Soluble Fiber Research Articles

The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.

Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties.

Muscadine grapes are characterized by their large and abundant seeds and hard and thick skins that contain significant amounts of dietary fiber (DF). The current study investigated the chemical constituents, molecular architecture, and physicochemical attributes of DF derived from Muscadine grapes (Granny Val and Alachua) and compared them with those derived from Shine Muscat and Kyoho. Using a combined enzymatic method, the total dietary fiber (TDF) was extracted and divided into two parts: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). TDF (mainly IDF, with a small fraction of SDF) was dominated by cellulose, followed by pectin and hemicellulose. In addition, Granny Val and Alachua had a significantly higher abundance of TDF and IDF compared with Shine Muscat and Kyoho. Moreover, Shine Muscat had significantly the highest abundance of SDF among the four grape varieties. Of note, IDF from Granny Val and Alachua exhibited a complex and dense texture on its surface, and notably outperformed Shine Muscat and Kyoho in terms of cholesterol, fatty acid, heavy metal adsorption, and antioxidant activity. Collectively, Muscadine grapes, i.e., Granny Val and Alachua in the current study, possessed elevated DF levels (predominantly IDF), and their enhanced bioactivity underscored their potential as a potential food ingredient for further use.

Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice

Wheat bran is an abundant yet underutilized agricultural byproduct. Herein, the insoluble dietary fiber from wheat bran (WBIDF) was ultra-milled to investigate its impact on physicochemical properties and gastrointestinal emptying. SEM and CLSM showed that the laminar structure of WBIDF was disrupted as the particle size was significantly reduced. In the similar characteristic peaks appearing at 3410, 2925, 1635, 1041, and 895 cm−1 in the FT-IR spectra and at 2940, 1593, 1080, and 526 cm−1 in the Raman spectra, the peak intensity was increased as the particle size decreased. It may be that the hydrogen bonding between cellulose, hemicellulose, or other macromolecules was enhanced. X-ray diffraction showed cellulose type I results for all five samples. Correspondingly, the water-holding, swelling, and oil-holding capacities increased by 75.33 %, 52.62 %, and 75.00 %, respectively, in WBIDF-CW1.8 compared with WBIDF-CWy. Additionally, smaller particle sizes had lower viscosity, thereby enhancing intestinal propulsion and gastric emptying rates. Enhanced contact of the cecal tissue growth factor with the intestinal mucosa delayed ghrelin secretion and stimulated the secretion of motilin, gastrin, and cholecystokinin. In conclusion, the particle sizes of WBIDF were reduced through ultramicro-grinding, leading to altered structure, enhanced hydration and oil-holding capacities, decreased viscosity, and improved gastrointestinal emptying capacity.

Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame

We used non-thermal high hydrostatic pressure (HHP) technology to process edamame to increase the soluble dietary fiber content of the product. We also comprehensively explored the impact of HHP on the functional properties and fiber structure of edamame. Edamame was treated at a high pressure of 600 MPa for 5-, 10-, and 15-min. Edamame treated with HHP exhibited elevated water-holding, oil-holding, and water-swelling capacities, which were attributed to alterations in the fiber structure. Scanning electron microscopy, used to assess the porous characteristics of the surface, revealed gaps that could retain liquid. This structural modification facilitated enhanced invitro performance in cholesterol adsorption and bile acid-binding force tests. X-ray diffraction analysis revealed that the broken fibers strengthened the (101) crystal plane of fiber crystal I; the reduction in crystallinity caused the fibers to form a loose structure under thermal stability, which increased the water retention and swelling properties. HHP destroyed part of the fiber structure, contributing to the altered functional properties. The findings indicate that HHP treatment adds significant value to edamame, making it a promising raw material for developing functional foods and healthcare products.

Dietary fibre intake in Kuwaiti older adults assessed by validated food frequency questionnaire

Adequate dietary fibre (25-30g/day) is essential in a healthy diet preventing several health problems (1). Age-related changes reduce gut function and increase risk of constipation. A better understanding of fibre in those over 60y is required. This study aimed to measure fibre intake in those over 60y in Kuwait using the Kuwaiti Food Frequency Questionnaire for fibre (KWFFQ-DF) and explore local food sources of fibre and laxative use.Recruitment was conducted Dec 2022 to April 2023 in Geriatric Health Services in Kuwait and geriatric units across the six main governorates in Kuwait. The study was approved by the University of Glasgow Research Ethics Committee (project No. 200220066) and the Medical Research Ethics Committee of the Ministry of Health in Kuwait (project No 9512018)18). The validated KWFFQ-DF assessed intake of total fibre (TDF), soluble fibre (SF) and insoluble fibre and included seven food groups and 134 food items. The last two questions asked if the participant consumed supplementary fibre and if they took laxatives (type and amount). The associations between fibre intake and gender, age and governorate and between TDF and laxative use were assessed by Chi squared test (P < 0.05 considered significant).The study recruited 210 people (61 males and 149 females; 61- 96y (median 66y). BMI ranged from 18 to 68 (median 29). Mean TDF intake was 28.7 g/d (SD 6.6; 13 to 46 g/ day). Most participants (n= 186, 89%) did not use laxatives. Several foods high in fibre were frequently consumed by participants including dates, as a snack with coffee eaten 2-6 times/day at 2.2 g TDF per portion and almonds once a day as a snack with 12 g of TDF. Whole grain toast, eaten 1-2 times daily contributed 4g TDF but with eggs or cheese at breakfast so higher in fat. Other key sources were barley bread, (8g TDF), vegetable soup, 2-4 times a week (4 g/d TDF) and Tabouleh Salad, typically eaten with grilled meat or chicken at 2g/d TDF. There was no significant association between fibre intake and gender (χ2= 1.033; P < 0.597) or governorates (χ2= 14.66; P < 0.145). However, the findings identified a significant association between fibre intake and age of participants (χ2= 10.066; P < 0.039). Moreover, there was a highly significant negative association between the TDF intake and laxative use frequency (χ2= 25.63, P<0.001).In contrast to some populations, fibre intake for people in Kuwait over 60y is within dietary guidelines and laxative use is low. Foods high in fibre in Kuwaiti cuisine can be, however, associated with high calories due to the sugar and fat content and may be associated with high BMI. The consequences of this need to be explored.AcknowledgementsWe would like to express our sincere gratitude to Dr Ali Alqattan and the medical team at the Geriatric Clinic in Mubarak Hospital for their valuable assistance in facilitating the interviews with participants in this research project.

Sourdough bread enriched with exopolysaccharides and gazpacho by-products modulates in vitro the microbiota dysbiosis

Sourdough bread enriched with soluble fiber (by in-situ exopolysaccharides production) and insoluble fiber (by gazpacho by-products addition) showed prebiotic effects an in vitro dynamic colonic fermentation performance with obese volunteer's microbiota. Bifidobacterium population was maintained whereas Lactobacillus increased throughout the colonic sections. Conversely, Enterobacteriaceae and Clostridium groups clearly decreased.Specific bacteria associated with beneficial effects increased in the ascending colon (Lactobacillus fermentum, Lactobacillus paracasei, Bifidobacterium longum and Bifidobacterium adolescentis) whereas Eubacterium eligens, Alistipes senegalensis, Prevotella copri and Eubacterium desmolans increased in the transversal and descending colon. Additionally, Blautia faecis and Ruminococcus albus increased in the transversal colon, and Bifidobacterium longum, Roseburia faecis and Victivallis vadensis in the descending colon.Bifidobacterium and Lactobacillus fermented the in-situ exopolysaccharides and released pectins from gazpacho by-products, as well as cellulosic degraded bacteria. This increased the short and medium chain fatty acids. Acetic acid, as well as butyric acid, increased throughout the colonic tract, which showed greater increases only in the transversal and descending colonic segments. Conversely, propionic acid was slightly affected by the colonic fermentation.These results show that sourdough bread is a useful food matrix for the enrichment of vegetable by-products (or other fibers) in order to formulate products with microbiota modulatory capacities.

Beta-glucan intake with energy and carbohydrate restricted meals: impact on subjective appetite and gastrointestinal appetite hormones in overweight adults

Energy restriction is commonly used as body weight-loss interventions (1). However, it modifies secretion of gastrointestinal appetite hormones, which might be expected to upregulate appetite and thus impair the ability to comply with prescribed intervention(1). Supplementation with soluble fibre may potentially counteract this matter (2). This study aimed to investigate whether addition of β- glucan to energy and carbohydrate-restricted meals impacts postprandial responses of gastrointestinal appetite hormones and subjective appetite in overweight adults.Twenty-three sedentary individuals living with overweight or obesity (age: 36 ± 8.5 years, BMI: 31.12 ± 4.04 kg/m2) participated in a double-blind randomised crossover study with two experimental arms, each lasting over two days. On day 1, participants consumed Counterweight PRO800 meal replacement shakes/soups for breakfast and dinner at home, each providing ~200 kcal and a carbohydrate-restricted lunch providing 35% of their habitual energy intake. On day 2, participants attended the metabolic investigation room where they consumed the same breakfast and lunch as on day 1. On both days, each meal was taken with either 3g β-glucan (Oat Well) or cellulose (Comprecel) as placebo. On Day 2, fasting and postprandial appetite scores were recorded, and fasting and postprandial blood samples were obtained for the measurements of plasma concentration of acylated ghrelin, PYY, and GLP-1. The study is registered at www.clinicaltrials.gov as NCT05981404.Two-way ANOVA showed that the postprandial concentrations of acylated ghrelin (β-glucan arm, 383 ± 23 pg/ml; placebo arm, 428 ± 23 pg/ml, P=0.02, treatment effect) and composite appetite scores (P=0.003, treatment effect) were significantly lower and PYY concentrations (β-glucan arm, 132 ± 5 pg/ml; Placebo arm, 110 ± 4 pg/ml, P= 0.003, treatment effect) significantly higher in the β- glucan arm than in the Placebo arm. The concentrations of GLP-1 were not different between arms (β-glucan arm, 29 ± 1 pM; placebo arm, 28 ± 0.9 pM, P=0.36, treatment effect).The obtained data suggests that consuming β -glucan with energy and carbohydrate-restricted meals can be expected to attenuate reduction in satiety and diminish increase in hunger. Therefore, supplementation with β-glucan during energy restriction intervention applied to body weight loss might lead to improve compliance and reduce discomfort of negative energy balance.

Wheat bran addition methods in Pacific white shrimp (Litopenaeus vannamei) biofloc systems

Incorporating non-starch polysaccharides (NSP) as a slowly degradable carbohydrate source in pelleted feed can simplify biofloc system management, compared to external carbon addition. NSP-containing ingredients like wheat bran synchronizes carbon input with the system organic matter dynamics compared to simple sugars. This study evaluated the effect of two methods of addition of an NSP-rich carbon source, wheat bran, to a Pacific white shrimp (Litopenaeus vannamei) biofloc system; supplementation via feed (wheat bran diet; WBdiet) and direct addition to the water (CONdiet+WB). The amount and composition of the total nutrient input to each mesocosm of the treatments was the same. A digestibility and a growth experiment were carried out separately for 35 and 42 days, respectively. The nutrient digestibility was overall lower in shrimp fed the WBdiet compared to the CONdiet, but without an effect on shrimp final weight, production, and survival. When comparing the methods of addition, neither of the approaches altered the shrimp nutritional quality. As expected, a difference in faecal C:N ratio was observed; 21 vs. 17 for WBdiet and CONdiet, respectively. The difference in faeces composition did not affect biofloc quantity, quality, and chlorophyll-a concentrations, and resulted in comparable water quality and microbial activity. Our study concluded that both NSP-addition methods, either via feed or via the water, were equally effective. When compared to the traditional addition of carbohydrate to the water, supplementing NSP-containing carbon sources via the feed can be a more efficient approach in terms of labour and feeding management practices.

Colonic fermentation of enzymatically treated cocoa bean shells (CBSs) and short chain fatty acids (SCFAs) production.

Cocoa bean shells (CBSs) are a by-product of the cocoa production chain characterized by a substantial dietary fiber (DF) content. The aim of this work was the evaluation of the prebiotic activity of DF from raw CBSs as well as defatted and dephenolized CBSs (polyphenols in their free form) treated with different enzymes mixtures to increase the fermentable fiber portion. Fermentability was tested through an in vitro model of colon fermentation using microbiota selectively adapted to more proximal and most distal compartments of the colon. Results showed a significant amount of short chain fatty acids (SCFAs) produced, particularly acetate, from fermentation of the lipid- and polyphenols-free CBS treated with the cellulase mixture. In both colonic regions, this sample boosted the production of SCFAs, suggesting the potential usefulness of this enzyme-driven processing to improve the prebiotic effect of CBS. Despite these findings, there was not a change in the DF content of the enzymatically treated samples, especially regarding the soluble dietary fiber (SDF) fraction. This outcome suggests that a structural change may have occurred in the fiber fraction increasing its fermentability. These outcomes open a new scenario in the bio-valorization of CBSs, in accordance with the concept of circular economy.

Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi

Rice bran, a by-product of the rice milling industry, is rich in protein, fiber, and other nutrients. However, its utilization in food has been limited due to the presence of unpleasant flavors and anti-nutritional components. The present study investigated the impact of germination and solid-state fermentation with various fungi starters on the nutritional and sensory features of rice bran. The results showed germination can significantly decrease phytic acid content and increase the contents of protein and fibers but had a negligible influence on the sensory characteristics of rice bran. Fungal fermentation demonstrated a notable increase in protein content and effective degradation of insoluble fiber and phytic acid in rice bran. Meanwhile, the sensory characteristics of rice bran after fermentation with different fungal cultures varied according to the instrumental analysis (electronic nose/tongue and GC-IMS) and sensory panelists evaluations. Rice bran fermented with Aspergillus niger, Actinomucor elegans and liquor koji exhibited similar GC-IMS spectra and characteristics of odor. However, A. niger imparted bran a musty smell and A. elegans contributed tastes of bitter and astringency. Mucor racemosus fermentation resulted in the highest score of fruity odor. Additionally, rice bran fermented with soy sauce koji stood out with the highest richness score, distinguishing it from other fermented brans. This research can provide insights into improving nutritional and sensory attributes of rice bran.

Effect of carbohydrate source, feeding level (restricted vs. satiation) and their combination on nutrient digestibility, bile acid balance, faecal waste production and characteristics of yellowtail kingfish (Seriola lalandi)

The effect of carbohydrate source on nutrient digestibility, bile acid balance, faecal waste production and characteristics were investigated in yellowtail kingfish (Seriola lalandi). A starch diet and two non-starch polysaccharides (NSP) diets with different NSP sources were used in this study. A diet containing 12 % gelatinized wheat flour as the starch diet, and two diets with distinct non-starch polysaccharides (NSP) sources: soybean hulls (SH) and sugar beet pulp (SBP) at an inclusion level of 10 %, were studied. Each diet was tested in triplicate fish tanks. To determine if feeding level affects diet, restricted and satiation feeding levels were used. After four weeks of restrictive feeding, fish were fed satiation for two weeks. The dietary effect on nutrient digestibility and faecal waste production was dependent on feeding level, whereas the dietary effect on faecal waste characterises was independent of feeding level. SBP diet protein and fat digestibility was highest during restricted and satiation feeding. Satiation feeding reduced nutrient digestibility in all diets, most pronounced in SH and least in SBP. Faecal bile acid loss did not explain fat digestibility differences between the three diets. Both NSP diets increased faecal waste production but decreased bile acid content, resulting in similar bile acid loss to the starch diet. SBP had the highest faecal removal efficiency and the lowest non-removed faeces despite high waste production SH resulted in similar amount of non-removed faeces compared to the starch diet. To conclude, NSP type affected nutrient digestibility, bile acid balance, faecal waste production, and faecal characteristics differently than starch in yellowtail kingfish. Starch resulted in higher FCR and thus lower growth performance in yellowtail kingfish compared to NSP despite higher organic matter digestibility. Adding NSP to their RAS diet may improve faecal integrity without affecting macronutrient digestibility. However, different NSP forms affect nutrient digestion and faeces integrity differently.

Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber

The effects of high-resistant starch (RS) content rice flour, psyllium husk powder (PHP), and psyllium powder (PP) on the edible quality and starch digestibility of rice noodles were investigated in this study. High-RS rice noodles showed lower digestibility but poor edible quality. With the addition of PHP and PP, high-RS rice noodles' cooking and texture quality were improved significantly, especially the breakage rates, cooking losses, and chewiness (P < 0.05). Compared to traditional white rice noodle's estimated glycemic index (eGI) of 86.69, the eGI values for 5PHP-RN and 5PHP-2PP-RN were significantly decreased to 66.74 and 65.77, achieving a medium GI status (P < 0.05). This resulted from the high amylose and lipid content in the modified rice flour and psyllium, leading to increase of starch crystallinity. Besides, based on the analysis of Pearson's correlation, it can be found that PHP rich in insoluble dietary fiber (IDF) could improve high-RS noodle cooking and texture quality better, while PP rich in soluble dietary fiber (SDF) can further reduce the RDS content and its starch digestibility. Therefore, utilizing modified rice flour with an appropriate addition of PHP and PP can be considered an effective strategy for producing superior-quality lower glycemic index rice noodles.

Type 3 resistant starch from Canna edulis reduce lipid levels in patients with mild hyperlipidemia through altering gut microbiome: A double- blind randomized controlled trial

Type 3 resistant starch from Canna edulis (Ce-RS3) is an insoluble dietary fiber which could improve blood lipids in animals, but clinically robust evidence is still lacking. We performed a double-blind randomized controlled trial to assess the effects of Ce-RS3 on lipids in mild hyperlipidemia. One hundred and fifteen patients were included followed the recruitment criteria, and were randomly allocated to receive Ce-RS3 or placebo (native starch from Canna edulis) for 12 weeks (20 g/day). In addition to serum lipids, complete blood counts, serum inflammatory factors, antioxidant indexes, and dietary survey, 16 S rRNA sequencing technique was utilized to analyze the gut microbiota alterations. Targeted quantitative metabolomics (TQM) was used to detect metabolite changes. Compared with the placebo, Ce- RS3 significantly decreased levels of total cholesterol, lowdensity lipoprotein cholesterol, and non-high-density lipoprotein cholesterol, and increased the glutathione peroxidase. Based on the 16 S rRNA sequencing, TQM, the correlation analysis, as well as the Kyoto Encyclopedia of Genes (KEGG) and Genomes and Human Metabolome Database (HMDB) analysis, we found that Ce-RS3 could increase the abundances of genera Faecalibacterium and Agathobacter, while reduce the abundances of genera norank_f_Ruminococcaceae and Christensenellaceae_R-7_ group to regulate phenylalanine metabolism, which could reduce the fatty acid biosynthesis and fatty acid elongation in the mitochondria to lower blood lipids. Conclusively, we firstly confirmed the feasibility of Ce-RS3 for clinical application, which presents a novel, effective therapy for the mild hyperlipidemia. (Chictr. org. cn. Clinical study on anti-mild hyperlipidemia of Canna edulis RS3 resistant starch, ID Number: ChiCTR2200062871).

Formulation and Physical-Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson's Disease.

Parkinson's disease (PD) is a neurodegenerative disorder that affects people's health. Constipation is probably one of the most prominent gastrointestinal symptoms (non-motor symptoms) of PD with devastating consequences. The aim of this research work is to formulate a functional food product, supplemented with inulin, cocoa, and Moringa, which can be an adjuvant in the treatment of constipation. The product was prepared according to a muffin or "Chilean cake" recipe; this basic muffin was prepared with additions of inulin (MI), inulin + cacao (MIC), and inulin + Moringa (MIM). A physical-chemical analysis of the macronutrients and an antioxidant capacity assessment of the samples were conducted, as well as a sensory evaluation performed by a group of people suffering from Parkinson's disease. A statistically significant difference was observed in the soluble (p = 0.0023) and insoluble (p = 0.0015) fiber values between the control samples and all samples. Furthermore, inulin + cacao improved the antioxidant capacity and folate intake compared to the control. Inulin alone has been shown to have antioxidant capacity according to ABTS (262.5728 ± 34.74 μmol TE/g) and DPPH (9.092518 ± 10.43 μmol TE/g) assays. A sensory evaluation showed a preference for the product with inulin and for the product with inulin + cacao, with a 78% purchase intention being reported by the subjects who evaluated the products. The incorporation of inulin and cacao improved the nutritional value of the muffins; the dietary fiber, antioxidant capacity and folate content are some of the features that stood out. A bakery product enriched with inulin, cocoa and Moringa could serve as a nutritional strategy to enhance nutritional value, thus helping in the treatment of constipation.

Effects of a Multi-Enzyme on Humeral Immune Response against NDV and Performance of Broiler Chickens

Non-starch polysaccharides (NSPs) are not fully digested by broiler’s endogenous enzymes and consequently the soluble NSPs in feed results in high digesta viscosity and poor retention of nutrients. Supplementation of NSPs digesting enzymes may release the nutrients from feed and reduce the anti-nutritional effects of NSPs. This study was executed to investigate the effect of NSPs digesting enzymes (Endo-Power) multi enzyme supplementation levels (500g/ton of feed) with standard diet (SD) on immune response, blood biochemistry and growth performance of broilers chickens during 1–35 days of age. A total of 200 unsexed 1-day-old Ross308 broiler chicks were randomly distributed, to four treatments. There were fifty chicks per treatments. Results showed that diet with multi enzyme supplementation significantly increased the humoral immune response against NDV of broilers. Addition of multienzymes at levels (500g/ton of feed) significantly increased body weight gain BWG and improved Feed consumption ratio FCR, compared to the control treatments. Alanine aminotransferase (ALT) and aspirate aminotransferase (AST) were significantly higher for treatments without multi enzyme than the treatments with multi enzyme. Supplementation of multienzymes significantly decreased ALT and AST compared to the control group.

Three-stage interaction mechanism of galactomannans with mucin to regulate the migration behavior of riboflavin: Effect of mannose-to-galactose ratio

The interactions between non-starch polysaccharides alter the physicochemical properties of the mucin, therefore can affect encapsulated nutrients penetrating through the mucus layer in the gastrointestinal tract. This study explored the interactions between mucin and galactomannans (GMs) with different mannose-to-galactose ratios going through contact, diffusion, and binding stages. During contact stage, the contact angle was used to characterize the interactions between mucin and GMs, and results showed that locust bean gum (4:1) with lower molecular weight had more contact area to form more hydrogen bonds with water. At diffusion and binding stage, based on the analysis of ATR-FTIR, rheology, and fluorescence spectroscopy, more galactose side chains in guar gum (2:1) had more hydrogen donors and acceptors and more space between polysaccharides to form intermolecular hydrogen bonds with mucin, which enhanced the interactions with mucin. Molecular docking results suggested that more hydrogen bonds in the main chain and less in the side chain resulted in more availability to form intramolecular hydrogen bonds and therefore reduced the strength of the interactions with mucin. Moreover, the Transwell assay revealed that enhancing the interactions of GMs with mucin, especially hydrogen bonds, slowed down the migration of the riboflavin. The current discovery laid the groundwork for designing GMs-based delivery systems that are capable to control the duration of nutrient action on the mucus by changing the molecular properties of the polysaccharide.

Effect of variety, growing location and year on composition, certain antinutritional factors, and functionality of faba beans (Vicia faba) grown in Canada

AbstractBackground and ObjectivesFaba bean is a rich source of proteins, carbohydrates, vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean region. Faba bean production in Canada has recently increased due to the interest in sustainable plant‐based proteins. Identifying faba bean varieties that can grow across different environments and provide good quality, nutrition, and functionality is important. This study aimed to determine the effect of variety, growing location, and year on the composition, certain anti‐nutrients, and functionality of the faba bean varieties grown in Canada.FindingsVariety, growing location, and year had significant effects on the protein content, crude fat, ash, phytic acid, stachyose, verbascose, trypsin inhibitor activity, and functional properties of faba beans, including oil emulsion and water holding capacity. Starch content, total dietary fiber, and least gelling concentration were significantly affected by variety and growing location, whereas raffinose, oil absorption capacity, foaming capacity, and stability were significantly affected by variety and growing year. Significant interactions of variety, growing location, and year were observed for most characteristics. Environment played a greater role in affecting faba bean characteristics than variety except for starch content, total dietary fiber, oligosaccharides, and foaming stability.ConclusionsIt was found that varietal and environmental factors affected each trait differently. Selecting suitable varieties and growing conditions would improve the quality of faba bean.Significance and NoveltyInformation from this study will be useful to breeders, growers, and food manufacturers to improve the production and utilization of faba beans.

Dietary Survey of Japanese Individuals with Type 2 Diabetes Mellitus on a Low-Carbohydrate Diet: An Observational Study.

The nutrient intake of persons with diabetes placed on a low-carbohydrate diet remains unclear. This study aimed to assess nutrient intake in persons with type 2 diabetes mellitus treated with a low-carbohydrate diet. The brief-type self-administered diet history questionnaire was used to collect the dietary information of 335 outpatients at Kitasato Institute Hospital, while their clinical characteristics were collected from their electronic medical records. The median age, HbA1c level, and body mass index of the participants were 68 (60-74) years, 49 (45-55) mmol/mol [6.7 (6.3-7.2)%], and 24.0 (21.8-26.7) kg/m2, respectively; median energy intake was 1457 (1153-1786) kcal/day; and protein-energy, fat-energy, and available carbohydrate-energy ratios were 18.6 (15.7-21.4)%E, 36.8 (31.6-43.2)%E, and 34.6 (26.0-42.4)%E, respectively. As the available carbohydrate-energy ratio decreased, the fat-energy ratio increased significantly. The total dietary fibre and salt intake were 7.1 (5.6-8.4) g/1000 kcal and 6.5 (5.6-7.5) g/1000 kcal, respectively. Japanese individuals with type 2 diabetes mellitus placed on a low-carbohydrate diet had a fat-to-energy ratio exceeding 30%, while the fat-energy ratio increased as the carbohydrate-energy ratio decreased.

Analysing the Impact of Resistant Starch Formation in Basmati Rice Products: Exploring Associations with Blood Glucose and Lipid Profiles across Various Cooking and Storage Conditions In Vivo.

Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20-22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking.

FIBRE EFFECTS ON NUTRITION AND REPRODUCTION IN PIGS

Dietary fibre (DF) is an indigestible carbohydrate in the form of a non-starch polysaccharide that is a major problem in the use of inexpensive agro-wastes by pigs such as brewer's dry grains, cassava peel, palm kernel cake, rice bran, sorghum spent grain and wheat offal. The DF in a pig's diet can be classified by its solubility as soluble dietary fibre and insoluble dietary fibre, and chemically − as neutral detergent fibre and acid detergent fibre. High DF levels reduced nutrient utilization, growth rate, in terms of pork production and reproductive performance. Pigs' reproductive cycles at different stages and lactation were both greatly impacted by increased DF intake. High DF decreased the number of stillborn piglets at birth and the farrowing duration by sow, while improving colostrum intake in piglets and colostrum yield in sows. On the other hand, reducing the quantity of DF's hemicellulose in a sow's lactation diet can improve the low-birth-weight piglets' health, post-weaning performance and milk composition. While exogenous enzymes and the extrusion of fibrous feedstuffs enhanced nutrient digestibility and utilisation, other processing methods, including fermentation and extrusion, decreased the DF components and had a beneficial impact on the performance of the pigs. Agro-industrial residues have enormous potential to improve reproductive efficiency and serving as an economically viable DF feeding strategy in the pig industry.