Diet-induced thermogenesis in cafeteria-fed rats: a myth?

1987 ◽  
Vol 253 (3) ◽  
pp. E264-E270 ◽  
Author(s):  
G. M. Maxwell ◽  
S. Nobbs ◽  
D. J. Bates
Keyword(s):  
Carbon Dioxide ◽  
Room Temperature ◽  
Carbon Dioxide Production ◽  
Primary Response ◽  
Nonshivering Thermogenesis ◽  
High Fat ◽  
Significant Difference ◽  
Cast Doubt ◽  
Dietary Variation ◽  
Diet Induced Thermogenesis

Oxygen consumption (VO2), carbon dioxide production (VCO2), and respiratory quotient were measured in rats given a high-fat cafeteria diet of the type that is said to promote diet-induced thermogenesis. No significant difference in the measurements as compared with controls was found at room temperature, at 5 degrees C, or in animals exposed to cold for several weeks. The result was the same whether open- or closed-circuit methods were used. The stimulatory effect of norepinephrine on the VO2 was identical in each dietary group. These results cast doubt on the alleged identity of diet-induced and nonshivering thermogenesis and may reflect the change in body composition of the animals rather than a primary response to dietary variation.

scholarly journals Effects of Brief Anaerobic Exposures on Carbon Dioxide Production and Quality of Harvested Asparagus

1994 ◽  
Vol 119 (3) ◽  
pp. 551-555 ◽  
Author(s):  
Ana Victoria Torres-Penaranda ◽  
Mikal E. Saltveit
Keyword(s):  
Carbon Dioxide ◽  
Relative Rate ◽  
Carbon Dioxide Production ◽  
Anaerobic Treatment ◽  
Asparagus Officinalis ◽  
Visual Evaluation ◽  
Appearance Quality ◽  
Significant Difference ◽  
And Control

Freshly harvested asparagus (Asparagus officinalis L.) spears were exposed to an anaerobic N2 atmosphere for 0, 2, 4, or 6 hours at 2.5 or 20C and then returned to 2.5C. Carbon dioxide production was measured each day, starting 3 days before and ending 11 days after the treatment. Significant increases in CO2 production relative to 0-hour controls were found within 1 day of treatment at 20C and were directly proportional to the duration of the anaerobic exposure. At 2.5C, CO2 production relative to the 0-hour control was stimulated by the 2- and 4-hour treatments and depressed by the 6-hour treatment, with the relative rate of production inversely proportional to the duration of the anaerobic treatment. A decrease in CO2 production occurred 7 days after N2 treatment, regardless of temperature. A sensory panel evaluated effects of treatments on appearance quality 7 and 15 days after treatment and on taste quality 4 days after treatment. Judges could not detect any significant differences between anaerobic treatments and control. No significant difference was found in the percent of decayed asparagus among treatments as detected by visual evaluation 6 days after treatment. It appears that exposure to an anaerobic N2 atmosphere for up to 6 hours was not detrimental to the storability or quality of harvested asparagus spears. These results indicate that cooling with vaporized liquid N2, during which an anaerobic atmosphere could be produced before the spears were significantly cooled, would not reduce subsequent quality or storability.

scholarly journals Influence of Time and Concentration of 1-MCP Application on the Shelf Life of Pear `La France' Fruit

HortScience ◽  
2003 ◽  
Vol 38 (7) ◽  
pp. 1414-1416 ◽  
Author(s):  
Yasutaka Kubo ◽  
Kyoko Hiwasa ◽  
Willis Omondi Owino ◽  
Ryohei Nakano ◽  
Akitsugu Inaba
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Room Temperature ◽  
Carbon Dioxide Production ◽  
Ethylene Biosynthesis ◽  
Eating Quality ◽  
Fruit Softening ◽  
Pear Fruit ◽  
Chilling Temperature ◽  
Flesh Firmness

`La France' pear (Pyrus communis L.) fruit were exposed to chilling temperature (-1 °C) for a week to induce ethylene biosynthesis before they were transferred to 20 °C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L-1 1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L-1 1-MCP 3 days after the transfer to 20 °C. The fruit treated with 1 μL·L-1 1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L-1 inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent break down. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L-1 at 20 °C 3 to 4 days after initiation of ripening can extend the shelf life of `La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).

Pengaruh Pemberian Ekstrak Anggur Laut terhadap Penurunan Kadar Kolesterol LDL Rattus norvegicus Jantan yang Mendapat Diet Tinggi Lemak

2020 ◽  
Vol 17 (2) ◽  
pp. 192
Author(s):  
RONALDO LAU ◽  
SULISTIANA PRABOWO ◽  
RIAMI RIAMI
Keyword(s):  
Cholesterol Level ◽  
Rattus Norvegicus ◽  
High Fat Diet ◽  
Ldl Cholesterol ◽  
White Male ◽  
Standard Diet ◽  
High Fat ◽  
Caulerpa Racemosa ◽  
Significant Difference ◽  
Male Wistar Rats

<p align="justify"><strong>ABSTRACT</strong><strong></strong></p><p align="justify"><strong>Background</strong>: High fat diet increase the absorption of lipid in the intestinum, that can lead to increase LDL cholesterol level in the blood. Sea grapes extract (<em>Caulerpa racemosa</em>) contains antioxidant polyphenolic group that can reduce MTP and ACAT-2 in the body that can decrease LDL cholesterol level in the blood.The purpose of this study is to know the effect of sea grapes extract  on decreasing LDL cholesterol of white male Wistar rats (<em>Rattus norvegicus</em>) fed with high fat diet.</p><p align="justify"><strong>Method</strong>:  24 white male Wistar rats, that divided into 3 groups: 1) group of rats fed with standard diet for 28 days; 2) group of rats fed with high fat diet for 28 days; 3) group of rats fed with high fat diet for 28 days and given 10 gram/kg body weight/day of sea grapes extract on 15<sup>th</sup>-28<sup>th</sup> days. Then the blood LDL cholesterol level measured on the 29<sup>th</sup> day.</p><p align="justify"><strong>Result :</strong> One-Way ANOVA Test showed there was significant difference (p=0.004) of LDL level between the group of rats fed with standard diet (12.37 mg/dl) compared to group of rats fed with high fat diet (17.87 mg/dl). There was significant difference (p=0.001) of LDL level between the group of rats fed with high fat diet (17.87 mg/dl) compared to group of rats fed with high fat diet and sea grapes extract (10.12 mg/dl).</p><p align="justify"><strong>Conclusion: </strong>high fat diet significantly increase blood LDL cholesterol level and sea grapes extract (<em>Caulerpa racemosa</em>) significantly decrease blood LDL cholesterol level.</p><p align="justify"> </p><p align="justify"><strong>Keywords :</strong>Sea grapes extract, LDL cholesterol, high fat diet</p>

Carbon Capture Performance of Amino-Modified MIL-101 at Room Temperature

2013 ◽  
Vol 395-396 ◽  
pp. 637-640
Author(s):  
Yi Yang ◽  
Zheng Ping Wang ◽  
Ling Meng ◽  
Lian Jun Wang
Keyword(s):  
Carbon Dioxide ◽  
Specific Surface ◽  
Pore Structure ◽  
Carbon Capture ◽  
Room Temperature ◽  
Ambient Pressure ◽  
Metal Organic Framework ◽  
Adsorption Properties ◽  
Carbon Dioxide Adsorption ◽  
Before And After

MIL-101, a metal-organic framework material, was synthesized by the high-temperature hydrothermal method. Triethylenetetramine (TETA) modification enabled the effective grafting of an amino group onto the surface of the materials and their pore structure. The crystal structure, micromorphology, specific surface area, and pore structure of the samples before and after modification were analyzed with an X-ray diffractometer, scanning electron microscope, specific surface and aperture tester, and infrared spectrometer. The carbon dioxide adsorption properties of the samples were determined by a thermal analyzer before and after TETA modification. Results show that moderate amino modification can effectively improve the microporous structure of MIL-101 and its carbon dioxide adsorption properties. After modification, the capacity of MIL-101 to adsorb carbon dioxide decreased only by 0.61 wt%, and a high adsorption capacity of 9.45 wt% was maintained after six cycles of adsorption testing at room temperature and ambient pressure.

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