Effect of Acute Ingestion of Green Tea Extract and Lemon Juice on Oxidative Stress and Lipid Profile in Pigs Fed a High-Fat Diet.

Green tea and its catechins have been shown to ameliorate high fat diet-induced oxidative stress and hyperlipidemia. However, low bioavailability of catechins limits their therapeutic potential. Lemon juice (LJ) has been suggested to enhance the bioavailability of catechins in vitro. This study investigated the antioxidative and hypolipidemic efficacy of a single dose of green tea extract (GTE) or GTE plus LJ (GTE + LJ) in high-fat diet fed pigs. Sixteen pigs ingested a single dose of GTE (190 mg/kg/day) or GTE + LJ (0.75 mL/kg/day) mixed with low-fat (LF; 5% fat) or high-fat (HF; 22% fat) diets and blood samples were collected for 24 h. Plasma catechin level peaked at two hours, and gradually returned to baseline after six hours following the intake. The addition of LJ significantly increased plasma catechin level. The diet containing GTE did not lower plasma cholesterol and triacylglycerol (TG) concentrations, superoxide dismutase (SOD) and catalase activity, or malondialdehyde concentration in 24 h in HF-fed pigs. Addition of a single dose of LJ, however, significantly decreased plasma TG level in LF groups but did not cause further changes on any other markers compared to the GTE alone. Our findings indicate limited effect of a single meal containing GTE on plasma antioxidant enzymes, lipid profile, and lipid peroxidation in pigs and no significant synergistic/additive action of adding LJ to GTE within 24 h in pigs. A study with a longer treatment period is warranted to further understand the potential role of GTE in reducing HF diet-induced oxidative stress and the possible synergistic role of LJ

Vitamin A Status and Deposition in Neonatal and Weanling Rats Reared by Mothers Consuming Normal and High-Fat Diets with Adequate or Supplemented Vitamin A

The circulating level of vitamin A (VA; retinol) was reported to be lower in obese adults. It is unknown if maternal obesity influences the VA status of offspring. The objective of the study was to determine the VA status and deposition of neonatal and weanling rats reared by mothers consuming a normal or high-fat diet (NFD or HFD) with or without supplemented VA. Pregnant Sprague-Dawley rats were randomized to an NFD or HFD with 2.6 mg/kg VA. Upon delivery, half of the rat mothers in the NFD or HFD cohort were switched to an NFD or HFD with supplemented VA at 129 mg/kg (NFD+VA and HFD+VA group). The other half remained on their original diet (NFD and HFD group). At postnatal day 14 (P14), P25, and P35, pups (n = 4 or 3/group/time) were euthanized. The total retinol concentration in the serum, liver, visceral white adipose tissue (WAT), and brown adipose tissue (BAT) was measured. At P14, the HFD+VA group showed a significantly lower serum VA than the NFD+VA group. At P25, both the VA concentration and total mass in the liver, WAT, and BAT were significantly higher in the HFD+VA than the NFD+VA group. At P35, the HFD group exhibited a significantly higher VA concentration and mass in the liver and BAT compared with the NFD group. In conclusion, maternal HFD consumption resulted in more VA accumulation in storage organs in neonatal and/or weanling rats, which potentially compromised the availability of VA in circulation, especially under the VA-supplemented condition

Flavan-3-ols and cardiometabolic health: a guideline recommendation by the Academy of Nutrition and Dietetics

Guideline recommendation for a plant bioactive such as flavan-3-ols is a departure from previous recommendations as it is not based on deficiencies but rather improvement in health outcomes. Nevertheless, there is a rapidly growing body of clinical data reflecting benefits of flavan-3-ol intake that outweigh potential harms. Thus, the objective of the Expert Panel was to develop an intake recommendation for flavan-3-ols and cardiometabolic outcomes to inform multiple stakeholders including clinicians, policymakers, public health entities, and consumers. Guideline development followed the process set forth by the Academy of Nutrition and Dietetics which includes use of Evidence to Decision Framework. Studies informing this guideline (157 randomized controlled trials and 15 cohort studies) were previously reviewed in a recently published systematic review and meta-analysis. Quality and strength-of-evidence along with risk-of-bias in reporting was reviewed. In drafting the guideline, data assessments and opinions by authoritative scientific bodies providing guidance on the safety of flavan-3-ols were considered. Moderate evidence supporting cardiometabolic protection resulting from flavan-3-ol intake in the range of 400-600 mg/d was supported in the literature. Further, increasing consumption of dietary flavan-3-ols may help improve blood pressure, cholesterol levels, and blood sugar. Strength of evidence was strongest for some biomarkers (i.e., systolic blood pressure, total cholesterol, HDL-cholesterol, and insulin/glucose dynamics). It should be noted that this is a food-based guideline and not a recommendation for flavan-3-ol supplements. This guideline was based on beneficial effects observed across a range of disease biomarkers and endpoints. While a comprehensive assessment of available data has been reviewed, evidence gaps identified herein can inform scientists whereby guiding future randomized clinical trials

Sensory comparison of low-protein recipes with glycomacropeptide-containing BetterMilk and liquid non-dairy coffee creamer among adults with phenylketonuria

Phenylketonuria (PKU) results from deficiency of phenylalanine hydroxylase enzyme which is responsible for converting the essential amino acid phenylalanine to the non-essential amino acid tyrosine. PKU is treated with a low-protein diet and medical food/ formula providing supplemental protein without excess phenylalanine. Naturally phenylalanine-free, Glycomacropeptide (GMP) used in PKU medical foods/ formulas contains four essential amino acids and is fortified with methionine, leucine, histidine, tryptophan, and tyrosine to provide a near complete protein. Although sensory research has been conducted on GMP-based foods, sensory evaluation of commonly utilized low-protein recipes substituted with GMP-based formulas is undocumented. Such research is critical to development of appealing means for formula consumption. Study objectives were to compare sensory attributes (taste, aroma, texture, and overall acceptability) and preferences for low-protein cream of tomato soup, lemon pudding, and vanilla ice cream containing either a GMP-based formula or unflavored liquid non-dairy coffee creamer as the primary liquid ingredient and to solicit medical formula/food procurement information among adults with PKU. Data were subjected to paired t-tests with the Bonferroni correction (p< 0.0125) and analysis of variance. Thirty-one adults (80% female, 93% white) completed the study. Significantly higher scores (p<0.01) were reported for aroma, taste, and overall acceptability of the control soup and for all four sensory attributes of the control pudding. Control ice cream was ranked significantly higher (p<0.01) in taste and overall acceptability. No significant differences existed among scores of the four sensory attributes within each control or experimental recipe. Control samples were preferred over experimental samples for all recipes. Experimental samples for each recipe were on average scored in the "like" range. Only 23% of the sample reported they frequently consume medical foods, while equal numbers of participants reported they were/were not interested in using a medical food in preparation of low-protein recipes. These data may partially explain why control samples were preferred. Additionally, lower sensory scores for taste and aroma of the experimental soup, pudding, and ice cream may be attributed to the probiotics and docosahexaenoic acid within the GMP-based formula as both of these functional ingredients are capable of imparting strong flavors and aromas to foods. Additional research is needed to investigate the use of GMP-based formulas without added functional ingredients and isolated GMP, not GMP-based formulas, in low-protein recipes in order to expand dietary offerings for individuals with PKU. (Published By University of Alabama Libraries