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Liu M, Li S, Cao S, Liu C, Han Y, Cheng J, Zhang S, Zhao J, Shi Y. Let food be your medicine - dietary fiber. Food Funct 2024; 15:7733-7756. [PMID: 38984439 DOI: 10.1039/d3fo05641d] [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: 07/11/2024]
Abstract
Dietary fiber (DF) cannot be digested and absorbed by the digestive tract, nor can it provide the energy needed to be burned for metabolic activities. Therefore, from the 1950s to the 1980s, DF received little attention in nutrition studies. With in-depth research and developments in global nutrition, people have gradually paid attention to the fact that DF occupies an essential position in the structure of nutrition, and it can ensure the healthy development of human beings. As early as 390 B.C., the ancient Greek physician Hippocrates proposed, "Let your food be your medicine, and your medicine be your food". This concept has been more systematically validated in modern scientific research, with numerous epidemiological studies showing that the dietary intake of DF-rich foods such as whole grains, root vegetables, legumes, and fruits has the potential to regulate the balance of the gut microbiota and thereby prevent diseases. However, the crosstalk between different types of DF and the gut microbiota is quite complex, and the effects on the organism vary. In this paper, we discuss research on DF and the gut microbiota and related diseases, aiming to understand the relationship between all three better and provide a reference basis for the risk reduction of related diseases.
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Affiliation(s)
- Mengqi Liu
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Shouren Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Shixi Cao
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Cong Liu
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Yao Han
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Jiawen Cheng
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Shuhang Zhang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
| | - Jiangchao Zhao
- Department of Animal Science, Division of Agriculture, University of Arkansas, Fayetteville, Arkansas, USA
| | - Yinghua Shi
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
- Henan Key Laboratory of Innovation and Utilization of Grassland Resources, Zhengzhou, China
- Henan Forage Engineering Technology Research Center, Zhengzhou, Henan, 450002, China
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2
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Jin Q, Feng Y, Cabana-Puig X, Chau TN, Difulvio R, Yu D, Hu A, Li S, Luo XM, Ogejo J, Lin F, Huang H. Combined dilute alkali and milling process enhances the functionality and gut microbiota fermentability of insoluble corn fiber. Food Chem 2024; 446:138815. [PMID: 38428087 DOI: 10.1016/j.foodchem.2024.138815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/03/2024]
Abstract
In this study, we developed a process combining dilute alkali (NaOH or NaHCO3) and physical (disk milling and/or ball milling) treatments to improve the functionality and fermentability of corn fiber. The results showed that combining chemical with physical processes greatly improved the functionality and fermentability of corn fiber. Corn fiber treated with NaOH followed by disk milling (NaOH-DM-CF) had the highest water retention (19.5 g/g), water swelling (38.8 mL/g), and oil holding (15.5 g/g) capacities. Moreover, NaOH-DM-CF produced the largest amount (42.9 mM) of short-chain fatty acid (SCFA) during the 24-hr in vitro fermentation using porcine fecal inoculum. In addition, in vitro fermentation of NaOH-DM-CF led to a targeted microbial shifting to Prevotella (genus level), aligning with a higher fraction of propionic acid. The outstanding functionality and fermentability of NaOH-DM-CF were attributed to its thin and loose structure, decreased ester linkages and acetyl groups, and enriched structural carbohydrate exposure.
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Affiliation(s)
- Qing Jin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States; School of Food and Agriculture, University of Maine, Orono, ME 04469, United States
| | - Yiming Feng
- Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Xavier Cabana-Puig
- Department of Biomedical Sciences and Pathobiology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Tran N Chau
- School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Ronnie Difulvio
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Dajun Yu
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Anyang Hu
- Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Song Li
- School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Xin M Luo
- Department of Biomedical Sciences and Pathobiology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Jactone Ogejo
- Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Feng Lin
- Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
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3
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Batista KS, Cavalcante HC, Gomes JADES, Silva LADA, Cavalcanti NSDEH, Garcia EF, Menezes FNDD, Lima TASDE, Souza ELDE, Magnani M, Aquino JDES. Effects of supplementation of tropical fruit processing by-products on lipid profile, retinol levels and intestinal function in Wistar rats. AN ACAD BRAS CIENC 2023; 95:e20201684. [PMID: 37075372 DOI: 10.1590/0001-3765202320201684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Accepted: 04/08/2021] [Indexed: 04/21/2023] Open
Abstract
Fruits agro-industrial by-products may have a great variety of bioactive compounds that promote health. Thus, the effects of supplementation with acerola, cashew and guava processing by-products for 28 days on retinol level, lipid profile and on some aspects related to intestinal function in rats were investigated. The animals supplemented with different fruit by-products presented similar weight gain, faecal pH values and intestinal epithelial structures; however, they showed higher moisture and Lactobacillus spp. and Bifidobacterium spp. counts in faeces compared to the control group. Supplementation with the cashew by-product decreased the blood glucose, acerola and guava by-products reduced serum lipid levels and all fruit by-products tested increased serum and hepatic retinol. The results indicated that acerola and guava by-products possess a potential hypolipidemic effect. The three fruit by-products increase the hepatic retinol deposition and the faecal populations of beneficial bacterial groups and modulated aspects of intestinal function. The findings of this study can contribute to sustainable fruticulture and support future clinical studies with the supplementation of by-products.
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Affiliation(s)
- Kamila S Batista
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Hassler Clementino Cavalcante
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Jéssyca A DE Sousa Gomes
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Laiane A DA Silva
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Natália S DE Holanda Cavalcanti
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Estefânia F Garcia
- Universidade Federal da Paraíba, Departamento de Gastronomia, Centro de Tecnologia e Desenvolvimento Regional, Cidade Universitária, 58058-600 João Pessoa, PB, Brazil
| | - Francisca Nayara D D Menezes
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Microbiologia de Alimentos, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Tamires A S DE Lima
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Evandro L DE Souza
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Microbiologia de Alimentos, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Marciane Magnani
- Universidade Federal da Paraíba, Departamento de Engenharia de Alimentos, Laboratório de Processos Microbianos em Alimentos, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
| | - Jailane DE Souza Aquino
- Universidade Federal da Paraíba, Departamento de Nutrição, Laboratório de Nutrição Experimental -LANEX, Cidade Universitária, 58051-900 João Pessoa, PB, Brazil
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Qian Y, Gao Z, Wang C, Ma J, Li G, Fu F, Guo J, Shan Y. Effects of Different Treatment Methods of Dried Citrus Peel ( Chenpi) on Intestinal Microflora and Short-Chain Fatty Acids in Healthy Mice. Front Nutr 2021; 8:702559. [PMID: 34434953 PMCID: PMC8381872 DOI: 10.3389/fnut.2021.702559] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 06/21/2021] [Indexed: 12/12/2022] Open
Abstract
Chenpi is a kind of dried citrus peel from Citrus reticulata, and it is often used as traditional Chinese medicine to treat dyspepsia and respiratory tract inflammation. In this study, to determine which way of chenpi treatment plays a better effect on the prevention of obesity in healthy mice, we conducted 16S ribosomal RNA (rRNA) gene sequencing for intestinal microbiota and gas chromatography-mass spectrometry detector (GC/MSD) analysis for short-chain fatty acids (SCFAs) of female rats fed with either chenpi decoction or chenpi powder-based diet (n = 10 per group) for 3 weeks. Chenpi powder (CP) group significantly reduced abdominal adipose tissues, subcutaneous adipose tissue, and the serum level of total triacylglycerol (TG). At a deeper level, chenpi powder has a better tendency to increase the ratio of Bacteroidetes to Firmicutes. It alters the Muribaculaceae and Muribaculum in intestinal microbiota, though it is not significant. The concentrations of acetic acid, valeric acid, and butyric acid increased slightly but not significantly in the CP group. Chenpi decoction just reduced perirenal adipose tissues, but it shows better antioxidant activity. It has little effect on intestinal microbiota. No differences were found for SCFAs in the chenpi decoction (CD) group. The results indicated that chenpi powder has a better effect in preventing obesity in mice. It can provide a basis for the development of functional products related to chenpi powder.
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Affiliation(s)
- Yujiao Qian
- Longping Branch, Graduate School of Hunan University, Changsha, China.,International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhipeng Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Chen Wang
- Longping Branch, Graduate School of Hunan University, Changsha, China
| | - Jie Ma
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Gaoyang Li
- Longping Branch, Graduate School of Hunan University, Changsha, China.,International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Fuhua Fu
- Longping Branch, Graduate School of Hunan University, Changsha, China.,International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Jiajing Guo
- Longping Branch, Graduate School of Hunan University, Changsha, China.,International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Yang Shan
- Longping Branch, Graduate School of Hunan University, Changsha, China.,International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
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5
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Berding K, Vlckova K, Marx W, Schellekens H, Stanton C, Clarke G, Jacka F, Dinan TG, Cryan JF. Diet and the Microbiota-Gut-Brain Axis: Sowing the Seeds of Good Mental Health. Adv Nutr 2021; 12:1239-1285. [PMID: 33693453 PMCID: PMC8321864 DOI: 10.1093/advances/nmaa181] [Citation(s) in RCA: 112] [Impact Index Per Article: 37.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/18/2020] [Accepted: 12/21/2020] [Indexed: 02/06/2023] Open
Abstract
Over the past decade, the gut microbiota has emerged as a key component in regulating brain processes and behavior. Diet is one of the major factors involved in shaping the gut microbiota composition across the lifespan. However, whether and how diet can affect the brain via its effects on the microbiota is only now beginning to receive attention. Several mechanisms for gut-to-brain communication have been identified, including microbial metabolites, immune, neuronal, and metabolic pathways, some of which could be prone to dietary modulation. Animal studies investigating the potential of nutritional interventions on the microbiota-gut-brain axis have led to advancements in our understanding of the role of diet in this bidirectional communication. In this review, we summarize the current state of the literature triangulating diet, microbiota, and host behavior/brain processes and discuss potential underlying mechanisms. Additionally, determinants of the responsiveness to a dietary intervention and evidence for the microbiota as an underlying modulator of the effect of diet on brain health are outlined. In particular, we emphasize the understudied use of whole-dietary approaches in this endeavor and the need for greater evidence from clinical populations. While promising results are reported, additional data, specifically from clinical cohorts, are required to provide evidence-based recommendations for the development of microbiota-targeted, whole-dietary strategies to improve brain and mental health.
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Affiliation(s)
| | | | - Wolfgang Marx
- Deakin University, iMPACT – the Institute for Mental and Physical Health and Clinical Translation, Food & Mood Centre, School of Medicine, Barwon Health, Geelong, VIC,Australia
| | - Harriet Schellekens
- APC Microbiome Ireland, Cork, Ireland
- Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland
| | - Catherine Stanton
- APC Microbiome Ireland, Cork, Ireland
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Gerard Clarke
- APC Microbiome Ireland, Cork, Ireland
- Department of Psychiatry and Neurobehavioural Sciences, University College Cork, Cork, Ireland
| | - Felice Jacka
- Deakin University, iMPACT – the Institute for Mental and Physical Health and Clinical Translation, Food & Mood Centre, School of Medicine, Barwon Health, Geelong, VIC,Australia
- Centre for Adolescent Health, Murdoch Children's Research Institute, Parkville, VIC, Australia
- Black Dog Institute, Randwick, NSW, Australia
- College of Public Health, Medical & Veterinary Sciences, James Cook University, Douglas, QLD, Australia
| | - Timothy G Dinan
- APC Microbiome Ireland, Cork, Ireland
- Department of Psychiatry and Neurobehavioural Sciences, University College Cork, Cork, Ireland
| | - John F Cryan
- APC Microbiome Ireland, Cork, Ireland
- Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland
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6
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Chengxiao Y, Dongmei W, Kai Z, Hou L, Xiao H, Ding T, Liu D, Ye X, Linhardt RJ, Chen S. Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity. Carbohydr Polym 2021; 270:118377. [PMID: 34364621 DOI: 10.1016/j.carbpol.2021.118377] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/26/2022]
Abstract
Several studies are described that contribute to the systematic exploration of new aspects of digestion, fermentation, and biological activities of pectic polysaccharides (PPS) leading to a better understanding of prebiotics. Inflammatory bowel disease (IBD) is thought to be associated with the dysbacteriosis induced by different environmental agents in genetically susceptible persons. PPS are considered as an indispensable gut-microbiota-accessible carbohydrate that play a dominant role in maintaining gut microbiota balance and show a better effect in ameliorating IBD than some traditional prebiotics. The aim of this review is to summarize the fermentation characteristics of PPS, highlight its role in improving IBD, and propose a view that PPS may be a new and effective prebiotic.
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Affiliation(s)
- Yu Chengxiao
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Wu Dongmei
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Zhu Kai
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Lijuan Hou
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Hang Xiao
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Tian Ding
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY, USA
| | - Shiguo Chen
- College of Biosystems, Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.
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7
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Zhao Y, Bi J, Yi J, Wu X, Ma Y, Li R. Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation. Carbohydr Polym 2021; 269:118326. [PMID: 34294338 DOI: 10.1016/j.carbpol.2021.118326] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 01/31/2023]
Abstract
The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model, and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation. On the other hand, culture media supplemented with low-Mw AP (60,300 g/mol) and low-Mw HG (861 g/mol) exhibited lower pH (5.1 and 5.7, respectively) and produced higher total short-chain fatty acid contents (SCFA, 230.40 mmol/L and 187.19 mmol/L, respectively). However, reduced trends in abundance of the pectinolytic microorganisms Faecalibacterium and Eubacterium were showed as Mw of the HG decreased, whereas growth of the SCFA-producer genera Bifidobaacterium, Megasphaera and Allisonella were improved. This work confirmed that low-Mw pectin and homogalacturonan generated more beneficial metabolites, developing structure-microbiota-gut health relationship.
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Affiliation(s)
- Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Ruiping Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Hebei Normal University of Science & Technology, Qin Huangdao 066000, Heibei, China.
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8
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Pectin Influences the Absorption and Metabolism of Polyphenols from Blackcurrant and Green Tea in Rats. Foods 2021; 10:foods10040813. [PMID: 33918607 PMCID: PMC8070010 DOI: 10.3390/foods10040813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/29/2021] [Accepted: 04/01/2021] [Indexed: 11/17/2022] Open
Abstract
Consumption of polyphenols and dietary fiber as part of a normal diet is beneficial to human health. In this study, we examined whether different amounts of dietary soluble fiber (pectin) affect the absorption and metabolism of polyphenols from blackcurrant and green tea in rats. After 28 days, the rats fed blackcurrant and green tea with pectin (4 or 8%) had significantly lower body weight gain and food intake compared to the rats fed a control diet. Rats fed a blackcurrant and green tea diet with 8% pectin had significantly higher fecal nitrogen output and lower protein digestibility. No polyphenols were observed in the urine, feces and plasma of rats fed the control diet. Parent catechins and flavonols were absent in urine obtained from all diet groups. Gallocatechin glucuronide was only observed in the plasma of rats fed the blackcurrant and green tea diet without pectin. Meanwhile, epicatechin and catechin gallate were present in the feces of rats fed a blackcurrant and green tea diet with and without 4% pectin. Pectin (4 or 8%) added to the blackcurrant and green tea diet increased the plasma antioxidant capacity in rats. Inclusion of pectin in the diet altered the host absorption and metabolism of polyphenols from blackcurrant and green tea.
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9
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Liang D, Li N, Dai X, Zhang H, Hu H. Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under
in vitro
fermentation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14873] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Dan Liang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture and Rural Affairs Beijing100193China
| | - Nan Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture and Rural Affairs Beijing100193China
| | - Xiaofeng Dai
- Feed Research Institute Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Beijing100193China
| | - Hong Zhang
- Hefei CAAS Nutridoer Co. Ltd.Academy of Food Nutrition and Health InnovationChinese Academy of Agricultural Sciences Hefei238000China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture and Rural Affairs Beijing100193China
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10
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Thøgersen R, Bertram HC. Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Sun Y, Cheng L, Zeng X, Zhang X, Liu Y, Wu Z, Weng P. The intervention of unique plant polysaccharides - Dietary fiber on depression from the gut-brain axis. Int J Biol Macromol 2020; 170:336-342. [PMID: 33373637 DOI: 10.1016/j.ijbiomac.2020.12.164] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 02/07/2023]
Abstract
As an invisible organ of human body, the gut microbiota plays an important role in human life and has become a hot spot in the field of life science in recent years. Due to the increasing pressure of work and life, people are prone to depression. The in-depth mechanism studies indicated that the gut microbiota could improve the depression symptom through the gut-brain axis (GBA). As unique plant polysaccharides, dietary fiber can effectively modulate the intestinal flora disorders and its crucial role in orchestrating host-microbiota crosstalk has been confirmed. This review highlights the mechanisms that the gut microbiota affects the development of depression through GBA and focuses on dietary fiber intervention on the improvement of intestinal microbiota imbalance, which may provide new ideas for the prevention and treatment of depression.
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Affiliation(s)
- Ying Sun
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
| | - Lu Cheng
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, United States
| | - Xiaoxiong Zeng
- Department of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China.
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
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12
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Eve AA, Liu X, Wang Y, Miller MJ, Jeffery EH, Madak-Erdogan Z. Biomarkers of Broccoli Consumption: Implications for Glutathione Metabolism and Liver Health. Nutrients 2020; 12:E2514. [PMID: 32825248 PMCID: PMC7551379 DOI: 10.3390/nu12092514] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/12/2020] [Accepted: 08/17/2020] [Indexed: 12/02/2022] Open
Abstract
Diet and lifestyle choices contribute to obesity and liver disease. Broccoli, a brassica vegetable, may mitigate negative effects of both diet and lifestyle. Currently, there are no clinically relevant, established molecular biomarkers that reflect variability in human absorption of brassica bioactives, which may be the cause of variability/inconsistencies in health benefits in the human population. Here, we focused on the plasma metabolite profile and composition of the gut microbiome in rats, a relatively homogenous population in terms of gut microbiota, genetics, sex and diet, to determine if changes in the plasma metabolite profiles caused by dietary broccoli relate to molecular changes in liver. Our aim was to identify plasma indicators that reflect how liver health is impacted by dietary broccoli. Rats were fed a 10% broccoli diet for 14 days. We examined the plasma metabolite composition by metabolomics analysis using GC-MS and gut microbiota using 16S sequencing after 0, 1, 2, 4, 7, 14 days of broccoli feeding. We identified 25 plasma metabolites that changed with broccoli consumption, including metabolites associated with hepatic glutathione synthesis, and with de novo fatty acid synthesis. Glutamine, stearic acid, and S-methyl-L-cysteine (SMC) relative abundance changes correlated with changes in gut bacteria previously implicated in metabolic disease and with validated increases in expression of hepatic NAD(P)H dehydrogenase [quinone] 1 (NQO1) and nuclear factor (erythroid-derived 2)-like 2 (Nrf2), associated with elevated hepatic glutathione synthesis. Circulating biomarkers following broccoli consumption reflect gut-liver axis health.
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Affiliation(s)
- Alicia Arredondo Eve
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA; (A.A.E.); (X.L.); (Y.W.); (M.J.M.); (E.H.J.)
| | - Xiaoji Liu
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA; (A.A.E.); (X.L.); (Y.W.); (M.J.M.); (E.H.J.)
| | - Yanling Wang
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA; (A.A.E.); (X.L.); (Y.W.); (M.J.M.); (E.H.J.)
| | - Michael J. Miller
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA; (A.A.E.); (X.L.); (Y.W.); (M.J.M.); (E.H.J.)
- Division of Nutritional Science, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
- Carl R. Woese Institute of Genomic Biology, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
| | - Elizabeth H. Jeffery
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA; (A.A.E.); (X.L.); (Y.W.); (M.J.M.); (E.H.J.)
- Division of Nutritional Science, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
| | - Zeynep Madak-Erdogan
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA; (A.A.E.); (X.L.); (Y.W.); (M.J.M.); (E.H.J.)
- Division of Nutritional Science, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
- Carl R. Woese Institute of Genomic Biology, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
- Cancer Center at Illinois, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
- Beckman Institute for Advanced Science and Technology, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
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13
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Han Y, Xiao H. Whole Food–Based Approaches to Modulating Gut Microbiota and Associated Diseases. Annu Rev Food Sci Technol 2020; 11:119-143. [DOI: 10.1146/annurev-food-111519-014337] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Intake of whole foods, such as fruits and vegetables, may confer health benefits to the host. The beneficial effects of fruits and vegetables were mainly attributed to their richness in polyphenols and microbiota-accessible carbohydrates (MACs). Components in fruits and vegetables modulate composition and associated functions of the gut microbiota, whereas gut microbiota can transform components in fruits and vegetables to produce metabolites that are bioactive and important for health. The progression of multiple diseases, such as obesity and inflammatory bowel disease, is associated with diet and gut microbiota. Although the exact causality between these diseases and specific members of gut microbiota has not been well characterized, accumulating evidence supported the role of fruits and vegetables in modulating gut microbiota and decreasing the risks of microbiota-associated diseases. This review summarizes the latest findings on the effects of whole fruits and vegetables on gut microbiota and associated diseases.
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Affiliation(s)
- Yanhui Han
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003, USA
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14
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Yan L, Liu B, Liu C, Qu H, Zhang Z, Luo J, Zheng L. Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14340] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ling Yan
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Changhong Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Hao Qu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Jianping Luo
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Lei Zheng
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Research Laboratory of Agricultural Environment and Food Safety Anhui Modern Agricultural Industry Technology System & Key Laboratory for Agricultural Products Processing of Anhui Province Hefei China
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15
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Cui J, Lian Y, Zhao C, Du H, Han Y, Gao W, Xiao H, Zheng J. Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota. Compr Rev Food Sci Food Saf 2019; 18:1514-1532. [DOI: 10.1111/1541-4337.12489] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 06/13/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Jiefen Cui
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Yunhe Lian
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Chengying Zhao
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Yanhui Han
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Wei Gao
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Jinkai Zheng
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
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16
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Korolenko TA, Bgatova NP, Vetvicka V. Glucan and Mannan-Two Peas in a Pod. Int J Mol Sci 2019; 20:ijms20133189. [PMID: 31261851 PMCID: PMC6651133 DOI: 10.3390/ijms20133189] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 06/27/2019] [Accepted: 06/27/2019] [Indexed: 12/31/2022] Open
Abstract
In recent decades, various polysaccharides isolated from algae, mushrooms, yeast, and higher plants have attracted serious attention in the area of nutrition and medicine. The reasons include their low toxicity, rare negative side effects, relatively low price, and broad spectrum of therapeutic actions. The two most and best-studied polysaccharides are mannan and glucan. This review focused on their biological properties.
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Affiliation(s)
- Tatiana A Korolenko
- Department of Experimental Models of Neurodegeneration, Scientific Research Institute of Physiology and Basic Medicine, Timakov St. 4, 630117 Novosibirsk, Russia
| | - Nataliya P Bgatova
- Laboratory of Electron Miscroscopy, Research Institute of Clinical and Experimental Lymphology-Affiliated Branch of Federal Research Center Institute of Cytology and Genetics, Siberian Division of the Russian Academy of Sciences, 630060 Novosibirsk, Russia
| | - Vaclav Vetvicka
- Department of Pathology, University of Louisville, 511 S. Floyd, Louisville, KY 40292, USA.
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17
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Su A, Ma G, Xie M, Ji Y, Li X, Zhao L, Hu Q. Characteristic of polysaccharides from
Flammulina velutipes in vitro
digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14142] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Anxiang Su
- College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
| | - Gaoxing Ma
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing 210023 Jiangsu China
| | - Minhao Xie
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing 210023 Jiangsu China
| | - Yang Ji
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing 210023 Jiangsu China
| | - Xiangfei Li
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing 210023 Jiangsu China
| | - Liyan Zhao
- College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
| | - Qiuhui Hu
- College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing 210023 Jiangsu China
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18
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Kaczmarek JL, Liu X, Charron CS, Novotny JA, Jeffery EH, Seifried HE, Ross SA, Miller MJ, Swanson KS, Holscher HD. Broccoli consumption affects the human gastrointestinal microbiota. J Nutr Biochem 2018; 63:27-34. [PMID: 30317146 DOI: 10.1016/j.jnutbio.2018.09.015] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 09/12/2018] [Accepted: 09/18/2018] [Indexed: 12/21/2022]
Abstract
The human gastrointestinal microbiota is increasingly linked to health outcomes; however, our understanding of how specific foods alter the microbiota is limited. Cruciferous vegetables such as broccoli are a good source of dietary fiber and phytonutrients, including glucosinolates, which can be metabolized by gastrointestinal microbes. This study aimed to determine the impact of broccoli consumption on the gastrointestinal microbiota of healthy adults. A controlled feeding, randomized, crossover study consisting of two 18-day treatment periods separated by a 24-day washout was conducted in healthy adults (n=18). Participants were fed at weight maintenance with the intervention period diet including 200 g of cooked broccoli and 20 g of raw daikon radish per day. Fecal samples were collected at baseline and at the end of each treatment period for microbial analysis. Beta diversity analysis indicated that bacterial communities were impacted by treatment (P=.03). Broccoli consumption decreased the relative abundance of Firmicutes by 9% compared to control (P=.05), increased the relative abundance of Bacteroidetes by 10% compared to control (P=.03) and increased Bacteroides by 8% relative to control (P=.02). Furthermore, the effects were strongest among participants with body mass index <26 kg/m2, and within this group, there were associations between bacterial relative abundance and glucosinolate metabolites. Functional prediction revealed that broccoli consumption increased the pathways involved in the functions of the endocrine system (P=.05), transport and catabolism (P=.04), and energy metabolism (P=.01). These results reveal that broccoli consumption affects the composition and function of the human gastrointestinal microbiota.
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Affiliation(s)
- Jennifer L Kaczmarek
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, 449 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States.
| | - Xiaoji Liu
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 260 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States.
| | - Craig S Charron
- United States Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, 10300 Baltimore Ave, RM. 117, BLDG. 307C, BARC-EAST, Beltsville, MD, 20705, United States.
| | - Janet A Novotny
- United States Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, 10300 Baltimore Ave, RM. 117, BLDG. 307C, BARC-EAST, Beltsville, MD, 20705, United States.
| | - Elizabeth H Jeffery
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, 449 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 260 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States.
| | - Harold E Seifried
- Division of Cancer Prevention, National Cancer Institute/National Institute of Health, 9609 Medical Center Drive, Rockville, MD, 20850, United States.
| | - Sharon A Ross
- Division of Cancer Prevention, National Cancer Institute/National Institute of Health, 9609 Medical Center Drive, Rockville, MD, 20850, United States.
| | - Michael J Miller
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, 449 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 260 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States.
| | - Kelly S Swanson
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, 449 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States; Department of Animal Sciences, University of Illinois at Urbana-Champaign, Animal Sciences Laboratory, 1207 W. Gregory Drive, Urbana, IL, 61801, United States.
| | - Hannah D Holscher
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, 449 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 260 Bevier Hall, 905 S. Goodwin Ave, Urbana, IL, 61801, United States.
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