bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dietary Pattern's Association with Incident Parkinsonism and Progression of Parkinsonian Signs with Aging
Authors: Agarwal Puja , Wang Yamin , Buchman Aron S , Morris Martha C 
Published: November 2023

Half of the elderly population by 85 years of age develop mild parkinsonian signs that are progressive with time and are associated with disability and mortality. There are limited studies on how diet may relate to incident Parkinsonism and the progression of this common condition in the elderly. This analysis aims to identify the association of MIND, Mediterranean and DASH dietary patterns with incident Parkinsonism and the progression of parkinsonian signs in older adults.MethodsA total of 808 participants from the Rush Memory and Aging Project (an ongoing longitudinal cohort study) were assessed annually over 12 years of follow‐up. Parkinsonism was defined as having 2 or more Parkinsonian signs. A trained nurse clinician assessed Parkinsonian signs scores using the modified version of United Parkinson's Disease Rating Scale, including 26‐items that assess four separate signs: Bradykinesia, Gait, Rigidity, and Tremor. MIND, Mediterranean and DASH diet scores were computed using a food frequency questionnaire administered at baseline. Participants with Parkinson's disease at baseline, missing or invalid food frequency questionnaire and less than two Parkinsonian signs assessments were excluded. Incident Parkinsonism was assessed by Cox‐Proportional Hazard ratio. A linear mixed model with random effects was used for Parkinsonian signs scores (square root transformed). All models were adjusted for age, sex, smoking, total energy intake; mixed models were also adjusted for time and its interaction term with covariates.ResultsAll three dietary patterns had inverse relation with the risk of Parkinsonism (MIND score (HR=0.87, 95% CI 0.80–0.94), Mediterranean score (HR=0.97, 95% CI 0.94–0.99), and DASH score (HR=0.91, 95% CI 0.83–0.99)). The progression of Parkinsonian signs score was negatively associated with MIND score (β= −0.009; SE=0.0036; p=0.01), Mediterranean score (β= −0.003; SE=0.0013; p=0.02) and DASH score (β= −0.010; SE=0.0046; p=0.03). With further adjustment for depression and BMI, only the MIND diet remained statistically significant for both incident Parkinsonism and progression of Parkinsonian signs. In the final model standardized β coefficients of the estimated diet effects on Parkinsonian signs scores were −2.22 for MIND, −1.75 for Mediterranean and −1.65 for DASH diet.DiscussionMIND, Mediterranean and DASH dietary patterns are associated with decreased risk of Parkinsonism and may slow the progression of Parkinsonian signs with age.Support or Funding InformationR01AG054057 and Consolidated Anti‐aging Foundation
Yogurt Intake is Associated with Higher Weight Status among Female Adolescents
Authors: Azarmanesh Deniz , Troy Lisa 
Published: November 2023

Dairy intake has been associated with healthier body weight among adults. Obesity during adolescence is a risk factor for chronic diseases in adulthood. Therefore, we examined associations between intake of dairy servings (i.e., milk, yogurt, and cheese; mean intake =1.6 servings/day) assessed by the Fred Hutchinson Food Frequency Questionnaire and measures of body composition (weight, waist circumference (WC), and body mass index (BMI)) among 81 college freshmen (28 men, 53 women), mean age 18.3 years. For women, mean values for body composition measures were weight (60.2 kg), WC (76.6 cm) and BMI (22.6 kg/m2) and for men, weight (75.1 kg), WC (83.0 cm), and BMI (23.9 kg/m2). Linear regression models were used to examine cross‐sectional associations between total dairy, and separately, milk, yogurt, and cheese and individual measures of body composition, adjusted for sex, BMI, total energy, regular soda, and fruit juice intake. We found that for every increased serving (6 ounces) of yogurt intake (mean intake 0.25 servings/day), weight increased by 0.5 kg (P=0.03), after adjustment for confounders. We further stratified our results by sex, as dairy intake and its effect on men and women may differ. Among women, for each unit increase in yogurt intake, weight increased by 0.6 kg (P=0.04), after adjustment. But among men, the association with yogurt intake and increased weight was not significant 0.2 kg (P=0.59), after adjustment. No associations were found between total dairy or milk or cheese intake and any measure of body composition or between yogurt intake and WC or BMI. This study suggests that higher yogurt intake may be associated with higher weight in female adolescents.Support or Funding InformationFunded by the UMass Amherst Auxiliary Enterprises
Corn/bean Snack Consumption Lowered Serum Lipid Levels and Caused Differential Gene Expression in Liver of C57BL/6 Mice Fed High‐Fat Diet
Authors: Domínguez‐Uscanga Astrid , Loarca‐Piña Guadalupe , de Mejia Elvira Gonzalez 
Published: November 2023

Elevated circulating lipid levels are known risk factors to develop cardiovascular diseases (CVD). Diets rich in whole grains, fruits, vegetables and legumes have been linked to a reduced risk of CVD. The objective was to evaluate the effects of corn and bean snack consumption on lipid metabolism. C57BL/6J mice were randomized into 3 groups: 1) Two g/day of 70% corn and 30% bean snack and supplemented with high fat diet (HFD2.0); 2) Fed with HFD (positive control) and 3) Fed with standard diet (SD) for 12 weeks. Body composition, serum parameters, liver and adipose tissue histomorphological analysis, and liver gene expression were evaluated. Data analyses of the pairwise comparisons were used to assess differential expression between treatment and control groups. Group receiving HFD/2.0 showed attenuation in body weight gain by 20%, serum cholesterol and triglycerides were reduced (P<0.05) between 29 and 31% respectively. Blood glucose was also significantly reduced by 36% (P<0.05). Histological analysis showed adipocyte diameters were reduced (P<0.05) and no obvious gross indications of lipid accumulation or liver damage. Corn/bean snack consumption caused differential expression on liver genes significantly greater than 1.25 fold, pairwise comparisons identified that 529 differentially expressed probe sets differed between HDF and HFD2.0 groups; 74 of these genes were upregulated and 79 were downregulated. Analysis of this set of genes using DAVID showed 27 clusters generated. These highly‐enriched clusters were associated with lipid metabolism, fatty acid metabolic process, and PPARγ signaling pathway. Rsg16 was the highest up‐regulated top molecule (+15 fold change). Downstream effect analysis using IPA software showed that concentration of D‐glucose was one of the highest scored decreased biological events; this may be related to the increased expression of RGS16 that could improve glucose metabolism. These results suggest that the consumption of corn/bean snack is beneficial to attenuate blood glucose levels, body weight gain, fat mass accumulation, adipocyte size and prevent hepatic steatosis in HFD‐fed mice by inhibiting PPARγ and activating SREBF2.Support or Funding InformationHatch Funds, University of Illinois
Epiregulin improves glucose uptake by mouse preadipocyte and ameliorates glucose intolerance in ob/ob mice
Authors: Lee Aejin , Yasmeen Rumana , Ziouzenkova Ouliana 
Published: November 2023

In 2014, the prevalence of diabetes worldwide was 8.5%, and this number continues to rise. Obesity and adipocytes are known contributing factors for diabetes; however, the role of preadipocytes is not fully elucidated. This study aimed to identify endocrine factors in preadipocytes and to demonstrate their role in glucose metabolism in vivo and in vitro.We found that 3T3‐L1 preadipocytes secrete epiregulin (EREG, 27 KDa) more than differentiated adipocytes. We analyzed the effect of EREG on the major glucose transporter in adipocytes GLUT4. EREG treatment did not influenced Glut4 expression during differentiation of 3T3‐L1 preadipocytes. To determine GLUT4 translocation from cytosol to cellular membrane, we transiently transfected green fluorescent‐Glut4 plasmid to NIH‐3T3 preadipocytes. EREG stimulation led to translocation of GLUT4 to the membrane in a similar fashion as with insulin.Next, we measured glucose uptake by 3T3‐L1 preadipocytes with fluorescent glucose to establish functional relevance of this GLUT4 translocation. Similar to insulin (113.4% vs. vehicle, P=0.002), EREG treatment significantly increased glucose uptake by 3T3‐L1 cells (129.6% vs. vehicle, P=0.006).In vivo, we examined the role of EREG in glucose metabolism of ob/ob mice by injecting EREG or vehicle every other day for 6 weeks. We performed glucose tolerance test in the same overnight fasted ob/ob mice. EREG treatment mitigated glucose intolerance in ob/ob mice (AUC: 55927.6 ± 5685.4 of vehicle vs. 39112.2 ± 2736.6 of EREG, P<0.0003). Our results suggest that EREG regulate glucose uptake, and its production by preadipocytes can influence pathogenesis of diabetes.Support or Funding InformationThis research is supported by the OSU TCO Accelerator Award and the OSU EHE Seed Grant.
Vascular health effects of a plant extract mixture of Phellinus baumii and Salvia miltiorrhiza Bunge on postprandial platelet hyperactivity in healthy subjects: A randomized, double‐blind, placebo‐controlled crossover trial and systematic approach
Authors: Lim Yeni , Kim Yong Jae , Kwon Oran 
Published: November 2023

A postprandial state leads to atherosclerosis, inducing endothelial dysfunction and other profound changes in the vascular systems by affecting the hemostatic status including platelet activation. Platelet hyperactivity is thought to be involved in the pathogenesis of cardiovascular disease. Epidemiological. Several studies indicated that the vascular protective effect of the plant‐derived constituents of the food. In a previous our animal study, the oral administration of plant extract mixture obtained from Phellinus baumii and Salvia miltiorrhiza Bunge (PS) ameliorated endothelial and vascular dysfunction in a platelet activation rat model. In the present study we performed a randomized double‐blind, crossover trial in humans. We aimed to examine whether PS influences postprandial events related to platelet activation induced by a dietary lipid and glucose challenge in healthy subjects. To this end, fifty six eligible subjects (44.5 ± 1.1 years old) were randomized to a specific administration sequence encompassing four dose levels of PS (0, 300, 600, and 900 mg/day). We collected blood samples three time points over a six‐hour period for biochemical and molecular analysis. Ex vivo platelet aggregation with collagen plus epinephrine and gene expression of cyclooxyhenase‐1 and vascular cell adhesion molecule‐1 were significantly reduced in the high‐dose PS group. The result suggest that multi‐components in PS may exert additive effects on vascular health by reducing platelet aggregation and adhesion molecule production.Support or Funding Information[This project was supported by the Ministry of Trade, Industry and Energy/KIAT (Establishment of Infra Structure for Anti‐Aging Industry Support, N0000697) and the Ministry of Science, ICT, and Future Planning (NRF‐2012M3A9C4048761).]
Rheological study of chickpea‐wheat flour blends for making pan and flat breads
Authors: Sidhu Jiwan S. , Zafar Tasleem A. , Al‐Mussallam Abdulwahab , Ali Muslim 
Published: November 2023

PurposeChickpea flour is known to offer many benefits to diabetic persons especially in maintaining their blood sugar levels in the acceptable range. Under this project we have studied the chemical composition and antioxidant capacity of white flour (WF), whole wheat flour (WWF) and chickpea flour (BF), in addition to the effect of replacement of WF and WWF with BF on the rheological characteristics of these flour blends, with the ultimate objective of producing acceptable quality flat‐as well as pan‐bread for the diabetic consumers.MethodsWF and WWF was replaced with BF ranging from 0 to 40%, to investigate its effect on the rheological properties and functionality of blended flour dough using farinograph, viscoamylograph, mixograph and falling number apparatus as per the AACC standard methods (AACC, 2000). Texture Profile Analysis (TPA) was carried on the WF, WWF and their blends with BF using Stable Micro System Texture Analyzer (Ponzio et al. 2013). Effect of certain additives, such as, freeze‐dried amla fruit powder (Phyllanthus emblica L.), guar gum and xanthan gum on the dough rheological properties was also studied.ResultsFreeze‐dried amla fruit powder was found to be very rich in ascorbic acid and other phenolics having higher antioxidant activity. A decreased farinograph water absorption, increased dough development time, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, lower ratio numbers were obtained when the replacement with BF was increased from 0 to 40%. The BF gave lower peak viscosity, lower paste breakdown, and lower setback values when compared with WF. The falling number values were significantly lower in WWF (meaning higher α‐amylase activity) than both the WF and BF. Texture Profile Analysis (TPA) carried on the WF, WWF and their blends with BF showed significant variations in hardness and compressibility values, dough becoming less hard and less compressible when the replacement of WF and WWF with BF was increased from 0 to 40%.ConclusionsTo overcome the deleterious effects of adding BF to WF and WWF on the rheological properties will be an interesting challenge, when good quality pan bread and Arabic flat bread have to be commercially produced in a bakery. Use of freeze‐dried amla fruit powder, guar gum and xanthan gum did show some promise to improve the mixing characteristics of WF, WWF and their blends with BF, and these additives are expected to be useful in producing an acceptable quality flat‐as well as pan‐bread on a commercial scale.Support or Funding InformationKuwait University
Phenotypic response in the mouse tail musculoskeletal system associated with differences in tail use and mechanical loading milieus
Authors: Organ Jason , Luger Allison , Chavez Lexy , Stachel Alexandra , Adriaens Dominique 
Published: November 2023

For the last several years, our lab has utilized a fine‐wire mouse enclosure to model low‐impact exercise as a potential intervention to enhance musculoskeletal mechanical properties (e.g., bone strength and skeletal muscle contractile force). The model consists of two enclosures: a fine‐wire (climbing) enclosure that mimics a fine‐branch arboreal niche and requires mice to develop enhanced balancing and pedal grasping to move between nest sites, food, and water; and a parking deck (control) enclosure that prevents pedal grasping but is vertically stratified like the fine‐wire enclosure. We observed that mice raised in the fine‐wire enclosure laterally flex their tails to maintain balance above the substrate and/or coil their tails around the substrate in a semi‐prehensile manner in order to stabilize the body. We hypothesized that this differential use of the tail would result in musculoskeletal modifications in the tails of climbers vs. controls, of which some may be adaptive for improved prehension. To test this hypothesis, we raised female C57BL/6 mice from weaning to 4 months of age in these enclosures. At sacrifice, we imaged the intact tail with high resolution microcomputed tomography and examined the 3D anatomy and cross‐sectional geometry of select tail vertebrae. The CT images were reconstructed and analyzed using Amira (v. 6.2). Climbing (fine‐wire) mouse tail vertebrae showed a phenotypic response to differential mechanical loading imparted by habitual lateral tail flexion and occasional semi‐prehensility by thickened vertebral cortices. This would enhance bone bending strength, enhancing its prehensile ability to grasp. It is not clear whether this occurs through appositional bone growth or another modeling mechanism. It is also not yet clear what soft tissue adaptations may also occur.Support or Funding InformationIUPUI Biomaterials and Biomechanics Research Center, Showalter Research Trust
Effect of Different Concentration of Papaya Seed Extract on the Stability of Watermelon Juice
Authors: Kujore Fowotade Mutiat , Banjoko Immaculata Oyeyemi 
Published: November 2023

Juice from watermelon (CITRULLUS LANATUS) was preserved using carica papaya seed extract.Four watermelon juice samples were produced with one sample as a control. The concentrations used are in the following ratios; Sample A: 100:0, Sample B: 98:2, Sample C: 96.4 and Sample D: 94:6 water melon juice to papaya seed extract respectively.The four samples were evaluated for their physio‐chemical (pH, colour, total soluble solid, total titratable acidity, specific gravity, brix) microbial and sensory properties.Results showed that Sample D with 94% watermelon juice and 6% papaya seed extract was best preserved on the day four. It had the lowest bacteria count at 8×10^5 and 1.7×10^4, with no coliform in it. It has the lowest pH and highest titratable acidity at 5.28 and 0.23, respectively compared with other samples.Sample A with 100% watermelon juice was least preserved on the day four. It had the highest bacteria count at 6×10^7 and 9.3×10^4 and the highest coliform count at 42. It also had the highest pH and lowest titratable acidity at 5.21 and 0.17 respectively. The samples were subjected to sensory evaluation based on their sensory properties. Samples A (100% watermelon) and B (98% watermelon juice and 2% papaya seed extract) were most accepted.The result indicated that papaya seed extracts can be used to preserve watermelon juice.
Influence of Lifestyle Habits and LDS Religion on Metabolic Syndrome Parameters in College Students at Weber State University
Authors: Soule William Frederick , Jenkins Heidi , Aguilar‐Alvarez David 
Published: November 2023

ObjectivesLifestyle restrictions are present in the religion of the Church of Jesus Christ of Latter‐day Saints (LDS), as described in the “Word of Wisdom,” which prohibits the “use of wine, strong drinks, tobacco, and hot drinks.” With this premise, we sought to determine if the LDS religion influenced metabolic syndrome (MetS) parameters among college students. Additionally, we sought to determine whether other lifestyle factors influenced MetS regardless of religion.Research MethodologyWe assessed MetS parameters in 160 Weber State University student participants. Additionally, a 16‐question survey was utilized to determine religion, meat and energy drink consumption, and the frequency of exercise and eating out. We separated men and women into subgroups to account for gender influences on MetS parameters.ResultsRegardless of religion, participants who ate out more than 3 times a week presented higher waist circumference, body mass index and lower high density lipoprotein cholesterol (HDL‐C) concentration (88.67 ± 22.66 cm, 27.31 ± 11.81 kg/m2 and 42.55 ± 15.55 mg/dL) than those who ate out less frequently (88.67 ± 22.66 cm, 27.31 ± 11.81 kg/m2 and 48.09 ± 14.04 mg/dL) (p<.05). LDS women presented a favorable MetS profile with lower triglycerides and higher HDL‐C (92.32 ± 56.93 mg/dL and 52.49 ± 14.59 mg/dL) than their non‐LDS counterparts (121.28 ± 95.54 mg/dL and 46.47 ± 13.21 mg/dL) (p<.05). MetS. Incidence was 1.9 times lower in LDS women (12%) compared to non‐LDS women (23%). In men: High meat consumers presented lower HDL‐C (35.31 ± 13.64 mg/dL) compared to low meat consumers (46.86 ± 14.46 mg/dL) (p<.05).ConclusionsThe LDS religion may influence parameters of MetS in women. Among the lifestyle factors measured, eating out seems to have the greatest influence on MetS parameters regardless of gender in this population. The results of this study support the important role that lifestyle habits have on health markers.
Kefir Growth in Different Culture Media
Authors: De Oliveira Mariane Helen , Ferrari Brenda Gomes , Becker Felipe , Silva Jennifer Barba , Santos Agnaldo Agricio , Duran Diego Cobacho 
Published: November 2023

Kefir is a food supplement of great therapeutic value and also a probiotic food. The purpose of this project was to analyze kefir growth in different culture media. First, kefir grains were placed to grow in sterilized test tubes. The colony of kefir was divided into 16 samples containing from 9.579g to 10.400g of kefir grains. Growth was controlled by weight before and after filtration, and the pH of each solution was measured. After each measurement, the solution was disposed of and exchanged for the same amount and ingredients. These procedures were repeated for 3 consecutive days. After four days, the percentage of Kefir growth obtained in the solutions were at: whole milk (WM): 77%; whole milk with papaya juice (WMP): 64%; whole milk with orange juice (WMO): 34%; whole milk with lemon juice (WML): 72%; reduced fat milk (RFM): 120%; reduced fat milk with papaya juice (RFMP): 111%; reduced fat milk with orange juice (RFMO): 86%; reduced fat milk with lemon juice (RFML): 49%; skimmed milk (SM): 75%; skimmed milk with papaya juice (SMP): 75%; skimmed milk with orange juice(SMO): 93%; skimmed milk with lemon juice (SML): 86%; powdered milk (PM): 71%; powdered milk with papaya juice (PMP) 34%; powdered milk with orange juice (PMO): 39%; powdered milk with lemon juice (PML): 44%. The changed pHs obtained after each filtration of the solutions were: WM from 6.5 to 4; WMP: from 6.5 to 3.5; WMO: from 6 to 3; WML: from 4 to 3.5; RFM: from 6 to 4; RFMP: from 6 to 4; RFMO: from 5 to 3.5; RFML: from 4 to 3.5; SM: from 6.5 to 4; SMP: from 6 to 3.5; SMO: from 5 to 3.5; SML: from 4 to 3; PM: from 7 to 4; PMP: from 6 to 3.5; PMO: from 6 to 3.5; PML: from 3 to 3. The Kefir colony showed more growth in the reduced fat milk, and reduced fat milk with papaya juice, and substantially growth at skimmed milk with orange juice. The fermentation induced the growth of Kefir grains, the production of lactic acid and the decrease of the pH in the solutions. However if pH decreases more than 2 units, it decreases the Kefir growth. It is necessary more studies to evaluate the adequate initial pH to optimizing Kefir growth.Support or Funding InformationThis research was supported by the CECS ‐ Engineering, Modeling and Applied Social Science Department of the Federal University of ABC.
Solutions and amount of Kefir grains.

SOLUTION'S COMPOSITION
AMOUNT INITIAL OF KEFIR (g)

T1
WHOLE MILK
10.002

T2
WHOLE MILK + PAPAYA JUICE
10.232

T3
WHOLE MILK + ORANGE JUICE
10.156

T4
WHOLE MILK + LEMON JUICE
9.69

T5
REDUCED FAT MILK
10.4

T6
REDUCED FAT MILK + PAPAYA JUICE
10.4

T7
REDUCED FAT MILK + ORANGE JUICE
9.971

T8
REDUCED FAT MILK + LEMON JUICE
10.077

T9
SKIMMED MILK
9.912

T10
SKIMMED MILK + PAPAYA JUICE
9.992

T11
SKIMMED MILK + ORANGE JUICE
10.329

T12
SKIMMED MILK + LEMON JUICE
10.367

T13
POWDERED MILK
9.875

T14
POWDERED MILK + PAPAYA JUICE
10.153

T15
POWDERED MILK + ORANGE JUICE
9.579

T16
POWDERED MILK + LEMON JUICE
9.782