共查询到20条相似文献,搜索用时 15 毫秒
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Omega‐3 fatty acids protect from diet‐induced obesity,glucose intolerance,and adipose tissue inflammation through PPARγ‐dependent and PPARγ‐independent actions 下载免费PDF全文
Thiago Belchior Vivian A. Paschoal Juliana Magdalon Patricia Chimin Talita M. Farias Adriano B. Chaves‐Filho Renata Gorjão Philippe St.‐Pierre Sayuri Miyamoto Jing X. Kang Yves Deshaies André Marette William Festuccia 《Molecular nutrition & food research》2015,59(5):957-967
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This study explored the dose‐dependent effect of oat cereal β‐glucan on improving metabolic indexes of obesity mice. C57‐Bl mice were randomized to chow diet (N) group and high fat diet group and other three doses of oat β‐glucan groups (low β‐glucan, medium β‐glucan, and high β‐glucan). Energy intake, glucose, lipids, and appetite related hormones were tested. Dose‐dependent relation was observed on oat β‐glucan doses and body weight change, average energy intake, total cholesterol, HDL cholesterol, plasma neural peptide Y, arcuate neural peptide Y mRNA, and arcuate neural peptide Y receptor 2 mRNA level. Oat β‐glucan helped to increase plasma peptide Y‐Y and intestine peptide Y‐Y expression in obesity mice. 相似文献
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Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation 下载免费PDF全文
María C. Hernández‐Rodas Rodrigo Valenzuela Francisca Echeverría Miguel Ángel Rincón‐Cervera Alejandra Espinosa Paola Illesca Patricio Muñoz Alicia Corbari Nalda Romero Daniel Gonzalez‐Mañan Luis A. Videla 《Molecular nutrition & food research》2017,61(12)
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Feng Hu Zhi‐Yu Jia Ran Liang Peng Wang Xi‐Cheng Ai Jian‐Ping Zhang Leif H. Skibsted 《Journal of food science》2014,79(9):C1688-C1694
β‐Carotene is found to be more effective as an antioxidant in phosphatidylcholine (PC) liposomes when protecting against hydrophilic radicals compared to lipophilic radicals, as measured by the rate of formation of conjugated dienes. Daidzein alone is without effect, but decreases the antioxidative effect of β‐carotene for hydrophilic initiation and increases the effect for lipophilic initiation. The newly synthesized 7‐cholesterylglycol daidzein has the opposite effect for β‐carotene as antioxidant, with a strong enhancement for hydrophilic initiation and a slight decrease for lipophilic initiation. Redistributing β‐carotene to membrane surfaces by cholesterol‐anchoring of daidzein enhances protection against aqueous radicals significantly at the expense of protection against lipid‐derived radicals. Anchoring of daidzein to cholesterol is concluded to be useful as a mechanistic tool for controlling antioxidant distribution in membranes sensitive to radical damage, as supported by quantum mechanical calculation within the density function theory and further supported by fluorescence probes and fluorescence polarization probes. 相似文献
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Minji Kim Hiroshi Sasako Morihiro Aoyagi Jinji Shono Nobuaki Tsuge Tsuyoshi Goto Teruo Kawada 《Molecular nutrition & food research》2013,57(7):1295-1299
Dill, a small annual herb, is widely used as a flavoring agent in dishes including salads. It has been demonstrated that dill extract and its essential oil show hypolipidemic effects in rats. However, the mechanism of these effects has not been elucidated yet. We found that dill seed extract (DSE) activated peroxisome proliferator‐activated receptor‐α (PPAR‐α), an indispensable regulator for hepatic lipid metabolism, by luciferase assay. Thus, we performed DSE feeding experiments using diabetic obese model KK‐Ay mice to examine the effects of DSE on PPAR‐α activation in vivo. A 4‐week feeding of DSE contained in a high‐fat diet decreased plasma triacylglyceride and glucose levels and increased the mRNA expression levels of fatty acid oxidation‐related genes in the liver. In addition, the DSE feeding as well as bezafibrate (a PPAR‐α potent agonist) feeding increased oxygen consumption rate and rectal temperature. These results indicate that DSE suppresses high‐fat diet‐induced hyperlipidemia through hepatic PPAR‐α activation. 相似文献
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α‐Tocopherol long‐chain metabolite α‐13’‐COOH affects the inflammatory response of lipopolysaccharide‐activated murine RAW264.7 macrophages 下载免费PDF全文
Maria Wallert Lisa Schmölz Andreas Koeberle Verena Krauth Michael Glei Francesco Galli Oliver Werz Marc Birringer Stefan Lorkowski 《Molecular nutrition & food research》2015,59(8):1524-1534
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Khaled El‐Zahar Mahmoud Sitohy Michle Dalgalarrondo Yvan Choiset Franois Mtro Thomas Haertl Jean‐Marc Chobert 《Molecular nutrition & food research》2004,48(3):177-183
Ovine whey proteins were fractionated and studied by using different analytical techniques. Anion‐exchange chromatography and reversed‐phase high‐performance liquid chromatography (HPLC) showed the presence of two fractions of β‐lactoglobulin but only one of α‐lactalbumin. Gel permeation and sodium dodecyl sulfate (SDS)‐polyacrylamide gel electrophoresis allowed the calculation of the apparent molecular mass of each component, while HPLC coupled to electrospray ionisation‐mass spectrometry (ESI‐MS) technique, giving the exact molecular masses, demonstrated the presence of two variants A and B of ovine β‐lactoglobulin. Amino acid compositions of the two variants of β‐lactoglobulin differed only in their His and Tyr contents. Circular dichroism spectroscopy profiles showed pH conformation changes of each component. The thermograms of the different whey protein components showed a higher heat resistance of β‐lactoglobulin A compared to β‐lactoglobulin B at pH 2, and indicated high instability of ovine α‐lactalbumin at this pH. 相似文献
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Screening of β‐Glucosidase and β‐Xylosidase Activities in Four Non‐Saccharomyces Yeast Isolates 下载免费PDF全文
The finding of new isolates of non‐Saccharomyces yeasts, showing beneficial enzymes (such as β‐glucosidase and β‐xylosidase), can contribute to the production of quality wines. In a selection and characterization program, we have studied 114 isolates of non‐Saccharomyces yeasts. Four isolates were selected because of their both high β‐glucosidase and β‐xylosidase activities. The ribosomal D1/D2 regions were sequenced to identify them as Pichia membranifaciens Pm7, Hanseniaspora vineae Hv3, H. uvarum Hu8, and Wickerhamomyces anomalus Wa1. The induction process was optimized to be carried on YNB‐medium supplemented with 4% xylan, inoculated with 106 cfu/mL and incubated 48 h at 28 °C without agitation. Most of the strains had a pH optimum of 5.0 to 6.0 for both the β‐glucosidase and β‐xylosidase activities. The effect of sugars was different for each isolate and activity. Each isolate showed a characteristic set of inhibition, enhancement or null effect for β‐glucosidase and β‐xylosidase. The volatile compounds liberated from wine incubated with each of the 4 yeasts were also studied, showing an overall terpene increase (1.1 to 1.3‐folds) when wines were treated with non‐Saccharomyces isolates. In detail, terpineol, 4‐vinyl‐phenol and 2‐methoxy‐4‐vinylphenol increased after the addition of Hanseniaspora isolates. Wines treated with Hanseniaspora, Wickerhamomyces, or Pichia produced more 2‐phenyl ethanol than those inoculated with other yeasts. 相似文献