed under identical conditions, comprising Romanian Black Spotted (RBS, Holstein strain) and Romanian Spotted (RS, Simmental strain) cows. Descriptive statistics were performed using the SAVC for Windows program, while differences between means were evaluated using the t-test in GraphPad Prism 9. Milk quality traits were significantly affected when THI values exceeded 73, with a consistent decline observed from early summer onwards. In the RBS breed, milk protein content decreased significantly compared with spring values, reaching 3.25% (p < 0.0001) in 2023 and 3.35% (p < 0.01) in 2024. Similar trends were recorded in the RS breed, with minimum protein values of 3.10% (p < 0.0001) and 3.19% (p < 0.0001). Fat content, casein concentration, and milk urea levels also showed highly significant HS-related changes (p < 0.0001). Overall, heat stress negatively affected milk quality, while the RS breed appears less affected under the studied conditions than the RBS breed. Full article