Soluble Fiber Research Articles

Konjac glucomannan fiber interferes with chyme digestion: Physical properties and freeze-thawing study.

Konjac glucomannan fiber interferes with chyme digestion: Physical properties and freeze-thawing study.

Study on the influence mechanism of raw potato flour on the stability of ketchup.

Study on the influence mechanism of raw potato flour on the stability of ketchup.

Nutriose, a Dextrin-based Natural Polysaccharide Polymer with Beneficial Activities as a Candidate for Future Drug Delivery: A Review.

Nutriose is a dextrin-based soluble fiber prepared from starch. Cereals such as maize, wheat, and barley are the primary sources of nutrients for commercial production. Nutriose is resistant to digestion by human enzymes in the stomach and small intestine. It is mostly undamaged when it enters the colon after traveling through the digestive tract, where it generates Short-Chain Fatty Acids (SCFAs) as byproducts. These SCFAs, which include butyrate, propionate, and acetate, have a number of health advantages. They foster an environment in the colon that is advantageous for gut health-promoting bacteria like Lactobacilli and Bifidobacteria. Nutriose fermentation leads to a more balanced composition of the gut microbiota, which may have advantages for the immune system, better digestion, and increased nutrient absorption. As a result, nutriose is currently being utilized as a prebiotic. Several publications have previously demonstrated the impact of nutriose on stimulating gut mucosal immunity and boosting colonic fermentation and excretion in rats. Nanoformulations and nutrisomes have already been prepared and evaluated in recent years. A novel nutriose-based polymeric coating mix has already been tested as a potential colon-targeting material. As a natural polysaccharide, nutriose's possible uses in pharmaceuticals may increase in the near future. The purpose of this study is to critically analyze existing data to determine the potential of nutriose as a natural polymer for various drug delivery systems.

Effects of diet type on the core fecal bacterial taxa and the dysbiosis index of healthy adult dogs.

There is great interest in studying the canine gastrointestinal microbiome. In healthy dogs versus those with acute and chronic enteropathies, specific bacterial taxa have been identified that are consistently associated with shifts in the microbiome. A qPCR-based dysbiosis index (DI) that assesses microbiome shifts was developed based on a subset of these taxa. Because most dogs consume kibble diets, published data on core bacteria and the DI were largely derived from dogs consuming that diet form. Because dietary composition impacts the microbiome, it was unknown whether data from dogs consuming other diet types would adhere to reported core taxa abundance and DI guidelines. The study's aim was to determine the fecal abundance of core bacteria and DI of dogs fed commercially available kibble vs. mildly-cooked human-grade (fresh) diets. Fecal samples collected from adult dogs across four experiments were used (4 kibble diets, n = 10-12/treatment; 4 fresh diets, n = 10-24/treatment). Moderate correlations were observed between total dietary fiber (TDF) and Fusobacterium (positive correlation), Lactobacillus (negative), and DI (negative). Dietary protein was correlated with fecal Ruminococcus gnavus (negative), while dietary fat was correlated with fecal Bacteroides and C. perfringens abundance (both positive). Dogs fed fresh diets exhibited higher (p < 0.01) abundances of Streptococcus, Escherichia coli, and Clostridium perfringens, while those fed kibble diets had higher (p < 0.05) abundances of Fusobacterium, Clostridium hiranonis, and Bacteroides. Dogs fed fresh diets had a greater (p < 0.0001) DI, but the majority of scores remained within the normal range. Dogs fed animal protein-based kibble diets had higher (p < 0.05) fecal Faecalibacterium and Fusobacterium, while dogs fed animal protein-based fresh diets had higher (p < 0.05) Streptococcus, E. coli, and C. perfringens. Bifidobacterium and Bacteroides were more abundant (p < 0.01) in dogs fed animal protein-based kibble and plant protein-based fresh diets. Dogs fed animal protein-based fresh diets had a greater (p < 0.0001) DI. Even though microbiota populations were statistically different among diets, all mean DI were <0, with only a few individual dogs consuming fresh diets having DI >0 (5 dogs >0; 1 dog >2). Overall, these data demonstrate the utility of the DI across different diet types in healthy dogs.

Nutraceutical and functional food potential of African Elemi (Canarium schweinfurthiiEngl) fruit pulp from Central Uganda

African elemi (Canarium schweinfurthii Engl.) is a native fruit tree species in the tropics that is regarded as underutilized. This study evaluated the nutritional composition, bioactive components, antioxidant activity, and aromatic components of ripe fruits of C. schweinfurthii from Central Uganda. Fruit pulp chemical characterization revealed pulp content, titrable acidity, and pH to be 55.5±2.4%, 0.693±0.03, and 5.74±0.01, respectively. The proximate, vitamin and mineral composition that exhibited high values based on their Recommended Dietary Allowance (RDA) above 20% were: total fat (37.5 g/100g, RDA 58%), dietary fibre (28.7mg/100g, RDA 114%), vitamin C (72mg/ 100g, RDA 121%), -carotene (0.880±0.034 mg/100g, 704%), selenium (24 mg/100g, RDA 455%), potassium (753 mg/100g; RDA 22%), and magnesium (90.3 mg/100g, RDA 23%). The bioactive compounds: total flavonoids, total phenolic compounds, total anthocyanin pigments, and total antioxidant activity were 27.18±1.36 mg/100g Rutin Equivalent (RE), 807.20±7.21 mg/100g Garlic Acid Equivalent (GAE), 32.33±5.62mg/100g pigment, and 8.19±0.00 IC50 mg/g Ascorbic Acid Equivalent (AAE), respectively. The GC-MS analysis of the pulp identified 27 volatile (aromatic) compounds with Terpinen-4-ol (18.242%), Beta.-Myrcene (11.073%), 2,4-Decadienal,(E,E)- (6.110%),9,12-Octadecadienoic acid, ethyl ester (5.948%), Cyclohexene,4-methylene- 1-(1-methylethyl) (5.910%), D-Limonene (5.880%), Benzene, 4-ethyl-1,2-dimethyl (4.353%),9-Octadecenoic acid (Z)-, methyl ester (3.968%), and L-.alpha.-Terpineol (3.755%) being the dominant compounds. The abundant micro- and macronutrients, as well as bioactive compounds indicate that C. schweinfurthii pulp can significantly contribute to the development of nutraceutical products, which warrant its on-farm domestication at a commercial level through vegetative propagation techniques. This is expected to replace the seeds that are destroyed during the parboiling of highly demanded fruits before eating.

Ganoderma Sinense Soluble Dietary Fiber Alleviates Nonalcoholic Fatty Liver Disease by Regulating Liver Metabolism

ABSTRACTGanoderma sinense possesses a liver‐protective effect. Increasing dietary fiber intake can prevent and manage the progression of chronic metabolic syndrome. However, the effects and mechanisms of Ganoderma sinense soluble dietary fiber (GSSDF) on nonalcoholic fatty liver disease (NAFLD) remain unclear. This study analyzed the physicochemical properties of GSSDF, investigated the effects of GSSDF on NAFLD models in vitro and in vivo, and elucidated the underlying molecular mechanisms focusing on hepatic metabolism. The results showed that GSSDF had a loose and porous surface structure and a typical polysaccharide functional group structure. At the same time, it demonstrated excellent water absorption, oil absorption, and swelling properties, which would contribute to reduced fat absorption. GSSDF inhibited liver lipid accumulation and enhanced antioxidant capacity in both in vivo and in vitro NAFLD models. Liver metabolomics analysis revealed that NAFLD was alleviated by the intervention of GSSDF in glycerophospholipid metabolism, which involved upregulating the expression of phosphorylated adenosine monophosphate activated protein kinase (P‐AMPK), phosphorylated acetyl‐CoA carboxylase (P‐ACC), and peroxisome proliferator‐activated receptor (PPAR), and downregulating the expression of fatty acid synthase (FASN). It was concluded that GSSDF improved lipid metabolism disorders to prevent NAFLD and obesity, which laid the foundation for developing its potential as a liver‐protective dietary supplement for improving NAFLD.

Biomarkers of Total Dietary Fiber Intake: A Challenge to Meet.

Dietary fiber is considered an important health-promoting food component; however, to better characterize associations between fiber consumption and health outcomes, it is important to identify reliable biomarkers of intake. Dietary fiber includes all nondigestible carbohydrates that are characterized by different chemical structures, yet have a common resistance to digestion and absorption in the intestine, where they act as substrates for the resident microbiota. Considering the structural complexity and diversity of fiber, its physico-chemical properties, the abundance of fiber-rich foods, and the complexity of the gut microbiota, the identification of biomarkers of fiber intake is quite challenging. To this aim, a narrative review was performed to define the critical issues for fiber biomarker identification and then to analyze and validate putative biomarkers of total fiber intake. On the basis of the common properties of the different types of fiber, we have identified the following as possible candidate biomarkers: fecal fiber components; stool weight; fecal microbiota composition; microbiota metabolites, such as fecal and plasma short-chain fatty acids and plasma odd-chain fatty acids; and breath hydrogen and methane. The scientific evidence to support their role as biomarkers of intake was evaluated by applying the validation criteria developed by the FoodBAll Consortium. We also explored whether a combination of validated biomarkers of food intake relative to the main dietary fiber sources could be considered to develop a score-like evaluation of fiber consumption in dietary patterns. What emerged from our analysis was that the complexity of the relationship between diet, fiber composition, and microbiota, as well as the limited and fragmented scientific evidence currently hamper the identification of robust biomarkers of fiber intake. Indeed, none of the potential biomarkers considered in our analysis completely fulfilled all of the validation criteria; however, microbiota composition and breath hydrogen appeared to be the most promising candidates.

Development of a Plant-based Functional Yoghurt to Address Nutritional Deficiencies: The Role of Dates (Phoenix dactylifera) and Beetroot (Beta vulgaris)

Consumers are increasingly demanding nutritional quality in food products. The enrichment of yoghurt with functional ingredients, such as fruits and vegetables, has been widely explored to meet this demand. However, limited attention has been paid to the use of combined dates and beetroot as enriching ingredients in yoghurt, despite their abundance and high nutritional value. With increasing consumer demand for nutritious foods, the food industry is striving to develop formulations that offer high nutritional value and sensory quality beyond expectations. Dates (Phoenix dactylifera) are particularly interesting due to their high content of natural sugars, soluble and insoluble fibres, and phenolic compounds with antioxidant properties. Similarly, beetroot (Beta vulgaris) is an exceptional source of phytonutrients, including betalains, flavonoids, and nitrates. These compounds have health benefits, including better tissue oxygenation, reduced oxidative stress, and a supply of essential minerals such as iron and magnesium. Incorporating these ingredients into soy yoghurt could not only improve its nutritional and functional qualities but also help prevent anaemia, a common public health problem in certain vulnerable populations. This study aimed to evaluate the effect of supplementation with date powder and beetroot extract on the physicochemical, functional, sensory, and microbiological properties of soy-based yoghurt. The yoghurt was formulated using a central composite design to optimise three parameters: the soybean-to-water ratio, the quantity of date powder, and the volume of beetroot juice. The proximate composition of the date powder was determined using the AOAC methods. Sensory attributes were scored using a nine-point hedonic scale. The sensory characteristics of the yoghurt, including appearance, taste, aroma, mouthfeel, and texture, were evaluated by a panel of 30 untrained individuals. Statistical analysis of the experimental data was conducted using Analysis of Variance (ANOVA) with Statgraphics Centurion 19 (version 19.1.1). The Response Surface Methodology (RSM) was performed using Design Expert 13 (version 13.0.5.0). The responses analysed included pH, °Brix, and viscosity. Sensory and microbiological quality evaluations were performed on the optimal product and the control product. The analyses showed that the formulated yoghurts had pH values ranging from 2.49 to 5.42, °Brix values between 10.50 and 19.16 °B, and viscosities ranging from 140 to 6575 mPa.s. The optimal production conditions for the enriched yoghurt were 161.76 g/400 mL for the soybean-to-water ratio, 25 mL for beetroot juice, and 25 g for the amount of date powder. Under these conditions, the theoretical and experimental values for pH, °Brix, and viscosity were very close, with insignificant differences (pH: 4.50 and 4.47; °Brix: 14.02 and 14.67; viscosity: 1958.95 and 1973 mPa.s). Sensory evaluation revealed that the enriched yoghurt had properties comparable to the control product. Microbiologically, the enriched yoghurt contained a significantly higher concentration of viable lactic acid bacteria (8.72 ± 0.04 Log CFU/mL) compared to the control yoghurt (7.60 ± 0.02 Log CFU/mL). These results provide a solid foundation for the development of functional plant-based yoghurts, which could help reduce the prevalence of anaemia and other nutritional deficiencies in vulnerable populations. Date powder and beetroot extract can be utilised as sources of bioactive compounds, paving the way for the development of functional yoghurts. The yoghurt enriched with date powder and beetroot extract showed a positive impact on the quantity of lactic acid bacteria and on certain sensory characteristics. Furthermore, the presence of iron in beetroot extract could help reduce the prevalence of anaemia among pregnant women.

Association of Fibre Intake and Serum Acetate With Measures of Sarcopenia in Postmenopausal Women: The OSTPRE‐FPS Study

ABSTRACTBackgroundSarcopenia leads to a decrease in muscle mass, strength and physical performance. Dietary fibre and its exogenous biomarker acetate may be linked to measures of sarcopenia. Thus, we explored the relationships of dietary (soluble/insoluble) fibre and serum acetate with skeletal muscle health and body composition in women aged &gt; 65 years.MethodsIn this cross‐sectional Osteoporosis Risk Factor and Prevention‐Fracture Prevention Study (OSTPRE‐FPS) study, we analysed with linear regression the associations of dietary fibre and serum acetate (measured by nuclear magnetic resonance spectroscopy) with measures of sarcopenia such as body mass index (BMI), total lean mass, fat mass, appendicular skeletal muscle index, gait speed, grip strength, chair stand test, leg extension strength and grip strength‐to‐BMI ratio.ResultsIn model 3, adjusted for energy and protein intake, age, hormonal therapy, type 2 diabetes, physical activity and smoking, a negative association between dietary soluble fibre and BMI (β = −0.113, p = 0.04) and a positive association between serum acetate concentrations and grip strength‐to‐BMI ratio (β = 0.093, p = 0.04) were detected. Dietary fibre and serum acetate as a combined independent variable were linked with both BMI (β = −0.101, p = 0.04) and grip strength‐to‐BMI ratio (β = 0.136, p &lt; 0.01). BMI was more strongly influenced by soluble fibre (β = −0.107, p = 0.03), whereas grip strength‐to‐BMI ratio predominantly by insoluble fibre (β = 0.138, p &lt; 0.01).ConclusionsFuture longitudinal studies are warranted to explore links between dietary fibre intake and serum or muscle acetate with muscle health in older adults.

Effect of Pumpkin Cream Soup on Blood Glucose in Type 2 Diabetes Outpatients in North Aceh

Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels (hyperglycemia). One innovative dietary approach to help manage hyperglycemia is the consumption of pumpkin cream soup. Pumpkin is rich in beta-carotene, flavonoids, vitamin C, and soluble fiber such as pectin, and also contains various bioactive compounds including proteins, peptides, polysaccharides, sterols, and para-aminobenzoic acid. This study aimed to determine the effect of pumpkin cream soup on blood sugar levels in type II diabetes mellitus outpatients at the UPTD Muara Batu Health Center, North Aceh Regency. A quasi-experimental design with a one-group pretest-posttest approach was employed. The intervention was conducted over seven consecutive days, which participants consumed pumpkin cream soup daily. Blood glucose levels were measured using the Easy Touch glucometer before and after the intervention. Data were analyzed using the paired sample t-test. The results showed that the average fasting blood glucose level decreased from 189.65 mg/dL before the intervention to 167.00 mg/dL after, with an average reduction of 22.65 mg/dL. The findings indicate a significant effect of pumpkin cream soup consumption in lowering blood sugar levels among type II diabetes mellitus patients. Therefore, pumpkin cream soup may be recommended as a dietary alternative to help manage blood glucose levels in individuals with type II diabetes mellitus.

Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.

Apple, tomato, and grape pomaces, as well as an apple-grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sensory properties of the spreads was also examined. All spread preparations carried the 'high fiber' nutrition claim. The apple pomace spread demonstrated the highest total and soluble dietary fiber contents (14.13 and 4.28%, respectively). Colorimetry showed higher L* and a* values for the tomato pomace spreads. Rheometry of the spreads revealed pseudoplastic flow and weak gel-like behavior (G' > G″); the tomato and grape pomace spreads with pectin exhibited the highest η*, G', and G″ values. A texture analysis (spreadability test) indicated that pectin addition affected only the mixed pomace spread, resulting in the least spreadable product. Regarding bioactive compounds, the apple pomace had the highest total phenolic content, and the grape pomace exhibited the highest antioxidant activity, both of which were also reflected in their corresponding spreads. A principal component analysis indicated a strong correlation among flavor, mouthfeel, and moisture content, which were negatively correlated with color intensity and spreadability. The apple pomace spread with added pectin was the most widely preferred by consumers due to its appealing mouthfeel, spreadability and flavor.

Effects of Dietary Ratio of Insoluble Fiber to Soluble Fiber on Reproductive Performance, Biochemical Parameters, and Fecal Microbial Composition of Gestating Sows.

This study aimed to investigate the effects of dietary ISF:SF ratio on reproductive performance, biochemical parameters, colostrum composition, and fecal microbial composition in gestating sows. A total of 30 multiparous sows were randomly allocated to three dietary treatment groups: 8% inulin diet (ISF:SF 1.14, Inulin group), 8% cotton fiber diet (ISF:SF 6.61, Cotton group), and 4% inulin + 4% cotton fiber diet (ISF:SF 2.37, Inulin + Cotton group). The results showed that, compared to the other groups, the Inulin group had a significantly higher number of piglets born alive, as well as increased plasma concentrations of acetic acid, butyric acid, hexanoic acid, and total short-chain fatty acids (SCFAs) (p < 0.05). Sows in the Inulin group had significantly lower fecal scores than those in the other groups from days 81 to 85 and from days 106 to 110 of gestation (p < 0.05). On day 90 of gestation, the serum levels of albumin, urea, uric acid, calcium, and phosphorus in the Inulin group were significantly lower than those in the other groups (p < 0.05). Additionally, the serum levels of triacylglycerol in the Inulin + Cotton Fiber group were significantly higher than those in the other groups (p < 0.05). However, there were no significant differences in serum concentrations of total protein, creatinine, glucose, cholesterol, HDL-cholesterol, or LDL-cholesterol among the treatments (p > 0.05). On day 110 of gestation, the serum content of urea, uric acid, calcium, and phosphorus in the Inulin group was significantly lower than those in the other groups (p < 0.05). Furthermore, the plasma levels of uric acid, triacylglycerol, and HDL-cholesterol in the Inulin + Cotton Fiber group were significantly higher than those in the Cotton Fiber group (p < 0.05), while the creatinine levels in the Inulin group were higher than those in the other groups (p < 0.05). No differences were observed in the composition and immune performance of colostrum (p > 0.05). Microbial sequencing analysis showed that dietary inulin supplementation to increase the proportion of soluble fiber significantly decreased the abundance of Firmicutes, Clostridia, Clostridiales, Lachnospiraceae, Streptococcaceae, and Streptococcus (p < 0.05). The abundance of short-chain fatty acid-producing microorganisms-Bacteroidetes, Bacteroidia, Bacteroidales, and Muribaculaceae-was significantly increased (p < 0.05). The results indicated that inulin supplementation decreased the dietary ISF:SF ratio, significantly alleviated constipation in sows, increased the number of piglets born alive, regulated intestinal microecology, and increased the plasma concentrations of short-chain fatty acids (SCFAs), including acetic, propionic, and butyric acids.

The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products.

Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and valued in human nutrition. In this study, the nutritional properties, anti-nutritional factors, and in vitro protein digestibility of pea pod flour and raw and thermally treated (80, 120, 150, and 180 °C during 30 min) faba bean flours were investigated. For pea pod flours, the results showed a very interesting protein content (12.13%) and insoluble fibers (37.45%), as well as appreciable amounts of minerals, mainly calcium, potassium, magnesium, manganese, and iron. For faba bean flours, thermal treatment did not significantly affect the crude protein, ash, starch, and fat contents of the processed beans. Meanwhile, compared with raw faba bean flours, thermal treatment significantly decreased insoluble dietary fibers, anti-nutritional factors such as phytic acid, tannins, trypsin inhibitors, and alpha-galactosides and progressively improved the in vitro protein digestibility by 7,7%. In conclusion, faba bean and pea pod flours show significant potential as novel ingredients in the food industry. Their combination will enable the development of protein, fiber, and mineral-rich food products.

Study on Effect of Germination on Flavonoid Content and Nutritional Value of Different Varieties of Chickpeas.

Chickpeas (Cicer arietinum L.) were popular for their high nutritional profile and abundance of bioactive constituents, making them highly sought after in the consumer market. This investigation evaluated the impact of germination on the levels of total phenolics, total flavonoids, and other bioactive compounds, as well as free amino acids, soluble proteins, dietary fiber, and starch, in two chickpea sprout cultivars. The results demonstrated that germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas. Compared to ungerminated seeds, the total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively, while total phenolic content increased by 2.47-fold and 2.38-fold. Germination also significantly augmented free amino acid, soluble protein, and total dietary fiber content while reducing resistant starch and insoluble dietary fiber. Concurrently, the bioaccessibility of essential nutrients was substantially improved, as indicated by enhanced solubility. This research provided valuable insights for optimizing the nutritional quality and bioactive compound content of chickpeas through sprouting technology. These results provided critical insights for optimizing the nutritional and functional properties of chickpeas via sprouting and established a scientific basis for the development of functional foods from germinated chickpeas, underscoring their potential to support dietary health and wellness.

Influence of different non-starch polysaccharides and their concentration on gelation, functional, pasting, textural and rheological characteristics of gorgon nut starch

Influence of different non-starch polysaccharides and their concentration on gelation, functional, pasting, textural and rheological characteristics of gorgon nut starch

Physicochemical Characterization of a Domestic Formulation of Aquafaba from Chickpea (Cicer arietinum L)

ABSTRACT Aquafaba is the water derived by cooking legumes. Used as an ingredient, it has functional properties similar to eggs. This study evaluated the physicochemical characteristics of a domestic formulation of aquafaba from chickpea. To prepare the sample, chickpeas were soaked in water for 6 h (grains:water ratio ~1:2 w/v), then the water was discarded and the chickpeas were pressure-cooked for 20 min (grains:water ratio ~1:3.5 w/v). The formulation showed 95.62% of moisture, 0.44% of ash, 0.83% of protein, 0.15% of fat, 0.25% of soluble and 0.20% of insoluble fiber, 2.50% of carbohydrates, total phenolic content of 3.95 ± 0.45 GAE/g and pH 5.95 ± 0.02. The foaming capacity was 420%. The results indicate physicochemical properties of interest for the development of new culinary preparations like egg-free mousse, with substitution of ingredients of animal origin and reduction of carbon footprint.

1699-P: Free Fatty Acid Receptors 2 and 3 Mediate the Beneficial Effects of Fiber

Introduction and Objective: The Gut Microbiome (GM) is a large player in maintaining whole body health, while dysregulation is linked to pathologies including obesity and Type 2 Diabetes. Microbes influence host function by producing metabolites, such as short chain fatty acids (SCFAs), produced when the GM ferments soluble fibers. Fiber intake is known to increase gut microbiome diversity, leading to protection against obesity, type 2 diabetes, and other metabolic dysfunctions. While SCFAs have been implicated in this process, the overall mechanism is still unclear. Globally expressed GPCRs, free fatty acid receptors 2 and 3 (FFA2 and FFA3) sense SCFAs and can modulate subsequent effects. For this reason, complete understanding of their function is necessary as the receptors may have significant therapeutic value in the treatment of the obesity epidemic and diabetes. Methods: We seek to understand the whole-body impact of the microbiome-fiber-SCFA-FFA2/3 axis in metabolic syndrome by characterizing novel global Ffar2/Ffar3 double KO mice, and matched WT controls, fed a high-fat high-sugar western diet (WD) supplemented with or without fermentable fiber. Metabolic analyses were conducted, including body weight and insulin resistance tracking, measuring food intake and energy expenditure via indirect calorimetry, and RNA seq of intestinal mucosa. Results: Wild type mice fed the WD diet supplemented with fiber were protected from increased body weights and insulin resistance seen in both DKO and WT mice on the same diet. DKO mice fed a WD supplemented with fiber were not protected. There were no differences in food intake observed. RNA seq of jejunal tissue shows DKO mice fed fiber-supplemented diets have increased anti-microbial peptide production. Conclusion: This confirms that the action of fiber-produced SCFAs occurs at least partially through FFA2 and FFA3 signaling pathways. No relevant differences in food intake and energy expenditure were observed, suggesting that FFA2/FFA3 activity in intestinal absorption and health impact whole body physiology. Disclosure N. Pandya: None. M. Priyadarshini: None. B.T. Layden: None. Funding VA -1I01BX003382 NIH NIDDK (R01DK104927) UICCOM

Effects of Tricholoma Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour

This study explores the effects of Tricholoma matsutake-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively adsorbing water and forming a dense transient network, while simultaneously reducing the final viscosity (from 1998.27 to 1886.18 mPa·s) by inhibiting amylose recrystallization. Multi-scale structural analyses revealed that TMIDF enhanced V-type crystallinity and limited enzyme access via a porous fibrous matrix. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analyses confirmed that hydrogen bonding and water redistribution were key interaction mechanisms. TMIDF significantly lowered in vitro starch digestibility and increased resistant starch content by 16% (from 14.36% to 30.94%) through synergistic effects, including physical encapsulation of starch granules, formation of enzyme-resistant amylose-lipid complexes, and α-amylase inhibition (31.08%). These results demonstrate that TMIDF possesses a unique multi-tiered modulation mechanism, involving structural optimization, enzyme suppression, and diffusion control, which collectively surpasses the functional performance of conventional plant-derived insoluble dietary fibers. This research establishes a theoretical basis for applying fungal insoluble dietary fibers to develop low glycemic index functional foods, highlighting their dual role in improving processing performance and nutritional quality.

Application of Subcritical Water Extraction and Enzymatic Hydrolysis as a Combination Green Extraction Technique for Rambutan (Nephelium lappaceum L.) Peel Polyphenol

ABSTRACTThis study aimed to develop a green and efficient technique for extracting rambutan peel polyphenols, while systematically evaluating chemical components, the water solubility, storage stability, in vitro antioxidant activity, and digestive enzyme inhibitory potential of the extracts. Subcritical water (SW) alone and SW followed by enzymatic hydrolysis (SW‐EH) were employed to extract rambutan peel polyphenols. The optimal conditions of SW extraction were temperature of 130°C, time of 30 min, and liquid–solid ratio of 80:1 mL/g, which yielded a total phenol content (TPC) of 226.54 mg gallic acid equivalents per gram of dry weight powder. A total of 39 phenolics were identified with ellagic acid as the predominant compound. SW‐EH extract maintained similar phenolic profiles but contained less soluble dietary fiber compared to SW extract. The transmittance and polyphenol solubility of SW‐EH extract were higher than those of SW extract in the concentration range of 5 to 100 mg/mL. The ellagic acid content in the SW and SW‐EH extracts decreased by 19.05% and 1.71%, respectively, after 40 days of storage. Both extracts demonstrated comparable antioxidant activities superior to ascorbic acid, while EH treatment greatly enhanced α‐glucosidase inhibitory activity compared to SW extract. With superior water solubility, storage stability, antioxidant activity, and digestive enzyme inhibitory potential, SW‐EH extract is a promising product for a wide range of applications.

Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 °C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of p < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against Escherichia coli ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.