1.
Effects of prey of different nutrient quality on elemental nutrient budgets in Noctiluca scintillans.
Zhang, S, Liu, H, Glibert, PM, Guo, C, Ke, Y
Scientific reports. 2017;(1):7622
Abstract
Noctiluca scintillans (Noctiluca) is a cosmopolitan red tide forming heterotrophic dinoflagellate. In this study, we investigated its ingestion, elemental growth yield and excretion when supplied with different quality food (nutrient-balanced, N-limited and P-limited). Total cellular elemental ratios of Noctiluca were nearly homeostatic, but the ratio of its intracellular NH4+ and PO43- was weakly regulated. Noctiluca thus seems able to differentially allocate N and P to organic and inorganic pools to maintain overall homeostasis, and it regulated its internal N more strongly and efficiently than P. The latter was substantiated by its comparatively stable C:N ratio and compensatory feeding on N-limited prey. Using both starvation experiments and mass balance models, it was found that excretion of C, N, and P by Noctiluca is highly affected by prey nutritional quality. However, based on modeling results, nutrients seem efficiently retained in actively feeding Noctiluca for reproduction rather than directly released as was shown experimentally in starved cells. Moreover, actively feeding Noctiluca tend to retain P and preferentially release N, highlighting its susceptible to P-limitation. Recycling of N and P by Noctiluca may supply substantial nutrients for phytoplankton growth, especially following bloom senescence.
2.
Protein Beverage vs. Protein Gel on Appetite Control and Subsequent Food Intake in Healthy Adults.
Zhang, S, Leidy, HJ, Vardhanabhuti, B
Nutrients. 2015;(10):8700-11
Abstract
The objective of this study was to compare the effects of food form and physicochemical properties of protein snacks on appetite and subsequent food intake in healthy adults. Twelve healthy subjects received a standardized breakfast and then 2.5 h post-breakfast consumed the following snacks, in randomized order: 0 kcal water (CON) or 96 kcal whey protein snacks as beverages with a pH of either 3.0 (Bev-3.0) or 7.0 (Bev-7.0) or gels as acid (Gel-Acid) or heated (Gel-Heated). In-vitro study showed that Bev-3.0 was more resistant to digestion than Bev-7.0, while Gel-Acid and Gel-Heated had similar digestion pattern. Appetite questionnaires were completed every 20 min until an ad libitum lunch was provided. Post-snack hunger, desire to eat, and prospective food consumption were lower following the beverages and gels vs. CON (all, p < 0.05), and post-snack fullness was greater following the snacks (except for the Bev-3.0) vs. CON (all, p < 0.05). Gel-Heated treatment led to lower prospective food consumption vs. Bev-3.0; however, no other differences were detected. Although all snacks reduced energy intake vs. CON, no differences were observed among treatments. This study suggested that whey protein in either liquid or solid form improves appetite, but the physicochemical property of protein has a minimal effect.