The effect of fat content and flavor enhancers on the perceived saltiness of cooked ‘bologna-type’ sausages

The objective of this study was to evaluate the saltiness perception of cooked sausage changes the fat content of sausages was varied. The effect of varying fat content (8, 12, 16, 20, 24 and 28%) on sausage perceived saltiness was studied using two different formulations, each with 1.2 and 2.0% NaCl. The formulations were made either by varying the proportions of lean pork and pork fat (Series 1) or by replacing water with pork fat on an equal weight basis (Series 2). The replacement of lean pork with pork fat increased the perceived saltiness of the sausages. When water was replaced with pork fat on an equal weight basis the perceived saltiness of the sausage, however, did not change. There was a strong negative correlation (p<0.01) between perceived saltiness and protein content thus suggesting a causative link between these factors. The flavor-enhancing properties of monosodium glutamate (MSG) and Ribotide (monosodium glutamate and 5’-ribonucleotides IMP and GMP) were also studied. MSG only slightly improved the sensory properties of the cooked sausages. In addition, the effect weakened during storage

The effect of salt reduction on taste pleasantness in cooked ’Bologna-type’ sausages

This study’s objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p>0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt

Depression and loneliness may have a direct connection without mediating factors

Purpose of the article There is growing interest in loneliness and its various adverse effects on mental and physical health. While depression is one of the adverse health effects associated with loneliness, there have been some limitations in previous studies: 1) Research has mostly been carried out either in depressed patient samples or in general population samples with depressive symptoms as an outcome, 2) the follow-up times have been rather short, and 3) the mechanisms through which loneliness associates with depression are still unclear. Materials and methods We examined the association between loneliness and incident depression and possible mechanisms underlying this association in a population-based sample of middle-aged men (N = 2339; mean age 53; mean follow-up time 23.5 years). The association between loneliness and depression was explored with Cox proportional hazard analysis, and mediation analyses were performed with the PROCESS macro for SPSS. We used 13 health and lifestyle-related variables as covariates for adjustments in multivariate models and as mediators in simple mediation models. Results Those with depression as an outcome (n = 99) had significantly higher loneliness scale scores at baseline, and baseline loneliness was associated with depression, despite adjustments for potential confounding factors. No mediating factors were observed. Conclusions There was a strong direct association between loneliness and the incidence of depression. Based on our results, we encourage future researchers to look for possible mediators in wider range of variables.Peer reviewe

Purine metabolism is dysregulated in patients with major depressive disorder

Peer reviewe

Coffee, tea and caffeine intake and the risk of severe depression in middle-aged Finnish men: the Kuopio Ischaemic Heart Disease Risk Factor Study

http://deepblue.lib.umich.edu/bitstream/2027.42/77500/1/Coffee tea and caffeine intake and the risk of severe depression_2010.pd

Global arginine bioavailability ratio is decreased in patients with major depressive disorder

Background: Major depressive disorder (MDD) is characterized by increased oxidative and nitrosative stress. We compared nitric oxide metabolism, i.e., the global arginine bioavailability ratio (GABR) and related serum amino acids, between MDD patients and non-depressed controls, and between remitted and non-remitted MDD patients. Methods: Ninety-nine MDD patients and 253 non-depressed controls, aged 20-71 years, provided background data via questionnaires. Fasting serum samples were analyzed using ultra-performance liquid chromatography coupled to mass spectrometry to determine the serum levels of ornithine, arginine, citrulline, and symmetric and asymmetric dimethylarginine. GABR was calculated as arginine divided by the sum of ornithine plus citrulline. We compared the above measures between: 1) MDD patients and controls, 2) remitted (n= 33) and non-remitted (n = 45) MDD patients, and 3) baseline and follow-up within the remitted and non-remitted groups. Results: Lower arginine levels (OR 0.98, 95% CI 0.97-0.99) and lower GABR (OR 0.13, 95% CI 0.03-0.50) were associated with the MDD vs. the non-depressed group after adjustments for potential confounders. The remitted group showed a decrease in GABR, arginine, and symmetric dimethylarginine, and an increase in ornithine after the follow-up compared with within-group baseline values. The non-remitted group displayed an increase in arginine and ornithine levels and a decrease in GABR. No significant differences were recorded between the remitted and non-remitted groups. Limitations: The MDD group was not medication-free. Conclusions: Arginine bioavailability may be decreased in MDD. This could impair the production of nitric oxide, and thus add to oxidative stress in the central nervous system.Peer reviewe

Depression and loneliness may have a direct connection without mediating factors

A Brief ReportPurpose of the article There is growing interest in loneliness and its various adverse effects on mental and physical health. While depression is one of the adverse health effects associated with loneliness, there have been some limitations in previous studies: 1) Research has mostly been carried out either in depressed patient samples or in general population samples with depressive symptoms as an outcome, 2) the follow-up times have been rather short, and 3) the mechanisms through which loneliness associates with depression are still unclear.Materials and methods We examined the association between loneliness and incident depression and possible mechanisms underlying this association in a population-based sample of middle-aged men (N = 2339; mean age 53; mean follow-up time 23.5 years). The association between loneliness and depression was explored with Cox proportional hazard analysis, and mediation analyses were performed with the PROCESS macro for SPSS. We used 13 health and lifestyle-related variables as covariates for adjustments in multivariate models and as mediators in simple mediation models.Results Those with depression as an outcome (n = 99) had significantly higher loneliness scale scores at baseline, and baseline loneliness was associated with depression, despite adjustments for potential confounding factors. No mediating factors were observed.Conclusions There was a strong direct association between loneliness and the incidence of depression. Based on our results, we encourage future researchers to look for possible mediators in wider range of variables.</p

Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases

Coenzyme Q(10) (CoQ(10)) or ubiquinone (2,3-dimethoxy-5-methyl-6-multiprenyl-1,4-benzoquinone) is an endogenous hydroxybenzoquinone liposoluble compound which plays important physiological roles that makes it to be considered as a bioactive compound that may be used for clinical practices and as food supplement. The purpose of this work was to analyse CoQ(10) in three muscles with different oxidative patterns and determine its variability in different animal species (pork, beef, lamb and rabbit). The content of CoQ(10) ranged from 4.3 to 30.9 mu g/g meat with the highest content in those muscles with oxidative pattern. So, more specific data on type of meat cut and proportion of muscles must be given for this nutrient when reporting its content in food composition databases. (C) 2014 Elsevier Ltd. All rights reserved.Grant PROMETEO/2012/001 from Conselleria d'Educacio, Formacio i Ocupacio of Generalitat Valenciana (Spain) is fully acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.Reig Riera, MM.; Aristoy, M.; Toldra, F. (2015). Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases. Food Control. 48:151-154. https://doi.org/10.1016/j.foodcont.2014.02.009S1511544

Elevated depressive symptoms and compositional changes in LDL particles in middle-aged men

http://deepblue.lib.umich.edu/bitstream/2027.42/77501/1/Elevated depressive symptoms and compositional changes in LDL particles_2010.pd

Elevated depressive symptoms and compositional changes in LDL particles in middle-aged men

http://deepblue.lib.umich.edu/bitstream/2027.42/77501/1/Elevated depressive symptoms and compositional changes in LDL particles_2010.pd