Lieselot Hemeryck

Bio: Lieselot Hemeryck is an academic researcher from Ghent University. The author has contributed to research in topics: Red meat & White meat. The author has an hindex of 12, co-authored 23 publications receiving 428 citations.

Nutrimetabolomics: An Integrative Action for Metabolomic Analyses in Human Nutritional Studies

Abstract: The life sciences are currently being transformed by an unprecedented wave of developments in molecular analysis, which include important advances in instrumental analysis as well as biocomputing. In light of the central role played by metabolism in nutrition, metabolomics is rapidly being established as a key analytical tool in human nutritional studies. Consequently, an increasing number of nutritionists integrate metabolomics into their study designs. Within this dynamic landscape, the potential of nutritional metabolomics (nutrimetabolomics) to be translated into a science, which can impact on health policies, still needs to be realized. A key element to reach this goal is the ability of the research community to join, to collectively make the best use of the potential offered by nutritional metabolomics. This article, therefore, provides a methodological description of nutritional metabolomics that reflects on the state-of-the-art techniques used in the laboratories of the Food Biomarker Alliance (funded by the European Joint Programming Initiative "A Healthy Diet for a Healthy Life" (JPI HDHL)) as well as points of reflections to harmonize this field. It is not intended to be exhaustive but rather to present a pragmatic guidance on metabolomic methodologies, providing readers with useful "tips and tricks" along the analytical workflow.

Biomarkers of meat and seafood intake: an extensive literature review.

Abstract: Meat, including fish and shellfish, represents a valuable constituent of most balanced diets. Consumption of different types of meat and fish has been associated with both beneficial and adverse health effects. While white meats and fish are generally associated with positive health outcomes, red and especially processed meats have been associated with colorectal cancer and other diseases. The contribution of these foods to the development or prevention of chronic diseases is still not fully elucidated. One of the main problems is the difficulty in properly evaluating meat intake, as the existing self-reporting tools for dietary assessment may be imprecise and therefore affected by systematic and random errors. Dietary biomarkers measured in biological fluids have been proposed as possible objective measurements of the actual intake of specific foods and as a support for classical assessment methods. Good biomarkers for meat intake should reflect total dietary intake of meat, independent of source or processing and should be able to differentiate meat consumption from that of other protein-rich foods; alternatively, meat intake biomarkers should be specific to each of the different meat sources (e.g., red vs. white; fish, bird, or mammal) and/or cooking methods. In this paper, we present a systematic investigation of the scientific literature while providing a comprehensive overview of the possible biomarker(s) for the intake of different types of meat, including fish and shellfish, and processed and heated meats according to published guidelines for biomarker reviews (BFIrev). The most promising biomarkers are further validated for their usefulness for dietary assessment by published validation criteria.

Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites.

Abstract: Epidemiological research has demonstrated that the consumption of red meat is an important risk factor for the development of colorectal cancer (CRC), diabetes mellitus and cardiovascular diseases. However, there is no holistic insight in the (by-) products of meat digestion that may contribute to disease development. To address this hiatus, an untargeted mass spectrometry (MS)-based metabolomics approach was used to create red versus white meat associated metabolic fingerprints following in vitro colonic digestion using the fecal inocula of ten healthy volunteers. Twenty-two metabolites were unequivocally associated with simulated colonic digestion of red meat. Several of these metabolites could mechanistically be linked to red meat-associated pathways including N’-formylkynurenine, kynurenine and kynurenic acid (all involved in tryptophan metabolism), the oxidative stress marker dityrosine, and 3-dehydroxycarnitine. In conclusion, the used MS-based metabolomics platform proved to be a powerful platform for detection of specific metabolites that improve the understanding of the causal relationship between red meat consumption and associated diseases.

Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis.

Abstract: The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the World Health Organization. Challenges arise concerning how to optimally support the immune system in the general population, especially under self-confinement. An optimal immune response depends on an adequate diet and nutrition in order to keep infection at bay. For example, sufficient protein intake is crucial for optimal antibody production. Low micronutrient status, such as of vitamin A or zinc, has been associated with increased infection risk. Frequently, poor nutrient status is associated with inflammation and oxidative stress, which in turn can impact the immune system. Dietary constituents with especially high anti-inflammatory and antioxidant capacity include vitamin C, vitamin E, and phytochemicals such as carotenoids and polyphenols. Several of these can interact with transcription factors such as NF-kB and Nrf-2, related to anti-inflammatory and antioxidant effects, respectively. Vitamin D in particular may perturb viral cellular infection via interacting with cell entry receptors (angiotensin converting enzyme 2), ACE2. Dietary fiber, fermented by the gut microbiota into short-chain fatty acids, has also been shown to produce anti-inflammatory effects. In this review, we highlight the importance of an optimal status of relevant nutrients to effectively reduce inflammation and oxidative stress, thereby strengthening the immune system during the COVID-19 crisis.

Analysis of 200 food items for benzo[a]pyrene andestimation of its intake ίη an epidemiologic study

Abstract: Research Section Analysis of 200 food items for benzo[a]pyrene and estimation of its intake ίη an epidemiologic study* Ν. Kazerouni a,c,*, R. Sinha a, Che-Han Hsu b,l, Α. Greenberg b,2, Ν. Rothman a "Divi8ion οι CαncCl' Epiden1iology αnd Genetic8, ΝαΙίοnαl Cαncer In8titute, ΝαΙίοnαl Ιn8ιίΙιιΙα ο/' Heαlth, Eχeωtίve ΡΙαΖα South, RIl1 7033, 6120 Execι;tivc Blvd, Rockvillc, MD 20892, USA bDepαrtIl1ent οjΈnvίrοnΙl1entαl SciencC8, Cook c.Όllege, RLifger8 υnίνCI'8ίΙΥ, Nell' Bnln8\vicl(, NJ 08903, USA CDeΡαι'Ιn1ent οι ΡΓeνenιίve Medicine αnd BiOlneuiC8, Unij(JΓmed Scγvice8 υnίνcγ8ίΙγ οjΊlιe ΗeαΙιl1 S(:ienC'e8, 4301 Jone8 BI'i,!ge Roαd, BethC8dα, MD 20814-4799, USA Accepted 1 October 2000 Animal stιιdies have shown that dietary intake of benzo[α]pyrene (BaP), a polycyclic aromatic hydrocarbon (ΡΑΗ), canses increased levels of tumors at several sites, particιιlarly ίη the upper gastrointestinal tract. However, the role of dietary intake of BaP and cancer ίη humans is not clear. We CIeated a BaP database of selected food products that could be lίnl(ed to Food Frequency Qnestionnaires (FFQs) to estimate BaP intake. BaP levels were measnred for each food line-item (composite samples) which consisted of a variety of foods ίη a FFQ. Composite sample parts were derived from the Second National Health and Nutrition Examination Survey (NHANES Π) which represents the most common food items consumed by the general popιιlation. Meat samples were cooked by different techniqnes ίn controlled conditions, and by varions restanrants and fast-food chains. Non-meat products were purchased from the major national supermarket chains. The qnantities of BaP were measnred using a thin-Iayer chromatography (TLC)/spectrofluorometer technique and were highly coaelated with both BaP (radius = 0.99) and sum of carcinogenic ΡΑΗ (1'=0.98) measured by HPLC technique. We lίnl(ed ΟΙΙΓ database to the results from a FFQ and estimated the daily BaP intal

Phenolic Profile and Susceptibility to Fusarium Infection of Pigmented Maize Cultivars.

Abstract: Maize is a staple food source in the world, whose ancient varieties or landraces are receiving a growing attention. In this work, two Italian maize cultivars with pigmented kernels and one inbred line were investigated for untargeted phenolic profile, in vitro antioxidant capacity and resistance to Fusarium verticillioides infection. “Rostrato Rosso” was the richest in anthocyanins whilst phenolic acids were the second class in abundance, with comparable values detected between cultivars. Tyrosol equivalents were also the highest in “Rostrato Rosso” (822.4 mg kg-1). Coherently, “Rostrato Rosso” was highly resistant to fungal penetration and diffusion. These preliminary finding might help in breeding programs, aiming to develop maize lines being more resistant to infections and with improved nutraceutical value.

Nutrients and Oxidative Stress: Friend or Foe?

Abstract: There are different types of nutritionally mediated oxidative stress sources that trigger inflammation. Much information indicates that high intakes of macronutrients can promote oxidative stress and subsequently contribute to inflammation via nuclear factor-kappa B- (NF-κB-) mediated cell signaling pathways. Dietary carbohydrates, animal-based proteins, and fats are important to highlight here because they may contribute to the long-term consequences of nutritionally mediated inflammation. Oxidative stress is a central player of metabolic ailments associated with high-carbohydrate and animal-based protein diets and excessive fat consumption. Obesity has become an epidemic and represents the major risk factor for several chronic diseases, including diabetes, cardiovascular disease (CVD), and cancer. However, the molecular mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. Therefore, this review aimed to explore how dietary choices exacerbate or dampen the oxidative stress and inflammation. We also discussed the implications of oxidative stress in the adipocyte and glucose metabolism and obesity-associated noncommunicable diseases (NCDs). Taken together, a better understanding of the role of oxidative stress in obesity and the development of obesity-related NCDs would provide a useful approach. This is because oxidative stress can be mediated by both extrinsic and intrinsic factors, hence providing a plausible means for the prevention of metabolic disorders.