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Tan R, Tang Q, Xia B, Fu C, Wang L. Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion. Int J Biol Macromol 2024:134082. [PMID: 39084968 DOI: 10.1016/j.ijbiomac.2024.134082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 07/09/2024] [Accepted: 07/20/2024] [Indexed: 08/02/2024]
Abstract
Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food.
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Affiliation(s)
- Ruilin Tan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qingmiao Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Xia
- Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China
| | - Caixia Fu
- HuBei TuLaoHan Ecological Agriculture Technology Co., Ltd., Yichang, Hubei 443000, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China.
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Zhang J, Zhang L, Xu H, Wang J. Effects of Transglutaminase-Induced β-Conglycinin Gels on Intestinal Morphology and Intestinal Flora in Mice at Different High-Intensity Ultrasound Pretreatment Time. Foods 2024; 13:2192. [PMID: 39063276 PMCID: PMC11275372 DOI: 10.3390/foods13142192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/30/2024] [Accepted: 07/07/2024] [Indexed: 07/28/2024] Open
Abstract
TGase-7S gels prepared after different HIU pretreatment times were used to intervene in healthy mice to analyze their effects on growth characteristics and intestinal morphology, and 16S rRNA high-throughput sequencing was applied to fecal samples to investigate the effects of the gel on the structure and diversity of intestinal flora in mice. The results showed that the intestinal tissues of mice in different treatment groups showed better integrity, and the intake of gel increased the length of small intestinal villi in mice, among which the 30-gel group had the highest value of villi length (599.27 ± 44.28) μm (p < 0.05) and showed the neatest and tightest arrangement, indicating that the intake of gel did not have adverse effects on the intestinal tract. The effect of gel ingestion on the diversity of the intestinal microbial community structure was more significant, positively promoting the growth of beneficial bacteria such as Desferriobacterium, Synechococcus, and Bifidobacterium. In addition, the ingestion of the gel improved the intestinal health of mice by altering the physiological functions of the intestinal flora and modulating their participation in various metabolic pathways. The above findings provide some theoretical value for the safety of 7S gel in food applications.
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Affiliation(s)
| | | | - Huiqing Xu
- College of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China; (J.Z.); (L.Z.); (J.W.)
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Mahalak KK, Liu L, Bobokalonov J, Narrowe AB, Firrman J, Bittinger K, Hu W, Jones SM, Moustafa AM. Supplementation with soluble or insoluble rice-bran fibers increases short-chain fatty acid producing bacteria in the gut microbiota in vitro. Front Nutr 2024; 11:1304045. [PMID: 38798771 PMCID: PMC11116651 DOI: 10.3389/fnut.2024.1304045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Accepted: 04/11/2024] [Indexed: 05/29/2024] Open
Abstract
Introduction Studies have shown that a diet high in fiber and prebiotics has a positive impact on human health due largely to the fermentation of these compounds by the gut microbiota. One underutilized source of fiber may be rice bran, a waste product of rice processing that is used most frequently as an additive to livestock feed but may be a good source of fibers and other phenolic compounds as a human diet supplement. Previous studies focused on specific compounds extracted from rice bran showed that soluble fibers extracted from rice bran can improve glucose response and reduce weight gain in mouse models. However, less is known about changes in the human gut microbiota in response to regular rice bran consumption. Methods In this study, we used a Simulator of the Human Intestinal Microbial Ecology (SHIME®) to cultivate the human gut microbiota of 3 different donors in conditions containing either soluble or insoluble fiber fractions from rice bran. Using 16S rRNA amplicon sequencing and targeted metabolomics via Gas Chromatography-Mass Spectrometry, we explored how gut microbial communities developed provided different supplemental fiber sources. Results We found that insoluble and soluble fiber fractions increased short-chain fatty acid production, indicating that both fractions were fermented. However, there were differences in response between donors, for example the gut microbiota from donor 1 increased acetic acid production with both fiber types compared with control; whereas for donors 2 and 3, butanoic acid production increased with ISF and SF supplementation. Both soluble and insoluble rice bran fractions increased the abundance of Bifidobacterium and Lachnospiraceae taxa. Discussion Overall, analysis of the effect of soluble and insoluble rice bran fractions on the human in vitro gut microbiota and the metabolites produced revealed individually variant responses to these prebiotics.
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Affiliation(s)
- Karley K. Mahalak
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - LinShu Liu
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Jamshed Bobokalonov
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
- V. I. Nikitin Institute of Chemistry, National Academy of Sciences, Dushanbe, Tajikistan
| | - Adrienne B. Narrowe
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Jenni Firrman
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Kyle Bittinger
- Division of Gastroenterology, Hepatology, and Nutrition, The Children’s Hospital of Philadelphia, Philadelphia, PA, United States
- Department of Pediatrics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States
| | - Weiming Hu
- Division of Gastroenterology, Hepatology, and Nutrition, The Children’s Hospital of Philadelphia, Philadelphia, PA, United States
| | - Steven M. Jones
- Division of Gastroenterology, Hepatology, and Nutrition, The Children’s Hospital of Philadelphia, Philadelphia, PA, United States
| | - Ahmed M. Moustafa
- Division of Gastroenterology, Hepatology, and Nutrition, The Children’s Hospital of Philadelphia, Philadelphia, PA, United States
- Department of Pediatrics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States
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Xiao X, Li X, Bai J, Fan S, Daglia M, Li J, Ding Y, Zhang Y, Zhao Y. Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1. Food Funct 2024; 15:4276-4291. [PMID: 38526568 DOI: 10.1039/d3fo05605h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains. This study investigated changes in the structural, physicochemical, and functional properties of fermented barley dietary fiber (FBDF) exerted by Lactiplantibacillus plantarum dy-1 (Lp. plantarum dy-1) as well as its in vitro fecal fermentation characteristics. Lp. plantarum dy-1 fermentation remarkably changed the structure of FBDF, including the microstructure and monosaccharide components, correlating with improved water or oil retaining and cholesterol adsorption capacities. Additionally, Lp. plantarum dy-1 fermentation significantly (p < 0.05) promoted the release of bound phenolics from 6.24 mg g-1 to 6.93 mg g-1 during in vitro digestion, contributing to the higher antioxidant capacity and inhibitory activity of α-amylase and pancreatic lipase compared with those of raw barley dietary fiber (RBDF). A total of 14 phenolic compounds were detected in the supernatants of digestion and fermentation samples. During colonic fermentation, FBDF significantly increased the production of acetate, propionate, and butyrate (p < 0.05), inhibited the growth of Escherichia-Shigella, and promoted the abundance of SCFA-producing microbiota such as Faecalibacterium and Prevotella_9. In conclusion, Lp. plantarum dy-1 fermentation enhanced the physicochemical properties and in vitro fermentation characteristics of barley dietary fiber, representing a promising bioprocessing technology for modifying barley bran.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Xiaodong Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Maria Daglia
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yiwei Ding
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yanshun Zhang
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
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Tang S, Dong X, Ma Y, Zhou H, He Y, Ren D, Li X, Cai Y, Wang Q, Wu L. Highly crystalline cellulose microparticles from dealginated seaweed waste ameliorate high fat-sugar diet-induced hyperlipidemia in mice by modulating gut microbiota. Int J Biol Macromol 2024; 263:130485. [PMID: 38423434 DOI: 10.1016/j.ijbiomac.2024.130485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/10/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
The effects of seaweed cellulose (SC) on high fat-sugar diet (HFSD)-induced glucolipid metabolism disorders in mice and potential mechanisms were investigated. SC was isolated from dealginated residues of giant kelp (Macrocystis pyrifera), with a crystallinity index of 85.51 % and an average particle size of 678.2 nm. Administering SC to C57BL/6 mice at 250 or 500 mg/kg BW/day via intragastric gavage for six weeks apparently inhibited the development of HFSD-induced obesity, dyslipidemia, insulin resistance, oxidative stress and liver damage. Notably, SC intervention partially restored the structure and composition of the gut microbiota altered by the HFSD, substantially lowering the Firmicutes to Bacteroidetes ratio, and greatly increasing the relative abundance of Lactobacillus, Bifidobacterium, Oscillospira, Bacteroides and Akkermansia, which contributed to improved short-chain fatty acid (SCFA) production. Supplementing with a higher dose of SC led to more significant increases in total SCFA (67.57 %), acetate (64.56 %), propionate (73.52 %) and butyrate (66.23 %) concentrations in the rectal contents of HFSD-fed mice. The results indicated that highly crystalline SC microparticles could modulate gut microbiota dysbiosis and ameliorate HFSD-induced obesity and related metabolic syndrome in mice. Furthermore, particle size might have crucial impact on the prebiotic effects of cellulose as insoluble dietary fiber.
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Affiliation(s)
- Shiying Tang
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Xiuyu Dong
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Yueyun Ma
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Hui Zhou
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China.
| | - Yunhai He
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China.
| | - Dandan Ren
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China.
| | - Xiang Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Yidi Cai
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Qiukuan Wang
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China.
| | - Long Wu
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China.
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Jiang C, Zeng X, Wei X, Liu X, Wang J, Zheng X. Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification. ULTRASONICS SONOCHEMISTRY 2024; 104:106817. [PMID: 38394824 PMCID: PMC10906511 DOI: 10.1016/j.ultsonch.2024.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/06/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.
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Affiliation(s)
- Caixia Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xiangrui Zeng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xuyao Wei
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xiaolan Liu
- Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China.
| | - Juntong Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China
| | - Xiqun Zheng
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China.
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Maleki S, Razavi SH, Yadav H, Letizia Manca M. New horizon to the world of gut microbiome: seeds germination. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38227048 DOI: 10.1080/10408398.2023.2300703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
The second brain of humans has been known as the microbiome. The microbiome is a dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in the human gastrointestinal tract. They play a vital role in human health by metabolizing components, maturation of the immune system, and taking part in the treatment of various diseases. Two important factors that can affect the gut microbiome's composition and/or function are the food matrix and methods of food processing. Based on scientific research, the consumption of whole grains can make positive changes in the gut microbiota. Seeds contain different microbiota-accessible substrates that can resist digestion in the upper gastrointestinal tract. Seed germination is one of the simplest and newest food processing approaches to improve seeds' bioavailability and overall nutritional value. During germination, the dormant hydrolytic seed's enzymes have been activated and then metabolize the macromolecules. The quality and quantity of bioactive compounds like prebiotics, fiber, phenolic compounds (PC), total free amino acids, and γ-aminobutyric acid (GABA) can increase even up to 4-10 folds in some cases. These components stimulate the survival and growth of healthful bacteria like probiotics and boost their activity. This effect depends on several parameters, e.g., germination environmental conditions. This review aims to provide up-to-date and latest research about promoting bioactive components during seed germination and investigating their impacts on gut microbiota to understand the possible direct and indirect effects of seed germination on the microbiome and human health.
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Affiliation(s)
- Sima Maleki
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- USF Center for Microbiome Research, Microbiomes Institute, and Department of Neurosurgery and Brain Repair, University of South Florida Morsani College of Medicine, Tampa, FL, USA
| | - Maria Letizia Manca
- Department of Scienze della Vita e dell'Ambiente, University of Cagliari, Cagliari, Italy
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Ni J, Shangguan Y, Jiang L, He C, Ma Y, Xiong H. Pomelo peel dietary fiber ameliorates alterations in obesity-related features and gut microbiota dysbiosis in mice fed on a high-fat diet. Food Chem X 2023; 20:100993. [PMID: 38144811 PMCID: PMC10740135 DOI: 10.1016/j.fochx.2023.100993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/12/2023] [Accepted: 11/08/2023] [Indexed: 12/26/2023] Open
Abstract
Pomelo peel has abundance of dietary fiber and various biological activities but is often discarded as waste. This study evaluated the biological activities of pomelo peel dietary fiber (PPDF) in preventing obesity and regulating intestinal microbiota in obese mouse model induced using a high-fat diet (HFD). As for the composition, the prepared PPDF contained 89.64% of total dietary fiber, 53.27% of insoluble dietary fiber, and 36.37% of soluble dietary fiber. PPDF treatment significantly reduced weight gain and fat accumulation in the liver and epididymal tissues of obese mice; significantly alleviated HFD-induced dyslipidemia; and restored the levels of triglycerides, low-density lipoprotein-cholesterol, and high-density lipoprotein--cholesterol to control levels, and the PPDF 5% dose restored total cholesterol to the control level. Furthermore, PPDF ameliorated HFD-induced gut microbiota dysbiosis by increasing intestinal microbial diversity, decreasing the Firmicutes/Bacteroidetes ratio, increasing beneficial bacteria (Bifidobacterium, Alloprevotella, and Lactobacillus), and decreasing harmful bacteria (Staphylococcus and Corynebacterium_1). This study provided a new idea to use PPDF as functional food to prevent obesity, alleviate dyslipidemia, or a potential probiotic to ameliorate gut microbiota dysbiosis.
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Affiliation(s)
- Jing Ni
- State Key Laboratory of Mariculture Breeding, Fisheries College of Jimei University, Xiamen 361021, China
| | - Yuchen Shangguan
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Jiangle County Agricultural Products Quality and Safety Inspection Station, Sanming 353300, China
| | - Lili Jiang
- Xiamen Municipal Southern Ocean Testing Co., L, Xiamen 361021, China
| | - Chuanbo He
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ying Ma
- State Key Laboratory of Mariculture Breeding, Fisheries College of Jimei University, Xiamen 361021, China
| | - Hejian Xiong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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Wang J, Pu J, Zhang Z, Feng Z, Han J, Su X, Shi L. Triterpenoids of Ganoderma lucidum inhibited S180 sarcoma and H22 hepatoma in mice by regulating gut microbiota. Heliyon 2023; 9:e16682. [PMID: 37484292 PMCID: PMC10360580 DOI: 10.1016/j.heliyon.2023.e16682] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 05/20/2023] [Accepted: 05/24/2023] [Indexed: 07/25/2023] Open
Abstract
In order to explore effect of natural plant extracts on anti-tumor and prevent tumor development. The study assessed the antitumor effect of triterpenoids of Ganoderma lucidum (TGL) on S180 and H22 tumor bearing mice. A triterpene compound, 2α, 3α, 23-trihydroxy-urs-12-en-28-oic acid, was successfully isolated and purified from G. lucidum. S180 and H22 cells were subcutaneously inoculated in the left axilla of mice to establish a transplantable tumor model. After, the mice were orally treated with TGL and evaluated by tumor inhibition rate, organ index, and the serum index. The Bax and Bcl-2 proteins and gut microbiota was analyzed using western blot and 16S rDNA sequencing respectively. The results showed the tumor inhibition rates of TGL were higher than 40% in H22 and S180 tumor bearing mice. TGL had a protective effect on the spleen and thymus, and improved lipid peroxidation caused by the increased free radicals. TGL downregulated Bcl-2 and upregulated Bax. In particular, TGL treatment improved the reduction of gut microbiota richness and structure.
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Affiliation(s)
| | | | | | | | | | | | - Lei Shi
- Corresponding author. Department of Pharmacy, Gansu Provincial Hospital, Donggang West Road No. 204, Lanzhou, Gansu 730000, China.
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Salazar-Bermeo J, Moreno-Chamba B, Heredia-Hortigüela R, Lizama V, Martínez-Madrid MC, Saura D, Valero M, Neacsu M, Martí N. Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development. Antioxidants (Basel) 2023; 12:antiox12051085. [PMID: 37237951 DOI: 10.3390/antiox12051085] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/03/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population. The processing of persimmon (Diospyros kaki Thunb.) generates large amounts of by-products rich in fibre-bound bioactive phytochemicals. This paper assessed the extractability of bioactive compounds through NADES and the functional properties of the persimmon polysaccharide-rich by-products to evaluate their suitability to be used as functional ingredients in commercial beverages. Although higher amounts of carotenoids and polyphenols were extracted after eutectic treatment vs. conventional extraction (p < 0.05), the fibre-bound bioactives remained abundant (p < 0.001) in the resulting persimmon pulp by-product (PPBP) and persimmon pulp dietary fibre (PPDF), showing also a strong antioxidant activity (DPPH•, ABTS•+ assays) and an improved digestibility and fibre fermentability. The main structural components of PPBP and PPDF are cellulose, hemicellulose and pectin. PPDF-added dairy-based drink showed more than 50% of preference over the control among panellists and similar acceptability scores to the commercial ones. Persimmon pulp by-products represent sustainable source of dietary fibre and bioactives and are suitable candidates to develop functional ingredients for food industry applications.
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Affiliation(s)
- Julio Salazar-Bermeo
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Avenida Fausto Elio s/n, Edificio 8E, Acceso F Planta 0, 46022 Valencia, Spain
| | - Bryan Moreno-Chamba
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Avenida Fausto Elio s/n, Edificio 8E, Acceso F Planta 0, 46022 Valencia, Spain
| | - Rosa Heredia-Hortigüela
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Victoria Lizama
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Avenida Fausto Elio s/n, Edificio 8E, Acceso F Planta 0, 46022 Valencia, Spain
| | - María Concepción Martínez-Madrid
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Domingo Saura
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Manuel Valero
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Madalina Neacsu
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
| | - Nuria Martí
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
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Feng J, Li C, Tang L, Wu X, Wang Y, Yang Z, Yuan W, Sun L, Hu W, Zhang S. Tracing the Century-Long Evolution of Microplastics Deposition in a Cold Seep. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2023; 10:e2206120. [PMID: 36737848 PMCID: PMC10074074 DOI: 10.1002/advs.202206120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/18/2023] [Indexed: 06/18/2023]
Abstract
Microplastic (MP) pollution is one of the greatest threats to marine ecosystems. Cold seeps are characterized by methane-rich fluid seepage fueling one of the richest ecosystems on the seafloor, and there are approximately more than 900 cold seeps globally. While the long-term evolution of MPs in cold seeps remains unclear. Here, how MPs have been deposited in the Haima cold seep since the invention of plastics is demonstrated. It is found that the burial rates of MPs in the non-seepage areas significantly increased since the massive global use of plastics in the 1930s, nevertheless, the burial rates and abundance of MPs in the methane seepage areas are much lower than the non-seepage area of the cold seep, suggesting the degradation potential of MPs in cold seeps. More MP-degrading microorganism populations and functional genes are discovered in methane seepage areas to support this discovery. It is further investigated that the upwelling fluid seepage facilitated the fragmentation and degradation behaviors of MPs. Risk assessment indicated that long-term transport and transformation of MPs in the deeper sediments can reduce the potential environmental and ecological risks. The findings illuminated the need to determine fundamental strategies for sustainable marine plastic pollution mitigation in the natural deep-sea environments.
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Affiliation(s)
- Jing‐Chun Feng
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Can‐Rong Li
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Li Tang
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Xiao‐Nan Wu
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Yi Wang
- Key Laboratory of Gas HydrateGuangzhou Institute of Energy ConversionChinese Academy of SciencesGuangzhou510640P. R. China
- Guangzhou Center for Gas Hydrate ResearchChinese Academy of SciencesGuangzhou510640P. R. China
| | - Zhifeng Yang
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Weiyu Yuan
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Liwei Sun
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Weiqiang Hu
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for WatershedsInstitute of Environmental and Ecological EngineeringGuangdong University of TechnologyGuangzhou510006China
| | - Si Zhang
- School of EcologyEnvironment and ResourcesGuangdong University of TechnologyGuangzhou510006P. R. China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Guangzhou511458P. R. China
- South China Sea Institute of OceanologyChinese Academy of SciencesGuangzhou510301P. R. China
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12
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Toyama N, Ekuni D, Fukuhara D, Sawada N, Yamashita M, Komiyama M, Nagahama T, Morita M. Nutrients Associated with Sleep Bruxism. J Clin Med 2023; 12:jcm12072623. [PMID: 37048706 PMCID: PMC10095372 DOI: 10.3390/jcm12072623] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/17/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Background: The purpose of the present research was to identify nutrients related to sleep bruxism and to establish a hypothesis regarding the relationship between sleep bruxism and nutrients. Methods: We recruited 143 Japanese university students in 2021 and assigned them to sleep bruxism (n = 58) and non-sleep bruxism groups (n = 85), using an identical single-channel wearable electromyography device. To investigate nutrient intakes, participants answered a food frequency questionnaire based on food groups. We assessed differences in nutrient intakes between the sleep bruxism and non-sleep bruxism groups. Results: Logistic regression modeling showed that sleep bruxism tended to be associated with dietary fiber (odds ratio, 0.91; 95% confidence interval, 0.83–1.00; p = 0.059). In addition, a subgroup analysis selecting students in the top and bottom quartiles of dietary fiber intake showed that students with sleep bruxism had a significantly lower dietary fiber intake (10.4 ± 4.6 g) than those without sleep bruxism (13.4 ± 6.1 g; p = 0.022). Conclusion: The present research showed that dietary fiber intake may be related to sleep bruxism. Therefore, we hypothesized that dietary fiber would improve sleep bruxism in young adults.
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13
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Insoluble dietary fiber of pear fruit pomace (Pyrus ussuriensis Maxim) consumption ameliorates alterations of the obesity-related features and gut microbiota caused by high-fat diet. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
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14
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Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks. Foods 2022; 11:foods11192967. [PMID: 36230041 PMCID: PMC9564180 DOI: 10.3390/foods11192967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0−50%), mung bean flour (20−70%), and rice flour (20−80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.
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15
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Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front Nutr 2022; 9:951821. [PMID: 35911126 PMCID: PMC9335050 DOI: 10.3389/fnut.2022.951821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/14/2022] [Indexed: 11/13/2022] Open
Abstract
This study was designed for determining the effect of particle size on the functional properties of corn bran insoluble dietary fiber (IDF). Results showed that some physicochemical properties were improved with the decrease in particle size. The structure of the IDF was observed by the scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The surface was found wrinkled and sparse, the particle size was smaller, the crystallinity of IDF had increased slightly, and more -OH and C-O groups were exposed. Moreover, the corn bran IDF with a smaller particle size had a better hypoglycemic effect in vitro, and the inhibitory activity of α-glucosidase and α-amylase were also increased significantly with the decrease in particle size (p < 0.05). When the IDF was 300 mesh, the inhibitory rate of α-glucosidase was 61.34 ± 1.12%, and the inhibitory rate of α-amylase was 17.58 ± 0.33%. It had increased by 25.54 and 106.83%, respectively compared to the control treatment (CK) group. In addition, correlation analysis found that the particle size was highly negatively correlated with some functional properties of IDF (p < 0.05), and the content of cellulose was positively correlated with the functional properties of IDF except WHC (p < 0.05). To sum up, reducing particle size was suitable for the development of high value-added IDF products. This study also revealed the potential value of corn bran IDF and provided a new idea for the diversified application of IDF.
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Affiliation(s)
- Caixia Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Rui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
- Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, China
- *Correspondence: Xiaolan Liu
| | - Juntong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiqun Zheng
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Xiqun Zheng
| | - Feng Zuo
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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16
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The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data. Br J Nutr 2022; 127:1731-1741. [PMID: 34284832 PMCID: PMC9201833 DOI: 10.1017/s0007114521002750] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Dietary patterns high in meat compromise both planetary and human health. Meat alternatives may help to facilitate meat reduction; however, the nutritional implications of displacing meat with meat alternatives does not appear to have been evaluated. Here, the ninth cycle of the National Diet and Nutrition Survey was used as the basis of models to assess the effect of meat substitution on nutritional intake. We implemented three models; model 1 replaced 25 %, 50 %, 75 % or 100 % of the current meat intake with a weighted mean of meat alternatives within the UK market. Model 2 compared different ingredient categories of meat alternative; vegetable, mycoprotein, a combination of bean and pea, tofu, nut and soya. Model 3 compared fortified v. unfortified meat alternatives. The models elicited significant shifts in nutrients. Overall, carbohydrate, fibre, sugars and Na increased, whereas reductions were found for protein, total and saturated fat, Fe and B12. Greatest effects were seen for vegetable-based (+24·63g/d carbohydrates), mycoprotein-based (-6·12g/d total fat), nut-based (-19·79g/d protein, +10·23g/d fibre; -4·80g/d saturated fat, +7·44g/d sugars), soya-based (+495·98mg/d Na) and tofu-based (+7·63mg/d Fe, -2·02μg/d B12). Our results suggest that meat alternatives can be a healthful replacement for meat if chosen correctly. Consumers should choose meat alternatives low in Na and sugar, high in fibre, protein and with high micronutrient density, to avoid compromising nutritional intake if reducing meat intake. Manufacturers and policy makers should consider fortification of meat alternatives with nutrients such as Fe and B12 and focus on reducing Na and sugar content.
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17
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Yang L, Wu X, Luo M, Shi T, Gong F, Yan L, Li J, Ma T, Li R, Liu H. Na +/Ca 2+ induced the migration of soy hull polysaccharides in the mucus layer in vitro. Int J Biol Macromol 2022; 199:331-340. [PMID: 35031312 DOI: 10.1016/j.ijbiomac.2022.01.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/21/2021] [Accepted: 01/05/2022] [Indexed: 12/21/2022]
Abstract
This study aimed to investigate the mechanism of Na+/Ca2+-induced soy hull polysaccharide (SHP) migration in the mucus layer. The viscosity, potential, microstructure, SHP migration, and metabolite migration were analyzed. The results showed that Na+ had little effect on the viscosity of polysaccharides, while Ca2+ increased the viscosity of polysaccharides. Na+ and Ca2+ promoted the migration of SHP particles by reducing the zeta potential, while they decreased the migration of SHP chyle particles by increasing the aggregation. SHP was fermented by gut microbiota to produce a large number of short-chain fatty acids (SCFAs). Compared with Ca2+, Na+ increased the migration of total SCFAs in the mucus layer. The high-Na+/Ca2+ mucus internal environment had a specific effect on the transport of nutrients in the intestine.
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Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Xinghui Wu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Mingshuo Luo
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Taiyuan Shi
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Fayong Gong
- Panxi Crops Research, Utilization Key Laboratory of Sichuan Province, Xichang University, Sichuan 615000, China
| | - Lang Yan
- Panxi Crops Research, Utilization Key Laboratory of Sichuan Province, Xichang University, Sichuan 615000, China
| | - Jing Li
- Panxi Crops Research, Utilization Key Laboratory of Sichuan Province, Xichang University, Sichuan 615000, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ruren Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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18
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Lyu B, Wang Y, Fu H, Li J, Yang X, Shen Y, Swallah MS, Yu Z, Li Y, Wang H, Yu H, Jiang L. Intake of high-purity insoluble dietary fiber from Okara for the amelioration of colonic environment disturbance caused by acute ulcerative colitis. Food Funct 2022; 13:213-226. [PMID: 34881766 DOI: 10.1039/d1fo02264d] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High-purity insoluble dietary fiber from okara (okara-HPIDF) is a raw material with a potentially positive effect on colon health. However, the mechanisms of the effect are far from clear. In this study, okara-HPIDF and low-purity dietary fiber from okara (okara-LPDF) were fed to C57BL/6 mice with acute ulcerative colitis induced by DSS. The levels of inflammatory factors, bacterial 16S rDNA sequencing, short-chain fatty acids (SCFAs), and bioinformatics were analyzed with the colonic tissue status. The results showed that the intake of HPIDF affected the proliferation of the key bacteria Shigella, Lactobacillus, and Peptostreptococcaceae in the PWY-2941 pathway and AEROBACTINSYN-PWY pathway, and then affected the synthesis of SCFAs, providing a positive role for colon health. However, the intake of HPIDF was unable to repair colonic injury caused by DSS-induced acute ulcerative colitis mainly owing to the abundance of Shigella in the colon. This study demonstrates that the recommended intake content of HPIDF can ameliorate colonic environment disturbance caused by acute ulcerative colitis, but not enough to relieve it.
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Affiliation(s)
- Bo Lyu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Yi Wang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Hongling Fu
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Jiaxin Li
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Xiaoqing Yang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Yue Shen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Mohammed Sharif Swallah
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Ziyue Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Hansong Yu
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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19
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Li L, Zhao Y, Li J, Ban L, Yang L, Wang S, Zhu L, Song H, Liu H. The adhesion of the gut microbiota to insoluble dietary fiber from soy hulls promoted the proliferation of probiotics in vitro. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112560] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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Salazar-Bermeo J, Moreno-Chamba B, Martínez-Madrid MC, Saura D, Valero M, Martí N. Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function. Antioxidants (Basel) 2021; 10:1668. [PMID: 34829538 PMCID: PMC8615262 DOI: 10.3390/antiox10111668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/19/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023] Open
Abstract
Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon's dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function.
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Affiliation(s)
- Julio Salazar-Bermeo
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | - Bryan Moreno-Chamba
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | | | - Domingo Saura
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | - Manuel Valero
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | - Nuria Martí
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
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21
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Deng Z, Wu N, Wang J, Zhang Q. Dietary fibers extracted from Saccharina japonica can improve metabolic syndrome and ameliorate gut microbiota dysbiosis induced by high fat diet. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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22
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Lei S, Liu L, Ding L, Zhang Y, Zeng H. Lotus seed resistant starch affects the conversion of sodium taurocholate by regulating the intestinal microbiota. Int J Biol Macromol 2021; 186:227-236. [PMID: 34245735 DOI: 10.1016/j.ijbiomac.2021.07.031] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 06/15/2021] [Accepted: 07/03/2021] [Indexed: 11/28/2022]
Abstract
We investigated the ability of lotus seed resistant starch (LRS) to affect the conversion of sodium taurocholate (STCA) by regulating the intestinal flora, using glucose (GLU) and high amylose corn starch (HAMS) as controls. The dominant microbiota in LRS group were mainly Lactobacillus and Escherichia_Shigella, with a small proportion of Bifidobacterium. Meanwhile, Lactobacillus, Bifidobacterium and Enterococcus were dominant microbiota in the HAMS group. Lactobacillus, Burkholderia-Caballeronia-Paraburkholderia and Sphingomonas were found in the GLU group. Furthermore, Bifidobacterium, Enterococcus and Escherichia_Shigella were negatively correlated with STCA and sodium taurodeoxycholate (STDCA), while these bacteria were positively correlated with bile salt hydrolase (BSH) and hydroxysteroid dehydrogenase (HSDH) content. Meanwhile Burkholderia-Caballeronia-Paraburkholderia and Sphingomonas were positively correlated with STCA and STDCA, while these bacteria were negatively correlated with BSH and HSDH content. LRS promoted the proliferation of Bifidobacterium and Escherichia_Shigella to secret more BSH and HSDH, accelerating the hydrolysis of STCA and reducing the conversion of STDCA.
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Affiliation(s)
- Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lu Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Linyu Ding
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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23
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Liu H, Xu J, Xu X, Yuan Z, Song H, Yang L, Zhu D. Structure/function relationships of bean polysaccharides: A review. Crit Rev Food Sci Nutr 2021; 63:330-344. [PMID: 34256630 DOI: 10.1080/10408398.2021.1946480] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Beans are a rich source of high quality protein and oil, and have attracted increasing interest from both nutrition researchers and health-conscious consumers. This review aims to provide a foundation for the future research and development of bean polysaccharides, by summarizing the sources, structure, and functions of bioactive bean polysaccharides. Structure/function relationships are described, for biological activities, such as immunological, antioxidant and anti-diabetes. This will provide useful guidance for further optimization of polysaccharide structure and the development of bean polysaccharides as a novel functional material.
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Affiliation(s)
- He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
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Zhang Y, Yang G, Wang X, Ni G, Cui Z, Yan Z. Sagittaria trifolia tuber: bioconstituents, processing, products, and health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3085-3098. [PMID: 33270242 DOI: 10.1002/jsfa.10977] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/12/2020] [Accepted: 12/03/2020] [Indexed: 06/12/2023]
Abstract
Sagittaria trifolia is an aquatic plant that is distributed worldwide. The edible tuber part of S. trifolia is a very common and popular vegetable in China. The aim of the present review is to discuss the discovery of nutraceuticals from S. trifolia tuber by reviewing its major constituents, food processing, food products, and health-promoting benefits. Sagittaria trifolia tuber comprises a series of nutritional and bioactive constituents, including dietary fibers, amino acids, minerals, starches, non-starch polysaccharides, diterpenoids, colchicine, phenols, and organic acids. Food processing affects its flavor, biocomponents, and bioactivity. Numerous S. trifolia tuber-based food products and nutraceuticals have been developed, but new categories of products and the anticipated functions still need to be explored. The non-starch polysaccharides could be the central ingredients that contribute to the plant's antioxidant, hepatoprotective, hypoglycemic, lipid-regulating, and immunostimulatory properties. Of these, antioxidant and hepatoprotective effects have been thoroughly investigated. Procedures for the extraction and purification of polysaccharides influence their health-promoting actions. Overall, S. trifolia tuber is an underutilized aquatic vegetable species that is an emerging subject for nutraceutical research. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yang Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Guihong Yang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Xinyu Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Gaoyang Ni
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Zhumei Cui
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Zhaowei Yan
- Department of Pharmacy, The First Affiliated Hospital of Soochow University, Suzhou, China
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25
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Hou D, Zhao Q, Yousaf L, Chen B, Xue Y, Shen Q. A comparison between whole mung bean and decorticated mung bean: beneficial effects on the regulation of serum glucose and lipid disorders and the gut microbiota in high-fat diet and streptozotocin-induced prediabetic mice. Food Funct 2021; 11:5525-5537. [PMID: 32515775 DOI: 10.1039/d0fo00379d] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The aim of this study is to investigate the beneficial effects of whole mung bean (WMB) and decorticated mung bean (DMB) on the regulation of serum glucose and lipid disorders in high-fat diet (HFD) and streptozotocin (STZ)-induced prediabetic mice, and to further explore their gut microbiota modulatory effects. In the present study, the ability of mung bean-based diets to combat prediabetes-related metabolic disorders was determined by assessing the changes in the physiological, biochemical, and histological parameters, and the gut microbiota composition of prediabetic mice. The supplementation of both WMB and DMB can effectively alleviate HFD and STZ-induced impaired glucose tolerance (P < 0.05), which was accompanied by improvements in pancreatic β-cell damage and hepatic steatosis. However, only WMB supplementation significantly decreased the fasting blood glucose and fasting serum insulin levels by sensitizing insulin action (P < 0.05), and reduced the serum lipid profiles and glycosylated serum protein levels (P < 0.05). Furthermore, high-throughput pyrosequencing of the 16S rRNA gene revealed that WMB and DMB supplementation could prevent HFD and STZ-induced gut microbiota dysbiosis, especially for the enrichment of some benign bacteria, such as Bifidobacterium and Akkermansia, and the reduction of some harmful bacteria (Staphylococcus and Enterococcus). Overall, although decortication processing had an impact on the beneficial effects of mung bean, it did not cause the loss of all health benefits.
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Affiliation(s)
- Dianzhi Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Borui Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
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Song X, Wang Y, Guan R, Ma N, Yin L, Zhong M, Wang T, Shi L, Geng Y. Effects of pine pollen wall on gut microbiota and biomarkers in mice with dyslipidemia. Phytother Res 2021; 35:2057-2073. [PMID: 33210367 DOI: 10.1002/ptr.6952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/02/2020] [Accepted: 11/03/2020] [Indexed: 01/08/2023]
Abstract
Pinus yunnanensis pollen is rich in various physiological functions. However, whether the pine pollen wall (PW) plays a beneficial role in the body has not been studied. In this work, we have analyzed its effects on the metabolism and gut microbiota of mouse models of dyslipidemia. We found that the intake of pine PW prevents the liver pathologic changes and reduce the concentrations of TNF-α, IL-6, TC, and high-density lipoprotein cholesterol. Moreover, it can regulate bile acid and fat metabolism, SCFAs content, and the structure of the gut microbiota. According to the change of carbohydrate metabolites, we speculated that cellulose should be the main component to play the above beneficial role, and sporopollenin cannot be utilized in the intestine. Therefore, we consider this study of great significance as it gives a description of biological effects of the pine PW and paves the road to its use in health products.
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Affiliation(s)
- Xiao Song
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan, China
| | - Yali Wang
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan, China
| | - Rui Guan
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan, China
| | - Ning Ma
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan, China
| | - Lei Yin
- Research and Development Center, Yantai New Era Health Industry Co., Ltd., Yantai, China
| | - Micun Zhong
- Research and Development Center, Yantai New Era Health Industry Co., Ltd., Yantai, China
| | - Tong Wang
- Research and Development Center, Yantai New Era Health Industry Co., Ltd., Yantai, China
| | - Lihua Shi
- Research and Development Center, Yantai New Era Health Industry Co., Ltd., Yantai, China
| | - Yue Geng
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan, China
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Huq S, Das PC, Islam MA, Jubayer MF, Ranganathan TV, Mazumder MAR. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Safinaj Huq
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| | - Pabitra Chandra Das
- Department of Chemical and Food Process Engineering Rajshahi University of Engineering & Technology Rajshahi Bangladesh
| | - Md. Ahmadul Islam
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| | - Md. Fahad Jubayer
- Department of Food Engineering and Technology Sylhet Agricultural University Sylhet Bangladesh
| | - Thottiam Vasudevan Ranganathan
- Department of Food Processing Technology School of Agriculture and Bioscience Karunya Institute of Technology and Sciences Coimbatore India
| | - Md. Anisur Rahman Mazumder
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
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γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut-Microbiome-Brain Axis. Foods 2021; 10:foods10020221. [PMID: 33494481 PMCID: PMC7911192 DOI: 10.3390/foods10020221] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/11/2021] [Accepted: 01/19/2021] [Indexed: 12/12/2022] Open
Abstract
Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific Bacillus species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. Bacillus species were isolated from the TFC made in Sunchang, Korea, and they included Bacillus (B.) subtilis, B. licheniformis, and B. amyloliquefaciens. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and Bacillus species. Chungkookjangs made with B. licheniformis and B. amyloliquefaciens have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis.
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Hou D, Zhao Q, Yousaf L, Xue Y, Shen Q. Beneficial effects of mung bean seed coat on the prevention of high-fat diet-induced obesity and the modulation of gut microbiota in mice. Eur J Nutr 2020; 60:2029-2045. [PMID: 33005980 DOI: 10.1007/s00394-020-02395-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 09/23/2020] [Indexed: 12/14/2022]
Abstract
PURPOSE Our recent study has reported that whole mung bean showed better beneficial effects on high-fat diet (HFD)-induced obesity and gut microbiota disorders when compared with the decorticated mung bean at the same intervention dose level, suggesting that the mung bean seed coat (MBC) may play a crucial role in its health benefits. This study aims to investigate whether MBC has beneficial benefits on the prevention of HFD-induced obesity and the modulation of gut microbiota in mice when it was supplemented in HFD. METHODS Herein, male C57BL/6 J mice were fed with normal control diet, HFD, and HFD supplemented with MBC (3-6%, w/w) for 12 weeks. The changes in physiological, histological, biochemical parameters, serum endotoxin, proinflammatory cytokines, and gut microbiota composition of mice were determined to assess the ability of MBC to alleviate HFD-induced obesity and modulate gut microbiota disorders in mice. RESULTS MBC supplementation exhibited significant reductions in the HFD-induced adiposity, fat accumulation, serum lipid levels, lipopolysaccharide, and proinflammatory cytokines concentrations (P < 0.05), which was accompanied by improvements in hepatic steatosis and adipocyte size. Especially, the elevated fasting blood glucose and insulin resistance were also significantly improved by MBC supplementation (P < 0.05). Furthermore, high-throughput sequencing of the 16S rRNA gene revealed that MBC could normalize HFD-induced gut microbiota dysbiosis. MBC not only could promote the bloom of Akkermansia, but also restore several HFD-dependent taxa (Blautia, Ruminiclostridium_9, Bilophila, and unclassified_f_Ruminococcaceae) back to normal status, co-occurring with the decreases in obesity-related indices. CONCLUSIONS This study provides evidence that MBC may be mainly responsible for the beneficial effects of whole mung bean on preventing the HFD-induced changes, thus enlarging the application value of MBC.
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Affiliation(s)
- Dianzhi Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing, 100083, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, 100083, China.,Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing, 100083, China
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing, 100083, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, 100083, China.,Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing, 100083, China
| | - Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing, 100083, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, 100083, China.,Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing, 100083, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing, 100083, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing, 100083, China. .,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, 100083, China. .,Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing, 100083, China.
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30
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Yang L, Lin Q, Han L, Wang Z, Luo M, Kang W, Liu J, Wang J, Ma T, Liu H. Soy hull dietary fiber alleviates inflammation in BALB/C mice by modulating the gut microbiota and suppressing the TLR-4/NF-κB signaling pathway. Food Funct 2020; 11:5965-5975. [PMID: 32662806 DOI: 10.1039/d0fo01102a] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
The present study is undertaken to assess the ability of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from soy hulls to relieve colitis in dextran sulfate sodium (DSS) induced inflammatory bowel disease (IBD) in a BALB/C mouse model. We characterized dietary fiber (DF) structures by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). Water retention capacity (WRC), water swelling capacity (WSC), oil adsorption capacity (OAC), glucose adsorption capacity (GAC), and the bile acid retardation index (BRI) were measured. The unique surface and chemical structural characteristics endowed DF with good absorption capacity and hydration ability, along with delayed glucose diffusion and absorption of bile acids. IBD was induced with a solution containing 5% DSS in male mice, which were administered a total oral dose of IDF (300 mg kg-1) and SDF (300 mg kg-1) three times per day after successful model establishment. All the mice were assessed weekly for weight change, diarrhea index, and fecal bleeding index. Levels of TLR-4 and NF-κB proteins were measured with western blotting analysis. Cytokine TNF-α in the serum was detected with an enzyme-linked immunosorbent assay (ELISA). Histological methods (H&E) were used to observe part of the mouse colon. The gut microbiota in the colonic contents was analyzed by 16S rRNA gene sequencing. DF decreased weight loss, diarrhea, and fecal bleeding, and also slowed serum TNF-α release. Increases in the levels of NF-κB proteins in inflamed colon tissue were also significantly suppressed by DF treatment. DF ameliorates the colitis induced decrease in gut microbiota species richness. The effect of SDF seemed clearer: the relative abundance of Barnesiella, Lactobacillus, Ruminococcus and Flavonifractor at the genus level was greater than that in the normal control group.
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Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China. and China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Qian Lin
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Lin Han
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Ziyi Wang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Mingshuo Luo
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Wanrong Kang
- Scientific Research Center, Gansu University of Chinese Medicine, Lanzhou, Gansu 730000, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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Ji Y, Yin Y, Sun L, Zhang W. The Molecular and Mechanistic Insights Based on Gut-Liver Axis: Nutritional Target for Non-Alcoholic Fatty Liver Disease (NAFLD) Improvement. Int J Mol Sci 2020; 21:ijms21093066. [PMID: 32357561 PMCID: PMC7247681 DOI: 10.3390/ijms21093066] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/24/2020] [Accepted: 04/24/2020] [Indexed: 02/07/2023] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is recognized as the most frequent classification of liver disease around the globe. Along with the sequencing technologies, gut microbiota has been regarded as a vital factor for the maintenance of human and animal health and the mediation of multiple diseases. The modulation of gut microbiota as a mechanism affecting the pathogenesis of NAFLD is becoming a growing area of concern. Recent advances in the communication between gut and hepatic tissue pave novel ways to better explain the molecular mechanisms regarding the pathological physiology of NAFLD. In this review, we recapitulate the current knowledge of the mechanisms correlated with the development and progression of NAFLD regulated by the gut microbiome and gut-liver axis, which may provide crucial therapeutic strategies for NAFLD. These mechanisms predominantly involve: (1) the alteration in gut microbiome profile; (2) the effects of components and metabolites from gut bacteria (e.g., lipopolysaccharides (LPS), trimethylamine-N-oxide (TMAO), and N,N,N-trimethyl-5-aminovaleric acid (TMAVA)); and (3) the impairment of intestinal barrier function and bile acid homeostasis. In particular, the prevention and therapy of NAFLD assisted by nutritional strategies are highlighted, including probiotics, functional oligosaccharides, dietary fibers, ω-3 polyunsaturated fatty acids, functional amino acids (L-tryptophan and L-glutamine), carotenoids, and polyphenols, based on the targets excavated from the gut-liver axis.
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Affiliation(s)
| | - Yue Yin
- Correspondence: (Y.Y.); (W.Z.); Fax.: +86-10-82802183 (Y.Y.); +86-10-82802183 (W.Z.)
| | | | - Weizhen Zhang
- Correspondence: (Y.Y.); (W.Z.); Fax.: +86-10-82802183 (Y.Y.); +86-10-82802183 (W.Z.)
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Hou D, Zhao Q, Yousaf L, Xue Y, Shen Q. Whole mung bean (Vigna radiata L.) supplementation prevents high-fat diet-induced obesity and disorders in a lipid profile and modulates gut microbiota in mice. Eur J Nutr 2020; 59:3617-3634. [DOI: 10.1007/s00394-020-02196-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Accepted: 01/28/2020] [Indexed: 12/17/2022]
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