Bildezamora7887

This study aims to evaluate the effect of long-term high-sugar diet (HSD) intake and regular physical activity on gut microbiota as well as its health impact. Weaned male Wistar rats were fed with standard chow diet (SSD) or HSD ad libitum and subjected or not to regular swimming training with a workload (2% of body weight) for 15 weeks. Feces samples were used on microbiome analysis using 16S rRNA amplicon sequencing. HSD increased body mass, adipose cushions, and the serum levels of triglycerides and VLDL, also changed the bacteria taxons associated with metabolic disorders (increase taxons belonging to Proteobacteria phylum and decrease Pediococcus genus); the swim training reverted these changes. SSD intake increased the abundance of bacteria associated with metabolization of dietary fiber. Training in association with SSD consumption beneficially modulated the microbiota, increasing the Bacteroidetes, Bacteroidaceae, Porphyromonadaceae, Parabacteroides, and Lactobacillaceae, and decreasing the Firmicute/Bacteroidetes ratio; training was not able to maintain this profile in animals SHD-fed. Physical training modulates the gut microbiota reversing the obesogenic response caused by SHD. However, training itself is not efficient for up-regulating the probiotic bacteria in comparison to its association with a balanced diet.Cruciferous vegetables are primary sources of dietary isothiocyanates (ITCs), a group of phytochemicals showing promising cancer-chemopreventive activities in multiple cancer models. However, no study has thoroughly examined how cooking affects the yields of ITCs from cruciferous vegetables. In this study, a high-performance liquid chromatography (HPLC)-based cyclocondensation assay was performed to examine the ITC yields from four major cruciferous vegetables (broccoli, cabbage, cauliflower, and kale) under six cooking conditions (stir-frying, steaming, microwaving, boiling, stewing, and chip-baking for kale only) and measured the level of ITCs under the raw condition for a comprehensive list of cruciferous vegetables and ITC-containing condiments. A wide range of ITC yields was found across vegetables and condiments. Cooking significantly altered the ITC yields, showing an averagely four-fold increase by lightly cooking (stir-frying, steaming, and microwaving) and a 58% decrease by heavily cooking (boiling, stewing, and chip-baking). These findings will provide the evidence-based cooking guidance on cruciferous vegetable consumption and help better estimate dietary ITC exposure in epidemiologic studies.The purpose of the current study was to evaluate the physicochemical properties, digestive stability, storage stability, and intestinal absorption of formulated natural vitamins (FNV) by mixing fat-soluble vitamins extracted from agricultural products with their synthetic vitamin (SYNV) counterparts using a 6 to 4 ratio (ww, dry weight). The FNV A, D, E, and K were evenly dispersed without crystal growth in the dispersion specifications for the functional tablet foods. The FNV A, D, E, and K had 89, 73, 65, and 36% of the digestive recovery, respectively, which was comparable to that of the SYNV. selleck chemicals FNV D, E, and K were retained over 77%, but rapidly decreased to 15% after 6 months during accelerated storage at 25 30 and 35℃. The comparable radical scavenging capacity was found between the FNV and the SYNV. Results from the current study suggest that fat-soluble vitamins extracted from agricultural products could be reasonable complementary use for natural vitamin supplements.This study aimed to assess the efficacy of fermented okara on performance and meat quality, and to explore the feasibility of its partial substitution for corn-soybean meal in pig production. A total of 48 pigs (Duroc × Landrace × Yorkshire) with an average body weight of 58.60 ± 0.65 kg were randomly assigned to 2 groups, Control group and Fermented okara (FO) group. There were 8 replicate pens each with 3 pigs per treatment. Control pigs were fed a corn-soybean meal basal diet, treatment pigs were fed a basal diet supplemented with FO throughout the 55-d experimental period. Results showed that fermentation of okara using probiotics increased its microporous structure, polysaccharides, lactic acid, and free amino acids (FAA) by 46.06%, 150%, and 66.45% compared with unfermented okara, respectively (p less then .05). The diet supplemented with FO significantly improved average daily gain (ADG) by 8.70% (p less then .01), but decreased the feed gain ratio (F/G) by 5.56% of growing pigs compared to the control diet (p less then .05). Furthermore, dietary FO improve meat color, FAA, and the activity of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) in the serum and muscles (p less then .05). Collectively, probiotics-fermented okara improved growth performance, meat quality and antioxidant capacity, and it can be used to substitute partial corn-soybean meal in pig industry.It is necessary to know the hydrodynamic properties of agricultural products in order to analyze the behavior of materials when transporting and grading. In this study, the samples were divided into three groups based on their mass. Based on the results, the mean length, mass, volume, density, average projected area, and shape coefficient were 21.5 cm, 408 g, 386 cm3, 1.05 g/cm3, 620.16 cm2, and 11.68 in samples with m 1,000 g. It is noteworthy that the water-sugar beet density difference and the mass had the greatest effect on terminal velocity and falling time whereas shape coefficient did not significantly influence these properties.Lead (Pb), arsenic (As), cadmium (Cd) and aluminum (Al) are the four most common heavy metals and can cause serious harm to human health. To evaluate contamination levels and associated safety issues of the four common heavy metals of the residents in Jilin Province, China, a total diet study (TDS) method was used. Concentration and consumption data of the four heavy metals were collected from the fifth Chinese TDS of Jilin province. In total, 12 food groups were studied and two regions were selected for comparison. According to the results, the mean concentration of lead, arsenic, cadmium, and aluminum was 0.0189, 0.0691, 0.0085, and 9.309 mg/kg, respectively. Aluminum in deep-fried dough sticks exceeded the national limit standard. Pollution of the Songhua River Basin is not very different from that of other areas. The average consumer exposure to the four heavy metals in the 2 to 6-year-old group was the highest among all age-groups. Potatoes and their products were the primary sources of dietary exposure to lead.