Background: Despite the advances in prenatal care and improving health indicators, preterm delivery and resultant infant mortality rate are still considerable. Emerged financial, social, mental and emotional damages c...Background: Despite the advances in prenatal care and improving health indicators, preterm delivery and resultant infant mortality rate are still considerable. Emerged financial, social, mental and emotional damages could result in mental and behavioral disabilities for mothers as well as children. Although spontaneous preterm labor is well known as a multifactorial issue, yet poor nutrition is assumed as a strong related factor. Objective: To identify the role of dietary habits on preterm delivery prevalence in Iran, this study was conducted on pregnant women with preterm and term delivery. Methods: In this retrospective case-control study, 70 women with preterm labor and 70 women with term labor were compared in terms of their dietary habits. Women who met the inclusion criteria and referred to two hospitals in North-East of Iran were selected using purposive convenience sampling method and completed 163-item food frequency and dietary habits questionnaire. Results: This study showed that dietary habits of women with preterm labor are more unfavorable compared to women with term labor (P = 0.023). Generally, dietary habit of more than half of the women with preterm labor, in this study, was assessed unfavorable. In terms of different food groups, daily intake of vegetables was significantly lower in women with preterm labor (P = 0.02). Consumption of dairy products was also lower in women with preterm labor than women with term labor which was significant (P = 0.05). Conclusion: To prevent adverse outcomes of preterm delivery more attention regarding nutritional planning for pregnant women seems to be essential.展开更多
Background:Many meta-analyses and systematic reviews have explored the impact of omega-3 supplementation on clinical outcomes in individuals with gastrointestinal(GI)cancers.Thus,this study aimed to capture the effect...Background:Many meta-analyses and systematic reviews have explored the impact of omega-3 supplementation on clinical outcomes in individuals with gastrointestinal(GI)cancers.Thus,this study aimed to capture the effects of omega-3 supplementation on GI cancers and associated complications.Methods:This umbrella study was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and MetaAnalyses guidelines.A comprehensive advanced search was executed across Scopus,PubMed,and Web of Science until 25 January 2025.Data were pooled by using random-effects models based on heterogeneity.The entire statistical analysis was performed via RStudio and R.The statistical analysis results are presented as the mean difference(MD),standard mean difference(SMD),and relative risk(RR)in conjunction with their 95%confidence intervals(CIs).Results:Eight meta-analysis papers were included in our umbrella review.Omega-3 fatty acid supplementation improved the serum concentrations of tumor necrosis factor alpha(TNF-α)(SMD:−0.34;95%CI:−0.56,−0.11),interleukin-6(IL-6)(SMD:−0.30;95%CI:−0.49,−0.12;MD:−4.96;95%CI:−6.62,−3.30),and C-reactive protein(CRP)(MD:−5.46;95%CI:−10.06,−0.87).Omega-3 supplementation improved the CD4^(+)/CD8^(+)ratio(SMD:0.48;95%CI:0.26,0.71)and reduced the length of hospitalization(MD:−2.45 d;95%CI:−3.11,−1.80).Omega-3 supplementation was associated with a 24%significant reduction in the risk of overall complications(RR:0.76;95%CI:0.67,0.86).Conclusion:Omega-3 supplementation may reduce the risk of overall complications and length of hospitalization in individuals suffering from GI cancers.Additionally,supplementation with omega-3 may alleviate the levels of pro-inflammatory cytokines such as TNF-αand IL-6,and acute-phase proteins such as CRP.展开更多
This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum(T1,CL80,CSK,and S-1A)with different phenotypic characteristics on the fermentation quality,flavor characteristics,a...This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum(T1,CL80,CSK,and S-1A)with different phenotypic characteristics on the fermentation quality,flavor characteristics,and digestive properties of soy milk.The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics.The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g,enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid,decanoic acid,and octanoic acid.The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors,including 1-octen-3-ol,1-nonanol,hexanal,heptanal,2-octenal,furfural,and trans-2,4-decadienal.The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity(95.45%,93.64%)and apparent viscosity(916.39,713.78 Pa s).Furthermore,in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains.In the intestinal phase of digestion,soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains,which facilitated the transfer and absorption of nutrients.This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.展开更多
This study comprehensively evaluated the effects of Lactiplantibacillus plantarum T1 and CSK(ropy and non-ropy phenotypes),on flavour,and nutrient metabolites of fermented milks using gas chromatography-mass spectrome...This study comprehensively evaluated the effects of Lactiplantibacillus plantarum T1 and CSK(ropy and non-ropy phenotypes),on flavour,and nutrient metabolites of fermented milks using gas chromatography-mass spectrometry and non-targeted metabolomics.The microrheological analysis showed that the protein gelation time of CSK fermented milk was earlier(5.2 h)than that of T1(7.0 h),while the fermented milk by T1 had higher elastic modulus.Fermentation by both strains significantly enhanced the antioxidant activity of the fermented milk,including scavenging capabilities against ABTS,DPPH,and hydroxyl radicals.Meanwhile,fermentation by two strains produced various volatile flavor compounds(hexanoic acid,caprylic acid,capric acid,nonanal,decanal,2-heptanone and 2-nonanone,etc.),and L.plantarum CSK displayed more stronger acid production capacity.In addition,a total of 397 shared metabolites and 81 unique metabolites were identified by untargeted metabolomics analysis of the two groups of fermented milks,mainly including lipids and lipid-like molecules(66,27.27%),organic heterocyclic compounds(40,16.53%),phenylketones and polyketones(23,9.5%),and organic acids and their derivatives(49,20.25%).Furthermore,both strains significantly elevated the amino acid nutritional levels in the fermented milk,conferred an abundance of active metabolites such as niacin and nicotinamide.During the fermentation,L.plantarum CSK notably produced antioxidant fumaric acid and exhibited higher fatty acid metabolism compared to L.plantarum T1.Overall,this study provides some practical basis for the development of fermented cow’s milk with good antioxidant activity and high nutritional quality using different phenotypes of L.plantarum.展开更多
文摘Background: Despite the advances in prenatal care and improving health indicators, preterm delivery and resultant infant mortality rate are still considerable. Emerged financial, social, mental and emotional damages could result in mental and behavioral disabilities for mothers as well as children. Although spontaneous preterm labor is well known as a multifactorial issue, yet poor nutrition is assumed as a strong related factor. Objective: To identify the role of dietary habits on preterm delivery prevalence in Iran, this study was conducted on pregnant women with preterm and term delivery. Methods: In this retrospective case-control study, 70 women with preterm labor and 70 women with term labor were compared in terms of their dietary habits. Women who met the inclusion criteria and referred to two hospitals in North-East of Iran were selected using purposive convenience sampling method and completed 163-item food frequency and dietary habits questionnaire. Results: This study showed that dietary habits of women with preterm labor are more unfavorable compared to women with term labor (P = 0.023). Generally, dietary habit of more than half of the women with preterm labor, in this study, was assessed unfavorable. In terms of different food groups, daily intake of vegetables was significantly lower in women with preterm labor (P = 0.02). Consumption of dairy products was also lower in women with preterm labor than women with term labor which was significant (P = 0.05). Conclusion: To prevent adverse outcomes of preterm delivery more attention regarding nutritional planning for pregnant women seems to be essential.
基金the Ethics Committee of Shahid Beheshti University of Medical Sciences,Tehran,Iran(Ethics code:IR.SBMU.CRC.REC.1403.020)Shahid Beheshti University of Medical Sciences,Tehran,Iran,provided financial support for the investigation[Code 43011537].
文摘Background:Many meta-analyses and systematic reviews have explored the impact of omega-3 supplementation on clinical outcomes in individuals with gastrointestinal(GI)cancers.Thus,this study aimed to capture the effects of omega-3 supplementation on GI cancers and associated complications.Methods:This umbrella study was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and MetaAnalyses guidelines.A comprehensive advanced search was executed across Scopus,PubMed,and Web of Science until 25 January 2025.Data were pooled by using random-effects models based on heterogeneity.The entire statistical analysis was performed via RStudio and R.The statistical analysis results are presented as the mean difference(MD),standard mean difference(SMD),and relative risk(RR)in conjunction with their 95%confidence intervals(CIs).Results:Eight meta-analysis papers were included in our umbrella review.Omega-3 fatty acid supplementation improved the serum concentrations of tumor necrosis factor alpha(TNF-α)(SMD:−0.34;95%CI:−0.56,−0.11),interleukin-6(IL-6)(SMD:−0.30;95%CI:−0.49,−0.12;MD:−4.96;95%CI:−6.62,−3.30),and C-reactive protein(CRP)(MD:−5.46;95%CI:−10.06,−0.87).Omega-3 supplementation improved the CD4^(+)/CD8^(+)ratio(SMD:0.48;95%CI:0.26,0.71)and reduced the length of hospitalization(MD:−2.45 d;95%CI:−3.11,−1.80).Omega-3 supplementation was associated with a 24%significant reduction in the risk of overall complications(RR:0.76;95%CI:0.67,0.86).Conclusion:Omega-3 supplementation may reduce the risk of overall complications and length of hospitalization in individuals suffering from GI cancers.Additionally,supplementation with omega-3 may alleviate the levels of pro-inflammatory cytokines such as TNF-αand IL-6,and acute-phase proteins such as CRP.
基金co-financed by the National Natural Science Foundation of China(No.32372311)International Science&Technology Cooperation Program of Hainan Province(No.GHYF2023009)+3 种基金Sanya Science and Technology Innovation Project(No.2022KJCX79)Jiangsu Provincial Key Research and Development Program(No.BE2022325)Qing Lan Project of Jiangsu ProvincePriority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum(T1,CL80,CSK,and S-1A)with different phenotypic characteristics on the fermentation quality,flavor characteristics,and digestive properties of soy milk.The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics.The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g,enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid,decanoic acid,and octanoic acid.The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors,including 1-octen-3-ol,1-nonanol,hexanal,heptanal,2-octenal,furfural,and trans-2,4-decadienal.The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity(95.45%,93.64%)and apparent viscosity(916.39,713.78 Pa s).Furthermore,in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains.In the intestinal phase of digestion,soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains,which facilitated the transfer and absorption of nutrients.This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.
基金support from various sources,including the National Natural Science Foundation of China(No.32372311)the International Science&Technology Cooperation Program of Hainan Province(GHYF2023009)+2 种基金Sanya Science and Technology Innovation Project,Jiangsu Provincial Key Research and Development Program(BE2022325)Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX22_8088)Qing Lan Project of Jiangsu Province,and Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘This study comprehensively evaluated the effects of Lactiplantibacillus plantarum T1 and CSK(ropy and non-ropy phenotypes),on flavour,and nutrient metabolites of fermented milks using gas chromatography-mass spectrometry and non-targeted metabolomics.The microrheological analysis showed that the protein gelation time of CSK fermented milk was earlier(5.2 h)than that of T1(7.0 h),while the fermented milk by T1 had higher elastic modulus.Fermentation by both strains significantly enhanced the antioxidant activity of the fermented milk,including scavenging capabilities against ABTS,DPPH,and hydroxyl radicals.Meanwhile,fermentation by two strains produced various volatile flavor compounds(hexanoic acid,caprylic acid,capric acid,nonanal,decanal,2-heptanone and 2-nonanone,etc.),and L.plantarum CSK displayed more stronger acid production capacity.In addition,a total of 397 shared metabolites and 81 unique metabolites were identified by untargeted metabolomics analysis of the two groups of fermented milks,mainly including lipids and lipid-like molecules(66,27.27%),organic heterocyclic compounds(40,16.53%),phenylketones and polyketones(23,9.5%),and organic acids and their derivatives(49,20.25%).Furthermore,both strains significantly elevated the amino acid nutritional levels in the fermented milk,conferred an abundance of active metabolites such as niacin and nicotinamide.During the fermentation,L.plantarum CSK notably produced antioxidant fumaric acid and exhibited higher fatty acid metabolism compared to L.plantarum T1.Overall,this study provides some practical basis for the development of fermented cow’s milk with good antioxidant activity and high nutritional quality using different phenotypes of L.plantarum.
