Profiling of faecal water and urine metabolites among Papua New Guinea highlanders believed to be adapted to low protein intake

Introduction: Adequate amount of proteins from foods are normally needed to maintain muscle mass of the human body. Although protein intakes of Papua New Guinea (PNG) highlanders are less than biologically adequate, protein deficiency related disorders have rarely been reported. It has been postulated that gut microbiota play a role in such low-protein-adaptation. Objective: To explore underlying biological mechanisms of low-protein adaptation among PNG highlanders by investigating metabolomic profiles of faecal water and urine. Methods: We performed metabolome analysis using faecal water extracted from faecal samples of PNG highlanders, PNG non-highlanders and Japanese subjects. We paid special attention to amino acids and other metabolites produced by gut microbiota, as well as to metabolites involved in nitrogen recycling in the human gut. Results: Our results indicated that amino acid levels were higher in faecal water from PNG highlanders than PNG non-highlanders, but amino acid levels did not differ between PNG highlanders and Japanese subjects. Among PNG highlander samples, amino acid levels tended to be higher in those who consumed less protein. Conclusion: We speculated that a greater proportion of urea was excreted to the intestine among the PNG highlanders than other groups, and that the urea was used for nitrogen salvage. Intestinal bacteria are essential for producing ammonia from urea and also for producing amino acids from ammonia, which is a key process in low-protein adaptation. Profiling the gut microbiota of PNG highlanders is an important avenue for further research into the mechanisms of low-protein adaptation

Chia seeds products: an overview

Chia, Salvia hispanica L., is a medicinal and dietary plant species used since ancient times by Mayan and Aztec. Its product is a dry indehiscent fruit which is commonly called seed. In recent times, there was an increasing attention and diffusion of the seeds of the plant for their health benefits and uses in cooking. In fact, seeds are a rich source of nutrients first of all the polyunsaturated omega-3 fatty acids that protect from inflammation, enhance cognitive performance and reduce the level of cholesterol. Seeds are also rich in polyphenols derived from caffeic acid that are antioxidant compounds protecting the body from free radicals, aging and cancer. In addition, carbohydrate based fibers, present at high concentration levels, are associated with reducing inflammation, lowering cholesterol and regulating bowel function. This review summarizes the current knowledge on the phytochemistry and pharmacological properties of the seeds of this plant, with special emphasis on the nutritional, and phytochemical analysis of the plant, including the recently developed metabolomic studie