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&qu...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.展开更多
Background:Commercial pre-weaning diets are formulated to be highly digestible and nutrient-dense and contain low levels of dietary fibre.In contrast,pigs in a natural setting are manipulating fibre-rich plant materia...Background:Commercial pre-weaning diets are formulated to be highly digestible and nutrient-dense and contain low levels of dietary fibre.In contrast,pigs in a natural setting are manipulating fibre-rich plant material from a young age.Moreover,dietary fibre affects gastrointestinal tract(GIT)development and health in older pigs.We hypothesised that supplemental diets that contain vegetal fibres are accelerating GIT development in suckling piglets in terms of size and functionality.From d 2 of life,sow-suckled piglets had access to a low fibre diet(CON),a diet with a fermentable long-chain arabinoxylan(lc-AXOS),a diet with a largely non-fermentable purified cellulose(CELL),or a diet containing both fibres.During the initial 2 weeks,the control diet was a high-density milk replacer,followed by a dry and highly digestible creep meal.Upon weaning at 25 d,15 piglets from each treatment group,identified as eaters and originating from six or seven litters,were sacrificed for post-mortem examination of GIT morphology,small intestinal permeability and metabolic profile of the digesta.The microbiota composition of the mid-colon was evaluated in a sub-set of ten piglets.Results:No major statistical interactions between the fibre sources were observed.Piglets consumed the fibrecontaining milk supplements and creep diets well.Stomach size and small intestinal permeability was not affected.Large intestinal fill was increased with lc-AXOS only,while relative large intestinal weight was increased with both fibre sources(P<0.050).Also,CELL decreased ileal pH and tended to increase ileal DM content compared to CON(P<0.050).Moreover,the concentration of volatile fatty acids was increased in the caecum(P<0.100)and midcolon(P<0.050)by addition of CELL.lc-AXOS only stimulated caecal propionate(P<0.050).The microbiota composition showed a high individual variation and limited dietary impact.Nonetheless,CELL induced minor shifts in specific genera,with notable reductions of Escherichia-Shigella.Conclusions:Adding dietary fibres to the supplemental diet of suckling piglets altered large intestinal morphology but not small intestinal permeability.Moreover,dietary fibre showed effects on fermentation and modest changes of microbial populations in the hindgut,with more prominent effects from the low-fermentable cellulose.展开更多
Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to opti...Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Oryza sativa</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) flour using Sorghum (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Sorghum bicolor</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> L.) and Bamboo shoots (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Yushania alpine</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">). An extreme vertices design of mixture approach with 11 runs was employed in the study using MINITAB</span><span style="font-family:Verdana;">®</span><span style="font-family:Verdana;"> software. The 11 blends from 11 generated runs and individual ingredient samples were analyzed for nutritional composition. Energy value and energy-to-protein ratio for the samples was calculated. Bamboo shoots flour (BSF) had </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">highest content for all proximate components except total carbohydrates on dry weight basis. Rice had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest content of total carbohydrates at 77.71% and energy to protein ratio of 53.72 kcal/g. Sorghum had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest mean total phenolic and condensed tannins of 45.512 (mg GAE/kg) and 2.512 (mg CE/g) while rice the least with 0.042 (mg GAE/kg) and 0.102 (mg CE/g), respectively. Fresh bamboo shoots had </span><span style="font-family:Verdana;">the</span><span style="font-family:""><span style="font-family:Verdana;"> highest level content of HCN of 117.81 mg/kg. Other dried ingredients had a mean HCN content of 2.313, 1.584 and 0.066 mg/kg for dried BSF, sorghum and rice respectively. Increasing the quantity of BSF and sorghum flour in the blends consequentially increased the protein content, dietary fibre and total minerals. Optimum blend was established to be 50:27:23 for rice, sorghum and BSF, respectively. This blend had 13.4% protein, 6.2% dietary fibre and 3.9% total minerals. Regression analysis showed that apart from dry matter, all other constituents were significantly predictable during optimization with R</span><sup><span style="font-family:Verdana;">2</span></sup></span><span style="font-family:""> </span><span style="font-family:Verdana;">></span><span style="font-family:""> </span><span style="font-family:Verdana;">0.7530. Cluster analysis showed that the nutritional components analyzed are in four main clusters. Cluster 1: Dry matter and protein digestibility, cluster 2: Carbohydrates, energy value and energy ratio, cluster 3: Protein, fibre and ash while cluster 4: Crude fat only. These findings of the optimum composite ratio and other blends could contribute in addressing the food insecurity for low income countries.展开更多
OBJECTIVES:Soybean dreg is a by-product of soy milk processing,which contains high levels of soluble dietary fibre(SDF).In this study,we aimed to provide comprehensive processes of pre-treated extrusion for the improv...OBJECTIVES:Soybean dreg is a by-product of soy milk processing,which contains high levels of soluble dietary fibre(SDF).In this study,we aimed to provide comprehensive processes of pre-treated extrusion for the improving structure and properties of soybean dreg soluble dietary fibre(SDSDF),which would be a valuable approach to enhance physiological activity.METHODS:Here,we characteristic the functional role of SDSDF employing to extrusion pretreatment.Soybean dregs were pre-treated using the twin screw extrusion method followed by enzymatic modification using neutral protease,α-amylase,glucoamylase,and cellulose to produce SDSDF.The physical properties and antioxidant activity of SDSDF were investigated.RESULTS:The morphology and crystal structure of SDSDF were observed that,through extrusion processing and enzymatic modification,the SDSDF yield increased by 106.28%.Moreover,the surface structure showed block-shaped or reticular formations in the extruded SDSDF,and the size of block-shaped cells was about 10μm.Infrared spectroscopic analysis showed that a characteristic absorption peak of polysaccharide appeared at 1631 cm−1 during extrusion processing.However,after extrusion processing,decreased absorption peaks were observed for the extruded SDSDF.Furthermore,XRD analysis showed that the 2θdiffraction peak changed at 24.16°for the extruded SDSDF.CONCLUSIONS:The overall findings suggest that the water holding capacity(WHC),oil holding capacity(OHC),expansibility,and the water solubility were significantly decreased in extruded SDSDF.In addition,the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH),-OH,O_(2)^(-),and the total reducing power were significantly improved,indicating that beneficial changes had taken place in the crystal structure of cellulose or hemicellulose to improve the physiological activity in extruded SDSDF.展开更多
Over the past decades,dietary fibre(DF)has been well studied with abundant evidence on its health benefits.Advances in nutritional studies always lead the way followed by the food applications.Food scientists and tech...Over the past decades,dietary fibre(DF)has been well studied with abundant evidence on its health benefits.Advances in nutritional studies always lead the way followed by the food applications.Food scientists and technologists then explored the applications of DF in a variety of food products through examination and utilization of fibres from various conventional and uncommon sources including agro-food processing by-products.However,the current intake levels of fibre and fibrerich foods are still far below recommended values in most nations worldwide.In addition,research is needed to substantiate different mechanistic effects of intrinsic,intact fibres presented originally in the food matrix and the isolated,refined fibre added back to the novel food products.Standardized quantification methods for DF are needed for various reasons including broad range of sources,complicated chemical structures,and ever-changing definitions from various regulatory bodies.On the other hand,there are more consumer demands for clean labels or precise information on daily values(DV%),alongside more restricted regulations for certain nutritional claims such as‘high fibre’.It is clear that all these demands create a practical pressure on professionals working in the food industry,particularly at quality assurance(QA)positions,on how to obtain reliable data from DF analysis to meet regulatory and labelling requirements.Fortunately,with the most recent Codex definition and advanced instruments that are capable to automate the analytical procedures and produce consistent results,it is foreseeable that global harmonization on DF studies can be achieved.Meanwhile,advanced processing technologies such as dry fractionation,enzymatic conversion,and micronization present promising opportunities for R&D professionals to advance the DF utilization and applications in functional food development.展开更多
Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type.Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase f...Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type.Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases.Food matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free state.The nutritional effect of mushrooms'addition in the starchy food matrix is reviewed together with the alterations of cooking properties.Prospective studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and quality.The future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health.展开更多
基金BW gratefully acknowledges receipt of funding from the Australian Research Council through the Centre of Excellence in Plant Cell walls
文摘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.
文摘Background:Commercial pre-weaning diets are formulated to be highly digestible and nutrient-dense and contain low levels of dietary fibre.In contrast,pigs in a natural setting are manipulating fibre-rich plant material from a young age.Moreover,dietary fibre affects gastrointestinal tract(GIT)development and health in older pigs.We hypothesised that supplemental diets that contain vegetal fibres are accelerating GIT development in suckling piglets in terms of size and functionality.From d 2 of life,sow-suckled piglets had access to a low fibre diet(CON),a diet with a fermentable long-chain arabinoxylan(lc-AXOS),a diet with a largely non-fermentable purified cellulose(CELL),or a diet containing both fibres.During the initial 2 weeks,the control diet was a high-density milk replacer,followed by a dry and highly digestible creep meal.Upon weaning at 25 d,15 piglets from each treatment group,identified as eaters and originating from six or seven litters,were sacrificed for post-mortem examination of GIT morphology,small intestinal permeability and metabolic profile of the digesta.The microbiota composition of the mid-colon was evaluated in a sub-set of ten piglets.Results:No major statistical interactions between the fibre sources were observed.Piglets consumed the fibrecontaining milk supplements and creep diets well.Stomach size and small intestinal permeability was not affected.Large intestinal fill was increased with lc-AXOS only,while relative large intestinal weight was increased with both fibre sources(P<0.050).Also,CELL decreased ileal pH and tended to increase ileal DM content compared to CON(P<0.050).Moreover,the concentration of volatile fatty acids was increased in the caecum(P<0.100)and midcolon(P<0.050)by addition of CELL.lc-AXOS only stimulated caecal propionate(P<0.050).The microbiota composition showed a high individual variation and limited dietary impact.Nonetheless,CELL induced minor shifts in specific genera,with notable reductions of Escherichia-Shigella.Conclusions:Adding dietary fibres to the supplemental diet of suckling piglets altered large intestinal morphology but not small intestinal permeability.Moreover,dietary fibre showed effects on fermentation and modest changes of microbial populations in the hindgut,with more prominent effects from the low-fermentable cellulose.
文摘Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Oryza sativa</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) flour using Sorghum (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Sorghum bicolor</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> L.) and Bamboo shoots (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Yushania alpine</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">). An extreme vertices design of mixture approach with 11 runs was employed in the study using MINITAB</span><span style="font-family:Verdana;">®</span><span style="font-family:Verdana;"> software. The 11 blends from 11 generated runs and individual ingredient samples were analyzed for nutritional composition. Energy value and energy-to-protein ratio for the samples was calculated. Bamboo shoots flour (BSF) had </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">highest content for all proximate components except total carbohydrates on dry weight basis. Rice had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest content of total carbohydrates at 77.71% and energy to protein ratio of 53.72 kcal/g. Sorghum had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest mean total phenolic and condensed tannins of 45.512 (mg GAE/kg) and 2.512 (mg CE/g) while rice the least with 0.042 (mg GAE/kg) and 0.102 (mg CE/g), respectively. Fresh bamboo shoots had </span><span style="font-family:Verdana;">the</span><span style="font-family:""><span style="font-family:Verdana;"> highest level content of HCN of 117.81 mg/kg. Other dried ingredients had a mean HCN content of 2.313, 1.584 and 0.066 mg/kg for dried BSF, sorghum and rice respectively. Increasing the quantity of BSF and sorghum flour in the blends consequentially increased the protein content, dietary fibre and total minerals. Optimum blend was established to be 50:27:23 for rice, sorghum and BSF, respectively. This blend had 13.4% protein, 6.2% dietary fibre and 3.9% total minerals. Regression analysis showed that apart from dry matter, all other constituents were significantly predictable during optimization with R</span><sup><span style="font-family:Verdana;">2</span></sup></span><span style="font-family:""> </span><span style="font-family:Verdana;">></span><span style="font-family:""> </span><span style="font-family:Verdana;">0.7530. Cluster analysis showed that the nutritional components analyzed are in four main clusters. Cluster 1: Dry matter and protein digestibility, cluster 2: Carbohydrates, energy value and energy ratio, cluster 3: Protein, fibre and ash while cluster 4: Crude fat only. These findings of the optimum composite ratio and other blends could contribute in addressing the food insecurity for low income countries.
基金Natural Science foundation of Heilongjiang Province(C201124)Doctoral Scientific Research Project of Harbin University of Commerce(grant no.14LG16).
文摘OBJECTIVES:Soybean dreg is a by-product of soy milk processing,which contains high levels of soluble dietary fibre(SDF).In this study,we aimed to provide comprehensive processes of pre-treated extrusion for the improving structure and properties of soybean dreg soluble dietary fibre(SDSDF),which would be a valuable approach to enhance physiological activity.METHODS:Here,we characteristic the functional role of SDSDF employing to extrusion pretreatment.Soybean dregs were pre-treated using the twin screw extrusion method followed by enzymatic modification using neutral protease,α-amylase,glucoamylase,and cellulose to produce SDSDF.The physical properties and antioxidant activity of SDSDF were investigated.RESULTS:The morphology and crystal structure of SDSDF were observed that,through extrusion processing and enzymatic modification,the SDSDF yield increased by 106.28%.Moreover,the surface structure showed block-shaped or reticular formations in the extruded SDSDF,and the size of block-shaped cells was about 10μm.Infrared spectroscopic analysis showed that a characteristic absorption peak of polysaccharide appeared at 1631 cm−1 during extrusion processing.However,after extrusion processing,decreased absorption peaks were observed for the extruded SDSDF.Furthermore,XRD analysis showed that the 2θdiffraction peak changed at 24.16°for the extruded SDSDF.CONCLUSIONS:The overall findings suggest that the water holding capacity(WHC),oil holding capacity(OHC),expansibility,and the water solubility were significantly decreased in extruded SDSDF.In addition,the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH),-OH,O_(2)^(-),and the total reducing power were significantly improved,indicating that beneficial changes had taken place in the crystal structure of cellulose or hemicellulose to improve the physiological activity in extruded SDSDF.
基金The authors would like to acknowledge the technical support from Nick Tedesche and Chris L.Kelley at Ankom Technology Corp.and Silva Makhlouf and Yuguang Zheng at California State Polytechnic University,Pomona in literature search and information collection.The partial funding support from California State University(CSU)Agriculture Research Institute(ARI)Research Program and the Southern California Institute of Food Technologists section(SCIFTS)Education and Research Grant Program is also greatly appreciated in this project.
文摘Over the past decades,dietary fibre(DF)has been well studied with abundant evidence on its health benefits.Advances in nutritional studies always lead the way followed by the food applications.Food scientists and technologists then explored the applications of DF in a variety of food products through examination and utilization of fibres from various conventional and uncommon sources including agro-food processing by-products.However,the current intake levels of fibre and fibrerich foods are still far below recommended values in most nations worldwide.In addition,research is needed to substantiate different mechanistic effects of intrinsic,intact fibres presented originally in the food matrix and the isolated,refined fibre added back to the novel food products.Standardized quantification methods for DF are needed for various reasons including broad range of sources,complicated chemical structures,and ever-changing definitions from various regulatory bodies.On the other hand,there are more consumer demands for clean labels or precise information on daily values(DV%),alongside more restricted regulations for certain nutritional claims such as‘high fibre’.It is clear that all these demands create a practical pressure on professionals working in the food industry,particularly at quality assurance(QA)positions,on how to obtain reliable data from DF analysis to meet regulatory and labelling requirements.Fortunately,with the most recent Codex definition and advanced instruments that are capable to automate the analytical procedures and produce consistent results,it is foreseeable that global harmonization on DF studies can be achieved.Meanwhile,advanced processing technologies such as dry fractionation,enzymatic conversion,and micronization present promising opportunities for R&D professionals to advance the DF utilization and applications in functional food development.
基金Authors are grateful to the Hebei Agricultural University of China for the financial support of this work(3118094).
文摘Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type.Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases.Food matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free state.The nutritional effect of mushrooms'addition in the starchy food matrix is reviewed together with the alterations of cooking properties.Prospective studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and quality.The future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health.