Effect of Nutrition on Age-Related Metabolic Markers and the Gut Microbiota in Cats

Age-related changes in the gut microbiota and metabolites are associated with the increased risk of detrimental conditions also seen with age. This study evaluated whether a test food with potential anti-aging benefits results in favorable changes in plasma and fecal metabolites and the fecal microbiota in senior cats. Forty healthy domestic cats aged 8.3–13.5 years were fed a washout food for 30 days, then control or test food for 30 days. After another 30-day washout, cats were switched to the other study food for 30 days. Assessment of plasma and fecal metabolites showed lower levels of metabolites associated with detrimental processes (e.g., uremic toxins) and higher levels of metabolites associated with beneficial processes (e.g., tocopherols) after cats consumed the test food compared with the control food. A shift toward proteolysis with the control food is supported by higher levels of amino acid metabolites and lower levels of carbohydrate metabolites. Operational taxonomic units of greater abundance with the test food positively correlated with carbohydrate and nicotinic acid metabolites, and negatively correlated with uremic toxins, amino acid metabolism, secondary bile salts, and branched-chain fatty acids. Taken together, the test food appears to result in greater levels of metabolites and microbiota associated with a healthier state.

Determining the Glycemic Index of Nutritional Product for Diabetes Mellitus- Np through Measuring Glycemic Responses to Reference Food (Glucose) and Test Food (Nutritional product -Np)

The objective was to determine the glycemic index (GI) of Nutritional product for Diabetes Mellitus through measuring glycemic responses to reference food (Glucose) and test among nutritional product 13 participants. The study was a self-controlled clinical trial with 13 qualified participants (8 men and 5 women). They were required to go through the study protocol with reference food and test food. For each individual, seven blood samples were taken in the fasting state and at 15, 30, 45, 60, 90 and 120 minutes after ingestion. Our results show that at all measurement points, the blood glucose levels after consumption of test food were lower than after consumption of reference food. The incremental area under the curve (iAUC) and a GI value of Nutritional product (NP) were calculated for each meal. Mean ± SD of GI value was calculated for test food for the combined group of subjects. Mean iAUC and GI value of Nutritional product were 62,1 ± 12,5 mmol·min/L and 44,9 ± 7,2, significantly lower to those of reference food, which were 132,6 ± 14,8 mmol·min/L and 100, respectively. Finding from the study demonstrated that Nutritional product (GI = 44,9) would be classified as a low – GI food.

Effect of 12 weeks of continuous burdock sprout extract intake on oxidized LDL: A placebo-controlled, randomized, double-blind, parallel-groups study

Background: Arctigenin, a lignan polyphenol found in burdock sprout, is a potent activator of AMP-activated protein kinase (AMPK) and has beneficial effects on metabolic disorders in mice. This highlights the potential value of arctigenin for the reduction of oxidized LDL (oxLDL) by activation of AMPK in human, but not well elucidated.Methods: We conducted a placebo-controlled, randomized, double-blind, parallel-groups study in healthy adults to investigate the effects of 12 weeks of a continuous intake of burdock sprout extract enriched with arctigenin on lipid metabolism. The subjects were 100 Japanese individuals with low-density lipoprotein cholesterol (LDL-C) < 140 mg/dl and a body mass index (BMI) of 23–30 kg/m2 who were randomly assigned to receive either burdock sprout extract (test food) or a placebo. The test food was encapsulated burdock sprout extract containing approximately 40 mg of arctigenin equivalent per day, and the placebo capsules contained no burdock sprout extract. The subjects consumed the assigned foods daily for 12 weeks.Results: The test food significantly suppressed oxLDL after 12 weeks in subjects with a body mass index (BMI) of 25 kg/m2 or higher. The test food inhibited an increase in the FIB-4 index (liver fibrosis index), an indicator of hepatic fibrosis. Pearson’s correlation coefficient analysis revealed a significant correlation between oxLDL and FIB-4 index changes, suggesting that the test food suppressed the rise in the FIB-4 index by controlling oxLDL while maintaining the platelet count.Conclusions: We conclude that the consumption of a burdock sprout supplement containing arctigenin is effective in suppressing oxLDL, which may prevent liver fibrosis.Clinical trial registration: UMIN000036664Keywords: arctigenin, burdock sprout, oxidized LDL, FIB-4 index, randomized controlled study

The Influence of Fiber Source on Circulating Concentration of Age-Related Metabolites and the Gut Microbial Composition in Senior Cats

Objectives Aging is characterized by increased blood concentrations of several age-related host and microbial metabolites associated with inflammation and oxidative stress. This study aimed to evaluate the effect of various fiber sources on age-related metabolites and the gut microbiome in senior cats. Methods Forty cats between the age of 8 and 14 were fed a pretrial food for 4 weeks and then randomly assigned to receive a control or a test food for 4 weeks each. The test food contained 1.3% crude fiber mainly from oat groats, broccoli powder, pea and tomato pomace. The control food contained 1.4% crude fiber mainly from whole wheat, beet pulp, flax seed and oat fiber. Cats were given the pretrial food again as a washout for 4 weeks before the crossover was performed. Cats initially fed the test food were then switched to the control food for remaining 4 weeks. Similarly, cats fed the control food were switched to the test food for 4 weeks. Blood, urine and fecal samples were collected at the end of each 4 week period to assess changes in blood chemistry, urinalysis, plasma metabolomics and microbiome. Statistical significance (P &lt; 0.05) between the control and test food was determined by using a paired-t test. Results Cats fed the test food had significantly lower plasma concentrations of the advanced glycation endproduct, pyrraline, and the markers of oxidative stress, methionine sulfone and S-methylcysteine sulfoxide. Circulating concentrations of the uremic toxins creatinine, urea, SDMA plus ADMA, and guanidinoacetate were significantly reduced after cats ate the test food. The plasma concentrations of microbial uremic toxins, including 3-indoxyl sulfate, 6-hydroxyindole sulfate and 4-ethylphenyl sulfate, were significantly reduced after cats were fed the test food compared to the control food. Fecal microbiome data showed that cats had 63% increased abundance of bacteria in the genus Bifidobacterium and reduced abundance of the genera Clostridium and Eubacterium after they were fed the test food compared to the control food. Conclusions Oat groats, broccoli powder, pea and tomato pomace provide beneficial fiber that modulates the gut microbiome of senior cats and reduces concentrations of harmful metabolites linked with aging and kidney disease. Funding Sources The work presented in this study was funded by Hill's Pet Nutrition, Topeka, KS.

Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

In this manuscript, we describe a new approach to study the effect of the eating environment on food intake and eating behavior using virtual reality technology. Fifteen adults consumed pizza rolls in two virtual reality (VR) environments: a restaurant and a table in an empty room. The participants’ food intake, eating parameters (e.g., masticatory parameters and eating rate), and their sensory evaluation of the test food was measured. The participants’ sense of presence (the feeling of being in the virtual environment) and markers of arousal were also measured. There was no statistical significant difference in food intake or the sensory evaluation of the test food. In the restaurant condition, participants used fewer masticatory cycles before swallowing but there was no effect on eating rate or maximum bite force. Participants experienced a greater sense of presence when they were in the pizza restaurant scene. Moreover, their heart rate and skin temperature were higher in the restaurant condition. This study suggests that VR could be developed as a new tool to study the effect of the eating environment on food intake and eating behavior.

Reliability and validity of a new colour-changing test food with acid-base reaction for clinical assessment of masticatory performance

To determine the reliability and validity of a new test food for the clinical assessment of masticatory performance. The test food had two overlapping acidic/basic halves. Ten dentate subjects chewed...

Dietary Fatty Acids Change Circulating Fatty Acids, Microbial Putrefactive Postbiotics and Betaine Status in the Cat

There is a normal variation of polyunsaturated fatty acids (PUFA) in the foods consumed both by the domestic cat and wild felines. This variation may lead to specific changes in metabolites and circulating fatty acids that influence health and response to disease. Therefore, in order to evaluate the response to these changes in dietary PUFA three foods were formulated: a complete and balanced control food (COF) with no enhanced source of added PUFA (ARA = 0.08%, EPA & DHA = 0.01%), Test food 1 (E&DF) like the COF with added eicosapentaenoic acid EPA and docosahexaenoic acid DHA (E&D = 0.36%)) from menhaden fish oil, and Test Food 2 (ARAF) like the COF with added arachidonic acid (ARA = 0.16%) from liver. All test foods had similar protein concentrations and similar vitamin and mineral concentrations while the PUFA supplemented foods had slightly higher fat concentrations. Cats (n = 36) were fed a pre-trial food for 28 days and then assigned to a group fed either the control, E&DF or ARAF for 56 days (12 cats per group). Blood samples were drawn and serum analyzed for fatty acids, albumin, urea, creatinine, cholesterol and triglycerides at the beginning of the study and after consuming the test foods for 28 and 56 days. Plasma was similarly analyzed for metabolomics. Increasing dietary E&D resulted in reduced cholesterol, betaine, dimethyl glycine, sarcosine and 4-ethylphenylsulfate. Increasing dietary ARA resulted in reduced betaine, dimethyl glycine and sarcosine and an increased concentration of indoleacetate, indolepropionate and indoleacetylglutamine. These data suggest a benefit of dietary single carbon metabolism support for cats supplemented with ARA or E&D. Moreover, the reduction in circulating cholesterol and triglycerides through dietary E&D supplementation could benefit cats with hyperlipidemia. Further research into the interrelationship between dietary PUFA and the gut microbe will benefit from the data showing that ARA increased specific positive postbiotics (i.e., indoleacetate, indolepropionate) while E&D supplementation showed the benefit of reducing some postbiotics which have been associated with reduced health (4-ethylphenylsulfate, 3-methyl catechol sulfate and 4-vinylphenol sulfate).

The Development of Virtual Reality as a Tool to Investigate Eating Behavior

Objectives The objective of this study was to a) determine the feasibility of eating in virtual reality (VR) environment while wearing a head mounted display (HMD) and b) determine the effect of eating in a virtual restaurant on food intake, sensory evaluation of the test food and masticatory parameters. Methods Fifteen adults were asked to report to the laboratory on two occasions, separated by at least one week, at their usual lunchtime. On reporting to the laboratory, surface electrodes were attached to the left and right masseter muscles to measure masticatory activity and a wristband placed on the non-dominant wrist to collect physiological data. The participant sat quietly for 5 minutes before a VR (HMD) was placed on their head. The HMD displayed either a virtual restaurant (pizzeria) or a blank scene (consisting of a white background and a table). The participant's hand movements were captured using an infrared camera mounted on the HMD so when the participant moved their hands this was represented by computer generated model hands in the VR scene. The test foods (pizza bites) were represented in VR using a 3D model of pizza bites. The test foods were arranged so that when the participant touched the test food model in the VR scene they touched the test food in real life allowing them to locate and pick up the test food. The participant was instructed to eat the test food until they felt comfortably full. When the participant finished eating the equipment was removed and they completed questionnaires regarding their feelings of presence and experiences in the VR environment and their ratings of the test food attributes. Results Participants were able to successfully locate and eat the pizza rolls while in the VR environment. The participants feeling of presence was higher in the restaurant scene compared to the blank scene (P &lt; 0.05). Heart rate and skin temperature were higher in the restaurant scene (P &lt; 0.05). Differences in masticatory parameters were found with participants using fewer masticatory cycles before swallowing in the restaurant scene (P &lt; 0.05). There were no differences between scenes regarding the sensory evaluation of the test foods. There was no difference in food intake between the treatments. Conclusions Eating in VR is feasible and may provide a new method to understand eating behavior in different contexts. Funding Sources None.