Aberrant gut microbiota alters host metabolome and impacts renal failure in humans and rodents.

OBJECTIVE: Patients with renal failure suffer from symptoms caused by uraemic toxins, possibly of gut microbial origin, as deduced from studies in animals. The aim of the study is to characterise relationships between the intestinal microbiome composition, uraemic toxins and renal failure symptoms in human end-stage renal disease (ESRD). DESIGN: Characterisation of gut microbiome, serum and faecal metabolome and human phenotypes in a cohort of 223 patients with ESRD and 69 healthy controls. Multidimensional data integration to reveal links between these datasets and the use of chronic kidney disease (CKD) rodent models to test the effects of intestinal microbiome on toxin accumulation and disease severity. RESULTS: A group of microbial species enriched in ESRD correlates tightly to patient clinical variables and encode functions involved in toxin and secondary bile acids synthesis; the relative abundance of the microbial functions correlates with the serum or faecal concentrations of these metabolites. Microbiota from patients transplanted to renal injured germ-free mice or antibiotic-treated rats induce higher production of serum uraemic toxins and aggravated renal fibrosis and oxidative stress more than microbiota from controls. Two of the species, Eggerthella lenta and Fusobacterium nucleatum, increase uraemic toxins production and promote renal disease development in a CKD rat model. A probiotic Bifidobacterium animalis decreases abundance of these species, reduces levels of toxins and the severity of the disease in rats. CONCLUSION: Aberrant gut microbiota in patients with ESRD sculpts a detrimental metabolome aggravating clinical outcomes, suggesting that the gut microbiota will be a promising target for diminishing uraemic toxicity in those patients. TRIAL REGISTRATION NUMBER: This study was registered at ClinicalTrials.gov (NCT03010696).

How pupils of different ages perceive menus denoting metaphorical and metonymic expressions: Insights from eye-tracking.

The "embodied" position on language comprehension proposes that metaphor or metonymy understanding can be presented in a distributed network based on previous sensorimotor experience. The current study attempted to investigate how children understood metaphor and metonymy.in the context of daily diet that provides rich sensory experience for children. We implemented an eye-tracking experiment where a 2 × 2 × 2 mixed design was employed. Thirty Chinese pupils aging from 6 to 12 were instructed to appreciate Chinese menus denoting metaphoric or metonymic expressions. Results of eye-tracking indicated that the dish image captioned with metaphorical names held the greatest attention of pupils, which held especially true for junior pupils. Moreover, the inclusion of Chinese pinyin in the menu served as a distractor that reduced pupils' attention to other menu elements. This study adds to the state of the art on embodied account of language by inspecting how the under-explored children perceived metaphorical and metonymic expressions. The context of everyday diet abundant in sensory experience managed to provide a more vivid scenario on this topic. It also provides practical insight into how to design menus to invoke particular sensory experience of infants who are undergoing both physical and mental development.

Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow.

Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.