Functionality Of Dietary Fiber Research Articles

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

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

MODIFYING THE FUNCTIONALITIES OF DIETARY FIBER IN FOODS BY VARIOUS PROCESSING METHODS

Dietary fiber is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, non-cellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fiber such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fiber can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusioncooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fiber and improves their functionality. An attempt has been made to compile the recent developments in the extraction, applications and functions of dietary fiber in different food products

Value addition to ice cream by fortification with okara and probiotic

Synbiotic ice cream offers sufficient viable probiotics and value-added nutrients to satisfy health needs. This study aimed to formulate the optimum synbiotic ice cream incorporated with okara (1–3%) and the probiotic, Lactobacillus plantarum (ATCC 8014). Results showed a viscous texture was produced when more than 2% okara was added to ice cream. This formulation also minimally caused ice cream to melt for around 90 min at a melting rate of 19–76%. Furthermore, ice cream incorporated with okara had an increase in protein content (>5%) and a decrease in fat content (>13%) compared with the control (no okara), indicating that it is a low-fat item. The addition of more than 2% okara increased the viability of L. plantarum on day 60. Overall, 1% okara addition showed significant acceptability for potential symbiotic ice cream formulation. Novelty impact statement One of the greatest challenges in the ice cream manufacturing industry is the short shelf-life and fast melting rate of milk-based ice cream, as it lowers a storage period and affects the textural characteristic. To overcome the said problems, the use of soybean by-product (okara), a potential prebiotic for dietary fiber source, was found to minimally caused ice cream to melt and was able to increase the viability of Lactobacillus plantarum. The function of dietary fiber is not only able to support the growth of probiotics, but also scientifically proven to strengthen the digestive system and reduce the possibility of developing diseases including cardiovascular diseases, diabetes, constipation, and bowel cancer.

Structure and Function of Dietary Fiber: The Physics of Fiber in the Gastrointestinal Tract

AuthorsKyle J. Sloan1 and Johnson W. McRorie, Jr.2 AffiliationsProcter & Gamble, Mason, OH, U.S.A. 1 Senior scientist, scientific communications, PharmD 2 Clinical scientist, PhD, FACG, AGAF, FACN © 2020 Cereals & Grains Association

The Dietary Fiber Profile, Total Polyphenol Content, Functionality of Silvetia compressa and Ecklonia arborea, and Modifications Induced by High Hydrostatic Pressure Treatments

This study evaluated the effect of high hydrostatic pressure (HHP) treatments on extraction efficiency and functionality of dietary fiber and polyphenols present in seaweeds. HHP processes at 400 MPa/15 min and 600 MPa/5 min were applied to aqueous dispersions of two edible brown seaweed meals (Silvetia compressa and Ecklonia arborea). The treated and untreated dispersions underwent rheology studies and were analyzed for total dietary fiber (TDF), soluble and insoluble dietary fiber (SDF, IDF), and high and low molecular weight soluble dietary fiber (HMWSDF, LMWSDF). In addition, hydro-ethanolic extracts from treated and untreated dispersions were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH method). The physicochemical properties of both untreated seaweed dispersions were different and the HHP treatment conditions affected them differently. TDF of untreated seaweeds was high (59 and 55%), but SDF/TDF ratios and viscosity were higher in E. arborea. The 400 MPa/15 min treatment increased LMWSDF in E. arborea and SDF (mainly HMWSDF) in S. compressa; the 600 MPa/5 min treatment increased TDF, IDF, and HMWSDF in E. arborea and TDF, IDF, SDF, and HMWSDF in S. compressa. The viscosity of both dispersions increased after HHP treatment, exhibiting a typical pseudoplastic behavior, but this effect was higher for S. compressa. HHP increased the extraction yield and TPC in E. arborea but decreased them in S. compressa and reduced the DPPH radical scavenging activity in both seaweeds, particularly in E. arborea. Compositional and functional changes in HHP-treated seaweeds may have multiple applications in food and nutraceutical industries.

Abstracts of the 12th Annual AAVN Clinical Nutrition & Research Symposium. May 30, 2012, New Orleans, Louisiana

Metabolizable energy in dry dog food is best predicted by NRC 2006 equation Calvez J, Weber M, Ecochard C, Biourge V, Royal Canin Research Center, Aimargues, France. Metabolizable energy (ME) of petfoods can be determined by animal trials or predicted using published equations. To date, the most commonly used equation is the modified Atwater factorial equation (3.5 kcal/g of protein and carbohydrates, 8.5 kcal/g of fat) proposed by the National Research Council (NRC) in 1985. This equation is still recommended by the American Association of Feed Control Officials (AAFCO). In 2006, however, NRC has recommended newer predictive equations of ME based on digestible energy estimated as a function of dietary fiber (total dietary fiber (TDF) or crude fiber (CF)). Our objective was to compare ME determined by those different equations versus ME determined by animal trials (gold standard) in dry dog food. A dataset containing 389 observations with dry expanded dog foods was included in the study. For each dietary trial, proximate analysis, gross energy of the diet and the feces and digestion trials on 6 dogs were available. ME was predicted by modified Atwater, NRC2006 with CF or with TDF equations and compared with the experimentally determined ME by simple linear regression analysis. The mean absolute difference between measured and predicted ME was also calculated as an index of error of prediction. The mean (±SD) measured ME was 3872±298 kcal/kg of diets as fed (range: 2871-4352 kcal/kg). A good correlation was found between ME measured and predicted by modified Atwater equation (R²=0.838). However, mean error of prediction was quite high (205±111 kcal/kg, 5.3%) and this equation did underestimate ME, especially for diets with an energy density above 3500 kcal/kg. ME predicted by NRC 2006 equations using CF or TDF showed a good correlation with measured ME (R²=0.817 and 0.875 respectively) and the precision of the prediction was improved as the mean error were 105±84 kcal/kg (2.7%) and 95±76 kcal/kg (2.5%) respectively. Our results suggest that the equations recommended by the NRC in 2006 (using CF or TDF) are better than the modified Atwater equation to predict ME in dry dog food, especially for diet above 3500 kcal/kg as fed.

Suppressive effect of corn bran hemicellulose on liver injury induced by D-galactosamine in rats

Objective It is well known that the indigestible oligo- and polysaccharides including dietary fiber are important food components and that they have many physiologic functions. This study examined the effect of water-soluble corn bran hemicellulose (CBH) on the development of D-galactosamine (GalN) hepatitis in rats to obtain some knowledge about new functions of dietary fiber. Methods Male Wistar rats were fed diets containing 5% CBH for various days (1 to 14 d). On the final day of feeding rats were treated with GalN (400 mg/kg), and their plasma transaminase (aspartate and alanine aminotransferases) activity (6 or 24 h later) and liver glutathione concentration (6 h later) were determined. Results Ingested CBH suppressed the increase in plasma aspartate and alanine aminotransferase activities 24 h after GalN treatment. Such suppressive effect was observed only 7 d after CBH ingestion and not after 1 or 3 d. In the early phase of the liver injury, at 6 h after GalN treatment, the liver glutathione concentration in the CBH group was significantly higher than that in the control group, and the concentration in the CBH group after GalN injection was almost the same as that in the control group without GalN treatment. Conclusion Results suggest that dietary CBH suppresses the development of hepatic injury by GalN in rats and that this phenomenon is partly attributable to the increase in hepatic glutathione concentration by CBH.

米ぬか食物繊維の機能性について

[in Japanese]

食物繊維の物理・化学的性質と生理機能

食物繊維の物理・化学的性質と生理機能