Dietary Fiber Research Articles

Associations between nutrient intake and osteoarthritis based on NHANES 1999 to 2018 cross sectional study

The relationship between nutrient intake and osteoarthritis (OA) remains unclear. This study utilized data from the National Health and Nutrition Examination Survey (NHANES) in a multi-cycle retrospective cohort study to explore the associations between the intake of six nutrients—carbohydrates, dietary fiber, protein, fat, folate, niacin and OA. This study performed a cross-sectional analysis using NHANES data from 1999 to 2018 to investigate the relationship between the intake of six nutrients and OA. Univariate and multivariate weighted logistic regression models, along with restricted cubic splines (RCS), were applied to assess the associations between nutrient intake and OA. A total of 32,484 participants were included in the study, of whom 1864 were diagnosed with OA, resulting in a prevalence rate of 5.74%. Multivariate weighted logistic regression consistently demonstrated that dietary fiber, folic acid, and nicotinic acid intake were negatively associated with the presence of OA, while protein intake exhibited a J-shaped relationship with OA, and carbohydrate or fat intake showed no significant association with OA. Compared with participants in the lowest quartile (Q1), those in the highest quartile (Q4) of dietary fiber, folic acid, and nicotinic acid intake had 27%, 28%, and 33% lower odds of having OA, respectively, after adjusting for potential confounding factors. RCS analysis revealed that dietary fiber and nicotinic acid intake had a nonlinear relationship with the presence of OA, folic acid intake had a linear relationship with OA, and protein intake followed a J-shaped curve with OA. These results suggest that higher intake of dietary fiber, folic acid, and nicotinic acid is associated with a reduced likelihood of OA, while protein intake follows a J-shaped curve, with moderate intake offering the greatest protection. These findings highlight the importance of balancing protein intake and optimizing the consumption of other nutrients for the prevention and management of OA. Further research is needed to confirm these findings and clarify the underlying mechanisms.

Associations of carbohydrate quality and cardiovascular risk factors vary among diabetes subtypes

Abstract Background Assess the intake of carbohydrate quality and their association with cardiovascular risk factors among diabetes subtypes. Methods Participants of the German Diabetes Study (GDS) (recent-onset diabetes (n = 487) and 5-years thereafter (n = 209)) were allocated into severe autoimmune diabetes (SAID, 35%), severe insulin-deficient diabetes (SIDD, 3%), severe insulin-resistant diabetes (SIRD, 5%), mild obesity-related diabetes (MOD, 28%), and mild age-related diabetes (MARD, 29%). Dietary glycemic index (GI), glycemic load (GL), and intake of higher- (≥ 55) and low-GI (< 55) foods, dietary fiber, and total sugar were derived from a validated food frequency questionnaire and cross-sectionally associated with cardiovascular risk factors (blood lipids, subclinical inflammation, blood pressure, fatty liver index) using multivariable linear regression analysis for subtypes with prevalences ≥ 10%. Results Intake of carbohydrate quality parameters was broadly comparable between the subtypes. Among SAID higher total sugar intake was associated with lower HDL-cholesterol (ß (95% CI) relative change per 1 SD increment: − 3.4% (− 6.7; − 0.1)). No clear associations were seen among MOD. Among MARD, a higher dietary GL and higher-GI carbohydrate intake were associated with higher serum triglycerides (10.9% (2.4; 20.1), 12.4% (3.9; 21.5)) and fatty liver index (absolute change: 0.18 (0.06; 0.31), 0.17 (0.05; 0.28)) and lower HDL-cholesterol (− 4.1% (− 7.6; − 0.4), − 4.4% (− 7.8; − 0.8)), whilst higher intake of low-GI carbohydrates and dietary fiber were associated with lower high-sensitivity C-reactive protein (− 16.0% (− 25.7; − 5.1), − 13.9% (− 24.2; − 2.2)). Conclusions Associations of carbohydrate quality parameters with blood lipids, subclinical inflammation, and fatty liver index differed between diabetes subtypes. However, evidence is too preliminary to derive subtype-specific recommendations. Trial registration Clinicaltrials.gov: NCT01055093.

ФУНКЦИОНАЛЬНЫЙ СОУС ИЗ ОБЛЕПИХИ С ЯНТАРНОЙ КИСЛОТОЙ

The purpose of the study is to develop a recipe for a functional sea buckthorn sauce for white fish from the river Yenisei (char, whitefish, peled), additionally enriched with succinic acid. The objects of the study are fresh frozen sea buckthorn berries of the Zhemchuzhnitsa variety, collected in the Emelyanovo District of the Krasnoyarsk Region. The chemical composition of fruits, sea buckthorn juice, and the developed functional sauce was studied using traditional methods. The study of the antiradical activity of fruit juice was carried out by UV-visible spectroscopy using a model DPPH radical. The thermal stability of succinic acid was studied by IR spectroscopy. Organoleptic and physicochemical parameters of the developed sauce were carried out in accordance with the recommendations of GOST 18077-2013 “Canned food. Fruit sauces. Technical conditions". The fruits of the sea buckthorn variety Zhemchuzhnitsa are rich in vitamin C and carotenoids (provitamin A), fatty oil, reducing sugars, organic acids, dietary fiber, and flavonoids. Good antiradical activity of the juice was registered: when it was added to a DPPH solution for 30 minutes, the amount of absorption by the radical decreased by 26 % of the initial value. The vibrational spectra of succinic acid indicated that in solution the succinic acid used to impart functional properties to the sauce is destroyed only during prolonged boiling (more than 30 minutes). A recipe for the product Functional Sea Buckthorn Sauce with Succinic Acid is proposed, made from sea buckthorn berry puree and with the introduction of succinic acid. The chemical composition of the developed sauce was studied; its organoleptic and tasting assessment was carried out; physicochemical parameters were measured. The regulated indicators of the developed product correspond to GOST 18077-2013. The product's vitamin C content satisfies the body's needs by 95 % of the recommended daily intake, carotenoids by 120, succinic acid by 50 %. The calorie content of the product is 80 kcal/100 g. The developed product can be classified as a functional food in accordance with the requirements of TR CU 022/2011 “Food products regarding their labeling.”

ВЛИЯНИЕ ТРИТИКАЛЕВОЙ МУКИ И ОТРУБЕЙ НА ПОКАЗАТЕЛИ КАЧЕСТВА ХЛЕБНЫХ ПАЛОЧЕК

The purpose of research is to study the influence of triticale grain processing products (flour and bran) on the quality indicators of breadsticks. Objectives: to determine the physicochemical parameters of wheat and triticale flour of the Bashkirskaya 3 variety; to study the quality indicators of triticale bran; to develop a recipe for bread sticks with partial replacement of wheat flour with triticale flour and triticale bran; to conduct a tasting assessment and examine the physical and chemical characteristics of the developed products; to study the content of protein, dietary fiber and vitamin B1 in the developed products. Research was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Federal State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The objects of the study were samples of premium wheat baking flour, triticale flour and triticale bran obtained from the Bashkirskaya 3 variety, added with different percentage replacements for wheat flour. The main research methods used: determination of the quantity and quality of raw gluten – according to GOST 27839-88; mass fraction of flour moisture according to GOST 9404-88; falling numbers – according to GOST 27676-88; mass fraction of ash – according to GOST 27494; vitamin B1 (thiamine) content – according to GOST 29138-91; mass fraction of protein – according to the Kjeldahl method, GOST 10846-91; soluble and insoluble dietary fiber by enzymatic-gravimetric method – GOST R 54014-2010 method. During research, breadsticks containing 60% triticale flour + 15 % triticale bran were identified as the most optimal in terms of organoleptic and physicochemical indicators (protein mass fraction 7.30 ± 0.05 % and vitamin B1 content 0.17 ± 0 .05) compared to the control from wheat flour (protein mass fraction 6.03 ± 0.84 % and thiamine content less than 0.1 %).

Differential effects of high-fiber and low-fiber diets on anti-tumor immunity and colon tumor progression in a murine model.

The role of dietary fiber in colon cancer prevention remains controversial. We investigated its impact on anti-tumor immunity and the gut microbiota in APCmin/+ mice infected with Enterotoxigenic Bacteroides fragilis. Mice were fed high-fiber, low-fiber, or chow diets, and tumor burden, survival, cytokines, microbiota, and metabolites were analyzed. Contrary to the belief that high fiber inhibits tumor progression, it had no significant impact compared to chow diet. However, the low-fiber diet significantly reduced tumor burden and improved survival. Mechanistically, high fiber increased pro-inflammatory cytokines and CD4+Foxp3+RORγt+IL-17A+ regulatory T cells, while low fiber enhanced anti-inflammatory cytokines and cytotoxic T-cells. High fiber enriched microbial taxa associated with IL-17A+RORγt+ Tregs and altered metabolites, including reduced tryptophan and increased short-chain fatty acids and bile acids. Low fiber produced opposite effects. These findings suggest that dietary fiber's effects on colon cancer depends on microbial infection and immune status, emphasizing the need for personalized dietary interventions in colon cancer management.

Health-Improving Effects of Polyphenols on the Human Intestinal Microbiota: A Review

Dietary polyphenols are garnering attention in the scientific community due to their potential health-beneficial properties and preventative effects against chronic diseases, viz. cardiovascular diseases, diabetes, obesity, and neurodegenerative diseases. Polyphenols are antioxidants that change microbial composition by suppressing pathogenic bacteria and stimulating beneficial bacteria. The interaction of polyphenols with dietary fibers affects their bioaccessibility in the upper and lower parts of the digestive tract. Dietary fibers, polyphenols, their conjugates, and their metabolites modulate microbiome population and diversity. Consuming polyphenol-rich dietary fibers such as pomegranate, cranberry, berries, and tea improves gut health. A complex relationship exists between polyphenol-rich diets and gut microbiota for functioning in human health. In this review, we provide an overview of the interactions of dietary polyphenols, fibers, and gut microbiota, improving the understanding of the functional properties of dietary polyphenols.

Nutrients and Nutraceuticals from Vitis vinifera L. Pomace: Biological Activities, Valorization, and Potential Applications

Grape pomace, also known as wine pomace, is a by-product of winemaking that has traditionally been discarded. However, recent studies have highlighted its rich nutritional and bioactive potential, positioning it as a promising resource for various applications in the functional food, pharmaceutical, and cosmetic sectors. This review explores the nutrient and nutraceutical contents of grape pomace, including its high levels of polyphenols, dietary fiber, vitamins, minerals, and melatonin. The biological activities of grape pomace, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer effects, are also discussed, emphasizing its potential as raw material endowed with multifunctional properties. Additionally, the valorization of grape pomace as a food supplement and for the development of cosmetics is examined, focusing on its incorporation into dietary products and skincare formulations. The growing interest in the sustainable utilization of grape pomace is underscored, highlighting its significant role in promoting human health and contributing to a circular economy.

New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food

Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products. Graphical Abstract

ILSI Europe Systematic Review: The Impact of Digestible and Nondigestible Carbohydrate Consumption for Toddlers (1-4 Years) in Relation to Health Outcomes.

Early dietary habits play a crucial role in shaping long-term health outcomes. Understanding the effects of different carbohydrate types on physiological markers is essential for developing evidence-based nutritional guidelines for toddlers. The aim was to systematically evaluate the impact of both digestible and nondigestible carbohydrate intake during early childhood (1-4 years of age) on various health outcomes, including growth patterns, metabolic parameters, and the development of risk of cardiovascular diseases. PubMed, Embase, and CENTRAL databases were searched up to April 2022 to identify studies investigating carbohydrate consumption in toddlers. The types of carbohydrates consumed, their sources, and their associations with growth parameters and metabolic markers were extracted. Thirty-one publications, including 18 cohort studies and 2 randomized controlled trials, were included. The risk of bias was assessed using the Mixed Methods Appraisal Tool. A narrative synthesis was performed, with a visual summary table of the direction of effects. In toddlers, the negative impact on health risks later in life is more pronounced for digestible dietary carbohydrate intake in liquid forms, such as sugar-sweetened beverages and fruit juice, compared with solid forms. Higher nondigestible carbohydrate (dietary fiber) intake during early childhood showed a beneficial trend on later lipid profile. Further studies are required to comprehensively assess the effect of digestible and nondigestible carbohydrate intake in toddlers on cognitive and psychomotor development, infections, bowel function, and gut microbiota.

Enzymatic modification of dietary fiber extracted from queen pineapple waste: implications for functional and structural properties

Enzymatic modification of dietary fiber extracted from queen pineapple waste: implications for functional and structural properties

Temporary dietary fiber depletion prompts rapid and lasting gut microbiota restructuring in mice.

In this article, the authors explore the impact of a diet with reduced fiber content on the gut microbiota-host symbiosis in a mouse model. More importantly, they examine the resilience of the intestinal symbiosis after the return to a standard (chow) diet. Some of the measured parameters (intestinal barrier impairment and bacterial glycan-degrading enzymatic activities) returned to control values. However, this was not the case for bacterial richness-the number of different bacteria observed-which remained durably reduced. Among related bacteria, some groups receded and remained undetected until 6 weeks after the return to the chow diet while others saw their abundance increase in replacement. The authors find that a temporary fiber deprivation lasting as little as 3 weeks can cause a transition to an alternative stable microbiota state, i.e., a lasting change in intestinal microbiota composition.

Functional Properties and Potential Applications of Wheat Bran Extracts in Food and Cosmetics: A Review of Antioxidant, Enzyme-Inhibitory, and Anti-Aging Benefits

This review examines existing studies on wheat bran extracts (WBEs) to provide an overview of their functional properties, including antioxidant and enzyme-inhibitory activities, highlighting their potential as natural alternatives for applications in both the food and cosmetic industries. Despite variations in extraction techniques, WBEs consistently demonstrated a significant presence of phenolic compounds and antioxidant activity. In the food industry, WBEs are valued for their nutritional richness, including dietary fiber, proteins, and bioactive compounds such as arabinoxylans. These compounds improve food texture, stability, and baking properties. Additionally, WBEs have demonstrated antimicrobial potential, enhanced product quality, and serve as natural preservatives. Furthermore, WBEs exhibit significant inhibitory effects against collagenase and elastase, suggesting promising anti-aging potential. In the cosmetics sector, WBEs have gained attention due to their emulsion stability, skin-whitening properties, antimicrobial effects, and antioxidant capacities. They have the potential to enhance the stability of cosmetic emulsions, improve skin hydration, and inhibit enzymes linked to skin aging, positioning WBEs as potentially natural alternatives to synthetic ingredients in skincare and anti-aging products. Our recent pilot study also supports that WBEs enhance antioxidant defenses against oxidative stress in rats, highlighting their potential role in anti-aging interventions. To further elucidate the efficacy and bioavailability of the beneficial bioactive compounds in WBEs for both food and cosmetic applications, more comprehensive in vivo studies are required in the future.

Enzymatic Mechanism of a β-Glucosidase from Lactiplantibacillus plantarum Dy-1 with Potential Applications in the Release of Bound Phenolics in Fermentation Barley.

In whole grains, phenolics are covalently bound to cell-wall dietary fibers, forming nonextractable bound phenolics. Enhancing the release of bound phenolics has garnered significant attention to improve the nutritional value of whole grains. Our findings revealed that fermentation of raw barley dietary fiber with Lactiplantibacillus plantarum dy-1 led to a decrease of 2408.69 μg/g in bound phenolics. We identified a 6-phospho-β-glucosidase responsible for this process through proteomic analysis, which was increased more than 4 times during fermentation with Lactiplantibacillus plantarum dy-1 and conducted a heterologous expression of this 6-phospho-β-glucosidase gene (LPBG). Enzymatic hydrolysis with LPBG led to a decrease of 1707.35 μg/g of bound phenolics. LPBG-mediated enzymatic hydrolysis altered the surface microstructure, monosaccharide composition, functional groups, and chemical bonds in the dietary fiber. This study demonstrates that the 6-phospho-β-glucosidase LPBG from Lactiplantibacillus plantarum dy-1 plays a pivotal role in the release of bound phenolic acids during barley fermentation.

Phytometabolites, Pharmacological Effects, Ethnomedicinal Properties, and Bioeconomic Potential of Velvet Apple (Diospyros discolor Willd.): A Review.

Diospyros discolor Willd., commonly known as velvet apple or Mabolo, is an underutilized fruit. Traditionally, various parts of D. discolor have been used in medicine for treating dysentery, diarrhea, and respiratory issues. Pharmacologically, the plant has exhibited diverse effects, including anti-acetylcholinesterase, anti-asthmatic, antiaging, antimicrobial, antioxidant, cytotoxic, and thrombolytic activities. These findings substantiate its traditional uses, particularly its potential as an antidiabetic, antidiarrheal, analgesic, anti-inflammatory, and vasorelaxant agent. This plant is notable for its rich aromatic profile, containing 39 volatile compounds in the fruit and peel, with esters and α-farnesene being the predominant compounds. Volatile esters such as methyl butyrate and ethyl dominate the aroma. Nutritionally, the fruit contains dietary fiber, malic acid, vitamins, essential fatty acids, flavonoids, and triterpenes. Additionally, bioactive compounds, including flavonoids, triterpenes, and dimeric naphthoquinones (e.g., diospyrin), have been isolated from the plant. The essential oil derived from its flowers further enhances its bioeconomic and health benefits. Moreover, D. discolor holds bioeconomic potential as a biosorbent, a source of timber and edible fruits, and a material for synthesizing silver nanoparticles. This review consolidates current knowledge on the traditional uses, phytometabolites, pharmacological properties, and bioeconomic potential of D. discolor. The potential toxicity of this plant and its components has also been reviewed.

In vitro fermentation characteristics of dietary fibers using fecal inoculum from dogs consuming commercial or grain kefir.

Traditional grain kefir is produced from the fermentation of milk with yeast- and bacteria-containing cultures. To maintain consistency and adhere to food safety guidelines, commercial kefir products are based on starter bacterial cultures. Bacterial profiles of starter vs. grain kefirs differ, and their influence on health effects is unknown. Our objectives were to determine the in vitro fermentation characteristics of common dietary fibers using fecal inoculum from dogs supplemented with kefir or kefir bacterial culture as inoculum. Healthy adult dogs were allotted to one of 3 treatments and supplemented for 14 d (n=4/treatment): 1) 2% reduced-fat milk treated with lactase (CNTL), 2) starter kefir (S-Kefir), or 3) grain kefir (G-Kefir). After 14 d, fresh fecal samples were collected and frozen in a 20% glycerol solution. For the in vitro experiment, fecal samples were thawed, diluted in an anaerobic diluting solution, and used to inoculate tubes containing semi-defined medium and either cellulose (CEL), pectin (PC), beet pulp (BP), or chicory pulp (CP). Tubes were incubated for 0, 6, 12, or 18h, with short-chain fatty acids (SCFA), pH, and microbiota measured at each time point. A second in vitro experiment was conducted using similar methods and measurements, but with S-Kefir and G-Kefir as inoculum sources. Effects of treatment (inoculum), time, and treatment*time interactions within fiber source were analyzed statistically using Mixed Models and repeated measures, with P<0.05 being significant. Using fecal inoculum, BP and PC were rapidly fermented, leading to large pH reductions, SCFA increases, and microbiota shifts. pH change was of greater (P<0.05) magnitude (PC) and higher (P<0.05) kinetic rate (CP) when using feces from dogs fed S-Kefir or G-Kefir than controls. Butyrate increases were greater (P<0.05) in tubes inoculated with G-Kefir feces than in S-Kefir or control feces. When PC and BP were fermented, tubes with S-Kefir feces had greater (P<0.05) acetate, propionate, and total SCFA increases than G-Kefir or control feces. Fermentations were slower when using kefir cultures as inoculum, but some differences were noted. Bacterial beta diversity and relative abundances shifted over time within each substrate and were unique to inoculum source. Our data suggest that the activity of kefir bacterial populations differs, and that kefir consumption changes the abundance and activity of the fecal microbiota of dogs, justifying in vivo investigation.

Is poor dietary quality in adolescence a risk factor for painful temporomandibular disorders and headaches in young adulthood? A prospective study in the Danish National Birth Cohort.

To investigate the association between adolescents' dietary quality and the presence of painful temporomandibular disorder (p-TMD) and headaches in young adulthood. P-TMD is a common orofacial pain condition often associated with headaches and discomfort. Some studies have shown that dietary behaviors can impact chronic musculoskeletal pain. Although various factors such as sex, age, psychosocial aspects, and pain sensitivity contribute to p-TMD, the role of nutrition remains unclear. The dietary quality of 32,247 singletons from the Danish National Birth Cohort (DNBC) at age 14 was assessed using the Healthy Eating Index (HEI) encompassing eight domains. Among these, 11,982 (37.1%) individuals completed the TMD pain screener and headache-related queries at age 18 and above. HEI and dietary domains were analyzed as potential risk factors for p-TMD and headaches. P-TMD was present in 3163 of the 11,982 members of the study population. HEI scores were divided into quartiles, with quartile four indicating the highest dietary quality. Quartile four showed a higher odds ratio (OR) for p-TMD than quartile one (OR = 1.14 [95% confidence interval (CI), 1.01-1.29]), but the significance was lost after adjustment for confounders (adjusted OR [aOR] = 1.12 [95% CI, 0.97-1.30]). Overall dietary quality was not significantly associated with headaches. However, specific dietary quality domains, such as dietary fibers (aOR = 0.97 [95% CI, 0.95-0.99]), fish (aOR = 0.98 [95% CI, 0.97-1.00]), sodium (aOR = 1.03 [95% CI, 1.01-1.06]), and added sugar (aOR = 0.97 [95% CI, 0.95-0.99]) were associated with headaches but not with p-TMD after adjustment. Overall adolescent dietary quality did not significantly associate with p-TMD or headaches in young adulthood after adjusting for confounders. However, specific dietary domains exhibited weak but statistically significant associations with headaches. These findings underscore the interplay between diet and pain, calling for further research to unveil the underlying pathophysiological mechanisms connecting lifestyle, p-TMD, and headaches.

From Forest to Fork: A Systematic Review of Mushroom-Based Meat Analogues

Abstract The consumption of meat analogues is steadily increasing due to factors such as concerns about protein intake, meat availability, health, and environmental issues. Mushrooms provide a potential solution for substituting or replacing animal protein due to their high nutritional value and unique sensory properties. This review examines the differences in physical characteristics, organoleptic qualities, amino acid profiles, and dietary fibre content of meat analogues derived from various mushroom species. The review employed a textual narrative synthesis approach and adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A comprehensive analysis of 38 relevant publications reveals that the incorporation of mushrooms can influence the colour and texture of meat analogues. Additionally, the review highlights the impact of mushroom addition or substitution on the amino acid and dietary fibre content of meat analogues. It underscores the potential of mushrooms to create meat analogues with enhanced nutritional profiles, benefiting consumers, particularly those facing nutritional challenges like stunting. This paper emphasizes the importance of considering the specific mushroom species and processing techniques to optimize the quality of meat analogues.

Effects of Dietary Fiber Interventions on Glycemic Control and Weight Management in Diabetes: A Systematic Review of Randomized Controlled Trials

Effects of Dietary Fiber Interventions on Glycemic Control and Weight Management in Diabetes: A Systematic Review of Randomized Controlled Trials

In Vitro Study of the Biological Activity of Aloe barbadensis Miller and its Physicochemical Characterization.

Aloe barbadensis is a natural source of bioactive compounds whose combined effects have been linked to the improvement of several diseases. There is scientific evidence obtained through in vitro and in vivo assays showing the possible benefits of aloe gel. The aim of this research was to characterize and determine the in vitro antioxidant, anti-inflammatory, antihypertensive and antibacterial capacities of aloe gel extract. The gel was extracted by removing the exocarp of aloe leaves. Physicochemical characterization, antioxidant activity, quantification of phenolic compounds, spectroscopic techniques (Fourier Transform Infrared (FTIR), Raman, XPS and XRD) and in vitro biological activities were then performed. The aloe gel contained 66.95% of polysaccharides, corresponding to dietary fiber. FTIR and Raman spectroscopy revealed bands of functional groups (e.g., COO-, CO-, and OH) related to the structure of polymannans. X-ray photoelectron spectroscopy (XPS) and X-ray diffraction (XRD) analyses revealed the presence of minerals such as manganese, magnesium, molybdenum, potassium, sodium, and cobalt. The phenolic compounds identified by HPLC were diverse, highlighting the presence of aloe emodin, aloin and gallic acid. The aloe gel exhibited anti-inflammatory, antihypertensive and antibacterial (Salmonella Typhi, Escherichia coli and Staphylococcus aureus) activities, indicating the possible use of Aloe barbadensis M. as a therapeutic agent for the treatment of diseases.

Demographic and Dietary Determinants of the Association between Dietary Fiber Intake and Obesity in Japanese Adults with Type 2 Diabetes: A Cross-Sectional Study (JDDM 78).

To evaluate the association between dietary fiber intake and obesity in Japanese outpatients with type 2 diabetes, as well as the demographic and dietary factors influencing this association. Cross-sectional study with nationwide registry data on Japanese type 2 diabetes outpatients (2014-2019). Diet was self-reported via a Food Frequency Questionnaire. Obesity was defined as BMI ≥25 kg/m2. Clinics throughout Japan. 1,565 Japanese outpatients with type 2 diabetes (63.1% men; age range 30-89 years). Multivariate analysis revealed that a higher dietary fiber intake was associated with a lower risk of obesity in all participants (95% CI = 0.439-0.795, p < 0.001). Stratified analysis showed a significant inverse association between fiber intake and obesity in men and the older age groups (59-89 years), but not in women or the younger age group (30-58 years). In men, higher fiber intake was associated with healthier lifestyle behaviors, including increased physical activity (p < 0.001) and non-smoking (p < 0.001), with stronger associations compared to women. Vegetables, fruits, and soybeans/soy products were strongly correlated with fiber, while grains had a weak correlation. Folate was the micronutrient most strongly correlated with fiber. Higher fiber intake was associated with lower obesity risk, particularly in men and older age groups. These findings emphasize the need for targeted public health initiatives promoting the intake of diverse fiber-rich foods to effectively manage obesity. Further research is needed to understand sex- and age-specific factors in the fiber-obesity relationship in diverse populations.