The Gut Microbiota Regulates Motor Deficits via Butyrate in a Gnal+/− Mouse Model of DYT25 Dystonia
Advanced Science, EarlyView.The present study provides compelling evidence for a modulatory role of the gut microbiota in the pathology of DYT25 dystonia, and butyrate supplementation alleviates the motor deficits of dystonia in Gnal+/− mice. Abstract Dystonia is the third most common movement disorder, following essential tremor and Parkinson's disease. The underlying mechanisms
Jingya Guo +3 more
wiley +1 more source
Impact of level of nutritional dose and diet specific components of colostrum in promoting 24 h gain, circulating lipid profile, and circulating levels of immunocrit, proteins, glucose, and free amino acids in neonatal gilt piglets. [PDF]
PLoS OneBeckett LM +12 more
europepmc +1 more source
Effect of feeding a gestation diet to sows for 5 days post-farrowing and feeding a liquid mixture of milk replacer and starter diet to suckling piglets on growth, selected health parameters and faecal microbiota of suckling pigs on two research farms. [PDF]
Transl Anim SciVasa SR +6 more
europepmc +1 more source
Comparative Effects of Raw Milk and Milk Replacer Feeding on Gut Microbiota Diversity and Function in Cryptosporidium parvum-Infected Neonatal Dairy Calves on a Japanese Farm. [PDF]
Vet SciYachida M, Itoh M, Morita Y.
europepmc +1 more source
Related searches:
Characterization of fat replacers
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could
Kruse, Hans-Peter +3 more
openaire +3 more sources
Carbohydrates as Fat Replacers
Annual Review of Food Science and Technology, 2017The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat ...
Xingyun, Peng, Yuan, Yao
openaire +2 more sources
Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
openaire +1 more source
Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
openaire +2 more sources
Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
openaire +1 more source