A proliferative probiotic Bifidobacterium strain in the gut ameliorates progression of metabolic disorders via microbiota modulation and acetate elevation

SummaryWe have demonstrated previously that fibrin enhanced plasmin formation by the vascular plasminogen activator was significantly impaired, when components isolated from the plasma of three uncontrolled diabetic patients (type I) were used to study plasminogen activation in vitro. In the present study it can be demonstrated that functional properties of the vascular plasminogen activators as well as of the plasminogens from the same three diabetic patients are significantly improved after normalization of blood sugar levels and improvement of HbAlc values. Most pronounced the Km of diabetic vascular plasminogen activator in the presence of fibrin returned to normal values, and for diabetic plasminogen the prolonged lag period until maximal plasmin formation occurred was shortened to almost control values. From these data we conclude that the observed abnormalities of in vitro fibrinolysis are not primarily associated with the diabetic disease, but might be secondary to metabolic disorders caused by diabetes.

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Morbidity of children with diseases of the endocrine system, eating disorders and metabolic disorders in the Khabarovsk Krai: current situation and trends

Public health of the Far East Peer-reviewed scientific and practical journal ◽

10.33454/1728-1261-2020-1-4-10 ◽

2020 ◽

Vol 1 ◽

pp. 4-10

Author(s):

L.K Prisyazhnyk ◽

◽

K.P. Topalov ◽

Keyword(s):

Eating Disorders ◽

Metabolic Disorders ◽

Endocrine System ◽

Current Situation ◽

Khabarovsk Krai

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Clinical, morphological and biochemical signs of polymycotoxicosis in highly productive cows

Veterinaria Kubani ◽

10.33861/2071-8020-2020-4-14-17 ◽

2020 ◽

pp. 14-17

Author(s):

Irina A. Shkuratova ◽

◽

Lyudmila I. Drozdova ◽

Aleksander I. Belousov ◽

Keyword(s):

Metabolic Disorders ◽

Hepatorenal Syndrome ◽

Morphological Changes ◽

Clinical Manifestations ◽

The Body ◽

Feed Mixture ◽

Milk Productivity ◽

Structural Disorders ◽

Increased Sensitivity ◽

Penicillium Spp

Mycotoxicological monitoring of forages shows that the problem of mycotoxicosis has been relevant for several decades. Minimal doses of mycotoxins in feed lead to a decrease in milk productivity, increased sensitivity to infectious and non-infectious diseases. When several mycotoxins enter the body simultaneously, a synergistic effect develops, causing a significant increase in toxicity. Feed contaminated with several types of fungi and their toxins is dangerous for dairy cattle. It was found that the feed mixture contained the types of associations of Aspergillus spp. fungi + Fusarium; Aspergillus spp. + Penicillium spp. + Mucor spp; Fusarium + Penicillium; Mucor spp. + Fusarium + Ustilaginales. Pathogenetic features of metabolic and morphological changes in highly productive cows with polymycotoxicosis were studied. Feeding food contaminated with various metabolites of mold fungi leads to the development of signs of chronic toxemia in animals. Clinical manifestations are the development of diarrhea and dehydration, with a decrease in milk productivity. Metabolic disorders feature the development of an inflammatory process, metabolic acidosis, hyperfermentonemia, with an increase in the amount of creatinine and urea in the blood serum. Metabolic signs indicate the development of hepatorenal syndrome due to structural disorders of the liver and kidneys. Histological signs of polymicotoxicosis are intracapillary and hemorrhagic glomerulonephritis, hepatocyte micronecrosis, and proliferation of connective tissue stroma cells, which leads to the development of atrophic cirrhosis in the interstitial and circular phases.

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Angiokeratoma corporis diffusum and arteriovenous fistulas with dominant transmission in the absence of metabolic disorders

Archives of Dermatology ◽

10.1001/archderm.131.1.57 ◽

1995 ◽

Vol 131 (1) ◽

pp. 57-62 ◽

Cited By ~ 3

Author(s):

P. G. Calzavara-Pinton

Keyword(s):

Metabolic Disorders ◽

Arteriovenous Fistulas

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Modulation of the gut microbiome by nutrients is implicated in the control of inflammation and metabolic disorders

Endocrine Abstracts ◽

10.1530/endoabs.41.pl4 ◽

2016 ◽

Author(s):

Natalie Delzenne

Keyword(s):

Gut Microbiome ◽

Metabolic Disorders

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Mouse paternal-RNAs initiate pattern of metabolic disorders in a strain dependent manner

Endocrine Abstracts ◽

10.1530/endoabs.41.ep400b ◽

2016 ◽

Author(s):

Guzide Satir Basaran ◽

Yagut Akbarova ◽

Kezban Korkmaz ◽

Kursad Unluhizarci ◽

Francois Cuzin ◽

...

Keyword(s):

Metabolic Disorders ◽

Dependent Manner ◽

Strain Dependent

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THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

International Conference on Technics Technologies and Education ◽

10.15547/ictte.2019.07.028 ◽

2019 ◽

pp. 463-468

Author(s):

Nataliia Sokolova

Keyword(s):

Glycemic Index ◽

Metabolic Disorders ◽

Healthy Lifestyle ◽

Optimum Ratio ◽

Medical Problems ◽

Rye Flour ◽

Lentil Flour ◽

Functional Features ◽

Baked Products ◽

Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

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