Soluble Fiber Research Articles

Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion

Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food.

Novel Development of Phytomedicine and its Innovative Formulation of Guava Leaf Extract Chocolates for Various Incredible Therapeutic Activities

Incorporating guava leaf powder into chocolate is a creative way to boost its nutritional profile and potentially add a unique flavour. Guava leaf powder, being rich in soluble dietary fibre and vitamin C, can indeed enhance the health benefits of chocolate. Soluble dietary fibre can aid in digestion and promote gut health. Thus, the present study was to achieve an innovative formulation, i.e., guava leaf chocolates containing guava leaf extract and effective ingredients, which could be a way to entrap all the benefits of the guava leaf into an easy-to-consume formulation by increasing patient compliance and therapeutic outcomes. Response Surface Methodology (RSM) has been used here to optimise the formulation. RSM allows us to systematically vary the levels of these ingredients and analyse their impact on sensory attributes such as taste, texture, aroma, hardness, and overall acceptability. The use of various batches (F1 to F15) suggested a systematic approach to formulation adjustment, likely involving tweaking ingredient proportions and processing parameters to achieve the desired sensory attributes. The inclusion of physico-chemical analysis confirmed the stability of the formulation, ensuring product quality and consistency. And the results were felt within satisfactory a range, which indicates that the formulation was stable and suitable for its intended purpose, potentially for therapeutic applications. Furthermore, highlighting the eco-friendliness, ease of handling, and positive sensory attributes such as sweetness and flavour can contribute to the overall appeal of the product. By meeting these criteria, the formulation not only meets functional requirements but also aligns with consumer preferences and environmental considerations.

Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jamacaru: two unexplored cactus fruits from the Brazilian semi-arid

ABSTRACT In this study, we determine the chemical composition, bioactive compounds profile, antioxidant capacity and antidiabetic potential of two cactus fruits. Pilosocereus gounellei had the highest contents of ash (6.84%), lipid (7.79%), maltose (1.02 mg g−1), soluble fiber (10.85%) and minerals such as Mg. Thirteen volatile compounds (alcohols, terpenes, aldehydes and esters) were found in the fruits. Although higher amounts of quinic acid and quercetrin were found in Cereus Jamacaru, Pilosocereus gounellei had a higher content of p-coumaric acid and rutin. Regarding the functional potential, Cereus Jamacaru had the highest content of total phenolics (65.17 GAE g−1), total flavonoids (26.06 mg EC g−1), antioxidant capacity (28.67; 49.86; 158.79 µM TE g−1 for DPPH, ABTS and ORAC, respectively) and highest inhibition for α-amylase (84.84 ± 0.41%) and protein glycation. In view of their nutritional and bioactive characteristics, these species have great potential to be used in preparations with functional claims.

Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms

Insoluble dietary fiber (IDF) isolated through co-fermented bran from probiotics may improve starch gel-based foods. This work aimed to elucidate the comprehensive impact of different IDF samples (CK, unfermented; NF, natively fermented; YF, yeast fermented; LF, Lactobacillus plantarum fermented; and MF, mix-fermented) and their addition ratios (0.3–0.9%) on gel structure-property function. Results indicated that IDF introduction altered the starch pasting behavior (decreased the viscosity and advanced the pasting time). Also, YF, LF, and MF showed less effect on gel multiscale morphology (SEM and CLSM); however, their excessively high ratio resulted in network structure deterioration. Moreover, FT-IR, XRD, and Raman characterization identified the composite gels interaction mechanisms mainly by hydrogen bonding forces, van der Waals forces, water competition, and physical entanglement. This modulation improved the composite gel water distribution, rheological/stress-strain behavior, textural properties, color, stability, and digestive characteristics. The obtained findings may shed light on the construction and development of whole-grain gel-based food products with new perspectives.

Effects of Different Extraction Methods on the Structural and Functional Properties of Soluble Dietary Fibre from Sweet Potatoes.

In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer-Emmett-Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry.

Essential minerals and anti-nutritional compounds in plant-based burgers using the infogest in vitro digestion protocol

Plant-based burgers (PBB) are becoming a worldwide popular alternative to meat-based burgers (MBB). Still, their mineral composition can differ significantly depending on the ingredients used, the effect of the matrix, and the chemical form of the elements that influence solubility in the digestive tract. Thus, the study evaluated the total content and bioaccessibility of calcium (Ca), iron (Fe), magnesium (Mg), manganese (Mn), and zinc (Zn) in commercial samples of PBB and MBB. Tests used acid mineralization in an analytical microwave, following INMETRO for method validation. Results, in mg/100 g, of Ca (22.2–144), Fe (3.52–12.9), Mg (21.6–120), Mn (<LOQ-2.26), and Zn (0.91–3.47) observed for PBB indicated extensive variation; and for MBB composition of Ca (<LOQ-8.15), Fe (1.79–2.06), Mg (18.2–20.1), Mn (<LOQ), and Zn (5.42–6.86) presented low variation. The percentage of bioaccessibility, was significant in chickpea PBB for Ca (31.5 %), Fe (51.2 %), Mg (81.0 %), Mn (61.7 %), and Zn (48.0 %). MBB also showed bioaccessibility for Ca (92.4 %), Fe (60.0 %), and Mg (83.6 %). Anti-nutritional compounds such as myo-inositol phosphates and total dietary fiber did not affect negatively mineral bioaccessibility in PBB evaluated. To date, this study is the first to carry out in vitro digestion simulation assays using the INFOGEST 2.0 protocol to evaluate the bioaccessibility of essential minerals in PBB and anti-nutritional compounds. In addition, the data presented can help manufacturing companies develop more nutritious and competitive plant-based meat analogs (PBMA) as PBB. They can also influence dietary recommendations and public health policies by identifying foods nutritionally more suitable, which has a positive impact on public health. With this information, consumers can make more informed and responsible food choices, based on nutritional needs.

Prokaryotic and eukaryotic microbial community dynamics in biofloc systems supplemented with non-starch polysaccharides

Biofloc technology has been developed as a sustainable system in aquaculture, which uses microbial processes to remove nutrients from the water and convert them into microbial biomass. For optimal performance, the addition of carbohydrates is essential, while their type can regulate microbial activity and composition. Specifically, we hypothesize that dietary supplementation of wheat bran, containing indigestible carbohydrates such as non-starch polysaccharides, can provide complex substrates supporting diverse microbial communities within the biofloc. In this study, we investigated how higher dietary wheat bran input affected the biofloc prokaryotic and eukaryotic microbial communities in Pacific white shrimp (Litopenaeus vannamei) culture. Two pelleted diets were made: a control diet (CONdiet) with a composition similar to a commercial shrimp diet, and a diet rich in non-starch polysaccharides (WBdiet), which was created by adding wheat bran to the control diet ingredient mix, before pelleting. These two diets were fed isonitrogenous to the shrimp for 42 days, and sampling of the biofloc was performed every three weeks. The results showed shifts in both the alpha and beta diversity in biofloc during the experiment. Diet had a significant effect on the prokaryotic community composition in the biofloc at the end of the culture period, with several genera being enriched in biofloc tanks fed the WBdiet such as Muricauda, Pirellula, and Cyanobacteriaceae. Regarding the eukaryotic communities, overall, only a few taxa were significantly affected within the WBdiet, belonging to the Trebouxiophyceae and Suillus groups. Interestingly, when feeding the WBdiet, the biofloc microbial communities exhibited predicted functionalities that were more abundant in carbohydrate metabolism, and specifically related to pentose, fructose, mannose and galactose metabolism. These results provide a basis for the control of biofloc microbial communities by using ingredients rich in plant-derived non-starch polysaccharides which shrimp cannot digest but are good energy source for the microbiota in the biofloc.

Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health.

Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. Numerous studies show that AXs exert an important health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation.

Enzymatic pre-treatment defines the water-binding and rheological properties of dynamic ultra-high-pressure homogenised pea hull suspensions

Pulse hulls are composed of cell wall polysaccharides and are a concentrated source of dietary fibre. However, the dense microstructure hinders their industrial application, resulting in poor techno-functional properties. To improve their functionality, the cell wall (cellulose, hemicellulose, and pectin) is disrupted by combining enzymatic pre-treatments and microfluidization. This work aims to study the impact of a fixed reduction of the insoluble mass by selective enzymatic pre-treatment of pulse hulls on the composition, microstructure, water binding, and rheological properties of microfluidized suspensions. To that end, enzymatic pre-treatments using cellulase, hemicellulase, pectinase, and their binary and ternary mixtures were conducted to reduce insoluble mass content. The combined treatment improved the water-binding properties, leading to the formation of viscoelastic gels. Microfluidized suspensions enzymatically pre-treated with a binary mixture of cellulase and hemicellulase presented the highest water binding capacity, viscosity, and viscoelasticity. The partial enzymatic degradation of the cellulose-hemicellulose network weakened the interactions between both polysaccharides. It facilitates the disruption of the particles and the release of high molecular weight soluble dietary fibre (HMWSDF), which are gelling substances. On the contrary, an enzymatic pre-treatment using only cellulase increased the content of low molecular weight soluble compounds, resulting in low viscous and viscoelastic suspensions. Thus, the concentration of remaining microfibrillated cellulose and HMWSDF are key parameters controlling the rheological behaviour of the suspensions. This study enhances comprehension regarding pea hulls' molecular and macromolecular modifications, potentially enabling the production of tailor-made pulse hull suspensions.

Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum.

The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum.

Freeze-Dried Soluble Polypyrrole-Loaded Electrospun Fibers for Use as Antibacterial and Antibiofilm Agents

Freeze-Dried Soluble Polypyrrole-Loaded Electrospun Fibers for Use as Antibacterial and Antibiofilm Agents

Nutritional composition of common, coastal seaweeds from northeastern New Zealand

ABSTRACT Seaweeds provide important macronutrients for marine herbivores and potential for aquaculture. However, the nutritional content of most New Zealand seaweeds is undocumented. Here, the nutritional composition of eleven common, littoral seaweed species in northeastern New Zealand was examined using proximate composition analysis. Overall, red seaweeds were highest in protein and insoluble fibre, brown seaweeds were highest in lipids and soluble carbohydrates, and green seaweeds were highest in moisture and ash. More specifically, red seaweeds Asparagopsis armata and Pterocladiella capillacea were highest in protein, while Corallina officinalis was highest in ash and much lower in other macronutrients. Brown seaweeds Carpophyllum maschalocarpum and Cystophora retroflexa were highest in soluble carbohydrates, C. retroflexa was highest in lipids, and Xiphophora chondrophylla was highest in insoluble fibre. Across all species, green seaweeds Codium fragile and Ulva cf. lactuca were highest in moisture. In summary, this study provides a baseline of the nutritional composition of various common seaweeds in northeastern New Zealand, encourages research examining drivers of variability in nutritional composition and highlights commercial opportunities in New Zealand’s burgeoning seaweed sector.

Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.

Formulation of prebiotic, low glycemic index millet soups using foxtail, barnyard and kodo millet

Optimization of foxtail, barnyard, and kodo millet, was carried out to formulate millet soup mix by adopting a mixture design. The physico chemical parameters such as pH, Total Soluble Solids (TSS), viscosity, color values (L*, a*, b*), quality characteristics such as soluble, insoluble total fiber, reducing sugar, total phenolic content, and various sensory parameters such as appearance, colour, aroma, taste, and overall acceptability were recorded to assess the effect of selected above three millets on the reconstituted millet soups. Optimization was done and a polynomial model was developed using Response Surface Methodology (RSM) relating to total fiber, antioxidant activity, prebiotic activity score, glycemic index and overall acceptability of the millet soups. Results revealed that there was a significant difference (p < 0.05) observed in the in the pH, TSS, viscosity among ten variations of millet soups. Similar statistical significance (p < 0.05) was noticed in the colour values. Quality characters such as reducing sugar, insoluble, and soluble dietary fiber values were also found to be different between the ten millet soup variations. Highest value of total phenolic content was recorded in MS6 variation with 7.5 gm of barnyard and 7.5 gm kodo millet flour in the millet soup. The overlay plots were used to attain the optimum formulation for the millet soups related to total dietary fiber, antioxidant activity, prebiotic score, glycemic index and overall acceptability which created the yellow region based on the optimized value. The results revealed that the optimum values for the predicted responses were 5.65 g, 24.96%, 0.36, 41.85, 7.65 for the total dietary fiber, antioxidant activity, prebiotic score, glycemic index and overall acceptability, respectively, which was attained from the optimum mixture of 2.14 gm foxtail millet flour, 5.76 gm barnyard millet flour, and 7.11 gm kodo millet flour. From the results the optimized millet soup can be categorized as low glycemic soup (GI < 55) with good prebiotic activity.

Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties.

Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.

Characterising the effect of commercial wheat grain milling methods on wheat bran characteristics

SummaryTo assess the effect of wheat milling or bran separation method, five wheat bran fractions, one from stone milling (SB), two from roller flour milling (coarse: RB1, fine: RB2), and two from grain pearling (0–3%: PB1, 3–6%: PB2) were analysed. Physiological properties provided good physical and flow characteristics of SB fraction; however, it was the darkest. Particle size was in the order of RB1 &gt; SB &gt; RB2 &gt; PB1 &gt; PB2. The fibre analysis showed the highest insoluble fibre components for RB1, PB1, and exceptionally higher soluble fibre for PB1. The protein, fat, ash, and starch content were highest for RB2 and PB2. Antioxidant properties followed the order PB2 &gt; RB2 &gt; PB1 &gt; RB1 &gt; SB. Pearled fractions (PB1 and PB2) showed better functional properties than others. SEM, XRD, and FT‐IR verified the changes in the properties of bran fractions. The characterisation data will find applications to help increase the usage of bran fractions in specific food products.

Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation.

Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed (Linum usitatissimum L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (v/v)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical-chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV-vis absorption analyses; examining the fluorescence emission-excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.

Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts.

Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos. The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2-8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition.

Linking norepinephrine production and performance to diet-induced low-grade, chronic inflammation in the intestine of broilers

Maintenance of intestinal health is critical to successful poultry production and one of the goals of the poultry production industry. For decades the poultry industry has relied upon the inclusion of antibiotic growth promoters (AGP) to achieve this goal and improve growth performance. With the removal of AGPs, the emergence of chronic, low-level gut inflammation has come to the forefront of concern in the poultry industry with the diet being the primary source of inflammatory triggers. We have developed a dietary model of low-grade, chronic intestinal inflammation in broilers that employs feeding a high nonstarch polysaccharides (NSP) diet composed of 30% rice bran to study the effects of this inflammation on bird performance and physiology. For the present studies, we hypothesize that the low-grade chronic inflammation causes neurons in the intestinal enteric nervous system to secrete neurochemicals that activate immune cells that drive the inflammation and negatively affect bird performance. To test our hypothesis, 1-day-old broiler chickens were weighed and divided into 2 dietary regimes: a control corn-soybean diet and a group fed a high NSP diet (30% rice bran). At 7-, 14-, 21-, and 28-d posthatch (PH), birds were weighed, fecal material collected, and 5 birds were sacrificed and sections of duodenal and cecal tissues excised, and duodenal and cecal contents collected for ultra-high performance liquid chromatography analyses (UHPLC). UHPLC revealed 1000s-fold increase in the concentration of norepinephrine (NOR) in birds fed the high NSP diet compared to the control fed birds. Further, the fecal concentrations of NOR were also found to be significantly elevated in the birds on the NSP diet throughout all time points. There were no differences in weight gain nor feed conversion from 1 to 14 d PH, but birds fed the high NSP diet had significantly reduced weight gain and feed conversion from 14 to 28 d PH. The results revealed that a dietary-induced low-grade chronic inflammatory response increased NOR production in the gut which negatively affected bird performance. This study suggests that neuroimmune pathways may serve as a mechanistic target for the development of new interventions to decrease the incidence of chronic inflammation and thereby benefit performance.

Full micro-nanofiber aerogel with three-dimensional fluffy network structure for rapid liquid absorption and uniform liquid retention in diapers

Diapers are essential for infants and patients with urinary incontinence. The super-absorbent polymer (SAP) in the core layer of diapers suffers from slow liquid absorption, fault formation, and reverse osmosis. Therefore, it is desirable to construct a core layer that can integrate rapid liquid absorption, uniform retention, and anti-seepage qualities. In this study, a diaper core layer and a three-dimensional fluffy network structure with a wetting gradient was constructed via one-step solution blow spinning (SBS). By regulating the content of the glutaraldehyde (GA) cross-linking agent, absorbent and insoluble fibers could be obtained. The ratio of super-absorbent fibers (SAF) to PAN-PVP micro-/nano fibers in the three-layer fiber structure and the gram weight of the core layer were adjusted. A wetting gradient was established when the weight of the adjusted gradient core layer was 2/3 that of the commercial core layer. The amount of reverse osmosis was reduced by 0.25 g, and the liquid absorption and retention were 30 times and 28.5 times, respectively, two and 3.5 times higher than those of commercial diapers. The SAF prepared by SBS could improve the core layer's liquid absorption rate, retention ratio, and comfort. The fibers are applicable in diapers, sanitary napkins, and other disposable products.