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Duque-Buitrago LF, Solórzano-Lugo IE, González-Vázquez M, Jiménez-Martínez C, Hernández-Aguirre MA, Osorio-Díaz P, Calderón-Domínguez G, Loera-Castañeda V, Mora-Escobedo R. Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage. Molecules 2024; 29:2742. [PMID: 38930808 PMCID: PMC11206587 DOI: 10.3390/molecules29122742] [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: 05/06/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.
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Affiliation(s)
- Luisa Fernanda Duque-Buitrago
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (L.F.D.-B.); (C.J.-M.); (G.C.-D.)
- Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali 76001, Colombia
| | - Iraham Enrique Solórzano-Lugo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (L.F.D.-B.); (C.J.-M.); (G.C.-D.)
| | - Marcela González-Vázquez
- Instituto de Farmacobiología, Universidad de la Cañada, Teotitlán de Flores Magón 68540, Mexico;
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (L.F.D.-B.); (C.J.-M.); (G.C.-D.)
| | | | - Perla Osorio-Díaz
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Yautepec 62731, Mexico; (M.A.H.-A.); (P.O.-D.)
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (L.F.D.-B.); (C.J.-M.); (G.C.-D.)
| | - Verónica Loera-Castañeda
- Centro Interdisciplinario de Investigación para el Desarrollo Regional Unidad Durango, Instituto Politécnico Nacional, Durango 34220, Mexico;
| | - Rosalva Mora-Escobedo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (L.F.D.-B.); (C.J.-M.); (G.C.-D.)
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Campos-Montiel R, Medina-Pérez G, Vázquez-Nuñez E, Afanador-Barajas L, Hernández-Soto I, Ahmad Nayik G, González-Montiel L, Alkafafy M. Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030966. [PMID: 35164230 PMCID: PMC8839710 DOI: 10.3390/molecules27030966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/28/2022] [Accepted: 01/28/2022] [Indexed: 11/25/2022]
Abstract
Mole sauce is one of the traditional Mexican foods; it is a complex mixture of ingredients of diverse origins that directly influence its nutritional value. The objective of this study was to investigate the antioxidant properties and nutritional components in five varieties of mole from Hidalgo in Mexico namely verde (V), ranchero (R), almendrado (A), casero (C), and pipian (P). Proximal chemical analysis and determination of the color index and the content of total starch, dietary fiber, mineral content (Ca, Na, K, and Mg), total phenolic content, and antioxidant activity by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenylpicrylhydrazyl) were carried out. All the five varieties of mole reported less than 25% moisture content while fat content varied from 42.9% to 58.25%. The color index ranged from a deep orange to a deep red color. A fair percentage of dietary fiber was found in all mole varieties with a low amount of starch as well. The presence of mostly insoluble dietary fiber, high phenolic content (36.13–79.49 mg GAE/100 g), and high antioxidant activity could be considered important strengths to boost the consumption of these traditional preparations. This research will contribute to a better scientific knowledge of traditional Mexican sauces as functional foods or nutraceuticals that could be used to avoid health disorders.
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Affiliation(s)
- Rafael Campos-Montiel
- Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Hidalgo 3600, Mexico; (R.C.-M.); (I.H.-S.)
| | - Gabriela Medina-Pérez
- Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Hidalgo 3600, Mexico; (R.C.-M.); (I.H.-S.)
- Correspondence:
| | - Edgar Vázquez-Nuñez
- Department of Chemical, Electronic and Biomedical Engineering, Division of Sciences and Engineering, University of Guanajuato, Lomas del Bosque 103, Lomas del Campestre, León, Guanajuato 37150, Mexico;
| | - Laura Afanador-Barajas
- Natural Sciences Department, Engineering and Sciences Faculty, Universidad Central, Bogotá 110311, Colombia;
| | - Iridiam Hernández-Soto
- Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Hidalgo 3600, Mexico; (R.C.-M.); (I.H.-S.)
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College, Shopian 192303, India;
| | | | - Mohamed Alkafafy
- Department of Biotechnology, College of Science, Taif University, Taif 21944, Saudi Arabia;
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Acar O, Izydorczyk M, McMillan T, Yazici M, Ozdemir B, Cakmak I, Koksel H. An investigation on minerals, arabinoxylans and other fibres of biofortified hull-less barley fractions obtained by two milling systems. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Meng F, Zhang Q, Li Y, Liu S, Liu D, Yu H. In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate. Food Sci Nutr 2020; 8:3912-3922. [PMID: 32724652 PMCID: PMC7382180 DOI: 10.1002/fsn3.1702] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/20/2020] [Accepted: 05/20/2020] [Indexed: 01/27/2023] Open
Abstract
It is important to select an appropriate emulsifier to overcome the poor stability and dispersibility of the vegetable oils in food system. Previous studies suggest that OSA-modified konjac glucomannan (KGOS) has potential to be used as a food emulsifier. In this study, in vitro fermentation suggested that KGOS could promote the growth of the important intestinal probiotics Lactobacillus and Bifidobacterium and then promote intestinal fermentation to produce gas and short chain fatty acids. The emulsification experiments indicated that KGOS had good emulsification ability and stability for camellia oil. Under 40 MPa for 90 s homogenization, 0.2% (w/w) KGOS could encapsulate 20% (w/w) camellia oil. The nanoemulsion was stable at a low pH and high concentration of NaCl and ethanol. Konjac glucomannan octenyl succinate encapsulation could prevent the oxidation of camellia oil at 25°C and storage for 30 days.
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Affiliation(s)
- Fan‐Bing Meng
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
- Key Laboratory of Coarse Cereal ProcessingMinistry of AgricultureChengduChina
| | - Qian Zhang
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Yun‐Cheng Li
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
- Key Laboratory of Coarse Cereal ProcessingMinistry of AgricultureChengduChina
| | - Shu‐Yan Liu
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Da‐Yu Liu
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Hua Yu
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
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Faridah HS, Goh YM, Noordin MM, Liang JB. Extrusion enhances apparent metabolizable energy, ileal protein and amino acid digestibility of palm kernel cake in broilers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1965-1974. [PMID: 32164059 PMCID: PMC7649399 DOI: 10.5713/ajas.19.0964] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Accepted: 03/03/2020] [Indexed: 11/27/2022]
Abstract
Objective This study consisted of two stages; the first was to determine the effect of extrusion and sieving treatments on the chemical properties of palm kernel cake (PKC), and accordingly, a follow-up experiment (second stage) was conducted to determine and compare the apparent metabolizable energy (AME), and protein and amino acid digestibility of extruded and sieved PKC. Methods Two physical treatments, namely extrusion (using temperature profiles of 90°C/100°C/100°C, 90°C/100°C/110°C, and 90°C/100°C/120°C) and sieving (to 8 particles sizes ranging from >8.00 to 0.15 mm) were carried out to determine their effects on chemical properties, primarily crude protein (CP) and fiber contents of PKC. Based on the results from the above study, PKC that extruded with temperature profile 90/100/110°C and of sieved size between 1.5 to 0.15 mm (which made up of near 60% of total samples) were used to determine treatments effect on AME and CP and amino acid digestibility. The second stage experiment was conducted using 64 male Cobb 500 chickens randomly assigned to 16 cages (4 cages [or replicates] per treatment) to the following four dietary groups: i) basal (control) diet, ii) basal diet containing 20% untreated PKC, iii) basal diet containing 20% extruded PKC (EPKC), and iv) basal diet containing 20% sieved PKC (SPKC). Results Extrusion and sieving had no effect on CP and ash contents of PKC, however, both treatments reduced (p<0.05) crude fiber by 21% and 19%, respectively. Overall, extrusion and sieving reduced content of most of the amino acids except for aspartate, glutamate, alanine and lysine which increased, while serine, cysteine and tryptophan remained unchanged. Extrusion resulted in 6% increase (p<0.05) in AME and enhanced CP digestibility (p<0.05) by 32%, as compared to the untreated PKC while sieving had no effect on AME but improved CP digestibility by 39% which was not significantly different from that by extrusion. Conclusion Extrusion is more effective than sieving and serves as a practical method to enhance AME and digestibility of CP and several amino acids in broiler chickens.
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Affiliation(s)
- Hanim Shakirin Faridah
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Veterinary Pre Clinical Science, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Mohamed Mustapha Noordin
- Department of Veterinary Pathology & Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Juan Boo Liang
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Gopalsamy G, Mortimer E, Greenfield P, Bird AR, Young GP, Christophersen CT. Resistant Starch is Actively Fermented by Infant Faecal Microbiota and Increases Microbial Diversity. Nutrients 2019; 11:nu11061345. [PMID: 31208010 PMCID: PMC6628288 DOI: 10.3390/nu11061345] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 06/10/2019] [Accepted: 06/12/2019] [Indexed: 01/10/2023] Open
Abstract
In adults, fermentation of high amylose maize starch (HAMS), a resistant starch (RS), has a prebiotic effect. Were such a capacity to exist in infants, intake of RS might programme the gut microbiota during a critical developmental period. This study aimed to determine if infant faecal inocula possess the capacity to ferment HAMS or acetylated-HAMS (HAMSA) and characterise associated changes to microbial composition. Faecal samples were collected from 17 healthy infants at two timepoints: Preweaning and within 10 weeks of first solids. Fermentation was assessed using in vitro batch fermentation. Following 24 h incubation, pH, short-chain fatty acid (SCFA) production and microbial composition were compared to parallel control incubations. In preweaning infants, there was a significant decrease at 24 h in pH between control and HAMS incubations and a significant increase in the production of total SCFAs, indicating fermentation. Fermentation of HAMS increased further following commencement of solids. Fermentation of RS with weaning faecal inocula increased Shannon's diversity index (H) and was associated with increased abundance of Bifidobacterium and Bacteroides. In conclusion, the faecal inocula from infants is capable of RS fermentation, independent of stage of weaning, but introduction of solids increases this fermentation capacity. RS may thus function as a novel infant prebiotic.
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Affiliation(s)
- Geetha Gopalsamy
- Monash University, Eastern Health Clinical School, Box Hill, VIC 3128, Australia.
- Flinders University, Flinders Centre for Innovation in Cancer, College of Medicine and Public Health, Bedford Park, SA 5042, Australia.
| | - Elissa Mortimer
- Flinders University, Flinders Centre for Innovation in Cancer, College of Medicine and Public Health, Bedford Park, SA 5042, Australia.
| | - Paul Greenfield
- CSIRO Environomics Future Science Platform, North Ryde, NSW 2113, Australia.
| | - Anthony R Bird
- CSIRO Health and Biosecurity, Adelaide, SA 5000, Australia.
| | - Graeme P Young
- Flinders University, Flinders Centre for Innovation in Cancer, College of Medicine and Public Health, Bedford Park, SA 5042, Australia.
| | - Claus T Christophersen
- Edith Cowan University, School of Medical & Health Sciences, Joondalup, WA 6027, Australia.
- Curtin University, School of Molecular & Life Sciences, Bentley, WA 6102, Australia.
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Gurpilhares DDB, Cinelli LP, Simas NK, Pessoa A, Sette LD. Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes. Food Chem 2019; 280:175-186. [PMID: 30642484 DOI: 10.1016/j.foodchem.2018.12.023] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 11/12/2018] [Accepted: 12/04/2018] [Indexed: 02/07/2023]
Abstract
Utilization of marine algae has increased considerably over the past decades, since biodiversity within brown, red and green marine algae offers possibilities of finding a variety of bioactive compounds. Marine algae are rich sources of dietary fibre. The remarkable positive effects of seaweed dietary fibre on human body are related to their prebiotic activity over the gastrointestinal tract (GIT) microbiota. However, dietary modulation of microorganisms present in GIT can be influenced by different factors such as type and source of the dietary fibre, their molecular weight, type of extraction and purification methods employed, composition and modification of polysaccharide and oligosaccharide. This review will demonstrate evidence that polysaccharides and oligosaccharides from marine algae can be used as prebiotics, emphasizing their use in human health, their application as food and other possible applications. Furthermore, an important approach of microbial enzymes employment during extraction, modification or production of those prebiotics is highlighted.
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Affiliation(s)
- Daniela de Borba Gurpilhares
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Av. Aluizio da Silva Gomes, 50, Granja dos Cavaleiros, 27930-560 Macaé, RJ, Brazil
| | - Leonardo Paes Cinelli
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Av. Aluizio da Silva Gomes, 50, Granja dos Cavaleiros, 27930-560 Macaé, RJ, Brazil; Grupo de Glicofármacos - Laboratório Integrado de Prospecção em Produtos Bioativos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Av. Aluizio da Silva Gomes, 50, Granja dos Cavaleiros, 27930-560 Macaé, RJ, Brazil
| | - Naomi Kato Simas
- Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, Av. Carlos Chagas Filho, 373. Ilha do Fundão, 21941-902, Rio de Janeiro, RJ, Brazil
| | - Adalberto Pessoa
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 16, 05508-900 São Paulo, SP, Brazil
| | - Lara Durães Sette
- Departamento de Bioquímica e Microbiologia, Instituto de Biociências, Universidade Estadual Paulista Júlio de Mesquita Filho - UNESP, Av. 24A, 1515, Bela Vista, 13506-900 Rio Claro, SP, Brazil
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8
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Gao G, Clare AS, Chatzidimitriou E, Rose C, Caldwell G. Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida. Food Chem 2018; 258:71-78. [DOI: 10.1016/j.foodchem.2018.03.040] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 03/06/2018] [Accepted: 03/10/2018] [Indexed: 11/29/2022]
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9
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Qiu S, Yadav MP, Yin L. Characterization and functionalities study of hemicellulose and cellulose components isolated from sorghum bran, bagasse and biomass. Food Chem 2017; 230:225-233. [DOI: 10.1016/j.foodchem.2017.03.028] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 02/27/2017] [Accepted: 03/06/2017] [Indexed: 10/20/2022]
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10
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Requena MC, González CNA, Barragán LAP, Correia T, Esquivel JCC, Herrera RR. Functional and physico-chemical properties of six desert-sources of dietary fiber. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.08.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Collins KG, Fitzgerald GF, Stanton C, Ross RP. Looking Beyond the Terrestrial: The Potential of Seaweed Derived Bioactives to Treat Non-Communicable Diseases. Mar Drugs 2016; 14:E60. [PMID: 26999166 PMCID: PMC4820313 DOI: 10.3390/md14030060] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 02/19/2016] [Accepted: 03/10/2016] [Indexed: 12/22/2022] Open
Abstract
Seaweeds are a large and diverse group of marine organisms that are commonly found in the maritime regions of the world. They are an excellent source of biologically active secondary metabolites and have been shown to exhibit a wide range of therapeutic properties, including anti-cancer, anti-oxidant, anti-inflammatory and anti-diabetic activities. Several Asian cultures have a strong tradition of using different varieties of seaweed extensively in cooking as well as in herbal medicines preparations. As such, seaweeds have been used to treat a wide variety of health conditions such as cancer, digestive problems, and renal disorders. Today, increasing numbers of people are adopting a "westernised lifestyle" characterised by low levels of physical exercise and excessive calorific and saturated fat intake. This has led to an increase in numbers of chronic Non-communicable diseases (NCDs) such as cancer, cardiovascular disease, and diabetes mellitus, being reported. Recently, NCDs have replaced communicable infectious diseases as the number one cause of human mortality. Current medical treatments for NCDs rely mainly on drugs that have been obtained from the terrestrial regions of the world, with the oceans and seas remaining largely an untapped reservoir for exploration. This review focuses on the potential of using seaweed derived bioactives including polysaccharides, antioxidants and fatty acids, amongst others, to treat chronic NCDs such as cancer, cardiovascular disease and diabetes mellitus.
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Affiliation(s)
| | | | - Catherine Stanton
- Teagasc Moorepark, Fermoy, Cork, Ireland.
- APC Microbiome Institute, University College Cork, Cork, Ireland.
| | - R Paul Ross
- Teagasc Moorepark, Fermoy, Cork, Ireland.
- APC Microbiome Institute, University College Cork, Cork, Ireland.
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12
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Comparative analysis of dietary fiber activities of enzymatic and gamma depolymerized guar gum. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Characterization of two prickly pear species flowers growing in Tunisia at four flowering stages. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Yang J, Xiao A, Wang C. Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chem 2014; 161:367-75. [PMID: 24837964 DOI: 10.1016/j.foodchem.2014.04.030] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2014] [Revised: 04/03/2014] [Accepted: 04/04/2014] [Indexed: 10/25/2022]
Abstract
Dietary fibres (DFs) from yellow soybean hulls (Glycine max) were developed by mimicking pH in the human digestive system. Using both traditional AOAC991.43 and newly developed AOAC2011.25 methods, DFs were quantified, and their physicochemical properties were characterised by determining colour, particle size, water absorption and solubility capacity. Viscoelastic properties of the fibres with whole wheat flours were evaluated using dynamic rheological measurements. The results showed that colour of lightness (L value) was significantly improved (p<0.05). The levels of soluble, insoluble, and total dietary fibres determined by 2011.25 were 2.6±0.7%, 85.9±0.4%, and 88.5±0.8% (as is), respectively. There was an approximately 50% increase of total dietary fibre in the treatment, which reached 98.6±0.8% (dry basis). The results clearly indicated that acid-base hydrolysis and autoclaving processes in yellow soybean hulls could significantly boost total dietary fibre content, which has potential application in snacks.
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Affiliation(s)
- Jun Yang
- Frito-Lay R&D, 7701 Legacy Drive, Plano, TX 75024, USA.
| | - Anhong Xiao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China.
| | - Chunwei Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
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15
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In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber. Int J Biol Macromol 2014; 63:98-103. [DOI: 10.1016/j.ijbiomac.2013.10.038] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2013] [Revised: 10/22/2013] [Accepted: 10/26/2013] [Indexed: 11/24/2022]
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16
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Yalegama L, Nedra Karunaratne D, Sivakanesan R, Jayasekara C. Chemical and functional properties of fibre concentrates obtained from by-products of coconut kernel. Food Chem 2013; 141:124-30. [DOI: 10.1016/j.foodchem.2013.02.118] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2012] [Revised: 02/25/2013] [Accepted: 02/28/2013] [Indexed: 11/16/2022]
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17
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Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits. FOOD SCIENCE AND HUMAN WELLNESS 2013. [DOI: 10.1016/j.fshw.2013.08.001] [Citation(s) in RCA: 128] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Li T, Zhong JZ, Wan J, Liu CM, Le BY, Liu W, Fu GM. Effects of micronized okara dietary fiber on cecal microbiota, serum cholesterol and lipid levels in BALB/c mice. Int J Food Sci Nutr 2013; 64:968-73. [DOI: 10.3109/09637486.2013.809705] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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19
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Tu Z, Chen L, Wang H, Ruan C, Zhang L, Kou Y. Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue. Journal of Food Science and Technology 2012; 51:3285-92. [PMID: 26396322 DOI: 10.1007/s13197-012-0838-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/22/2012] [Accepted: 08/28/2012] [Indexed: 11/30/2022]
Abstract
Soybean residue is the main by-product of making soybean milk and tofu, and there is considerable interest in its recovery, recycling and upgrading. This work was to study the effect of fermentation with lactic acid bacteria and dynamic high pressure microfluidization (DHPM) on fibre fractions, fibre composition, surface topography and X-ray diffraction of dietary fibre in soybean residue. The results show that both fermentation and DHPM increased soluble dietary fibre (6.4-9.7 g/100 g and 6.4-14.0 g/100 g, respectively) and decreased the insoluble:soluble ratio (11.6-7.8 and 11.6-4.5, respectively). The minimum insoluble:soluble ratio (2.5) was obtained in samples with combined fermented and DHPM-treated at 200 MPa. The loss of hemicellulose was observed after fermentation and DHPM, while the cellulose content did not show significant differences. Microstructural and crystal structure analysis indicated that fermentation resulted in the modification of the fibrous structure with reduced crystallinity and DHPM damaged the structure to form rugged surface.
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Affiliation(s)
- Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China ; Jiangxi Normal University, Nanchang, 330022 China
| | - Lili Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Chuanying Ruan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Lu Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Yu Kou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
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Optimisation of inoculum concentration and incubation duration for an in vitro hindgut dry matter digestibility assay. Food Chem 2012; 136:624-31. [PMID: 23122106 DOI: 10.1016/j.foodchem.2012.08.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2011] [Revised: 05/16/2012] [Accepted: 08/18/2012] [Indexed: 11/20/2022]
Abstract
The aim was to optimise inoculum concentration and incubation duration for a published in vitro hindgut digestibility assay using ileal digesta (sampled from the chicken or rat) pertaining to a mixed human diet as the substrate. The study also sought to investigate the digestibility of the inoculum itself and the importance of correcting for this in the in vitro hindgut digestion assay. For two assays, hindgut dry matter digestibility (DMD) generally increased with inoculum concentration. A sharp increase in DMD observed at high inoculum concentrations may have been related to problems with filtering the inoculum. An inoculum concentration of 160 g/L was considered optimal based on close agreement of observed values with previously published in vivo hindgut dry matter digestibility for similar diets. One of the methods was chosen for optimisation of the duration of incubation. Ileal substrate organic matter digestibility (OMD) increased with increasing time of incubation for all diets. An incubation duration of 18 h using a mean inoculum digestibility value for calculation purposes was considered optimal based on observed in vivo hindgut DMD values in humans, but there was little difference in estimated in vitro hindgut DMD between 18 and 24h incubation durations. Although considerably lower than the OM digestibility of the substrate (no less than 51% after 48 h), the OM digestibility of the inoculum (13% after 48 h) itself was of significance in calculating estimated digestibility. The optimised assay gave realistic hindgut OMD values ranging from 55% to 79% (Wheat Bran Diet and Pectin Diet, respectively) using an 18-h incubation duration.
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Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.022] [Citation(s) in RCA: 110] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sayar S, Jannink JL, White PJ. Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights. Cereal Chem 2011. [DOI: 10.1094/cchem-02-11-0014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Sedat Sayar
- Department of Food Engineering, University of Mersin, 33143 Mersin, Turkey
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011
- Corresponding author. Phone: +90-324-361-0001 (ext. 7209). Fax: +90-324-361-0032. E-mail:
| | - Jean-Luc Jannink
- Department of Agronomy, Iowa State University, Ames, IA 50011
- Current address: USDA-ARS, Robert W. Holley Center for Agriculture and Health, Tower Road, Ithaca, NY 14853
| | - Pamela J. White
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011
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Yaich H, Garna H, Besbes S, Paquot M, Blecker C, Attia H. Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.114] [Citation(s) in RCA: 184] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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In vitro fermentation and prebiotic potential of novel low molecular weight polysaccharides derived from agar and alginate seaweeds. Anaerobe 2011; 18:1-6. [PMID: 21924371 DOI: 10.1016/j.anaerobe.2011.08.003] [Citation(s) in RCA: 135] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2011] [Revised: 07/12/2011] [Accepted: 08/29/2011] [Indexed: 02/07/2023]
Abstract
Fermentation properties and prebiotic potential of novel low molecular weight polysaccharides (LMWPs) derived from agar and alginate bearing seaweeds was investigated. Ten LMWPs were supplemented to pH, temperature controlled anaerobic batch cultures inoculated with human feces from three donors, in triplicate. Microbiota changes were monitored using Fluorescent in-situ hybridization and short chain fatty acids, the fermentation end products were analysed using gas chromatography. Of the ten LMWPs tested, Gelidium seaweed CC2253 of molecular weight 64.64 KDa showed a significant increase in bifidobacterial populations from log(10) 8.06 at 0 h to log(10) 8.55 at 24 h (p = 0.018). For total bacterial populations, alginate powder CC2238 produced a significant increase from log(10) 9.01 at 0 h to log(10) 9.58 at 24 h (p = 0.032). No changes were observed in the other bacterial groups tested viz. Bacteroides, Lactobacilli/Enterococci, Eubacterium rectale/Clostridium coccoides and Clostridium histolyticum. The polysaccharides also showed significant increases in total SCFA production, particularly acetic and propionic acids, indicating that they were readily fermented. In conclusion, some LMWPs derived from agar and alginate bearing seaweeds were fermented by gut bacteria and exhibited potential to be used a novel source of prebiotics.
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Coles LT, Moughan PJ, Awati A, Darragh AJ. Influence of assay conditions on the in vitro hindgut digestibility of dry matter. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gupta P, Premavalli K. In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903207736] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Prachi Gupta
- a Food Preservation Discipline, Defence Food Research Laboratory, DRDO, Siddarthanagar , Mysore, Karnataka, India
| | - K.S. Premavalli
- a Food Preservation Discipline, Defence Food Research Laboratory, DRDO, Siddarthanagar , Mysore, Karnataka, India
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Al-Amiri HA, Al-Hamad NM, Al-Awadhi FA, Al-Foudari MY, Al-Otaibi JA, Binheji AH. Total, insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes. Int J Food Sci Nutr 2010; 62:152-7. [DOI: 10.3109/09637486.2010.526929] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Siew-Wai L, Zi-Ni T, Karim AA, Hani NM, Rosma A. Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2274-2278. [PMID: 20121195 DOI: 10.1021/jf903820s] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The in vitro fermentability of sago (Metroxylon sagu) resistant starch type III (RS(3)) by selected probiotic bacteria was investigated. Sago RS(3) with 12% RS content was prepared by enzymatic debranching of native sago starch with pullulanase enzyme, followed by autoclaving, cooling, and annealing. The fermentation of sago RS(3) by L. acidophilus FTCC 0291, L. bulgaricus FTCC 0411, L. casei FTCC 0442, and B. bifidum BB12 was investigated by observing the bacterial growth, carbohydrate consumption profiles, pH changes, and total short chain fatty acids (SCFA) produced in the fermentation media. Comparisons were made with commercial fructo-oligosaccharide (FOS), Hi-maize 1043, and Hi-maize 240. Submerged fermentations were conducted in 30 mL glass vials for 24 h at 37 degrees C in an oven without shaking. The results indicated that fermentation of sago RS(3) significantly (P < 0.05) yielded the highest count of Lactobacillus sp. accompanied by the largest reduction in pH of the medium. Sago RS(3) was significantly the most consumed substrate compared to FOS and Hi-maizes.
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Affiliation(s)
- Loo Siew-Wai
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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Kim HJ, White PJ. In vitro fermentation of oat flours from typical and high beta-glucan oat lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7529-7536. [PMID: 19572543 DOI: 10.1021/jf900788c] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Two publicly available oat (Avena sativa) lines, "Jim" and "Paul" (5.17 and 5.31% beta-glucan, respectively), and one experimental oat line "N979" (7.70% beta-glucan), were used to study the effect of beta-glucan levels in oat flours during simulated in vitro digestion and fermentation with human fecal flora obtained from different individuals. The oat flours were digested by using human digestion enzymes and fermented by batch fermentation under anaerobic conditions for 24 h. The fermentation progress was monitored by measuring pH, total gas, and short-chain fatty acid (SCFA) production. Significant effects of beta-glucan on the formation of gas and total SCFA were observed compared to the blank without substrate (P < 0.05); however, there were no differences in pH changes, total gas, and total SCFA production among oat lines (P > 0.05). Acetate, propionate, and butyrate were the main SCFA produced from digested oat flours during fermentation. More propionate and less acetate were produced from digested oat flours compared to lactulose. Different human fecal floras obtained from three healthy individuals had similar patterns in the change of pH and the production of gas during fermentation. Total SCFA after 24 h of fermentation were not different, but the formation rates of total SCFA differed between individuals. In vitro fermentation of digested oat flours with beta-glucan could provide favorable environmental conditions for the colon and these findings, thus, will help in developing oat-based food products with desirable health benefits.
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Affiliation(s)
- Hyun Jung Kim
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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Coles L, Moughan P, Darragh A. In vitro digestion and fermentation methods, including gas production techniques, as applied to nutritive evaluation of foods in the hindgut of humans and other simple-stomached animals. Anim Feed Sci Technol 2005. [DOI: 10.1016/j.anifeedsci.2005.04.021] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Nandini CD, Salimath PV. Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapati/roti (Indian flat bread) making quality. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00278-8] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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