In Aotearoa New Zealand, approximately 1 in 3 adults and 1 in 8 children are classified as obese, with Māori and Pacific communities disproportionately affected(1). While maternal nutrition has been extensively studied, paternal impacts and the combined effect of both parents’ obesogenic environments on offspring health remain underexplored(2). The primary objective of this study is to characterise the metabolic phenotype of parent rats fed a High Fat High Sugar (HFHS) diet and investigate the birth characteristics of their offspring, from a factorial mating design.Eighty female and 40 male Sprague-Dawley rats were randomised to a standard chow diet (SD) (24% protein, 18% fat, 58% carbohydrates) or HFHS diet (Specialty Feeds SF23-120: 16% protein, 41% fat, 43% carbohydrates) for five weeks prior to mating. Females were then continued on their respective diets throughout pregnancy and lactation. Four mating combinations were established: SDmum-SDdad, SDmum-HFHSdad, HFHSmum-SDdad, and HFHSmum-HFHSdad. A subset of parents (n=38) underwent body composition assessments using dual-energy X-ray absorptiometry (DEXA). Additionally, a subgroup (n=23) was evaluated for metabolic profiles using Prometheon metabolic cages. Offspring birth weights and body lengths were recorded. The HFHS diet’s efficacy was confirmed in both male and female rats, with HFHS groups showing higher body weight (females: 327.1 g ± 19.7 vs. 288.2 g ± 20.1; males: 575.8 g ± 39.8 vs. 532.6 g ± 50.3; p < 0.05), greater fat percentage (females: 46.8% ± 5.6 vs. 29.2% ± 5.6; males: 40.5% ± 7.2 vs. 28.7% ± 6.8; p < 0.001), and a lower respiratory exchange ratio (RER) (females: 0.8108 ± 0.0275 vs. 0.8679 ± 0.0288; males: 0.8257 ± 0.0304 vs. 0.8759 ± 0.0266; p < 0.05) compared to the SD group. In male offspring, birth weights in HFHSmum-SDdad (6.3 g ± 0.9) and HFHSmum-HFHSdad (6.0 g ± 0.9) groups were significantly lower (p < 0.0001) than in SDmum-SDdad (6.980 g ± 0.7753) and SDmum-HFHSdad (7.0 g ± 0.7) groups. Birth weights were further reduced in HFHSmum-HFHSdad versus HFHSmum-SDdad (Mean Diff. = 0.3g; p < 0.05).Body lengths in HFHSmum-HFHSdad males were shorter (43.1 mm ± 3.2; p < 0.0001) compared to other groups (≥ 45.3 mm). Female offspring birth weights were lower in the HFHSmum-SDdad (5.8g ± 0.8) and HFHSmum-HFHSdad groups (5.8 g ± 0.9; p<0.0001) compared to the other groups (means ≥ 6.4g) but paternal HFHS diet had no additional effect on birth weight. As with males, body lengths in the HFHSmum-HFHSdad female offspring were significantly shorter (4 mm ± 3; p<0.0001) compared to all other groups (≥44mm). Parental HFHS diets synergistically reduce offspring birth length and weight, with stronger effects in males. These findings underscore the importance of inclusive dietary guidelines for both parents to reduce intergenerational obesity risk and support long-term health.

As many as 1 in 12 people in residential care are likely to have a pressure injury at any time(1). Our pragmatic intervention, consented by both patients and their Enduring Power of Attorney, provided 20g whey protein concentrate (WPC) in 200ml whole milk to be consumed by the resident in the morning with breakfast or morning tea, to compensate for the likely lowest protein meal of the day(2), and increase total protein intake. WPC has a number of beneficial substances that support wound healing, such as arginine, and glutamine(3), plus the branch chain amino acids(4). The intervention was uncomplicated, well tolerated and resulted in wound healing, as evidenced by the pictures of the three initial cases. We need further trials to show that this is better than usual interventions. However, we believe this is a useful protocol to address a recognised problem of poor protein intake for those who need extra to heal wounds

Type 2 diabetes mellitus (T2DM) is a major disease worldwide, causing significant mortality and morbidity. Currently, in Aotearoa, New Zealand, there is a high prevalence of T2DM, with a disproportionate impact on Māori and Pacific populations(1). Moreover, it has been predicted that the prevalence will continually increase. Research has shown that insulin resistance (IR) has been reported to play a critical role in the development of T2DM and other related cardiometabolic diseases(2). Therefore, managing IR is crucial to reducing the development of T2DM. Notably, bioactive compounds in various diets are known to modify the risk of T2DM by regulating IR. Among such dietary compounds include kawakawa (Piper excelsum), an indigenous species used by Māori in traditional medicine (Rongoā). Kawakawa is shown to contain several bioactive compounds that are shown to have insulin-sensitising effects. Research by our group has recently shown kawakawa to have potential anti-diabetic and anti-inflammatory effects in healthy human volunteers(3,4). However, how Kawakawa exerts these effects on insulin signalling and glucose uptake remains unknown. We hypothesise that kawakawa will enhance the glucose uptake in the treated cells and will differentially regulate key genes involved in insulin signalling pathways, including GLUT2, IRS-1, PPAR-γ, and PI3K/Akt, across various tissues. To test our hypothesis, we aim to investigate the mechanistic action of kawakawa extract on insulin signalling pathways in different cell models from metabolically active organs. We will use the same kawakawa powder sample shown to improve postprandial insulin in a healthy population. Cell models representing different insulin-responsive organs: liver (HepG2), skeletal muscle (L6-GLUT4myc), pancreas (MIN6), and adipose (3T3-L1) will be used. The cells will be treated with different doses of kawakawa extract, and glucose uptake will be measured. Key signalling pathways, including GLUT2, IRS-1, PPAR-γ, and PI3K/Akt, will be monitored using western blot and quantitative polymerase chain reaction (qPCR) analysis. The findings of this study have the potential to identify key targets of kawakawa action on insulin signalling in metabolically active organs. These outcomes will inform future research with kawakawa in clinical settings in people with cardiometabolic diseases such as T2DM and can form the basis for developing a dietary intervention for individuals at risk of these diseases. Additionally, Rongoā is an acceptable intervention by Māori, integrating this knowledge with evidence-based scientific interventions would aid in creating a holistic health paradigm that resonates within Māori communities.

Food security constitutes a worldwide concern closely correlated with population growth. By 2050, the global population is expected to reach 9.3 billion(1). The rising population, along with increasing life expectancy and shifts toward Western dietary patterns, is expected to drive higher food demand and contribute to a rise in metabolic conditions(2). In this context, looking for alternative and sustainable food and protein sources is imperative. Pasture legumes including lucerne (Medicago sativa) and red clover (Trifolium pratense) are becoming popular as they can be used as an alternative protein and functional food source. Both crops play an important role in New Zealand’s agriculture. Their seeds can be used in human nutrition as alternative food and protein options; however, the presence of anti-nutritional factors (ANF) and their distinct taste make them less favourable for human consumption. Fermentation can be used as a possible strategy to mitigate these limitations. Lactobacillus fermentation was conducted using Lactocillus plantarum, Lactobacillus. acidophilus and Lactobacillus. casei. Proximate composition and mineral content were determined following Association of Official Analytical Chemists (AOAC) methods. Total phenol content (TPC), total flavonoid content (TFC) and antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid) and ANF including phytic acid, trypsin, and chymotrypsin inhibition were assessed using colourimetric techniques. For the enzyme inhibition assays, enzyme-substrate reactions were performed with sample extracts before measurement. All the experiments were replicated three times, and the results were expressed as mean ± SD. A factorial analysis of variance (ANOVA) was conducted (4 legume seed samples × 3 LAB cultures) with a Tukey’s post-hoc test for mean comparison at P < 0.05 using IBM SPSS Statistics 29.0. All the legume seeds demonstrated high nutritional content, with crude protein and fibre levels around 40 and 16% respectively. The seeds were also rich in minerals, particularly magnesium, phosphorus, iron and zinc. In addition, fermentation led to an increase (P < 0.05) in TPC, TFC and antioxidant activity, while significantly reducing ANF. For instance, fermentation led to an increase in TPC (18.8 to 47.1% increase), TFC (9.6 to 34.5% increase) and AOA via DPPH and ABTS. Lactobacillus fermentation has proven to be an effective processing technique to enhance the nutritional value of lucerne and red clover seeds. These findings support the potential of using fermentation to develop novel and sustainable protein sources, contributing to improved dietary quality and nutrition. Moreover, further work to study the effect of fermentation on the nutrient digestibility of lucerne and red clover seeds is warranted.

Household food production is considered a key avenue for improving food security and nutritional status, particularly for low-income people from developing countries. However, little is known about what aspects of home garden production enhance nutritional outcomes. This paper aims to assess how home gardens influence nutritional status while considering the impact of various child, maternal, and household characteristics such as birthweight, age, education, and income. We also examined the impact of distance to the market mediating this association. We conducted a cross-sectional study of 403 children (24-60 months) and their mothers (18-45 years) in Batticaloa district, Sri Lanka using a pre-tested structured questionnaire. Maternal and child anthropometric measures were taken, and children were classified as stunted, wasted and underweight based on the WHO references, and BMI was calculated for mothers(1). Logistic regression was used to analyse the factors associated with the dependent variable, nutritional outcomes. Food production diversity was not associated with maternal or child nutritional outcomes. The only production variable associated with child nutritional outcome was livestock ownership, and it was negatively associated with child wasting (P < 0.01). Surprisingly, increased market distance improved the child undernutrition (P <0.05). Higher levels of maternal education were significantly associated with reducing stunting and underweight in children (P < 0.01). Childbirth weight showed a negative association with a child underweight (P < 0.01), and we also observed a small negative effect of a child’s age on stunting. These findings suggest that while home gardens can be an entry point, improving nutrition may require a multifaceted approach that addresses a broader range of factors.

Listeria monocytogenes is a major foodborne pathogen that forms biofilms, enhancing their potential to survive under harsh conditions, including existing antimicrobial treatments(1). Natural antimicrobials such as lysozyme and nisin are generally recognized as safe in food applications(2). As a result of repetitive exposure to antimicrobials and the formation of biofilms, Listeria monocytogenes have developed resistance, making it more challenging to ensure food safety. The hurdle effect, which combines various antimicrobial compounds, has gained attention for controlling foodborne pathogens. Before applying the combined treatment, the effect of nutrient content on the antimicrobial efficacy of these individual antimicrobials is important to optimizing conditions for designing effective combined treatments, as it ensures the maximum potential of each antimicrobial under a given nutrient condition. In preliminary experiments, the effect of nutrient content on the antimicrobial efficacy of nisin and lysozyme to inhibit planktonic cells of two different Listeria monocytogenes strains was studied in nutrient-rich (full-strength TSB) and nutrient-reduced (10% TSB) environments with the Minimum Inhibitory Concentrations (MICs) of Nisin (1250 µg/mL) and Lysozyme (312.5 µg/mL). To study the effect of nutrient content on structural modifications of the Listeria monocytogenes cell envelop and its subsequent impact on the antimicrobial efficacy, nisin and lysozyme concentrations were studied under various nutrient conditions (10%, 30%, 50%, 75%, and 100% TSB). Two sets of cultures for each strain were prepared by pre-growing the microorganism in full-strength TSB (non-preconditioned cells) and corresponding strengths of TSB (preconditioned cells) prior to inoculating into various TSB strengths to perform antimicrobial treatment. Statistical analysis was carried out using two-way analysis of variance (ANOVA), followed by Turkey’s test for post hoc comparison analysis. The results of this study showed that the number of surviving cells at the end of the treatment was significantly decreased (P<0.05) in both nisin and lysozyme treatments compared to the untreated controls with the maximum antimicrobial activity in 10% TSB. Under both non-preconditioned and preconditioned cell states, the maximum inhibitory activity of lysozyme was observed in 10% TSB. The maximum inhibitory activity of nisin was observed in 10% TSB and 30% TSB under preconditioned cell state and non-preconditioned cell state, respectively. Preliminary results of this study found that the nutrient content at the time of antimicrobial treatment and the initial state of the Listeria monocytogenes cells through preconditioning growth conditions influence the antimicrobial efficacy of nisin and lysozyme. This research could provide insights for optimizing future antimicrobial treatments, such as selecting the appropriate dose and antimicrobial strategies.

In the New Zealand diet, most sodium intake originates from salt added during food processing by manufacturers and in restaurant preparations(1,2). Dietary intervention may be an effective approach to reducing individuals’ sodium intake. This study investigated whether the provision of foods high in fibre or healthy fats, inadvertently effect sodium and potassium intakes. A total of 297 individuals (mean age 64 ± 10 years, n=96 females) who had a coronary event in the previous six months participated in this study. Participants were randomly allocated into one of three groups for 12 weeks: weekly delivery of foods high in healthy fats, weekly delivery of foods high in dietary fibre; and a control group that didn’t receive any groceries. All participants received basic healthy eating advice. Sodium and potassium intakes were assessed at baseline, the end of the 12-week intervention, and after a further 12 week follow up using four-day food records. Participants chose to complete these records either on paper or using the Research Food Diary application on their phone (Xyris Software Ltd., Brisbane, Australia). Food records were analysed using FoodWorks dietary analysis software (Version 10, Xyris Software Ltd., Brisbane, Australia). The mean sodium and potassium intakes recorded over the four days were used to represent participants’ intakes at each time point. Compared to the control group, sodium intake at the end of the 12-week intervention were modestly lower in both food-delivery intervention groups (-109 mg (95% CI: - 344, 125) in the healthy fats group and -175 mg (95% CI: -412, 63) in the high fibre group. Potassium intakes at 12 weeks were 284 mg higher in the high fibre group (95% CI: 4, 564), while the difference was more modest in the healthy fats group (72 mg (95% CI: -207, 350)). At the end of the 12 week follow- up, the mean sodium intake in the high fibre group was 254 mg (95% CI: -514, 7) lower than the control, whereas there was only a very small difference in the healthy fats group at -37 mg (95% CI: -300, 266). Differences in potassium intake at 24 weeks were modest for both groups (66 mg; 95% CI: -241, 374) in the healthy fats group and -53 mg (95% CI: -356, 251) in the high fibre group). The provision of healthy foods, particularly foods high in fibre, may be an effective strategy to reduce sodium and increase potassium intakes in high-risk populations.

Every year tonnes of macadamia nuts are produced globally, resulting in a large production of by-products such as macadamia husk. This by-product contains high concentrations of phenolic compounds with antioxidant and health-promoting properties(1). Oral delivery of these phenolic compounds via food systems is challenging as the stability and biological activities can change when exposed to different types of environmental conditions (e.g., heat, light, oxygen, and pH)(2). Therefore, this study aimed to protect the integrity and stability of phenolic compounds from macadamia husk against such environmental conditions towards their delivery via food and related products. Different extracts of macadamia husk were prepared by conventional solvent extraction (CSE), accelerated solvent extraction (ASE), and ultrasonic probe-assisted extraction (UPAE) using water and organic solvents such as ethanol and methanol mixtures of different concentrations with water. The extracts were characterised by their total phenol content (TPC), total flavonoid content (TFC), and antioxidant properties (using the 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method). UPLC-HRes-MS/MS analysis was applied for screening and characterising phenolic compounds in macadamia husk extracts (MHE). Liposomes composed of soy lecithin were used to encapsulate the phenolic compounds to maintain their stability and biological activity against environmental conditions. The mean particle size, homogeneity, zeta potential, and encapsulation efficiency were used to characterise the liposome properties. 50% ethanol was the most effective solvent for maximising the TPC (47.90±0.67 mg GAE/g of dry weight and TFC (149.85±6.54 mg QE/g of DW) in extracts obtained using the three methods studied. Fifteen phenolic compounds including phenolic acids (e.g. chlorogenic acid, protocatechuic acid), flavonoids (e.g. catechin, epicatechin, epigallocatechin, gallocatechin) and other polyphenols (e.g. daidzin, myricetin 3-O- arabinoside, quercetin O-glucoside) were identified in the aqueous ethanol extract. The empty (control) liposomes had a mean diameter of 173.23±1.29 nm and exhibited a zeta potential of -80.14 mV. MHE loading significantly (p < 0.05) increased the liposome size (to 186.33±0.29 nm) and reduced the zeta potential values (-77.00±0.73 mV) and homogeneity of the size distribution. This study shows 50% ethanol was the most effective solvent for maximising the TPC and TFC in extracts obtained using the three different methods studied. Liposomes containing phenolic extract exhibited highly negative zeta potential values, indicating favourable stability and long-term protection of phenolic compounds. Thus, this study provides a promising approach to the extraction and encapsulation of phenolic compounds from New Zealand-grown macadamia husk for their possible incorporation into food products.