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PURPOSE: Gastric cancer (GC) is among the leading causes of cancer mortality worldwide. The objective of this study was to investigate the association between dietary fiber intake and GC. METHODS: We pooled data from 11 population or hospital-based case-control studies included in the Stomach Cancer Pooling (StoP) Project, for a total of 4865 histologically confirmed cases and 10,626 controls. Intake of dietary fibers and other dietary factors was collected using food frequency questionnaires. We calculated the odds ratios (OR) and 95% confidence intervals (CI) of the association between dietary fiber intake and GC by using a multivariable logistic regression model adjusted for study site, sex, age, caloric intake, smoking, fruit and vegetable intake, and socioeconomic status. We conducted stratified analyses by these factors, as well as GC anatomical site and histological type. RESULTS: The OR of GC for an increase of one quartile of fiber intake was 0.91 (95% CI: 0.85, 0.97), that for the highest compared to the lowest quartile of dietary fiber intake was 0.72 (95% CI: 0.59, 0.88). Results were similar irrespective of anatomical site and histological type. CONCLUSION: Our analysis supports the hypothesis that dietary fiber intake may exert a protective effect on GC.

A large number of food processing by-products are consumed every day that are not utilized and are rich in highly active nutrients: dietary fiber (DF). DF has been defined by nutritionists as the seventh macronutrient with many benefits to our health, such as improving intestinal flora, reducing obesity and lowering cardiovascular morbidity. Thus, suitable extraction methods are needed to obtain high yields of high and quality DFs (including the soluble dietary fiber and insoluble dietary fiber). DF extraction methods have received increasing attention because it is effective in improving the structure and functional properties of DF. However, to the best of our knowledge, no study has systematically analyzed and summarized the differences in different DF extraction methods and their exert on DF composition, structure and functional activities. In this paper, the extraction methods (physical method, chemical method, biological method and combined method) for DF which have been explored by researchers in the last decade are reviewed, and the effects caused by different extraction methods on the structure and functional activity of DF from different sources are summarized. Moreover, the mechanism, comparative analysis and future trends of different extraction methods for DF are discussed. This review will greatly promote the development and utilization of plant and by-product resources in China, and provide a theoretical basis for the demand of high-quality DFs for our people. Meanwhile, this review can provide theoretical guidance for selecting suitable DF extraction methods and achieving better industrialization of extracted DF. • A review of differences in dietary fiber（DF） extraction methods was conducted. • The exert of different methods on the functional properties of DF was analyzed. • Mechanisms, comparative analysis and future trends of different extraction methods. [ABSTRACT FROM AUTHOR]

Context Ramadan fasting (RF) is associated with various physiological and metabolic changes among fasting Muslims. However, it remains unclear whether these effects are attributable to changes in meal timing or changes in dietary energy and macronutrient intakes. Furthermore, the literature on the associations between RF, meal timing, and energy and macronutrient intakes is inconclusive. Objectives This systematic review aimed to estimate the effect sizes of RF on energy and macronutrient intakes (carbohydrates, protein, fats, dietary fiber, and water) and determine the effect of different moderators on the examined outcomes. Data Sources The Cochrane, CINAHL, EMBASE, EBSCOhost, Google Scholar, PubMed/MEDLINE, ProQuest Medical, Scopus, ScienceDirect, and Web of Science databases were searched from inception to January 31, 2022. Data Extraction The studies that assessed energy, carbohydrate, protein, fat, fiber, and water intakes pre- and post-fasting were extracted. Data Analysis Of the 4776 identified studies, 85 relevant studies (n = 4594 participants aged 9–85 y) were selected. The effect sizes for the studied variables were as follows: energy (number of studies [K] = 80, n = 3343 participants; mean difference [MD]: −142.45; 95% confidence interval [CI]: −215.19, −69.71), carbohydrates (K = 75, n = 3111; MD: −23.90; 95% CI: −36.42, −11.38), protein (K = 74, n = 3108; MD: −4.21; 95% CI: −7.34, −1.07), fats (K = 73, n = 3058; MD: −2.03; 95% CI: −5.73, 1.67), fiber (K = 16, n = 1198; MD: 0.47; 95% CI: −1.44, 2.39), and water (K = 17, n = 772; MD: −350.80; 95% CI: −618.09, 83.50). Subgroup analyses showed age significantly moderated the 6 dietary outcomes, and physical activity significantly moderated water intake. There were significant reductions in energy, carbohydrate, and protein intakes during RF. Conclusions The change in meal timing rather than quantitative dietary intake may explain various physiological and health effects associated with RF. [ABSTRACT FROM AUTHOR]

The Women's Health Initiative (WHI) has been a major contributor to diet and chronic disease research among postmenopausal US women over its 30+ year history (1993 to present). The WHI program included full-scale randomized trials of a low-fat dietary pattern high in fruits, vegetables, and grains, and of calcium and vitamin D supplementation, each with designated primary and secondary chronic disease outcomes. The history of these trials will be briefly reviewed here, along with principal findings that included evidence for breast cancer-related benefits for each of the 2 interventions. In recent years, WHI investigators have developed an active research program in nutritional biomarker development and in the application of these biomarkers in WHI cohorts, among various other nutritional epidemiology uses of WHI observational study resources. The intake biomarker work, which primarily relies on blood and urine metabolomics profiles, lends support to the low-fat dietary pattern trial results, and supports chronic disease benefits of higher carbohydrate diets more generally, especially through the fiber component of carbohydrate. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated. RESULTS: Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g−1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography–ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB. CONCLUSION: Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The baru (Dipteryx alata Vog.) fruit stands out among the fruits native to the Cerrado for its high agri-food potential, and it consists of a thin peel covering the pulp and a woody endocarp coating the nut. During the extraction process of baru nut or its oil, the peel, pulp, and partially defatted nut are usually discarded or used as animal feed. However, these by-products are rich in proteins, dietary fibers, and bioactive compounds. Food preparations like brownies are attractive and popular despite having a high energy density and a low phytochemical content. Thus, this study developed nutritious brownie formulations using baru food ingredients [BFI: a mixture of partially defatted nut flour (DBF) with baru peel and pulp flour (BPF)]. Three formulations were tested: SBF - standard brownie made with wheat flour; BBF1 - brownie made by replacing wheat flour with BFI1 (50% DBF + 50% BPF); and BBF2 - brownie made by replacing wheat flour with BFI2 (75% DBF + 25% BPF). The chemical composition and functional properties of the brownies were evaluated. The addition of baru by-products in the formulations resulted in products with higher contents of protein, dietary fiber, phenolic compounds, and greater antioxidant capacity than the standard brownie. Therefore, the use of baru food ingredients in food formulations is indicated to design new food products with improved nutritional quality and nutraceutical properties. [ABSTRACT FROM AUTHOR]

Aim: Our study is aimed at exploring the correlation between consumption of dietary fiber and the severity of depression symptoms. Methods: This study utilized data from the National Health and Nutrition Examination Survey spanning from 2007 to 2018, employing a cross‐sectional design. The relationship between the severity of depression symptoms and intake of total cereals, vegetables, and fruits dietary fiber was assessed using both univariate and multivariate linear/logistic regression analyses. Stratified analyses were conducted based on hypertension, diabetes, dyslipidemia, cancer or malignancy, and cardiovascular disease. Results: This study included 28,852 participants who were classified into 21,696 with nondepression symptoms, 4614 with mild depression symptoms, 1583 with moderate depression symptoms, 684 with moderately severe depression symptoms, and 275 with severe depression symptoms. After adjusting all confounding factors, we observed a negative correlation between total dietary fiber and depression symptoms (beta = −0.004, 95% confidence intervals [CIs]: −0.006, −0.002). Taking nondepression symptoms as a reference, total dietary fiber was found to have an inverse association with moderate (OR = 0.976, 95% CI: 0.962–0.991), moderately severe (OR = 0.963, 95% CI: 0.938–0.990), and severe depression symptoms (OR = 0.960, 95% CI: 0.921–1.001; marginal significance), respectively. Conclusion: The intakes of total dietary fibers might be related to moderate/moderately severe/severe depression symptoms, and a negative association was shown between total dietary fiber intakes and the risk of depression symptoms. [ABSTRACT FROM AUTHOR]

Practical Application Coconut endosperm residue is an abundant and low‐cost resource of dietary fiber, but the low soluble fiber content limits its functional properties and applications in the food industry. To improve the hypolipidemic and hypoglycemic properties, coconut endosperm residue fiber (CERF) was modified by superfine‐grinding and mix enzymatic hydrolysis alone, or combined with acetylation or hydroxypropylation. The effects of these modifications on the structure and functional properties were studied using scanning electron microscopy, Fourier‐transformed infrared spectroscopy, and in vitro tests. After these modifications, the microstructure of CERF became more porous, and its soluble fiber content, surface area, water adsorption, and expansion capacities were all improved (p < 0.05). Moreover, superfine‐grinding and mix enzymolysis combined with acetylation treated CERF showed the highest surface hydrophobicity (48.96) and cholesterol and cholate adsorption abilities (33.72 and 42.04 mg∙g‒1). Superfine‐grinding‐, mix enzymolysis‐, and hydroxypropylation‐treated CERF exhibited the highest viscosity (17.84 cP), glucose adsorption capacity (29.61 µmol∙g‒1), and glucose diffusion inhibition activity (73.96%), and water‐expansion ability (8.60 mL∙g‒1). Additionally, superfine‐grinding and mix enzymatic hydrolyzed CERF had the highest α‐amylase inhibiting activity (42.76%). Therefore, superfine‐grinding and mix enzymolysis alone or combined with hydroxypropylation were better choices to improve hypoglycemic properties of CERF; meanwhile, superfine‐grinding and mix enzymolysis combined with acetylation can effectively improve its hypolipidemic properties.This study offered three composite modification methods to improve the soluble fiber content and in vitro hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber. These modification methods were practicable and low‐cost. Moreover, it provides good choices to improve the functional properties and applications of other dietary fibers in the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Texturized vegetable protein is currently a leading alternative to animal meat. This study examined the effects of soybean insoluble dietary fiber (SIDF) (0% to 20%) and CaCl2 (0% to 1%) on the structure and properties of extruded products made from a soybean protein isolate‐wheat gluten (SPI‐WG) composite.The study showed that SIDF (4% to 8%) increased the viscosity of extruded products, enhanced their specific mechanical energy, and improved their rehydration rate and tensile strength compared with a control group. The rehydration rate of the extruded products reached a maximum value of 331.67% in the 8% SIDF, 0.5% CaCl2 groups. The addition of excess SIDF prevented the cross‐linking of protein molecules to form a loose network structure. Analysis of the infrared spectrum and intermolecular forces showed that physical interactions between fibers and proteins were the dominant forces, with hydrophobic interactions and hydrogen bonds primarily maintaining the structure of the extruded products. The addition of CaCl2 (0.5%) led to protein aggregation and further improved the rehydration and tensile strength of extruded products.Soybean insoluble dietary fiber can improve the rehydration rate and quality of extruded products. The addition of CaCl2 mitigated the weakening of the protein structure caused by excess SIDF. These results provide a basis for the improvement of the quality of low‐moisture‐extruded texturized vegetable protein products with a high dietary fiber concentration and a high rehydration rate. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Beta-glucan (BG), a polysaccharide comprised of interfacing glucose monomers joined via beta-glycosidic linkages, can be defined as a type of dietary fiber with high specificity based on its interaction with the gut microbiota. It can induce similar interindividual microbiota responses, thereby having beneficial effects on the human body. In this paper, we review the four main sources of BG (cereals, fungi, algae, and bacteria) and their differences in structure and content. The interaction of BG with gut microbiota and the resulting health effects have been highlighted, including immune enhancement, regulation of serum cholesterol and insulin levels, alleviation of obesity and improvement of cognitive disorders. Finally, the application of BG in food products and its beneficial effects on the gut microbiota of consumers were discussed. Although some of the mechanisms of action remain unclear, revealing the beneficial functions of BG from the perspective of gut microbiota can help provide theoretical support for the development of diets that target the regulation of microbiota. [ABSTRACT FROM AUTHOR]

The effects of pretreatment and the addition of probiotic bacteria on the functional properties of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were blanched in water for 30 or 120 s (both at 96°C–98°C) or blanched in the microwave for 2 min (power 1000 W) as a pretreatment and fermented at 21°C and 26°C until pH ≤ 4.5 as a mark of successful fermentation. Lactobacillus acidophilus strain LA‐5 (Hansen) or Lactiplantibacillus plantarum strain SWA016 (Swanson) was added to the products to enrich the probiotic content. The type of pretreatment had a greater impact on the content of bioactive compounds in the products than fermentation temperature or the added probiotic bacteria. After fermentation, the pH of all products was below 4.5. Total dietary fiber (TDF) ranged from 45.74 ± 1.48 to 68.88 ± 2.84 g/100 g dm, and the highest content of TDF was observed in mushrooms blanched in water for 2 min. Beta‐glucans accounted for 30%–60% of TDF; mushrooms blanched in water for 30 s had the highest content of beta‐glucans (17.49 ± 0.46 to 30.38 ± 0.26 g/100 g dm) and phenolic compounds (1126.7 ± 52.2 to 1613.1 ± 40.4 mg/100 g dm), while microwave‐blanched mushrooms had the highest vitamin B1 (1.50 ± 0.08 to 2.78 ± 0.15 mg/100 g dm) and B2 (4.24 ± 0.38 to 7.58 ± 0.11 mg/100 g dm) contents. Water‐blanched mushrooms for 2 min scored the highest in the overall organoleptic analysis, and products with L. acidophilus strain LA‐5 (Hansen) were regarded as the most unfavorable. This study shows that fermented L. deliciosus exhibits nutraceutical properties and can be used in designing functional foods. [ABSTRACT FROM AUTHOR]

This study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6‐day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies. [ABSTRACT FROM AUTHOR]

Cardiometabolic risk triggers a state of chronic and subclinical inflammation, conferring a higher risk of morbidity and mortality. Thus, minimal processing of foods with high nutritional value, in the form of flour, becomes an effective dietary strategy in preventing and treating cardiometabolic risk factors. This systematic review aims to evaluate the evidence on the effect of flour-based food intake on reducing the most common cardiometabolic risk factors. We included all randomized controlled trials published up to April 2023 in the main databases PubMed, Scopus and Web of Science. Eleven clinical trials were included. The amount of flour used in the studies ranged from 1.5 g to 36 g/day, and the supplementation period ranged from six weeks to 120 days. Green jackfruit flour, green banana flour, soy flour, flour from rind of the yellow passion fruit, and fenugreek powder demonstrated significant results in improve parameters of glucose homeostasis. Chia flour, green banana flour, soy flour, and fenugreek powder showed improvements in blood pressure measurements. Brazil nut flour and chia flour reduced total cholesterol. Chia flour also increased HDL cholesterol levels. The evidence presented in the current systematic review indicates that flour-derived foods intake is related to improve cardiometabolic risk factors parameters. [ABSTRACT FROM AUTHOR]

ABSTRACT Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization and development of carrots and their derived products are limited in numerous countries, with a particular deficiency in advanced deep‐processing and transformation technologies. Consequently, the value of carrot products is diminished and resources are wasted. This review explores the nutritional value and characteristics of different carrot varieties, providing a comprehensive overview of the current state of carrot product processing. These products include primary processed products such as minimally processed carrots, dried carrots, pickles, preserves, fruit purees, yoghurt, juice, and essential oils, as well as processed by‐products including functional phytochemical extractions such as carotenoids, polyphenols, dietary fibers, active peptides, and glycoproteins. This review also covers other by‐products, including feeds, fast food boxes, and bioethanol production. Furthermore, cutting‐edge technologies related to carrot processing are discussed. The ultimate goal of this review is to provide researchers and practitioners with an in‐depth understanding of the present status of carrot production. [ABSTRACT FROM AUTHOR]

In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional properties. The results clearly showed that, regardless of the extraction methods, all DF samples exhibited representative infrared spectral features. The DF extracted by AC (citric acid) had more porous structures with a looser configuration, in conjunction with high apparent viscosity, whereas the DF extracted by EN (α-amylase and protease) exhibited higher thermal stability. Moreover, the monosaccharide composition of the DF samples was significantly influenced by the extraction method type. The DF from ginseng residue extracted by AC had the highest functional properties, such as water holding capacity (8.16 g/g), oil holding capacity (3.99 g/g), water swelling capacity (8.13 g/g), cholesterol-absorption capacity (12.85 mg/g), bile acid absorption capacity (91.51 mg/g), nitrite ion absorption capacity (124.38 ug/g at pH 2.0), glucose absorption capacity (52.67 mg/g at 150 mmol/L), as compared to those of DF extracted by the EN and AL (sodium hydroxide) methods. Hence, ginseng residue-derived DF extracted by the AC method may be potentially employed in the preparation of functional food ingredients. [ABSTRACT FROM AUTHOR]

The dextrinization of potato starch was performed using a sophisticated single-mode microwave reactor with temperature and pressure control using 10 cycles of heating with stirring between cycles. Microwave power from 150 to 250 W, a cycle time from 15 to 25 s, and two types of vessels with different internal diameters (12 and 24 mm) and therefore different thicknesses of the heated starch layer were used in order to estimate the impact of vessel size used for microwave dextrinization. The characteristics of resistant dextrins (RD) including solubility in water, total dietary fiber (TDF) content, color parameters, the share of various glycosidic bonds, and pasting and rheological properties were carried out. The applied conditions allowed us to obtain RDs with water solubility up to 74% at 20 °C, as well as TDF content up to 47%, with a predominance of low-molecular-weight soluble fiber fraction, with increased content of non-starch glycosidic bonds, negligible viscosity, and a slightly beige color. The geometry of the reaction vessel influenced the properties of dextrins obtained under the same heating power, time, and repetition amounts. Among the conditions used, the most favorable conditions were heating 10 times for 20 s at 200 W in a 10 mL vessel and the least favorable were 15 s cycles. [ABSTRACT FROM AUTHOR]

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AbstractDietary deficiencies of micronutrients are a fast expanding public health issue that is estimated to have a significant influence on the global population. Due to the detrimental effects on human health, iron (Fe)- and zinc (Zn)-deficits in food systems are among the most common micronutrient deficiencies. The people, whose diets are primarily plant-based may suffer from Fe/Zn-deficiency because of reduced accumulation of those elements in edible crop produce. The tendency to accumulate these two nutrients is higher in roots and leaves than in other plant parts like fruits, seeds, or grains. Therefore, compared to main cereal food crops, leafy vegetables, and root crops are suggested as superior targets to boost dietary Fe and Zn intake. Furthermore, one of the main components of a plant-based diet for a healthy lifestyle is vegetables, which offer the necessary quantities of dietary fiber, vitamins, antioxidants, and other important minerals. Agronomic biofortification is regarded as a sustainable agronomic intervention that enhances the bioavailability of vital nutrients in the crop edible portions without sacrificing yield amount. The strategy is the most practical and affordable to implement in a variety of already cultivated crops/cultivars to alleviate hidden hunger through delivering micronutrient-dense food crops. In light of this, the review examines the advancements concerning the understanding of agronomic biofortification techniques for vegetables to attain Fe and Zn nutritional security in food systems and proposes future directions for agronomic biofortifcation interventions to address Fe- and Zn-deficiencies which are predicted to worsen as the world’s population grows. [ABSTRACT FROM AUTHOR]

Practical Application Gluten‐free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten‐free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten‐free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours.Pursuing to meet the market demand for gluten‐free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten‐free functional products market. [ABSTRACT FROM AUTHOR]

Practical Application Jilungin (Terminalia canescens) is a native Australian plant and the Indigenous “Nyul Nyul” people of the  Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health‐beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti‐nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC‐MS/MS (Ultra‐performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (p < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Its infusion and methanolic extract were safe on the studied cell lines (Caco‐2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well‐being.Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use. [ABSTRACT FROM AUTHOR]

Hybridization can substantially improve growth performance. This study used metagenomics and metabolome sequencing to examine whether the rumen microbiota and its metabolites contributed to this phenomenon. We selected 48 approximately 3 month-old male ♂Hu × ♀Hu (HH, n = 16), ♂Poll Dorset × ♀Hu (DH, n = 16), and ♂Southdown × ♀Hu (SH, n = 16) lambs having similar body weight. The sheep were fed individually under the same nutritional and management conditions for 95 days. After completion of the trial, seven sheep close to the average weight per group were slaughtered to collect rumen tissue and content samples to measure rumen epithelial parameters, fermentation patterns, microbiota, and metabolite profiles. The final body weight (FBW), average daily gain (ADG), and dry matter intake (DMI) values in the DH and SH groups were significantly higher and the feed-to-gain ratio (F/G) significantly lower than the value in the HH group; additionally, the papilla height in the DH group was higher than that in the HH group. Acetate, propionate, and total volatile fatty acid (VFA) concentrations in the DH group were higher than those in the HH group, whereas NH3-N concentration decreased in the DH and SH groups. Metagenomic analysis revealed that several Prevotella and Fibrobacter species were significantly more abundant in the DH group, contributing to an increased ability to degrade dietary cellulose and enrich their functions in enzymes involved in carbohydrate breakdown. Bacteroidaceae bacterium was higher in the SH group, indicating a greater ability to digest dietary fiber. Metabolomic analysis revealed that the concentrations of rumen metabolites (mainly lysophosphatidylethanolamines [LPEs]) were higher in the DH group, and microbiome-related metabolite analysis indicated that Treponema bryantii and Fibrobacter succinogenes were positively correlated with the LPEs. Moreover, we found methionine sulfoxide and N-methyl-4-aminobutyric acid were characteristic metabolites in the DH and SH groups, respectively, and are related to oxidative stress, indicating that the environmental adaptability of crossbred sheep needs to be further improved. These findings substantially deepen the general understanding of how hybridization promotes growth performance from the perspective of rumen microbiota, this is vital for the cultivation of new species and the formulation of precision nutrition strategies for sheep. [ABSTRACT FROM AUTHOR]

Short-chain fatty acids (SCFAs) are produced by bacterial fermentation in the colon and are thought to be protective against gastrointestinal disease. SCFAs such as acetate, propionate and butyrate are important metabolites in the maintenance of intestinal homeostasis and have been shown to be beneficial in colorectal cancer (CRC). SCFAs are responsible for maintaining a normal intestinal barrier and exhibit numerous immunomodulatory functions. In this review article, we will discuss the metabolism and mechanism of action of SCFAs and their effects on the CRC, with particular emphasis on dietary fiber treatment and the clinical research progress. [ABSTRACT FROM AUTHOR]

Polygonum cognatum Meissn. (Polygonaceae), locally known as “solucan otu” or “madimak” in Turkey, is a type of edible grass with functional properties that naturally grows in various regions of the country, particularly in Central Anatolia. Celiac disease is a prevalent digestive system disorder that impairs the absorption of food. Incorporating functional ingredients into gluten-free formulations can increase their value. To be a preferred alternative to commonly consumed products, a new product must be sensory-appealing. This study focuses on developing a healthy, functional, and enjoyable gluten-free cookie. Various proportions of P. cognatum flour (10%, 20%, 30%, and 40%) were utilized in the development of the product. The physical, textural, chemical, and sensory characteristics of the biscuit samples were compared to those of samples made with wheat flour (Control 1) and a gluten-free flour mixture (Control 2). The addition of P. cognatum flour proportionally increased the moisture content, ash value, dietary fiber, antioxidant, phenolic matter, and protein content of the biscuits without changing the fat content, according to experimental findings. Samples with 40% P. cognatum addition exhibited higher levels of moisture, ash, protein, dietary fiber, antioxidant, and phenolic matter compared with the other samples. However, the results of the sensory analysis revealed that utilizing more than 30% of P. cognatum flour significantly decreased consumer preference by negatively affecting sensory attributes such as texture, consistency, mouthfeel, taste, overall acceptability, color, and fracture. Hence, it was concluded that this type of flour should not exceed 30% when producing functional gluten-free biscuits. From this study, we advocate for the recognition of P. cognatum as a local and gastronomic product, which has the potential to be utilized in wider areas. [ABSTRACT FROM AUTHOR]

Summary: Purpose: The quality, rather than the quantity, of carbohydrate intake may play a major role in the etiology of obesity-related cancers (ORCs). We assessed the association between a previously defined carbohydrate quality index (CQI) and the risk of developing ORCs in the "Seguimiento Universidad de Navarra" (SUN) cohort. Methods: A total of 18,446 Spanish university graduates [mean age 38 years (SD 12 years), 61% women, mean BMI 23.5 kg/m2 (SD 3.5 kg/m2)], with no personal history of cancer, were followed-up. Baseline CQI was assessed summing quintiles of four previously defined criteria: high dietary fiber intake, low glycemic index (GI), high whole-grain: total-grain carbohydrates ratio and high solid carbohydrates: total carbohydrates ratio. Participants were classified into tertiles of their total CQI. Incident ORCs were confirmed by an oncologist using medical records and by querying the National Death Index blindly to dietary exposures. Results: During a median follow-up of 13.7 years, 269 incident cases of ORC were confirmed. A higher CQI was inversely associated with ORC incidence [multivariable-adjusted hazard ratio (HR) for the upper (T3) versus the lowest tertile (T1) of 0.68 (95% CI: 0.47–0.96), p for trend = 0.047]. Particularly, higher dietary fiber intake was inversely associated with ORC, HRT3 vs. T1=0.57 (95% CI 0.37–0.88 p for trend = 0.013). Conclusion: In this prospective Mediterranean cohort, an inverse association between a better global quality of carbohydrate intake and the risk of ORCs was found. Strategies for cancer prevention should promote a higher quality of carbohydrate intake. [ABSTRACT FROM AUTHOR]

Simple Summary: The objective of this study was to investigate the regulatory effects of replacing a high-concentrate diet with a high-fiber content feed, which consists of wheat bran, rice bran, and corn bran, on the productive performance, meat quality, and fat acid composition. Our findings showed that increasing dietary fiber content significantly increased average daily feed intake (ADFI), up-regulated carbohydrate metabolism-related metabolites, proliferated abundances of fiber-degradable microbial communities, such as Lactobacillus and Bifidobacterium, and significantly down-regulated lipid metabolism and cofactors and vitamin metabolism. Our findings indicated that higher dietary fiber content significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. This finding may provide an altered method for rearing domestic Chinese pigs. The objective of this study was to investigate the regulatory effects of a high-fiber content feed on the productive performance, meat quality, and fat acid composition. A total of 18 120-day-old Yushan pigs with similar initial body weight were randomly allotted into high-concentrate diet (high energy, HE) and high-fiber diet (low energy, LE) treatments for the determination of regulatory effects on productive performance, meat quality, and fatty acid content. Further, blood metabolomic, gut microbiota, and liver energy-related gene expression measurements were used to investigate the underlying mechanisms. Results showed that the LE treatment significantly increased ADFI while decreasing carcass weight, fat percentage, and IMF. Metabolomic results showed that the high-fiber treatment significantly down-regulated metabolites that participated in lipid metabolism such as cyclic ADP-ribose and hippuric acid, while up-regulated metabolites were mainly enriched in nitrogen metabolism such as DL-arginine and propionylcarnitine (p < 0.05). Microbial results showed relative abundances of Lactobacillus and Bifidobacterium are significantly proliferated in the high-fiber feeding treatments (p < 0.05). Transcriptomic results showed that genes mainly enriched into the lipid metabolism are significantly up-regulated under the high-fiber dietary treatment (p < 0.05). Conclusion: higher dietary fiber significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. [ABSTRACT FROM AUTHOR]

Apples are consumed lavishly worldwide, while demand is increasing for the management of the huge apple-waste amounts that lead to significant disposal costs and ecological issues. Additionally, apples represent fruits with several bioactive constituents, which are key factors in a healthy, balanced diet. In the present study, an extensive review is presented regarding the bioactive compounds of an apple processing by-product, namely apple pomace, mentioning their significance as viable ingredients/substances in foods and cosmetics aiming at chronic disease prevention and health promotion. Apple pomace contains several constituents, such as polar lipids, phenolics, vitamins and dietary fibers, with potential antioxidant, anti-inflammatory, anti-thrombotic, anti-aging and skin-protecting properties, and thus, they may contribute to minimizing the risk of various health conditions. Additionally, the mechanisms of action of such functional bioactives from apple pomace exert health benefits that will be examined, while the potential synergistic effects will also be investigated. Moreover, we will present the methods and techniques needed for the utilization of apple pomace in the appropriate form, such as powder, extracts, essential oil and so on, and their several applications in the food and cosmeceutical industry sectors, which summarize that apple pomace represents an ideal alternative to synthetic bioactive compounds. [ABSTRACT FROM AUTHOR]

The gut microbiome may be related to the prevalence of overweight and obesity, but high interindividual variability of the human microbiome complicates our understanding. Obesity often occurs concomitantly with micronutrient deficiencies that impair energy metabolism. Microbiota composition is affected by diet. Host–microbiota interactions are bidirectional. We propose three pathways whereby these interactions may modulate the gut microbiome and obesity: (1) ingested compounds or derivatives affecting small intestinal transit, endogenous secretions, digestion, absorption, microbiome balance, and gut barrier function directly affect host metabolism; (2) substrate availability affecting colonic microbial composition and contact with the gut barrier; and (3) microbial end products affecting host metabolism. The quantity/concentration, duration, and/or frequency (circadian rhythm) of changes in these pathways can alter the gut microbiome, disrupt the gut barrier, alter host immunity, and increase the risk of and progression to overweight and obesity. Host‐specific characteristics (e.g., genetic variations) may further affect individual sensitivity and/or resilience to diet‐ and microbiome‐associated perturbations in the colonic environment. In this narrative review, the effects of selected interventions, including fecal microbiota transplantation, dietary calorie restriction, dietary fibers and prebiotics, probiotics and synbiotics, vitamins, minerals, and fatty acids, on the gut microbiome, body weight, and/or adiposity are summarized to help identify mechanisms of action and research opportunities. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of ultrasound combined with highland barley dietary fiber (HBDF) on the quality of reduced‐salt chicken breast myofibrillar protein (MP) gel. The molecular forces maintaining gel structure, the gelling formation process, and gel microstructure of different groups, two control groups (2% sodium chloride [NaCl] group, 1% NaCl group), and four treatment groups (0.3% HBDF+U5, 0.3% HBDF+U10, 0.5% HBDF+U5, and 0.5% HBDF+U10) were examined. Results indicated significant improvements (p < 0.05) in gel properties such as water‐holding capacity, textural characteristics, and color of the MP gel of the four treatment groups compared to Control 2 (1% NaCl) group. Furthermore, the second structural alterations were characterized by increase β‐sheet, β‐turn, and random coil structure contents in treatment groups, especially in 0.3% HBDF+U5 and 0.5% HBDF+U5 groups; in addition, the exposure of more hydrophobic groups and the formation of disulfide bonds and hydrogen bonds were promoted in treatment groups, thus enhancing protein aggregation and gel quality. Finally, compared to Control 2 (1% NaCl) group, more compact and uniform gel network structures and pores inside the composite gels were observed in treatment groups. In conclusion, the findings demonstrated that the application of ultrasound in combination with HBDF improved the gelling characteristics of reduced‐salt chicken breast MP gel, especially 0.3% HBDF+U5 and 0.5% HBDF+U5 groups. [ABSTRACT FROM AUTHOR]

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP‐containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP‐containing samples. The study identified that GP led to off‐flavors and textures in the pasta sauces. Practical Application: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP‐containing pasta sauce than nonconsumers of wine. [ABSTRACT FROM AUTHOR]

Functional dietary fiber ingredient (FDFI) functionality can depend on the fibers' chemistry, composition, size, botanical origin, and microstructure. However, such claims have never been generalized for a broad range of fibers in one study before. To support these claims, 23 FDFI were characterized based on 11 physicochemical, physical, and compositional property measurements: Water‐ and oil‐holding capacity (WHC and OHC), water absorption and solubility indices (WAI and WSI), flour‐swelling potential (FSP), particle size distribution (D10, D50, and D90 values), and soluble, insoluble, and total dietary fiber content. Multivariate statistical techniques were employed to partition fiber ingredients into functional categories based on these quantitative data, and scanning electron microscopy was used to examine the microstructure of the FDFI. Strong correlations (p < 0.05) were found among many of the physicochemical properties measured, and five categories based on quantitative physicochemical functionality, size, and fiber composition were ultimately found. Distinct patterns emerged between these quantitative partitions and the latent microstructure features and botanical origins of the FDFI. These results can be combined into one intuitive summary of FDFI functionality based on the described quantitative and qualitative observations. Such summaries are useful for ingredient suppliers or product developers with limited resources to infer the general functionality, structure, and food applications utility of their materials based on a subset of the information provided here. Practical Application: The quantitative and qualitative relationships among a range of commercially available functional dietary fiber ingredients are documented. Industry may utilize this information to predict the general functionality of their ingredients based on a subset of the information provided here by assuming that the same relative relationships will exist. This can save time during the ingredient screening process, either for product developers looking to optimize a formulation or for ingredient suppliers doing new ingredient applications testing. [ABSTRACT FROM AUTHOR]

Dietary forage levels contribute to the performance of non-nutritive oral behaviors (NNOB) in cattle, yet the impact of varying forage levels on these behaviors is unknown. To evaluate the impact of dietary corn stalk inclusion (CSI) levels on NNOB, rumination time, and activity, pre-dominantly British-continental crossbred drylot-housed steers (n=27) were blocked by weight and randomly assigned to one of three dietary treatments (5%, 10%, or 15%) of CSI on a DM basis. Animals were fitted with a rumination collar upon arrival that measured rumination time and activity and video recorded. Cattle that spent more time bar licking had greater DMI, tended to have greater ADG and be more active. CSI in this study did influence NNOB performance; however, the impacts observed were not as expected. Cattle fed the 10% CSI performed the most bar licking and tongue rolling. This pilot investigation suggest that these CSI were insufficient to have a meaningful impact on NNOBs. Cattle spending more time bar licking and bar licked more frequently may be more orally motivated as reflected in their increased DMI and activity levels. [ABSTRACT FROM AUTHOR]

Introduction: Metabolic flexibility (MetF), defined as the ability to switch between fat and glucose oxidation, is increasingly recognised as a critical marker for assessing responses to dietary interventions. Previously, we showed that the consumption of multifibre bread improved insulin sensitivity and reduced low‐density lipoprotein cholesterol (LDLc) levels in overweight and obese individuals. As a secondary objective, we aimed to explore whether our intervention could also improve MetF. Methods: In this study, 39 subjects at cardiometabolic risk participated in a double‐blind, randomised, crossover trial lasting 8 weeks, repeated twice. During each phase, participants consumed either 150 g of standard bread daily or bread enriched with a mixture of seven dietary fibres. MetF response was assessed using a mixed‐meal tolerance test (MMTT), analysing changes in respiratory quotient (∆RQ) measured using indirect calorimetry. Results: Although there were no significant differences in ∆RQ changes induced by dietary fibre between the two diets, these changes were positively correlated with postprandial triglyceride excursion (∆TG) at baseline. Subgroup analysis of baseline fasting and postprandial plasma metabolites was conducted to characterise MetF responders. These responders exhibited higher baseline fasting LDLc levels and greater post‐MMTT ∆TG. Conclusion: In conclusion, although dietary fibres did not directly impact MetF in this study, our findings highlight potential determinants of MetF response, warranting further investigation in dedicated future interventions. Highlights: The term 'metabolic flexibility' (MetF) was initially used to describe the ability of helminths to generate energy through either aerobic respiration or anaerobic respiration, enabling them to adapt to environmental changes. This concept was later applied to human metabolism, emphasising the body's capacity to switch between different energy sources, such as carbohydrates and fats, based on energy requirements.MetF has been studied in the context of transitions between fasting and fed states, or in response to insulin stimulation. It refers to the body's ability to adapt its energy utilisation in response to changing metabolic demands.Research has shown that insulin resistance, often linked to type 2 diabetes and obesity, may be associated with reduced MetF, characterised by altered patterns of carbohydrate and fat oxidation. [ABSTRACT FROM AUTHOR]

Background: Data exploring factors related to the consumption of fruits and vegetables (F&V) among children in Saudi Arabia are lacking. The present study aimed to evaluate F&V consumption among Saudi children. Predictors of F&V intake and associations with dietary intake were also explored. Methods: Cross‐sectional data of 424 Saudi children (6–12 years) were collected from their mothers using an online survey. Phone interviews were conducted with mothers and children to provide data on dietary intake of children. Results: Most children included in the study (92.2%, n = 391) consumed less than five servings of F&V per day. Region of residency (B = −0.14, SE = 0.06, 95% confidence interval [CI] = −0.25 to −0.02, p = 0.019), paternal education level (B = 0.52, SE = 0.14, 95% CI = 0.24–0.79, p < 0.001) and family monthly income (B = 0.15, SE = 0.07, 95% CI = 0.01–0.29, p = 0.034) predicted the intake of F&V. Food neophobia and food pickiness also predicted the intake of F&V (B = −0.16, SE = 0.06, 95% CI = −0.27 to −0.05, p = 0.005 and B = −0.24, SE = 0.06, 95% CI = −0.36 to −0.12, p < 0.001, respectively). Children's intake of F&V positively predicted the intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C. Conclusions: Limited intake of F&V was observed among Saudi children. F&V consumption was found to be associated with a number of sociodemographic factors, including region of residency, paternal education level and family income, as well as children's food neophobia and pickiness. Children's intake of F&V predicted higher intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C, suggesting that F&V consumption may contribute to improved intake of key nutrients in children. Highlights: Data assessing the consumption of fruits and vegetables (F&V) and its associated factors among children in Saudi Arabia are lacking.The majority of children did not meet the F&V recommendations.F&V consumption was positively linked with paternal education and family income.Inverse associations were observed between F&V consumption and food neophobia and pickiness.F&V consumption predicted higher intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. In March 2023, the European Food Safety Authority published a Scientific Opinion on Calf Welfare. This opinion was prepared in response to a request from the European Commission to provide an independent view on the welfare of calves that reflected the most recent scientific knowledge. Data sources used to develop their recommendations included peer-reviewed studies, expert knowledge, and gray literature. The opinion considered specific scenarios and welfare consequences of specific management practices, including feeding fiber to calves raised for white veal and amount of cow-calf contact. The opinion suggested that calves should be fed specific quantities of forage NDF during the rearing cycle. Regarding separation of calves, the committee recommended that the calf should remain with the cow for a minimum of 24 h and then be housed with another calf. The committee further suggested that prolonged cow-calf contact should increasingly be implemented, due to benefits to both cow and calf to minimize stress of separation. The objective of this review is to assess the veracity of these recommendations and the scientific data that underpins them. This review will present literature to support the contention that, from a nutritional and management perspective, these recommendations may impair calf welfare by exposing calves to innutritious rations containing excess fiber and increasing their risk of morbidity and mortality due to poor colostrum intake and exposure to disease-causing pathogens. Alternative recommendations are made that may further the goal of calf welfare in the context of nutrition and housing. [ABSTRACT FROM AUTHOR]

The dependence of the food passing through the digestive tract (DT) on feeding activity in the nocturnal rodent Meriones crassus was studied. Two groups of gerbils were housed in the laboratory under artificial lighting at a photoperiod of 12 : 12 L : D for 36 h. The groups were named "day" (L : D = 20 : 16) and "night" (L : D = 12 : 24) according to the predominance light or dark time during the experiment. The mean retention time of markers in the stomach in these groups was 20 and 30 h, respectively. The kinetics of the contents changed depending on the specific time of consumption of the markers and the saturation level of the rodents with food. During the daylight hours, sequential evacuation of markers entering the DT begins from the stomach after two hours, and at night, during a period of higher feeding activity, part of the food located in the fornix of the stomach and in the cecum stays here for a longer time. In the "day" group, by the end of the experiment, 84% of the markers were removed from the DT, and in the "night" group, about 55%. [ABSTRACT FROM AUTHOR]

Colorectal cancer (CRC) is one of the major causes of cancer-related mortality worldwide. Despite advances in treatment modalities, its prevalence continues to rise, notably among younger populations. Unhealthy dietary habits, sedentary routines, and obesity have been identified as one of the key contributors to the development of colorectal cancer, apart from genetic and epigenetic modifications. Recognizing the profound impact of diet and lifestyle on the intricate gut microbiota ecosystem offers a promising avenue for understanding CRC development and its treatment. Gut dysbiosis, characterized by imbalances favoring harmful microbes over beneficial ones, has emerged as a defining feature of CRC. Changes in diet and lifestyle can profoundly alter the composition of gut microbes and the metabolites they produce, potentially contributing to CRC onset. Focusing on recent evidence, this review discussed various dietary factors, such as high consumption of red and processed meats and low fiber intake, and lifestyle factors, including obesity, lack of physical activity, smoking, and excessive alcohol consumption, that influence the gut microbiome composition and elevate CRC risk. [ABSTRACT FROM AUTHOR]

The main mango cultivars produced in the southern Pacific region of Mexico are Ataulfo, Manila, Haden, and Criollo. However, mineral, nutritional, and nutraceutical composition studies are limited. This study aimed to evaluate the effect of cultivars on the nutritional, mineral, and nutraceutical qualities of mango produced in Mexico. The cultivar significantly affected (p ≤ 0.05) the fruit composition across these indices. Criollo had the highest potassium, magnesium, sodium, and zinc concentrations, while Haden showed the highest calcium content. Manila had the highest iron content, contributing 0.76% of the recommended daily intake. Ataulfo and Haden were statistically similar in manganese content, both higher than Criollo, with Ataulfo reaching the maximum copper concentration. Ataulfo also had the highest sugar content, while Criollo had the most dietary fiber (3.1%), double that of Ataulfo and Haden. Haden had the lowest dry matter (14.8%) and lowest protein content (0.46%), with Manila showing the lowest ash content. The cultivars also differed in nutraceutical composition: Ataulfo was highest in total phenols, DPPH, and vitamin A; Haden in carotenoids and flavonoids; and Criollo in vitamin C. Cultivar selection induces changes in mango nutritional composition. [ABSTRACT FROM AUTHOR]

Introduction: Mango fruit and its by-products represent a very diverse and abundant source of sugars and components with anti-inflammatory and antioxidant properties, such as dietary fiber, vitamins, and polyphenols. Consuming mango pulp might reduce health disorders caused by inflammatory and oxidative processes such as obesity related diseases. Mango and its by-products contain compounds that can either promote or neutralize inflammatory and oxidative environments; variations in their composition may directly influence the degree of bioactivity. This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential. Objective: This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential. Methods: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional composition by AOAC methods. β-carotene and ascorbic acid were analyzed by UV-Vis liquid chromatography (LC), while mangiferin, phenolics and flavonoids by LC coupled to mass spectrometer detector. The antioxidant capacity was correlated to each of the bioactive compounds. Results: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional, antioxidant, and phytochemical characteristics. All the by-products demonstrated significant differences (P ≤ 0.05) in nutritional and chemical composition. Mango peel had the highest β-carotene, vitamin C, and mangiferin values. Mango pulp had the highest values for free sugars (73 g 100 g-1), but low phytochemicals values, contrasting the peel fiber with 81% of total dietary fiber but minimum values of free sugars and β-carotene and no vitamin C. The highest antioxidant capacity was presented for mango peel. Results obtained from this study indicate that the mango Ataulfo pulp and by-products are divergent and represent a good source of bioactive compounds. Conclusions: Mango peel composition is a natural combination of high concentrations of mangiferin, flavonoids, phenolic acids, vitamin C, provitamin A, and dietary fiber, all involved with inflammation and cell oxidative stress-related disease control and prevention. However, mango peel exhibited the most significant nutraceutical potential due to its high antioxidant capacity. [ABSTRACT FROM AUTHOR]

Nutrition-related health disparities plague prisons in the United States. Unregulated and inadequate prison menus may contribute to noncommunicable chronic health conditions in this vulnerable population. The purpose of this research was to assess nutrition offerings provided by prison menus. Researchers requested the most current version of all master menus and associated nutrition analyses for gendered and age-centric (pediatric vs geriatric) menus. Menu and nutrient data were extracted and entered into a spreadsheet for analysis. Prisons serve gendered or nongendered menus to the general population, and 52.9% of prisons offer nongendered menus where males and females receive the same meals. This approach provides excess calories and saturated fat to females. Sodium was served in excess to both males and females. Fruit and vegetable servings on all gendered menus fell short of recommendations. The average prison menu inappropriately offers calories, sodium, and fruit and vegetable servings in a one-size-fits-all menu development method without considering gender, age, and physical activity. Interpretation and application of Dietary Guidelines for Americans are inconsistent. Nutrition guidelines recommending appropriate nutrients and food groups should be developed and available to corrections systems and dietitians. Current prison menu development practices yield inappropriate nutrition for prison populations. [ABSTRACT FROM AUTHOR]

Bone fragility is a recognized complication of type 2 diabetes mellitus (T2DM), increasing patient morbidity. Thus, the development of an effective intervention to prevent diabetic bone fragility is urgently needed. As lifestyle intervention represents an effective option for diabetes management, it may have an impact on bone health. While studies have shown a beneficial effect of dietary fiber in T2DM management, its effect on bone health is still unclear. Thus, we investigated the impact of a high-fiber diet on bone and glucose control in men and women with T2DM. Forty-five T2DM patients (HbA1c: 6.5% ± 0.49%, age: 74 ± 7.29 yr) scheduled for hip arthroplasty were randomly assigned to follow a high-fiber diet (38 g/day) or to make no diet changes for 12 wk. Interestingly, BMI decreased by 4% (p <.0001) and HbA1c by 3.4% (p <.0001) in the high-fiber diet group, but did not decrease in the control group. However, serum concentration of the bone formation marker procollagen type 1 amino-terminal propeptide (P1NP) decreased by 8.6 % in the high-fiber diet group (p =.0004), whereas it remained unchanged in the control group. In contrast, similar to the control group, serum concentration of the bone resorption marker C-terminal telopeptide of type I collagen (CTX) concentrations did not change in the high-fiber diet group. Bone microCT analysis revealed no changes in trabecular and cortical bone parameters between the high-fiber diet and control groups. Similarly, real-time (RT)-PCR analysis in bone tissue showed no changes in the gene expression of Wnt pathway-related genes (Sost, Dkk-1, Wnt10b, and Lef-1), bone formation markers (Runx2, Col1a1, and Ocn), and inflammatory cytokines (IL-6, IL-8, TNF-α, and IL-10) between the two groups. Our findings suggest that 12-wk high-fiber diet intervention improves metabolic outcomes in patients with T2DM. However, it may reduce bone formation without affecting bone microarchitecture or Wnt pathway regulation. Lay Summary: The development of effective interventions to prevent diabetic bone fragility is crucial. While the benefits of dietary fiber on T2DM have been widely demonstrated, its effect on bone health is still unclear. Thus, we investigated the impact of 12 wk of high-fiber intake on bone in men and women with T2DM. Although we observed improvements in metabolic outcomes, the high-fiber diet also reduced the bone formation marker P1NP in patients with T2DM. However, these changes did not result in alterations in bone microarchitecture or regulation of the Wnt pathway. Graphical Abstract [ABSTRACT FROM AUTHOR]

The gastrointestinal microbiota are important for human health. Dietary intake may modulate the composition and metabolic function of the gut microbiome. We examined how the breakdown of prebiotic dietary fibers by the gut microbiome affects mucin secretion by intestinal epithelial cells. Metagenomic analyses of in vitro gut microbiome consortia revealed taxonomic profiles and genetic diversity of carbohydrate-active enzymes that digest polysaccharides. Two independent consortia exhibited different abilities to produce acetic acid, propionic acid, and butyric acid via the fermentation of polysaccharides derived from dietary fibers of grains and mushrooms. Although acetic acid generally had the highest concentration, the ratios of butyric acid and propionic acid to acetic acid varied depending on the polysaccharide source. These short-chain fatty acids affected morphological differentiation and mucin secretion in HT-29 human intestinal epithelial cells. These results suggest that prebiotic dietary fibers can be digested and metabolized by the gut microbiome to short-chain fatty acids, which can affect gut epithelial cells both directly and indirectly via the modulation of the gut microbiota and their enzymes. [ABSTRACT FROM AUTHOR]

Coconut chips are a popular leisure food, but the residual crumbly feeling after chewing affects the eating experience. To address this problem, we investigated the mechanism of degradation of insoluble dietary fiber (IDF) from coconut chips by ultra-high pressure (UHP). The optimal conditions for UHP treatment were 100 MPa and 40 min. After UHP treatment, the hardness decreased by 60%, and the content of soluble dietary fiber (SDF) increased by 55%. So far, the meaning of SDF has not been defined. The microstructure of IDF was damaged and the surface was rough. There was no obvious change in the chemical structure. The position of the characteristic diffraction peaks was basically unchanged, but the crystallinity dropped by almost three times. The thermal stability decreased, and the composition of the monosaccharides changed. Together, UHP treatment can improve the problem of the residual crumbly feeling after chewing coconut chips and improve the quality of the product. [ABSTRACT FROM AUTHOR]

A maternal diet rich in dietary fiber, such as β-glucan, plays a crucial role in the offspring's acquisition of gut microbiota and the subsequent shaping of its microbiome profile and metabolome. This in turn has been shown to aid in neurodevelopmental processes, including early microglial maturation and immunomodulation via metabolites like short chain fatty acids (SCFAs). This study aimed to investigate the effects of oat β-glucan supplementation, solubilized by citric acid hydrolysis, from gestation to adulthood. Female C57BL/6J mice were orally supplemented with soluble oat β-glucan (ObG) or carboxymethyl cellulose (CMC) via drinking water at 200 mg/kg body weight during breeding while the control group received 50 mg/kg body weight of carboxymethyl cellulose. ObG supplementation increased butyrate production in the guts of both dams and 4-week-old pups, attributing to alterations in the gut microbiota profile. One-week-old pups from the ObG group showed increased neurodevelopmental markers similar to four-week-old pups that also exhibited alterations in serum markers of metabolism and anti-inflammatory cytokines. Notably, at 8 weeks, ObG-supplemented pups exhibited the highest levels of spatial memory and cognition compared to the control and CMC groups. These findings suggest a potential enhancement of neonatal neurodevelopment via shaping of early-life gut microbiome profile, and the subsequent increased later-life cognitive function. [ABSTRACT FROM AUTHOR]

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste. [ABSTRACT FROM AUTHOR]

Parsnip, a root vegetable from the Apiaceae family, is rich in dietary fiber, pectin, and starch but remains relatively unfamiliar in South Korea. This study investigated the physicochemical properties of two Korean-grown parsnip cultivars, 'Warrior' and 'Albion', focusing on their organic acid and sugar compositions. The 'Warrior' cultivar has higher firmness and water content but lower SSC compared to 'Albion'. In 'Warrior', malic and lactic acids were the main organic acids, while 'Albion' had predominant oxalic and malic acids. Malic acid was also the primary organic acid in the inedible parts of 'Warrior', and oxalic acid in 'Albion'. In the edible parts of both cultivars, sucrose was identified as the main sugar. In 'Warrior', the levels were 88.59%, 90.35%, and 79.13% in the cortex, pith, and skin, respectively, while in 'Albion', the levels were 88.56%, 64.40%, and 67.39%. 'Warrior' showed higher total sugar content in its cortex (6.66%) compared to 'Albion' (3.67%). These results highlight the beneficial compounds in parsnips and suggest their potential for improving dietary strategies and health. [ABSTRACT FROM AUTHOR]

Background/Objectives: To assess associations between dietary fibre intake, adiposity, and odds of metabolic syndrome in Pacific and New Zealand European women. Methods: Pacific (n = 126) and New Zealand European (NZ European; n = 161) women (18–45 years) were recruited based on normal (18–24.9 kg/m2) and obese (≥30 kg/m2) BMIs. Body fat percentage (BF%), measured using whole body DXA, was subsequently used to stratify participants into low (<35%) or high (≥35%) BF% groups. Habitual dietary intake was calculated using the National Cancer Institute (NCI) method, involving a five-day food record and semi-quantitative food frequency questionnaire. Fasting blood was analysed for glucose and lipid profile. Metabolic syndrome was assessed with a harmonized definition. Results: NZ European women in both the low- and high-BF% groups were older, less socioeconomically deprived, and consumed more dietary fibre (low-BF%: median 23.7 g/day [25–75-percentile, 20.1, 29.9]; high-BF%: 20.9 [19.4, 24.9]) than Pacific women (18.8 [15.6, 22.1]; and 17.8 [15.0, 20.8]; both p < 0.001). The main source of fibre was discretionary fast foods for Pacific women and whole grain breads and cereals for NZ European women. A regression analysis controlling for age, socioeconomic deprivation, ethnicity, energy intake, protein, fat, and total carbohydrate intake showed an inverse association between higher fibre intake and BF% (β= −0.47, 95% CI = −0.62, −0.31, p < 0.001), and odds of metabolic syndrome (OR = 0.91, 95% CI = 0.84, 0.98, p = 0.010) among both Pacific and NZ European women (results shown for both groups combined). Conclusions: Low dietary fibre intake was associated with increased metabolic disease risk. Pacific women had lower fibre intakes than NZ European women. [ABSTRACT FROM AUTHOR]

β-Glucan derived from cereals is a crucial dietary fiber primarily found in pastes, sub-pastes, and endosperm of cereals, which has a positive impact on human health. The integration of cereal β-glucan in the food industry is widespread due to its proven effectiveness in preventing diabetes, reducing the incidence of cardiovascular disease, modulating intestinal microbiota, and enhancing immune cell function. This comprehensive review thoroughly examines the extraction, isolation, purification, structure, and biological properties of cereal β-glucans. Furthermore, the article explores the utilization of cereal β-glucans in dairy, bakery, and meat products. It provides a comprehensive overview of current research in this field, addressing both challenges and solutions, while laying the theoretical foundations for future advancements in incorporating cereal β-glucan-based foods. [ABSTRACT FROM AUTHOR]

In order to solve the problem of rancidity of rice polishing powder and improve its physicochemical properties, the effects of twin-screw extrusion under different extrusion temperatures on the storage stability and nutritional properties of rice polishing powder were studied. Under the optimum extrusion temperature, the rice polishing powder (SR-1, SR-2, SR-3, and SR-4) with different particle sizes was prepared by low temperature impact mill (LTIM) under different air classifier speeds (300, 600, 1200, and 1800 r/min). The effects of the air classifier speed on volatile aroma compounds and physicochemical properties of rice polishing powder were studied. The results showed that the lipase activity of rice polishing powder decreased significantly from 12.94 mg/g to 2.18 mg/g after extrusion treatment. Stored at the 150th day, the fatty acid value of untreated rice polishing powder was 255.57 mg KOH/100 g, while the fatty acid value of the extruded sample was only 121.90 mg KOH/100 g. After extrusion treatment, dietary fiber, γ-aminobutyric acid, and γ- oryzanol in rice polishing powder were also well retained. LTIM promoted the release of volatile aroma compounds in rice polishing powder, and SR-3 had the highest concentration. Based on the partial least square discriminant, 9 differentially labeled components were screened according to the importance projection of variables, and it was confirmed that SR-3 had the strongest flavor. With the decrease of particle size, the specific surface area of rice polishing powder gradually increased, and the bulk density showed a decreasing trend. The whiteness index increased significantly from 66.08 to 76.61. Water absorption ability and solubility increased significantly from 1.77 g/g and 24% to 2.37 g/g and 31%, respectively. Fourier transform infrared spectroscopy analysis showed that LTIM destroyed hydrogen bonds in starch particles, resulting in more free hydroxyl group exposure. The results can provide a theoretical basis and technical support for the processing of high-quality rice polishing powder. [ABSTRACT FROM AUTHOR]

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Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems. [ABSTRACT FROM AUTHOR]