PeerJ Preprints: Food Science and Technologyhttps://peerj.com/preprints/index.atom?journal=peerj&subject=1600Food Science and Technology articles published in PeerJ PreprintsBacillus induced to biosynthesize VOCs & nitriles may benefit agriculture.https://peerj.com/preprints/26112019-09-302019-09-30Guenevere PerryDiane Perry
The scope of the project was to identify the possible agricultural applications for bacteria induced to synthesize nitriles and VOCs. The study was randomized. Cucurbit seeds and Bacillus licheniformis were selected as the plant and microbial models for two trial studies. In trial 1, 90 cucumber seeds were cultured with B.licheniformis induced to synthesize VOCs (including ethanol, 3-methyl-1-butanol, pentanol), esters (ethyl acetate), and acetonitriles. After 2 weeks the induced bacteria increased seed germination by 68% compared to control samples. Several seedlings were transferred to a small garden, infested with soil nematodes. Roots of control and induced samples appeared affected. Control samples appeared stunted in growth with decreased productivity, but cucumber plants initially planted with induced bacteria were noticeably larger in size with good productivity. Induced Bacillus increased the number of blossoms and cucumber per plant by 125% compared to control samples. Induced Bacillus did not increase solubility of nitrogen, phosphorous, or potassium in the soil, but appeared to increase plant health and defenses against pathogenic infections. Though the study findings are preliminary, soil microbes induced to synthesize VOCs and nitriles may improve plant health and productivity in cucurbit plants.
The scope of the project was to identify the possible agricultural applications for bacteria induced to synthesize nitriles and VOCs. The study was randomized. Cucurbit seeds and Bacillus licheniformis were selected as the plant and microbial models for two trial studies. In trial 1, 90 cucumber seeds were cultured with B.licheniformis induced to synthesize VOCs (including ethanol, 3-methyl-1-butanol, pentanol), esters (ethyl acetate), and acetonitriles. After 2 weeks the induced bacteria increased seed germination by 68% compared to control samples. Several seedlings were transferred to a small garden, infested with soil nematodes. Roots of control and induced samples appeared affected. Control samples appeared stunted in growth with decreased productivity, but cucumber plants initially planted with induced bacteria were noticeably larger in size with good productivity. Induced Bacillus increased the number of blossoms and cucumber per plant by 125% compared to control samples. Induced Bacillus did not increase solubility of nitrogen, phosphorous, or potassium in the soil, but appeared to increase plant health and defenses against pathogenic infections. Though the study findings are preliminary, soil microbes induced to synthesize VOCs and nitriles may improve plant health and productivity in cucurbit plants.Ethylene induced soil delays ripening in organic bananas.https://peerj.com/preprints/5062019-09-252019-09-25Guenevere PerryDiane Williams
The scope of the project was to develop a method to induce soil bacteria to biosynthesize compounds that retard the effects of ethylene induced ripening in climacteric fruits. The study was randomized. Organic bananas selected for the study were visibly inspected to ensure the fruit was unripen with no visible signs of bruising, spotting, or infection from a local distributor. Four trials were conducted from June 5th - August 5th 2014 with 3 replicates (3-4 bananas per experimental unit) in 4 trial studies for 3 days at room temperature. A mixed culture of plant growth promoting rhizobacteria (PGPR) were collected from soil surrounding the roots of young fruit bearing trees. Microbes were mixed with no-carbon source media, and cultured with an ethylene for 3 d at room temperature in a closed container. Induced soil was used to delay ripening. Microbes induced with media and ethylene delayed ripening 100% of the time in all experimental units compared to control samples, while microbes cultured with media (no ethylene) delayed ripening less than 10% of the time compared to the control. These cells also appeared to increase the incidence of fungal infection in the fruit. The findings suggest induced microbes may convert ethylene into ethanol then acetaldehyde. The two compounds may form an acetaldehyde/ethanol vapor that delays ripening, and a secondary nitrile compound that inhibits fungal growth.
The scope of the project was to develop a method to induce soil bacteria to biosynthesize compounds that retard the effects of ethylene induced ripening in climacteric fruits. Thestudy was randomized. Organic bananas selected for the study were visibly inspected to ensure the fruit was unripen with no visible signs of bruising, spotting, or infection from a local distributor. Four trials were conducted from June 5th - August 5th 2014 with 3 replicates (3-4 bananas per experimental unit) in 4 trial studies for 3 days at room temperature. A mixed culture of plant growth promoting rhizobacteria (PGPR) were collected from soil surrounding the roots of young fruit bearing trees. Microbes were mixed with no-carbon source media, and cultured with an ethylene for 3 d at room temperature in a closed container. Induced soil was used to delay ripening. Microbes induced with media and ethylene delayed ripening 100% of the time in all experimental units compared to control samples, while microbes cultured with media (no ethylene) delayed ripening less than 10% of the time compared to the control. These cells also appeared to increase the incidence of fungal infection in the fruit. The findings suggest induced microbes may convert ethylene into ethanol then acetaldehyde. The two compounds may form an acetaldehyde/ethanol vapor that delays ripening, and a secondary nitrile compound that inhibits fungal growth.Rhodococcus sp. may convert ethylene to acetaldehyde to slow ripening in climacteric fruit.https://peerj.com/preprints/33982019-09-172019-09-17Guenevere Perry
Pre-Print Update. Previous studies suggested Rhodococcus rhodochrous and Bacillus licheniformis cells converted ethylene to a nitrile compound to delay the effects of ripening, (Perry, G. Nov. 9, 2017). However, there may be an alternative compound that plays a more significant role in induced Rhodococcus and Bacillus ability to delay ripening. It has been known for years that Rhodococcus can convert the alkyne compound acetylene to acetaldehyde and potentially ethanol as a secondary product (DeBont, 1980).
This pre-print revisit re-examines the prior data to determine if the tri-phasic system previously discussed in 2017, induced bacteria to convert ethylene and/or propylene into acetaldehyde (a primary product), ethanol (a secondary product), and acetonitrile (a product of ethanol and a subsequent ammoxidation reaction). The acetaldehyde may delay the effects of ripening and inhibit fungal growth, while the nitrile by products enhance early plant development including germination and root elongation. Experimental results suggest an inducible monooxygenase or dioxygenase like enzyme is required to facilitate this process.
Pre-Print Update. Previous studies suggested Rhodococcus rhodochrous and Bacillus licheniformis cells converted ethylene to a nitrile compound to delay the effects of ripening, (Perry, G. Nov. 9, 2017). However, there may be an alternative compound that plays a more significant role in induced Rhodococcus and Bacillus ability to delay ripening. It has been known for years that Rhodococcus can convert the alkyne compound acetylene to acetaldehyde and potentially ethanol as a secondary product (DeBont, 1980).This pre-print revisit re-examines the prior data to determine if the tri-phasic system previously discussed in 2017, induced bacteria to convert ethylene and/or propylene into acetaldehyde (a primary product), ethanol (a secondary product), and acetonitrile (a product of ethanol and a subsequent ammoxidation reaction). The acetaldehyde may delay the effects of ripening and inhibit fungal growth, while the nitrile by products enhance early plant development including germination and root elongation. Experimental results suggest an inducible monooxygenase or dioxygenase like enzyme is required to facilitate this process.Aflatoxigenic contamination of freshly harvested white maize (Zea mays L.) from some selected Ugandan districtshttps://peerj.com/preprints/278882019-08-082019-08-08Timothy Omara
The moisture content and total aflatoxin (AF) content of 27 samples of freshly harvested white maize (Zea mays L.) from Mubende (n = 3), Ibanda (n = 3), Jinja (n = 3), Mayuge (n = 3) , Buikwe (n = 3), Hoima (n = 3), Mpigi (n = 3), Masindi (n = 3) and Bugiri (n = 3) districts of Uganda representing the agroecological zones: Lake Victoria crescent, Western Highlands, South East and Lake Albert Crescent were determined in the second season harvest of January 2019 to March 2019. Moisture content ranged from 12.9 to 18.8% (mean moisture content varied from 13.9±0.35-17.2±1.55%) with the highest moisture recorded in maize from Ibanda. The highest mean AF contamination of 11.0±3.01 μg/kg was recorded in maize from Hoima while the lowest AF content of 3.8±1.30 μg/kg was recorded in maize from Mpigi. Despite the fact that all the samples had detectable aflatoxins, none of the maize samples had aflatoxin greater than WHO regulatory limit of 20 μg/kg. White maize in Uganda are precontaminated by aflatoxins prior to harvest. Whereas the spectre of aflatoxigenic contamination of foods remains a ticklish challenge to address, strategic adaptation and deployment of appropriate interventions can help secure a safe harvest. Farmers should plant maize varieties with established maturity periods to ensure timely harvesting. Further research should assess the presence of other mycotoxins as zearalenone, sterigmatocystin, ochratoxin A, citrinin, vomitoxin and diacetoxyscirpenol that may co-occur with aflatoxins in freshly harvested maize.
The moisture content and total aflatoxin (AF) content of 27 samples of freshly harvested white maize (Zea mays L.) from Mubende (n = 3), Ibanda (n = 3), Jinja (n = 3), Mayuge (n = 3) , Buikwe (n = 3), Hoima (n = 3), Mpigi (n = 3), Masindi (n = 3) and Bugiri (n = 3) districts of Uganda representing the agroecological zones: Lake Victoria crescent, Western Highlands, South East and Lake Albert Crescent were determined in the second season harvest of January 2019 to March 2019. Moisture content ranged from 12.9 to 18.8% (mean moisture content varied from 13.9±0.35-17.2±1.55%) with the highest moisture recorded in maize from Ibanda. The highest mean AF contamination of 11.0±3.01 μg/kgwas recorded in maize from Hoima while the lowest AF content of 3.8±1.30 μg/kg was recorded in maize from Mpigi. Despite the fact that all the samples had detectable aflatoxins, none of the maize samples had aflatoxin greater than WHO regulatory limit of 20 μg/kg. White maize in Uganda are precontaminated by aflatoxins prior to harvest. Whereas the spectre of aflatoxigenic contamination of foods remains a ticklish challenge to address, strategic adaptation and deployment of appropriate interventions can help secure a safe harvest. Farmers should plant maize varieties with established maturity periods to ensure timely harvesting. Further research should assess the presence of other mycotoxins as zearalenone, sterigmatocystin, ochratoxin A, citrinin, vomitoxin and diacetoxyscirpenol that may co-occur with aflatoxins in freshly harvested maize.SpeciesPrimer: A bioinformatics pipeline dedicated to the design of qPCR primers for the quantification of bacterial specieshttps://peerj.com/preprints/278702019-07-242019-07-24Matthias DreierHélène BerthoudNoam ShaniDaniel WechslerPilar Junier
Background. Quantitative real-time PCR (qPCR) is a well-established method for detecting and quantifying bacteria, and it is progressively replacing culture-based diagnostic methods in food microbiology. High-throughput qPCR using microfluidics brings further advantages by providing faster results, decreasing the costs per sample and reducing errors due to automatic distribution of samples and reactants. In order to develop a high-throughput qPCR approach for the rapid and cost-efficient quantification of microbial species in a given system (for instance, cheese), the preliminary setup of qPCR assays working efficiently under identical PCR conditions is required. Identification of target-specific nucleotide sequences and design of specific primers are the most challenging steps in this process. To date, most available tools for primer design require either laborious manual manipulation or high-performance computing systems.
Results. We developed the SpeciesPrimer pipeline for automated high-throughput screening of species-specific target regions and the design of dedicated primers. Using SpeciesPrimer specific primers were designed for four bacterial species of importance in cheese quality control, namely Enterococcus faecium, Enterococcus faecalis, Pediococcus acidilactici and Pediococcus pentosaceus. Selected primers were first evaluated in silico and subsequently in vitro using DNA from pure cultures of a variety of strains found in dairy products. Specific qPCR assays were developed and validated, satisfying the criteria of inclusivity, exclusivity and amplification efficiencies.
Conclusion. In this work, we present the SpeciesPrimer pipeline, a tool to design species-specific primers for the detection and quantification of bacterial species. We use SpeciesPrimer to design qPCR assays for four bacterial species and describe a workflow to evaluate the designed primers. SpeciesPrimer facilitates efficient primer design for species-specific quantification, paving the way for a fast and accurate quantitative investigation of microbial communities.
Background. Quantitative real-time PCR (qPCR) is a well-established method for detecting and quantifying bacteria, and it is progressively replacing culture-based diagnostic methods in food microbiology. High-throughput qPCR using microfluidics brings further advantages by providing faster results, decreasing the costs per sample and reducing errors due to automatic distribution of samples and reactants. In order to develop a high-throughput qPCR approach for the rapid and cost-efficient quantification of microbial species in a given system (for instance, cheese), the preliminary setup of qPCR assays working efficiently under identical PCR conditions is required. Identification of target-specific nucleotide sequences and design of specific primers are the most challenging steps in this process. To date, most available tools for primer design require either laborious manual manipulation or high-performance computing systems.Results. We developed the SpeciesPrimer pipeline for automated high-throughput screening of species-specific target regions and the design of dedicated primers. Using SpeciesPrimer specific primers were designed for four bacterial species of importance in cheese quality control, namely Enterococcus faecium, Enterococcus faecalis, Pediococcus acidilactici and Pediococcus pentosaceus. Selected primers were first evaluated in silico and subsequently in vitro using DNA from pure cultures of a variety of strains found in dairy products. Specific qPCR assays were developed and validated, satisfying the criteria of inclusivity, exclusivity and amplification efficiencies.Conclusion. In this work, we present the SpeciesPrimer pipeline, a tool to design species-specific primers for the detection and quantification of bacterial species. We use SpeciesPrimer to design qPCR assays for four bacterial species and describe a workflow to evaluate the designed primers. SpeciesPrimer facilitates efficient primer design for species-specific quantification, paving the way for a fast and accurate quantitative investigation of microbial communities.Designing a bioremediator: mechanistic models guide cellular and molecular specializationhttps://peerj.com/preprints/278382019-07-032019-07-03Marco ZaccariaWilliam DawsonViviana CristiglioMassimo ReverberiLaura E. RatcliffTakahito NakajimaLuigi GenoveseBabak Momeni
Rational, mechanistic design can substantially improve the performance of bioremediators for applications including waste treatment and food safety. We highlight how such improvement can be informed at the cellular level by theoretical observations especially in the context of phenotype plasticity, cell signaling, and community assembly. At the molecular level, we suggest enzyme design using techniques such as Small Angle Neutron Scattering and Density Functional Theory. To provide an example of how these techniques could be synergistically combined, we present the case-study of the interaction of the enzyme laccase with the food pollutant aflatoxin B1. In designing bioremediators, we encourage interdisciplinary, mechanistic research to transition from an observation-oriented approach to a principle-based one.
Rational, mechanistic design can substantially improve the performance of bioremediators for applications including waste treatment and food safety. We highlight how such improvement can be informed at the cellular level by theoretical observations especially in the context of phenotype plasticity, cell signaling, and community assembly. At the molecular level, we suggest enzyme design using techniques such as Small Angle Neutron Scattering and Density Functional Theory. To provide an example of how these techniques could be synergistically combined, we present the case-study of the interaction of the enzyme laccase with the food pollutant aflatoxin B1. In designing bioremediators, we encourage interdisciplinary, mechanistic research to transition from an observation-oriented approach to a principle-based one.Diets containing edible cricket support a healthy gut microbiome in dogshttps://peerj.com/preprints/276772019-04-232019-04-23Jessica K JarettAnne CarlsonMariana C Rossoni SeraoJessica StricklandLaurie SerfilippiHolly H Ganz
The gut microbiome plays an important role in the health of dogs. Both beneficial microbes and overall diversity can be modulated by diet. Fermentable sources of fiber in particular often increase the abundance of beneficial microbes. House crickets (Acheta domesticus) contain the fermentable polysaccharides chitin and chitosan. In addition, crickets are an environmentally sustainable protein source. Considering crickets as a potential source of both novel protein and novel fiber for dogs, 4 diets ranging from 0% to 24% cricket content were fed to determine their effects on healthy dogs’ (n = 32) gut microbiomes. Fecal samples were collected serially at 0, 14, and 29 days, and processed using high-throughput sequencing of 16S rRNA gene PCR amplicons. Microbiomes were generally very similar across all diets at both the phylum and genus level, and alpha and beta diversities did not differ between the various diets at 29 days. A total of 12 ASVs (amplicon sequence variants) from nine genera significantly changed in abundance following the addition of cricket, often in a dose-response fashion with increasing amounts of cricket. A net increase was observed in Catenibacterium, Lachnospiraceae [Ruminococcus], and Faecalitalea, whereas Bacteroides, Faecalibacterium, Lachnospiracaeae NK4A136 group and others decreased in abundance. The changes in Catenibacterium and Bacteroides are predicted to be beneficial to gut health. However, the total magnitude of all changes was small and only a few specific taxa changed in abundance. Overall, we found that diets containing cricket supported the same level of gut microbiome diversity as a standard healthy balanced diet. These results support crickets as a potential healthy, novel food ingredient for dogs.
The gut microbiome plays an important role in the health of dogs. Both beneficial microbes and overall diversity can be modulated by diet. Fermentable sources of fiber in particular often increase the abundance of beneficial microbes. House crickets (Acheta domesticus) contain the fermentable polysaccharides chitin and chitosan. In addition, crickets are an environmentally sustainable protein source. Considering crickets as a potential source of both novel protein and novel fiber for dogs, 4 diets ranging from 0% to 24% cricket content were fed to determine their effects on healthy dogs’ (n = 32) gut microbiomes. Fecal samples were collected serially at 0, 14, and 29 days, and processed using high-throughput sequencing of 16S rRNA gene PCR amplicons. Microbiomes were generally very similar across all diets at both the phylum and genus level, and alpha and beta diversities did not differ between the various diets at 29 days. A total of 12 ASVs (amplicon sequence variants) from nine genera significantly changed in abundance following the addition of cricket, often in a dose-response fashion with increasing amounts of cricket. A net increase was observed in Catenibacterium, Lachnospiraceae [Ruminococcus], and Faecalitalea, whereas Bacteroides, Faecalibacterium, Lachnospiracaeae NK4A136 group and others decreased in abundance. The changes in Catenibacterium and Bacteroides are predicted to be beneficial to gut health. However, the total magnitude of all changes was small and only a few specific taxa changed in abundance. Overall, we found that diets containing cricket supported the same level of gut microbiome diversity as a standard healthy balanced diet. These results support crickets as a potential healthy, novel food ingredient for dogs.Using machine learning techniques and different color spaces for the classification of Cape gooseberry (Physalis peruviana L.) fruits according to ripeness levelhttps://peerj.com/preprints/266912019-02-142019-02-14Wilson CastroJimy OblitasMiguel De-la-TorreCarlos CotrinaKaren BazánHimer Avila-George
The classification of fresh fruits according to their ripeness is typically a subjective and tedious task; consequently, there is growing interest in the use of non-contact techniques such as those based on computer vision and machine learning. In this paper, we propose the use of non-intrusive techniques for the classification of Cape gooseberry fruits. The proposal is based on the use of machine learning techniques combined with different color spaces. Given the success of techniques such as artificial neural networks,support vector machines, decision trees, and K-nearest neighbors in addressing classification problems, we decided to use these approaches in this research work. A sample of 926 Cape gooseberry fruits was obtained, and fruits were classified manually according to their level of ripeness into seven different classes. Images of each fruit were acquired in the RGB format through a system developed for this purpose. These images were preprocessed, filtered and segmented until the fruits were identified. For each piece of fruit, the median color parameter values in the RGB space were obtained, and these results were subsequently transformed into the HSV and L*a*b* color spaces. The values of each piece of fruit in the three color spaces and their corresponding degrees of ripeness were arranged for use in the creation, testing, and comparison of the developed classification models. The classification of gooseberry fruits by ripening level was found to be sensitive to both the color space used and the classification technique, e.g., the models based on decision trees are the most accurate, and the models based on the L*a*b* color space obtain the best mean accuracy. However, the model that best classifies the cape gooseberry fruits based on ripeness level is that resulting from the combination of the SVM technique and the RGB color space.
The classification of fresh fruits according to their ripeness is typically a subjective and tedious task; consequently, there is growing interest in the use of non-contact techniques such as those based on computer vision and machine learning. In this paper, we propose the use of non-intrusive techniques for the classification of Cape gooseberry fruits. The proposal is based on the use of machine learning techniques combined with different color spaces. Given the success of techniques such as artificial neural networks,support vector machines, decision trees, and K-nearest neighbors in addressing classification problems, we decided to use these approaches in this research work. A sample of 926 Cape gooseberry fruits was obtained, and fruits were classified manually according to their level of ripeness into seven different classes. Images of each fruit were acquired in the RGB format through a system developed for this purpose. These images were preprocessed, filtered and segmented until the fruits were identified. For each piece of fruit, the median color parameter values in the RGB space were obtained, and these results were subsequently transformed into the HSV and L*a*b* color spaces. The values of each piece of fruit in the three color spaces and their corresponding degrees of ripeness were arranged for use in the creation, testing, and comparison of the developed classification models. The classification of gooseberry fruits by ripening level was found to be sensitive to both the color space used and the classification technique, e.g., the models based on decision trees are the most accurate, and the models based on the L*a*b* color space obtain the best mean accuracy. However, the model that best classifies the cape gooseberry fruits based on ripeness level is that resulting from the combination of the SVM technique and the RGB color space.Illumina MiSeq reveals the influence of blueberry malvidin-3-galactoside on fecal microbial community structure and metabolizes of liver cancer micehttps://peerj.com/preprints/274292018-12-192018-12-19Zhen ChengYuehua WangBin Li
Hepatocellular carcinoma (HCC) is a kind of cancer with high incidence and often accompanied by intestinal flora imbalance. Many studies have shown that probiotics such as anthocyanins can regulate gut microbiome and improve disease. This study was designed to evaluate the influence of blueberry malvidin-3-galactoside (M3G), a blueberry ingredient with several beneficial properties, on gut microorganisms of liver cancer (LC) mice. LC mice were fed M3G diets (LM, 40 mg/kg; HM, 80 mg/kg) or 5-fluorouracil (PC, 20 mg/kg) for three weeks. High-throughput sequencing using the MiSeq platform coupled with freely-available computational tools adopt 16SrRNA and metagenome analyses. There was a greater abundance of Verrucomicrobiaceae (p < 0.05) and Ruminococcus (p < 0.05) in mice in the HM group than in those in the LM group. Anti-inflammatory bacteria such as Akkermansia, Sutterella increase in abundance after fed with M3G for three weeks. A significantly smaller abundance of Proinflammatory bacteria such as Dorea, Coprobacillus, Clostridium, Streptococcus, Oscillospira in HM mice(p<0.01). Both M3G and chemotherapeutic drugs can increase signal transduction, Membrane transport, and Cell Motility. In addition, the ability of cell growth and death increased in HM and PC groups but decreased in LC and LM groups. This study indicates that M3G supplementation for three weeks may not be enough to cure liver cancer. However, M3G-supplementation was associated with significant differences in the structure and metabolic function of gut microbiome compared to liver cancer controls that merit further research.
Hepatocellular carcinoma (HCC) is a kind of cancer with high incidence and often accompanied by intestinal flora imbalance. Many studies have shown that probiotics such as anthocyanins can regulate gut microbiome and improve disease. This study was designed to evaluate the influence of blueberry malvidin-3-galactoside (M3G), a blueberry ingredient with several beneficial properties, on gut microorganisms of liver cancer (LC) mice. LC mice were fed M3G diets (LM, 40 mg/kg; HM, 80 mg/kg) or 5-fluorouracil (PC, 20 mg/kg) for three weeks. High-throughput sequencing using the MiSeq platform coupled with freely-available computational tools adopt 16SrRNA and metagenome analyses. There was a greater abundance of Verrucomicrobiaceae (p < 0.05) and Ruminococcus (p < 0.05) in mice in the HM group than in those in the LM group. Anti-inflammatory bacteria such as Akkermansia, Sutterella increase in abundance after fed with M3G for three weeks. A significantly smaller abundance of Proinflammatory bacteria such as Dorea, Coprobacillus, Clostridium, Streptococcus, Oscillospira in HM mice(p<0.01). Both M3G and chemotherapeutic drugs can increase signal transduction, Membrane transport, and Cell Motility. In addition, the ability of cell growth and death increased in HM and PC groups but decreased in LC and LM groups. This study indicates that M3G supplementation for three weeks may not be enough to cure liver cancer. However, M3G-supplementation was associated with significant differences in the structure and metabolic function of gut microbiome compared to liver cancer controls that merit further research.Protocol: The relationship between vitamin A and body mass: A systematic review and meta-analysishttps://peerj.com/preprints/270712018-07-302018-07-30Wasim A IqbalGavin B StewartInes MendesKieran FinneyAnthony OxleyGeorg Lietz
The proposed protocol is for a systematic review and meta-analysis on the relationship between vitamin A and body mass. The primary objective is to explore the mechanisms between vitamin A and adiposity such as inflammation, dietary intake and body fat. The secondary objective is to look at the extent to which vitamin A is stored in different adipose tissue depots. The protocol outlines the motive and scope for the review, and methodology including the risk of bias, statistical analysis, screening and study criteria.
The proposed protocol is for a systematic review and meta-analysis on the relationship between vitamin A and body mass. The primary objective is to explore the mechanisms between vitamin A and adiposity such as inflammation, dietary intake and body fat. The secondary objective is to look at the extent to which vitamin A is stored in different adipose tissue depots. The protocol outlines the motive and scope for the review, and methodology including the risk of bias, statistical analysis, screening and study criteria.