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Lower plasma glutathione, choline, and betaine concentrations are associated with fatty liver in postmenopausal women
Diet, Trimethylamine Metabolism, and Mitochondrial DNA: An Observational Study
ScopeMitochondrial DNA copy number (mtDNAcn) and its methylation level in the D‐loop area have been correlated with metabolic health and are suggested to vary in response to environmental stimuli, including diet. Circulating levels of trimethylamine‐n‐oxide (TMAO), which is an oxidative derivative of the trimethylamine (TMA) produced by the gut microbiome from dietary precursors, have been associated with chronic diseases and are suggested to have an impact on mitochondrial dynamics. This study is aimed to investigate the relationship between diet, TMA, TMAO, and mtDNAcn, as well as DNA methylation.Methods and resultsTwo hundred subjects with extreme (healthy and unhealthy) dietary patterns are recruited. Dietary records are collected to assess their nutrient intake and diets’ quality (Healthy Eating Index). Blood levels of TMA and TMAO, circulating levels of TMA precursors and their dietary intakes are measured. MtDNAcn, nuclear DNA methylation long interspersed nuclear element 1 (LINE‐1), and strand‐specific D‐loop methylation levels are assessed. There is no association between dietary patterns and mtDNAcn. The TMAO/TMA ratio is negatively correlated with d‐loop methylation levels but positively with mtDNAcn.ConclusionsThese findings suggest a potential association between TMA metabolism and mitochondrial dynamics (and mtDNA), indicating a new avenue for further research.
Green Oxidation of Starch Using Ozone: A Comparative Study on Rheological Properties
Pea starch, often obtained as a by-product of pea protein isolation, is increasingly available and economically attractive. Consequently, the industry is seeking new applications of pea starch, both in its native and modified forms. This paper highlights the topic of pea and potato starch oxidation with ozone in aqueous suspension and evaluates the effect of process time, retention volume and solids content on pasting, texture, and flow behavior, benchmarking against a commercial hypochlorite-oxidized product. Moreover, obtained preparations were studied for their molecular mass distribution and hydrodynamic parameters. It was found that the oxidation of both potato and pea starch with ozone in an aqueous suspension is an effective method of obtaining this type of starch preparations. The extent of modification was dependent on all variables considered in the research. The depolymerization of both starch varieties progressed gradually, but the oxidation effects were more noticeable for potato starch compared to pea starch, which was found to be related to the gelling characteristic of those preparations.
The relation between phytochemical composition and sensory traits of selected Brassica vegetables
Human Serum Betaine and Associated Biomarker Concentrations Following a 14 Day Supplemental Betaine Loading Protocol and during a 28 Day Washout Period: A Pilot Investigation
Several previous investigations have employed betaine supplementation in randomized controlled crossover designs to assess its ostensible ergogenic potential. Nevertheless, prior methodology is predicated on limited pharmacokinetic data and an appropriate betaine-specific washout period is hitherto undescribed. The purpose of the present pilot investigation was therein to determine whether a 28 day washout period was sufficient to return serum betaine concentrations to baseline following a supplementation protocol. Five resistance-trained men (26 ± 6 y) supplemented with 6 g/day betaine anhydrous for 14 days and subsequently visited the lab 10 additional times during a 28 day washout period. Participants underwent venipuncture to assess serum betaine and several other parameters before (PRE) and periodically throughout the washout timeframe (POST0, -4, -7, -10, -13, -16, -19, -22, -25 and -28). All analyses were performed at a significance level of p < 0.05. While analyses failed to detect any differences in any other serum biomarker (p > 0.05), serum betaine was significantly elevated from PRE-to-POST0 (p = 0.047; 2.31 ± 1.05 to 11.1 ± 4.91 µg·mL−1) and was statistically indistinguishable from baseline at POST4 (p = 1.00). Nevertheless, visual data assessment and an inability to assess skeletal muscle concentrations would otherwise suggest that a more conservative 7 day washout period is sufficient to truly return both serum-and-skeletal muscle betaine content to pre-supplementation levels.
The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components
Low-waste technology for the production of bioethanol from sorghum grain: Comparison of Zymomonas mobilis and Saccharomyces cerevisiae in fermentation with stillage reusing
Mitochondrial DNA and Epigenetics: Investigating Interactions with the One‐Carbon Metabolism in Obesity
Mitochondrial DNA copy number (mtDNAcn) has been proposed for use as a surrogate biomarker of mitochondrial health, and evidence suggests that mtDNA might be methylated. Intermediates of the one‐carbon cycle (1CC), which is duplicated in the cytoplasm and mitochondria, have a major role in modulating the impact of diet on the epigenome. Moreover, epigenetic pathways and the redox system are linked by the metabolism of glutathione (GSH). In a cohort of 101 normal‐weight and 97 overweight/obese subjects, we evaluated mtDNAcn and methylation levels in both mitochondrial and nuclear areas to test the association of these marks with body weight, metabolic profile, and availability of 1CC intermediates associated with diet. Body composition was associated with 1CC intermediate availability. Reduced levels of GSH were measured in the overweight/obese group (p = 1.3∗10−5). A high BMI was associated with lower LINE‐1 (p = 0.004) and nominally lower methylenetetrahydrofolate reductase (MTHFR) gene methylation (p = 0.047). mtDNAcn was lower in overweight/obese subjects (p = 0.004) and independently correlated with MTHFR methylation levels (p = 0.005) but not to LINE‐1 methylation levels (p = 0.086). DNA methylation has been detected in the light strand but not in the heavy strand of the mtDNA. Although mtDNA methylation in the light strand did not differ between overweight/obese and normal‐weight subjects, it was nominally correlated with homocysteine levels (p = 0.035) and MTHFR methylation (p = 0.033). This evidence suggests that increased body weight might perturb mitochondrial‐nuclear homeostasis affecting the availability of nutrients acting as intermediates of the one‐carbon cycle.
Betaine and B12 Intake, Glutathione Concentration, and MTHFR, PEMT, and MTHFD1 Genotypes Are Associated with Diabetes-Related Parameters in Polish Adults
Betaine supplementation modulates betaine concentration by methylenetetrahydrofolate reductase genotype, but has no effect on amino acid profile in healthy active males: A randomized placebo-controlled cross-over study
Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
Testing Correlation in a Three-Level Model
AbstractIn this paper, we present a statistical approach to evaluate the relationship between variables observed in a two-factors experiment. We consider a three-level model with covariance structure $${\varvec{\Sigma }} \otimes {\varvec{\Psi }}_1 \otimes {\varvec{\Psi }}_2$$ Σ ⊗ Ψ 1 ⊗ Ψ 2 , where $${\varvec{\Sigma }}$$ Σ is an arbitrary positive definite covariance matrix, and $${\varvec{\Psi }}_1$$ Ψ 1 and $${\varvec{\Psi }}_2$$ Ψ 2 are both correlation matrices with a compound symmetric structure corresponding to two different factors. The Rao’s score test is used to test the hypotheses that observations grouped by one or two factors are uncorrelated. We analyze a fermentation process to illustrate the results. Supplementary materials accompanying this paper appear online.
Associations of plasma betaine, plasma choline, choline intake, and MTHFR polymorphism (rs1801133) with anthropometric parameters of healthy adults are sex‐dependent
AbstractBackgroundCholine and its metabolites apppear to have relationships with body mass index (BMI), body fat, and body weight, but the research results have proved inconsistent. We thus investigated the associations of plasma levels of trimethylamine N‐oxide (TMAO), choline, and betaine with anthropometric measurements, including modulatory effects of genetics and diet.MethodsThe study was performed on a group of 421 adults, aged 20–40 years, who had been recruited in Poland. Plasma concentrations of choline, betaine, and TMAO were determined using reverse‐phase ultra‐high‐performance liquid chromatography electrospray ionisation mass spectrometry. The following polymorphisms were genotyped using TaqMan probes: rs180113 (MTHFR), rs70991108 (DHFR), rs2236225 (MTHFD1), and rs7946 and rs12325817 (PEMT). We employed multivariate linear regression to examine the associations between anthropometric measurements, one‐carbon metabolism metabolites, and genotypes.ResultsHigher plasma choline was associated with higher BMI (β = 0.17; p < 0.01), body weight (β = 0.11; p < 0.05), body fat mass (FM) (β = 0.10; p < 0.05), and waist circumference (WC) (β = 0.14; p < 0.01), whereas higher choline intake was associated with lower body FM (β = −0.14; p < 0.01) and lower WC (β = −0.12; p < 0.01). After stratification by sex, plasma betaine was found to be associated with lower BMI (β = −0.20; p < 0.05) and body weight (β = −0.16; p < 0.05) in men only, whereas choline intake was associated with lower body FM (β = −0.19; p < 0.05) and waist‐to‐hip ratio (WHR) (β = −0.19; p < 0.05) and MTHFR CC genotype was associated with WHR (β = 0.15; p < 0.05) in women only.ConclusionsHigher plasma betaine and higher dietary choline are associated with lower FM and body weight, whereas higher plasma choline is positively associated with body weight status and adiposity. Moreover, these associations appear to be sex‐specific.
Impact of Chokeberry (Aronia melanocarpa L.) Extracts on the Physicochemical Properties of Wheat Bread
Chokeberry (Aronia melanocarpa L.) is a valuable raw material rich in health-promoting compounds, including anthocyanins, making it an excellent ingredient in food such as bread. In this research, water in the bread recipe was substituted with chokeberry extract (ChE). Dried chokeberry powder was used to obtain extracts with 0 and 7.5 °Brix content. Two types of water chokeberry extracts (0 and 7.5 °Brix ChE) were applied in the wheat bread recipe with doses of 10, 15, 20, and 30% (m/m), replacing water, respectively. The obtained chokeberry extract contributed to the enrichment of the bread in total polyphenol content and the antioxidant capacity. The control bread sample (i.e., without the extract) had a total polyphenol content (TPC) of 25.706 mgGAE/100 g, while the bread samples with the extract had TPC values ranging from 29.037 to 45.282 mgGAE/100 g. At the same time, adding chokeberry extract to the bread matrix contributed to increasing the antioxidant capacity. Bread with ChE was characterized by the same dough yield and loaf volume of bread compared to the control sample, but with changed oven loss, total baking loss, bread yield, specific volume, bread acidity and porosity of the crumb. However, there was no statistically significant effect on the chewiness and cohesiveness of the crumb in the sample texture (α = 0.05). A small effect of anthocyanins on the color of bread was observed, and sugars played the dominant role in the tested samples. Chokeberry in the form of an aqueous extract added to wheat bread can be an excellent ingredient in bread, fulfilling both a nutritional and technological function in the design of functional foods.
Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates
AbstractBACKGROUNDThe present study aimed to demonstrate the superiority of bioethanol yield and its quality from sorghum using the granular starch degrading enzyme Stargen™ 002 over simultaneous saccharification and fermentation, and separate hydrolysis and fermentation using Zymomonas mobilis CCM 3881 and Ethanol Red® yeast.RESULTSBacteria were found to produce ethanol at higher yield than the yeast in all fermentations. The highest ethanol yield was obtained with Z. mobilis during 48 h of simultaneous saccharification and fermentation (83.85% theoretical yield) and fermentation with Stargen™ 002 (81.27% theoretical yield). Pre‐liquefaction in fermentation with Stargen™ 002 did not improve ethanol yields for both Z. mobilis and Saccharomyces cerevisiae. Chromatographic analysis showed twice less total volatile compounds in distillates obtained after bacterial (3.29–5.54 g L−1) than after yeast (7.84–9.75 g L−1) fermentations. Distillates obtained after bacterial fermentation were characterized by high level of aldehydes (up to 65% of total volatiles) and distillates obtained after yeast fermentation of higher alcohols (up to 95% of total volatiles). The process of fermentation using granular starch hydrolyzing enzyme cocktail Stargen™ 002 resulted in low amounts of all volatile compounds in distillates obtained after bacterial fermentation, but the highest amounts in distillates obtained after yeast fermentation.CONCLUSIONThe present study emphasizes the great potential of bioethanol production from sorghum with Z. mobilis using granular starch hydrolyzing enzyme Stargen™ 002, which leads to reduced water and energy consumption, especially when energy sources are strongly related to global climate change. © 2023 Society of Chemical Industry.
