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Jean-michel Chardigny - One of the best experts on this subject based on the ideXlab platform.
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Plant-based foods as a source of lipotropes for preventing hepatic steatosis
2015Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Background and objectives: Lipotropes are food components that limit excessive hepatic triglyceride contents or steatosis. Steatosis is often associated with obesity and type 2 diabetes, and may lead to more serious pathologies such as steatohepatitis, hepatic fibrosis or cirrhosis, and/or cancer in the end. Yet, whereas steatosis concerns several millions people worldwide, the Lipotropic potential of foods has never been studied; and lipotrope-rich foods remain quite unknown. Based on available food data, our objective was to characterize and quantify the Lipotropic potential of plant-based foods to improve nutritional recommendations for subjects at risk of hepatic steatosis. Methods: From lipotrope contents found in literature and nutritional tables (mainly USDA food composition tables), 132 plant-based foods, 4 main lipotropes (betaine, choline, myo-inositol and methionine), and 4 micronutrients that support Lipotropic action of the main lipotropes (niacin, pantothenic acid, folates and magnesium) could have been selected. Plant-based food Lipotropic potential was expressed into a new index, the Lipotropic Capacity (LC) that integrates the sum of the 8 Lipotropic densities relative to a reference food. Results: Vegetables are the best source of lipotropes on a 100 kcal-basis and plant-based foods are a more diversified - but complementary - source of lipotropes than animal-based products. Technological processes reduce plant-based foods Lipotropic potential by around 20%: while refining, then thermal treatments, are the most drastic treatments, fermentations may event tend to increase lipotrope densities. By comparing lipotrope consumption via both French standard diet (INCA 2 survey) and Food guide pyramid, we evaluated that our consumption in betaine, choline and myo-inositol should be increased: this can be easily reached by choosing lipotrope-dense foods like beetroot, spinash or coffee. On a one euro-basis, grains products (i.e. cereals, nuts and leguminous and oleaginous seeds) are the best compromise between a high LC and a cheap supply in lipotropes. Conclusions: Plant-based foods are relevant sources of lipotropes for preventing hepatic stetaosis. In addition, the LC allows easily ranking foods according to their Lipotropic potential. But, it remains indispensable to carry out studies in humans to relate food LC with prevalence of hepatic steatosis.
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Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies
Critical Reviews in Food Science and Nutrition, 2013Co-Authors: Anthony Fardet, Jean-michel ChardignyAbstract:Increased consumption of plant products is associated with lower chronic disease prevalence. This is attributed to the great diversity of healthy phytochemicals present in these foods. The most investigated physiological effects have been their antioxidant, anti-carcinogenic, hypolipidemic, and hypoglycemic properties. Although less studied in humans, some compounds were very early on shown to be Lipotropic in animals, i.e., the capacity to hasten the removal of fat from liver and/or reduce hepatic lipid synthesis or deposits by mainly increasing phospholipid synthesis via the transmethylation pathway for triglyceride-rich lipoprotein exportation from the liver and enhanced fatty acid -oxidation and/or down- and up-regulation of genes involved in lipogenic and fatty acid oxidation enzyme synthesis, respectively. The main plant lipotropes are choline, betaine, myo-inositol, methionine, and carnitine. Magnesium, niacin, pantothenate, and folates also indirectly support the overall Lipotropic effect. The exhaustive review of rat studies investigating phytochemical effect on hepatic lipid metabolism suggests that some fatty acids, acetic acid, melatonin, phytic acid, some fiber compounds, oligofructose, resistant starch, some phenolic acids, flavonoids, lignans, stilbenes, curcumin, saponins, coumarin, some plant extracts, and some solid foods may be Lipotropic. However, this remains to be confirmed in humans, for whom intervention studies are practically non-existent. Supplemental materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition (R) to view the free supplemental file.
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Thermal and refining processes, not fermentation, tend to reduce Lipotropic capacity of plant-based foods
Food and Function, 2011Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the Lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each expressed relative to that of a reference food ranking the highest considering its mean 8 LD ranks (LC(raw asparagus) = 100%) (A. Fardet, J.-F. Martin and J. M. Chardigny, J. Food Comp. Anal., 2011, DOI: 10.1016/j.jfca.2011.1003.1013). We showed that vegetables appeared as the best source of lipotropes on a 100 kcal-basis compared to legumes, cereals, fruits and nuts. The main objective of this second study was to quantify the effect of processing on LD and LC of raw PBF based on lipotrope contents collected in a USDA (United State Department of Agriculture) database and the literature, i.e. betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folate contents. Choline and betaine densities were not significantly affected by processing while methionine and Lipotropic micronutrient densities were significantly decreased, especially for magnesium, pantothenate and folates. Myo-inositol density decreases were insignificant due to lower product number resulting from limited literature data. Lipotropic micronutrient densities were more affected by processing than other densities. Fermentations increased betaine (median change of +32%) and choline (+34%) densities. Canning and boiling vegetables increased choline densities (+26%). Globally, processing significantly reduced LC by similar to 20%, fermentations being less drastic (median change of -5%) than refining (-33%) and thermal treatments (-16%). More specifically, canning increased LC of beetroot (536 vs 390%) and common bean (40 vs 36%) as fermentation towards LC grape (14 vs 7% for wine). Results were then mainly discussed based on percentages of lipotrope content changes on a dry-weight basis. Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on Lipotropic potential of PBF.
Anthony Fardet - One of the best experts on this subject based on the ideXlab platform.
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Plant-based foods as a source of lipotropes for preventing hepatic steatosis
2015Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Background and objectives: Lipotropes are food components that limit excessive hepatic triglyceride contents or steatosis. Steatosis is often associated with obesity and type 2 diabetes, and may lead to more serious pathologies such as steatohepatitis, hepatic fibrosis or cirrhosis, and/or cancer in the end. Yet, whereas steatosis concerns several millions people worldwide, the Lipotropic potential of foods has never been studied; and lipotrope-rich foods remain quite unknown. Based on available food data, our objective was to characterize and quantify the Lipotropic potential of plant-based foods to improve nutritional recommendations for subjects at risk of hepatic steatosis. Methods: From lipotrope contents found in literature and nutritional tables (mainly USDA food composition tables), 132 plant-based foods, 4 main lipotropes (betaine, choline, myo-inositol and methionine), and 4 micronutrients that support Lipotropic action of the main lipotropes (niacin, pantothenic acid, folates and magnesium) could have been selected. Plant-based food Lipotropic potential was expressed into a new index, the Lipotropic Capacity (LC) that integrates the sum of the 8 Lipotropic densities relative to a reference food. Results: Vegetables are the best source of lipotropes on a 100 kcal-basis and plant-based foods are a more diversified - but complementary - source of lipotropes than animal-based products. Technological processes reduce plant-based foods Lipotropic potential by around 20%: while refining, then thermal treatments, are the most drastic treatments, fermentations may event tend to increase lipotrope densities. By comparing lipotrope consumption via both French standard diet (INCA 2 survey) and Food guide pyramid, we evaluated that our consumption in betaine, choline and myo-inositol should be increased: this can be easily reached by choosing lipotrope-dense foods like beetroot, spinash or coffee. On a one euro-basis, grains products (i.e. cereals, nuts and leguminous and oleaginous seeds) are the best compromise between a high LC and a cheap supply in lipotropes. Conclusions: Plant-based foods are relevant sources of lipotropes for preventing hepatic stetaosis. In addition, the LC allows easily ranking foods according to their Lipotropic potential. But, it remains indispensable to carry out studies in humans to relate food LC with prevalence of hepatic steatosis.
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Diets for préventive hepatic steatosis
2014Co-Authors: Anthony FardetAbstract:Hepatic steatosis is a lipid metabolic deregulation that affects millions people worldwide and that may lead to more severe chronic liver diseases such as steatohepatitis, and hepatic fibrosis, cirrhosis and cancer. Surprisingly, the potential of diets, food groups, foods and/or compounds to prevent hepatic steatosis prevalence has been only very few studied in humans. The reasons for this are unclear. Yet, plant- and animal-based foods contain several bioactive compounds able to limit excess fat deposits, mainly triglycerides: they are called lipotropes and are first of all used in commercial nutritional complements such as fat burners or Lipotropic complexes. Although main recognized lipotropes are choline, betaine, myo-inositol and methionine, and to a lesser extent carnitine, many other food compounds have the ability to exert a Lipotropic effect, e.g., some B vitamins, polyphenols and fiber, organosulfur compounds... However, while most studies have been carried out in animal model of steatosis, the few human studies were concerned mainly with beverages like coffee or tea and with isolated lipotropes like betaine, carnitine and polyunsaturated fatty acids. Studies associating solid food groups or dietary patterns with hepatic steatosis have almost never been performed. Therefore, the main objectives of this chapter will be to realize a state of the art about human studies and lipotrope consumption, and to discuss the Lipotropic potential of food products with emphasis on grain products that are both cheap and lipotropes-dense foods. The adequacy between real lipotrope consumption and human needs will be also discussed.
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Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies
Critical Reviews in Food Science and Nutrition, 2013Co-Authors: Anthony Fardet, Jean-michel ChardignyAbstract:Increased consumption of plant products is associated with lower chronic disease prevalence. This is attributed to the great diversity of healthy phytochemicals present in these foods. The most investigated physiological effects have been their antioxidant, anti-carcinogenic, hypolipidemic, and hypoglycemic properties. Although less studied in humans, some compounds were very early on shown to be Lipotropic in animals, i.e., the capacity to hasten the removal of fat from liver and/or reduce hepatic lipid synthesis or deposits by mainly increasing phospholipid synthesis via the transmethylation pathway for triglyceride-rich lipoprotein exportation from the liver and enhanced fatty acid -oxidation and/or down- and up-regulation of genes involved in lipogenic and fatty acid oxidation enzyme synthesis, respectively. The main plant lipotropes are choline, betaine, myo-inositol, methionine, and carnitine. Magnesium, niacin, pantothenate, and folates also indirectly support the overall Lipotropic effect. The exhaustive review of rat studies investigating phytochemical effect on hepatic lipid metabolism suggests that some fatty acids, acetic acid, melatonin, phytic acid, some fiber compounds, oligofructose, resistant starch, some phenolic acids, flavonoids, lignans, stilbenes, curcumin, saponins, coumarin, some plant extracts, and some solid foods may be Lipotropic. However, this remains to be confirmed in humans, for whom intervention studies are practically non-existent. Supplemental materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition (R) to view the free supplemental file.
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Thermal and refining processes, not fermentation, tend to reduce Lipotropic capacity of plant-based foods
Food and Function, 2011Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the Lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each expressed relative to that of a reference food ranking the highest considering its mean 8 LD ranks (LC(raw asparagus) = 100%) (A. Fardet, J.-F. Martin and J. M. Chardigny, J. Food Comp. Anal., 2011, DOI: 10.1016/j.jfca.2011.1003.1013). We showed that vegetables appeared as the best source of lipotropes on a 100 kcal-basis compared to legumes, cereals, fruits and nuts. The main objective of this second study was to quantify the effect of processing on LD and LC of raw PBF based on lipotrope contents collected in a USDA (United State Department of Agriculture) database and the literature, i.e. betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folate contents. Choline and betaine densities were not significantly affected by processing while methionine and Lipotropic micronutrient densities were significantly decreased, especially for magnesium, pantothenate and folates. Myo-inositol density decreases were insignificant due to lower product number resulting from limited literature data. Lipotropic micronutrient densities were more affected by processing than other densities. Fermentations increased betaine (median change of +32%) and choline (+34%) densities. Canning and boiling vegetables increased choline densities (+26%). Globally, processing significantly reduced LC by similar to 20%, fermentations being less drastic (median change of -5%) than refining (-33%) and thermal treatments (-16%). More specifically, canning increased LC of beetroot (536 vs 390%) and common bean (40 vs 36%) as fermentation towards LC grape (14 vs 7% for wine). Results were then mainly discussed based on percentages of lipotrope content changes on a dry-weight basis. Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on Lipotropic potential of PBF.
K D Mzareulov - One of the best experts on this subject based on the ideXlab platform.
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conformational analysis of Lipotropic acton of human somatotropin and peptide analogs
Biochemistry, 1991Co-Authors: K D MzareulovAbstract:Based on the results of a semi-empirical analysis, several structural types of human and sea whale somatotropins and placental lactogen Lipotropic actons which correspond, apparently, to the biologically active conformation common for the given molecular family, were identified. Chemical modification of human somatotropin Lipotropic acton whose conformational possibilities selectively model the most preferential structure of the natural oligopeptide are proposed.
H P J Bennett - One of the best experts on this subject based on the ideXlab platform.
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post translational modification of bovine pro opiomelanocortin tyrosine sulfation and pyroglutamate formation a mass spectrometric study
Journal of Biological Chemistry, 1990Co-Authors: Andrew Bateman, Samuel Solomon, H P J BennettAbstract:Abstract The amino-terminal fragment of beta-lipotropin (i.e. beta-lipotropin (1-40)) and joining peptide portions of pro-opiomelanocortin have been purified from extracts of bovine posterior pituitaries. Peptides were purified using a combination of reversed-phase and ion-exchange batch extraction procedures followed by reversed-phase high performance liquid chromatography. beta-Lipotropin (1-40) was found to consist of four major components while joining peptide was found to consist of two major components. Fast atom bombardment-mass spectrometric analysis of the tryptic fragments of both peptides revealed that the observed heterogeneity could be explained in terms of post-translational modifications. beta-Lipotropin (1-40) was found to be sulfated at tyrosine residue 28 to an extent of about 50%. The tyrosine residue in beta-lipotropin (1-40) is situated within an amino acid sequence with a preponderance of glutamate residues. Sulfation of this amino acid residue is entirely compatible with the known primary structure requirements of the sulfotransferase enzyme located in the trans-Golgi fraction. Both beta-lipotropin (1-40) and joining peptide were found to have pyroglutamate at their amino termini to an extent of about 50%. The cDNA sequence for bovine pro-opiomelanocortin predicts the presence of glutamic acid at position 1 of both peptides. Pyroglutamate is normally formed through the cyclization of glutamine. This reaction is thought to be catalyzed by a pyroglutamate forming enzyme located within the secretory granule fraction. Under certain circumstances peptides with glutamate at their amino termini may act as substrates for this enzyme.
W. E. Donaldson - One of the best experts on this subject based on the ideXlab platform.
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ticides. In Scientific Aspects of Pest Control,
2016Co-Authors: W. E. Donaldson, M. D. Jackson, T. J. Sheets, T. W. Kerr, Econ J. EntomolAbstract:ley, 1950. The Lipotropic action of dessicate