Five Days Periodic Fasting Elevates Levels of Longevity Related Christensenella and Sirtuin Expression in Humans

Periodic fasting (PF) is an increasingly popular approach that assists in the management of metabolic and inflammatory diseases as well as in preventing mechanisms involved in aging. However, little is known about the effects of fasting on gut microbiota and its impact on the epigenetic regulation of metabolically relevant enzymes, especially sirtuins (SIRTs). We analyzed the effect of periodic fasting on the human gut microbiota, SIRTs expression, and mitochondrial content in 51 males and females. The participants fasted under supervision for five consecutive days following the Buchinger fasting guidelines. Ketogenesis, selected mRNAs, miRNAs, mitochondrial (mt) DNA, and gut composition were analyzed before and after PF. PF triggered a significant switch in metabolism, as indicated by the increase in ß-hydroxybutyrate (BHB) and pyruvate dehydrogenase kinase isoform 4 (PDK4) expression in the capillary blood. MtDNA, SIRT1, SIRT3, and miRlet7b-5p expression in blood cells were elevated, whereas SIRT6 and miR125b-5p were not affected. Following fasting, gut microbiota diversity increased, and a statistically significant correlation between SIRT1 gene expression and the abundance of Prevotella and Lactobacillus was detected. The abundance of longevity related Christensenella species increased after fasting and inversely correlated with age as well as body mass index (BMI). Thus, this represents the first study that showing that fasting not only changes the composition of the gut microbiota, making it more diverse, but also affects SIRT expression in humans.     

Vitamin C,total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering

BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm‐holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil‐in‐bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in industrially blanched/frozen tip‐cut green beans and swede rods. RESULTS: After conventional cooking, 50.4% total ascorbic acid, 76.7% total phenolics, 55.7% DPPH and 59.0% FRAP were recovered in the drained beans. After boil‐in‐bag cooking, significantly (P < 0.05) higher recoveries were obtained, i.e. 80.5% total ascorbic acid, 89.2% total phenolics, 94.8% DPPH and 92.9% FRAP. Recoveries after sous vide cooking were comparable to those of boil‐in‐bag cooking. By conventional cooking, 13.5–42.8% of the nutrients leaked into the cooking water; by sous vide about 10% leaked to the exuded liquid, while no leakage occurred by boil‐in‐bag cooking. Warm‐holding beans after cooking reduced recoveries in all components. Recoveries in swede rods were comparable but overall slightly lower. CONCLUSION: Industrially blanched/frozen vegetables should preferably be cooked by pouch technology, rather than conventional cooking in water. Including cooking water or exuded liquid into the final dish will increase the level of nutrients in a meal. Warm‐holding of vegetables after cooking should be avoided. Copyright © 2010 Society of Chemical Industry     

Injectable Gel Form of a Decellularized Bladder Induces Adipose-Derived Stem Cell Differentiation into Smooth Muscle Cells In Vitro

Biologic scaffolds composed of extracellular matrix components have been proposed to repair and reconstruct a variety of tissues in clinical and pre-clinical studies. Injectable gels can fill and conform any three-dimensional shape and can be delivered to sites of interest by minimally invasive techniques. In this study, a biological gel was produced from a decellularized porcine urinary bladder by enzymatic digestion with pepsin. The enzymatic digestion was confirmed by visual inspection after dissolution in phosphate-buffered saline solution and Fourier-transform infrared spectroscopy. The rheological and biological properties of the gel were characterized and compared to those of the Matrigel^TM chosen as a reference material. The storage modulus G’ reached 19.4 ± 3.7 Pa for the 30 mg/mL digested decellularized bladder gels after ca. 3 h at 37 °C. The results show that the gel formed of the porcine urinary bladder favored the spontaneous differentiation of human and rabbit adipose-derived stem cells in vitro into smooth muscle cells to the detriment of cell proliferation. The results support the potential of the developed injectable gel for tissue engineering applications to reconstruct for instance the detrusor muscle part of the human urinary bladder.     

In utero exposure to extra vitamin D from food fortification and the risk of subsequent development of gestational diabetes: the D-tect study

Background

The primary aim of this study was to assess whether exposure during fetal life to extra vitamin D from food fortification was associated with a reduction in the risk of subsequently developing gestational diabetes mellitus (GDM). Furthermore, we examined whether the effect of the vitamin D from fortification differed by women’s season of birth.

Methods

This semi-ecological study is based on the cancellation in 1985 of the mandatory policy to fortify margarine with vitamin D in Denmark, with inclusion of entire national adjacent birth cohorts either exposed or unexposed to extra vitamin D in utero. The identification of GDM cases later in life among both exposure groups was based on the Danish national health registers. Logistic regression analyses generating odds ratios (ORs) and 95% confidence intervals (95% CIs) were performed.

Results

Women who were prenatally exposed to the extra vitamin D from fortification tended to have a lower risk of subsequently developing GDM than unexposed women (OR 0.87, 95%CI 0.74,1.02, P?=?0.08). When analyses were stratified by women’s season of birth, exposed women born in spring had a lower risk of developing GDM compared to unexposed subjects (OR 0.68, 95%CI 0.50,0.94, p?=?0.02).

Conclusion

This study suggests that prenatal exposure to extra vitamin D from mandatory fortification may lower the risk of developing gestational diabetes among spring-born women.

Trial registration

This study is part of the D-tect project, which is registered on clinicaltrials.gov: NCT03330301.

     

Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions

Sulphite treatment is often used for inhibition of enzymatic browning of pre-peeled potatoes. Introduction of CO₂ or N₂ gases in the immersion water was investigated as an alternative to sulphite. The samples were stored at 4 °C. Daily introduction of the gases reduced the O₂ content from approx. 8.8 mg/L (measured at 20 °C) to 0.2-1.9 mg/L during the immersion period. The CO₂ treatment inhibited the browning completely and N₂ treatment did not. It is assumed that this is due to the lower pH in the CO₂ water. When CO₂ was added only one time at the start of the experiment, it also inhibited discoloration, but the immersion water developed a weak brown colour. Both the CO₂ and the N₂ treatment induced hardening in the outer potato tuber tissue after cooking after 4-7 d of storage, as did Na₂SO₃ solutions.     

Andy Clark,Mindware: An Introduction to the Philosophy of Cognitive Science,Oxford/New York: Oxford University Press, 2001, vii + 210 pp., $18.95 (paper), ISBN 0-19-513857-0.

Minds and Machines -     

Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols

Diacylglycerol (DAG) oils produced from sunflower oil and traditional sunflower oil were stored for 20 wk at 38 °C, and their oxidative stability was measured. Moreover, two butter blends were produced containing 40 wt‐% DAG oil made from sunflower oil or rapeseed oil, respectively, as well as two control butter blends with sunflower oil or rapeseed oil. Their oxidative stability during storage at 5 °C for up to 12 wk was examined by similar means as for the pure oils. The storage study of the oils indicated that the DAG oil was oxidatively less stable as compared to sunflower oil, but that they had similar sensory quality. Storage of the butter blends revealed that blends with the two types of rapeseed oil (triacylglycerol (TAG) or DAG oil) were oxidatively more stable than the blends containing oils from sunflower. There was no unambiguous indication of DAG butter blends having a different stability than their respective control TAG blends. However, they had a significantly less salty and buttery flavour, which was ascribed to a much smaller water droplet size causing a delayed sensory perception in the mouth. The butter blend with DAG oil from rapeseed had a very neutral flavour. On the contrary, the butter blend with DAG oil from sunflower had a more rancid aroma and flavour than its control blend with sunflower oil.     

Acute health effects from exposure to indoor ultrafine particles—A randomized controlled crossover study among young mild asthmatics

Particulate matter is linked to adverse health effects, however, little is known about health effects of particles emitted from typical indoor sources. We examined acute health effects of short-term exposure to emissions from cooking and candles among asthmatics. In a randomized controlled double-blinded crossover study, 36 young non-smoking asthmatics attended three exposure sessions lasting 5 h: (a) air mixed with emissions from cooking (fine particle mass concentration): (PM_2.5: 96.1 μg/m³), (b) air mixed with emissions from candles (PM_2.5: 89.8 μg/m³), and c) clean filtered air (PM_2.5: 5.8 μg/m³). Health effects (spirometry, fractional exhaled Nitric Oxide [FeNO], nasal volume and self-reported symptoms) were evaluated before exposure start, then 5 and 24 h after. During exposures volatile organic compounds (VOCs), particle size distributions, number concentrations and optical properties were measured. Generally, no statistically significant changes were observed in spirometry, FeNO, or nasal volume comparing cooking and candle exposures to clean air. In males, nasal volume and FeNO decreased after exposure to cooking and candles, respectively. Participants reported additional and more pronounced symptoms during exposure to cooking and candles compared to clean air. The results indicate that emissions from cooking and candles exert mild inflammation in asthmatic males and decrease comfort among asthmatic males and females.