Sodium oxamate reduces lactate production to improve the glucose homeostasis of fed high-carbohydrate diets.

The study was performed to evaluate the effects of the reduced lactate production by sodium oxamate (SO) on growth performance, lactate and glucose and lipid metabolism, and glucose tolerance of fed high-carbohydrate (CHO) diets. In in vitro study, primary hepatocytes were incubated for 48 h in a control medium (5.5 mM glucose), a high-glucose medium (25 mM glucose, HG), or a SO-containing high-glucose medium (25 mM glucose + 50 mM SO, HG-SO).

Effects of dietary leucine and valine levels on growth performance, glycolipid metabolism and immune response in Tilapia GIFT Oreochromis niloticus.

An 8-week feeding trial was performed to evaluate the effects of dietary leucine (Leu) and valine (Val) levels on growth performance, glycolipid metabolism and immune response in Oreochromis niloticus. Fish (15.23 ± 0.

High-Carbohydrate Diet Alleviates the Oxidative Stress, Inflammation and Apoptosis of Following Dietary Exposure to Silver Nanoparticles.

A 12-week feeding trial was performed to evaluate the effects of high-carbohydrate diet on oxidative stress, inflammation and apoptosis induced by silver nanoparticles (Ag-NPs) in . . Fish (20.

Calcium content and its correlated distribution with skin browning spot in bagged Huangguan pear.

Skin browning spot (SBS) is an important physiology disorder that often occurs in bagged fruit at the mature stage in the Huangguan (Pyrus bretschneideri × Pyrus pyrifolia) pear. Using atomic absorption spectrometry, X-ray microanalysis, and the potassium-pyroantimonate precipitation method, the water-soluble and total Ca(2+), Mg(2+), and K(+) contents, their microdistribution, and the Ca(2+) localization were investigated in bagged Huangguan pear fruit in the presence and absence of SBS. Our results show that the water-soluble and total Ca(2+) contents in both the skin and flesh tissue and the total Ca(2+) content only in the skin tissue of the fruits with SBS were significantly lower compared to those of the fruits without SBS.