Soluble Fiber Research Articles

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

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

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.

Foxtail millet bran dietary fibres foster in vitro beneficial gut microbes and metabolites while suppressing pathobionts

Foxtail millet bran dietary fibres foster in vitro beneficial gut microbes and metabolites while suppressing pathobionts

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

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

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

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.

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.

Endo-1,4-beta-xylanase with traces of endo-1,4-beta-glucanase improves the performance of weanling pigs supplied diets reduced in 90 kcal metabolisable energy/kg

ABSTRACT This experiment was carried out to evaluate the effect of endo-1,4-beta-xylanase with traces of endo-1,4-beta-glucanase on the performance of 240 piglets (Landrace × Yorkshire × Duroc) with an initial body (BW) of 5.90 ± 0.6 kg. The mixed sex piglets were randomly assigned to 3 treatments with 10 replicates per treatment, and 8 heads per replicate pen. The dietary treatments include (1) corn-wheat-soybean meal (SBM) basal diet without xylanase (XYL) enzyme as positive control (PC), (2) corn-wheat-SBM diet deprived −90 kcal/kg metabolizable energy without XYL enzyme (NC), and (3) corn-wheat-SBM diet deprived −90 kcal/kg metabolizable energy + 0.02 XYL (DG2). The diets were administered in mash form for 42 d (split into 2 phases) as phase 1, d 0–21, and phase 2, d 22–42. All the experimental diets were designed to fulfil the nutrient requirement by NRC 2012. The results show XYL supplementation significantly increased (p < 0.05) final body weight and overall average daily gain (ADG) while enhancing feed efficiency (G/F) compared to the negative control group (NC). Nutrient digestibility was notably improved, with significant increases (p < 0.05) in gross energy (GE), xylan, and non-starch polysaccharides (NSP) digestibility in both phases. The incorporation of XYL also increased monosaccharide and xylooligosaccharide levels in the ileum and caecum, indicating enhanced carbohydrate breakdown. Additionally, XYL supplementation improved the gut microbiota profile by showing higher tendency (p = 0.066) for beneficial bacteria like Lactobacillus with a tendency (p = 0.052) for lower Escherichia coli counts. Overall, XYL supplementation effectively enhanced growth performance and nutrient digestibility in weanling pigs on a low-energy diet.

A comparative assessment of specified nutrients and biochemicals in kimchi before and after freeze drying and powdering

Our diet and its impact on the human gut microbiota in terms of composition and function are key determinants of human health across the life-course(1). Fermented vegetables can have enhanced functional and nutritional properties through substrate transformation by microbes and production of biochemicals during the fermentation process(2). Kimchi is a traditional Korean vegetable ferment produced via spontaneous lactic acid bacteria fermentation. Plant nutrients and biochemicals, microbial metabolites and microbial cell components are present in kimchi(3). As live products, fermented vegetables present challenges to commercial producers who need shelf/ transport stability to deliver consistent products to consumers. We hypothesise that fermented vegetable health advantages will be preserved by freeze-drying, while enabling product stability, extended shelf and storage life, stable transportation and utility as food ingredients.Utilising existing kimchi physiochemical data, we identified kimchi biochemicals (KBs) (benefit health but not essential to it) and kimchi nutrients (KNs) (essential to health). We quantified these components in 3-day old fresh kimchi (T3) and in 3-day old fresh kimchi that had been freeze-dried and powdered (T3 FDP). We sampled technical triplicates and calculated P values using an unpaired 2 tailed t-test.The hypothesis that KBs and KNs in T3 FDP are preserved at levels not statistically significantly different to those in (T3) (P &gt; 0.005) was disproved. Components of kimchi were affected differently by the FDP process, with decreases in some and increases in others. As a result, the overall profile of KBs and KNs in T3 FDP was different to T3. Based on a daily portion of fresh kimchi being ∼50 g, there was 2.64 g KBs and KNs in 50 g T3 and 2.28 g KBs and KNs in equivalent portion T3 FDP (7.5 g), a reduction of 13.64% after FDP in KBs and KNs combined. Unexpectedly, soluble fibre and iron were significantly lower in equivalent sample T3 FDP compared to T3 (P = 0.003 and P &lt; 0.0001 respectively) and vitamin B9 was significantly higher in T3 FDP compared to T3 (P &lt; 0.0001). For KBs, acetic acid and lactic acid were significantly lower in T3 FDP (P = 0.020 and P = 0.046 respectively), but propionic acid was undetectable in T3 and the equivalent sample T3 FDP contained 1.44 g. Capsaicinoids were not detectable in T3, but were notably present in T3 FDP.This study represents a critical first step in understanding the extent to which the functionality of fresh kimchi is preserved in its freeze dried and powdered form (termed a FermentceuticalTM). Improving health through fermented foods is a critical concept for consumers, food manufacturers and healthcare professionals, alike.

Dietary fibre and fat intake in postpartum women and its association with income and ethnicity: the Supporting MumS cohort

Good nutrition during the postpartum period, which is also the inter-pregnancy period for many women, has short and long-term health benefits for the mother and her offspring(1). Gaining a better understanding of mothers’ dietary patterns at the postpartum stage will help shape appropriate strategies to encourage the adoption of a healthy and more varied diet. This exploration is a preliminary analysis that aims to assess intake of total fat and dietary fibre in a UK cohort of postpartum women with overweight and obesity and examine its relationship with income and ethnicity.A sample of 892 postpartum women (up to two years after having a baby) with overweight or obesity were recruited from five UK locations (Belfast, Bradford, London, Stirling, Cardiff) to participate in the Supporting MumS (SMS) randomised controlled trial to examine the effectiveness of an automated text-based delivered weight management intervention. At baseline, researchers measured participants’ height and weight and calculated their body mass index (BMI). Baseline diet was self-reported and assessed using the Fat and Fibre Barometer (FFB), a validated scale measuring the consumption frequency of 20 dietary sources of fibre or fat(2). Items were scored from 1-5 and an average FFB score was calculated; greater values indicate a diet higher in fibre-rich foods and lower in fat-rich foods. Information on income and ethnicity was also collected. Multivariable linear regression analysis tested for associations between FFB scores and ethnicity and household income, accounting for BMI, age and study site.Participants were from a range of ethnicities (Asian: 17%, N = 151; Black: 11%, N = 100; White: 66%, N = 589; Mixed/Other: 6%, N = 52). Household income distribution was: ≤£40K = 41.5%, N = 370; and &gt;£40K = 49.8%, N = 445. Average age was 35 years ranging from 21-57 years. Thirty-nine per cent of women lived with overweight and 61% with obesity. The FFB score was calculated for the 856 of 892 participants who provided complete dietary information (Mean ± SD = 3.03 ± 0.42, range: 1.9-4.6). There was no statistically significant association between FFB score and ethnicity.There was a significant relationship between the FFB score and household income (0.015, P = 0.025, CI = 0.002−0.028), with women from higher incomes having higher FFB scores.Our results from a large, socioeconomically diverse sample of women with overweight or obesity in the postpartum period showed that mothers from higher income households consumed more fibre and less fat. This is consistent with results of national surveys highlighting the income gradient in food habits and in meeting dietary guidelines among women in the UK(3). Addressing these dietary inequalities will require concerted action from a wide range of stakeholders.The SMS study is funded by the National Institute for Health Research (Research award: NIHR131509).

Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx

Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx

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

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

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.

Barley, 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. Our 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. Among 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.

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. The study was conducted with a completely random design with factorial arrangement in treatments (PF × JP). 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. 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.

Whole-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. We investigated the impact of multiple-grain nutrient components on textural attributes through Pearson Correlation and Path Coefficient Analyses (PCA). From 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.