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Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans
No full textAnimal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected oils: sunflower oil (SO), high oleic sunflower oil (HOSO) and virgin olive oil (VOO). Plasma EC concentrations and appetite ratings over 2 h and energy intake over 24 h following the experimental meal were measured. Results showed that after HOSO and VOO consumption the circulating oleoylethanolamide (OEA) was significantly higher than after SO consumption; a concomitantly significant reduction of energy intake was found. For the first time the oleic acid content of a meal was demonstrated to increase the post-prandial response of circulating OEA and to reduce energy intake at subsequent meals in humans
Salivary lipase and a-amylase activities are higher in overweight than in normal weight subjects: Influences on dietary beharior
No full textMounting evidence shows that hedonic eating, leading to overeating just for pleasure, can be driven by oro-sensory factors through the activation of reward processing and learning in the brain. Foods rich in sugars and fats are potent rewards and saliva composition influences oral taste, texture and aroma perception. A role for salivary a-amylase and lipase in the gustatory system and a link between salivary a-amylase activity and dietary habits were recently hypothesized. The objective of this study was to verify the relationship among salivary lipase and a-amylase activities as well as zinc concentration with food preference and choice of people with different body mass indices. Forty-two (23 normal weight and 19 overweight) healthy subjects participated in the study. Data showed that a-amylase and lipase were 1.8 and 2.4 folds higher in overweight than in normal weight subjects, respectively. On the other hand, overweight subjects showed a 33% reduced salivary zinc concentration compared to normal weight subjects. Only lipase activity positively correlated with individual preference for high-fat foods and with fat content of the diets. All in all data suggested that high salivary lipase activity in overweight subjects could be an adaptive response to the low fat-taste perception related to the reduced zinc concentration. It cannot be ruled out that other factors but diet might influence salivary a-amylase activity in overweight subjects
Microencapsulated bitter compounds (from Gentiana lutea) reduce daily energy intakes in humans
No full textMounting evidence showed that bitter-tasting compounds modulate eating behaviour through bitter taste receptors in the gastrointestinal tract.
This study aimed at evaluating the influence of microencapsulated bitter compounds on human appetite and energy intakes.
A microencapsulated bitter ingredient (EBI) with a core of bitter Gentiana lutea root extract and a coating of ethylcellulose–stearate was
developed and included in a vanilla microencapsulated bitter ingredient-enriched pudding (EBIP). The coating masked bitterness in the mouth,
allowing the release of bitter secoiridoids in the gastrointestinal tract. A cross-over randomised study was performed: twenty healthy subjects
consumed at breakfast EBIP (providing 100mg of secoiridoids) or the control pudding (CP) on two different occasions. Blood samples, glycaemia
and appetite ratings were collected at baseline and 30, 60, 120 and 180min after breakfast. Gastrointestinal peptides, endocannabinoids (EC) and
N-acylethanolamines (NAE) were measured in plasma samples. Energy intakes were measured at an ad libitum lunch 3 h after breakfast and over
the rest of the day (post lunch) through food diaries. No significant difference in postprandial plasma responses of gastrointestinal hormones,
glucose, EC and NAE and of appetite between EBIP and CP was found. However, a trend for a higher response of glucagon-like peptide-1 after
EBIP than after CP was observed. EBIP determined a significant 30% lower energy intake over the post-lunch period compared with CP. These
findings were consistent with the tailored release of bitter-tasting compounds from EBIP along the gastrointestinal tract. This study demonstrated
that microencapsulated bitter secoiridoids were effective in reducing daily energy intake in humans
Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans
No full textBackground: Food palatability increases food intake and may lead to overeating. The mechanisms behind this observation are still largely unknown. Objectives: The aims of this study were the following: 1) to elucidate the plasma responses of endocannabinoids, N-acylethanolamines, and gastrointestinal peptides to a palatable (sweet), unpalatable (bitter), and sensory-acceptable (tasteless control) food, and 2) to verify whether some of these bioactive compounds can serve as plasma biomarkers of food liking in humans. Methods: Three puddings providing 60 kcal (35% from proteins, 62% from carbohydrates, and 3% from fats) but with different taste were developed. Twenty healthy subjects (11 women and 9 men; mean age 28 y and BMI 22.7 kg/m2), selected because they liked the puddings in the order sweet > control > bitter, participated in a randomized crossover study based on a modified sham feeding (MSF) protocol. Blood samples at baseline and every 5 min up to 20 min after the MSF were analyzed for gastrointestinal peptides, endocannabinoids, and N-acylethanolamines. Thirty minutes after the MSF, energy intake at an ad libitum breakfast was measured. Results: After the MSF, no response was observed in 7 of 9 gastrointestinal peptides measured. The plasma ghrelin concentration at 20 min after the sweet and bitter puddings was 25% lower than after the control pudding (P = 0.04), and the pancreatic polypeptide response after the sweet pudding was 23% greater than after the bitter pudding (P = 0.02). The plasma response of 2-arachidonoylglycerol after the sweet pudding was 37% and 15% higher than after the bitter (P < 0.001) and control (P = 0.03) puddings, respectively. Trends for greater responses of anandamide (P = 0.06), linoleoylethanolamide (P = 0.07), palmitoylethanolamide (P = 0.06), and oleoylethanolamide (P = 0.09) were found after the sweet pudding than after the bitter pudding. No differences in subsequent energy intake were recorded. Conclusions: The data demonstrated that food palatability influenced some plasma endocannabinoid and N-acylethanolamine concentrations during the cephalic phase response and indicated that 2-arachidonoylglycerol and pancreatic polypeptide can be used as biomarkers of food liking in humans
Curcumin bioavailability from enriched bread: the effect of microencapsulated ingredients.
No full textHuman bioavailability of curcumin from breads enriched with 1 g/portion of free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB) was evaluated. Parental and metabolized curcuminoids and phenolic acids were quantified by HPLC/MS/MS in blood, urine, and feces collected over 24 h. The concentrations of serum curcuminoids were always below 4 nmol/L and those of glucuronides 10-fold less. Encapsulation delayed and increased curcuminoid absorption as compared to the free ingredient. Serum and urinary concentrations of ferulic and vanillic acid were between 2- and 1000-fold higher than those of curcuminoids, with ECBB eliciting the highest amounts. Fecal curcuminoids were 6-fold more abundant after ECB than FCB, while phenolic acids after ECBB quadruplicated those after ECB. Curcuminoid encapsulation increased their bioavailability from enriched bread, probably preventing their biotransformation, with combined compounds slightly reducing this effect. Phenolic acids are the major metabolites of curcuminoids and may contribute to their biological propertie
STUDY OF DIETARY FACTORS FOR BODY WEIGHT CONTROL THROUGH GUT BRAIN-AXIS
No full textThe physiological systems underlying the appetite control involve associations between peripheral physiology and metabolism (glucose homeostasis and adiposity), which in turn are linked to various brain processes. All hormonal messengers released from enteroendocrine cells in the gut mucosa can inform the brain either through the circulation or via primary afferent neurons or both. Gut hormones and adipokines interact each other in the control of body weight. In particular, visceral fat accumulation causes chronic low-grade inflammation, which contributes to the initiation and progression of metabolic disorders. Chronic low-grade inflammation, caused by the constant higher release of pro-inflammatory adipokines from adipose tissue, disrupt the gut hormones signalling at central and peripheral leves in the control of appetite and body weight. In this scenario the experiments described in the present thesis investigated mechanisms involved in both gut and brain regulation of food intake. In the experiments described in the chapthers 2 and 3 we tested in animals and in humans the hypothesis that dietary whole grains (WG) fibers are able to control body weight through a mechanism involving appetite control and the reduction of infiammatory status. In charter 4 we described a method to mimic the WG slow release of antioxidant compounds using encapsulation. Finally, in charter 5 we tested the hypothesis that the fat taste can influence the cephalic phase of the digestion.
From the studies described in the present thesis, it can be concluded that:
1. The consumption of WG in substitution of refined cereals reduce subclinical inflammation and this effect is strengthen when WG are combined with prebiotic fibre. In fact, together the consumption of WG resistant starch is able to modulate two main components of the GBA, helping to restabilising an healthier physiological condition: cytokines and gut-microbiota. This effect is mediated by the slow release of bound phenolic compounds which are released from the fibre matrix during the gut microbiota fermentation. Therefore, the addition of a prebiotic fibre able to stimulate the growth and the activity of the gut microbiota increase the release of phenols from WG cereals.
2. Novel ingredients can be designed using encapsulation to obtain a slow release of antioxidant compounds and increase their bioavailability. In fact, a key lesson from the study of phenolic compounds from WG is that the kinetic of their absorption follows a slow but constant pattern: this guarantee a stable antioxidant protection in the bloodstream. In the present thesis, we used curcuminoids as a natural antioxidant -ingredient well-know for their healthy properties and low-grade bioavailability. The same approach can be used for many others antioxidant compounds.
3. Food consumption can modulate the endocannabinoids system which in turn influence eating behaviour. During the cephalic phase of the digestion, when food is chewed and even before swallowing, a variation of the ECs in saliva and plasma already appear. This evidence suggest a main role of cephalic phase in the digestive processes related to meal initiation and meal termination
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking
No full textThis study aimed to evaluate whether salivary endocannabinoid (EC) and N-acylethanolamine (NAE) concentrations upon mastication of a semisolid food were involved in the sensory perception of fat taste, food liking and appetite in humans. A fat-enriched (FEP) and a low-fat control (CP) pudding were developed and used in a randomized cross-over study with 19 healthy volunteers. The study protocol combined a Modified Sham-Feeding (MSF) with a multiple-spoon Temporal Dominance of Sensations method. Subjects masticated and expectorated 10 spoons of the pudding and selected the dominant sensations among a list of attributes. Saliva samples, appetite and food liking scores were collected at baseline, immediately after the MSF of the pudding and every 5 min until 20 min after MSF. Salivary concentrations of all monitored ECs and NAEs increased during pudding mastication compared to baseline (except for palmitoylethanolamide with FEP). The raise was lower with FEP than with CP for all compounds except for 2-arachidonoylglycerol whose increase was higher than the other compounds and independent of pudding type. Salivary N-arachidonoylethanolamine, linoleoylethanolamide and palmitoylethanolamide were significantly lower at 10 and 20 min after MSF of FEP than CP. Fatty taste at the 2nd spoon and creaminess at the 5th spoon were perceived as dominant with FEP whereas only wateriness was dominant with CP at the 2nd spoon. No difference between puddings for individual appetite or food liking over the 20 min of the protocol was recorded. During mastication of a semisolid fatenriched food, the fatty taste and the creaminess were perceived as dominant. Salivary ECs and NAEs were not associated with the individual perception of fatty taste, pudding liking and appetite sensations
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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