Search Results (948)

Diversifying forage sources may improve the sustainability and flexibility of dairy production. In a 60 d feeding trial, 72 mid-lactation Holstein cows were assigned to three treatments (24 cows/group) and fed a total mixed ration in which corn silage represented 41.16% of dietary dry matter in the control diet; 25% or 50% of this corn silage fraction was replaced with triticale silage (TS) on a dry matter basis. The study evaluated whether partial TS substitution could maintain lactational performance while affecting fecal fermentation and microbiota. Replacing corn silage with TS did not affect milk yield, 4% fat-corrected milk, major milk components, or metabolic indicators. However, 50% replacement increased fecal bacterial richness and diversity, as reflected by ACE, Chao1, and Shannon indices, and altered the overall microbial community structure. This treatment also changed fecal volatile fatty acid profiles, including increasing the proportions of branched-chain volatile fatty acids. Overall, TS can replace up to 50% of the corn silage fraction in the ration of mid-lactation cows without compromising milk production or composition, while modifying hindgut microbial ecology and fermentation patterns, thereby offering greater ration flexibility when corn silage availability is limited or costly. Full article

Although soybean meal (SBM) is generally used as the main protein source in livestock diets, canola meal (CM) appears as a sustainable alternative, since it lowers diet cost, especially when regionally produced, while still meeting animal nutritional needs. The objective of this study was therefore to assess the effects of dietary protein source (SBM vs. CM) on carcass traits and meat quality characteristics of feedlot-fattened dairy lambs. A total of 193 weaned lambs, approximately 3 months of age, from two indigenous Greek dairy breeds (75 Chios and 118 Serres), were used. Lambs were randomly assigned to one of two isocaloric and isonitrogenous dietary treatments: a control ration containing SBM as the primary protein source, and an alternative ration in which SBM was completely replaced by CM. After a fattening period of 13 weeks for Chios lambs and 15 weeks for Serres lambs, animals were slaughtered upon reaching a live weight of 35–40 kg, and hot and cold carcass weights were recorded. After 24 h of carcass storage at 4 °C, Longissimus lumborum muscle was sampled and used for the measurement of pH, colour attributes, cooking loss, shear force, and intramuscular fat content. Lipid oxidation was evaluated on days 1, 3, 6, and 9 of refrigerated storage at 4 °C. The substitution of SBM by CM as the main dietary protein source did not affect carcass traits in Serres lambs, whereas CM- treated Chios lambs showed an increased hot and cold carcass weight (p < 0.05). Meat quality characteristics were not affected by the dietary treatment in either Chios or Serres lambs, with the exception of meat oxidative stability that was deteriorated in CM compared to SBM Serres lambs (p < 0.001). In conclusion, the utilization of canola instead of soybean meal did not negatively influence carcass traits or meat quality characteristics in either Chios or Serres lambs, with the exception of lipid oxidation which was significantly higher in CM supplemented Serres lambs. Full article

Van Maldergem Syndrome (VMS) is a rare autosomal recessive disorder caused by pathogenic variants in the atypical cadherin genes DCHS1 or FAT4 and is marked by craniofacial, skeletal, and neurodevelopmental abnormalities. Although DCHS1–FAT4 binding is mediated by their respective extracellular domains, the in vivo function of the DCHS1 intracellular domain (ICD) is poorly defined. To test its function, we generated mice in which the DCHS1 ICD was deleted and replaced with a V5 epitope tag (Dchs1^ΔICD-V5). Homozygous Dchs1^{ΔICD-V5/ΔICD-V5} mice are viable but exhibit VMS-like craniofacial flattening with enlarged fontanelles and reduced palatine/maxillary structures, along with airway cartilage abnormalities including reduced mineralization and decreased tracheal circularity. In periventricular regions, wild-type DCHS1 expression shows polarized localization, whereas mice with the ICD deletion exhibit altered cell polarization within the subventricular zone, concomitant with changes in neural cellular distribution. Neonatal brains display reduced pYAP1: YAP1 ratios and increased Ki67+ proliferation with greater Ki67–neuronal co-localization within the periventricular zone. Together, these data identify the DCHS1 ICD as a critical effector for DCHS1 signaling and a regulator of polarity-dependent growth, with associated changes in Hippo pathway activity during craniofacial and neural morphogenesis. Additionally, our data establish Dchs1^{ΔICD-V5/ΔICD-V5} mice as a model that recapitulates core features of VMS, thereby allowing new mechanistic discoveries into its pathogenesis. Full article

The aim of this study was to evaluate the potential of minimally processed beetroot pomace (BP), obtained from an industrial juice producer selected as a case study, converted into a stable beetroot pomace flour (BPF) at an industrial scale level, for flour fortification, functional confectionery development, and dietary supplementation. It was characterized by a high dietary fiber content (~27 g/100 g) and a very low carbohydrate-to-fiber ratio (1.9). High level of total phenolics and flavonoids (14.1 ± 0.1 mg GAE/g and 1.43 ± 0.1 mg QE/g), betacyanins and betaxanthins (898 ± 54 and 960 ± 65 µg/g), as well as pronounced antioxidant (FRAP 31.5 ± 1.1 and DPPH 25.8 ± 2.9 µmol TE/g), anti-hyperglycemic and anti-inflammatory activity (27.3 ± 1.3% and 41.0 ± 3.4%) remained upon in vitro digestion. Replacing 14–28% of cereal and pseudo-cereal flour with BPF reduced the carbohydrate-to-fiber ratio to the recommended 10:1, while incorporation of 20% BPF into cookies reduced this ratio by 2.5-fold and the glycemic index from ~56 to ~30. Furthermore, long-term supplementation of standard and high-fat/high-sucrose diet with BPF (0.5% w/w) reduced feed efficiency by 1.7 and 2.6-fold respectively, and improved glucose tolerance in C57BL/6J mice. Findings show the effectiveness of the by-product in bridging the fiber intake gap and body weight regulation. Full article

Background/Objectives: Liver fat represents an early metabolic lesion in the development of diabetes and its cardiometabolic complications. Diets high in free sugars, particularly from sugar-sweetened beverages (SSBs), are associated with abdominal obesity and increased cardiometabolic risk, prompting global guidelines to limit SSBs as a major public health strategy. Low-fat cow’s milk is promoted as the preferred caloric replacement strategy for SSBs due to its high nutritional value and cardiometabolic advantages. Fortified soymilk is a plant-based alternative with approved health claims for cholesterol and coronary heart disease risk reduction that offers an equivalent nutritional value to cow’s milk. However, given concerns about its classification as an ultra-processed food (UPF), it is unclear whether soymilk offers comparable metabolic health benefits to milk as part of clinical and public health strategies to reduce SSB intake. The Soy Treatment Evaluation for Metabolic (STEM) health trial seeks to evaluate the impact of replacing SSBs with either 2% soymilk or 2% cow’s milk on liver fat and other cardiometabolic risk factors in habitual adult consumers of SSBs with obesity. Methods: The STEM trial is a 24-week, pragmatic, 3-arm, parallel, randomized trial. We recruited adults with obesity (high BMI plus high waist circumference based on ethnic specific cut-offs) consuming ≥1 SSB/day. Participants were randomized to one of three groups based on their usual SSB intake at baseline (servings/day): continued SSB (355 mL can) intake; replacement with fortified, sweetened 2% soymilk (250 mL); or replacement with 2% cow’s milk (250 mL). The primary outcome is the change in intrahepatocellular lipid (IHCL) measured by ¹H-MRS at 24 weeks. Hierarchical testing will be done to reduce the familywise error rate. The superiority of cow’s milk to SSBs will be assessed first to establish assay sensitivity. If superiority is established, then the non-inferiority of soymilk to cow’s milk will be assessed using a pre-specified non-inferiority margin of 1.5% IHCL units (assessed by difference of means using a 90% confidence interval [CI]). Analyses will be conducted according to the intention-to-treat (ITT) principle using inverse probability weighting (IPW) for superiority testing and per-protocol analyses for non-inferiority testing, using ANCOVA adjusted for age, sex, metabolic dysfunction-associated steatotic liver disease (MASLD) status, medication use, intervention dose, and baseline levels. We hypothesize that soymilk will be non-inferior to cow’s milk (Clinicaltrials.gov NCT05191160). Results: Recruitment began in November 2021. A total of 3050 individuals were screened. We randomized 186 participants (62 per group) between 19 April 2022 and 16 April 2024. Participants are 57% male; with a mean [SD] age of 39.9 [11.8] years; BMI of 34.6 [6.1] kg/m², waist circumference of 112.6 [13.8] cm; IHCL of 10.0 [8.2] % with 64.1% meeting the criteria for MASLD; and SSBs intake of 2.3 [1.3] servings/day. Conclusions: Baseline characteristics were balanced across the study arms, with participants representing adults with a high-risk metabolic phenotype, and 64.1% meeting the criteria for MASLD. Findings will contribute to evidence on the cardiometabolic benefits of soymilk, informing clinical practice guidelines and public health policy. Full article

The rising demand for sustainable and functional ingredients necessitates the development of novel replacers for traditional food components, such as eggs, which are critical for structure and aeration in baked goods. This study investigated hydrocolloids derived from cassava (Manihot esculenta) as a partial egg substitute in sponge cakes, evaluating their effect on rheological, physicochemical, nutritional, and sensory properties. The resulting cake batter exhibited characteristic non-Newtonian, pseudoplastic, and viscoelastic fluid behavior. A microstructural analysis confirmed that the stabilized, higher-viscosity doughs successfully facilitated the formation of larger, more stable air bubbles, effectively mimicking the structural role of the egg. Physicochemical assessments demonstrated a high product equivalence; the fat content showed no significant difference (p < 0.05) compared to the control, while pH and carbohydrate levels decreased. Crucially, the optimized formula, CK-S50-H2.5 (50% egg and 2.5% hydrocolloids substitutions), exhibited a minimal color difference (ΔE) consistent with the control, preserving product appearance. Sensory evaluation confirmed that hydrocolloid substitution did not compromise consumer acceptance. Panelists preferred cakes utilizing lower egg substitution levels for their enhanced flavor and texture. These findings establish that cassava hydrocolloids serve as an effective and functional partial egg replacer, yielding a high-quality and well-accepted product and offering a valuable, sustainable solution for the food industry. Full article

The poultry industry generates large amounts of protein- and mineral-rich by-products that remain underutilized. This study investigated the use of chicken skin protein hydrolysate and chicken bone protein–mineral mass (PMM) as functional ingredients in emulsified poultry sausages. The hydrolysate was characterized by a high protein content (52.25%) and high water- and fat-binding capacity (142% and 125%, respectively), while the PMM served as a source of protein and minerals with stable physicochemical and rheological characteristics. These ingredients were incorporated into sausage formulations at different substitution levels. Partial replacement of poultry meat increased protein and mineral content and affected key technological properties, including water-binding capacity, emulsion stability, cooking loss, and shear force. Moderate inclusion levels were associated with a more cohesive protein matrix, lower cooking losses, and improved structural stability, whereas excessive substitution resulted in increased firmness and less favorable sensory characteristics. Among the tested formulations, the combination of 18% PMM and 4% protein hydrolysate showed the most balanced technological and sensory performance. The findings suggest that poultry by-products processed into functional ingredients may have potential for application in value-added sausage formulations. Full article

Late-onset hypogonadism (LOH) is an age-related condition characterized by a decline in testosterone (Ts) levels and associated symptoms that impair quality of life in older men. Although Ts replacement therapy is available, its clinical use is limited by adverse effects. Vitamin K (VK) is a fat-soluble vitamin that functions as a cofactor for γ-glutamylcarboxylase and plays important roles in blood coagulation and bone homeostasis. Menaquinone-4 (MK-4), a VK homolog predominantly found in animal-derived foods, has been shown to enhance Ts production in healthy male rats. However, whether this effect occurs under low-Ts conditions remains unclear. In this study, we investigated the effects of VK on LOH using a leuprorelin acetate (LA)-induced low-Ts rat model. Male Sprague–Dawley rats were administered sustained-release LA and fed a control diet or diets supplemented with VK1 or MK-4 (75 mg/kg) for 4 weeks. Compared with the control group, MK-4 supplementation significantly ameliorated the reduction in serum Ts levels and seminiferous tubule diameter, whereas VK1 supplementation showed no significant effects. Furthermore, MK-4 supplementation activated the protein kinase A signaling pathway, which is directly involved in testicular Ts production. These findings suggest that MK-4 supplementation may represent a novel nutritional strategy for the management of LOH. Full article

Background and Objectives: Functional dyspepsia (FD) often overlaps with Pancreatic Exocrine Insufficiency (PEI), leading to diagnostic delays. We aimed to evaluate the prevalence of PEI in patients presenting dyspeptic symptoms using the survey-based PEI test and to assess the clinical response to Pancreatic Enzyme Replacement Therapy (PERT). Methods: This study included 91 patients with PEI and 58 control subjects. PEI was evaluated using the PEI Patient-Reported Outcome (PRO) instrument and classified as mild, moderate, or severe according to the 18-item PEI test. Objective fat malabsorption was assessed by the acid steatocrit method using a gravimetric assay. Patients diagnosed with PEI received PERT, and treatment response was evaluated at follow-up with a repeat PEI test. Results: When the case and control groups were compared in terms of PEI scores, a statistically significant difference was found (p < 0.001). Fecal steatocrit value was found to be statistically significant with the PEI score (p = 0.017). No statistically significant difference was found between amylase, lipase, vitamin D, vitamin B12, and folic acid and the PEI score (p = 0.789, p = 0.299, p = 0.865, p = 0.153, and p = 0.855, respectively). A statistically significant difference was found between the pre-treatment PEI score and the post-treatment PEI score (p < 0.001). The mean pre-treatment PEI score was 1.52 ± 0.50, while the post-treatment PEI score was 0.42 ± 0.48. Approximately 72% reduction in PEI score was observed with treatment. Conclusions: The PEI test may represent a useful, non-invasive tool for identifying suspected pancreatic dysfunction in patients initially diagnosed with functional dyspepsia. Early integration of this tool into clinical practice can improve symptom control and prevent the misclassification of PEI as a purely functional disorder. Full article

Nutritionally crucial unsaturated fatty acids, especially rich in high omega-3 bonds, are very prone to oxidation. This phenomenon makes oxidation stability a substantial challenge in every formulation, especially those which contain or at some stage of preparation contain water. Bigels and emulgels, which represent promising structured lipid systems for replacing saturated and trans fats in food formulations, pose significant oxidative stability challenges. This review examines oxidation mechanisms in such biphasic systems. Oxidation in bigels and emulgels proceeds through both free-radical-mediated autoxidation and metal-ion-catalysed pathways, with the oil–water interface serving as the primary reaction zone where pro-oxidants concentrate, and lipid substrates become accessible. Structural configuration critically determines oxidative stability, following the sequence W/O bigel > bicontinuous bigel > O/W bigel. The high viscosity of gel matrices provides substantial protection by restricting radical mobility and oxygen diffusion. Mass transfer occurs via diffusion, collision–exchange–separation, and micelle-assisted mechanisms, with association colloids forming localized interfaces that accelerate oxidation. Thermal processing presents particular challenges, as temperatures above 50 °C disrupt most gel structures and accelerate oxidative degradation. Effective protective strategies include interfacial engineering with emulsifiers to reduce oil–water interfacial tension, incorporation of natural antioxidants (e.g., phenolic compounds and tocopherols), and synergistic antioxidant combinations. This review provides a mechanistic framework for formulating oxidatively stable bigels and emulgels suitable for food applications. Full article

This study evaluated the technological and sensory effects of incorporating oyster mushroom (Pleurotus ostreatus) powder and sylvinite as strategies to reduce salt content in beef patties while maintaining product quality. A 4 × 4 full factorial design was implemented to develop sixteen distinct formulations, evaluating the interaction between four levels of mushroom powder (0, 3, 5, and 10% w/w) as a partial meat replacer and four levels of sylvinite (0, 0.5, 1, and 2% w/w) as a NaCl substitute. To establish a baseline for comparison, control samples were prepared without sylvinite, with a fixed concentration of 1% NaCl. Patties were produced with low-fat content (6%), formed into 100 g portions, and evaluated in raw and cooked states. Physicochemical analyses included color (CIE L*, a*, b*), cooking yield, shrinkage, and texture profile analysis, while sensory quality was assessed by an expert panel and complemented with consumer discriminative tests, specifically a triangle test. Multivariate analysis revealed that mushroom powder significantly influenced color parameters, increasing redness and yellowness, whereas sylvinite tended to reduce color intensity; however, their interaction mitigated these effects at intermediate inclusion levels. Mushroom incorporation improved cooking yield and reduced hardness, particularly at 3–5% inclusion, enhancing elasticity and cohesiveness. Sensory results indicated that formulations containing 3–5% mushroom powder and up to 2% sylvinite achieved high overall acceptability. Consumer tests confirmed that these formulations effectively modulated saltiness and texture perception. Overall, the combined use of oyster mushroom powder and sylvinite represents a viable approach for developing reduced-sodium beef patties with acceptable technological and sensory properties. Full article

Bacterial nanocellulose (BNC) is gaining interest in multiple industrial applications. BNC dehydration would improve its industrialization while affecting its techno-functional properties (water binding or gelling capacity). This work analyses this aspect in a representative food system where these are fundamental properties: low-fat sausages with pre-emulsified sunflower oil. Native (n-BNC) and freeze-dried (d-BNC) bacterial nanocelluloses were studied at different concentrations. During thermal processing, all batters exhibited the typical viscoelastic transition associated with protein gelation. Formulations containing d-BNC developed a higher final elastic moduli and a broader concentration range of structural reinforcement compared to n-BNC systems. In the cooked sausages, BNC incorporation enhanced hardness, cohesiveness, and water-holding capacity, particularly at intermediate concentrations. Micrographs showed that d-BNC led to a finer and more homogeneous microarchitecture, while n-BNC aggregated in hollows of the meat protein network. Additionally, the Pickering effect of dried BNC produced meat emulsions with smaller oil droplets in agreement with the differences in lightness detected. Results suggest that freeze-dried BNC could be a convenient and effective option for the food industry due to its low weight, longer storage period, and easy handling compared to native BNC. Full article

This study evaluates a non-invasive and feasible nutritional strategy as a realistic intervention to prevent or mitigate T2DM in one-year-old female Wistar rats. This strategy is based on replacing a commercial pâté (CP) with a functional one, either a silicon-enriched commercial pâté (Si-CP), a reduced-fat pâté formulated with a biopolymeric emulsion (BP), or a silicon-enriched and reduced-fat biopolymeric pâté (Si-BP). After consumption of a high-saturated fat high-cholesterol diet, CP rats exhibited elevated fecal excretion, fasting serum glucose, insulin, and LDL cholesterol, and altered islet morphology. Versus the CP group, the Si-CP consumption group exhibited significantly reduced fecal output (1.17 ± 0.02 vs. 2.09 ± 0.44) and serum insulin (12.06 ± 7.89 vs. 20.74 ± 7.44), triglycerides (47.51 ± 4.46 vs. 58.24 ± 9.97), LDL cholesterol (34.63 ± 5.14 vs. 42.20 ± 4.98), and ghrelin (32.49 ± 24.66 vs. 78.35 ± 22.85). Although BP rats also exhibited some positive effects, Si-BP animals presented the most promising results. Compared to the CP group, Si-BP consumption significantly reduced fecal excretion (1.44 ± 0.24) and serum glucose (129.1 ± 10.40 vs. 154.9 ± 15.76), insulin (9.49 ± 6.06), triglycerides (46.91 ± 5.13), and estradiol (528.2 ± 45.00 vs. 634.4 ± 98.87), preserved islet circularity (0.88 ± 0.02 vs. 0.82 ± 0.01), and significantly increased tibia length (4.09 ± 0.12 vs. 3.95 ± 0.09) and wet weight (0.65 ± 0.07 vs. 0.56 ± 0.06). This study demonstrates the antidiabetic effects of silicon from diatomaceous earth (4 mg Si/kg body/day) incorporated into pâté in middle-aged female rats. Replacing CP with a functional alternative improved the health status of diabetic female rats, supporting its potential as an effective nutritional adjuvant. Full article

Dietary fat quality, determined by fatty acid composition, plays a central role in regulating adipose tissue function and metabolic homeostasis in obesity. This study examined whether different dietary fat sources modulate the secretory activity, antioxidant capacity, and metabolomic profiles of visceral adipose tissue (VAT) in mice with established high-fat diet (HFD)-induced obesity. Male C57BL/6J mice were rendered obese by long-term feeding with a lard-based HFD and subsequently maintained on isocaloric HFDs containing lard, coconut oil, olive oil, or fish oil. Antioxidant capacity, redox enzyme activities, adipokine levels, and untargeted metabolomic profiles of VAT were analyzed. Fish oil-enriched HFD significantly improved antioxidant potential and partially restored redox enzyme activity compared with the lard-based diet. It preserved adiponectin levels and reduced leptin accumulation in VAT. Multivariate metabolomic analyses showed clear separation of dietary groups and distinct metabolic signatures related to fat quality. Replacement of lard with fish oil induced a coordinated remodeling of the lipid and amino acid metabolism and reduced metabolites linked to mitochondrial overload and oxidative stress, whereas saturated fat-rich diets promoted patterns consistent with metabolic dysfunction. These findings indicate that dietary fat quality reshapes adipose tissue metabolism in obesity and highlights fish oil as a strategy to attenuate adipose tissue dysfunction. Full article

This study evaluated the feasibility of incorporating a protein–oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated and produced to evaluate the effects of different protein–oil emulsion inclusion levels (0, 10, 15, and 20%) on nutritional, textural, and sensory characteristics. Replacement of part of the maral fat with the protein–oil emulsion resulted in a reduction in total fat content (11.6–14.7%) while protein levels remained stable (20.6–21.4%). Fatty acid analysis demonstrated a significant decrease in saturated fatty acids (from 54.64% in the control to 35.45% in the highest emulsion variant) accompanied by a marked increase in polyunsaturated fatty acids (from 22.20% to 37.57%), primarily due to higher linoleic acid content. Texture profile analysis showed a progressive reduction in hardness, gumminess, and chewiness with increasing emulsion inclusion (p < 0.05), whereas springiness and cohesiveness were not significantly affected (p > 0.05), indicating the preservation of elastic and cohesive properties. Sensory evaluation confirmed that sausages containing moderate levels of the protein–oil emulsion maintained favorable appearance, flavor, and juiciness, with no adverse effects on overall acceptability. These results indicate that combining maral fat with a protein–oil emulsion is an effective strategy for producing nutritionally improved red deer meat sausages with balanced lipid composition and consumer-acceptable texture and sensory quality. Full article