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Carbohydrate - DOAJ

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Last Updated: 10 January 2023

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Carbohydrate Antigen 125: A Biomarker at the Crossroads of Congestion and Inflammation in Heart Failure

Moreover, despite diuretics being the primarystay of treatment for volume overload in HF patients, no randomised studies have established the mortality benefits of diuretics in HF patients, and appropriate diuretic titration strategies in this population are unclear. Consequently, the authors present the molecular evidence supporting CA125's role in HF as well as important clinical findings regarding the relationship between the two prognosis and therapeutic management in HF in this review.

Source link: https://doi.org/10.15420/cfr.2021.22


The value of ultrasonography combined with carbohydrate antigen 125 and 19-9 detection in the diagnosis of borderline ovarian tumors and prediction of recurrence

Objectives:MethodsHere, 221 patients with BOTs confirmed by postoperative pathology, were recruited to investigate the clinical value of ultrasound imaging, as well as tumor markers in the diagnosis and warning of recurrence of borderline ovarian tumors. According to ultrasonography, there were 104 cases with a tumor diameter of u226410 cm and 117 cases with a tumor diameter of > 10 cm. Preoperative diagnosis and selection of surgical modality for BOTs is vital, as well as avoiding secondary surgery, according to Ultrasonography, CA 125 and CA 19-9, and it could be used as a guidingline to achieve good preoperative preparation and avoiding secondary surgery.

Source link: https://doi.org/10.3389/fsurg.2022.951472


Phage-encoded carbohydrate-interacting proteins in the human gut

The digestive tract of the human gastrointestinal tract, the gut mucosa and the microbiota's bacterial component interact and modulate each other in order to perform a variety of critical functions. The intestinal mucus lining of the gut is mainly composed of mucins, large glycosylated proteins with glycosylation patterns that vary based on environmental conditions, location in the digestive tract, and local microbial population. Many gut bacteria have evolved to live within the mucus layer, releasing mucus-adhering and -degrading proteins. We discuss the role of bacteriophages in influencing mucosal health indirectly through interactions with other members of the gut microbiota, or even directly with the gut mucus via phage-encoded carbohydrate-interacting proteins in this study. We also discuss how these phage-mucus interactions may have a role in cardiovascular and disease states.

Source link: https://doi.org/10.3389/fmicb.2022.1083208


In Vitro Fermentation of Beechwood Lignin–Carbohydrate Complexes Provides Evidence for Utilization by Gut Bacteria

Based on the most recent evidence, it is also unknown if LCCs have a positive effect on the gut microbiota. The LCC extracted from beechwood was used here as a substrate for in vitro fermentation. Acetic acid and propionic acid, the two most common short-chain fatty acids, were significantly higher than in the control group. In addition, BW-LCC modified the microbial abundance and composition of gut microbes, including a decrease in the relative abundance of Firmicutes and a rise in the relative abundance of Prothrobacterium and Bacteroidetes. The most variable at the genus level was the relative abundance of Escherichia coli-Shigella and Bacteroides. The genes of carbohydrate-active enzymes also changed dramatically with fermentation, and were linked to microbe changes. We are now able to provide new insights into how gut microbes use LCC as a result of this research.

Source link: https://doi.org/10.3390/nu15010220


Community Assessment for a Low-Carbohydrate Nutrition Education Program in South Africa

Eat Well South Africa is a non-profit that offers low-carbohydrate, high-fat nutrition, and health education services to women from South African communities who are under pressure. Community surveys are crucial in determining participants'u2019 potential facilitators and challenges of adhering to new eating habits, and should be carried out before any dietary interventions are conducted. This report is a qualitative community survey that will help the EBSA program better understand potential participants'u2019 interests and determine their willingness to enroll in the EBSA program. Through six focus group discussions, six women from two communities in the Western Cape were interviewed. Some women expressed reservations about LCHF diets, but others wanted to know more because of other people's positive experiences with the diet. However, the women expected dietary habits to be challenging, but it was unclear.

Source link: https://doi.org/10.3390/nu15010067


Micronutrient Profile and Carbohydrate Microstructure of Commercially Prepared and Home Prepared Infant Fruit and Vegetable Purees

Large variations exist in ingredient selection and preparation of home prepared infant purees, as well as commercially prepared purees, and there is a lack of evidence on nutritional stability in comparison to commercially prepared purees. Food profiles from national food composition databases were used as a proxy for home-prepared puree and stood as a benchmark for commercially prepared infant purees. With > 90% of the carbohydrate fraction in the water extract constituted by low molecular weight sugars for purees made with home preparation and commercial preparation, physical characterization revealed similar carbohydrate profiles.

Source link: https://doi.org/10.3390/nu15010045


Effect of Exercise Interventions on Irisin and Interleukin-6 Concentrations and Indicators of Carbohydrate Metabolism in Males with Metabolic Syndrome

Irisin is a biomarker that is associated with metabolic syndrome. Therefore, the current research sought to investigate the effect of exercise intervention on IR and interleukin-6 levels as well as markers of carbohydrate metabolism in males with MetS. The study involved 62 male MetS randomly assigned to: The investigated group 1 with aerobic exercise training, investigated group 2 with combined aerobic and resistance exercise training, both for 12 weeks, and the control group without intervention. In EG1, an increase in IR level was found, as well as decreases in IL-6, BF, and GL levels in comparison to the initial measurement. In EG2, drops in IL-6, BF, and INS were recorded as well as an increase in FFM level. A rise in the concentrations of IL-6 and INS and more beneficial changes in body composition were achieved after aerobic training alone in males with MetS.

Source link: https://doi.org/10.3390/jcm12010369


Understanding Carbohydrate Metabolism and Insulin Resistance in Acute Intermittent Porphyria

We investigate the effect of decreased availability of energy metabolites in AIP pathophysiology given the increasing prevalence of insulin resistance in patients and the significant urinary loss of succinyl-CoA to produce ALA and PBG. Patients affected by AIP-related to glucose and concomitant insulin secretion administration, or after diabetic hyperinsulinemia associated with diabetes, according to classic studies, clinical improvement in patients impacted by AIP. The first and regulatory step of the heme pathway have demonstrated that genetic and insulin administration has a repressive effect on hepatic Synthase. In a hepatocyte cell line transfected with interfering RNA targeting PBGD, the insulin-mimicking u03b1-lipoic acid has been shown to enhance glucose metabolism and mitochondrial dysfunction.

Source link: https://doi.org/10.3390/ijms24010051


Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation

Lupine-based seasoning sauce is made in a similar way to soy sauces and therefore has a similar microbiota and aroma profile. The use of a yeast starter culture resulted in a sparsely diverse microbiota that was dominated by D. hansenii and T. halophilus, relative to previous studies. With the appearance of Z. rouxii and additional bacterial species, the yeast consortium was temporarily altered in the yeast community, resulting in a temporary change in the yeast community. Both substrates influence the lupine sauce in a similar way since there were no significant differences in the taste and odour of wheat-added and buckwheat-added sauces were detected.

Source link: https://doi.org/10.3390/foods12010197

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions