Dietary Fiber Complex Research Articles

Nutritional Value Evaluation of New Pea Genotypes (Pisum sativum L.) Based on Their Chemical, Amino Acids and Dietary Fiber Composition.

This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was carried out based on the chemical composition of seeds and its variability within the studied genotypes. The contents of protein, starch, lipids, ash and dietary fiber (DF) were determined. The nutritional value of the protein was assessed in vitro using the value of the limiting amino acid index chemical score (CS) and the integrated essential amino acid index (EAAI). The analyzed pea genotypes were characterized by significant diversity in terms of the content of the tested components. The obtained results combined with the PCA analysis were used to select pea genotypes of the highest quality, having the potential as a raw material for the production of food with health-promoting properties. The effect of the conducted research was the identification of three pea genotypes with the greatest potential in terms of protein content and dietary fiber complex.

Variations in chemical composition of common buckwheat (Fagopyrum esculentum Moench) as a result of different environmental conditions.

Common buckwheat (Fagopyrum esculentum Moench) is a pseudo cereal that is gaining interest in the world. The chemical profile of common buckwheat determines its high nutritional and health-promoting value. The accumulation of these valuable ingredients depends on many factors, such as: variety, location of cultivation and related weather and agrotechnical conditions. Due to the growing interest in common buckwheat as a natural plant material for food production, it is important to know the factors affecting the quantitative and qualitative composition of its grains. The aim of the research was to determine the effect of the genotype (G), environment (E) and G × E interaction on the content of nutrients (protein, starch, ash, lipids) and bioactive components [dietary fiber (DF), total phenolic content (TPC)] in the common buckwheat grains. The study covered four cultivars grown in three locations for three consecutive vegetation seasons (2016/2017, 2017/2018, 2018/2019). Based on the obtained results, a significant influence of the environment and G × E interaction on the content of the studied parameters was found. The greatest impact on the diversity of the content of nutrients had environmental conditions, which in the case of protein and ash determined these features in more than 80%, and in the case of starch, 70%. With regard to bioactive compounds, the greatest influence of the environment was observed for the amount of TPC (78%), lignin (51%) and the DF complex (56%). The obtained results are useful for breeders working on expanding the pool of common buckwheat genotypes, stable in changing environmental conditions. © 2023 Society of Chemical Industry.

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products.

Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G') of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.

Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies

Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.

Centenarian-Sourced Lactobacillus casei Combined with Dietary Fiber Complex Ameliorates Brain and Gut Function in Aged Mice.

Dietary intervention could modulate age-related neurological disorders via the gut–brain axis. The potential roles of a probiotic and the dietary fiber complex (DFC) on brain and gut function in aged mice were investigated in this study. Lactobacillus casei LTL1361 and DFC were orally administrated for 12 weeks, and the learning and memory ability, as well as the oxidative parameters, inflammatory markers, gut barrier function and microbial metabolite short-chain fatty acids (SCFAs), were investigated. LTL1361 and DFC supplementation ameliorated cognitive ability, attenuated oxidative stress in brain and inflammation in serum and colon, ameliorated gut barrier function, and increased the SCFA concentrations and gene expression of SCFA receptors. The protective effect was more significantly enhanced in aged mice treated with the combination of LTL1361 and DFC than treated with LTL1361 or DFC alone. These results could be associated with the protected morphology of pyramidal nerve cells in hippocampus of mice brain and the downregulation of apoptosis marker caspase-3 in brain and upregulation of tight junction proteins in small intestine and colon. The results indicated that Lactobacillus casei LTL1361 and DFC alleviated age-related cognitive impairment, as well as protected brain and gut function. Lactobacillus casei LTL1361 and DFC might be used as novel and promising antiaging agents in human.

Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates

Sichuan pepper essential oil (SPEO) possesses pleasant aroma, unique flavor, and various bioactivities; however, it has high volatility, poor stability, and low water solubility. In order to overcome the disadvantages and increase its application in foods, microcapsules of SPEO were developed through complex coacervation followed by spray drying. Sichuan pepper seed soluble dietary fiber (SDF) and soybean protein isolate (SPI) were used to develop SPI-SDF complex coacervates and used as the shell materials of SPEO. The optimal conditions for the complex coacervation between SPI and SDF were established to be pH 4.1 and SPI-to-SDF mass ratio of 6:1. SPEO microcapsules showed a spherical shape with an average particle size of 6.79 μm, and had a good dispersion in water. The SPI-SDF complex coacervates showed excellent encapsulation ability as indicated by high encapsulation efficiency (91.33%) and payload (45.19%). Encapsulated SPEO showed good thermal and storage stability, and possessed a slow-release property in model foods. Encapsulation enhanced the antibacterial activity of SPEO while preserving its antioxidant activity. Aforementioned results indicated that this study successfully improved the stability, solubility, and bioactivity of SPEO. This study provided valuable information for utilizing novel carriers to deliver essential oils and improve their defects through complex coacervation and offered a new pathway for the utilization of plant waste.

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure.

Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions

Gluten is one of the major components in cereal. The dietary fiber is frequently retained or added in cereal products for health purpose in recent years. During the thermal processing, a complex interaction may occur between the dietary fiber and gluten, the interaction can affect the digestibility of gluten, but it has not been investigated detailedly. In this experiment, gluten was used as an example to study the effect of the interaction between dietary fiber and gluten during processing on gluten digestibility in a simulation system. It was found that the addition of dietary fiber during processing can inhibit gluten digestion. The results from the digestibility and digestion peptide mapping of the gluten and dietary fiber complex (G-DF) at different conditions showed that when the G-DF was heated at 100 °C, the digestibility of gluten was lower, and less low-molecular weight peptides were produced. The digestion performance variation was related to gluten hydration degree, spatial structure changes and steric hindrance of dietary fiber.

Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification

In order to further determine the interaction between polysaccharides and polyphenols, the complex of soluble dietary fiber (SDF) and two phenols were prepared. According to the results, at the conditions of pH = 4, temperature = 60 °C, concentration ratio of polysaccharide and phenol = 4:1, the maximum adsorption of catechin and gallic acid in the SDF complex was 155.74 and 134.05 mg/g, respectively. Due to UV–Vis and FT-IR analysis, it could be speculated that the interaction between SDF and phenols resulted in chemical combination. Furthermore, the monosaccharide composition and molecular weight distribution of SDF were significantly altered after conjugated with phenols. However, it showed no significant difference between two different SDF-phenol complexes, referring to GC and GPC data. The surface of SDF-phenol complex was loose with uniform arrangement, while the physical mixture surface was porous with irregular holes and cracks. Both SDF-CC and SDF-GA complex indicated higher thermal stability than the mixtures by TGA analysis.

Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread

The dietary fiber complex of cereal whole grain is an important source of host beneficial molecules, such as: beta-glucans, fructans, resistant starch and arabinoxylans. The bioavailability of these compounds from whole grain products is generally dependent to different physiological and technological issues, likewise: genotype and maturation stage, dough preparation, fermentation options and baking process. This study regards the production of breads from cereal whole grains, taking into account two wheat genotypes harvested at mature and immature stages and processed through different conditions, varying temperature, time of baking and fermentation parameters. The aim is to highlight the different impact of these aspects on the amount and the bioavailability of the aforementioned four bioactive molecules. Our results showed that the best product, in terms of content of beneficial compounds, is that obtained from the flour of advanced maturation stage processed with brewer's yeast fermentation. Given the great interest in finding better technological processes to increase the daily dietary fiber intake, our findings could be very useful for the food industry to design the exact formulation and best process for the increase of bio-active molecules concentration in cereal whole grains products.

Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially.

The effect of consumption of PolyGlycopleX® (PGX®) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p < 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p < 0.001) after the PGX meal than for the WD meal. The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study.

Influence of dietary fiber complex on intestinal mucosal barrier in rats with portal hypertension

Objective To evaluate the influence of dietary fiber complex (DFC) on intestinal mucosal barrier in rats with portal hypertension.Methods 60 healthy male Wister rat models with portal hypertension established by composite method of CCl4 and olive oil were randomly divided into four groups:group A (simple model group),group B (fed with Nutrison),group C (fed with Nutrison and DFC,SDF∶IDF =1∶2),group D (fed with Nutrison and DFC,SDF∶IDF =2∶1).Then extracted rats' intestinal mucous membrane protein to test the expression of Occludin protein and induced type carbon monoxide synthase (iNOS) on the 7th day.Results The expression of Occludin protein of group C and D increased (P ＜ 0.05),and the expression of iNOS reduced (P ＜ 0.05); the expression of Occludin protein and iNOS had no statistical significant difference between group C and D (P ＞ 0.05).Conclusion DFC has a protective effect on gut barrier in rats with portal hypertension. Key words: Dietary fiber complex; Intestinal mucosal barrier; Portal hypertension; Rat; Occludin protein; Induced type carbon monoxide synthase

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

Bran is a good source of dietary fibre, phytochemicals, and also protein, but highly insoluble and recalcitrant structure of bran hinders accessibility of these components for gastrointestinal digestion. In the present work, influence of bioprocessing on the microstructure and chemical properties of rye bran and wheat bread fortified with the rye bran were studied. In vitro protein digestibility, and release of short chain fatty acids (SCFA) and ferulic acid in a gut model were studied. Bioprocessing of rye bran was performed with subsequent treatments with cell-wall hydrolysing enzymes (40 °C, 4 h) and yeast fermentation (20 °C, 20 h). Bioprocessing of rye bran resulted in reduced total dietary fibre content, caused mainly by degradation of fructan and β-glucan, and increased soluble fibre content, caused mainly by solubilisation of arabinoxylans. Microscopic analysis revealed degradation of aleurone cell wall structure of the bioprocessed rye bran. Bioprocessing caused release of protein from aleurone cells, assessed as a larger content of soluble protein in bran and a higher hydrolysis rate in vitro. Bioprocessed bran had also faster SCFA formation and ferulic acid release in the colon fermentation in vitro as compared to native bran.

How the sourdough may affect the functional features of leavened baked goods

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.

Dietary fiber in protection of intestinal mucosal barrier in patients with ulcerative colitis

Objective To explore the protective effect of enteral nutrition (EN) containing dietary fiber complex (DFC) in intestinal mucosal barrier function in patients with ulcerative colitis.Methods The patients with ulcerative colitis received sulfasalazine tablets of 1.0 g four times daily for two weeks.Then 90 of the patients whose symptoms did not become severe were randomly divided into three groups.Group C received no-DFC nutrition,while group T1 and T2 separately received EN with soluble dietary fiber or insoluble dietary fiber (every 500 kcal of EN with 7.5 g DFC) in certain proportion of 1 ∶ 3.Before and after a 7-day treatment,plasma concentrations of TNF-α and endotoxin (ET) were detected.Results 7 days after therapy with EN,concentration of TNF-α (144.5 ± 20.0) ng/L in group T1 and (140.6 ± 19.2) ng/L in group T2 was markedly lower than that in group C (170.7 ± 30.4) ng/L (P＜0.05),while the difference between groups T1 and T2 had no statistical significance (P＞0.05).Concentration of ET (0.137 ± 0.018) Eu/ml in group T1 or (0.130 ± 0.017) Eu/ml in group T2 was lower than that in group C (0.156 ± 0.012) Eu/ml (P＜0.05),and there was no statistical difference between groups T1 and T2 (P＞0.05).C onclusions Enteral nutrition containing proper amount of dietary fiber complex can reduce intestinal permeability and protect intestinal mucosal barrier function in patients with ulcerative colitis. Key words: Ulcerative colitis; Mucosal barrier; Dietary fiber; Tumor necrosis factor; Endotoxin

Study of grain cell wall structures by microscopic analysis with four different staining techniques

Four different grain cell wall staining techniques were compared. Two techniques specifically detected arabinoxylan (AX). The first technique used a xylanase probe, while the other one was based on immunolabeling of AX using monoclonal antibodies. The two other staining techniques, one based on Calcofluor and the other on immunolabeling using monoclonal antibodies, stained mixed-linkage β-glucan. Cell walls of wheat, barley, oat and rye grains, differing both in content and location of AX and β-glucan, were examined. The staining methods were complementary to each other in revealing the location and distribution of the major cereal dietary fiber components AX and β-glucan in the different grains. AX was mostly concentrated in nucellar epidermis and aleurone cells, whereas β-glucan was concentrated more in subaleurone cells. Furthermore, in the case of barley and rye, the endosperm cell walls also contained high amounts of β-glucan. Interestingly, β-glucan in rye and barley endosperm cell walls was located adjacent to the cell contents, suggesting that it is not evenly distributed in the endosperm cell walls. The results give new insight into the structure of the cereal dietary fiber complex. Further development of microscopic techniques will help in elucidating the cereal cell wall structure even in more detail.

Study of grain cell wall structures by microscopic analysis with four different staining techniques

Four different grain cell wall staining techniques were compared. Two techniques specifically detected arabinoxylan (AX). The first technique used a xylanase probe, while the other one was based on immunolabeling of AX using monoclonal antibodies. The two other staining techniques, one based on Calcofluor and the other on immunolabeling using monoclonal antibodies, stained mixed-linkage β-glucan. Cell walls of wheat, barley, oat and rye grains, differing both in content and location of AX and β-glucan, were examined. The staining methods were complementary to each other in revealing the location and distribution of the major cereal dietary fiber components AX and β-glucan in the different grains. AX was mostly concentrated in nucellar epidermis and aleurone cells, whereas β-glucan was concentrated more in subaleurone cells. Furthermore, in the case of barley and rye, the endosperm cell walls also contained high amounts of β-glucan. Interestingly, β-glucan in rye and barley endosperm cell walls was located adjacent to the cell contents, suggesting that it is not evenly distributed in the endosperm cell walls. The results give new insight into the structure of the cereal dietary fiber complex. Further development of microscopic techniques will help in elucidating the cereal cell wall structure even in more detail.

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

The influence of some physicochemical properties (chemical and nutritional composition, particle size, colour, dynamic viscosity, viscoelastic moduli) of associated binary mixtures of structuring hydrocolloids (cellulose derivatives, galactomannans) and prebiotic oligosaccharides (fructo- and gluco-oligosaccharides) in diluted hydrated wheat flour matrixes is discussed in terms of nutritional (higher resistant starch, lower digestible starch and lower in vitro Glycaemic Index) and technological functional profiles (higher sensory scores and longer keepability) of reduced-caloric density (−20%) high-fibre (>6 g/100 g) breads. Few technological functional (sensory firmness and overall acceptability) and most nutritional bread properties (protein digestibility, rapidly digestible starch, slowly digestible starch, in vitro expected Glycaemic Index, total digestible starch and resistant starch) were found to depend on dietary fibre molecular characteristics (mean particle diameter (D[4, 3]), storage modulus (G′), loss modulus (G″), complex viscosity ( η*), and lactic acid solvent retention capacity. Dietary fibres with larger particle size resulted in highly sensory acceptable breads with higher amounts of resistant starch and slightly lower protein digestibility. Fibres exhibiting high viscoelasticity -G′, G″- and complex viscosity - η*- in concentrated solutions yielded breads with better sensory perception, lower digestible starch and higher resistant starch contents bringing to lower in vitro expected Glycaemic Index.

Effects of dietary fiber complex on intestinal mucosal barrier in rats with experimental ulcerative colitis

Objective To evaluate the effect of enteral nutrision (EN) containing dietary fiber complex (DFC) on intestinal mucosal barrier in rats with experimental colitis. Methods Ninety six SD rats were induced into ulcerative colitis by acetic acid enema.than were divided into 3 groups. The rats in group C received non-DFC nutrison, while the rats in group Tl or group T2 received soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of the EN with different proportion (1:2 or 1:3, respectively). At the first-, third-,fifth- and seventh-day after the EN, the concentration of D-lactate and diamine oxidase (DAO) activity in plasma were detected and intestinal samples were obtained to observe the changes of intestinal mucosa. Results At the third-,fifth- and seventh-day,the D-lactate concentration and the DAO activity in plasma significantly reduced in group Tl and T2 when compared with group C (P<0. 05) , but there was no statistical difference between group Tl and group T2. The scores of histological damages of colon in the group Tl and group T2 decreased in comparison with group C at all time points (P < 0. 05). However, the scores of histological damages of colon significantly decreased in group T2 when compared with group Tl at day 5 and day 7 (P <0. 05). Conclusion EN containing DFC may reduce the intestinal permeability of colitis in rats, which has a protective effect on intestinal mucosal barrier. While different proportions of the SDF or IDF ratio result in different effects on the mucosal protection. This protective effect will be enhanced by increasing the ratio of IDF in a certain scale. Key words: Ulcerative colitis; Dietary fiber; Intestinal mucosal barrier) D-lactic acid; Diamine oxidase

Dietary Fiber Complex in Beer

Most reports on carbohydrates in beer deal with sensory and technological properties. A nutritional approach requires a distinction between digestible carbohydrates, which provide the caloric value of a beer, and nondigestible carbohydrates or dietary fiber (DF)—a substrate for gut microflora. The aim of this work was to determine the DF and compounds associated with the fiber matrix in lager, dark, and alcohol-free beers. A specific procedure that included treatment with digestive enzymes, dialysis, acidic hydrolysis, and cellulase hydrolysis was used. Results showed that the beer contained a quantitatively important DF complex (1.3–3.8 g/L) made up of indigestible polysaccharides, polyphenolic compounds, and a minor amount of protein. Analysis of polyphenols and antioxidant activity using 2,2′-azinobis(3-azinobis(3-ethylbenzthiazoline-6-sulfonate)) (ABTS) and ferric-reducing antioxidant power (FRAP) assays in beer and dialysis retentates revealed that a significant portion of the total polyphenols in the beer (17–44%) was associated with DF, which might affect their bioavailability and metabolism.