Comparative profiling of gut microbiota and metabolome in diet-induced obese and insulin-resistant C57BL/6J mice.

Diet-based models are commonly used to investigate obesity and related disorders. We conducted a comparative profiling of three obesogenic diets HFD, high fat diet; HFHF, high fat high fructose diet; and HFCD, high fat choline deficient diet to assess their impact on the gut microbiome and metabolome. After 20 weeks, we analyzed the gut microbiota and metabolomes of liver, plasma, cecal, and fecal samples. Fecal and plasma bile acids (BAs) and fecal short-chain fatty acids (SCFAs) were also examined. Significant changes were observed in fecal and cecal metabolites, with increased Firmicutes and decreased Bacteroidetes in the HFD, HFHF, and HFCD-fed mice compared to chow and LFD (low fat diet)-fed mice. Most BAs were reduced in plasma and fecal samples of obese groups, except taurocholic acid, which increased in HFCD mice's plasma. SCFAs like acetate and butyrate significantly decreased in obesogenic diet groups, while propionic acid specifically decreased in the HFCD group. Pathway analysis revealed significant alterations in amino acid, carbohydrate metabolism, and nucleic acid biosynthesis pathways in obese mice. Surprisingly, even LFD-fed mice showed distinct changes in microbiome and metabolite profiles compared to the chow group. This study provides insights into gut microbiome dysbiosis and metabolite alterations induced by obesogenic and LFD diets in various tissues. These findings aid in selecting suitable diet models to study the role of the gut microbiome and metabolites in obesity and associated disorders, with potential implications for understanding similar pathologies in humans.

Ultrasonication assisted salt-spices impregnation in black carrots to attain anthocyanins stability, quality retention and antimicrobial efficacy on hot-air convective drying.

The present study aims at optimisation of enhanced solute impregnation through ultrasonication (US) at 37 kHz using central composite design of response surface methodology (RSM). Black carrots were blanched at 98 °C/3 min followed by immersion in salt-spices based solutions for 8 h, treated with bath sonication at specific intervals (2, 4 & 6 h) for 5, 10 and 15 min. Responses for optimum water loss (WL), solute gain (SG), anthocyanins retention, texture and highest antioxidant activity were optimized in effect of NaCl%, spices mix% and US time. The suggested models were of good fit while lack of fit as non-significant (p < 0.0500). Best combination was compared for anthocyanins retention on pressure-cooking (120 °C/15 psi) with fresh, blanched, salt-spiced without US subjected to hot-air convective drying (55 °C/5 h). Ultrasonication-assisted salt-spiced convective dried (USPCD) carrots retained highest anthocyanin content (41%) post cooking which correlated with increased glass transition (Tg) and antimicrobial efficacy (as zone of inhibition) in comparison to fresh, blanched convective dried (BCD) and salt-spiced convective dried (SPCD) carrots. FTIR spectra suggested the correlation of textural effects with pectin degradation and solute impregnation. XRD spectra revealed changes in pectin (2θ = 22.06°) and NaCl crystallinity peaks at 2θ = 27.49, 31.86, 45.62, 56.68, 66.45 and 75.43°, owing to the processing of black carrots. The spectra also confirmed higher solute impregnation in USPCD than SPCD carrots. Scanning electron micrographs of USPCD also indicated higher impregnation through smallest pores visible in longitudinal section of carrot tissue structure, which also appeared to be polymeric network filled with higher solutes than SPCD. Taken together, US assisted solute impregnation might have provided protection to the anthocyanins degradation as well as retention of other quality parameters on processing.

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes.

The present study aimed to enhance the shelf life of tomatoes at pink-red stage through pectin (P), corn flour (CF) and beetroot powder (B) based coatings. PCF11 coating was resulted in significant enhancement of shelf life and quality retention of tomato in terms of physiological weight loss (PWL), decay per cent, ripening index, respiration rate, hue angle, firmness and DPPH antioxidant activity. Lower amounts of glucose and fructose quantified through HPLC indicated lesser cell wall components degradation in tomatoes coated with P and PCF11. Edible coatings also protected loss of phenolic acids like gallic and p-coumaric acid in tomato. All three coatings P, PCF11 and PCF11B in tomatoes showed higher retention of gloss and overall flavour scores. Further, the minimum shrinkage (18%) in tomatoes coated with PCF11 on 30th day evinced the uniformity and little hydrophobicity of pectin-corn flour-based coatings as observed through z-average particle size (d.nm)/WVP of coating solutions. Principal component analysis revealed significant correlation of several treatments and storage effects on tomatoes during shelf life study. The least separation among different points of PCF11 in score plot showed least deviation at subsequent storage intervals, revealing retention of quality of tomatoes during storage.