High Content Of Non-starch Polysaccharides Research Articles

Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology

The object of the study is the technology of marmalade based on pumpkin, apple and dogwood paste. The development of a vegetable and fruit paste allows to solve the issue of marmalade structure formation, provide high organoleptic quality indicators, without the use of dyes and essences, enrich the chemical composition of products and give functional properties. Due to the use of short-term low-temperature concentration and a well-founded recipe (pumpkin 50 %, apple 35 %, dogwood 15 %). The paste contains a significant amount of functional ingredients, which is confirmed by the study of its chemical composition. The paste has a dynamic viscosity of 280 Pa∙s, a high content of non-starch polysaccharides of 3.89±0.11 g, vitamin C of 1.89±0.05 mg, β-carotene 21.13±0.60. For optimal management of the concentration process (55…65 °C), an effective viscosity is set in the range of 5…35 Paּ∙s. The improved method of producing marmalade based on pumpkin, apple and dogwood paste is characterized by increased quality. The marmalade mass at a temperature of 80…82 °C before gelatinization has a viscosity 24 % higher than the control. The developed marmalade has a pleasant ruby color and a lingering consistency. The content of non-starch polysaccharides, mainly pectin substances and vitamin C increases almost twice. The new marmalade is characterized by the presence of vitamins A, C, E and β-carotene. The number of macro- and microelements increases significantly compared to the control sample. According to the content of non-starch polysaccharides, vitamin A, β-carotene and potassium, marmalade based on vegetable and fruit paste can be classified as functional, since the percentage of provision of these substances per day exceeds 10 %. The method of marmalade production can be implemented at confectionery enterprises

Examination of Salmonella Prevalence in Pigs Through Rye-Based Feeding and Coarser Feed Structure Under Field Conditions.

Salmonellosis is the second most commonly occurring bacterial zoonosis in Germany. Rye in pig feeding offers new possibilities for addressing that issue due to its high content of non-starch polysaccharides (NSPs). These are fermented in the intestinal tract to specific fermentation products, which seem to have bacteriolytic effects against Salmonella. A coarse feed structure can display synergistic effects. Seven conventional pig fattening farms increased the rye content (40%-70%) while limiting the amount of fine particles (maximum of 20% ≤0.25mm). Samples from pigs were tested for Salmonella antibodies and compared with samples from 167 farms without any changes to the feed. Rye-based diets had a significant (p<0.05) impact on Salmonella antibody (percentage optical density [OD%]) detection. In this study, it became apparent that significantly fewer positive OD% values could be detected due to the increase in rye compared to farms that did not change the feed (Farm 6 P0: 35.45±36.18; P1: 15.48±16.98; P2: 9.36±8.17). An elimination of Salmonella could not be achieved, but especially farms with high antibody counts were able to strongly reduce those in both phases consecutively (Farm 5 P0: 35.17±35.53; P1: 18.56a±20.96; P2: 13.38a±18.99). That was different on farms without adapted feeding, where an increase in Salmonella antibodies was observed (P0: 17.38±22.21; P1: 20.12±25.39; P2: 18.12±25.44). By increasing the proportion of rye and limiting the proportion of fine particles in the feed, Salmonella antibodies (OD% values) in meat juice and blood can be significantly reduced, especially on farms with an initially high incidence of Salmonella. If that is implemented in feeding across the board on farms, an improvement in food safety and a decreased risk of zoonosis can be expected.

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase-xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14-26% and improved the dough stability by 12-21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55-67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic-extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties.

Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers

A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase complex (CX) to produce bread. This modified flour can be considered a clean label product. In this study, blends of common and treated flours were tested for dough properties and rheology. The modified flours were added at 10 and 20% to the base wheat flour. A pan bread was then prepared to test their suitability for bread baking. Dough and bread properties were subsequently assessed. Accordingly, dough with added thermally, hydrothermally, and hybrid modified flours revealed differences in rheology. Addition of hybrid enzymatic-hydrothermal treated flour increased dough tenacity by 23% and baking strength by 26%, but decreased dough extensibility by 19%, whereas hybrid enzymatic-thermal modification increased water absorption by 6% and bread yield from 146.77% to 150.02% when modified flour was added at 20%. Breads with added modified flours demonstrated a 16% increase in bread volume, 8% lower baking loss, and 14% greater density, with no negative effect on color and texture. Thus, hybrid thermal-enzymatic treatment of the developed flours can be recommended as a suitable method for enhancing the utilization of waste flour fractions and increasing their value by enabling them to be considered as clean label bread improvers.

Nutritional improvement of copra meal for swine feed

Copra meal as a feed ingredient in swine is limited due to the high content of non-starch polysaccharides (NSPs), and enhancing it in a batch setting limits enzyme activity because of high water-substrate absorption. Thus, optimum hydrolysis conditions for improving copra meal using mannanase from Bacillus circulans NT 6.7 in fed-batch setting were investigated using response surface methodology. The experimental results and expected responses were in good agreement after model validation. The effects of simulated swine gastrointestinal (GI) digestion of hydrolyzed copra meal (HCM) from fed-batch and conventional copra meal (CM) were also studied. Batch hydrolysis yielded an experimental value of reducing sugar of 13.05 ± 0.12 mg/mL and a total oligosaccharide 18.44 mg/mL. A higher reducing sugar of 25.74 ± 0.13 mg/mL and a total oligosaccharide of 30.95 mg/mL were obtained using fed-batch hydrolysis under optimal conditions (substrate concentration of 25 g, start time of 1 h, and number of times of 3 once), enzyme concentration of 18 U/mL, and hydrolysis at 50 °C for 6 h. Proximate analyses revealed that 50% of neutral detergent fiber (NDF) and acid detergent fiber (ADF), 37.29% cellulose, 47.5% hemicellulose and almost all lignin were reduced by mannanase. As evidenced by SEM images of copra meal and hydrolyzed copra meal (HCM), significant degradation of copra meal microfibrils occurred. The simulated digestion revealed that HCM was digested more easily than CM, resulting in lower dry weight and more oligosaccharide released. This work outlined the optimum conditions to improve the functionality of copra meal in a fed-batch setting.

Effect of cereal type and plant extract addition on the growth performance, intestinal morphology, caecal microflora, and gut barriers gene expression of broiler chickens

Feeding broiler chickens on diets based on cereal grains of high non-starch polysaccharides content such as wheat and barley can negatively impact their performance and gut health. Plant extracts can be used as a potential tool to alleviate these negative effects. The present study assessed the effects of dietary cereal type and the inclusion of a plant extract blend (PEB) on the growth performance, intestinal histomorphology, caecal microflora, and gene expression of selected biomarkers for gut integrity in broiler chickens in a 42-d experiment. Ross-308 male broilers were assigned into different dietary treatments and fed on two cereal types (corn- vs. wheat/barley-based) with/without added graded concentrations of a PEB (0, 250, 500, 1000, and 2000 mg/kg diet). There were no significant differences in the growth performance parameters, intestinal histomorphology, and caecal microflora due to the impact of dietary cereal type. However, lactobacilli count in the caecal microflora was increased in the group fed on a corn-based diet. The PEB supplementation especially at a level of 500 to 1000 mg/kg diet significantly increased the average BW and decreased the feed conversion ratio. It also increased the villi length of duodenum, jejunum, and ileum, decreased the duodenal crypt depth, and increased the villi length to crypt depth ratio in the duodenum, jejunum and ileum. Supplementation of the PEB decreased the total bacterial and coliform count and increased the lactobacilli count in a linear pattern. Gene expression of Occludin and Junction Adhesion Molecule was significantly increased in the PEB supplemented diets, whereby no influence was observed on mucin expression. In conclusion, supplementation of a PEB at levels of 500–1000 mg/kg can be used as a tool to improve broiler performance and gut health.

Nutritional as a factor of vital capital

Allocate such components of human capital as health capital, cultural, moral, labor, intellectual, organizational and entrepreneurial, social, structural, organizational. Researchers pay most attention to the intellectual and educational side of human capital. Much less attention is paid to health potential. The authors believe that it is necessary to talk not just about health capital, but to use the broader, more comprehensive concept of “vital capital”. It includes the physiological characteristics and abilities of a person, social values, a system of knowledge and skills of a healthy lifestyle. Maintaining human health and developing vital capital depends on a rational and healthy diet. Human nutrition, especially in the extreme conditions of the Arctic and subarctic regions, should not only provide him with all the necessary nutrients, but also perform preventive and therapeutic functions. In the northern regions, daily energy costs increase to 3300-4000 kcal; in the diet, the proportion of fats and proteins increases and the amount of carbohydrates decreases. The population of the northern regions is deficient in certain vitamins, minerals, dietary fiber, and biologically active substances. Therefore, when compiling rations, it is necessary to include plant foods and the use of enriched and specialized foods. The staff of the Higher School of Biotechnology and Food Production of Peter the Great St. Petersburg Polytechnic University have developed formulations and technologies for specialized and functional products, which can also be recommended for nutrition of people living in the northern regions. This is a culinary product using spelled grain, optimized for protein content and amino acid composition; flour products based on millet flour and flour from germinated millet grain, which have high biological value; cookies based on pumpkin seed flour, high in minerals; flour confectionery from oat flour with a high content of non-starch polysaccharides, dietary fiber and phenolic compounds; as well as frozen universal vegetable semi-finished products for the production of soups with a high content of antioxidants.

Rye non-starch polysaccharides: their impact on poultry intestinal physiology, nutrients digestibility and performance indices – a review

Abstract A high content of non-starch polysaccharides (NSP), namely arabinoxylans (AX), in rye is a reason for the potential adverse effect of this grain on intestinal functions, gut microflora, absorption of nutrients and performance indices. As such, the use of rye grain in intensively produced poultry diets is limited. However, recently developed new types of hybrid rye are characterised not only by increased yield potential, resistance to fungus and pests and low production costs, but also the content of antinutritive substances may be reduced in these varieties. The aim of this paper is to discuss the mechanisms of NSP effects in the digestive tract, as well as to review the results of recent studies on the use of rye in poultry nutrition. Based on the literature data, it can be concluded that the use of new hybrid rye varieties with decreased NSP concentration and NSP-hydrolising enzymes may be a way of increasing the share of rye grain in poultry diets.

Efficacy of feed enzymes in pig and poultry diets containing distillers dried grains with solubles: a review.

Distiller's dried grains with solubles (DDGS), a coproduct of the ethanol industry, are often used as feed material in livestock and poultry nutrition. Results of many experiments have indicated, however, that a high dietary level of DDGS can negatively affect the digestibility of nutrients and the performance of monogastric animals due to their high content of non-starch polysaccharides (NSP). Nevertheless, using high levels of DDGS as a protein source in livestock diets can be still economically justifiable in view of the rising prices of soya bean meal and other protein sources. The aim of some recent experiments with poultry and pigs was to improve the nutritional efficacy of high-NSP diets through the addition of feed enzymes. As presented and discussed in this review article, the efficacy of feed enzymes added to poultry and pig diets containing DDGS is not consistent and depends on many factors. However, NSP-hydrolysing enzymes generally seemed to be more efficient than phytases in terms of the digestibility of nutrients and the growth performance of poultry and pigs fed high-DDGS diets. For this reason, supplementation with NSP-hydrolysing enzymes could be an efficient way to enable the use of increased levels of DDGS in poultry and pig diets.

Xylanase and protease increase solubilization of non-starch polysaccharides and nutrient release of corn- and wheat distillers dried grains with solubles

The use of distiller dried grains with solubles (DDGS) as alternative to conventional animal feed for non-ruminants is challenged by the high content of non-starch polysaccharides and varying protein quality. In this study the enzymatic degradation of corn- and wheat DDGS was evaluated, in vitro, by use of four xylanases from two different glycoside hydrolase families, GH10 and GH11, along with protease and phytase. Wheat DDGS showed the highest degree of enzymatic degradation due to a lower degree of cell wall complexity compared with that of corn DDGS. For corn DDGS,the combination of xylanase and protease yielded the highest degree of enzymatic degradation, indicating close association of arabinoxylan and protein within the cell wall matrix. Collectively, the GH10xylanase degraded DDGS more efficiently than the GH11 xylanases, due to the complexity of the DDGS substrate and the substrate affinity of the GH10xylanase. The current in vitro results indicate a high potential of xylanase in combination with protease to efficiently degrade DDGS and promote nutrient release in diets for non-ruminant animals.

Influence of the type of indigestible carbohydrate on plasma and urine short-chain fatty acid profiles in healthy human volunteers

Health effects of whole grain foods are becoming more evident. In this study, we analysed the short-chain fatty acid profiles in urine and serum derived from the colonic fermentation process of (13)C-barley meals, prepared from barley grown under (13)CO(2) atmosphere. In a crossover study, five volunteers ingested intact barley kernels (high content of non-starch polysaccharides (NSP) and resistant starch (RS)) and barley porridge (high content of NSP only). Using a newly developed stable isotope technology, we monitored 14 and 24 h postprandially (13)C-acetate, (13)C-propionate and (13)C-butyrate in plasma and urine, respectively. The oro-cecal transit time (OCTT) of the meals was measured with the hydrogen breath test. The OCTT was 6 h and did not differ between the two test meals. An increase of (13)C-acetate was observed already early after ingestion of the meals (<6 h) and was attributed to early fermentation of the test meal. A rise in plasma (13)C-propionate in the fermentation phase could only be detected after the porridge and not after the kernel meal. An increase in (13)C-butyrate was only found in the fermentation phase and was higher after the barley kernels. Urine (13)C-short-chain fatty acids data were consistent with these observations. The difference in the profiles of (13)C-acetate, (13)C-propionate and (13)C-butyrate indicates that NSP combined with RS results in an altered fermentation profile than dietary fibre alone.

An Animal Model to Study Digesta Passage in Different Compartments of the Gastro-Intestinal Tract (GIT) as Affected by Dietary Composition

An animal model was developed which allows the testing of the effect of dietary factors on digesta passage in the stomach, the small intestine, the large intestine and the total gastrointestinal tract in growing pigs (46 - 119 kg BW). Rates of digesta passage were determined using a simultaneous pulse dose of titanium dioxide (TiO2) mixed in the diet and suspensions of chromiumIIIoxide (Cr2O3) and barium sulphate (BaSO4) in saline, introduced via cannulae to the proximal jejunum and to the terminal ileum, respectively. Faecal recovery of each of the markers was quantified using an one-compartment model from which the transit times (TT) of the markers were derived. The TT of TiO2 represented the passage of digesta over whole gastro-intestinal tract (GIT) whereas the TT of Cr2O3 and BaSO4 represented the TT over the small plus large intestines and over the large intestines, respectively. The TT over the stomach and small intestine were estimated from the TT determined over the whole GIT and over the two sections of the GIT. Besides a control diet (C diet), three diets were offered differing in the contents of non starch polysaccharides (NSP) and water-holding capacity (WHC). A combination of palm kernel expeller and toasted soy bean hulls were included in the diet as NSP sources (NSP diet) and hydrolysed maize starch was included to elevate WHC (WHC diet). The fourth diet had both a high NSP content and a high WHC content (NSP plus WHC diet). The mean transit time (MTT) of the marker passing the whole GIT was on average 75 h and NSP significantly decreased TT over the total GIT and through the large intestines (P < 0.05). In contrast, NSP tended to increase the TT of the stomach contents (P < 0.10). The effects of WHC were smaller and limited to tendencies for a decrease of the TT in the large intestines (P < 0.10) and an increase of the TT in the small intestine (P < 0.10). It is concluded that NSP and to a lesser extent WHC, have opposite effects on digesta passage in the proximal and distal GIT, respectively. The animal model developed in the present study seems a valuable method to test the effect of dietary factors on the passage of digesta. Keywords: Digesta, passage, gastro-intestinal tract, dietary composition, microbial activity, fermentation

The effect of level and type of cereal non-starch polysaccharides on the performance, nutrient utilization and gut environment of pigs around weaning

The influence of non-starch polysaccharides (NSP) level and solubility on performance, digestion site and gut environment was investigated in 20 Swedish Yorkshire litters between 3 and 9 weeks of age. The litters were distributed among five diets based on cereals and cereal by-products. The control diet (C) had a medium content of NSP (147 g/kg dry matter (DM)), whereas diets H and Hi had a high content of NSP (188–250 g/kg DM), and diets L and Li had a low content of NSP (95–109 g/kg DM) after dilution with starch. The proportion of insoluble (i) NSP was higher in diet Hi and Li (0.80–0.85) than in diets C, H and L (0.68–0.73). The pigs offered diet Li showed the highest (P<0.05) feed intake and grew faster (P<0.05) than pigs offered diets C, L and H. In the post-weaning period feed:gain was highest for pigs offered the C and H diets and lower for pigs offered the low NSP diets and diet Hi. During week 6, the coefficient of caecal (CCAD) and total tract (CTTAD) apparent digestibility of organic matter (OM) was lower (P<0.05) in diet Hi compared to the other diets, and the CCAD and CTTAD of crude protein (CP) was higher (P<0.05) in diet L compared to the high NSP diets. During week 7, the CCAD and CTTAD of OM was lower (P<0.05) in diet Hi compared to the low NSP diets and diet C. The CCAD of CP and starch was higher (P<0.05) in diet L compared to the control diet. Diet L showed higher (P<0.05) values of digestible energy compared to the high NSP diets, both in the 6 and 7 weeks old piglets. NSP solubility influenced (P<0.05) the caecal digestibility of arabonixylans and total NSP in the 6 and 7 weeks old piglets, as well as the caecal digestibility of total dietary fibre in the 7 weeks old piglets. The content of total organic acids (OA) was linearly related to the pH level at the ileum ( R 2 = 0.70), caecum ( R 2 = 0.57) and colon ( R 2 = 0.83). The experimental diets altered the molar proportions of lactic acid and short chain fatty acids (SCFA), of total OA, as well as the molar proportions of acetic, propionic and butyric acids, of total SCFA, in the stomach, ileum, caecum and colon of the piglets. In conclusion, NSP solubility influenced the digestibility of cell wall polysaccharides at the caecum but not at the total tract. Diet Hi promoted production of lactic acid in the stomach and small intestine and butyric acid in the large intestine.

Effects of a xylanase on individual bird variation, starch digestion throughout the intestine, and ileal and caecal volatile fatty acid production in chickens fed wheat

1. The effects of a xylanase on digesta viscosity and starch digestibility throughout the small intestine and volatile fatty acid production in the ileum and caeca were investigated in broilers fed on a low-metabolisable energy wheat diet. 2. The xylanase reduced (P <0.01) duodenal (2.9 vs 1 7), jejunal (4.6 vs 2.3) and ileal (14.0 vs 3.9) digesta viscosities (mPas) and increased AME (P <0 01) of the wheat and starch digestibility (P <0.5) in the jejunum and ileum. Between-bird variability in ME and digestibility of starch was also reduced. 3. Enzyme supplementation reduced (P <0.05) fermentation in the ileum, but increased (P <0.05) it in the caeca. 4. The anti-nutritive effect of soluble non-starch polysaccharides (NSP) is related to their ability to increase digesta viscosity along the gut; this in turn causes changes in gut microflora and efficiency of nutrient utilisation by the chicken. Use of appropriate enzymes is an effective way of dealing with grains with high NSP content in poultry diets.

Intake and performance of growing pigs fed diets containing 0, 150, 300 or 450 g/kg molassed or plain sugar beet pulp

The energy value of feedstuffs with a high content of non-starch polysaccharides (NSP) has rarely been measured accurately. The aim of this study was to measure the intake, performance and carcass characteristics of growing pigs given 0, 150, 300 or 450 g plain (P) or molassed (M) sugar beet pulp per kg diet (using substitution for barley). This NSP source was chosen because it is known to be highly digestible by pigs (Longland et al., 1988) and because it is widely available. This work forms part of our programme to evaluate fibrous feeds which may be useful, without or with modification, as alternatives to cereal grains.Each diet was given to twelve Large White x Landrace pigs. Equal numbers of entire male and female pigs were given each diet. Their initial weight was 18 kg and the pigs were killed two days after their weight exceeded 77.5 kg. The pigs were kept Individually, without straw, at a temperature of 20 ± 3°C.