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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Patinho I, Saldaña E, Selani MM, de Camargo AC, Merlo TC, Menegali BS, de Souza Silva AP, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0006-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract
This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.
Graphical abstract
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The effects of plant-based diets on the body and the brain: a systematic review. Transl Psychiatry 2019; 9:226. [PMID: 31515473 PMCID: PMC6742661 DOI: 10.1038/s41398-019-0552-0] [Citation(s) in RCA: 158] [Impact Index Per Article: 31.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 06/22/2019] [Accepted: 07/17/2019] [Indexed: 12/15/2022] Open
Abstract
Western societies notice an increasing interest in plant-based eating patterns such as vegetarian and vegan, yet potential effects on the body and brain are a matter of debate. Therefore, we systematically reviewed existing human interventional studies on putative effects of a plant-based diet on the metabolism and cognition, and what is known about the underlying mechanisms. Using the search terms "plant-based OR vegan OR vegetarian AND diet AND intervention" in PubMed filtered for clinical trials in humans retrieved 205 studies out of which 27, plus an additional search extending the selection to another five studies, were eligible for inclusion based on three independent ratings. We found robust evidence for short- to moderate-term beneficial effects of plant-based diets versus conventional diets (duration ≤ 24 months) on weight status, energy metabolism and systemic inflammation in healthy participants, obese and type-2 diabetes patients. Initial experimental studies proposed novel microbiome-related pathways, by which plant-based diets modulate the gut microbiome towards a favorable diversity of bacteria species, yet a functional "bottom up" signaling of plant-based diet-induced microbial changes remains highly speculative. In addition, little is known, based on interventional studies about cognitive effects linked to plant-based diets. Thus, a causal impact of plant-based diets on cognitive functions, mental and neurological health and respective underlying mechanisms has yet to be demonstrated. In sum, the increasing interest for plant-based diets raises the opportunity for developing novel preventive and therapeutic strategies against obesity, eating disorders and related comorbidities. Still, putative effects of plant-based diets on brain health and cognitive functions as well as the underlying mechanisms remain largely unexplored and new studies need to address these questions.
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Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103233] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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55
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Tamiello-Rosa CS, Cantu-Jungles TM, Iacomini M, Cordeiro LM. Pectins from cashew apple fruit (Anacardium occidentale): Extraction and chemical characterization. Carbohydr Res 2019; 483:107752. [DOI: 10.1016/j.carres.2019.107752] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/22/2019] [Accepted: 07/22/2019] [Indexed: 12/31/2022]
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Ullah S, Khalil AA, Shaukat F, Song Y. Sources, Extraction and Biomedical Properties of Polysaccharides. Foods 2019; 8:E304. [PMID: 31374889 PMCID: PMC6723881 DOI: 10.3390/foods8080304] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 07/27/2019] [Accepted: 07/28/2019] [Indexed: 12/14/2022] Open
Abstract
In the recent era, bioactive compounds from plants have received great attention because of their vital health-related activities, such as antimicrobial activity, antioxidant activity, anticoagulant activity, anti-diabetic activity, UV protection, antiviral activity, hypoglycemia, etc. Previous studies have already shown that polysaccharides found in plants are not likely to be toxic. Based on these inspirational comments, most research focused on the isolation, identification, and bioactivities of polysaccharides. A large number of biologically active polysaccharides have been isolated with varying structural and biological activities. In this review, a comprehensive summary is provided of the recent developments in the physical and chemical properties as well as biological activities of polysaccharides from a number of important natural sources, such as wheat bran, orange peel, barely, fungi, algae, lichen, etc. This review also focused on biomedical applications of polysaccharides. The contents presented in this review will be useful as a reference for future research as well as for the extraction and application of these bioactive polysaccharides as a therapeutic agent.
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Affiliation(s)
- Samee Ullah
- Colin Ratledge Center for Microbial Lipids, Center for Functional Foods and Health, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Faryal Shaukat
- Colin Ratledge Center for Microbial Lipids, Center for Functional Foods and Health, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Yuanda Song
- Colin Ratledge Center for Microbial Lipids, Center for Functional Foods and Health, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
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Chong RWW, Ball M, McRae C, Packer NH. Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin. Food Chem 2019; 298:125032. [PMID: 31260968 DOI: 10.1016/j.foodchem.2019.125032] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 06/14/2019] [Accepted: 06/16/2019] [Indexed: 02/02/2023]
Abstract
A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73-86%), lignin (18.66-20.23%), and rare minerals such as chromium (0.67-2.54 mg/100 g) and manganese (1.07-2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.
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Affiliation(s)
- Raymond Wei Wern Chong
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia; Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Australia.
| | - Malcolm Ball
- Gratuk Technologies Pty. Ltd., Lane Cove North, 2066, New South Wales, Australia.
| | - Christopher McRae
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia.
| | - Nicolle H Packer
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia; Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Australia.
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Biochemical, Micronutrient and Physicochemical Properties of the Dried Red Seaweeds Gracilaria edulis and Gracilaria corticata. Molecules 2019; 24:molecules24122225. [PMID: 31197120 PMCID: PMC6630400 DOI: 10.3390/molecules24122225] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/11/2019] [Accepted: 06/11/2019] [Indexed: 11/16/2022] Open
Abstract
The present study sought to evaluate the nutritional composition and physicochemical properties of two dried commercially interesting edible red seaweeds, Gracilaria corticata and G. edulis. Proximate composition of the dried seaweeds revealed a higher content in carbohydrates (8.30 g/100 g), total crude protein (22.84 g/100 g) and lipid content (7.07 g/100 g) in G. corticata than in G. edulis. Fatty acids profile showed that G. corticata samples contain higher concentrations of saturated fatty acids, such as palmitic and stearic acids, and polyunsaturated ones such as α-linolenic and docosahexaenoic acids. Contrariwise, G. edulis contained higher amounts of monounsaturated oleic acid. Total amino acid content was 76.60 mg/g in G. corticata and 65.42 mg/g in G. edulis, being the essential amino acid content higher in G. edulis (35.55 mg/g) than in G. corticata (22.76 mg/g). Chlorophyll a was found in significantly higher amounts in G. edulis (17.14 μg/g) than G. corticata, whereas carotenoid content was significantly higher in G. corticata (12.98 μg/g) than in G. edulis. With respect to physical properties, both water- and oil-holding capacities were similar in both seaweeds, whereas swelling capacity was higher in G. edulis. In view of the results, the present study suggests that G. corticata and G. edulis contains important nutrients for human health and are possible natural functional foods.
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Singh TP, Chauhan G, Mendiratta SK, Agrawal RK, Arora S. Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product. Journal of Food Science and Technology 2019; 56:3043-3054. [PMID: 31205359 DOI: 10.1007/s13197-019-03790-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2018] [Accepted: 04/18/2019] [Indexed: 11/30/2022]
Abstract
The present study aimed to optimize the relative proportion of roasted flax seed flour as dietary fiber ingredient (DFI) and jaggery:stevia percent in preparation of chhana balls. Response surface methodology (RSM) was used to determine the optimum DFI proportion and jaggery:stevia percent. Thirteen experimental runs were conducted with varying levels of independent variables viz. dietary fiber ingredient (4.0-8.0%) and jaggery:stevia :: 1:1 (22.5-27.5%), as generated by central composite design. The responses investigated were pH, cooking yield, water activity (aw), Hue angle, Chroma value and sensory attributes of chhana balls. The RSM results showed that the experimental data could be adequately fitted to a second-order polynomial model with a satisfactory Coefficient of determination (R2 > 50%). The study revealed that the effect of all the factors were significant on the studied responses. The optimum formulation obtained using desirability function was 5.92 and 26.42% for DFI proportion and jaggery:stevia respectively. The values of responses at optimum formulation were 6.36 pH, 91.80 cooking yield (%), 0.9481 water activity (aw), - 22.62 Hue angle, 8.71 Chroma value, 6.89 sweetness and 7.10 overall acceptability. These predicted values were validated with experimental values and found be not significantly different.
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Affiliation(s)
- Tarun Pal Singh
- 1ICAR-National Research Centre on Yak, Dirang, Arunachal Pradesh 790101 India.,2Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Geeta Chauhan
- 2Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - S K Mendiratta
- 2Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Ravi Kant Agrawal
- 2Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, LUVAS, Hisar, Haryana 125004 India
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Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chem 2019; 295:189-197. [PMID: 31174749 DOI: 10.1016/j.foodchem.2019.05.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 04/18/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g).
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Affiliation(s)
- Marijana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miljana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Huang Z, Wang Y, Shafer R, Winn NC, Kanaley JA, Vardhanabhuti B. Glycemic effects following the consumption of mixed soy protein isolate and alginate beverages in healthy adults. Food Funct 2019; 10:1718-1725. [PMID: 30848259 DOI: 10.1039/c8fo01627e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study examined whether the consumption of beverages containing mixed soy protein isolate (SPI) and fiber, alginate (ALG), would affect postprandial glucose and insulin responses or appetite in healthy adults. Following an overnight fast, twelve healthy subjects were asked to consume six standardized breakfast beverages in a randomized order: a 122 kcal sugar beverage (CONT), a 122 kcal sugar beverage with ALG, a 172 kcal sugar beverage with SPI at pH 7 (SPI-7) or 6 (SPI-6), and a 172 kcal sugar beverage with mixed SPI and alginate at pH 7 (SPI + ALG-7) or 6 (SPI + ALG-6). Subjects consumed one of the beverages at time 0. Blood samples were drawn at -15, 0, 15, 30, 45, 60, 90 and 120 min and questionnaires were completed immediately following the blood drawing at each time point. The results showed that, compared to CONT, the consumption of SPI-7, SPI-6, SPI + ALG-7 and SPI + ALG-6 significantly lowered (P < 0.05) the peak plasma glucose concentration (33.4%, 36.3%, 53.2%, and 58.5%, respectively), 120 min incremental area under the curve (AUC), and peak insulin concentration. SPI + ALG-6 and SPI + ALG-7 exhibited a significant reduction in the peak glucose concentration compared to SPI without alginate (P < 0.05). No significant effect on appetite was found in any conditions. Electrostatic interactions between the protein and alginate during digestion and formation of intragastric gel could play an important role in influencing the postprandial glucose response. This study indicates that the consumption of mixed SPI and ALG beverages was the most effective in attenuating the postprandial glycemic excursion in healthy adult subjects.
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Affiliation(s)
- Zhaozhi Huang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA.
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Spina A, Brighina S, Muccilli S, Mazzaglia A, Fabroni S, Fallico B, Rapisarda P, Arena E. Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage. Front Nutr 2019; 6:13. [PMID: 30815437 PMCID: PMC6381019 DOI: 10.3389/fnut.2019.00013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 01/24/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using different types and percentages of fibers. Storage time, at 30 up to 90 days, affected significantly the bread firmness and caused significant differences in 5-hydroxymethylfurfural (HMF) levels in all bread samples. In fortified breads with citrus fibers the yeast and mold counts showed values of approximately 1 log10 cfu/g for the first 30 days and 3.5 log10 cfu/g at the end of storage. The results of the sensory evaluation highlight that loaves enriched with blood orange and lemon fibers showed a citrus flavor but had a similar overall evaluation respect to control bread produced without addition of citrus fiber. The results of this study showed that the addition up to 2% of blood orange and lemon fibers in wheat whole durum flour is a possible strategy to produce "high fibre" bread.
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Affiliation(s)
- Alfio Spina
- Centro di Ricerca Cerealicoltura e Colture Industriali, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Selina Brighina
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
| | - Serena Muccilli
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Agata Mazzaglia
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
| | - Simona Fabroni
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Biagio Fallico
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
| | - Paolo Rapisarda
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
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Gut microbiota profiling with differential tolerance against the reduced dietary fibre level in rabbit. Sci Rep 2019; 9:288. [PMID: 30670754 PMCID: PMC6342909 DOI: 10.1038/s41598-018-36534-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 11/23/2018] [Indexed: 12/27/2022] Open
Abstract
Dietary fibre is well acknowledged to be critical in maintaining the gut homeostasis in human and other monogastric animals. As a small monogastric herbivorous animal, rabbit is much sensitive to the reduced intake of dietary fibre and more interestingly shows individual difference in clinical tolerance. In the present study, we fed rabbits with fibre-deficiency diet for two weeks and successfully distinguished the individual tolerances according to clinical signs and gastrointestinal gross lesions. A total of 40 treatments were classified into three groups of the full health (N = 10), moderate intestinal disorder (N = 11) and severe intestinal disorder (N = 19). Together with three controls, 43 individuals were subjected to gut microbiota profiling by 16S rRNA gene sequencing. It was revealed that the Firmicutes/Bacteroidetes ratio steadily decreased from 1.74 in healthy group to 1.03 in severe group. However, the healthy individuals that showed complete tolerance still remained a comparable Firmicutes/Bacteroidetes ratio with controls. Notably, the class Alphaproteobacteria was found to be higher abundance in healthy group than controls and other treatment groups. The results would improve our understanding of the relationship among dietary fibre, gut microbiota and host health.
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Rush E, Savila F, Jalili-Moghaddam S, Amoah I. Vegetables: New Zealand Children Are Not Eating Enough. Front Nutr 2019; 5:134. [PMID: 30671436 PMCID: PMC6331678 DOI: 10.3389/fnut.2018.00134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Accepted: 12/11/2018] [Indexed: 11/13/2022] Open
Abstract
We know that eating a variety of vegetables every day is associated with favorable health across the lifecourse. Internationally, food-based dietary guidelines encourage the consumption of a variety of vegetables and fruit but globally,people are not eating enough vegetables to meet the three-or-more-a-day guideline. Vegetables are good sources of vitamins and minerals, fiber, and many bioactive compounds that promote health and provide energy. They also help reduce hidden hunger (micronutrient deficiencies) and support the healthy growth and development of children. New Zealand is a world leader in the production of diverse nutrients and foods yet poverty and other environmental barriers mean only one in two children eats three-or-more servings of vegetables a day. Price and availability are limiting factors. The proliferation of community, school and home vegetable gardens and vegetable cooperatives may improve access. On a macro level, upstream policies such as a "living wage," affordable housing, and land-use planning are required. International dietary solutions include an agricultural shift to intensified horticulture with a focus on vegetables. The consumption of more plant-based foods including vegetables would reduce green-house gases, reduce land clearing, and help prevent diet-related disease if consumed daily across the lifecourse.
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Affiliation(s)
- Elaine Rush
- Child Health Research Centre, Auckland University of Technology, Auckland, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Fa'asisila Savila
- Centre for Pacific Health and Development Research, Auckland University of Technology, Auckland, New Zealand
| | - Shabnam Jalili-Moghaddam
- Centre for Pacific Health and Development Research, Auckland University of Technology, Auckland, New Zealand
| | - Isaac Amoah
- Child Health Research Centre, Auckland University of Technology, Auckland, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
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66
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α-l-Arabinofuranosidase: A Potential Enzyme for the Food Industry. ENERGY, ENVIRONMENT, AND SUSTAINABILITY 2019. [DOI: 10.1007/978-981-13-3263-0_12] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Kouhanestani SB, Abbasi H, Zamindar N. The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.14218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.
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68
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Oduntan AO, Arueya GL. Design, formulation, and characterization of a potential ‘whole food’ using fibre rich orange (Citrus sinensis Lin) pomace as base. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2018.10.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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69
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Veiga M, Costa EM, Silva S, Pintado M. Impact of plant extracts upon human health: A review. Crit Rev Food Sci Nutr 2018; 60:873-886. [PMID: 30501504 DOI: 10.1080/10408398.2018.1540969] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
With the increase in evidences directly linking diet and health, several foodstuffs, such as phenolic rich fruits and vegetables, have emerged as possessing potential health benefits. Plants, given their fiber and phenolic content (and their intrinsic biological potential), have long been considered as contributing to health promotion. Therefore, the present work aimed to review the existing evidences regarding the various potential benefits of plant extracts' and plant extract-based products' consumption, with emphasis on in vivo works and epidemiological studies whenever available. Overall, the information available supports that, while there are indications of the potential benefits of plant extracts' consumption, further human-based studies are still needed to establish a true cause-effect.
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Affiliation(s)
- Mariana Veiga
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Eduardo M Costa
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Sara Silva
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
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SALAS-LÓPEZ F, GUTIÉRREZ-DORADO R, MILÁN-CARRILLO J, CUEVAS-RODRÍGUEZ EO, CANIZALEZ-ROMAN VA, LEÓN-SICAIROS CDR, REYES-MORENO C. Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.25316] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | | | - Jorge MILÁN-CARRILLO
- Universidad Autónoma de Sinaloa, México; Universidad Autónoma de Sinaloa, México
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Abstract
BACKGROUND AND PURPOSE Chronic diseases such as heart disease, type 2 diabetes, and obesity disproportionately affect minority adults, including African Americans. Engaging in lifestyle changes such as improving dietary habits and increasing physical activity can decrease the incidence and severity of these chronic diseases. The purpose of this research study was to explore the impact of a nutrition education program on health behaviors, lifestyle barriers, emotional eating, and body mass index (BMI) in a community-based setting with a minority sample. METHODS A convenience sample of 47 primarily African American adults participated in two similar Full Plate Diet nutrition interventions for 6 weeks (group I) and 8 weeks (group II). Participants completed pre-assessment and post-assessment of fruit, vegetable, and fat intake, as well as pre-assessment and post-assessment on physical activity, healthy lifestyle barriers, emotional eating, and BMI. CONCLUSIONS After intervention, there was a significant increase in intake of fruits and vegetables and decreased fat intake. No significant differences were found in physical activity, healthy lifestyle barriers, emotional eating, or BMI after the intervention. IMPLICATIONS FOR PRACTICE A structured, community-based nutrition education program may result in improved dietary habits among African Americans.
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72
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Mironeasa S, Iuga M, Zaharia D, Mironeasa C. Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2202-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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73
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Martin C. A role for plant science in underpinning the objective of global nutritional security? ANNALS OF BOTANY 2018; 122:541-553. [PMID: 29982346 PMCID: PMC6153469 DOI: 10.1093/aob/mcy118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Accepted: 06/08/2018] [Indexed: 05/29/2023]
Abstract
Background The challenges of achieving global food security have become more demanding as scientists have realized that not only calorie content but also food composition and colonic microbial content impact our health and well-being, dramatically. The ways that the nutrients we consume affect our health are highly complex due to the diversity of what we eat, the varying digestibility of what we eat, the changing composition and functioning of each individual's gut microbiota, the differences in absorption and bioavailability of the nutrients we eat, the differences in responses between individuals to what they eat and the multi-fold mechanisms of action that nutrients have on our health. Perspective and Conclusions It has been accepted for more than 50 years that diets rich in plants, particularly fruit and vegetables, protect health, and yet such diets have declined, with lower fruit and vegetable content and much more cheap, sugary, oily, processed foods, over the same period. These dietary shifts have had a marked impact on the incidence of chronic diseases: obesity, metabolic diseases, type 2 diabetes and cardiovascular diseases. Greater support for research into the ways that plant-based foods impact health will be essential for changing dietary patterns to protect health and to achieve global nutritional security.
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Affiliation(s)
- Cathie Martin
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Norwich, UK
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74
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Effects of prebiotic inulin addition to low- or high-fat diet on maternal metabolic status and neonatal traits of offspring in a pregnant sow model. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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75
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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2172-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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76
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77
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Huang Z, Gruen I, Vardhanabhuti B. Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release. J Food Sci 2018; 83:1839-1846. [PMID: 29905934 DOI: 10.1111/1750-3841.14192] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 03/23/2018] [Accepted: 04/16/2018] [Indexed: 01/10/2023]
Abstract
The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and sucrose release of soy protein isolate (SPI) in model beverages. Model beverages containing 5% w/w SPI, 0% to 0.20% w/w alginate, and 10% w/w sucrose were prepared by heating the mixtures at 85 °C for 30 min at pH 6.0 or 7.0. Characterizations of beverages included determination of zeta potential, particle size and rheological properties. Digestion patterns and sucrose release profiles were determined during 2 hr in vitro gastric digestion using SDS-PAGE and HPLC analysis, respectively. Increasing alginate concentration led to increased negative surface charge, particle size, as well as viscosity and pseudoplastic behavior; however, no phase separation was observed. SPI beverages formed intragastric gel during in vitro gastric digestion when the formulations contained alginate or at pH 6.0 without alginate. Formation of the intragastric gel led to delayed protein digestion and release of sucrose. Higher resistance to digestion and a slower sucrose release rate were exhibited at increased alginate concentration, and to a lesser extent, at pH 6.0. This suggests that electrostatic interaction between SPI and alginate that occurred when the beverages were under gastric condition could be responsible for the intragastric gelation. These results could potentially lead to the formulation of SPI beverages with functionality to lower postprandial glycemic response. PRACTICAL APPLICATION The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release.
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Affiliation(s)
- Zhaozhi Huang
- Food Science Department, University of Missouri, Columbia, Missouri, 65211, U.S.A
| | - Ingolf Gruen
- Food Science Department, University of Missouri, Columbia, Missouri, 65211, U.S.A
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78
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Gomez MK, Singh J, Acharya P, Jayaprakasha GK, Patil BS. Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid-Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale). J Food Sci 2018; 83:1569-1578. [PMID: 29802721 DOI: 10.1111/1750-3841.14169] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Revised: 03/19/2018] [Accepted: 03/28/2018] [Indexed: 01/19/2023]
Abstract
Dandelion (Taraxacum officinale) var. Garnet Stem was harvested from Texas and New Jersey for identification, quantification of phytochemicals, measurement of free radical scavenging activity, and bile acid binding capacity. The red midrib and petioles were extracted with methanol or ethanol and with or without water in combination with four different acids such as formic, hydrochloric, acetic, and citric acid. LC-ESI-HR-QTOF-MS was used to identify four anthocyanins including cyanidin-3-glucoside, cyanidin-3-(6-malonyl)-glucoside (A-1), cyanidin-3-(6-malonyl)-glucoside (A-2), and peonidin-3-(malonyl)-glucoside for the 1st time. In New Jersey samples, vitamin C and β-carotene were highest in the leaf blades versus whole leaf and petioles. Samples from Texas had highest amount of lutein, violaxanthin, and chlorophyll a and b in leaf blades versus whole leaf and petioles. Maximum DPPH free scavenging activity was found in MeOH: water: acid (80:19:1) and the combination of FA with EtOH: water: acid (80:19:1) demonstrated the higher level of total phenolic. Among six bile acids, sodium chenodeoxycholate was bound maximum in both Texas and New Jersey samples. This is the first report of anthocyanin identification from the midvein and petiole of Garnet Stem dandelion and results suggested that the phytochemicals and nutrients are highest in the leaf but may vary the amount depending on harvest location. PRACTICAL APPLICATION Four anthocyanins in the red midrib and petioles of Garnet Stem could be a potential source for antioxidants and can be used as a source of natural food color.
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Affiliation(s)
- Maricella K Gomez
- Vegetable and Fruit Improvement Center, Dept. of Horticultural Sciences, Texas A&M Univ., 1500 Research Parkway, Suite A120, College Station, TX 77845, U.S.A
| | - Jashbir Singh
- Vegetable and Fruit Improvement Center, Dept. of Horticultural Sciences, Texas A&M Univ., 1500 Research Parkway, Suite A120, College Station, TX 77845, U.S.A
| | - Pratibha Acharya
- Vegetable and Fruit Improvement Center, Dept. of Horticultural Sciences, Texas A&M Univ., 1500 Research Parkway, Suite A120, College Station, TX 77845, U.S.A
| | - G K Jayaprakasha
- Vegetable and Fruit Improvement Center, Dept. of Horticultural Sciences, Texas A&M Univ., 1500 Research Parkway, Suite A120, College Station, TX 77845, U.S.A
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Dept. of Horticultural Sciences, Texas A&M Univ., 1500 Research Parkway, Suite A120, College Station, TX 77845, U.S.A
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Modulation of the Gastrointestinal Microbiome with Nondigestible Fermentable Carbohydrates To Improve Human Health. Microbiol Spectr 2018; 5. [PMID: 28936943 DOI: 10.1128/microbiolspec.bad-0019-2017] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
There is a clear association between the gastrointestinal (GI) microbiome and the development of chronic noncommunicable diseases, providing a rationale for the development of strategies that target the GI microbiota to improve human health. In this article, we discuss the potential of supplementing the human diet with nondigestible fermentable carbohydrates (NDFCs) to modulate the composition, structure, diversity, and metabolic potential of the GI microbiome in an attempt to prevent or treat human disease. The current concepts by which NDFCs can be administered to humans, including prebiotics, fermentable dietary fibers, and microbiota-accessible carbohydrates, as well as the mechanisms by which these carbohydrates exert their health benefits, are discussed. Epidemiological research presents compelling evidence for the health effects of NDFCs, with clinical studies providing further support for some of these benefits. However, rigorously designed human intervention studies with well-established clinical markers and microbial endpoints are still essential to establish (i) the clinical efficiency of specific NDFCs, (ii) the causal role of the GI microbiota in these effects, (iii) the underlying mechanisms involved, and (iv) the degree by which inter-individual differences between GI microbiomes influence these effects. Such studies would provide the mechanistic understanding needed for a systematic application of NDFCs to improve human health via GI microbiota modulation while also allowing the personalization of these dietary strategies.
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80
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Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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81
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Sekgala MD, Mchiza ZJ, Parker WA, Monyeki KD. Dietary Fiber Intake and Metabolic Syndrome Risk Factors among Young South African Adults. Nutrients 2018; 10:E504. [PMID: 29670048 PMCID: PMC5946289 DOI: 10.3390/nu10040504] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 04/03/2018] [Accepted: 04/04/2018] [Indexed: 12/28/2022] Open
Abstract
This study attempts to bridge the research gap regarding the importance of dietary fiber in reducing metabolic syndrome (MetS) risk factors in young rural South Africans. A total of 627 individuals (309 males and 318 females) aged 18–30 years participated in the study. Dietary intake was measured using a validated 24-h recall method. The consumption of different types of dietary fiber (total, soluble, and insoluble) was calculated and presented as grams. Anthropometrics, blood pressure, fasting blood glucose, and lipid profiles were measured according to standard protocols. According to the definition of the International Diabetes Federation (IDF), the prevalence of MetS was 23.1%. Overall, the total median [interquartile range (IQR)] values for total, insoluble, and soluble fiber consumed were 4.6 g [0.0–48.9], 0.0 g [0.0–18.0], and 0.0 g [0.0–15.0], respectively. Females had a higher median [IQR] intake of total (5.1 g [0.0–48.9] vs. 4.3 g [0.0–43.9]), insoluble (0.0 g [0.0–18.0] vs. 0.0 g [0.0–12.0]), and soluble fiber (0.0 g [0.0–14.9] vs. 0.0 g [0.0–7.3]) than males, respectively. The mean values for waist circumference, fasting blood glucose, and total cholesterol were higher in females than males (82.20 cm vs. 75.07 cm; 5.59 mmol/L vs. 5.44 mmol/L; and 4.26 mmol/L vs. 4.03 mmol/L, respectively), with significant differences observed for waist circumference and total cholesterol (p < 0.001 and p = 0.005, respectively). More than 97% of participants had fiber intakes below the recommended levels. After adjusting for all potential confounders (age, gender, and energy), log total fiber was inversely associated with fasting blood glucose (β = −0.019, 95% CI [−0.042 to 0.003], p < 0.05), systolic blood pressure (β = −0.002, 95% CI [−0.050 to 0.002], p < 0.05) and high-density lipoprotein cholesterol (β = −0.085, 95% CI [−0.173 to 0.002], p = 0.051) This study may be of public health relevance, providing a potential link between less dietary fiber intake and fasting blood glucose (FBG) and both systolic and diastolic blood pressure. Therefore, this observational data encourages public health policy measures to increase the consumption of dietary fiber in rural communities in order to lower the burden of MetS and its associated risk factors.
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Affiliation(s)
- Machoene D Sekgala
- Population Health, Health Systems and Innovations, Human Science Research Council, Cape Town 8001, South Africa.
- Department of Physiology and Environmental Health, University of Limpopo, Polokwane 0727, South Africa.
| | - Zandile J Mchiza
- Faculty of Community and Health Sciences, School of Public Health, University of the Western Cape, Bellville 7535, South Africa.
| | - Whadi-Ah Parker
- Population Health, Health Systems and Innovations, Human Science Research Council, Cape Town 8001, South Africa.
| | - Kotsedi D Monyeki
- Department of Physiology and Environmental Health, University of Limpopo, Polokwane 0727, South Africa.
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Interactions of Gut Microbiota, Endotoxemia, Immune Function, and Diet in Exertional Heatstroke. JOURNAL OF SPORTS MEDICINE 2018; 2018:5724575. [PMID: 29850597 PMCID: PMC5926483 DOI: 10.1155/2018/5724575] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Accepted: 01/03/2018] [Indexed: 12/14/2022]
Abstract
Exertional heatstroke (EHS) is a medical emergency that cannot be predicted, requires immediate whole-body cooling to reduce elevated internal body temperature, and is influenced by numerous host and environmental factors. Widely accepted predisposing factors (PDF) include prolonged or intense exercise, lack of heat acclimatization, sleep deprivation, dehydration, diet, alcohol abuse, drug use, chronic inflammation, febrile illness, older age, and nonsteroidal anti-inflammatory drug use. The present review links these factors to the human intestinal microbiota (IM) and diet, which previously have not been appreciated as PDF. This review also describes plausible mechanisms by which these PDF lead to EHS: endotoxemia resulting from elevated plasma lipopolysaccharide (i.e., a structural component of the outer membrane of Gram-negative bacteria) and tissue injury from oxygen free radicals. We propose that recognizing the lifestyle and host factors which are influenced by intestine-microbial interactions, and modifying habitual dietary patterns to alter the IM ecosystem, will encourage efficient immune function, optimize the intestinal epithelial barrier, and reduce EHS morbidity and mortality.
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83
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Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for glycaemia control: Towards a mechanistic understanding. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2017.07.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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84
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Özkaya B, Turksoy S, Özkaya H, Baumgartner B, Özkeser İ, Köksel H. Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. Food Chem 2018; 246:150-155. [DOI: 10.1016/j.foodchem.2017.11.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 11/03/2017] [Accepted: 11/06/2017] [Indexed: 12/18/2022]
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85
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Vijayakumar V, Shankar NR, Mavathur R, Mooventhan A, Anju S, Manjunath NK. Diet enriched with fresh coconut decreases blood glucose levels and body weight in normal adults. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2018; 15:/j/jcim.ahead-of-print/jcim-2017-0097/jcim-2017-0097.xml. [PMID: 29461972 DOI: 10.1515/jcim-2017-0097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Accepted: 01/05/2018] [Indexed: 11/15/2022]
Abstract
Abstract
Background
There exist controversies about the health effects of coconut. Fresh coconut consumption on human health has not been studied substantially. Fresh coconut consumption is a regular part of the diet for many people in tropical countries like India, and thus there is an increasing need to understand the effects of fresh coconut on various aspects of health.
Aim
To compare the effects of increased saturated fatty acid (SFA) and fiber intake, provided by fresh coconut, versus monounsaturated fatty acid (MUFA) and fiber intake, provided by a combination of groundnut oil and groundnuts, on anthropometry, serum insulin, glucose levels and blood pressure in healthy adults.
Materials
Eighty healthy volunteers, randomized into two groups, were provided with a standardized diet along with either 100 g fresh coconut or an equivalent amount of groundnuts and groundnut oil for a period of 90 days. Assessments such as anthropometric measurements, blood pressure, blood sugar and insulin levels were performed before and after the supplementation period.
Results
Results of this study showed a significant reduction in fasting blood sugar (FBS) in both the groups. However, a significant reduction in body weight was observed in the coconut group, while a significant increase in diastolic pressure was observed in the groundnut group.
Conclusions
Results of this study suggest that fresh coconut-added diet helps reduce blood glucose levels and body weight in normal healthy individuals.
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Affiliation(s)
| | - Nagashree R Shankar
- Division of Yoga and Life Sciences, S-VYASA University, Bengaluru, Karnataka, India
| | - Ramesh Mavathur
- Division of Yoga and Life Sciences, S-VYASA University, Bengaluru, Karnataka, India
| | - A Mooventhan
- All India Institute of Medical Sciences (AIIMS), Department of Yoga, Center for Integrative Medicine and Research (CIMR), New Delhi, India.,Division of Yoga and Life Sciences, Department of Research and Development, S-VYASA University, Bengaluru, Karnataka,India
| | - Sood Anju
- S-VYASA University, and MD, Diet and Weight Management Health Centre, Division of Yoga and Life Sciences, Bengaluru, India
| | - N K Manjunath
- Division of Yoga and Life Sciences, and Head, Department of Research and Development, S-VYASA University, Bengaluru, Karnataka,India
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86
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Psimouli V, Oreopoulou V. Carrot fibre enrichment of fat reduced cake. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0965] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- V. Psimouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., 15780 Athens, Greece
| | - V. Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., 15780 Athens, Greece
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87
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Shtriker MG, Hahn M, Taieb E, Nyska A, Moallem U, Tirosh O, Madar Z. Fenugreek galactomannan and citrus pectin improve several parameters associated with glucose metabolism and modulate gut microbiota in mice. Nutrition 2017; 46:134-142.e3. [PMID: 28993009 DOI: 10.1016/j.nut.2017.07.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 06/20/2017] [Accepted: 07/23/2017] [Indexed: 12/12/2022]
Abstract
OBJECTIVE Galactomannans derived from fenugreek confer known health benefits; however, there is little information regarding health benefits of citrus pectin (CP) and its association with gut microbiome metabolites. The aim of this study was to examine links between galactomannan and CP consumption, microbiota development, and glucose metabolism. DESIGN Male C57 BL/6 J mice ages 7 to 8 wk were fed ad libitum with a normal diet or one supplemented with 15% of either galactomannan or CP. At 3 wk, an oral glucose tolerance test was performed. Animals were sacrificed at 4 wk and relevant organs were harvested. RESULTS Fiber enrichment led to reductions in weight gain, fasting glucose levels, and total serum cholesterol (P < 0.05). Compared with mice fed the normal diet, microbiota populations were altered in both fiber groups and were found to be richer in Bacteroidetes rather than Firmicutes (P < 0.05). The modification was significantly greater in galactomannan-fed than in CP-fed mice (P < 0.0001). Also, enhanced levels of the short-chain fatty acid (SCFA) propionate were found in the cecal contents of CP-fed animals (P < 0.05). Protein expression levels of monocarboxylate transporter 1, which may promote transport of SCFA, were measured in the large intestines after fiber consumption. Enhanced adenosine monophosphate-activated protein kinase (AMPK) activation was observed in livers of galactomannan-fed mice (P < 0.05). CONCLUSION Consumption of diets containing soluble fibers, as used in this study, resulted in gut microbiota comprising a healthier flora, and led to positive effects on weight, glycemic control, and liver β oxidation via AMPK.
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Affiliation(s)
- Miriam G Shtriker
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Michal Hahn
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Elise Taieb
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Abraham Nyska
- Sackler School of Medicine, Tel Aviv University, and Consultant in Toxicologic Pathology, Timrat, Israel
| | - Uzi Moallem
- Department of Ruminant Science, Institute of Animal Sciences, Volcani Center, Bet-Dagan, Israel
| | - Oren Tirosh
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Zecharia Madar
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
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88
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Huang L, Ding X, Zhao Y, Li Y, Ma H. Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13399] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products; Zhenjiang 212013, People's Republic of China
| | - Xiaona Ding
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Yunshu Zhao
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Yuxiang Li
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products; Zhenjiang 212013, People's Republic of China
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89
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Martins ZE, Pinho O, Ferreira IMPLVO, Jekle M, Becker T. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2903-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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90
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Li YO, Komarek AR. Dietary fibre basics: Health, nutrition, analysis, and applications. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqs/fyx007] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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91
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Does the Valuation of Nutritional Claims Differ among Consumers? Insights from Spain. Nutrients 2017; 9:nu9020132. [PMID: 28208811 PMCID: PMC5331563 DOI: 10.3390/nu9020132] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 01/30/2017] [Accepted: 02/07/2017] [Indexed: 11/18/2022] Open
Abstract
The presence in the market of food products with nutritional claims is increasing. The objective of this paper is to assess consumers’ valuation of some nutritional claims (‘high in fiber’ and ‘reduced saturated fat’) in a European country and to test for differences among consumers. An artefactual non-hypothetical experiment was carried out in a realistic setting (mock/real brick-and-mortar supermarket) with a sample of 121 Spanish consumers stratified by gender, age, and body mass index. A latent class model was specified and estimated with the data from the experiment. Results indicate that consumers positively valued both nutritional claims, but the valuation was heterogeneous, and three consumer segments were detected. Two of them positively valued both nutritional claims (named ‘nutritional claim seekers’), while the third segment’s valuation was negative (named ‘nutritional claim avoiders’). This last segment is characterized by being younger males with university studies who give the least importance to health, natural ingredients, and the calorie/sugar/fat content when shopping. They pay less attention to nutritional information, and they stated that they use this information to a lesser extent. These consumers showed the least interest in healthy eating, and they reported that they do not have health problems related to their diet.
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92
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Srikaeo K, Poungsampao P, Phuong NT. Utilization of the Fine Particles Obtained from Cold Pressed Vegetable Oils: A Case Study in Organic Rice Bran, Sunflower and Sesame Oils. J Oleo Sci 2017; 66:21-29. [PMID: 27928142 DOI: 10.5650/jos.ess16131] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fine particles obtained from the physical refining of organic cold pressed vegetable oils which are normally discarded as a process waste can be utilized as cosmetic and food ingredients. This paper demonstrated the use of the fine particles from rice bran (Thai Jasmine and Riceberry varieties), sunflower and sesame oils as the ingredient in body mask and as dietary fiber. It was found that the fine particles from rice brans exhibited better antioxidant properties than those of sunflower and sesame. The mixed fine particles were added to body mask formula. The addition of the fine particles affected the physical properties and stability of the body mask especially viscosity and pH. Total dietary fiber recovered from the fine particles ranged from 17.91-23.83 g/100g dry sample. Dietary fiber from Riceberry exhibited the best antioxidant properties as evidenced by DPPH radical scavenging activity and reducing power.
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Affiliation(s)
- Khongsak Srikaeo
- Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University
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93
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Ahmed J, Mulla MZ, Arfat YA. Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1220394] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait
| | | | - Yasir Ali Arfat
- Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait
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94
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Enhancement of physicochemical properties of sugar beet fibres affected by chemical modification and vacuum drying. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.09.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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95
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Guiné R, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Barić I, Komes D, Satalić Z, Sarić M, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM). Public Health 2016; 138:108-18. [DOI: 10.1016/j.puhe.2016.03.031] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Revised: 03/21/2016] [Accepted: 03/25/2016] [Indexed: 02/04/2023]
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96
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Grundy MML, Edwards CH, Mackie AR, Gidley MJ, Butterworth PJ, Ellis PR. Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism. Br J Nutr 2016; 116:816-33. [PMID: 27385119 PMCID: PMC4983777 DOI: 10.1017/s0007114516002610] [Citation(s) in RCA: 201] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 06/01/2016] [Accepted: 06/08/2016] [Indexed: 02/06/2023]
Abstract
The positive effects of dietary fibre on health are now widely recognised; however, our understanding of the mechanisms involved in producing such benefits remains unclear. There are even uncertainties about how dietary fibre in plant foods should be defined and analysed. This review attempts to clarify the confusion regarding the mechanisms of action of dietary fibre and deals with current knowledge on the wide variety of dietary fibre materials, comprising mainly of NSP that are not digested by enzymes of the gastrointestinal (GI) tract. These non-digestible materials range from intact cell walls of plant tissues to individual polysaccharide solutions often used in mechanistic studies. We discuss how the structure and properties of fibre are affected during food processing and how this can impact on nutrient digestibility. Dietary fibre can have multiple effects on GI function, including GI transit time and increased digesta viscosity, thereby affecting flow and mixing behaviour. Moreover, cell wall encapsulation influences macronutrient digestibility through limited access to digestive enzymes and/or substrate and product release. Moreover, encapsulation of starch can limit the extent of gelatinisation during hydrothermal processing of plant foods. Emphasis is placed on the effects of diverse forms of fibre on rates and extents of starch and lipid digestion, and how it is important that a better understanding of such interactions with respect to the physiology and biochemistry of digestion is needed. In conclusion, we point to areas of further investigation that are expected to contribute to realisation of the full potential of dietary fibre on health and well-being of humans.
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Affiliation(s)
- Myriam M.-L. Grundy
- Biopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
| | - Cathrina H. Edwards
- Biopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
| | - Alan R. Mackie
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
| | - Michael J. Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Qsd, Australia
| | - Peter J. Butterworth
- Biopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
| | - Peter R. Ellis
- Biopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
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97
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Zhai H, Gunness P, Gidley MJ. Effects of cereal soluble dietary fibres on hydrolysis of p-nitrophenyl laurate by pancreatin. Food Funct 2016; 7:3382-9. [PMID: 27396488 DOI: 10.1039/c6fo00383d] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The aim of this study was to investigate the effects of cereal soluble dietary fibres (SDFs), β-glucans (BG) from oat and barley as well as arabinoxylans (AX) from wheat and rye, on the lipolysis of p-nitrophenyl laurate (p-NP laurate). p-NP laurate emulsions were prepared in the presence of increasing concentrations of SDFs (0.1%, 1.0% and 1.5% w/v), and lipolysis of emulsions by pancreatic lipase, particle size distribution of the p-NP laurate droplets, and viscosity of emulsions with soluble dietary fibres were measured. It was found that with increasing viscosity of SDFs, the rate of lipolysis decreased while the initial droplet size of the emulsion increased. Rate coefficients were more consistently correlated with average droplet size than with viscosity, suggesting that SDFs inhibited lipolysis primarily by increasing the size of droplets through flocculation, thereby decreasing the available surface area for lipase action.
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Affiliation(s)
- Honglei Zhai
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia.
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98
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Macagnan FT, da Silva LP, Hecktheuer LH. Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Res Int 2016; 85:144-154. [DOI: 10.1016/j.foodres.2016.04.032] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 04/20/2016] [Accepted: 04/24/2016] [Indexed: 02/06/2023]
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99
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Pitts KF, McCann TH, Mayo S, Favaro J, Day L. Effect of the Sugar Replacement by Citrus Fibre on the Physical and Structural Properties of Wheat-Corn Based Extrudates. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1764-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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100
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Solah VA, O'Mara-Wallace B, Meng X, Gahler RJ, Kerr DA, James AP, Fenton HK, Johnson SK, Wood S. Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially. Nutrients 2016; 8:nu8050268. [PMID: 27164135 PMCID: PMC4882681 DOI: 10.3390/nu8050268] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 03/27/2016] [Accepted: 04/29/2016] [Indexed: 12/13/2022] Open
Abstract
The effect of consumption of PolyGlycopleX® (PGX®) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p < 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p < 0.001) after the PGX meal than for the WD meal. The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study.
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Affiliation(s)
- Vicky A Solah
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Babette O'Mara-Wallace
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Xingqiong Meng
- Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide 5001, Australia.
| | | | - Deborah A Kerr
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Anthony P James
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Haelee K Fenton
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Stuart K Johnson
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Simon Wood
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
- InovoBiologic Inc., Calgary, AB Y2N 4Y7, Canada.
- Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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