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PubMedDate not supplied

Skeletal muscle glycogen concentration and metabolic responses following a high glycaemic carbohydrate breakfast.

The purpose of this study was to examine the influence of a carbohydrate-rich meal on post-prandial metabolic responses and skeletal muscle glycogen concentration. After an overnight fast, eight male recreational/club endurance runners ingested a carbohydrate (CHO) meal (2.5 g CHO x kg(-1) body mass) and biopsies were obtained from the vastus lateralis muscle before and 3 h after the meal. Ingestion of the meal resulted in a 10.6 +/- 2.5% (P < 0.05) increase in muscle glycogen concentration (pre-meal vs post-meal: 314.0 +/- 33.9 vs 347.3 +/- 31.3 mmol x kg(-1) dry weight). Three hours after ingestion, mean serum insulin concentrations had not returned to pre-feeding values (0 min vs 180 min: 45 +/- 4 vs 143 +/- 21 pmol x l(-1)). On a separate occasion, six similar individuals ingested the meal or fasted for a further 3 h during which time expired air samples were collected to estimate the amount of carbohydrate oxidized over the 3 h post-prandial period. It was estimated that about 20% of the carbohydrate consumed was converted into muscle glycogen, and about 12 % was oxidized. We conclude that a meal providing 2.5 g CHO x kg(-1) body mass can increase muscle glycogen stores 3 h after ingestion. However, an estimated 67% of the carbohydrate ingested was unaccounted for and this may have been stored as liver glycogen and/or still be in the gastrointestinal tract.

Adult↗
PubMed1989

Effect of breakfast cereals on short-term food intake.

We evaluated the effect of high-fiber cereals on short-term food intake. At 0730, 14 subjects ingested one of five cereals, plus milk and orange juice. At 1100 they were presented with a buffet lunch. There was a significant inverse correlation between fiber content of the cereals and energy intake at lunch. In a second study subjects ingested a very-high-fiber (VHF) cereal or a very-low-fiber (VLF) cereal. Fewer kcalories were ingested at lunch after ingestion of the VHF cereal than after ingestion of the VLF cereal. The degree of colonic microbial fermentation of the various cereals was evaluated by breath-hydrogen analysis. The higher-fiber cereals resulted in greater hydrogen production; however, this may not influence energy intake. The results of questionnaires that asked about hunger indicated that food intake can be reduced without the perception of feeling less hungry. Thus, we found that cereals containing relatively large quantities of dietary fiber may decrease short-term food intake.

Adult↗
PubMed2006

Food glycemic index, as given in glycemic index tables, is a significant determinant of glycemic responses elicited by composite breakfast meals.

BACKGROUND: Recent studies have concluded that the carbohydrate content and glycemic index (GI) of individual foods do not predict the glycemic and insulinemic effects of mixed meals. We hypothesized that these conclusions may be unwarranted because of methodologic considerations. OBJECTIVE: The aim was to ascertain whether the GI and carbohydrate content of individual foods influence glucose and insulin responses elicited by realistic mixed meals in normal subjects. DESIGN: With the use of a crossover design, we determined the glucose and insulin responses of 6 test meals in 16 subjects in Sydney and the glucose responses of 8 test meals in 10 subjects in Toronto and then the results were pooled. The 14 different test meals varied in energy (220-450 kcal), protein (0-18 g), fat (0-18 g), and available carbohydrate (16-79 g) content and in GI (35-100; values were rounded). RESULTS: The glucose and insulin responses of the Sydney test meals varied over a 3-fold range (P < 0.001), and the glucose responses of the Toronto test meals varied over a 2.4-fold range (P < 0.001). The glucose responses were not related to the fat or protein content of the test meal. Carbohydrate content (P = 0.002) and GI (P = 0.022) alone were related to glucose responses; together they accounted for 88% of the variation in the glycemic response (P < 0.0001). The insulin response was significantly related to the glucose response (r = 0.94, P = 0.005). CONCLUSIONS: When properly applied in realistic settings, GI is a significant determinant of the glycemic effect of mixed meals in normal subjects. For mixed meals within the broad range of nutrient composition that we tested, carbohydrate content and GI together explained approximately 90% of the variation in the mean glycemic response, with protein and fat having negligible effects.

Adult↗
PubMedDate not supplied

Genes for breakfast: the have-your-cake-and-eat-it-too of bacterial transformation.

Bacterial transformation, in which cells take up and recombine free strands of DNA, is the simplest process thought to have evolved for genetic exchange, i.e., because of the potential benefits of producing progeny with recombinant genotypes. However, two other functions are equally plausible: acquisition of intact DNA strands to use for recombinational repair of DNA damage, and acquisition of the nutrients contained in DNA molecules. Although the recombinant progeny produced by transformation can be beneficial, the success of genes causing transformation is limited by other factors, especially by the genetic quality of DNA derived from dead cells. Our recent experiments in the naturally transformable bacteria Haemophilus influenzae and Bacillus subtilis suggest that the DNA-repair hypothesis is unlikely to be correct. In H. influenzae, transformation does not detectably increase the cells' ability to survive DNA damage. More importantly, we have found that, although competence (the ability to take up DNA) is induced by nutritional limitation in both H. influenzae and B. subtilis, it is not induced by DNA damage in either. Thus we favor the hypothesis that transformation evolved as a nutrient-uptake system, especially because unrelated DNA is abundant in the environments of many naturally transformable bacteria.

Bacteria↗
PubMed1997

Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.

Leghorn spent hen mechanically deboned chicken meat (MDCM) was utilized in the preparation of a value-added chicken sausage. The sausage was manufactured by combining MDCM with hand-deboned skinless chicken thigh meat, fat replacer ingredients (blend of modified food starch and oat flour), and either 1) no ingredient with antioxidant properties, 2) Colorlife powdered rosemary concentrate, 3) Herbalox Type O oleoresin rosemary extract or 4) Tenox 6 antioxidant. The 454-g sausage chubs were stored at 4 +/- 1 C (refrigerated) and -20 +/- 1 C (frozen) for 10 d and 6 mo, respectively. A shelf life evaluation (based on daily examination of product, panelists responses, and psychrotrophic organism counts) of 8 d and 6 mo was attained for the sausage stored at 4 +/- 1 and -20 +/- 1 C, respectively. Flavor intensity, texture, and color were maintained for all treatments, and no significant (P > 0.05) off-flavors were detected through 8 d and 6 mo storage. Colorlife and Herbalox rosemary ingredients, and Tenox 6 antioxidant had no adverse effects on sensory characteristics of the chicken sausage. Psychrotrophic organisms increased with increased storage time for the refrigerated sausage, and remained static for the frozen sausage.

Animals↗