Health and Pleasure in Consumers' Dietary Food Choices: Individual Differences in the Brain's Value System

Taking into account how people value the healthiness and tastiness of food at both the behavioral and brain levels may help to better understand and address overweight and obesity-related issues. Here, we investigate whether brain activity in those areas involved in self-control may increase significantly when individuals with a high body-mass index (BMI) focus their attention on the taste rather than on the health benefits related to healthy food choices. Under such conditions, BMI is positively correlated with both the neural responses to healthy food choices in those brain areas associated with gustation (insula), reward value (orbitofrontal cortex), and self-control (inferior frontal gyrus), and with the percent of healthy food choices. By contrast, when attention is directed towards health benefits, BMI is negatively correlated with neural activity in gustatory and reward-related brain areas (insula, inferior frontal operculum). Taken together, these findings suggest that those individuals with a high BMI do not necessarily have reduced capacities for self-control but that they may be facilitated by external cues that direct their attention toward the tastiness of healthy food. Thus, promoting the taste of healthy food in communication campaigns and/or food packaging may lead to more successful self-control and healthy food behaviors for consumers with a higher BMI, an issue which needs to be further researched

Engineered Single-Domain Antibodies with High Protease Resistance and Thermal Stability

The extreme pH and protease-rich environment of the upper gastrointestinal tract is a major obstacle facing orally-administered protein therapeutics, including antibodies. Through protein engineering, several Clostridium difficile toxin A-specific heavy chain antibody variable domains (VHHs) were expressed with an additional disulfide bond by introducing Ala/Gly54Cys and Ile78Cys mutations. Mutant antibodies were compared to their wild-type counterparts with respect to expression yield, non-aggregation status, affinity for toxin A, circular dichroism (CD) structural signatures, thermal stability, protease resistance, and toxin A-neutralizing capacity. The mutant VHHs were found to be well expressed, although with lower yields compared to wild-type counterparts, were non-aggregating monomers, retained low nM affinity for toxin A, albeit the majority showed somewhat reduced affinity compared to wild-type counterparts, and were capable of in vitro toxin A neutralization in cell-based assays. Far-UV and near-UV CD spectroscopy consistently showed shifts in peak intensity and selective peak minima for wild-type and mutant VHH pairs; however, the overall CD profile remained very similar. A significant increase in the thermal unfolding midpoint temperature was observed for all mutants at both neutral and acidic pH. Digestion of the VHHs with the major gastrointestinal proteases, at biologically relevant concentrations, revealed a significant increase in pepsin resistance for all mutants and an increase in chymotrypsin resistance for the majority of mutants. Mutant VHH trypsin resistance was similar to that of wild-type VHHs, although the trypsin resistance of one VHH mutant was significantly reduced. Therefore, the introduction of a second disulfide bond in the hydrophobic core not only increases VHH thermal stability at neutral pH, as previously shown, but also represents a generic strategy to increase VHH stability at low pH and impart protease resistance, with only minor perturbations in target binding affinities. These are all desirable characteristics for the design of protein-based oral therapeutics

Age and gender differences in physical capability levels from mid-life onwards: The Harmonisation and meta-analysis of data from eight UK cohort studies

Using data from eight UK cohorts participating in the Healthy Ageing across the Life Course (HALCyon) researchprogramme, with ages at physical capability assessment ranging from 50 to 90+ years, we harmonised data on objectivemeasures of physical capability (i.e. grip strength, chair rising ability, walking speed, timed get up and go, and standingbalance performance) and investigated the cross-sectional age and gender differences in these measures. Levels of physicalcapability were generally lower in study participants of older ages, and men performed better than women (for example,results from meta-analyses (N = 14,213 (5 studies)), found that men had 12.62 kg (11.34, 13.90) higher grip strength thanwomen after adjustment for age and body size), although for walking speed, this gender difference was attenuated afteradjustment for body size. There was also evidence that the gender difference in grip strength diminished with increasingage,whereas the gender difference in walking speed widened (p,0.01 for interactions between age and gender in bothcases). This study highlights not only the presence of age and gender differences in objective measures of physicalcapability but provides a demonstration that harmonisation of data from several large cohort studies is possible. Theseharmonised data are now being used within HALCyon to understand the lifetime social and biological determinants ofphysical capability and its changes with age

Consumer Psychology and eating behaviour

In recent years there has been an emerging body of research looking into the psychological mechanisms underlying food consumption and eventually modulating energy intake. This chapter reviews the empirical evidence demonstrating how everything from the label of a food and the properties of the container, through to the variety of the components of the food affect our perception of food, the portion estimation and its consumption. I also discuss the concepts and theories that explain these mechanisms, as well as the existing measurement methods