The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
W Wilson H Tang - One of the best experts on this subject based on the ideXlab platform.
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impact of chronic dietary red Meat white Meat or non Meat Protein on trimethylamine n oxide metabolism and renal excretion in healthy men and women
European Heart Journal, 2019Co-Authors: Zeneng Wang, Nathalie Bergeron, Sally Chiu, Bruce S. Levison, Xun Jia, Robert A. Koeth, W Wilson H TangAbstract:AIMS Carnitine and choline are major nutrient precursors for gut microbiota-dependent generation of the atherogenic metabolite, trimethylamine N-oxide (TMAO). We performed randomized-controlled dietary intervention studies to explore the impact of chronic dietary patterns on TMAO levels, metabolism and renal excretion. METHODS AND RESULTS Volunteers (N = 113) were enrolled in a randomized 2-arm (high- or low-saturated fat) crossover design study. Within each arm, three 4-week isocaloric diets (with washout period between each) were evaluated (all meals prepared in metabolic kitchen with 25% calories from Protein) to examine the effects of red Meat, white Meat, or non-Meat Protein on TMAO metabolism. Trimethylamine N-oxide and other trimethylamine (TMA) related metabolites were quantified at the end of each diet period. A random subset (N = 13) of subjects also participated in heavy isotope tracer studies. Chronic red Meat, but not white Meat or non-Meat ingestion, increased plasma and urine TMAO (each >two-fold; P < 0.0001). Red Meat ingestion also significantly reduced fractional renal excretion of TMAO (P < 0.05), but conversely, increased fractional renal excretion of carnitine, and two alternative gut microbiota-generated metabolites of carnitine, γ-butyrobetaine, and crotonobetaine (P < 0.05). Oral isotope challenge revealed red Meat or white Meat (vs. non-Meat) increased TMA and TMAO production from carnitine (P < 0.05 each) but not choline. Dietary-saturated fat failed to impact TMAO or its metabolites. CONCLUSION Chronic dietary red Meat increases systemic TMAO levels through: (i) enhanced dietary precursors; (ii) increased microbial TMA/TMAO production from carnitine, but not choline; and (iii) reduced renal TMAO excretion. Discontinuation of dietary red Meat reduces plasma TMAO within 4 weeks.
Guanghong Zhou - One of the best experts on this subject based on the ideXlab platform.
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High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats.
Journal of agricultural and food chemistry, 2020Co-Authors: Jie Shi, Di Zhao, Shangxin Song, Miao Zhang, Galia Zamaratskaia, Guanghong ZhouAbstract:Meat-diet-induced changes in gut microbiota are often accompanied with the development of various metabolic and inflammatory disorders. The exact biochemical mechanism underlying these effects is not well elucidated. This study aims to evaluate how Meat Proteins in high-fat diets affect tryptophan metabolism in rats. The high-chicken-Protein (HFHCH) or high-pork-Protein (HFHP) diets increased levels of skatole and indole in cecal and colonic contents, feces, and subcutaneous adipose tissue. The HFHCH and HFHP diets also increased the abundance of Lactobacillus, the Family XIII AD3011 group, and Desulfovibrio in the cecum and colon, which may be involved in the production of skatole and indole. Additionally, high-Meat-Protein diets induced lower activity of skatole- and indole-metabolizing enzyme CYP2E1 in liver compared with low-Meat-Protein diets. This work highlights the negative impact of high Meat Proteins on physiological responses by inducing dysbiosis of gut microbiota and tryptophan metabolism.
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Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice
Journal of agricultural and food chemistry, 2019Co-Authors: Muhammad Ijaz Ahmad, Muhammad Umair Ijaz, Muzahir Hussain, Xiaoyou Zou, Congcong Liu, Guanghong ZhouAbstract:Oxidative stress may play a critical role in the progression of liver disorders. Increasing interest has been given to the associations among diet, oxidative stress, gut-liver axis, and nonalcoholic fatty liver disease. Here, we investigated the effects of processed Meat Proteins on biomarkers of lipid homeostasis, hepatic metabolism, antioxidant functions, and gut microbiota composition in glutaredoxin1 deficient (Glrx1-/-) mice. The wild-type (WT) and Glrx1-/- mice were fed a soy Protein diet (SPD), a dry-cured pork Protein diet (DPD), a braised pork Protein diet (BPD), and a cooked pork Protein diet (CPD) at a dose of 20% of Protein for 3 months. Serum and hepatic total cholesterol, serum endotoxin, hepatic liver droplet %, and antioxidant capacity were significantly increased in the CPD fed WT mice. In addition, CPD fed Glrx1-/- mice significantly increased total cholesterol, triacylglycerol, and pro-inflammatory cytokines which are accompanied by higher steatosis scores, intrahepatic lipid accumulation, and altered gene expression associated with lipid metabolism. Furthermore, hepatic gene expression of Nrf2/keap1 signaling pathway and its downstream signaling targets were determined using RT-qPCR. Glrx1 deficiency increased Nrf2 activity and expression of its target genes (GPx, catalase, SOD1, G6pd, and Bbc3), which was exacerbated by intake of CPD. Metagenomic analyses revealed that Glrx1-/- mice fed Meat Protein diets had higher abundances of Mucispirillum, Oscillibacter, and Mollicutes but lower abundances of Bacteroidales S24-7 group_norank, Blautia, and Anaerotruncus than their wild-type counterparts. In summary, Glrx1 deficiency induced an increase in serum biomarkers for lipid homeostasis, gut microbiota imbalance, and upregulation of Nrf2/Keap1 and antioxidant defense genes, which was aggravated by cooked Meat Protein diet.
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yield thermal denaturation and microstructure of Proteins isolated from pale soft exudative chicken breast Meat by using isoelectric solubilization precipitation
Process Biochemistry, 2017Co-Authors: Xue Zhao, Xing Chen, Tong Xing, Minyi Han, Guanghong ZhouAbstract:Abstract An isoelectric solubilization/precipitation process was adopted to improve the functionalities of PSE chicken Meat Protein. The results compared the effects of two different recovery pH values (5.5 and 6.2) on the gelation properties of the Proteins. A higher recovery pH significantly decreased the recovery yield (P
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Interaction between carrageenan/soy Protein isolates and salt-soluble Meat Protein
Food and Bioproducts Processing, 2016Co-Authors: Xueqin Gao, Guanghong Zhou, Xiu-zhen Hao, Guoyuan Xiong, Wangang Zhang, Xiao-yu YueAbstract:Abstract The effects of combined κ-carrageenan (CAR) and soy Protein isolate (SPI) on gel strength, water loss, the rheological properties, particle size, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and Raman spectroscopy of salt soluble Meat Protein were evaluated. Combination of CAR/SPI increased gel strength and water retention of SSMP (salt-soluble Meat Protein), suggesting that molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. The results showed that hydrophobic force affected the water retention of salt soluble Protein gel, and hydrogen bond significantly affected the formation of gel. The analysis of the Raman spectra showed that adding of combined CAR/SPI in SSMP decreased the content of α-helix and increased the content of β-sheet. SDS-PAGE did not show significant interactions between SSMP and CAR/SPI indicating that the property improvement of combined SSMP/SPI/CAR gel was not related to chemical reaction. Instead, physical rearrangement process and electrostatic attraction resulted from SPI, CAR and SSMP molecule could contribute to the gel quality improvement.
Xiao-yu Yue - One of the best experts on this subject based on the ideXlab platform.
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Interaction between carrageenan/soy Protein isolates and salt-soluble Meat Protein
Food and Bioproducts Processing, 2016Co-Authors: Xueqin Gao, Guanghong Zhou, Xiu-zhen Hao, Guoyuan Xiong, Wangang Zhang, Xiao-yu YueAbstract:Abstract The effects of combined κ-carrageenan (CAR) and soy Protein isolate (SPI) on gel strength, water loss, the rheological properties, particle size, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and Raman spectroscopy of salt soluble Meat Protein were evaluated. Combination of CAR/SPI increased gel strength and water retention of SSMP (salt-soluble Meat Protein), suggesting that molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. The results showed that hydrophobic force affected the water retention of salt soluble Protein gel, and hydrogen bond significantly affected the formation of gel. The analysis of the Raman spectra showed that adding of combined CAR/SPI in SSMP decreased the content of α-helix and increased the content of β-sheet. SDS-PAGE did not show significant interactions between SSMP and CAR/SPI indicating that the property improvement of combined SSMP/SPI/CAR gel was not related to chemical reaction. Instead, physical rearrangement process and electrostatic attraction resulted from SPI, CAR and SSMP molecule could contribute to the gel quality improvement.
Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.
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Influence of κ-carrageenan on the thermal gelation of salt-soluble Meat Proteins.
Meat science, 2005Co-Authors: Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren, Koen DewettinckAbstract:Abstract Cooked ham-based model systems were prepared using salt-soluble Meat Protein isolate, κ-carrageenan and sodium and potassium chloride. The pH was set to 6.2 using a 50 mM PIPES-buffer. An experimental mixture design was used to study the effect of carrageenan on the structure build-up of the gelled Meat products. In situ gelation experiments were carried out on a controlled-stress rheometer, while a texture analyzer was used to determine the large deformation behaviour. The water holding capacity was measured by a centrifugal technique and confocal scanning laser microscopy was used to visualize the microstructure of the gelled Meat products. κ-Carrageenan was found to increase the complex modulus, the gel strength and the water holding capacity, although these properties were mainly governed by the concentration of Meat Protein isolate.
J.m. Carr - One of the best experts on this subject based on the ideXlab platform.
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Carrageenan Effects on Salt‐Soluble Meat Proteins in Model Systems
Journal of Food Science, 1997Co-Authors: Z. Defreitas, Joseph G. Sebranek, Dennis G. Olson, J.m. CarrAbstract:The effects of κ-, ι-, and λ-carrageenans (CGNs) on the rheological properties, water loss, and ultrastructure of salt-soluble Meat Protein (SSMP) gels were evaluated. K-CGN increased gel strength and water retention of SSMP, suggesting that a molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. Electron microscopy indicated that improvement of water retention and texture of SSMP/K-CGN gels may be due to physical rearrangement of the K-CGN and SSMP molecules.