RESUMEN
Body mass index (BMI) is a non-invasive measurement of obesity. It is commonly used for assessing adiposity and obesity-related risk prediction. Genetic differences between ethnic groups are important factors, which contribute to the variation in phenotypic effects. India inhabited by the first out-of-Africa human population and the contemporary Indian populations are admixture of two ancestral populations; ancestral north Indians (ANI) and ancestral south Indians (ASI). Although ANI are related to Europeans, ASI are not related to any group outside Indian-subcontinent. Hence, we expect novel genetic loci associated with BMI. In association analysis, we found eight genic SNPs in extreme of distribution (P⩽3.75 × 10(-5)), of which WWOX has already been reported to be associated with obesity-related traits hence excluded from further study. Interestingly, we observed rs1526538, an intronic SNP of THSD7A; a novel gene significantly associated with obesity (P=2.88 × 10(-5), 8.922 × 10(-6) and 2.504 × 10(-9) in discovery, replication and combined stages, respectively). THSD7A is neural N-glycoprotein, which promotes angiogenesis and it is well known that angiogenesis modulates obesity, adipose metabolism and insulin sensitivity, hence our result find a correlation. This information can be used for drug target, early diagnosis of obesity and treatment.
Asunto(s)
Etnicidad/genética , Obesidad/etnología , Obesidad/genética , Polimorfismo de Nucleótido Simple , Trombospondinas/genética , Población Blanca/genética , Adulto , Índice de Masa Corporal , Femenino , Variación Genética , Genética de Población , Estudio de Asociación del Genoma Completo , Humanos , India/epidemiología , Desequilibrio de Ligamiento , Masculino , Obesidad/epidemiología , Fenotipo , Población Blanca/estadística & datos numéricosRESUMEN
Capabilities of methanol extracts from oregano and rosemary in retarding oxidation of long-chain polyunsaturated fatty acids, docosahexaenoic acid C22:6 (DHA) and eicosapentaenoic acid C20:5 (EPA), in menhaden oil were investigated. The fish oils after mixing with the extracts at different concentrations were oxidized in an accelerated study by heating at 150 degrees C for 30 min or incubating at 60 degrees C for 5 d. After heating at 150 degrees C, only 15.9% of DHA and 18.5% of EPA remained in the fish oil without extract, while 38.8% to 65.9% of DHA and 44.7% to 69.0% of EPA were retained in the fish oil mixed with 1% to 5% of oregano extract. The highest retained DHA (56.9%) and EPA (58.0%) in the fish oils mixed with rosemary extract were observed at 2.5% addition. Increasing rosemary extract to 5% lowered its capability of inhibiting DHA and EPA oxidation. After incubation at 60 degrees C for 5 d, the highest inhibition capability was also found at 2.5% of added rosemary extract, and the oil retained 88.2% DHA and 88.3% EPA. However, only 18.8% DHA and 23.6% EPA were retained in the fish oil mixed with 5% of oregano extract and no DHA and EPA were detected in the fish oil without extract after 5-d incubation at 60 degrees C. Thus, antioxidant activity of the rosemary extract was greater than that of oregano extract, but was sensitive to heat. The rosemary extract also demonstrated higher DPPH (2,2'-diphenyl-1-picrylhydrazyl) free radical scavenging capability, which was approximately 3 times higher than oregano extract, although there was no significant difference in the total phenolic contents between both extracts.
