Monday, May 14, 2012
Research abstracts from Experimental Biology 2012, supported or produced by Nestlé, are now available for download from the Nestlé Nutrition Institute website here.
Experimental Biology is one of the most significant annual events for scientists and researchers in the fields of: anatomy, physiology, biochemistry, pathology, nutrition, and pharmacology and this year’s event attracted more than 13,000 scientists from around the world.
The Nestlé abstracts available are:
Ways of educating, informing and networking with health professionals about nutritional sciences: The Nestlé Nutrition Institute
A look at the beneficial work of the Nestlé Nutrition Institute (NNI) and its role in providing new nutrition related learning opportunities for Health Care Professionals and advancing the understanding of key nutrition related subjects. Research on NNI programs has shown that the activities are relevant for health professionals, considered a trusted source of information and used widely.
Partial substitution of fructan fibers with acacia gum (AG) altered fermentation profile in an in vitro batch system fermentation
Fructan fibers, added to enteral formulas for their prebiotic benefits and production of short chain fatty acids (SCFA), can lead to excess gas and gastrointestinal intolerance. In a study supported by Nestlé Health Science, it was found that partial substitution of fructan fibers with AG produced less gas early on while maintaining production of SCFAs. These results may help predict health benefits and gastrointestinal tolerance in vivo.
A blend of acacia gum, fructan-type fibers, and outer pea fiber exhibits lower gas production compared to other fiber blends in vitro
Fiber sources differ in a number of physicochemical properties, and certain combinations may yield more desirable physiological effects. Nestlé Health Science sponsored research into reducing the negative side-affects related to certain fibers, found that a 50:50 blend of fermentable and nonfermentable fibers resulted in less gas while achieving similar SCFA production as other blends. These results may help predict health benefits and tolerance in vivo.
Effects of maternal milk lactoferrin supplementation on neurodevelopment and neuroprotection
Lactoferrin (Lf), an iron-binding glycoprotein containing terminal sialic acid residues, is secreted in milk. Lf is synthesized in the brains of both humans suffering from Alzheimer’s dementia, and in the mouse model of Parkinson’s disease, suggesting that Lf may play a role in neurodegenerative diseases. After investigating the neuroprotective effects of Lf in rats following prenatal exposure to dexamethasone (DEX) by 1H-MRS and hippocampal gene expression profiling, it was found that maternal milk Lf supplementation has a protective effect for neurodevelopment delayed IUGR in the rat model.
To learn more about the above studies, their methods and conclusions, download the full abstracts available on the Nestlé Nutrition Institute website here. Abstracts from the entire meeting are published in the FASEB journal. You can directly access them via this link: http://www.fasebj.org/content/vol26/1_MeetingAbstracts