Impact Of Dietary Fiber Research Articles

Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread

The purpose of this study was to investigate the influence of different fibers on firmness and water loss of the crumb of brown bread. The tested fibers were sugar beet fiber, cellulose and inulin. The tests were applied during a storage period of three days. Each fiber-supplemented bread showed decreased firmness on the third day after baking and increased water contents during the entire storage period. There were strong negative correlations between the pressure force, applicated by a Texture Analyzer and the water content. The highest water retention as well as the lowest firmness rate was measured at cellulose-rich breads. From this study it is claimed that all of the applied fibers effected the staling of brown bread, with cellulose showing the strongest reducing effect on water loss and firming.

Strategies to improve fiber utilization in swine.

Application of feed processing methods and use of exogenous feed additives in an effort to improve nutrient digestibility of plant-based feed ingredients for swine has been studied for decades. The following review will discuss several of these topics, including: fiber characterization, impact of dietary fiber on gastrointestinal physiology, energy, and nutrient digestibility, mechanical processing of feed on fiber and energy digestibility, and the use of exogenous enzymes in diets fed to growing pigs. Taken together, the diversity and concentration of chemical characteristics that exists among plant-based feed ingredients, as well as interactions among constituents within feed ingredients and diets, suggests that improvements in nutrient digestibility and pig performance from mechanical processing or adding exogenous enzymes to diets fed to swine depends on a better understanding of these characteristics, but also relating enzyme activity to targeted substrates. It may be that an enzyme must not only match a target substrate(s), but there may also need to be a ′cocktail′ of enzymes to effectively breakdown the complex matrixes of fibrous carbohydrates, such that the negative impact of these compounds on nutrient digestibility or voluntary feed intake are alleviated. With the inverse relationship between fiber content and energy digestibility being well described for several feed ingredients, it is only logical that development of processing techniques or enzymes that degrade fiber, and thereby improve energy digestibility or voluntary feed intake, will be both metabolically and economically beneficial to pork production.

Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles

The application and development of biopolymer-based particulate delivery systems is receiving considerable attention from scientists and manufacturers seeking to engineer healthier and safer foods. Present work focused on the fabrication and proteolysis of bovine lactoferrin nano-particles onto which pectins, alginate and carrageenan were electrostatically deposited. DLS, CD and AFM were used to ascertain the formation of spherical structures with varying zeta potentials and modified protein folding. SDS-PAGE analyses of samples collected during simulated human gastro-duodenal digestion revealed that in the case of high and low methoxy pectin particle zeta potential values (−35.4 mV and −50.3 mV respectively) were found to be inversely linked to lactoferrin digestion rate. Moreover, the electrostatic binding of food grade iota-carrageenan onto lactoferrin nano-particles was found to yield highly charged particles (zeta = −69.2 mV) with low surface roughness and to enable a proportion of the lactoferrin to resist 1 h of simulated gastric digestion. Overall, these findings suggest that electrostatic biopolymer interactions may modulate protein digestion and possibly facilitate controlled protein delivery to the upper gastrointestinal tract or have implications to protein nutritional value.

The impact of dietary fiber and fat levels on total tract digestibility of energy and nutrients in growing pigs and its consequence for diet formulation

The effect of dietary fiber and fat content on energy and nutrient digestibility was evaluated and regression equations were developed to predict dietary digestible energy (DE) content. A total of 125 barrows (39 kg BW) were fed with diets based on five wheat bran (0, 150, 300, 450, and 600 g/kg) and five added fat levels (0, 25, 50, 75, and 100 g/kg) in a 5×5 factorial arrangement. DE intake was adjusted as 2.6 times of the maintenance requirements. Results show that despite the fact that both fiber and fat digestibility are significantly influenced by fiber×fat interaction, digestibility of energy is principally affected by dietary fiber content. The model calculation indicates that DE content of the feed can be more precisely compute, if digestibility of energy is used in diet formulation rather than addition of energy contents of calculated digestible nutrients, so far as the digestibility coefficients of energy and nutrients are derived from regression equations.

Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach

Hydrocolloids (carboxymethylcellulose, locust bean gum, high ester pectin) and prebiotic oligosaccharides (inuline and gluco-oligosaccharides), singly and in hydrocolloid/oligosaccharide binary blends were tested at different level of fibre replacement (from 0% up to 12%) to investigate the impact of dietary fibres on bread dough linear and non linear rheological performance. Incorporation of locust bean and carboxymethylcellulose at a replacement higher than 6% into bread doughs led highly reinforced hydrated flour-fibre blends with promoted values for storage and loss moduli, hardness, and pasting/gelling features; whereas pectin and pectin blends systems at any substitution level were the softer and stickier. Obtained results on rheological performance strongly endorse the viability of locust bean and carboxymethylcellulose blended with prebiotic oligosaccharides, to replace wheat flour at medium-high substitution level to serve either as sources of dietary fibre for the production of healthy baked goods or as thickening and structuring agents for baking industry.

Gelatinization and Retrogradation Kinetics of High‐Fiber Wheat Flour Blends: A Calorimetric Approach

ABSTRACTThe impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated when designing high‐fiber wheat bread. Effects of flour replacement at different levels (6–34%) by soluble (inuline [FN]), partially soluble (sugar beet [FX], pea cell wall [SW]), and insoluble (pea hull [EX]) DF on wheat dough thermal profiles have been investigated by simulating baking, cooling, and storage in differential scanning calorimetry (DSC) pans. In general, DF incorporation into water‐flour systems delayed endothermic transition temperatures for both gelatinization and retrogradation phenomena except for the peak temperature (Tp) of retrogradation. With some exception, the pattern of the enthalpy of amylopectin retrogradation was lower and slower (lower constant of proportion, k) over 10 days of storage in gelatinized hydrated flour‐fiber blends when compared with control without DF. FX, a partially soluble fiber, provided major effects on gelatinization (Tp decrease and ΔH increase) and retrogradation kinetics (the Avrami exponent, n, increase). Single presence of EX allowed a significant reduction in the Avrami exponent n leading to slower kinetics for amylopectin retrogradation when included in the blends.

Dietary fiber intake and retinal vascular caliber in the Atherosclerosis Risk in Communities Study

Dietary fiber appears to decrease the risk of cardiovascular morbidity and mortality. Microvascular abnormalities can be observed by retinal examination and contribute to the pathogenesis of various cardiovascular diseases. The impact of dietary fiber on the retinal microvasculature is not known. We aimed to examine the association between dietary fiber intake and retinal vascular caliber. At the third visit (1993-1995) of the Atherosclerosis Risk in Communities (ARIC) Study, a population-based cohort of adults in 4 US communities, the retinal vascular caliber of 10,659 participants was measured and summarized from digital retinal photographs. Usual dietary intake during the same period was assessed with a 66-item food-frequency questionnaire. After control for potential confounders including hypertension, diabetes, lipids, demographic factors, cigarette smoking, total energy intake, micronutrients intake, and other cardiovascular disease risk factors, higher intake of fiber from all sources and from cereal were significantly associated with wider retinal arteriolar caliber and narrower venular caliber. Participants in the highest quintile of fiber intake from all sources had a 1.05-microm larger arteriolar caliber (P for trend = 0.012) and a 1.11-microm smaller venular caliber (P for trend = 0.029). Dietary fiber was related to wider retinal arteriolar caliber and narrower venular caliber, which are associated with a lower risk of cardiovascular disease. These data add to the growing evidence of the benefits of fiber intake on various aspects of cardiovascular pathogenesis.

A fibre cocktail of fenugreek, guar gum and wheat bran reduces oxidative modification of LDL induced by an atherogenic diet in rats

LDL (low-density lipoprotein) oxidation is a key trigger factor for the development of atherosclerosis. Relatively few studies exist on the impact of dietary fibre on LDL oxidation. This study was undertaken to evaluate the influence of a novel fibre mix of fenugreek seed powder, guar gum and wheat bran (Fibernat) on LDL oxidation induced by an atherogenic diet. Male Wistar albino rats were administered one of the following diets: (1) a control diet that was fibre-free (Group I); (2) an atherogenic diet containing 1.5% cholesterol and 0.1% cholic acid (Group II) or (3) an atherogenic diet supplemented with Fibernat (Group III). Peroxidative changes in low-density lipoprotein (LDL) and the oxidative susceptibility of LDL and the LDL + VLDL (very low-density lipoprotein) fraction were determined. As a corollary to the oxidative modification theory, the titer of autoantibodies to oxidised LDL (oxLDL) was determined at various time points of the study. In addition, plasma homocysteine (tHcy) and lipoprotein (Lp (a)), apolipoprotein (apoB), cholesterol, triglyceride, phospholipid and alpha-tocopherol content of LDL were determined. A decrease in malonaldehyde (MDA) content (p<0.05) and relative electrophoretic mobility (REM) of LDL was observed in the group III rats as compared to the group II rats. An increase in lag time to oxidation (p<0.01) and decrease in maximum oxidation (p<0.01) and oxidation rate (p<0.01) were observed in the LDL + VLDL fraction of group III rats. In group II rats, formation of autoantibodies to oxLDL occurred at an earlier time point and at levels greater than in the group III rats. Fibernat, had a sparing effect on LDL alpha-tocopherol, which was about 51% higher in the group III rats than in the group II rats; apo B content of LDL was reduced by 37.6% in group III rats. LDL of group III rats displayed a decrease in free and ester cholesterol (p<0.01) as compared to that of group II. A decrease in plasma homocysteine (p<0.01) and an increase in GSH (p<0.05) were also observed in group III rats when compared with that of group II. Fibernat administration appears to combat oxidative stress resulting in a trend to lower oxidative modification of LDL. In addition, the cholesterol and apo B content of LDL were reduced significantly with a sparing effect on LDL alpha-tocopherol. This novel fibre preparation could be an effective diet therapy and therefore needs further investigation.

American Gastroenterological Association medical position statement: Impact of dietary fiber on colon cancer occurrence

This document presents the official recommendations of the American Gastroenterological Association (AGA) on the impact of dietary fiber on colon cancer occurrence. It was approved by the Clinical Practice and Practice Economics Committee on September 25, 1999, and by the AGA Governing Board on November 15, 1999. GASTROENTEROLOGY 2000;118:1233-1234

AGA technical review: Impact of dietary fiber on colon cancer occurrence

This literature review and the recommendations therein were prepared for the American Gastroenterological Association (AGA) Clinical Practice and Practice Economics Committee. The paper was approved by the committee on September 25, 1999, and by the AGA Governing Board on November 15, 1999. GASTROENTEROLOGY 2000;118:1235-1257

Impact of dietary fiber on absorption from the small intestine

Division of Gastroenterology, University of Nottingham, C Floor, South Block, University Hospital, Nottingham, England NG7 2UH, UK.

Impact of dietary fiber on nutrient intake and lipid levels of children: The Bogalusa heart study

Age and secular trends in dietary fiber intake of children were examined using the 24-hr dietary recall. Dietary fiber intake of 5 cohorts of 10-year-olds (n=1254); 2 cohorts of 13-year-olds (n=360); and children ages 10 (n=767), 13 (n=249), 15 (n=108) and 17 (n=89) years was examined during 1976 to 1988. Race-sex distributions were similar in all age groups. Total dietary fiber intake of 10- and 13-year-old children has remained virtually the same from 1976 to 1988, even after adjusting for energy intake; averaging 12 gms or 5 gms/1000 kcal. Insoluble dietary fiber intake averaged 6 gms. No significant differences were noted in fiber intakes/1000 kcal from ages 10 to 17 years, yet blacks had higher fiber intakes than whites (5.9 gms/1000 kcal vs 5.1 gms/1000 kcal, p≤0.005). Of the total fiber consumed at all ages, 12% to 19% came from breakfast, 26% to 33% from lunch, 34% to 44% from dinner, and 24% to 29% from snacks. Consumption of vegetables/soups and breads/cereals accounted for 53% (10 years) to 70% (13 years) of the total fiber consumed. Children in the upper quartile for insoluble fiber intake/1000 kcal had significantly lower LDL-C (p≤0.0001) and VLDL-C (p≤0.05) and higher HDL-C (p≤0.0001) than those in the lower intake quartile. When children were stratified into quartiles based on fiber intake/1000 kcal the percent energy from total fat and saturated fat was lower (p≤0.0001) and percent energy from carbohydrate was higher (≤0.0001) in children with higher fiber intakes/1000 kcal. More studies are needed to document dietary fiber intakes of children and its impact on overall diet composition and cardiovascular risk factors.

Impact of Dietary Fiber and Physical Form on Performance of Lactating Dairy Cows

Two trials were conducted to study the effects of forage intake and physical form on lactating cow performance. In trial 1, four cows in a 4×4 Latin square were fed long alfalfa hay at 28, 36, 45, and 53% of total dry matter plus concentrate. Total dry matter intake was not affected by forage percent. Total chewing time and milk fat percentage increased linearly with increasing forage consumption. Maximum 4% fat-corrected milk production occurred when diets contained 27% neutral detergent fiber and 18% acid detergent fiber.In trial 2, four cows in a 4×4 Latin square were fed diets of chopped alfalfa hay and concentrate in proportions to supply 27.4% total ration neutral detergent fiber. Mean particle length measured with an oscillating screen particle separator of the chopped hay was .26, .46, .64, and .90cm. Total dry matter and forage dry matter intakes and total chewing were not influenced by forage mean particle length. Mean particle length did not affect actual milk or 4% fat-corrected milk production. Depression of milk fat percentage was prevented when forage mean particle length was ≥.64cm. Apparent digestibility of dietary constituents and rate of passage of hay and concentrate was not influenced by forage intake or physical form.