Dietary Fiber Components Research Articles

Effects of Phenolic Acids Produced from Food-Derived Flavonoids and Amino Acids by the Gut Microbiota on Health and Disease

The gut microbiota metabolizes flavonoids, amino acids, dietary fiber, and other components of foods to produce a variety of gut microbiota-derived metabolites. Flavonoids are the largest group of polyphenols, and approximately 7000 flavonoids have been identified. A variety of phenolic acids are produced from flavonoids and amino acids through metabolic processes by the gut microbiota. Furthermore, these phenolic acids are easily absorbed. Phenolic acids generally represent phenolic compounds with one carboxylic acid group. Gut microbiota-derived phenolic acids have antiviral effects against several viruses, such as SARS-CoV-2 and influenza. Furthermore, phenolic acids influence the immune system by inhibiting the secretion of proinflammatory cytokines, such as interleukin-1β and tumor necrosis factor-α. In the nervous systems, phenolic acids may have protective effects against neurodegenerative diseases, such as Alzheimer’s and Parkinson’s diseases. Moreover, phenolic acids can improve levels of blood glucose, cholesterols, and triglycerides. Phenolic acids also improve cardiovascular functions, such as blood pressure and atherosclerotic lesions. This review focuses on the current knowledge of the effects of phenolic acids produced from food-derived flavonoids and amino acids by the gut microbiota on health and disease.

A review of current analytical methods for the determination of dietary fiber in food

Fiber benefits health and is an essential requirement in the body's daily diet. The definition of fiber has been evolving over the past 70 years. Initially, the definition of fiber focused only on plant cell walls (cellulose, hemicellulose, pectin, cutin, glycoprotein) and intracellular storage and secretion substances (gum, mucilage). More recently, the world has focused on resistant starch and oligosaccharides. The CODEX definition of dietary fiber includes all non-digestible carbohydrate polymers with a degree of polymerization of 3 or higher, provided that they benefit health. Fiber has many components, requiring the development of different methods to analyze components such as fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, resistant maltodextrin, resistant starch, etc. A series of AOAC methods have been developed to explore different types of fiber, and these methods are still valid and widely used. For the analysis of total fiber content, the enzymemass method according to Prosky (AOAC 985.29) was considered the gold standard when it was first published. However, this method only determines a part of the fiber. When adding up the specific fiber components calculated from different methods, some types of fiber are double counting. Therefore, the method for determining total fiber is constantly updated and revised. The Enzymatic-Gravimetric-Liquid Chromatography method has been developed and can fully determine the components of dietary fiber; the newly published updated version is AOAC 2022.01.

Impact of a Pulse-Enriched Human Cuisine on Functional Attributes of the Gut Microbiome Using a Preclinical Model of Dietary-Induced Chronic Diseases.

Introducing grain legumes, i.e., pulses, into any food pattern effectively increases dietary fiber and other bioactive food components of public health concern; however, the impact depends on the amount consumed. Given the convergence of preclinical and clinical data indicating that intake of at least 300 g (1.5 cup) of cooked pulse per day has clinically observable benefit, the feasibility for a typical consumer was demonstrated by creation of a fourteen-day menu plan that met this criterion. This menu plan, named Bean Cuisine, was comprised of a combination of five cooked pulses: dry beans, chickpeas, cowpeas, dry peas, and lentils. As reported herein, the impact of each menu day of the fourteen-day plan on gut microbial composition and predicted function was evaluated in female C57BL/6J mice, a strain commonly used in studies of metabolic dysfunction-associated chronic diseases. We report that pulse-related effects were observed across a wide variety of food item combinations. In comparison to a pulse-free human cuisine, all pulse menu days enriched for a gut ecosystem were associated with changes in predicted metabolic pathways involving amino acids (lysine, tryptophan, cysteine), short-chain fatty acids (butyrate, acetate), and vitamins (B1, B6, B9, B12, K2) albeit via different combinations of microbiota, according to the PICRUSt2 estimates. The predicted metabolic functions correlating with the various pulses in the menus, indicate the value of a food pattern comprised of all pulse types consumed on a regular basis. This type of multi-pulse food pattern has the potential to enhance the taxonomic and functional diversity of the gut microbiome as a means of strengthening the resilience of the gut ecosystem to the challenges associated with the daily activities of living.

Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells.

The effects of replacing 5-25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B1, B2, G1, and G2) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1-36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20-25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5-10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20-30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5-7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity.

Milletomics: a metabolomics centered integrated omics approach toward genetic progression.

Producing alternative staple foods like millet will be essential to feeding ten billion people by 2050. The increased demand for millet is driving researchers to improve its genetic variation. Millets include protein, dietary fiber, phenolic substances, and flavonoid components. Its climate resilience makes millet an appealing crop for agronomic sustainability. Integrative omics technologies could potentially identify and develop millets with desirable phenotypes that may have high agronomic value. Millets' salinity and drought tolerance have been enhanced using transcriptomics. In foxtail, finger, and pearl millet, proteomics has discovered salt-tolerant protein, phytohormone-focused protein, and drought tolerance. Metabolomics studies have revealed that certain metabolic pathways including those involving lignin, flavonoids, phenylpropanoid, and lysophospholipids are critical for many processes, including seed germination, photosynthesis, energy metabolism, and the synthesis of bioactive chemicals necessary for drought tolerance. Metabolomics integration with other omics revealed metabolome engineering and trait-specific metabolite creation. Integrated metabolomics and ionomics are still in the development stage, but they could potentially assist in comprehending the pathway of ionomers to control nutrient levels and biofortify millet. Epigenomic analysis has shown alterations in DNA methylation patterns and chromatin structure in foxtail and pearl millets in response to abiotic stress. Whole-genome sequencing utilizing next-generation sequencing is the most proficient method for finding stress-induced phytoconstituent genes. New genome sequencing enables novel biotechnological interventions including genome-wide association, mutation-based research, and other omics approaches. Millets can breed more effectively by employing next-generation sequencing and genotyping by sequencing, which may mitigate climate change. Millet marker-assisted breeding has advanced with high-throughput markers and combined genotyping technologies.

NETWORK PERSPECTIVE: BENEFITS OF INTERNATIONAL SCIENTIFIC COLLABORATION

In 2010 Freeman suggested that "the globalization of scientific and engineering knowledge is the most potent aspect of modern globalization". International research collaboration is an activity that is widely pushed globally, at the level of research institutes and universities. Academic world is increasingly interconnected, fostering such international partnerships that represents the globalization of science from the scientific collaboration perspective. These collaborations extend beyond sharing resources. Main goal of those activities is exchanging ideas, cultures, and visions to address complex global challenges. It is evident that from partnering with institutions and researchers worldwide, National Agricultural and Food Centre (NPPC) can be exposed to diverse pools of knowledge and expertise that significantly enhance the academic quality and reputation of our NPPC. This global exchange of ideas leads to more innovative, comprehensive, and impactful research outcomes. Additionally, as the institute's reputation improves, the research centre will attract more funding, students and talented researchers, achieve globalization, creating a cycle of excellence and improvement. In conclusion, the importance and benefits of international co-research agreements are multiple and profound. Collaboration's activities are pivotal in enhancing academic quality, broadening research horizons, preparing young researcher for global challenges, addressing international issues and policy makers, and fostering cultural understanding and global networks. In the second Editorial article of 2024, I am going to introduce the contents of the articles collected and published in the second issue of 2024 year. Atteh reviewed the effects of fiber on nutrition and reproduction in pigs. Author concluded that the reduction of dietary fiber's hemicellulose in a sow's lactation diet can improve the low-birth-weight piglets' health, post-weaning performance and milk composition. While exogenous enzymes and the extrusion of fibrous feedstuffs enhanced nutrient digestibility and utilisation, other processing methods, including fermentation and extrusion, decreased the dietary fiber components and had a beneficial impact on the performance of the pigs. Agro-industrial residues have enormous potential to improve reproductive efficiency and serving as an economically viable dietary fiber feeding strategy in the pig industry. Awodoyin et al. investigated the dietary supplementation of coffee arabica seed powder on performance and meat quality of broiler chicken. Authors ended up that low pathogenic gut microorganisms and total volatile nitrogen base coupled with high sensory acceptability of meat confirm the antioxidant potential of black coffee in broiler chicken diet. Ngige et al. performed a study aimed at screening the internal and external bacteria found in farmed Nile tilapia and African Catfish. According to microbiological investigation, the presence of the microorganisms, some of which are pathogens (Salmonella enteritidis, Enterobacter aerogenes, Klebsiella oxytoca) to humans, is an indication that undercooked fish may pose health risks to susceptible human and an impediment to the rapid intensification of aquaculture because of mortality of fingerings. Busanello reviewed the most common traffic systems in barns for lactating dairy cows milked in automatic milking systems. The study describes the advantages and disadvantages of free, milk-first and feed-first traffic and the differences between forced and guided cow traffic designs. Some research data are also shown to emphasize the theoretical concepts included in this document. Author concluded that guided traffic designs emerge as the most efficient, milking more cows throughout the day while reducing the need to fetch cows and overall labour. When operating at full cow capacity, guided cow traffic designs are recommended. Sudik conducted a study with the aim to determine the nutritional composition of roselle seed cake (Hibiscus sabdarica L.) and its effect on broiler chickens. Author concluded that roselle seed cake is rich in proteins and energy and it can be included up to 50 % in the diet of broilers without negative effects on growth rate and carcass performance. Rajsky et al. described the flexible duodenal monocannula of the National Agricultural and Food Centre design for the determination of intestinal nutrient digestibility in cattle. The innovativeness of the technical design of the NPPC cannula lies in the fact that the cannula is made of one piece of a straight tube with an inner diameter of 22 mm. As a result, the life of cannulated animals can be extended without age limitation. Editorial Team looks forward to evaluating your submitted contributions and providing all necessary support to Authors in order to best serve animal science and the scientific community, with commitment to research integrity and the highest publishing ethics. Enjoy reading!

First report of Diaporthe eres causing leaf spot on Rosa roxburghii Tratt in Guizhou Province, China.

Rosa roxburghii Tratt is a plant from the Rosaceae family whose fruits are rich in vitamins, dietary fiber, flavonoids, phenolic acids, and other active components (Jiang, et al. 2024). In July 2023, about R. roxburghii 500 plants were investigated in a field of 6000 m2 in Guiding County (107°14'E, 26°45'N), Guizhou province, China, and the results showed a leaf spot incidence of s 20 to 30%. . The affected leaves had irregular, black lesions with a clear blackish brown boundary and faint black conidiomata in a brown center. Fifteen symptomatic leaves were collected from 10 plants washed with sterile distilled water, and 5 × 5 mm pieces of the infected tissues were cut. After surface sterilization for30 s with 75% ethanol, 2 min with 3% NaOCl, three washes in sterilized distilled water, the leaf pieces were dried and placed on potato dextrose agar (PDA) and incubated at 25℃ for 5 days. Three isolates (H3-Y-1-1, H3-Y-1-2, H3-Y-1-3) with identical morphology were obtained, and the isolate H3-Y-1-1was selected for further study. The colonies on PDA exhibited irregular growth patterns, with white felty aerial mycelium on the upper surface, and white mycelium on the lower surface. Conidiomata were irregularly distributed over the agar surface. The isolate H3-Y-1-1 produced darkly pigmented pycnidia on PDA after 30 days and oozed milky mucilaginous drops. The fungus produced two types of conidia, α and β. Regular α conidia were 4.74 - 5.96 × 1.52 - 2.24 μm (n = 50), hyaline, elongated, biguttulate and non-septate. Beta conidia were 20.13 - 25.74 × 0.86 - 1.29 μm (n = 50), aseptate, hyaline, smooth, spindle shaped, slightly curved to bent. The morphological features were consistent with the description of Diaporthe eres (Pereira, et al. 2022). The pathogen was confirmed to be D. eres by amplification and sequencing of the internal transcribed spacer region (ITS), the partial β-tubulin (TUB), the partial translation elongation factor 1-alpha (TEF) genes using primers ITS1/ITS4, Bt-2a/Bt-2b, EF1-728F/EF1-986R, respectively. Sequences from PCR amplification were deposited in GenBank with accession numbers PP411998 (ITS), PP502153 (TUB), PP502156 (TEF). BLAST searches of the sequences revealed (96%) (500/523nt), 97% (479/494 nt) and 99% (334/338 nt) homology with those of D. eres CBS 138594 from GenBank (OM698848, OM752196 and OM752197), respectively. Phylogenetic analysis using maximum-likelihood and Bayesian methods placed the isolate H3-Y-1-1 in a well-supported cluster with D. eres CBS 101742. The pathogen was thus identified as D. eres based on the morphological characterization and molecular analyses (Feng, et al. 2013; Tao, et al. 2020). To assess its pathogenicity, healthy R. roxburghii potted plants were inoculated with H3-Y-1-1 spore suspensions. Symptomatic leaves mirroring field symptoms were observed after XX days of incubations at XX°C, while control plants exhibited no symptoms. Diaporthe eres was consistently reisolated from the infected leaves showing brown irregular or round lesions at the initial stage of the disease, expanding and become more irregular over time ultimately causing leaf curling and plant death. To our knowledge, this is the first report of leaf spot on R. roxburghii caused by D. eres in China. The disease may become a serious threat to fruit of R. roxburghii production in China. Therefore, detection of this pathogen is very important to ensure timely disease management.

FIBRE EFFECTS ON NUTRITION AND REPRODUCTION IN PIGS

Dietary fibre (DF) is an indigestible carbohydrate in the form of a non-starch polysaccharide that is a major problem in the use of inexpensive agro-wastes by pigs such as brewer's dry grains, cassava peel, palm kernel cake, rice bran, sorghum spent grain and wheat offal. The DF in a pig's diet can be classified by its solubility as soluble dietary fibre and insoluble dietary fibre, and chemically − as neutral detergent fibre and acid detergent fibre. High DF levels reduced nutrient utilization, growth rate, in terms of pork production and reproductive performance. Pigs' reproductive cycles at different stages and lactation were both greatly impacted by increased DF intake. High DF decreased the number of stillborn piglets at birth and the farrowing duration by sow, while improving colostrum intake in piglets and colostrum yield in sows. On the other hand, reducing the quantity of DF's hemicellulose in a sow's lactation diet can improve the low-birth-weight piglets' health, post-weaning performance and milk composition. While exogenous enzymes and the extrusion of fibrous feedstuffs enhanced nutrient digestibility and utilisation, other processing methods, including fermentation and extrusion, decreased the DF components and had a beneficial impact on the performance of the pigs. Agro-industrial residues have enormous potential to improve reproductive efficiency and serving as an economically viable DF feeding strategy in the pig industry.

How lignocellulose degradation can promote the quality and function of dietary fiber from bamboo shoot residue by Inonotus obliquus fermentation

Lignocellulose constitutes the primary component of dietary fiber. We assessed how fermenting bamboo shoot residue with the medicinal white-rot fungus Inonotus obliquus affected the yield, composition, and functional attributes of dietary fiber by altering bamboo shoot residue lignocellulose's spatial structure and composition. I. obliquus secretes lignocellulolytic enzymes, which effectively enhance the degradation of holocellulose and lignin by 87.8% and 25.5%, respectively. Fermentation led to a more porous structure and reduced crystallinity. The yield of soluble dietary fiber increased from 5.1 g/100 g raw BSR to 7.1 g/100 g 9-day-fermented bamboo shoot residue. The total soluble sugar content of dietary fiber significantly increased from 9.2% to 13.8%, which improved the hydration, oil holding capacity, in vitro cholesterol, sodium cholate, and nitrite adsorption properties of dietary fiber from bamboo shoot residue. These findings confirm that I. obliquus biotransformation is promising for enhancing dietary fiber yield and quality.

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect.

Asparagus is a healthy food appreciated for its organoleptic characteristics, nutritional composition and physiological properties. During its industrial processing, a large amount of by-products are generated, since only the apical part of the vegetable is considered edible and a large amount of by-products are generated that could be of nutritional interest. Therefore, the nutritional composition of the edible part and the two by-products of the plant (root and stem) was evaluated, including dietary fiber, inulin, low-molecular-weight carbohydrates, low-molecular-weight polyphenols and macromolecular polyphenols. The hydration properties, oil retention capacity, glucose retardation index and impact on bacterial growth of both probiotic bacteria and pathogenic strains were determined. All samples were high in fiber (>22 g/100 g dw), fructans (>1.5 g/100 g dw) and polyphenolic compounds (>3 g/100 g dw) and had good water-, oil- and glucose-binding capacity. In addition, they promoted the growth of probiotic strains but not pathogenic ones. The effects were more pronounced in the spear by-product samples and appear to be related to the components of dietary fiber. The results indicate that edible spear has potential beneficial effects on host health and microbiota when ingested as part of a healthy diet, while the by-products could be used as supplements and/or as natural ingredients in fiber-enriched foods that require emulsification and are intended to achieve a prebiotic effect.

Investigation of the structure-forming role of dietary fibre components in gluten-free cereal- and pseudocereal-based food matrices

The aim of this work was to investigate the structure-forming ability of cereal β-glucan (BG) and arabinoxylan (AX) in gluten-free (GF) dough and slurry matrices. 2, 5 or 8%, w/w BG was dosed to white millet and buckwheat flours and its effect on the mixing and pasting properties was examined. Furthermore, AX “incorporation” into dough structure and possible interaction with millet and buckwheat proteins were investigated by using reduction and subsequent re-oxidation based on our previous work.BG addition increased consistency and changed mixing properties in both millet and buckwheat doughs by forming viscous gel and aggregates. However, its impact on the pasting properties of the two types of GF flours differed in tendency. Similarly, a different behaviour of millet and buckwheat matrices was found in case of AX incorporation, explained by their distinct macromolecular (especially protein) composition. SDS-PAGE results referred to interactions between AX molecules and non-gluten proteins, however the changes in free ferulic acid contents did not confirm this. Although, white flours of millet and buckwheat are simpler matrices than wholemeals, they might be still too complex to examine the effect of a specific component, especially in a redox system. Thus, development of model gluten-free dough systems is a further goal of this work.Research works focusing on AX or BG functionality in gluten-free matrices are rare. The current work might contribute to a better understanding of dietary fibre functionality in dough systems with non-gluten proteins, as well as to develop healthier gluten-free products of higher fibre content.

Complex insoluble dietary fiber alleviates obesity and liver steatosis, and modulates the gut microbiota in C57BL/6J mice fed a high-fat diet.

Obesity has been demonstrated as a risk factor that seriously affects health. Insoluble dietary fiber (IDF), as a major component of dietary fiber, has positive effects on obesity, inflammation and diabetes. In this study, complex IDF was prepared using 50% enoki mushroom IDF, 40% carrot IDF, and 10% oat IDF. The effects and potential mechanism of complex IDF on obesity were investigated in C57BL/6 mice fed a high-fat diet. The results showed that feeding diets containing 5% complex IDF for 8 weeks significantly reduced mouse body weight, epididymal lipid index, and ectopic fat deposition, and improved mouse liver lipotoxicity (reduced serum levels of alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase), fatty liver, and short-chain fatty acid composition. High-throughput sequencing of 16S rRNA and analysis of fecal metabolomics showed that the intervention with complex IDF reversed the high-fat-diet-induced dysbiosis of gut microbiota, which is associated with obesity and intestinal inflammation, and affected metabolic pathways, such as primary bile acid biosynthesis, related to fat digestion and absorption. Composite IDF intervention can effectively inhibit high-fat-diet-induced obesity and related symptoms and affect the gut microbiota and related metabolic pathways in obesity. Complex IDF has potential value in the prevention of obesity and metabolic syndrome. © 2024 Society of Chemical Industry.

Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components.

Lupin seeds have received increased attention due to their applications in the nutrition of humans and livestock. One of their special features is their high content of dietary fiber, which is influenced by the lupin species. No previous studies have focused on the variability in dietary fiber and its fractions within species so far. The aim of this study was to investigate the variability within L. albus and L. angustifolius (eight cultivars each) in the dietary fiber composition expressed as low-molecular-weight soluble dietary fiber (LMWSDF), soluble and insoluble non-cellulosic polysaccharides, cellulose, and Klason lignin. Additionally, we analyzed the proximate composition and the composition of amino acids and fatty acids. The results showed noticeable variability within both species not only in the total dietary fiber but also in all its fractions, especially in LMWSDF, cellulose, non-starch polysaccharides, and Klason lignin within L. angustifolius. This indicates that the cultivar choice should be based on the application for which it is used. Even though important nutrients, such as the most indispensable amino acids, are not highly variable within L. albus, dietary fiber variations can still have a marked influence on the nutritional value because of their influence on the digestibility of other nutrients.

Effect of Pediococcus acidilactici and mango seed polyphenols on the fermentative profile of the indigestible fraction of yam bean

Yam bean is an important source of dietary fiber and other components that comprise the total indigestible fraction (TIF), which can be fermented by the colonic microbiota and produce metabolites with beneficial health effects. Therefore, the objective of this study was to evaluate the in vitro colonic fermentation of yam bean TIF and the changes caused by the addition of a polyphenolic extract of mango seed and the lactic acid bacteria Pediococcus acidilactici. The mango seed extract was obtained by ultrasound-assisted extraction, and the microbial growth rate and viability of P. acidilactici were determined using a Neubauer chamber. Yam bean TIF was isolated by triple enzymatic hydrolysis and subjected to in vitro colonic fermentation in combination with treatments with mango seed extract and P. acidilactici suspensions. Changes in pH, total soluble phenols (TSP), and antioxidant capacity (AOX) were evaluated. Furthermore, the production of metabolites was quantified by HPLC-DAD-MS and GC–MS. The Growth rate of P. acidilactici was 0.1097 h−1 with 97.5 % viability at 7 h of incubation. All TIF treatments showed a high capacity of fermentation, and the addition of mango seed extract increased the TSP content and AOX in DPPH and FRAP assays. A total of Forty-six volatile metabolites were detected, with highlighting the presence of esters, benzenes, aldehydes, and short-chain fatty acids. Five phenolic compounds associated with mango by-products were quantified during all fermentation process, despite the concentration of the extract. P. acidilactici did not substantially modify the fermentative profile of TIF. However, further studies such as the evaluation of the abundance of microbial communities may be necessary to observe whether it can generate changes during colonic fermentation.

Functional properties and optimization of dietary fiber concentrate from sago hampas using response surface methodology

Sago hampas, whose major components are fiber and starch, is an underutilized by-product generated from starch extraction of sago stems. In order to increase its added value and applications, sago hampas could be developed into dietary fiber concentrate. This research purposed to obtain the optimum condition of enzymatic hydrolysis process of sago hampas to isolate the dietary fiber components. A central composite design of response surface methodology (RSM) was used to optimize processing variables, namely, sago hampas slurry concentration (0.1–0.2 kg/kg), reaction time (45–135 min), and enzyme concentration in the substrate (10–35 mL/kg). Enzymatic hydrolysis using α-amylase at 108 °C was employed to remove starch components (becoming maltodextrin), escalate dietary fiber content, and modify the crystallinity of fiber. The goals of optimization were to maximize total dietary fiber (TDF), water-holding capacity (WHC), and oil-holding capacity (OHC) of the dietary fiber concentrate and to maximize dextrose equivalent (DE) of the maltodextrin solution obtained. The optimum process condition was found when the variables sago hampas slurry concentration, reaction time, and enzyme concentration were 0.14 kg/kg, 121 min, and 25 mL/kg, respectively. The optimal condition was verified by laboratory experiment resulting in TDF, WHC, OHC, and DE of 92.98 %, 26.34 g of water per g of sample, 5.64 g of oil per g of sample, and 10.37 %, respectively. TDF increased while the starch decreased significantly following conversion to dietary fiber. It is associated with the improvement in the functional properties of dietary fiber. The OHC, cation exchange capacity, emulsifying activity, swelling capacity, and solubility all exhibited significant increases. The morphological structure of the dietary fiber concentrate revealed a fiber matrix degradation with a high level of fiber porosity while the crystallinity was decreased from 61 % to 42 %. The properties of dietary fiber concentrate indicate appropriate parameters for food industry applications.

Stability analysis of spring oat genotypes in south-west Poland

Summary Oat is a grain in high demand, due to its physiological and nutritional attributes as a functional food. Oat is rich in β−glucans, and high in tocopherol and other dietary fibre components. It is also used for forage, fodder, chaff and as a major component of infant foods. In the present study, oat yields from six experimental stations in south-western Poland, obtained in 2019–2022, were analysed using three different linear mixed models that can be associated with three different stabilities. It is shown that the genotype Perun had the highest mean yield among the tested genotypes, while the genotype Armani was the most stable. Armani and Pablo had the lowest values of the GSI index, making them the most favourable genotypes for cultivation in that region.

Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.

Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.

Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat.

Wheat is one of the three staple crops feeding the world. The demand for wheat is ever increasing as a relatively good source of protein, energy, nutrients, and dietary fiber (DF) when consumed as wholemeal. Arabinoxylan and β-glucan are the major hemicelluloses in the cell walls and dietary fiber in wheat grains. The amount and structure of DF varies between grain tissues. Reducing post-prandial glycemic response as well as intestinal transit time and contribution to increased fecal bulk are only a few benefits of DF consumption. Dietary fiber is fermented in the colon and stimulates growth of beneficial bacteria producing SCFA, considered responsible for a wide range of health benefits, including reducing the risk of heart disease and colon cancer. The recommended daily intake of 25-30 g is met by only few individuals. Cereals cover nearly 40% of fiber in the Western diet. Therefore, wheat is a good target for improving dietary fiber content, as it would increase the fiber intake and simultaneously impact the health of many people. This review reflects the current status of the research on genetics of the two major dietary fiber components, as well as breeding approaches used to improve their quantity and quality in wheat grain.

Insights on the Nutritional Profiling of Cantaloupe (Cucumis melo L.) via 1-Naphthalene Acetic Acid.

The nutritional components of cantaloupe, including vitamins, minerals, antioxidants, and dietary fiber, contribute to overall health, improved immunity, hydration, and protection against chronic diseases. This study was conducted to investigate the influence of different concentrations (0 (control), 100, 150, and 200 ppm) of 1-naphthalene acetic acid (1-NAA) on the nutritional components of the cantaloupe (Cucumis melo L. Var. Super White Honey). All the studied treatments were applied twice at the 2nd and 4th leaf stages. The applied concentrations of 1-NAA significantly improved the sex expression and fruit yield attributes. Different nutritional components like proximate contents, minerals, vitamins, selected fatty acids, and amino acids were analyzed. The results showed that the maximum moisture content, proteins, carbohydrates, ash, and energy were recorded with 100 ppm. The higher lipids were recorded during the supplementation of 150 ppm. Significantly greater fibers were recorded using 200 ppm. Regarding minerals, 100 ppm was found to be the best as it increased calcium (Ca), magnesium (Mg), potassium (K), sodium (Na), phosphorous (P), manganese (Mn), copper (Cu), iron (Fe), and zinc (Zn). Vitamins were also found to be the maximum with 100 ppm, including vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, and vitamin K. Total selected fatty acids and amino acids were also found significantly greater in the fruits administered 100 ppm.

Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties

SummaryAmla pomace (APO) is a valuable by‐product obtained during juice extraction from Amla. To facilitate its application in food systems, comprehensive knowledge regarding its nutritional, physicochemical and techno‐functional properties is essential. The present study aimed to investigate the potential of APO as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre equal to 35.81/100 g and 28.00/100 g, respectively. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. Thermogravimetric analysis revealed that both amla pulp (AP) and pomace have higher thermal stability. Scanning electron micrographs were unstructured without exhibiting a well‐defined cellular structure. Reconstituted suspensions of AP and APO exhibited non‐Newtonian pseudoplastic behaviour with more elastic behaviour than viscous behaviour and weak gel‐forming ability. The study would provide a comprehensive overview of various properties of APO and will allow drawing conclusions regarding its applicability in complex food systems. APO represents an important source of dietary fibre and bioactive components to enhance the nutritional and technological properties, and therapeutic potential of foods.