Dietary protein(P)and carbohydrate(C)have a major impact on the sweet taste sensation.However,it remains unclear whether the balance of P and C influences the sweet taste sensitivity.Here,we use the nutritional geomet...Dietary protein(P)and carbohydrate(C)have a major impact on the sweet taste sensation.However,it remains unclear whether the balance of P and C influences the sweet taste sensitivity.Here,we use the nutritional geometry framework(NGF)to address the interaction of protein and carbohydrates on sweet taste using Drosophila as a model.Our results reveal that high-protein,low-carbohydrate(HPLC)diets sensitize to sweet taste and low-protein,high-carbohydrate(LPHC)diets desensitize sweet taste in both male and female flies.We further investigate the underlying mechanisms of the effects of two diets on sweet taste using RNA sequencing.When compared to the LPHC diet,the m RNA expression of genes involved in the metabolism of glycine,serine,and threonine is significantly upregulated in the HPLC diet group,suggesting these amino acids may mediate sweet taste perception.We further find that sweet sensitization occurs in flies fed with the LPHC diet supplemented with serine and threonine.Our study demonstrates that sucrose taste sensitivity is affected by the balance of dietary protein and carbohydrates possibly through changes in serine and threonine.展开更多
Background:Wound healing processes are influenced by macronutrient intake(protein,carbohydrate and fat).The most favourable diet for cutaneous wound healing is not known,although highprotein diets are currently favour...Background:Wound healing processes are influenced by macronutrient intake(protein,carbohydrate and fat).The most favourable diet for cutaneous wound healing is not known,although highprotein diets are currently favoured clinically.This experimental study investigates the optimal macronutrient balance for cutaneous wound healing using a mouse model and the Geometric Framework,a nutrient modelling method,capable of analyzing the individual and interactive effects of a wide spectrum of macronutrient intake.Methods:Two adjacent and identical full-thickness skin excisions(1 cm^(2))were surgically created on the dorsal area of male C57BL/6 mice.Mice were then allocated to one of 12 high-energy diets that varied in protein,carbohydrate and fat content.In select diets,wound healing processes,cytokine expression,energy expenditure,body composition,muscle and fat reserves were assessed.Results:Using the Geometric Framework,we show that a low-protein intake,coupled with a balanced intake of carbohydrate and fat is optimal for wound healing.Mice fed a low-protein diet progressed quickly through wound healing stages with favourable wound inflammatory cytokine expression and significantly accelerated collagen production.These local processes were associated with an increased early systemic inflammatory response and a higher overall energy expenditure,related to metabolic changes occurring in key macronutrient reserves in lean body mass and fat depots.Conclusions:The results suggest that a low-protein diet may have a greater potential to accelerate wound healing than the current clinically used high-protein diets.展开更多
基金funded by the National Natural Science Foundation of China(31800993,31970934)Natural Science of Foundation of Guangdong,China(2018B030306002)Science and Technology Innovation Committee of Shenzhen,China(201908073000449)to Q.P.W。
文摘Dietary protein(P)and carbohydrate(C)have a major impact on the sweet taste sensation.However,it remains unclear whether the balance of P and C influences the sweet taste sensitivity.Here,we use the nutritional geometry framework(NGF)to address the interaction of protein and carbohydrates on sweet taste using Drosophila as a model.Our results reveal that high-protein,low-carbohydrate(HPLC)diets sensitize to sweet taste and low-protein,high-carbohydrate(LPHC)diets desensitize sweet taste in both male and female flies.We further investigate the underlying mechanisms of the effects of two diets on sweet taste using RNA sequencing.When compared to the LPHC diet,the m RNA expression of genes involved in the metabolism of glycine,serine,and threonine is significantly upregulated in the HPLC diet group,suggesting these amino acids may mediate sweet taste perception.We further find that sweet sensitization occurs in flies fed with the LPHC diet supplemented with serine and threonine.Our study demonstrates that sucrose taste sensitivity is affected by the balance of dietary protein and carbohydrates possibly through changes in serine and threonine.
基金supported by the ANZAC Research Institute Seed Fund.
文摘Background:Wound healing processes are influenced by macronutrient intake(protein,carbohydrate and fat).The most favourable diet for cutaneous wound healing is not known,although highprotein diets are currently favoured clinically.This experimental study investigates the optimal macronutrient balance for cutaneous wound healing using a mouse model and the Geometric Framework,a nutrient modelling method,capable of analyzing the individual and interactive effects of a wide spectrum of macronutrient intake.Methods:Two adjacent and identical full-thickness skin excisions(1 cm^(2))were surgically created on the dorsal area of male C57BL/6 mice.Mice were then allocated to one of 12 high-energy diets that varied in protein,carbohydrate and fat content.In select diets,wound healing processes,cytokine expression,energy expenditure,body composition,muscle and fat reserves were assessed.Results:Using the Geometric Framework,we show that a low-protein intake,coupled with a balanced intake of carbohydrate and fat is optimal for wound healing.Mice fed a low-protein diet progressed quickly through wound healing stages with favourable wound inflammatory cytokine expression and significantly accelerated collagen production.These local processes were associated with an increased early systemic inflammatory response and a higher overall energy expenditure,related to metabolic changes occurring in key macronutrient reserves in lean body mass and fat depots.Conclusions:The results suggest that a low-protein diet may have a greater potential to accelerate wound healing than the current clinically used high-protein diets.
