Search Results (315)

This study aimed to optimize the inoculation dosage and fermentation duration to enhance the protein content and reduce soluble oligosaccharides in soybean meal using Aspergillus oryzae and assessed its performance in dog food extrusion. A 3 × 5 factorial design was used to determine the optimal fermentation conditions. These conditions were applied to ferment soybean meal in bulk for nutritional analysis. Finally, the impact of fermentation on extrusion processing was assessed by formulating and extruding four diets: SBM (30% soybean meal), AMF (30% soybean meal with 1% Amaferm^®—A. oryzae biomass), FSBM (30% fermented soybean meal), and SPI (18% soy protein isolate). Diets were extruded with a single-screw extruder, and physical characteristics of kibbles, particle size distribution, and viscosity of raw mixes were analyzed. The optimal fermentation conditions were 1 × 10⁴ spore/g substrate for 36 h, which increased the crude protein content by 4.63% DM, methionine and cysteine total content by 0.15% DM, and eliminated sucrose, while significantly reducing stachyose, raffinose, and verbascose (95.22, 87.37, and 41.82%, respectively). The extrusion results showed that FSBM had intermediate specific mechanical energy (SME), in-barrel moisture requirements, and sectional expansion index (198.7 kJ/kg, 28.2%, and 1.80, respectively) compared with SBM (83.7 kJ/kg, 34.5%, and 1.30, respectively) and SPI (305.3 kJ/kg, 33.5%, and 2.55, respectively). The FSBM also exhibited intermediate particle size distribution and the least raw mix viscosity. These findings demonstrate that A. oryzae fermentation enhances the nutrient profile of soybean meal while improving extrusion efficiency and kibble quality, supporting its potential use as a sustainable pet food ingredient. Full article

The use of methane as a carbon source for producing bacterial single-cell protein (SCP) has been one of the most interesting developments in recent years. Most of these upcoming industries are using a methanotroph, Methylococcus capsulatus Bath, for SCP production using natural gas as the substrate. In the present study, we have explored the possibility of using an indigenously isolated methanotroph from a rice field in India, Methylomagnum ishizawai strain KRF4, for producing SCP from biogas [derived from cow dung]. The process was eco-friendly, required minimal instruments and chemicals, and was carried out under semi-sterile conditions in a tabletop fish tank. As the name suggests, Methylomagnum is a genus of large methanotrophs, and the strain KRF4 had elliptical to rectangular size and dimensions of ~4–5 µm × 1–2 µm. In static cultures, when biogas and air were supplied in the upper part of the growing tank, the culture grew as a thick pellicle/biofilm that could be easily scooped. The grown culture was mostly pure, from the microscopic observations where the large size of the cells, with rectangular-shaped cells and dark granules, could easily help identify any smaller contaminants. Additionally, the large cell size could be advantageous for separating biomass during downstream processing. The amino acid composition of the lyophilized biomass was analyzed using HPLC, and it was seen that the amino acid composition was comparable to commercial fish meal, soymeal, Pruteen, and the methanotroph-derived SCP-UniProtein^®. The only difference was that a slightly lower percentage of lysine, tryptophan, and methionine was observed in Methylomagnum-derived SCP. Methylomagnum ishizawai could be looked at as an alternative for SCP derived from methane or biogas due to the comparable SCP produced, on the qualitative level. Further intensive research is needed to develop a continuous, sustainable, and economical process to maximize biomass production and downstream processing. Full article

Background: The introduction of cystic fibrosis transmembrane conductance regulator modulators, especially the triple therapy elexacaftor, tezacaftor, ivacaftor (ETI), has improved outcomes in people with cystic fibrosis (pwCF), reducing underweight but increasing overweight rates. Objectives: This study investigates the effect of ETI on appetite control, body composition, and energy balance during a 3-week inpatient rehabilitation programme with regular exercise. Methods: In 54 pwCF (38 on ETI, 16 without ETI), changes in body composition (fat mass index, FMI; fat-free mass index, FFMI) and energy balance (calculated from body composition changes) were assessed. Appetite control was evaluated via plasma peptide YY (PYY) levels and post-exercise meal energy intake. Results: The programme significantly increased BMI (+0.3 ± 0.1 kg/m²; CI 0.1–0.4) and energy balance (+4317 ± 1976 kcal/3 weeks), primarily through FFMI gains (+0.3 ± 0.1 kg/m²; CI 0.1–0.4). Despite higher post-exercise meal energy intake and a tendency towards lower PYY levels in the ETI group, changes in body composition and energy balance did not differ between groups. This is explained by a higher prevalence of exocrine pancreatic insufficiency in the ETI group (92% vs. 50%, p < 0.001). Small sample sizes limit the interpretation of data on appetite control and energy intake. Conclusions: A 3-week inpatient rehabilitation programme improved body composition in pwCF, without resulting in a more positive energy balance with ETI therapy. This is due to a higher prevalence of pancreatic insufficiency in this group. Full article

Background/Aim: To date, there have been no data regarding the reproducibility or agreement of meal duration when a test meal is eaten. To confirm the reproducibility and agreement of the meal duration, number of chews, chewing tempo, and number of bites of a test meal, we performed a prospective observation study. Methods: We measured the duration, number of chews, chewing tempo, and number of bites of a test meal (salmon bento) among 33 participants (male: 15; female: 18) aged 20–60 years who ate twice at 2-week intervals to verify the agreement (by Bland-Altman (BA) analysis) and reproducibility (intraclass correlation coefficient (ICC)) by sex. Results: The meal duration (s) and number of bites (times) were significantly greater in the female group (560.4 (128.7) and 731.9 (266.3), p = 0.023; 17.1 (9.9) vs. 26.4 (13.7), p = 0.036), and the number of chews tended to be greater in the female group (752.5 (203.3) vs. 938.1 (375.9), p = 0.083). Meal duration was positively associated with the number of chews (0.64 [0.53, 0.74], p < 0.001) and bites (10.4 [5.1, 15.8], p < 0.001). For both sexes, the % error calculated via BA analysis was high for meal duration, the number of chews, and the chewing tempo (21.4 and 13.4%; 16.5 and 18.5%; and 6.8 and 5.3%, respectively) and low for the number of bites (37.9 and 68.9%). The ICCs were high for meal duration (0.73 and 0.90), the number of chews (0.76 and 0.89), and the chewing tempo (0.76 and 0.90), and low for the number of bites (0.84 and 0.69). Moreover, systematic and proportional errors were found only for the number of bites in the female group (median_difference with 95% CI: −9.00 (−13.00, −2.00); −0.320 (−0.45, −0.093)). Conclusions: Although the sample size was small due to the exploratory nature of the study, meal duration, number of chews, and chewing tempo had high reproducibility and agreement, at least when this test meal was consumed. These measures may indicate individual-specific eating behavior. Full article

Background: Severe psychiatric disorders are frequently associated with disruptions in health-related behaviors, including diet and lifestyle. This cross-sectional study aimed to assess and compare selected dietary and lifestyle behaviors among long-term psychiatric inpatients diagnosed with unspecified dementia (F03) or organic delusional disorder (F06.2) and a control group of mentally healthy individuals. Methods: A 50-item validated questionnaire was administered to 28 hospitalized patients and 10 control participants. Analyses included nutritional habits, physical activity, stimulant use, and hydration, using non-parametric tests and effect size indicators (Cramér’s V). Results: Significant differences were observed in meal regularity, frequency of meals, types of beverages consumed, and physical activity. Strong associations were found for meal types (V = 0.590) and stress-induced eating (V = 0.525). Conclusions: The observed behavioral differences may reflect disease-related effects, demographic variation, or a combination of both. Despite these limitations, the findings suggest key areas for further investigation and support the need for targeted dietary and lifestyle interventions in psychiatric settings. Full article

In this study, the effects of enzymolysis on physicochemical properties, digestive characteristics, and flora regulation of the meal replacement powder (MRP) were investigated on the basis of the previously obtained compound MRP. The results showed that the color, water absorption index, and water solubility index of the MRP were obviously improved after enzymatic hydrolysis. The swelling power (1.43 ± 0.11 g/g, 25 °C) and water-holding capacity (4.66 ± 0.09 g/g) of the MRP (CE_1) were decreased, while the oil holding capacity (2.14 ± 0.13 g/g) was increased. In the microcosmic aspect, the samples treated by enzymolysis had different degree of degradation, the particle size decreased (D50 = 57.71 μm), and the specific surface area (679.2 cm²/g) increased. The MRP samples treated by enzymolysis had better antioxidant capacity and cholate adsorption capacity. All MRP samples belong to low glycemic index (GI) foods, and can improve gut microbiota (Megamonas, Bacteroides, Rocheella, Parasatre, Koalabacterium, and Prasus) and promote the production of short chain fatty acids such as acetic acid, propionic acid and butyric acid. Therefore, this study not only further expands the comprehensive utilization of Aronia melanocarpa, but also provides a reference for the diversification of low GI related products. Full article

This study evaluated the productivity, nutritional composition, amino acid profile, fatty acid profile and presence of Salmonella spp. of housefly larva meal reared on domestic animal manure. A study was conducted to produce larva on three types of manure in a controlled environment located at 3200 mASL. Adult flies used as brood stock were reared in advance to avoid contamination with pathogenic germs and were fed sugar syrup and pasteurized milk to promote oviposition. Data were analyzed by ANOVA, the Kruskal–Wallis test and descriptive statistics, using confidence intervals. The results indicate that the type of organic substrate had an effect on the time of development, weight, size and percentage mortality of larva, being higher in a mixture of swine manure and poultry manure. Regarding nutritional composition, it was determined that larva meals contain 56.5% crude protein, 13.07% fat, 12.03% carbohydrates, 10.93% ash and 6.77% crude fiber. The most abundant fatty acids are palmitic acid with 29.34%, palmitoleic acid with 21.65% and oleic acid with 26.53%. An adequate balance of amino acids was determined, highlighting among them the content of arginine and threonine within the essential amino acids. House fly larva meals contain an adequate balance of nutrients and can be used as an ingredient for animal feed formulation. However, their use in animals should be further evaluated in future studies to assess their viability, absorption, bioavailability, and potential allergic reactions. Full article

Introduction: The major cause of obesity is excessive calorie intake. Inappropriate dietary habits, like increased meal frequency, portion sizes, or amount of snacks consumed contribute to obesity development. Potential differences in the perception of snacks by people with different BMIs may be one of the causes of obesity. Assessment of the perception of snacks by people with excessive and normal body weight will allow us to check whether this parameter actually has an impact on the development of obesity. Materials and Methods: A survey study was conducted to check differences in assessing different snacks and beverages by individuals with varied BMIs. Participants analyzed snacks on presented photographs and assessed portion sizes, estimated caloric content, assessed whether the meal was healthy, and determined whether the indicated portion would be sufficient to satisfy their hunger. The study population was divided according to body mass index (BMI) into individuals with normal weight, overweight, and obesity. Additionally, the study group was divided according to gender and age. Results: There were no statistically significant differences in the majority of the studied parameters concerning BMI; however, the study revealed relatively low education level regarding caloric assessment. Conclusions: BMI seems not to have an influence on calorie and portion size perception of snacks. The majority of the population wrongly assessed the calorific value of snacks, which might contribute to obesity development. People have a tendency to overestimate the caloric value of snacks. Women assess the portion size of highly processed snacks as larger than men do. Full article

Approximately 72% of older adults in residential care have dementia and present with different levels of functioning. People living with dementia (PLwD) may not always be facilitated to independently carry out activities of daily living (ADLs) in care, increasing the likelihood of excess disability. This study incorporated Behavioural Skills Training (BST) to train healthcare staff how to increase opportunities for independence for PLwD by using task analyses and least-to-most (L-M) prompting procedures during ADLs. Three healthcare staff, two female and one male (mean age = 42.67, SD = 16.82), participated in the intervention. The What Works Clearinghouse (WWC) Single-Case Design Technical Documentation guided the study’s design. A randomised single-case experimental (N-of-1) design was employed, using a multiple-baseline design (MBD) across participants (n = 3) for three separate ADLs. The dependent variable (DV) was the percentage of correct staff responses when implementing the L-M prompting procedure for each step during ADLs. Visual and statistical analyses demonstrated an increase in the correct use of a task analysis and L-M prompting for all three participants during the intervention compared to the baseline: for ADL1 (assistance to stand), effect sizes were d = 5.39, d = 9.38, and d = 6.79 for the three participants, respectively; for ADL2 (assistance with drinking), effect sizes were d = 3.27, d = 8.55, and d = 3.67; and for ADL3 (assistance to brush teeth), effect sizes were d = 5.99, d = 12.93, and d = 9.39. Maintenance data ranged from 70% to 100% correct responses at follow-up (mean = 93.11% SD = 7.85). Participants successfully generalised skills learned to two new ADLs (PLwD eating a meal and putting on a jumper). BST was demonstrated to be an effective training strategy to increase opportunities for independent responding for PLwD in care environments. The contingencies influencing staff behaviour require attention within the healthcare environment. Full article

Recent studies have indicated that microplastics (MPs) may accumulate in the human body, potentially posing health risks. This preliminary study aimed to investigate the effect of a food supplement (FS: 0.8 g of chitosan derived from Procambarus clarkii, PCC) on the fecal excretion of MPs (20–500 µm size) following ingestion of a standardized meal (SM). Ten healthy volunteers (non-smokers, non-drinkers, non-drug users) participated in a two-phase, crossover design conducted one week apart. In both phases, participants consumed an SM after overnight fasting, and fecal samples were collected the following morning (7–10 am). Phase 1 served as baseline (no PCC), while in Phase 2, PCC was administered immediately before the SM. Sixteen types of MPs were analyzed. A modest increase (5%) in fecal mass was observed after PCC intake. MP counts were 356 in the SM, 656 ± 110 in Phase 1 feces, and 965 ± 165 in Phase 2 feces. The excretion of nine MPs—PA, PAN, PAM, PE, PES, PET, PP, PS, and RA—was enhanced by PCC. These preliminary findings suggest that PCC promotes the fecal elimination of MPs. Further controlled studies are needed to validate these results and assess their potential relevance for dietary interventions. Full article

Introduction: Obesity is a systemic disease leading to many complications. One of the causes of obesity is excessive energy intake in relation to its expenditure. Assessing portion sizes and estimating caloric intake is crucial in maintaining a healthy body weight and combating obesity. Objectives: To evaluate the impact of BMI on the perception of portion sizes and their estimated caloric content. Patients and methods: The anonymous survey was filled out by 205 patients. The survey contained questions regarding different meals. Pictures of main meals were presented and individually assessed by the study participants. Next, they were divided into groups, individuals with normal weight (BMI < 25 kg/m²), who were overweight (BMI 25–29.9 kg/m²), and with obesity (BMI ≥ 30 kg/m²), to analyze the differences in food perception and caloric estimation. Results: The study did not demonstrate significant differences in the subgroups’ estimated portion sizes of most main meals. No statistical significance was found in the estimated caloric content of the indicated main meal portions across the studied groups. Obese, overweight, and normal-weighted patients assess food portion size similarly. Conclusions: BMI has no significant impact on caloric estimation. The majority of the population estimate the caloric value of the meals inappropriately. Nevertheless, patients with excessive body weight (overweight and obesity) have a tendency (but not statistically significant) to underestimate the caloric value of full meals compared with people with normal BMI. Incorrect calorie estimation may lead to consuming bigger meal portions in patients with overweight and obesity. Full article

This study aims to evaluate the environmental performance and menu sustainability in Portuguese primary school canteens. A total of 58 canteens were assessed using two checklists: one evaluating the sustainability and nutritional quality of menus (maximum score: 183 points), another assessing canteen environmental performance (maximum score: 195 points). Canteens were categorized into four performance levels based on their final scores: Very good (90–100%), Good (75–89.9%), Acceptable (50–74.9%), and Not Acceptable (<50%). The mean sustainability score was 130.5 ± 2.8. None of the canteens fully meet the recommended standards for vegetable portion sizes, reuse of leftovers, or inclusion of pulses in soups. The average environmental performance score was 137.9 ± 12.2. Canteens with on-site meal preparation demonstrated better environmental performance (142.3 ± 2.5) than those relying on off-site prepared meals (106.0 ± 3.6; p < 0.001). Additionally, canteens serving more than 150 meals daily achieved higher environmental performance scores (144.5 ± 1.7) compared to those serving fewer than 50 meals (125.5 ± 18.3). No significant correlation was observed between environmental performance and menu sustainability scores. Findings indicate a generally positive evaluation of both environmental performance and menu sustainability. Nevertheless, substantial improvements are needed, particularly in ensuring adequate vegetable portion sizes, minimizing food waste, and increasing the inclusion of plant-based protein sources. Full article

Sustainable polymers have attracted interest due to their ability to biodegrade under specific conditions in soil, compost, and the marine environment; however, they have comparatively lower mechanical properties, limiting their widespread use. This study explores the effect of incorporating waste soy biomass into sustainable polymers (including biodegradable and biobased) on the thermal and mechanical properties of the resultant blends. The dispersion of the waste soy biomass in the polymer matrix is also investigated in relation to particle size (17 µm vs. 1000 µm). Fine waste soy biomass did not significantly affect the melting temperature of the polymers (polyhydroxyalkanoates, polybutylene adipate terephthalate, polybutylene adipate terephthalate/poly(lactic) acid, and biobased linear low-density polyethylene) used in this study, but their enthalpy of fusion decreased after soy was melt-blended with the polymers. The tensile modulus of the polymers filled with fine waste soy biomass powder (17 µm) was enhanced when melt-blended as compared to unfilled polymers. Additionally, it was found that fine waste soy powder (17 µm) increased the tensile modulus of the polymer blends without significantly affecting processability, while coarse waste soy meal (1000 µm) generally reduced elongation at break due to poor dispersion and stress concentration; however, this effect was less pronounced in PHA blends, where improved compatibility was observed. Full article

The fineness of the raw material is the essential factor affecting the burnability of raw meal, with the fineness of the siliceous material being of the utmost importance. In this paper, Portland clinker was prepared from sandstones with four different particle sizes. The effects of sandstone fineness on calcination, crystal structure, phase assemblage, and hydration of the clinker were investigated by means of thermomechanical analysis (TMA), X-ray diffraction analysis (XRD), isothermal conduction calorimetry (ICC), and thermogravimetric analysis (TGA). The results show that as sandstone fineness decreases, the clinkers undergo a gradual decrease in shrinkage during calcination, alongside a consistent rise in free lime (f-CaO) content. The decrease in sandstone fineness has been shown to have a significant effect on the size of C₃S and C₂S, but no obvious effect on their crystal structure. The f-CaO rapidly reacts with water to form Ca(OH)₂ in the initial stage of cement hydration, resulting in the shortening of the hydration induction period and the advance of the hydration of C₃S. Furthermore, the compressive strength of Portland cement increases with the increase in sandstone fineness at every age, and the increase in age compensates for the differences in strength among samples. Full article

This study evaluated the effect of mixed meal replacement of soybean meal on growth conditions, carcass traits, and meat quality of finishing pigs by partially and entirely replacing soybean meal with equal proportions of rapeseed, cotton, and sunflower meal. A total of fifty-four pigs with an average initial weight of 97.60 ± 0.30 kg were selected and randomly divided into three groups according to their initial weight, with six pens in each group and three pigs in each pen. The experimental groups were as follows: control group (CON), fed corn–soybean meal type basal diet; corn–soybean mixed meal group (CSM), using equal proportions of rapeseed meal, cotton meal, and sunflower meal (3.52% each) to replace 9.06% of soybean meal in the basal diet; and corn mixed meal group (CMM), using equal proportions of rapeseed meal, cotton meal, and sunflower meal (6.46% each) to replace soybean meal in the basal diet completely. According to the results, the use of mixed meal as a replacement for soybean meal did not have a significant impact (p > 0.05) on the average daily weight gain, average daily feed intake, feed-to-weight ratio, body size, carcass traits, and meat quality of finishing pigs. The entire replacement of soybean meal with a mixed meal resulted in a significant increase (p < 0.05) in leaf fat weight. The use of mixed meal as a substitute for soybean meal had no significant effect (p > 0.05) on the antioxidant capacity and fatty acid composition of the longissimus thoracis in finishing pigs. However, longissimus thoracis muscle fiber diameter was reduced in the mixed meal partially replaced soybean meal group compared to the mixed meal completely replaced soybean meal group (p < 0.05). In addition, mixed meal replacing soybean meal did not significantly affect (p > 0.05) the expression of the longissimus thoracis muscle fiber type genes MYHC1 and MYHC2. Mixed meal replacement of soybean meal did not significantly affect (p > 0.05) the expression of ACACA, FASN, and PPARG genes in the longissimus thoracis. This study showed that mixed meal as an alternative to soybean meal in diets did not have significant negative effects on the growth performance and meat quality of finishing pigs. These results can help develop further mixed meals as a functional alternative feed ingredient for soybean meals in pig diets. Full article