A dietary supplementation with leucine and antioxidants is capable to accelerate muscle mass recovery after immobilization in adult rats

Prolonged inactivity induces muscle loss due to an activation of proteolysis and decreased protein synthesis; the latter is also involved in the recovery of muscle mass. The aim of the present work was to explore the evolution of muscle mass and protein metabolism during immobilization and recovery and assess the effect of a nutritional strategy for counteracting muscle loss and facilitating recovery. Adult rats (6-8 months) were subjected to unilateral hindlimb casting for 8 days (10-18) and then permitted to recover for 10 to 40 days (R10-R40). They were fed a Control or Experimental diet supplemented with antioxidants/polyphenols (AOX) (10 to 18), AOX and leucine (AOX + LEU) (18 to R15) and LEU alone (R15 to R40). Muscle mass, absolute protein synthesis rate and proteasome activities were measured in gastrocnemius muscle in casted and non-casted legs in post prandial (PP) and post absorptive (PA) states at each time point. Immobilized gastrocnemius protein content was similarly reduced (-37%) in both diets compared to the non-casted leg. Muscle mass recovery was accelerated by the AOX and LEU supplementation (+6% AOX+LEU vs. Control, P<0.05 at R40) due to a higher protein synthesis both in PA and PP states (+23% and 31% respectively, Experimental vs. Control diets, P<0.05, R40) without difference in trypsin-and chymotrypsin-like activities between diets. Thus, this nutritional supplementation accelerated the recovery of muscle mass via a stimulation of protein synthesis throughout the entire day (in the PP and PA states) and could be a promising strategy to be tested during recovery from bed rest in humans

Assessing Adherence to Healthy Dietary Habits Through the Urinary Food Metabolome:Results From a European Two-Center Study

BACKGROUND: Diet is one of the most important modifiable lifestyle factors in human health and in chronic disease prevention. Thus, accurate dietary assessment is essential for reliably evaluating adherence to healthy habits. OBJECTIVES: The aim of this study was to identify urinary metabolites that could serve as robust biomarkers of diet quality, as assessed through the Alternative Healthy Eating Index (AHEI-2010). DESIGN: We set up two-center samples of 160 healthy volunteers, aged between 25 and 50, living as a couple or family, with repeated urine sampling and dietary assessment at baseline, and 6 and 12 months over a year. Urine samples were subjected to large-scale metabolomics analysis for comprehensive quantitative characterization of the food-related metabolome. Then, lasso regularized regression analysis and limma univariate analysis were applied to identify those metabolites associated with the AHEI-2010, and to investigate the reproducibility of these associations over time. RESULTS: Several polyphenol microbial metabolites were found to be positively associated with the AHEI-2010 score; urinary enterolactone glucuronide showed a reproducible association at the three study time points [false discovery rate (FDR): 0.016, 0.014, 0.016]. Furthermore, other associations were found between the AHEI-2010 and various metabolites related to the intake of coffee, red meat and fish, whereas other polyphenol phase II metabolites were associated with higher AHEI-2010 scores at one of the three time points investigated (FDR < 0.05 or β ≠ 0). CONCLUSION: We have demonstrated that urinary metabolites, and particularly microbiota-derived metabolites, could serve as reliable indicators of adherence to healthy dietary habits. CLINICAL TRAIL REGISTRATION: www.ClinicalTrials.gov, Identifier: NCT03169088

Dietary copper and human health: Current evidence and unresolved issues

International audienceAbstractAlthough copper (Cu) is recognized as an essential trace element, uncertainties remain regarding Cu reference values for humans, as illustrated by discrepancies between recommendations issued by different national authorities. This review examines human studies published since 1990 on relationships between Cu intake, Cu balance, biomarkers of Cu status, and health. It points out several gaps and unresolved issues which make it difficult to assess Cu requirements. Results from balance studies suggest that daily intakes below 0.8 mg/day lead to net Cu losses, while net gains are consistently observed above 2.4 mg/day. However, because of an incomplete collection of losses in all studies, a precise estimation of Cu requirements cannot be derived from available data. Data regarding the relationship between Cu intake and potential biomarkers are either too preliminary or inconclusive because of low specificity or low sensitivity to change in dietary Cu over a wide range of intakes. Results from observation and intervention studies do not support a link between Cu and a risk of cardiovascular disease, cognitive decline, arthritis or cancer for intakes ranging from 0.6 to 3 mg/day, and limited evidence exists for impaired immune function in healthy subjects with a very low (0.38 mg/day) Cu intake. However, data from observation studies should be regarded with caution because of uncertainties regarding Cu concentration in various foods and water. Further studies that accurately evaluate Cu exposure based on reliable biomarkers of Cu status are needed

Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion

Numéro Hors-Série ; Session : La place de la viande dans la nutrition humainePartenaires des JSMTV 2014 : Polytech Clermont-Ferrand, France.VetAgro Sup, Institut d'Enseignement Supérieur et de Recherche en Alimentation, Santé Animale, Sciences Agronomiques et de l'Environnement, France.ADIV, Association pour le Développement de l'Institut de la Viande, France.IDELE, Institut de l'Elevage, France.IFIP, Institut du Porc, France.ITAVI, Institut Technique de l'Aviculture et des Elevages de Petits Animaux, France.CTPA, Centre Technique des Productions Animales et agroalimentaires, France.CIV, Centre d'Information des Viandes, France.In order to improve our knowledge of the nutritional quality of meat protein, a research program (ANRPRONUTRIAL),involving both animal and human studies, was developed. Particular attention was given to meat protein digestibility in the small intestine (DIr), and to digestion rate, according to cooking parameters. It was shown that meat protein DIr is high (on average 95% in minipigs, and 92% in healthy humans), and little affected by cooking.Combined with its well-balanced composition in indispensable amino acids, this high digestibility gives meat protein a very high nutritive value. Furthermore it was shown that cooking temperature can be used to modulate the meat protein digestion rate, without affecting the DIr. This parameter is of interest in elderly nutrition, since fast proteins are more efficient than slow proteins at improving postprandial protein anabolism, and therefore in fighting sarcopenia

Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion

Numéro Hors-Série ; Session : La place de la viande dans la nutrition humainePartenaires des JSMTV 2014 : Polytech Clermont-Ferrand, France.VetAgro Sup, Institut d'Enseignement Supérieur et de Recherche en Alimentation, Santé Animale, Sciences Agronomiques et de l'Environnement, France.ADIV, Association pour le Développement de l'Institut de la Viande, France.IDELE, Institut de l'Elevage, France.IFIP, Institut du Porc, France.ITAVI, Institut Technique de l'Aviculture et des Elevages de Petits Animaux, France.CTPA, Centre Technique des Productions Animales et agroalimentaires, France.CIV, Centre d'Information des Viandes, France.In order to improve our knowledge of the nutritional quality of meat protein, a research program (ANRPRONUTRIAL),involving both animal and human studies, was developed. Particular attention was given to meat protein digestibility in the small intestine (DIr), and to digestion rate, according to cooking parameters. It was shown that meat protein DIr is high (on average 95% in minipigs, and 92% in healthy humans), and little affected by cooking.Combined with its well-balanced composition in indispensable amino acids, this high digestibility gives meat protein a very high nutritive value. Furthermore it was shown that cooking temperature can be used to modulate the meat protein digestion rate, without affecting the DIr. This parameter is of interest in elderly nutrition, since fast proteins are more efficient than slow proteins at improving postprandial protein anabolism, and therefore in fighting sarcopenia

Les biomarqueurs urinaires de la consommation et du barème de cuisson de la viande rouge chez l’Homme

International audienc

Non-targeted urinary metabolomic profiling for determination of metabolites associated with meat intake and the processes of meat cooking

International audienc

Urinary Metabolomics Profiles Associated to Bovine Meat Ingestion in Humans

International audienceScopeThe impact of meat consumption on human health is widely examined in nutritional epidemiological studies, especially due to the connection between the consumption of red and processed meat and the risk of colon cancer. Food questionnaires do not assess the exposure to different methods of meat cooking. This study aimed to identify biomarkers of the acute ingestion of bovine meat cooked with two different processes.Methods and resultsNon‐targeted UPLC‐MS metabolite profiling was done on urine samples obtained from 24 healthy volunteers before and 8 h after the ingestion of a single meal composed of intrinsically 15N labelled bovine meat, either cooked at 55 °C for 5 min or at 90 °C for 30 min. A discriminant analysis extension of independent components analysis was applied to the mass spectral data. After meat ingestion, the urinary excretion of 1‐methylhistidine, phenylacetylglutamine, and short‐ and medium‐chained acylcarnitines was observed. 15N labelling was detected in these metabolites, thus confirming their origin from ingested meat. However, no difference was observed in urinary metabolomic profiles according to the meat cooking process used.ConclusionMeat ingestion led to the excretion of several nitrogen‐containing compounds, but although a metabolic signature was detected for meat ingestion, the impact of the cooking process was not detectable at the level of urinary metabolic signature in our experimental conditions

Time course of fractional gluconeogenesis after meat ingestion in healthy adults: a D 2 O study

International audienceIn the postprandial state, glucose homeostasis is challenged by macronutrient intake, including proteins that trigger insulin secretion and provide glucose precursors. However, little is known about the postprandial response of gluconeogenesis to a protein meal. We aimed to quantify the evolution of fractional gluconeogenesis after a meat meal. Thirteen healthy subjects received oral doses of D2O. After fasting overnight, they ingested a steak (120 g). Glycemia, insulinemia, and 2H enrichments in glucose and plasma water were measured for 8 h after the meal. Fractional gluconeogenesis was assessed using the average method. Glucose was stable for 5 h and then decreased. There was a slight increase of insulin 1 h after the meal. 2H enrichment in the carbon 5 position of glucose (C5) increased after 2 h, whereas it decreased in plasma water. Consequently, fractional gluconeogenesis increased from 68.2 ± 7.2% before the meal to 75.5 ± 5.8% 8 h after the meal, the latter corresponding to 22 h without a glucose supply. These values are consistent with the exhaustion of glycogen stores after 24 h but represent the highest among values in the literature. The impact of methodological conditions is discussed