Addition Of Dietary Fiber Research Articles

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content (48–60%), and total antioxidant capacity (49–61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce.

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Precision-feeding dairy heifers a high rumen-undegradable protein diet with different proportions of dietary fiber and forage-to-concentrate ratios.

The addition of dietary fiber can alter nutrient and N utilization in precision-fed dairy heifers and may further benefit from higher inclusion levels of RUP. The objective of this experiment was to determine the effects of feeding a high-RUP diet when dietary fiber content was manipulated within differing forage-to-concentrate ratios (F:C) on nutrient utilization of precision-fed dairy heifers. Six rumen-cannulated Holstein heifers (555.4 ± 31.4 kg BW; 17.4 ± 0.1 mo) were randomly assigned to 2 levels of forage, high forage (HF; 60% forage) or low forage (LF; 45% forage), and to a fiber proportion sequence (low fiber: 100% oat hay and silage [OA], 0% wheat straw [WS]; medium fiber: 83.4% OA, 16.6% WS; and high fiber: 66.7% OA, 33.3% WS) administered according to a split-plot 3 × 3 Latin square design (21-d periods). Similar levels of N intake (1.70 g N/kg BW) and RUP (55% of CP) were provided. Data were analyzed as a split-plot, 3 × 3 Latin square design using a mixed model with fixed effects of period and treatment. A repeated measures model was used with data that had multiple measurements over time. No differences were observed for DM, OM, NDF, or ADF apparent digestibility coefficients (dC) between HF- and LF-fed heifers. Heifers receiving LF diets had greater starch dC compared to HF heifers. Increasing the fiber level through WS addition resulted in a linear reduction of OM dC. There was a linear interaction for DM dC with a concurrent linear interaction in NDF dC. Nitrogen intake, dC, and retention did not differ; however, urine and total N excretion increased linearly with added fiber. Predicted microbial CP flow (MP) linearly decreased with WS inclusion mainly in LF heifers, as indicated by a significant interaction between F:C and WS. Rumen pH linearly increased with WS addition, although no F:C effect was detected. Ruminal ammonia concentration had an opposite linear effect with respect to MP as WS increased. Diets with the higher proportion of fiber benefited the most from a high RUP supply, complementing the substantial reduction in predicted MP caused by the incremental dietary fiber concentration. These results suggest that RUP supplementation is a practical method for reestablishing optimal ruminal N balance in the event of increased dietary fiber through forage inclusion in precision-fed dairy heifer diets.

Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties

The aim of this study was to evaluate technological and antioxidant properties, including in vitro bioaccessibility of polyphenols, conferred on raw anchovy mince by the addition of polyphenol-rich grape pomace dietary fibre at different concentrations. For this purpose, headed and gutted anchovy was heat-flayed, deboned and mixed with 0%, 2%, 3%, 4% grape pomace dietary fibre. A significant increase (P<0.05) in the concentration of polyphenols and associated antioxidant capacity was detected when grape pomace dietary fibre was incorporated in a proportion of at least 2% of the final mixture. In vitro digestion showed that the higher the grape pomace dietary fibre content, the higher was the proportion of polyphenols reaching the large intestine. Additionally, it was observed that the ABTS (2,2′-azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid) assay seems to be more suitable for evaluating antioxidant capacity in this kind of samples than FRAP (Ferric Reducing Antioxidant Power) assay.Technological properties such as mechanical and water holding, as well as sensory scores, indicated excellent qualities and acceptability of all samples. Hence, given the good acceptance of these samples, it should be feasible to make fish products based on mince anchovy as a means of increasing dietary intake of polyphenols with antioxidant capacity, especially considering the high concentration of polyphenols bioaccessible in the large intestine.

Coarse particle inclusion and lignocellulose-rich fiber addition in feed benefit performance and health of broiler chickens

Measures to improve gut health and nutrient digestibility have been sought due to in-feed antibiotics being phased out in poultry. The appropriate physical structure of feed ingredients and addition of dietary fiber may be beneficial in enhancing gut health in poultry. In this study, the effect of a lignocellulose-rich fiber source and corn particle size on broiler performance, gizzard development, nutrient digestibility, cecal microflora, and litter quality was evaluated. A total of 684 day-old male Ross 308 chicks were randomly allocated to 6 treatments with 6 replicate pens, each housing 19 birds. A 2 × 3 factorial arrangement of treatments was applied with the factors of: corn particle size (coarse: 2,982 μm or fine: 941 μm geometric mean diameter), and 3 levels of lignocellulose (0%, 1% or 2%). Significant particle size × fiber interaction was observed for feed conversion ratio (FCR) at d 10 (P < 0.05). The birds fed coarsely ground corn (CGC) had lower FCR than those fed finely ground corn (FGC) only at 2% of lignocellulose but not at 1% or no lignocellulose addition. Birds fed FGC were heavier (P < 0.001) at d 10. In contrast, at d 24 and 35, birds fed CGC had lower FCR than those fed FGC (P < 0.05). Ileal gross energy and protein digestibility increased in birds fed CGC compared with those fed FGC at d 24 (P < 0.05). Relative gizzard weight was higher (P < 0.05) on d 24 and 35 in birds fed CGC as compared to those fed FGC. Birds consumed 2% dietary lignocellulose had decreased counts of cecal Clostridium spp. compared to those with 1% lignocellulose (P < 0.05) at d 24. On d 35, both levels of lignocellulose had significantly decreased (P < 0.05) litter moisture content compared to the control. In conclusion, birds fed pelleted diets containing CGC exhibited improved FCR, and increased nutrient digestibility, which may have been caused by larger gizzards. Furthermore, dietary lignocellulose addition is beneficial to litter quality.

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Development of healthier meat products is needed to meet consumers' request. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. The fibers were incorporated in powder form to constitute 2% (w/w) of the meat batter. In general, fiber enrichment resulted in significant lower cooking loss and improved WBC, while the impact on texture was dependent on the specific dietary fiber. Low-field NMR relaxometry revealed that chitosan impacted the heating-induced changes in water distribution differently from other fibers and that CMC had a higher capability to counteract the impact of heat-induced protein denaturation on water expulsion than the other fiber types. It is anticipated that this knowledge is useful in the development of novel strategies where dietary fiber enrichment is optimized to promote specific and desired technological attributes of healthy meat products.

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

SummaryToday, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.

Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

Nowadays, consumers demand dietary fibre-enriched products of appropriate taste, texture, smell and appearance. Unfortunately, addition of the dietary fibre supplements to bread significantly reduces its quality which is connected with changes in the structure of gluten proteins. Structural changes as well as changes in the water state of gluten matrix induced by eight dietary fibres were observed by using Fourier transform infrared spectroscopy. To facilitate this the difference spectra were calculated by subtraction of the control (gluten only) infrared spectrum from the spectra of gluten-fibre mixtures. The presence of positive bands at ca. 1597 and 1235 cm−1 indicated aggregation of gluten proteins into hydrogen bonded β-sheets. These β-sheets can be formed by other β-sheets, antiparallel-β-sheets, β-turns and/or α-helices. The aggregation is probably induced by partial dehydration of gluten matrix due to competition for water molecules between gluten proteins and fibre polysaccharides. This assumption is confirmed by the presence of the negative band at 3237 cm−1 and decrease in the intensity of the band at 3051 cm−1. These bands are assigned to the weak and strong H-bonds in the gluten matrix, respectively. The results indicated that both weak and strong H-bonds are necessary to dough formation of adequate rheological properties.

Flax - Evaluation of composite flour and using in cereal products

Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA) apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology) granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile) use, but linseed dietary fibre addition affected quality of laboratory prepared cut-off biscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable.

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Abstract The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

Effect of different dietary fiber concentrates on the metabolism and indirect immune response in silver catfish

This work aims at assessing the metabolic and immunologic indirect responses of the addition of dietary fiber as a prebiotic agent to the diets of silver catfish (Rhamdia quelen). Dietary fiber was concentrated from citrus pulp, brewery yeast biomass and linseed grains. These were prepared and included in diets, as well as a treatment control and a commercial diet containing prebiotic (Actigen®). During 50 days, 600 juveniles silver catfish were maintained in a water recirculation system and fed with experimental diets, three times a day. At the end of the test, the animals’ blood, liver, mucus and intestine were collected for determination of the metabolic and immunologic parameters. The experimental design was completely randomized, with five treatments and four replications; data were subjected to the analysis of variance, and the means were compared by the Tukey’s test (P<0.05). Fiber concentrates the differences in composition and physical-chemical properties, which resulted in differences in blood parameters, intestinal goblet cell counts, hepatic metabolic intermediates and mucoprotein production by fish. Yeast autolysate and linseed fiber provide prebiotic effects when added to silver catfish diets, bringing benefits to the metabolism and animal’s immune system.

Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.

Efforts regarding the amelioration of postprandial glycemic response to bread are mainly focused in the addition of soluble dietary fibers. The current study presents another approach which is based on the supplementation of flour with Cr-enriched yeast. Cr is known for its beneficial effects on improvement of glucose tolerance and enhancement of insulin sensitivity. Twelve normoglycemic subjects were provided with white bread (WB, reference food) or whole wheat bread with Cr-enriched yeast (WWCrB, rich in insoluble fibers) or white wheat bread with Cr-enriched yeast (WCrB, poor in fibers) or whole wheat-rye-barley bread enriched with oat beta glucans (BGB, rich in soluble fibers) with 1-week intervals in amounts that yielded 50g of available carbohydrates. Postprandial glucose, insulin and ghrelin responses as well as glycemic index (GI) were evaluated. Ingestion of WWCrB, WCrB and BGB elicited lower incremental area under the curve (iAUC) for 120-min glycemic response compared to WB (1033.02±282.32, 701.69±330.86 and 748.95±185.42 vs 2070.87±518.44mg/dLmin, respectively, P<0.05 for WCrB and BGB). The GI was calculated as 62.35±11.78 for WWCrB, 34.22±11.93 for WCrB and 37.90±5.00 for BGB (P<0.05 vs WB, GI=100). iAUC for 120-min insulin response to BGB was significantly lower than WB (2780.04±303.26 vs 3915.53±490.57μU/mLmin, P<0.05), while ghrelin remained suppressed for almost 120min after the consumption of WWCrB and BGB. Supplementation of flour with Cr-enriched yeast induces milder postprandial glycemic response to bread without the necessity of high fiber amounts, providing with another strategy for the management of glycemic control.

Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

AbstractSecondary varieties of date from Tunisia are underutilized due to their low commercial quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pretreatment. DFCs were evaluated as a source of antioxidant dietary fiber for bakery products. Muffins were prepared with 2.5 and 5% flour substitution with DFCs obtained by treatments at 165 and 180C. The DFC‐doughs presented a similar yield to the control but the muffins reached a lower volume. The density increase did not imply an increase in texture. In fact, the muffins with DFC‐165 were the softest tested, although they had lower cohesiveness and springiness. The proximate composition was similar among samples. The DFC‐muffins had higher antioxidant capacity than the control, and obtained good scores in the sensory evaluation. DFC‐165 is a valuable ingredient for baked goods, but its effect on fat rancidity and staling delays should be confirmed.Practical ApplicationsListing dietary fiber on the ingredient label of a product is always viewed positively by consumers. Several dietary fibers coming from underutilized varieties of Tunisian dates were added to bakery products. In some cases, texture and organoleptic characteristics of fortified muffins were the best tested, increasing also their antioxidant activity. From a technological point of view, the addition of date dietary fiber could also extend the self‐life of baked goods due to a delay of staling and fat rancidity caused by storage.

Dietary Inulin Fibers Prevent Proton-Pump Inhibitor (PPI)-Induced Hypocalcemia in Mice.

BackgroundProton-pump inhibitor-induced hypomagnesemia (PPIH) is the most recognized side effect of proton-pump inhibitors (PPIs). Additionally, PPIH is associated with hypocalcemia and hypokalemia. It is hypothesized that PPIs reduce epithelial proton secretion and thereby increase the pH in the colon, which may explain the reduced absorption of and Mg2+ and Ca2+. Fermentation of dietary oligofructose-enriched inulin fibers by the microflora leads to acidification of the intestinal lumen and by this enhances mineral uptake. This study aimed, therefore, to improve mineral absorption by application of dietary inulin to counteract PPIH.MethodsHere, C57BL/J6 mice were supplemented with omeprazole and/or inulin. Subsequently, Mg2+ and Ca2+ homeostasis was assessed by means of serum, urine and fecal electrolyte measurements. Moreover, the mRNA levels of magnesiotropic and calciotropic genes were examined in the large intestine and kidney by real-time PCR.ResultsTreatment with omeprazole significantly reduced serum Mg2+ and Ca2+ levels. However, concomitant addition of dietary inulin fibers normalized serum Ca2+ but not serum Mg2+ concentrations. Inulin abolished enhanced expression of Trpv6 and S100g in the colon by omeprazole. Additionally, intestinal and renal mRNA levels of the Trpm6 gene were reduced after inulin intake.ConclusionsThis study suggests that dietary inulin counteracts reduced intestinal Ca2+ absorption upon PPI treatment. In contrast, inulin did not increase intestinal absorption of Mg2+ sufficiently to recover serum Mg2+. The clinical potential of dietary inulin treatment should be the subject of future studies.

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Gluten-free dough formulations were prepared based on maize flour with enhanced nutritional benefits due to addition of dietary fiber. Starting from a base formulation that consisted of maize flour, maize starch, dried eggs, and carrageenan, the influence of Psyllium, pea fiber, and oat bran on the rheological properties of dough at different water absorption levels was investigated. Dough cohesion was influenced by addition of dietary fiber due to the hydration properties of fibers. Starch pasting properties were also influenced by fiber addition and water levels. Improvements in the quality of gluten free-bread with glucose oxidase added to dough were evaluated. Glucose oxidase improved the specific volume of bread for all fiber types. Crumb firmness was improved only by addition of Psyllium and pea fibers.

Raman studies of gluten proteins aggregation induced by dietary fibres

Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine changes in the structure of gluten proteins modified by seven dietary fibres. The commercially available gluten proteins without starch were mixed with the fibres in three concentrations: 3%, 6% and 9%. The obtained results showed that all fibres, regardless of their origin, caused the same kind of changes i.e. decrease in the α-helix content with a simultaneous increase in the content of antiparallel-β-sheet. The results indicated that presence of cellulose was the probable cause of these changes, and lead to aggregation or abnormal folding of the gluten proteins. Other changes observed in the gluten structure concerning β-structures, conformation of disulphide bridges, and aromatic amino acid environment, depended on the fibres chemical composition.

Starch digestibility index and antioxidative properties of partially baked wheat—flour bakery with an addition of dietary fibre

The aim of this study was to evaluate the impact of bake‐off technology with the freezing process of wheat‐flour rolls, and with the inclusion of dietary fibre on the starch digestibility index and antioxidative properties. Research material consisted of four kinds of wheat rolls. These were baked conventionally and with bake‐off technology, with and without the additional 10% fibre (oat fibre and inulin). The following parameters were measured: The content of the total starch (TS), slowly digestible starch (SDS), rapidly digestible starch (RDS), the starch digestion index (SDI), the content of the total polyphenols and the ability to quench the free ABTS• + radical. The freezing process and the addition of dietary fibre contributed to a significant increase of the SDS fraction, while the RDS and SDI were decreased in partially baked rolls (p &lt; 0.05). The amount of the total polyphenols was significantly higher with the addition of fibre and the use of the freezing process, while the antioxidant activity was increased when fibre was incorporated into the conventionally baked rolls (p &lt; 0.05). Freezing applied simultaneously to bake‐off technology, and the addition of oat fibre and inulin to the dough resulted in bakery products of not only reduced starch digestibility but containing more antioxidants, which from a nutritional point of view, appears to be advantageous.

PH-Responsive Micelle Sequestrant Polymers Inhibit Fat Absorption.

Current antiobesity therapeutics are associated with side effects and/or poor long-term patient compliance, necessitating development of more efficacious and safer alternatives. Herein, we designed and engineered a new class of orally acting pharmaceutical agents, or micelle sequestrant polymers (MSPs), that could respond to the pH change in the gastrointestinal (GI) tract and potentially sequester lipid micelles; inhibiting lipid absorption through a pH-triggered flocculation process. These MSPs, derived from poly(2-(diisopropylamino)ethyl methacrylate) and poly(2-(dibutylamino)ethyl methacrylate), were soluble in acidic media, but they transitioned to become insoluble around pH 7.2 and 6.1, respectively. MSPs showed substantial bile acid and triglyceride sequestration capacity with fast pH response tested in vitro. In vivo study showed that orally dosed MSPs significantly enhanced fecal elimination of triglycerides and bile acids. Several MSPs increased fecal elimination of triglycerides by 9-10 times compared with that of the control. In contrast, fecal concentration of bile acids, but not triglycerides, was increased by cholestyramine or Welchol. Importantly, fecal elimination of bile acids and triglycerides was unaltered by addition of control dietary fibers. MSPs may serve as a novel approach to weight loss that inhibits excess caloric intake by preventing absorption of excess dietary triglycerides.

In Vitro Effects of Dietary Inulin on Human Fecal Microbiota and Butyrate Production.

Administration of dietary fibers has various health benefits, mainly by increasing numbers of beneficial bacteria and enhancing production of short-chain fatty acids in the colon. There has been growing interest in the addition of dietary fiber to human diet, due to its prebiotic effects. This study aimed to evaluate the prebiotic activity of inulin using an in vitro batch fermentation system with human fecal microbiota. Fermentation of inulin resulted in a significantly greater ratio of Lactobacillus or Bifidobacteria to Enterobacteria strains as an index of healthy human intestine and elevated butyrate concentration, which are related to improvement of gut health.

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.

Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16days of storage at 4°C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.