Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt

Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.

Chicory(Cichorium intybus L.) and cereals differently affect gut development in broiler chickens and young pigs

Dietary fiber, resistant to host-mediated digestion in the small intestine due to lack of endogenous enzymes, impacts many facets of animal health and is associated with gut development especially in young monogastrics. Furthermore, it can be used as in-feed antibiotic alternative. Chicory （Cichorium intybus L.） forage with high content of pectin （uronic acids as building blocks） is a novel class of dietary fiber that is chemically different from cereal grains （with high content of arabinoxylans）. In the present study, we investigated effects of dietary inclusion of chicory forage on digestibility, gut morphology and microbiota in broilers and young pigs. In the chicken experiment, 160 1-d old broiler chicks were fed 3 nutritionally balanced diets for 30 d including a cereal-based diet and 2 diets with part of the cereals substituted with 60 and 120 g/k9 chicory forage （CF60 and CF120], whereas in the pig experiment, 18 seven-wk old Yorkshire pigs were fed 3 diets for 18 d including a cereal-based diet and 2 diets with 80 and 160 g/kg chicory forage inclusion （CF80 and CF160）. Our results showed that young pigs were capable to utilize chicory forage well with higher total tract apparent digestibility （TTAD） of all fiber fractions, particularly uronic acid, compared with the control （P 〈 0.01）. In contrast, a decreased TTAD of all fiber fractions was observed in chickens fed on diet CF120 （P 〈 0.05）. Moreover, diet induced changes in gut morphology were observed in the large intestine of chickens. The alteration of cecal mucosal thickness was further positively correlated with TTAD of non-starch polysaccharides （NSP） and its constituent sugars （P 〈 0.05）. In addition, in pigs, terminal restriction fragment length polymorphism （T-RFLP） analysis of intestinal microbiota revealed substantial dietary effects （cereal control diet vs. chicory forage inclusion） on the relative abundance of 2 dominant bacterial phylotypes （Prevotella sp. vs. Roseburia sp.） respectively （P 〈 0.05）. In conclusion, our data showed that chicory forage （Cichorium intybus L.）, a novel dietary fiber source in animal nutrition, have potential beneficial properties as fiber ingredient in diets for both pigs and chickens.

Chicory (Cichorium intybus L.) inhibits renal reabsorption by regulating expression of urate transporters in fructose-induced hyperuricemia

Objective:Hyperuricemia is an excess of urate in blood.The kidneys play important parts in urate excretion,which involves handling reabsorption and secretion.A series of urate transporters is responsible for this process:urate transporter (URAT)1,glucose transporter (GLUT)9,organic anion transporter (OAT)1 and OAT3.Excessive fructose intake may result in increased serum urate levels.Chicory (Cichorium intybus L.) has been used as an edible vegetable and traditional Chinese medicine.Studies have shown that chicory is a promising anti-hyperuricemia agent and we explored the mechanism of its uricosuric effect via a renal pathway.Methods:Hyperuricemia was induced in rats by administration of 10% fructose.The uricosuric effect was evaluated by determining the serum urate level.Renal excretory function was detected by the clearance rate of creatinine,clearance rate of uric acid and histology.The location and expression of URAT1,GLUT9,OAT1 and OAT3 their mRNA expression in kidneys were analyzed.Results:Chicory decreased serum levels of urate and creatinine significantly,and promoted the clearance of creatinine and urate,as well as improving renal pathologic changes due to hyperuricemia.Chicory inhibited expression of URAT1 and GLUT9 markedly in a dosedependent manner,but showed no influence on expression of OAT1 or OAT3.Conclusion:Chicory might be a promising anti-hyperuricemia agent.It can promote renal excretion of urate by inhibiting urate reabsorption,which may be related to downregulation of mRNA and protein expression of URAT1 and GLUT9.

Chicory polysaccharides alleviate high-fat diet-induced non-alcoholic fatty liver disease via alteration of lipid metabolism-and inflammation-related gene expression

Administration of chicory polysaccharides(CP) can modify lipid metabolism, improve dyslipidemia, and reduce liver inflammation, all of which may help alleviate non-alcoholic fatty liver disease(NAFLD). However, the underlying mechanisms remain unclear. This study aimed to gain further understanding of the potential molecular mechanisms that mediate the protective effects of CP against NAFLD via transcriptomic and metabolomic analyses. Hepatic RNA-sequencing analysis demonstrated that long-term intake of CP restored expression of lipid metabolism-related genes Xbp1, Insig2, and Cth in NAFLD rats, thereby inhibiting de novo lipogenesis. Moreover, CP consumption restored expression levels of genes involved in pro-inflammatory responses, such as Irf1. In addition, metabolic data confirmed that CP treatment increased levels of L-palmitoylcarnitine and hexadecanoyl-Co A, implying that CP administration can promote hepatic fatty acid β-oxidation. The present results demonstrate the underlying mechanisms of CP in high-fat dietinduced NAFLD rats and suggest that CP treatment might provide a dietary therapeutic tool for the treatment of NAFLD in humans.

Fecal microbiome of growing pigs fed a cereal based diet including chicory(Cichorium intybus L.) or ribwort(Plantago lanceolata L.) forage

Background： The purpose of this study was to investigate how inclusion of chicory forage or ribwort forage in a cereal-based diet influenced the fecal microbial community（microbiome） in newly weaned（35 days of age） piglets.The piglets were fed a cereal-based diet without（B） and with inclusion（80 and 160 g/kg air-dry forage） of vegetative shoots of chicory（C） and leaves of ribwort（R） forage in a 35-day growth trial. Fecal samples were collected at the start（D0）, 17（D17） and 35（D35） days after weaning and profiles of the microbial consortia were generated using terminal restriction fragment length polymorphism（T-RFLP）. 454-FLX pyrosequencing of 16 S r RNA gene amplicons was used to analyze the microbial composition in a subset of the samples already analyzed with T-RFLP.Results： The microbial clustering pattern was primarily dependent on age of the pigs, but diet effects could also be observed. Lactobacilli and enterobacteria were more abundant at D0, whereas the genera Streptococcus, Treponema,Clostridium, Clostridiaceae1 and Coprococcus were present in higher abundances at D35. Pigs fed ribwort had an increased abundance of sequences classified as Treponema and a reduction in lactobacilli. However, the abundance of Prevotellaceae increased with age in on both the chicory and the ribwort diet. Moreover, there were significant correlations between the abundance of Bacteroides and the digested amount of galactose, uronic acids and total non-starch polysaccharides, and between the abundance of Bacteroidales and the digested amount of xylose.Conclusion： This study demonstrated that both chicory and ribwort inclusion in the diet of newly weaned pigs influenced the composition of the fecal microbiota and that digestion of specific dietary components was correlated with species composition of the microbiota. Moreover, this study showed that the gut will be exposed to a dramatic shift in the microbial community structure several weeks after weaning.

Effects of chicory(Cichorium intybus L.)on nonalcoholic fatty liver disease

There is a dramatic increase in the prevalence of nonalcoholic fatty liver disease, which is slowly turning into apandemic as well as a major challenge across the world. Nonalcoholic fatty liver disease is described as a range ofliver conditions such as fat accumulation, hepatic steatosis, or end-stage liver disease. Patients with nonalcoholicfatty liver disease are asymptomatic and their mortality is higher than people without nonalcoholic fatty liverdisease. The pathogenesis of nonalcoholic fatty liver disease has not been clearly determined yet. The “two hits”hypothesis is designed to explain the pathogenesis of nonalcoholic fatty liver disease. Dyslipidemia, oxidativestress, insulin resistance, obesity, and chronic inflammation are some of the morbidities involved in the progressionof nonalcoholic fatty liver disease. Chicory (Cichorium intybus L.) is an herbaceous perennial, known as chicory.Chicory contains various compounds, such as vitamins, sonchuside A, caffeic acid derivatives,fructo-oligosaccharides, chlorogenic acid, magnolialide, polysaccharides, coumarins, phenolic acids, terpenoids,flavonoids, polyphenol, cichoriosides, ixerisosides, eudesmanolides, inulin, bitter sesquiterpene lactones, andalkaloids. Current research has revealed that chicory supplementation might be effective in the treatment ofnonalcoholic fatty liver disease. The anti-inflammatory, antihepatotoxic, antihyperlipidemic, antidiabetic,antihyperglycemic, and antioxidant properties of chicory provide plausible mechanisms by which chicory mayaffect the various steps of disease progression and severity. Existing studies have shown that chicorysupplementation has beneficial effects on nonalcoholic fatty liver disease, but the existence of only one humanstudy and possible side effects of chicory necessitate further studies.

Difference analysis of different parts of chicory based on HPLC fingerprint and multi-component content determination

Objective:To establish HPLC fingerprints of different parts of chicory stems,leaves,roots,flowers and seeds,and compare the similarities and differences of chemical components in different parts,so as to provide a scientific basis for the comprehensive utilization of chicory.Methods:To establish the HPLC fingerprint of chicory,the chromatographic column was chosen with Agilent ZORBAX Eclipse XDB-C_(18),the mobile phase was methanol(A)-0.2%formic acid(B),the flow rate was 1 mL/min,the column temperature was 30℃,and the detection wavelength was 254 nm.The Similarity Evaluation System of Chromatographic Fingerprint of Traditional Chinese Medicine(2012 Edition)was used to evaluate the similarity of different parts of decoction pieces,and the determination method of multi-component content was established based on fingerprint identification chromatographic peaks,and the determination results were analyzed.Results:The HPLC fingerprinting method of chicory was established.Sixteen chromatographic peaks were identified and 10 of them were identified as:caftaric acid(1),esculin(2),chlorogenic acid(3),esculetin(4),caffeic acid(5),cichoric acid(8),hyperoside(11),rutin(12),isochlorogenic acid C(14)and luteolin(16).The similarity of different parts was 0.084–0.701.At the same time,the total content of detected chemical components was ranked as flower>leaf>stem>root>seed.Roots did not contain caftaric acid,rutin,and luteolin,flowers did not contain luteolin,and seeds did not contain caftaric acid,cichoric acid,and luteolin.The content of cichoric acid in leaves was the most,and esculin in flowers was the most.Conclusion:The results of HPLC fingerprint and multi-component content determination revealed the similarity and difference of different parts of chicory from chemical composition,indicating that there were certain differences in different parts of chicory.The established HPLC fingerprinting method can provide a reference for quality control and evaluation of different parts of the chicory.

Contamination of microgreens by Salmonella enterica and Escherichia coli is influenced by selection breeding in chicory(Cichorium intybus L.)

The aim of this study was to assess whether selection breeding in chicory(Cichorium intybus L.)led changes in the susceptibility to Salmonella enterica and Escherichia coli contamination and whether the anatomical traits of the leaves are involved in the possible changes.Five chicory genotypes subjected to different intensities of selection were compared at the microgreen stage.Bacterial retention was evaluated after leaf incubation for 1.5 h on the surface of the bacterial suspension,followed by rinsing,grinding,plating on selective media,and colony forming unit(CFU)counting.The density of stomata and trichomes,total stomatal length and width,stomatal pit width,surface roughness and sharpness were evaluated.The intensively selected genotype(Witloof)was significantly more prone to contamination(2.9±0.3 lg CFU/cm^(2))as the average of the two bacterial types than the wild accession(Wild;2.3±0.4 lg CFU/cm^(2))and the moderately selected genotypes(two leaf chicories,Catalogna type,and root chicory'Magdeburg';on average,1.9±0.3 lg CFU/cm^(2)).Witloof microgreens also showed larger stomata(on average+34%for stoma width and+44%for pit width),which could justify,at least in part,the higher susceptibility to enterobacterial contamination.In fact,when contamination was performed in the dark(closed stomata),the bacterial retention in Witloof was significantly reduced in comparison with the opened stomata(-44%)and in Wild(-26%).Differences in retention between Witloof and Wild were still observed after UV treatment.The hierarchical clustering performed by grouping the leaf anatomical features was consistent with the chicory genetic groups.Our results suggest that the domestication process can affect the safety of produce and that the micromorphological traits of the leaves may be involved.

Synergistic curative effect of chicory extract and cisplatin against thioacetamide-induced hepatocellular carcinoma

Aim:Hepatocellular carcinoma(HCC)is the dominant form of primary liver cancer and is histologically and etiologically distinct from other forms of primary liver cancer.The objective of this study was to elucidate the synergistic effect and the role of chicory extract[inulin(IN)]as a chemo-sensitizer for cisplatin(CIS)treatment of HCC.Methods:Five groups of rats were treated for 4 months.These groups consisted of the control group,a group receiving thioacetamide(TAA)(200 mg/kg b.w)in drinking water,a group injected intraperitoneally with a single dose of CIS(7.5 mg/kg b.w)in addition to TAA for 4 months,a group receiving oral doses of IN(10 mg/kg b.w)in addition to TAA for 4 months,and a group injected intraperitoneally with a single dose of CIS(7.5 mg/kg b.w)and IN(10 mg/kg b.w)plus TAA for 4 months.Results:The current data exhibited increment of serum and liver enzyme(alanine aminotransferase,aspartate aminotransferase,alkaline phosphatase,creatine kinase,and lactate dehydrogenase)activity,serum lipid profi le levels(total lipids,total cholesterol,triglycerides,low-density lipoprotein,and very low-density lipoprotein),and a signifi cant increase inα-fetoprotein and bilirubin,accompanied with reduced total serum protein and albumin levels in a HCC rat model.Histopathologically,numerous alterations were detected in hepatic tissues of HCC rats,such as lymphocytic cell infi ltration,damage of hepatocytes,dilated congested central vein with degenerated endothelial cells,and congested blood sinusoids in addition to Masson’s trichrome staining blue collagen fi bers in hepatocytes and central vein indicating hepatic fi brosis.Treatment of HCC rats with CIS or IN improved such deleterious effects,where IN is more effective than CIS,and the best effect can be observed in rats that received both CIS and IN.Conclusion:It could be concluded that IN in chicory extract acts as a chemo-sensitizer to CIS for treatment in an HCC rat model.

Effects of Green Forage on Production Performance and Egg Quality of Suyou No.1 Laying Duck

[ Objective ] The paper was to study the effects of green forage on production performance and egg quality of laying ducks. [ Method] According to one- factor randomized complete experimental design, 200 healthy Suyou No. 1 laying ducks aged 200 days were randomly divided into five groups, four repeats each group, and each repeat contained 10 laying ducks. Parts of formulated feed in groups I - IV were replaced with different types and quantities of green forage, and group V was set as control. The trim lasted for 42 d. [ Result] Replacing parts of formulated feed with green forage could improve the production performance of laying ducks （P 〉 0.05 ）, and the economic benefits also increased. For egg quality, Haugh unit was improved （ P 〉 0.05 ） ; yolk color increased significantly ; compared to control group, yolk color was significantly increased in groups with 100 g chicory and 70 g clover （P 〈0.05 ）, and was extremely increased in the group with 100 g clover （P 〈0.01 ）. [ Conclusion] The group with 100 g chicory had the best effect on production performance of laying ducks, and the group with 100 g clover had the best coloring effect on yolk.