Influence Of Dietary Fiber Research Articles

A mathematical model of competition between fiber and mucin degraders in the gut provides a possible explanation for mucus thinning

The human gut microbiota relies on complex carbohydrates (glycans) for energy and growth, primarily dietary fiber and host-derived mucins. We introduce a mathematical model of a glycan generalist and a mucin specialist in a two-compartment chemostat model of the human colon. Our objective is to characterize the influence of dietary fiber and mucin supply on the abundance of mucin-degrading species within the gut ecosystem. Current mathematical gut reactor models that include the enzymatic degradation of glycans do not differentiate between glycan types and their degraders. The model we present distinguishes between a generalist that can degrade both dietary fiber and mucin, and a specialist species that can only degrade mucin. The integrity of the colonic mucus barrier is essential for overall human health and well-being, with the mucin specialist Akkermanisa muciniphila being associated with a healthy mucus layer. Competition, particularly between the specialist and generalists like Bacteroides thetaiotaomicron, may lead to mucus layer erosion, especially during periods of dietary fiber deprivation. Our model treats the colon as a gut reactor system, dividing it into two compartments that represent the lumen and the mucus of the gut, resulting in a complex system of ordinary differential equations with a large and uncertain parameter space. To understand the influence of model parameters on long-term behavior, we employ a random forest classifier, a supervised machine learning method. Additionally, a variance-based sensitivity analysis is utilized to determine the sensitivity of steady-state values to changes in model parameter inputs. By constructing this model, we can investigate the underlying mechanisms that control gut microbiota composition and function, free from confounding factors.

Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions

The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops (B. rapa subsp. Rapa) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.

Effects of dietary fiber on maternal health in pregnant women with metabolic syndrome risk: a randomized controlled trial.

Metabolic Syndrome (MetS) during pregnancy can lead to complications such as gestational diabetes mellitus (GDM) and hypertensive disorders. In this study, we sought to examine the influence of dietary fiber, from both food sources and soluble fiber supplementation, on the metabolic health and overall pregnancy outcomes of women at high risk of MetS. We conducted a randomized controlled trial involving 376 women between 11 and 13 weeks of gestation. To evaluate dietary fiber intake, we performed an exhaustive dietary component analysis using a food frequency questionnaire. Additionally, the participants in the intervention group received daily soluble fiber supplements until delivery. All participants underwent nutritional consultations and metabolic health assessments at three distinct stages of pregnancy (GW 11-13, GW 24-26, and GW 32-34). Our findings revealed a significant correlation between insufficient dietary fiber intake and an increased risk of GDM, even after adjusting for variables such as maternal age and pre-pregnancy BMI. We also noted that a high total dietary fiber intake was associated with reduced changes in triglyceride levels. In addition, the intervention group showed lower need for constipation medication, and soluble fiber supplementation may offer potential benefits for GDM patients. Importantly, our study verified the safety of long-term soluble fiber supplementation during pregnancy. Our results underscore the importance of adequate fiber intake, particularly from dietary sources, for the metabolic health of pregnant women. Moreover, our findings suggest that early fiber supplementation may benefit pregnant women experiencing constipation or those diagnosed with GDM.

Type and Amount of Dietary Fiber Influence the Hindgut Synthesis of Organic Acids from Fermentable Material of Both Total and Nondietary Origin in a Pig Model of the Adult Human

BackgroundOrganic acid synthesis by the hindgut microbiota is commonly believed to be mainly of fermentable material of dietary origin. ObjectiveThis study aimed to determine the hindgut organic acid synthesis from fermentable material of dietary (mainly fiber) or nondietary origin for different types and amounts of dietary fiber in growing pigs used as a model for adult humans. MethodSeven fiber-containing diets were formulated: 4 fiber types (cellulose, gum acacia, oligofructose, and pectin) at 6% of the diet and 3 (gum acacia, oligofructose, and pectin) at 3% as the sole fiber source. Ileal cannulated female pigs (n = 14; Landrace/Large white) were fed the fiber-containing diets (n = 6 pigs/diet) for 11 days (fiber phase) followed by 3 days on a fiber-free diet (fiber-free phase), using a replicated Youden square. Ileal digesta for each phase were collected and fermented in vitro with a pooled fecal microbial inoculum prepared from feces collected during the fiber phase to determine the organic acids synthesized from fermentable material of dietary (fiber phase) and nondietary (fiber-free phase) origins. ResultsThe total amount of each individual organic acid synthesized during in vitro hindgut fermentation differed (P ≤ 0.05) across the types and amounts of dietary fiber intake. For example, the amount of acetate was 3.6-fold higher (P ≤ 0.05) for pigs fed the 6% pectin-containing diet than those fed the 6% oligofructose-containing diet. The nondietary substrate contributed between 36% (hexanoate) and 70% (succinate) to the total hindgut organic acid synthesis. The adaptation to the different fiber-containing diets led to different amounts of some organic acids of nondietary origin. ConclusionsThe total amount of organic acids synthesized in the hindgut by the resident microbes is influenced by the type and amount of dietary fiber consumed. This study quantifies the interaction between both dietary and nondietary fermentable materials in hindgut fermentation.

Functional properties of the dietary fibers and their using in the manufacturing technology of fish products

This review presents the up-to-date scientific ideas about the role of dietary fibers of plant origin (fiber and hydrocolloids) and animal origin (chitosan and collagen) in the food systems. The main attention is focused on their significance and methods of their using in the manufacturing technology of fish products. Dietary fibers are considered as important components of a diet; the dietary fibers prevent certain disorders and regulate the physical and mental health of the population. Consuming of fish products contributes both to the enrichment of raw materials with functional ingredients, as well as to the increasing in the efficiency of processing of raw materials, including underestimated and underutilized aquatic biological resources. The review shows the influence of dietary fibers on the restructuring of fish muscles systems, their ability to hold water and fats, to stabilize emulsions, to change their sensory characteristics, to increase the yield of the finished food products, and also their ability to influence the shelf life of the finished food product. The mechanisms of involving the certain groups of dietary fibers into the physicochemical and biochemical processes of interaction with the components of fish raw materials are considered; the influence of various conditions of processing on gelation and emulsification is studied. The factors that provide antimicrobial and antioxidant effects of various dietary fibers are given. The properties and examples of using the commercial fiber preparations obtained from various sources are analyzed separately, and the significance of the molecular structure of chitosan and collagen for ensuring the specified technological parameters is considered. It is concluded that using the dietary fiber in the manufacturing process of fish products increases the economic efficiency of production and contributes to the development of the healthy food industry.

The relationship between dietary fiber intake and the state of cognitive function in middle and old age in the population of high cardiovascular risk

Aim of the study was to investigate the relationship between dietary fiber (DF) intake and the state of cognitive function (CF) in a population sample of middle and elderly age in Novosibirsk. Material and methods. The study was conducted on a random population sample from residents of Novosibirsk (n = 9360, men and women 45–69 years old), examined as a part of the international HAPIEE project. A subsample from the baseline population sample (4684 subjects) people who make up a lift from the general baseline population sample were examined for cognitive functions during the 2nd survey in 2006–2008. The examination protocol included standardized neuropsychological testing (quantitative assessment of memory function, semantic and concentration of attention) and collecting the data on nutrition (DF intake). Assessment of odds ratio (OR) was carried out using binary logistics regression by quartiles of nutrients. Results. According to cross-sectional analysis, we revealed a positive association between CF indicators and DF intake in a population sample aged 45–69, while the DF intake in the groups of men and women is not statistically different. Some gender features associated with DF intake have been established: presumably, the influence of DF on semantic memory and speech activity of women is more expressed than in men. Previously identified evidence that education modifies the level of age cognitive decline in our population, apparently, is also relates to DF intake. Conclusions. DF intake in men and women aged 45–69 years in a population of high cardiovascular risk is positively associated with an increase of indicators for all studied CF domains. Established relationships are instrumental in identifying risk groups of age cognitive decline.

The influence of dietary fiber from rice bran and defatted sesame flour on fermented milk drink

Both rice bran (RB) and defatted sesame flour (DSC) areby-products of agricultural processing, they are rich in dietary fiber. In modern society, dietary fiberis increasingly being paid attention to for its health benefits. This paperis aimed onstudying the properties of kefir added with RB and DSC, including content of dietary fiber, pH, titratable acidity, viscosity, amount of Lactococcus spp., Lactobacillus spp. and yeast. Three different kefirs were investigated(control sample, kefir with 0.1% RB, kefir with 2% DSC) and stored for 28 days at 4±1 °C. The content of dietary fiber in samples of kefir, pH, titratable acidity, viscosity, amount of Lactococcus spp., Lactobacillus spp. and yeast were determined at 1st, 7th, 14th and 28th days of storage. Results showed that the introduction of RB and DSC increased the content of dietary fiber in kefir samples by 300% and 680%, compared to control sample, improved the viscosity by 6 times and 25 times compared to control sample, and acidity — by 9% and 75%, stimulated growth of probiotics including Lactococcus spp. (content increased by 6% and 8% compared to control sample), Lactobacillus spp.(content increased by 16% and 4% compared to control sample) and yeast (content increased by 7% and 1% compared to control sample on the 7th day of storage). The increase of dietary fiber content and probiotics quantity could improve the health properties of kefir, the increase viscosity make kefir more popular with consumers (according to the data from a survey of consumers, they tend to prefer thicker kefir) and the increase of acidity would shorten fermentation time and reduce production cost. To reach better quality of kefir, RB and DSC should be pretreated: crushing, decolorization, deodorization. And adding largeramount lead to bad taste, so the urgent problem which needs to be resolved is to decrease the adverse effect of RB and DSC on properties of kefir.

Effect of red wheat, aleurone, and testa layers on colon cancer biomarkers, nitrosative stress, and gut microbiome composition in rats.

We previously found greater reduction of colon cancer (CC) biomarkers for red wheat compared to white wheat regardless of refinement state. In the present study we examined whether the phenolic-rich aleurone and testa layers are drivers of chemoprevention by red wheat and their influence on gut microbiota composition using a 1,2-dimethylhydrazine-induced CC rat model. Rats were fed a low-fat diet (16% of energy as fat), high-fat diet (50% of energy as fat), or high-fat diet containing whole red wheat, refined red wheat, refined white wheat, or aleurone- or testa-enriched fractions for 12 weeks. Morphological markers (aberrant crypt foci, ACF) were assessed after methylene blue staining and biochemical markers (3-nitrotyrosine [3-NT], Dclk1) by immunohistochemical determination of staining positivity within aberrant crypts. Gut microbiota composition was evaluated from 16S rRNA gene sequencing of DNA extracted from cecal contents. Relative to the high-fat diet, the whole and refined red wheat, refined white wheat, and testa-enriched fraction decreased ACF, while only the refined red wheat and aleurone-enriched fraction decreased 3-NT. No significant differences were observed for Dclk1. An increase in microbial diversity was observed for the aleurone-enriched fraction (ACE index) and whole red wheat (Inverse Simpson Index). The diet groups significantly modified overall microbiome composition, including altered abundances of Lactobacillus, Mucispirillum, Phascolarctobacterium, and Blautia coccoides. These results suggest that red wheat may reduce CC risk through modifications to the gut microbiota and nitrosative stress, which may be due, in part, to the influence of dietary fiber and the phenolic-rich aleurone layer.

Influence of dietary fibre on nutrient digestibility and energy utilisation in growing pigs fed diets varying in soluble and insoluble fibres from co-products

The co-products from the industry are used to reduce costs in pig diets. However, the co-products used in pig diets are limited because of a high fibre content which is not digested by endogenous enzymes and is resistant to degradation in the small and large intestines. The aim of this study was to investigate digestibility of nutrients and energy, and energy utilisation in pigs fed diets with various soluble and insoluble dietary fibre (DF) from co-products. The experiment was performed as a 4 × 4 Latin square design (four diets and four periods) using four growing pigs (66.2 ± 7.8 kg) surgically fitted with a T-cannula in the end of the small intestine. The pigs were fed four experimental diets: low-fibre control (LF), high-fibre control (HF), high-soluble fibre (HFS) and high-insoluble fibre (HFI) diets. The apparent ileal digestibility (AID) and apparent total tract digestibility (ATTD) of ash, organic matter, CP, fat, carbohydrates, starch and non-starch polysaccharides (NSP) divided into cellulose and soluble and insoluble non-cellulosic polysaccharide residues were measured using chromic oxide as marker. The recovery of total solid materials, organic matter and total carbohydrates in ileal digesta in pigs fed the HF and HFS diets was higher than in pigs fed LF and HFI, whereas recovery of organic matter and total carbohydrates in faecal materials in the HFS diet was lowest (P < 0.05). AID of organic matter, total carbohydrates and starch was lowest for HFS diet (P < 0.05). ATTD of organic matter and CP was higher for LF diet compared with other diets (P < 0.05), whereas total NSP, cellulose and non-cellulosic polysaccharides residues were highest for HFS diet (P < 0.05). Lactic acid in ileal digesta was influenced by dietary composition (P < 0.05) whereas neither type nor level of DF affected short chain fatty acids. The digestible energy, metabolisable energy, net energy and retained energy intake were similar among diets without influence of DF inclusion (P > 0.05). The metabolisable energy:digestible energy ratio was lower when feeding the HFS diet because of a higher fermentative methane loss. Faecal nitrogen and carbon were positively correlated with DM intake and insoluble DF in the diets (P < 0.05), but nitrogen and carbon (% of intake) were similar among diets. The present findings suggest that high-DF co-products can be used as ingredients of pig diets when features of DF are considered.

Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound

In terms of disease prevention, nutrition is becoming an increasingly important aspect. Therefore, emulsions as an innovative food product containing health-promoting plant fiber and canola oil prepared with high-intensity ultrasound were investigated. They were analysed regarding their physicochemical properties and their influence on in-vitro digestion. Ultrasound led to a reduction in oil droplet size and a modification of plant fiber, which influenced their techno-functional properties and improved emulsion stability due to higher viscosities. It turned out that fibers with high amounts of soluble dietary fiber were able to stabilize the emulsions during in-vitro digestion until they entered the intestinal phase, forming a micelle-like network. The digestibility could be increased by about 5%. The usage of plant fibers in emulsions can help to increase the daily uptake of dietary fiber and at the same time counteract absorption deficiencies due to better fat digestibility.

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat.

This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).

Qualitative and quantitative profiles of jejunal oligosaccharides and cecal short-chain fatty acids in broiler chickens receiving different dietary levels of fiber, protein and exogenous enzymes.

Dietary supplemental carbohydrases are able to degrade non-starch polysaccharides and generate oligosaccharides in the gastrointestinal tract. This study was conducted to investigate the influence of dietary fiber and protein levels on growth performance, nutrient utilization, digesta oligosaccharides profile and cecal short-chain fatty acid (SCFA) profile in broilers receiving diets supplemented with xylanase or protease individually or in combination. Enzyme supplementation had no effect on growth performance. There was significant (P < 0.05) fiber × protein × xylanase interaction for ileal nitrogen digestibility and significant (P < 0.01) protein × xylanase × protease interaction for nitrogen-corrected apparent metabolizable energy. Birds fed high-fiber diets had higher (P < 0.05) jejunal oligosaccharides and cecal SCFA concentrations. Xylanase and protease combination produced the greatest pentose (Pent) levels in low fiber-adequate protein diets but lowest levels in highfiber-low protein diets. There was significant (P < 0.05) fiber × xylanase × protease interaction explained by the digesta concentrations of (Pent)3 , (Pent)4 and (Pent)5 being greatest (P < 0.5) in protease-only supplemented high-fiber diets but lowest in protease-only supplemented low-fiber diets. These results suggest that, of all the factors investigated, dietary fiber level had the greatest effect on modulating digesta concentration of oligosaccharides and cecal SCFA. Evidence points to the fact that there is considerable capacity for generating pentose oligosaccharides in the digestive tract of broilers receiving diets rich in fibrous feedstuffs, and that this may have a beneficial effect on microbial profile in the digestive tract. © 2021 Society of Chemical Industry.

Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis.

Healthy dietary intake has been acknowledged for decades as one of the main contributors to health. More recently, the field of nutritional psychiatry has progressed our understanding regarding the importance of nutrition in supporting mental health and cognitive function. Thereby, individual nutrients, including omega-3 fatty acids and polyphenols, have been recognized to be key drivers in this relationship. With the progress in appreciating the influence of dietary fiber on health, increasingly research is focusing on deciphering its role in brain processes. However, while the importance of dietary fiber in gastrointestinal and metabolic health is well established, leading to the development of associated health claims, the evidence is not conclusive enough to support similar claims regarding cognitive function. Albeit the increasing knowledge of the impact of dietary fiber on mental health, only a few human studies have begun to shed light onto the underexplored connection between dietary fiber and cognition. Moreover, the microbiota-gut-brain axis has emerged as a key conduit for the effects of nutrition on the brain, especially fibers, that are acted on by specific bacteria to produce a variety of health-promoting metabolites. These metabolites (including short chain fatty acids) as well as the vagus nerve, the immune system, gut hormones, or the kynurenine pathway have been proposed as underlying mechanisms of the microbiota-brain crosstalk. In this minireview, we summarize the evidence available from human studies on the association between dietary fiber intake and cognitive function. We provide an overview of potential underlying mechanisms and discuss remaining questions that need to be answered in future studies. While this field is moving at a fast pace and holds promise for future important discoveries, especially data from human cohorts are required to further our understanding and drive the development of public health recommendations regarding dietary fiber in brain health.

Dietary fiber as modulators of gastrointestinal hormonal peptide secretion

The review provides information on the effect of dietary fibers on the production of key gastrointestinal hormonal peptides that affect eating behavior and the formation of feelings of hunger and satiety. The mechanisms of action of dietary fiber on the production of appetite-regulating peptides are discussed. Modulation of gastrointestinal hormonal peptide secretion by dietary fibers is involved in the regulation of the balance of energy, appetite, and body weight. The aim of the research was to expand the understanding about the effects of dietary fiber on the secretion of major gastrointestinal hormonal peptides involved in appetite control, the formation of feelings of hunger, satiety and satiation. Results. Gastrointestinal hormones, as physiological regulators of food intake, play an essential role in the formation of feelings of hunger, satiety and satiation, helping to reduce appetite and maintain normal body weight. Various dietary fibers, depending on the physic-chemical properties, the amount and duration of the consumption period, can have a modulating effect on the secretion of the hunger hormone ghrelin and the hormones of satiety: leptin and intestinal peptides (glucagon-like peptide-1, cholecystokinin and YY peptide). Conclusion. Dietary fiber influence on processes of energy intake, food ingestion and nutrient absorption in gastrointestinal tract, enhance neuroendocrine responses, modulate release of appetite-regulating hormones involved in energy balance and regulation of feelings of hunger and satiety. The possibility to promote a favorable profile of the endogenic gastrointestinal hormones by inclusion of dietary fiber in food ration both in the form of the natural food and additionally as dietary supplements is of interest as one from strategies of over appetite control and normal body weight maintenance.

Development of curd dishes for gluten-free nutrition

This work is devoted to expanding the range of dietary foods for people with celiac disease. In many countries, the number of alimentary-dependent diseases has been increasing, which is associated with disorders in the diet structure, lifestyle, genetic predispositions, etc. The increase in food intolerances and allergies in children and adolescents is considered to be a particularly alarming trend. The paper proposes replacing gluten-containing raw materials (wheat flour) with dietary fiber as a structure former in the technology of curd culinary products. The influence of dietary fibers of various nature (xanthan, guaran and food bamboo fiber) in the amount of 0.1–1.0% on the quality of curd soufflé and curd zrazy with raisins intended for gluten-free nutrition was studied. Organoleptic and physicochemical studies of the developed culinary products were carried out, and the nutritional and energy value was assessed. The prospect of using dietary fiber in the technology of culinary products from curd for gluten-free nutrition is substantiated.

Dietary Oat Bran Reduces Systemic Inflammation in Mice Subjected to Pelvic Irradiation.

Patients undergoing radiotherapy to treat pelvic-organ cancer are commonly advised to follow a restricted fiber diet. However, reducing dietary fiber may promote gastrointestinal inflammation, eventually leading to deteriorated intestinal health. The goal of this study was to evaluate the influence of dietary fiber on radiation-induced inflammation. C57BL/6J male mice were fed a High-oat bran diet (15% fiber) or a No-fiber diet (0% fiber) and were either irradiated (32 Gy delivered in four fractions) to the colorectal region or only sedated (controls). The dietary intervention started at 2 weeks before irradiation and lasted for 1, 6, and 18 weeks after irradiation, at which time points mice were sacrificed and their serum samples were assayed for 23 cytokines and chemokines. Our analyses show that irradiation increased the serum cytokine levels at all the time points analyzed. The No-fiber irradiated mice had significantly higher levels of pro-inflammatory cytokines than the High-oat irradiated mice at all time points. The results indicate that a fiber-rich oat bran diet reduces the intensity of radiation-induced inflammation, both at an early and late stage. Based on the results, it seems that the advice to follow a low-fiber diet during radiotherapy may increase the risk of decreased intestinal health in cancer survivors.

Influence of Dietary Fiber on the Development of the Gastrointestinal Tract and the Performance of Gilts

Optimal intestinal development in gilts is a prerequisite for a better farrowing and a higher feed intake in lactation, and these are important facets in improving animal welfare for sows in a high-performance situation. The present study aimed to evaluate the effects of a fiber-rich diet on these topics. Studies with 20 male Topigs castrates and a performance study with 38 female siblings were conducted. Pigs in both of the groups were offered either a control diet (CG) or a high fiber diet (FG) during the second half of the rearing phase (~97 kg BW) until 7 days a.p. At the time of the insemination of the gilts (body weight &gt;170 kg), the castrates were slaughtered and the morphological parameters of the gastrointestinal tract were taken. In the performance study, the feed intake as well as the number and weight of the live and stillborn piglets and the weaning weight of the litters were recorded. The results indicated that the high fiber diet with a greater swelling capacity was beneficial to the development of the gastrointestinal tract (stomach weight CG = 714 g, FG = 812 g, p = 0.007), increased the litter weight (CG =15.9 kg, FG = 20.6 kg, p = 0.045) and resulted in a higher feed intake during lactation overall (CG = 196 kg, FG = 211 kg, p = 0.035).

Dietary Fiber and Bone Density in Youth with Type 2 Diabetes

Abstract Objectives Assess relationships between dietary fiber and bone density in youth with type 2 diabetes, obesity, and healthy weight. Methods Cross-sectional study of youth (56% African American, 67% female) ages 10–23 years with type 2 diabetes (n = 180), obesity (BMI &amp;gt;95th; n = 226), or healthy weight (BMI &amp;lt; 85th; n = 238). Total body bone mineral density (BMD) was assessed via DXA. BMD standard deviation scores (“Z-scores”) were computed using published reference data. Dietary fiber (total, soluble, and insoluble) and total calories were assessed via 3-day food diaries, which were analyzed using the Nutrition Data System for Research. Relationships between dietary fiber and BMD Z-score were assessed using linear regression. Separate analyses were performed for total, soluble, and insoluble fiber, and each regression model included age, sex, ancestry, total calories, group, and fiber (total, soluble, or insoluble), as well as group by fiber interactions. Results BMD Z-score was greater in the type 2 diabetes and obese compared to the healthy weight group (P &amp;lt; 0.001). Total, soluble, and insoluble fiber intakes were significantly greater in the healthy weight versus obese group (all P &amp;lt; 0.05), but only marginally greater than the type 2 diabetes group (all P = 0.06–0.10). Regression analyses demonstrated positive relationships between total, soluble, and insoluble fiber intakes and BMD Z-score (all P &amp;lt; 0.05). However, significant group by fiber interactions indicated that the positive relationships between dietary fiber intakes and BMD Z-score was evident only in the healthy weight group (all P &amp;lt; 0.005). Similar relationships were observed when considering BMD Z-score adjusted for height Z-score. Conclusions Prior studies have reported a favorable influence of dietary fiber on bone mineral accrual in healthy individuals and metabolic health in adults with insulin resistance. Dietary strategies promoting increased fiber consumption warrant investigation with respect to fracture prevention and glycemic control in youth with type 2 diabetes. Funding Sources NIH-NHLBI, American Diabetes Association, and Endocrine Fellows Foundation.

Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators

The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the technology of yogurt is analyzed. The studies are relevant in view of improving the quality of yogurts and giving them the status of natural ones due to removing stabilizers, flavors and aromatic additives from their composition. In addition, the introduction fillers into the recipe of yogurts, as a rule, leads to a deterioration of their rheological parameters: a decrease in viscosity, separation of whey and deterioration of the taste properties of the product. This causes an increase in the amount of flavors and stabilizers introduced into their composition, which negatively affects the population of “living microflora” and the biological value of the product. It is found that all the fillers (strawberry powder, candied beets and strawberry jam) had no negative effect on the fermentation process. The influence of dietary fibers that are part of fillers (candied beets, strawberry powder and strawberry jam) on the rheological properties of the product is investigated. Changes in viscosity, water-holding capacity, active and titrated acidity of yogurts with different types of fillers were determined and analyzed immediately after production and during storage. The positive effect of pectin-containing fillers on the hydrophilic properties of yogurts, which increase the water-holding capacity of the product by 2–3 %, is experimentally shown. Based on the data obtained, the feasibility of using the proposed types of fillers, namely strawberry powder and candied beets, in yogurt production without the use of stabilizers, flavors and other food additives is proved. Storage capacity is found, yogurts are developed and shelf life specified in the regulatory documents is determined

Influence of dietary fiber on chronic kidney disease： Base on the gut-kidney axis theory.

Chronic kidney disease (CKD) can result in alteration of intestinal flora and damage of intestinal barrier function. Intestinal dysbios is contributes to the generation of colon-derived uremic solutes and the translocation of bacteria and endotoxins from gut lumen into the bloodstream, subsequently increasing uremic toxicity and triggering systemic inflammation, which is related to CKD progression and many complications. Studies have revealed that dietary fiber can reduce uremic toxin levels and systemic inflammation in CKD through targeting the "gut-kidney axis". Dietary fiber seems to be a promising measure for CKD treatment.