Monthly Archives: July 2024

Unlocking the Secret to Healthier Potato Crisps

In a landmark development for the snack food industry, a research team led by Professors Jiming Jiang and David Douches from Michigan State University has uncovered a critical mechanism contributing to the darkening and associated health risks of cold-stored potatoes. Published on February 20 in ‘The Plant Cell’ journal, their findings pave the way for breeding new potato varieties stored at low temperatures without compromising health or taste, transforming the potential for healthier and more appealing crisps and fries. This breakthrough holds immense value, especially in Michigan, the nation’s leader in producing chipping potatoes, where the industry boasts an annual valuation of $240 million.

Potato crops are seasonal, yet snack manufacturers’ demand for fresh potatoes is constant. Cold storage of potatoes helps maintain an uninterrupted supply, but it also initiates cold-induced sweetening (CIS), where starches convert into sugars. This not only causes the potatoes to darken when cooked but also leads to the formation of acrylamide, a carcinogenic compound produced during high-temperature processing. This substance has been linked with several health issues, including an increased risk of cancer. Existing methods to reduce sugars in stored potatoes can be costly and potentially alter the end product’s taste.

To address this challenge, Jiang and his team have concentrated on eliminating the root cause of CIS, aiming to develop potato varieties that are naturally resistant to this condition. “We have identified the specific gene responsible for CIS and, crucially, the regulatory element that activates it under cold conditions,” explained Jiang, a professor in the Plant Biology and Horticulture department at MSU. Understanding the activation and deactivation of this gene opens up possibilities for creating potatoes that do not produce harmful compounds.

Jiang’s commitment to this research spans over two decades. He began his quest to minimize acrylamide in snacks at the University of Wisconsin-Madison. After identifying an essential gene linked to CIS in 2010, he moved to MSU in 2017 to further this research. His team has utilized gene expression analysis, protein identification, and enhancer mapping to identify the regulatory element controlling the CIS gene. This meticulous research has been supported by MSU’s collaborative environment and facilities, including the renowned potato breeding program led by Douches.

Douches, the head of the MSU Potato Breeding and Genetics Program, has applied Jiang’s gene-editing techniques to halt CIS, reinforcing the collaborative success of their research efforts. “Our campus facilities allow for efficient research, and our findings are paving the way for targeted genetic modifications to create cold-resistant potato varieties,” said Douches. These advancements improve snack food quality and reduce acrylamide formation in other processed starchy foods, enhance potato storage and transportation flexibility, and potentially reduce food waste and costs.

Jiang is optimistic about the commercial availability of CIS-resistant potatoes in the near future, highlighting the profound implications of their research on global food quality and health. “This discovery represents a significant advancement in our understanding of potato development and its implications for food quality and health,” he said. “It has the potential to affect every single bag of potato chips around the world.” This pioneering work could revolutionize the potato industry, offering safer and tastier options for consumers worldwide, and inspiring further research and innovation in the field.

More information: Xiaobiao Zhu et al, Molecular dissection of an intronic enhancer governing cold-induced expression of the vacuolar invertase gene in potato, The Plant Cell. DOI: 10.1093/plcell/koae050

Journal information: The Plant Cell Provided by Michigan State University

Research Indicates High-Fat Diets Could Exacerbate Anxiety

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Many people feel stressed and often turn to junk food for comfort. However, recent University of Colorado Boulder research indicates this habit might be counterproductive. The study reveals that high-fat diets in animals can disrupt gut microbiota and alter behaviours, influencing brain chemicals through a complex interaction between the gut and the brain, which may increase anxiety levels. Christopher Lowry, a professor of integrative physiology at CU Boulder and the study’s lead author, emphasized the broader implications, stating, “It’s common knowledge that these foods aren’t healthy, primarily due to their association with weight gain. However, understanding that they also influence your brain in a way that could increase anxiety heightens the stakes.”

Lowry’s team divided adolescent rats into two dietary groups over nine weeks: one received a standard diet with about 11% fat and a high-fat diet with 45% fat, mainly from animal-sourced saturated fats. This is in contrast to the typical American diet, which contains about 36% fat, according to the Centers for Disease Control and Prevention. The researchers collected faecal samples throughout the experiment to analyze changes in the animals’ microbiomes. After nine weeks, they conducted behavioural tests to assess the impacts of the diets. Not surprisingly, the rats on the high-fat diet not only gained more weight but also showed a significant decrease in gut bacterial diversity, typically associated with poorer health. This group also had a higher ratio of Firmicutes to Bacteroidetes, a bacterial balance often seen in obesity and typical industrialized diets.

The research further revealed that the high-fat diet group exhibited increased expression of three genes associated with serotonin production and signalling—particularly in the dorsal raphe nucleus of the brainstem, an area linked with stress and anxiety responses. Despite serotonin’s reputation as a “feel-good brain chemical,” Lowry noted that specific subsets of serotonin neurons could trigger anxiety-like responses when activated. “The fact that a high-fat diet could alter gene expression in the brain to this extent is remarkable,” he commented. “The molecular signature in the brains of the high-fat group reflected a high-anxiety state.”

Lowry suggested that an unhealthy microbiome might compromise the gut lining, allowing bacteria to enter the bloodstream and interact with the brain via the vagus nerve, which connects the gut to the brain. He explained, “This aligns with human evolutionary biology. We are biologically programmed to remember and avoid the sources of our illness.” This pathway highlights a significant, often overlooked impact of diet on mental health, suggesting that the gut-brain connection plays a crucial role in our overall well-being.

However, not all fats are harmful. Lowry stressed the importance of including healthy fats in fish, olive oil, nuts, and seeds in one’s diet. These fats can be anti-inflammatory and are beneficial for brain health. He advised diversifying one’s diet with various fruits and vegetables, incorporating fermented foods to support a healthy microbiome, and limiting consumption of high-fat fast foods. Adding a slice of avocado to a hamburger might help mitigate some of the adverse effects of unhealthy fats, supported by research that suggests good fats can counteract some of the detrimental impacts.

This study underscores the complex ways in which our diet choices can affect our mental health, far beyond the simple matter of weight gain. It calls for a deeper understanding of nutrition’s role in mental well-being and suggests practical dietary adjustments to improve physical and mental health outcomes.

More information: Sylvana I. S. Rendeiro de Noronha, et al, High-fat diet, microbiome-gut-brain axis signaling, and anxiety-like behavior in male rats, Biological Research. DOI: 10.1186/s40659-024-00505-1

Journal information: Biological Research Provided by University of Colorado Boulder

Survivors of Cancer Face Elevated Disease Risks Throughout Their Lives

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Since 1958, Swedish researchers have conducted extensive studies on individuals under 25 diagnosed with cancer, leveraging the detailed data captured in the National Cancer Register. This research, led by experts from Linköping University and Region Östergötland, has revealed that survivors face significantly increased risks of cardiovascular diseases, other cancers, and various health issues as they age. Additionally, the impact of socioeconomic factors on survival rates has been a critical aspect of their findings, highlighting disparities based on education, background, and marital status.

The study spans over six decades and includes about 65,000 cancer patients under 25, compared with a control group of 313,000 individuals matched for age, sex, and living conditions. These comparisons were enriched with further data on health outcomes and demographics from other registers, providing a comprehensive view of the long-term effects of childhood and young adult cancer diagnoses.

Significant findings from the research indicate that cancer survivors are three times more likely to develop cancer again, face a 1.23-fold increased risk of cardiovascular diseases, and are 1.41 times more likely to suffer from accidents, poisoning, and suicide. These alarming statistics underscore the need for ongoing monitoring and support well beyond the typical five-year follow-up period that currently marks the end of regular care for many survivors.

Laila Hübbert, a researcher at Linköping University and a consultant at the Cardiology Clinic at Vrinnevi Hospital in Norrköping, emphasizes that cancer treatments like chemotherapy and radiation significantly contribute to the increased risk of cardiovascular diseases later in life. She advocates for extended and planned follow-up care to manage and mitigate these risks effectively, arguing against the premature discharge of patients without ensuring continued surveillance and intervention.

Collaborating between clinical researchers and statisticians has been pivotal in analyzing vast and complex data sets. Martin Singull, a professor of mathematical statistics, together with his team and computer scientist Robin Keskisärkkä, who developed the database infrastructure, have utilized sophisticated statistical models to navigate the intricacies of the data sourced from various registers. This collaboration aims to extract actionable insights that will influence future healthcare policies and practices.

The researchers are committed to deepening their analysis by focusing on specific areas such as the interplay between socioeconomic factors and health outcomes, the relationship between cancer and subsequent cardiovascular conditions (cardio-oncology), and other cancer-related issues. Laila Hübbert notes the unique position of Sweden, with its comprehensive, high-quality national registers, to conduct such detailed and impactful studies, highlighting the potential for these findings to influence global standards in cancer survivorship care.

More information: Margaretha Stenmarker et al, Morbidity and mortality among children, adolescents, and young adults with cancer over six decades: a Swedish population-based cohort study (the Rebuc study), The Lancet Regional Health – Europe. DOI: 10.1016/j.lanepe.2024.100925

Journal information: The Lancet Regional Health – Europe Provided by Linköping University

Income Levels and Store Availability Influence Snack and Sweet Choices

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A groundbreaking study has unveiled a compelling correlation: residents of lower-income areas and those living in regions without nearby food stores tend to consume more snacks and sweets than their counterparts in wealthier neighbourhoods or areas with abundant food stores. This study, conducted by researchers from the University of Michigan and the University of Alabama-Birmingham, provides a comprehensive overview of snack and sweet consumption patterns, including specific categories such as bakery sweets, candy and desserts, savoury snacks and crackers, nutrition bars, and low-fat snacks.

The research findings indicated a significant variance based on the availability of local food stores and income levels. Individuals residing in areas with numerous food stores consumed 9% fewer snacks and sweets in general, including 10% fewer sweet bakery products and 6% fewer candies and desserts than nearby food stores. Conversely, those living in the wealthiest neighbourhoods exhibited an 11% lower consumption of snacks and sweets overall, a 19% reduction in bakery products, and a 6% decrease in savoury snacks and crackers. Notably, higher-income households tended to consume more nutrition bars and low-fat snacks than those in lower-income brackets.

Interestingly, the study found no difference in snack consumption between individuals living in USDA-defined food deserts and those outside such areas, regardless of their income level. Ian-Marshall Lang, a researcher at U-M’s School of Kinesiology and the study’s lead author explained that the study did not explore the reasons behind these consumption patterns. However, he suggested that individuals in areas lacking food stores may purchase more shelf-stable items like snacks and sweets or shop at non-traditional outlets such as dollar stores, which typically offer fewer healthy choices.

Lang also pointed to previous studies that suggest the disparities in neighbourhood income might be due to factors like targeted marketing practices, higher pricing for healthy foods, fewer healthy food options in stores, and increased stress levels in lower-income areas.

According to Lang, these findings are pivotal for several reasons. Much of the existing research concerning the residential food environment and dietary habits focuses primarily on the consumption of fruits and vegetables and overall diet quality. However, there is a lack of detailed knowledge regarding the intake of snacks and sweets. This study’s size and innovative methodologies contribute significantly to filling these research gaps.

Lang also highlighted the surprising discovery that people in USDA-defined food deserts consume similar amounts of snacks and sweets as those not living in such areas. This discrepancy might be attributed to differing definitions of what constitutes a food store; the USDA typically recognises supermarkets, whereas Lang’s study considers a broader range of primary food retailers where the majority of U.S. households purchase their food, including supermarkets, supercentres, small grocery stores, fruit and vegetable markets, bakeries, convenience stores, and drug stores.

Looking ahead, these findings could significantly shape future interventions and programmes aimed at reducing snacks and sweets intake. As Lang underlines, the key lies in targeting areas devoid of primary food retailers, rather than just those lacking large traditional supermarkets. This strategic shift could pave the way for more effective and inclusive public health initiatives.

While this study did not specifically address the health implications of high snack and sweet consumption, Lang noted that prior research has linked such dietary habits to increased calorie intake and higher body weight in adults. He advocated for minor dietary adjustments, such as replacing calorie-dense snacks with more nutrient-rich options like fresh fruit, potentially enhancing public health.

More information: Ian-Marshall Lang et al, Intake of Snacks and Sweets in a National Study of Built and Social Environments: the REasons for Geographic And Racial Differences in Stroke Study, The Journal of Nutrition. DOI: 10.1016/j.tjnut.2024.05.017

Journal information: The Journal of Nutrition Provided by University of Michigan

Consuming a Nutritious Diet Reduces the Risk of Type 2 Diabetes, Independent of Genetic Predisposition

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The University of Eastern Finland’s study, a significant contribution to our understanding of diabetes prevention, has revealed that following a diet in line with nutritional guidelines can lead to improved blood glucose levels and a reduced risk of developing prediabetes and type 2 diabetes. This correlation remains true even for those with a high genetic predisposition for the disease.

While genetics play a significant role in the development of type 2 diabetes, the disease is also preventable and manageable through healthy lifestyle choices. A balanced diet and regular exercise are key factors in this prevention and management.

Doctoral Researcher Ulla Tolonen from the University of Eastern Finland points out that it was previously unclear whether the benefits of a healthy diet were universal, meaning whether they applied equally to individuals with varying levels of genetic risk for type 2 diabetes.

This cross-sectional study analysed dietary habits and blood glucose levels among over 1,500 middle-aged and older adults who participated in the Metabolic Syndrome in Men Study (METSIM). Dietary intake was assessed using a food frequency questionnaire, while blood glucose levels were determined through a two-hour glucose tolerance test. Additionally, the participants’ genetic susceptibility to type 2 diabetes was evaluated using scores from 76 genetic markers linked to the disease.

The researchers identified two primary dietary patterns from the data. The “healthy” dietary pattern included a variety of foods such as vegetables, fruits, berries, vegetable oils, fish, poultry, potatoes, unsweetened and low-fat yoghurt, low-fat cheese, and whole grain products like porridge, pasta, and rice. This diet was particularly associated with lower blood glucose levels and a reduced risk of prediabetes and type 2 diabetes.

The study also examined how genetic risk factors for type 2 diabetes interacted with dietary patterns about glucose metabolism. It was found that the benefits of a healthy diet on glucose metabolism were consistent across individuals with both low and high genetic risks of diabetes. Tolonen concludes by affirming that a nutritious diet offers health benefits across the board, irrespective of an individual’s genetic susceptibility to type 2 diabetes.

More information: Ulla Tolonen et al, Healthy dietary pattern is associated with lower glycemia independently of the genetic risk of type 2 diabetes: a cross-sectional study in Finnish men, European Journal of Nutrition. DOI: 10.1007/s00394-024-03444-5

Journal information: European Journal of Nutrition Provided by University of Eastern Finland

Proteins and Fats May Stimulate Insulin Production, Leading to Customized Nutritional Strategies

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In blood sugar management, the focus has predominantly been on carbohydrates. Yet, recent research from the University of British Columbia suggests that proteins and fats might be equally significant for some individuals. Published today in Cell Metabolism, this pioneering study offers the first in-depth comparison of how different individuals’ insulin production responds to the three primary macronutrients: carbohydrates (glucose), proteins (amino acids), and fats (fatty acids). The findings indicate that insulin production is much more complex and personalized than previously believed, showcasing a particular sensitivity to fatty foods in a subset of the population.

Dr. James Johnson, the study’s senior author and a professor of cellular and physiological sciences at UBC, emphasized the unexpected variability in how individuals respond to proteins and fats. “Glucose is the well-known driver of insulin, but the strong response to proteins and fats was surprising,” he said. This unexpected variability not only challenges our current understanding but also engages us in a new and exciting area of research, opening up possibilities for further exploration and discovery.

The researchers conducted their experiments on pancreatic islets from 140 deceased donors of both genders and a broad age range, exposing these cells to each macronutrient and measuring the insulin response alongside 8,000 other proteins. While most islet cells responded robustly to carbohydrates, about nine per cent were more responsive to proteins, and eight per cent reacted more to fats than any other nutrient, even glucose.

Dr. Jelena Kolic, the study’s first author and a research associate in the Johnson lab, noted that this challenges the long-held belief that fats minimally impact insulin release in everyone. “With a better understanding of a person’s individual drivers of insulin production, we could potentially provide tailored dietary guidance that would help people better manage their blood sugar and insulin levels,” she said. This could lead to significant advancements in dietary recommendations and health management strategies.

The research also explored the insulin response in islet cells from donors with Type 2 diabetes. These cells typically showed a diminished response to glucose, yet their response to proteins remained largely intact, suggesting that protein-rich diets could have therapeutic benefits for such patients. This finding not only provides a new perspective on dietary management for Type 2 diabetes but also underlines the potential for positive change and improvement in patient care, motivating healthcare professionals and patients alike.

Looking to the future, the research team plans to expand their work into clinical studies that test insulin responsiveness to all three macronutrients in real-world settings. They hope to develop personalized nutrition approaches based on their findings, potentially using genetic testing to determine which macronutrients will likely trigger a person’s insulin response. This research marks a significant step towards more effective and individualized dietary management for those with diabetes and other related conditions.

More information: Jelena Kolic et al, Proteomic predictors of individualized nutrient-specific insulin secretion in health and disease, Cell Metabolism. DOI: 10.1016/j.cmet.2024.06.001

Journal information: Cell Metabolism Provided by The University of British Columbia

Nitrate from Plants Benefits Human Health

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Recent studies by Edith Cowan University (ECU) have highlighted that nitrates from plants significantly decrease mortality risks, while those derived from animals, processed meats, and tap water increase such risks. The research, led by Dr Nicola Bondonno, involved over 52,000 participants from the Danish Diet, Cancer, and Health Study, revealing that moderate to high consumption of plant-based nitrates reduced the risk of death from all causes, cardiovascular diseases and cancer by 14% to 24%. The study supports the intake of nitrate-rich vegetables like leafy greens and beetroot, dispelling fears related to their cancer risk.

Nitrate, found in various sources, including vegetables, meats, and drinking water, has stirred considerable debate due to its dual potential impacts on health. Emerging evidence underscores its significant role in preventing major health issues such as cardiovascular diseases, dementia, and diabetes. However, the contentious link between nitrate consumption and cancer has cast a shadow over the advisability of consuming high-nitrate vegetables. This research sheds new light, suggesting that the health benefits of dietary nitrates may outweigh the risks, particularly when sourced from vegetables.

While the study confirms that plant-based nitrates are not the only beneficial compounds in vegetables—given the presence of other protective substances—it emphasizes the significant health advantages of high nitrate intake. The findings also contribute to a growing body of evidence supporting the notion that the consumption of nitrate-rich vegetables is safe regarding cancer risk. In stark contrast, the research identified a higher mortality risk associated with the consumption of nitrates from animal sources and processed meats. Animal-derived nitrates were linked to a 9% and 12% increase in all-cause and cardiovascular-related mortality, respectively, while processed meats were connected to a 12% to 22% rise in all-cause and cancer-related deaths.

Dr Bondonno’s insights reveal that the body’s reaction to nitrates largely depends on their source, which influences their metabolic pathway. When ingested, nitrates can convert into nitric oxide, which enhances cardiovascular health by improving blood flow and lowering blood pressure. Alternatively, they can transform into nitrosamines, compounds thought to be carcinogenic. Antioxidants in vegetables promote converting nitrates into beneficial nitric oxide, thereby leveraging their protective effects.

This research is significant in that it realigns the dietary focus towards increasing consumption of plant foods while reducing intake of animal products and processed meats. It highlights the shift in concerns from cancer to more pronounced cardiovascular risks, especially from nitrates found in drinking water. The findings suggest that while plant-derived nitrates fortify the body against various mortalities, those from animal sources and tap water elevate risks, particularly of heart disease and some cancers.

Overall, the influence of nitrate sources on health outcomes underscores the importance of dietary choices in managing and mitigating health risks. This comprehensive study clarifies the beneficial versus harmful sources of nitrates and supports the broader dietary advice of favouring plants over animal products to optimize health.

More information: Nicola P. Bondonno et al, Source-specific nitrate intake and all-cause mortality in the Danish Diet, Cancer, and Health Study, European Journal of Epidemiology. DOI: 10.1007/s10654-024-01133-5

Journal information: European Journal of Epidemiology Provided by Edith Cowan University

Blood Lipid Levels Indicate Health Advantages of Substituting Butter with Premium Plant Oils

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Transitioning from a diet high in saturated animal fats to one abundant in plant-based unsaturated fats influences the composition of fats in the blood, which can affect long-term disease risk. A significant study published in Nature Medicine and led by researchers from Chalmers University of Technology in Sweden, the German Institute of Human Nutrition, and other universities has shown that it is possible to precisely measure changes in dietary fats in the blood and link these directly to the risk of cardiovascular diseases and type 2 diabetes. Clemens Wittenbecher, the research leader at Chalmers University and the study’s senior author, asserts that this study not only reinforces the health benefits of diets high in unsaturated plant fats, like the Mediterranean diet but could also help provide specific dietary advice to those who would benefit most from modifying their diets.

The World Health Organization (WHO) emphasizes the importance of healthy diets in preventing chronic diseases. To reduce cardiometabolic risks, the WHO recommends replacing saturated fats with unsaturated fats from plant sources. However, the certainty of these recommendations has been moderate due to limitations in previous studies. This new research addresses these limitations by employing lipidomics to analyze blood fats, linking diet to disease in a groundbreaking combination of dietary intervention studies with highly controlled diets and cohort studies that include long-term health tracking.

Part of this research was done through a dietary intervention study at the University of Reading, UK, involving 113 participants over 16 weeks. One group consumed a diet rich in saturated animal fats, while the other followed a diet high in unsaturated plant-based fats. The lipidomic analysis of blood samples identified specific lipid molecules that reflected the varied diets, demonstrating the direct impact of diet on blood fat composition.

Fabian Eichelmann from the German Institute of Human Nutrition Potsdam-Rehbruecke, and first author of the study, explained that the effects on blood lipids were summarized with a multi-lipid score (MLS). A high MLS indicates a healthier blood fat profile, achieved by consuming high levels of unsaturated plant fats and low levels of saturated animal fats. These MLS results from the dietary intervention were then statistically related to the occurrence of cardiovascular disease and type 2 diabetes in extensive observational studies, revealing that a higher MLS correlates with a substantially reduced risk of developing cardiometabolic diseases.

The study also examined whether individuals with low MLS levels, which suggest a high saturated fat intake, specifically benefited from adopting healthier diets. Utilizing data from the PREDIMED trial, which focuses on the Mediterranean diet rich in unsaturated plant fats, researchers found that diabetes prevention was most pronounced in individuals with low MLS levels at the start of the study. This indicates that even individuals at higher risk due to poor dietary habits can see significant health improvements with dietary changes.

Clemens Wittenbecher highlighted that the complexity of diet makes it challenging to draw definitive conclusions from a single study. However, the innovative use of lipidomics to integrate controlled dietary intervention studies with longitudinal cohort studies has overcome many current limitations in nutritional research, paving the way for more precise and actionable dietary recommendations. This approach enhances our understanding of how specific dietary fats influence health and supports the development of targeted dietary strategies for disease prevention.

More information: Fabian Eichelmann et al, Lipidome changes due to improved dietary fat quality inform cardiometabolic risk reduction and precision nutrition, Nature Medicine. DOI: 10.1038/s41591-024-03124-1

Journal information: Nature Medicine Provided by Chalmers University of Technology

Is Increasing Your Dietary Fiber Beneficial? Recent Research Suggests It Varies

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Nutrition experts have long recommended increasing dietary fibre intake, yet a recent study from Cornell University suggests that the health benefits of dietary fibre might not be universal. Published in the journal Gut Microbes, the research highlights how the impacts of dietary fibre vary based on individual differences in the gut microbiome, advocating for personalised dietary recommendations. The significance and relevance of these findings cannot be overstated, as they challenge the universal application of dietary fibre recommendations.

The research focused on resistant starch, a type of dietary fibre present in foods like bread, cereals, green bananas, whole-grain pasta, brown rice, and potatoes. The team investigated how different types of resistant starch affect various species of gut microbes. Their findings revealed a fascinating aspect of the study-individual responses to resistant starch are highly variable; while some individuals experience significant benefits, others see minimal or no effects. This variability is closely linked to the diversity and composition of each person’s gut microbiome, making the study’s findings even more intriguing and interesting.

Angela Poole, an assistant professor of molecular nutrition and the study’s senior author, emphasised the potential of precision nutrition. She pointed out that while public health messages have consistently encouraged high fibre intake, actual consumption still needs to be higher, with less than 10% of the population meeting the recommended levels. Given the wide variety of dietary fibres and carbohydrates available, Poole suggests a more practical approach that involves detailed personal assessments to determine which specific types of fibre would provide the most benefits for each individual.

The study involved three dietary treatments administered to 59 participants over seven weeks, providing a comprehensive view of how personalised dietary recommendations could be structured to enhance public health strategies.

More information: Sri Lakshmi Sravani Devarakonda et al, Gut microbial features and dietary fiber intake predict gut microbiota response to resistant starch supplementation, Gut Microbes. DOI: 10.1007/s00394-023-03123-x

Journal information: Gut Microbes Provided by Cornell University

Scientists at the World Institute of Kimchi Identify Lactic Acid Bacteria in Kimchi with Enhanced Virus Resistance

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Researchers at the World Institute of Kimchi have successfully isolated lactic acid bacteria (LAB) strains from kimchi that demonstrate high resistance to phages, with these findings stemming from kimchi fermented at low temperatures over extended periods. The team has also elucidated the defence mechanisms employed by these LAB strains against phages, viruses that infect and replicate within bacteria. Kimchi, a staple in Korean cuisine, undergoes lactic acid fermentation in an open, non-sterile environment, contrasting with the sterile, closed systems used for dairy products. This process allows for the spontaneous activation of diverse microorganisms from the raw ingredients, resulting in various LAB species influencing the fermentation, with dominant strains and their durations varying by environmental conditions.

In a detailed investigation into the genetics of LAB in long-term fermented kimchi stored at low temperatures, the research team collected 34 samples from across South Korea, all fermented for over six months at temperatures ranging from -2°C to 10°C. It was discovered that in more than 88% of these samples, Pediococcus inopinatus was the dominant LAB species. Advanced whole-genome sequencing revealed that P. inopinatus has a highly developed clustered regularly interspaced short palindromic repeat (CRISPR) system, a complex adaptive immune system in prokaryotes, consisting of various genes that vary among LAB strains.

Significantly, the P. inopinatus strains possess additional copies of the csa3 gene, which is responsible for encoding the transcription factors of the cas genes that are crucial for the operation of the CRISPR system. The active expression of these genes enables P. inopinatus strains to store extensive genetic data about phages, providing a robust defence against subsequent infections after an initial phage attack. This capability is not only vital for the kimchi industry, which often utilizes LAB strains as starters to produce standardized kimchi with enhanced sensory qualities, but also holds global relevance. Amidst global viral threats like COVID-19, these starter cultures are similarly vulnerable to phage infections, underscoring the need for the development of phage-resistant LAB strains.

Dr. Hae Choon Chang, President of the World Institute of Kimchi and the corresponding author of the study, underscored the unique and robust CRISPR system of P. inopinatus, which defends against a variety of viral invasions. She also highlighted the ongoing research aimed at exploring the antiviral activities and immune spectrum of P. inopinatus. This research holds the promise of extending the applications of P. inopinatus beyond the food industry into pharmaceutical realms, offering new avenues for bio-defense against viral pathogens. The potential of this study not only enhances our understanding of microbial genetics in food fermentation but also promises potential breakthroughs in bio-defence against viral pathogens, instilling hope for the future.

More information: So Yeong Mun et al, Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji, Food Microbiology. DOI: 10.1016/j.fm.2023.104385

Journal information: Food Microbiology Provided by National Research Council of Science and Technology

Recent research indicates a link between renal health and dental loss in women after menopause

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Kidneys are essential organs that filter waste products from the blood. Inadequate filtration can lead to severe, life-threatening medical conditions. Recent research published online today in Menopause, the journal of The Menopause Society, indicates that chronic kidney disease might also contribute to tooth loss. This study is the first to assess the relationship between kidney disease and dental health, specifically in postmenopausal women.

The glomerular filtration rate (GFR) is a critical measure of kidney functionality. Research shows that GFR typically declines as women age post-menopause, correlating with decreases in reproductive hormone levels. This hormonal shift often results in abdominal obesity, a condition independently linked to the onset of chronic kidney disease and a higher likelihood of losing teeth.

Kidney disease has wide-ranging effects, notably increasing the risk of bone and cardiovascular issues. Similarly, tooth loss not only reflects poor oral health but is linked with systemic illnesses like diabetes, thyroid disorders, and osteoporosis. It also heightens the risk of stroke and can severely affect essential functions such as chewing and speaking.

Previous research has already established a connection between kidney functionality and tooth count. The latest study, which involved nearly 65,000 participants, focused specifically on postmenopausal women aged between 66 and 79. It found a significant correlation between reduced GFR and having fewer than 20 out of 28 adult teeth, underscoring a strong association between chronic kidney disease and dental loss in this demographic.

These findings underscore the proactive approach needed to manage and prevent mineral and bone metabolism disorders in postmenopausal women with chronic kidney disease. By addressing the progression of kidney disease and its impacts on oral health, we can empower these women to take control of their health and safeguard against tooth loss.

The study, titled “Chronic kidney disease in postmenopausal women is associated with tooth loss,” not only reaffirms the connection between kidney function and bone metabolism but also underscores the importance of oral health as an indicator of overall health. Dr. Stephanie Faubion, medical director for The Menopause Society, stresses maintaining oral and bone health in postmenopausal women with chronic kidney disease, advocating for diligent oral hygiene practices for women of all ages.

More information: Na-Yeong Kim et al, Chronic kidney disease in postmenopausal women is associated with tooth loss, Menopause. DOI: 10.1097/GME.0000000000002375

Journal information: Menopause Provided by The Menopause Society

Research Reveals Mental Health Challenges Among Home Health Aides

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Home health aides (HHAs) are increasingly recognized for their crucial role in patient care, particularly for those wishing to age at home. However, these aides face considerable mental health challenges, including stress, isolation, and depression, which can adversely affect their ability to perform their duties effectively. This issue was examined in a study by Weill Cornell Medicine researchers, who noted that these challenges impact the aides’ health and the comfort and safety of their patients. Dr. Madeline Sterling, a primary care physician and associate professor at Weill Cornell Medicine, emphasized the importance of HHAs in maintaining patient well-being and highlighted how certain job aspects influence their mental health.

The research, published in JAMA Network Open on June 6, involved interviews with 28 HHAs in New York City who were identified as being at risk of mental health problems. The study, a collaboration with the 1199SEIU Training and Employment Fund—part of the largest healthcare union in the U.S., 1199SEIU United Healthcare Workers East—revealed how interactions with patients and their families could positively and negatively affect aides’ moods. It also explored the stigma surrounding mental health in the workplace, influenced by personal and cultural factors. Despite various coping mechanisms reported by the aides, there was a clear call for more supportive programs that promote interaction and camaraderie among colleagues.

Faith Wiggins, director of long-term care at the 1199SEIU Training and Employment Fund, underscored the increasing demand for home health services and described an impending “tsunami” of individuals needing care at home. This is supported by a 2022 American Association of Retired Persons (AARP) report, which found that 800,000 people were on waiting lists for home care services, often facing multi-year delays. This demand highlights the pressing need to address the well-being of HHAs to ensure a stable and responsive home care system.

Dr. Sterling pointed out that HHAs are an overlooked yet vital workforce, especially as the population ages. By 2030, it is estimated that 73 million Americans will be 65 or older, with the majority preferring to age in their own homes. Home health care not only caters to this preference but is also more cost-effective compared to institutionalized care. Previous research by Dr. Sterling indicated that even before the Covid-19 pandemic, many HHAs reported poor health outcomes, which worsened in the post-pandemic era.

The study suggests several strategies to enhance the professional lives of HHAs, such as improving salaries and benefits and implementing mental health interventions. Organized peer coaching could be a pivotal part of this strategy, providing training that enhances workplace safety and promotes healthy behaviours. By incorporating mood and stress management into peer coaching, aides could gain further benefits, possibly leading to a structured career pathway that allows for advancement to higher-paying roles such as health coaches.

The authors advocate for further research to develop and implement interventions tailored to the unique cultural and occupational needs of HHAs. Dr. Sterling stressed the necessity of supporting this workforce to ensure the well-being of the patients they care for, highlighting that the health of the patients is directly linked to the well-being of their caregivers. This comprehensive support is essential for the aides’ health and the broader goal of maintaining effective and compassionate home care services.

More information: Melissa Yanez Hernandez et al, Mental Health and Well-Being Among Home Health Aides, JAMA Network Open. DOI: 10.1001/jamanetworkopen.2024.15234

Journal information: JAMA Network Open Provided by Weill Cornell Medicine