Nutritional Management in Polycystic Ovary Syndrome: Challenges and opportunities

PCOS is one of the most common endocrine diseases affecting women of reproductive age. Its etiology remains unresolved but it is thought to have a genetic basis as well as interactions with other environmental factors. This disease is diagnosed through the Rotterdam 2003 criteria but there is no definite treatment for the disorder. However, cure involves targeting the multiple symptoms of PCOS where weight loss is the first-line intervention. Obesity may not be the universal feature of PCOS, but studies have shown that there is a high prevalence among diseased females. Since the patients are more likely to be obese, they are also more likely to develop insulin resistance. The proper diet for PCOS thus targets these two characteristics of the disorder and through their management, the other symptoms of PCOS including hirsutism, acne and infertility are targeted. Saturated fats consumption should be reduced to a minimum whereas the unsaturated fat intake must be balanced with the carbohydrate and protein intake. Carbohydrate intake should not be abundant in the diet because high GI foods prove to reduce insulin sensitivity and increase the risk of type 2 diabetes. As for the protein intake, it should not exceed 20% of the total macronutrient calorie intake. A healthy lifestyle must be followed which includes at least 30 minutes of exercise, five times a week. A properly managed diet combined with a balanced lifestyle addresses insulin resistance, cardiovascular health and metabolism, all of which target PCOS symptoms and alleviate them

Sauerkraut inoculated with Lactobacillus casei as a potent immunomodulator in Escherichia coli infected mice

The aim of this study was to evaluate the immunomodulatory property of sauerkraut (in the presence and absence of Lactobacillus casei culture) on Escherichia coli infected Balb -C mice. Fermentation of freshly washed, shredded cabbage was fulfilled by adding 2% salt to prepare ‘sauerkraut control’, whereas ‘inoculated sauerkraut’ was prepared by adding 2% salt, 2% sugar and 20% Lactobacillus casei culture. After incubation for five days at room temperature, fermented sauerkrauts were tested in vivo on mice and the stimulation process was carried out orally for 19 days. Both ‘sauerkraut control’ and ‘inoculated sauerkraut’ have shown an increased number of T cell populations namely: CD4+ CD8+ IFN-γ + , TNF-α + . These findings were associated with enhanced performance of macrophages and reduction in a number of CD68+ IL-6 + cell populations [a proinflammatory cytokine]. The impact of the immunomodulatory property of inoculated sauerkraut was higher compared to control sauerkraut

Optimization of water extract of Cinnamomum burmannii bark to ascertain its in vitro antidiabetic and antioxidant activities

The antidiabetic and antioxidant activity of water extract of Cinnamomum burmannii bark is well documented. This research aimed to optimize cinnamon water extraction process and verify active components instigating its in vitro antidiabetic activity. The study employed Design Expert 7.0 program to derive factorial design and optimization conditions. The extraction step comprised of three factors (temperature, concentration and time of extraction) and two levels (low and high), with four responses observed (yield, total phenolic content, IC50DPPH antioxidant activity, and IC50 α-glucosidase inhibition). The polynomial equations revealed influence and interaction among the selected factors to the responses and obtained overlay optimization of factors to responses. The results indicated that optimal temperature, concentration, and extraction time were 98 °C, 30% and 20 min, respectively. Corresponding DPPH, α-glucosidase, TPC, and yield values were 3.45 μg/ml, 0.50 μg/ml, 259.08 μg GAE/mg of sample, 6.28%, respectively. LCMS analysis of the optimum extract confirmed typical characteristic of C. burmanii contents (coumarins, polymers of proanthocyanidins A-type and protonated heterodimer of flavan-3-ol group). The optimized water extract of C.burmannii has the potency to assist in complementary therapy to modulate diabetes mellitus

A Prospective Randomized Controlled Trial to Study the Impact of a Nutrition-Sensitive Intervention on Adult Women With Cancer Cachexia Undergoing Palliative Care in India

Purpose. Advanced cancer patients with disease progression develop cachexia. Nevertheless, cancer patients at nutritional risk have shown improved body weight and quality of life with oral nutritional supplements. Method. This was a randomized controlled trial in adult female cancer patients (n = 63) attending palliative clinics, with symptoms of cachexia. Eligible patients were randomly distributed into control (n = 33) and intervention (n = 30) groups. Both groups were provided with nutritional and physical activity counseling, but the intervention group received an additional 100 g of Improved Atta (IAtta) for 6 months daily consumption. This study was designed to assess the efficacy of IAtta (with counseling) in enhancing the health status of cachexic patients. Anthropometric measurements, dietary intake, physical activity level and quality of life parameters were assessed at baseline, after 3 months, and at the end of 6 months. Results. Patients in the control group (n = 15) had significantly decreased body weight (P = .003), mid–upper-arm circumference (P = .002), and body fat (P = .002) by the end of intervention. A trend of body weight gain in the intervention group (n = 17; P = .08) and significant increase of body fat (P = .002) was observed; moreover, patients reported a significant improvement in fatigue (P = .002) and appetite scores (P = .006) under quality-of-life domains at the end of intervention. Conclusions. Embedding a nutrition-sensitive intervention ( IAtta ) within Indian palliative care therapy may improve quality of life and stabilize body weight in cancer cachexia patients

Physicochemical and microbiological characteristics of fruit-based kombucha

Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha. This study investigated the physicochemical and microbiological characteristics of fruit-based kombucha through a Randomized Block Design with the type of fruit (red dragon fruit, apple, snake fruit, strawberries, grapes, pear, red guava, and citrus) as the factor. The produced kombucha drinks were analyzed and compared for pH, total sugar, total phenolic compounds, total flavonoids, antioxidant activity, and total microbes. Statistical tests such as Analysis of Variance (ANOVA) and Least Significance Different (LSD) were employed (α = 5%). Results revealed that physicochemical and microbiological characteristics of kombucha were significantly related to the type of fruit with snake fruit kombucha showing the optimal results of each characteristics as follows: total acetic acid bacteria and yeasts of 1.53×109 CFU/mL, pH of 3.07, total sugar of 2.41%, total phenol of 1006.85 μg/mL GAE, total flavonoids of 1.75 mg QE/mL, and IC50 of DPPH scavenging activity of 5.46 μg/mL. Fermented fruit-based kombuchas are regarded as healthy substitutes to traditional kombucha as they offer rich source of nutrients that enhance human well-being

Prevalence of dieting, overweight, body image satisfaction and associated psychological problems in adolescent boys

Purpose - The aim of the present study is to examine the severity of dieting and its association with obesity, body satisfaction and psychological problems in adolescent boys. Design/methodology/approach - A representative sample of 800 boys in the age group of 14-19 in Qatar was approached during the period from October to December, 2004 and 593 boys gave consent to participate in this study, thus giving a response rate of 74.1 per cent. Self-reports were obtained from 593 teenage boys using the adolescent dieting scale (ADS), and the self-reporting questionnaire (SRQ-20) for psychopathology. Findings - Of the studied subjects, 33.1 per cent were overweight, 10.1 per cent were extreme dieters and 37.4 per cent were intermediate dieters. Among the dieters, 34 per cent were overweight. Dieting was more likely in subjects who practiced exercise and who were perceived by peers or themselves as overweight. The extreme dieters experienced more psychological problems than the intermediate dieters and non-dieters. Extreme dieters reported sleeping problems (58.3 per cent), tired all the time (53.3 per cent) and felt like crying more than usual (50 per cent). Television was the main source of information on diet (61.7 per cent). Originality/value - The present study findings provide a strong evidence for the association between frequent dieting and overweight, body image dissatisfaction and psychological problems

Formulation and Characterization of Phytostanol Ester Solid Lipid Nanoparticles for the Management of Hypercholesterolemia: An ex vivo Study.

Background: Phytostanols are naturally occurring compounds that reduce blood cholesterol levels significantly. However, their aqueous insolubility poses formulation challenges. Aim: To formulate and characterize solid lipid nanoparticle carriers for phytostanol esters to enhance the bioavailability of phytostanols. Methods: Phytostanol ester solid lipid nanoparticles were formulated by the microemulsion method. They were characterized for particle size distribution, polydispersity index, shape, surface charge, entrapment efficiency, stability, chemical structure, and thermal properties. The uptake of the formulation by cell lines, HepG2 and HT-29, and its effect on cell viability were evaluated. Results: The formulation of solid lipid nanoparticles was successfully optimised by varying the type of lipids and their concentration relative to that of surfactants in the present study. The optimised formulation had an average diameter of (171 ± 9) nm, a negative surface charge of (− 23.0 ± 0.8) mV and was generally spherical in shape. We report high levels of drug entrapment at (89 ± 5)% in amorphous form, drug loading of (9.1 ± 0.5)%, nanoparticle yield of (67 ± 4)% and drug excipient compatibility. The biological safety and uptake of the formulations were demonstrated on hepatic and intestinal cell lines. Conclusion: Phytostanol ester solid lipid nanoparticles were successfully formulated and characterized. The formulation has the potential to provide an innovative drug delivery system for phytostanols which reduce cholesterol and have a potentially ideal safety profile. This can contribute to better management of one of the main risk factors of cardiovascular disease

Finding the right fit: Enhancing the academic-industry link in the sector for Nutrition undergraduates – a pilot study

Academic learning experience prepares students for professional life, enriches their scientific-evidence knowledge, whereas laboratory practicals upskill their experiences applying theory into “real world” scenarios. As most undergraduate programmes are not offering placement year, students rely heavily on their initiatives and networking to maximise their continuous professional development (CPD). This study evaluated the supporting mechanisms between academia and industry/ sector and examined staff and students’ perceptions of existing academia-industry collaborations. An online survey was designed to record perceptions of undergraduate’s nutrition students. This was followed by focus groups to establish students’ perceptions of the relevant professional organisations and their related experiences outside academia. Captured students’ feedback together with the nutrition teaching academics responses in individual semi-structured interviews have portrayed the current academic-industry links, the perceived challenges/barriers and probed sensible roadmap. Six themes uncovered the need for extra nutrition-related work experiences, while the students’ perceptions reflected their learning through course progression, awareness of external opportunities and underpinned that graduate readiness improved progressively with years spent in study. The Academics’ interviews recognized the limited academic-industry collaborations and underpinned many barriers faced; more “top-down” support was identified as a strategy to enhance external links. The study provides a clear lens into the present academic-industry links within the nutrition programmes and ascertained the perceived challenges experienced by students and academics. Collaborations and centralised university communications shall promote a better university experience. Equally, staff-student partnerships will facilitate a new approach to understand both staff and students’ perspectives and enhance learning experiences within the sector

American skullcap (Scutellaria lateriflora): an ancient remedy for today’s anxiety?

Anxiety is a common but potentially serious disorder as it can lead to somatic and social dysfunction. Orthodox anxiolytics are associated with unpleasant side-effects and dependency. American skullcap (Scutellaria lateriflora) is a popular herb in traditional medicine systems and the western materia medica for anxiety and related disorders. Preliminary clinical and in vitro research provides encouraging support for its potential as a safe, well-tolerated and effective alternative

Re-formulating Monascus fermented durian seeds yogurt with strawberry (Fragaria x ananassa) puree to enhance its microbiological, physicochemical and organoleptic properties

Healthy lifestyle and consumption of fermented products, is the trend that is popular among health-conscious individuals. Monascus fermented durian seed (MFDS) is a fermented product of durian seed using the Monascus purpureus culture. Even though MFDS possessed specific bioactive properties, such as competent antioxidant, antidiabetes and anti-hypercholesterolemia. However, the addition of MFDS extract to yogurt has some limitations [e.g.: reduction of colour and taste preference]. Thus, there is a need for an innovative food technology method to enhance key organoleptic characteristics of a newly formulated yogurt product made of MFDS and strawberry puree. The aim of this investigation was to determine the effect of difference concentrations of strawberry puree on microbiology, physicochemical, and organoleptic properties of MFDS yogurt product. The results showed that all concentrations of strawberry puree [5%, 10%, 15%, and 20% (w/v) of the total mixture] have affected the microbial, physicochemical and sensory properties of re-formulated yogurt product. Strawberry purees caused an acidity increase of yogurt with pH value between 4.287 and 4.475. The recorded titratable acidity was 0.74% to 1.17%. The colour parameters such as lightness and yellowness also decreased, however, the values of redness, chroma, and hue increased. The shelf-life experiment (maximum of 7 days) of the re-formulated yogurt revealed a maximum syneresis of 22.52%. Based on the sensory evaluation preferences, re-formulated yogurt with 10% strawberry puree was the most favourable product, with a preferred value of the colour at 5.6 (rather like), the flavour at 5.8 (rather like), and mouthfeel (rather like)