Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich oils with enhanced antioxidant capacity and oxidative stability.

As we reported previously, caloric restriction (CR) results in an increased concentration of bile acids (BA) in the intestinal mucosa. We now investigated the background of this phenotype, trying to identify nutrition-related factors modulating BA levels. Male mice were submitted to various types of restrictive diets and BA levels and expression of associated factors were measured. We found that BA concentration is increased in the liver of CR mice, which corresponds to reduced expression of the Shp gene and elevated mRNA levels of Cyp27a1, Bal, and Ntcp, as well as CYP7A1 protein and gene expression. Correlation between decreased concentration of BAs in the feces, increased BAs levels in plasma, and elevated gene expression of BAs transporters in the ileum mucosa suggests enhanced BA uptake in the intestine of CR mice. Corresponding to CR upregulation of liver and ileum mucosa, BA concentration was found in animals submitted to other types of prolonged energy-restricting dietary protocols, including intermittent fasting and fasting-mimicking diet. While over-night fasting had negligible impact on BAs levels. Manipulation of macronutrient levels partly affected BA balance. Low-carbohydrate and ketogenic diet increased BAs in the liver but not in the intestine. Carbohydrate restriction stimulates BA synthesis in the liver, but energy restriction is required for the increase in BA levels in the intestine and its uptake.

Previously, we demonstrated that caloric restriction (CR) stimulates the synthesis, conjugation, secretion, and deconjugation of taurine and bile acids in the intestine, as well as their reuptake. Given taurine's potent antiobesogenic properties, this study aimed to assess whether the CR-induced shift in taurine homeostasis contributes to adipose tissue loss. To verify that, male C57Bl/6 mice were subjected to 20% CR or ad libitum feeding, with variations in cage bedding and gut microbiota conditions. Additional groups received taurine supplementation or were fed a low-taurine diet (LTD). The results showed that in CR animals, taurine derived from the intestine was preferentially trafficked to epididymal white adipose tissue (eWAT) over other tested organs. Besides increased levels of taurine transporter TauT, gene expression of Cysteine dioxygenase (Cdo) involved in taurine synthesis was upregulated in CR eWAT. Taurine concentration in adipocytes was inversely correlated with fat pad weight of CR mice. Different types of cage bedding did not impact eWAT taurine levels; however, the lack of bedding and consumption of a diet high in soluble fiber did. Depleting gut microbiota with antibiotics or inhibiting bile salt hydrolase (BSH) activity reduced WAT taurine concentration in CR mice. Taurine supplementation increased taurine levels in WAT and brown adipose tissue (BAT), promoting fat loss in CR animals. LTD consumption blunted WAT loss in CR animals, with negligible impact on BAT. This study provides multiple insights into taurine's role in CR-triggered fat loss and describes a novel communication path between the liver, gut, microbiota, and WAT, with taurine acting as a messenger.

Monosodium-L-glutamate (MSG) is an additive commonly used worldwide to increase the palatability of many foods, due to its popular umami flavor enhancing properties. While research has extensively focused on evaluating its safety and sensory properties, no prior studies have provided a comprehensive evaluation of the impact of MSG on the oxidative stability of food. Thus, this study investigated, for the first time, the influence of MSG supplementation (0.4 % and 1.2 %, w/w) on the progress of lipid and protein oxidation as well as the Maillard reaction in pork burger patties stored at 4 °C up to 4 days and cooked in an oven at 180 °C for 15 min. Analysis of lipidic extracts from the meat patties revealed the promotion of lipid oxidation during cooking due to 1.2 % MSG addition (e.g. > 53 % mean increase in alkanals), as determined by mass spectrometry and proton nuclear magnetic resonance. Conversely, 1.2 % MSG addition had no general impact on the formation of protein carbonyls and advanced glycation end products, although it promoted the generation of Schiff bases. This effect was attributed to the formation of N-dihydroxypropylideneglutamic acid, which was significantly correlated with the rise of secondary lipid oxidation products, suggesting that the prooxidant role of MSG might be related to the formation to this early-stage Maillard reaction product. Therefore, this study evidenced the interrelationship between oxidative processes and the Maillard reaction during MSG supplementation, highlighting the need for further research on the fate of this additive to ensure food quality and safety.

Our previous findings indicate that caloric restriction (CR) stimulates the production and secretion of taurine-conjugated bile acids in mice. Subsequent processing by gut microbiota leads to increased levels of deconjugated bile acids, taurine, and various taurine conjugates in the intestine. Furthermore, we demonstrated that carbohydrate restriction and protein restriction, to a smaller extent, mirror the impact of CR in terms of hepatic production of bile acids but not their secretion. We hypothesized that modulating dietary macronutrient levels would influence taurine homeostasis in the liver and intestine of ad libitum-fed and CR animals. Ad libitum-fed male mice were allocated to receive either a control, low-protein (LP), low-fat (LF), or low-carbohydrate (LC) diet. Meanwhile, CR groups were given 80 % of their regular voluntary food intake as a control, high-protein (HP), high-fat (HF), or high-carbohydrate (HC) diet. While CR did not affect the taurine levels and its conjugates in the liver, alteration in carbohydrates and protein intake impacted it. Conversely, in the intestine, CR increased the amount of free and conjugated taurine, whereas the various diets did not affect it or disrupt the CR-specific phenotype. Notably, variations in diet composition impacted the expression of the taurine transporter (Slc6a6) and glutathione-S transferases (GST) in the intestine as well as cysteine dioxygenase (Cdo) in the liver. The liver and the intestine show distinct responses to dietary interventions, with hepatic taurine being affected by the diet composition, while intestinal taurine is governed by energy availability.

Background/Objectives: Previously, we found that caloric restriction (CR) in mice increases taurine levels by stimulating hepatic synthesis, secretion into the intestine and deconjugation of taurine-conjugated bile acids (BA). Subsequently, in the intestine, taurine conjugates various molecules, including glutathione (GSH). The current study explores the mechanisms behind forming taurine-GSH conjugate and its consequences for taurine, other taurine conjugates, and BA in order to improve understanding of their role in CR. Methods: The non-enzymatic conjugation of taurine and GSH was assessed and the uptake of taurine, GSH, and taurine-GSH was verified in five sections of the small intestine. Levels of taurine, gavaged ¹³C labeled taurine, taurine conjugates, taurine-GSH, and GSH were measured in various tissues of ad libitum and CR mice. Next, the taurine-related CR phenotype was challenged by applying the inhibitors of taurine transporter (SLC6A6) and GSH-S transferases (GST). Results: The CR-related increase in taurine in intestinal mucosa was accompanied by the uptake and distribution of taurine towards selected organs. A unique composition of taurine conjugates characterized each tissue. Although taurine-GSH conjugate could be formed in non-enzymatic reactions, GST activity contributed to taurine-related CR outcomes. Upon SLC6A6 and GST inhibition, the taurine-related parameters were affected mainly in the ileum rather than the liver. Meanwhile, BA levels were somewhat affected by GST inhibition in the ileum and in the liver by SLC6A6 inhibitor. Conclusions: The discovered CR phenotype involves a regulatory network that adjusts taurine and BA homeostasis. GSH supports these processes by conjugating taurine, impacting taurine uptake from the intestine and its availability to form other types of conjugates.