By Suchandrima BhowmikSep 15 2022Reviewed by Danielle Ellis, B.Sc. Microbiomes refer to the collective genomes of microorganisms living in a particular environment. The microbiota refers to the community of microbes themselves. For example, the human gastrointestinal tract contains approximately 100 trillion microorganisms . These microorganisms play essential roles in immunity and energy metabolism in humans, extending from gastrointestinal health to brain behavior and function.
Study: Diet and the microbiota–gut–brain-axis: a primer for clinical nutrition. Image Credit: Pikovit / Shutterstock A healthy diet comprising live bacteria or phytochemicals can promote the production of SCFA and other bioactive compounds that can positively impact metabolic and gastrointestinal health and brain processes.
Fermented foods such as kombucha, kefir, and yogurt have also been reported to improve metabolic and gastrointestinal health. However, studies on their impact on brain and behavior outcomes are limited. Other diet-related methods for targeting the microbiota–gut-axis include intermittent fasting and ketogenic diets.
Objective methods such as nutritional biomarkers are free from misreporting issues and bias. Some nutritional biomarkers include total vitamins and minerals in the urine, plasma, serum, energy intake, phytochemicals, caffeine metabolites, isoflavones, carotenoids, and phytosterols. However, using nutritional biomarkers along with self-reported data is found to provide optimal results.
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Frontiers | Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplementRegular consumption of hen eggs can help to prevent deficiencies of essential nutrients, such as essential amino acids, vitamin A and E or trace elements zinc and selenium, for vulnerable populations. This study focused on assessing the nutritional value of spray-dried eggs, favored by their manufacturability, storability and ease of addition to (complementary) foods. Using a wide range of analytical techniques, we recorded and compared the nutrient profiles of commercially produced pasteurized whole eggs and their respective powder samples spray-dried at 160 °C. Important nutrients that were not significantly affected by spray-drying include total fat content, several amino acids, α- and δ-tocopherol, lutein, zeaxanthin, essential trace elements and cobalamin. The most notable mean losses were found for unsaturated fatty acids, e.g. linoleic (by -38.7%, from 4.11±0.45 to 2.52±0.75 g/100 g DM) and linolenic acid (by -60.8%, from 0.76±0.05 to 0.30±0.04 g/100 g DM). Despite recording significant retinol losses in two out of three batches, the overall low reduction of -14% recommend spray-dried eggs as a valuable source of vitamin A. A daily intake of spray-dried egg powder corresponding to one medium sized egg meets dietary reference values for children, e.g. by 100% for vitamin E, by 24% for retinol, by 61% for selenium and by 22% for zinc. In conclusion, even though a dry weight comparison favors supplementation with pasteurized whole eggs, our results demonstrate a high potential for spray-dried eggs as nutritional supplement. However, the spray-drying process should be optimized towards higher retentions of unsaturated fatty acids and retinol.
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