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  • br Nutrition and properties of

    2018-11-08


    Nutrition and properties of foods Functions of any drugs, including functional foods, are reduced with an increase in the duration of application. Repeated and long-term stimuli result in gradual carboxypeptidase or tolerance. This is a common phenomenon. However, impact of functional foods on the body is usually evaluated after long-term consumption. According to traditional Chinese medicine, long-term application of the same type of food can result in gradual adaptation or cause bias. For example, resistant starch as an edible fiber cannot be digested and absorbed in the intestine and exerts its physiological functions after bacterial fermentation to SCFAs in the colon [111]. Increasing evidences have shown that resistant starch can reduce the risk of colorectal cancer and colonic neoplasia, thus exhibiting a health-protecting function [112,113]. John et al. [114] conducted a follow-up examination on 463 patients with colon cancer. The results showed that long-term (4 years) consumption of resistant starch could not significantly reduce the incidence and development of colon cancer and Lynch syndrome cancer. Because these experimental subjects have so complicated food structure and dietary habits during the long-term consumption of this dietary fiber, the effect of resistant starch on colon cancer and Lynch syndrome cancer still need to be investigated further. Although the basic function of food is nutrition, both nutritional and non-nutritional components of food perform important physiological functions [115]. Etiology of metabolic syndromes is extremely complex, and it is not practical to use a single type of medicine or functional food for its treatment. Therefore, it is important to conduct extensive investigations on the properties of functional foods to provide guidance for formulating healthy diets based on the understanding of the immune, endocrine, and metabolic networks. In addition, evaluation of functional foods should be performed to determine their initial effect rather than their long-term effects; this notion is supported by studies on traditional Chinese medicine. In another word, the so called balanced diets imply not only the balance of nutritional components, but also the balance of food properties (warm, cool, cold and mild).
    Signal transfer of foods Besides providing nutrition, diet also performs other biological functions. Although its health functions have still not been extensively explored, we believe that diet performs hormone-like and information-transferring functions in individuals with obesity, diabetes, and other metabolic syndromes [116]. Several evidences have confirmed that various nutritional and non-nutritional components of food activate intracellular signaling cascades, thus controlling the health of the body [117].
    Metabolism and metabolic flux analysis Although studies on metabolic pathways and networks have made great progress, these metabolic pathways and networks are obtained through speculation based on in vitro data and structures of enzymes and substrates as well as products so that they are not the actual situation of the cells or organism metabolism. In fact, according to free energy change, reversible or irreversible steps based on the speculation of rate-limiting step and enzyme can result in fatal challenge in the application of metabolic engineering [137,138]. Many studies have shown that these rate-limiting steps or enzymes may not exist [139]. In other words, metabolic networks and pathways are carboxypeptidase the summary and speculation, and the actual situation still needs to be explored systematically and quantitatively. The actual metabolism after food consumption in vivo is still poorly understood. Different situations of the body can present different metabolic statuses. If energy is required, catabolism will increase. After a meal, anabolism will improve. Metabolism status is not same in different organs, tissues, and cells. Therefore, it is critical to understand how communication and coordination of nutrients and energy metabolism in organs, tissues, and cells are conducted by performing quantitative analysis.