Soluble Fiber Research Articles

Wheat Bran Polymer Scaffolds: Supporting Triple-Negative Breast Cancer Cell Growth and Development

Arabinoxylans (AX) are functional biopolymers, the main non-starch polysaccharides in cereals and other plants. AX is composed of xylose and arabinose, and the ester-linkage of ferulic acid to arabinose confers its bioactive properties. The backbone of AX resembles that of glycosaminoglycans, a major component of the human extracellular matrix. This study explores the potential of wheat bran AX-based scaffolds as a novel platform for the growth and development of triple-negative breast cancer (TNBC) cells, an aggressive form of breast cancer. Importantly, patients face the worst prognosis due to the stemness of the TNBC cells and the formation of hypoxic cell clumps. Wheat bran constitutes 15–25% of the byproducts after milling and adds limited economic value. We have extracted AX from wheat bran (WBAX) and developed soft scaffolds with Na-alginate. The scaffolds were seeded with the triple-negative breast cancer cell line MDA-MB-231. Over 21 days, cell growth and development, cell migration within the hydrogels, and the formation of hypoxic regions within cell clumps were observed. These findings suggest that WBAX-based scaffolds provide a conducive environment for TNBC cell proliferation and development, offering a promising avenue for further research into cancer cell biology and potential therapeutic applications.

The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies.

This study aimed to evaluate the effects of stabilizing wheat, rye, and oat brans using hot air, microwave, and autoclave methods. The stabilized brans were incorporated into cookies at 20% (w/w) based on wheat flour. The impact of bran type and stabilization method was assessed in terms of proximate composition, color, bioactive components, dietary fiber, mineral content, and texture. The results showed that both bran type and stabilization method significantly influenced the color characteristics of the cookies (p < 0.05). Wheat bran increased ash content, while oat bran enhanced protein, total phenolic content (TPC), and antioxidant activity (AA). Autoclaving yielded the highest TPC and AA, and the lowest phytic acid level. Cookies with wheat and rye bran had higher soluble dietary fiber (SDF) and total dietary fiber (TDF), although TDF decreased in all stabilized samples. Hot air improved insoluble dietary fiber (IDF), while microwave treatment enhanced SDF. The physical dimensions (diameter, thickness, spread ratio) and textural properties (hardness, fracturability) of cookies were only slightly affected. Wheat bran increased calcium, magnesium, and zinc levels by 1.5-, 1.9-, and 1.9-fold, respectively. Microwave and autoclave treatments further elevated potassium, concentrations. These findings suggest that stabilized cereal brans can be effectively utilized to formulate fiber- and mineral-rich cookies with improved antioxidant capacity. Microwave and autoclave treatments, in particular, show promise for developing functional bakery products targeted at health-conscious consumers. The application of these techniques also aligns with sustainable and value-added food production strategies, supporting broader industrial use.

In Vitro Fermentation Characteristics of Acacia Fiber Using Feline Fecal Inoculum.

Acacia fiber is a soluble fiber often used as a processing aid in pet foods. The objective of this experiment was to evaluate the fermentation characteristics of acacia fiber, inulin, pectin (positive control), and cellulose (negative control) using an in vitro fermentation system and feline fecal inoculum. Triplicate samples of each fiber were fermented for 0, 6, 12, and 18h, with short-chain fatty acids (SCFA), pH, and microbiota measured at each time point. Blank-corrected data were analyzed using PROC GLIMMIX of SAS, with significance set at P≤0.05. Significant (P<0.01) fiber×time interactions were observed for pH change, gas and SCFA production, and microbiota populations. Pectin and inulin had greater (P<0.01) gas production than acacia fiber and cellulose. Inulin had the greatest pH reduction, followed by pectin, both of which had greater pH reductions (P<0.01) than acacia fiber and cellulose. Acacia fiber had a small reduction in pH, being lower than cellulose after 12h. Total SCFA production, including acetate, propionate, and butyrate, was higher (P<0.01) in pectin and inulin than acacia fiber and cellulose. However, acacia fiber had greater (P<0.01) total SCFA, acetate, and propionate production than cellulose after 12h. Bacterial alpha diversity metrics increased (P<0.01) during acacia fiber fermentation and decreased (P<0.01) during inulin and pectin fermentation. Bacterial beta diversity shifted over time and showed separate clustering of bacterial communities among the different fiber substrates evaluated. The relative abundances of predominant (% sequences > 1%) bacterial genera were affected by significant fiber×time interactions. Specifically, acacia fiber had a greater (P<0.01) increase in Bacteroides, Blautia, and Faecalibacterium than other fibers. Inulin had a greater (P<0.01) increase in Collinsella, Prevotella, Megamonas, Holdemanella, Blautia and Faecalibacterium, whereas pectin had a greater (P<0.01) increase of Bifidobacterium, Lactobacillus, Phascolarctobacterium, and Succinivibrio. These results suggest that acacia fiber is moderately fermentable, resulting in low gas and SCFA production, greater bacterial diversity, and microbiota shifts. Although positive responses were observed in vitro, research in live animals is necessary to confirm potential benefits in felines.

Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques.

Fruits and vegetables represent important dietary sources of soluble dietary fiber (SDF), a functionally essential component that contributes substantially to human health maintenance. The molecular structure of SDFs in fruits and vegetables is influenced by food processing techniques, which can contribute to improving the physiological activities of SDFs and promoting health benefits. This article presents a systematic review of the effects of common processing methods mainly involving drying, heating, powdering, fermentation, etc., on the structural and nutritional properties of SDFs, particularly focused on structural changes in molecular weight, monosaccharide composition, and functional groups, as well as nutritional functions including obesity prevention, hypolipidemic and hypoglycemic properties, etc. Processing-induced structure variations in SDFs inevitably change their fermentability and gelling ability, promote the growth of beneficial bacteria and the production of short-chain fatty acids, enhance immunity, and reduce the risk of chronic diseases. This highlights the prebiotic efficacy and metabolic disease intervention potential of processing methods to moderate SDFs by altering their structure. This paper comparatively summarizes the effects of physical, physicochemical, and biological processing technologies on the common structural and nutritional properties of SDFs, aiming to provide theoretical guidance for the application of SDFs in the food industry. This paper not only provides a theoretical basis for the precise application of SDFs in functional foods but also reveals the potential mechanisms involved in regulating the structure of SDFs through processing technology to achieve nutritional intervention in metabolic diseases, which is an important guiding value for the development of food ingredients with specific health effects.

Effect of Two Different Pretreatments of Brewers Spent Grain Used as Feed Ingredient on Nutritional, Immunological, and Metabolical Parameters in Gilthead Seabream (Sparus aurata).

Brewer's spent grain (BSG), the primary byproduct generated by the brewing industry, holds significant potential as an ingredient in aquafeeds. However, its high content of non-starch polysaccharides (NSP) restricts the amount that can be incorporated into fish diets. To address these limitations, various pretreatment methods (physical, chemical, or enzymatic) can be applied prior to its inclusion in feed formulations. The objectives of the present study were (i) to optimize the conditions for enzymatic or microwave pretreatments to enhance the nutritional and functional profile of BSG, (ii) to determine the bioaccessibility and availability of specific nutrients and antioxidant compounds in diets including a high amount of BSG (pretreated or not) using an in vitro assay simulating the digestion of the gilthead seabream (Sparus aurata), and (iii) to evaluate the effect of such diet pretreatments on growth, metabolism, intestinal microbiota, and oxidative status in live fish. For this study, three experimental diets were formulated: one containing 20% untreated BSG (C) and two containing the same amount of BSG pretreated either enzymatically (H) or with microwave heating (MW). Each diet was administered ad libitum to triplicate groups of 22 juvenile sea bream (mean weight 60 g) over a period of three months. The results indicated that the microwave-treated BSG led to improved growth (0.69 ± 0.02%) and feed efficiency (0.80 ± 0.02 weight gain/total feed intake) and enhanced immune status (alkaline phosphatase activity = 11,811.68 ± 3426.92 U/mg SP), compared to the control diet (SGR = 0.59 ± 0.06%; FE: 0.68 ± 0.03 weight gain/total feed intake; alkaline phosphatase activity = 8590.29 ± 3663.44 U/mg SP). Moreover, fish fed on both pretreated BSG diets exhibited significant differences in metabolic parameters and functional profile of their intestinal microbiota when compared to the control group. Consequently, the findings suggest that the pretreatment of BSG, whether by enzymatic or microwave methods, results in notable differences in its nutritional value and the bioavailability of functional components, which, in turn, have a substantial impact on the growth and metabolism of gilthead seabream.

New Functional Extruded Products Based on Corn and Lentil Flour Formulated with Winemaking By-Products

To enhance the nutritional value of food products, new functional extruded products have been developed based on combinations of corn and lentil flour (70:30), with added salt (1.25%), sugar (5%), and resistant starch V (5–20%), and fortified winemaking by-products (fermented and unfermented pomace/pomace seeds) (5–20%). The formulations were processed through a 32 mm twin screw extruder. The developed extrudates were analyzed for bioactive content. The findings show that among the experimental formulations, those with the highest concentration (20%) presented the greatest amounts of the following functional compound total dietary fiber, total arabinoxylans, resistant starch, total phenols, total flavonols, and total anthocyanins, and the lowest content of raffinose and stachyose. These study results indicate that extrusion is an effective method for adding value to underutilized commodities, such as winemaking by-products. A future sensory evaluation study will be conducted on the extruded products with the highest amount of winemaking by-products of 20%.

Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review.

Insoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of foods. Recently, the most innovative engineering and processing aspects of these attractive ingredients have received considerable attention. The present work is aimed at enlightening the technological state of the art regarding IDFs (much less investigated than soluble fibers, as discussed in this review). The review begins with a brief but crucial discussion on the definition of this type of dietary fiber by highlighting the raw materials, functional properties, physiological activity, and stabilization capacity in food products. The analysis of the rheological methods dedicated to the technical investigations of these ingredients and recent advancements are discussed. Finally, food processing technologies used in the formulation of foods containing insoluble IDFs, such as homogenization techniques, are discussed.

The portfolio dietary pattern and risk of cardiovascular disease mortality during 1988–2019 in US adults: a prospective cohort study

BackgroundThe Portfolio Diet, a dietary pattern of cholesterol-lowering foods, has been shown to reduce cardiovascular disease (CVD) risk factors in clinical trials and lower CVD risk in observational cohorts of mainly white men and women. However, evidence on mortality outcomes in diverse populations is limited.ObjectiveTo examine the association of the Portfolio dietary pattern with CVD mortality in a racially diverse cohort.MethodsA total of 14,835 US adults from the National Health and Nutrition Examination Survey, NHANES (1988–1994), were included. Diet was assessed by a 24-h dietary recall which was supplemented with a food frequency questionnaire at baseline using the Portfolio Diet Score (PDS), with positive points for nuts, plant protein, viscous fiber, phytosterols, and plant monounsaturated fatty acid sources, and negative points for foods high in saturated fat and cholesterol (range, 6–30 points). The primary outcome was CVD mortality. Other mortality outcomes included coronary heart disease (CHD), stroke, and all-cause mortality.ResultsDuring 22 years of follow-up, 2300 CVD deaths, including 1887 CHD deaths, 413 stroke deaths, and 6238 all-cause deaths were documented. Greater adherence was inversely associated with risk factors including blood lipids, glycemia, and inflammation. Treated as a continuous variable, an increase in PDS by 8 points was associated with a 12% (hazard ratio 0.88 [95% confidence intervals:0.78, 0.99]), 14% (0.86 [0.78, 0.96]), and 12% (0.88 [0.82, 0.95]) lower risk of CVD, CHD, and all-cause mortality after adjustments for known CVD risk factors. Comparing the highest to lowest tertiles of the PDS, higher PDS was associated with 16% (0.84 [0.73, 0.98]), 18% (0.82 [0.72, 0.95]) and 14% (0.86 [0.78, 0.96]) lower risk of CVD, CHD, and all-cause mortality, respectively. As part of exploratory analyses, an interaction between PDS and race/ethnicity was observed, emphasizing the necessity of future research involving underserved groups.ConclusionsAmong a national cohort of racially diverse adults in the US, greater adherence to the Portfolio dietary pattern was inversely and prospectively associated with CVD, CHD, and all-cause mortality.

The Effect of Endo-1,4-β-xylanase as a Feed Additive on the Growth and Overall Health of Broiler Chickens

Enzyme has been used widely as a feed additive to complement poultry needs of nutrition. Endo-1,4 beta-xylanase as its main component, which is effective in digesting non-starch polysaccharides (NSPs), hence improving the digestive system. This research aims to observe the efficacy of Endo-1,4-β-xylanase as a growth promotor and its safety. A total of 96 chickens were used in this research, divided into four groups. Administration depending on each group was conducted for 28 days, consecutively. Growth parameters that were observed includes body weight gain and feed conversion ratio, meanwhile for safety assessment, the parameters used were mortality rate, and blood profile. Based on the results, the enzyme was proven to enhance growth performance through the increased body weight gain and final weight. This is due to the enzyme’s mechanism which improves nutrient utilization. Based on the safety assessment, Endo-1,4-β-xylanase was also proven to be safe, not causing any inflammation responses in the body nor organ damage based on the blood assessment.

Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics.

This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total phenols significantly increased, leading to improved antioxidant capacity. The properties of okara were influenced by the field strength and holding time. This study provides new insights for the processing and development of okara, particularly in the application of functional foods.

PSI-18 Soluble dietary fiber, insoluble dietary fiber, and total dietary fiber in feed ingredients used in swine diets

Abstract Dietary fiber is defined as the undigestible carbohydrates and lignin fractions of plant-feed ingredients. The most complete and representative analysis of fiber is the total dietary fiber (TDF) analysis, which includes the soluble dietary fiber (SDF) and the insoluble dietary fiber (IDF). There is, however, a lack of data for concentrations of SDF, IDF, and TDF in feed ingredients commonly used in diets for pigs. Therefore, work was conducted to quantify fiber fractions of plant feed ingredients to establish a database for SDF, IDF, and TDF in feed ingredients commonly used in animal nutrition. A total of 794 samples were analyzed for dry matter (DM; method 930.15; AOAC Int., 2019) and for IDF and SDF (method 991.43; AOAC Int., 2019) using the AnkomTDF Dietary Fiber Analyzer (Ankom Technology, Macedon, NY, USA). Analyzed values for SDF, IDF, and TDF were corrected to 88% DM. Means for each ingredient were obtained using the UNIVARIATE procedure of SAS (SAS Stat Inc., Cary, NC, USA) and analyzed using the MIXED procedure of SAS, where the type of ingredient (i.e., cereal grains, cereal grain coproducts, oilseed coproducts) was the fixed effect. Results indicated that cereal grains on average contain 1.75 ± 1.62% SDF, 12.92 ± 7.76% IDF, and 14.67 ± 8.58% TDF, with the least TDF (2.78 ± 1.10%) obtained in rice and the greatest (35.06 ± 3.85%) in oats (Table 1). The SDF in cereal grain coproducts (1.95 ± 1.16%) was not different from cereal grains, but IDF and TDF (28.06 ± 18.63 and 29.98 ± 19.06%, respectively) were greater (P &amp;lt; 0.05) in cereal grain coproducts than in cereal grains, with the least TDF (7.47 ± 3.76%) being in corn gluten meal and the greatest (67.61 ± 5.01%) in oat hulls. Thus, cereal co-products contain more TDF than cereal grains because the fiber components are concentrated during processing. Oilseed coproducts contain more SDF (3.46 ± 1.71%; P &amp;lt; 0.05) than cereal grains and cereal grain coproducts and more (P &amp;lt; 0.05) IDF and TDF (28.48 ± 16.94 and 31.95 ± 18.02%, respectively) than cereal grains. Among oilseed coproducts, soybean hulls had the greatest TDF (67.8 ± 1.98%) and fermented soybean meal had the least (17.24 ± 1.51%). The greater concentration of SDF in oilseed co-products than in cereal grains and cereal grain coproducts demonstrate their potential to provide a readily fermentable substrate that may increase microbial activity and production of short-chain fatty acids, increase water retention, and increase the viscosity of the digesta. In conclusion, determining dietary fiber fractions as SDF, IDF, and TDF provides information about the fiber composition of feed ingredients, which may be used to determine and optimize nutritional strategies and promote the health and growth performance of animals.

28 Influence of corn based fibrous co-products on ileal mucosa gene expression and mucosal associated microbiome of growing pigs

Abstract The microbiome located on the mucosal layer of the gastrointestinal tract is essential for nutrient exchange and host communication. Understanding the presence of the microbiome and its relationship to the host gene expression is essential to fully understand nutrient uptake and ingredient utilization. High inclusions of industrial corn co-products in grow-finish diets may affect gastrointestinal tissue function and alter microbial community structure. The objective of this study was to determine the influence of insoluble corn-based fibers (ICBF) on small intestine microbial communities and ileal transcriptome of growing pigs. Two replicates of 28 gilts (26.7 ± 2.5 kg BW; PIC800 x Camborough; N=56), were randomly assigned to one of 7 semi-synthetic diets. Dietary treatments included a control (CTL) diet with a formulated total dietary fiber (TDF) value of &amp;lt; 1% and 6 diets with an ICBF replacing 30% of the corn starch in CTL: dehulled degermed corn (DHDG; TDF = 0.89%), ground corn (COR; TDF = 3.80%), corn gluten meal (CGM; TDF = 4.36%), high protein dried distillers grains (HP; TDF = 7.00%), dried distillers grains (DDGS; TDF = 7.93%), and corn bran (BRN; TDF = 12.29%). Pigs were individually housed and limit-fed 2.4 times maintenance. On day 31 pigs were necropsied. Mucosal scrapings and tissue were collected from the ileum for 16S rRNA gene microbiota analysis and host differential expressed genes (DEG), respectively. Individual operational taxonomic units (OTU) were compared using Linear Discriminant Analysis Effect Size. Data for alpha diversity metrics were analyzed as a mixed model with replicate as random effect and treatment as fixed effect. Sixty of the top 100 OTUs differed across dietary treatments, mainly from the families Clostridiaceae, Enterobacteriaceae, and Streptococcaceae. There were no differences among observed species richness, Chao1, or Shannon alpha diversity indices. Simpson evenness tended to increase with increasing level of ICBF (P=0.09). Diets containing ICBF were compared to CTL for DEG. Protein-coding genes were selected based on a false discovery rate ≤0.05 and log2 fold change &amp;gt;|2|. Of the 23 genes that met these criteria, 14 were associated with intestinal integrity and cellular homeostasis. Differences were primarily identified in the high fiber diets: HP, DDGS, and BRN. Genes associated with stress response, CHAC1 and ATF5, were down regulated in HP compared to CTL (Q&amp;lt; 0.05). RND3 (RhoE) and WHRN are associated with regulating actin in the cytoskeleton and maintaining structure and function of the intestinal epithelium and were up regulated in DDGS relative to CTL (Q&amp;lt; 0.05). SERPINB5, TPPP3, and RFX2 were up regulated in BRN relative to CTL(Q&amp;lt; 0.05). These genes are associated with cellular structure and proliferation. In summation, these data imply corn co-products influence the small intestine microbiota and alter host gene expression in growing pigs.

29 Impact of insoluble corn-based fiber on fecal microbiome and short chain fatty acid composition in growing pigs

Abstract Through the process of fermentation, microbes produce short chain fatty acids (SCFA). Pigs can obtain energy from fibrous feedstuffs through a symbiotic relationship with their gastrointestinal microbiome by absorbing SCFA. By improving our understanding of how the microbiome responds to changes in insoluble dietary fiber, the utilization of fibrous feed ingredients in swine diets may be improved. The objective of this study was to determine the influence of insoluble corn-based fibers (ICBF) over time on the microbial communities and secondary metabolites in the feces of growing pigs. Two replicates of 28 gilts (26.7 ± 2.5 kg BW; PIC800 x Camborough; N=56), were randomly assigned to one of 7 semi-synthetic diets. Dietary treatments included a control (CTL) diet with a formulated total dietary fiber (TDF) value of &amp;lt; 1% and 6 diets with an ICBF replacing 30% of the corn starch in CTL: dehulled degermed corn (DHDG; TDF = 0.89%), ground corn (COR; TDF = 3.80%), corn gluten meal (CGM; TDF = 4.36%), high protein dried distillers grains (HP; TDF = 7.00%), dried distillers grains (DDGS; TDF = 7.93%), and corn bran (BRN; TDF =12.29%). Pigs were individually housed and limit-fed 2.4 times maintenance. On days 10, 20, and 30 feces for 16S rRNA gene microbiota and SCFA analysis were collected. Differences in individual operational taxonomic units (OTU) were compared using Linear Discriminant Analysis Effect Size. Data for alpha diversity metrics and SCFA were analyzed as a mixed model with replicate as a fixed or random effect, respectively, and fixed effects of treatment, day, and treatment by day interactions. Of the top 100 OTU, 89 had significant treatment by day interactions (P&amp;lt; 0.05). Chao1 species richness estimate had significant treatment by day interactions (P&amp;lt;0.01). Day 10 Chao1 index ranged from 510 to 873 for all treatments. From D10 to D20, diets including ICBF resulted in a 3-to-6-fold increase. The Chao1 index was greatest for COR and CGM diets with a slight reduction in DHDG, DDGS, and BRN; there was no change between CTL D10 and CTL D20. ICBF diets were similar from D20 to D30, except for CGM, which had a slight reduction in the Chao1 index on D30 relative to D20. From D20 to D30, CTL had a 5-fold increase but was still reduced relative to all other diets. Percent proportions of acetate, propionate, butyrate, and isobutyrate have significant treatment by day interactions (P&amp;lt; 0.01). Proportions of acetate decreased over time in COR while CTL and DHDG increased. Proportions of propionate decreased over time in CTL, CGM, and BRN, while COR increased. Proportions of butyrate decreased in CTL and DHDG over time. Collectively, these data show how inclusions of ICBF can influence microbiota and SCFA composition.

Chemical and antioxidant analysis of peels from two red-purple cactus pears (Opuntia streptacantha) from Altos Norte of Jalisco, Mexico

The cactus pears, fruits of the Opuntia genus, exhibit a wide variety of colors and feature a juicy, fleshy pulp with numerous seeds enclosed within a thick peel. The peel, which accounts for approximately 50% of the fruit's weight, contains valuable components, including pigments, dietary fiber, and antioxidants. However, it is currently regarded as a waste product. The objective of the present research was to evaluate the chemical composition and antioxidant capacity of the peel from "Redondilla" (Opuntia streptacantha cv. Dojä) and "Cardona" (O. streptacantha cv. Jocoquillo), which are abundant in the Altos Norte of Jalisco, Mexico. The fruit cultivars were collected and assessed for their physical characteristics, including size, weight, and peel content. The peels were then analyzed for their chemical composition (proximate composition, qualitative phytochemical profile, total phenolic and betalain contents), as well as their antioxidant properties (DPPH, iron-reducing power), using spectrophotometric techniques. The fruits of the "Cardona" cultivar were larger and heavier (83 g) than those of the "Redondilla" (40 g). In both cultivars, 54% of the fruit weight is derived from the peel. The moisture (88%) and protein (1.0%) content of the peel of both Opuntia cultivars was found to be similar. However, the total dietary fiber (41.4% DW) and ash (10.9% DW) contents were higher in "Redondilla". The phytochemical profile of by-products of both cultivars was found to be similar, with the presence of alkaloids, sterols, tannins, flavonoids, and saponins. The aqueous extracts of the peels were used for antioxidant properties determination. The pigments content, comprising betacyanins and betaxanthins (131.86 and 102.81 mg/100 g DW, respectively), and the iron-reducing power (1,116.67 mmol TE/kg DW) were found to be greater in “Cardona”. In contrast, the total phenolic content (1,197.04 mg gallic acid eq./100 g DW) and DPPH antiradical capacity (39.19 mmol Trolox eq./kg DW) were higher in “Redondilla”. The results demonstrate that peels from Opuntia cultivars native to Altos Norte of Jalisco, Mexico, represent a source of biologically active molecules, including dietary fiber, betalains, and phenolic compounds with high antioxidant value and potential for use as antioxidant fiber and for the extraction and application of natural pigments and antioxidants in pharmaceutical, food and manufacturing industries with benefits in terms of health and sustainability.

Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro.

The effects of pomelo peel-derived dietary fibers (total dietary fiber, cellulose, and microcrystalline cellulose) on in vitro simulated gastrointestinal digestion and fermentation characteristics of silver carp fish balls were systematically investigated. Our findings revealed that pomelo peel dietary fibers significantly enhanced protein digestibility (highest increased by 18.58%), free amino acid content (most elevated by 13.27%), and slow digestion starch content (highest increased by 64.97%) in fish balls, suggesting an improved nutritional quality of fish balls. Moreover, pomelo peel-derived dietary fibers increased the content of short-chain fatty acids in the digestive fish balls at the late stage of fermentation (48 h) and caused changes in gut microbiota with reducing the ratio of Firmicutes to Bacteroidetes (F/B), the abundance of Escherichia-Shigella and Streptococcus, and increasing the levels of probiotics Bacteroides and Phascolarctobacterium. These suggested that pomelo peel-derived dietary fibers could promote the digestive characteristics of fish balls, effectively exerting prebiotic effects by regulating gut microbiota. The results could provide a scientific basis for the enhanced modification of intestinal digestion and fermentation of fish balls with dietary fibers.

PSVI-16 Supplementing post-weaning diets with zinc and fiber: impact on performance and piglet health

Abstract In pig production, weaning is a critical period where piglets face several environmental stressors. This transition leads to a significant growth reduction and can result in digestive disorders, including diarrhea. This project aimed to evaluate the impact of two sources of zinc and copper, as well as insoluble fiber, on the growth, intestinal health, and microbiota of weaned piglets. At weaning (21d of age), 180 piglets were allotted into 36 pens, with 5 piglets per pen, and fed according to a 2 × 3 factorial design that included insoluble fiber (lignocellulose source, 3% kg feed) and zinc/copper supplements. The zinc/copper supplements diets were composed as follows: Control: standard zinc oxide and copper sulfate (150 mg/kg each); Zn150: potentiated zinc oxide and monovalent copper (150 mg/kg each, Animine, France); Zn300: potentiated zinc oxide (300 mg/kg) and monovalent copper (150 mg/kg). The experimental diets were provided for 14 days (phase 1) post-weaning. Subsequently, all piglets received the same diets for phase 2 (14–28 days) and phase 3 (28–42 days). Piglets were weighed at weaning and on days 14, 28, and 42. At day 14, feces and blood samples were collected for microbiota analysis and gut health markers. During phase 1, fiber tended to reduce average daily gain (ADG; P = 0.085), while. average daily feed intake (ADFI) tended to be higher for Zn300 (P = 0.063) during phase 2. In the overall period ADG was higher for Zn300 (P = 0.038). A separate analysis was then performed considering the treatment Zn300 versus control, with or without fiber. In the first 14 days, no differences on performance were observed. At d14, superoxide dismutase (SOD) activity was influenced by the interaction between zinc and fiber, with higher activity observed in piglets receiving Zn300 without fiber in the diet (P = 0.047). Similarly, citrulline showed a tendency to be affected by the interaction between zinc and fiber (P = 0.061) with lower levels observed in Zn300 with fiber, suggesting a reduction of metabolic disorders. This is in line with overall performance from d1 to d42, where Zn300 improved ADFI (P = 0.031) regardless of fiber inclusion. Although the lack of significant difference on final BW, when fiber was not included, piglets fed potentiated Zn300 had 2 kg more than those fed control diet. The Shannon index of microbiota tended to be affected by fiber (P = 0.09). Supplementation of post weaning diets with potentiated zinc and monovalent copper at 300 mg/kg and 150 mg/kg, respectively, improved piglet growth during the post-weaning period, with some effects on inflammatory markers but reduced impact on fecal microbiota.

72 Increasing fiber intake with a soyhull and wheat middlings blend in the pre-farrowing and lactation periods reduces constipation severity in sows and impacts fecal dry matter

Abstract Previous studies have shown increasing soluble fiber intake pre-farrowing reduces sow constipation and stillbirths. While raw materials high in soluble fiber are costly and hard to source, stimbiotics may offer a potential way to enhance fiber fermentability and deliver similar benefits. This experiment aimed to evaluate the effects of feeding sows a blend of common fiber sources and/or stimbiotics before farrowing and during lactation on sow constipation, colostrum quality, and fecal dry matter (DM). A total of 860 sows (25% parity 1, 38% parity 2-3, and 37% parity 4+) were assigned to a randomized complete block design with a 2x2 factorial treatment arrangement. Factors included a top dress of either corn (CON) or an equal blend of wheat-middlings and soyhulls (FIB) supplemented with (+) or without (-) a stimbiotic (0.15% Signis; AB Vista, Marlborough, UK). Sows received 227g of top dress twice daily (0.454 kg/d) alongside their lactation diet (TDF=246 g/d, 372 g/d prefarrow for CON and FIB, respectively), starting 1 day after entering farrowing stalls until weaning. A five-point scale was used to assess daily constipation scores (DCS) from entry into farrowing stalls until weaning. The scale ranged from 0 (absence of feces), 1 (dry, pellet-like feces), 2 (slightly dry feces), 3 (normal, soft feces), to 4 (wet, non-firm feces that are still formed). An incidence of pre-farrow constipation was defined as receiving two consecutive scores of 0 prior to the farrowing event. A subsample of 120 focal sows, evenly distributed between treatments and parity, was selected for sample collection. At loading, day 5 post-treatment, day 10 post-farrowing, and weaning, fecal samples were collected. Colostrum was sampled within 24 hours of farrowing and measured with a BRIX refractometer. Continuous data were analyzed using a linear mixed model, and categorical data used odds logistic regression. Diet, stimbiotic, time and their interactions were used as fixed effects, and farrowing room as a random effect. Dietary treatment did not impact colostrum BRIX refractometer percentage (P=0.199). Supplementing a stimbiotic did not alter constipation score (P=0.401), or incidences of constipation (P=0.712). By day 3 of supplementation, a greater proportion of sows fed FIB had a DCS of 2 or 3 prior to farrowing (P&amp;lt; 0.05). Similarly, FIB supplementation decreased incidences of pre-farrow constipation by 27% relative to CON (P=0.012). Post farrowing, FIB supplementation reduced DCS of 0 and 1, by 22% compared to CON (P=0.04). There was no difference in fecal DM% at loading, but by day 5 post-treatment, FIB supplementation had reduced it by 8% compared to control (P=0.019). In conclusion, supplementing sows with a blend of wheat-middlings and soyhulls effectively reduced pre-farrow and post-farrow constipation scores and fecal dry matter content

267 Effect of dietary cereal β-glucan on digestive physiology, gut health, and growth in pigs

Abstract To manage gut health in pigs, dietary β-glucans from small grains have been explored for their functional characteristics. The Canadian Prairies and Northern Great Plains in the USA are prime production areas for small grains. Of these grains, barley and oats have the greatest content of β-glucan that have a linear structure with β-(1→4) and β-(1→3) linkages. These grains can thus be used as dietary sources of cereal β-glucans. Using crop breeding, grain cultivars with enhanced content of β-glucan have been developed. Cereal β-glucans can also be fractionated from the grain matrix using dry or wet fractionation resulting in β-glucan concentrates. Historically, cereal β-glucans were classified as soluble fiber and regarded as anti-nutritional factor. Consequently, β-glucanases were developed for feed supplementation and added to swine diets to increase growth performance, especially for young pigs. More recently, barley grain replaced wheat in diets formulated to equal net energy and standardized ileal digestible amino acid content and fed to young pigs. Under those conditions, feeding barley-based diets fed to nursery pigs did not reduce feed intake, gain, or gain-to-feed, indicating that cereal β-glucans do not reduce growth performance, with occasionally an advantage to feeding barley-based diets. Cereal β-glucans are now classified as fermentable fiber and the extent of viscosity generated will depend partly on its molecular weight. Feeding concentrated cereal β-glucan to pigs will increase digesta viscosity in the stomach that will delay gastric emptying and thereby reduce peak net portal appearance of glucose that will be absorbed following digestion of dietary starch. Cereal β-glucan may inhibit reabsorption of bile salts thereby increasing their neo-synthesis that may reduce plasma cholesterol. Finally, the main reason for including cereal β-glucans in diets for young pigs is their prebiotic activity by serving a fermentable carbohydrate. Cereal β-glucans are associated with increased short-chain fatty acid production in the gut, increased Bifidobacteria and Lactobacillus that are associated with enhanced gut health and may decrease enterotoxigenic Escherichia coli adherence to enterocytes. In conclusion, dietary cereal β-glucans can modulate digestive physiology in pigs and thereby enhance gut health of pigs, without directly affective growth performance of pigs.

287 The role of Intestinal health on overall growth performance and the influence of nutrients

Abstract Dramatic changes to the external environment during the post-weaning period impose significant stress upon the gastrointestinal tract of pigs. This effect is most evident in the small intestine, where antinutritional, allergenic, antigenic, and pathogenic components from dietary sources cause alteration of the bacterial populations in the lumen, as well as in the mucosal tissue. The mucosal microbiota is in direct contact with host enterocytes in the small intestine whereas the luminal microbiota interacts with host enterocytes indirectly via their metabolites. Host enterocytes recognize changes of the mucosal microbiota through various receptors that initiate a response from intestinal immune cells, resulting in changes in inflammatory, oxidative stress, and humoral immune status. Immune reactions in the small intestine may further affect the status of villus damage and repair that would eventually affect the efficiency of feed digestion, nutrient absorption, and growth. It has been shown that post-weaning intestinal challenges can be attenuated through the use of dietary interventions altering feed composition or supplementation of bioactive compounds. Positive modulation of mucosa-associated microbiota through dietary intervention is essential for alleviating post-weaning intestinal challenges and maximizing pig growth because of their direct interaction with immune cells. For example, when under challenge with an enteric pathogen, yeast-based postbiotics could favorably modulate the populations of the mucosa-associated microbiota in pigs, resulting in positive interactions with pattern recognition receptors of host immune cells, reducing inflammatory responses. The use of phytobiotics, including phenolics, aldehydes, and terpenes, play a crucial role in regulating inflammatory cytokines, humoral immunity, and neutralizing reactive oxygen species by indirectly stimulating antioxidant enzymes, contributing to reduced oxidative damages and improving the intestinal health in pigs. Processed soy products, characterized by reduced antinutritional compounds and increased concentrations of bioactive compounds, improve intestinal morphology by promoting increased villus height, decreased crypt depth, and strengthened intestinal barrier function, effects that result from the stimulation of epithelial cell proliferation. Targeting of non-starch polysaccharides (NSP) using NSPase, reduces jejunal digesta viscosity that is often increased by soluble NSP, and enhances the efficiency of endogenous enzymes in the digesta, thereby improving nutrient digestion and absorption in pigs. Overall, weaning stress severely influences the small intestine, negatively modulates the mucosa- associated microbiota, induces intestinal inflammation including immune responses and oxidative stress, and increases tissue damage and intestinal repair, which consequently affects the growth performance of pigs. To mitigate these negative impacts, various dietary interventions can be used to maintain the mucosa-associated microbiota, reduce intestinal burden related to inflammation and tissue damage, support intestinal repair, and improve nutrient utilization, which have beneficial effects on the growth of nursery pigs experiencing weaning stress. This presentation will discuss dietary impacts on the mucosa-associated microbiota influencing mucosal immunity and growth of young pigs.

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality.

The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread's functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance.