scholarly journals Maternal body mass index, early-pregnancy metabolite profile and birthweight

2021 ◽  
Author(s):  
Rama J Wahab ◽  
Vincent W V Jaddoe ◽  
Ellis Voerman ◽  
George J G Ruijter ◽  
Janine F Felix ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Early Pregnancy ◽  
Medical Records ◽  
Krebs Cycle ◽  
Penalized Regression ◽  
Metabolite Profile ◽  
Maternal Body Mass Index ◽  
Prepregnancy Bmi ◽  
Esterified Fatty Acids

Abstract Context Maternal prepregnancy BMI has a strong influence on gestational metabolism, but detailed metabolic alterations are unknown. Objective First, to examine the associations of maternal prepregnancy BMI with maternal early-pregnancy metabolite alterations. Second, to identify an early-pregnancy metabolite profile associated with birthweight in women with a higher prepregnancy BMI that improved prediction of birthweight compared to glucose and lipid concentrations. Design, setting and participants Prepregnancy BMI was obtained in a subgroup of 682 Dutch pregnant women from the Generation R prospective cohort study. Main outcome measures Maternal non-fasting targeted amino acid, non-esterified fatty acid, phospholipid and carnitine concentrations measured in blood serum at mean gestational age of 12.8 weeks. Birthweight, obtained from medical records. Results A higher prepregnancy BMI was associated with 72 altered amino acid, non-esterified fatty acid, phospholipid and carnitine concentrations and 6 metabolite ratios reflecting Krebs cycle, inflammatory, oxidative stress and lipid metabolic processes (p-values<0.05). Using penalized regression models, a metabolite profile was selected including 15 metabolites and 4 metabolite ratios, based on its association with birthweight in addition to prepregnancy BMI. The adjusted R 2 of birthweight was 6.1% for prepregnancy BMI alone, 6.2% after addition of glucose and lipid concentrations and 12.9% after addition of the metabolite profile. Conclusions A higher maternal prepregnancy BMI was associated with altered maternal early-pregnancy amino acids, non-esterified fatty acids, phospholipids and carnitines. Using these metabolites, we identified a maternal metabolite profile which improved prediction of birthweight in women with a higher prepregnancy BMI compared to glucose and lipid concentrations.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

scholarly journals The energy equivalents of ATP and the energy values of food proteins and fats

1984 ◽  
Vol 51 (1) ◽  
pp. 15-28 ◽  
Author(s):  
Geoffrey Livesey
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Oxidative Phosphorylation ◽  
G Protein ◽  
Compositional Data ◽  
Metabolizable Energy ◽  
Food Proteins ◽  
Protein Nitrogen ◽  
Food Composition Tables ◽  
Heats Of Combustion

1. Heats of combustion and energy equivalents of cytoplasmic ATP have been estimated for glucose, 101 food proteins and 116 food fats based on amino acid and fatty acid composition data from food composition tables and the heats of combustion and energy equivalents of cytoplasmic ATP of each individual amino acid, fatty acid, glycerol and glucose. The isodynamic equivalents of carbohydrate, fat and protein at the biochemical level have been investigated.2. Heats of combustion of food proteins and fats derived from compositional data were within 1 % of published values obtained by calorimetry.3. Cytoplasmic ATP equivalents for glucose, fat and protein range from 9·0 to 14·7, 8·6 to 14·6 and 6·4 to 13·2 mol cytoplasmic ATP/MJ of metabolizable energy respectively, depending on the choice of mitochondrial proton stoichiometries for these estimations. The range is extended further when considering the level and type of mitochondrial ‘uncoupling’.4. Isobioenergetic relationships between the efficiencies of glucose (G) and fat (F) (F = 1·05 G-0·9) and glucose and protein (P) (P = G(1·02–0·19f)-(1.8+0·5f)) energy conversions (wheref is the fraction of protein oxidized via gluconeogenesis) were obtained and were essentially independent of the choice of mitochondrial proton stoichiometry and the level and type of uncoupling of oxidative phosphorylation.5. Potential errors in previous estimates of ATP yield from protein are shown to be as much as -17·6 to < 118%; accounting for the efficiency of mitochondrial oxidative phosphorylation narrows this to between -7·9 and 17·4% and accounting for the fraction of protein oxidized via gluconeogenesis limits this further to between - 7·9 and 11·1%. Remaining uncertainty is attributed mostly to lack of knowledge about the energy cost of substrate absorption from the gut and transport across cell membranes.6. Coefficients of variation (cv) in the cytoplasmic ATP yield/g protein and /g protein nitrogen for the 101 food proteins were large (0·033 and 0·058 respectively). This is attributed mostly to variation in the metabolizable heats of combustion (cv 0·033 and 0·053 respectively) and to a much smaller extent in the efficiency with which cytoplasmic ATP equivalents are generated/MJ of metabolizable energy (cv 0·01).7. It is concluded that the current understanding of biochemical energy transduction is sufficient to permit only a crude estimate of the energy equivalents of cytoplasmic ATP but that these equivalents vary by less than 5% between both different food proteins and different food fats. Isobioenergetic equivalents for carbohydrates, fats and protein which could be applied to modify the Atwater conversion factors are possible but require first an accurate quantification of the energy equivalent of cytoplasmic ATP for glucose in vivo, and an indication that oxidative phosphorylation is similarly efficient in different individuals.

Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

2010 ◽  
Vol 123 (1) ◽  
pp. 57-62 ◽  
Author(s):  
V.T.P. Vinod ◽  
R.B. Sashidhar ◽  
V.U.M. Sarma ◽  
S. Satyanarayana Raju
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Sterculia Urens ◽  
Fatty Acid Compositions
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