Molecular sport nutrition
Adam P. Sharples, James P. Morton, Henning Wackerhage in Molecular Exercise Physiology, 2022
Appetite is a general term which covers the motivation, preference and/or selection of food intake. Some more specific definitions include hunger: the urge to eat, satiation: the process that leads to finishing eating, and satiety: the process that leads to preventing further eating [increase in fullness/decline in hunger] (1). Satiation (which determines energy intake at a particular meal) can occur in response to boredom of taste during a meal or by the feeling of fullness after a meal. Therefore, satiation is underpinned by both sensory factors – like stomach stretch – in addition to cognitive factors – the prior beliefs we have developed from eating similar foods in the past. Whilst these cognitive factors can play an important role, the molecular and physiological regulation of appetite will be the focus for the remainder of this chapter.
Gustatory Mechanisms of a Specific Appetite
Robert H. Cagan in Neural Mechanisms in Taste, 2020
The central autonomic system and gustatory and visceral inputs have been emphasized because of their involvement in affective states, motivation, and appetite. The term “appetite” refers to a motivational state of the organism to seek and ingest specific nutrients or food items. Thus, sodium appetite refers to a specific motivational state to seek and ingest sodium salts. The appetite is satisfied only after that specific nutrient has been consumed. It is usually left unstated, but generally assumed by many researchers in the field, that the neural basis of appetite is an emergent property of the electrical activity of a central autonomic circuit, as schematized in Figure 2. Neural taste and visceral sensory input are part of, or feed into, this central autonomic circuitry of appetite.56 These neural signals are responsible for providing the fuel to mobilize the organism to seek and ingest specific nutrients.
Anorexia in Cancer
Victor R. Preedy in Handbook of Nutrition and Diet in Palliative Care, 2019
Appetite is the physiological desire to eat. Anorexia is defined as the reduction or loss of the desire to eat and represents a complex syndrome with a lethal potentiality in several acute and chronic clinical conditions (Laviano et al. 2017b). While in experimental and clinical studies anorexia presents a protective behavior, which confers survival advantage following an acute stress and/or a trauma (Laviano et al. 2017a), the loss of appetite represents a negative prognostic factor when it develops in patients affected by chronic diseases, including cancer (Molfino et al. 2010). Anorexia impacts on a patient's outcome by contributing to weight loss, lean body mass catabolism and adipose tissue wasting (Molfino et al. 2010) and negatively influencing morbidity, mortality and patient's quality of life.
Appetite and energy intake following a bout of circuit resistance training in chronic hemiparetic stroke patients: a preliminary randomized controlled trial
Published in Topics in Stroke Rehabilitation, 2023
Tatiana R. Dos Santos, Sandra A. Billinger, Adrian W. Midgley, André C. Michalski, Victor A. B. Costa, Guilherme F. Fonseca, Felipe A. Cunha
On the day of the trials, participants consumed a standardized breakfast at home at 6:30 a.m. prior to arriving in the laboratory. Participants were asked to choose from the following food items: white bread, brown bread, toasted wheatgerm, cream cracker biscuit, margarine, cream cheese, ricotta cheese, Minas frescal cheese, boiled chicken egg, melon, tomato, cucumber, skimmed UHT milk, skimmed powdered milk, and whole long-life milk. Participants also were asked to replicate the food ingested in the morning of the first experimental trial on the mornings of subsequent trials. Dietary analysis showed that breakfast, on average, represented 25% of the estimated daily energy needs for a given participant during a non-exercise day. Average macronutrient content was 56% carbohydrate, 20% protein, and 24% fat. Participants then undertook laboratory-phase monitoring between 08:00 and 10:00 a.m., consisting of determination of energy expenditure immediately before, during, and for 40-min after the CTL or CRT, and appetite immediately before and after CTL and CRT. Upon leaving the laboratory, ambulatory-phase monitoring was carried out for the remainder of the 12-h post-CTL/CRT period. This involved determination of appetite and energy intake.
Intragastric fructose administration interacts with emotional state in homeostatic and hedonic brain regions
Published in Nutritional Neuroscience, 2022
Julie Iven, Jessica R. Biesiekierski, Dongxing Zhao, Jan Tack, Lukas Van Oudenhove
Appetite-related sensations. Fructose did not alter appetite-related sensation scores (main effect of nutrient, F(1,14) = 0.00, p = 0.96 for hunger scores, F(1,14) = 0.06, p = 0.81 for prospective food consumption, F(1,14) = 0.09, p = 0.77 for satiety, F(1,14) = 0.45, p = 0.96 for fullness). Further, appetite-related sensations did not differ between both emotional states (main effect of emotion, F(1,14) = 2.95, p = 0.11 for hunger, F(1,14) = 0.05, p = 0.83 for prospective food consumption, F(1,14) = 0.19, p = 0.67 for satiety, F(1,14) = 0.45, p = 0.51 for fullness). Finally, the effect of fructose versus placebo did not differ between the two emotional states, as no significant nutrient-by-emotion interaction effects were found (hunger (F(1,14) = 0.02, p = 0.89), prospective food consumption (F(1,14) = 0.21, p = 0.65), satiety (F(1,4) = 0.02, p = 0.89) and fullness (F(1,14) = 1.73, p = 0.21) (data not shown). Minimal nausea scores were reported (strongly zero-inflated distributions with very limited amount of variability, not permitting formal statistical analysis), indicating good tolerance of both infusions.
Microencapsulation: a pragmatic approach towards delivery of probiotics in gut
Published in Journal of Microencapsulation, 2021
Rabia Iqbal, Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Saira Tanweer, Saima Tehseen, Samreen Ahsan, Muhammad Nadeem, Tariq Mehmood, Syed Junaid Ur Rehman, Kanza Saeed, Nimra Sameed, Shoaib Aziz, Assam Bin Tahir, Adnan Khaliq
From last few decades, demand of consumers has changed in selection of food. They believe on the concept that food should not only provide necessary nutrients and satisfy appetite, but it should also be helpful against nutrition-related disorders (Etchepare et al.2015, Amal et al.2016, Gani et al.2018). That’s why functional foods have occupied significant space in food market around the globe (Tripathi and Giri 2014, Sanchez et al.2015, Villena et al.2015, Peredo et al.2016). Among functional foods, probiotics-enriched food products have been accepted successfully on commercial scale. The demand of probiotic functional foods is increasing rapidly due to many factors like the aspiration of older people for the steady increase in life span, role in health care management as well as consumer’s awareness about health and nutrition to get quality life (Guerin et al.2017). No doubt probiotics are health-promoting microbes, but their viability rate is usually reduced during handling, unfavourable conditions and gastrointestinal transit (Yao et al.2020).
Related Knowledge Centers
- Anorexia
- Anorexia Nervosa
- Bulimia Nervosa
- Gastrointestinal Tract
- Polyphagia
- Metabolism
- Brain
- Adipose Tissue
- Hunger
- Reward System