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Posridee K, Chirinang P, Oonsivilai A, Oonsivilai R. Evaluation of Short-Term Toxicity and Cholesterol-Lowering Effects in Rats Exposed to Dietary Fiber Derived from Cassava Pulp. Foods 2023; 12:4074. [PMID: 38002132 PMCID: PMC10669986 DOI: 10.3390/foods12224074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/31/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
The dietary fiber extracted from cassava pulp, composed of crude fiber, neutral detergent fiber (NDF), and cellulose content, demonstrates promise as a functional food ingredient. The study's objectives encompassed the assessment of short-term toxicity and the evaluation of its potential cholesterol-lowering effects. The results indicated that cassava pulp dietary fiber (CDF) is well-tolerated with non-toxic thresholds determined at 10.01 g/kg body weight/day for male rats and 11.21 g/kg body weight/day for female rats during the short-term toxicity assessment. Furthermore, CDF exhibited notable cholesterol-lowering effects, significantly reducing serum triglyceride and serum total cholesterol levels, along with decreased liver total lipids and liver cholesterol levels. In contrast, it led to significant increases in fecal total lipids and cholesterol when compared to the control group. Most notably, there were no significant differences in terms of serum triglyceride, serum total cholesterol, liver total lipids, and liver cholesterol between CDF and the conventional cholesterol-lowering medication, simvastatin. These findings underscore the potential of cassava pulp dietary fiber as a natural and safe alternative for managing hyperlipidemia and related conditions. It offers a valuable avenue for the development of functional foods aimed at improving cardiovascular health and further investigation for its potential application in the field of nutraceuticals.
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Affiliation(s)
- Kakanang Posridee
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Pornariya Chirinang
- Applied Food and Nutrition Division, Faculty of Science and Technology, Phetchaburi Rajabhat University, Phetchaburi 76000, Thailand;
| | - Anant Oonsivilai
- School of Electrical Engineering, Institute of Engineering, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Ratchadaporn Oonsivilai
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
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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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He Y, Wang B, Wen L, Wang F, Yu H, Chen D, Su X, Zhang C. Effects of dietary fiber on human health. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Benitez V, Rebollo-Hernanz M, Hernanz S, Chantres S, Aguilera Y, Martin-Cabrejas MA. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Res Int 2019; 122:105-113. [PMID: 31229061 DOI: 10.1016/j.foodres.2019.04.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/21/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
Abstract
Coffee parchment was evaluated as a potential dietary fiber ingredient. For this purpose, dietary fiber was extracted by enzymatic and non-enzymatic methods and its physicochemical and in vitro hypoglycemic and hypolipidemic properties were investigated. Results revealed that coffee parchment (flakes and flour) was a good source of insoluble dietary fiber (IDF), mainly composed by xylans (35%), lignin (32%), and cellulose (12%). From results, the IDF extraction seemed not to be required the use of enzymes. Coffee parchment did not stand out by its content of phenolic compounds and antioxidant capacity, but milling process improved them. Due to its physical structure, coffee parchment flakes exhibited high oil holding capacity (3.8 mg L-1), gelation capacity (8%) besides hydration properties, including water holding (3.4 mg L-1), absorption (3.0 mg L-1) and swelling (14 mg L-1) capacities. Its flour and water-insoluble residue showed lower capacities. Nevertheless, these coffee parchment samples presented effective in vitro hypoglycemic properties, showing high glucose adsorption capacity (50-200 mmol L-1), and capacity to decrease its diffusion (13%), and to inhibit α-amylase (52%) that led to lower starch digestibility (until 46%); and also, outstanding in vitro hypolipidemic properties, as inhibition of pancreatic lipase (43%) and binding of cholesterol and sodium cholate (16.6 and 35.3 mg g-1, respectively). These results provide valuable information for the potential use of coffee parchment as new food DF ingredient.
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Affiliation(s)
- Vanesa Benitez
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Sara Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Silvia Chantres
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Maria A Martin-Cabrejas
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Rodrigues AP, Pereira GA, Tomé PHF, Arruda HS, Eberlin MN, Pastore GM. Chemical Composition and Antioxidant Activity of Monguba (Pachira aquatica) Seeds. Food Res Int 2019; 121:880-887. [PMID: 31108821 DOI: 10.1016/j.foodres.2019.01.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 12/29/2018] [Accepted: 01/07/2019] [Indexed: 01/18/2023]
Abstract
Monguba fruit has a seed with a chestnut-like flavor that can be consumed boiled, fried, and roasted. These nutritious seeds also have been used in popular medicine to treat several diseases. Nevertheless, the nutritional and functional potential of monguba seed is still underexploited. In this sense, we investigated the nutritional and functional components of monguba seeds. These seeds showed high total content of sugars, mainly sucrose, whereas the content of the raffinose family oligosaccharides was low. The mineral assay showed high amount of minerals, namely potassium, calcium, magnesium and zinc, which indicate that monguba seeds can be a new source of these minerals. UHPLC-ESI-MS/MS analysis showed caffeic, ferulic and 4-hydroxybenzoic acids as the main phenolic compounds, mainly in the esterified form, in these seeds. Monguba seed showed high lipid content, in which the main compounds were palmitic acid and γ-tocopherol. The soluble and insoluble phenolic fractions from monguba seeds showed high antioxidant activity measured by the oxygen radical absorption capacity (ORAC) and the trolox equivalent antioxidant capacity (TEAC) assays. Therefore, the monguba seeds have great potential to be explored by food, pharmaceutical and cosmetic industries due to their chemical composition.
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Affiliation(s)
- Alexsandra Pereira Rodrigues
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Gustavo Araujo Pereira
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil
| | - Pedro Henrique Ferreira Tomé
- Federal Institute of Education, Science and Technology of Triângulo Mineiro, IFTM, Uberlândia, MG 38400-974, Brazil
| | - Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil
| | - Marcos Nogueira Eberlin
- Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas - UNICAMP, Campinas, SP 13083-970, Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil
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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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Abstract
Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to regulate blood sugar levels, effects on microorganisms, antioxidant effect, potential role in losing weight, ability to regulate blood lipids, application in flour products such as bread and Chinese noodles, challenges such as dark color, rough texture, and poor solubility, and potential solutions that include modification methods. The primary purpose of this review is to comprehensively evaluate potential applications of dietary fibers in flour products, addressing common problems and reviewing potential solutions to promote further study and applications of dietary fibers.
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Maani B, Alimi M, Shokoohi S, Fazeli F. Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties. J Texture Stud 2016; 48:205-214. [DOI: 10.1111/jtxs.12229] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 08/07/2016] [Accepted: 08/24/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Bahareh Maani
- Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
| | - Mazdak Alimi
- Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research Division; Research Institute of Petroleum Industry; Tehran Iran
| | - Fatemeh Fazeli
- Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
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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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Kachenpukdee N, Santerre CR, Ferruzzi MG, Oonsivilai R. Modified Dietary Fiber from Cassava Pulp and Assessment of Mercury Bioaccessibility and Intestinal Uptake Using anIn VitroDigestion/Caco-2 Model System. J Food Sci 2016; 81:T1854-63. [DOI: 10.1111/1750-3841.13336] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 02/19/2016] [Accepted: 04/16/2016] [Indexed: 01/09/2023]
Affiliation(s)
- Natta Kachenpukdee
- School of Food Technology, Inst. of Agricultural Technology; Suranare Univ. of Technology; Nakhon Ratchasima Thailand
| | | | | | - Ratchadaporn Oonsivilai
- School of Food Technology, Inst. of Agricultural Technology; Suranare Univ. of Technology; Nakhon Ratchasima Thailand
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