المؤلفون: Diederik Esser, Ron Wehrens, Kaatje Lenaerts, Jasper Engel, Ronald T.M. van den Dool, Shanna Bastiaan-Net, Jurriaan J. Mes, Harry J. Wichers

المصدر: Current Research in Food Science, Vol 7, Iss , Pp 100588- (2023)

مصطلحات موضوعية: Dietary protein, Protein concentrates isolates, Tolerance, Health, Nutrient quality, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: Important considerations in the choice of future sustainable protein sources for human application are tolerance, nutritional quality, and potential health benefits. We evaluated, in a double-blind cross-over intervention trial, tolerance, nutritional quality, and potential health effects of two sustainable protein sources. Thirty-six apparently healthy older adults (age 62.3 ± 7.2yrs, BMI 25 ± 3 kg/m2) received 40 g/day bovine-plasma protein (BP), corn protein (CP) or, as a benchmark, whey protein (WP) for one week with a washout period of one week in-between. In 12 participants, we also determined postprandial amino acid (PAA) uptake kinetics upon consumption of 20 g BP, CP, or WP. Changes in self-reported gastrointestinal complaints and intestinal permeability assessed using a multi-sugar acetylsalicylic acid test did not differ between the interventions. Clear differences in PAA responses were observed after consumption of the different proteins, but clear essential amino acid responses were observed for all proteins. BP consumption resulted in a small but significant increase in blood pressure outcomes, and CP consumption resulted in a small but significant decrease in insulin levels when compared to the other interventions. In conclusion, alternative protein concentrates and isolates studied here can be consumed in relative high quantities without experiencing unwanted GI complaints or gut barrier dysfunction and they can be a good source of essential amino acids. The rise in blood pressure observed during the BP intervention, potentially linked to the elevated salt content of the BP, constitutes a potential health issue. Future studies with longer intervention periods might however be recommended.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2665927123001569Test; https://doaj.org/toc/2665-9271Test

الوصول الحر: https://doaj.org/article/cc6e0271c14c4d2a8a3481454bfa3f52Test

المؤلفون: Puqiao Lian, Saskia Braber, Soheil Varasteh, Harry J. Wichers, Gert Folkerts

المصدر: Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)

مصطلحات موضوعية: Medicine, Science

الوصف: Abstract Hypoxia and hyperthermia, which can be induced by high environmental temperature or strenuous exercise, are two common stressors that affect intestinal epithelial integrity and lead to multiple clinical symptoms. In this study, we developed an in-vitro intestinal monolayer model using two human colonic epithelial cell lines, Caco-2 and HT-29, co-cultured in Transwell inserts, and investigated the effects of heat treatment and/or hypoxia on the epithelial barrier function. The monolayer with a ratio of 9:1 (Caco-2:HT-29) showed high trans-epithelial electrical resistance (TEER), low Lucifer Yellow permeability and high mucin production. Hyperthermia and/or hypoxia exposure (2 h) triggered heat shock and oxidative stress responses. HSP-70 and HSF-1 protein levels were up-regulated by hyperthermia, which were further enhanced when hyperthermia was combined with hypoxia. Increased HIF-1α protein expression and Nrf2 nuclear translocation was only caused by hypoxia. Hyperthermia and/or hypoxia exposure disrupted the established monolayer by increasing paracellular permeability, decreasing ZO-1, claudin-3 and occludin protein/mRNA expression, while enhancing E-cadherin protein expression. Tight junction protein distribution in the monolayer was also modulated by the hyperthermia and/or hypoxia exposure. In addition, transcription levels of mucin genes, MUC-2 and MUC-5AC, were increased after 2 h of hyperthermia and/or hypoxia exposure. In conclusion, this Caco-2/HT-29 cell model is valid and effective for studying detrimental effects of hyperthermia and/or hypoxia on intestinal barrier function and related heat shock and oxidative stress pathways and can be used to investigate possible interventions to reverse hyperthermia and/or hypoxia-induced intestinal epithelial injury.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2045-2322Test

الوصول الحر: https://doaj.org/article/853c63bfd71747ac82bfa2e7ed20cb69Test

المؤلفون: Frank E. van Boven, Nicolette J. T. Arends, Aline B. Sprikkelman, Joyce A. M. Emons, Astrid I. Hendriks, Marloes van Splunter, Marco W. J. Schreurs, Severina Terlouw, Roy Gerth van Wijk, Harry J. Wichers, Huub F. J. Savelkoul, R. J. Joost van Neerven, Kasper A. Hettinga, Nicolette W. de Jong

المصدر: Nutrients, Vol 15, Iss 5, p 1181 (2023)

مصطلحات موضوعية: cow’s milk, food allergy, heated protein, randomized controlled trial, safety, tolerance, Nutrition. Foods and food supply, TX341-641

الوصف: Accelerating the induction of tolerance to cow’s milk (CM) reduces the burden of cow’s milk allergy (CMA). In this randomised controlled intervention study, we aimed to investigate the tolerance induction of a novel heated cow milk protein, the iAGE product, in 18 children with CMA (diagnosed by a paedriatric allergist). Children who tolerated the iAGE product were included. The treatment group (TG: n = 11; mean age 12.8 months, SD = 4.7) consumed the iAGE product daily with their own diet, and the control group (CG: n = 7; mean age 17.6 months, SD = 3.2) used an eHF without any milk consumption. In each group, 2 children had multiple food allergies. The follow-up procedures consisted of a double-blind placebo-controlled food challenge (DBPCFC) with CM t = 0, t = 1 (8 months), t = 2 (16 months), and t = 3 (24 months). At t = 1, eight (73%) of 11 children in the TG had a negative DBPCFC, versus four out of seven (57%) in the CG (BayesFactor = 0.61). At t = 3, nine of the 11 (82%) children in the TG and five of seven (71%) in the CG were tolerant (BayesFactor = 0.51). SIgE for CM reduced from a mean of 3.41 kU/L (SD = 5.63) in the TG to 1.24 kU/L (SD = 2.08) at the end of intervention, respectively a mean of 2.58 (SD = 3.32) in the CG to 0.63 kU/L (SD = 1.06). Product-related AEs were not reported. CM was successfully introduced in all children with negative DBPCFC. We found a standardised, well-defined heated CM protein powder that is safe for daily OIT treatment in a selected group of children with CMA. However, the benefits of inducing tolerance were not observed.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2072-6643/15/5/1181Test; https://doaj.org/toc/2072-6643Test

الوصول الحر: https://doaj.org/article/acd952f78e4946e19a8804094cbab6faTest

المؤلفون: Paulus G. M. Jochems, Willem R. Keusters, Antoine H. P. America, Pascale C. S. Rietveld, Shanna Bastiaan-Net, Renata M. C. Ariëns, Monic M. M. Tomassen, Fraser Lewis, Yang Li, Koen G. C. Westphal, Johan Garssen, Harry J. Wichers, Jeroen van Bergenhenegouwen, Rosalinde Masereeuw

المصدر: npj Science of Food, Vol 4, Iss 1, Pp 1-9 (2020)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: Abstract Food security is under increased pressure due to the ever-growing world population. To tackle this, alternative protein sources need to be evaluated for nutritional value, which requires information on digesta peptide composition in comparison to established protein sources and coupling to biological parameters. Here, a combined experimental and computational approach is presented, which compared seventeen protein sources with cow’s whey protein concentrate (WPC) as the benchmark. In vitro digestion of proteins was followed by proteomics analysis and statistical model-based clustering. Information on digesta peptide composition resulted in 3 cluster groups, primarily driven by the peptide overlap with the benchmark protein WPC. Functional protein data was then incorporated in the computational model after evaluating the effects of eighteen protein digests on intestinal barrier integrity, viability, brush border enzyme activity, and immune parameters using a bioengineered intestine as microphysiological gut system. This resulted in 6 cluster groups. Biological clustering was driven by viability, brush border enzyme activity, and significant differences in immune parameters. Finally, a combination of proteomic and biological efficacy data resulted in 5 clusters groups, driven by a combination of digesta peptide composition and biological effects. The key finding of our holistic approach is that protein source (animal, plant or alternative derived) is not a driving force behind the delivery of bioactive peptides and their biological efficacy.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2396-8370Test

الوصول الحر: https://doaj.org/article/8b3824adfd8543ed9a5b564af4ad6739Test

المؤلفون: Puqiao Lian, Paul A. J. Henricks, Harry J. Wichers, Gert Folkerts, Saskia Braber

المصدر: International Journal of Molecular Sciences, Vol 24, Iss 2, p 1111 (2023)

مصطلحات موضوعية: intestinal epithelial cells, hypoxia, heat stress, epithelial integrity, nutritional components, tight junction, Biology (General), QH301-705.5, Chemistry, QD1-999

الوصف: (1) Exposure of intestinal epithelial cells to heat and hypoxia causes a (heat) stress response, resulting in the breakdown of epithelial integrity. There are indications that several categories of nutritional components have beneficial effects on maintaining the intestinal epithelial integrity under stress conditions. This study evaluated the effect of nine nutritional components, including non-digestible oligosaccharides (galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), chitosan oligosaccharides (COS)), antioxidants (α-lipoic acid (ALA), resveratrol (RES)), amino acids (l-glutamine (Glu), l-arginine (Arg)) and polyunsaturated fatty acids (PUFAs) (docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)), on heat/hypoxia-induced epithelial injury. (2) Two human colonic cell lines, Caco-2 and HT-29, were co-cultured and pre-treated with the nutritional components for 48 h. After pre-treatment, the cells were exposed to heat/hypoxia (42 °C, 5% O2) for 2 h. Epithelial integrity was evaluated by measuring trans-epithelial electrical resistance (TEER), paracellular Lucifer Yellow (LY) permeability, and tight junction (TJ) protein expression. Heat stress and oxidative stress levels were evaluated by determining heat-shock protein-70 (HSP-70) expression and the concentration of the lipid peroxidation product malondialdehyde (MDA). (3) GOS, FOS, COS, ALA, RES, Arg, and EPA presented protective effects on epithelial damage in heat/hypoxia-exposed Caco-2/HT-29 cells by preventing the decrease in TEER, the increase in LY permeability, and/or decrease in TJ proteins zonula occludens-1 (ZO-1) and claudin-3 expression. COS, RES, and EPA demonstrated anti-oxidative stress effects by suppressing the heat/hypoxia-induced MDA production, while Arg further elevated the heat/hypoxia-induced increase in HSP-70 expression. (4) This study indicates that various nutritional components have the potential to counteract heat/hypoxia-induced intestinal injury and might be interesting candidates for future in vivo studies and clinical trials in gastrointestinal disorders related to heat stress and hypoxia.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/1422-0067/24/2/1111Test; https://doaj.org/toc/1661-6596Test; https://doaj.org/toc/1422-0067Test

الوصول الحر: https://doaj.org/article/11618ae3f64d49aead5194250abdc2b2Test

المؤلفون: Renata M.C. Ariëns, Shanna Bastiaan-Net, Dianne B.P.M. van de Berg-Somhorst, Karim El Bachrioui, Anouk Boudewijn, Ron T.M. van den Dool, Govardus A.H. de Jong, Harry J. Wichers, Jurriaan J. Mes

المصدر: Journal of Functional Foods, Vol 87, Iss , Pp 104748- (2021)

مصطلحات موضوعية: In vitro digestion, Amino acids, Protein hydrolysis, Sustainable proteins, In vitro DIAAS, Nutrition. Foods and food supply, TX341-641

الوصف: We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids. The results revealed that whey, blood plasma concentrate and yeast protein concentrate have a high mean true ileal indispensable amino acid in vitro digestibility (91.1–85.8%), closely followed by corn, pea, potato and proteins derived from lesser meal worms (ranging between 82.5 and 77.9%). Mycoprotein gave a much lower score in the mass balance, so that its other results could not be interpreted as being reliable. Whey, potato, blood plasma and yeast protein concentrates ranked highest in IVDIAAS (between 119 and 97.2), followed by lesser meal worm and pea (between 73.8 and 57.8) with corn protein concentrate having the lowest IVDIAAS due to underrepresentation of lysine. The method and data presented in this paper can form a start for further applying the INFOGEST in vitro digestion protocol to evaluate protein quality.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S1756464621003972Test; https://doaj.org/toc/1756-4646Test

الوصول الحر: https://doaj.org/article/3f20d1b568b347488b6d933cee58e491Test

المؤلفون: Nicolette W. de Jong, Harry J. Wichers

المصدر: Nutrients, Vol 14, Iss 10, p 2137 (2022)

مصطلحات موضوعية: n/a, Nutrition. Foods and food supply, TX341-641

الوصف: Food-induced anaphylaxis is an immediate adverse reaction, primarily triggered by the cross-linking of allergen-specific immunoglobulin (Ig) E bound to the high-affinity IgE receptor (FcεRI) on mast cells (MCs) after re-exposure to the same food allergen [...]

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2072-6643/14/10/2137Test; https://doaj.org/toc/2072-6643Test

الوصول الحر: https://doaj.org/article/f9027c4c727f4dc693a01bf60adeef62Test

المؤلفون: Ying Deng, Coen Govers, Ellen ter Beest, Aalt-Jan van Dijk, Kasper Hettinga, Harry J. Wichers

المصدر: Frontiers in Nutrition, Vol 7 (2021)

مصطلحات موضوعية: β-lactoglobulin, THP-1, macrophage, dendritic cell, heat-treatment, microarray, Nutrition. Foods and food supply, TX341-641

الوصف: Allergen recognition and processing by antigen presenting cells is essential for the sensitization step of food allergy. Macrophages and dendritic cells are both phagocytic antigen presenting cells and play important roles in innate immune responses and signaling between the innate and adaptive immune system. To obtain a model system with a homogeneous genetic background, we derived macrophages and dendritic cells from THP-1 monocytes. The difference between macrophages and dendritic cells was clearly shown by differences in their transcription response (microarray) and protein expression levels. Their resemblance to primary cells was analyzed by comparison to properties as described in literature. The uptake of β-lactoglobulin after wet-heating (60°C in solution) by THP-1 derived macrophages was earlier reported to be significantly increased. To analyse the subsequent immune response, we incubated THP-1 derived macrophages and dendritic cells with native and differently processed β-lactoglobulin and determined the transcription and cytokine expression levels of the cells. A stronger transcriptional response was found in macrophages than in dendritic cells, while severely structurally modified β-lactoglobulin induced a more limited transcriptional response, especially when compared to native and limitedly modified β-lactoglobulin. These results show that processing is relevant for the transcriptional response toward β-lactoglobulin of innate immune cells.

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fnut.2020.612397/fullTest; https://doaj.org/toc/2296-861XTest

الوصول الحر: https://doaj.org/article/b0ce0937ae084c3f98f60e34993d2a06Test

المؤلفون: Yusi Liu, Shanna Bastiaan-Net, Harry J. Wichers

المصدر: Frontiers in Nutrition, Vol 7 (2020)

مصطلحات موضوعية: immunomodulatory proteins, FIPs, glycosylation, immunomodulaion, hemagglutination, structure-function relationship, Nutrition. Foods and food supply, TX341-641

الوصف: Fungal immunomodulatory proteins (FIPs) are a group of proteins found in fungi, which are extensively studied for their immunomodulatory activity. Currently, more than 38 types of FIPs have been described. Based on their conserved structure and protein identity, FIPs can be classified into five subgroups: Fve-type FIPs (Pfam PF09259), Cerato-type FIPs (Pfam PF07249), PCP-like FIPs, TFP-like FIPs, and unclassified FIPs. Among the five subgroups, Fve-type FIPs are the most studied for their hemagglutinating, immunomodulating, and anti-cancer properties. In general, these small proteins consist of 110–125 amino acids, with a molecular weight of ~13 kDa. The other four subgroups are relatively less studied, but also show a noticeable influence on immune cells. In this review, we summarized the protein modifications, 3-dimensional structures and bioactivities of all types of FIPs. Moreover, structure-function relationship of FIPs has been discussed, including relationship between carbohydrate binding module and hemagglutination, correlation of oligomerization and cytokine induction, relevance of glycosylation and lymphocyte activation. This summary and discussion may help gain comprehensive understanding of FIPs' working mechanisms and scope future studies.

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/article/10.3389/fnut.2020.00132/fullTest; https://doaj.org/toc/2296-861XTest

الوصول الحر: https://doaj.org/article/149817f2b5f14f589292b4bfc031c321Test

المؤلفون: Marialena Chrysanthou, Ignacio Miro Estruch, Ivonne M. C. M. Rietjens, Harry J. Wichers, Tamara Hoppenbrouwers

المصدر: Nutrients, Vol 14, Iss 2, p 363 (2022)

مصطلحات موضوعية: advanced glycation end products, AGEs, neuro–immune axis, inflammation, neurodegeneration, neuroinflammation, Nutrition. Foods and food supply, TX341-641

الوصف: Advanced glycation end products (AGEs) can be present in food or be endogenously produced in biological systems. Their formation has been associated with chronic neurodegenerative diseases such as Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, and amyotrophic lateral sclerosis. The implication of AGEs in neurodegeneration is related to their ability to bind to AGE-specific receptors and the ability of their precursors to induce the so-called “dicarbonyl stress”, resulting in cross-linking and protein damage. However, the mode of action underlying their role in neurodegeneration remains unclear. While some research has been carried out in observational clinical studies, further in vitro studies may help elucidate these underlying modes of action. This review presents and discusses in vitro methodologies used in research on the potential role of AGEs in neuroinflammation and neurodegeneration. The overview reveals the main concepts linking AGEs to neurodegeneration, the current findings, and the available and advisable in vitro models to study their role. Moreover, the major questions regarding the role of AGEs in neurodegenerative diseases and the challenges and discrepancies in the research field are discussed.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2072-6643/14/2/363Test; https://doaj.org/toc/2072-6643Test

الوصول الحر: https://doaj.org/article/7a7083662ebe4b0694bb944f29f44c14Test