Soluble Fiber Research Articles

Effects of Soluble and Insoluble Fibre on Glycolipid Metabolism and Gut Microbiota in High-Fat-Diet-Induced Obese Mice

Background: Dietary fibre can alleviate or reduce the risk of obesity and obesity-induced abnormalities in glycolipid metabolism. However, the effects of different types of dietary fibre or their combinations on obesity remain unclear. Here, we explored the effects of different ratios of inulin soluble dietary fibre (ISDF) and barley leaf insoluble dietary fibre (BLIDF) on the body weight, glycolipid metabolism and gut microbiota of obese mice. Methods: Seven experimental groups were treated with different combinations of soluble and insoluble fibre, comprising HFD (high-fat diet without dietary fibre), BLIDF, ISDF, I3S1DF (insoluble/soluble = 3:1), I2S2DF (insoluble/soluble = 1:1), I1S3DF (insoluble/soluble = 1:3) and MIX (inulin, BLIDF and matcha powder fibre; insoluble/soluble = 3.6:1) groups. Results: Our results showed that the BLIDF, ISDF and MIX treatments decreased the body weight gain of the HFD mice significantly after eight-week interventions. All the fibre intervention groups except the MIX group displayed lower fasting blood glucose and glycosylated serum protein levels than the HFD group. BLIDF, ISDF, I3S1DF and I2S2DF improved the glucose tolerance of the mice. Moreover, none of the dietary fibre interventions affected the liver lipid metabolism, while I3S1DF and I1S3DF improved the abnormal serum lipid metabolism. BLIDF, ISDF, I3S1DF and I2S2DF reduced the serum IL-6 levels, and BLIDF and I1S3DF increased SOD activity significantly. Additionally, all the dietary fibre interventions decreased the Firmicutes to Bacteroidota (F/B) ratio and increased the abundance of beneficial gut microbes differently. Conclusions: In short, our results suggest that different ratios of soluble and insoluble dietary fibre have unique impacts on mice body weight, glycolipid metabolism, inflammation and gut microbiota. The ratio of soluble to insoluble dietary fibre intake should be considered for specific health goals in the future.

Gut microbiota modulates depressive-like behaviors induced by chronic ethanol exposure through short-chain fatty acids

BackgroundChronic ethanol exposure (CEE) is recognized as an important risk factor for depression, and the gut-brain axis has emerged as a key mechanism underlying chronic ethanol exposure-induced anxiety and depression-like behaviors. Short-chain fatty acids (SCFAs), which are the key metabolites generated by gut microbiota from insoluble dietary fiber, exert protective roles on the central nervous system, including the reduction of neuroinflammation. However, the link between gut microbial disturbances caused by chronic ethanol exposure, production of SCFAs, and anxiety and depression-like behaviors remains unclear.MethodsInitially, a 90-day chronic ethanol exposure model was established, followed by fecal microbiota transplantation model, which was supplemented with SCFAs via gavage. Anxiety and depression-like behaviors were determined by open field test, forced swim test, and elevated plus-maze. Serum and intestinal SCFAs levels were quantified using GC-MS. Changes in related indicators, including the intestinal barrier, intestinal inflammation, neuroinflammation, neurotrophy, and nerve damage, were detected using Western blotting, immunofluorescence, and Nissl staining.ResultsChronic ethanol exposure disrupted with gut microbial homeostasis, reduced the production of SCFAs, and led to anxiety and depression-like behaviors. Recipient mice transplanted with fecal microbiota that had been affected by chronic ethanol exposure exhibited impaired intestinal structure and function, low levels of SCFAs, intestinal inflammation, activation of neuroinflammation, a compromised blood-brain barrier, neurotrophic defects, alterations in the GABA system, anxiety and depression-like behaviors. Notably, the negative effects observed in these recipient mice were significantly alleviated through the supplementation of SCFAs.ConclusionSCFAs not only mitigate damage to intestinal structure and function but also alleviate various lesions in the central nervous system, such as neuroinflammation, and reduce anxiety and depression-like behaviors, which were triggered by transplantation with fecal microbiota that had been affected by chronic ethanol exposure, adding more support that SCFAs serve as a bridge between the gut and the brain.

Preventive potential of chitosan self-assembled coconut residue dietary fiber in hyperlipidemia: Mechanistic insights into gut microbiota and short-chain fatty acids.

Hyperlipidemia is a metabolic disorder resulted from unhealthy dietary and lifestyle habits. Its pathogenesis is possibly linked to gut microbiota dysbiosis. This study investigates the preventive effects of chitosan self-assembled coconut residue dietary fiber (CRFSC) on hyperlipidemia induced by a high-fat diet (HFD) and gut microbiota. CRFSC resulted in a significant weight loss of 7.9% in HFD rats and had a preventive effect on all four lipid parameter abnormalities. HFD supplemented with oat group resulted in a weight loss of 3.8% in HFD rats and had no preventive effect on low-density lipoprotein cholesterol (LDL-C) abnormalities. Prevention was achieved not only through the modulation of gut microbiota composition and the increase of short-chain fatty acids (SCFAs) levels, but also through the activation of superoxide dismutase enzyme and the inhibition of malondialdehyde accumulation, all of which are the factors leading to the controlling of lipid abnormalities and oxidative damage. The prevention of lipid parameters by chitosan self-assembled coconut residue dietary fiber (CRFSC) may be attributed to its richness in chitosan and insoluble dietary fiber, as well as its ability to enrich beneficial bacteria such as Akkermansia, Roseburia, and Ruminococcus. Correlation analysis demonstrated that key bacterial species producing SCFAs, which are rich in the CRFSC diet, had a positive impact on controlling hyperlipidemia. Hence, consumption of a CRFSC diet could serve as an effective strategy for preventing and controlling the development of hyperlipidemia due to its potential ability to regulate gut microbiota and SCFAs. PRACTICAL APPLICATION: This study showed that dietary fiber from coconut residue after chitosan self-assembly had preventive effects on overweight, dyslipidemia, and oxidative damage in rats. In addition, CRFSC also increased the content of short-chain fatty acids in the gut. And improve gut health by affecting gut microbiota. This finding suggests that CRFSC can be used as a dietary strategy to prevent hyperlipidemia and has practical significance in developing new healthy foods.

Structural Characteristics and Immunological Function of a New Non-Starch Polysaccharide from Red Sprout Taro

Taro is a tuber crop that is used for nutritional and medicinal purposes due to its abundance of non-starch polysaccharides (NSPs). Red Sprout taro is a local variety in Southern China, but the characteristics and bioactivities of its NSPs are currently unknown. In this study, NSPs were isolated from the corms of Red Sprout taro using hot-water extraction, ion-exchange chromatography, and ethanol precipitation; their molecular weight, monosaccharide composition, structural formulae, and immunomodulatory effects were examined. A novel NSP named Colocasia esculenta polysaccharide 1 (CEP1) was purified and characterized and was shown to mainly consist of glucose (60.49%) and galactose (25.92%) and have a molecular weight of 4556.272 kDa. The backbone of CEP1 consisted primarily of →4)-α-D-Glcp-(1→, →4,6)-β-D-Galp-(1→, and →3)-β-D-Galp-(1→ residues, with a branch consisting of the β-D-Glcp-(1→ residue. In addition, 25–400 µg/mL CEP1 was shown to have immunomodulatory effects on RAW264.7 macrophages. CEP1 not only increased cell viability, phagocytic capacity, inducible nitric oxide synthase secretion, and nitric oxide generation in RAW264.7 cells, but it also activated M1 and M2 macrophages to generate tumor necrosis factor α, interleukin 6, transforming growth factor β, and interleukin 10. These findings could lead to the use of CEP1 from Red Sprout taro as a possible immunomodulatory polysaccharide in functional foods.

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.Graphical

Effects of Modified Oil Palm Kernel Expeller Fiber Enhanced via Enzymolysis Combined with Hydroxypropylation or Crosslinking on the Properties of Heat-Induced Egg White Protein Gel

Due to its poor hydration properties, oil palm kernel expeller dietary fiber (OPKEDF) is rarely used in the food industry, especially in hydrogels, despite its advantages of high availability and low cost. To address this situation, the effects of enzymolysis combined with hydroxypropylation or crosslinking on the structure and hydration properties of OPKEDF were investigated, and the impact of these modified OPKEDFs on the properties of egg white protein gel (EWPG) was studied. Enzymolysis combined with hydroxypropylation or phosphate crosslinking improved the soluble fiber content (5.25–7.79 g/100 g), water-retention and expansion abilities of OPKEDF (p < 0.05). The addition of unmodified OPKEDF or modified OPKEDF increased the random coil content of EWPG and increased the density of its microstructure. Moreover, enzymolysis combined with hydroxypropylation or crosslinking enhanced the effect of OPKEDF on the properties of EWPG, including improvements in its water-retention ability, pH, hardness (from 97.96 to 195.00 g), chewiness (from 78.65 to 147.39 g), and gumminess (from 84.63 to 152.27) and a reduction in its transparency (p < 0.05). Additionally, OPKEDF and enzymolysis and hydroxypropylated OPKEDF increased the resilience (0.297 to 0.359), but OPKEDF treated via enzymolysis and crosslinking reduced it. Therefore, OPKEDF modified by means of enzymolysis in combination with hydroxypropylation or crosslinking improved the gel properties of EWPG. However, further work is required to determine the effects of these modifications on the nutritional profile, scalability, and economic feasibility of OPKEDF and egg white gel.

Chronic constipation: focus on microbiome-targeted therapies with prebiotics, probiotics, and synbiotics

Chronic constipation is a global medical, social, and economic problem due to its negative impact on patients’ quality of life and increased risk of colorectal cancer, cardiovascular and cerebrovascular disorders. The gut microbiota plays an important role in the pathophysiology of constipation through its interplay with the immune system, enteral and central nervous system, representing a promising therapeutic target. Gut dysbiosis in patients with constipation is characterized by reduced relative numbers of bacteria producing lactate (Lactobacillaceae, Bifidobacteriaceae) and butyrate (Lachnospiraceae, Oscillospiraceae), as well as with increased numbers of those producing hydrogen sulfide (Desulfovibrionaceae) and methanogenic archaea (Methanobacteriaceae). The leading pathogenetic mechanism related to intestinal dysbiosis in chronic constipation, can be microbial metabolic abnormalities (metabolic dysbiosis) characterized by altered production of short-chain fatty acid, methane, hydrogen sulfide, tryptophan metabolites and by abnormal bile acid biotransformation. It has been proven that dysbiotic abnormalities of the intestinal microbiome play a role in the pathophysiology of constipation, which allows for the use of prebiotics, probiotics, and synbiotics for effective microbiome-modulating therapy in patients with chronic constipation. The proven role of dysbiotic abnormalities of the intestinal microbiome in the pathophysiology of chronic constipation determines the effectiveness of microbiome-modulating therapy (prebiotics, probiotics, synbiotics) in patients with this syndrome. Inulin is the most studied preboitic; it is a soluble food fiber that markedly contributes to the regulation of intestinal microbiota, stimulates the growth of beneficial bacteria, and production of anti-inflammatory metabolites. Inulin normalized the intestinal function in patients with chronic constipation increasing the stool frequency, softening the stool, and reducing the intestinal transit time. In addition, inulin modulates the immune response and impacts the absorption of minerals, appetite, and satiety. Treatment with probiotics is also associated with reduced intestinal transit time, compared to controls. According to a systematic review and meta-analysis of 30 randomized controlled trials, only Bifidobacterium lactis strains (but not other probiotics) significantly increase stool frequencies in chronic constipation in adults. Clinical studies have shown that the targeted probiotic Bifidobacterium lactis HN019 can significantly increase the stool frequencies in patients with low (≤ 3 per week) stool frequency up to 4.7–5.0 per week, reduce the intestinal transit time and the rate of functional gastroenterological symptoms in adults with constipation. Beyond its clinical effects, Bifidobacterium lactis HN019 leads to beneficial changes in intestinal microbiota, significantly increasing the bifidobacteria and decreasing the enterobacteria numbers. The results of trials confirm the importance of synbiotic correction of dysbiotic microbiota in all patients with constipation to increase stool frequencies and improve fecal consistency, as well as to prevent the chronic disorders associated with constipation. Synbiotics, such as a combination of Bifidobacterium lactis HN019 and inulin, with the properties of both complementary and synergic synbiotic, may have the greatest microbiome-modulating and functional potential to significantly improve clinical outcomes in patients with chronic constipation compared to probiotics or prebiotics used alone.

Oleogel formation based on natural insoluble soybean fiber using capillary force: A novel strategy and application

Insoluble dietary fibers can be used as oleogelators to form oleogels via molecular self-assembly following chemical modification. However, the limitations of traditional chemical modifications and oleogel preparation methods significantly restrict their practical application. This study proposed a novel method to directly form edible oleogels using natural soybean insoluble fiber particles as oil-forming agents and water as a secondary fluid via the capillary suspension force between particles. The results showed that when the particle fraction was 15 % and the secondary fluid content was 0.2, a strong capillary suspension force could be formed to maintain the oil holding capacity of oleogels. The sedimentation coefficient analysis showed that adding particles and secondary fluids significantly affected the oleogel stability. The polarity of the oils, as well as the ionic strength and pH of the secondary fluids, influenced the rheological properties of oleogels, which correlated with the interfacial tension between the secondary fluids and oils. Moreover, the stable oleogels showed their potential as excellent solid fat substitutes in the preparation of breads (specific volume = 2.029 ± 0.114 cm3/g, weight loss = 12.2 ± 2.6 %, and hardness = 3.321 ± 0.055 N). This study highlighted that insoluble dietary fiber can form oleogels via capillary suspension, which is a relatively rapid and simple strategy. Additionally, it provided a solid foundation for the comprehensive utilization of soybean processing byproducts and the transformation of traditional food-specific oils and fats.

Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism

This work investigated the effect of treatment by sodium carbonate on grinding of wheat bran and the related mechanism. Specifically, wheat bran was treated by sodium carbonate solutions at the ratio of 1:2 to make addition of sodium carbonate at 0.0%, 4.0%, 8.0%, 12.0%, 15.0%, and 30.0% based on the mass of bran, dried, and ground using the universal high-speed grinder. It was found that treatment by sodium carbonate significantly reduced the particle size of ground bran and this effect was positively correlated with the sodium carbonate content, which suggested that treatment by sodium carbonate promoted the grinding of wheat bran. Besides, treatment by sodium carbonate improved the hardness of bran. On the other hand, treatment by sodium carbonate damaged the crystal structure, the cell wall and lignin of bran. Moreover, treatment by sodium carbonate converted bound phenolics, including ferulic acid, into free phenolics and insoluble dietary fiber, including unextractable arabinoxylan, into soluble dietary fiber. These results suggested that treatment by sodium carbonate had already damaged the structure of bran and altered the texture of bran before the mechanical stress during grinding was applied. As a result, treatment by sodium carbonate promoted the grinding of wheat bran.

Rapeseed—An Important Oleaginous Plant in the Oil Industry and the Resulting Meal a Valuable Source of Bioactive Compounds

Rapeseeds (Brassica napus), cultivated widely as a source of oil, generate substantial by-products after oil extraction. Unfortunately, rapeseed meal is considered a waste product and as such is discharged into environment as compost or used as animal feed. However, this meal is rich in bioactive compounds (proteins, minerals, fibers and polyphenols), indicating its potential for the development of value-added products. The meal shows a higher content of minerals, total dietary fibers and proteins. Rapeseed meal contains a proportion of oil rich in polyunsaturated fatty acids, predominately linoleic and α-linolenic acid. The amino acid proportion in the meal is higher than that in the seeds and contains essential amino acids, predominately valine. The analyses show the presence of valuable components in the cake, which makes it suitable for use in obtaining value-added products.

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.

Preparation and characterization of ferulic oligosaccharides from different sources by cell-free GH10 and GH11 xylanases

The feruloyl oligosaccharides (FOs) produced by the decomposition of plant hemicellulose have broad potential applications in the food and biomedical areas. FOs were prepared through the specific enzymatic degradation of insoluble dietary fiber from different sources by cell-free GH10 and GH11 xylanases. The cell-free GH10 and GH11 xylanases were obtained by the heterologous expression in Escherichia coli. The enzymatic hydrolysis conditions were optimized as follows: temperature 50 °C, pH 5.5, hydrolysis time 12 h, GH10 xylanase addition 101.74 U, and GH11 xylanase addition 121.60 U. The compositions and structural characterization of wheat bran FOs (WB-FOs), corncob FOs (CC-FOs), and buckwheat straw FOs (BS-FOs) were identified by fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance spectroscopy (NMR), high-performance liquid chromatography (HPLC), and electrospray ionization tandem mass spectrometry (ESI-MS). Degrees of polymerization (DP) of WB-FOs, CC-FOs, and BS-FOs were 3–11, 3–7, and 3–6, respectively. Ultraviolet (UV) radiation was investigated in vitro. The results demonstrated that BS-FOs possessed excellent UV resistance and photostability, followed by effectiveness in WB-FOs and CC-FOs. These results have improved our understanding of the relationship between FOs with different structural types and their UV radiation.

Effects of combining ultrasound and dual enzymolysis with hydroxypropylation, acrylate grafting, or phosphate grafting on the physicochemical and functional properties of oil palm mesocarp expeller dietary fiber

Oil palm mesocarp expeller is an abundant and low-cost dietary fiber resource, but its poor hydration and adsorption properties limit its utilization in foods. Therefore, ultrasound and enzymolysis combined with hydroxypropylation, acrylate grafting, or phosphate grafting were used to improve the adsorption properties of oil palm mesocarp expeller fiber (OPMEDF) for the first time. The results revealed that these composite modifications made the microstructure of OPMEDF more porous, and significantly increased its soluble fiber content, surface area, hydration properties, and sorption abilities of glucose, nitrite, copper, and lead ions but decreased its brightness. OPMEDF modified by ultrasound, enzymolysis, and acrylate grafting had the highest content of extractable polyphenol and sorption abilities on oil and nitrite ion. OPMEDF subjected to ultrasound, enzymolysis, and phosphate grafting showed the highest water-swelling volume (3.84 mL∙g‒1) and sorption abilities of copper (II) and lead (II) ions. Notably, OPMEDF modified by ultrasound, enzymolysis, and hydroxypropylation exhibited the highest soluble fiber content (14.72 g∙100 g‒1), water-retention ability (5.22 g∙g‒1), viscosity (13.90 cp), and glucose adsorption capacity (38.18 g∙100 g‒1). These results indicated that these composite modifications are good options to improve the adsorption capacities of OPMEDF and can expand its potential hypoglycemic and hypolipidemic effects.

Effects of water-insoluble wheat bran-fraction powder on disease activity and caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease mouse model.

Water-soluble arabinoxylan exerts anti-colitic effect and exhibits ameliorative activity in an inflammatory bowel disease (IBD) mouse model. Water soluble fibre from wheat bran (WB) also exhibits anti-colitic effect. However, arabinoxylan is a primary compound of insoluble polysaccharide (hemicellulose) in WB. This study aimed to clarify the anti-IBD effects of the WB water-soluble (WBS) and water-insoluble (WBI) fractions. WB suspension was autoclaved and fractionated to WBS and WBI. C57BL/6 mice were divided into control (CT), dextran sodium sulphate (DSS), WBI, and WBS groups. They were fed as follows from day 1: CT, standard diet and distilled water; DSS and WBI, 3% (w/v) DSS in drinking water; WBI, 8% (w/w) WBI diet; and WBS, 50% (v/v) WBS and 3% (w/v) DSS in water. DSS group mice showed diarrhoea, body weight reduction, and blood in faeces by day 5 and colon tissue damage by day 6. These inflammatory indices were significantly inhibited by treatment with WBI. Amplicon sequencing of the 16S rDNA (V4) gene of the caecal contents of the CT, DSS, and WBI groups showed that the abundances of Escherichia, Allobaculum, and Bacteroidaceae increased and that of Faecalibaculum decreased in the DSS group. KEGG pathway prediction showed that amino acid metabolism and lipopolysaccharide biosynthesis decreased and increased, respectively, in the DSS group. However, WBI treatment tended to suppress these effects. WBI, rather than WBS, reduces inflammation and maintains the gut microbiota. However, further studies are warranted to elucidate the properties of the WBI active components and efficacy of WBI metabolites on gut microbiota, particularly on Faecalibaculum.

High barley intake in non-obese individuals is associated with high natto consumption and abundance of butyrate-producing bacteria in the gut: a cross-sectional study

ObjectiveBarley, abundant in β-glucan, a soluble dietary fiber, holds promise in obesity prevention. Given the microbial metabolism of dietary fiber in the gastrointestinal tract, we investigated the role of gut microbiota in non-obese individuals consuming high levels of barley.MethodsOur study enrolled 185 participants from “The cohort study on barley and the intestinal environment (UMIN000033479).” Comprehensive physical examinations, including blood tests, were conducted, along with separate assessments of gut microbiome profiling and dietary intake. Participants were categorized into high and low barley consumption groups based on the median intake, with non-obese individuals in the high intake group identified as barley responders while participants with obesity were designated as non-responders. We compared the relative abundance of intestinal bacteria between these groups and used multivariate analysis to assess the association between intestinal bacteria and barley responders while controlling for confounding factors.Results and discussionAmong the fermented food choices, responders exhibited notably higher consumption of natto (fermented soybeans) than non-responders. Moreover, after adjusting for confounders, Butyricicoccus and Subdoligranulum were found to be significantly more prevalent in the intestines of responders. Given natto’s inclusion of Bacillus subtilis, a glycolytic bacterium, and the butyrate-producing capabilities of Butyricicoccus and Subdoligranulum, it is hypothesized that fiber degradation and butyrate production are likely to be enhanced within the digestive tract of barley responders.

On review on herbal drug and drug interactions

Herbal drugs are defined as any form of a plant or plant product that contains a single herb or combinations of herbs that are believed to have complementary effects. Although they are considered to be safe, because they are natural, they may have various adverse effects, and may interact with other herbal products or conventional drugs. These interactions are especially important for drugs with narrow therapeutic indices. Concurrent use of herbs may mimic, magnify, or oppose the effect of drugs. Plausible cases of herb-drug interactions include: bleeding when warfarin is combined with ginkgo (Ginkgo biloba), garlic (Allium sativum), dong quai (Angelica sinensis), or danshen (Salvia miltiorrhiza); mild serotonin syndrome in patients who mix St John’s wort (Hypericum perforatum) with serotonin-reuptake inhibitors; decreased bioavailability of digoxin, theophylline, cyclosporin, and phenprocoumon when these drugs are combined with St John’s wort; induction of maniain depressed patients who mix antidepressants and Panax ginseng; exacerbation of extrapyramidal effects with neuroleptic drugs and betel nut (Areca catechu); increased risk of hypertension when tricyclic antidepressants are combined with yohimbine (Pausinystalia yohimbe); potentiation of oral and topical corticosteroids by liquorice (Glycyrrhiza glabra); decreased blood concentrations of prednisolone when taken with the Chinese herbal product xaio chai hu tang (sho-saiko-to); and decreased concentrations of phenytoin when combined with the Ayurvedic syrup shankhapushpi. Anthranoid-containing plants (including senna [Cassia senna] and cascara [Rhamnus purshiana]) and soluble fibres (including guar gum and psyllium) can decrease the absorption of drugs.

Phytochemicals and Functional Properties of Pitaya Juice Powders

Background: Crassulacean acid metabolism plants, such as Stenocereus spp., are climate warming-resilient crops used as food and for by-products elaboration in arid and semi-arid agroecosystems. A few studies on secondary metabolites have been conducted in pitayo fruit (PF), but there are no reports of these compounds in juice powders (JP) with (JPS) or without seeds (JPWS). This study was devoted to characterizing the juice powders (JPS and JPWS) of five pitayas with different flesh colors with regard to some phytochemical and functional attributes. Methods: The study was conducted with a completely random design with factorial arrangement in treatments (PF × JP). Results: Differences among pitayas were related to peel and flesh color attributes. Except for soluble dietary fiber, the remainder of the non-digestible carbohydrates were greater in JPS than in JPWS of all pitayas. Phenols and flavonoids were found to be the highest in the JPWS of all pitayas, whereas total saponins were the highest in JPS of the ‘Pink’ pitaya. The JPWS of the ‘Yellow’ and ‘Reddish-Purple’ pitayas had the highest content of betaxanthins and indicaxanthins, respectively. Antioxidant capacity was the highest in JPS of ‘Reddish-Purple’ and ‘Pink’ pitayas. Conclusions: Except for some phenolic compounds, the study suggests that pitayas’ JPS would benefit human health when freshly consumed or as elaborated by-products.

The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action

Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets and 30% of traditional dishes were rich in total dietary fiber. Moreover, Arabic sweets had trace amounts of vitamin A, vitamin E, and vitamin C. In specific sweets, vitamin A content showed variability, with values ranging from 8ug to 15 ug per 100 g of edible portions. Most of the traditional dishes contained traces of vitamin C. However, Tabboula stood out as the only dish that contributed to over 23% of the recommended daily value for vitamin C. Trace amounts of vitamins A, D, E, and C were present in almost all traditional Lebanese foods and Arabic sweets. This study revealed that these foods lack essential micronutrients and total dietary fibers.

Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice

IntroductionWhole-grain pigmented rice (WCP) provides many nutritional benefits compared to non-pigmented varieties. The textural quality of cooked whole-grain rice, particularly its hardness, is crucial for consumers’ preferences.Materials and MethodsWe investigated the impact of multiple-grain nutrient components on textural attributes through Pearson Correlation and Path Coefficient Analyses (PCA).Results and DiscussionFrom correlation analysis, we found that the dietary fibre index (DFI), soluble and insoluble fibre (SDF and IDF), and amylose/amylopectin contents (AC/AP) influenced hardness (HRD) significantly. Nonetheless, the binary correlation failed to detect the impact of protein on hardness; instead, it strongly affected adhesiveness (ADH). The PCA revealed protein, AC/AP, and DFI significantly impacted HRD and ADH. Furthermore, DFI antagonised protein and AC/AP to define HRD, while AC/AP and DFI opposed the direct effects of protein on ADH. DFI’s effects on HRD were more appealing among low AC than high or waxy rice groups. Instead, the effect of protein was more appealing among waxy rice varieties. Based on PCA, rice breeders can now rely on three nutrient factors, protein, DFI, and AC/AP, to redesign whole-grain pigmented rice to achieve consumer acceptance and well-being.

Ultrasonic‐assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making

AbstractBackground and ObjectiveThis study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post‐germination.FindingsThe study revealed that germination alone significantly increased γ‐aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.ConclusionThe study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health‐promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.Significance and NoveltyThis research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient‐rich, functional food ingredients, addressing the growing demand for healthier food products.