150-cm Versus 200-cm Biliopancreatic Limb One-Anastomosis Gastric Bypass: Propensity Score-Matched Analysis.

Background: It has been suggested that shortening the length of the biliopancreatic limb (BPL) to 150 cm in one anastomosis gastric bypass (OAGB) would reduce nutritional complication rates without impairing weight loss outcomes. The aim of this study is to compare patients who underwent OAGB with a 200-cm BPL (OAGB-200) to patients with OAGB with a 150-cm BPL (OAGB-150) in terms of weight loss and late morbidity.

Methods: This is a monocentric retrospective matched cohort study including patients with a body mass index between 35 and 50 kg/m who underwent an OAGB-150 or an OAGB-200.

Gastric bypass specifically impairs liver parameters as compared with sleeve gastrectomy, independently of evolution of metabolic disorders.

Background: Numerous studies have shown that Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) differently affect metabolic disorders associated with obesity. While bariatric surgery has been shown to improve nonalcoholic fatty liver disease, very few studies have compared liver parameters after both procedures.

Objectives: To compare the evolution of liver parameters after SG and RYGB and their relationships with improvement of metabolic disorders.

Feeding behaviour and pre-prandial status affect post-prandial plasma energy metabolites and insulin kinetics in growing pigs fed diets differing in fibre concentration.

Variations in feeding behaviour between animals result from individual variations in their metabolism as affected by diet composition. The study aimed to link the within-day dynamics of voluntary feed intake and those of blood metabolites and insulin in growing pigs having ad libitum access to feed and receiving diets differing in dietary fibre levels and aleurone supplementation. A total of forty pigs (body weight: 35 kg) had access to diets provided ad libitum, which differed by fibre content (13 or 18 % neutral-detergent fibre) and aleurone supplementation (0, 2 or 4 g/kg).

The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.

The effect of wheat and rye breads made from white wheat flour with added refined fibre (WFL), whole-wheat grain, wheat aleurone flour (WAF) or rye aleurone flour (RAF) on digestion and fermentation processes in the gut was studied in a model experiment with pigs. The diets were similar in dietary fibre (DF) but differed in arabinoxylan (AX) content and composition. Twenty pigs were fed the breads three times daily (08.

Comparative effect of orally administered sodium butyrate before or after weaning on growth and several indices of gastrointestinal biology of piglets.

Sodium butyrate (SB) provided orally favours body growth and maturation of the gastrointestinal tract (GIT) in milk-fed pigs. In weaned pigs, conflicting results have been obtained. Therefore, we hypothesised that the effects of SB (3 g/kg DM intake) depend on the period (before v.

Supplemental sodium butyrate stimulates different gastric cells in weaned pigs.

Sodium butyrate (SB) is used as an acidifier in animal feed. We hypothesized that supplemental SB impacts gastric morphology and function, depending on the period of SB provision. The effect of SB on the oxyntic and pyloric mucosa was studied in 4 groups of 8 pigs, each supplemented with SB either during the suckling period (d 4-28 of age), after weaning (d 29 to 39-40 of age) or both, or never.

Identification of dietary and endogenous ileal protein losses in pigs by immunoblotting and mass spectrometry.

Ileal flows and the endogenous or dietary origin of soluble proteins present in ileal digesta were determined in pigs fed diets containing different pea cultivars (Solara, Madria and Eiffel) and micro-ground peas (c.v. Solara).

Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins (Pisum sativum L.).

The effects of three particle sizes with two types of grindings and two thermal treatments on pea protein extraction (PE) and susceptibility to in vitro enzymatic hydrolysis (pepsin plus trypsin) were studied. Degrees of hydrolysis (DH) were calculated. Remaining peptides were detected by SDS-PAGE and identified by immunoblotting and MS/MS spectrometry.