Toward Renewable-Based Prebiotics from Woody Biomass: Potential of Tailored Xylo-Oligosaccharides Obtained by Enzymatic Hydrolysis of Beechwood Xylan as a Prebiotic Feed Supplement for Young Broilers.

Although antibiotic resistance emerges naturally, this process has been accelerated by the worldwide overuse and misuse of antibiotics. It is essential to find effective alternatives in the broiler industry to improve poultry health while maintaining production efficiency and product safety. In this study, we aimed to evaluate a potential alternative: wood-derived xylo-oligosaccharides (XOS).

The impact of bariatric surgery on macronutrient malabsorption depends on the type of procedure.

Introduction: Bariatric surgery, currently the most effective treatment for morbidly obese patients, may induce macronutrient malabsorption depending on the type of procedure. Macronutrient malabsorption affects the supply of substrates to the colon, subsequent microbial fermentation and possibly colonic health.

Methods: Using isotope technology, we quantified the extent of macronutrient and bile acid malabsorption and its impact on colonic protein fermentation in patients after Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) and in controls.

Alpha-lipoic acid impairs body weight gain of young broiler chicks via modulating peripheral AMPK.

In mammals, the AMP-activated protein kinase (AMPK) pathways in the central and peripheral tissues coordinately integrate inputs from multiple sources to regulate energy balance. The present study was aimed to explore the potential role of hepatic AMPK in the energy homeostasis of broiler chickens. Diets with 0, 0.

Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk.

The size of colloidal particles in food products has a considerable impact on the product's physicochemical, functional and sensory characteristics. Measurement techniques to monitor the size of suspended particles could, therefore, help to further reduce the variability in production processes and promote the development of new food products with improved properties. Visible and near-infrared (Vis/NIR) spectroscopy is already widely used to measure the composition of agricultural and food products.