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Effects of Co-ingestion of Amino Acids with Fat on Postchallenge Glycemia and Lipidemia in Healthy Young Women
Natsuko Ichikawa,
Yukino Morita,
Kayo Ootani,
Michitaka Naito
Issue:
Volume 11, Issue 6, November 2022
Pages:
177-186
Received:
9 October 2022
Accepted:
3 November 2022
Published:
11 November 2022
DOI:
10.11648/j.ijnfs.20221106.11
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Abstract: Aim: To investigate the effects of co-ingestion of amino acids with fat on postchallenge glycemia and lipidemia. Methods: Nine healthy young Japanese women were enrolled. At each session, the subjects ingested one of three beverages containing fat cream (OFTT™ cream, 1 g/kg body weight, 0.35 g/kg as fat) and/or amino acid mixture (Amizet B™, 600 mg/kg body weight, 60 mg/kg as amino acids) in a randomized crossover design. The three beverages were as follows: fat cream (F trial), amino acid mixture (A trial), or both (FA trial). Venous blood samples were obtained before (0) and 0.5, 1, 2, and 3 h in the A trial, and at 0, 0.5, 1, 2, 4, and 6 h after ingestion in the F and FA trials. Results: Fat ingestion increased the secretion of incretins (GIP and GLP-1), but only a weak effect on insulin secretion was observed. Amino acids ingestion had only a weak effect on the secretion of incretins, but synergistically stimulated the insulin secretion induced by fat ingestion. Glucagon showed behavior similar to that of insulin. There were no significant effects of the co-ingestion of amino acids on lipid or lipoprotein metabolism compared to the ingestion of fat alone. All of these phenomena were observed without a change in blood glucose levels. Conclusion: Fat ingestion stimulated mainly the secretion of incretins via intestinal cells, whereas the amino acid ingestion stimulated mainly insulin secretion by directly acting on pancreatic β cells. The co-ingestion of amino acids with fat may improve postchallenge glucose metabolism, but it had little effect on postchallenge lipid or lipoprotein metabolism.
Abstract: Aim: To investigate the effects of co-ingestion of amino acids with fat on postchallenge glycemia and lipidemia. Methods: Nine healthy young Japanese women were enrolled. At each session, the subjects ingested one of three beverages containing fat cream (OFTT™ cream, 1 g/kg body weight, 0.35 g/kg as fat) and/or amino acid mixture (Amizet B™, 600 mg...
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Exploring the Optimal Ratio of Pitaya Puree in Egg Rolls
Hung Ju Tsai,
Chan Chiung Liu
Issue:
Volume 11, Issue 6, November 2022
Pages:
187-192
Received:
26 October 2022
Accepted:
15 November 2022
Published:
30 November 2022
DOI:
10.11648/j.ijnfs.20221106.12
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Abstract: Pitayas are highly nutritious fruits. Currently, the pitaya-planted area in Taiwan has continued to expand. To assist farmers in the disposal of substandard pitayas and in overcoming potential problems caused by an imbalance between production and consumption, this study incorporated pitaya puree into egg rolls to produce pitaya egg rolls and explored the color, water content, texture, and sensory evaluation of the rolls. The pitaya egg rolls with higher pitaya juice contents had higher a values (which represent redness) and lower water contents. Sensory evaluations revealed that among the five groups of pitaya egg rolls produced, the group with a pitaya juice content of 24% had the highest mean appearance score. The mean texture and flavor scores of the five groups did not differ significantly (P > 0.05). In terms of overall acceptance by tasters, the control group and the group with a pitaya juice content of 32% differed significantly (P < 0.05). Furthermore, the tasters were less accepting of the group with a pitaya juice content of 32%. The results of this study revealed that the produced pitaya egg rolls made from substandard or overly produced pitayas are feasible for commercialization. The pitaya egg roll production process proposed in this paper provides egg roll manufactures and consumers with a new product to produce and consume, respectively. The proportion of chicken eggs substituted with pitaya in egg rolls should be maintained at 16%–24%.
Abstract: Pitayas are highly nutritious fruits. Currently, the pitaya-planted area in Taiwan has continued to expand. To assist farmers in the disposal of substandard pitayas and in overcoming potential problems caused by an imbalance between production and consumption, this study incorporated pitaya puree into egg rolls to produce pitaya egg rolls and explo...
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Nutritional Compounds and Anti-Nutritional Factors of Fruits of Detarium microcarpum Guill & Perr. and Detarium senegalense J.F. Gmel in Benin
Tchatcha Akouloukihi Damien,
Djossou Andriano Jospin,
Tchobo Fidele Paul,
Alitonou Guy,
Houndonougbo Mankpondji Frederic,
Soumanou Mansourou Mohamed
Issue:
Volume 11, Issue 6, November 2022
Pages:
193-198
Received:
5 October 2022
Accepted:
21 October 2022
Published:
8 December 2022
DOI:
10.11648/j.ijnfs.20221106.13
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Abstract: Detarium microcarpum and Detarium senegalense are among the forest fruit plants found in several forests of Benin. Increasing studies are being carried out to date on the two species in Benin. However, the biochemical characterization of fruit remains incomplete. These fruits remain underexploited as a whole with significant postharvest losses despite interesting nutritional characteristics. The objective of this study was to compare the biometric, nutritional and antinutritional characteristics of fruits of the two species harvested in Benin. The analyzes focused on determining the mass and diameter of fruits, supplemented by biochemical analysis of pulp (water content, acidity, total sugars, lipids, proteins, ash, vitamin C, minerals and antinutritional compounds) by reference methods. For the parameters studied, statistical analysis showed significant differences at the level of several parameters (mass, diameter, dry matter, pH, titratable acidity, total sugars, vitamin C, flavonoids and tannins) of the fruits of these species. There are no significant differences for minerals (iron, phosphorus, magnesium and calcium), total polyphenols and phytates. It should be remembered that fruits of D. senegalense are larger (diameter: 46.16mm ± 0.025) and heavier (mass 35.3g ± 0.02) than those of D. microcarpum (diameter: 32.08mm ± 0.035 and mass: 16.075g ± 0.01). They are also richer in vitamin C (1977.23mg/100gFM ± 0.37) and more acidic (pH = 3.65 ± 0.01) than fruits of D. microcarpum (vitamin C: 1817.07mg/100gFM; pH = 6.288 ± 0.012). On the other hand, the fruits of D. microcarpum are smaller, sweeter (total sugars: 35.03% ± 0.085 against 23.70% ± 0.8) and less acidic. In view of the results obtained, a good orientation could be given to the field of efficient transformations of these fruits. Additional work on the in-depth characterization and processing of these fruits is therefore necessary for a sustainable development of these species.
Abstract: Detarium microcarpum and Detarium senegalense are among the forest fruit plants found in several forests of Benin. Increasing studies are being carried out to date on the two species in Benin. However, the biochemical characterization of fruit remains incomplete. These fruits remain underexploited as a whole with significant postharvest losses desp...
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Factors Affecting Malnutrition Treatment Outcomes and Health Workers’ Contributions: An Experience in Two Local Government Areas in a Northern State of Nigeria
Anuoluwapo Adebomi Babatunde,
Ebenezer Obi Daniel,
Oladapo Michael Olagbegi,
Paul Olaiya Abiodun,
Ahmed Mamuda Bello,
Israel Olukayode Popoola,
Michael Avwerhota,
Christiana Asibi-Ogben Inegbebon,
Michael Olabode Tomori,
Friday Iyobosa Igbinovia
Issue:
Volume 11, Issue 6, November 2022
Pages:
199-204
Received:
22 November 2022
Accepted:
10 December 2022
Published:
23 December 2022
DOI:
10.11648/j.ijnfs.20221106.14
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Abstract: The prevalence of malnutrition in Fika and Nangere LGAs of Yobe state despite continuous Infant and Young Child Feeding (IYCF) services, Outpatient Therapeutic programs (OTPs), and Stabilization Care (SC) services for a minimum of 4 years. With the overwhelming burden of Malnutrition despite the ongoing Nutrition interventions and government efforts with the support of international aid, it was important to conduct a study to evaluate the impact of this treatment and determine the trends in the progression of the crisis and factors that influence its outcomes. A qualitative collection was done on a purposive sample of caregivers in both Nangere and Fika LGAs, Nutrition community volunteers, Health workers, and focal LGA and state coordinators in both LGAs were administered open-ended questions for Key informant interviews. The audio recordings for the key informants’ interviews were transcribed and thematic analysis was conducted on the transcripts obtained from the in-depth interviews. The results reveal that there are various factors including where caregivers get nutrition information, stock out of RUTF and routine drugs, positive attitude of Health workers, and distance to the Nutrition Center has influenced the outcome of CMAM in both states. It is recommended that MAM and SAM therapeutic programs be better monitored, supplies of RUTF and drugs be prepositioned and accounted for to avoid stock out and mismanagement, outreach services be considered, and conduct systematic caregivers’ exit interviews periodically to receive feedback and continuously improve the Nutrition therapy program outcomes in Fika and Nangere despite the protracted crisis in Yobe state, Nigeria.
Abstract: The prevalence of malnutrition in Fika and Nangere LGAs of Yobe state despite continuous Infant and Young Child Feeding (IYCF) services, Outpatient Therapeutic programs (OTPs), and Stabilization Care (SC) services for a minimum of 4 years. With the overwhelming burden of Malnutrition despite the ongoing Nutrition interventions and government effort...
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