scholarly journals Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats

2020 ◽  
Vol 64 (22) ◽  
pp. 2000591
Author(s):  
Garima Maheshwari ◽  
Denise K. Gessner ◽  
Sandra Meyer ◽  
Jenny Ahlborn ◽  
Gaiping Wen ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Oyster Mushroom ◽  
Zucker Rats ◽  
Physiological Effects ◽  
Obese Zucker Rats

Tandem mass tag-based proteomics for studying the effects of a biotechnologically produced oyster mushroom against hepatic steatosis in obese Zucker rats

2021 ◽  
pp. 104255
Author(s):  
Garima Maheshwari ◽  
Gaiping Wen ◽  
Denise K. Gessner ◽  
Robert Ringseis ◽  
Günter Lochnit ◽  
...  
Keyword(s):  
Hepatic Steatosis ◽  
Oyster Mushroom ◽  
Zucker Rats ◽  
Tandem Mass ◽  
Tandem Mass Tag ◽  
Obese Zucker Rats ◽  
Mass Tag

Characterization of secretory responses in exocrine pancreas of genetically obese Zucker rats

1991 ◽  
Vol 10 (3-4) ◽  
Author(s):  
Yoshiaki Habara ◽  
Akira Uehara ◽  
Yuichi Takasugi ◽  
Masayoshi Namiki ◽  
Tomio Kanno
Keyword(s):  
Exocrine Pancreas ◽  
Zucker Rats ◽  
Obese Zucker Rats

Targeting the Endothelial Ca2+ Toolkit to Rescue Endothelial Dysfunction in Obesity Associated-Hypertension

2020 ◽  
Vol 27 (2) ◽  
pp. 240-257 ◽  
Author(s):  
Francesco Moccia ◽  
Sharon Negri ◽  
Pawan Faris ◽  
Roberto Berra-Romani
Keyword(s):  
Transient Receptor Potential ◽  
Receptor Potential ◽  
Endothelial Damage ◽  
Vascular Damage ◽  
Zucker Rats ◽  
Bibliographic Databases ◽  
Resistance Arteries ◽  
Small Resistance ◽  
Obese Zucker Rats ◽  
Transient Receptor

Background: Obesity is a major cardiovascular risk factor which dramatically impairs endothelium- dependent vasodilation and leads to hypertension and vascular damage. The impairment of the vasomotor response to extracellular autacoids, e.g., acetylcholine, mainly depends on the reduced Nitric Oxide (NO) bioavailability, which hampers vasorelaxation in large conduit arteries. In addition, obesity may affect Endothelium-Dependent Hyperpolarization (EDH), which drives vasorelaxation in small resistance arteries and arterioles. Of note, endothelial Ca2+ signals drive NO release and trigger EDH. Methods: A structured search of bibliographic databases was carried out to retrieve the most influential, recent articles on the impairment of vasorelaxation in animal models of obesity, including obese Zucker rats, and on the remodeling of the endothelial Ca2+ toolkit under conditions that mimic obesity. Furthermore, we searched for articles discussing how dietary manipulation could be exploited to rescue Ca2+-dependent vasodilation. Results: We found evidence that the endothelial Ca2+ could be severely affected by obese vessels. This rearrangement could contribute to endothelial damage and is likely to be involved in the disruption of vasorelaxant mechanisms. However, several Ca2+-permeable channels, including Vanilloid Transient Receptor Potential (TRPV) 1, 3 and 4 could be stimulated by several food components to stimulate vasorelaxation in obese individuals. Conclusion: The endothelial Ca2+ toolkit could be targeted to reduce vascular damage and rescue endothelium- dependent vasodilation in obese vessels. This hypothesis remains, however, to be probed on truly obese endothelial cells.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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