Fiber Nutrients Research Articles

Modifiable nutritional factors in hyperuricemia and gout

Uric acid is an independent risk factor for socially important diseases, such as chronic heart failure and chronic kidney disease. The review summarizes current data on the impact of nutrition as a presumably modifiable factor into the development of hyperuricemia and gout. The authors describe biochemical mechanisms underlying hyperuricemia and present data on the influence of excessive intake of fructose, purines, and various alcohol-containing drinks on the risk of gout. Favorable impact of vitamin C supplements, coffee, cherry juice, some chemical elements (magnesium, zinc, and copper) on uric acid levels has been shown, as well as the impact of intake of low fat dairy products, polyphenols, food fibers, and omega-3 polyunsaturated fatty acids on the incidence of hyperuricemia. The information presented in the review can be used in clinical practice for preparation of an individualized nutritional plan aimed at normalization of uric acid levels. This would minimize the use of agents affecting the synthesis of uric acid and slow down the progression of chronic heart failure and chronic kidney disease.

UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN KIMIA PADA MI KERING DARI TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH

Dried noodles are a food favored by the people of Indonesia. But in general, dry noodles contain low levels of fiber and protein. Fiber and protein levels in food are needed by the body. Sources of fiber and protein can be obtained from vegetable sources, namely red dragon fruit skin and red beans. Utilization of red dragon fruit skin flour and red bean flour in the manufacture of dry noodles can make the dried noodles a source of fiber and protein. This study aims to produce the best dry noodle formulation. This study is an experimental study using the Completely Randomized Design method (CRD). There are 4 additional treatment of red dragon fruit husks and red-bean flour on dry noodles, which are added to F0 (100% : 0% : 0%), F1 (70% : 15% : 15%), F2 (60% : 20% : 20%) dan F3 (50% : 25% : 25%). Analysis is made of organoleptic (hedonic) tests and laboratory tests (protein and fiber levels). The result of this research is that F1 is declared as the most preferred formulation because F1 has a brown color, no unpleasant aroma, slightly savory taste and chewy texture. Based on the nutrient content test, F1 has a protein content of 12.04% and a fiber content of 10.12%. So that the dry noodle formulation F1 was declared the selected formulation and had fulfilled the claim requirements as a food source of fiber and protein.
 Keywords: Dried noodles; Red Dragon Fruit Skin Flour; Red Bean Flour; Fiber; Protein

Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography: First Action 2022.01.

A simple, accurate, and reliable method for the measurement of total dietary fiber (TDF) according to the Codex definition (2009) was developed and successfully validated as AOAC Official Method of Analysis (OMA) 2017.16. Subsequently, OMA 2017.16 was modified to allow separate measurement of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) fractions. To perform a collaborative study to evaluate the repeatability and reproducibility of OMA 2017.16 modification for the measurement of total dietary fiber (TDF) as IDF and SDF measured as (1) water SDF that precipitates in 78% aqueous ethanol (SDFP), and (2) water SDF that remains soluble in 78% aqueous ethanol (SDFS) of degree of polymerization ≥3. Duplicate test portions are incubated with pancreatic α-amylase (PAA), amyloglucosidase (AMG), and protease under the conditions employed in OMA 2017.16. For the measurement of IDF, the digestate is filtered and the IDF determined gravimetrically. SDFP in the IDF filtrate is precipitated with alcohol and captured by filtration and determined. SDFS in the SDFP filtrate is recovered and quantitated by LC. The matrixes included cereal products and flours, vegetables, health food snacks, soup, chocolate, and beans. Additional materials were analyzed by collaborators as "practice samples". With the diethylene glycol internal standard, all multi-laboratotu (MLV) matrixes resulted in repeatability relative standard deviations (RSDr) for TDF analyses of <3.60% and RSDR ranging from 4.55 to 9.26%. For the practice samples, the RSDR for TDF ranged from 6.69 to 11.68%. OMA 2022.01 meets the AOAC requirements for repeatability and reproducibility and the data support First Action status. OMA 2022.01 is a robust and reproducible method for the analysis of insoluble, soluble (SDFP and SDFS), and TDF in a wide range of matrixes.

The effect of age and processing on the in vitro fermentation of fibrous feedstuffs by labrador retriever dogs.

Dietary fibre substances in dog foods are composed of cell wall polysaccharides, non-cellulose polysaccharides, and structural non-polysaccharides. The purpose of this study was to determine the effects of dog age and heat-steam pressure (extruding process) on the in vitro fermentation of fibrous feedstuffs (sugar beet pulp, tomato pomace, wheat bran, corn bran, and rice bran) to be included in dog foods. The fibrous feedstuffs were incubated with a fermentation medium mixture and faeces inoculum, which were collected from two 6month old (puppy), two 2year old (adult), and two 8year old (geriatric) dogs. The in vitro cumulative gas production (at 6, 12, 18, 24, 36, and 48h), true-organic matter disappearance (T-OMd) (at 6, 12, 24, and 48h), and molarities of short chain fatty acids (SCFA) (acetic, propionic, and butyric acids; AA, PA, and BA) in fermentation fluid (at 24h) of fibrous feedstuffs were determined. The extruding process increased the in vitro cumulative gas production of rice bran (at 12, 18, 24, and 48h) and wheat bran (at 6, 12, 24, and 36h) (P < 0.05). In addition, in vitro cumulative gas production values of tomato pomace (at 12, 18, 24, 36, and 48h) were reduced by the extruding process (P < 0.05). The extruding process increased the in vitro T-OMd values of sugar beet pulp (at 6, 12, and 24h), wheat and rice bran (at 6 and 12h), and the molarities of AA, BA, and total SCFA of the in vitro fermentation fluid of sugar beet pulp and wheat bran (P < 0.05). The in vitro cumulative gas production values of tomato pomace from faecal inoculums of the puppy and adult dogs were higher than that of the geriatric dog (P < 0.05). The in vitro T-OMd of sugar beet pulp (at 48h) and extruded corn bran (at 6h) with faecal inoculums of adult dog was higher than those of inoculum from puppy faeces (P < 0.05). The molarity of AA of tomato pomace with adult dog's faecal inoculum was higher than those from puppy and geriatric dog (P < 0.05). The molarities of AA, BA, and total SCFA with corn bran from faeces inoculums of the puppy and adult dog was higher than that of the geriatric dog (P < 0.05). The molarities of AA and total SCFA of the in vitro fermentation fluid of extruded rice bran with faecal inoculums from the geriatric dogs was higher than those with faecal inoculums from the puppy and adult dogs (P < 0.05). As a result, the extruding process positively affected the in vitro fermentation values of sugar beet pulp, wheat bran, and rice bran. Furthermore, the organic acid molarities of the in vitro fermentation fluid of extruded rice bran from the geriatric dog was higher than those from the puppy and adult dogs. Sugar beet pulp, tomato pomace, wheat bran, and corn bran can be used as a source of fibre in food for puppy, adult, and geriatric large dogs.

MIE BASAH SUBSTITUSI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) DAN TEPUNG KACANG MERAH (PHASEOULUS VULGARIS L) SEBAGAI ALTERNATIF MAKANAN TINGGI SERAT DAN ISOFLAVON

Cardiovascular disease is part of heart and blood vessel disorders including stroke, rheumatic heart disease and other conditions. One of the risk factors that increase the incidence of cardiovascular disease is hypercholesterolemia. Based on data from the 2013 Basic Health Research in Indonesia, the prevalence of hypercholesterolemia in the population aged more than 15 years is 35.9% and is a combination of the population in the borderline high category (total cholesterol value 200-239 mgdL) and high (total cholesterol value &gt;240 mgdL). This study aims to determine the effect of the formulation between seaweed flour and red bean flour on the quality of wet noodles which include aspects of acceptability and nutritional quality including organoleptic properties, fiber content, and isoflavone content. The design used is an experimental study with the research method used is hedonic test for testing organoleptic properties, enzymatic method for testing food fiber content and HPLC method for testing isoflavone levels. The formula of seaweed flour and red bean flour consists of 3 balances, namely F1 (70%:30%), F2 (60%:40%), F3 (50%:50%). From the results of the study, it can be concluded that there are no significant differences in aspects of color and aroma, but there are significant differences in aspects of taste and texture. As for the results of testing the fiber content of wet noodles substituted with seaweed flour and red bean flour, the balance of 70%:30% is 11.7 grams, the balance is 60%:40% is 14.4 grams and the balance is 50%:50% is 13.5 grams. The results of testing the levels of isoflavones in wet noodles substituted with seaweed flour and red bean flour balance 70%:30% 10.2 mg, 60%:40% balance 15.5 mg and 50%:50% balance 26.6 mg.

FORMULATION OF FOOD BAR BASED ON BANANA, OAT, AND SPINACH FLOUR AS A SOURCE FIBER SNACK FOR DASH DIET (DIETARY APPROACHES TO STOP HYPERTENSION)

The prevalence of high blood pressure (hypertension) in Indonesia has increased. One of the best dietary recommendations for people with hypertension is Dietary Approaches to Stop Hypertension (DASH). Various product innovations have been developed to support the implementation of the DASH diet, one of them is a food bar. Potential ingredients that support the diet are banana, oat, and spinach. In addition to containing high fiber and potassium, these three ingredients are also low in sodium, so they are good for heart health. This study aims to determine the formulation of a food bar that has an acceptable sensory characteristic and high fiber content. The research design was non-factorial experimental study using a randomized block design (RAK). The treatment that was tried was the proportion of raja banana : composite flour (oat : spinach flour = 1 : 3) consisting of 4 formulas: P1 (90%:10%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%). The result was analyzed using SPSS software. Proportion of banana with composite flour has a significant effect on the results of hedonic variables (taste, aroma, flavor, overall) and hedonic quality (texture quality, color quality, taste quality, aroma quality, flavor quality). The highest fiber content was found in the product formula P4 (3.8g/100g), while the lowest food fiber content was in the food bar formula P1 (1.57g/100g). The result of Effectiveness Index to determine the best formula was P1. The higher amount of composite flour, the lower sensory value of the food bar. However, the higher amount of composite flour, the higher dietary fiber content in the food bar.

The use of plant raw materials in the production of meat pate

Meat and meat-containing products represent one of the most difficult foundations for creating functional food, although according to the rules of healthy nutrition, meat is one of the most important food products along with vegetables, fruit, dairy products and fish. Implementation of the suggested technology of meat pate production using plant raw materials (broccoli cabbage) at food industry enterprises will expand the range of domestic products made from local natural raw materials. Essential amino acids such as tryptophan, lysine and methionine are also present in this unique product. It is also beneficial for the health of the patients who have undergone various surgical operations, because liver contains glycogen which is an excellent building material for cells and tissue. Broccoli cabbage has the following health benefits: it contains a unique combination of vitamins and minerals, and it also can compete with beef and chicken eggs in protein composition, tryptophan and lysine content. Food fiber and fiber fetlock contained in cabbage regulate the work of the gastrointestinal tract. The suggested formula and production technology of a new type of meat products (pate with the use of broccoli cabbage) allows obtaining a functional product with a reduced calorie rate, which is essential for healthy nutrition.

Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient

Tuna (Thunnus sp.) is a high-economic fish that is most sought after in the Indonesian seas. Tuna has good nutrition for the human body, content such as high protein, vitamin and mineral content, and has a delicious taste, so this fish can be diversified. One of the products is fish floss that can be used as functional food. This study aims to determine: (1) determine effect of banana blossom addition in fish floss to organoleptic parameter (2) determine effect of banana blossom addition in fish floss to peroxide value and water content. The method used in this study is an experimental method with an experimental design in the form of a simple Completely Randomized Design (CRD). The independent variables in this study were the concentration of banana blossom 30%, 50%, and 70% while the dependent variables were organoleptic, water content and peroxide value. The best fortification of banana blossom is 70% with organoleptic score of appearance 5.178; scent 4.922; texture 5.078; and taste 4.944. The peroxide value in the tuna floss product with 70% banana blossom concentration is 0.578 meq/kg and water content 13.33%.

DAYA TERIMA DAN UJI PROKSIMAT SEREAL INSTAN SALVIZA DENGAN BAHAN DASAR BEKATUL, BIJI CHIA DAN TEPUNG KACANG HIJAU SEBAGAI MINUMAN ALTERNATIF PENANGGULANGAN OBESITAS REMAJA

Background: Obesity is one of the diseases that experience an increase in prevalence every year. Diet arrangements low in energy and high in fiber can be done by obese people can carry out their diet.&#x0D; Goal : Make salviza instant cereal formula to be a good high fiber cereal drink for obese teens&#x0D; Method: This study is an experimental study using a non factorial RandomIzed Design (RAL) with 4 treatments. The study subjects were 25 organoleptic test panelists.&#x0D; Results : Based on the results of organoleptic test research (taste, texture, aroma and color) showed the preferred instant cereal salviza received is F3 with an average total receiving capacity of 16.56. The formula contains energy of 442.94 kcal (per 100 grams), protein 14.63%, fat 14.06%, carbohydrates 64.47%, water content of 3.83% and food fiber 9.84%. From the results of the analysis, the water content has not met the standards and fiber content of food is classified as high / rich.&#x0D; Conclusion : Based on the results of the study can be concluded that the addition of bran, chia seeds and green bean flour in instant cereals salviza can be used as an altefnative drink that is high in fiber to combat adolescent obesity.&#x0D; Keywords: Rice bran, chia seeds, green bean, organoleptic test, obesity

Modification of Traditional Balinese Food as Disaster Emergency Food

This study aimed to make disaster formula food based on traditional Balinese local food quality, nutritious, safe and in accordance with Balinese culture so that it can be accepted to cope with food availability in a state of disaster. The development of the disaster formula is based on the traditional Balinese jaja satuh meal made from glutinous rice flour and brown sugar with the substitution of treatment using green beans powder, peanuts, and cashews as a source of protein, and Moringa leaf powder as a source of food fiber. The study was designed in a randomized block design with six formulations and three replications. The results showed that the selected treatment of the formulation was F4 (20 g glutinous rice flour, 25g peanut powder, 5 g Moringa leaf powder, and 50 g brown sugar) with a degree of preference for color, aroma, texture, taste and overall acceptance of the like value.This formula has a water content of 7.18%, ash 1.34%, protein 16.41%, fat 13.53%, carbohydrates 61.48%, food fiber 18.87%, Fe 6.23 ppm and total energy of 433.27 per 100 gram formula. This formula is microbiologically safe with a shelf life more than 10 days. One portion of Balinese traditional local food-based disaster formula as much as 50 g can contribute energy of 216.64 kcal (10.31%), protein 8,205 g (16.41%), and fat 6.765 g (16.91%) for the standard emergency food is 2100 kcal, 50 g protein and 40 g fat.

Quantification of naturally occurring prebiotic fiber in Italian foods

Prebiotic fiber may have a beneficial effect on the human’s microbiota. However, due to the lack of comprehensive food composition data (FCD), it is challenging to assess their dietary intake. The aim of present study is to quantify naturally occurring prebiotics, such as inulin-type fructans (ITFs), fructo-oligosacharides (FOSs), and galacto-oligosacharides (GOSs), in raw and processed Italian foods and to estimate their intake in a healthy population (N = 4154) belonging to an Italian case-control study on colorectal cancer. ITFs were determined using enzymatic method and high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). FOSs and GOSs were determined by alkaline hydrolysis and HPAEC-PAD. Garlic (25.1 g/100 g) and jerusalem artichoke (16.7 g/100 g) were the ITFs-richest foods. Jerusalem artichoke was also the richest in FOSs (4.45 g/100 g). GOSs were mainly detected in dry and canned pulses (0.01–2.04 g/100 g). In our population, the median intake of ITFs, FOSs and GOSs was 0.797, 0.187 and 0.283 g/day, respectively. Given the unclear definition of inulin due to the heterogenicity of methodologies, it was challenging to compare published prebiotic fiber’s FCD and use them in epidemiological research. Within the present work we produced novel FCD able to preliminary estimate the intake of prebiotic fiber.

Phylogeography of the economic seaweeds &lt;italic&gt;Chondrus&lt;/italic&gt; (Gigartinales, Rhodophyta) in the northwest Pacific based on &lt;italic&gt;rbc&lt;/italic&gt;L and COI-5P genes

The red algal genus Chondrus have long been used as raw materials for carrageenan and dietary fiber in health foods. Despite the importance of genetic information in safeguarding natural seaweed resources, knowledge of the population genetics of Chondrus in the northwest Pacific is limited. In this study, genetic diversity and phylogeographic structure of 45 populations (777 specimens) of Chondrus from Korea, China, and Japan were evaluated based on mitochondrial COI- 5P gene sequences, and phylogenetic relationships were confirmed based on plastid rbcL gene sequences. Molecular analyses assigned the specimens in this study to three Chondrus species: C. nipponicus, C. ocellatus, and C. giganteus; phenotype-based species classification was impossible owing to their high morphological plasticity. We found moderate intraspecific genetic diversity and a shallow phylogeographic structure in both for C. nipponicus and C. ocellatus, and low intraspecific genetic diversity in C. giganteus. Each of the three species exhibited high-level intraspecific gene flow among regions based on the most common haplotypes (CN1 for C. nipponicus, CO1 for C. ocellatus, and CG1 for C. giganteus). Our comprehensive genetic information provides insights into the phylogeographic patterns and intraspecific diversity of the economically important Chondrus species. It also highlights the need to conserve existing natural Chondrus resources through continuous monitoring of genetic diversity and phylogeographic pattern.

Effect of Optimizing Fiber Intake of Mice on Weight Gain, Fat Mass, Oral Glucose and Insulin Tolerance Tests in Mice Fed a High Fat Diet

ObjectivesIn humans, fiber intakes close to recommended levels (14g/1000 kcal, Institute of Medicine (IOM)) are associated with less chronic disease. In most semi-purified rodent diets, the only fiber source is cellulose. The main objective of this work was to determine if substituting a complex fiber blend for cellulose would affect metabolism of mice fed a 45% kcal from fat diet.MethodsTo model a recommended human fiber profile for rodents, the relative proportions of cellulose, hemicellulose, lignin, pectin and beta-glucan were estimated from a one-day meal plan with the recommended fiber level using a food fiber composition database. Subsequently, a mix of oat hull fiber, pectin and beta-glucan was added to a high-fat rodent diet at the typical US intake or at the recommended level (8 g/1000kcal (low), 14 g/1000 kcal (high)). Three groups of C57Bl/6 mice (n = 12) were fed the experimental diets for 16 weeks. The third diet was also high fat but only contained cellulose. Body composition was measured by MRI at weeks 7 and 14. Oral glucose tolerance tests (OGTT) and insulin tolerance tests (ITT), were conducted at weeks 8 and 15 (OGTT) and week 16 (ITT).ResultsThere were no differences in final weight or weight gain in mice between the groups. There was a trend for mice fed the low complex fiber profile diet to have a higher body fat percentage than mice fed the other groups (p = 0.08). However, there were no differences in fasting glucose at week 8 or 15, and no significant differences in OGTT or ITT between the groups.ConclusionsRodent models are used extensively to investigate the role of nutrients in maintaining metabolic health and the prevention of chronic disease. These results indicate that exogenous fiber added to a high fat, semi-purified rodent diet does not improve body composition or glucose metabolism in mice.Funding SourcesThe National Institute of Food and Agriculture (NIFA).

Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger

Patty Burger is minced meat, shaped round, flattened, steamed first, and then fried in butter or grilled over coals. Patin fish meat was chosen because it is high protein and low fat, the use of proportions of sorghum flour and wheat flour to improve product quality so that it is not easily crushed, the addition of carrageenan as a stabilizer to improve texture. This study aimed to determine the effect of the proportion of sorghum flour and wheat with the addition of carrageenan on the quality of the patty burger of patin fish This study used a factorial Completely Randomized Design (CRD) with two factors, factor I the proportions of sorghum flour and wheat flour (60%:40%, 70%:30%, 80%:20%) and factor II carrageenan concentration (0, 5%, 1%, 1.5%). Data obtained were analyzed using ANOVA, if there was a significant difference between treatments, a 5% DMRT further test was carried out. This study showed a significant interaction with the observation parameters of moisture content, ash content, fat content, WHC, texture, starch content, food fiber, and hedonic organoleptic tests (aroma scores, color scores, taste scores). The best results were obtained in the A2B2 treatment, proportion of sorghum and wheat flour (70%:30%) with the addition of 1.0% carrageenan with the characteristics of water content 57.74%, protein content 14.47%, fat content 5.18%, texture 0.13 mm/gr/sec, WHC 16.50%, starch 17.43% and a score of 3.87 (like) for color 3.82 (slightly like) for taste and 3.75 (slightly like) for scent.

ANALISIS KANDUNGAN SERAT PANGAN DAN DAYA TERIMA FORMULA MINUMAN HEALTHY BOBA

Background: Boba milk tea is a drink that contains high calories, sugar and fat and low fiber which can increase the risk factors for high blood sugar disorders. It needs to be modified by adding porang glucomannan flour and kappa carrageenan as high-fiber food ingredients. Objective: To determine the dietary fiber content and the acceptability of the healthy boba drink formula.Method: The study used a true experimental method with a one-factor completely randomized design (CRD) with three treatments. Food fiber content data were analyzed using One Way ANOVA and Post Hoc Duncan Multiple Range Test (DMRT). Acceptance data was analyzed using the Kruskal-Wallis Test. Results: The dietary fiber content of 1 serving of Healthy Boba drink formula is F1 (1.1663 g), F2 (1.8079 g), F3 (1.7527 g). Variations in the addition of glucomannan porang flour and kappa carrageenan had a significant effect on the dietary fiber content of the Healthy Boba Drink formula (p=0.000). There was no difference in panelists' acceptance of color (p=0.977), aroma (p=0.846), taste (p=0.109) and texture (p=0.148). The level of acceptance of the Healthy Boba drink is 90% of consumers can spend 75% of the portion of F1, 77% in F2 and 73% in F3. Conclusion: The highest dietary fiber content in the Healthy Boba Drink formula can meet 4.9% of the fiber needs in prediabetes adolescents, and can be recommended as an alternative drink in the prevention of prediabetes.

How does the addition of mushrooms and their dietary fibre affect starchy foods

Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases. Food matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free state. The nutritional effect of mushrooms' addition in the starchy food matrix is reviewed together with the alterations of cooking properties. Prospective studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and quality. The future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health.

Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System.

In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformation of big compact blocks to loose flakes, and the destruction of the original ordered cellulose structure caused the decline of crystallinity. Meanwhile, the hydration properties of pea fiber were improved, and pre-pulverizer and industry-scale microfluidizer treatment together increased the swelling capacity and water retention capacity of fiber. The oil holding capacity of ISMS-treated fiber was increased to more than double the original one. The elevated functionalities of pea fiber by ISMS treatment could be attributed to loosening structure, exposing more surface area, and disordering the crystalline structure, which increased the sites of water binding and oil adsorption. These findings suggested that ISMS could be applied as an effective industrial technique to the disintegrate structure and improve the functionalities of pea fiber, so as to widen the application of pea fibers in foods.

Interaction between the gut microbiota and oral antihyperglycemic drugs

The gut microbiome is the largest microbial habitat in the human body. The main functions include obtaining energy from complex food fibers, maturation and formation of the immune system, intestinal angiogenesis, restoration of epithelial damage to the intestine, development of the nervous system, protection against pathogens, etc. It is also known that a number of drugs can cause changes in the composition of the intestinal microflora, and intestinal bacteria, in turn, produce a number of enzymes and metabolites that can chemically change the structure of drugs, leading to more side effects, and in some cases to positive changes. In this review we present current evidence supporting the effects of microbiota in host-drug interactions, in particular, thereciprocal effects of gut microbiota and oral hypoglycemic drugs on each other. Gaining and evaluating knowledge in this area will help pave the way for the development of new microbiota-based strategies that can be used in the future to improve treatment outcomes for type 2 diabetes mellitus (T2D).

Formulation of Brown Rice Flour Cookies Combination with Bay Leaf Extract (Syzygium Polyanthum) as a Functional Food

Functional food is a processed food that contains more than one component which based on scientific studies has benefits for the health of the body. Functional foods can be classified into several types based on the food source and the processing method. This study aims to determine the proximate composition, fiber and flavonoid contents, and the effect of the varying concentrations of the bay leaf extract on the cookies. Three formulas of bay leaf extract were made with different concentrations. The formula I use 3.0%, formula II uses 2.5%, and formula III uses 2%. The results of the hedonic test analysis showed that the best formula was formula III with a concentration of 2% bay leaf extract. These results indicate that the concentration of the bay leaf extract affects the taste and aroma of the cookies, even though it does not affect the color and texture. By using formula III, proximate tests were also carried out on these cookies to determine water content, ash content, protein content, fat content, and carbohydrate content. The proximate test results showed that the cookies met the quality requirements of cookies set by SNI 2973-2011. In formula III cookies, the content of flavonoids was 1.4278%, and food fiber was 6.04%.

The metabolic impact of fiber in gestational diabetes

An adequate fiber intake is recommended for pregnant women, with or without gestational diabetes, similarly to the general population. Due to the lack of precise data on the composition of fiber in foods, dietary advices are not specific. Their objective is to increase the overall fiber consumption, ideally up to a daily consumption of 28g. Fiber intake has diverse effects and it is predominantly the intake of the viscous soluble fibers that improves the glycemic profile. In the case of gestational diabetes, supplementation with fiber products can be of interest in addition to the dietary recommendations to improve the postprandial glycemic profiles. More precise information on the impact of foods according to their fiber composition is needed to optimize the dietary advice.