Dietary Preference does not affect Salivary Total Antioxidant Capacity of Group of young and Middle-aged Adults in South India – An In-Vitro Analysis

Background: Oxidative stress is a pathological state resulting from excess free radical activity in the body. Studies show associations between oxidative stress and cancer. The saliva has anti-oxidant mechanisms that may play a role in preventing/fighting oral cancer. There is public health interest in determining dietary influences on salivary antioxidant capacity. Materials and method: Age and sex-matched participants were selected based on eligibility criteria after informed consent. A diet questionnaire and chart was administered to determine dietary preferences. They were then divided into two groups – vegetarian and non-vegetarian. Total salivary antioxidant capacity of unstimulated saliva samples was analyzed using spectrophotometry and compared between the two groups. Results and inference: 30 participants selected were categorized in two groups included in the study. Statistical analysis of the spectrophotometric findings indicated that there were no significant differences between the groups. Conclusion: Total salivary antioxidant capacity did not significantly differ between vegetarians and non-vegetarians. Therefore, the implication may be that, either the type of diet may not influence antioxidant capacity of saliva, or the effect of diet may not reflect in the salivary antioxidant capacity.

A New World Monkey Resembles Human in Bitter Taste Receptor Evolution and Function via a Single Parallel Amino Acid Substitution

Bitter taste receptors (Tas2Rs) serve as a vital component in the defense system against toxin intake by animals, and the family of genes encoding these receptors has been demonstrated, usually by family size variance, to correlate with dietary preference. However, few systematic studies of specific Tas2R to unveil their functional evolution have been conducted. Here, we surveyed Tas2R16 across all major clades of primates, which represent diverse feeding ecologies, and observed a rare case of a convergent change to increase sensitivity to β-glucopyranosides in human and a New World monkey, the white-faced saki (Pithecia pithecia). We combined evolutionary, 3D modeling and functional assay analyses to demonstrate that a parallel amino acid substitution (K172N) shared by these two species is responsible for this functional convergence of Tas2R16. Considering the specialized feeding preference of the white-faced saki, the K172N change likely played an important adaptive role in its early evolution to avoid potentially toxic cyanogenic glycosides, as suggested for the human TAS2R16 gene.

Exposure to foreign gut microbiota can facilitate rapid dietary shifts

Dietary niche is fundamental for determining species ecology; thus, a detailed understanding of what drives variation in dietary niche is vital for predicting ecological shifts and could have implications for species management. Gut microbiota can be important for determining an organism’s dietary preference, and therefore which food resources they are likely to exploit. Evidence for whether the composition of the gut microbiota is plastic in response to changes in diet is mixed. Also, the extent to which dietary preference can be changed following colonisation by new gut microbiota from different species is unknown. Here, we use Drosophila spp. to show that: (1) the composition of an individual’s gut microbiota can change in response to dietary changes, and (2) ingestion of foreign gut microbes can cause individuals to be attracted to food types they previously had a strong aversion to. Thus, we expose a mechanism for facilitating rapid shifts in dietary niche over short evolutionary timescales.

The plant-based-diet and obesity : The process and literature survey

There are an increasingly rising number of people who adopt a plant-based diet. The desire for weightcontrol and other health benefits are driving factors behind this dietary preference. The aim of this studywas twofold: first, it reviews intervention studies evaluating the impact on body mass index and weight byvarious plant-based diets. Most of them were randomized controlled trials of overweight, type 2 diabetesmellitus and/or cardiovascular disease participants compared a low-fat vegan diet to an omnivore diet.Second, this study reviews two major dietary process that may lead to reduced-body fat. Interventionaltrials have consistently demonstrated that consumption of plant-based diets reduces body fat in overweightand obese subjects, even when controlling for energy intake. Nonetheless, the mechanisms underlying thiseffect have not been well-defined. Our review indicates that in some patient groups, plant-based diets canenhance weight condition. In certain studies, due to fat consumption limits accompanied by decreasedenergy intake, the results of the various treatments vary depending on the particular plant-based dietsstudied. Future research should seek to include a representative population of the sample and apply dietswithout dietary limitations to the study.

The plant-based-diet and obesity : The process and literature survey

There are an increasingly rising number of people who adopt a plant-based diet. The desire for weight control and other health benefits are driving factors behind this dietary preference. The aim of this study was twofold: first, it reviews intervention studies evaluating the impact on body mass index and weight by various plant-based diets. Most of them were randomized controlled trials of overweight, type 2 diabetes mellitus and/or cardiovascular disease participants compared a low-fat vegan diet to an omnivore diet. Second, this study reviews two major dietary processthat may lead to reduced-body fat. Interventional trials have consistently demonstrated that consumption of plant-based diets reduces body fat in overweight and obese subjects, even when controlling for energy intake. Nonetheless, the mechanisms underlying this effect have not been well-defined. Our review indicatesthat in some patient groups, plant-based diets can enhance weight condition. In certain studies, due to fat consumption limits accompanied by decreased energy intake, the results of the various treatments vary depending on the particular plant-based diets studied. Future research should seek to include a representative population of the sample and apply diets without dietary limitations to the study.

Scyphozoa Pelagia noctiluca (Forsskal, 1775): blooming on the coast of Gujarat, India and its predation by Anemonia viridis (Forsskal, 1775)

The jellyfish bloom, i.e. the aggregation of Pelagia noctiluca, which occurred in January 2016 along the Shivrajpur coast facing the Arabian Sea, is reported. The jellyfish population was studied based on the Pelagia noctiluca individuals that were stranded in low tide pools and those that were washed ashore. Transects were laid to collect data on the jellyfish density. The oceanographic and physicochemical parameters at the time of bloom were studied. The probability of correlation between the time of bloom and the movement of P. noctiluca was considered. Additionally, mating and predation on the species were documented. We assume that the jellyfish bloom might have drifted to this coast due to the landlocked characteristics of the Arabian Sea and northward movements of sea currents. So far, jellyfish has been known to be the dietary preference of several vertebrate predators. Here, we report an interesting event of Anemonia viridis feeding on Pelagia noctiluca during their blooms in several intertidal pools on the coast.

Correlation of PTC Taste Status with Fungiform Papillae Count and Body Mass Index in Smokers and Non-Smokers of Eastern Province, Saudi Arabia

Phenylthiocarbamide (PTC) is a bitter compound that is similar in taste to the polyphenols present in most vegetables and fruits. The human taste response towards this compound influences dietary preference, which has a bearing on an individual’s body mass index (BMI). Another factor that influences taste perception is fungiform papillae count. This, in turn, is governed by genetic factors or deleterious habits such as smoking. Establishing a link between all the above factors could lead to a wider understanding of obesity, which is a global health issue. PTC taste response, BMI, and fungiform papillae were recorded and statistically analyzed between two groups—smokers and nonsmokers. There was no statistically significant difference between smokers and nonsmokers with regard to PTC tasting ability. However, there was a significant inverse relationship between BMI and PTC tasting ability and fungiform papillae count both in smokers and nonsmokers. Thus, it can be inferred that as BMI increases, there is a lower likelihood of experiencing the bitter taste of PTC. Additionally, the ability to taste PTC decreases with diminishing numbers of fungiform papillae. Smoking does not affect bitter PTC tasting ability despite negatively affecting fungiform papillae count.

Dietary Preference of Newly Weaned Pigs and Nutrient Interactions According to Copper Levels and Sources with Different Solubility Characteristics

Two feeding preference experiments and an in vitro assay were performed to assess the weaned pig preference for Cu doses and sources based on their sensorial perception and on the likely post-ingestive effects of Cu. At day 7 post-weaning, a total of 828 pigs were distributed into two different experiments. In Exp.1 (dose preference) a diet with a nutritional Cu level (15 mg/kg) of Cu sulfate (SF) was pair offered with higher Cu levels (150 mg/kg) of either SF or hydroxychloride (HCl). In Exp.2 (source preference), a diet supplemented with Cu-SF at 150 mg/kg was compared to a Cu-HCl (150 mg/kg) diet. At the short-term (day 7–9) and for the entire experimental week (day 7–14), pigs preferred diets with a high Cu level than with Cu at a nutritional dose (p < 0.05). Likewise, pigs preferred diets supplemented with a Cu-HCl source compared to diets with Cu-SF (p < 0.05). In vitro assay results showed a greater solubility and interaction of Cu-SF with phytic acid compared to Cu-HCl. In conclusion, pigs chose diets with higher levels of Cu probably to re-establish homeostasis after weaning. Pigs preferred diets with Cu-HCl compared to Cu-SF probably due to their solubilities and chemical differences.