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Fogacci F, ALGhasab NS, Di Micoli V, Giovannini M, Cicero AFG. Cholesterol-Lowering Bioactive Foods and Nutraceuticals in Pediatrics: Clinical Evidence of Efficacy and Safety. Nutrients 2024; 16:1526. [PMID: 38794764 PMCID: PMC11123713 DOI: 10.3390/nu16101526] [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: 03/24/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 05/26/2024] Open
Abstract
Long-term exposure to even slightly elevated plasma cholesterol levels significantly increases the risk of developing cardiovascular disease. The latest evidence recommends an improvement in plasma lipid levels, even in children who are not affected by severe hypercholesterolemia. The risk-benefit profile of pharmacological treatments in pediatric patients with moderate dyslipidemia is uncertain, and several cholesterol-lowering nutraceuticals have been recently tested. In this context, the available randomized clinical trials are small, short-term and mainly tested different types of fibers, plant sterols/stanols, standardized extracts of red yeast rice, polyunsaturated fatty acids, soy derivatives, and some probiotics. In children with dyslipidemia, nutraceuticals can improve lipid profile in the context of an adequate, well-balanced diet combined with regular physical activity. Of course, they should not be considered an alternative to conventional lipid-lowering drugs when necessary.
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Affiliation(s)
- Federica Fogacci
- Hypertension and Cardiovascular Risk Factors Research Center, Medical and Surgical Sciences Department, Sant’Orsola-Malpighi University Hospital, Via Albertoni 15, 40138 Bologna, Italy; (F.F.); (V.D.M.); (M.G.)
| | - Naif Saad ALGhasab
- Department of Internal Medicine, Medical College, Ha’il University, Ha’il 55476, Saudi Arabia
- Department of Cardiology, Libin Cardiovascular Institute, Calgary University, Calgary, AB T2N 1N4, Canada
| | - Valentina Di Micoli
- Hypertension and Cardiovascular Risk Factors Research Center, Medical and Surgical Sciences Department, Sant’Orsola-Malpighi University Hospital, Via Albertoni 15, 40138 Bologna, Italy; (F.F.); (V.D.M.); (M.G.)
| | - Marina Giovannini
- Hypertension and Cardiovascular Risk Factors Research Center, Medical and Surgical Sciences Department, Sant’Orsola-Malpighi University Hospital, Via Albertoni 15, 40138 Bologna, Italy; (F.F.); (V.D.M.); (M.G.)
| | - Arrigo Francesco Giuseppe Cicero
- Hypertension and Cardiovascular Risk Factors Research Center, Medical and Surgical Sciences Department, Sant’Orsola-Malpighi University Hospital, Via Albertoni 15, 40138 Bologna, Italy; (F.F.); (V.D.M.); (M.G.)
- Cardiovascular Medicine Unit, Heart, Thoracic and Vascular Department, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy
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2
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Deehan EC, Mocanu V, Madsen KL. Effects of dietary fibre on metabolic health and obesity. Nat Rev Gastroenterol Hepatol 2024; 21:301-318. [PMID: 38326443 DOI: 10.1038/s41575-023-00891-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 12/18/2023] [Indexed: 02/09/2024]
Abstract
Obesity and metabolic syndrome represent a growing epidemic worldwide. Body weight is regulated through complex interactions between hormonal, neural and metabolic pathways and is influenced by numerous environmental factors. Imbalances between energy intake and expenditure can occur due to several factors, including alterations in eating behaviours, abnormal satiation and satiety, and low energy expenditure. The gut microbiota profoundly affects all aspects of energy homeostasis through diverse mechanisms involving effects on mucosal and systemic immune, hormonal and neural systems. The benefits of dietary fibre on metabolism and obesity have been demonstrated through mechanistic studies and clinical trials, but many questions remain as to how different fibres are best utilized in managing obesity. In this Review, we discuss the physiochemical properties of different fibres, current findings on how fibre and the gut microbiota interact to regulate body weight homeostasis, and knowledge gaps related to using dietary fibres as a complementary strategy. Precision medicine approaches that utilize baseline microbiota and clinical characteristics to predict individual responses to fibre supplementation represent a new paradigm with great potential to enhance weight management efficacy, but many challenges remain before these approaches can be fully implemented.
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Affiliation(s)
- Edward C Deehan
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA
- Nebraska Food for Health Center, Lincoln, NE, USA
| | - Valentin Mocanu
- Department of Medicine, University of Alberta, Edmonton, Alberta, Canada
| | - Karen L Madsen
- Department of Medicine, University of Alberta, Edmonton, Alberta, Canada.
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Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food Funct 2024; 15:608-624. [PMID: 38099478 DOI: 10.1039/d3fo04494g] [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: 01/23/2024]
Abstract
This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.
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Affiliation(s)
- Mariela Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET-Facultad de Ciencias Agrarias (FCA)-Universidad Nacional de Cuyo (IBAM-FCA-CONICET-UNCuyo); Almirante Brown 500, M5528AHB Chacras de Coria, Mendoza, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
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Bartkiene E, Kungiene G, Starkute V, Klupsaite D, Zokaityte E, Cernauskas D, Kamarauskiene E, Özogul F, Rocha JM. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction. Front Nutr 2023; 10:1277980. [PMID: 37964936 PMCID: PMC10641513 DOI: 10.3389/fnut.2023.1277980] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Accepted: 10/02/2023] [Indexed: 11/16/2023] Open
Abstract
This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics - chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML), shape retention coefficient, crust and crumb color coordinates, bread crumb hardness during storage, saccharides content, and acrylamide (AA) concentration. PHG was prepared by mixing 100 g of psyllium husk powder with 800 mL of warm water. It was established that the amount of psyllium husk gel is a significant factor in dough redness (a*) (p < 0.001). A moderate positive correlation (r) was found between acrylamide content in wheat bread and maltose concentration in dough (r = 0.567). The psyllium husk gel increased the overall acceptability and specific volume of wheat bread. Wheat bread porosity showed a moderate positive correlation with mass loss after baking (r = 0.567) and a strong positive correlation with texture hardness (r = 0.664). Lower acrylamide content was obtained in wheat bread prepared with 5, 10, 15, 20, and 25% of psyllium husk gel (1.53, 2.34, 3.80, 2.69, and 3.62 times lower than the control wheat bread, respectively). Acrylamide content showed a strong positive correlation with the porosity of wheat bread (r = 0.672), with crust brightness (L*), and yellowness/blueness (b*) coordinates, as well as with crumb brightness, redness, and yellowness coordinates. Overall, psyllium husk gel hydrocolloids reduced acrylamide formation in wheat bread and can be recommended for the quality improvement of wheat bread.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Giedre Kungiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Egle Kamarauskiene
- Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | - Fatih Özogul
- Department of Seafood Processing Technology, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
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Massa M, Compari C, Fisicaro E. ITC study on the interaction of some bile salts with tragacanth, Arabic, and guar gums with potential cholesterol-lowering ability. Front Nutr 2023; 10:1258282. [PMID: 37941767 PMCID: PMC10628474 DOI: 10.3389/fnut.2023.1258282] [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: 07/13/2023] [Accepted: 10/02/2023] [Indexed: 11/10/2023] Open
Abstract
Introduction The urge of designing new safe and natural functional foods to control blood lipids and dispensable without the need of physician supervision, has increased especially after the coming into effect of the recent EU Commission regulation 2022/860, that regulates the consumption of "red yeast rice," made by fermentation of rice with Monascus purpureus, and perceived as a natural functional food, due to a health risk for frail consumers. The results of the present work are a part of the systematic study we are carrying out of the binding ability of some soluble dietary fibers (SDF) from different natural sources toward selected bile salts (BS). Methods Measurements were carried out by isothermal titration calorimetry (ITC) with the idea to shed light on the mechanism, if any, by which they show cholesterol-lowering activity. Results and discussion Epidemiological studies are sometimes conflicting and offer only hypothesis about the mechanism of action, the most accredited being the reduction of reabsorption of BS in the gut. Previous measurements done on negatively charged pectin and alginate, showed specific binding interaction with monomer NaDC for pectin and no interaction at all for alginate. Chitosan, positively charged and soluble only at low pH, in 100 mM acetate buffer at pH = 3 shows strong exothermic interactions with NaTC and NaTDC. Here we considered two plant exudates (Arabic gum and tragacanth gum) and guar gum, extracted from guar beans, and their interaction with the same bile salts. ITC measurements do not evidence specific interactions between gums and the studied BS, so that their cholesterol lowering ability, if any, is due to a different mechanism very probably bound to the viscosity increase. Moreover, the addition of NaC, the most abundant BS in the bile, at very low concentration (under the cmc) causes a structural change of the solution. The obtained results seem to corroborate the hypothesis that the cholesterol lowering activity is related to the increase in viscosity of guar solution favored by NaC, the major component of the bile.
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Affiliation(s)
- Michele Massa
- Department of Maternal Infantile and Urological Sciences, Sapienza University of Rome, Rome, Italy
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Hossain MM, Tovar J, Cloetens L, Nilsson A. Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects. Nutrients 2023; 15:4389. [PMID: 37892464 PMCID: PMC10609583 DOI: 10.3390/nu15204389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
Previously, it has been indicated that oat polar lipids included in a liquid meal may have the potential to beneficially modulate various cardiometabolic variables. The purpose of this study was to evaluate the effects of oat polar lipids in a solid food matrix on acute and second meal glucose tolerance, blood lipids, and concentrations of gut-derived hormones. The oat polar lipids were consumed at breakfast and effects on the biomarkers were investigated in the postprandial period and following a standardized lunch. Twenty young, healthy subjects consumed in total four different breakfast meals in a crossover study design. The breakfasts consisted of 1. White wheat bread (WWB) with an added 7.5 g of oat polar lipids (PLL); 2. WWB with an added 15 g of oat polar lipids (PLH); 3. WWB with and added 16.6 g of rapeseed oil (RSO) as a representative of commonly consumed oils; and 4. WWB consumed alone, included as a reference. All products with added lipids contained equivalent amounts of fat (16.6 g) and available carbohydrates (50 g). Rapeseed oil was added to the oat polar lipid meals to equal 16.6 g of total fat. The standardized lunch was composed of WWB and meatballs and was served 3.5 h after the breakfast. Test variables (blood glucose, serum insulin, triglyceride (TG), free fatty acids (FFA), ghrelin, GLP-1, PYY, and GIP) were measured at fasting and repeatedly during the 5.5 h after ingestion of the breakfast. After breakfast, PLH substantially lowered postprandial glucose and insulin responses (iAUC 0-120 min) compared with RSO and WWB (p < 0.05). Furthermore, a reduced glycaemic response to lunch (210-330 min) was observed following the PLH breakfast compared to all of the other breakfasts served (p < 0.05). Oat polar lipids (PLH) significantly reduced TG and ghrelin and increased circulating gut hormones GLP-1 and PYY compared to RSO (p < 0.05). The results show that exchanging part of the dietary lipids with oat polar lipids has the potential to improve postprandial blood glucose regulation and gut hormones and thus may have a preventive effect against type 2 diabetes.
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Affiliation(s)
- Mohammad Mukul Hossain
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
| | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
| | - Lieselotte Cloetens
- Division of Pure and Applied Biochemistry, Lund University, P.O. Box 124, 221 00 Lund, Sweden;
| | - Anne Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
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7
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Zeinabi A, Ghaedi H, Hosseini SA. Soluble Fiber Effect on Human Serum Leptin and Adiponectin: A Systematic Review and Dose-Response Meta-Analysis. Clin Nutr Res 2023; 12:320-335. [PMID: 37969941 PMCID: PMC10641331 DOI: 10.7762/cnr.2023.12.4.320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/16/2023] [Accepted: 10/16/2023] [Indexed: 11/17/2023] Open
Abstract
Literature showed that soluble fiber has beneficial effects on cardiometabolic risk factors and leptin and adiponectin serum levels. Our aim in this meta-analysis was to determine the effect of soluble fiber supplementation on leptin and adiponectin serum levels. A systematic search was conducted using PubMed, Scopus, and ISI Web of Science for eligible trials up to December 2021. A random-effects model was used to pool calculated effect sizes. Our analysis showed that soluble fiber supplementation did not significantly affect adiponectin (standardized mean difference [SMD], -0.49 Hedges's, 95% confidence interval [CI], -1.20, 0.21, p value = 0.167; I2 = 95.4, p value < 0.001) and leptin (SMD, -0.8 Hedges's, 95% CI, -1.70, 0.08, p value = 0.076; I2 = 94.6, p value < 0.001) concentrations in comparison with placebo. However, in the subgroup, soluble fiber supplementation had a significant improvement in leptin concentration in overweight and obese patients (SMD, -0.22 Hedges's, 95% CI, -0.43, -0.01, p value = 0.048) and a non-significant beneficial effect in adiponectin level in female (SMD, 0.29 Hedges's, 95% CI, -0.13, 0.71, p value = 0.183) and diabetic patients (SMD, 0.32 Hedges's, 95% CI, -0.67, 1.32, p value = 0.526). A non-linear association between soluble fiber dosage and adiponectin (pnon-linearity < 0.001) was observed. Soluble fiber supplementation could not change the circulatory leptin and adiponectin levels. However, beneficial effects were seen in overweight and obese leptin, and increases in adiponectin may also be observed in female and diabetic patients. Further studies are needed to confirm this results.
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Affiliation(s)
- Ali Zeinabi
- Department of Sport Physiology, Lamerd Branch, Islamic Azad University, Lamerd 14696-69191, Iran
| | - Hadi Ghaedi
- Department of Sport Physiology, Lamerd Branch, Islamic Azad University, Lamerd 14696-69191, Iran
| | - Seyed Ali Hosseini
- Department of Sport Physiology, Marvdasht Branch, Islamic Azad University, Marvdasht 73711-13119, Iran
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Zhu R, Xu H, Cai H, Wang S, Mao J, Zhang J, Xiong X, Wang X, Zhou W, Guo L. Effects of cereal bran consumption on cardiometabolic risk factors: A systematic review and meta-analysis. Nutr Metab Cardiovasc Dis 2023; 33:1849-1865. [PMID: 37482485 DOI: 10.1016/j.numecd.2023.04.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 07/25/2023]
Abstract
AIMS Cardiovascular disease is a prevalent worldwide disease, and cardiometabolic risk factors (CMRFs) include hyperlipidemia, hypertension, diabetes, and adiposity. Healthy diets are the critical factor in controlling these CMRFs risks, especially cereal bran which contains many beneficial substances. However, there are still contradictions in the indicators of improving CMRFs by bran from different grain sources or even the same grain source. Therefore, this study aimed to investigate the effects of cereal bran consumption on CMRFs. DATA SYNTHESIS Eligible randomized controlled studies were searched in PubMed, Embase, Scopus, the Cochrane Library and Web of Science until February 2023. The random-effects model was used to calculate overall effect sizes of weighted mean difference (WMD) and 95% confidence interval (CI). Finally, 22 studies were included in the present meta-analysis. Compared to the control, cereal bran consumption had no significant effect on high-density lipoprotein cholesterol, triglycerides, waist circumference, and body mass index, but could reduce systolic blood pressure (WMD: -1.59; 95% CI: -2.45 to -0.72), diastolic blood pressure (WMD: -1.96; 95% CI: -3.89 to -0.04), total cholesterol (WMD: -0.19; 95% CI: -0.34 to -0.04), low-density lipoprotein cholesterol (WMD: -0.21; 95% CI: -0.38 to -0.04), and fasting blood glucose (WMD: -0.13; 95% CI: -0.24 to -0.01). Additionally, oat bran can lower blood lipids in individuals with lipid diseases and blood pressure in obese or hypertensive patients. CONCLUSIONS Cereal bran could significantly reduce blood pressure, total cholesterol, low-density lipoprotein cholesterol, and fasting blood glucose in individuals with CMRFs, and oat bran had the most obvious effect.
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Affiliation(s)
- Ruiting Zhu
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Haiyan Xu
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Hongwei Cai
- Yantai Affiliated Hospital of Binzhou Medical University, 264100, China
| | - Saikun Wang
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Jing Mao
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Jingyi Zhang
- College of Animal Sciences, Jilin University, Changchun, Jilin, 130062, China
| | - Xuance Xiong
- Medical College, Beihua University, Jilin, Jilin, 132013, China
| | - Xingyu Wang
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Wei Zhou
- The First Hospital of Jilin University, Changchun, Jilin, 130021, China.
| | - Lirong Guo
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China.
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Sirotkin AV. The Effect of Dietary Oat Consumption and Its Constituents on Fat Storage and Obesity. Physiol Res 2023; 72:S157-S163. [PMID: 37565419 PMCID: PMC10660577 DOI: 10.33549/physiolres.934957] [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: 07/29/2022] [Accepted: 11/23/2022] [Indexed: 12/01/2023] Open
Abstract
This review is to summarize and analyze the currently available knowledge concerning the action of oat (Avena sativa L.) consumption on obesity, as well as possible constituents and extra- and intracellular mediators responsible for its anti-obesity effect. The oat constituents could reduce fat storage via several mediatory mechanisms - brain centers regulating appetite, gastrointestinal functions, gut bacteria, fat synthesis and metabolism and maybe via changes in oxidative processes, steroid hormones receptors and adipose tissue vascularization. Several oat constituents (starch, fiber and beta-glucan) could have anti-obesity properties, whilst one oat constituent (starch or fiber) could affect fat storage via several mechanisms of action.
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Affiliation(s)
- A V Sirotkin
- Department of Zoology and Anthropology, Constantine the Philosopher University in Nitra, Nitra, Slovak Republic.
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10
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la Gatta B, Rutigliano M, Liberatore MT, Dilucia F, Palmitessa M, Di Luccia A, Lamacchia C. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods 2023; 12:2699. [PMID: 37509791 PMCID: PMC10378643 DOI: 10.3390/foods12142699] [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: 06/12/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample.
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Affiliation(s)
- Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | | | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Lamacchia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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TRINDADE PCO, DALFOLO ADC, MONTEIRO CS, WAGNER R, SANTOS BAD, DALLA NORA FM, VERRUCK S, ROSA CSD. Development and characterization of biscuits with olive pomace. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.99922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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12
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Al-Foudari M, Sidhu JS, Alhazza A. Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread. Saudi J Biol Sci 2022; 29:103479. [DOI: 10.1016/j.sjbs.2022.103479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 09/27/2022] [Accepted: 10/20/2022] [Indexed: 11/06/2022] Open
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Massa M, Compari C, Fisicaro E. On the mechanism of the cholesterol lowering ability of soluble dietary fibers: Interaction of some bile salts with pectin, alginate, and chitosan studied by isothermal titration calorimetry. Front Nutr 2022; 9:968847. [PMID: 36245485 PMCID: PMC9558102 DOI: 10.3389/fnut.2022.968847] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 09/15/2022] [Indexed: 11/29/2022] Open
Abstract
Reducing high blood cholesterol is an important strategy to decrease the chances of a cardiovascular disease occurrence, the main cause of mortality in western developed countries. Therefore, the search for an alternative therapeutic or preventive approach being natural, biocompatible, and not toxic is still more relevant than ever. This need is particularly felt in Pediatrics for treating childhood hypercholesterolemia, due to statins interference in the production of steroid hormones in prepuberal children. Notwithstanding the general acceptance of the healthy role of the fibers in the diet, the mechanism underlying the cholesterol-lowering ability of soluble fibers is still under discussion. Therefore, we started a systematic study of the binding ability of some soluble dietary fibers (SDF) originated from different natural sources toward selected bile salts (BS) by isothermal titration calorimetry (ITC). Here we report the results of our ITC studies on the interaction of alginate, pectin and chitosan with sodium cholate (NaC), sodium deoxycholate (NaDC), sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC). Thermodynamic data on the micelle formation process of the above bile salts, as a premise to the study of their binding ability to the SDF, are also reported. Alginate does not show specific binding interaction with BS, while pectin shows a strong exothermic bond with NaDC in monomeric form. Chitosan, positively charged and soluble only at low pH, shows strong exothermic interactions with NaTC and NaTDC (soluble at pH = 3 in acetate buffer) with precipitate formation. For NaTC, the exothermic peak starts at about 5 mM. At this concentration NaTC bound on the fiber reaches locally the cmc value and micelles start forming on the fiber inducing its conformational change. For NaTDC the same process occurs at much lower concentrations, due to lower cmc, and with a greater quantity of heat involved. The first set of results here presented shows that for some SDF the binding of BS could be an important mechanism in cholesterol lowering but not the only one. The information here presented could be a starting point for the design of optimized functional foods with high cholesterol lowering ability.
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Affiliation(s)
- Michele Massa
- Department of Maternal Infantile and Urological Sciences, Sapienza University of Rome, Rome, Italy
| | | | - Emilia Fisicaro
- Department of Food and Drug, University of Parma, Parma, Italy
- *Correspondence: Emilia Fisicaro,
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14
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Wang R, Zhang Z, Aihemaitijiang S, Ye C, Halimulati M, Huang X, Qin H. Oat β Glucan Ameliorates Renal Function and Gut Microbiota in Diabetic Rats. Front Nutr 2022; 9:875060. [PMID: 35614982 PMCID: PMC9125244 DOI: 10.3389/fnut.2022.875060] [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: 02/13/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
Diabetic nephropathy is a severe complication of diabetes and the leading cause of end-stage renal disease and death. Therefore, we must find effective prevention and treatment approaches to the problem. Oat has a long history of use for its nutritional and medicinal properties, such as maintaining physiological blood glucose levels. Oat β glucan is one of the major bioactive substances produced by oat. However, the protective effects of oat β glucan on diabetic nephropathy are still unclear. This study generated a rat model of diabetic nephropathy to explore the potent therapeutic ability and mechanism of oat β glucan in renal function by 16S rRNA genes sequencing. Diabetic nephropathy model was established in forty rats by left nephrectomy and single intraperitoneal injection of streptozotocin. These rats were randomly divided into the model group and three oat β glucan intervention groups. Twenty rats underwent sham operation and were randomly divided into normal control group and oat β glucan control group. Animals were treated by oral gavage for 8 consecutive weeks. The results showed that oat β glucan reduced blood glucose level and improved renal function (P < 0.05). Oat β glucan significantly improved serum inflammatory levels (P < 0.05). The diversity of intestinal microflora in diabetic nephropathy rats decreased with time prolongation, while oat β-glucan reversed the result. Compared with the model group at week 8, the abundances of Eubacterium, Butyricicoccus, and Ruminococcus were elevated significantly after oat β glucan intervention (P < 0.05). Correlation analysis indicated that abundances of Eubacterium, Butyricicoccus, and Ruminococcus were significantly negatively correlated with the levels of renal impairment markers. In summary, the findings of this study showed that oat β glucan can increase the diversity of intestinal flora, regulate the composition of intestinal flora, modulate intestinal flora metabolism, alleviate the inflammatory response, and further delay the development of diabetic nephropathy. Therefore, oat β glucan has the potential to be developed into the novel and safe drug for diabetic nephropathy.
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Affiliation(s)
- Ruoyu Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
- Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation, Beijing, China
| | - Zhaofeng Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
- Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation, Beijing, China
- *Correspondence: Zhaofeng Zhang
| | - Sumiya Aihemaitijiang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
- Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation, Beijing, China
| | - Chen Ye
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
- Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation, Beijing, China
| | - Mairepaiti Halimulati
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
- Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation, Beijing, China
| | - Xiaojie Huang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
- Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation, Beijing, China
| | - Haoyuan Qin
- Department of Nutrition and Food Studies, Steinhardt School, New York University, New York, NY, United States
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15
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Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G, Simonato B. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2545-2552. [PMID: 34676540 PMCID: PMC9298127 DOI: 10.1002/jsfa.11596] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/21/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g-1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Giada Rainero
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | | | - Corrado Rizzi
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | - Mariasole Cervini
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
| | - Gianluca Giuberti
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
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16
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Seguido MÁ, Tarradas RM, González-Rámila S, García-Cordero J, Sarriá B, Bravo-Clemente L, Mateos R. Influence of 8-week daily consumption of a new product combining green coffee hydroxycinnamates and beta-glucans on polyphenol bioavailability in subjects with overweight and obesity. Food Funct 2022; 13:1133-1152. [PMID: 35018954 DOI: 10.1039/d1fo03327a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Nutraceuticals based on plant extracts rich in polyphenols, as well as dietary fibres, are new means to fight overweight/obesity and associated diseases. However, to understand the potential effects of polyphenols on health it is critical to study their bioavailability and metabolic fate. Consumption of a green coffee phenolic extract (GCPE) in combination with oat beta-glucan (BG) could affect the pharmacokinetic profile of the main polyphenols present in coffee (hydroxycinnamates). Moreover, the regular intake of the combination could also induce changes. Nine overweight men and women consumed a novel nutraceutical product containing 300 mg of green coffee hydroxycinnamic acids and 2.5 g of BG twice a day for 8 weeks. A pharmacokinetic study was carried out in blood and urine samples taken before (baseline) and at week 8 after the nutraceutical intervention, collecting samples at different times in a 0-24 h interval. Faecal samples were also obtained at 0 and 24 h after the intake of the nutraceutical at baseline and week 8. Phenolic metabolites were analysed by LC-MS-QToF. Results showed that polyphenols were differentially absorbed and extensively metabolized throughout the gastrointestinal tract. An apparent reduction in the excretion of small intestinal metabolites was accompanied by a tendency to increase colonic metabolites after sustained intake (p = 0.052). In conclusion, continued consumption of the GCPE/BG nutraceutical appears to enhance the absorption of hydroxycinnamates by increasing the colonic bioavailability of their derived metabolites compared to baseline, although the regular intake of the nutraceutical did not modify the metabolite profile in any of the biological samples.
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Affiliation(s)
- Miguel Ángel Seguido
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Rosa María Tarradas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Susana González-Rámila
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Joaquín García-Cordero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Beatriz Sarriá
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Laura Bravo-Clemente
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Raquel Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
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17
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Nutraceuticals in Paediatric Patients with Dyslipidaemia. Nutrients 2022; 14:nu14030569. [PMID: 35276928 PMCID: PMC8840379 DOI: 10.3390/nu14030569] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/13/2022] [Accepted: 01/25/2022] [Indexed: 12/16/2022] Open
Abstract
Coronary heart disease (CHD) is the main cause of death and morbidity in the world. Childhood is a critical period during which atherosclerosis may begin to develop; in the presence of familial hypercholesterolaemia (FH), the lifelong elevation of LDL cholesterol levels greatly accelerates atherosclerosis. Lowering LDL-C levels is associated with a well-documented reduction in cardiovascular disease risk. Current guidelines support the dietary and lifestyle approach as the primary strategy of intervention in children and adolescents with FH. Nutraceuticals (functional foods or dietary supplements of plant or microbial origin) are included in the EU guidelines as lifestyle interventions and may provide an additional contribution in reducing LDL levels when pharmacological therapy is not yet indicated. Meta-analyses of randomised clinical trials have demonstrated that the same nutraceuticals improve lipid profile, including lowering LDL-C, total cholesterol and triglyceride levels. In this narrative review, starting from current scientific evidence, we analyse the benefits and limitations of the nutraceuticals in children and adolescents with dyslipidaemia, and we try to evaluate their use and safety in clinical practice.
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18
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Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107108] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Zhang S, Hu J, Sun Y, Tan H, Yin J, Geng F, Nie S. Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides. Food Chem X 2021; 12:100158. [PMID: 34825168 PMCID: PMC8604743 DOI: 10.1016/j.fochx.2021.100158] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/02/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
Plantago (Plantaginaceae) is an herbal plant, which is used in folk medicine, functional food, and dietary supplement products. Recent pharmacological and phytochemical studies have shown that polysaccharides isolated from Plantago have multiple medicinal and nutritional benefits, including improve intestinal health, hypoglycemic effect, immunomodulatory effect, etc. These health and pharmacological benefits are of great interest to the public, academia, and biotechnology industries. This paper provides an overview of recent advances in the physicochemical, structural features, and biological effects of Plantago polysaccharides and highlights the similarities and differences of the polysaccharides from different species and in different parts, including leaves, seeds, and husks. The scientific support for its use as a prebiotic is also addressed. The purpose of this review is to provide background as well as useful and up-to-date information for future research and applications of these polysaccharides.
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Affiliation(s)
- Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Huizi Tan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
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20
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Pontifex MG, Mushtaq A, Le Gall G, Rodriguez-Ramiro I, Blokker BA, Hoogteijling MEM, Ricci M, Pellizzon M, Vauzour D, Müller M. Differential Influence of Soluble Dietary Fibres on Intestinal and Hepatic Carbohydrate Response. Nutrients 2021; 13:nu13124278. [PMID: 34959832 PMCID: PMC8706546 DOI: 10.3390/nu13124278] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/25/2021] [Accepted: 11/25/2021] [Indexed: 12/16/2022] Open
Abstract
Refined foods are commonly depleted in certain bioactive components that are abundant in 'natural' (plant) foods. Identification and addition of these 'missing' bioactives in the diet is, therefore, necessary to counteract the deleterious impact of convenience food. In this study, multiomics approaches were employed to assess the addition of the popular supplementary soluble dietary fibers inulin and psyllium, both in isolation and in combination with a refined animal feed. A 16S rRNA sequencing and 1H NMR metabolomic investigation revealed that, whilst inulin mediated an increase in Bifidobacteria, psyllium elicited a broader microbial shift, with Parasutterella and Akkermansia being increased and Enterorhabdus and Odoribacter decreased. Interestingly, the combination diet benefited from both inulin and psyllium related microbial changes. Psyllium mediated microbial changes correlated with a reduction of glucose (R -0.67, -0.73, respectively, p < 0.05) and type 2 diabetes associated metabolites: 3-methyl-2-oxovaleric acid (R -0.72, -0.78, respectively, p < 0.05), and citrulline (R -0.77, -0.71, respectively, p < 0.05). This was in line with intestinal and hepatic carbohydrate response (e.g., Slc2a2, Slc2a5, Khk and Fbp1) and hepatic lipogenesis (e.g., Srebf1 and Fasn), which were significantly reduced under psyllium addition. Although established in the liver, the intestinal response associated with psyllium was absent in the combination diet, placing greater significance upon the established microbial, and subsequent metabolomic, shift. Our results therefore highlight the heterogeneity that exists between distinct dietary fibers in the context of carbohydrate uptake and metabolism, and supports psyllium containing combination diets, for their ability to negate the impact of a refined diet.
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Affiliation(s)
- Matthew G. Pontifex
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Aleena Mushtaq
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Gwenaëlle Le Gall
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Ildefonso Rodriguez-Ramiro
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Britt Anne Blokker
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Mara E. M. Hoogteijling
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Matthew Ricci
- Research Diets, Inc., New Brunswick, NJ 08901, USA; (M.R.); (M.P.)
| | | | - David Vauzour
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
| | - Michael Müller
- Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK; (M.G.P.); (A.M.); (G.L.G.); (I.R.-R.); (B.A.B.); (M.E.M.H.); (D.V.)
- Correspondence: ; Tel.: +44-160-359-3047
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21
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Włodarczyk M, Śliżewska K. Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials. Nutrients 2021; 13:nu13113808. [PMID: 34836063 PMCID: PMC8621223 DOI: 10.3390/nu13113808] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/14/2021] [Accepted: 10/22/2021] [Indexed: 12/27/2022] Open
Abstract
In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
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Affiliation(s)
- Michał Włodarczyk
- Correspondence: (M.W.); (K.Ś.); Tel.: +48-783149289 (M.W.); +48-501742326 (K.Ś.)
| | - Katarzyna Śliżewska
- Correspondence: (M.W.); (K.Ś.); Tel.: +48-783149289 (M.W.); +48-501742326 (K.Ś.)
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22
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Ferreira RDS, Mendonça LABM, dos Santos C, Hiane PA, Matias R, Franco OL, de Oliveira AKM, do Nascimento VA, Pott A, Carvalho CME, Guimarães RDCA. Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence. Nutrients 2021; 13:2294. [PMID: 34371804 PMCID: PMC8308451 DOI: 10.3390/nu13072294] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/19/2021] [Accepted: 06/21/2021] [Indexed: 02/08/2023] Open
Abstract
Functional clinical nutrition is an integrative science; it uses dietary strategies, functional foods and medicinal plants, as well as combinations thereof. Both functional foods and medicinal plants, whether associated or not, form nutraceuticals, which can bring benefits to health, in addition to being included in the prevention and treatment of diseases. Some functional food effects from Avena sativa L. (oats), Linum usitatissimum L. (brown flaxseed), Glycine max L. (soya) and Moringa oleifera have been proposed for nutritional disorders through in vitro and in vivo tests. A formulation called a bioactive food compound (BFC) showed efficiency in the association of oats, flaxseed and soy for dyslipidemia and obesity. In this review, we discuss the effects of BFC in other nutritional disorders, as well as the beneficial effects of M. oleifera in obesity, cardiovascular disease, diabetes mellitus type 2, metabolic syndrome, intestinal inflammatory diseases/colorectal carcinogenesis and malnutrition. In addition, we hypothesized that a BFC enriched with M. oleifera could present a synergistic effect and play a potential benefit in nutritional disorders. The traditional consumption of M. oleifera preparations can allow associations with other formulations, such as BFC. These nutraceutical formulations can be easily accepted and can be used in sweet preparations (fruit and/or vegetable juices, fruit and/or vegetable vitamins, porridges, yogurt, cream, mousses or fruit salads, cakes and cookies) or savory (vegetable purees, soups, broths and various sauces), cooked or not. These formulations can be low-cost and easy-to-use. The association of bioactive food substances in dietary formulations can facilitate adherence to consumption and, thus, contribute to the planning of future nutritional interventions for the prevention and adjuvant treatment of the clinical conditions presented in this study. This can be extended to the general population. However, an investigation through clinical studies is needed to prove applicability in humans.
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Affiliation(s)
- Rosângela dos Santos Ferreira
- Graduate Program in Biotechnology, S-Inova Biotech, Catholic University Dom Bosco-UCDB, Campo Grande 79117-010, MS, Brazil; (R.d.S.F.); (L.A.B.M.M.); (C.d.S.); (O.L.F.); (C.M.E.C.)
| | - Lígia Aurélio Bezerra Maranhão Mendonça
- Graduate Program in Biotechnology, S-Inova Biotech, Catholic University Dom Bosco-UCDB, Campo Grande 79117-010, MS, Brazil; (R.d.S.F.); (L.A.B.M.M.); (C.d.S.); (O.L.F.); (C.M.E.C.)
| | - Cristiane dos Santos
- Graduate Program in Biotechnology, S-Inova Biotech, Catholic University Dom Bosco-UCDB, Campo Grande 79117-010, MS, Brazil; (R.d.S.F.); (L.A.B.M.M.); (C.d.S.); (O.L.F.); (C.M.E.C.)
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul-UFMS, Campo Grande 79079-900, MS, Brazil; (P.A.H.); (V.A.d.N.)
| | - Rosemary Matias
- Graduate Program in Environment and Regional Development, University Anhanguera Uniderp, Campo Grande 79035-470, MS, Brazil; (R.M.); (A.K.M.d.O.)
| | - Octávio Luiz Franco
- Graduate Program in Biotechnology, S-Inova Biotech, Catholic University Dom Bosco-UCDB, Campo Grande 79117-010, MS, Brazil; (R.d.S.F.); (L.A.B.M.M.); (C.d.S.); (O.L.F.); (C.M.E.C.)
- Graduate Program in Genomic Sciences and Biotechnology, Center of Proteomic and Biochemical Analysis, Catholic University of Brazilia, Brasília 70790-160, DF, Brazil
| | - Ademir Kleber Morbeck de Oliveira
- Graduate Program in Environment and Regional Development, University Anhanguera Uniderp, Campo Grande 79035-470, MS, Brazil; (R.M.); (A.K.M.d.O.)
| | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul-UFMS, Campo Grande 79079-900, MS, Brazil; (P.A.H.); (V.A.d.N.)
| | - Arnildo Pott
- Institute of Biosciences, Federal University of Mato Grosso do Sul-UFMS, Campo Grande 79079-900, MS, Brazil;
| | - Cristiano Marcelo Espinola Carvalho
- Graduate Program in Biotechnology, S-Inova Biotech, Catholic University Dom Bosco-UCDB, Campo Grande 79117-010, MS, Brazil; (R.d.S.F.); (L.A.B.M.M.); (C.d.S.); (O.L.F.); (C.M.E.C.)
| | - Rita de Cássia Avellaneda Guimarães
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul-UFMS, Campo Grande 79079-900, MS, Brazil; (P.A.H.); (V.A.d.N.)
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Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15168] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Roberta Tolve
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Giada Rainero
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara 28100 Italy
| | | | - Barbara Simonato
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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24
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Esfandi R, Seidu I, Willmore W, Tsopmo A. Antioxidant, pancreatic lipase, and α-amylase inhibitory properties of oat bran hydrolyzed proteins and peptides. J Food Biochem 2021; 46:e13762. [PMID: 33997997 DOI: 10.1111/jfbc.13762] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/28/2021] [Accepted: 04/29/2021] [Indexed: 11/28/2022]
Abstract
This work aimed to determine the antioxidant properties of identified hydrolyzed oat proteins and peptides, and their capacity to inhibit lipase and α-amylase. The protein hydrolysates retarded the oxidation of peanut oil by reducing peroxide values (up to 2.5-fold), relative to the control oil. Of the five tested peptides, P1 (YFDEQNEQFR), P3 (SPFWNINAH), and P4 (NINAHSVVY) significantly reduced the oxidation of linoleic acid. In the enzyme assays, P3 was the best lipase inhibitor (IC50 85.4 ± 3 µM) while P1 was the most potent inhibitor of α-amylase (IC50 37.5 ± 1.1 µM). The structure-activity relationship assessed using the CABS-dock computational model predicted that interactions between peptides and pancreatic lipase residues of Ser153 , His264 , and Asp177 were important for the inhibition. In the case of α-amylase, interactions with residues of the active sites (Asp197 , Glu233 , and Asp300 ), but not those of calcium- or chloride-binding domains, were important for the inhibition. PRACTICAL APPLICATIONS: In recent years, there have been many studies focussing on isolating multifunctional peptides from food and food waste with antioxidant and bioactivity potential to promote human health. Some of these antioxidant peptides have been found to be effective to prevent diseases and complications such as hypertension, cardiovascular disease, cancer, diabetes, and obesity. The peptides studied in this work showed a great potential to prevent oxidation in a lipid system and demonstrated a significant ability to reduce the enzymatic activity of lipase and α-amylase. These enzymes contribute to the digestion of fat and carbohydrate, and their inhibition can reduce the absorption of these macronutrients and make them a great target for designing antioxidant and anti-obesity compounds. With the multifunctional activity of oat bran-derived peptides, it is proposed that these peptides can be used in food formulations due to their antioxidant and potential anti-obesity properties.
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Affiliation(s)
- Ramak Esfandi
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada
| | - Issaka Seidu
- National Research Council of Canada, Ottawa, ON, Canada
| | - William Willmore
- Department of Biology, Carleton University, Ottawa, ON, Canada.,Institute of Biochemistry, Carleton University, Ottawa, ON, Canada
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada.,Institute of Biochemistry, Carleton University, Ottawa, ON, Canada
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25
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Hossain MM, Tovar J, Cloetens L, Florido MTS, Petersson K, Prothon F, Nilsson A. Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Crossover Study in Healthy Young Adults. Nutrients 2021; 13:nu13030988. [PMID: 33803802 PMCID: PMC8003140 DOI: 10.3390/nu13030988] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/09/2021] [Accepted: 03/16/2021] [Indexed: 02/06/2023] Open
Abstract
It has been suggested that intake of polar lipids may beneficially modulate various metabolic variables. The purpose of this study was to evaluate the effect of oat polar lipids on postprandial and second meal glycemic regulation, blood lipids, gastrointestinal hormones, and subjective appetite-related variables in healthy humans. In a randomized design, twenty healthy subjects ingested four liquid cereal-based test beverages (42 g of available carbohydrates) containing: i. 30 g of oat oil with a low concentration (4%) of polar lipids (PLL), ii. 30 g of oat oil containing a high concentration (40%) of polar lipids (PLH), iii. 30 g of rapeseed oil (RSO), and iv. no added lipids (NL). The products were served as breakfast meals followed by a standardized lunch. Test variables were measured at fasting and during 3 h after breakfast and two additional hours following a standardized lunch. PLH reduced glucose and insulin responses after breakfast (0-120 min) compared to RSO, and after lunch (210-330 min) compared to RSO and PLL (p < 0.05). Compared to RSO, PLH resulted in increased concentrations of the gut hormones GLP-1 and PYY after the standardized lunch (p < 0.05). The results suggest that oat polar lipids have potential nutraceutical properties by modulating acute and second meal postprandial metabolic responses.
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Affiliation(s)
- Mohammad Mukul Hossain
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
- Correspondence: ; Tel.: +46-46-222-95-34
| | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
| | - Lieselotte Cloetens
- Division of Pure and Applied Biochemistry, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (L.C.); (M.T.S.F.)
| | - Maria T. Soria Florido
- Division of Pure and Applied Biochemistry, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (L.C.); (M.T.S.F.)
| | | | | | - Anne Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
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26
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Alkandari S, Bhatti ME, Aldughpassi A, Al-Hassawi F, Al-Foudari M, Sidhu JS. Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi J Biol Sci 2021; 28:3602-3606. [PMID: 34121903 PMCID: PMC8175994 DOI: 10.1016/j.sjbs.2021.03.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 03/09/2021] [Accepted: 03/09/2021] [Indexed: 11/19/2022] Open
Abstract
Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.
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Affiliation(s)
- Sharifa Alkandari
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Mohammad E. Bhatti
- Kuwait Institute for Scientific Research, Central Analytical Lab, P.O. Box 24885, Safat 13109, Kuwait
| | - Ahmed Aldughpassi
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Fatima Al-Hassawi
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Mohammad Al-Foudari
- Kuwait Institute for Scientific Research, Central Analytical Lab, P.O. Box 24885, Safat 13109, Kuwait
| | - Jiwan S. Sidhu
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
- Corresponding author.
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27
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Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods 2021; 10:foods10010075. [PMID: 33401782 PMCID: PMC7823311 DOI: 10.3390/foods10010075] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
- Correspondence:
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
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28
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Shang L, Wang Y, Ren Y, Ai T, Zhou P, Hu L, Wang L, Li J, Li B. In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation. Food Funct 2020; 11:7596-7610. [PMID: 32869813 DOI: 10.1039/d0fo01104e] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Konjac glucomannan (KGM) is associated with the satiety-enhancing property by imparting the food matrix with high viscosity. In the present study, rheology tests on KGM sol with different viscosities were conducted to understand its flow behavior as they presented in the mouth and stomach, and the in vitro gastric emptying characteristics of KGM were examined with a human gastric simulator. Then, their effects on subjective appetite, glycemia, and appetite-related hormones (insulin, GLP-1, PYY3-36, CCK-8, ghrelin) response were investigated by conducting a randomized, single-blind, crossover trial in 22 healthy adults (11 female and 11 male, mean age (years): 23.2 ± 2.0, BMI (kg m-2): 20.6 ± 2.1). The blood samples and ratings for subjective appetite were collected at regular time intervals after the subjects were fed with four test breakfasts (one control treatment and three experimental treatments) on four different days. An ad libitum lunch was provided to the subjects once they consumed the breakfasts and their food intake was recorded. As the viscosity increased, the gastric emptying rate was delayed despite a large part of the chyme viscosity lost during digestion. The satiating capacity of the test breakfast was significantly enhanced as its viscosity increased, the and subjects' sensation for hunger, fullness, desire-to-eat, and prospective food consumption differed significantly (p = 0.006, 0.000, 0.002, and 0.001, respectively) between the treatments. The secretion of glycemia and satiety-related hormones were beneficially modulated by the increased viscosity of the test meal but a small decrease in the ad libitum food intake was observed after the intervention of the viscous test breakfasts. Overall, elevating the meal viscosity moderately by using KGM could contribute to combating the challenge of hunger for people in the bodyweight management.
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Affiliation(s)
- Longchen Shang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Yi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Yanyan Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Tingyang Ai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Peiyuan Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Ling Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Ling Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
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29
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Abstract
Psyllium gum is a hydrocolloid found in the husk of seeds from Plantago ovata. Psyllium husk has been used in traditional medicine in areas of India and China. Its consumption has been shown to provide nutritional benefits, such as the capacity to reduce the glycaemic index, to minimize the risk of cardiovascular diseases, to decrease cholesterol and constipation problems and others. Thus, interest in the incorporation of psyllium in food products is twofold. First, it can be a natural alternative to the use of other gums and hydrocolloids considered additives. Second, it can be used to improve the nutritional properties of products in which it is incorporated. However, for this purpose, it is necessary to add great quantities of psyllium. This review analyses the potential use of psyllium in distinct food products, considering its advantages and inconveniences as well as possible solutions for undesired effects. Among the analyzed products there are bakery products and, in particular, gluten-free breads where psyllium has been used as a gluten substitute. The incorporation of psyllium into dairy products such as yogurts and those derived from fruits, among others, is also addressed.
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Affiliation(s)
- Mayara Belorio
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
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30
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Watanabe M, Risi R, Masi D, Caputi A, Balena A, Rossini G, Tuccinardi D, Mariani S, Basciani S, Manfrini S, Gnessi L, Lubrano C. Current Evidence to Propose Different Food Supplements for Weight Loss: A Comprehensive Review. Nutrients 2020; 12:E2873. [PMID: 32962190 PMCID: PMC7551574 DOI: 10.3390/nu12092873] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/14/2020] [Accepted: 09/18/2020] [Indexed: 02/06/2023] Open
Abstract
The use of food supplements for weight loss purposes has rapidly gained popularity as the prevalence of obesity increases. Navigating through the vast, often low quality, literature available is challenging, as is providing informed advice to those asking for it. Herein, we provide a comprehensive literature revision focusing on most currently marketed dietary supplements claimed to favor weight loss, classifying them by their purported mechanism of action. We conclude by proposing a combination of supplements most supported by current evidence, that leverages all mechanisms of action possibly leading to a synergistic effect and greater weight loss in the foreseen absence of adverse events. Further studies will be needed to confirm the weight loss and metabolic improvement that may be obtained through the use of the proposed combination.
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Affiliation(s)
- Mikiko Watanabe
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Renata Risi
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Davide Masi
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Alessandra Caputi
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Angela Balena
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Giovanni Rossini
- Department of Endocrinology and Diabetes, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (G.R.); (D.T.); (S.M.)
| | - Dario Tuccinardi
- Department of Endocrinology and Diabetes, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (G.R.); (D.T.); (S.M.)
| | - Stefania Mariani
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Sabrina Basciani
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Silvia Manfrini
- Department of Endocrinology and Diabetes, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (G.R.); (D.T.); (S.M.)
| | - Lucio Gnessi
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
| | - Carla Lubrano
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, 00161 Rome, Italy; (M.W.); (D.M.); (A.C.); (A.B.); (S.M.); (S.B.); (L.G.); (C.L.)
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31
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Reimer RA, Wharton S, Green TJ, Manjoo P, Ramay HR, Lyon MR, Gahler RJ, Wood S. Effect of a functional fibre supplement on glycemic control when added to a year-long medically supervised weight management program in adults with type 2 diabetes. Eur J Nutr 2020; 60:1237-1251. [PMID: 32642971 DOI: 10.1007/s00394-020-02328-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 07/03/2020] [Indexed: 12/16/2022]
Abstract
PURPOSE Soluble fibre beneficially affects metabolism but whether it can augment the reductions in glycemia induced through intensive weight management has not been extensively studied. Our objective was to examine the adjunct effect of the soluble viscous fibre PGX® on glycemic control in adults with type 2 diabetes (T2D) enrolled in a year-long medically supervised weight management program. METHODS In a placebo-controlled, double-blind study, 290 adults with overweight/obesity and T2D were randomized to receive PGX (15-20 g/day) or isocaloric placebo (rice flour, 6.4-8.6 g/day) as an adjunct to intensive weight management for 52 weeks. The primary outcome was change in glycemic control (HbA1c). Other outcome measures included weight loss, blood lipids, blood pressure, cytokines and fecal microbiota. RESULTS Compared to baseline HbA1c in PGX (7.2 ± 1.1%) and placebo (7.0 ± 0.9%) groups, there was a significant reduction at 16 and 26 weeks, however, only PGX showed a significant absolute reduction of 0.23% at 52 weeks; there were no between-group differences in HbA1c. At 52 weeks, only PGX significantly decreased body weight compared to baseline and reduced waist circumference at all time points. Compared to baseline, only PGX showed a significant reduction in LDL cholesterol at 16 and 26 weeks. PGX significantly increased the relative abundance of Collinsella, Parabacteroides and Roseburia. CONCLUSION Adding PGX to a weight management program for individuals with T2D provides a sustained reduction in HbA1c compared to placebo. Improvements in other metabolic outcomes suggest that PGX may be a promising adjunct to weight loss programs in patients with T2D. CLINICAL TRIAL This trial was registered at ClinicalTrials.gov as NCT01644201.
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Affiliation(s)
- Raylene A Reimer
- Faculty of Kinesiology, University of Calgary, 2500 University Drive NW, Calgary, AB, T2N 1N4, Canada. .,Department of Biochemistry and Molecular Biology, Cumming School of Medicine, University of Calgary, Calgary, AB, Canada.
| | - Sean Wharton
- The Wharton Medical Clinic and Weight Management Centre, Hamilton, ON, Canada
| | - Tim J Green
- Healthy Mothers, Babies, and Children, South Australian Health and Medical Research Institute, Adelaide, SA, Australia.,Discipline of Paediatrics, University of Adelaide, Adelaide, Australia
| | - Priya Manjoo
- Department of Medicine, Vancouver Island Health Authority, University of Victoria, University of British Columbia, Victoria, Canada
| | - Hena R Ramay
- International Microbiome Centre, University of Calgary, Calgary, AB, Canada
| | - Michael R Lyon
- Obesity Medicine and Diabetes Institute, Coquitlam, BC, Canada.,Department of Family Practice, Faculty of Medicine, University of British Columbia, Vancouver, BC, Canada
| | - Roland J Gahler
- Factors Group of Nutritional Products Inc. R & D, Burnaby, BC, Canada
| | - Simon Wood
- InovoBiologic Inc., Calgary, AB, Canada.,Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada.,Faculty of Science and Engineering, Curtin University, Curtin, WA, Australia
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32
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Peredo-Lovillo A, Romero-Luna HE, Jiménez-Fernández M. Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism. Food Res Int 2020; 136:109473. [PMID: 32846558 DOI: 10.1016/j.foodres.2020.109473] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/10/2020] [Accepted: 06/21/2020] [Indexed: 02/08/2023]
Abstract
Human gut microbiota (HGM) is a microbial complex where dynamic mutualistic interactions related to digestion and absorption of dietary components take place. The consumption of specific food ingredients, such as prebiotics and dietary fibers, constituted mainly by carbohydrates polymers, can modulate the HGM composition and metabolism serving as a fermentable substrate to produce bacterial metabolites with beneficial effects on host health. Especially, bacterial short-chain fatty acids, tryptophan and organic acids have shown positive effects on pathogenic bacteria control, mineral absorption, weight control and obesity, immune response homeostasis, gut barrier improvement, brain modulation and anticancer activity. Despite the fact that these effects vary between individuals due to personal HGM richness, the information presented in this review contributes to understanding the effects of prebiotics and dietary fibers consumption on the generation of HGM metabolites and the mechanisms by which these metabolites interact with host cells improving host health.
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Affiliation(s)
- A Peredo-Lovillo
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial s/n, Sección 5, Santa Bárbara, CP 91096 Xalapa Enríquez, Veracruz, Mexico
| | - H E Romero-Luna
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial s/n, Sección 5, Santa Bárbara, CP 91096 Xalapa Enríquez, Veracruz, Mexico
| | - M Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Ánimas, Xalapa Enríquez, CP 91190 Veracruz, Mexico.
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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods 2020; 9:foods9030354. [PMID: 32204341 PMCID: PMC7142464 DOI: 10.3390/foods9030354] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/11/2020] [Accepted: 03/17/2020] [Indexed: 01/23/2023] Open
Abstract
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
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Coleman CM, Ferreira D. Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity. Molecules 2020; 25:E881. [PMID: 32079271 PMCID: PMC7070526 DOI: 10.3390/molecules25040881] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 02/04/2020] [Accepted: 02/14/2020] [Indexed: 02/07/2023] Open
Abstract
Cranberry is a well-known functional food, but the compounds directly responsible for many of its reported health benefits remain unidentified. Complex carbohydrates, specifically xyloglucan and pectic oligosaccharides, are the newest recognized class of biologically active compounds identified in cranberry materials. Cranberry oligosaccharides have shown similar biological properties as other dietary oligosaccharides, including effects on bacterial adhesion, biofilm formation, and microbial growth. Immunomodulatory and anti-inflammatory activity has also been observed. Oligosaccharides may therefore be significant contributors to many of the health benefits associated with cranberry products. Soluble oligosaccharides are present at relatively high concentrations (~20% w/w or greater) in many cranberry materials, and yet their possible contributions to biological activity have remained unrecognized. This is partly due to the inherent difficulty of detecting these compounds without intentionally seeking them. Inconsistencies in product descriptions and terminology have led to additional confusion regarding cranberry product composition and the possible presence of oligosaccharides. This review will present our current understanding of cranberry oligosaccharides and will discuss their occurrence, structures, ADME, biological properties, and possible prebiotic effects for both gut and urinary tract microbiota. Our hope is that future investigators will consider these compounds as possible significant contributors to the observed biological effects of cranberry.
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Affiliation(s)
- Christina M. Coleman
- Department of BioMolecular Sciences, Division of Pharmacognosy, and the Research Institute of Pharmaceutical Sciences, School of Pharmacy, University of Mississippi, University, MS 38677, USA
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35
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Simonato B, Trevisan S, Tolve R, Favati F, Pasini G. Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108368] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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36
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Naked Oat ( Avena nuda L.) Oligopeptides:Immunomodulatory Effects on Innate and AdaptiveImmunity in Mice via Cytokine Secretion, AntibodyProduction, and Th Cells Stimulation. Nutrients 2019; 11:nu11040927. [PMID: 31022989 PMCID: PMC6520772 DOI: 10.3390/nu11040927] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/16/2019] [Accepted: 04/22/2019] [Indexed: 02/02/2023] Open
Abstract
The study aimed to investigate the immunomodulatory activity of oligopeptides derived from oat (Avena nuda L.) (OOPs). Healthy female BALB/c mice were randomly assigned to five groups, given deionized water (control) and 0.25, 0.5, 1.0, and 2.0 g/kg body weight (BW) of OOPs daily by intragastric administration. Seven assays were performed to determine the immunomodulatory effects of OOPs on immune organ ratios, cellular and humoral immune responses, macrophage phagocytosis, and natural killer (NK) cell activity. Spleen T lymphocyte subpopulations (by flow cytometry), serum cytokine and immunoglobulin levels (by multiplex sandwich immunoassays) were determined to evaluate how OOPs affected the immune system. Our results showed that OOPs could significantly improve innate and adaptive immune responses in mice through the enhancement of cell-mediated and humoral immunity, macrophage phagocytosis capacity, and NK cell activity. We concluded that the immunomodulatory effects might be attributed to increased T and Th cell percentages, serum interferon (IFN)-γ, interleukin (IL)-1 α, IL-2, IL-6, IL-10, IL-12, tumor necrosis factor (TNF)- α, and granulocyte-macrophage colony-stimulating factor (GM-CSF) secretions as well as immunoglobulin (Ig) A, IgG, and IgM productions. These results indicate that dietary OOPs could be considered as promising immunomodulators with dosages ranging from 0.25 to 2.0 g/kg BW.
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Darooghegi Mofrad M, Mozaffari H, Mousavi SM, Sheikhi A, Milajerdi A. The effects of psyllium supplementation on body weight, body mass index and waist circumference in adults: A systematic review and dose-response meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr 2019; 60:859-872. [PMID: 30880409 DOI: 10.1080/10408398.2018.1553140] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Background: Previous studies reported inconsistent findings regarding the effects of psyllium supplementation on obesity measures. This systematic review and meta-analysis was performed to summarize data from available randomized clinical trials (RCTs) on the effect of psyllium supplementation on body weight, body mass index (BMI), and waist circumference (WC) in adults.Methods: PubMed, SCOPUS, Cochrane Library, and Google Scholar were searched to identify relevant articles up to August 2018. The effect sizes were presented as weighted mean difference (WMD) and 95% confidence intervals (CI) by using random effects model. To detect dose-response relationships, we used fractional polynomial modeling.Results: A total of 22 RCTs were included. Meta-analysis did not find any significant effect of psyllium supplementation on body weight (MD: -0.28 kg, 95% CI: -0.78, 0.21, p = 0.268), BMI (MD: -0.19 kg/m2, 95% CI: -0.55, 0.15, p = 0.27) and WC (MD: -1.2 cm, 95% CI: -2.6, 0.2, p = 0.09). Subgroup analysis showed that psyllium dosage, kind of psyllium administration, duration of trial, study design, sample size, and gender were potential sources of heterogeneity. Moreover, there was nonlinear association between duration of psyllium consumption, BMI and WC.Conclusion: Psyllium supplementation does not reduce body weight, BMI, and WC significantly.
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Affiliation(s)
- Manije Darooghegi Mofrad
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.,Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hadis Mozaffari
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Seyed Mohammad Mousavi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Ali Sheikhi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Alireza Milajerdi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.,Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
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38
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The Possible Role of Nutraceuticals in the Prevention of Cardiovascular Disease. High Blood Press Cardiovasc Prev 2019; 26:101-111. [DOI: 10.1007/s40292-019-00309-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Accepted: 02/19/2019] [Indexed: 02/05/2023] Open
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Venkatakrishnan K, Chiu HF, Wang CK. Extensive review of popular functional foods and nutraceuticals against obesity and its related complications with a special focus on randomized clinical trials. Food Funct 2019; 10:2313-2329. [DOI: 10.1039/c9fo00293f] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Weight management (anti-obesity) by popular functional foods and nutraceuticals.
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Affiliation(s)
- Kamesh Venkatakrishnan
- School of Nutrition
- Chung Shan Medical University
- Taichung City-40201
- Taiwan
- Republic of China
| | - Hui-Fang Chiu
- Department of Chinese Medicine
- Taichung Hospital Ministry of Health and Welfare
- Taichung-40301
- Taiwan
- Republic of China
| | - Chin-Kun Wang
- School of Nutrition
- Chung Shan Medical University
- Taichung City-40201
- Taiwan
- Republic of China
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