RESUMEN
Background and Aims: Hyperlipidemia is a risk factor for cardiovascular diseases. This study is aimed at investigating the effects of consuming omega-3-rich pork lard on the serum lipid profile and gut microbiome of the mice model. Methods and Results: We divided 23 C57BL/6NJ males (16-week-old) into 3 groups, and each group received either a control diet, a high-fat diet of coconut oil (coconut oil), or a high-fat diet of omega-3-rich pork lard (omega lard) for 28 days. Thereafter, fasting serum lipids and fecal microbiomes were analyzed. The serum cholesterol, triglyceride, and LDL levels of the omega lard-treated group were significantly reduced compared to the coconut oil-treated group (P < 0.05). However, the microbiome analysis revealed a significant increase in the abundance of Lachnospiraceae in the omega lard-treated group compared to the coconut oil-treated group (P < 0.05). Furthermore, Spearman's correlation analysis revealed that the increased serum lipid content was positively correlated with the abundance of Bacteroidaceae (P < 0.05) and negatively correlated with the abundance of Lachnospiraceae (P < 0.05). Conclusions: These findings suggested that omega-3-rich pork lard altered the serum lipid profile and gut microbiome in the mice model. Practical Application. The excellent protection offered by omega-3-rich pork lard against hyperlipidemia indicated that pork lard could be used as alternative cooking oil for health-conscious individuals. It could also be introduced as a functional ingredient for patients with hyperlipidemia.
RESUMEN
Hyperlipidemia is a condition where the blood shows an elevated level of lipid, such as cholesterol and triglyceride. It is considered a risk factor for all coronary artery death globally. Association of microbiome with non-communicable diseases (NCDs) including hyperlipidemia has been reportedly associated. In this study, we hypothesize that the change in microbiome is correlated to the change in serum lipid level, which resulted by increasing dietary fat consumption. The 32 male, 14-week-old, C57BL/6N were divided into 4 groups, each group received control diet, 10%, 20%, and 40% kcal fat diet prepared from purified pork lard, respectively for 28 days. Fasting serum lipids and fecal microbiome were then analyzed. The group of animals assigned to 40% kcal fat showed significantly increased serum cholesterol, LDL, and HDL (p < 0.05). Microbiome analysis revealed the abundance of Muribaculaceae and Saccharimonadaceae were significantly decreased (p < 0.05). On the contrary, the abundance of Clostridia_UCG014, Akkermansiaceae, Bacteroidaceae, Oscillospiraceae, and Erysipelotrichaceae were significantly increased (p < 0.05). Spearman correlation indicated that the abundance of Akkermansiaceae and Bacteroidaceae were positively associated with the increased of serum cholesterol and LDL (p < 0.05), while the abundance of Muribaculaceae, Clostridia_UCG-014, and Saccharimonadaceae were negatively associated (p < 0.05). These results suggest that dietary fat have ability to manipulated microbiome with relative to elevation of serum lipid profile.
Asunto(s)
Microbioma Gastrointestinal , Microbiota , Animales , Grasas de la Dieta , Masculino , Ratones , Ratones Endogámicos C57BL , Ratones EndogámicosRESUMEN
UNLABELLED: Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors for WPH. Two spray-dried WPH with different levels of hydrolysis (DH) were evaluated with each potential inhibitor. Quinine hydrochloride (quinine) was presented as a control with each WPH. Percent bitter taste inhibition was reported relative to quinine bitterness. Effective bitter taste inhibitors were subsequently evaluated in WPH beverages with vanilla and chocolate flavoring followed by descriptive analysis. The compounds evaluated did not inhibit bitter taste of quinine and the 2 WPH in a similar manner (P < 0.05). Effective bitter taste inhibitors (P < 0.05) of both WPH were sucralose, fructose, sucrose, adenosine 5' monophosphate (5'AMP), adenosine 5'monophosphate disodium (5'AMP Na(2) ), sodium acetate, monosodium glutamate, and sodium gluconate. Sodium chloride inhibited bitter taste of WPH with high DH but not WPH with low DH. Amino acids (l-Lysine, l-arginine) inhibited bitter taste of quinine but not WPH. All effective inhibitors in rehydrated WPH were also effective in the beverage applications. Sweeteners (fructose, sucralose, and sucrose) enhanced vanilla and chocolate flavors in beverages. Most salts and a nucleotide, while effective for bitter taste inhibition, suppressed vanilla and chocolate flavors and potentiated other flavors (that is, sour aromatic), and basic tastes (salty, sour). PRACTICAL APPLICATIONS: The bitter taste of whey protein hydrolysates (WPH) limits their use as ingredients. This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH.
Asunto(s)
Bebidas/análisis , Aditivos Alimentarios/análisis , Proteínas de la Leche/química , Hidrolisados de Proteína/química , Gusto , Adulto , Arginina/química , Cacao/química , Femenino , Fructosa/química , Humanos , Lisina/química , Masculino , Persona de Mediana Edad , Quinina/química , Sacarosa/análogos & derivados , Sacarosa/química , Edulcorantes/química , Vanilla/química , Proteína de Suero de Leche , Adulto JovenRESUMEN
Twenty-two whey protein hydrolysates (WPH) obtained from 8 major global manufacturers were characterized by instrumental analysis and descriptive sensory analysis. Proximate analysis, size exclusion chromatography, and two different degrees of hydrolysis (DH) analytical methods were also conducted. WPH were evaluated by a trained descriptive sensory panel, and volatile compounds were extracted by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Eleven representative WPH were selected, and 15 aroma active compounds were quantified by GC-MS via the generation of external standard curves. Potato/brothy, malty, and animal flavors and bitter taste were key distinguishing sensory attributes of WPH. Correlations between bitter taste intensity, degree of hydrolysis (using both methods), and concentration of different molecular weight peptides were documented, with high DH samples having high bitter taste intensity and a high concentration of low molecular weight peptides and vice versa. The four aroma-active compounds out of 40 detected by GC-O present at the highest concentration and with consistently high odor activity values in WPH were Strecker derived products, dimethyl sulfide (DMS), 3-methyl butanal, 2-methyl butanal, and methional. Orthonasal thresholds of WPH were lower (p < 0.05) than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications.