Energy Metabolites as Biomarkers in Ischemic and Dilated Cardiomyopathy

With more than 25 million people affected, heart failure (HF) is a global threat. As energy production pathways are known to play a pivotal role in HF, we sought here to identify key metabolic changes in ischemic- and non-ischemic HF by using a multi-OMICS approach. Serum metabolites and mRNAseq and epigenetic DNA methylation profiles were analyzed from blood and left ventricular heart biopsy specimens of the same individuals. In total we collected serum from n = 82 patients with Dilated Cardiomyopathy (DCM) and n = 51 controls in the screening stage. We identified several metabolites involved in glycolysis and citric acid cycle to be elevated up to 5.7-fold in DCM (p = 1.7 × 10⁻⁶). Interestingly, cardiac mRNA and epigenetic changes of genes encoding rate-limiting enzymes of these pathways could also be found and validated in our second stage of metabolite assessment in n = 52 DCM, n = 39 ischemic HF and n = 57 controls. In conclusion, we identified a new set of metabolomic biomarkers for HF. We were able to identify underlying biological cascades that potentially represent suitable intervention targets.     

Replacement of buckwheat by black sorghum flour on soba-type noodles

Incorporation of black sorghum flour containing high levels of polyphenols and slowly digestible starch could provide opportunity to enhance nutritional functionality of noodles. Soba-type noodles were prepared based on a typical wheat-buckwheat (65:35) formulation by replacement of buckwheat flour with black sorghum flour at 0%, 25%, 50%, 75% and 100%. Noodle colour, texture, total phenolics, antioxidant capacity, in vitro starch digestibility and sensory acceptability were evaluated. Increasing the addition of black sorghum flour significantly (P < 0.05) decreased the firmness (g) in noodles and imparted a darker colour but increased total polyphenolics and antioxidant capacity. Significantly (P < 0.05) lower rapidly digestible starch and higher resistant starch was found in noodles with >50% replacement with black sorghum flour. Overall acceptability of noodles showed preference for noodles containing 25%–75% black sorghum flour. This study demonstrates the potential of using black sorghum as a novel functional food ingredient in noodle manufacturing.