Digestion

Publication Title: 
Animal Science Journal = Nihon Chikusan Gakkaiho

This study investigates the effects of Terminalia chebula Retz. meal supplementation on rumen fermentation and methane (CH4 ) production by using an in vitro gas technique. The experimental design was a completely randomized design (CRD) and the dietary treatments were T. chebula supplementation at 0, 4, 8, 12, 16 and 20?mg with 0.5?g of roughage and concentrate ratio at 60:40. The results revealed that cumulative gas production (96?h of incubation) were higher (P?<?0.01) with T. chebula supplementation at 12, 16 and 20?mg than other treatments.

Author(s): 
Anantasook, Nirawan
Wanapat, Metha
Gunun, Pongsatorn
Cherdthong, Anusorn
Publication Title: 
Fish & Shellfish Immunology

This study compares the effects of two Lactobacillus strains, highly adhesive Lactobacillus brevis JCM 1170 (HALB) and less-adhesive Lactobacillus acidophilus JCM 1132 (LALB), on the survival and growth, adhesive gut bacterial communities, immunity, and protection against pathogenic bacterial infection in juvenile hybrid tilapia. During a 5-week feeding trial the fish were fed a diet containing 0 to 10(9) cells/g feed of the two Lactobacillus strains.

Author(s): 
Liu, Wenshu
Ren, Pengfei
He, Suxu
Xu, Li
Yang, Yaling
Gu, Zemao
Zhou, Zhigang
Publication Title: 
Annual Review of Genetics

The digestive tract plays a central role in the digestion and absorption of nutrients. Far from being a passive tube, it provides the first line of defense against pathogens and maintains energy homeostasis by exchanging neuronal and endocrine signals with other organs. Historically neglected, the gut of the fruit fly Drosophila melanogaster has recently come to the forefront of Drosophila research.

Author(s): 
Lemaitre, Bruno
Miguel-Aliaga, Irene
Publication Title: 
Bulletin of the Indian Institute of History of Medicine (Hyderabad)

This is a comprehensive review of menace of free radicals and its concept and management in Ayurveda. This article highlights the various exogenous and endogenous factors responsible for the production of free radicals with special reference to the formation of unriped and purified metabolites (ama) during the metabolic activities at different levels of digestion. The purpose of this paper is to review the management of free radicals which can be designed with reference to diet and digestion biorhythms, behaviour, emotions and sense.

Author(s): 
Kumar, N.
Kumar, A.
Publication Title: 
Minnesota Medicine

In some ancient systems of medicine, health was understood as a state of balance, and diet was considered essential to achieving and maintaining that balance. Traditional Chinese medicine and Ayurveda are based on this premise. Here we present an overview of these two traditional systems' views on diet and eating. This article aims to explain the reasoning behind some of the recommendations that practitioners of these forms of medicine may be making.

Author(s): 
Blair, Jennifer
Meredith, Marcia
Plotnikoff, Gregory A.
Publication Title: 
Clinical journal of the American Society of Nephrology: CJASN

BACKGROUND AND OBJECTIVES: The uremic solutes p-cresol sulfate (PCS) and indoxyl sulfate (IS) are generated by colon bacteria acting on food components that escape absorption in the small bowel. The production of these potentially toxic compounds may thus be influenced by diet. This study examined whether production of PCS and IS is different in vegetarians and omnivores. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS: The production of PCS and IS was assessed by measuring their urinary excretion rates in participants with normal kidney function.

Author(s): 
Patel, Kajal P.
Luo, Frank J.-G.
Plummer, Natalie S.
Hostetter, Thomas H.
Meyer, Timothy W.
Publication Title: 
Food Chemistry

The TNO intestinal model (TIM-1) of the human upper gastrointestinal tract was used to compare intestinal absorption/bioaccessibility of blueberry anthocyanins under different digestive conditions. Blueberry polyphenol-rich extract was delivered to TIM-1 in the absence or presence of a high-fat meal.

Author(s): 
Ribnicky, David M.
Roopchand, Diana E.
Oren, Andrew
Grace, Mary
Poulev, Alexander
Lila, Mary Ann
Havenaar, Robert
Raskin, Ilya
Publication Title: 
PloS One

Extra virgin olive oil (EVOO) and olives, key sources of unsaturated fatty acids in the Mediterranean diet, provide health benefits to humans. Nitric oxide (•NO) and nitrite (NO2 (-))-dependent reactions of unsaturated fatty acids yield electrophilic nitroalkene derivatives (NO2-FA) that manifest salutary pleiotropic cell signaling responses in mammals. Herein, the endogenous presence of NO2-FA in both EVOO and fresh olives was demonstrated by mass spectrometry.

Author(s): 
Fazzari, Marco
Trostchansky, Andrés
Schopfer, Francisco J.
Salvatore, Sonia R.
Sánchez-Calvo, Beatriz
Vitturi, Dario
Valderrama, Raquel
Barroso, Juan B.
Radi, Rafael
Freeman, Bruce A.
Rubbo, Homero
Publication Title: 
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan

We performed experiments on in vitro digestion of newly expressed proteins by SGF (simulated gastric fluid) and SIF (simulated intestinal fluid) to assess the allergenicity of food components derived from biotechnological modification. For newly expressed proteins, we chose CP4-EPSPS (5-enolpyruvylshikimate-3-phosphate synthase from Agrobacterium sp. strain CP4) and Cry1Ab derived from Bacillus thuringiensis subsp. kurstaki strain HD-1. The former is expressed in GM-soybeans and the latter is expressed in GM-corns.

Author(s): 
Okunuki, Haruyo
Teshima, Reiko
Shigeta, Teruko
Sakushima, Jun-ichiro
Akiyama, Hiroshi
Goda, Yukihiro
Toyoda, Masatake
Sawada, Jun-ichi
Publication Title: 
Journal of Pediatric Gastroenterology and Nutrition

Changes in food production and dietary practices are occurring faster than our understanding of their potential impact on children's health. Traditionally, pediatric gastroenterologists have studied food with respect to its nutritive value and digestibility, its influence on metabolism, its growth-promoting characteristics, and its relationship to risk and severity of disease. Biotechnology is now expanding the science of food to include disease prevention and treatment, as well as the feeding of children on a global scale.

Author(s): 
Perr, Hilary A.

Pages

Subscribe to RSS - Digestion