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Zhang Z, Fan S, Duncan GJ, Morris A, Henderson D, Morrice P, Russell WR, Duncan SH, Neacsu M. Buckwheat ( Fagopyrum esculentum) Hulls Are a Rich Source of Fermentable Dietary Fibre and Bioactive Phytochemicals. Int J Mol Sci 2023; 24:16310. [PMID: 38003497 PMCID: PMC10671810 DOI: 10.3390/ijms242216310] [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: 09/30/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Pseudo-cereals such as buckwheat (Fagopyrum esculentum) are valid candidates to promote diet biodiversity and nutrition security in an era of global climate change. Buckwheat hulls (BHs) are currently an unexplored source of dietary fibre and bioactive phytochemicals. This study assessed the effects of several bioprocessing treatments (using enzymes, yeast, and combinations of both) on BHs' nutrient and phytochemical content, their digestion and metabolism in vitro (using a gastrointestinal digestion model and mixed microbiota from human faeces). The metabolites were measured using targeted LC-MS/MS and GC analysis and 16S rRNA gene sequencing was used to detect the impact on microbiota composition. BHs are rich in insoluble fibre (31.09 ± 0.22% as non-starch polysaccharides), protocatechuic acid (390.71 ± 31.72 mg/kg), and syringaresinol (125.60 ± 6.76 mg/kg). The bioprocessing treatments significantly increased the extractability of gallic acid, vanillic acid, p-hydroxybenzoic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, ferulic acid, caffeic acid, and syringaresinol in the alkaline-labile bound form, suggesting the bioaccessibility of these phytochemicals to the colon. Furthermore, one of the treatments, EC_2 treatment, increased significantly the in vitro upper gastrointestinal release of bioactive phytochemicals, especially for protocatechuic acid (p < 0.01). The BH fibre was fermentable, promoting the formation mainly of propionate and, to a lesser extent, butyrate formation. The EM_1 and EC_2 treatments effectively increased the content of insoluble fibre but had no effect on dietary fibre fermentation (p > 0.05). These findings promote the use of buckwheat hulls as a source of dietary fibre and phytochemicals to help meet dietary recommendations and needs.
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Affiliation(s)
- Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China;
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Songtao Fan
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gary J. Duncan
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Amanda Morris
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Donna Henderson
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Philip Morrice
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Wendy R. Russell
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Sylvia H. Duncan
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
| | - Madalina Neacsu
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK; (S.F.); (G.J.D.); (A.M.); (D.H.); (P.M.); (W.R.R.); (S.H.D.)
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Duthie SJ, Duthie GG, Russell WR, Kyle JAM, Macdiarmid JI, Rungapamestry V, Stephen S, Megias-Baeza C, Kaniewska JJ, Shaw L, Milne L, Bremner D, Ross K, Morrice P, Pirie LP, Horgan G, Bestwick CS. Effect of increasing fruit and vegetable intake by dietary intervention on nutritional biomarkers and attitudes to dietary change: a randomised trial. Eur J Nutr 2018; 57:1855-1872. [PMID: 28560503 PMCID: PMC6060837 DOI: 10.1007/s00394-017-1469-0] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Accepted: 05/06/2017] [Indexed: 01/24/2023]
Abstract
PURPOSE Low fruit and vegetable consumption is linked with an increased risk of death from vascular disease and cancer. The benefit of eating fruits and vegetables is attributed in part to antioxidants, vitamins and phytochemicals. Whether increasing intake impacts on markers of disease remains to be established. This study investigates whether increasing daily intake of fruits, vegetables and juices from low (approx. 3 portions), to high intakes (approx. 8 portions) impacts on nutritional and clinical biomarkers. Barriers to achieving the recommended fruit and vegetable intakes are also investigated. METHOD In a randomised clinical trial, the participants [19 men and 26 women (39-58 years)] with low reported fruit, juice and vegetable intake (<3 portions/day) were randomised to consume either their usual diet or a diet supplemented with an additional 480 g of fruit and vegetables and fruit juice (300 ml) daily for 12 weeks. Nutritional biomarkers (vitamin C, carotenoids, B vitamins), antioxidant capacity and genomic stability were measured pre-intervention, at 4-, 8- and 12 weeks throughout the intervention. Samples were also taken post-intervention after a 6-week washout period. Glucose, homocysteine, lipids, blood pressure, weight and arterial stiffness were also measured. Intake of fruit, fruit juice and vegetables was reassessed 12 months after conducting the study and a questionnaire was developed to identify barriers to healthy eating. RESULTS Intake increased significantly in the intervention group compared to controls, achieving 8.4 portions/day after 12 weeks. Plasma vitamin C (35%), folate (15%) and certain carotenoids [α-carotene (50%) and β-carotene (70%) and lutein/zeaxanthin (70%)] were significantly increased (P < 0.05) in the intervention group. There were no significant changes in antioxidant capacity, DNA damage and markers of vascular health. Barriers to achieving recommended intakes of fruits and vegetables measured 12 months after the intervention period were amount, inconvenience and cost. CONCLUSION While increasing fruit, juice and vegetable consumption increases circulating level of beneficial nutrients in healthy subjects, a 12-week intervention was not associated with effects on antioxidant status or lymphocyte DNA damage. TRIAL REGISTRATION This trial was registered at Controlled-Trials.com; registration ISRCTN71368072.
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Affiliation(s)
- Susan J Duthie
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK.
- School of Pharmacy and Life Sciences, Robert Gordon University, Garthdee Road, Aberdeen, AB10 7GJ, UK.
| | - Garry G Duthie
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Wendy R Russell
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Janet A M Kyle
- Public Health Nutrition Research Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Jennie I Macdiarmid
- Public Health Nutrition Research Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Vanessa Rungapamestry
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Sylvia Stephen
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Cristina Megias-Baeza
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Joanna J Kaniewska
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Lindsey Shaw
- Public Health Nutrition Research Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Lesley Milne
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - David Bremner
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Karen Ross
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Philip Morrice
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Lynn P Pirie
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Graham Horgan
- Biomathematics and Statistics Scotland, Aberdeen, UK
| | - Charles S Bestwick
- Natural Products Group, Division of Lifelong Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
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Raikos V, Neacsu M, Morrice P, Duthie G. Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise. J Food Sci Technol 2015; 52:7914-23. [PMID: 26604363 PMCID: PMC4648885 DOI: 10.1007/s13197-015-1897-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2015] [Accepted: 06/03/2015] [Indexed: 10/23/2022]
Abstract
Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.
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Affiliation(s)
- Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland, AB21 9SB UK
| | - Madalina Neacsu
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland, AB21 9SB UK
| | - Philip Morrice
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland, AB21 9SB UK
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland, AB21 9SB UK
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