AIM: To investigate the effect of intensive vs conventional insulin therapy on perioperative nutritional substrates metabolism in patients undergoing radical distal gastrectomy. METHODS: Within 24 h of intensive care ...AIM: To investigate the effect of intensive vs conventional insulin therapy on perioperative nutritional substrates metabolism in patients undergoing radical distal gastrectomy. METHODS: Within 24 h of intensive care unit management, patients with gastric cancer were enrolled after written informed consent and randomized to the intensive insulin therapy (IIT) group to keep glucose levels from 4.4 to 6.1 mmol/L or the conventional insulin therapy (CIT) group to keep levels less than 10 mmol/L. Resting energy expenditure (REE), respiratory quotient (RQ), resting energy expenditure per kilogram (REE/kg), and the lipid oxidation rate were monitored by the indirect calorimeter of calcium citrate malate nutrition metabolism investigation system. The changes in body composition were analyzed by multi-frequency bioimpedance analysis. Blood fasting glucose and insulin concentration were measured for assessment of Homeostasis model assessment of insulin resistance. RESULTS: Sixty patients were enrolled. Compared with preoperative baseline, postoperative REE increased by over 22.15% and 11.07%; REE/kg rose up to 27.22 ± 1.33 kcal/kg and 24.72 ± 1.43 kcal/kg; RQ decreased to 0.759 ± 0.034 and 0.791 ± 0.037; the lipid oxidation ratio was up to 78.25% ± 17.74% and 67.13% ± 12.76% supported by parenteral nutrition solutions from 37.56% ± 11.64% at the baseline; the level of Ln-HOMA-IR went up dramatically (P < 0.05, respectively) on postoperative days 1 and 3 in the IIT group. Meanwhile the concentration of total protein, albumin and triglyceride declined significantly on postoperative days 1 and 3 compared with pre-operative levels (P < 0.05, respectively). Compared with the CIT group, IIT reduced the REE/kg level (27.22 ± 1.33 kcal/kg vs 29.97 ± 1.47 kcal/kg, P = 0.008; 24.72 ± 1.43 kcal/kg vs 25.66 ± 1.63 kcal/kg, P = 0.013); and decreased the Ln-HOMA-IR score (P = 0.019, 0.028) on postoperative days 1 and 3; IIT decreased the level of CRP on postoperative days 1 and 3 (P = 0.017, 0.006); the total protein and albumin concentrations in the IIT group were greater than those in the CIT group (P = 0.023, 0.009). Postoperative values of internal cell fluid (ICF), fat mass, protein mass (PM), muscle mass, free fat mass and body weight decreased obviously on postoperative 7th day compared with the preoperative baseline in the CIT group (P < 0.05, respectively). IIT reduced markedly consumption of fat mass, PM and ICF compared with CIT (P = 0.009 to 0.026). CONCLUSION: There were some benefits of IIT in decreasing the perioperative insulin resistance state, reducing energy expenditure and consumption of proteins and lipids tissue in patients undergoing gastrectomy.展开更多
Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely accepta...Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.展开更多
This study evaluated the influence of husbandry（organic feed and management but not free-ranging vs. conventional） and sex（barrows vs. gilts） on pork meat quality. A total of 60 Longissimus thoracis pork muscle sa...This study evaluated the influence of husbandry（organic feed and management but not free-ranging vs. conventional） and sex（barrows vs. gilts） on pork meat quality. A total of 60 Longissimus thoracis pork muscle samples from different 3-way crossbred genotypes were chosen from 3 conventional and 2 organic pig farms. Technological meat quality was measured at 24 h post-mortem and muscle fatty acid content and composition was analysed by gas chromatography. The loin from organic pigs at 24 h of retail display had lower pH, but it had no detrimental effects on drip loss. All the International Commission on Illumination colour attributes except meat lightness differed between husbandry systems. Moisture and crude protein content were lower whereas intramuscular fat content was greater in organic than in conventional pork. Total saturated fatty acid（SFA）, monounsaturated fatty acid（MUFA）, polyunsaturated fatty acid（PUFA） and PUFA n-6 contents did not differ between husbandry systems, but total PUFA n-3（mainly C18：3 n-3） were greater in organic than in conventional pork. Sex did not affect ultimate p H or meat colour attributes but barrows showed lower moisture and greater intramuscular fat than gilts. Total SFA and MUFA content were similar but all the PUFA（both n-6 and n-3） were lower in barrows than in gilts. These results suggest that some bioactive compounds from dietary origin, i.e., linolenic acid（C18：3 n-3） content from dietary vegetable oils（soybean or olive olein）, might be used to highlight the nutritive value of（not free-ranging） organic pork meat. In addition, gilts were leaner than barrows and showed a more favourable PUFA/SFA ratio.展开更多
基金Supported by The Health Science and Technology Development Project of Shandong, No. 2005HZ024
文摘AIM: To investigate the effect of intensive vs conventional insulin therapy on perioperative nutritional substrates metabolism in patients undergoing radical distal gastrectomy. METHODS: Within 24 h of intensive care unit management, patients with gastric cancer were enrolled after written informed consent and randomized to the intensive insulin therapy (IIT) group to keep glucose levels from 4.4 to 6.1 mmol/L or the conventional insulin therapy (CIT) group to keep levels less than 10 mmol/L. Resting energy expenditure (REE), respiratory quotient (RQ), resting energy expenditure per kilogram (REE/kg), and the lipid oxidation rate were monitored by the indirect calorimeter of calcium citrate malate nutrition metabolism investigation system. The changes in body composition were analyzed by multi-frequency bioimpedance analysis. Blood fasting glucose and insulin concentration were measured for assessment of Homeostasis model assessment of insulin resistance. RESULTS: Sixty patients were enrolled. Compared with preoperative baseline, postoperative REE increased by over 22.15% and 11.07%; REE/kg rose up to 27.22 ± 1.33 kcal/kg and 24.72 ± 1.43 kcal/kg; RQ decreased to 0.759 ± 0.034 and 0.791 ± 0.037; the lipid oxidation ratio was up to 78.25% ± 17.74% and 67.13% ± 12.76% supported by parenteral nutrition solutions from 37.56% ± 11.64% at the baseline; the level of Ln-HOMA-IR went up dramatically (P < 0.05, respectively) on postoperative days 1 and 3 in the IIT group. Meanwhile the concentration of total protein, albumin and triglyceride declined significantly on postoperative days 1 and 3 compared with pre-operative levels (P < 0.05, respectively). Compared with the CIT group, IIT reduced the REE/kg level (27.22 ± 1.33 kcal/kg vs 29.97 ± 1.47 kcal/kg, P = 0.008; 24.72 ± 1.43 kcal/kg vs 25.66 ± 1.63 kcal/kg, P = 0.013); and decreased the Ln-HOMA-IR score (P = 0.019, 0.028) on postoperative days 1 and 3; IIT decreased the level of CRP on postoperative days 1 and 3 (P = 0.017, 0.006); the total protein and albumin concentrations in the IIT group were greater than those in the CIT group (P = 0.023, 0.009). Postoperative values of internal cell fluid (ICF), fat mass, protein mass (PM), muscle mass, free fat mass and body weight decreased obviously on postoperative 7th day compared with the preoperative baseline in the CIT group (P < 0.05, respectively). IIT reduced markedly consumption of fat mass, PM and ICF compared with CIT (P = 0.009 to 0.026). CONCLUSION: There were some benefits of IIT in decreasing the perioperative insulin resistance state, reducing energy expenditure and consumption of proteins and lipids tissue in patients undergoing gastrectomy.
文摘Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.
基金funded by Catalonian grants to encourage applied research concerning organic food production (Generalitat de Catalunya, AGEC2011-006)
文摘This study evaluated the influence of husbandry（organic feed and management but not free-ranging vs. conventional） and sex（barrows vs. gilts） on pork meat quality. A total of 60 Longissimus thoracis pork muscle samples from different 3-way crossbred genotypes were chosen from 3 conventional and 2 organic pig farms. Technological meat quality was measured at 24 h post-mortem and muscle fatty acid content and composition was analysed by gas chromatography. The loin from organic pigs at 24 h of retail display had lower pH, but it had no detrimental effects on drip loss. All the International Commission on Illumination colour attributes except meat lightness differed between husbandry systems. Moisture and crude protein content were lower whereas intramuscular fat content was greater in organic than in conventional pork. Total saturated fatty acid（SFA）, monounsaturated fatty acid（MUFA）, polyunsaturated fatty acid（PUFA） and PUFA n-6 contents did not differ between husbandry systems, but total PUFA n-3（mainly C18：3 n-3） were greater in organic than in conventional pork. Sex did not affect ultimate p H or meat colour attributes but barrows showed lower moisture and greater intramuscular fat than gilts. Total SFA and MUFA content were similar but all the PUFA（both n-6 and n-3） were lower in barrows than in gilts. These results suggest that some bioactive compounds from dietary origin, i.e., linolenic acid（C18：3 n-3） content from dietary vegetable oils（soybean or olive olein）, might be used to highlight the nutritive value of（not free-ranging） organic pork meat. In addition, gilts were leaner than barrows and showed a more favourable PUFA/SFA ratio.
