Prebiotic Content Research Articles

Fiber-type prebiotics and gynecological and breast cancers risk: the PrebiotiCa study.

Prebiotics may influence the risk of hormone-related female cancers by modulating the gut microbiota involved in estrogens metabolism. We evaluated the association of fiber-type prebiotic intake with breast, endometrial, and ovarian cancers. Data derived from a network of Italian hospital-based case-control studies (1991-2006), including 2560 cases of cancer of the breast (2588 controls), 454 of the endometrium (908 controls) and 1031 of the ovary (2411 controls). Inulin-type fructans (ITFs), and selected fructo-oligosaccharides (FOSs, nystose, kestose and 1F-β-fructofuranosylnystose) and galacto-oligosaccharides (GOSs, raffinose and stachyose) were quantified in food products. Prebiotic intake was estimated by multiplying food frequency questionnaire intake by the foods' prebiotic content. Odds ratios (OR) and the corresponding 95% confidence intervals (CI) were derived by multiple logistic regression models. Nystose intake was marginally directly associated with breast (OR for the 4th versus the 1st quartile 1.20, 95% CI: 1.00-1.45), ovarian (OR 1.39, 95% CI: 1.04-1.84) and endometrial cancer risk (OR 1.32, 95% CI: 0.85-2.03). High 1F-β-fructofuranosylnystose intake was inversely associated with ovarian cancer (OR 0.67, 95% CI: 0.52-0.85). ITFs, kestose, raffinose and stachyose were not associated with the three cancers. The intake of most fiber-type prebiotics was not appreciably and consistently associated with breast, endometrial and ovarian cancer risks.

Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods

Meat and meat products, which are significant in human nutrition, are consumed with pleasure, as well as their rich essential nutrients, sensory properties, and taste in adequate and balanced nutrition. Within the scope of the study, gluten-free flour alone (20% (w/w)) and vegetable powders (5% (w/w)) were used in the production of meatball snacks using the explosive puff drying (EPD) method. The effects of two different pre-drying processes (hot air drying (HAD) and freeze drying (FD)) on the final product properties were discussed. While using chickpea flour as gluten-free flour; we preferred adding vegetable powders with high fiber and prebiotic content, such as Jerusalem artichoke, and red beetroot powders. The physical and chemical properties of the samples dried by both methods (HAD + EPD and FD + EPD) containing chickpea flour and red beetroot powder were found suitable for consumption as snack products. However, the expansion rate (94.27%), total phenolics content (100.07 µg GAE/g DM), textural hardness value (1053.65 N), textural crispness (24 peak number), and sensory impression (8.4) values of products containing chickpea flour and beet powder dried with FD + EPD dried gave the best results among the groups (p < 0.05). In addition, the sensory analysis showed that this sample was preferable to the other samples. The pre-drying processes we applied, and the moisture content of pre-dried samples had a significant effect on puffed dried product quality. Oil losses, shrinkage, and the formation of cracks with the HAD method were observed. It was determined that FD as a pre-drying method before EPD minimized the nutrient losses (total protein content, total fat content, total phenolics content) and preserved the physical (ΔE < 15) properties of the snack samples.

Prebiotics and the Risk of Upper Digestive Tract and Stomach Cancers: The PrebiotiCa Study.

Fiber intake may lower digestive tract cancer risk, possibly by modulating the composition of gut microbiota. However, no data are available about the role of specific fiber fractions with prebiotic activity (e.g., inulin-type fructans (ITFs), fructo-oligosaccharides (FOSs) and galactooligosaccharides (GOSs)) on the risk lower digestive tract cancers. The objective was to assess the association between prebiotic intake and the risk of cancers of the upper digestive tract and stomach. Within the PrebiotiCa study, data were derived from a network of Italian case-control studies conducted between 1992 and 2009. Participants' usual diet was assessed using a food frequency questionnaire. ITFs, and selected FOSs (nystose, kestose, and 1F-β-fructofuranosylnystose) and GOSs (raffinose and stachyose) were quantified in several food products via laboratory analyses. Participants' prebiotic intake was calculated by multiplying food frequency questionnaire intake by the prebiotic content of each food item. Cases were patients admitted to major hospitals with incident histologically confirmed cancers; there were 946 cases of cancer of the oral cavity/pharynx, 198 of the nasopharynx, 304 of the esophagus, 230 of the stomach. More than 4,000 patients admitted to the same hospitals for acute nonneoplastic and not diet-related conditions were selected as control subjects. The outcomes were oral and pharyngeal, nasopharyngeal, esophageal, and stomach cancers. The odds ratios and corresponding 95% CIs of the various cancers were derived using logistic regression models adjusted for major confounders and energy intake. No association was observed between intake of prebiotics and risk of cancers of the oral cavity and pharynx, nasopharynx, and esophagus. High raffinose intake reduced stomach cancer risk (odds ratio for the third vs the first tertile 0.6, 95% CI 0.3 to 0.9); no other prebiotic was associated with stomach cancer. The current study does not support a major role of prebiotic fibers on selected upper digestive tract cancers. The association between high raffinose intake and reduced stomach cancer risk needs further investigation.

Prebiotic Vitamin B3 Synthesis in Carbonaceous Planetesimals.

Aqueous chemistry within carbonaceous planetesimals is promising for synthesizing prebiotic organic matter essential to all life. Meteorites derived from these planetesimals delivered these life building blocks to the early Earth, potentially facilitating the origins of life. Here, we studied the formation of vitamin B3 as it is an important precursor of the coenzyme NAD(P)(H), which is essential for the metabolism of all life as we know it. We propose a new reaction mechanism based on known experiments in the literature that explains the synthesis of vitamin B3. It combines the sugar precursors glyceraldehyde or dihydroxyacetone with the amino acids aspartic acid or asparagine in aqueous solution without oxygen or other oxidizing agents. We performed thermochemical equilibrium calculations to test the thermodynamic favorability. The predicted vitamin B3 abundances resulting from this new pathway were compared with measured values in asteroids and meteorites. We conclude that competition for reactants and decomposition by hydrolysis are necessary to explain the prebiotic content of meteorites. In sum, our model fits well into the complex network of chemical pathways active in this environment.

Development of Functional Prebiotic Nutraceutical Supplement Mix for Geriatrics

This study aims to develop a functional prebiotic nutraceutical supplement mix for geriatrics and evaluate its nutritional and sensory characteristics. Prebiotics are non-digestible food nutrients that selectively stimulate the activities of beneficial probiotic organisms in the colon and maintain intestinal microbial balance. Nutraceutical includes functional foods, dietary supplements, and medical foods. Geriatrics is a medical practice that addresses older patients' complex needs and maintains functional independence even in the presence of chronic diseases. Elderly people are at risk for macro and micronutrient deficiencies due to various social, physical, and economic obstacles. This research product aims to promote the ideal blend of grains, legumes, and nuts for elderly people and enhance their nutritional energy. Foxtail millets, oats, garlic, almonds &amp; cashew nuts possess high prebiotic content. This study formulated ten formulations using Response Surface Method – Design Expert 12.0. The third sample (Trial 3) containing foxtail millet (25%), green pea protein isolate (10%), oats (15%) and carrot (15%), pomegranate (15%), garlic (5%), almond &amp; cashew nut (5%), skim milk solids (10%) had the highest score for sensory attributes. The developed combination was high in nutrients and provide ample protein and energy for daily needs. Its nutritional value for 100g is of total protein (11.5%), fat (4.36), carbohydrate (67.57), vitamins, minerals, and total energy (360.17 K/Cal).

P06-010-23 Determination of the Prebiotic Content of Foods in the 2015–2016 Food and Nutrient Database for Dietary Studies (FNDDS)

P06-010-23 Determination of the Prebiotic Content of Foods in the 2015–2016 Food and Nutrient Database for Dietary Studies (FNDDS)

Anti-diabetic prospects of dietary bio-actives of millets and the significance of the gut microbiota: A case of finger millet.

Finger millet (Eleusine coracana) is a staple food in several parts of the world because of its high nutritional value. In addition to its high nutrient content, finger millet contains numerous bioactive compounds, including polyphenol (10.2 mg/g TAE), flavonoid (5.54 mg/g CE), phytic acid (0.48%), and dietary fiber (15-20%). Polyphenols are known for their anti-oxidant and anti-diabetic role. Phytic acid, previously considered an anti-nutritive substance, is now regarded as a nutraceutical as it reduces carbohydrate digestibility and thus controls post-prandial glucose levels and obesity. Thus, finger millet is an attractive diet for patients with diabetes. Recent findings have revealed that the anti-oxidant activity and bio-accessibility of finger millet polyphenols increased significantly (P < 0.05) in the colon, confirming the role of the gut microbiota. The prebiotic content of finger millet was also utilized by the gut microbiota, such as Faecalibacterium, Eubacterium, and Roseburia, to generate colonic short-chain fatty acids (SCFAs), and probiotic Bifidobacterium and Lactobacillus, which are known to be anti-diabetic in nature. Notably, finger millet-induced mucus-degrading Akkermansia muciniphila can also help in alleviate diabetes by releasing propionate and Amuc_1100 protein. Various millet bio-actives effectively controlled pathogenic gut microbiota, such as Shigella and Clostridium histolyticum, to lower gut inflammation and, thus, the risk of diabetes in the host. In the current review, we have meticulously examined the role of gut microbiota in the bio-accessibility of millet compounds and their impact on diabetes.

Development of Non-Dairy Synbiotic Fruit Beverage Using Adansonia digatata (baobab) Fruit Pulp as Prebiotic

Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using fermented baobab-based beverages as functional foods. The prebiotic content of baobab fruit pulp was determined. Lactic acid bacteria (LAB) were isolated from raw milk samples, identified through phenotypic and molecular methods, and evaluated for their probiotic potential. Three potential non-dairy synbiotic functional beverages using baobab fruit pulp fermented with potential probiotic Limosilactobacillus fermentum and mixed with milk, water, and apple juice separately were produced. The growth and survival of probiotic L. fermentum in the beverages at room (25 °C) and refrigeration (4 °C) temperatures for 3 weeks were determined. Baobab fruit pulp contained phytochemicals, vitamins, fatty acids, inulin, and fructooligosaccharides. Sequence alignment of the LAB isolates identified homologous sequences of Lacticaseibacillus casei, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Lentilactobacillus buchneri, and Lactiplantibacillus pentosus with 97.2–98.5% similarity. All the lactic acid bacteria did not produce DNAse and gelatinase enzymes, exhibited antagonistic activity against test pathogenic organisms, and demonstrated tolerance to bile salt, simulated gastric juice, and acid. The viability of L. fermentum increased from an initial inoculum size of 106–108 CFU/mL in the baobab-based beverages and remained constant at 108 CFU/mL both at room and refrigeration temperatures. However, after three weeks, the viability of L. fermentum in the synbiotic beverages reduced to 107 CFU/mL. Refrigerated synbiotic beverages had more viable L. fermentum cells (8.04–8log10 CFU/mL) than those stored at room temperatures (7.95–7.7log10 CFU/mL) after three weeks of storage. This study has shown that baobab fruit pulp has prebiotic potential and can be used in the production of a non-dairy functional beverage.

Intake of prebiotic fibers and the risk of laryngeal cancer: the PrebiotiCa study

PurposeTo evaluate whether the intake of specific fibers with prebiotic activity, e.g., inulin-type fructans (ITFs), fructo-oligosaccharides (FOSs), and galacto-oligosaccharides (GOSs), is associated with laryngeal cancer risk.MethodsWithin the PrebiotiCa study, we used data from a case–control study (Italy, 1992–2009) with 689 incident, histologically confirmed laryngeal cancer cases and 1605 controls. Six prebiotic molecules (ITFs, nystose [FOS], kestose [FOS], 1F-β-fructofuranosylnystose [FOS], raffinose [GOS] and stachyose [GOS]) were quantified in various foods via ad hoc conducted laboratory analyses. Subjects’ prebiotic fiber intake was calculated by multiplying food frequency questionnaire intake by the prebiotic content of each food item. The odds ratios (OR) of laryngeal cancer for prebiotic fiber intake were calculated using logistic regression models, including, among others, terms for tobacco, alcohol, and total energy intake.ResultsThe intakes of kestose, raffinose and stachyose were inversely associated with laryngeal cancer, with ORs for the highest versus the lowest quartile of 0.70 (95% confidence interval, CI 0.50–0.99) for kestose, 0.65 (95% CI 0.45–0.93) for raffinose and 0.61 (95% CI 0.45–0.83) for stachyose. ITFs, nystose and 1F-β-fructofuranosylnystose were not associated with laryngeal cancer risk. Current smokers and heavy drinkers with medium–low intakes of such prebiotic fibers had, respectively, an over 15-fold increased risk versus never smokers with medium–high intakes and a five to sevenfold increased risk versus never/moderate drinkers with medium–high intakes.ConclusionAlthough disentangling the effects of the various components of fiber-rich foods is complex, our results support a favorable role of selected prebiotic fibers on laryngeal cancers risk.

Association of prebiotic fiber intake with colorectal cancer risk: the PrebiotiCa study

PurposeTo evaluate the association between the intake of specific fibers with prebiotic activity, namely inulin-type fructans (ITFs), fructooligosaccharides (FOSs) and galactooligosaccharides (GOSs), and colorectal cancer risk.MethodsWithin the PrebiotiCa study, we used data from a multicentric case–control study conducted in Italy and including 1953 incident, histologically confirmed, colorectal cancer patients and 4154 hospital controls. The amount of six prebiotic molecules [ITFs, nystose (FOS), kestose (FOS), 1F-β-fructofuranosylnystose (FOS), raffinose (GOS) and stachyose (GOS)] in a variety of foods was quantified via laboratory analyses. Subjects’ prebiotic fiber intake was estimated by multiplying food frequency questionnaire intake by the prebiotic content of each food item. The odds ratios (OR) of colorectal cancer for quintiles of intakes were derived from logistic regression models including terms for major confounders and total energy intake.ResultsGOSs intake was inversely associated with colorectal cancer risk. The OR for the highest versus the lowest quintile of intake were 0.73 (95% confidence interval, CI 0.58–0.92) for raffinose and 0.64 (95% CI 0.53–0.77) for stachyose, with significant inverse trends across quintiles. No association was found with total ITFs and FOSs. The association with stachyose was stronger for colon (continuous OR = 0.74, 95% CI 0.66–0.83) than rectal cancer (OR = 0.89, 95% CI 0.79–1.02).ConclusionColorectal cancer risk was inversely associated with the intake of dietary GOSs, but not ITFs and FOSs.

Utilization Of Cilembu Sweet Potato (Ipomoea batatas (L.) Lam.) As Prebiotic Functional Beverage

Cilembu sweet potato is a native cultivar of sweet potatoes in Indonesia. After baking, Cilembu sweet potato was known to produce a sugar liquid similar to glucose syrup which can functioned as a prebiotic content, useful in supporting gut’s healthy microflora. In this research Cilembu were baked at three different baking temperatures (150ºC, 175ºC, 200ºC) with three different baking time (60 minutes, 90 minutes, 120 minutes) to induce the formation of the sugar syrup and were formulated as a novel prebiotic functional beverage. All formulation were analyzed for its prebiotic activity score and reducing sugar content. Baking induced change in the composition of Cilembu sweet potatoes which increased the inulin content (from 5.5% to 8.7%) and total reducing sugar from (1.7 to 3,1%) (w/w) of the baked Cilembu sweet potatoes. The prebiotic activity score of the baked sweet potatoes were ranging from (0.587 to 0.866) with prebiotic index of (0.89 to 0.91). The Cilembu sweet potato functional beverage made with 35 g sweet potato and 35:65 milk to water ratio resulted in a functional beverage with nutritional composition of 1.35% protein, 0.09% fat, 0.59% ash, and 16.76% carbohydrate with moderate likeness and contained a prebiotic activity score of 1.334 ±0.037 and prebiotic index of 0.945.

Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients

The study aims to optimize the extraction conditions for legume-based synbiotic beverages from kidney beans (Phaseolus vulgaris L.) and mung beans (Vigna radiata L.) using response surface methodology (RSM). The variables considered were NaHCO3 concentration (X1: 0.01–0.1% w/v), time (X2: 5–15 min), and temperature (X3: 80–100 °C). The quadratic models for the responses viz. prebiotic content, beverage yield, total phenol content, and antinutrients were the best fit (R2 > 0.9). The optimized condition for red kidney bean beverage (RKB) suggested that employing extraction at 89 °C for 12.3 min using 0.01% NaHCO3 would lead to the maximum prebiotic content, beverage yield, and total phenol content along with reduced antinutrients. Similarly, extraction at 100 °C for 11 min using 0.08% NaHCO3 for green mung bean beverage (GMB) was the final optimized condition. After the fermentation with probiotic bacteria, Lactobacillus casei, the antinutrients in RKB, i.e., phytate, tannin, and saponin, were reduced by 29%, 58%, and 28%, while prebiotic content was reduced to 71%. Likewise, phytate and saponin in GMB showed a reduction of 49% and 45% after probiotic fermentation and a 67% reduction in prebiotic content. The beverages extracted at the optimum condition had good physio-chemical properties and sensory acceptance (OA of 6 out of 9).

Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules

Pleurotus spp. are listed among “mushroom nutraceutical” accredited to their nutritional and medicinal attributes. In this present study, five different common edible mushrooms i.e., Pleurotus (P.) ostreatus, Pleurotus (P.) florida, Pleurotus (P.) sajor-caju, Agaricus (A.) bisporus and Lentinus (L.) edodes were screened for the highest prebiotic content. Their beneficial bioactive (eritadenine, flavonoid and polyphenol) and prebiotic (β-glucan and inulin) components were quantified by different biochemical and High Performance Liquid Chromatography (HPLC). The mushroom extracts were then evaluated for their compatibility with the potential probiotic lactic acid bacteria (Enterococcus (E.) faecium and Lactiplantibacillus plantarum) to formulate synbiotic microcapsules. P. florida extract showed highest β-glucan and very high inulin content so it could act as a great source of prebiotics. Besides, the extract from P. florida contained the highest concentration of eritadenine and was also found to be most compatible with E. faecium, confirmed by its high prebiotic activity score in comparison with the commercial prebiotic i.e., inulin. Furthermore, the probiotics selected for the formulations of the microcapsules have high potential for therapeutic applications, antihypertensive and hypocholestromeic activity. Therefore, the formulated microcapsules as such or when incorporated into food matrices (therapeutic food) might be effective in decreasing blood pressure and blood cholesterol.

Fattening indicators of young rabbits when feeding Prebiolact-Kr

Measures to increase production are used to address the issue of providing the population with food. During the peak of the industry (1975–1985), Ukraine annually produced 120–165 thousand tons of rabbit meat, 30–45 million skins, and its share in world rabbit production reached 8 %. In the national volume of meat production, the share of highly dietary rabbit accounted for 8–10 %. Rabbit breeding in Ukraine was a very lucrative industry, which employed more than 600 thousand rabbit breeders. However, in recent years, rabbit breeding has declined due to the lack of modern scientific developments on the issues of complete feeding, rabbit keeping technology, low level of breeding and veterinary support. The development of the industry and the lack of coordinating bodies, both in the center and on the ground, are holding back. At present, the rabbit population of Ukraine is 97–98 % concentrated in individual farms and is 1.2–1.3 million breeding and repair livestock, and the rest in farms and breeding entities of various forms of ownership and management. According to the results of state certification, the breeding base of the industry in Ukraine today consists of 1 breeding plant and 7 breeding breeders of rabbit breeds. For feeding young rabbits used complete ration granular feed, the structure of which had different prebiotic content: I control group – the drug was not received, 2 experimental – 1.5, 3 – 2.0, 4 – 2.5 g/goal. per day. The studies were conducted on four groups of young rabbits, selected on the principle of groups of analogues, 25 heads in each. Thus, the total amount of feed increased from 80 g/goal. per day (35–41 days), up to 100 g (42–48 days), 120 g (49–55 days), up to 140 g (56–62 days), up to 160 g (63–69 days) up to 180 g (70–76 days). Feeding of young rabbits when reared for meat Prebiolact-Kr in animals of the second group at 43.1 g, the third 44.6 g and 45.0 g. The use of Prebiolact-Kr in the feeding of young rabbits when fed meat contributes to an increase in fattening performance, which may be the basis for the practical application of this supplement. Perebiolakt-KR showed the best results in feeding fattening and repair young animals at a dose of 2.0 g/goal per day.

Nutritional Contributions and Health Associations of Traditional Fermented Foods

The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.

Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer

In the present study, it was aimed to produce free-flowing date powders using various levels of inulin as drying-aid agent (10, 20, 30, 40, and 50%) through hot-air drying at 60°C for 24 h. Effects of different inulin ratios on physicochemical properties of date powders were investigated. This is the first report which evaluated the suitability of this prebiotic carbohydrate as drying-aid agent to fabricate date powders. Inulin addition yielded date powders with high flowability. On the other hand, contents of bioactive compounds including total phenolics, flavonoids, and condensed tannins of date powders decreased significantly (P&amp;lt;0.05) as the inulin concentration increased from 10% to 50% Accordingly, DPPH-radical inhibition capacities reduced in date powders containing higher levels of inulin. Furthermore, significant correlations were detected between bioactives contents and antioxidant activity of date samples. The results showed that free-flowing date powders with improved prebiotic content may be produced by incorporating inulin up to ratio of 50% and used as sugar substitute in different food products.

POTENTIAL OF BUTON FOREST ONION Eleutherine bulbosa (Mill.) Urb. EXTRACT AS A PREBIOTIC AND AN ANTIOXIDANT

The aim of this study was to analyze the potential of Buton forest onion extract (BFOE) Eleutherine bulbosa (Mill.) Urb. as a prebiotic and an antioxidant. Buton forest onion was extracted using 96% ethanol by maceration method. The prebiotic content of BFOE was determined using high performance liquid chromatography (HPLC). The ability of BFOE as a prebiotic was analyzed the growth of Pseudoalteromonas piscicida 1Ub and Bacillus sp. NP5.and its resistance to artificial gastric acid and α-amylase. Antioxidant activities were determined using 2,2-diphenyl-1-picrylhidrazyl (DPPH). Results indicate that the content of the oligosaccharides of BFOE including inulins, fructooligosaccharides (FOS), galactooligosaccharides (GOS), and raffinoses was 2.1%, 10%, 1% and 7.5%, respectively. The mixed oligosaccharides were found capable to stimulate the growth of P. piscicida 1Ub and Bacillus sp. NP5. The optimum BFOE concentration to stimulate the growth of probiotics was 1.25 mg/mL (0.17 ± 0.02 and 0.21 ± 0.00). The mixed oligosaccharides were also resistant to hydrolysis of artificial gastrice acid and α-amylase, with maximum hydrolysis percentages of 8.25 ± 0.25% and 27.52 ± 1.68%, respectively. The BFOE was capable to DPPH radical scavenge with IC50 of 1.48 µg/mL. The BFOE of this study has the potential to be a prebiotic and an antioxidant.

The Effects of Mixed Nut Consumption on the Microbiome in Healthy Adults

Abstract Objectives Nut consumption has been shown to have a wide range of health benefits from lowering cholesterol to extending longevity. Due to their prebiotic content, one potential mechanism is that nuts favorably impact the symbiotic relationship of the gut microbiome. So far studies have investigated the role of individual types of nuts, but more research is needed to determine if favorable microbiota changes extend to a nut mixture, which is often how people consume nuts. The purpose of this study was to examine the effects of daily mixed nut consumption on microbiome diversity as it relates to human health. Methods Subjects (N = 20) were randomized into two groups either consuming 42g (250 Kcal) of mixed nuts (n = 10, 9 females, 1 male, age 24.5 ± 1.2 y, BMI 24.8 ± 1.5 kg/m2) containing cashews, almonds, pecans, peanuts, walnuts, pistachios, Brazil and macadamia nuts or 46g of iso-caloric lightly salted potato chips (n = 10, 8 females, 2 males, age 24.2 ± 1.0 y, BMI 23.3 ± 1.0 kg/m2) every day for three weeks. Stool samples were collected at baseline and week three in DNA/RNA shield solution and isolated DNA was sequenced using 16S rRNA gene sequencing. Microbiome data were analyzed for alpha and beta diversity and taxa abundance using R. Results The intervention did not lead to significant changes in microbiota composition at the phyla or genera level; however, a trend towards a decreased Bacteroidetes to Firmicutes ratio was observed after consumption of potato chips for three weeks while an opposite trend was observed following mixed nut consumption. For within-subject (alpha) and between-subject (beta) diversity there were no significant changes at the species level. A significant (P = 0.018) 11.9 log fold increase in Dialister invisus was observed in the potato chips group. Although not statistically significant, the mixed nuts group had a 7.1 log fold decrease in Prevotella bivia (P = 0.058), a 4.5 log fold decrease in Eubacterium dolichum and a 3.6 log fold increase in Bifidobacterium longum. Conclusions Results indicate that the consumption of mixed nuts did not lead to a significant shift in microbiota composition; however, trends at the phyla and species levels suggest a longer intervention may be needed to observe microbiota changes that may contribute to human health. Funding Sources American Heart Association (16GRNT31360007).

Is Eating Raisins Healthy?

Raisins are dried grapes consumed worldwide that contain beneficial components for human health. They are rich in fiber and phytochemicals such as phenolic compounds. Despite a 60% sugar content, several studies have reported health-promoting properties for raisins and this review compiles the intervention studies, as well as the cell line and animal model studies carried out to date. It has been demonstrated that raisins possess a low-to-moderate glycemic index, which makes them a healthy snack. They seem to contribute to a better diet quality and may reduce appetite. Their antioxidant capacity has been correlated to the phenolic content and this may be involved in the improvement of cardiovascular health. In addition, raisins maintain a good oral health due to their antibacterial activity, low adherence to teeth and an optimum oral pH. Raisin consumption also seems to be favorable for colon function, although more studies should be done to conclude this benefit. Moreover, gut microbiota could be affected by the prebiotic content of raisins. Cell line and animal model studies show other potential benefits in specific diseases, such as cancer and Alzheimer’s disease. However, deeper research is required and future intervention studies with humans are needed. Overall, incorporating an 80–90 g portion of raisins (half a cup) into the daily diet may be favorable for human health.

Use of standard enteral formula versus enteric formula with prebiotic content in nutrition therapy: A randomized controlled study among neuro-critical care patients

To compare use of standard enteral formula versus enteric formula with prebiotic content in terms of nutrition therapy related outcomes among neurocritical care patients. A total of 46 adult neurocritical care patients who received nutrition therapy with standard enteral formula (SEF group; n=23) or enteral formula with prebiotic content (EFPC group; n=23) during their hospitalization in intensive care unit (ICU) were included in this prospective randomized controlled study. Data on patient demographics (age, gender), diagnosis, co-morbid diseases, anthropometrics, length of stay (LOS) in hospital and ICU, Nutritional Risk Screening (NRS-2002) score, and Acute Physiology and Chronic Health (APACHE-II) score were recorded at enrollment. Data on daily nutritional intake [total energy (kcal/day), carbohydrate (g/day), protein (g/day), lipid (g/day), FOS (g/day), enteral volume (ml/day), fluid in enteral product (ml/day) and fluid intake (ml/day)], achievement of target dose [total fluid intake in enteral product (ml)/20h], laboratory findings (blood biochemistry and complete blood count), complications and drug treatments were recorded on Day 1, Day 4, Day 7, Day 14 and Day 21 of nutrition therapy in SEF and EFPC groups. Use of EFPC compared to SEF was associated with significantly higher total energy, carbohydrate, protein, lipid, enteral volume and fluid intake (p values ranged from <0.05 to <0.001) on each day of nutrition therapy. Target dose was achieved by majority of patients (86.9%) and at day 4 of nutrition therapy in most of patients (71.7%) in the overall study population. Patients in the EFPC group had a non-significant tendency for higher rate (95.7% vs. 78.3%) and earlier (87.0% vs. 56.5% on day 4) achievement of target dose, lower rate (8.7% vs. 56.5%) and faster amelioration (none vs. 52.2% were diarrheic on day 7) of diarrhea and lesser need for insulin (56.5% vs. 13.0%, p=0.002). Nutrition therapy was associated with significant decrease in prealbumin (Day 14 vs. Day 1, p<0.05 for both), albumin (Day 14 vs. day 1, p<0.01 for SEF, p<0.05 for PEF), hemoglobin (Day 14 and Day 21 vs. Day 1and Day 14 vs. Day 4, p<0.001 for each for SEF, Day 7, Day 14 and Day 21 vs. Day 1, p<0.01 for each for PEF) and hematocrit (Day 14 and Day 21 vs. Day 1, p<0.001 for each for both) levels in both SEF and EFPC groups. In conclusion, our findings revealed achievement of target nutritional intake in majority of neurocritical care patients via nutrition therapy, whereas EFPC was associated with a non-significant tendency for more frequent and earlier achievement of target dose along with significantly lower rate and faster amelioration of diarrhea as compared with SEF group. Prealbumin and albumin levels remained below the normal range, whereas C reactive protein (CRP) and white blood cell (WBC) were over the normal range throughout the nutrition period in both groups, while creatinine and urea levels were higher in EFPC than in SEF group. Hence, our findings seem to emphasize the importance of avoiding protein debt in provision of nutrition therapy and the likelihood of deterioration of nutritional status in elderly neurocritical care patients despite provision of early enteral nutrition support due to complex and deleterious inflammatory and metabolic changes during critical illness.