Effect of phosphorus limiting on phytase activity, proton efflux and oxygen consumption by nodulatedroots of common bean (Phaseolus vulgaris)

This work intended to measure the nodulated-roots oxygen consumption, proton efflux and phytase activity in 2 lines of common bean (Phaseolus vulgaris) (115, 147) at 2 levels of P supply. Rooted seedlings were inoculated with Rhizobium tropici CIAT 899 in hydroaeroponic cultivation under glasshouse. Phosphorus was supplied as KH2PO4 at 15 and 250 ìmol pl-1 week-1 (15P and 250P, respectively). Our results showed that plant growth nodulation and symbiotic nitrogen fixation were significantly affected by P limiting (15P) for the both lines, but this adverse effect was more pronounced in 147 than in 115. For the both lines, the phytase activity, higher in roots than in nodules, was significantly increased by P limiting, but 115 maintained higher values as compared to 147 line. Incotyledons, the phytase activity was higher in 115 than in 147. Phosphorus shortage increased the cumulated proton release only in 115, whereas it was lowered for 147. In this line, the proton release was linked to symbiotic nitrogen fixation. Under 15P, the proton efflux per unit of nodulated-root biomass was 25% greater for 115 than 147, suggesting that under P limitation, proton efflux may constitute an efficient way to increase P uptake in the tolerant line (115). 15P increased significantlynodulated-root O2 consumption per g nodule DW and nodule conductance, but to a higher extent in 147. As a whole, bean plants at P-deficient conditions increased the activity of phytases and proton efflux, thus maintaining the oxygen diffusion in nodules. This may represent an adaptive mechanism for N2- fixing legumes to respond to P deficiency, by increasing the utilisation and the uptake of phosphorus for symbiotic nitrogen fixation

Capturing health and eating status through a nutritional perception screening questionnaire (NPSQ9) in a randomised internet-based personalised nutrition intervention : the Food4Me study

BACKGROUND: National guidelines emphasize healthy eating to promote wellbeing and prevention of non-communicable diseases. The perceived healthiness of food is determined by many factors affecting food intake. A positive perception of healthy eating has been shown to be associated with greater diet quality. Internet-based methodologies allow contact with large populations. Our present study aims to design and evaluate a short nutritional perception questionnaire, to be used as a screening tool for assessing nutritional status, and to predict an optimal level of personalisation in nutritional advice delivered via the Internet. METHODS: Data from all participants who were screened and then enrolled into the Food4Me proof-of-principle study (n = 2369) were used to determine the optimal items for inclusion in a novel screening tool, the Nutritional Perception Screening Questionnaire-9 (NPSQ9). Exploratory and confirmatory factor analyses were performed on anthropometric and biochemical data and on dietary indices acquired from participants who had completed the Food4Me dietary intervention (n = 1153). Baseline and intervention data were analysed using linear regression and linear mixed regression, respectively. RESULTS: A final model with 9 NPSQ items was validated against the dietary intervention data. NPSQ9 scores were inversely associated with BMI (β = -0.181, p < 0.001) and waist circumference (Β = -0.155, p < 0.001), and positively associated with total carotenoids (β = 0.198, p < 0.001), omega-3 fatty acid index (β = 0.155, p < 0.001), Healthy Eating Index (HEI) (β = 0.299, p < 0.001) and Mediterranean Diet Score (MDS) (β = 0. 279, p < 0.001). Findings from the longitudinal intervention study showed a greater reduction in BMI and improved dietary indices among participants with lower NPSQ9 scores. CONCLUSIONS: Healthy eating perceptions and dietary habits captured by the NPSQ9 score, based on nine questionnaire items, were associated with reduced body weight and improved diet quality. Likewise, participants with a lower score achieved greater health improvements than those with higher scores, in response to personalised advice, suggesting that NPSQ9 may be used for early evaluation of nutritional status and to tailor nutritional advice. TRIAL REGISTRATION: NCT01530139 .Peer reviewedFinal Published versio

Clustering of adherence to personalised dietary recommendations and changes in healthy eating index within the Food4Me study

Objective: To characterise clusters of individuals based on adherence to dietary recommendations and to determine whether changes in Healthy Eating Index (HEI) scores in response to a personalised nutrition (PN) intervention varied between clusters. Design: Food4Me study participants were clustered according to whether their baseline dietary intakes met European dietary recommendations. Changes in HEI scores between baseline and month 6 were compared between clusters and stratified by whether individuals received generalised or PN advice. Setting: Pan-European, Internet-based, 6-month randomised controlled trial. Subjects: Adults aged 18–79 years (n1480). Results: Individuals in cluster 1 (C1) met all recommended intakes except for red meat, those in cluster 2 (C2) met two recommendations, and those in cluster 3 (C3) and cluster 4 (C4) met one recommendation each. C1 had higher intakes of white fish, beans and lentils and low-fat dairy products and lower percentage energy intake from SFA (P<0·05). C2 consumed less chips and pizza and fried foods than C3 and C4 (P<0·05). C1 were lighter, had lower BMI and waist circumference than C3 and were more physically active than C4 (P<0·05). More individuals in C4 were smokers and wanted to lose weight than in C1 (P<0·05). Individuals who received PN advice in C4 reported greater improvements in HEI compared with C3 and C1 (P<0·05). Conclusions: The cluster where the fewest recommendations were met (C4) reported greater improvements in HEI following a 6-month trial of PN whereas there was no difference between clusters for those randomised to the Control, non-personalised dietary intervention