Progress 03/01/19 to 02/28/22
Outputs
Target Audience:This project is directed towards individuals who are at risk for metabolic diseases such as type 2 diabetes. This study found that wheat germ improved markers of glucose homeostasis in overweight adults. The findings of this study will provide a cost-effective supplementation option that could improve health of individuals that have problem with glucose control. Our results will apply to individuals of all racial and ethnic groups and levels of socioeconomic status that are at risk for developing type 2 diabetes. Changes/Problems:Our proposed treatment regimen is 40 g of wheat germ per day given in the form of no-baked cookies (2 small cookies/day) containing ground wheat germ as the base flour (20 g WG/cookie) or a fiber/calorie-matched control that is prepared similarly as the wheat germ cookie using corn flour instead of wheat germ. We searched for the best approach to deliver the wheat germ and opted to make our supplement in the form of two energy balls. During the preparation of the treatment regimen, we had to reduce the amount of wheat germ to 30 g. Our treatment regimen consisted of 30 g wheat germ or corn meal (control), 10 g peanut butter, 10 g honey, and 5 g powdered milk which provided approximately 227 calories for the two energy balls. One problem encountered in the study was the difficulty in the recruitment of the participants. Because of the study's stringent body mass index (BMI, between 25.0 - 30 kg/m2) requirements, many interested individuals were ineligible because many fell outside the overweight BMI range. We screened 130 individuals to obtain the necessary number of samples needed for the study. Additionally, the idea of collecting a fecal sample repulsed many individuals, as did blood collection. However, we were able to recruit enough people by the end of the year 2019. Another minor problem included the difficulty in drawing blood from certain participants. One subject in particular had small veins that a blood draw was impossible, so a drop of blood was obtained instead for lipid profile and HbA1c analysis. With help from other personnel trained on phlebotomy, we were able to draw blood from the other participants who had difficulty giving blood. As with everyone, the COVID-19 pandemic affected our operations. Because of it, we had to delay some laboratory analyses when the facility was shut down in April 2020. However, this time has allowed us to devote more time to other activities that can be done remotely, such as data entry, food intake and nutrient analysis, and statistical analyses. What opportunities for training and professional development has the project provided?Several graduate students learned many skills from conducting this study. They were trained on how to properly conduct a human study (interacting with study participants, confidentiality etc). Graduate students were also trained on the use of anthropometric and biochemical measurement tools for data collection. They were also shown how to prepare and store fecal and blood samples for laboratory analyses. The graduate students with the guidance of the Principal Investigator conducted all the laboratory procedures such as analysis of short-chain fatty acid, and inflammatory, gut health and metabolic markers. The graduate students were also involved with the statistical analyses, interpreting data, and writing the manuscript. An undergraduate student was overseen by the graduate students on the preparation of the treatment regimen, the use of ESHA Food Processor for diet analysis, how to properly conduct a clinical study, laboratory analyses, and data entry. The graduate student designated to be the study coordinator gained many skills and additional knowledge on the pathophysiology of chronic disease relevant to his career as a registered dietitian. How have the results been disseminated to communities of interest?We have presented the findings of this study at various professional meetings. 1. Dotimas L, Ojo B, Kaur A, Alake S, Dixon M, Davila El-Rassi G, Zhao J, Ice J, Emerson SR, Lucas EA. Wheat germ supplementation improves glucose homeostasis markers of overweight adults. ASN Nutrition meeting, June 2021, virtual. 2. Lucas EA. Wheat germ, gut health, and the prevention of obesity and insulin resistance. 2nd Helen Ocampo Memorial Lecture Series University of Santo Tomas, Manila, Philippines. June 2021, virtual 3. Lucas EA. Wheat germ supplementation will improve markers of gut health, inflammation, and insulin resistance in overweight adults. USDA Project Director's meeting, May 2021, virtual. 4. Lucas EA. Wheat germ, gut health, and the prevention of obesity and insulin resistance. Washington State University, December 2020, virtual. 5. Dotimas LG, Ojo B, Alake SE, Kaur A, Dixon MD, Emerson SR, Chowanadisai W, Smith BJ, Lucas EA. The effects of wheat germ supplementation on anthropometric, biochemical, and stool measures in overweight adults. ASN Nutrition meeting, June 2020, virtual. What do you plan to do during the next reporting period to accomplish the goals?We plan to submit the manuscript from the findings of this study to the American Journal of Clinical Nutrition.
Impacts
What was accomplished under these goals?
Subject recruitment and supplementation, laboratory and statistical analyses, and the draft of the manuscript to publish the findings of the study has been written. We have also presented the findings of this study at various professional meetings. Our findings indicate that four weeks of wheat germ supplementation improved markers of glucose homeostasis and reduced the pro-inflammatory adipokine, resistin. However, these improvements are not due to changes in gut bacterial population.
Publications
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Progress 03/01/20 to 02/28/21
Outputs
Target Audience:This project is directed towards individuals who are at risk for metabolic diseases such as type 2 diabetes. This study found that wheat germ improved markers of glucose homeostasis in overweight adults. The findings of this study will provide a cost-effective supplementation option that could improve health of individuals that have problem with glucose control. Our results will apply to individuals of all racial and ethnic groups and levels of socioeconomic status that are at risk for developing type 2 diabetes. Changes/Problems:Our proposed treatment regimen is 40 g of wheat germ per day given in the form of no-baked cookies (2 small cookies/day) containing ground wheat germ as the base flour (20 g WG/cookie) or a fiber/calorie-matched control that is prepared similarly as the wheat germ cookie using corn flour instead of wheat germ. We searched for the best approach to deliver the wheat germ and opted to make our supplement in the form of two energy balls. During the preparation of the treatment regimen, we had to reduce the amount of wheat germ to 30 g. Our treatment regimen consisted of 30 g wheat germ or corn meal (control), 10 g peanut butter, 10 g honey, and 5 g powdered milk which provided approximately 227 calories for the two energy balls. One problem encountered in the study was the difficulty in the recruitment of the participants. Because of the study's stringent body mass index (BMI, between 25.0 - 30 kg/m2) requirements, many interested individuals were ineligible because many fell outside the overweight BMI range. We screened 130 individuals to obtain the necessary number of samples needed for the study. Additionally, the idea of collecting a fecal sample repulsed many individuals, as did blood collection. However, we were able to recruit enough people by the end of the year 2019. Another minor problem included the difficulty in drawing blood from certain participants. One subject in particular had small veins that a blood draw was impossible, so a drop of blood was obtained instead for lipid profile and HbA1c analysis. With help from other personnel trained on phlebotomy, we were able to draw blood from the other participants who had difficulty giving blood. As with everyone, the COVID-19 pandemic affected our operations. Because of it, we had to delay some laboratory analyses when the facility was shut down in April 2020. However, this time has allowed us to devote more time to other activities that can be done remotely, such as data entry, food intake and nutrient analysis, and statistical analyses. What opportunities for training and professional development has the project provided?Several graduate students learned many skills from conducting this study. They were trained on how to properly conduct a human study (interacting with study participants, confidentiality etc). Graduate students were also trained on the use of anthropometric and biochemical measurement tools for data collection. They were also shown how to prepare and store fecal and blood samples for laboratory analyses. The graduate students with the guidance of the Principal Investigator conducted all the laboratory procedures such as analysis of short-chain fatty acid, inflammatory, gut health and metabolic markers. The graduate students were also involved with the statistical analyses, interpreting data, and writing the manuscript. An undergraduate student was overseen by the graduate students on the preparation of experimental regimen, the use of ESHA Food Processor for nutrient analysis, how to properly conduct a clinical study, laboratory analyses, and data entry. The graduate student designated to be the study coordinator gained many skills and additional knowledge on the pathophysiology of chronic disease relevant to his career as a registered dietitian. How have the results been disseminated to communities of interest?We have presented the findings of this study at various professional meetings. Dotimas L, Ojo B, Kaur A, Alake S, Dixon M, Davila El-Rassi G, Zhao J, Ice J, Emerson SR, Lucas EA. Wheat germ supplementation improves glucose homeostasis markers of overweight adults. ASN Nutrition meeting, June 2021, virtual. Lucas EA. Wheat germ, gut health, and the prevention of obesity and insulin resistance. 2nd Helen Ocampo Memorial Lecture Series University of Santo Tomas, Manila, Philippines. June 2021, virtual Lucas EA. Wheat germ supplementation will improve markers of gut health, inflammation, and insulin resistance in overweight adults. USDA Project Director's meeting, May 2021, virtual. Lucas EA. Wheat germ, gut health, and the prevention of obesity and insulin resistance. Washington State University, December 2020, virtual. Dotimas LG, Ojo B, Alake SE, Kaur A, Dixon MD, Emerson SR, Chowanadisai W, Smith BJ, Lucas EA. The effects of wheat germ supplementation on anthropometric, biochemical, and stool measures in overweight adults. ASN Nutrition meeting, June 2020, virtual. What do you plan to do during the next reporting period to accomplish the goals?We plan to finalized the manuscript from the findings of this study to be submitted to the American Journal of Clinical Nutrition.
Impacts
What was accomplished under these goals?
Subject recruitment and supplementation, laboratory and statistical analyses, and the draft of the manuscript to publish the findings of the study has been written. We have also presented the findings of this study at various professional meetings. Our findings indicate that four weeks of wheat germ supplementation improved markers of glucose homeostasis and reduced the pro-inflammatory adipokine, resisting. However, these improvements are not due to changes in gut bacterial population.
Publications
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Progress 03/01/19 to 02/29/20
Outputs
Target Audience:This project is directed towards individuals who are at risk for metabolic diseases such as type 2 diabetes. If wheat germ is found to be beneficial for metabolic and gut health outcomes, the study will provide a cost-effective supplementation option that could improve health. The results will apply to individuals of all racial and ethnic groups and levels of socioeconomic status. Changes/Problems:One of the first problems encountered in the study was the difficulty in the recruitment of the participants. Because of the study's stringent body mass index (BMI, between 25.0 - 30 kg/m2) requirements, many interested individuals were ineligible because many fell outside the overweight BMI range. We screened 130 individuals to obtain the necessary number of samples needed for the study. Additionally, the idea of collecting a fecal sample repulsed many individuals, as did blood collection. However, we were able to recruit enough people by the end of the year 2019. Additional limitations included the difficulty in drawing blood from certain participants. One subject in particular had small veins that a blood draw was impossible, so a drop of blood was obtained instead for lipid profile and HbA1c analysis. With help from other personnel trained on phlebotomy, we were able to draw blood from the other participants who had difficulty giving blood. As with everyone, the COVID-19 pandemic affected our operations. Because of it, we had to postpone our laboratory activity in the meantime. However, this time has allowed us to devote more time to other activities that can be done remotely, such as data entry, food intake and nutrient analysis, and statistical analyses. What opportunities for training and professional development has the project provided?Several graduate students were trained on how to properly conduct a human study (interacting with study participants, confidentiality etc). Graduate students were also trained on the use of anthropometric and biochemical measurement tools for data collection. They were also shown how to prepare fecal samples for freeze drying and short-chain fatty acid analysis, how to properly conduct laboratory procedures such as ELISA. An undergraduate student was overseen by the graduate students on the preparation of experimental regimen, the use of ESHA Food Processor for nutrient analysis, and how to properly conduct a clinical study. The graduate student designated to be the study coordinator gained additional knowledge on the pathophysiology of chronic disease relevant to the student's future career as a registered dietitian. How have the results been disseminated to communities of interest?We have submitted and abstract to the annual meeting for the American Society of Nutrition (ASN 2020) but the meeting got cancelled due to COVID-19. We are still presenting some of our findings to the virtual meeting in June 2020. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan on finalizing the results of the gut microbiome analysis and short chain fatty acid analysis, as well as the other proposed assays. After which, statistical analyses will be conducted and the results will be presented as part of a graduate student thesis. The graduate student will have his thesis defense in Fall 2020 and the finding of this study will later be published in a peer-reviewed scientific journal.
Impacts
What was accomplished under these goals?
Subject recruitment and supplementation have been completed. We are currently doing laboratory analysis. Analysis of fecal bacteria and short chain fatty acids are currently being finalized. Some markers of insulin resistance have been done and others will be analyzed as soon as possible
Publications
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