bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Omega‐6 and Omega‐3 HUFA Status on Appetite
Authors: Montain Scott J , Johannsen Neil M , Marriott Bernadette M , Hibbeln Joseph R , Hawes Michael R , Berry Kevin G , Champagne Catherine M 
Published: November 2023

Inrodent models, diets with elevated %n‐6 fatty acids lead to elevated endocannabinoid concentrations and obesity.PURPOSETo test if a diet that lowers the %n‐6 and increases %n‐3 HUFA in humans would change fasting appetite and measures of satiety in response to a standardized meal.METHODSVolunteers were randomly assigned to energy balanced diets with varying fatty acid composition: a control diet plus placebo smoothie(CON+PS; n=23; 1.6 g n‐6/100 g, and 0.01 g n‐3 HUFA/100 g food), an experimental diet +placebo smoothie (EXP+PS; n=24; 0.6 g n‐6/100 g, and 0.06 g n‐3 HUFA/100 g food), or EXP plusn‐3 fortified smoothie (EXP+ES; n=21; 0.6 g n‐6/100 g, and 0.13 g n‐3 HUFA/100g food) for 10 weeks. Before and after the 10 week diet intervention, the volunteers consumed a test meal – an early morning oatmeal breakfast (400 kcal, 16% protein, 58% CHO, 26% fat, 5 g of fiber) and assessments of appetite were recorded before, at 30,45, 60, 90, 120 and 180 min after the meal with visual analog scales for hunger, fullness, and desire to eat, and with the Satiety Labeled Intensity Magnitude Scale.RESULTSFasting appetite and post‐prandial satiety measures were similar between diet groups both before and after the 10 week diet intervention, despite EXP+PS and EXP+ES substantially lowering of red blood cell %n‐6 (at 10weeks: CON+PS: 78.6±1.4, EXP+PS: 66.6±4.0, EXP+ES: 60.1±3.1; p<0.05) and increasing the n‐3 index (at 10 weeks: CON+PS: 3.6±0.4, EXP+PS:5.9±1.0, EXP+ES: 7.5±0.9; p<0.05),CONCLUSIONThese data suggest that dietary interventions to lower %n‐6 and increase %n‐3 HUFA are unlikely to influence appetite. The views expressed in this abstract are those of the authors and do not reflect the official policy of the Dept. Army, Dept. Defense, or the U.S. Government.Support or Funding InformationThis project was supported in part by a Dept of Defense Grant (W81XWH‐06‐02‐0009) to Samueli Institute
The Effect of Intensity of Exercise on Appetite and Food Intake in Post‐Exercise Period
Authors: Jahan‐mihan Alireza , Magyari Peter , Pinkstaff Sherry , Palamidy Valeria , Drake Kristen , Quinn Christine 
Published: November 2023

The intensity of exercise may influence appetite and short‐term food intake in post‐exercise period. The objective of this study was to examine the effect of moderate and vigorous exercise on post‐exercise appetite and food intake in normal weight young males.MethodsThis study was a cross‐over design. Recreationally active male subjects (n=8, age 21.8 ± 2.1 years, BMI 21.8± 1.4) completed all three following interventions in 3 sessions in a random order for 30 min: 1) Moderate intensity exercise (MI‐E) at 50% heart rate reserve (HRR), 2) Vigorous intensity exercise (VI‐E) at 75% HRR, and 3) Non‐exercise control (NEC). The sessions were separated by at least three days. At each session, 3 hours after a standard breakfast (500 cal), subjects completed one of the interventions and 30 min after completion of intervention, subjects were instructed to eat pizza until they were comfortably full. Food intake was measured. Desire to eat and feeling of fullness were also measured by Visual Analogue Scale (VAS).RESULTSCalorie consumption after MI‐E was higher than after VI‐E (1612 ± 311 cal vs 1127.1 ± 262 cal, p<0.05) but not different from NEC (1270.9 ± 290 cal). Consistently, desire to eat was stronger right after exercise in MI‐E compared with VI‐E (6.4 ± 0.63 vs 5.04 ± 0.27, p<0.03), while it was stronger right after meal in VI‐E compared with MI‐E (2.99 ± 1.37 vs 0.41 ± 0.1, p<0.05). However, stronger desire to eat in VI‐E after meal did not result in further food intake.CONCLUSIONIntensity of exercise influenced short‐term appetite and food intake in post‐exercise period. Desire to eat and calorie consumption were lower after VI‐E compared with MI‐E.
Metabolic Control of Cell Death : The Role of Bcl‐xL
Authors: Park Han‐A , Licznerski Pawel , Niu Yulong , Mnatsakanyan Nelli , Miranda Paige , Wu Jing , Sacchetti Silvio , Polster Brian M , Alavian Kambiz N , Jonas Elizabeth A 
Published: November 2023

B‐cell lymphoma‐extra large (Bcl‐xL) protein is an anti‐apoptotic member of the Bcl2 family. In contrast to its protective functions, Bcl‐xL is also capable of playing a pro‐apoptotic role. ΔN‐Bcl‐xL, the C‐terminal cleavage product of Bcl‐xL, is produced during brain ischemia and activates large conductance mitochondrial channel activity. We hypothesized that regulation of ΔN‐Bcl‐xL activity or levels is critical for neuronal survival or death. We achieved ΔN‐Bcl‐xL potentiation or arrest by using different concentrations of ABT‐737, a specific small molecule inhibitor of Bcl‐xL. We further investigated how ΔN‐Bcl‐xL could regulate neuronal energy metabolism by interaction with the mitochondrial ATP synthase.In this study, we find that a high concentration of ABT‐737 (1μM) blocks the effects of full length Bcl‐xL but a low concentration of ABT‐737 (10 nM) inhibits ΔN‐Bcl‐xL. We tested whether ABT‐737 exerts neuroprotective properties by altering mitochondrial membrane permeability during cell death stimuli. We found that ΔN‐Bcl‐xL levels are enhanced after glutamate‐induced excitotoxicity. Pre‐treatment of neurons with 1μM ABT‐737 aggravated glutamate‐induced death. We observed a loss of mitochondrial potential and a decline in ATP production in high ABT‐737 and glutamate treated cells. In contrast, pre‐treatment with 10nM ABT‐737, a hundred fold lower concentration, rescued neurons from death and augmented mitochondrial potential and ATP production similarly to effects of Cyclosporine A (CsA) during glutamate challenge. Incubation of recombinant ΔN‐Bcl‐xL protein with isolated mitochondria significantly reduced mitochondrial potential, rescued by CsA or low ABT‐737. This suggests involvement of the mitochondrial permeability transition pore (mPTP), the relative closure of which may improveneuronal survival. To confirm this, we depleted the c‐subunit of the ATP synthase, the putative mPTP. We found that c‐subunit depletion is neuroprotective against the metabolic death‐inducing effect of ΔN‐Bcl‐xL in glutamate‐exposed neurons.Our findings suggest that low concentrations of Bcl‐xL inhibitors may promote survival by preferentially binding to the pro‐apoptotic form of Bcl‐xL even as high concentrations potentiate cell death in malignant cells and in neurons.Support or Funding InformationNIH NS04587
Effect of the Amount and Type of Fatty Acids in the diet on Fatty Acid and Amino Acid Oxidation
Authors: Lopez‐Salazar Valeria , Tovar Armando R , Torres Nimbe 
Published: November 2023

We have demonstrated that PPARα stimulates fatty acid (FA) oxidation and represses amino acid oxidation. The aim of the present study was to asses whether the amount and type of FA in the diet may regulate FA oxidation in PPARα knockout mice. After 3 month of oil consumption, the final body weight gain was similar in wild type (WT) or knockout (KO) mice. Mice fed 21% soybean oil (SO) had the highest body weight gain and fat content, whereas those fed oleic oil (OO) showed the highest lean body mass and the lowest body fat content. KO mice showed lower serum glucose than WT mice. Interestingly, WT or KO mice fed with SO showed the lowest LDL‐C concentration. KO mice showed lower glucose tolerance than WT mice fed with SO or Coconut oil (CO). KO or WT mice fed with 21% oil showed lower RER (0.9) with respect to mice fed 7%. Liver FA composition was dependent of the type of fat consumed (7 or 21%). Mice fed CO showed higher hepatic lipid depots than those fed SO or OO. Only mice fed 21% OO showed an increase in the mRNA abundance of genes of FA oxidation than those fed 7%. Mice fed 21% SO showed an increase in FA oxidation (CPT‐1) and a decrease in amino acid oxidation (SDH). These results indicate that long term consumption of OO increases lean body mass and FA oxidation, whereas SO significantly decreases LDL‐Cholesterol. Finally, CO significantly increases hepatic lipid droplets.Support or Funding InformationCONACYT 2015 (to NT)
The Influence of Dietary Fat and Vitamin D on Adiposity and Vitamin D Metabolism in Older Female Mice
Authors: Wang Yang , Miller Joshua W , Shapses Sue A 
Published: November 2023

Obesity induced by high fat diets (HFDs) has been shown to be inversely associated with vitamin D status in both humans and rodents. However, it is unclear whether obesity causes reduced vitamin D status, or if vitamin D deficiency is contributing to body adiposity. Additionally, whether different types of fatty acids have specific effects on vitamin D metabolism has not been addressed. In this study, we examined 35 eight‐month‐old female C57BL/6J mice that were fed one of five diets including a normal fat diet (NFD; 10% fat energy) and a HFD (45% fat) that was either enriched with monounsaturated fatty acids (MUFAs) or with saturated fatty acids (SFAs) all containing standard vitamin D levels (1000 IU/kg diet). Additionally, there were two other HFD‐SFA diets with either a high (10,000 IU/kg diet) or low (100 IU/kg diet) level of vitamin D. Mice were analyzed for body composition, hepatic lipid, serum 25‐hydroxycholecalciferol (25(OH)D) concentration, and protein expression of major vitamin D hydroxylases. After 10wk of ad libitum feeding, the HFDs resulted in greater energy intake, weight gain, total body fat and liver fat; and lower serum 25(OH)D than the NFD group (P < 0.05). There was no differential effect due to the type of fatty acid consumed (SFAs vs. MUFAs), but low vitamin D intake exacerbated adiposity during high fat feeding. It is concluded that the combination of low dietary vitamin D and high fat intake leads to excessive adiposity. However, supplemental vitamin D has no beneficial effects on preventing HFD‐induced obesity.Support or Funding InformationNIH‐AG12161 (SAS) and Rutgers Univ. School of Environmental & Biological Sciences (JWM)
Branched chain fatty acid content of edible portions of northeastern U.S. freshwater fish
Authors: Wang Dong Hao , Rudstam Lars , Jackson Randy , Twinning Cornelia , Zollweg‐Horan Emily , Kraft Cliff , Honeyfield Dale , Lawrence Peter , Kothapalli Kumar , Brenna J. Thomas 
Published: November 2023

IntroductionBranched chain fatty acids (BCFA) are major components of skin/membranes across various mammals and bacterial genera. BCFA are bioactive and alter gut microbiota. Intake of BCFA, mainly from dairy/beef was estimated at 500 mg per day in US. Our goal was to investigate BCFA levels in common freshwater fish species.MethodsWe captured over 20 fish species from several lakes and streams in New York and Pennsylvania. We dissected larger fish and sampled muscle tissue from dorsal and caudal fins as well as the belly and the skin. Smaller fish were entirely grinded before processing. All samples were extracted, saponified and methylated. BCFA profiles were analyzed using gas chromatography mass spectrometry.ResultsBCFA content varied across species and ranged from 0.6–2.7%, w/w of total fatty acids in fish muscle samples, with an overall mean of 1.2%. Some low trophic level fishes, such as killifish, rainbow smelt, and juvenile pumpkinseed, had over 2% BCFA while some common game fish species white perch, yellow perch, smallmouth bass, and walleye had about 1% BCFA, w/w or less of total fatty acids. A few low trophic level fishes such as fantail darter in the same perch family as yellow perch and walleye had low BCFA levels, suggesting influences related to phylogenetic structure. Skin contained between 1.2–3.2% BCFA, w/w of total fatty acids. Across all species sampled, skin samples had higher BCFA levels compared to muscle samples. The overall fatty acid profile, including BCFA was similar across muscles from different parts of a fish. The major BCFA in fish are iso‐15:0, anteiso‐15:0, iso‐16:0, iso‐17:0 and anteiso‐17:0. Trace amounts of iso‐13:0, anteiso‐13:0, iso‐14:0, iso‐18:0, anteiso‐19:0 and iso‐20:0 were also detected.ConclusionMany low‐trophic‐level fishes had BCFA levels comparable with dairy products and their skin samples showed higher BCFA content than muscle.Support or Funding InformationNIH R01 AT007003
Inverse association of serum docosahexaenoic acid with newly diagnosed hypertensive patients
Authors: Li Duo , Yang Bo , Wang Fenglei , Ding Fang , Yu Wei 
Published: November 2023

ObjectiveObservational studies on circulating fatty acid (FA) and risk primary prevention of hypertension have yielded inconsistent results, and the association among Chinese is not fully clear. The aim of the study was to discern important FAs that can discriminate hypertensive patients from normotensive persons, and investigate associations between the important FAs and risk of hypertension.MethodsWe conducted a case‐control study nested within a community‐based cohort of 2447 Chinese participants aged 35–79 years who completed a baseline assessment between October 2012 and April 2013. Totally, 480 cases with newly diagnosed hypertension were identified at baseline and 480 normotensive subjects were randomly selected as matched normotensive controls. Controls were individually matched to cases by age (±2 years), gender and recruitment centre with a 1:1 case‐control ratio. Serum FA profile was compared between cases and controls by orthogonal partial least squared discriminant analyses (OPLS‐DA). Odds ratio (OR) with 95% confidence interval (CI) for newly diagnosed hypertension was estimated by a conditional logistical analysis.ResultsAfter adjustment for body mass index (BMI), education, profession, family history of hypertension, salt intake, heart rate, blood lipids and fasting glucose levels, serum FA profile in hypertensive patients was typically characterized by higher 16:0 and 16:1n‐7 as well as lower 18:2n‐6 and 22:6n‐3 compared with normotensive controls. Docosahexaenoic acid (22:6n‐3) and palmitoleic acid (16:1n‐7) were identified as the important FAs contributing most to the intergroup separations. When comparing the highest and lowest quartile of FA composition, newly diagnosed hypertension was negatively associated with 22:6n‐3 (OR: 0.65, 95% CI: 0.45–0.93, P for trend = 0.02), but positively associated with 16:1n‐7 (OR: 2.14, 95% CI: 1.46–3.12, P for trend < 0.001). The associations remained pronounced after multiple adjustments and in further stratified analyses.Conclusions22:6n‐3 was an important n‐3 FA in distinguishing hypertensive patients and normotensive persons. Increased serum proportion of 22:6n‐3 was associated with decreased odds of newly diagnosed hypertension, which suggests that high levels of 22:6n‐3 in serum or perhaps in diet may be beneficial for prevention of hypertension in Chinese.Support or Funding InformationThis study was funded by the National Basic Research Program of China (973 Program: 2015CB553600), by the National Natural Science Foundation of China (NSFC, No. J20121077).
Select Dietary Fatty Acids Modulate Brain Long‐Chain Omega‐3 and Omega‐6 PUFA Content in Mice
Authors: Banz William J , Clough Rich W , Hastings Darcie , Funk Marie E , Cheatwood Joseph L 
Published: November 2023

Traumatic brain injury (TBI) is a leading cause of mental and physical disability and death in the general population. Neuronal dysfunction and behavioral decline associated with TBI can result from membrane instability in neurons, synaptic junctions, glia, endothelial cells and intracellular organelles. Membrane integrity, and reaction to extrinsic insult, are highly dependent upon dietary intake of polyunsaturated fatty acids (PUFAs), due to brain accretion of long‐chain omega‐3 PUFAs. The present study was designed to examine the influence of various dietary fatty acids on brain long‐chain omega‐3 PUFA content. Mice were fed one of five diets: 1) a diet containing corn oil, 2) conventional soybean oil, 3) SDA‐enriched soybean oil, 4) flaxseed oil, or 5) fish oil for 9 weeks. At the end of the study, brains were removed and frozen for subsequent fatty acid analysis via gas chromatography (GC). GC data were used to determine the percent area under the curve for key fatty acids, and these values were used to perform statistical analyses (ANOVA). SDA Soy Oil and Flaxseed Oil diets lowered arachidonic acid (AA) relative to all plant oil groups, but not as low as fish oil (p<0.05). Conversely, SDA Soy and Flaxseed OIL increased docosahexaenoic acid (DHA) relative to all other plant oil groups, but not as high as fish oil (p<0.05). These changes were reflected in the n6:n3 ratios, where the results were consistent with the AA findings: SDA Soy Oil and Flaxseed Oil produced lower n6:n3 ratios compared to the other plant oil groups, but not as low as Fish Oil (p<0.05).Support or Funding InformationSchool of Medicine; Dept. of Animal Science, Food & Nutrition, SIUC; and Monsanto Co. (St. Louis, MO) who supplied SDA oil.
Quantitative Analysis of Oil Oxylipin Concentrations During Heating and Estimation of Dietary Intake Levels
Authors: Richardson Christine , Hennebelle Marie , Yang Jun , Hammock Bruce D , Taha Ameer 
Published: November 2023

Oxylipins are a family of oxygenated products formed during the oxidation of fatty acids. The aim of the present study was to investigate the effects of heating commonly consumed vegetable oils on fatty acid and oxylipin composition and to estimate dietary intake levels. Oil fatty acid concentrations were measured by gas chromatography and oxylipin concentrations by liquid chromatography tandem mass spectrometry. In the first experiment, 5mL of corn, olive, soybean, and canola oils were heated at 100 °C for 10 minutes (n=3). At baseline, the oxylipin concentrations reflected the fatty acid composition of the oils; i.e. oils with the highest concentration of linoleic acid (LA) such as corn and soybean oil had the highest concentration of several LA–derived oxylipins. However, no significant differences were detected when oils were heated for 10 minutes compared to baseline. In the second experiment, the time at which significant changes in oxylipin concentrations occurred was determined using soybean oil, which is high in both LA and alpha linolenic acid (ALA). The oil was heated at 100 °C for up to 1440 minutes (24 hours) and samples were analyzed at 0, 10, 30, 60, 120, 240, 480, and 1440 minutes (n=5). Compared to baseline, significant changes occurred between 240–1440 minutes of heating as evidenced by the increase in mono‐oxygenated products and the reduction in di‐ and tri‐oxygenated products of LA and ALA. Using the 2011–2012 National Health and Nutrition Examination Survey (NHANES) data for the average amount of LA/ALA consumption, we quantified the average US intake of LA and ALA‐derived oxylipins. With respect to LA, upper intake levels of hydroxyoctadecadienoic acids (HODE) and epoxy(EPOXY)‐octadecenoic acids were estimated to be around 0.2 mg per day. Upper intake levels of ALA metabolites were estimated to be around 0.001 mg for hydroxyoctadecatrienoic acid (HOTrE) and EPOXY products. This is the first study to comprehensively characterize oxylipin concentrations in oils with mass‐spectrometry and to estimate upper intake levels. Future studies will investigate the health implications of chronically consuming oxylipins found in commonly used oils.Support or Funding InformationThis research was funded by the UC Davis Start‐up Funds to AYT.
Physiological function of short‐chain fatty acid receptor under ketogenic condition
Authors: Kasubuchi Mayu , Hasegawa Sae , Ichimura Atsuhiko , Kimura Ikuo 
Published: November 2023

Short‐chain fatty acids (SCFAs) such as acetate, propionate, and butyrate are produced by bacterial fermentation of dietary fiber with gut microbiota and are utilized as a major energy source in the host's body. Recently, it was reported that the SCFAs play important roles not only as essential nutritional components but also as intracellular signaling factor to maintain metabolic homeostasis via SCFAs receptors which are G protein‐coupled receptor.Additionally, it has been shown that a SCFAs receptor could be also regulated by β‐hydroxybutyrate which bear a structural resemblance to butyrate. Hence, it became clear that ketone body is an endogenous ligand for SCFAs receptors and controls physiological function under ketogenic condition such as starved state and diabetes mellitus.Here, we focus on the physiological function of other SCFAs receptor under ketogenic condition. Through several pharmacological experiments in vitro and vivo, we found that other SCFAs receptor also plays pivotal role under ketogenic condition. Hence, these findings could account for the pathophysiological function of SCFAs receptors on diabetes and may represent an important avenue of research for drug development for the treatment of diabetic ketoacidosis.
Dietary Protein Patterns are Associated with Sarcopenia in an Urban Socioeconomically Diverse African American and White Population
Authors: Kuczmarski Marie Fanelli , Pohlig Ryan T , Kuczmarski Andrew V , Zonderman Alan B , Evans Michele K 
Published: November 2023

Consuming high‐quality protein at each meal can stimulate muscle synthesis and promote muscle health. Sarcopenia, defined as the loss of muscle strength and mass with aging, was observed among 6.4% of the participants (n=2176), aged 30–64 y, in the baseline wave of the Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study. The purpose of this study was to examine the relationship of dietary protein patterns and sarcopenia among these participants. Typical dietary protein was based on two 24‐hr recalls collected using the USDA Automated Multiple Pass Method. Meals were self‐reported by participants and included breakfast, lunch/brunch, dinner/supper, and snacks. The Foundation for the National Institutes of Health Sarcopenia Project criteria was used to define sarcopenia. The percentage of HANDLS participants who consumed ≥ 30 g of protein was 22.7 at breakfast; 29.9, lunch; 48.2, dinner; and 11.5, snack. A significant negative relationship was found between the number of meals eaten that provided ≥ 30 g protein and sarcopenia. The findings document the role of dietary protein in preserving lean body mass with increasing age, and emphasize the importance of nutrition professionals in providing translational information to the public.Support or Funding InformationThis work is supported by the Intramural Research Program, National Institute on Aging, National Institutes of Health, grant Z01‐AG000194.