Effect of vegetable consumption with chewing on postprandial glucose metabolism in healthy young men: a randomised controlled study.

Although thorough chewing lowers postprandial glucose concentrations, research on the effectiveness of chewing vegetables in different forms on postprandial glucose metabolism remains limited. This study examined the effects of vegetables consumed in solid versus puree forms on postprandial glucose metabolism. Nineteen healthy young men completed two 180-min trials on separate days in a random order: the chewing trial involved the consumption of shredded cabbage with chewing and the non-chewing trial involved the consumption of pureed cabbage without chewing. Energy jelly was consumed immediately after the consumption of shredded or puree cabbage. Blood samples were collected at 0, 30, 45, 60, 90, 120 and 180 min. Circulating concentrations of glucose, insulin, total glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic peptide (GIP) concentrations were measured from the plasma. Although plasma glucose concentrations did not differ between the trials, the plasma insulin and GIP incremental area under the curve values were higher in the chewing than in the non-chewing trial. Postprandial total GLP-1 concentrations were higher in the chewing than in the non-chewing trial at 45, 60 and 90 min. This study demonstrates that consuming shredded cabbage while chewing enhances postprandial incretin secretion but has no effect on postprandial glucose concentration.Trial registration: Clinical trial registration ID.: UMIN000052662, registered 31 October 2023.

Molecular Cloning, Expression Analyses, and Physiological Roles of Cathelicidins in the Bursa of Fabricius of the Japanese Quail, Coturnix japonica.

Antimicrobial peptides (AMPs) act directly on pathogens and maintain the anti-inflammatory effects and activation of immunocompetent cells. Therefore, the activation of the immune system in poultry via the elevation of endogenous AMPs has been attempted. In this study, we focused on the host defense mechanisms in the bursa of Fabricius (BF) of Japanese quail, cloned the cDNA of cathelicidin (CATH)-1 to -3, and analyzed their expression sites. In situ hybridization experiments revealed the mRNA expression of the CATHs in the interfollicular epithelium surrounding the lumen of the quail BF, which suggests that each CATH may exert its antimicrobial action directly in the BF. The intravenous injection of bacterial lipoteichoic acid and lipopolysaccharide endotoxins into the quail promoted the mRNA expression of CATH-1 and CATH-3 in the BF. The addition of CATH-1 or CATH-2 at the time of the antigen injection into mice resulted in antiserum with high antibody titers. Ad libitum administration of butyrate, a short-chain fatty acid, in the drinking water induced an increase in CATH-2 mRNA expression in the BF under certain conditions. These results may improve the defense mechanisms of quail by stimulating CATH expression in the BF through their diet.

A new and efficient method for producing food ingredients high in l-ornithine using unused parts of white cabbage (Brassica oleracea var. capitata).

A surplus of unused parts of vegetables (e.g., white cabbage [cabbage] cores and outer leaves) is generated daily by factories of fresh-cut vegetables. These parts are difficult to effectively utilize and are often discarded as biodegradable industrial waste. This study aimed to develop an efficient method for producing l-ornithine from cabbage residues. First, we added protease (Sumizyme FP) to the cores and outer leaves of sterile cabbages. After 8 days, the amount of l-arginine released was approximately fivefold the amount in the initial content. As l-arginine is a precursor of l-ornithine, the addition of protease combined with Pediococcus pentosaceus produced l-ornithine. However, the rapid lactic acid fermentation suppressed the metabolism of l-arginine to l-ornithine, which we overcame by adjusting the pH by adding eggshell. The anaerobic fermentation of the cores and outer leaves of sterile cabbages with 5% eggshell for 8 days produced 184 ± 2 µmol of l-ornithine/100 g cabbage. PRACTICAL APPLICATIONS: This level of l-ornithine production is higher than that observed in freshwater clams (81-116 µmol/100 g), which are considered to be high in l-ornithine. This method can be applied to the production of inexpensive and safe l-ornithine-containing food materials derived from vegetables. Furthermore, ingestions of vegetables fermented by this method would provide a variety of health benefits of l-ornithine. The widespread adoption of this method will not only reduce the amount of waste generated daily from fresh-cut vegetable factories, but will also enable upcycling as a higher value-added food material.