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Edwards, H.D.,Shelver, W.L.,Choi, S.,Nisbet, D.J.,Krueger, N.A.,Anderson, R.C.,Smith, S.B. Applied Science Publishers 2017 Food chemistry Vol.218 No.-
Lipolysis and biohydrogenation in ruminal animals promote the accumulation of saturated fatty acids in their meat and milk. Antibodies were generated against key ruminal lipase contributors Anaerovibrio lipolyticus, Butyrivibrio fibrisolvens, Propionibacterium avidum and acnes. An anti-Pseudomonas lipase antibody was generated to determine if an antibody against a purified protein would be more effective. Each bacterium was cultured and assayed without or with increasing levels of each antibody. Butyrivibrio fibrisolvens H17C also participates in biohydrogenation and therefore the antibody was tested to determine if it could effectively reduce biohydrogenation. Butyrivibrio fibrisolvens was assayed without and with the anti-B. fibrisolvens antibody and linoleic or α-linolenic acid. All antibodies were effective at reducing lipolysis with the anti-Pseudomonas lipase averaging a 78% reduction. The anti-B. fibrisolvens showed a tendency for a reduction (P=0.0713) in biohydrogenation products of α-linolenic acid. Results demonstrate that lipolysis and biohydrogenation can be immunologically inhibited in vitro.
Candida J. Rebello,William D. Johnson,Yang Pan,Sandra Larrivee,Dachuan Zhang,Mark Nisbet,Jodee Johnson,YiFang Chu,Frank L. Greenway 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.1
This study compared the effect of a snack with ingredients to slow carbohydrate digestion (Test-snack) on postprandial blood glucose and insulin concentrations and subjective appetite ratings. We hypothesized that Test-snack would lower glucose and insulin responses and reduce appetite compared with a Control-snack. Overweight or obese subjects (n = 17) completed a randomized crossover study. Glucose, insulin, and appetite ratings were measured before consuming each snack or white bread (Bread) and over a period of 4 h. Subjects received Test-snack, Control-snack, or Bread in random order at least a week apart. The a priori primary outcome was the glucose response, and the secondary outcomes were appetite ratings and insulin responses. Mixed effects statistical models were used to perform analysis of variance in terms of the area under curve (AUC) and at specific time points. The 2-h AUC for glucose was significantly lower with Test-snack compared to Control-snack and Bread (AUC and 95% confidence intervals: Test = 2186.43 [1783.36–2589.51]; Control = 3293.75 [2893.97–3693.54]; Bread = 2800.28 [2405.79–3194.77] mg/dL · min). Four-hour AUC for glucose, and insulin, followed a similar pattern except that Test-snack did not differ from Bread. The glucose concentrations peaked at 45 min under all three conditions, but Test-snack elicited a lower response than Control-snack and Bread (P < .01). Test increased fullness and satisfaction and reduced hunger and prospective intake compared to Bread (P < .02), but was not significantly different from Control-snack. Ingredients that slow carbohydrate digestion in a snack reduce the postprandial glucose and insulin responses compared to a product without these ingredients.