Effect of tomato juice consumption on the plasmatic lipid profile, hepatic HMGCR activity, and fecal short chain fatty acid content of rats

2016 ◽  
Vol 7 (10) ◽  
pp. 4460-4467 ◽  
Author(s):  
María Jesús Periago ◽  
Gala Martín-Pozuelo ◽  
Rocío González-Barrio ◽  
Marina Santaella ◽  
Victoria Gómez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Profile ◽  
Propionic Acid ◽  
Acid Content ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Content ◽  
Chain Fatty Acid ◽  
Tomato Juice ◽  
Short Chain ◽  
Hypocholesterolemic Effect

The plausible mechanisms of the hypocholesterolemic effect of tomato juice have been studied evaluating the activity of HMGCR in liver and the propionic acid formation in feces.

scholarly journals Wheat Bran Cereal, Human Gut Bacteria and Subjective Wellbeing

2018 ◽  
Vol 7 (3) ◽  
pp. 8
Author(s):  
Andrew Paul Smith ◽  
Eddie Deaville ◽  
Glenn Gibson
Keyword(s):  
Fatty Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Content ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Breakfast Cereal ◽  
Bacterial Populations ◽  
High Fiber

Research has shown that consumption of high fiber breakfast cereal is associated with improved subjective well-being, especially increased energy. One possible explanation of these results is through metabolism by gut bacteria and concomitant production of metabolites that influence psychological and gastrointestinal (GI) welfare. This was examined in the present study to determine whether consumption of wheat bran could modulate the composition of the GI microbiota. This human volunteer study (20 volunteers) involved the comparison of three breakfast cereals, All-Bran, Bran Flakes and Cornflakes (60 g/d). The study involved a 14-day baseline phase (no breakfast cereals) and an eight-week experimental phase. Each cereal was consumed for 14 days. A seven-day washout period (no cereals) was carried out between each successive cereal condition. Faecal samples were collected every seven days. Enumeration of predominant faecal bacterial populations (bacteroides, bifidobacteria, clostridia, lactobacilli and eubacteria) was carried out using the culture independent fluorescent in situ hybridisation (FISH) technique. Faecal short chain fatty acid content was also determined. The volunteers completed a battery of questionnaires to assess fatigue/energy, subjective mood, physical and mental health, bowel function and fiber intake. The results showed that in general there was no overall significant effect of breakfast cereal type on the faecal bacterial populations studied. There was also no major effect of breakfast type on short chain fatty acid content. The high-fiber conditions (All-Bran and Bran Flakes) were associated with less fatigue, a significant reduction in cognitive difficulties, looser stools, more motions and feeling more energised.

Acute Exercise Increases Short Chain Fatty Acid Content In The Mouse Cecum

2015 ◽  
Vol 47 ◽  
pp. 488
Author(s):  
Jacob M. Allen ◽  
Matthew R. Panasevich ◽  
Brandt D. Pence ◽  
Yi Sun ◽  
Ryan N. Dilger ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Acute Exercise ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Content ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Mouse Cecum

Short-chain fatty acid content and pH in caecum of rats fed various sources of starch

1995 ◽  
Vol 68 (2) ◽  
pp. 241-248 ◽  
Author(s):  
Anna M Berggren ◽  
Inger M E Björck ◽  
E Margareta G L Nyman ◽  
Bjørn O Eggum
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Content ◽  
Chain Fatty Acid ◽  
Short Chain

Long-Term Supplementation with Chromium Malate Improves Short Chain Fatty Acid Content in Sprague-Dawley Rats

2016 ◽  
Vol 174 (1) ◽  
pp. 121-131 ◽  
Author(s):  
Huiyu Wu ◽  
Weiwei Feng ◽  
Guanghua Mao ◽  
Ting Zhao ◽  
Xiangyang Wu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Content ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Chromium Malate

Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates

1993 ◽  
Vol 63 (4) ◽  
pp. 397-406 ◽  
Author(s):  
Anna M. Berggren ◽  
Inger M. E. Björck ◽  
E. Margareta G. L. Nyman ◽  
Bjørn O. Eggum
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Content ◽  
Chain Fatty Acid ◽  
Short Chain
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