Diroleuton

This study aimed to develop a gelatin-sodium alginate (G-SA) emulsion gel that can efficiently hold corn oil, as a substitute for pork fat while controlling the digestive behaviors of lipids in vitro.UV, fluorescence, and CD spectra and surface hydrophobicity measurements of the G-SA mixtures indicated that gelatin and sodium alginate primarily form aggregates through hydrogen bonds and hydrophobic interactions, and the optimum gelatin-to-sodium alginate weight/weight ratio was identified as 1.9.The final emulsion gel contained 3.15% gelatin and 1.65% sodium alginate (weight/weight) with a corn oil content of 40% (weight/weight).G-SA emulsion gel had a higher proportion of polyunsaturated fatty acids (PUFAs, 53.95 g/100 g) than pork fat (15.17 g/100 g).In addition, the G-SA emulsion gel exhibited stable viscoelastic properties without storage and loss moduli changes at increasing shear rates.The G-SA emulsion gel had a higher melting temperature (42.63 °C) than pork fat (35.07 °C).In vitro digestion studies showed that corn oil had a higher free fatty acid release (40.32%) compared to the G-SA emulsion gel (12.66%) and pork fat (8.53%) (P<0.05), indicating that the digestibility of corn oil was reduced in the G-SA emulsion gel.Calcein release experiments revealed that G-SA emulsion gel released the least amount of calcein (P<0.05) during digestion at a slow rate.The G-SA emulsion gel, similar to pork fat, contained evenly distributed digestive particles encapsulating corn oil after in vitro gastric digestion, with the smallest particle size among the treatments.After the in vitro small intestinal digestion phase, the G-SA emulsion gel maintained small droplet sizes with bridging flocculation.The in vitro digesta of the G-SA emulsion gel contained a significantly higher proportion of PUFAs compared to pork fat (P<0.05).Consequently, the G-SA emulsion gel can be a potential substitute for pork fat, offering higher proportions of PUFAs, lower fat content, and controlled lipid digestion with reduced lipid digestibility.

Maternal diet plays a crucial role in offspring development, directly affecting neural development and gut microbiota composition. This study aimed to assess if baru almond and oil (Dipteryx alata Vog.) could modulate intestinal microbiota, brain fatty acid profile, and enhance memory in offspring of rats treated during early life stages. Three groups were formed: Control- received distilled water by gavage; Oil- received 2000 mg/kg of baru oil, and Almond - received 2000 mg/kg of baru almond. Somatic development and reflex ontogenesis were evaluated in offspring during the first 21 days. In adolescence and adulthood, memory was tested using Open Field Habituation, Object Recognition, and Morris Water Maze. Brain histology and fatty acid were measured, and fecal microbiota analysis was performed. Both almond and oil groups showed increased PUFAs in breast milk and brains, accelerated reflex ontogeny, improved somatic development and better performance in the memory tests in both life stages (p < 0.05). Supplementation enhanced fecal microbiota abundance associated with neuroprotective effects. The almond group showed a 29 % increase in Eubacterium, Candidates-Arthromitus, Collinsella, and Christensenellaceae-R-7. Both oil and almond groups had higher Blautia and Clostridia-UCG-014 compared to controls. The oil group had about 10 % more Ruminococcus, UCG-005, Acetatifactor, Negativibacillus, and Lachnospiraceae-ND3007 than the others. With the present data, we can observe the safety of baru consumption by pregnant and lactating rats and verify its effects on modulating the microbiota, inducing adequate development of the offspring's nervous system, contributing to anticipated reflex maturation and improving memory.