Food and Nutritional Sciences - Journal Articles

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    The impact of complexation or complex coacervation of lactoferrin and osteopontin on simulated infant gastrointestinal digestion, intestinal inflammation, and in vivo bone development
    (Royal Society of Chemistry, 2024-09-09) Goulding, David A.; Bonnet, Nicolas; Horcajada, Marie-Noëlle; Baruchet, Michael; Bermont, Flavien; Hauser, Jonas; Macrì, Simone; Pisa, Edoardo; Nembrini, Chiara; Vidal, Karine; O'Brien, Nora M.; O'Mahony, James A.; O'Regan, Jonathan; Nestlé
    Lactoferrin (LF) and osteopontin (OPN) are bioactive milk proteins which can form heteroprotein complexes and complex coacervates. This research studied the effect of LF–OPN complexation and complex coacervation on the simulated infant gastrointestinal digestion of LF with subsequent examination of gut and bone health bioactivities in preclinical models. In an infant digestion model, the proteolytic profile of LF was unaltered by the pre-association of LF and OPN. Gastric proteolysis of LF was increased when the model gastric pH was reduced from 5.3 to 4.0, but less so when complexed with OPN. In a model of intestinal inflammation, undigested (79% inhibition) and gastric digestates (26% inhibition) of LF, but not gastrointestinal digestates, inhibited lipopolysaccharide (LPS)-induced NF-κB activation in intestinal epithelial cells. LF–OPN complexation sustained the inhibitory effect (21–43% of the undigested effect, depending on the type of complex) of LF after gastrointestinal digestion, suggesting that the peptides produced were different. In a neonatal rodent model used to study bone development, coacervating LF and OPN improved bone structures with a significant increase of trabecular proportion (BV/TV increase by 21.7%). This resulted in an 11.3% increase in stiffness of bones. Feeding the LF and OPN proteins in coacervate format also increased the levels of OPN, P1NP and M-CSF in blood, signifying a more pronounced impact on bone development. This research demonstrated that LF–OPN complexation and complex coacervation can delay simulated infant gastrointestinal digestion of LF and protect or improve the bioactivity of the proteins.
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    Poor bioavailability of vitamin D2 from ultraviolet-irradiated D2-rich yeast in rats
    (Elsevier Inc., 2018-08-08) Itkonen, Suvi T.; Pajula, Elina T.; Dowling, Kirsten G.; Hull, George L. J.; Cashman, Kevin D.; Lamberg-Allardt, Christel J. E.; Lallemand; Medicinska Understödsföreningen Liv och Hälsa
    Ultraviolet-irradiated yeast (Saccharomyces cerevisiae) can be used to biofortify bakery products with vitamin D, but in bread, it was not effective in increasing serum 25-hydroxyvitamin D [25(OH)D] in humans, possibly because of the low digestibility of the yeast matrix. We investigated the effects of vitamin D2–rich intact yeast cells and their separated fraction, yeast cell walls, which we hypothesized to provide vitamin D2 in a more bioavailable form, on serum 25(OH)D and its metabolites in growing female Sprague-Dawley rats (n = 54) compared to vitamin D2 and D3 supplements (8 treatment groups: 300 or 600 IU vitamin D/d, and a control group, 8-week intervention). The D3 supplement groups had the highest 25(OH)D concentrations, and the vitamin D2 supplement at the 600-IU dose increased 25(OH)D better than any yeast form (P < .001 for all, analysis of covariance, adjusted for body weight). There were no significant differences between the yeast forms at the same dose (P > .05). Serum 24,25-dihydroxyvitamin D (a vitamin D catabolite) concentrations and the trend in the differences between the groups were in line with 25(OH)D (P < .001 for all). The 24,25-dihydroxyvitamin D to 25(OH)D ratio between the D2 supplement and the yeast groups did not differ (P > .05). These findings do not support the hypothesis: the ability of the different ultraviolet-treated vitamin D2–containing yeast forms to increase 25(OH)D did not differ, and the poor bioavailability of vitamin D2 in the yeasts compared D3 or D2 supplements could not be explained by the increased vitamin D catabolism in the yeast-treated groups.
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    Protein and oligosaccharide composition of colostrum and transition milk from pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline
    (Elsevier Ltd., 2024-05-07) McDermott, Fionnuala; Kennedy, Emer; Tobin, John T.; Egan, Michael; O'Callaghan, Tom F.; Brennan, Lorraine; Hogan, Sean A.; Teagasc; Science Foundation Ireland; Department of Agriculture, Food and the Marine, Ireland
    Prepartum diet and mineral supplementation can influence bovine colostrum proteins and oligosaccharides (OS). The objective of this study was to evaluate the effects of prepartum supplementation with 1) inorganic selenium (INORG), 2) organic selenium (ORG) or 3) rumen-protected choline (RPC) on these components. Fifty-seven (12 primiparous and 45 multiparous) cows were supplemented daily from 49 ± 12.9 d prior to calving until d of calving. Colostrum was collected within 1 h postpartum and transition milk (TM) samples 1–5 were collected over the following 2–3 d postpartum. Prepartum supplementation with INORG, ORG or RPC had no significant effect on the gross, OS or IgG composition of colostrum. Animals supplemented with ORG or RPC produced significantly higher concentrations of colostrum αs2-Casein and β-Casein. Each milking postpartum had a significant effect on the protein and OS composition of milk. This research demonstrates that supplementing these micro-nutrients prepartum does not have a deleterious effect on subsequent colostrum or TM composition.
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    Diet quality, sleep and quality of life in Parkinson’s disease: a cross-sectional study
    (Springer, 2022-09-02) Dunk, Danielle; Mulryan, Philip; Affonso, Sean; O'Keeffe, Gerard W.; O'Keeffe, Majella; Sullivan, Aideen M.; Cork Parkinson’s Association
    Background: Parkinson’s disease (PD) is a neurodegenerative disorder characterised by motor and non-motor symptoms that impact quality of daily life, including diet and sleep. However, relatively little is known about dietary intake and quality in people with PD (PwP). Lifestyle factors, and how they relate to diet, are also insufficiently understood. The aims of this study were to investigate dietary intake and quality, sleep and quality of life in PwP, and to explore the relationships between these factors. Methods: Forty-five community-dwelling participants with PD (n = 45) were recruited to this cross-sectional study through the Cork Parkinson’s Association, Ireland. Dietary intake was assessed using the EPIC food frequency questionnaire, and diet quality was assessed using the Healthy Diet Indicator. Dietary intakes were compared to Irish RDAs for adults > 65 years. Sleep duration and quality were subjectively measured using the PD Sleep Scale and Pittsburgh sleep quality index and objectively measured by actigraphy in a subset of participants (n = 27). QOL was measured using the validated PDQ-39 questionnaire. Results: Energy intake in PwP was significantly higher than that of the general population (2013 vs 1755 kcal/d, p = 0.01), despite their lower mean BMI (25.9 vs 27.7 kg/m2, p = 0.02). Intakes of carbohydrate, protein and fruits and vegetables were significantly higher in PwP compared to recommended and population intakes (all p < 0.01), but fibre intake was significantly lower than recommended (17.3 vs 25 g/d, p ≤ 0.05). Seventy-eight percent of participants had poor dietary quality, and poor sleep quality was associated with poor QOL. Conclusions: Carbohydrates, protein, fruit and vegetable intakes were greater in PwP than population norms, but overall diet quality was low. Interventions to improve dietary and lifestyle factors may improve health and QOL in PwP.
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    Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast
    (MDPI, 2024-02-29) Jaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.; Horizon 2020
    Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.