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Núñez-Gómez V, González-Barrio R, Periago MJ. Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability. Antioxidants (Basel) 2023; 12:antiox12040976. [PMID: 37107351 PMCID: PMC10135553 DOI: 10.3390/antiox12040976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - María Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
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Wang Y, Jian C, Salonen A, Dong M, Yang Z. Designing healthier bread through the lens of the gut microbiota. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Huang Q, Zhu Y, Yu J, Fang L, Li Y, Wang M, Liu J, Yan P, Xia J, Liu G, Yang X, Zeng J, Guo L, Ruan G. Effects of sulfated β-glucan from Saccharomyces cerevisiae on growth performance, antioxidant ability, nonspecific immunity, and intestinal flora of the red swamp crayfish (Procambarus clarkii). FISH & SHELLFISH IMMUNOLOGY 2022; 127:891-900. [PMID: 35810965 DOI: 10.1016/j.fsi.2022.06.056] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/20/2022] [Accepted: 06/27/2022] [Indexed: 06/15/2023]
Abstract
The aim of this study was to examine the combined effects of sulfated β-Glucan from Saccharomyces cerevisiae (sGSC) on growth performance, antioxidant ability, nonspecific immunity, and intestinal flora of the red swamp crayfish (Procambarus clarkii). Four experimental diets (sGSC25, sGSC50, sGSC100 and sGSC200) with different levels of sGSC (0.025%, 0.05%, 0.1% and 0.2% in diet, respectively) were fed to juvenile crayfish (average weight: 2.5 ± 0.5 g) for 8 weeks. The control diet was given with 2000 mg/kg GSC (GSC200 group). The based control diet was given without sGSC or GSC (blank group). Each group had 3 parallel test pools, 20 crayfish were reared in each pool. At the end of the growth trial, adding dietary 0.025%-0.1% sGSC could significantly improve the growth performance, antioxidant capacity and immunity of crayfish. Compared with GSC, sGSC had a better effect at lower concentration. Higher concentration of sGSC (>0.1%) would cause some side effects. sGSC also could improve the structure of the intestinal flora and optimize the function of the flora. sGSC would increase the abundances of probiotics such as Hafnia and Acinetobacter, and decreases the abundances of maleficent bacteria such as Enterobacteriaceae. Higher concentration of sGSC (>0.1%) would increase the abundance of Aeromonas. To conclude, 0.025%-0.1% sGSC can be used as a supplement in crayfish feed to increase growth, immunity, and antioxidant capacity and improve the structure of intestinal flora. These results provided a theoretical basis for the application of sGSC instead of GSC in crayfish breeding. It will be necessary to further study the optimal concentration of sGSC in feed additives in different growth stages of crayfish in the future.
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Affiliation(s)
- Qi Huang
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Yiling Zhu
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Jie Yu
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Liu Fang
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Yana Li
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Mi Wang
- Key Laboratory of Veterinary Chemical Drugs and Pharmaceutics, Ministry of Agriculture, Shanghai Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Shanghai, 200241, China
| | - Jiali Liu
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Pupu Yan
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Jinjin Xia
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Guoping Liu
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Xiaolin Yang
- College of Animal Science, Yangtze University, Jingzhou, 434025, China
| | - Jianguo Zeng
- College of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Liwei Guo
- College of Animal Science, Yangtze University, Jingzhou, 434025, China.
| | - Guoliang Ruan
- College of Animal Science, Yangtze University, Jingzhou, 434025, China.
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Qu Q, Li H, Bai L, Zhang S, Sun J, Lv W, Ye C, Liu C, Shi D. Effects of Heat Stress on Gut Microbiome in Rats. Indian J Microbiol 2021; 61:338-347. [PMID: 34290462 PMCID: PMC8263838 DOI: 10.1007/s12088-021-00948-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Accepted: 05/19/2021] [Indexed: 02/07/2023] Open
Abstract
Gut microbiome, as the largest and most important micro-ecosystem, plays a critical role in health. The purpose of this study was to evaluate whether heat stress modulates the composition and diversity of the gut microbiome in rats. The heat stress model was prepared in rats with the heating temperature maintained at 35–38°C. Cecum contents were collected after heat stress for 3 h and days 1, 3 and 7. Total DNA was extracted for 16 S rRNA sequencing and analysis of intestinal microbiome composition and diversity. The study showed that the composition of the intestinal microbiome of heat stress group was changed. And the heat stress modulated key phylotypes of gut microbiota at the level of phylum and genus. In particular, the genus of Lactobacillus and Bacteroides were significantly reduced, whereas the Oscillospira and Clostridium were increased by heat stress. Meanwhile, the rats under the heat stress encountered the change in carbohydrate metabolism, amino acid metabolism, and membrane transport to defense against stress. Taken together, the composition and structure of gut microbiome were affected by heat stress and some key phylotypes were also significantly altered. We conclude that the heat stress could impact multiple biological functions, via altering the gut microbiome.
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Affiliation(s)
- Qian Qu
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Hua Li
- The Second Affiliated Hospital of Guangzhou Medical University, Guangzhou, 510260 People's Republic of China
| | - Lin Bai
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Shiwei Zhang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Jiaqi Sun
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Weijie Lv
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Chunxin Ye
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Cui Liu
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
| | - Dayou Shi
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, 510642 People's Republic of China
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Effects of Polyphenols in Tea (Camellia sinensis sp.) on the Modulation of Gut Microbiota in Human Trials and Animal Studies. GASTROENTEROLOGY INSIGHTS 2021. [DOI: 10.3390/gastroent12020018] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
A diet high in polyphenols is associated with a diversified gut microbiome. Tea is the second most consumed beverage in the world, after water. The health benefits of tea might be attributed to the presence of polyphenol compounds such as flavonoids (e.g., catechins and epicatechins), theaflavins, and tannins. Although many studies have been conducted on tea, little is known of its effects on the trillions of gut microbiota. Hence, this review aimed to systematically study the effect of tea polyphenols on the stimulation or suppression of gut microbiota in humans and animals. It was conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol. Articles were retrieved from PubMed and Scopus databases, and data were extracted from 6 human trials and 15 animal studies. Overall, large variations were observed in terms of microbiota composition between humans and animals. A more consistent pattern of diversified microbiota was observed in animal studies. Tea alleviated the gut microbiota imbalance caused by high-fat diet-induced obesity, diabetes, and ultraviolet-induced damage. The overall changes in microbiota composition measured by beta diversity analysis showed that tea had shifted the microbiota from the pattern seen in animals that received tea-free intervention. In humans, a prebiotic-like effect was observed toward the gut microbiota, but these results appeared in lower-quality studies. The beta diversity in human microbiota remains intact despite tea intervention; supplementation with different teas affects different types of bacterial taxa in the gut. These studies suggest that tea polyphenols may have a prebiotic effect in disease-induced animals and in a limited number of human interventions. Further intervention is needed to identify the mechanisms of action underlying the effects of tea on gut microbiota.
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Shoukat M, Sorrentino A. Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14971] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mahtab Shoukat
- Department of Agricultural Sciences University of Naples ‘Federico II’ Via Università 100 Portici Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry University of Naples Federico II Via Università 133, Parco Gussone Portici80055Italy
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