Improvements of metabolic imbalances after enteral sodium bicarbonate supplementation in infants of very low birth weight (VLBW) (Short communication)

One of the main points of clinical care is the catch-up growth of VLBW infants especially those of small gestational age (SGA). The required high amounts of protein are often not tolerated [1]. Metabolic imbalances due to immaturities of protein metabolism are described [2, 3] also in infants SGA feeding amounts of proteins comparable to mature newborns [4]. Remarkable signs of overloading by proteins are the elevation of amino acid and the bile acid concentrations in the serum [3, 5, 6]. In some of those cases [7] late metabolic acidosis (LMA) is to be seen. There is evidence in the literature that sodium bicarbonate influences nitrogen [8] and ionic balances [9] in newborn animals without any signs of acidosis, besides its simple buffer function. The aim of this study was to control changes of metabolic imbalances after bicarbonate supplementation before development of acidosis in predisposed infants. Therefore we determined parameters, which were significantly changed with LMA [6] during two feeding schedules: firstly, during bolus supplementation in infants feeding (2.0 ± 0.4) g/kg BW · d protein and secondly during chronic supplementation of bicarbonate to (3.0 ± 0.4) g/kg BW · d protein. In relation to the improvement of the nitrogen balance in growing lambs [7] we supposed comparable effect of bicarbonate on metabolic imbalances caused by protein overloading.     

Placental transport of leucine in a porcine model of low birth weight

Low birth weight is a major factor in neonatal morbidity and mortality in humans and domestic species and is a predictor of physiological disorders in adulthood. This study utilised the naturally occurring variation in pig fetal size within a uterus to test the hypothesis that placental amino acid transport capability is associated with fetal growth. Leucine uptake by trophoblast vesicles prepared from placentas supplying an average-sized fetus and the smallest fetus in the uterus was assessed. On days 45 and 65 of gestation, uptake of leucine by the porcine placenta was predominantly sodium independent and was inhibited by the non-metabolised leucine analogue 2-amino-2-norbornane-carboxylic acid, indicating that uptake occurs via system L. By day 100 the uptake of leucine by placentas supplying average-sized fetuses had changed from being predominantly sodium independent to involving both sodium-dependent (system B0) and -independent (system L) pathways. This change was not seen in placentas supplying the smallest fetus, which continued to display predominantly sodium-independent uptake. In conclusion, these data show gestational- and fetal size-dependent changes in the transport of leucine across the porcine placenta.     

Rumen liquid dilution rate in dairy cows fed once daily: effects of diet and sodium bicarbonate supplementation

Three ruminally cannulated Holstein cows fed total mixed diets of hay crop silage and concentrate (30:70, 50:50, 70:30, 100:0) were used to determine liquid volume ruminal and dilution rate with polyethylene glycol as a marker. Dosing 5 h prefeeding produced nonlinear marker dilution curves that were divided into prefeeding, eating, and resting phases, whereas dosing 2 h postfeeding produced linear dilution curves. Ruminal liquid volume calculated from either dosing method overestimated liquid volume compared to manual estimates. Mean liquid dilution rates did not differ between methods of dosing, and differences between diets were closely related to dry matter intake. Supplementation with 0, 68, or 114 g/day sodium bicarbonate did not affect ruminal liquid volume or dilution rates. Across diet and buffer treatments, liquid dilution rate during eating (23 to 32%/h) was greater than mean, prefeeding, or resting dilution rates (10 to 21%/h). Correct interpretation of ruminal volume and dilution data requires full details of dosing method, dosing time in relation to feeding, and sampling times.     

Effect of ambient temperature and sodium bicarbonate supplementation on water and electrolyte balances in dry and lactating Holstein cows

The aim of this study was to quantify the effect of the interaction between 2 constant ambient temperatures [thermoneutrality (TN; 15°C) and high temperature (HT; 28°C)] and 2 levels of Na bicarbonate supplementation [calculated to provide diet Na contents of 0.20%DM (Na−) and 0.50%DM (Na+)] on water partitioning in dairy cows. Treatments were compared on 4 dry and 4 mid-lactation Holstein cows according to 2 Latin squares (1 for each physiological stage) over the course of 4 periods of 15 d. Diets consisted of a total mixed ration based on maize silage. Dry cows were restricted to their protein and energy requirements, whereas lactating cows were fed ad libitum. The daily average temperature-humidity index was 59.4 for TN and 73.2 for HT. Lactating and dry cows had higher vaginal temperatures at HT than at TN, but the increase was more pronounced in lactating cows (+1.05 vs. +0.12°C for vaginal temperature, respectively). Dry matter intake (DMI) of lactating cows decreased by 2.3 kg/d at HT. Free water intake (FWI) and estimated volume of water lost to evaporation increased at HT in both lactating and dry cows; no interactions were observed between temperature and physiological stage. When expressed as a proportion of DMI, the increase in evaporation that occurred with increasing temperature was completely compensated for by an increase in FWI for both physiological stages. The urinary water excretion increased slightly at HT in lactating cows but not in dry cows, which may be related to the low chloride content of the offered diet. High Na supplementation increased DMI slightly in lactating cows, but milk yield was not affected. Sodium supplementation did not limit the decrease in DMI observed in lactating cows at HT; this observation is likely due to the high diet electrolyte balance of the offered diets. Sodium supplementation increased FWI in lactating cows and urinary flow in both physiological states. The interaction between ambient temperature and Na supplementation did not affect either water intake or water evaporation. This study demonstrates that the development of predictive models for water intake that include environmental variables could be based on mechanistic models of evaporation.     

Encapsulated sodium supplementation of 4 weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels.     

Effect of an alkaline salt (papad khar) and its substitute (2:1 sodium carbonate:sodium bicarbonate) on acrylamide formation in papads

The formation of acrylamide in papads processed by flame roasting, frying and microwave roasting as a function of the alkaline salt, papad khar and its substitute, 2:1 sodium carbonate:sodium bicarbonate (w/w) at various concentrations was examined. Addition of papad khar and 2:1 sodium carbonate:sodium bicarbonate makes the product alkaline, which is known to be conducive for the formation of acrylamide. While a correlation was found between acrylamide content and pH with respect to fried and flame roasted papads, microwave roasting did not show any acrylamide formation at all the levels of alkaline salts tested in this study. Flame roasting generated higher levels of acrylamide as compared to frying. Use of microwave roasting is therefore recommended as a consumer-friendly, healthy and safe technology for processing papads.     

Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate

The objective of this research was to investigate the phosphate alternative use of natural compound, lysine with sodium bicarbonate (NaHCO₃), at low concentration for freezing of white shrimp (Penaeus vannamei). Shrimp were treated with lysine, NaHCO₃ and lysine with NaHCO₃ at various concentrations and frozen in an air‐blast freezer. Thawing yield, cooking yield, colour, texture and nanostructure of the sample were studied compared to the control (nontreated sample) and sodium tri‐polyphosphate (STPP) treated one. Use of lysine/NaHCO₃ each at 1% (w/v) could improve water holding capacity (WHC) of the frozen shrimp, increasing cooking yield to 100.45% (w/w), comparable to the 101.73% (w/w) of STPP‐treated sample. The colour of the noncook‐thawed shrimp was also improved. Microstructure and lipid oxidation of the treated samples were also studied. The combination of lysine and NaHCO₃ indicated high potential use as phosphate alternative for frozen white shrimps.     

Content of low molecular weight carbohydrates in vining peas (Pisum sativum) after blanching and freezing: effect of cultivar and cultivation conditions

The content of low molecular weight carbohydrates (LMWC, glucose, fructose, sucrose, raffinose, stachyose and verbascose) was investigated in 29 cultivars of vining peas after blanching and freezing. The peas were harvested at about the same degree of ripeness. There was a positive correlation between the amount of raffinose, stachyose and sorbitol, while a high content of verbascose only could be seen when there was a low content of these sugars. High concentrations of sucrose were generally associated with high concentrations of glucose and fructose. Samples from 1999 had a significantly (p < 0.001) higher content of raffinose, stachyose and sorbitol and lower of verbascose, probably because of the drier and warmer summer that year compared with 1998. Furthermore, medium and late maturing cultivars contained larger amounts of raffinose, stachyose and sorbitol than early cultivars, possibly due to the fact that these cultivars, to a greater extent, were exposed to a higher temperature and more intense sunlight for a longer time. Considerable differences in the content of LMWC could be seen both between the different cultivars and the various trials. Glucose and sucrose were generally similarly affected by cultivar and cultivation conditions, while cultivation conditions had a greater influence on the content of sorbitol and the raffinose family oligosaccharides (RFO; raffinose, stachyose, verbascose) in late‐maturing groups. It is concluded that many factors affect the content of LMWC in peas. However, as the content of RFO is comparatively small in vining peas, any nutritional significance of these sugars in the human colon is probably rather small. Copyright © 2004 Society of Chemical Industry     

The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei)

Changes in natural actomyosin (NAM) from Pacific white shrimp (Litopenaeus vannamei) treated with sodium bicarbonate (NaHCO₃) at different concentrations (0–1 M) in the absence or the presence of 2.5% NaCl were studied. Turbidity of NAM solutions decreased with coincidental increase in solubility as the concentration of NaHCO₃ increased. Surface hydrophobicity (S_oANS) and total sulfhydryl content of NAM also increased when NaHCO₃ concentration increased. Greater decreases in Ca²⁺- and Mg²⁺-ATPase activity were found in all NAM as NaHCO₃ concentration increased, suggesting the denaturation of myosin head and the dissociation of actomyosin complex. The zeta potential (ζ) analysis suggested that the surface of NAM became more negatively charged (−12.12 to −26.98) as NaHCO₃ concentration increased. Those changes were more intense in the presence of 2.5% NaCl. Transmission electron microscopy showed that the structure of actomyosin was more dissociated and lost the filamental structure when NaHCO₃ at higher levels was used.     

Changes in the muscle of lemon sole (Pleuronectes microcephalus) after very long cold storage

The solubility of Lemon Sole muscle in 5% sodium chloride after storage at — 14 to — 15°C was shown to fall to the same minimum level as that of cod, but the reaction was very much slower. After storage for 5 years the protein had still been fairly soluble, and appeared to have reached the asymptote, but in the present experiment the fish were stored for over 17 years and the reaction was now evidently complete. It is complete in cod at this temperature in about 15 weeks.     

Short-term nutritional supplementation of ewes in low body condition affects follicle development due to an increase in glucose and metabolic hormones

This study tested whether the effects of a short period of nutritional supplementation given to ewes during the luteal phase on follicle development and ovulation rate is associated with an increase in circulating concentrations of FSH, glucose or metabolic hormones. Oestrus was synchronised with two prostaglandin injections given 9 days apart and the supplement consisted of corn grain and soybean meal. Corriedale ewes with low body condition were randomly assigned to 2 groups: the control group (C; n = 10) received a maintenance diet while the short-term supplemented group (STS; n = 10) received double the maintenance diet over days 9 to 14 of the oestrous cycle (day 0 = ovulation). Ovaries were examined daily by ultrasound and blood was sampled three times a day during the inter-ovulatory interval for measuring reproductive and metabolic hormones. On days 9, 11 and 14 of the oestrous cycle, half of the ewes from each group (n = 5) were bled intensively to determine the concentrations of glucose, insulin, IGF-I and leptin. Plasma FSH, progesterone, oestradiol and androstenedione concentrations were similar among groups. Dietary supplementation increased plasma insulin concentrations from the first to the sixth day of supplementation and increased glucose concentrations on the third day, compared with control ewes. Plasma leptin concentrations were higher in STS ewes from the second to the fifth day of supplementation. The pattern of IGF-I concentrations was similar among groups. In STS ewes, the nutritional treatment prolonged the lifespan of the last non-ovulatory follicle, so fewer follicular waves developed during the cycle. In STS ewes, increased concentrations of glucose, insulin and leptin one day before ovulatory wave emergence were associated with increased numbers of follicles growing from 2 to 3 mm and with stimulation of the dominant follicle to grow for a longer period. We suggest that the mechanism by which short-term nutritional supplementation affects follicle development does not involve an increase in FSH concentrations, but may involve responses to increased concentrations of glucose, insulin and leptin, acting directly at the ovarian level. This effect is acute, since concentrations of all three substances decrease after reaching peak values on the third day of supplementation. The status of follicle development at the time of maximum concentrations of glucose and metabolic hormones may be one of the factors that determines whether ovulation rate increases or not.     

Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins

Glutenin was prepared from gluten of the wheat variety Rektor by extraction of gliadin with aqueous ethanol. It was cleaved successively into soluble peptides by the enzymes trypsin and thermolysin. Separation of the peptide mixtures was performed by gel permeation chromatography (GPC) on Sephadex G25 and reversed phase high performance liquid chromatography (RP-HPLC) on ODS-Hypersil. Cystine peptides were detected by differential chromatography of the samples prior to and after reduction. After isolation by multi-step RP-HPLC, the cystine peptides were reduced. The resulting cysteine peptides were alkylated with 4-vinylpyridine, separated by RP-HPLC and sequenced by means of the Edman degradation. The isolated cystine peptides represented a considerable portion of the total cysteine in glutenin: four out of seven cysteine residues of HMW subunits, and eight out of nine cysteine residues of LMW subunits are documented by at least one cystine peptide. Most of the peptides corresponded to known sequences of gluten protein components. From the structures of some tryptic peptides, inter- and intramolecular disulphide bonds for HMW subunits of glutenin have been proven. Cystine peptides from the thermolytic digest have been assigned to LMW subunits of glutenin and toγ-gliadins. Other peptides have been closely related to partial sequences of these protein components. The results have allowed several conclusions about the arrangement of intra- and intermolecular disulphide bridges in gluten proteins.     

Isolation and partial characterisation of two low molecular weight durum wheat (Triticum durum) glutenins

Two low molecular weight durum wheat (Triticum durum Desf) glutenins, DSG-1 and DSG-2 (durum-wheat sulphur-rich glutenin fractions) were isolated from two cultivars, Mondur of good technological quality and Kidur of poor technological quality. The glutenin fraction, composed mostly of DSG protein, was extracted using a low concentration of NA-tetradecanoate and then fractionted by by using molecular sieve chromatography (Bio-Gel P 30). The amino acid compositions and the N-terminal sequences of the pure DSG proteins were determined, and their hydrophobic characteristics, calculated on the basis of these data, showed that DSG-2 is more hydrophobic than DSG-1. The amino acid compositions of DSG-1 and DSG-2 were different. The N-terminal amino acids of DSG-1 and DSG-2 were also different but were identical for each of the two cultivars. In the case of DSG-1, in addition to the main chain a minor chain was found in which the first three amino acids of the main chain were missing. The minor chain represented about 30% int he DSG-1 of mondur and almost 50% in Kidur.     

Improvements in the approximate determination of S-methylcysteine sulphoxide (kale anaemia factor)

The S-methylcysteine sulphoxide in kale samples was determined by ethanolic extraction and thin layer chromatography of the crude extract. The separated compound reacted with ninhydrin giving a colour which was interpolated visually in a series of colours produced by standards run on the same plate. Results by this approximate procedure are compared with those found by exhaustive aqueous extraction and automatic amino acid analysis by ion-exchange chromatography.     

Dual (C, H) isotope fractionation in anaerobic low molecular weight (poly)aromatic hydrocarbon (PAH) degradation: potential for field studies and mechanistic implications

Anaerobic polycyclic aromatic hydrocarbon (PAH) degradation is a key process for natural attenuation of oil spills and contaminated aquifers. Assessments by stable isotope fractionation, however, have largely been limited to monoaromatic hydrocarbons. Here, we report on measured hydrogen isotope fractionation during strictly anaerobic degradation of the PAH naphthalene. Remarkable large hydrogen isotopic enrichment factors contrasted with much smaller values for carbon: ε(H) = -100‰ ± 15‰, ε(C) = -5.0‰ ± 1.0‰ (enrichment culture N47); ε(H) = -73‰ ± 11‰, ε(C) = -0.7‰ ± 0.3‰ (pure culture NaphS2). This reveals a considerable potential of hydrogen isotope analysis to assess anaerobic degradation of PAHs. Furthermore, we investigated the conclusiveness of dual isotope fractionation to characterize anaerobic aromatics degradation. C and H isotope fractionation during benzene degradation (ε(C) = -2.5‰ ± 0.2‰; ε(H) = -55‰ ± 4‰ (sulfate-reducing strain BPL); ε(C) = -3.0‰ ± 0.5‰; ε(H) = -56‰ ± 8‰ (iron-reducing strain BF)) resulted in dual isotope slopes (Λ = 20 ± 2; 17 ± 1) similar to those reported for nitrate-reducers. This breaks apart the current picture that anaerobic benzene degradation by facultative anaerobes (denitrifiers) can be distinguished from that of strict anaerobes (sulfate-reducers, fermenters) based on the stable isotope enrichment factors.     

Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing

Effects of sodium bicarbonate with traces of citric acid in combination with sodium chloride on yield, freezing time, freezing rate, freezing loss and cutting force of white shrimp frozen by shelf, air-blast and cryogenic freezing with/without precooking were investigated. Shelf freezing was done at −40 °C ± 2 °C while air-blast freezing was carried out at −35 °C ± 2 °C, and cryogenic freezing was done at −35 °C, −40 °C and −60 °C. The freezing loss in the non-treated samples was 8.25, 4.6-5.84 and 1.92-3.48 g/100 g fresh shrimp for peeled samples frozen without precooking and increased to 21.85, 17.54-26.97, 17.92-20.31 g/100 g fresh shrimp in the precooked samples frozen by shelf, air-blast and cryogenic freezing, respectively. The treatment of sodium bicarbonate containing traces of citric acid at 4 g/100 ml with sodium chloride at 3 g/100 ml lead to the increase of yield thus reduced the freezing loss by about 6.83-10.28 and 6.41-12.4 g/100 g fresh shrimp for the frozen-thawed samples frozen as uncooked and cooked products, respectively. The toughening of shrimp was observed while sodium bicarbonate containing traces of citric acid treatment with sodium chloride could reduce the texture change occurred during the freezing.     

Involvement of oleuropein in (some) digestive metabolic pathways

Olive oil is the principal source of fats in the Mediterranean diet and it has been postulated that the components in olive oil can contribute to a lower incidence of coronary heart disease and cancers (prostate, colon, breast, and skin). The positive effects on human health can be attributed to the high level of phenolic compounds present in olive oil, the major ones being oleuropein, hydroxytyrosol and tyrosol. The aim of the present study was to evaluate the effect of oleuropein on enzymes involved in specific pathways of metabolism of proteins, carbohydrates and lipids.In particular, the effects of oleuropein on enzymes, such as trypsin, pepsin, lipase, glycerol dehydrogenase, glycerol-3-phosphate dehydrogenase, and glycerokinase, were investigated.Results demonstrate that oleuropein is able to activate pepsin and shows an inhibitory effect toward all the other enzymes tested, which suggests a new role for this polyphenol. In addition, a new method for lipase activity assay is presented.     

Determination of very low levels of 5-(hydroxymethyl)-2-furaldehyde (HMF) in natural honey: comparison between the HPLC technique and the spectrophotometric white method

In this work we compared 2 official methods for the determination of HMF in honey, the spectrophotometric White method and the HPLC method (International Honey Commission) for the determination of HMF in unifloral honey and honeydew samples with a very low HMF content (<4 mg/kg), which is the most critical determination in terms of accuracy and precision of methods. In honey solutions, the limits of quantification for HPLC and White methods are 0.83 mg/L and 0.67 mg/L, respectively, and the linearity range is confirmed up to 20 mg/L for the HPLC method and up to 5 mg/L for the White method. In honeys with HMF >5 mg/kg, the molar extinction coefficient is 15369, lower than the literature value of 16830, and should be used for HMF determination. For samples with HMF content in the range 1-4 mg/kg the accuracy of the 2 methods is comparable both for unifloral and honeydew samples, whereas as regards precision, the HPLC method gives better results (3.5% compared with 6.4% for the White method). So, in general, the HPLC method seems to be more appropriate for the determination of HMF in honey in the range 1-4 mg/kg thanks to its greater precision, but for samples with a HMF content of less than 1 mg/kg the analyses are inaccurate for both methods. PRACTICAL APPLICATION: This work can help governmental and private laboratories that perform food analyses to choose the best method for the determination of HMF at very low levels in unifloral honey and honeydew samples.