Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork.

This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected from sixteen gilts included in a feeding trial. Half of the animals were fed a conventional diet based on wheat, maize, barley and soybean meal, whereas the other half were fed a by-products-based diet that contained corn germ meal, malt sprouts, crispbread meal and proticorn, but no cereals or soya.

From Endoscopic Inspection to Gene-Expression: A Thorough Assessment of the Duodenal Mucosa After Resurfacing-A Prospective Study.

Aims: Duodenal Mucosal Resurfacing (DMR) is an endoscopic ablation technique aimed at improving glycemia in patients with type 2 diabetes mellitus (T2DM). Although the exact underlying mechanism is still unclear, it is postulated that the DMR-induced improvements are the result of changes in the duodenal mucosa. For this reason, we assessed macroscopic and microscopic changes in the duodenal mucosa induced by DMR + GLP-1RA.

Disentangle beneficial effects of strain engraftment after fecal microbiota transplantation in subjects with MetSyn.

Fecal Microbiota Transplantation (FMT) has emerged as a potential modality for mitigating microbiome-associated diseases. Despite this potential, the precise causal pathways by which specific gut microbiota strains induce remission remain inadequately elucidated. In this study, we aimed to discern the impact of engraftment of donor-infused strains on alterations in plasma metabolites, subsequently contributing to the amelioration of clinical parameters involved in subjects with metabolic syndrome (MetSyn) receiving an FMT.

The formation of sulfur metabolites during gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides.

The formation of sulfur metabolites during large intestinal fermentation of red meat may affect intestinal health. In this study, four muscle sources with varying heme-Fe content (beef, pork, chicken and salmon), with or without fructo-oligosaccharides (FOS), were exposed to an gastrointestinal digestion and fermentation model, after which the formation of sulfur metabolites, protein fermentation metabolites, and short (SCFA) and branched (BCFA) chain fatty acids was assessed. When FOS were present during muscle fermentation, levels of SCFA (+54%) and HS (+36%) increased, whereas levels of CS (-37%), ammonia (-60%) and indole (-30%) decreased, and the formation of dimethyl sulfides and phenol was suppressed.