1
|
Bermudez C, Yao H, Widaningrum, Williams BA, Flanagan BM, Gidley MJ, Mikkelsen D. Biomass attachment and microbiota shifts during porcine faecal in vitro fermentation of almond and macadamia nuts differing in particle sizes. Food Funct 2024; 15:2406-2421. [PMID: 38265095 DOI: 10.1039/d3fo03612j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2024]
Abstract
Nuts are highly nutritious and good sources of dietary fibre, when consumed as part of a healthy human diet. Upon consumption, nut particles of various sizes containing lipids entrapped by the plant cell walls enter the large intestine where they are fermented by the resident microbiota. This study investigated the microbial community shifts during in vitro fermentation of almond and macadamia substrates, of two particle sizes including fine particles (F = 250-500 μm) and cell clusters (CC = 710-1000 μm). The aim was to determine how particle size and biomass attachment altered the microbiota. Over the 48 h fermentation duration, short chain fatty acid concentrations increased due to particle size rather than nut type (almond or macadamia). However, nut type did change microbial population dynamics by stimulating specific genera. Tyzzerella, p253418B5 gut group, Lachnospiraceae UCG001, Geotrichum, Enterococcus, Amnipila and Acetitomaculum genera were unique for almonds. For macadamia, three unique genera including Prevotellaceae UCG004, Candidatus Methanomethylophilus and Alistipes were noted. Distinct shifts in the attached microbial biomass were noted due to nut particle size. Bacterial attachment to nut particles was visualised in situ during fermentation, revealing a decrease in lipids and an increase in attached bacteria over time. This interaction may be a pre-requisite for lipid breakdown during nut particle disappearance. Overall, this study provides insights into how nut fermentation alters the gut microbiota and the possible role that gut microbes have in lipid degradation.
Collapse
Affiliation(s)
- Cindy Bermudez
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Australia.
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia
| | - Hong Yao
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia
| | - Widaningrum
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Australia.
- Research Centre for Agroindustry, National Research and Innovation Agency (BRIN), Soekarno Integrated Science Center, Bogor, Indonesia
| | - Barbara A Williams
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia
| | - Deirdre Mikkelsen
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Australia.
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia
| |
Collapse
|
2
|
Jacob SS, Flanagan BM, Williams BA, Brown R, Hickey S, Gidley MJ, Smyth HE. Bringing back a forgotten legume-Sensory profiles of Australian native wattleseeds reveal potential for novel food applications. J Food Sci 2024; 89:656-670. [PMID: 38051014 DOI: 10.1111/1750-3841.16860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 10/25/2023] [Accepted: 11/14/2023] [Indexed: 12/07/2023]
Abstract
Documented as one of the oldest living civilizations, there is now evidence that Indigenous communities in Australia followed a sustainable lifestyle with well-designed agricultural practices and adequate physical activity. Commonly known as wattleseeds in Australia, unique cultivars of Acacia have been consumed by Indigenous Australians for over 60,000 years. This research used descriptive sensory profiling to develop a lexicon for the aroma and flavor profiles of four wattleseed species before and after being subjected to different processing techniques. The processing methods selected were pressure cooking, dry roasting, wet roasting, and malting. The species included were Acacia kempeana, Acacia adsurgens, Acacia colei, and Acacia victoriae. Sensory differences were observed between the different cultivars as well as between the different food processing techniques. Results show that wattleseed species diversity is a key driver in determining the aroma profile, while taste profiles are modified by the type of processing method applied. PRACTICAL APPLICATION: This study provides foundational knowledge on these culturally significant seeds, supporting practical opportunities to diversify the uses of wattleseeds in food products.
Collapse
Affiliation(s)
- Sera Susan Jacob
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Barbara A Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | | | | | - Michael J Gidley
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Heather E Smyth
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| |
Collapse
|
3
|
Yao H, Williams BA, Mikkelsen D, Flanagan BM, Gidley MJ. Composition and functional profiles of human faecal microbiota fermenting plant-based food particles are related to water-holding capacity more than particle size. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
4
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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.
| |
Collapse
|
5
|
Yao H, Flanagan BM, Williams BA, Mikkelsen D, Gidley MJ. Lactate and buyrate proportions, methanogen growth and gas production during in vitro dietary fibre fermentation all depend on fibre concentration. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
6
|
Yao H, Lu S, Williams BA, Flanagan BM, Gidley MJ, Mikkelsen D. Absolute abundance values reveal microbial shifts and co-occurrence patterns during gut microbiota fermentation of dietary fibres in vitro. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107422] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
7
|
Widaningrum, Flanagan BM, Williams BA, Sonni F, Chen P, Mikkelsen D, Gidley MJ. In vitro fermentation profiles of undigested fractions from legume and nut particles are affected by particle cohesion and entrapped macronutrients. Food Funct 2022; 13:5075-5088. [PMID: 35411900 DOI: 10.1039/d2fo00250g] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Insoluble undigested food residues are the predominant dietary form of 'fibre' from food plants, with the potential for fermentation by microbial species resident within the large intestine. Here we present results on in vitro fermentation of undigested fractions of legumes (chickpea flour, lentil flour, mung bean flour), and nuts (peanut, almond, macadamia) using a pooled faecal inoculum from pigs fed a nut- and legume-free diet. All substrates were pre-digested in vitro. Nuts were also separated into two particle sizes (PS), cell cluster (CC = 710-1000 μm) and fine (F = 250-500 μm), to test the effect of PS. All substrates tested were fermented for 48 hours, and measured according to gas production, with lentil (within legume flours) being the highest gas producer, and peanut being the highest gas producer within nuts. Undigested fractions from Nuts_F had significantly higher gas production than those from Nuts_CC, consistent with differences in surface area between the two PS. Relative short chain fatty acid concentrations between samples as metabolite end-products were consistent with relative gas production. Analysis of unfermented residues after different fermentation times, showed that cellular integrity was a major factor controlling fermentation rates and that entrapped protein/starch (legumes) and lipid (nuts) all contributed to the fermentation outcomes.
Collapse
Affiliation(s)
- Widaningrum
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. .,Indonesian Center for Agricultural Postharvest Research and Development (ICAPRD), Bogor, Indonesia
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia.
| | - Barbara A Williams
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia.
| | - Francesca Sonni
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia.
| | - Pengfei Chen
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia.
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. .,School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia.
| |
Collapse
|
8
|
Lu S, Williams BA, Flanagan BM, Yao H, Mikkelsen D, Gidley MJ. Fermentation outcomes of wheat cell wall related polysaccharides are driven by substrate effects as well as initial faecal inoculum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
9
|
Low DY, Pluschke AM, Flanagan B, Sonni F, Grant LJ, Williams BA, Gidley MJ. Isolated pectin (apple) and fruit pulp (mango) impact gastric emptying, passage rate and short chain fatty acid (SCFA) production differently along the pig gastrointestinal tract. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106723] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
10
|
Feng G, Mikkelsen D, Hoedt EC, Williams BA, Flanagan BM, Morrison M, Gidley MJ. In vitro fermentation outcomes of arabinoxylan and galactoxyloglucan depend on fecal inoculum more than substrate chemistry. Food Funct 2021; 11:7892-7904. [PMID: 32813756 DOI: 10.1039/d0fo01103g] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Using in vitro fermentation conditions, this study investigated the fermentation characteristics of arabinoxylan (AX) and xyloglucan (XG) with a fecal inoculum that was collected either from humans consuming unrestricted diets or pigs fed a semi-defined diet with cellulose being the sole non-starch polysaccharide for 10 days prior to fecal collection. Metagenomic analysis revealed that microbial communities in the two types of inoculum were distinctively different, which led to distinct fermentation characteristics with the polysaccharides. The microbial communities fermented with the porcine fecal inoculum were clustered according to the fermentation time, while those fermented with the human fecal inoculum were differentiated by the substrates. Using the porcine fecal inoculum, irrespective of the substrates, Prevotella copri and the unclassified lineage rc4-4 were the dominant operational taxonomic units (OTUs) promoted during fermentation. Fermentation of wheat AX (WAX) and galacto-XG (GXG) with the human fecal inoculum, however, promoted different OTUs, except for a shared OTU belonging to Lachnospiraceae. Specifically, WAX promoted the growth of Bacteroides plebeius and a Blautia sp., while GXG promoted an unclassified Bacteroidales, Parabacteroides distasonis, Bacteroides uniformis and Bacteroides sp. 2. These changes in bacterial communities were in accordance with the short chain fatty acid (SCFA) production, where comparable SCFA profiles were obtained from the porcine fecal fermentation while different amounts and proportions of SCFA were acquired from fermentation of WAX and GXG with the human fecal inoculum. Altogether, this study indicated that the starting inoculum composition had a greater effect than polysaccharide chemistry in driving fermentation outcomes.
Collapse
Affiliation(s)
- Guangli Feng
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, 4072, Australia.
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, 4072, Australia.
| | - Emily C Hoedt
- Diamantina Institute, Faculty of Medicine, The University of Queensland, Brisbane, 4072, Australia. and APC Microbiome Ireland, University College Cork, Cork, T12, Ireland
| | - Barbara A Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, 4072, Australia.
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, 4072, Australia.
| | - Mark Morrison
- Diamantina Institute, Faculty of Medicine, The University of Queensland, Brisbane, 4072, Australia.
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, 4072, Australia.
| |
Collapse
|
11
|
Ratanpaul V, Zhang D, Williams BA, Diffey S, Black JL, Gidley MJ. Interplay between grain digestion and fibre in relation to gastro-small-intestinal passage rate and feed intake in pigs. Eur J Nutr 2021; 60:4001-4017. [PMID: 33950401 DOI: 10.1007/s00394-021-02567-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 04/16/2021] [Indexed: 11/30/2022]
Abstract
PURPOSE The combined effects of grain digestibility and dietary fibre on digesta passage rate and satiety in humans are poorly understood. Satiety can be increased through gastric distention, reduced gastric emptying rate and when partially digested nutrients reach the terminal ileum to stimulate peptide release through the ileal/colonic brakes to slow the rate of digesta passage. This study determined the effects of grain digestibility and insoluble fibre on mean retention time (MRT) of digesta from mouth-to-ileum, feed intake (FI), starch digestion to the terminal ileum and faecal short chain fatty acids (SCFA) in a pig model. METHOD Twelve grain-based [milled sorghum (MS), steam-flaked-sorghum, milled wheat, and steam-flaked-wheat (SFW)] diets with different intrinsic rates of starch digestion, assessed by apparent amylase diffusion coefficient (ADC), and fibre from oat hulls (OH) at 0, 5 and 20% of the diet were fed to ileal-cannulated pigs. RESULT MRT was affected by grain-type/processing (P < 0.05) and fibre amount (P < 0.05). An approximate tenfold increase in ADC showed a limited decline in MRT (P = 0.18). OH at 20% increased MRT (P < 0.05) and reduced FI (P < 0.05). Ileal digestibility of starch increased and faecal SCFA concentration decreased with ADC; values for MS being lower (P < 0.001) and higher (P < 0.05), respectively, than for SFW. CONCLUSIONS Lower ileal digestibility of starch, higher faecal SCFA concentration and longer MRT of MS than SFW, suggest the ileal/colonic brakes may be operating. FI appeared to decrease with increasing MRT. MRT increased and intake decreased with grain-based foods/feeds that have low starch digestibility and substantial amounts of insoluble fibre.
Collapse
Affiliation(s)
- Vishal Ratanpaul
- Australian Research Council, 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, Australia
| | - Dagong Zhang
- Australian Research Council, 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, Australia
| | - Barbara A Williams
- Australian Research Council, 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, Australia
| | | | | | - Michael J Gidley
- Australian Research Council, 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, Australia.
| |
Collapse
|
12
|
Bui AT, Williams BA, Murtaza N, Lisle A, Mikkelsen D, Morrison M, Gidley MJ. Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106560] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
13
|
Lu S, Mikkelsen D, Flanagan BM, Williams BA, Gidley MJ. Interaction of cellulose and xyloglucan influences in vitro fermentation outcomes. Carbohydr Polym 2021; 258:117698. [PMID: 33593569 DOI: 10.1016/j.carbpol.2021.117698] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/12/2021] [Accepted: 01/22/2021] [Indexed: 01/08/2023]
Abstract
To investigate the effects of interactions between cellulose and xyloglucan (XG) on in vitro fermentation, a composite of bacterial cellulose (BC) incorporating XG during pellicle formation (BCXG), was fermented using a human faecal inoculum, and compared with BC, XG and a mixture (BC&XG) physically blended to have the same BC to XG ratio of BCXG. Compared to individual polysaccharides, the fermentation extent of BC and fermentation rate of XG were promoted in BC&XG. XG embedded in the BCXG composite was degraded less than in BC&XG, while more cellulose in BCXG was fermented than in BC&XG. This combination explains the similar amount of short chain fatty acid production noted throughout the fermentation process for BCXG and BC&XG. Microbial community dynamics for each substrate were consistent with the corresponding polysaccharide degradation. Thus, interactions between cellulose and XG are shown to influence their fermentability in multiple ways.
Collapse
Affiliation(s)
- Shiyi Lu
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD, 4072, Australia
| | - Bernadine M Flanagan
- 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
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia.
| |
Collapse
|
14
|
Dhanoa MS, López S, Powell CD, Sanderson R, Ellis JL, Murray JAMD, Garber A, Williams BA, France J. An Illustrative Analysis of Atypical Gas Production Profiles Obtained from In Vitro Digestibility Studies Using Fecal Inoculum. Animals (Basel) 2021; 11:1069. [PMID: 33918882 PMCID: PMC8069660 DOI: 10.3390/ani11041069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/23/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Gas production profiles typically show a monotonically increasing monophasic pattern. However, atypical gas production profiles exist whereby at least two consecutive phases of gas production or additional extraneous features that distort the typical profile are present. Such profiles are more likely to occur with the use of a fecal inoculum and are much less well described. The presence of multiple phases or non-descript extraneous features makes it difficult to apply directly recommended modeling approaches such as standard response functions or classical growth functions. To overcome such difficulties, extensions of the Mitscherlich equation and a numerical modeling option also based on the Mitscherlich are explored. The numerical modeling option uses an estimate of relative rate obtained from the smoothed data profile and an estimate of maximum gas produced together with any lag time information drawn from the raw data to construct a simple Mitscherlich equation. In summary, this article illustrates the analysis of atypical gas production profiles obtained using a fecal inoculum and explores the methodology of numerical modeling to reconstruct equivalent typical growth-like trends.
Collapse
Affiliation(s)
- Mewa S. Dhanoa
- Department of Animal BioSci.s, University of Guelph, Guelph, ON N1G 2W1, Canada; (M.S.D.); (C.D.P.); (J.L.E.)
| | - Secundino López
- Departamento de Producción Animal, Universidad de León, 24007 León, Spain
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain
| | - Christopher D. Powell
- Department of Animal BioSci.s, University of Guelph, Guelph, ON N1G 2W1, Canada; (M.S.D.); (C.D.P.); (J.L.E.)
| | - Ruth Sanderson
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth SY23 3EB, UK;
| | - Jennifer L. Ellis
- Department of Animal BioSci.s, University of Guelph, Guelph, ON N1G 2W1, Canada; (M.S.D.); (C.D.P.); (J.L.E.)
| | - Jo-Anne M. D. Murray
- College of Medical, Veterinary and Life Sci.s, School of Veterinary Medicine, University of Glasgow, Glasgow G61 1QH, UK; (J.-A.M.D.M.); (A.G.)
| | - Anna Garber
- College of Medical, Veterinary and Life Sci.s, School of Veterinary Medicine, University of Glasgow, Glasgow G61 1QH, UK; (J.-A.M.D.M.); (A.G.)
| | - Barbara A. Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia;
| | - James France
- Department of Animal BioSci.s, University of Guelph, Guelph, ON N1G 2W1, Canada; (M.S.D.); (C.D.P.); (J.L.E.)
| |
Collapse
|
15
|
Gunness P, Zhai H, Williams BA, Zhang D, Gidley MJ. Pectin and mango pulp both reduce plasma cholesterol in pigs but have different effects on triglycerides and bile acids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106369] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
16
|
Lu S, Mikkelsen D, Yao H, Williams BA, Flanagan BM, Gidley MJ. Wheat cell walls and constituent polysaccharides induce similar microbiota profiles upon in vitro fermentation despite different short chain fatty acid end-product levels. Food Funct 2021; 12:1135-1146. [PMID: 33432311 DOI: 10.1039/d0fo02509g] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Plant cell walls as well as their component polysaccharides in foods can be utilized to alter and maintain a beneficial human gut microbiota, but it is not known whether the architecture of the cell wall influences the gut microbiota population. In this study, wheat flour cell walls (WCW) were isolated and compared with their major constituents - arabinoxylan (AX), mixed linkage (1,3)(1,4)-β-glucan (MLG) and cellulose - both separately and as a physical mixture of polysaccharides (Mix) equivalent in composition to WCW. These samples underwent in vitro fermentation with a faecal inoculum from pigs fed a diet free of cereals and soluble-fibre to avoid prior adaptation to substrates. During fermentation, samples were collected for DNA extraction and 16S rRNA gene amplicon sequencing. Bioinformatics analyses revealed that the microbial communities promoted during fermentation by AX, MLG, Mix and WCW were similar at the genus level, but differed from the microbiota observed for the cellulose substrate. Differences in proportions of propionate and butyrate end-products were associated with differences in the relative levels of genera. These findings show that, in this experiment, the microbes that flourished were able to utilize diverse WCW polysaccharides alone, in mixtures or in intact cell walls in a similar way, but that different fermentation end-products were associated with AX (propionate) or MLG (butyrate) polysaccharides.
Collapse
Affiliation(s)
- Shiyi Lu
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia.
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia. and School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia
| | - Hong Yao
- 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
- 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
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia.
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia.
| |
Collapse
|
17
|
Netzel G, Mikkelsen D, Flanagan BM, Netzel ME, Gidley MJ, Williams BA. Metabolism of Black Carrot Polyphenols during In Vitro Fermentation is Not Affected by Cellulose or Cell Wall Association. Foods 2020; 9:E1911. [PMID: 33371245 PMCID: PMC7766557 DOI: 10.3390/foods9121911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/04/2020] [Accepted: 12/12/2020] [Indexed: 12/19/2022] Open
Abstract
Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on "pure" polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal model plant food as their polyphenols bind to PCW with minimal release after gastro-intestinal digestion. BlkC were fractionated into three components-supernatant, pellet after centrifugation, and whole puree. Bacterial cellulose (BCell) was soaked in supernatant (BCell&S) as a model substrate. All substrates were fermented in vitro with a pig faecal inoculum. Gas kinetics, short chain fatty acids, and ammonium production, and changes in anthocyanins and phenolic acids were compared. This study showed that metabolism of BlkC polyphenols during in vitro fermentation was not affected by cellulose/cell wall association. In addition, BCell&S is an appropriate model to represent BlkC fermentation, suggesting the potential to examine fermentability of PCW-associated polyphenols in other fruits/vegetables.
Collapse
Affiliation(s)
- Gabriele Netzel
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia; (G.N.); (B.M.F.); (M.E.N.); (M.J.G.); (B.A.W.)
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia; (G.N.); (B.M.F.); (M.E.N.); (M.J.G.); (B.A.W.)
- School of Agriculture and Food Sciences, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia
| | - Bernadine M. Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia; (G.N.); (B.M.F.); (M.E.N.); (M.J.G.); (B.A.W.)
| | - Michael E. Netzel
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia; (G.N.); (B.M.F.); (M.E.N.); (M.J.G.); (B.A.W.)
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia; (G.N.); (B.M.F.); (M.E.N.); (M.J.G.); (B.A.W.)
| | - Barbara A. Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia; (G.N.); (B.M.F.); (M.E.N.); (M.J.G.); (B.A.W.)
| |
Collapse
|
18
|
Low DY, Pluschke AM, Gerrits WJ, Zhang D, Shelat KJ, Gidley MJ, Williams BA. Cereal dietary fibres influence retention time of digesta solid and liquid phases along the gastrointestinal tract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105739] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
19
|
Ratanpaul V, Zhang D, Williams BA, Diffey S, Black JL, Gidley MJ. Wheat bran and oat hulls have dose-dependent effects on ad-libitum feed intake in pigs related to digesta hydration and colonic fermentation. Food Funct 2020; 10:8298-8308. [PMID: 31723952 DOI: 10.1039/c8fo02496k] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Undigested nutrients and fermentable fibre in the distal ileum and colon stimulate intestinal brakes, which reduce gastric-emptying and digesta-passage-rate, and subsequently limit feed/food-intake. Fibre can also stimulate passage rate potentially increasing feed intake (FI). In order to experimentally determine the relationships between these two hypothesised actions of fibre, five levels of wheat-bran (WB) or oat-hulls (OH) were added to a highly digestible starch-based diet fed to pigs ad-libitum for three weeks. Average-daily-feed-intake (ADFI), faecal short-chain-fatty-acids (SCFA) and related parameters were determined at 7, 14 and 21d. A linear mixed model was fitted to FI and fermentation parameters. Overall, WB diets showed 8-11% lower ADFI (7-14d: p < 0.05; 7-21 & 0-21d: p = 0.053) than OH diets. WB diets produced over 20% more (21d: p < 0.01) SCFA than OH or Control diets. WB at 25% produced 22% more (7d: p < 0.05) SCFA than any other diet. Diets with WB at 25 and 35%, showed higher hydration capacity than any other diet (p < 0.001). OH at 10% had an unusually low FI and a markedly higher hydration capacity. With increasing levels of OH, intake of base diet was 7% more than control at 5% OH, but 8% less than control at 20% OH. With increasing WB content, intake of base diet decreased. From these results, we propose that three mechanisms control the effects of fibre on FI: initial increase in passage rate and feed intake at low concentrations of non-swelling fibres; a depression in FI from high fibre bulk; and reduced feed intake from stimulation of ileal and colonic brakes.
Collapse
Affiliation(s)
- Vishal Ratanpaul
- Australian Research Council, Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 4072, Australia.
| | | | | | | | | | | |
Collapse
|
20
|
Bui AT, Williams BA, Hoedt EC, Morrison M, Mikkelsen D, Gidley MJ. High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles. Food Funct 2020; 11:5635-5646. [DOI: 10.1039/d0fo00198h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
In vitro fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.
Collapse
Affiliation(s)
- Alexander T. Bui
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- Brisbane
- Australia
| | - Barbara A. Williams
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- Brisbane
- Australia
| | - Emily C. Hoedt
- Diamantina Institute
- Faculty of Medicine
- Translational Research Institute
- The University of Queensland
- Brisbane
| | - Mark Morrison
- Diamantina Institute
- Faculty of Medicine
- Translational Research Institute
- The University of Queensland
- Brisbane
| | - Deirdre Mikkelsen
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- Brisbane
- Australia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- Brisbane
- Australia
| |
Collapse
|
21
|
Grant LJ, Mikkelsen D, Phan ADT, Kang S, Ouwerkerk D, Klieve AV, Gidley MJ, Williams BA. Purified plant cell walls with adsorbed polyphenols alter porcine faecal bacterial communities during in vitro fermentation. Food Funct 2020; 11:834-845. [DOI: 10.1039/c9fo02428j] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A simplified in vitro model to indicate microbiota changes to polyphenols associated with dietary fibre in whole fruits, noting differences in bacterial populations between polyphenolic groups during fermentation.
Collapse
Affiliation(s)
- Lucas J. Grant
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Deirdre Mikkelsen
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Anh Dao T. Phan
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Seungha Kang
- The University of Queensland Diamantina Institute
- Translational Research Institute
- Woolloongabba
- Australia
| | - Diane Ouwerkerk
- Rumen Ecology Unit
- Agri-Science Queensland
- Department of Agriculture and Fisheries
- Dutton Park
- Australia
| | - Athol V. Klieve
- Rumen Ecology Unit
- Agri-Science Queensland
- Department of Agriculture and Fisheries
- Dutton Park
- Australia
| | - Michael J. Gidley
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Barbara A. Williams
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| |
Collapse
|
22
|
Ratanpaul V, Williams BA, Black JL, Gidley MJ. Review: Effects of fibre, grain starch digestion rate and the ileal brake on voluntary feed intake in pigs. Animal 2019; 13:2745-2754. [PMID: 31223098 DOI: 10.1017/s1751731119001459] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Grains rich in starch constitute the primary source of energy for both pigs and humans, but there is incomplete understanding of physiological mechanisms that determine the extent of digestion of grain starch in monogastric animals including pigs and humans. Slow digestion of starch to produce glucose in the small intestine (SI) leads to undigested starch escaping to the large intestine where it is fermented to produce short-chain fatty acids. Glucose generated from starch provides more energy than short-chain fatty acids for normal metabolism and growth in monogastrics. While incomplete digestion of starch leads to underutilised feed in pigs and economic losses, it is desirable in human nutrition to maintain consistent body weight in adults. Undigested nutrients reaching the ileum may trigger the ileal brake, and fermentation of undigested nutrients or fibre in the large intestine triggers the colonic brake. These intestinal brakes reduce the passage rate in an attempt to maximise nutrient utilisation, and lead to increased satiety that may reduce feed intake. The three physiological mechanisms that control grain digestion and feed intake are: (1) gastric emptying rate; (2) interplay of grain digestion and passage rate in the SI controlling the activation of the ileal brake; and (3) fermentation of undigested nutrients or fibre in the large intestine activating the colonic brake. Fibre plays an important role in influencing these mechanisms and the extent of their effects. In this review, an account of the physiological mechanisms controlling the passage rate, feed intake and enzymatic digestion of grains is presented: (1) to evaluate the merits of recently developed methods of grain/starch digestion for application purposes; and (2) to identify opportunities for future research to advance our understanding of how the combination of controlled grain digestion and fibre content can be manipulated to physiologically influence satiety and food intake.
Collapse
Affiliation(s)
- V Ratanpaul
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - B A Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - J L Black
- John L Black Consulting, PO Box 4021, Warrimoo, NSW, 2774, Australia
| | - M J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| |
Collapse
|
23
|
Grant LJ, Mikkelsen D, Ouwerkerk D, Klieve AV, Gidley MJ, Williams BA. Whole fruit pulp (mango) and a soluble fibre (pectin) impact bacterial diversity and abundance differently within the porcine large intestine. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2019.100192] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
24
|
Williams BA, Mikkelsen D, Flanagan BM, Gidley MJ. "Dietary fibre": moving beyond the "soluble/insoluble" classification for monogastric nutrition, with an emphasis on humans and pigs. J Anim Sci Biotechnol 2019; 10:45. [PMID: 31149336 PMCID: PMC6537190 DOI: 10.1186/s40104-019-0350-9] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Accepted: 03/29/2019] [Indexed: 12/22/2022] Open
Abstract
This review describes dietary fibres originating from a range of foods, particularly in relation to their plant cell walls. It explores the categorization of dietary fibres into “soluble” or “insoluble”. It also emphasizes dietary fibre fermentability, in terms of describing how the gastro-intestinal tract (GIT) microbiota respond to a selection of fibres from these categories. Food is categorized into cereals, legumes, fruits and vegetables. Mention is also made of example whole foods and why differences in physico-chemical characteristics between “purified” and “non-purified” food components are important in terms of health. Lastly, recommendations are made as to how dietary fibre could be classified differently, in relation to its functionality in terms of fermentability, rather than only its solubility.
Collapse
Affiliation(s)
- Barbara A Williams
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| | - Deirdre Mikkelsen
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| | - Bernadine M Flanagan
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| | - Michael J Gidley
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| |
Collapse
|
25
|
Pluschke AM, Feng G, Williams BA, Gidley MJ. Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and
in vitro
fermentation of sugar cane fibre. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Anton M. Pluschke
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Guangli Feng
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Barbara A. Williams
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| |
Collapse
|
26
|
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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/20/2018] [Accepted: 08/20/2018] [Indexed: 01/01/2023]
|
27
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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.
| | | | | |
Collapse
|
28
|
Pluschke AM, Williams BA, Zhang D, Gidley MJ. Dietary pectin and mango pulp effects on small intestinal enzyme activity levels and macronutrient digestion in grower pigs. Food Funct 2018; 9:991-999. [PMID: 29340436 DOI: 10.1039/c7fo00602k] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The effects of refined pectin and mango pulp on macronutrient digestion and small intestinal enzyme activity were studied in grower pigs. Diets based on wheat starch with and without apple pectin or dried mango fruit pulp were fed to 30 grower pigs for 21 days. Pigs were euthanized two hours postprandially, and their gastrointestinal contents recovered. Starch and protein digestion as well as α-amylase activity were all increased in pigs fed pectin. In contrast, fat digestion, lipase and protease (trypsin) activities were all significantly reduced in these pigs. Pigs fed the mango fruit pulp diet had intermediate effects compared with pigs fed refined pectin and control diets. The data suggests that pectin has a significant effect on digestive enzyme activity and subsequent influence on macronutrient digestion. The fact that pectin caused either an increase (α-amylase) or decrease (lipase, protease) in enzyme activity in digesta, which either did (starch, lipid) or did not (protein) associate with residual nutrient differences illustrates the complexity of small intestinal responses to added fibre in diets.
Collapse
Affiliation(s)
- Anton M Pluschke
- ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, 4072, Australia.
| | | | | | | |
Collapse
|
29
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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.
| |
Collapse
|
30
|
Pluschke AM, Williams BA, Zhang D, Anderson ST, Roura E, Gidley MJ. Male grower pigs fed cereal soluble dietary fibres display biphasic glucose response and delayed glycaemic response after an oral glucose tolerance test. PLoS One 2018; 13:e0193137. [PMID: 29494594 PMCID: PMC5832219 DOI: 10.1371/journal.pone.0193137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Accepted: 02/05/2018] [Indexed: 01/10/2023] Open
Abstract
Acute and sustained soluble dietary fibre (SDF) consumption are both associated with improved glucose tolerance in humans and animal models (e.g. porcine). However, the effects on glucose tolerance in grower pigs, adapted to diets with a combination of SDF have not been studied previously. In this experiment, cereal SDF wheat arabinoxylan (AX) and oat β-glucan (BG) were fed individually and in combination to determine the effect on glucose tolerance in jugular vein catheterized grower pigs. Five groups of Large White male grower pigs were fed highly digestible diets containing either 10% AX, 10% BG, 5% AX with 5% BG, a model cereal whole wheat flour (WWF), or a control wheat starch diet (WS) with no SDF. Blood was collected via jugular vein catheters over 240 minutes following a feed challenge and an oral glucose tolerance test (OGTT) on two separate days. Postprandial blood samples were used to determine plasma glucose, insulin, non-esterified fatty acids (NEFA), glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide-1 (GLP-1), peptide tyrosine tyrosine (PYY), ghrelin, glucagon and cortisol concentrations. No dietary effects on glycaemic response were observed following the feed challenge or the OGTT as determined by the area under the curve (AUC). A biphasic glucose and insulin response was detected for all pigs following the OGTT. The current study showed male grower pigs have tight glycaemic control and glucose tolerance regardless of diet. In addition, pigs fed the combined SDF had a reduced GIP response and delayed insulin peak following the feed challenge. Incretin (GLP-1 and GIP) secretion appeared asynchronous reflecting their different enteroendocrine cell locations and response to nutrient absorption.
Collapse
Affiliation(s)
- Anton M. Pluschke
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
- * E-mail: (AP); (MJG)
| | - Barbara A. Williams
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
| | - Dagong Zhang
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
| | - Stephen T. Anderson
- School of Biomedical Science, The University of Queensland, St Lucia Brisbane, Australia
| | - Eugeni Roura
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
| | - Michael J. Gidley
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
- * E-mail: (AP); (MJG)
| |
Collapse
|
31
|
Pluschke AM, Jochems PGM, Williams BA, Gidley MJ. Protection of α-amylase from proteolysis by adsorption to feed components in vitro and in the porcine small intestine. Anim Prod Sci 2018. [DOI: 10.1071/an15765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The interactions between digestive enzymes and non-substrate feed components, and the impacts these have on enzyme activity, have rarely been studied. The aim of the present study was to determine the ability of granular wheat starch and whole porcine diets to protect porcine pancreatic α-amylase from proteolysis by trypsin both in vitro and in vivo. Granular wheat starch protected α-amylase from degradation in vitro by adsorbing trypsin and reducing its proteolytic activity. This protection was also found for a complete pig diet and corresponded to undetectable soluble-trypsin activity in the presence of the diet. Pancreatic α-amylase from small intestinal digesta of pigs was active from the duodenum to the ileum (~200–330 U/mL) irrespective of the addition of a protease inhibitor immediately after sampling, most likely due to binding with other food components protecting it from proteolysis. We conclude that non-specific binding between pancreatic digestive enzymes and food components may be competitive with enzyme–substrate complex formation, and therefore important in determining differences in the rate of digestion of macronutrients along the small intestine.
Collapse
|
32
|
Al-Rabadi GJ, Hosking BJ, Torley PJ, Williams BA, Bryden WL, Nielsen SG, Black JL, Gidley MJ. Regrinding large particles from milled grains improves growth performance of pigs. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2016.08.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Williams BA, Grant LJ, Gidley MJ, Mikkelsen D. Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health. Int J Mol Sci 2017; 18:E2203. [PMID: 29053599 PMCID: PMC5666883 DOI: 10.3390/ijms18102203] [Citation(s) in RCA: 125] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 10/06/2017] [Accepted: 10/17/2017] [Indexed: 12/13/2022] Open
Abstract
The majority of dietary fibre (DF) originates from plant cell walls. Chemically, DF mostly comprise carbohydrate polymers, which resist hydrolysis by digestive enzymes in the mammalian small intestine, but can be fermented by large intestinal bacteria. One of the main benefits of DF relate to its fermentability, which affects microbial diversity and function within the gastro-intestinal tract (GIT), as well as the by-products of the fermentation process. Much work examining DF tends to focus on various purified ingredients, which have been extracted from plants. Increasingly, the validity of this is being questioned in terms of human nutrition, as there is evidence to suggest that it is the actual complexity of DF which affects the complexity of the GIT microbiota. Here, we review the literature comparing results of fermentation of purified DF substrates, with whole plant foods. There are strong indications that the more complex and varied the diet (and its ingredients), the more complex and varied the GIT microbiota is likely to be. Therefore, it is proposed that as the DF fermentability resulting from this complex microbial population has such profound effects on human health in relation to diet, it would be appropriate to include DF fermentability in its characterization-a functional approach of immediate relevance to nutrition.
Collapse
Affiliation(s)
- Barbara A Williams
- ARC Centre of Excellence for 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.
| | - Lucas J Grant
- ARC Centre of Excellence for 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.
| | - Michael J Gidley
- ARC Centre of Excellence for 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 for 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.
| |
Collapse
|
34
|
Pluschke AM, Simmons GS, Keates HL, Cameron RDA, Zhang D, Wright JD, Williams BA. An updated method for the jugular catheterization of grower pigs for repeated blood sampling following an oral glucose tolerance test. Lab Anim 2017; 51:397-404. [PMID: 28718358 DOI: 10.1177/0023677216682772] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Jugular catheterization is a common procedure used under experimental conditions. However, there is considerable variation in the reported techniques, particularly for grower pigs (>40 kg and <60 kg) when larger volumes of blood per sample (>10 mL) are required. This paper provides a complete methodology including the use of current equipment and anaesthetic regimen for grower pigs. This surgical jugular catheterization method was carried out in 30 large white grower pigs. Firstly, the pigs were habituated to human handling for at least two weeks prior to surgery. Animals were sedated and anesthetized. Following intubation, an incision was made in the jugular fossa, and the jugular vein was located. A catheter was then inserted and fixated. The wound was stapled and the catheter line secured to the back of the neck. The pigs recovered fully from the surgery and the catheters remained patent for the duration of the blood sampling period (min 72 h). Twenty millilitres of blood were collected every 15 min, taking approximately 2 min per pig. No haemolysis was detected in any samples. Jugular catheterization of pigs using this procedure proved successful both in terms of animal recovery and quality of samples. Catheters remained patent and pigs remained calm during sampling.
Collapse
Affiliation(s)
- Anton M Pluschke
- 1 ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, Brisbane, Australia
| | - Gregory S Simmons
- 2 The School of Veterinary Science, University of Queensland, Gatton, Queensland, Australia
| | - Helen L Keates
- 2 The School of Veterinary Science, University of Queensland, Gatton, Queensland, Australia
| | - Ranald D A Cameron
- 2 The School of Veterinary Science, University of Queensland, Gatton, Queensland, Australia
| | - Dagong Zhang
- 1 ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, Brisbane, Australia
| | - John D Wright
- 2 The School of Veterinary Science, University of Queensland, Gatton, Queensland, Australia
| | - Barbara A Williams
- 1 ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, Brisbane, Australia
| |
Collapse
|
35
|
Gorham JB, Kang S, Williams BA, Grant LJ, McSweeney CS, Gidley MJ, Mikkelsen D. Addition of arabinoxylan and mixed linkage glucans in porcine diets affects the large intestinal bacterial populations. Eur J Nutr 2016; 56:2193-2206. [PMID: 27401929 DOI: 10.1007/s00394-016-1263-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 06/29/2016] [Indexed: 12/29/2022]
Abstract
PURPOSE To investigate the effects of two cereal soluble dietary fibres (SDF), wheat arabinoxylan (AX) and oat-mixed linkage glucans (MLG), on fermentative end-products and bacterial community profiles of the porcine caecum (Cae) and distal colon (DC). We hypothesised that feeding pigs these SDF would stimulate Cae and DC carbohydrate fermentation, resulting in a modification of the resident bacterial communities. METHODS Five groups of six pigs were each fed one diet based on wheat starch (WS) only, or treatment diets in which some WS was replaced by 10 % AX, or 10 % MLG, a combination of 5 % AX:5 % MLG (AXMLG), or completely replaced with ground whole wheat. Post-euthanasia, Cae and DC digesta were collected for analysis of fermentative end-products, and bacterial community profiles were determined by 16S rRNA gene amplicon 454 pyrosequencing. RESULTS Across all the SDF-containing diets, predominantly in the proximal region of the large intestine, Prevotella, Lactobacillus, Mitsuokella and Streptococcus were most significantly influenced (P < 0.05), while notable changes were observed for the Ruminococcaceae and Lachnospiraceae families in the Cae and DC. The addition of MLG or AXMLG had the greatest effect of influencing bacterial profiles, reducing sequence proportions assigned to the genus Clostridium, considered detrimental to gut health, with associated increases in short-chain fatty acid and reduced ammonia concentrations. CONCLUSIONS This study demonstrated how the cereal SDF AX and MLG altered the large intestinal bacterial community composition, particularly proximally, further giving insights into how diets rich in specific complex carbohydrates shift the bacterial population, by increasing abundance and promoting greater diversity of those bacteria considered beneficial to gut health.
Collapse
Affiliation(s)
- John B Gorham
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD, 4072, Australia
| | - Seungha Kang
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Queensland Bioscience Precinct, Carmody Rd, St. Lucia, QLD, 4067, Australia
| | - Barbara A Williams
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD, 4072, Australia
| | - Lucas J Grant
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD, 4072, Australia
| | - Christopher S McSweeney
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Queensland Bioscience Precinct, Carmody Rd, St. Lucia, QLD, 4067, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), 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 (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD, 4072, Australia.
| |
Collapse
|
36
|
Mason JA, Robertson JD, McCosker J, Williams BA, Brown SA. Assessment and validation of a defined fluid restriction protocol in the use of subcutaneous desmopressin for children with inherited bleeding disorders. Haemophilia 2016; 22:700-5. [PMID: 27385253 DOI: 10.1111/hae.12949] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/28/2016] [Indexed: 11/28/2022]
Abstract
INTRODUCTION Despite the availability of subcutaneous desmopressin (1-deamino-8-d-arginine vasopressin, SC-DDAVP) as a haemostatic agent for children with mild bleeding disorders, few publications specifically address the safety or efficacy of this mode of administration. AIM Our aim was to assess whether a defined fluid restriction protocol was effective in preventing hyponatremia in children receiving perioperative SC-DDAVP, and to document adequate biological and clinical response in this setting. METHODS We retrospectively analysed a cohort of children with mild bleeding disorders prescribed SC-DDAVP over a 5-year period following institution of a 'two-thirds maintenance' fluid restriction protocol. RESULTS Sixty-nine patients received SC-DDAVP following this protocol, including 15 with mild haemophilia A, 49 with von Willebrand disease (VWD) and five with platelet storage pool disorder. In patients who underwent formal preoperative assessment a complete or partial response was observed in 28/29 with type 1 VWD and 14/15 with mild haemophilia A. Perioperative SC-DDAVP provided excellent haemostasis in all patients, with no requirement for factor concentrate or blood products. Mild asymptomatic hyponatremia was detected in seven children who received multiple doses of DDAVP (lowest sodium 129 mmol L(-1) ); however, adherence to the prescribed fluid restriction protocol was questionable in six of these cases. Symptomatic hyponatremia was not observed. CONCLUSION Subcutaneous desmopressin was well-tolerated, with no serious side-effects observed, and good biological responses in preoperative trials. A two-thirds maintenance fluid regimen was effective at preventing symptomatic hyponatremia in our cohort, and is now the standard protocol for fluid restriction post-DDAVP administration in our centre.
Collapse
Affiliation(s)
- J A Mason
- Department of Haematology, Lady Cilento Children's Hospital, Brisbane, QLD, Australia.
| | - J D Robertson
- Department of Haematology, Lady Cilento Children's Hospital, Brisbane, QLD, Australia
| | - J McCosker
- Department of Haematology, Lady Cilento Children's Hospital, Brisbane, QLD, Australia
| | - B A Williams
- Department of Haematology, Lady Cilento Children's Hospital, Brisbane, QLD, Australia
| | - S A Brown
- Department of Haematology, Lady Cilento Children's Hospital, Brisbane, QLD, Australia
| |
Collapse
|
37
|
Wu P, Dhital S, Williams BA, Chen XD, Gidley MJ. Rheological and microstructural properties of porcine gastric digesta and diets containing pectin or mango powder. Carbohydr Polym 2016; 148:216-26. [PMID: 27185134 DOI: 10.1016/j.carbpol.2016.04.037] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 04/06/2016] [Accepted: 04/08/2016] [Indexed: 11/28/2022]
Abstract
Hydrated polysaccharides and their assemblies are known to modulate gastric emptying rate due to their capacity to change the structural and rheological properties of gastric contents (digesta). In the present study, we investigated the rheological and microstructural properties of gastric digesta from pigs fed with diets incorporating mango powder or pectin, and compared results with those from hydrated diets of the same water content, in order to investigate the origins for rheological changes in the pig stomach. All of the hydrated diets and gastric digesta were particle-dominated suspensions, generally showing weak gel or more solid-like behavior with the storage modulus (G') always greater than loss modulus (G") under small deformation oscillatory measurements, and with small deformation viscosity greater than steady shear viscosity (i.e. non-Cox-Merz superposition). Although significant rheological differences were observed between the hydrated diets, rheological parameters for gastric digesta were similar for all diets, indicative of a rheological homeostasis in the pig stomach. Whilst the addition of gastric mucin (20mg/mL) to control and mango diets altered the rheology to match the gastric digesta rheology, the effect of mucin on the pectin-containing diet was negligible. The viscous effect of pectin also hindered the action of alpha amylase as observed from relatively less damaged starch granules in pectin digesta compared to mango and control digesta. Based on the experimental findings that the rheology of gastric digesta differs from hydrated diets of the same water content, the current study revealed composition-dependent complex behavior of gastric digesta in vivo, suggesting that the rheology of food products or ingredients may not necessarily reflect the rheological effect when ingested.
Collapse
Affiliation(s)
- Peng Wu
- Department of Chemical Engineering and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Sushil Dhital
- 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, 4072, QLD, 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, 4072, QLD, Australia
| | - Xiao Dong Chen
- Department of Chemical Engineering and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, 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, 4072, QLD, Australia.
| |
Collapse
|
38
|
Gunness P, Williams BA, Gerrits WJ, Bird AR, Kravchuk O, Gidley MJ. Circulating triglycerides and bile acids are reduced by a soluble wheat arabinoxylan via modulation of bile concentration and lipid digestion rates in a pig model. Mol Nutr Food Res 2016; 60:642-51. [DOI: 10.1002/mnfr.201500686] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Revised: 11/12/2015] [Accepted: 11/25/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Purnima Gunness
- 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
| | - 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
| | | | | | - Olena Kravchuk
- Biometry Hub, School of Agriculture, Food and Wine; University of Adelaide; Australia
| | - 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
| |
Collapse
|
39
|
Low DY, Williams BA, D'Arcy BR, Flanagan BM, Gidley MJ. In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects. Food Funct 2015. [PMID: 26215214 DOI: 10.1039/c5fo00363f] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.
Collapse
Affiliation(s)
- Dorrain Y Low
- 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, 4072, Australia.
| | | | | | | | | |
Collapse
|
40
|
Wang D, Ho L, Faith J, Ono K, Janle EM, Lachcik PJ, Cooper BR, Jannasch AH, D'Arcy BR, Williams BA, Ferruzzi MG, Levine S, Zhao W, Dubner L, Pasinetti GM. Role of intestinal microbiota in the generation of polyphenol-derived phenolic acid mediated attenuation of Alzheimer's disease β-amyloid oligomerization. Mol Nutr Food Res 2015; 59:1025-40. [PMID: 25689033 DOI: 10.1002/mnfr.201400544] [Citation(s) in RCA: 167] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 01/29/2015] [Accepted: 01/30/2015] [Indexed: 12/24/2022]
Abstract
SCOPE Grape seed polyphenol extract (GSPE) is receiving increasing attention for its potential preventative and therapeutic roles in Alzheimer's disease (AD) and other age-related neurodegenerative disorders. The intestinal microbiota is known to actively convert many dietary polyphenols, including GSPE, to phenolic acids. There is limited information on the bioavailability and bioactivity of GSPE-derived phenolic acid in the brain. METHODS AND RESULTS We orally administered GSPE to rats and investigated the bioavailability of 12 phenolic acids known to be generated by microbiota metabolism of anthocyanidins. GSPE treatment significantly increased the content of two of the phenolic acids in the brain: 3-hydroxybenzoic acid and 3-(3´-hydroxyphenyl)propionic acid, resulting in the brain accumulations of the two phenolic acids at micromolar concentrations. We also provided evidence that 3-hydroxybenzoic acid and 3-(3´-hydroxyphenyl)propionic acid potently interfere with the assembly of β-amyloid peptides into neurotoxic β-amyloid aggregates that play key roles in AD pathogenesis. CONCLUSION Our observation suggests important contribution of the intestinal microbiota to the protective activities of GSPE (as well as other polyphenol preparations) in AD. Outcomes from our studies support future preclinical and clinical investigations exploring the potential contributions of the intestinal microbiota in protecting against the onset/progression of AD and other neurodegenerative conditions.
Collapse
Affiliation(s)
- Dongjie Wang
- Center of Nutrition and Food Sciences, ARC center of Excellence in Plant Cell Walls, The University of Queensland, Brisbane, Queensland, Australia
| | - Lap Ho
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NJ, USA
| | - Jeremiah Faith
- Department of Genetics and Genomic Sciences, Icahn School of Medicine at Mount Sinai, New York, NJ, USA
| | - Kenjiro Ono
- Department of Neurology and Neurobiology and Aging, Kanazawa University Graduate School of Medical Science, Kanazawa, Japan
| | - Elsa M Janle
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Pamela J Lachcik
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Bruce R Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA
| | - Amber H Jannasch
- Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA
| | - Bruce R D'Arcy
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
| | - Barbara A Williams
- Center of Nutrition and Food Sciences, ARC center of Excellence in Plant Cell Walls, The University of Queensland, Brisbane, Queensland, Australia
| | - Mario G Ferruzzi
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA.,Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Samara Levine
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NJ, USA
| | - Wei Zhao
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NJ, USA
| | - Lauren Dubner
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NJ, USA
| | - Giulio M Pasinetti
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NJ, USA.,Geriatric Research and Clinical Center, James J. Peter Veterans Affairs Medical Center, Bronx, NY, USA
| |
Collapse
|
41
|
Allison PG, Chandler MQ, Rodriguez RI, Williams BA, Moser RD, Weiss CA, Poda AR, Lafferty BJ, Kennedy AJ, Seiter JM, Hodo WD, Cook RF. Mechanical properties and structure of the biological multilayered material system, Atractosteus spatula scales. Acta Biomater 2013; 9:5289-96. [PMID: 23149253 DOI: 10.1016/j.actbio.2012.11.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 10/22/2012] [Accepted: 11/02/2012] [Indexed: 11/29/2022]
Abstract
During recent decades, research on biological systems such as abalone shell and fish armor has revealed that these biological systems employ carefully arranged hierarchical multilayered structures to achieve properties of high strength, high ductility and light weight. Knowledge of such structures may enable pathways to design bio-inspired materials for various applications. This study was conducted to investigate the spatial distribution of structure, chemical composition and mechanical properties in mineralized fish scales of the species Atractosteus spatula. Microindentation tests were conducted, and cracking patterns and damage sites in the scales were examined to investigate the underlying protective mechanisms of fish scales under impact and penetration loads. A difference in nanomechanical properties was observed, with a thinner, stiffer and harder outer layer (indentation modulus ∼69 GPa and hardness ∼3.3 GPa) on a more compliant and thicker inner layer (indentation modulus ∼14.3 GPa and hardness ∼0.5 GPa). High-resolution scanning electron microscopy imaging of a fracture surface revealed that the outer layer contained oriented nanorods embedded in a matrix, and that the nanostructure of the inner layer contained fiber-like structures organized in a complex layered pattern. Damage patterns formed during microindentation show complex deformation mechanisms. Images of cracks identify growth through the outer layer, then deflection along the interface before growing and arresting in the inner layer. High-magnification images of the crack tip in the inner layer show void-linking and fiber-bridging exhibiting inelastic behavior. The observed difference in mechanical properties and unique nanostructures of different layers may have contributed to the resistance of fish scales to failure by impact and penetration loading.
Collapse
Affiliation(s)
- P G Allison
- Geotechnical and Structures Laboratory, US Army Engineer Research and Development Center, 3909 Halls Ferry Rd., Vicksburg, MS 39180, USA.
| | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
42
|
Wang D, Williams BA, Ferruzzi MG, D'Arcy BR. Different concentrations of grape seed extract affect in vitro starch fermentation by porcine small and large intestinal inocula. J Sci Food Agric 2013; 93:276-283. [PMID: 22777827 DOI: 10.1002/jsfa.5753] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2012] [Revised: 05/05/2012] [Accepted: 05/08/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Grape seed extract (GSE) phenolics have potential health-promoting properties, either from compounds present within the extract, or metabolites resulting from gastrointestinal tract (GIT) fermentation of these compounds. This study describes how GSE affected the kinetics and end-products of starch fermentation in vitro using pig intestinal and fecal inocula. Six GSE concentrations (0, 60, 125, 250, 500, and 750 µg ml⁻¹ were fermented in vitro by porcine ileal and fecal microbiota using starch as the energy source. Cumulative gas production, and end-point short chain fatty acids and ammonia were measured. RESULTS GSE phenolics altered the pattern (gas kinetics, and end-products such as SCFA and NH₄⁺) of starch fermentation by both inocula, at concentrations above 250 µg ml⁻¹ . Below this level, neither inoculum showed any significant (P > 0.05) effect of the GSE. CONCLUSION The results show that GSE phenolics at a concentration over 250 µg ml⁻¹ can have measurable effects on microbial activity in an in vitro fermentation system, as evidenced by the changes in kinetics and end-products from starch fermentation. This suggests that fermentation patterns could be conceivably shifted in the actual GIT, though further evidence will be required from in vivo studies.
Collapse
Affiliation(s)
- Dongjie Wang
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia.
| | | | | | | |
Collapse
|
43
|
Wang D, Williams BA, Ferruzzi MG, D'Arcy BR. Microbial metabolites, but not other phenolics derived from grape seed phenolic extract, are transported through differentiated Caco-2 cell monolayers. Food Chem 2012; 138:1564-73. [PMID: 23411282 DOI: 10.1016/j.foodchem.2012.09.103] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2012] [Revised: 09/03/2012] [Accepted: 09/25/2012] [Indexed: 12/29/2022]
Abstract
Grape seed phenolic extract (GSE) is predicted to have health benefits, even though its bioavailability, including digestibility, permeability and ultimate metabolism, are still poorly understood. In vitro gastric and pancreatic digestion and in vitro ileal and faecal fermentation were combined with Caco-2 cell permeability studies for GSE samples. Qualitatively, there was no change in type/number of GSE compounds following gastric and pancreatic digestion and LC-MS analysis. However, the monomers were significantly (P<0.05) increased after gastric digestion, along with a significant (P<0.05) decrease in polymers. In addition, all forms of phenolic compounds decreased following pancreatic digestion. However, none of the original GSE phenolic compounds passed the Caco-2 cell monolayer, since all were recovered in the apical compartment. In contrast, the two intestinal microbiota metabolites with deprotonated molecular weights of [M-H]-165/121 and 193/175, that were found both in the ileal and faecal fermented samples, passed the Caco-2 cell monolayer.
Collapse
Affiliation(s)
- Dongjie Wang
- University of Queensland, School of Agriculture and Food Sciences, Brisbane, Queensland 4072, Australia.
| | | | | | | |
Collapse
|
44
|
Williams BA, Verstegen MW, Tamminga S. Fermentation in the large intestine of single-stomached animals and its relationship to animal health. Nutr Res Rev 2012; 14:207-28. [PMID: 19087424 DOI: 10.1079/nrr200127] [Citation(s) in RCA: 292] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The phasing out of antibiotic compounds as growth promoters from the animal industry means that alternative practices will need to be investigated and the promising ones implemented in the very near future. Fermentation in the gastrointestinal tract (GIT) is being recognized as having important implications for health of the gut and thus of the host animal. Fermentation in single-stomached animals occurs to the largest extent in the large intestine, mainly because of the longer transit time there. The present review examines the micro-ecology of the GIT, with most emphasis on the large intestine as the most important site of fermentative activity, and an attempt is made to clarify the importance of the microfloral activity (i.e. fermentation) in relation to the health of the host. The differences between carbohydrate and protein fermentation are described, particularly in relation to their endproducts. The roles of volatile fatty acids (VFA) and NH3 in terms of their relationship to gut health are then examined. The large intestine has an important function in relation to the development of diarrhoea, particularly in terms of VFA production by fermentation and its role in water absorption. Suggestions are made as to feeds and additives (particularly those which are carbohydrate-based) which could be, or are, added to diets and which could steer the natural microbial population of the GIT. Various methods are described which are used to investigate changes in microbial populations and reasons are given for the importance of measuring the kinetics of fermentation activity as an indicator of microbial activity.
Collapse
Affiliation(s)
- B A Williams
- Wageningen Institute of Animal Sciences, Animal Nutrition Group, Marijkeweg 40, 6709 PG Wageningen, The Netherlands
| | | | | |
Collapse
|
45
|
Day L, Gomez J, Øiseth SK, Gidley MJ, Williams BA. Faster fermentation of cooked carrot cell clusters compared to cell wall fragments in vitro by porcine feces. J Agric Food Chem 2012; 60:3282-3290. [PMID: 22385330 DOI: 10.1021/jf204974s] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Plant cell walls are the major structural component of fruits and vegetables, which break down to cell wall particles during ingestion (oral mastication) or food processing. The major health-promoting effect of cell walls occurs when they reach the colon and are fermented by the gut microbiota. In this study, the fermentation kinetics of carrot cell wall particle dispersions with different particle size and microstructure were investigated in vitro using porcine feces. The cumulative gas production and short-chain fatty acids (SCFAs) produced were measured at time intervals up to 48 h. The results show that larger cell clusters with an average particle size (d(0.5)) of 298 and 137 μm were more rapidly fermented and produced more SCFAs and gas than smaller single cells (75 μm) or cell fragments (50 μm), particularly between 8 and 20 h. Confocal microscopy suggests that the junctions between cells provides an environment that promotes bacterial growth, outweighing the greater specific surface area of smaller particles as a driver for more rapid fermentation. The study demonstrates that it may be possible, by controlling the size of cell wall particles, to design plant-based foods for fiber delivery and promotion of colon fermentation to maximize the potential for human health.
Collapse
Affiliation(s)
- Li Day
- CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | | | | | | | | |
Collapse
|
46
|
Mikkelsen D, Gidley MJ, Williams BA. In vitro fermentation of bacterial cellulose composites as model dietary fibers. J Agric Food Chem 2011; 59:4025-4032. [PMID: 21417282 DOI: 10.1021/jf104855e] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Plant cell walls within the human diet are compositionally heterogeneous, so defining the basis of nutritive properties is difficult. Using a pig fecal inoculum, in vitro fermentations of soluble forms of arabinoxylan, mixed-linkage glucan, and xyloglucan were compared with the same polymers incorporated into bacterial cellulose composites. Fermentation rates were highest and similar for the soluble polysaccharides. Cellulose composites incorporating those polysaccharides fermented more slowly and at similar rates to wheat bran. Bacterial cellulose and cotton fermented most slowly. Cellulose composite fermentation resulted in a different short-chain fatty acid profile, compared with soluble polysaccharides, with more butyrate and less propionate. The results suggest that physical form is more relevant than the chemistry of plant cell wall polysaccharides in determining both rate and end-products of fermentation using fecal bacteria. This work also establishes bacterial cellulose composites as a useful model system for the fermentation of complex cell wall dietary fiber.
Collapse
Affiliation(s)
- Deirdre Mikkelsen
- Center for Nutrition and Food Sciences, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia.
| | | | | |
Collapse
|
47
|
Bauer E, Williams BA, Voigt C, Mosenthin R, Verstegen MW. In vitrofermentation of various carbohydrate-rich feed ingredients combined with chyme from pigs. Arch Anim Nutr 2010; 64:394-411. [DOI: 10.1080/1745039x.2010.504607] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
48
|
Abstract
Two experiments were conducted to extend the blocking effect to the reinforcement of a response. A delayed reinforcement contingency was presented to subjects with or without a previously pretrained response available during the delay interval. The interpolated response had no scheduled effect on delivery of the reinforcer, but its availability reduced strengthening of the initial response, which completely extinguished for some subjects. The results were interpreted as support for blocking as a fundamental principle of behavior, and as evidence against the principle of reinforcement being stated solely in terms of temporal proximity between response and reinforcer.
Collapse
|
49
|
Williams BA. Elicited responding to signals for reinforcement: the effects of overall versus local changes in reinforcement probability. J Exp Anal Behav 2010; 26:213-20. [PMID: 16811943 PMCID: PMC1333508 DOI: 10.1901/jeab.1976.26-213] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Pigeons were studied on a three-component multiple schedule where all reinforcement was independent of responding. Two components were cued by different keylights and were associated with different rates of reinforcement. The third was always a no-key period associated with extinction. After a few sessions, pecking was elicited by the keylights signalling the reinforcement and continued to be maintained indefinitely. The duration and sequence of the three components were varied to determine if the primary controlling variable was differences in the overall probability of reinforcement, or if it was the immediate change in reinforcement signalled by the onset and/or offset of the stimulus. Both variables were found to control behavior. When 30-sec components were used, the primary controlling variable was the overall probability of reinforcement, but when 3-min components were used, overall probability had little effect. Control by local changes in reinforcement also occurred, although the type of local control varied both across subjects and experimental conditions. Some behaviors were controlled more by the change in reinforcement signalled by the onset of the stimulus, while others were controlled more by the change signalled by the offset of the stimulus.
Collapse
|
50
|
Abstract
Two experiments are reported that challenge the interpretation of previous results with the signal-key procedure, in which the discriminative stimuli are located on a response key different from the key associated with the operant response requirement. Experiment 1 replicated the procedure of Keller (1974), and found that contrast effects on the operant key occurred reliably for only one of four subjects. High rates to the signal key initially occurred for only one subject, but modifications of the procedure produced substantial rates to the signal key for all subjects. In all cases, however, signal-key behavior was greatly reduced by the addition of a changeover delay which prevented reinforcement within 2 seconds of the last peck to the signal key, suggesting that signal-key pecking was maintained primarily by adventitious reinforcement. Experiment 2 modified the signal-key procedure by using three response keys, so that the discriminative stimuli on the signal key controlled different responses during all phases of training. With this modification, reliable contrast effects on the operant key occurred for all subjects, suggesting that the failure to find contrast in previous studies has been due to the confounding of changes in the discrimination requirements with changes in relative rate of reinforcement. The results challenge the additivity theory of contrast, and suggest that "elicited" behavior plays a minor role, if any, in the determination of contrast effects in multiple schedules.
Collapse
|