scholarly journals Qualitative Nitrogen Malnutrition Damages Gut and Alters Microbiome in Adult Mice. A Preliminary Histopathological Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1089
Author(s):  
Giovanni Corsetti ◽  
Claudia Romano ◽  
Evasio Pasini ◽  
Cristian Testa ◽  
Francesco S. Dioguardi
Keyword(s):  
Intestinal Barrier ◽  
The Body ◽  
Histopathological Study ◽  
Standard Diet ◽  
Food Proteins ◽  
Adult Mice ◽  
Special Diet ◽  
Metabolic Interactions ◽  
Quality Of Food

Amino-acids (AAs) are the exclusive source of nitrogen for cells. AAs result from the breakdown of food proteins and are absorbed by mucosa of the small intestine that act as a barrier to harmful materials. The quality of food proteins may differ, since it reflects content in Essential-AAs (EAAs) and digestibility but, until now, attention was paid mainly to the interaction between indigested proteins as a whole and microbiota. The link between microbiome and quality of proteins has been poorly studied, although these metabolic interactions are becoming more significant in different illnesses. We studied the effects of a special diet containing unbalanced EAAs/Non-EAAs ratio, providing excess of Non-EAAs, on the histopathology of gut epithelium and on the microbiome in adult mice, as model of qualitative malnutrition. Excess in Non-EAAs have unfavorable quick effect on body weight, gut cells, and microbiome, promoting weakening of the intestinal barrier. Re-feeding these animals with standard diet partially reversed the body alterations. The results prove that an unbalanced EAAs/Non-EAAs ratio is primarily responsible for microbiome modifications, not vice-versa. Therefore, treating microbiota independently by treating co-existing qualitative malnutrition does not make sense. This study also provides a reproducible model of sarcopenia-wasting cachexia like the human protein malnutrition.

February 9 — Dentist Day in Russia

2020 ◽  
pp. 78-81
Author(s):  
Oksana Rybachok
Keyword(s):  
Early Childhood ◽  
Oral Cavity ◽  
Salivary Glands ◽  
Spiritual Development ◽  
The Body ◽  
Mechanical Processing ◽  
Normal Functioning ◽  
Digestion Process ◽  
Quality Of Food

«Man is what he eats,» these words belong to the great Pythagoras. He meant by these words the connection of the origin of consumed food with the spiritual development of man. In fact, a lot depends on the nature of nutrition, the quality of food and, of course, on the degree of its perception by the body. Digestion process begins not in the stomach, but directly in the oral cavity as a result of mechanical processing of products with teeth and under the influence of the secretion of the salivary glands. That is why healthy teeth are the key to the normal functioning of the whole organism — people should start taking care of their teeth from the early childhood and dentists, who are far from being beloved by everybody and are often carelessly evaded, are called upon to help keep the teeth healthy.

Role of Panchakarma in the management of Hypothyroidism

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Dr.Suraj Kumbar ◽  
Dr.Lohith BA ◽  
Dr.Ashvinikumar M ◽  
Dr. Amritha R ◽  
Dr. Shameem Banu
Keyword(s):  
Metabolic Rate ◽  
Pituitary Gland ◽  
Life Style ◽  
The Body ◽  
Management Guidelines ◽  
Quality Of Food ◽  
Sedentary Life ◽  
Sedentary Life Style

We are in technical era where there is more of sedentary life style and stress along with this urbanization is affecting our quality of food and health. This is leading to many lifestyle disorders and hormonal imbalances in our body. Hypothyroidism one among the endocrinal disorder. Thyroid is an endocrinal gland secrets T3 and T4 hormones regulated by TSH which is secreted by Pituitary gland. These hormones have two major effects on the body, 1) To increase the overall metabolic rate in the body 2) To stimulate growth in children. Hypothyroidism is common health issue in India. The highest prevalence of hypothyroidism (13.1%) is noted in people aged 46-54yrs old. With people aged 18-35 yrs being less affected (7.5%). To prevent these hazards Panchakarma is beneficiary to maintain metabolic rate. Here an attempt is made to diagnose hypothyroidism in the light of Ayurveda and management guidelines through Panchakarma.

Nanoceuticals as an Emerging Field: Current Status and Future Prospective

2021 ◽  
Vol 17 ◽  
Author(s):  
Reetu Malik ◽  
Jyoti Rathi ◽  
Deeksha Manchanda ◽  
Manish Makhija ◽  
Deepshikha Kushwaha ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Biological Activities ◽  
Food Products ◽  
The Body ◽  
Current Status ◽  
Target Cells ◽  
Food Ingredients ◽  
Novel Foods ◽  
Quality Of Food

Background: The safety and quality of food has been a matter of great discussion throughout the centuries and the application of nanotechnology in the field of nutraceuticals i.e. nanoceuticals has improved the variety and protection of food products in many ways. Objective: Improving the quality and safety of the food products with a view to improve public health and the invasion of nanotechnological advancements in the area of nutrition has resulted in the expansion of novel foods with improved oral bioavailability as well as thermal stability. The main objective of this review is to summarize available literature on nanoceuticals including patents and clinical trials. Method: The review was extracted from the searches performed at PubMed, Google Patents and Google Scholars, etc. Data from these searches was collected and evaluated for getting the information about the available literature on the nanoceuticals. Along with this, some reported patents have also been included in this review in order to conclude the future of nanoceuticals. Result: The literature so obtained was studied thoroughly as per the requirement of the objective of this review. The details of nanoceuticals including major applications, regulatory aspects, some reported patents and clinical trials are compiled here in this review. Nanoceuticals like vitamins, antibiotics, bioactive peptides, probiotics etc., which are dispersed, absorbed or incorporated in nano diameter range sacs, having improved solubility, delivery properties, biological activities, protection against degradation and therefore having improved biological activities and delivery to the target cells and tissues in the body. Different regulations from various countries recommended that any food ingredients which results from the use of nanotechnologies must undergo safety risk assessment standards before entering into the market as nano-food. Conclusion: The idea of “nanoceuticals” is increasing enthusiasm and marketable dairy/food and food supplements. This article focuses on the history, applications, regulation aspects, patents, clinical trials and future prospects of nanoceuticals.

scholarly journals Pengaruh Kebersihan Tangan Pada Saat Makan Menggunakan Terhadap Kontaminasi Pada Makanan

2019 ◽  
Author(s):  
Amira Dina Luthfiyyani
Keyword(s):  
Human Body ◽  
Research Method ◽  
Food Contamination ◽  
The Body ◽  
Literature Study ◽  
Body Interaction ◽  
Quality Of Food ◽  
Food Consumed

Abstract, There are several ways used by others to eat their food, one of which is using their own hands without cutlery. Eating with hands more people use this to make food tastier with the practicality of eating using hands is also one of the reasons many people like to use their hands as cutlery. The writing of this paper aims to find out how to eat by hand and cleanliness of food contamination and the quality of food consumed. The research method used was a literature study by analyzing the contents of eating using hands, body interaction, and the influence of eating using hands to understand the body. The results of this study indicate that eating using hands can affect the health of the human body.

scholarly journals Effect of adaptogens on the quality of pig meat

2020 ◽  
Vol 10 (1) ◽  
pp. 344-348
Author(s):  
K. S. Ostrenko ◽  
V. O. Lemiasheuski ◽  
A. N. Ovcharova ◽  
V. P. Galochkina ◽  
O. V. Sofronova
Keyword(s):  
Muscle Tissue ◽  
Muscle Fibers ◽  
Meat Products ◽  
The Body ◽  
Control Group ◽  
Standard Diet ◽  
Thoracic Vertebrae ◽  
Organoleptic Quality ◽  
Pig Meat

The specificity of post-mortem redox processes in pork with the development of PSS (Porcine Stress Syndrome), which is the syndrome of pig stress, is considered. Pre-slaughter stress leads to the increased breakdown of glycogen, a slight decrease in the pH of muscle tissue during autolysis and a significant pH shift to the acidic side. To study the physicochemical parameters of muscle tissue after deboning, samples of the longest muscle were taken at the level of 9–12 thoracic vertebrae, 400 g of each half-carcass. Changes in the pH of meat in the experimental groups correlated with the indicators of volatile fatty acids (VFA), which considered the indicator of meat quality. The level of VFA in the group with a dosage of 10 mg/kg of lithium ascorbate was 3.07 % lower than in the control. We also recorded the higher pH values in the first experimental group (by 3 % relative to the control group).When the pH balance shifted to the acidic side, the acidosis occurs, which negatively affected muscle contraction in living organisms. In post-slaughter period the acidosis prevented the contraction of muscle fibers, which increased the organoleptic quality of meat products. The lithium ascorbate prevented the activation of metabolic processes under the action of catecholamines and reduced the level of organic acids in muscle fibers with increasing the stress resistance. The use of lithium ascorbate as a stress protector could reduce these negative effects and increase the organoleptic quality. We suggested to include lithium ascorbate in a standard diet in a dosage of 10 mg/kg of the body weight during the entire feeding period. The presented scheme of lithium ascorbate usage will allow achieving the best organoleptic and physicochemical qualities of pig meat products.

scholarly journals Iron status in breast-fed infants

2001 ◽  
Vol 41 (4) ◽  
pp. 191
Author(s):  
I Gusti Ayu Asih Ratnadi ◽  
Soetjiningsih Soetjiningsih
Keyword(s):  
Serum Ferritin Level ◽  
Iron Status ◽  
Ferritin Level ◽  
The Body ◽  
Inclusion Criteria ◽  
Iron Supplements ◽  
The Status ◽  
Quality Of Food ◽  
Breast Fed

Ninety infants were selected stratified proportionally random sampling and they met the inclusion criteria. Iron status was determined by the serum ferritin level concentration. The nutritional status was determined by the body weight to age based on the standard criteria of WHO NCHS. The quality of food was defined by asking the parents to keep a diary of consumed in the last 7 days minimally for three days. Out of the 90 infants, 50.4 % of them were males and 45.6 % of them were females. Most of them (93.7%) had normal nourished and 8.3 % had undernourished. The prevalence status of low iron was 18.9%. The low iron status began to occur at the age of 4 – 6 months old (6%) and the highest at the age of 9 – 12 months old (65%). Statistically significant differences were found between the iron status and the quality of food supplements over age group. The low quality of food is a risk factor influence the status of low iron. It is suggested that the iron supplements be given to breast-fed infant at the age of 4 – 6 months old.

scholarly journals Ayurveda and Modern Perspective on Diseases Associated with Ahara: A Review

2019 ◽  
Vol 9 (2) ◽  
pp. 514-516
Author(s):  
Ranjita Naharia ◽  
Mariya Husain
Keyword(s):  
Nutritional Value ◽  
Preventive Measure ◽  
Good Health ◽  
Vital Role ◽  
The Body ◽  
Disease Condition ◽  
Quality Of Food ◽  
Modern Perspective ◽  
Food Consumed

Ahara (food) is considered as one of the most important factor in life and it is believe that the normal & abnormal physiological functioning mainly depends upon the quality of food consumed. Consumption of proper diet in appropriate manner may offer good health status while intake of unwholesome food stuffs can lead to disease condition. Ahara provides strength, complexion and Oja to the body, it play vital role towards longevity & boost mental strength also. The Rasa, Guna, Virya and Vipaka of Ahara considered responsible for the equilibrium of the Dosha and Dhatu. The consumption of proper diet not only offers nutritional value but also acts as preventive measure towards many diseases. The Ahara if not taken in proper manner then various ailments may be observed including consequences of Virudha-Ahara, present article described importance of Ahara and diseases originated from bad food habits. Keywords: Ayurveda, Ahara, Diseases, Virudha-Ahara.

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