Major depression is a common, serious and recurrent disorder that affects 17-20% of the population of the world. The chronic mild stress (CMS) model has been used as an animal model of depression but reflect anhedonia in animals. Present study investigated behavioral, physiological and neurochemical aspects of rats exposed to a CMS procedure. The consumption of sweet food, locomotor activity, body and adrenal gland weight, BDNF protein levels evaluated in hippocampus, cerebrospinal fluid and serum were assessed in rats. Our findings demonstrated decreased in sweet food intake, increase of adrenal gland weight and a decrease of body weight and no changes were observed in BDNF protein levels in serum, cerebrospinal fluid and hippocampus in rats subjected to CMS procedure. Indeed, locomotor activity was not significantly affected. In conclusion, these data reveal that BDNF protein levels were not significantly correlated with the decrease of sweet food consumption observed in CMS exposed animals.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.2174/156720208786413406 | DOI Listing |
Hunger remains a prevalent issue worldwide, and with a changing climate, it is expected to become an even greater problem that our food systems are not adapted to. There is therefore a need to investigate strategies to fortify our foods and food systems. Underutilized crops are farmed regionally, are often adapted to stresses, including droughts, and have great nutritional profiles, potentially being key for food security.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
UMR Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion Montpellier France.
Micronutrient deficiencies remain a great public health challenge worldwide with iron, zinc, and vitamin A being the most problematic. It has been shown that biofortification through agronomic strategies can increase their micronutrient content, but data on the bioavailability remain limited. In Senegal, consumption of cereals and legumes is high, and orange-fleshed sweet potato (OFSP), rich in β-carotene, has been introduced a decade ago.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Tourism and Culinary Science, Yangzhou University, Yangzhou, China.
Sweet potato-oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia.
Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!