Mediterranean Journal of Nutrition and Metabolism - Volume Preprint, issue Preprint
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Mediterranean Journal of Nutrition and Metabolism publishes original scientific papers on metabolism, including diabesity and eating disorders; nutrition (epidemiological, basic, clinical and artificial); dietary and nutritional practices and management and their impact on health from prevention to treatment.
The journal hosts the proceedings of relevant congresses and presents shorter notices focused on the original character of the Mediterranean nutritional civilisation. In addition, this journal is intended as a platform for scientific debate and knowledge-sharing among students and clinical practitioners, and between them and the broader scientific community, and finally as a tool for promoting and enhancing scientific cooperation.
Abstract: BACKGROUND: Flaxseeds are miraculous seeds because of their richness in omega-3, fibers and other healthy compounds, they can be used as a natural remedy for several diseases. OBJECTIVE: This study was carried out to determine the feasibility of supplementing flaxseed powder to yogurt at 3% to benefit from its functional effects such as its richness in proteins, dietary fiber, polysaccharides, polyphenolic compounds and essential fatty acids for health. METHODS: Two types of milk powder were used for the manufacture of yogurt: skimmed milk powder at 15% (w/v) and whole milk powder at 13.7% (w/v). Physicochemical (pH…and titratable acidity), microbial (Streptococcus thermophilus and Lactobacillus bulgaricus) and sensory (texture, odour, taste and color) properties of this supplementation were evaluated during the fermentation time and storage at 4°C. RESULTS: The addition of ground linseed (GFS) decreased the pH values and increased the titratable acidity values during fermentation and refrigerated storage, especially in the case of yogurt manufactured using whole milk powder, where the average pH of samples decreased from 4.37 to 4.20 after 28 days storage while the average titratable acidity increased from 78 to 105°D. Sensory evaluation revealed that supplemented yogurt had better sensory texture, taste and odour scores than the control sample. Supplementation of GFS significantly increased the average values of lactic acid bacteria CFU counts but at values not exceeding 1.25×108 CFU/ml for S. thermophilus and 0.85×107 CFU/ml for Lactobacilllus bulgaricus indicating the possibility of prolonging the shelf life of yogurt. CONCLUSION: The study concludes that the supplementation of yogurt by GFS is appreciated by the tasters and allows to keep a desirable physicochemical properties of the dairy product.
Abstract: BACKGROUND: It has been suggested that leptin plays an important role in regulating in energy expenditure and appetite. OBJECTIVE: The aim of this study was to evaluate the effect of a low calorie diet with or without combined exercises on leptin, appetite, and weight rebound. METHODS: This is an experimental study and 63 subjects were divided into two groups: a low calorie diet group (LCD) and a low calorie diet with training group (LCD+training). Appetite, anthropometric measures, dietary intake and plasma leptin level were measured before and after the intervention (8 weeks). Body weight was measured…4 weeks after the intervention was ended. RESULTS: The appetite ratings including sensation of hunger, satiety, fullness, and desire to eat were unchanged in both groups (P > 0.05). Energy and carbohydrate intake were correlated with hunger, satiety and fullness before the intervention (P < 0.05). Plasma leptin was significantly reduced in LCD+training group (P = 0.001) but not in LCD group (P = 0.285). Changes in plasma leptin level were associated with body weight changes during 8 weeks of intervention (r = 0.56, P = 0.0003). CONCLUSION: A combination of a low calorie diet with combined training was able to reduce plasma leptin and the change of leptin was associated with body weight changes.