Patient profiling for success after weight loss surgery (GO Bypass study): an interdisciplinary study protocol

Despite substantial research efforts, the mechanisms proposed to explain weight loss after gastric bypass (RYGB) and sleeve gastrectomy (SL) do not explain the large individual variation seen after these treatments. A complex set of factors are involved in the onset and development of obesity and these may also be relevant for the understanding of why success with treatments vary considerably between individuals. This calls for explanatory models that take into account not only biological determinants but also behavioral, affective and contextual factors. In this prospective study, we recruited 47 women and 8 men, aged 25–56 years old, with a BMI of 45.8 ± 7.1 kg/m2 from the waiting list for RYGB and SL at Køge hospital, Denmark. Pre-surgery and 1.5, 6 and 18 months after surgery we assessed various endpoints spanning multiple domains. Endpoints were selected on basis of previous studies and include: physiological measures: anthropometrics, vital signs, biochemical measures and appetite hormones, genetics, gut microbiota, appetite sensation, food and taste preferences, neural sensitivity, sensory perception and movement behaviors; psychological measures: general psychiatric symptom-load, depression, eating disorders, ADHD, personality disorder, impulsivity, emotion regulation, attachment pattern, general self-efficacy, alexithymia, internalization of weight bias, addiction, quality of life and trauma; and sociological and anthropological measures: sociodemographic measures, eating behavior, weight control practices and psycho-social factors. Joining these many endpoints and methodologies from different scientific disciplines and creating a multi-dimensional predictive model has not previously been attempted. Data on the primary endpoint are expected to be published in 2018

Effect of extrusion processing on lipid stability of rye bran

The aim of this study was to investigate under which processing conditions the extrusion of rye bran could produce a material with a long shelf life in terms of lipid chemistry and possibilities to link lipid stability with physical properties of the extrudates. In addition to water content (13-30%) and temperature (80-140°C) as variables during extrusion, the effect of rye bran particle size (633 and 15 µm) was studied. Stability of lipids was measured by volatile compounds and the loss of tocopherols and tocotrienols. Of the studied process parameters, the water content had a significant effect both on the physical properties and on lipid stability. Low water content (13 or 16%) in the extrusion of coarse or fine bran led to the highest expansion and porosity and the most stable lipids during storage. The improved oxidative stability when processed at low water contents in extrusion was connected with a higher formation of Maillard reaction products, which could have acted as antioxidants. In spite of the loss of tocols during grinding, the lipids in the fine rye bran extrudates were at least as stable as the lipids in the coarse rye bran extrudates when processed at low water content. However, the high furfural content in the fine rye bran extrudate at 13 % indicated that Maillard reaction was extensive which could lead to undesirable flavour. Thus, the overall best performance was obtained when the coarse rye bran was processed at the lowest water content