Academic Bibliography
https://biblio.ugent.be/
Ghent University Academic Bibliography2000-01-01T00:00+00:001dailyStaphylococcal enterotoxin type H in the scope of food intoxication and human health
https://biblio.ugent.be/publication/7093156
Andjelkovic, MirjanaDe Cremer, KoenTsilia, VarvaraDenayer, SarahVan Loco, JorisRajkovic, Andreja2016https://biblio.ugent.be/publication/7093156http://hdl.handle.net/1854/LU-7093156engFoodMicro 2016, AbstractsAgriculture and Food SciencesMedicine and Health SciencesStaphylococcal enterotoxin type H in the scope of food intoxication and human healthconferenceinfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionAggregability and digestibility study of fruit juice fortified camel milk powder proteins
https://biblio.ugent.be/publication/8722011
Khulal, UrmilaGhnimi, SamiStevanovic, NikolaRajkovic, AndrejaCirkovic Velickovic, Tanja2021In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a pos-sibility of adduct formation due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and alpha-lactalbumin against peptic digestion.application/pdfhttps://biblio.ugent.be/publication/8722011http://hdl.handle.net/1854/LU-8722011http://doi.org/10.1016/j.lwt.2021.112250https://biblio.ugent.be/publication/8722011/file/8722161enginfo:eu-repo/grantAgreement/EC/H2020/810752Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Public License (CC BY-NC-ND 4.0)info:eu-repo/semantics/openAccessLWT-FOOD SCIENCE AND TECHNOLOGYISSN: 0023-6438ISSN: 1096-1127Agriculture and Food SciencesCamel milk fortificationProtein solubilityProtein aggregationSimulated in vitro gastrointestinal digestionSDS-PAGEFUNCTIONAL-PROPERTIESSEQUENCE-ANALYSISWHEY-PROTEINBOVINE WHEYIN-VITROCOW MILKANTIOXIDANTPHFABRICATIONSTABILITYAggregability and digestibility study of fruit juice fortified camel milk powder proteinsjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTemperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators
https://biblio.ugent.be/publication/8755641
Jovanovic, JelenaDjekic, IlijaSmigic, NadaTomic, NikolaRajkovic, Andreja2022Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/ cm(2), indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.application/pdfhttps://biblio.ugent.be/publication/8755641http://hdl.handle.net/1854/LU-8755641http://doi.org/10.1016/j.foodcont.2022.108813https://biblio.ugent.be/publication/8755641/file/8755671engNo license (in copyright)info:eu-repo/semantics/restrictedAccessFOOD CONTROLISSN: 0956-7135ISSN: 1873-7129Agriculture and Food SciencesDomestic refrigeratorsTemperatureMicrobial contaminationConsumersFood safetyDOMESTIC REFRIGERATORSINTERNAL TEMPERATURESHANDLING PRACTICESCOLD CHAINHOMEPERFORMANCECONSUMPTIONLISTERIASTUDENTSBEHAVIORTemperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigeratorsjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionExperimental accumulation and depuration kinetics and natural occurrence of microcystin-LR in basil (Ocimum basilicum L.)
https://biblio.ugent.be/publication/01HRHFC0FJED8N5BGAS656N3XZ
Fossi, Maria CristinaVan Hassel, WannesAbdallah, Mohamed FathiGuzman Velasquez, Maria GraciaMiles, Christopher O.Samdal, Ingunn A.Masquelier, JulienRajkovic, Andreja2024info:eu-repo/date/embargoEnd/2024-09-20Microcystin-LR (MC-LR) is a hepatotoxic metabolite that naturally occurs during some cyanobacterial blooms in eutrophic waterbodies, and irrigation of edible plants with MC-LR-contaminated water causes bioaccumulation of the toxin. However, sufficient information about accumulation and depuration mechanics in hydroculture-grown herb plants is still lacking. This work aimed at 1) investigating bioaccumulation and depuration of MC-LR in basil, 2) verifying the possible MC-LR detoxification mechanisms in the plant, and 3) detecting the natural occurrence of MC-LR in basil (n = 50) collected from the Belgian market. Basil plants grown in a hydroculture were exposed to MC-LR (5, 20, and 50 μg L−1) spiked in a Hoagland solution for seven days. MC-LR depuration was also studied by transferring the plants to a non-contaminated Hoagland solution after exposure to MC-LR for another seven days. MC-LR concentrations in Hoagland solution, basil leaves, and roots were quantified using a validated UHPLC–MS/MS method. In addition, ELISA and LC–HRMS (only basil leaves) were used for confirmation. The results showed an increase in the accumulated levels of MC-LR at higher exposure doses, with higher MC-LR levels in roots than in leaves for all the treatment conditions. For MC-LR depuration, significant reductions were observed in all the treatment conditions for roots only. No MC-LR conjugates, potentially related to metabolism, were detected by LC–HRMS. Finally, MC-LR was detected in one store-bought basil sample, representing the first occurrence of cyanotoxins in an edible crop from Belgium.application/pdfhttps://biblio.ugent.be/publication/01HRHFC0FJED8N5BGAS656N3XZhttp://hdl.handle.net/1854/LU-01HRHFC0FJED8N5BGAS656N3XZhttp://doi.org/10.1016/j.envpol.2024.123715https://biblio.ugent.be/publication/01HRHFC0FJED8N5BGAS656N3XZ/file/01HRHFGBAH2CZMDTJYK8Q63SHEengNo license (in copyright)info:eu-repo/semantics/embargoedAccessENVIRONMENTAL POLLUTIONISSN: 0269-7491ISSN: 1873-6424Agriculture and Food SciencesEarth and Environmental SciencesChemistryMicrocystinsMC-LRbasilUHPLC-MS/MSaccumulationdepurationfood safetyExperimental accumulation and depuration kinetics and natural occurrence of microcystin-LR in basil (Ocimum basilicum L.)journalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionEvaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment
https://biblio.ugent.be/publication/8763193
Udovicki, BozidarStankovic, SlavicaTomic, NikolaDjekic, IlijaSmigic, NadaTrifunovic, Bojana SpirovicMilicevic, DraganRajkovic, Andreja2022This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV-C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080-8370 mJ/cm(2). Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm(2) achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.application/pdfhttps://biblio.ugent.be/publication/8763193http://hdl.handle.net/1854/LU-8763193http://doi.org/10.1016/j.foodcont.2021.108691https://biblio.ugent.be/publication/8763193/file/8763220engNo license (in copyright)info:eu-repo/semantics/restrictedAccessFOOD CONTROLISSN: 0956-7135ISSN: 1873-7129Agriculture and Food SciencesPHYSICAL-PROPERTIESRISK-ASSESSMENTUV-RADIATIONDETOXIFICATIONSURFACECORNPARASITICUSREDUCTIONFUNGILIGHTIrradiation effectsNon-thermal technologyMycotoxin reductionSemi-fluidized grain layerPost-harvestEvaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipmentjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionInactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide
https://biblio.ugent.be/publication/8724968
Bourdoux, SiméonZambon, AlessandroVan der Linden, IngeSpilimbergo, SaraDevlieghere, FrankRajkovic, Andreja2022This study aimed to evaluate the effect of supercritical CO2 process for the inactivation of artificially contaminated seeds of leek and alfalfa. The seeds were inoculated with E. coli O157:H7, Listeria monocytogenes, and Salmonella Thompson and S. Typhimurium and treated at 80 and 120 bar and at 35 and 45 degrees C for 20 min. The process did not influence the germination rate of the seeds. The inactivation was dependent from the type of seed and pressure and temperature. At 120 bar and 45 degrees C E. coli O157:H7, L. monocytogenes, and Salmonella spp. were reduced by 2.92 +/- 0.27, 1.14 +/- 0.63, and 1.74 +/- 0.55 log CFU/g, respectively, on alfalfa and by 4.96 +/- 0.37, 2.93 +/- 0.27, and 3.18 +/- 0.27, respectively on leek. Overall, these results indicated that supercritical CO2 can be used to improve the microbial safety of sprouts, especially for leek.application/pdfhttps://biblio.ugent.be/publication/8724968http://hdl.handle.net/1854/LU-8724968http://doi.org/10.1016/j.supflu.2021.105433https://biblio.ugent.be/publication/8724968/file/8724969engNo license (in copyright)info:eu-repo/semantics/restrictedAccessJOURNAL OF SUPERCRITICAL FLUIDSISSN: 0896-8446ISSN: 1872-8162Agriculture and Food SciencesChemistryPhysical and Theoretical ChemistryCondensed Matter PhysicsGeneral Chemical EngineeringSupercritical CO2Microbial inactivationSeedsAlfalfaLeekSproutingESCHERICHIA-COLIMICROBIAL INACTIVATIONLISTERIA-MONOCYTOGENESFLUID EXTRACTIONESSENTIAL OILSALMONELLASPROUTSDECONTAMINATIONMICROORGANISMSPASTEURIZATIONInactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxidejournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionChronic exposure to dietary compounds shifts bioenergetics in colorectal cancer
https://biblio.ugent.be/publication/01HS18P75V7B4P8F8J4D8QVE5H
Alderweireldt, ElienGrootaert, CharlotteRajkovic, AndrejaVan Nieuwerburgh, FilipVan Camp, JohnDe Wever, Olivier2023Nutritional availability in the colonic microenvironment, influenced by dietary habits and further diversified by gut microorganisms, affects the energetic options of colorectal cancer (CRC) cells. Moreover, specific compounds may alter their metabolic flexibility, defined as the ability to adapt to nutritional changes, and a required feature for cancer cell invasion and spreading. Therefore, the aim of this study was to characterize the metabolic behavior of 3D CRC spheroids in different nutritional contexts.
A long-term-subtoxic-dose experimental set-up was developed to provide insights in (i) the chronic effects of exposure to dietary metabolites, and (ii) the impact of media types with different nutrient-richness. Using extracellular flux analysis and RNA Illumina sequencing, we demonstrated that the access to glucose, glutamine, pyruvate and/or butyrate dictates the metabolic profile of CRC spheroids, who display high levels of both glycolysis and mitochondrial respiration. Moreover, the chronic pretreatment with dietary metabolites changed the preferred energetic routes and the response of CRC cells to a shift in nutrient-richness, suggesting an impact on their metabolic adaptability.
These results show that chronic exposure to dietary compounds can affect the bioenergetics of CRC spheroids, and underscore the importance of culture medium composition, choice of cell line, and time of exposure in nutritional and metabolic research.application/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://biblio.ugent.be/publication/01HS18P75V7B4P8F8J4D8QVE5Hhttp://hdl.handle.net/1854/LU-01HS18P75V7B4P8F8J4D8QVE5Hhttps://biblio.ugent.be/publication/01HS18P75V7B4P8F8J4D8QVE5H/file/01HS1AD1JSS5AHYYFT1VQMWGYYengNo license (in copyright)info:eu-repo/semantics/openAccessGhent Gut Inflammation Group, 4th Meeting, AbstractsAgriculture and Food SciencesMedicine and Health SciencesChronic exposure to dietary compounds shifts bioenergetics in colorectal cancerconferenceinfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionEffect on colorectal cancer bioenergetics by chronic exposure to red meat metabolites
https://biblio.ugent.be/publication/01HS19QGYBE92MT1F92MPZC657
Alderweireldt, ElienGrootaert, CharlotteRajkovic, AndrejaVan Nieuwerburgh, FilipLuca, StijnVan Camp, JohnDe Wever, Olivier2023info:eu-repo/date/embargoEnd/2025-10-05Reprogrammed cell metabolism is one of the cancer hallmarks [1] and encompasses the Warburg effect, glutamine addiction, increased dependency on one-carbon metabolism and fatty acid oxidation, and metabolic symbioses between different cell types [2-6]. Factors influencing the nutrients and metabolites present in the tumor microenvironment include diet, microbial fermentation, and metabolic processes throughout the body. Red and processed meat consumption is correlated with an increased risk for colorectal cancer (CRC). We hypothesized that such a chronic dietary pattern may alter CRC cells’ metabolic flexibility, i.e. the ability to switch between substrates, and/or plasticity, i.e. the ability to process substrates in a different way [7].
A chronic, subtoxic-dose experimental set-up using HCT116 spheroids was developed to provide insights in (i) the chronic effects of luminal exposure to red meat-derived metabolites, and (ii) the impact of the nutrient richness of the medium. Using extracellular flux analysis complemented by bulk mRNA sequencing, we demonstrated that the access to glucose, glutamine, pyruvate and/or butyrate dictates the metabolic profile of CRC spheroids. Moreover, the exposure to meat metabolites altered the responses to a shift in nutrient richness of the medium and to inhibition of specific substrate oxidation pathways, for example through changes in expression of substrate transporters and alternative metabolic pathways, and in intracellular substrate storage.
These results show that chronic exposure to dietary compounds affected the metabolic flexibility and/or plasticity of CRC spheroids, and stress the importance of the medium composition, choice of cell line, and time of exposure in nutritional or metabolic research.application/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://biblio.ugent.be/publication/01HS19QGYBE92MT1F92MPZC657http://hdl.handle.net/1854/LU-01HS19QGYBE92MT1F92MPZC657https://biblio.ugent.be/publication/01HS19QGYBE92MT1F92MPZC657/file/01HS1AXXG44K5ZM0PYXA1FM7HRengNo license (in copyright)info:eu-repo/semantics/embargoedAccessTumor heterogeneity, plasticity and therapy, 2nd edition, AbstractsAgriculture and Food SciencesMedicine and Health SciencesEffect on colorectal cancer bioenergetics by chronic exposure to red meat metabolitesconferenceinfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionEffect on colorectal cancer bioenergetics by chronic exposure to red meat metabolites
https://biblio.ugent.be/publication/01HS1AFH7017BZFW3S455J0BHZ
Alderweireldt, ElienGrootaert, CharlotteVan Welden, SophieLaukens, DebbyRajkovic, AndrejaVan Camp, JohnDe Wever, Olivier2023info:eu-repo/date/embargoEnd/2025-10-22Red and processed meat consumption is correlated with an increased risk for colorectal cancer (CRC). We hypothesized that such a chronic dietary pattern may alter CRC cells’ metabolic behavior and therefore influences cancer cell growth, survival, flexibility, i.e. the ability to switch between substrates, plasticity, i.e. the ability to process substrates in a different way. In this study, the impact of chronic exposure to dietary metabolites on in vitro CRC models was investigated. Specifically, the effect of butyrate, an anti-inflammatory compounds derived from fiber, and of hemin and kynurenine, potentially harmful metabolites derived from red and processed meat consumption, were assessed using HCT116 spheroids and murine intestinal organoids (wild type and APCf/+).
Exposure of spheroids has shown promising results, for example, a combination treatment of meat-derived hemin and kynurenine induced higher basal glycolysis rates with a similar oxidative metabolism compared to untreated control spheroids, indicating more energetic cancer cells. Moreover, after glucose deprivation, the metabolic flexibility and plasticity were higher in the pretreated spheroids compared to the control, potentially supported by increased lipid metabolism and glutaminolysis. These observations suggest a role of meat digestion compounds in colorectal carcinogenesis by a direct effect on cell metabolism.
Applying a similar approach and analysis on the organoid models gave insights in how cancer stage and genetic makeup of the cells influences the responses. A comparison of healthy (WT) and APCf/+ organoids revealed that this early-onset event of CRC induces changes in morphology, cell-cell adhesion parameters, and cytokine secretion levels. Moreover, alterations in organoid size, lipid storage, and glucose/lactate levels imply that meat metabolites may also affect the bioenergetics of healthy and pre-cancerous intestinal cells.
Future experiments will focus on the metabolic changes in intestinal organoids exposed to dietary metabolites. In this way we want to elucidate how red meat consumption changes the cell metabolism and how to interfere with this. This will lead to a better understanding of the etiology of colorectal cancer and the role of diet herein.application/pdfhttps://biblio.ugent.be/publication/01HS1AFH7017BZFW3S455J0BHZhttp://hdl.handle.net/1854/LU-01HS1AFH7017BZFW3S455J0BHZhttps://biblio.ugent.be/publication/01HS1AFH7017BZFW3S455J0BHZ/file/01HS1APNYR06V76Z4JT1RV54VKengNo license (in copyright)info:eu-repo/semantics/embargoedAccessOrganoids : modelling organ development and disease in 3D culture, Symposium, AbstractsAgriculture and Food SciencesMedicine and Health SciencesEffect on colorectal cancer bioenergetics by chronic exposure to red meat metabolitesconferenceinfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionAlcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
https://biblio.ugent.be/publication/01HQ804V8YM560A6YNJXP1SDJR
Van Hecke, ThomasVan Pee, JasperDe Smet, Stefaan2024The effect of selected phenolic-containing beers (pale lager, barley wine, tripel), white wine, and red wine on the formation of lipid oxidation products (thiobarbituric acid reactive substances, 4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal) and protein carbonylation during simulated gastrointestinal digestion of pork and salmon was investigated. Greater antioxidant effects of the beverages were observed during the digestion of salmon, whereas antioxidant effects were less pronounced or absent during the digestion of pork. Red wine contained the highest levels of phenolics, accompanied by the highest antioxidant effects among the beverages tested. Secondly, the simultaneous formation of potentially harmful fatty acid ethyl esters (FAEEs) was observed for the first time when these muscle foods were digested with the beers and wines tested, or with pure ethanol. These FAEEs were formed by lipase activity in the presence of ethanol, which was blocked by the lipase inhibitor orlistat. The formation of selected FAEEs corresponded well with the levels of their precursor fatty acids in muscle, resulting in different FAEE profiles in the digests of chicken, pork, beef, or salmon with ethanol. In conclusion, the formation of potentially harmful FAEE may counteract the observed beneficial antioxidant effects of phenolic-rich alcoholic beverages during the gastrointestinal digestion of muscle foods.application/pdfhttps://biblio.ugent.be/publication/01HQ804V8YM560A6YNJXP1SDJRhttp://hdl.handle.net/1854/LU-01HQ804V8YM560A6YNJXP1SDJRhttp://doi.org/10.1016/j.lwt.2024.115854https://biblio.ugent.be/publication/01HQ804V8YM560A6YNJXP1SDJR/file/01HQ807VKBDG6GGYCTYFZV8QTBengElsevier BVCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Public License (CC BY-NC-ND 4.0)info:eu-repo/semantics/openAccessLWT-FOOD SCIENCE AND TECHNOLOGYISSN: 0023-6438ISSN: 1096-1127Agriculture and Food SciencesChemistryFood ScienceAlcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formationjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionEffect of chronic exposure of dietary compounds on colorectal cancer bioenergetics
https://biblio.ugent.be/publication/01HS8X0W8RVAQYPRRV80YWJ7T9
Alderweireldt, ElienGrootaert, CharlotteRajkovic, AndrejaVan Camp, JohnDe Wever, Olivier2022Reprogrammed cell metabolism is a cancer hallmarks [1] and involves the Warburg effect, glutamine addiction, increased dependence on one-carbon metabolism and fatty acid oxidation, and metabolic symbioses between different cell types [2-6]. The availability of substrates in the two-front nutritional colonic microenvironment, as well as chronic dietary habits, could affect the energetic options of CRC cells, reduce their metabolic flexibility, and make them more vulnerable. The aim of this study was to characterize the metabolic behavior of 3D CRC spheroids in different nutritional contexts.
A long-term-sub-toxic-dose experimental set-up was developed to provide insights in (i) the chronic effects of luminal exposure to dietary and microbial metabolites, and (ii) the impact of media types with different nutrient-richness. Using extracellular flux analysis and RNA Illumina sequencing, we demonstrated that the access to glucose, glutamine, pyruvate and/or butyrate dictates the metabolic profile of CRC spheroids, who display high levels of both glycolysis and mitochondrial respiration. Moreover, the chronic pretreatment with metabolites including butyrate, hemin, kynurenine and kynurenic acid altered the metabolic flexibility, which allowed them to support both glycolysis and mitochondrial respiration or easily switch between them when specific substrates became limited.
These results show that chronic exposure to dietary compounds can affect the metabolic plasticity of CRC spheroids, and underscore the importance of the medium composition, choice of cell line, and time of exposure in nutritional and metabolic research.application/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://biblio.ugent.be/publication/01HS8X0W8RVAQYPRRV80YWJ7T9http://hdl.handle.net/1854/LU-01HS8X0W8RVAQYPRRV80YWJ7T9https://biblio.ugent.be/publication/01HS8X0W8RVAQYPRRV80YWJ7T9/file/01HS8X2NWQFPPWJF9PR427RF9VengNo license (in copyright)info:eu-repo/semantics/openAccessOncoPoint Symposium, 8th, AbstractsAgriculture and Food SciencesMedicine and Health SciencesEffect of chronic exposure of dietary compounds on colorectal cancer bioenergeticsconferenceinfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionProtein modifications screening of raw and thermally treated meat gastrointestinal digesta
https://biblio.ugent.be/publication/01HSZWDJB36ENZXXRB9Y4Y93ZA
Khulal, UrmilaĐukić, TeodoraSmiljanić, KatarinaVasović, TamaraAćimović, Jelena M.Rajkovic, AndrejaCirkovic Velickovic, Tanja2024Meat samples were subjected to thermal processing combined with simulated INFOGEST in vitro gastrointestinal (GI) digestion. Protein modifications (PMs) were screened with commercially available PM-specific antibodies. Specific proteins at 20, 37, 50, and 65 kDa react to more than 3 PM-specific antibodies among meat proteins. Lysine methylation and methionine oxidation were the most prominent PMs in WB. Mass spectrometry confirmed bands at approximate to 20 kDa as allergenic proteins: sarcoplasmic calcium-binding protein in oyster, 37 kDa as tropomyosin in shrimp, oyster, and abalone. MS-identified PMs of shellfish allergens were aligned to the IgE binding epitopes. GI digestion-resistant peptides of shellfish proteins were identified as paramyosins in oyster and abalone and SBP in shrimp. Our results point to the high susceptibility of immunodominant epitopes of major shellfish allergens to PMs. In TPM, saturation of oxidative modification increases with thermal processing resulting in higher susceptibility of TPM to gastric digestion.application/pdfhttps://biblio.ugent.be/publication/01HSZWDJB36ENZXXRB9Y4Y93ZAhttp://hdl.handle.net/1854/LU-01HSZWDJB36ENZXXRB9Y4Y93ZAhttp://doi.org/10.1016/j.jff.2024.106052https://biblio.ugent.be/publication/01HSZWDJB36ENZXXRB9Y4Y93ZA/file/01HSZWG5DQVGADTDK4X8C3J8ZZenginfo:eu-repo/grantAgreement/EC/H2020/810752Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Public License (CC BY-NC-ND 4.0)info:eu-repo/semantics/openAccessJOURNAL OF FUNCTIONAL FOODSISSN: 1756-4646ISSN: 2214-9414Agriculture and Food SciencesMedicine and Health SciencesNutrition and DieteticsMedicine (miscellaneous)Food ScienceAllergenMeatShellfishProtein modificationsSimulated in vitro gastrointestinal digestionTropomyosinPOSTTRANSLATIONAL MODIFICATIONSMETHIONINE SULFOXIDEALLERGENIC POTENCYOXIDATIONHYDROXYPROLINEIDENTIFICATIONDEAMIDATIONACETYLATIONDEGRADATIONPARAMYOSINProtein modifications screening of raw and thermally treated meat gastrointestinal digestajournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionEffect of sire type and a by-product based diet on performance and meat quality in growing-finishing pigs
https://biblio.ugent.be/publication/01HR6TWYP5E6BTW503WMT1AX4J
Kowalski, ElineAluwé, M.Ampe, B.Janssens, S.Buys, N.De Smet, StefaanMillet, S.2024For many years, pig production has focused on maximizing performance by selecting for maximal muscle growth and feeding diets that allow the animals to express their genetic potential. However, it is unclear whether this selection for muscle deposition has affected the capacity of pigs to cope with by-product-based diets, which rely on fat as the primary energy source instead of starches and sugars. Therefore, an experiment was set up to investigate if different types of boars affect how their progeny cope with alternative ingredients in the diet, with a possible need for adapted breeding schemes. Two types of boars within the Piétrain sire line were used based on either a high or low estimated breeding value for daily feed intake (HFI: high feed intake, low feed intake). When their progeny reached 14 weeks of age, two dietary strategies were compared: a control (CON) vs a by-product-based diet high in fat and fiber (HFF). The CON diet was mainly based on cereals (corn, wheat, barley) and soybean meal. The HFF diet was formulated to contain the same net energy, CP and digestible amino acid levels without any cereals or soybean meal. In total 192 animals were included in the experiment (48 animals/type of boar/diet) and performance, digestibility, carcass and meat quality were compared. None of the parameters showed a significant interaction (P < 0.05) between the type of boar and diet, suggesting that shifting to diets that are less prone to feed-food competition is equally feasible in different types of pigs. Type of boar did affect performance, carcass quality and intramuscular fat content. HFI pigs showed higher daily feed intake (DFI) and daily gain (P < 0.001), with no significant difference in feed conversion ratio (P = 0.205), lower carcass quality (P < 0.001) and higher intramuscular fat content (P = 0.030). For both boar types, pigs fed the CON diet performed better, with a higher daily gain (P = 0.028), DFI (P = 0.011) and dressing yield (P = 0.009) and better digestibility (P < 0.001), but without differences in feed conversion ratio or meat quality. In conclusion, there was no indication that pigs differing in feed intake capacity cope differently with a high-fat, high-fiber diet based on by-products. Different types of pigs may cope well with diets that are less prone to feed-food competition.application/pdfhttps://biblio.ugent.be/publication/01HR6TWYP5E6BTW503WMT1AX4Jhttp://hdl.handle.net/1854/LU-01HR6TWYP5E6BTW503WMT1AX4Jhttp://doi.org/10.1016/j.animal.2024.101106https://biblio.ugent.be/publication/01HR6TWYP5E6BTW503WMT1AX4J/file/01HSZWSX390NGRBVQYHMB28DHBengElsevier BVCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Public License (CC BY-NC-ND 4.0)info:eu-repo/semantics/openAccessANIMALISSN: 1751-7311ISSN: 1751-732XVeterinary SciencesAgriculture and Food SciencesAnimal Science and ZoologyEffect of sire type and a by-product based diet on performance and meat quality in growing-finishing pigsjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionOxidative status in breast and thigh meat of broilers raised in four production systems in Belgium
https://biblio.ugent.be/publication/01HK7B7WDGJCHND2C71KC58BA3
Ali, ZeshanMouhanna, AzizKowalski, ElineDe Smet, Stefaan2023https://biblio.ugent.be/publication/01HK7B7WDGJCHND2C71KC58BA3http://hdl.handle.net/1854/LU-01HK7B7WDGJCHND2C71KC58BA3engBAMST Symposium 2023 : Meet the Belgian Meat Reseachers, AbstractsAgriculture and Food SciencesVeterinary SciencesOxidative status in breast and thigh meat of broilers raised in four production systems in Belgiumconferenceinfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionNon-communicable disease risk associated with red and processed meat consumption-magnitude, certainty, and contextuality of risk?
https://biblio.ugent.be/publication/01HSYGRFV43VZTJ1FBM43N9VAN
Johnston, BradleyDe Smet, Stefaan Leroy, Frederic Mente, Andrew Stanton, Alice2023application/pdfhttps://biblio.ugent.be/publication/01HSYGRFV43VZTJ1FBM43N9VANhttp://hdl.handle.net/1854/LU-01HSYGRFV43VZTJ1FBM43N9VANhttp://doi.org/10.1093/af/vfac095https://biblio.ugent.be/publication/01HSYGRFV43VZTJ1FBM43N9VAN/file/01HSZSNM1GJE5TPACBZGNC10G4engCreative Commons Attribution-NonCommercial 4.0 International Public License (CC BY-NC 4.0)info:eu-repo/semantics/openAccessANIMAL FRONTIERSISSN: 2160-6056ISSN: 2160-6064Medicine and Health SciencesAgriculture and Food Sciencesriskpublic healthnoncommunicable diseasesmortalitymeatcertaintyNon-communicable disease risk associated with red and processed meat consumption-magnitude, certainty, and contextuality of risk?journalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionData driven prediction of dairy cattle lifetime production and its use as a guideline to select surplus youngstock
https://biblio.ugent.be/publication/01HSYGRFTZ943SX662VSDWVYFC
Perneel, MaartenDe Smet, StefaanVerwaeren, Jan2024The lifetime production of dairy cows is a complex trait influenced not only by genetics, but also by the environment in which a cow lives and the management practices of the farmer. Moreover, these influential factors show complex interactions with each other, making it difficult to reliably predict the lifetime production of individual animals at birth. However, since well managed dairy farms often have a surplus of youngstock, reliable lifetime production predictions would offer the opportunity to make more substantiated decisions when selecting calves or heifers to sell. Therefore, using data from Dutch herds, we constructed a data set capturing information on genetics, environment and management practices to develop multiple machine learning models capable of predicting the lifetime production of dairy cattle soon after birth. We found that a coupling of trends observed at the country level with farm-specific models largely outperforms off-the-shelf approaches. At birth, our best model could explain up to 47% of the variance in lifetime production, a considerable improvement in comparison with linear regression on the breeding values supplemented with the average lifetime production at farm level, which could only explain 21.7% of the variance in lifetime production. Moreover, we demonstrated surplus youngstock selection according to our model could more than double the surplus animal selection effect in comparison with the benchmark methodology, offering opportunities to increase the average (future) potential lifetime production of the retained heifers significantly. Assuming a static 20% surplus liveborn heifer scenario and random surplus animal selection as the default, our best model for surplus animal selection resulted in a 9.4% greater lifetime production in the retained animals compared with the current Dutch average lifetime production.application/pdfhttps://biblio.ugent.be/publication/01HSYGRFTZ943SX662VSDWVYFChttp://hdl.handle.net/1854/LU-01HSYGRFTZ943SX662VSDWVYFChttp://doi.org/10.3168/jds.2023-23660https://biblio.ugent.be/publication/01HSYGRFTZ943SX662VSDWVYFC/file/01HSZT4R0EQ5W64CSX82RWYKZKengCreative Commons Attribution 4.0 International Public License (CC-BY 4.0)info:eu-repo/semantics/openAccessJOURNAL OF DAIRY SCIENCEISSN: 0022-0302ISSN: 1525-3198Veterinary SciencesAgriculture and Food SciencesMathematics and StatisticsData driven prediction of dairy cattle lifetime production and its use as a guideline to select surplus youngstockjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionHome-delivered meal boxes in a family setting : a qualitative study investigating reasons for use and perceived impact on meal practices
https://biblio.ugent.be/publication/01HRRZDK1QAYQ041AAVGRVEH82
Vos, MarjolijnDeforche, BenedicteVan Lippevelde, Wendy2024Background: Cooking and consuming a homemade meal is associated with health benefits. Home-delivered meal boxes can support families in cooking this fresh meal. The current study aimed to gain a deeper understanding of the determinants of meal box use, and of the perceived impact on meal practices of parents with younger (i.e., aged 6–12 years) and older children (i.e., 13–18 years).
Methods: Four focus groups were conducted (n = 19); two with parents of younger children, and two with parents of older children. A semi-structured interview guide was developed and interviews were recorded and transcribed. Reflexive thematic analysis was performed using NVivo 1.4.
Results: Most parents mentioned practical reasons like saving time and money, as well as inspiration, as reasons to choose a home-delivered meal box. Also, tastiness and menu variation were often mentioned as determining factors by both parent groups. However, a few parents stated to stop using the meal boxes because of returning menus or too small portion sizes. Meal box providers were chosen based on the price, the freshness and the quality of the products. Moreover, positive effects on parents’ perceived cooking skills and knowledge were reported. Also, some parents mentioned positively changed attitudes towards vegetarian dishes. Lastly, parents reported healthier eating due to more appropriate portion sizes and more vegetables. A prominent difference between parent groups was that older children played a role in continuing the use of meal boxes, and helped to prepare the meals (contrary to younger children).
Conclusions: Home-delivered meal boxes might be promising to enhance families’ meal practices. This study could inform social marketeers and health promotors to adopt an optimal strategy to reach families.application/pdfhttps://biblio.ugent.be/publication/01HRRZDK1QAYQ041AAVGRVEH82http://hdl.handle.net/1854/LU-01HRRZDK1QAYQ041AAVGRVEH82http://doi.org/10.1186/s12889-024-17729-1https://biblio.ugent.be/publication/01HRRZDK1QAYQ041AAVGRVEH82/file/01HRRZH63JWKFM9HA2E5GPM83BengSpringer Science and Business Media LLCCreative Commons Attribution 4.0 International Public License (CC-BY 4.0)info:eu-repo/semantics/openAccessBMC PUBLIC HEALTHISSN: 1471-2458Medicine and Health SciencesAgriculture and Food SciencesSocial SciencesPublic Health, Environmental and Occupational HealthDeterminantsMeal practiceHome-delivered meal boxChildrenFamilyHome-delivered meal boxes in a family setting : a qualitative study investigating reasons for use and perceived impact on meal practicesjournalArticleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion