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The objective of this work was to characterize the expression pattern of the main intestinal mucin and glycosyltransferases genes in the distal ileum, caecum, proximal and distal colon of 5, 10, 15, 21, 25 and 32 days old mouse pups by real-time PCR. We found that all genes considered, except for Muc13 followed a spatio-temporal expression pattern. As a potential modulator of mucin gene expression, gut microbiota composition was also analyzed in the same animals. We found that neither the total bacterial numbers nor the relative abundance of the main microbial phyla vary after 21 days of age. The characterization of the postnatal intestinal mucus layer gene expression may aid to understand disease-related deviations and help designing nutritional interventions to sustain the intestinal barrier.

The objective of this work was to characterize the expression pattern of the main intestinal mucin and glycosyltransferases genes in the distal ileum, caecum, proximal and distal colon of 5, 10, 15, 21, 25 and 32 days old mouse pups by real-time PCR. We found that all genes considered, except for Muc13 followed a spatio-temporal expression pattern. As a potential modulator of mucin gene expression, gut microbiota composition was also analyzed in the same animals. We found that neither the total bacterial numbers nor the relative abundance of the main microbial phyla vary after 21 days of age. The characterization of the postnatal intestinal mucus layer gene expression may aid to understand disease-related deviations and help designing nutritional interventions to sustain the intestinal barrier.

Elderly people living in long-term care (LTC) are at risk for malnutrition. Those who consume a pureed diet may be particularly at risk because of the food restrictions required on a pureed diet. Fortification of pureed foods with micronutrients may be an effective technique to treat malnutrition. The purpose of this study was to develop fortified pureed foods to incorporate into a menu at a LTC facility to assess if nutrient intakes and serum vitamin levels increased. <p>Fortification levels were determined using a combination of two techniques: the Dietary Reference Intakes report on planning formula, Estimated Average Requirement plus two standard deviations of intake; and Health Canadas method of using a defined nutrient contribution to the total daily intake. Fortification levels for 11 vitamins and 9 minerals were determined, which allowed for formulation of a vitamin/mineral mix and a vitamin-only mix. Seven pureed foods were fortified and triangle sensory tests were performed to determine whether fortification changed the flavour of the foods. Panelists were able to discriminate between the unfortified and vitamin/mineral fortified mix samples (P > 0.05). When the vitamin-only fortified foods were subjected to the triangle test, the panelists were unable to detect a difference (P < 0.05).<p>Four vitamin-fortified foods per day were incorporated into the pureed menu at a LTC facility. Nutrient intakes (n = 10) and serum vitamin B12, folate, and 25-hydroxyvitamin D levels (n = 11) were analyzed at baseline and 8 weeks after the intervention. Nutrient intakes increased after the intervention for all vitamins assessed (P < 0.01). Serum 25-hydroxyvitamin D and folate levels increased from 41 ± 21 nmol/L and 10.7 ± 4.9 nmol/L at baseline to 66 ± 11 nmol/L and 25.2 ± 6.4 nmol/L after the intervention (P < 0.01). Serum vitamin B12 levels did not change (P > 0.05).<p>The development of acceptable vitamin-fortified pureed foods is feasible and fortified pureed foods are an effective way to increase the nutritional status of LTC residents.

Effects of dietary vitamin E

Hypertension

Zinc availability in Indian foods and diets

Underprivileged school girls

Elderly people living in long-term care (LTC) are at risk for malnutrition. Those who consume a pureed diet may be particularly at risk because of the food restrictions required on a pureed diet. Fortification of pureed foods with micronutrients may be an effective technique to treat malnutrition. The purpose of this study was to develop fortified pureed foods to incorporate into a menu at a LTC facility to assess if nutrient intakes and serum vitamin levels increased. <p>Fortification levels were determined using a combination of two techniques: the Dietary Reference Intakes report on planning formula, Estimated Average Requirement plus two standard deviations of intake; and Health Canadas method of using a defined nutrient contribution to the total daily intake. Fortification levels for 11 vitamins and 9 minerals were determined, which allowed for formulation of a vitamin/mineral mix and a vitamin-only mix. Seven pureed foods were fortified and triangle sensory tests were performed to determine whether fortification changed the flavour of the foods. Panelists were able to discriminate between the unfortified and vitamin/mineral fortified mix samples (P > 0.05). When the vitamin-only fortified foods were subjected to the triangle test, the panelists were unable to detect a difference (P < 0.05).<p>Four vitamin-fortified foods per day were incorporated into the pureed menu at a LTC facility. Nutrient intakes (n = 10) and serum vitamin B12, folate, and 25-hydroxyvitamin D levels (n = 11) were analyzed at baseline and 8 weeks after the intervention. Nutrient intakes increased after the intervention for all vitamins assessed (P < 0.01). Serum 25-hydroxyvitamin D and folate levels increased from 41 ± 21 nmol/L and 10.7 ± 4.9 nmol/L at baseline to 66 ± 11 nmol/L and 25.2 ± 6.4 nmol/L after the intervention (P < 0.01). Serum vitamin B12 levels did not change (P > 0.05).<p>The development of acceptable vitamin-fortified pureed foods is feasible and fortified pureed foods are an effective way to increase the nutritional status of LTC residents.

A series of experiments examined the effects of four potential prebiotics-- GroBiotic®-A (a mixture of partially autolyzed brewers yeast, dairy components and dried fermentation products), mannanoligosaccharide (MOS), galactooligosaccharide (GOS), and inulin/ fructooligosaccharide (FOS)--on the gastrointestinal (GI) tract’s microbial community in hybrid striped bass and red drum. The first in vitro experiment applied denaturing gradient gel electrophoresis (DGGE) to examine responses of red drum GI tract microbiota to anaerobic incubation with brewers yeast, FOS, and GroBiotic®-A. Brewers yeast and GroBiotic®-A produced unique microbial communities compared to that associated with the basal diet. Volatile fatty acid (VFA) profiles did not differ among treatments, with acetate being the major fermentation product. A second in vitro experiment examined effects of GroBiotic®-A, MOS, GOS, and FOS on the GI tract microbiota of hybrid striped bass. None of the prebiotics altered the culturable microbial community, but all tended to lower acetate production and increase butyrate production. A third experiment examined the effects of the four prebiotics fed to juvenile hybrid striped bass for 8 weeks. Growth, feed efficiency ratio (FER) and protein efficiency ratio (PER) were not affected by the different prebiotics, but the GI tract’s microbial community was altered from that associated with the basal diet. The fourth experiment consisted of an 8-week feeding trial and one 6-week feeding trial in which the effects of GroBiotic®-A and FOS on growth performance and microbial community composition were compared for red drum living in independent tanks versus tanks with a shared water system. Neither the intestinal microbial community nor growth performance were significantly altered by the prebiotics in these trials; fish in independent and shared water tanks produced similar results. The final experiment examined the effects of GroBiotic®-A, FOS, MOS and GOS on nutrient and energy digestibility of sub-adult red drum fed diets containing fish meal and soybean meal. The prebiotics generally increased protein, organic matter, and energy digestibility, with the exception of FOS/inulin. Lipid digestibility was decreased by GOS, MOS and FOS. These studies are the first to establish that prebiotics can alter the GI tract microbial community of these fish and influence nutrient digestibility.