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Impact of Glaciers on Trophic Dynamics and Polyunsaturated Fat Accumulation in Southern Greenland Fjord Ecosystems.
Glob Chang Biol
January 2025
Department of Surface Waters-Research and Management, EAWAG, Swiss Federal Institute of Aquatic Science and Technology, Kastanienbaum, Switzerland.
The primary production of fjords across the Arctic and Subarctic is undergoing significant transformations due to the climatically driven retreat of glaciers and ice sheets. However, the implications of these changes for upper trophic levels remain largely unknown. In this study, we employ both bulk and compound-specific stable isotope analyses to investigate how shifts at the base of fjord food webs impact the carbon and energy sources of consumers.
View Article and Find Full Text PDFValine metabolite, 3-hydroxyisobutyrate, promotes lipid metabolism and cell proliferation in porcine mammary gland epithelial cells.
Front Nutr
January 2025
College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
Improving mammary gland epithelial cells proliferation through nutrition is an important approach for enhancing sow milk production and piglet growth. An intermediate metabolite of valine, 3-hydroxyisobutyrate (3-HIB), regulates cellular lipid metabolism. In the present study, we investigated the effects of 3-HIB on porcine mammary gland epithelial cells proliferation and lipid metabolism.
View Article and Find Full Text PDFQuantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment.
Poult Sci
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
View Article and Find Full Text PDFThe Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks.
Nutrients
January 2025
CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Meat lipids are determinants of the nutritional, sensory and physiological qualities of meat, encompassing triglycerides, phospholipids, cholesterol and bioactive compounds. These lipids provide essential fatty acids, including omega-3 and omega-6 polyunsaturated fatty acids, critical for metabolic regulation, inflammation control and cognitive health. However, the dual role of meat lipids as essential nutrients and potential contributors to health risks, such as cardiovascular disease and oxidative stress, necessitates a nuanced understanding.
View Article and Find Full Text PDFMicronutrient-Antioxidant Therapy and Male Fertility Improvement During ART Cycles.
Nutrients
January 2025
ART and Reproductive Biology Laboratory, University Hospital and School of Medicine, Picardie University Jules Verne, CHU Sud, 80000 Amiens, France.
Today, accumulating evidence highlights the impact of oxidative stress (OS) on semen quality. It is considered to be a key factor contributing to the decline in male fertility. OS is detected in 30-80% of men with infertility, highlighting its strong association with impaired reproductive function and with clinical outcomes following the use of assisted reproductive technologies.
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