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Kruk M, Lalowski P, Płecha M, Ponder A, Rudzka A, Zielińska D, Trząskowska M. Prebiotic potential of spent brewery grain - In vitro study. Food Chem 2024; 463:141254. [PMID: 39298848 DOI: 10.1016/j.foodchem.2024.141254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2024] [Revised: 09/05/2024] [Accepted: 09/10/2024] [Indexed: 09/22/2024]
Abstract
Spent brewery grain (SBG) is a by-product of the brewery industry. The study aimed to investigate the prebiotic potential of SBG. The chemical composition and fermentation capacity of SBG were checked. The gut microbiota response to SBG was assessed in two in vitro models (batch fermentation and dynamic system). Substances with prebiotic properties, including arabinoxylans (16.7 g/100 g) and polyphenols (49.1 mg/100 g), were identified in SBG. Suitable growth and fermentation by probiotic bacteria were observed. The modulatory effect of gut microbiota depends on the in vitro system used. In batch fermentation, there was no stimulation of Bifidobacterium or lactic acid bacteria (LAB), but short-chain fatty acid (SCFA) and branched short-chain fatty acids (BCFA) synthesis increased. In dynamic, SBG exhibited a moderate bifidogenic effect, promoting Akkermansia and LAB growth while reducing Bacteroides and Escherichia-Shigella. SCFA stabilisation and reduction of BCFA content were noted. Moderate prebiotic effects were observed.
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Affiliation(s)
- Marcin Kruk
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland.
| | - Piotr Lalowski
- Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Magdalena Płecha
- Institute of Biochemistry and Biophysics Polish Academy of Sciences, Adolfa Pawińskiego 5A, 02-106 Warsaw, Poland
| | - Alicja Ponder
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Agnieszka Rudzka
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Al. Armii Krajowej 13/15, 42-200 Częstochowa, Poland
| | - Dorota Zielińska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland.
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2
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Vandermeulen G, Rosseel R, Chatonidi G, Deroover L, Boets E, Verbeke K. The optimization and validation of a gas chromatography-mass spectrometry method to analyze the concentration of acetate, propionate and butyrate in human plasma or serum. J Chromatogr B Analyt Technol Biomed Life Sci 2024; 1247:124299. [PMID: 39276608 DOI: 10.1016/j.jchromb.2024.124299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 08/23/2024] [Accepted: 09/03/2024] [Indexed: 09/17/2024]
Abstract
Fermentation-derived short-chain fatty acids (SCFA)4 are potential mediators of the health benefits associated with dietary fiber intake. SCFA affect physiological processes locally in the gut and on distant organs via the systemic circulation. Since SCFA are used as energy source for colonocytes and substrate for the liver metabolism, their concentrations in the systemic circulation are low. Therefore, quantification of systemic SCFA requires sensitive analytical techniques. This article covers the optimization and validation of a gas chromatography-mass spectrometry method to measure systemic SCFA concentrations following derivatization with 2,4-difluoroaniline (DFA)5 and extraction in ethyl acetate. Sample preparation was optimized by varying the amount of DFA, coupling agent 1,3-dicyclohexylcarbodiimide, ethyl acetate and sodium bicarbonate, which is used to quench derivatization. In addition, evaporation of the samples using a vacuum concentrator resulted in less contamination, notably of acetate, compared to drying with N2 gas. The method showed excellent linearity with coefficient of variation (R2) > 0.99 and a good precision (relative standard deviation < 20 %) and accuracy. Finally, systemic concentrations of SCFA in human plasma samples could successfully be determined.
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Affiliation(s)
- Greet Vandermeulen
- Translational Research in Gastrointestinal Disorders (TARGID), Department of chronic diseases and metabolism, Faculty of Medicine, KU Leuven, Herestraat 49, 3000 Leuven, Belgium
| | - Riet Rosseel
- Translational Research in Gastrointestinal Disorders (TARGID), Department of chronic diseases and metabolism, Faculty of Medicine, KU Leuven, Herestraat 49, 3000 Leuven, Belgium
| | - Georgia Chatonidi
- Translational Research in Gastrointestinal Disorders (TARGID), Department of chronic diseases and metabolism, Faculty of Medicine, KU Leuven, Herestraat 49, 3000 Leuven, Belgium
| | - Lise Deroover
- Translational Research in Gastrointestinal Disorders (TARGID), Department of chronic diseases and metabolism, Faculty of Medicine, KU Leuven, Herestraat 49, 3000 Leuven, Belgium
| | - Eef Boets
- Translational Research in Gastrointestinal Disorders (TARGID), Department of chronic diseases and metabolism, Faculty of Medicine, KU Leuven, Herestraat 49, 3000 Leuven, Belgium
| | - Kristin Verbeke
- Translational Research in Gastrointestinal Disorders (TARGID), Department of chronic diseases and metabolism, Faculty of Medicine, KU Leuven, Herestraat 49, 3000 Leuven, Belgium.
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3
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Yin D, Zhong Y, Liu H, Hu J. Lipid metabolism regulation by dietary polysaccharides with different structural properties. Int J Biol Macromol 2024; 270:132253. [PMID: 38744359 DOI: 10.1016/j.ijbiomac.2024.132253] [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: 01/24/2024] [Revised: 04/28/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
Lipid metabolism plays an important role in energy homeostasis maintenance in response to stress. Nowadays, hyperlipidemia-related chronic diseases such as obesity, diabetes, atherosclerosis, and fatty liver pose significant health challenges. Dietary polysaccharides (DPs) have gained attention for their effective lipid-lowering properties. This review examines the multifaceted mechanisms that DPs employ to lower lipid levels in subjects with hyperlipidemia. DPs could directly inhibit lipid intake and absorption, promote lipid excretion, and regulate key enzymes involved in lipid metabolism pathways, including triglyceride and cholesterol anabolism and catabolism, fatty acid oxidation, and bile acid synthesis. Additionally, DPs indirectly improve lipid homeostasis by modulating gut microbiota composition and alleviating oxidative stress. Moreover, the lipid-lowering mechanisms of particular structural DPs (including β-glucan, pectin, glucomannan, inulin, arabinoxylan, and fucoidan) are summarized. The relationship between the structure and lipid-lowering activity of DPs is also discussed based on current researches. Finally, potential breakthroughs and future directions in the development of DPs in lipid-lowering activity are discussed. The paper could provide a reference for further exploring the mechanism of DPs for lipid regulations and utilizing DPs as lipid-lowering dietary ingredients.
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Affiliation(s)
- Dafang Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Huan Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
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4
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Yong WCM, Devi A, Lin TF, Chappell HF. First principles modelling of the ion binding capacity of finger millet. NPJ Sci Food 2024; 8:28. [PMID: 38744951 PMCID: PMC11094100 DOI: 10.1038/s41538-024-00270-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Accepted: 04/30/2024] [Indexed: 05/16/2024] Open
Abstract
Finger millet, a cereal grain widely consumed in India and Africa, has gained more attention in recent years due to its high dietary fibre (arabinoxylan) and trace mineral content, and its climate resilience. The aim of this study was to understand the interactions between potassium (K+), calcium (Ca2+) and zinc (Zn2+) ions and the arabinoxylan structure and determine its ion-binding capacity. Three variations of a proposed model of the arabinoxylan structure were constructed and first principles Density Functional Theory calculations were carried out to determine the cation-binding capacity of the arabinoxylan complexes. Zn2+-arabinoxylan complexes were highly unstable and thermodynamically unfavourable in all three models. Ca2+ and K+ ions, however, form thermodynamically stable complexes, particularly involving two glucuronic acid residues as a binding pocket. Glucuronic acid residues are found to play a key role in stabilising the cation-arabinoxylan complex, and steric effects are more important to the stability than charge density. Our results highlight the most important structural features of the millet fibre regarding ion-storage capacity, and provide valuable preliminary data for confirmatory experimental studies and for the planning of clinical trials where the bioavailability of bound ions following digestion may be tested.
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Affiliation(s)
| | - Apramita Devi
- Department of Viticulture and Enology, University of California, Davis, CA, USA
- Department of Environmental Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Tsair-Fuh Lin
- Department of Environmental Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Helen F Chappell
- School of Food Science and Nutrition, University of Leeds, Leeds, UK.
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods. Compr Rev Food Sci Food Saf 2024; 23:e13366. [PMID: 38775125 DOI: 10.1111/1541-4337.13366] [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: 10/25/2023] [Revised: 04/10/2024] [Accepted: 04/25/2024] [Indexed: 07/02/2024]
Abstract
Wheat bran (WB) is a well-known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX from each layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated from WB are highlighted.
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Affiliation(s)
- Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, P. R. China
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
- Wheat Marketing Center, Portland, Oregon, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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6
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Yuan D, Xiao W, Gao Z, Hu B, Wenxin J, Li Y, Wu Y, Ni X. Modulating in vitro fecal fermentation behavior of sodium alginate by Ca 2+ cross-linking. Food Res Int 2023; 174:113552. [PMID: 37986431 DOI: 10.1016/j.foodres.2023.113552] [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: 07/06/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Slow fermentable dietary fibers can be utilized by human gut microbiota in the distal region of the colon and thus exert a sufficient short-chain fatty acids (SCFAs) supplement in the distal region of the human colon. Alginate (Alg) based microgels are widely fabricated and used to control their digestion by digestive enzymes releasing active substances site-specifically. Herein, sodium alginate microgels with gradient calcium-ion (Ca2+) cross-linking densities were developed, restricting their degradation by gut microbiota. Alg microgels were prepared using high-speed shearing after Alg was cross-linked with 10, 40, and 60 mmol/L Ca2+, respectively (named 10-Alg, 40-Alg, and 60-Alg). The fluorescence and atomic force microscopic results showed that the 40-Alg particle has the densest structure among the three cross-linked Alg. In vitro human fecal fermentation results revealed that the Ca2+ cross-linking exerted more restricting effects than delaying effects on the fermentation of Alg, and the 40-Alg exhibited the slowest fermentation rate and the least fermentation extent, by characterizing the residual total carbohydrate content, residual monosaccharide content, pH, and total short-chain fatty acids. The 16S rRNA gene sequencing results indicated that cross-linking structures shaped a high specifical Bacteroides-type microbial community and that OTU205 (Bacteroides_xylanisolvens) highly correlated to the cross-linking density (R = 0.65, p = 0.047). In sum, Ca2+ cross-linking generated a dense and compact structure of sodium alginate that facilitated a more restricted fermentation property and specificity-targeting microbial community structure in comparison to the original sodium alginate.
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Affiliation(s)
- Dan Yuan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wenqian Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, PR China
| | - Jiang Wenxin
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yanlei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Xuewen Ni
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
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7
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Yang Z, Huang T, Guo A, Chen W, Bai W, Wei L, Tian L. Insights into the fermentation patterns of wheat bran cell wall polysaccharides using an in-vitro batch fermentation model. Carbohydr Polym 2023; 317:121100. [PMID: 37364962 DOI: 10.1016/j.carbpol.2023.121100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/04/2023] [Accepted: 06/05/2023] [Indexed: 06/28/2023]
Abstract
We aimed to study the structural characteristics and fermentation properties of wheat bran cell wall polysaccharides (CWPs). Sequential extractions of CWPs from wheat bran produced the water-extractable (WE) and alkali-extractable (AE) fractions. The extracted fractions were structurally characterized based on their molecular weight (Mw) and monosaccharide composition. Our findings revealed that the Mw and the ratio of arabinose to xylose (A/X) of AE were higher than those of WE and that the two fractions were mainly composed of arabinoxylans (AXs). The substrates were then subjected to in vitro fermentation by human fecal microbiota. As fermentation progressed, the total carbohydrates of WE were significantly more utilized than that of AE (p < 0.05). The AXs in WE were utilized at a higher rate than those in AE. The relative abundance of Prevotella_9, which can efficiently utilize AXs, was significantly increased in AE. The presence of AXs in AE shifted the balance away from protein fermentation and caused a delay in protein fermentation. Our study demonstrated that wheat bran CWPs can modulate the gut microbiota in a structure-dependent manner. However, future studies should further characterize the fine structure of wheat CWPs to clarify their detailed relationship with gut microbiota and metabolites.
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Affiliation(s)
- Zixin Yang
- CAS Engineering Laboratory for Vegetation Ecosystem Restoration on Islands and Coastal Zones, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
| | - Ting Huang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
| | - Aiyi Guo
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
| | - Weiwen Chen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
| | - Liping Wei
- CAS Engineering Laboratory for Vegetation Ecosystem Restoration on Islands and Coastal Zones, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China; South China National Botanical Garden, Guangzhou, China.
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China.
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Sahin AW, Atzler JJ, Crofton E, Gallagher E, Zannini E, Walter J, Arendt EK. Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food Funct 2023; 14:7082-7095. [PMID: 37455535 DOI: 10.1039/d3fo00830d] [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: 07/18/2023]
Abstract
Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS). Cereal-based products are high in FODMAPs, as they are part of the carbohydrate fraction in flour. Low-FODMAP products are starch-based which leads to a low dietary fibre content. Hence, the fortification with dietary fibre ingredients low in FODMAPs is essential. This study reveals the impact of three different fibre ingredients, resistant starch, cellulose, and arabinoxylan, and their interactions with each other in a low-FODMAP biscuit model system using response surface methodology. All fibre ingredients have an affinity to water which was further increased by their coexistence in the model system. Fibersym RW affected the biscuit hardness by its morphology and potential to recrystallise leading to a maximum inclusion level of 40%. VITACEL L 600-30 also increased biscuit hardness due to its plasticising character leading to a maximum inclusion of 20%. AgriFiber BFG mainly impacted the colour of the product restricting its inclusion to 2.3%. Additionally, it reduced the degree of starch digestibility of the biscuit by the formation of a film imbedding the starch granules and reducing enzyme attack. This research provides an in-depth insight into the integration potential of these fibre ingredients into a low-FODMAP biscuit, their interactions within the system and inclusion levels which allow their coexistence.
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Affiliation(s)
- Aylin W Sahin
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Jonas J Atzler
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Emily Crofton
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Eimear Gallagher
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- Department of Environmental Biology, "Sapienza" University of Rome, Italy.
| | - Jens Walter
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology and Department of Medicine, University College Cork, Ireland
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland
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Lin S, Xu X, Holck J, Wittrup Agger J, Wilkens C, Xie Z, Khakimov B, Nielsen DS, Meyer AS. Soluble, Diferuloylated Corn Bran Glucuronoarabinoxylans Modulate the Human Gut Microbiota In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3885-3897. [PMID: 36787634 DOI: 10.1021/acs.jafc.2c08338] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Corn bran is exceptionally rich in substituted glucuronoarabinoxylan polysaccharides, which are monoferuloylated and cross-linked by diferulic acid moieties. Here, we assessed the potential prebiotic activity of three enzymatically solubilized corn bran glucuronoarabinoxylans: medium feruloylated (FGAX-M), laccase cross-linked FGAX-M (FGAX-H), and alkali-treated FGAX-M devoid of feruloyl substitutions (FGAX-B). We examined the influence of these soluble FGAX samples on the gut microbiome composition and functionality during in vitro simulated colon fermentations, determined by 16S rRNA gene amplicon sequencing and assessment of short-chain fatty acid (SCFAs) production. All FGAX samples induced changes in the relative composition of the microbiota and the SCFA levels after 24 h of in vitro fermentation. The changes induced by FGAX-M and FGAX-H tended to be more profound and more similar to the changes induced by inulin than changes conferred by FGAX-B. The microbiota changes induced by FGAX-M and FGAX-H correlated with an increase in the relative abundance of Anaerostipes and with increased butyric acid production, while the changes induced by the FGAX-B sample were less compelling. The results imply that solubilized, substituted diferuloylated corn bran glucuronoarabinoxylans may be potential prebiotic candidates and that both single feruloylations and diferuloyl cross-links influence the prebiotic potential of these arabinoxylan compounds.
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Affiliation(s)
- Shang Lin
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark
| | - Xinming Xu
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark
| | - Jesper Holck
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark
| | - Jane Wittrup Agger
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark
| | - Casper Wilkens
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark
| | - Zhuqing Xie
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Bekzod Khakimov
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Anne S Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark
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10
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Ang ME, Cowley JM, Yap K, Hahn MG, Mikkelsen D, Tucker MR, Williams BA, Burton RA. Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground. Food Funct 2023; 14:1401-1414. [PMID: 36637177 DOI: 10.1039/d2fo03002k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Upon wetting, chia (Salvia hispanica L.) nutlets produce a gel-like capsule of polysaccharides called mucilage that comprises a significant part of their dietary fibre content. Seed/nutlet mucilage is often used as a texture modifying hydrocolloid and bulking dietary fibre due to its water-binding ability, though the utility of mucilage from different sources is highly structure-function dependent. The composition and structure of chia nutlet mucilage is poorly defined, and a better understanding will aid in exploiting its dietary fibre functionality, particularly if, and how, it is utilised by gut microbiota. In this study, microscopy, chromatography, mass spectrometry and glycome profiling techniques showed that chia nutlet mucilage is highly complex, layered, and contains several polymer types. The mucilage comprises a novel xyloamylose containing both β-linked-xylose and α-linked-glucose, a near-linear xylan that may be sparsely substituted, a modified cellulose domain, and abundant alcohol-soluble oligosaccharides. To assess the dietary fibre functionality of chia nutlet mucilage, an in vitro cumulative gas production technique was used to determine the fermentability of different chia nutlet preparations. The complex nature of chia nutlet mucilage led to poor fermentation where the oligosaccharides appeared to be the only fermentable substrate present in the mucilage. Of note, ground chia nutlets were better fermented than intact whole nutlets, as judged by short chain fatty acid production. Therefore, it is suggested that the benefits of eating chia as a "superfood", could be notably enhanced if the nutlets are ground rather than being consumed whole, improving the bioaccessibility of key nutrients including dietary fibre.
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Affiliation(s)
- Main Ern Ang
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - James M Cowley
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - Kuok Yap
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - Michael G Hahn
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Rd, Athens, GA 30602, USA
| | - Deirdre Mikkelsen
- The University of Queensland, Australian Research Council Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, St Lucia, QLD 4072, Australia.,School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Matthew R Tucker
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - Barbara A Williams
- The University of Queensland, Australian Research Council Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, St Lucia, QLD 4072, Australia
| | - Rachel A Burton
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA 5064, Australia.
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11
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The impact of psyllium gelation behaviour on in vitro colonic fermentation properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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Li Z, Zhang H, He L, Hou Y, Che Y, Liu T, Xiong S, Zhang X, Luo S, Liu C, Chen T. Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation. Front Microbiol 2023; 13:1113601. [PMID: 36713199 PMCID: PMC9874102 DOI: 10.3389/fmicb.2022.1113601] [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: 12/01/2022] [Accepted: 12/28/2022] [Indexed: 01/12/2023] Open
Abstract
Introduction Arabinoxylan (AX) is a versatile polysaccharide that shows various effects in modulating gut microbiota and health. The influence of arabinoxylan carbohydrate structural feature and feruloylation on fermentability and the effect of modulation of gut microbiota of AX was not clear. Methods Arabinoxylans from rice bran and corn bran (RAX and CAX), and their deferulyolated counterpart dRAX and dCAX were fermented using an in vitro fermentation model. Structural information was determined based on monosaccharide composition. Gas production of fermentation products, SCFAs production, pH change, and microbiota change were measured. Results RAX and dRAX posessed lower A/X ratio compared with CAX and dCAX. The gas and total SCFAs production were lower in RAX and dRAX, and the butyrate production were higher in RAX and dRAX compared with CAX and dCAX. Butyrate production was lower at dRAX compared to RAX. On the other hand, butyrate production was higher in dCAX than in CAX. The microbiota shift were different for the four fibers. Discussion The AXs from rice have a higher A/X ratio than the AXs from maize, suggesting more branching and a more complex side chain. The structural difference was crucial for the difference in fermentation pattern. Different Bacteroides species are responsible for the utilization of rice AXs and corn AXs. Although feruloylation had a minor effect on the overall fermentation pattern, it significantly affected butyrate production and alpha diversity. dRAX promoted less butyrate than RAX, which is associated with a significantly lower amount of Faecalibacterium prausnitzi. dCAX promoted more butyrate than CAX, which may be associated with a lower amount of Bacteroides ovatus and a higher amount of Blautia in dCAX compared to CAX. The effects of feruloylation on the fermentation pattern and the resulted microbiota shift of AX varied depending on the carbohydrate structure.
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Affiliation(s)
- Zhongxia Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China,BYHEALTH Institute of Nutrition and Health, Guangzhou, China
| | - Huibin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Li He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yaqin Hou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yingjuan Che
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Tian Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Shaobai Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xuguang Zhang
- BYHEALTH Institute of Nutrition and Health, Guangzhou, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China,Chengmei Liu,
| | - Tingting Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China,*Correspondence: Tingting Chen,
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13
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Abstract
INTRODUCTION Patients with irritable bowel syndrome (IBS) frequently resort to natural products, or request doctors to prescribe them, to relieve their symptoms, due to the poor efficacy and tolerability of several traditional drugs. Products containing fiber are among the most used and their clinical efficacy is discussed here based on the most recent scientific evidence. AREAS COVERED A literature search was carried out to identify the most significant publications in order to deal with the topics of the general characteristics of fibers and the scientific evidence underlying their therapeutic use, the properties of ispaghula husk and the mechanisms by which this product carries out its therapeutic actions. EXPERT OPINION The most recent clinical guidelines on the management of IBS consider ispaghula husk, a product containing soluble fiber, as a reasonable first line therapy for IBS patients with symptoms. In contrast, products containing insoluble fibers, particularly wheat bran, do not appear to be useful in treating IBS symptoms. The clinical data on the use of prebiotics in IBS are still inconclusive. However, low daily amounts of fructo-oligosaccharides or β-galacto-oligosaccharides (also known as trans-galacto-oligosaccharides) may be effective in improving IBS symptoms; further trials are needed to definitively establish their clinical usefulness.
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Affiliation(s)
- Diego Currò
- Dipartimento Di Sicurezza E Bioetica, Sezione Di Farmacologia, Università Cattolica Del Sacro Cuore - Fondazione Policlinico Universitario A. Gemelli IRCCS, Roma, Italia
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14
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Gunn D, Abbas Z, Harris HC, Major G, Hoad C, Gowland P, Marciani L, Gill SK, Warren FJ, Rossi M, Remes-Troche JM, Whelan K, Spiller RC. Psyllium reduces inulin-induced colonic gas production in IBS: MRI and in vitro fermentation studies. Gut 2022; 71:919-927. [PMID: 34353864 PMCID: PMC8995815 DOI: 10.1136/gutjnl-2021-324784] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 07/08/2021] [Indexed: 12/14/2022]
Abstract
OBJECTIVE Health-promoting dietary fibre including inulin often triggers gastrointestinal symptoms in patients with IBS, limiting their intake. Our aim was to test if coadministering psyllium with inulin would reduce gas production. DESIGN A randomised, four-period, four-treatment, placebo-controlled, crossover trial in 19 patients with IBS. Subjects ingested a 500 mL test drink containing either inulin 20 g, psyllium 20 g, inulin 20 g+ psyllium 20 g or dextrose 20 g (placebo). Breath hydrogen was measured every 30 min with MRI scans hourly for 6 hours. Faecal samples from a subset of the patients with IBS were tested using an in vitro fermentation model. Primary endpoint was colonic gas assessed by MRI. RESULTS Colonic gas rose steadily from 0 to 6 hours, with inulin causing the greatest rise, median (IQR) AUC(0-360 min) 3145 (848-6502) mL·min. This was significantly reduced with inulin and psyllium coadministration to 618 (62-2345) mL·min (p=0.02), not significantly different from placebo. Colonic volumes AUC(0-360 min) were significantly larger than placebo for both inulin (p=0.002) and inulin and psyllium coadministration (p=0.005). Breath hydrogen rose significantly from 120 min after inulin but not psyllium; coadministration of psyllium with inulin delayed and reduced the maximum increase, AUC(0-360 min) from 7230 (3255-17910) ppm·hour to 1035 (360-4320) ppm·hour, p=0.007.Fermentation in vitro produced more gas with inulin than psyllium. Combining psyllium with inulin did not reduce gas production. CONCLUSIONS Psyllium reduced inulin-related gas production in patients with IBS but does not directly inhibit fermentation. Whether coadministration with psyllium increases the tolerability of prebiotics in IBS warrants further study. TRIAL REGISTRATION NUMBER NCT03265002.
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Affiliation(s)
- David Gunn
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, University of Nottingham, Nottingham, UK
| | - Zainab Abbas
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, University of Nottingham, Nottingham, UK
| | - Hannah C Harris
- Food, Innovation and Health, Quadram Institute Bioscience, Norwich, UK
| | - Giles Major
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, University of Nottingham, Nottingham, UK
| | - Caroline Hoad
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK
| | - Penny Gowland
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK
| | - Luca Marciani
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, University of Nottingham, Nottingham, UK
| | - Samantha K Gill
- Department of Nutritional Sciences, King's College London, London, UK
| | - Fred J Warren
- Food, Innovation and Health, Quadram Institute Bioscience, Norwich, UK
| | - Megan Rossi
- Department of Nutritional Sciences, King's College London, London, UK
| | | | - Kevin Whelan
- Department of Nutritional Sciences, King's College London, London, UK
| | - Robin C Spiller
- NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK .,Nottingham Digestive Diseases Centre, University of Nottingham, Nottingham, UK
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15
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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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16
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Oh HJ, Kim MH, Song MH, Lee JH, Kim YJ, Chang SY, An JW, Go YB, Song DC, Cho HA, Kim MJ, Kim HB, Cho JH. Effects of Replacing Medical Zinc Oxide with Different Ratios of Inorganic: Organic Zinc or Reducing Crude Protein Diet with Mixed Feed Additives in Weaned Piglet Diets. Animals (Basel) 2021; 11:3132. [PMID: 34827863 PMCID: PMC8614496 DOI: 10.3390/ani11113132] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/16/2022] Open
Abstract
One hundred twenty weaned piglets (9.34 ± 0.74 kg) were used in a four-week experiment to investigate the effects of replacing medical ZnO with a different ratio of inorganic and organic zinc (IZ:OZ) or a low-crude-protein diet (LP) with mixed feed additives (MFAs) in the weaned piglets' diet. The dietary treatments included a control (CON), T1 (T1; ZnO 1000 mg/kg), T2 (IZ:OZ 850:150), T3 (IZ:OZ 700:300), T4 (IZ:OZ, 500:500), and T5 (LP with MFAs (0.1% essential oils + 0.08% protease + 0.02% xylanase)). The growth performance was decreased (p < 0.05) in the CON treatment compared with the T4 treatment. The diarrhea incidence was decreased (p < 0.05) in the T4 and the T5 treatment compared with the CON and the T1 treatments. The apparent total tract digestibility (ATTD) of nutrients were increased (p < 0.05) in the T4 and T5 treatments compared with the CON, T1, and T2 treatments. The T4 treatment had a higher (p < 0.05) ATTD of zinc than the T1, T2, and T3 treatments. The fecal microflora was improved (p < 0.05) in the T5 treatment compared with the CON and T3 treatments. In conclusion, IZ:OZ 500:500 could improve growth performance, nutrient digestibility, and zinc utilization while reducing diarrhea incidence in weaned piglets. Moreover, LP with MFA could replace medical ZnO.
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Affiliation(s)
- Han Jin Oh
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Myung Hoo Kim
- Department of Animal Science, Pusan National University, Miryang 504-63, Korea;
| | - Min Ho Song
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 341-34, Korea;
| | - Ji Hwan Lee
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Yong Ju Kim
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Se Yeon Chang
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Jae Woo An
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Young Bin Go
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Dong Cheol Song
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Hyun Ah Cho
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
| | - Min Ji Kim
- Animal Nutrition and Physiology Division, National Institute of Animal Science, Rural Development Administration, Wanju 553-65, Korea;
| | - Hyeun Bum Kim
- Department of Animal Resource, and Science, Dankook University, Cheonan 311-16, Korea
| | - Jin Ho Cho
- Department of Animal Sciences, Chungbuk National University, Cheongju 286-44, Korea; (H.J.O.); (J.H.L.); (Y.J.K.); (S.Y.C.); (J.W.A.); (Y.B.G.); (D.C.S.); (H.A.C.)
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17
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Mallikarjunan N, Deshpande R, Jamdar SN. Radiation processing of psyllium and its application in development of low glycaemic food. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Paesani C, Degano AL, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Res Int 2021; 147:110466. [DOI: 10.1016/j.foodres.2021.110466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 02/07/2023]
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19
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The effects of psyllium husk on gut microbiota composition and function in chronically constipated women of reproductive age using 16S rRNA gene sequencing analysis. Aging (Albany NY) 2021; 13:15366-15383. [PMID: 34081625 PMCID: PMC8221300 DOI: 10.18632/aging.203095] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 03/04/2021] [Indexed: 12/16/2022]
Abstract
Chronic constipation is a common gastrointestinal disorder that occurs in the elderly and in women. Psyllium husk is widely used to treat this condition. Recent studies have shown that psyllium husk can improve the clinical symptoms of constipation by regulating gut microbiota, but its clinical effects and potential mechanisms in constipated women of reproductive age have not been previously investigated. We compared fecal microbiota after treatment with placebo (n = 29) and psyllium husk (n = 25) using 16S ribosomal ribonucleic acid (rRNA) gene sequencing analysis. Psyllium husk relieved the symptoms of constipated women of reproductive age. Sequencing results showed that the psyllium husk group exhibited a different gut microbiota composition compared to that of the placebo group. Moreover, network analysis indicated more significant correlations and clustering of operational taxonomic units (OTUs) in the psyllium husk group. Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation analysis showed that the relative abundances of metabolism-related KEGG pathways were enriched in the psyllium husk group. In conclusion, these findings suggest that the composition of gut microbiota was altered and that symptoms of constipation were alleviated via psyllium husk intervention. The changes in metabolic function might be related to constipation. Furthermore, these studies are warranted to elucidate the potential metabolic mechanisms contributing to chronic constipation.
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20
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Atzler JJ, Sahin AW, Gallagher E, Zannini E, Arendt EK. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods 2021; 10:foods10040777. [PMID: 33916334 PMCID: PMC8065903 DOI: 10.3390/foods10040777] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/26/2021] [Accepted: 04/02/2021] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.
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22
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Boonchuay P, Wongpoomchai R, Jaturasitha S, Mahatheeranont S, Watanabe M, Chaiyaso T. Prebiotic properties, antioxidant activity, and acute oral toxicity of xylooligosaccharides derived enzymatically from corncob. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100895] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Kelly SM, Munoz-Munoz J, van Sinderen D. Plant Glycan Metabolism by Bifidobacteria. Front Microbiol 2021; 12:609418. [PMID: 33613480 PMCID: PMC7889515 DOI: 10.3389/fmicb.2021.609418] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 01/04/2021] [Indexed: 12/18/2022] Open
Abstract
Members of the genus Bifidobacterium, of which the majority have been isolated as gut commensals, are Gram-positive, non-motile, saccharolytic, non-sporulating, anaerobic bacteria. Many bifidobacterial strains are considered probiotic and therefore are thought to bestow health benefits upon their host. Bifidobacteria are highly abundant among the gut microbiota of healthy, full term, breast-fed infants, yet the relative average abundance of bifidobacteria tends to decrease as the human host ages. Because of the inverse correlation between bifidobacterial abundance/prevalence and health, there has been an increasing interest in maintaining, increasing or restoring bifidobacterial populations in the infant, adult and elderly gut. In order to colonize and persist in the gastrointestinal environment, bifidobacteria must be able to metabolise complex dietary and/or host-derived carbohydrates, and be resistant to various environmental challenges of the gut. This is not only important for the autochthonous bifidobacterial species colonising the gut, but also for allochthonous bifidobacteria provided as probiotic supplements in functional foods. For example, Bifidobacterium longum subsp. longum is a taxon associated with the metabolism of plant-derived poly/oligosaccharides in the adult diet, being capable of metabolising hemicellulose and various pectin-associated glycans. Many of these plant glycans are believed to stimulate the metabolism and growth of specific bifidobacterial species and are for this reason classified as prebiotics. In this review, bifidobacterial carbohydrate metabolism, with a focus on plant poly-/oligosaccharide degradation and uptake, as well as its associated regulation, will be discussed.
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Affiliation(s)
- Sandra M Kelly
- School of Microbiology and APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Jose Munoz-Munoz
- Microbial Enzymology Group, Department of Applied Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom
| | - Douwe van Sinderen
- School of Microbiology and APC Microbiome Ireland, University College Cork, Cork, Ireland
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24
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Fermentation of Ferulated Arabinoxylan Recovered from the Maize Bioethanol Industry. Processes (Basel) 2021. [DOI: 10.3390/pr9010165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Maize by-product from the bioethanol industry (distiller’s dried grains with solubles, DDGS) is a source of ferulated arabinoxylan (AX), which is a health-promoting polysaccharide. In the present study, AX from DDGS was fermented by a representative colonic bacterial mixture (Bifidobacterium longum, Bifidobacterium adolescentis, and Bacteroides ovatus), and the effect of the fermented AX (AX-f) on the proliferation of the cell line Caco-2 was investigated. AX was efficiently metabolized by these bacteria, as evidenced by a decrease in the polysaccharide molecular weight from 209 kDa to < 50 kDa in AX-f, the release of ferulic acid (FA) from polysaccharide chains (1.14 µg/mg AX-f), and the short-chain fatty acids (SCFA) production (277 µmol/50 mg AX). AX-f inhibited the proliferation of Caco-2 cells by 80–40% using concentrations from 125–1000 µg/mL. This dose-dependent inverse effect was attributed to the increased viscosity of the media due to the polysaccharide concentration. The results suggest that the AX-f dose range and the SCFA and free FA production are key determinants of antiproliferative activity. Using the same polysaccharide concentrations, non-fermented AX only inhibited the Caco-2 cells proliferation by 8%. These findings highlight the potential of AX recovered from the maize bioethanol industry as an antiproliferative agent once fermented by colonic bacteria.
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25
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Fradinho P, Soares R, Niccolai A, Sousa I, Raymundo A. Psyllium husk gel to reinforce structure of gluten-free pasta? Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109787] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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26
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Effects of xylanase on growth performance, nutrients digestibility and intestinal health in weaned piglets. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.103940] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cereal-derived arabinoxylans: Structural features and structure–activity correlations. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Lao EJ, Dimoso N, Raymond J, Mbega ER. The prebiotic potential of brewers’ spent grain on livestock’s health: a review. Trop Anim Health Prod 2020; 52:461-472. [DOI: 10.1007/s11250-019-02120-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Accepted: 10/16/2019] [Indexed: 01/05/2023]
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Bautil A, Verspreet J, Buyse J, Goos P, Bedford MR, Courtin CM. Age-related arabinoxylan hydrolysis and fermentation in the gastrointestinal tract of broilers fed wheat-based diets. Poult Sci 2019; 98:4606-4621. [PMID: 30993340 DOI: 10.3382/ps/pez159] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 03/11/2019] [Indexed: 01/12/2023] Open
Abstract
Endoxylanases are frequently used in cereal-based broiler feeds to improve the nutritional quality of the feed. It is hypothesized that the age of broilers and the age-related development of their intestinal microbiota influence the efficacy of these enzymes. Hence, the objective of this study was to identify possible age-related changes in arabinoxylan (AX) digestion in the different parts of the gastrointestinal (GI) tract of broilers. A feeding trial was performed with 240 1-day-old chicks (Ross 308) receiving a wheat-based feed containing no supplemented endoxylanase. Digesta samples from every section of the GI tract were collected at 5, 10, 15, 21, 28, and 35 d of age and analyzed for AX content, AX digestibility, intestinal viscosity, and microbial endoxylanase and arabinofuranosidase activities. In the first 2 wk, the microbiota were able to solubilize a part of the water-unextractable arabinoxylan (WU-AX), thereby increasing intestinal viscosity and water-extractable arabinoxylan (WE-AX) concentrations in the GI tract. In these young birds, WU-AX and WE-AX with low arabinose to xylose ratios were able to enter the caeca but were not yet extensively fermented by the caecal microbiota as indicated by the high caecal AX concentrations at 5 and 10 d (P < 0.01). Establishment of a more mature microbial community at 3 wk of age resulted in a further increase in both the solubilization of WU-AX and fermentation of WE-AX at the ileum and caecum (P < 0.10). Furthermore, the increase in AX degrading enzyme activities with age denotes the high AX degrading capacity of the caecal microbiota. Finally, a total tract AX digestion of 24% was achieved at slaughter age (day 35). Our results clearly indicate that the capacity of intestinal microbiota to degrade AX in the hindgut increases as the broiler ages. This suggests that the benefits of endoxylanase supplementation of broiler feeds depend on the interaction of the intestinal microbiota and AX present in the GI tract at specific broiler ages.
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Affiliation(s)
- A Bautil
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (M²S), KU Leuven, 3001 Leuven, Belgium
| | - J Verspreet
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (M²S), KU Leuven, 3001 Leuven, Belgium
| | - J Buyse
- Laboratory of Livestock Physiology, Department of Biosystems, KU Leuven, 3001 Leuven, Belgium
| | - P Goos
- MeBioS Division, Department of Biosystems, KU Leuven, 3001 Leuven, Belgium
| | - M R Bedford
- AB Vista, Marlborough, Wiltshire SN8 4AN, UK
| | - C M Courtin
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (M²S), KU Leuven, 3001 Leuven, Belgium
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Sun N, Wang L, Tong L, Zhou X, Liu L, Sun Y, Zhou S. Comparison of Structural and Functional Characterizations of Arabinoxylans from Different Wheat Processing Varieties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:376-382. [PMID: 31222476 DOI: 10.1007/s11130-019-00734-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Water-extracted arabinoxylans (WEAXs) of different varieties and structures have important effects on wheat end products. However, the functional performances of WEAXs, particularly relating to prebiotic potential, are not yet clear. The present study compared the structural features, physicochemical properties, and prebiotic potential of WEAXs from three wheat varieties, which were used as special wheat varieties to make steamed buns, bread flour, and noodles. The results showed that WEAX-1, WEAX-2, and WEAX-3, derived from Jinqiang wheat, American red hard spring wheat, and Australian white wheat, respectively, had different structural properties, gelation properties, and prebiotic potential. WEAX-3 had a low arabinose to xylose (A/X) ratio (0.49), high ferulic acid content (2300 μg/g), and excellent gelation capacity. WEAX-2 had a high A/X ratio (0.62), low ferulic acid content (1300 μg/g), and poor gelation capacity. When fermented with human feces, WEAX-3 significantly increased the numbers of bifidobacteria and lactobacilli and increased the production of short-chain fatty acids (SCFAs), while WEAX-2 had weaker effects on the number of beneficial bacteria and SCFAs production (P < 0.05). The physicochemical properties and prebiotic potential of WEAXs depended strongly on their structural properties. WEAX with a low A/X ratio and a high ferulic acid content showed excellent gelation property and a strong prebiotic potential.
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Affiliation(s)
- Nianxia Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Litao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Xianrong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Yuanlin Sun
- Department of Life Sciences, Yuncheng University, Yuncheng, 044000, China.
| | - Sumei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
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Yan JK, Wu LX, Cai WD, Xiao GS, Duan Y, Zhang H. Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. Food Chem 2019; 298:124987. [PMID: 31260962 DOI: 10.1016/j.foodchem.2019.124987] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 06/04/2019] [Accepted: 06/10/2019] [Indexed: 01/20/2023]
Abstract
In this study, subcritical water extraction (SWE), SWE in aqueous citric acid (pH 5.0) (SWEC), and ultrasound-assisted SWEC (USWEC) were used to extract soluble dietary fiber (SDF) from wheat bran. Results showed that SWE-based methods significantly influenced the physicochemical, functional, and biological properties of the SDF. The fraction SDF-III attained via USWEC had higher SDF yield (46.30%) and carbohydrate content (82.91%), and lower weight-average molecular weight (65.2 kDa) and particle size (1.17 μm), and looser and more porous surface structure, compared with the SDF-I and SDF-II obtained by SWE and SWEC, respectively. USWEC increased the thermal stability and homogeneity of SDF-III but decreased its apparent viscosity and dynamic viscoelasticity. Moreover, the SDF-III exhibited more significant antioxidant and α-amylase inhibitory activities in vitro than SDF-I and SDF-II. Therefore, the USWEC technique had a greater potential for the highly-efficient production of SDF from wheat bran.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Li-Xia Wu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | | | - Yuqing Duan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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32
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Chen Z, Li S, Fu Y, Li C, Chen D, Chen H. Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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In vitro fermentation of O‑acetyl‑arabinoxylan from bamboo shavings by human colonic microbiota. Int J Biol Macromol 2019; 125:27-34. [DOI: 10.1016/j.ijbiomac.2018.12.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 11/27/2018] [Accepted: 12/02/2018] [Indexed: 12/30/2022]
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34
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Jalanka J, Major G, Murray K, Singh G, Nowak A, Kurtz C, Silos-Santiago I, Johnston JM, de Vos WM, Spiller R. The Effect of Psyllium Husk on Intestinal Microbiota in Constipated Patients and Healthy Controls. Int J Mol Sci 2019; 20:ijms20020433. [PMID: 30669509 PMCID: PMC6358997 DOI: 10.3390/ijms20020433] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 01/16/2019] [Accepted: 01/17/2019] [Indexed: 12/20/2022] Open
Abstract
Psyllium is a widely used treatment for constipation. It traps water in the intestine increasing stool water, easing defaecation and altering the colonic environment. We aimed to assess the impact of psyllium on faecal microbiota, whose key role in gut physiology is being increasingly recognised. We performed two randomised, placebo-controlled, double-blinded trials comparing 7 days of psyllium with a placebo (maltodextrin) in 8 healthy volunteers and 16 constipated patients respectively. We measured the patients’ gastrointestnal (GI) transit, faecal water content, short-chain fatty acid (SCFA) and the stool microbiota composition. While psyllium supplement had a small but significant effect on the microbial composition of healthy adults (increasing Veillonella and decreasing Subdoligranulum), in constipated subjects there were greater effects on the microbial composition (increased Lachnospira, Faecalibacterium, Phascolarctobacterium, Veillonella and Sutterella and decreased uncultured Coriobacteria and Christensenella) and alterations in the levels of acetate and propionate. We found several taxa to be associated with altered GI transit, SCFAs and faecal water content in these patients. Significant increases in three genera known to produce butyrate, Lachnospira, Roseburia and Faecalibacterium, correlated with increased faecal water. In summary, psyllium supplementation increased stool water and this was associated with significant changes in microbiota, most marked in constipated patients.
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Affiliation(s)
- Jonna Jalanka
- Immunobiology Research Program and Department of Bacteriology and Immunology, Faculty of Medicine, University of Helsinki, 00014 HY Helsinki, Finland.
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre at Nottingham University Hospitals NHS Trust, the University of Nottingham, Notts NG7 2UH, UK.
| | - Giles Major
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre at Nottingham University Hospitals NHS Trust, the University of Nottingham, Notts NG7 2UH, UK.
| | - Kathryn Murray
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre at Nottingham University Hospitals NHS Trust, the University of Nottingham, Notts NG7 2UH, UK.
| | - Gulzar Singh
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre at Nottingham University Hospitals NHS Trust, the University of Nottingham, Notts NG7 2UH, UK.
| | - Adam Nowak
- Nottingham University Hospitals NHS Trust, the University of Nottingham, Nottinghamshire NG5 1PB, UK.
| | | | | | - Jeffrey M Johnston
- Neurogastrx, Inc., Woburn, MA 01801, USA, formerly at Ironwood Pharmaceuticals, Cambridge, MA 02142, USA.
| | - Willem M de Vos
- Laboratory of Microbiology, Wageningen University, 6708WE Wageningen, The Netherlands.
| | - Robin Spiller
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre at Nottingham University Hospitals NHS Trust, the University of Nottingham, Notts NG7 2UH, UK.
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Feng G, Flanagan BM, Williams BA, Mikkelsen D, Yu W, Gidley MJ. Extracellular depolymerisation triggers fermentation of tamarind xyloglucan and wheat arabinoxylan by a porcine faecal inoculum. Carbohydr Polym 2018; 201:575-582. [DOI: 10.1016/j.carbpol.2018.08.089] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/20/2018] [Accepted: 08/20/2018] [Indexed: 01/01/2023]
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36
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Nordberg Karlsson E, Schmitz E, Linares-Pastén JA, Adlercreutz P. Endo-xylanases as tools for production of substituted xylooligosaccharides with prebiotic properties. Appl Microbiol Biotechnol 2018; 102:9081-9088. [PMID: 30196329 PMCID: PMC6208967 DOI: 10.1007/s00253-018-9343-4] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 08/16/2018] [Accepted: 08/19/2018] [Indexed: 01/14/2023]
Abstract
Xylan has a main chain consisting of β-1,4-linked xylose residues with diverse substituents. Endoxylanases cleave the xylan chain at cleavage sites determined by the substitution pattern and thus give different oligosaccharide product patterns. Most known endoxylanases belong to glycoside hydrolase (GH) families 10 and 11. These enzymes work well on unsubstituted xylan but accept substituents in certain subsites. The GH11 enzymes are more restricted by substituents, but on the other hand, they are normally more active than the GH10 enzymes on insoluble substrates, because of their smaller size. GH5 endoxylanases accept arabinose substituents in several subsites and require it in the - 1 subsite. This specificity makes the GH5 endoxylanases very useful for degradation of highly arabinose-substituted xylans and for the selective production of arabinoxylooligosaccharides, without formation of unsubstituted xylooligosaccharides. The GH30 endoxylanases have a related type of specificity in that they require a uronic acid substituent in the - 2 subsite, which makes them very useful for the production of uronic acid substituted oligosaccharides. The ability of dietary xylooligosaccharides to function as prebiotics in humans is governed by their substitution patterns. Endoxylanases are thus excellent tools to tailor prebiotic oligosaccharides to stimulate various types of intestinal bacteria and to cause fermentation in different parts of the gastrointestinal tract. Continuously increasing knowledge on the function of the gut microbiota and discoveries of novel endoxylanases increase the possibilities to achieve health-promoting effects.
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Affiliation(s)
| | - Eva Schmitz
- Division of Biotechnology, Lund University, P.O.Box 124, 221 00, Lund, Sweden
| | | | - Patrick Adlercreutz
- Division of Biotechnology, Lund University, P.O.Box 124, 221 00, Lund, Sweden.
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37
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Comino P, Williams BA, Gidley MJ. In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar. Food Funct 2018; 9:898-905. [PMID: 29302665 DOI: 10.1039/c7fo01724c] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Insoluble dietary fibre is often considered to be fermented slower and to a lesser extent in (models for) the colon than soluble dietary fibre. However these comparisons are typically made for fibre components of different composition. In the case of fibre from refined cereal flours, there is little difference in fibre composition between soluble and insoluble forms, so effects of solubility on fermentation can be tested without this confounding factor. For each of wheat, rye, and hull-less barley, soluble and insoluble fibre fractions from refined flour and models for baking and extrusion had comparable in vitro fermentation rates and extents, with similar levels of short chain fatty acid metabolites. This study suggests that there should be little difference in the large intestinal nutritional functionality of the soluble and insoluble fibre fractions from cereal grain flours, either unprocessed or after baking or extrusion processing.
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Affiliation(s)
- Penny Comino
- The University of Queensland, Centre for Nutrition and Food Sciences, ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, St Lucia, 4072, Australia.
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38
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Kopf JC, Suhr MJ, Clarke J, Eyun SI, Riethoven JJM, Ramer-Tait AE, Rose DJ. Role of whole grains versus fruits and vegetables in reducing subclinical inflammation and promoting gastrointestinal health in individuals affected by overweight and obesity: a randomized controlled trial. Nutr J 2018; 17:72. [PMID: 30060746 PMCID: PMC6066923 DOI: 10.1186/s12937-018-0381-7] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 07/23/2018] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Whole grains (WG) and fruits and vegetables (FV) have been shown to reduce the risk of metabolic disease, possibly via modulation of the gut microbiota. The purpose of this study was to determine the impact of increasing intake of either WG or FV on inflammatory markers and gut microbiota composition. METHODS A randomized parallel arm feeding trial was completed on forty-nine subjects with overweight or obesity and low intakes of FV and WG. Individuals were randomized into three groups (3 servings/d provided): WG, FV, and a control (refined grains). Stool and blood samples were collected at the beginning of the study and after 6 weeks. Inflammatory markers [tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), lipopolysaccharide binding protein (LBP), and high sensitivity C-reactive protein (hs-CRP)] were measured. Stool sample analysis included short/branched chain fatty acids (S/BCFA) and microbiota composition. RESULTS There was a significant decrease in LBP for participants on the WG (- 0.2 μg/mL, p = 0.02) and FV (- 0.2 μg/mL, p = 0.005) diets, with no change in those on the control diet (0.1 μg/mL, p = 0.08). The FV diet induced a significant change in IL-6 (- 1.5 pg/mL, p = 0.006), but no significant change was observed for the other treatments (control, - 0.009 pg/mL, p = 0.99; WG, - 0.29, p = 0.68). The WG diet resulted in a significant decrease in TNF-α (- 3.7 pg/mL; p < 0.001), whereas no significant effects were found for those on the other diets (control, - 0.6 pg/mL, p = 0.6; FV, - 1.4 pg/mL, p = 0.2). The treatments induced individualized changes in microbiota composition such that treatment group differences were not identified, except for a significant increase in α-diversity in the FV group. The proportions of Clostridiales (Firmicutes phylum) at baseline were correlated with the magnitude of change in LBP during the study. CONCLUSIONS These data demonstrate that WG and FV intake can have positive effects on metabolic health; however, different markers of inflammation were reduced on each diet suggesting that the anti-inflammatory effects were facilitated via different mechanisms. The anti-inflammatory effects were not related to changes in gut microbiota composition during the intervention, but were correlated with microbiota composition at baseline. TRIAL REGISTRATION ClinicalTrials.gov , NCT02602496 , Nov 4, 2017.
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Affiliation(s)
- Julianne C. Kopf
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
| | - Mallory J. Suhr
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
| | - Jennifer Clarke
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
- Department of Statistics, University of Nebraska-Lincoln, Lincoln, NE USA
- Nebraska Food for Health Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
| | - Seong-il Eyun
- Department of Life Science, Chung-Ang University, Seoul, South Korea
| | | | - Amanda E. Ramer-Tait
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
- Nebraska Food for Health Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
| | - Devin J. Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
- Nebraska Food for Health Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
- Department of Agronomy & Horticulture, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205 USA
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Wu Y, Zhang G. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate -arabinoxylan composite microspheres. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Feng G, Flanagan BM, Mikkelsen D, Williams BA, Yu W, Gilbert RG, Gidley MJ. Mechanisms of utilisation of arabinoxylans by a porcine faecal inoculum: competition and co-operation. Sci Rep 2018. [PMID: 29540852 PMCID: PMC5852058 DOI: 10.1038/s41598-018-22818-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Recent studies show that a single or small number of intestinal microbes can completely degrade complex carbohydrates. This suggests a drive towards competitive utilisation of dietary complex carbohydrates resulting in limited microbial diversity, at odds with the health benefits associated with a diverse microbiome. This study investigates the enzymatic metabolism of wheat and rye arabinoxylans (AX) using in vitro fermentation, with a porcine faecal inoculum. Through studying the activity of AX-degrading enzymes and the structural changes of residual AX during fermentation, we show that the AX-degrading enzymes are mainly cell-associated, which enables the microbes to utilise the AX competitively. However, potential for cross-feeding is also demonstrated to occur by two distinct mechanisms: (1) release of AX after partial degradation by cell-associated enzymes, and (2) release of enzymes during biomass turnover, indicative of co-operative AX degradation. This study provides a model for the combined competitive-co-operative utilisation of complex dietary carbohydrates by gut microorganisms.
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Affiliation(s)
- Guangli Feng
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Bernadine M Flanagan
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Deirdre Mikkelsen
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Barbara A Williams
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Wenwen Yu
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Robert G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu Province, 225009, China
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia.
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Suriano F, Bindels LB, Verspreet J, Courtin CM, Verbeke K, Cani PD, Neyrinck AM, Delzenne NM. Fat binding capacity and modulation of the gut microbiota both determine the effect of wheat bran fractions on adiposity. Sci Rep 2017; 7:5621. [PMID: 28717237 PMCID: PMC5514075 DOI: 10.1038/s41598-017-05698-y] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Accepted: 06/02/2017] [Indexed: 12/18/2022] Open
Abstract
The aim of this study was to determine the impact of different wheat bran fractions on the gut microbiota and fat binding capacity to explain their differential effects on metabolic and inflammatory disorders induced by a western diet (WD) in mice. Wheat bran derived arabinoxylan oligosaccharides (AXOS), a crude fraction of wheat bran (WB), or the same wheat bran with reduced particle size (WBs) were added to the WD of mice for 8 weeks. AXOS shifted the gut microbiota composition, blunted Clostridium and Turicibacter genera and strongly promoted Bifidobacterium and Butyricicoccus genera, independently of changes in gut antimicrobial peptide expression. AXOS was the most efficient to reduce adiposity. Only WB fraction promoted fat excretion and differed from the other fractions by the capacity to increase the Akkermansia genus and to counteract gut interleukin 1 beta (IL1β) overexpression. Strikingly, WBs promoted steatosis and adipose tissue inflammation, despite its ability -like WB- to increase bacterial diversity. In conclusion, wheat bran fractions differently affect metabolic and inflammatory disorders associated with WD feeding, depending on their particle size, their fat binding capacity and their influence on the gut microbiota. Those results might be useful to take into account in nutritional advices to control obesity.
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Affiliation(s)
- Francesco Suriano
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, B-1200, Brussels, Belgium
| | - Laure B Bindels
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, B-1200, Brussels, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition, Research Center (LFoRCe). KU Leuven, B-3001, Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition, Research Center (LFoRCe). KU Leuven, B-3001, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center for Gastrointestinal Disorders and Leuven Food Science and Nutrition Center, KU Leuven, B-3000, Leuven, Belgium
| | - Patrice D Cani
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, B-1200, Brussels, Belgium
- Walloon Excellence in Life Sciences and BIOtechnology (WELBIO), Louvain Drug Research Institute, UCL, B-1200, Brussels, Belgium
| | - Audrey M Neyrinck
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, B-1200, Brussels, Belgium
| | - Nathalie M Delzenne
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, B-1200, Brussels, Belgium.
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Divani A, Bagherzadeh-Kasmani F, Mehri M. Plantago ovata in broiler chicken nutrition: Performance, carcass criteria, intestinal morphology, immunity, and intestinal bacterial population. J Anim Physiol Anim Nutr (Berl) 2017; 102:e353-e363. [PMID: 28608573 DOI: 10.1111/jpn.12753] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Accepted: 04/28/2017] [Indexed: 01/01/2023]
Abstract
In this experiment, the effect of dietary Plantago ovata (PO) on performance, carcass criteria, intestinal morphology, immunity, and intestinal bacterial population of broiler chickens was evaluated. A total of 250 one-day-old male broiler chicks (Ross 308) were randomly assigned to five treatments containing 0, 5, 10, 15, or 20 g/kg of PO with five replicate pens and 10 birds in each replicate. Dietary PO increased body weight gain and decreased feed conversion ratio in the finisher period, improving the performance index (p < .05). Dietary treatments had no effects on carcass criteria, but breast meat percentage showed an increasing trend with incremental levels of PO in the diet (p = .069). The length of small intestine, especially jejunum section, as well as the villus height, villus width, villus area, and goblet cell numbers were significantly increased with supplemental PO (p < .05). Humoral and cellular immunity parameters, and oxidation stability of meat were improved due to use of dietary PO (p < .05). Dietary PO decreased the CFU of Escherichia coli, whereas the Lactobacilli population was increased (p = .001). Broken-line regression revealed that dietary PO at the rate of 10 g/kg may results in the best performance in broiler chickens. This study showed that PO at the level of 10 g/kg could be considered as a beneficial feed additive in broiler diet.
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Affiliation(s)
- A Divani
- Department of Animal Science, College of Agriculture, University of Zabol, Zabol, Iran
| | - F Bagherzadeh-Kasmani
- Department of Animal Science, College of Agriculture, University of Zabol, Zabol, Iran
| | - M Mehri
- Department of Animal Science, College of Agriculture, University of Zabol, Zabol, Iran
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Brahma S, Weier SA, Rose DJ. Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota. Food Res Int 2017; 97:209-214. [PMID: 28578043 DOI: 10.1016/j.foodres.2017.04.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 04/10/2017] [Accepted: 04/16/2017] [Indexed: 12/31/2022]
Abstract
Extrusion exposes flour components to high pressure and shear during processing, which may affect the dietary fiber fermentability by human fecal microbiota. The objective of this study was to determine the effect of flour moisture content during extrusion on in vitro fermentation properties of whole grain oats. Extrudates were processed at three moisture levels (15%, 18%, and 21%) at fixed screw speed (300rpm) and temperature (130°C). The extrudates were then subjected to in vitro digestion and fermentation. Extrusion moisture significantly affected water-extractable β-glucan (WE-BG) in the extrudates, with samples processed at 15% moisture (lowest) and 21% moisture (highest) having the highest concentration of WE-BG. After the first 8h of fermentation, more WE-BG remained in fermentation media in samples processed at 15% moisture compared with the other conditions. Also, extrusion moisture significantly affected the production of acetate, butyrate, and total SCFA by the microbiota during the first 8h of fermentation. Microbiota grown on extrudates processed at 18% moisture had the highest production of acetate and total SCFA, whereas bacteria grown on extrudates processed at 15% and 18% moisture had the highest butyrate production. After 24h of fermentation, samples processed at 15% moisture supported lower Bifidobacterium counts than those produced at other conditions, but had among the highest Lactobacillus counts. Thus, moisture content during extrusion significantly affects production of fermentation metabolites by the gut microbiota during the initial stages of fermentation, while also affecting probiotic bacteria counts during extended fermentation.
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Affiliation(s)
- Sandrayee Brahma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Steven A Weier
- The Food Processing Center, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA; Department of Agronomy & Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA.
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Tucker MR, Ma C, Phan J, Neumann K, Shirley NJ, Hahn MG, Cozzolino D, Burton RA. Dissecting the Genetic Basis for Seed Coat Mucilage Heteroxylan Biosynthesis in Plantago ovata Using Gamma Irradiation and Infrared Spectroscopy. FRONTIERS IN PLANT SCIENCE 2017; 8:326. [PMID: 28377777 PMCID: PMC5359251 DOI: 10.3389/fpls.2017.00326] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Accepted: 02/23/2017] [Indexed: 05/30/2023]
Abstract
Seeds from the myxospermous species Plantago ovata release a polysaccharide-rich mucilage upon contact with water. This seed coat derived mucilage is composed predominantly of heteroxylan (HX) and is utilized as a gluten-free dietary fiber supplement to promote human colorectal health. In this study, a gamma-irradiated P. ovata population was generated and screened using histological stains and Fourier Transform Mid Infrared (FTMIR) spectroscopy to identify putative mutants showing defects in seed coat mucilage HX composition and/or structure. FTMIR analysis of dry seed revealed variation in regions of the IR spectra previously linked to xylan structure in Secale cereale (rye). Subsequent absorbance ratio and PCA multivariate analysis identified 22 putative mutant families with differences in the HX IR fingerprint region. Many of these showed distinct changes in the amount and subtle changes in structure of HX after mucilage extrusion, while 20% of the putative HX mutants identified by FTMIR showed no difference in staining patterns of extruded mucilage compared to wild-type. Transcriptional screening analysis of two putative reduced xylan in mucilage (rxm) mutants, rxm1 and rxm3, revealed that changes in HX levels in rxm1 correlate with reduced transcription of known and novel genes associated with xylan synthesis, possibly indicative of specific co-regulatory units within the xylan biosynthetic pathway. These results confirm that FTMIR is a suitable method for identifying putative mutants with altered mucilage HX composition in P. ovata, and therefore forms a resource to identify novel genes involved in xylan biosynthesis.
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Affiliation(s)
- Matthew R. Tucker
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
| | - Chao Ma
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
| | - Jana Phan
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
| | - Kylie Neumann
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
| | - Neil J. Shirley
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
| | - Michael G. Hahn
- Complex Carbohydrate Research Center, University of Georgia, Athens, GAUSA
| | - Daniel Cozzolino
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
| | - Rachel A. Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SAAustralia
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Yang J, Rose DJ. The impact of long-term dietary pattern of fecal donor on in vitro fecal fermentation properties of inulin. Food Funct 2017; 7:1805-13. [PMID: 26583778 DOI: 10.1039/c5fo00987a] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Although the composition of the gut microbiota is of interest, the functionality, or metabolic activity, of the gut microbiota is of equal importance: the gut microbiota can produce either harmful metabolites associated with human disease or beneficial metabolites that protect against disease. The purposes of this study were to determine the associations between dietary intake variables and fecal short and branched chain fatty acid (S/BCFA) concentrations; to determine the associations between dietary intake variables and inulin degradation, short and branched chain fatty acid (S/BCFA) production, and ammonia production during in vitro fecal fermentation of a highly fermentable substrate (inulin); and finally to compare results from the fermentation of inulin with those obtained in a previous report using a poorly fermentable substrate (whole wheat; Yang and Rose, Nutr. Res., 2014, 34, 749-759). Stool samples from eighteen individuals that had completed one-year dietary records were used in an in vitro fecal fermentation system with long-chain inulin as substrate. Few dietary intake variables were correlated with fecal S/BCFA concentrations; however, intakes of several plant-based foods, especially whole grain, dry beans, and certain vegetables that provided dietary fiber, plant protein, and B vitamins, were associated with acetate, propionate, butyrate, and total SCFA production during inulin fermentation. In contrast, intake of dairy and processed meats that provided cholesterol and little fiber, were associated with ammonia and BCFA production. Comparing results between inulin and whole wheat fermentations, significant correlations were only found for butyrate and BCFA, suggesting that regardless of the type of carbohydrate provided to the microbiota, long-term diet may have a pronounced effect on the propensity of the gut microbiota toward either beneficial metabolism (butyrate production) or detrimental metabolism (BCFA production). These results may help in the development of new dietary strategies to improve gut microbiota functionality to promote human health.
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Affiliation(s)
- Junyi Yang
- Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, USA.
| | - Devin J Rose
- Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, USA. and Department of Agronomy & Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
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Han K, Yao Y, Dong S, Jin S, Xiao H, Wu H, Zeng M. Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Food Funct 2017; 8:1184-1194. [DOI: 10.1039/c6fo01632d] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.
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Affiliation(s)
- Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
- Department of Food Science
| | - Sun Jin
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- School of Food Science and Technology
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Haohao Wu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
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Li Q, Liu R, Wu T, Wang M, Zhang M. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8735-8744. [PMID: 27744696 DOI: 10.1021/acs.jafc.6b03451] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, and glycosidic linkage and substitution pattern of each SDF fraction were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and 1H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry, and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs. The interactions between SDF fractions and wheat glutens in doughs were further studied by confocal laser scanning microscopy (CLSM). The experimental results indicated that the SDF fraction with an intermediate molecular weight but a higher substitution degree and a larger disubstitution ratio was most compatible with the dough network and beneficial to dough quality.
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Affiliation(s)
- Qian Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Rui Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China
| | - Tao Wu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Man Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China
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Wang J, Wang C, Li W, Pan Y, Yuan G, Chen H. Ball milling improves extractability and antioxidant properties of the active constituents of mushroomInonotus obliquuspowders. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13180] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jia Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Cong Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Weiwei Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Yuxiang Pan
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Guoqi Yuan
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
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49
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Rivière A, Selak M, Lantin D, Leroy F, De Vuyst L. Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut. Front Microbiol 2016; 7:979. [PMID: 27446020 PMCID: PMC4923077 DOI: 10.3389/fmicb.2016.00979] [Citation(s) in RCA: 970] [Impact Index Per Article: 121.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Accepted: 06/07/2016] [Indexed: 12/11/2022] Open
Abstract
With the increasing amount of evidence linking certain disorders of the human body to a disturbed gut microbiota, there is a growing interest for compounds that positively influence its composition and activity through diet. Besides the consumption of probiotics to stimulate favorable bacterial communities in the human gastrointestinal tract, prebiotics such as inulin-type fructans (ITF) and arabinoxylan-oligosaccharides (AXOS) can be consumed to increase the number of bifidobacteria in the colon. Several functions have been attributed to bifidobacteria, encompassing degradation of non-digestible carbohydrates, protection against pathogens, production of vitamin B, antioxidants, and conjugated linoleic acids, and stimulation of the immune system. During life, the numbers of bifidobacteria decrease from up to 90% of the total colon microbiota in vaginally delivered breast-fed infants to <5% in the colon of adults and they decrease even more in that of elderly as well as in patients with certain disorders such as antibiotic-associated diarrhea, inflammatory bowel disease, irritable bowel syndrome, obesity, allergies, and regressive autism. It has been suggested that the bifidogenic effects of ITF and AXOS are the result of strain-specific yet complementary carbohydrate degradation mechanisms within cooperating bifidobacterial consortia. Except for a bifidogenic effect, ITF and AXOS also have shown to cause a butyrogenic effect in the human colon, i.e., an enhancement of colon butyrate production. Butyrate is an essential metabolite in the human colon, as it is the preferred energy source for the colon epithelial cells, contributes to the maintenance of the gut barrier functions, and has immunomodulatory and anti-inflammatory properties. It has been shown that the butyrogenic effects of ITF and AXOS are the result of cross-feeding interactions between bifidobacteria and butyrate-producing colon bacteria, such as Faecalibacterium prausnitzii (clostridial cluster IV) and Anaerostipes, Eubacterium, and Roseburia species (clostridial cluster XIVa). These kinds of interactions possibly favor the co-existence of bifidobacterial strains with other bifidobacteria and with butyrate-producing colon bacteria in the human colon.
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Affiliation(s)
| | | | | | | | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit BrusselBrussels, Belgium
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50
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Lei Z, Shao Y, Yin X, Yin D, Guo Y, Yuan J. Combination of Xylanase and Debranching Enzymes Specific to Wheat Arabinoxylan Improve the Growth Performance and Gut Health of Broilers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4932-4942. [PMID: 27285356 DOI: 10.1021/acs.jafc.6b01272] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Arabinoxylan (AX) is the major antinutritional factor of wheat. This study evaluated the synergistic effects of xylanase and debranching enzymes (arabinofuranosidase [ABF] and feruloyl esterase [FAE]) on AX. During in vitro tests, the addition of ABF or FAE accelerated the hydrolysis of water-soluble AX (WE-AX) and water-insoluble AX (WU-AX) and produced more xylan oligosaccharides (XOS) than xylanase alone. XOS obtained from WE-AX stimulated greater proliferation of Lactobacillus brevis and Bacillus subtilis than did fructo-oligosaccharides (FOS) and glucose. During in vivo trials, xylanase increased the average daily growth (ADG), decreased the feed-conversion ratio (FCR), and reduced the digesta viscosity of jejunum and intestinal lesions of broilers fed a wheat-based diet on day 36. ABF or FAE additions further improved these effects. Broilers fed a combination of xylanase, ABF, and FAE exhibited the best growth. In conclusion, the synergistic effects among xylanase, ABF, and FAE increased AX degradation, which improve the growth performance and gut health of broilers.
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Affiliation(s)
- Zhao Lei
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , 2 Yuanmingyuan West Road, Beijing, 100193, PR China
| | - Yuxin Shao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , 2 Yuanmingyuan West Road, Beijing, 100193, PR China
| | - Xiaonan Yin
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , 2 Yuanmingyuan West Road, Beijing, 100193, PR China
| | - Dafei Yin
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , 2 Yuanmingyuan West Road, Beijing, 100193, PR China
| | - Yuming Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , 2 Yuanmingyuan West Road, Beijing, 100193, PR China
| | - Jianmin Yuan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , 2 Yuanmingyuan West Road, Beijing, 100193, PR China
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