In the normal heart, there is loss of citric acid cycle (CAC) intermediates that is matched by the entry of intermediates from outside the cycle, a process termed anaplerosis. Previous in vitro studies suggest that supplementation with anaplerotic substrates improves cardiac function during myocardial ischemia and/or reperfusion. The present investigation assessed whether treatment with the anaplerotic medium-chain fatty acid heptanoate improves contractile function during ischemia and reperfusion. The left anterior descending coronary artery of anesthetized pigs was subjected to 60 min of 60% flow reduction and 30 min of reperfusion. Three treatment groups were studied: saline control, heptanoate (0.4 mM), or hexanoate as a negative control (0.4 mM). Treatment was initiated after 30 min of ischemia and continued through reperfusion. Myocardial CAC intermediate content was not affected by ischemia-reperfusion; however, treatment with heptanoate resulted in a more than twofold increase in fumarate and malate, with no change in citrate and succinate, while treatment with hexanoate did not increase fumarate or malate but increased succinate by 1.8-fold. There were no differences among groups in lactate exchange, glucose oxidation, oxygen consumption, and contractile power. In conclusion, despite a significant increase in the content of carbon-4 CAC intermediates, treatment with heptanoate did not result in improved mechanical function of the heart in this model of reversible ischemia-reperfusion. This suggests that reduced anaplerosis and CAC dysfunction do not play a major role in contractile and metabolic derangements observed with a 60% decrease in coronary flow followed by reperfusion.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1152/japplphysiol.00255.2005 | DOI Listing |
Anim Sci J
January 2025
Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan.
We aimed to evaluate the volatile compounds profile in traditional airag samples collected from two regions, including Bulgan and Uvurkhangai provinces, whereas famous airag-making areas in Mongolia. The volatile compounds of airag were investigated by the GC-MS method. A total of 95 kinds of volatile compounds were detected, and these were classified into 6 different classes: 14 acids, 14 alcohols, 16 aldehydes, 19 esters, 9 ketones, and 23 aliphatic hydrocarbons.
View Article and Find Full Text PDFMolecules
December 2024
Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
Selenium is an essential trace element for the human body. However, its intake is usually low. Therefore, the production and utilization of selenium-enriched food are currently a research hotspot.
View Article and Find Full Text PDFFood Chem
February 2025
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the sweet compounds. To address this, a multi-stage molecular distillation method, combined with molecular sensory science, was developed to more effectively and scientifically analyze the key sweet compounds in Baijiu.
View Article and Find Full Text PDFFoods
September 2024
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
(starter) makes an important contribution to the formation of the flavor characteristics of rice wine (HQW). Qu (GTQ) and Qu (WYQ) are two kinds of commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter.
View Article and Find Full Text PDFFoods
September 2024
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!