Food and Disease VSC2202 UCV 2023 24 - Food and Disease UCV, course VSC VSC 2202 Table of Contents - Studeersnel (2024)

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Maastricht University

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Food and Disease

UCV, course VSC

VSC 2202

Table of Contents

Table of Contents

• Table of Contents
• General Information
  • Prerequisites
  • Objectives...................................................................................................
  • Overview
  • Literature....................................................................................................
  • Assessment
    • Overall assessment of the course
  • Attendance and Resit Policy
    • Attendance
    • Resit
  • Course Coordinator
    • Coordinator & tutor
    • Tutors
  • Structure of the course
    • Introduction
    • Schedule
• Tasks
  • Task
  • Task
  • Task
  • Task
  • Task
  • Task
  • Task
  • Task
  • Task
  • Task

Prerequisites

ü Basic knowledge on Biology

Objectives...................................................................................................

To gain knowledge and insight in: - Nutrition (macro and-micronutrients) - Nutrition and metabolism, from intake until energy storage - Fat and carbohydrate absorption, transport, storage and ATP production - Fasting and postprandial carbohydrate and fat metabolism and their integration - Protein metabolism - The link between adipose tissue function and dysfunction, obesity and related diseases - Sweeteners and metabolic health - The role of gut microbiota in relation to obesity and type 2 diabetes mellitus and the impact of diet - Personalized nutrition: does one size fits all?Application of knowledge and insight: - The student understands the process of food digestion and substrate utilization and the interaction with diet - The student has insight in how disturbances in energy metabolism and substrate utilization may lead to chronic metabolic diseases. - The student has insight in the complex interaction between diet and healthCommunication: - The student is able to present a metabolic pathway through an animationLearning skills: - The student is able to find arguments, using the recommended literature, to support a certain point of view

• The student has the ability to combine and integrate knowledge from different perspectives in a concept map.

Overview

The subdivision into themes is as follows:

1. Nutrition and metabolism, introduction
2. Postprandial metabolism and oxidation
3. Protein metabolism
4. Adipose tissue metabolism
5. Diet, microbiota and obesity
6. Personalised Nutrition

Literature....................................................................................................

The reference books for this course are:Frayn, Keith NMetabolic regulation: a human perspective, (3rd edition). Oxford: Blackwell Science,2010 ISBN: 978 - 1 - 4051 - 8359 - 8 Blackwell Science Oxford, UKInsel, Paul / Nutrition6 th ed / Jones and Bartlett / cop. 201 6 , available as e-bookMcArdle W., Katch F. and Katch V. (20 15 ) Exercise Physiology: Energy,Nutrition, and Human Performance. 8 th Edition, Williams & Wilkins.Chapter 1: Carbohydrates, Lipids and Proteins.Chapter 4: Energy value of food.Chapter 5: Introduction to Energy TransferChapter 6: Energy Transfer in the BodyChapter 8: Measurement of Human Energy ExpenditureSilverthorn, D. Human Physiology, 8 th edition. San Francisco: Pearson, 2019, e-book

Rother KI, Conway EM, Sylvetsky AC. How Non-nutritive Sweeteners InfluenceHormones and Health. Trends Endocrinol Metab. 2018 Jul;29(7):455-467. doi:10.1016/j.tem.2018.04. Epub 2018 May 30. Review.Suez J, Cohen Y, Valdés-Mas R, Mor U, Dori-Bachash M, Federici S, Zmora N,Leshem A, Heinemann M, Linevsky R, Zur M, Ben-Zeev Brik R, Bukimer A, Eliyahu-Miller S, Metz A, Fischbein R, Sharov O, Malitsky S, Itkin M, Stettner N, Harmelin A,Shapiro H, Stein-Tho*ringer CK, Segal E, Elinav E. Personalized microbiome-driveneffects of non-nutritive sweeteners on human glucose tolerance. Cell. 2022 Sep1;185(18):3307-3328. doi: 10.1016/j.cell.2022.07. Epub 2022 Aug 19.PMID: 35987213.Specific literature problem 8Handbook of Obesity Vol Chapter 16 – gut microbiome and obesity (completechapter)Sanz Y et al. Towards microbiome-informed dietary recommendations for promotingmetabolic and mental health: Opinion papers of the MyNewGut project.Clin Nutr. 2018 Dec;37(6 Pt A):2191-2197. doi: 10.1016/j.clnu.2018.07. Epub2018 Jul 9.Gentile CL, Weir TL gut microbiota at the intersection of diet and human health.Science. 2018 Nov 16;362(6416):776-780. doi: 10.1126/science.Canfora EE, Meex RCR, Venema K, Blaak EE. Gut microbial metabolites in obesity,NAFLD and T2DM. Nat Rev Endocrinol. 2019 May;15(5):261-273. doi:10/s41574- 019 - 0156 - z. PMID: 30670819.Specific literature problem 9:Ordovas JM, Ferguson LR, Tai ES, Mathers JC. Personalised Nutrition and Health, BMJ.2018 Jun 13;361:bmj. doi: 10.1136/bmj.k2173.Trouwborst I, Bowser SM, Goossens GH, Blaak EE. Ectopic Fat Accumulation inDistinct Insulin Resistant Phenotypes; Targets for Personalized Nutritional

Interventions. Front Nutr. 2018 Sep 4;5:77. doi: 10.3389/fnut.2018.eCollection 2018. Review.Trouwborst I, Gijbels A, Jardon KM, Siebelink E, Hul GB, Wanders L, Erdos B, PéterS, Singh-Povel CM, de Vogel-van den Bosch J, Adriaens ME, Arts ICW, Thijssen DHJ,Feskens EJM, Goossens GH, Afman LA, Blaak EE. Cardiometabolic healthimprovements upon dietary intervention are driven by tissue-specific insulinresistance phenotype: A precision nutrition trial. Cell Metab. 2023 Jan 3;35(1):71-83. doi: 10.1016/j.cmet.2022.12. PMID: 36599304.Christensen L1 , Roager HM1 , Astrup A1 , Hjorth MF1. Microbial enterotypes inpersonalized nutrition and obesity management. Am J Clin Nutr. 2018 Oct 1;108(4):645-651. doi:10/ajcn/nqy175.The required books for this course can be found in the Campus Venlo Library. Allliterature may also be accessed via the reference list:referencelist.library.maastrichtuniversity/.Alternative resources may be found via the University Library:library.maastrichtuniversity/

Assessment

Overall assessment of the courseThe final grade for this course will be composed of the following moments ofassessment: Moments of assessment Weight (due)date Final exam 75 % May 30th Presentation assignment 25 % Last week Total 100%

Course Coordinator

Coordinator Name course coordinator: Ellen Blaak (also tutor) Faculty & Department Department of Human Biology, FHML tel.: 043 - 3881503 e-mail: e@maastrichtuniversityTutors Name Tutor: Emanuel Canfora Faculty & Department: Department of Human Biology, FHML e-mail: emanuel@maastrichtuniversity Name Tutor: Kahlile Youssef Abboud Faculty & Department: UM Venlo e-mail: k@maastrichtuniversity Name Tutor: Iris Cuijpers Faculty & Department: UM Venlo e-mail: britt@maastrichtuniversity

Structure of the course

IntroductionproblemsIn this course 9 content related cases will be presented. The course is further supported bylectures and a practical assignment. All tutorial groups will be on-line. Problem Title

1. Introduction Nutrition and Digestion
2. Anatomy and physiology of the digestive system
3. Postprandial Transport and Storage of Nutrients
4. Oxidation
5. Protein Metabolism
6. Adipose tissue: more than a passive storage organ
7. Sweeteners and metabolic health
8. Take care of your bacteria and they will take care of you
9. It time to get personal
10. Integration, Present a metabolic pathwayASSIGNMENT: present a metabolic pathway (problem 10)Per study team (group of 3 students) a specific macronutrient has to be chosen(divide carbohydrate, fats and protein, so that all will be covered within the tutorialgroup).An overview of the different steps in the metabolism of this macronutrient has to bemade. Additionally, it has to be indicated:

• how this pathways interacts with the other macronutrients
• how the regulation could be disturbed in individuals with diabetes and/or obesity
• how it can be altered by diet.This overview has to be presented (in a powerpoint presentation) in two parallelgroups at Friday 24 /5. The presentation has to last no longer than 15 minutes.

Schedule (always check the times at student portal in your schedule, there may bechanges)Week 1: Introduction Nutrition and MetabolismTuesday 9 /4.Lecture (1.30-3): Introduction Nutrition and metabolism. Ellen Blaak,Tutorial groups (4-5): Problem Nutrition and Metabolism.Friday 12 /4:Tutorial group (4-6 pm): Problem Anatomy and physiology of the digestive systemWeek 2: Postprandial Metabolism and oxidationTuesday 1 6 /Tutorial group 1.30-3: Postprandial metabolismLecture 4-5 pm Lecture postprandial metabolism-Gijs GoossensThursdav 18/Lecture 4.00-6 PM Anatomy and physiology of the digestive system. Colin vanKalkerenFriday 19/Tutorial group on oxidation (1.30-3 pm)Lecture oxidation 4 - 6 pm Johan JockenWeek 3: Protein and adipose tissue metabolismTuesday 23 /Tutorial group on Protein Metabolism (1.30-3)Lecture on Protein metabolism (4-5 pm)Friday 26/Tutorial groups (1.30-3): Adipose tissue: more than a passive storage organ:Lecture ( 4 - 6 pm) : Adipose tissue: more than a passive storage depot- Ruth MeexWeek 4: Diet, microbiota and obesity

Tuesday 30/4:Tutorial groups (1.30-3 pm): Artificial SweetenersLecture 4.00-5 pm Artificial sweeteners- Ellen BlaakFriday 3 /5:Tutorial group (1.30-3 pm): Take care of your bacteria and they will take care of youLecture ( 4 - 6pm): Gut microbiota, obesity and chronic metabolic disease – EmanuelCanforaWeek 5 working on assignmentTuesday 7 /Work in study teams on assignment on Tuesday from 1.30-3 pmWeek 6 Personalised NutritionTuesday 14 /Tutorial group: Personalised Nutrition (1.30-3)Lecture Personalised Nutrition (4 - 5 pm)- Ellen BlaakFriday 17/Tutorial groups Personalised Nutrition post discussion 13- 14 .30,Week 7 Present a metabolic pathwayTuesday 21/5; Work in study teams on assignment on Tuesday from 1.30-3 pmFriday 24/1-4 pm Present a metabolic pathway, presentations of students in 2 parallel groups of4/5 study teams (± 15 students per group):Week 8Exam with open questions

Problem 1: Introduction Nutrition and digestionMacro and micronutrients. Tonight Tom is babysitting his sister’s kids, Jasper (2) and Sophie (4). In general, they are good kids, no hassle at all. However, the challenge starts during dinner. “I’m not hungry”, says Jasper as usual, while playing with his fork. Sophie on the other hand is eating her spaghetti without any problem. Tom sighs; this is Jasper at his best again, he thinks. Jasper would rather skip his entire meal, and go straight for a desert or two. When there isspaghetti the battle is usually not too bad, but when there are vegetables on the table,that’s when the winging really starts.“Jasper”, Sophie says wisely. “You really need to eat your dinner first. Lollies areyummy, but there are made of sugar, and they are not very healthy”. You need to eat abalanced meal with carbohydrates, proteins and fat, and with lots of vitamins andminerals. Tom listens with his mouth wide open. “Where did you learn all this Sophie?”“At school, uncle Tom. We have had ‘health week’ last week.Tom obviously learned some basics about nutrition at high school, but now he is askinghimself a more fundamental question. What does the body really require? And how muchof it? Maybe it would be a good idea to read up on food sources, recommendations,composition, and function.

If Jasper designed... ... the food pyramid...

digestive system. The journey lasts 22 hours and covers a distance of 33 feet. At the endof it, a nozzle squirts out a well-formed piece of crap. [adapted from W. Grimes, in: TheNew York Times, Jan 30th 2002]Brainstorm hints

• Food digestion into absorbable fractions takes place in the gastrointestinal tract. Macronutrients are digested at specific gastrointestinal segments, by specific enzymes.
• Food absorption happens in the intestines. The intestinal lumen is surrounded by the intestinal wall, which consists of intestinal mucosa. The intestinal mucosa is covered with a single cell layer. End products of food digestion need to pass this epithelium, which is possible by several routes.

Problem 3: Postprandial transport and storage of nutrientsJacks dad Bob is successful car mechanic. He started his own car business over 20 yearsago, and he is passionate about everything that is related to engines. He usually spendshis weekend reading up about the latest engine technology, and when he is not reading,there is a good chance he is out in his own garage fixing some old cars. His son, Jack hasno interest in cars whatsoever, but has a passion for science. Jack just started his secondyear health Sciences, and he is currently enrolled in the course ‘Food for life’. When theentire family is gathered around the table for dinner, Jacks tells about what he is learningat uni. “This week we are studying metabolic pathways”, Jack says. “It’s amazing howthe body is designed to handle food and how all organs work together to process food.”“The human body is pretty similar when you compare to a car” Bob laughs. “You putfuel in the tank, and when you start the engine, fuel gets oxidized. As a result, O2 is used,and CO2 and water are produced; and the energy that is generated is released in acontrolled way. Learning about the human body; how hard can it be?!” Jack looks at hisdad and says. “There is some truth in that, but It’s a little bit more complicated than theway you describe the process. The body doesn’t use just one fuel, but relies on differentfuels to extract energy. Carbohydrates, lipids and proteins are possible energy sources forthe cell.”Jack continues: “Glucose levels in the blood are tightly regulated by several hormonesincluding insulin and glucagon. After a meal, glucose is taken up in liver and muscle andstored in the form of glycogen, and this process is reversed when needed. Lipids aretransported in the blood circulation via chylomicrons and lipoproteins. Uptake andstorage of these lipids can happen in adipose tissue, but also in other organs, and alsothese processes are well-organized. And then proteins, how are these metabolised?“Ok, that does sound a little bit more complicated that cars”, dad says. “So, how doglucose, lipids and proteins get oxidized? Are they all oxidized via the samemechanism?” Jack answers: “we didn’t discuss this topic yet, but I’m pretty sure glucoseoxidation happens through a series of processes such as glycolysis and the citric acidcycle. The way energy is released from proteins and fatty acids happens partly throughidentical processes compared to carbohydrates; only the first part of the catabolic process