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Valine 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 PDFPhysicochemical Properties and Contents of Amino Acids, Fatty Acids, and Phytanic Acid in Goat Meat Produced by Grazing System in an Abandoned Rice Field.
Anim Sci J
January 2025
Japan Grassland Agriculture and Forage Seed Association, Tokyo, Japan.
This study evaluated carcass weight and physicochemical properties of loin and leg meat parts of Saanen castrated goats (n = 4) reared by grazing for 5 months in an abandoned rice field with concentrate supplements, comparing with meat of goats (n = 4) reared by confined feeding with grass silage and concentrate. Carcass and meat part weights of goats in the grazing group were lower (p < 0.01) than confined group.
View Article and Find Full Text PDFAssociations of erythrocyte membrane fatty acids with blood pressure in children.
Clin Nutr
January 2025
Department of Nutrition and Food Hygiene, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, China. Electronic address:
Background & Aims: Different fatty acids may vary in their effect on blood pressure. We tested whether fatty acid classes measured in erythrocytes are associated with blood pressure.
Methods: This cross-sectional study included 421 children from Guangzhou, China.
Quantitative 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 PDFBackground: The authors aimed to explore the association of fatty acids with periodontitis and its severity and to assess causality using Mendelian randomization (MR) analyses.
Methods: Data for participants with complete data were extracted from the 2009-2014 National Health and Nutrition Examination Survey. Weighted logistic regression was used to explore the relationship between dietary fatty acids and periodontitis and its severity.
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