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The rampant use of antibiotics has led to the emergence of multidrug resistance and is often coupled with gut dysbiosis. To circumvent the harmful impact of antibiotics, probiotics have emerged as an effective intervention. However, while the new probiotics are being added to the list, more recently, the nature and role of their counterparts, viz. prebiotics, postbiotics and parabiotics have also drawn considerable attention. As such, intricate relationships among these gut-biotics vis-à-vis their role in imparting health benefits is to be delineated in a holistic manner. Prebiotic dietary fibers are selectively fermented by probiotics and promote their colonization in the gut. The proliferation of probiotics leads to production of fermentation by-products (postbiotics) which affect the growth of enteropathogens by lowering the pH and producing inhibitory bacteriocins. After completing life-cycle, their dead remnants (parabiotics e.g. exopolysaccharides and cell wall glycoproteins) also inhibit adhesion and biofilm formation of pathogens on the gut epithelium. These beneficial effects are not just endemic to gut but a systemic response is witnessed at different gut-organ axes. Thus, to decipher the role of probiotics, it is imperative to unravel the interdependence between these components. This review elaborates on the recent advancements on various aspects of these gut-biotics and the mechanism of potential attributes like anti-oxidant, anti-inflammatory, anti-neoplastic, anti-lipidemic and anti-hyperglycemic benefits. [ABSTRACT FROM AUTHOR]

Fermentable oligo-, di- and monosaccharides and polyols (FODMAP) comprise several previously unrelated carbohydrates, such as fructans, fructo-oligosaccharides, galacto-oligosaccharides, fructose (in excess of glucose), mannitol and sorbitol, and among others. For many patients with gastro-intestinal disorders, such as irritable bowel syndrome, the ingestion of FODMAP triggers symptoms and causes discomfort. Among the main contributors to the dietary FODMAP intake are baking products, in particular bread as a major global staple food. This is primarily due to the fructan content of the cereal flours, but also process induced accumulation of FODMAP is possible. To provide low-FODMAP baking products, researchers have investigated various approaches, such as bio-process reduction by yeast, lactic acid bacteria, germination of the raw material or the use of exogenous enzymes. In addition, the selection of appropriate ingredients, which are either naturally or after pretreatment suitable for low-FODMAP products, is discussed. The sensory and nutritional quality of low-FODMAP baking products is another issue, that is addressed, with particular focus on providing sufficient dietary fiber intake. Based on this information, the current state of low-FODMAP baking and future research necessities, to establish practical strategies for low-FODMAP products, are evaluated in this article. [ABSTRACT FROM AUTHOR]

Wine pomace (WP) is a major byproduct generated during winemaking, and skin pomace (SKP) comprises one of the most valuable components of WP. Since SKP differs in composition and properties from seed pomace (SDP), precise knowledge of SKP will aid the wine industry in the development of novel, high-value products. The current review summarizes recent advances in research relating to SKP presents a comprehensive description of the generation, composition, and bioactive components, primarily focusing on the biological activities of SKP, including antioxidant, gastrointestinal health promotion, antibacterial, anti-inflammatory, anticancer, and metabolic disease alleviation properties. Currently, the separation and recovery of skins and seeds is an important trend in the wine industry for the disposal of winemaking byproducts. In comparison to SDP, SKP is rich in polyphenols including anthocyanins, flavonols, phenolic acids, stilbenes, and some proanthocyanidins, as well as dietary fiber (DF). These distinctive benefits afford SKP the opportunity for further development and application. Accordingly, the health-promoting mechanism and appropriate application of SKP will be further elucidated in terms of physiological activity, with the progress of biochemical technology and the deepening of related research. [ABSTRACT FROM AUTHOR]

Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability. [ABSTRACT FROM AUTHOR]

There is increasing attention on the modification of dietary fiber (DF), since its effective improvement on properties and functions of DF. Modification of DF can change their structure and functions to enhance their bioactivities, and endow them with huge application potential in the field of food and nutrition. Here, we classified and explained the different modification methods of DF, especially dietary polysaccharides. Different modification methods exert variable effects on the chemical structure of DF such as molecular weight, monosaccharide composition, functional groups, chain structure, and conformation. Moreover, we have discussed the change in physicochemical properties and biological activities of DF, resulting from alterations in the chemical structure of DF, along with a few applications of modified DF. Finally, we have summarized the modified effects of DF. This review will provide a foundation for further studies on DF modification and promote the future application of DF in food products. [ABSTRACT FROM AUTHOR]

AbstractDietary fiber-rich foods have been associated with numerous health benefits, including a reduced risk of cardiovascular and metabolic diseases. Harnessing the potential to deliver positive health outcomes rests on our understanding of the underlying mechanisms that drive these associations. This review addresses data and concepts concerning plant-based food functionality by dissecting the cascade of physical and chemical digestive processes and interactions that underpin these physiological benefits. Functional transformations of dietary fiber along the gastrointestinal tract from the stages of oral processing and gastric emptying to intestinal digestion and colonic fermentation influence its capacity to modulate digestion, transit, and commensal microbiome. This analysis highlights the significance, limitations, and challenges in decoding the complex web of interactions to establish a coherent framework connecting specific fiber components’ molecular and macroscale interactions across multiple length scales within the gastrointestinal tract. One critical area that requires closer examination is the interaction between fiber, mucus barrier, and the commensal microbiome when considering food structure design and personalized nutritional strategies for beneficial physiologic effects. Understanding the response of specific fibers, particularly concerning an individual’s physiology, will offer the opportunity to exploit these functional characteristics to elicit specific, symptom-targeting effects or use fiber types as adjunctive therapies. [ABSTRACT FROM AUTHOR]

The growing demand for essential nutrients provided by fruits has led to an increase in processed fruit products. However, this processing generates a significant amount of byproducts. Due to a lack of awareness about their nutritional and health benefits, these byproducts are often treated as waste, negatively impacting the environment. To address this, this review focuses on the potential health effects and industrial reusability of these byproducts and their bioactive compounds from commonly consumed fruits in the United States including apples, bananas, citrus, and watermelon. The reviewed studies showed that these by-products, including peels, seeds, pomace, skin, and rinds, are rich sources of bioactive compounds at higher concentrations than the fruit flesh, offering potential health benefits including antioxidant, antibacterial, antidiabetic, anti-obesity, immunomodulatory, anticancer, and anti-inflammatory properties. Incorporation of these byproducts in foods improved their physicochemical and nutrition properties as they are rich in dietary fiber and polyphenols. While many studies show promising results in vitro and in animal models, further research is needed to understand their effectiveness in humans and their potential for sustainable food innovation. [ABSTRACT FROM AUTHOR]

Functionally distinct dietary fibre sources may be combined in reformulated foods to restore a natural spectrum of health attributes. Effects of wheat bran (WB), psyllium husk, guar gum and Raftilose™ combinations on hydrated faecal mass (HFM), were determined. A valid rat model was fed diets supplemented with 10% WB, 10% WB with 1–6% psyllium in 1% steps, and 10% WB/5% psyllium with 1–7% guar gum or 1–6% Raftilose in 1% steps. Fully hydrated faecal pellets gave HFM values in the human range, increasing by 2.4 ± 0.29 g per gram of WB ingested, and by 15.6 ± 1.52 g per g of psyllium. Equations for incremental changes in HFM predicted intakes of fibre combinations required for adequate daily HFM, and it is shown how expressing relative effects of foods on HFM as functional equivalents would allow quantitative personalised management of HFM for reduced constipation and colorectal cancer in humans. [ABSTRACT FROM AUTHOR]

Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods. [ABSTRACT FROM AUTHOR]

AbstractApple (Malus domestica) is the third most produced fruit worldwide. It is a well-known source of bioactive compounds mainly represented by hydroxycinnamic acids, flavan-3-ols, dihydrochalcones, dehydroascorbic acid, carotenoids, chlorogenic acid, epicatechin, and phloridzin. Due to the lack of a recent evaluation of the clinical trials associated with apple consumption, this review investigated the effects of this fruit on metabolic conditions related to inflammation and oxidative stress and reviewed the applications of apple waste on food products. Thirty-three studies showed that apples or its derivatives exhibit anti-inflammatory and antioxidant actions, improve blood pressure, body fat, insulin resistance, dyslipidemia, and reduce cardiovascular risks. Apples have a great economic impact due to its several applications in the food industry and as a food supplement since it has impressive nutritional value. Dietary fiber from the fruit pomace can be used as a substitute for fat in food products or as an improver of fiber content in meat products. It can also be used in bakery and confectionary products or be fermented to produce alcohol. Pomace phytocompounds can also be isolated and applied as antioxidants in food products. The potential for the use of apples and by-products in the food industry can reduce environmental damage. [ABSTRACT FROM AUTHOR]

Hemp hull is the outer coat of the hemp seed, derived from the plant Cannabis sativa L., Cannabaceae. While much attention has been paid to hemp seed for its oil, protein and micronutrient content, far less attention has been given to hemp hull, a side stream of hemp processing. Hemp hull is a source of bioactive compounds, dietary fiber, minerals as well as protein, lipids and carbohydrates. Of note, two bioactive compounds, n-trans-caffeoyltyramine and n-trans-feruloyltyramine have been identified in hemp hull as key bioactive compounds that support gut health, liver function and other physiological processes. Both of these compounds were identified as agonists of the transcription factor, hepatic nuclear factor-4 alpha which has been implicated in gene expression that governs gut permeability, factors associated with inflammatory bowel diseases, and hepatic lipid homeostasis. Additionally, the dietary fibers in hemp hull have been demonstrated to be novel prebiotics, which may further amplify hemp hull's effect on gut health and metabolic health. This review article summarizes the nutritional content of hemp hull, explores the physiological effects of bioactive compounds found in hemp hull, and identifies opportunities for further research on hemp hull for human health benefit. [ABSTRACT FROM AUTHOR]

This hospital-based, cross-sectional study aimed to explore the association between diet and fluctuating intestinal bacteria in early-stage colorectal cancer (CRC) (Atopobium parvulum, Actinomyces odontolyticus, Solobacterium moorei, and Bifidobacterium longum). Healthy participants (n = 212) who underwent total colonoscopy at National Cancer Center Hospital (Tokyo, Japan) were divided into two groups according to the relative abundance of bacteria in their feces: those in the top 25% of relative bacterial abundance as cases and the bottom 25% as controls. The participants were divided into three groups (low, medium, and high) according to their intake of food groups associated with CRC. Multivariable logistic regression analysis was conducted to estimate the association between dietary intake and higher relative abundance of bacteria. Dairy products were inversely associated with a higher relative abundance of A. parvulum, A. odontolyticus, and S. moorei, with odds ratios (high vs. low) and 95% confidence interval as follows: 0.16 (0.06–0.44), 0.25 (0.08–0.82), and 0.29 (0.11–0.78), respectively. Additionally, dietary fiber was inversely associated with a higher relative abundance of S.moorei (0.29 [0.11–0.78]). No association was observed between diet and B.longum. In conclusion, healthy adults with a higher intake of dairy products and fiber had lower odds of having a higher relative abundance of CRC-associated microbiota. [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]

Colorectal cancer is the third most incident and second most lethal type of cancer worldwide. Lifestyle and dietary patterns are the key factors for higher disease development risk. The dietary fiber intake from fruits and vegetables, mainly formed by food hydrocolloids, can help to lower the incidence of this type of neoplasia. Different food polysaccharides have applications in anti-tumoral therapy, such as coadjuvant to mainstream drugs, carriage-like properties, or direct influence on tumoral cells. Some classes include inulin, β-glucans, pectins, fucoidans, alginates, mucilages, and gums. Therefore, it is fundamental to discuss colorectal cancer mechanisms and the roles played by different polysaccharides in intestinal health. Genetic, environmental, and immunological modulation of mutated pathways regarding colorectal cancer has been explored before. Microbial diversity, byproduct formation (primarily short-chain fatty acids), inflammatory profile control, and tumoral mutated pathways regulation are thoroughly explored mechanisms by which dietary fiber sources influence a healthy gut ambiance. [ABSTRACT FROM AUTHOR]

AbstractIn recent years, the role of microbial tryptophan (Trp) catabolism in host-microbiota crosstalk has become a major area of scientific interest. Microbiota-derived Trp catabolites positively contribute to intestinal and systemic homeostasis by acting as ligands of aryl hydrocarbon receptor and pregnane X receptor, and as signaling molecules in microbial communities. Accumulating evidence suggests that microbial Trp catabolism could be therapeutic targets in treating human diseases. A number of bacteria and metabolic pathways have been identified to be responsible for the conversion of Trp in the intestine. Interestingly, many Trp-degrading bacteria can benefit from the supplementation of specific dietary fibers and polyphenols, which in turn increase the microbial production of beneficial Trp catabolites. Thus, this review aims to highlight the emerging role of diets and food components, i.e., food matrix, fiber, and polyphenol, in modulating the microbial catabolism of Trp and discuss the opportunities for potential therapeutic interventions via specifically designed diets targeting the Trp-microbiome axis. [ABSTRACT FROM AUTHOR]

Citrus peel, as an effective component of citrus by-products, contains a large number of natural active components, including pectin, vitamins, dietary fiber, essential oil, phenolic compounds, flavonoids, and so on. With the development of the circular economy, citrus peel has attracted extensive concern in the food industry. The exploitation of citrus peel would assist in excavating potential properties and alleviating the environmental burden. Polymethoxyflavones (PMFs) exist almost in citrus peel, which have remarkable biological activities including antioxidant, anti-inflammatory, anti-cancer, and anti-obesity. Therefore, PMFs from citrus peel have the potential to develop as dietary supplements in the near future. Collectively, it is essential to take action to optimize the extraction conditions of PMFs and make the most of the extracts. This review mainly compiles several extraction methods and bioactivities of PMFs from citrus peel and introduces different applications including food processing, pharmaceutical industry, and plant rhizosphere to develop better utilization of citrus PMFs. Polymethoxyflavones (PMFs) represent sustainable bioactive compounds that profit for circular economy. Valorization of citrus peel PMFs will bring value-added environmental benefits. Novel techniques improve property and extraction efficiency of PMFs. PMFs obtained from citrus peel could be applied to tea or bakery food processing and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Grape pomace is the most important residual after wine making, and it is considered to be a very abundant source for the extraction of a wide range of polyphenols. These polyphenols exhibit a variety of bioactivities, such as antioxidant, anti-inflammatory, and anti-cancer. They are also beneficial in alleviating metabolic syndrome and regulating intestinal flora, etc. These health effects are most likely contributed by polyphenol metabolite, which are formed by the grape pomace phenolics after a complex metabolic process in vivo. Therefore, understanding the phenolic composition of grape pomace and its metabolism is the basis for an in-depth study of the biological activity of grape pomace polyphenols. In this paper, we first summarize the composition of phenolics in grape pomace, then review the recent studies on the metabolism of grape pomace phenolics, including changes in phenolics in the gastrointestinal tract, their pharmacokinetics in the systemic circulation, the tissue distribution of phenolic metabolites, and the beneficial effects of metabolites on intestinal health, and finally summarize the effects of human health status and dietary fiber on the metabolism of grape polyphenols. It is expected to provide help for the in-depth research on the metabolism and biological activity of grape pomace polyphenol extracts, and to provide theoretical support for the development and utilization of grape pomace. [ABSTRACT FROM AUTHOR]

Irritable bowel syndrome (IBS) is a common gastrointestinal disorder affecting 9–23% of the world's population, with a higher prevalence among women. IBS is a complex disorder influenced by psychosocial, physiological, and genetic factors, exacerbated by stress. Research confirms that the most common subtype of IBS is IBS-C. Therefore, new therapies are being developed to speed up bowel movement and reduce constipation, with drugs such as linaclotide, plecanatide, lubiprostone, or tegaserod available to reduce IBS-C symptoms. In addition, patients' condition is improved by foods rich in fiber and low in FODMAP and the use of biotics. The topic is of great importance due to the growing number of patients suffering from IBS-C and its significant impact on quality of life. Current clinical trials of new therapeutic options are not too successful, and it seems that one of the plausible treatment options could be the multi-drug cocktail with some, or perhaps even all its ingredients emerging from drug re-purposing. Another important path that needs to be explored further in IBS-C patients is the adjustment of dietary habits and/or introduction of dietary or nutritional intervention. [ABSTRACT FROM AUTHOR]

ObjectivesMethodsResultConclusionThis study investigates the effect of dietary fiber on the prevention of depressive symptoms.In a cohort of 88,826 Korean adults (57,284 men and 31,542 women), we longitudinally evaluated the risk of depressive symptoms according to quartiles of dietary fiber intake for 5.8 years of follow-up. A food frequency questionnaire was used in evaluating dietary fiber intake. Depressive symptoms were assessed by the Center for Epidemiological Studies-Depression (CES-D) scale, in which CES-D ≥ 16 was defined as depressive symptoms. The Cox proportional hazards model was used to calculate the adjusted hazard ratio (HR) and 95% confidence intervals (CI) for depressive symptoms (adjusted HR [95% CI]). Subgroup analysis was performed for gender and BMI (≥25 or <25).In men, the risk of depressive symptoms significantly decreased with the increase of dietary fiber (quartile 1: reference, quartile 2: 0.93 [0.87–0.99], quartile 3: 0.91 [0.85–0.98] and quartile 4: 0.84 [0.77–0.92]). This association was more prominently observed in men with BMI ≥ 25 (quartile 1: reference, quartile 2: 0.95 [0.86–1.06], quartile 3: 0.88 [0.79–0.99] and quartile 4: 0.84 [0.73–0.97]). Women did not show a significant association between quartile groups of dietary fiber intake and the risk of depressive symptoms across subgroup analysis for BMI.High intake of dietary fiber is potentially effective in reducing depressive symptoms in Korean men. The protective effect of dietary fiber on depressive symptoms may vary by gender and obesity. [ABSTRACT FROM AUTHOR]

AbstractObjectiveMethodsResultsConclusionTo explore the improvement effect of probiotics combined with dietary fiber on constipation in patients with schizophrenia.To compare the improvement scores of constipation, constipation symptoms, quality of life, neurotrophic factors-related indicators, and clinical efficacy between the two groups.There was no statistically significant difference in Cleveland Constipation Scoring System (CCS) scores in the control group before and after treatment (p > 0.05), while the CCS scores in the observation group decreased significantly after treatment (p < 0.05); Patient Assessment of Constipation Symptoms scores significantly decreased in the observation group compared to the control group (p < 0.05), with no significant difference in Patient Assessment of Constipation Quality of Life scores between the two groups pre- and post-treatment; Neuron-specific enolase levels decreased significantly in both groups post-treatment, while brain-derived neurotrophic factor, neuregulin-1, and nerve growth factor levels increased significantly, with a more pronounced rise in the observation group (p < 0.05). Additionally, the total effective rate of clinical treatment in the observation group was higher than that in the control group (p < 0.05).Probiotics combined with dietary fiber can improve constipation symptoms in patients with schizophrenia accompanied by constipation, effectively maintain the balance of intestinal microbiota, and improve the quality of life of patients. Additionally, levels of neurotrophic factors associated with bowel function and neurological health increased significantly, with a higher total effective rate of clinical treatment observed in the probiotics and dietary fiber group. These findings suggest the potential efficacy of probiotics and dietary fiber in managing constipation in this patient population. [ABSTRACT FROM AUTHOR]

Objective: To comparatively analyze nutrient intake and dietary adequacy on weekdays (WKDs) and weekends (WKNs) among undergraduate students. Participants: University students (N = 210), 18–30 years old. Methods: A two-day food record was used. Intake of energy, macronutrients, micronutrients and fiber were calculated, without and with an adjustment for 2000 kcal of energy and compared to the corresponding nutritional requirements. Results: Energy and macronutrients' intake was higher on WKNs (1,776.84 ± 40.68 vs. 2,025.76 ± 52.46 kcal; p <.05). There was a high predominance of hypocaloric diet on both WKDs (72%) and WKNs (57%). A low prevalence (<50%) of favorable intake level of most micronutrients and fiber was found on WKDs, WKNs, or both. There was a lower favorable intake of vitamins A, C, iron, and magnesium on WKNs, after adjusting for 2000 kcal. Conclusion: Undergraduate students showed an unfavorable nutrient intake and poor dietary quality on WKNs. Interventions that promote healthy eating are needed. [ABSTRACT FROM AUTHOR]

Vegetables are among the world's most widely produced horticultural crops and are processed into salads, canned foods, juices, pickles, and powders. Processing vegetables into different value-added products generates a large quantity of byproducts, which can have significant socio-economic and environmental impacts. This review summarizes the role of vegetable byproducts, extraction methods, and applications in the food, pharmaceutical, biotechnology, and related industries. It looks at future research and discovery in vegetable byproduct utilization. Vegetable byproducts provide numerous beneficial bioactive compounds such as polyphenols, antioxidants, carotenoids, vitamins, dietary fibers, enzymes, essential oils, pectin, organic acids, food additives, and minerals. These bioactive compounds can be utilized in different industries, including the food industry for the development of functional foods for various population groups and in the medicine and pharmaceutical industries. Different emerging valorization techniques have been successfully used to extract high-value-added products from vegetable byproducts. However, some methods are limited to the laboratory scale, and scaling up these techniques to the industrial scale still has impediments. Future studies are recommended to scale up the extraction methods and beneficial bioactive compounds to fully exploit these vegetable byproducts for various applications. [ABSTRACT FROM AUTHOR]

Dietary fiber and phytonutrients can protect against colorectal cancer, yet their consumption is low in the US. Avocados are a potential source of these beneficial nutrients. Therefore, this study aimed to examine the relationship between avocados/guacamole consumption and colorectal cancer risk in the Multiethnic Cohort Study. We assessed avocados/guacamole consumption by using a food frequency questionnaire. We classified participants into three consumer groups: <1 serving/month, 1–3 servings/month, and ≥1 serving/week with one serving defined as ½ avocado or ½ cup. Colorectal cancer cases were ascertained through the Surveillance, Epidemiology and End Results Program cancer registries. Cox proportional hazards models of colorectal cancer were used to calculate hazard ratios and 95% confidence intervals across avocados/guacamole intake groups in each sex overall and by anatomic subsite (i.e., right colon, left colon, and rectum) and race and ethnicity. Of 192,651 eligible participants, 62.8% reported consuming <1 serving/month avocados/guacamole, 26.7% reported 1–3 servings/month, and 10.5% reported ≥1 serving/week. When adjusted for relevant covariates, there was no significant association with incident colorectal cancer overall, for subsites, or within racial and ethnic subgroups (all p for trend ≥ 0.06). In this large prospective cohort study, we did not find that consumption of avocados/guacamole was associated with colorectal cancer risk. [ABSTRACT FROM AUTHOR]

Low dietary fiber consumption is associated with an increased risk of colorectal cancer, a leading cause of cancer-related mortality in the United States. The average daily fiber intake has declined over recent decades. Notably, Black Americans exhibit lower fiber consumption than other racial/ethnic groups, possibly influencing their elevated colorectal cancer rates. We hypothesize that there has been a significant increase in dietary fiber consumption in the United States from 1999 to 2017. The study encompassed 59,204 adult NHANES participants and observed variations in caloric intake over survey years. Although there was a slight overall increase in dietary fiber intake compared to 1999, the most substantial increment occurred among individuals classified as Hispanic (AD: +2.86 g, P < 0.001), followed by non-Hispanic Black (AD: +1.64 g, P < 0.001), and finally non-Hispanic White showed a decrease in fiber intake (AD: −0.86 g, P < 0.001). The findings suggest a modest rise in fiber consumption from 1999 to 2017, but disparities persist, particularly with non-Hispanic Black individuals consuming the least fiber. This emphasizes the need for interventions to promote fiber intake and address racial/ethnic inequalities in dietary habits. [ABSTRACT FROM AUTHOR]

Dietary fibers prevent obesity through reduction of hunger and prolongation of satiety. A number of mechanical and endocrine signals from gastrointestinal tract are stimulated by fibers and their fermentation products, reach regions of brain involved in the regulation of appetite, and ultimately reduce food intake. Gastric distention, delayed gastric emptying, prevention of hypoglycemic, increased amounts of unabsorbed nutrients reaching to the ileum, and stimulation of enteroendocrine cells for secretion of cholecystokinin, glucagon-like peptide-1 (GLP-1), and peptide YY are among mechanisms of fibers in decreasing hunger and prolongation of satiety. Fermentation of fibers produces short-chain fatty acids that also stimulates enteroendocrine cells to secrete GLP-1 and PYY. Randomized controlled trials have shown reductions in energy intake and body weight along with increased satiation and reduced hunger following consumption of fibers. Prospective cohort studies have confirmed these results but the extent of weight loss in some studies has been small. Controversies exist between studies particularly for the effect of fibers on the gastrointestinal hormones, subsequent food intake, and the resultant weight loss. More studies are needed before a clear conclusion can be drawn especially for the effect of fibers on appetite-related hormones and weight loss. [ABSTRACT FROM AUTHOR]

Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs. [ABSTRACT FROM AUTHOR]

Nanocomposites are a promising material for the stabilization and rheology modification of food emulsions due to their unique physicochemical properties. The effects of storage time and temperature on the rheological and stability properties of Bambara groundnut starch-soluble dietary fiber nanocomposite (STASOL) stabilized emulsions were evaluated. Emulsions were formulated with orange oil (30%), water (50%) and STASOL (20%). The backscattering profile of emulsions stored at 5 and 45 °C showed the least and most separation between scans, respectively. On day 20, the emulsions stored at 45 °C had completely separated into two layers. The viscosity of emulsions stored at 20 and 45 °C decreased after the third day while that of emulsions stored at 5 °C had significantly (p < 0.05) decreased after nine days. Time and temperature both played a major role in the destabilization of emulsions, with those stored at 5 and 45 °C showing the least and most destabilization over time, respectively. [ABSTRACT FROM AUTHOR]

Consumption of food rich in dietary fibers (DFs) has been long recognized to exert an overall beneficial effect on human health. This review aims to provide a holistic overview on how IDFs impact human gut health either directly, or through modulation of the gut microbiome. Several databases were searched for collecting papers such as PubMed, Google Scholar, Web of Science, Scopus and Reaxys from 2000 till 2022. Firstly, an overview of the chemical structure of the various IDFs and the pathways employed by gut microbiota for their degradation is provided. The impact of IDFs on microbial community structure and pathogens colonization inside the human gut was discussed. Finally, the impact of IDFs on gut homeostasis and systemic effects at the cellular level, as well as the overall immunological benefits of IDFs consumption were analyzed. IDFs viz., cellulose, hemicellulose, resistant starch, and lignin found enriched in food are discussed for these effects. IDFs were found to induce gut immunity, improve intestinal integrity and mucosal proliferation, and favor adhesion of probiotics and hence improve human health. Also, IDFs were concluded to improve the bioavailability of plant polyphenols and improve their health-related functional roles. Ultimately, dietary fibers processing by modification shows potential to enhance fibers-based functional food production, in addition to increase the economic value and usage of food-rich fibers and their by-products. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the modulating effect of coexisting food components on the absorption and metabolism of quercetin and blood plasma antioxidant potentials. The combination of quercetin with α-tocopherol (αT), cellulose, or a commercially available vegetable beverage containing αT and dietary fiber was orally administered to mice. Compared to the single administration of quercetin aglycone, the coadministration of αT with quercetin significantly increased the plasma quercetin concentration at 0.5 h, whereas the combination of quercetin and cellulose decreased it. Interestingly, the administration of quercetin mixed with the vegetable beverage showed no significant change in the quercetin concentration in the mice plasma. The treatment of the cells with the blood plasma after the coadministration of αT with quercetin significantly upregulated the gene expression of the antioxidant enzyme (heme oxygenase-1), whereas the quercetin and cellulose combination did not. In the plasma of the quercetin-administered mice, eight types of quercetin metabolites were detected, and their quantities were affected by the combination with αT. The potentials of the heme oxygenase-1 gene expression by these metabolites were very limited, although several metabolites showed radical scavenging activities comparable to aglycone in the in vitro assays. These results suggested that the combination of αT potentiates the quercetin absorption and metabolism and thus the plasma antioxidant potentials, at least in part, by the quantitative changes in the quercetin metabolites. [ABSTRACT FROM AUTHOR]

Non-starch polysaccharides (NSPs) have been reported to exert therapeutic potential on managing type 2 diabetes mellitus (T2DM). Various mechanisms have been proposed; however, several studies have not considered the correlations between the anti-T2DM activity of NSPs and their molecular structure. Moreover, the current understanding of the role of NSPs in T2DM treatment is mainly based on in vitro and in vivo data, and more human clinical trials are required to verify the actual efficacy in treating T2DM. The related anti-T2DM mechanisms of NSPs, including regulating insulin action, promoting glucose metabolism and regulating postprandial blood glucose level, anti-inflammatory and regulating gut microbiota (GM), are reviewed. The structure-function relationships are summarized, and the relationships between NSPs structure and anti-T2DM activity from clinical trials are highlighted. The development of anti-T2DM medication or dietary supplements of NSPs could be promoted with an in-depth understanding of the multiple regulatory effects in the treatment/intervention of T2DM. [ABSTRACT FROM AUTHOR]

Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases. [ABSTRACT FROM AUTHOR]

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 − 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides. [ABSTRACT FROM AUTHOR]

Acute care nurses may suffer substantial fatigue if working night shift or if assigned a shift contrasting their preferred sleep-wake patterns, called chronotype. Nurses are at higher risk for diet-related, metabolic diseases compared to other healthcare professionals. Yet, the impact of preferred chronotype and mismatch to assigned shift on nutritional intake and risk for metabolic disease among acute care nurses is unclear. This observational study analyzed dietary data from 52 acute care nurses. Participants completed the revised morningness-eveningness questionnaire which gives a total score between 4 and 26. Lower scores (<12) were flagged as evening type (E-type), higher scores (>17) defined as morning type (M-type), and scores between 12 and 17 were categorized as neither types (N-type). N-type participants were considered chronotype matched when assigned to either shift, whereas E-types were only considered matched if assigned to night shift, and M-types matched only if assigned to day shift. Participants also recorded all dietary intake for 7 d (reflecting a typical workweek) in the MyFitnessPal phone application. Findings indicated that eveningness nurses had markers of MetS, including a significantly larger body mass index and waist circumference than N-types (p < 0.05). E-types also consumed, on average, more calories than other chronotypes (m = 1833.7 kcal), although this was not a statistically significant finding. Mismatched day (n = 7, 13.4%) and night (n = 5, 9.6%) nurses in our sample consumed, on average, more calories (m = 1935.1 kcal, m = 1981.2 kcal, respectively) than matched day (n = 24, 46.2%, m = 1642.6 kcal) or night (n = 16, 30.8%, m = 1599.1 kcal) nurses, although this finding was not statistically significant. Mismatched day nurses consumed significantly less fiber than day matched nurses (median = 10.9 g versus median = 18.5 g, p = 0.04), while night mismatched consumed significantly more fiber compared to night matched (median = 21 g versus median = 12.2 g, p = 0.05) nurses. Participant diets overall did not follow recommendations by the United States Department of Agriculture (USDA), who consumed a higher percentage of calories from saturated fats and a smaller percentage of calories from fiber, habits which increase risk for metabolic syndrome. Further research surrounding nutritional pathways utilizing larger samples is needed to uncover relationships with metabolic syndrome especially for eveningness-type nurses or if working a shift mismatched with preferred chronotype. [ABSTRACT FROM AUTHOR]

As a kind of ubiquitous fruit extensively used as food and medicine from the dawn of human civilization, plums are universally available in the market and are well-known for their massive nutritious components and sensory value. Nonetheless, the nutritional value of Australian native plums is often either overlooked or underestimated. They contain substantial phytochemical components. Extracts from the peel, pulp, and seeds of native plums can participate in cell signaling pathways and scavenge free radicals while inhibiting pathogenic microorganisms, including bacteria, fungi, and viruses. As indicated by an increasing amount of evidence, these compounds can lower the occurrence of chronic diseases. Native plums are found to have cardiovascular and liver-protective properties, which are high in dietary fiber and low in fat, making them a great addition to any diet. Apart from their high nutritional value, they also have striking economic potential. Their pulp can be applied to food and beverages, while their trunk can be used as wood to make furniture. This review discusses five native plums: Kakadu Plum (Terminalia ferdinandiana), Davidsons Plum (Davidsonia jerseyana), Illawarra Plum (Podocarpus elatus), Burdekin Plum (Pleiogynium timorense), and Nonda Plum (Parinari nonda) and introduces their suitable planting environment, phytochemical composition, sensory properties, and application. [ABSTRACT FROM AUTHOR]

AbstractIt is a well-known fact that dietary fiber is recognized as one of the essential components of a healthy diet. The aim of this paper was to investigate the impact of dietary fiber on the incidence and mortality of various types of cancer, the current evidence in this field, and the biases of this evidence using the meta-meta-analysis method. We identified meta-analyses that particularly focused on the association between dietary fiber consumption and the risk/mortality of cancer. A structured and comprehensive computer literature search was undertaken in the electronic databases PubMed/Medline, Web of Science (WoS), and Scopus. The search yielded a total of 25 papers and 28 reports. In the pooled analysis, higher dietary fiber consumption was associated with a 22% lower cancer risk (OR = 0.78, 95% CI: 0.74-0.83, p < 0.001) and a 17% lower mortality (RR = 0.83, 95% CI: 0.78-0.90, p < 0.001). In the secondary meta-meta-analysis, it was observed that there was an inverse association between dietary fiber intake and digestive tract cancers (OR = 0.68, 95% CI: 0.62-0.76) and breast cancer (OR = 0.92, 95% CI: 0.90-0.94). Taken together, this paper suggests that promoting a high-fiber diet may be an effective strategy for the prevention and management of cancer. [ABSTRACT FROM AUTHOR]

Firmicutes and Bacteroidetes are the predominant bacterial phyla colonizing the healthy human gut. Accumulating evidence suggests that dietary fiber plays a crucial role in host health, yet most studies have focused on how the dietary fiber affects health through gut Bacteroides. More recently, gut Firmicutes have been found to possess many genes responsible for fermenting dietary fiber, and could also interact with the intestinal mucosa and thereby contribute to homeostasis. Consequently, the relationship between dietary fiber and Firmicutes is of interest, as well as the role of Firmicutes in host health. In this review, we summarize the current knowledge regarding the molecular mechanism of dietary fiber degradation by gut Firmicutes and explain the communication pathway of the dietary fiber-Firmicutes-host axis, and the beneficial effects of dietary fiber-induced Firmicutes and their metabolites on health. A better understanding of the dialogue sustained by the dietary fiber-Firmicutes axis and the host could provide new insights into probiotic therapy and novel dietary interventions aimed at increasing the abundance of Firmicutes (such as Faecalibacterium, Lactobacillus, and Roseburia) to promote health. Dietary fiber-induced gut Firmicutes and their metabolites exhibit relevant health-promoting functions. Most of dietary fiber have a great effect on gut Firmicutes. Mechanisms of dietary fiber uptake by gut Firmicutes are outlined. Mechanisms of dietary fiber- gut Firmicutes-host interactions require more investigation for the development of dietary fiber in food production and host health. [ABSTRACT FROM AUTHOR]

This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. Six different physical forms to replace the fat are categorized as 1) powder, 2) paste, 3) plant oils, 4) combinations of dietary fiber with plant oils or animal protein/skin, 5) pre-treated fat replacer, and 6) oleogel and emulsion gels. The ingredients, characteristics, processes, mechanisms, advantages, and disadvantages of all the fat replacers are discussed extensively. The oleogel and emulsion gel approach is found to be the most practical by retaining the solid-like properties while possessing a healthier fatty acid profile over other approaches. This approach also can solubilize both hydrophobic and hydrophilic components and also have good thermodynamic stability, thus imitating the animal fat. In addition, the cost of production is kept low while maintaining the nutritional attributes, physicochemical and sensorial properties of meat products. [ABSTRACT FROM AUTHOR]

Type 2 diabetes has become a serious global health problem, and a healthy dietary pattern can help to prevent and treat it early. Higher consumption of whole grains, such as cereals and pseudocereals, is a strategy to mitigate this global epidemic. Buckwheat is a common pseudocereal that is rich in protein, dietary fiber, slowly digestible starch, polyphenols and phytochemical compounds. These components with biological functions have led to increasing attention on the health benefits of buckwheat, specifically its hypoglycemic property. However, buckwheat remains an under-utilized crop. This review aims to provide an overview of the extraction process, the types of bioactive components present in buckwheat, and potential mechanisms of action that could lead to a blood glucose-lowering effect in the human body. The effect of thermal treatments on the functional properties and in vitro digestibility of some components are also discussed. Further, the application of buckwheat in foods and diets in both in vitro and in vivo studies on glycemia is also mentioned. The hypoglycemic effect of buckwheat consumption and the potential for the utilization of buckwheat in functional food products described herein aim to help increase the awareness of its benefits and demand. [ABSTRACT FROM AUTHOR]

Extrusion is a widely adaptable food processing method, capable of efficiently generating a diverse range of food products. Extrusion enhances soluble dietary fibers (SDFs) and improves nutritional qualities from plant resources like fruits, vegetables, cereals, pseudo-cereals, and pulses. This review describes the current state of the art in dietary fiber (DF) extrusion process, machines, and product quality. A fundamental overview of several types of extruders with their mechanism for SDF improvement is provided. The influence of screw speed, feed moisture, barrel temperature, and specific-mechanical energy on DF is thoroughly investigated. The influence of extrusion on physicochemical and biological properties of DF is examined. [ABSTRACT FROM AUTHOR]

Migraine is a highly prevalent headache disorder, and intake of various nutrients and special diets may improve migraine symptoms. We aimed to clarify the association between nutritional status and migraine. We collected the data of 1838/8953 (migraineurs/all participants) from the National Health and Nutrition Examination Survey (NHANES) 1999–2004 cycle. We used weighted multivariable linear or logistic regression analyses to study the association between the prognostic nutritional index (PNI) and the occurrence of severe headache or migraine. After adjusting for confounding variables, we found that mild (PNI 45–50) or moderate to severe (PNI <45) malnutrition were associated with higher prevalence of severe headache or migraine (odds ratio [OR] 1.06, 95% confidence interval [CI] 1.00–1.12, P = 0.004; OR 1.07, 95% CI 1.03–1.12, P < 0.001). In addition, we found that those with severe headache or migraine consumed less alcohol, dietary fiber, cholesterol, total folate, vitamin A, riboflavin, vitamin B6, vitamin B12, vitamin C, vitamin K, selenium, potassium, magnesium, and copper, and consumed more caffeine and theobromine than did those without severe headache or migraine. The PNI is associated with migraine prevalence, and may thus serve as a predictor of migraine risk and highlights the potential of nutrition-based strategies for migraine prevention and treatment. [ABSTRACT FROM AUTHOR]

Poor sleep quality is a common problem among hemodialysis (HD) patients. Dietary fiber is a key component of a healthy diet and is beneficial for a variety of health outcomes; however, evidence of an association between dietary fiber consumption and subjective sleep quality has not been established among HD patients. Therefore, we determined the association between dietary fiber consumption and the subjective sleep quality in Chinese maintenance HD patients, taking into account fiber type and source. Dietary intake was assessed with a validated food frequency questionnaire in a cross-sectional study including 741 maintenance HD patients between December 2021 and January 2022. The daily intake of dietary fiber was categorized into three groups. The lowest tertile was used as the reference category. Sleep quality of patients was accurately calculated using the Pittsburgh sleep quality index standard questionnaire. Multivariable logistic regression model and restricted cubic spline analysis were performed to assess the relationship between dietary fiber consumption and poor sleep quality. Compared with the lowest tertile group of dietary fiber intake, the highest tertile group had a lower prevalence of poor sleep quality. After adjustment for potential confounders, a higher intake of total dietary fiber (ORtertile 3 (T3) to tertile 1 (T1)= 0.51, 95% CI: 0.31–0.85), total insoluble dietary fiber (ORT3 to T1 =0.54, 95% CI: 0.33–0.89), and soluble dietary fiber in vegetables (ORT3 to T1 =0.61, 95% CI: 0.40–0.93) were associated with a lower prevalence of poor sleep quality. Furthermore, significant linear trends were also observed (p < 0.05). No significant interactions were observed in subgroup analyses. A higher intake of dietary fiber was inversely associated with the poor sleep quality. These findings support the current recommendations that dietary fiber is essential for health and well-being. This study was conducted because there was not prior evidence connecting sleep quality and dietary fiber consumption in hemodialysis patients. In the present study a cross-sectional design was used to assess the association between dietary fiber consumption and poor sleep quality. Intake of total dietary fiber, total insoluble dietary fiber, and soluble dietary fiber in vegetables were negatively associated with poor sleep quality among maintenance hemodialysis patients. [ABSTRACT FROM AUTHOR]

AbstractThe gastrointestinal immune system is crucial for overall health, safeguarding the human body against harmful substances and pathogens. One key player in this defense is dietary fiber pectin, which supports the gut’s immune barrier and fosters beneficial gut bacteria. Pectin’s composition, including degree of methylation (DM), RG-I, and neutral sugar content, influences its health benefits. This review assesses how pectin composition impacts the gastrointestinal immune barrier and what advantages specific chemistries of pectin has for metabolic, cardiovascular, and immune health. We delve into recent findings regarding pectin’s interactions with the immune system, including receptors like TLRs and galectin 3. Pectin is shown to fortify mucosal and epithelial layers, but the specific effects are structure dependent. Additionally, we explore potential strategies for enhancing the gut immune barrier function. Understanding how distinct pectin chemistries affect the gastrointestinal immune system is vital for developing preventive and therapeutic solutions for conditions related to microbiota imbalances and immune issues. Ultimately, this review offers insights into strategies to boost the gut immune barrier’s effectiveness, fostering better overall health by using specific pectins in the diet. [ABSTRACT FROM AUTHOR]

Dietary mix and host species have both been shown to have a significant impact on rumen microbial diversity, enteric methane emission and animal performance. The goal of this study was to see how the roughage concentrate ratio 70:30 (Low concentrate; LC) vs 40:60 (High concentrate; HC) and the host species crossbred cattle vs buffalo affected rumen microbial diversity, enteric methane emissions and nutrient utilization. Dry matter intake (kg/d) and dry matter percent digestibility were considerably (p < 0.05) higher in the HC ration and buffalo compared to LC ration and crossbred cattle, respectively. Both dietary mix and host species had a substantial (p < 0.05) impact on intake of various nutrients, including organic matter (OM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), and acid detergent fiber (ADF). Increased concentrate proportion in the ration improved nitrogen balance, resulting in increased average daily gain and considerably reduced methane (g/d) output (p < 0.05). Furthermore, 16S rRNA genes were sequenced using Oxford Nanopore Technology (ONT) and subsequently annotated using the Centrifuge workflow to uncover ruminal bacterial diversity. Firmicutes was considerably (p < 0.01) greater in the LC diet, whereas, Bacteroidetes was higher in the HC ration. Genus Prevotella dominated all rumen samples, and buffalo fed LC ration had significantly (p < 0.01) higher Oscillospira abundance. At the species level, simple sugar-utilizing bacteria such as Prevotella spp. and Selenomonas ruminantium predominated in the crossbred cattle, but fibrolytic bacteria such as Oscillospira guilliermondii were statistically (p < 0.01) more abundant in the buffalo. Overall, dietary mix and host species have both been shown to have a significant impact on rumen microbial diversity, enteric methane emission and animal performance, however, host species remained a major driving force to change ruminal community composition as compared to roughage concentrate ratio under similar environmental conditions. [ABSTRACT FROM AUTHOR]

This study evaluated the impact of the addition of spent coffee grounds (SCG) on the physicochemical and technological properties and sensory acceptance of gluten-free cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance. [ABSTRACT FROM AUTHOR]

Diverse dietary constituents, encompassing both macro- and micronutrient intakes, have established connections with various cancers, though their specific roles in cervical cancer remain unclear. This study explores dietary intake correlations among women aged 30 yrs and above diagnosed with cervical cancer (n=215), contrasted with women without (n=860). These populations were selected from the 1999–2018cycle of the National Health and Nutrition Examination Survey. The research implemented the univariate analysis and the least absolute shrinkage and selection operator (LASSO) regression to estimate the association of 29 variables with cervical cancer, subsequently identifying the most pertinent variables linked to cervical cancer. Six covariates emerged as significantly associated with cervical cancer in univariate analyses (age, race, fiber, magnesium, caffeine, vitamin C) (p<0.05). In LASSO regression, with the escalating penalty factor (λ), it was discerned that specific covariates, including age, race, fiber, and Vitamin C, consistently remained in the model. Univariate analysis and logistic LASSO regression findings suggested that diets deficient in fiber and vitamin C were related to cervical cancer. [ABSTRACT FROM AUTHOR]

Abstract Neurodegenerative diseases associated with aging are often accompanied by cognitive decline and gut microbiota disorder. But the impact of gut microbiota on these cognitive disturbances remains incompletely understood. Short chain fatty acids (SCFAs) are major metabolites produced by gut microbiota during the digestion of dietary fiber, serving as an energy source for gut epithelial cells and/or circulating to other organs, such as the liver and brain, through the bloodstream. SCFAs have been shown to cross the blood-brain barrier and played crucial roles in brain metabolism, with potential implications in mediating Alzheimer’s disease (AD) and Parkinson’s disease (PD). However, the underlying mechanisms that SCFAs might influence psychological functioning, including affective and cognitive processes and their neural basis, have not been fully elucidated. Furthermore, the dietary sources which determine these SCFAs production was not thoroughly evaluated yet. This comprehensive review explores the production of SCFAs by gut microbiota, their transportation through the gut–brain axis, and the potential mechanisms by which they influence age-related neurodegenerative disorders. Also, the review discusses the importance of dietary fiber sources and the challenges associated with harnessing dietary-derived SCFAs as promoters of neurological health in elderly individuals. Overall, this study suggests that gut microbiota-derived SCFAs and/or dietary fibers hold promise as potential targets and strategies for addressing age-related neurodegenerative disorders. [ABSTRACT FROM AUTHOR]

During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. Undermined by its chemical and bioactive composition, CBS is abundant in dietary fiber and phenolic compounds that may serve the valorization purpose of this by-product material into prebiotic and functional ingredients. In addition, the cell-wall components of CBS can be combined through enzymatic feruloylation to obtain feruloylated oligo- and polysaccharides (FOs), further enhancing the techno-functional properties. FOs have attracted scientific attention due to their prebiotic, antimicrobial, anti-inflammatory and antioxidant functions inherent to their structural features. This review covers the chemical and bioactive compositions of CBS as well as their modifications upon cocoa processing. Physical, chemical, and enzymatic approaches to extract and bio-transform bioactive components from the cell wall matrix of CBS were also discussed. Although nonspecific to CBS, studies were compiled to investigate efforts done to extract and produce feruloylated oligo- and polysaccharides from the cell wall materials. [ABSTRACT FROM AUTHOR]

Type 2 diabetes (T2D) is a complex and heterogeneous chronic metabolic disorder disease that is associated with high blood sugar. Because of the side effects of synthetic drugs on T2D patients and their economic burden, interest in plant-derived functional foods like grains with biological activities has developed. Based on scientific reports, whole grains are rich sources of energy, nutrients, and bioactive compounds and are assumed to have beneficial health effects on glucose enzymes regulation or hyperglycemia. Nowadays, different methods have been applied to enhance whole seed healthful properties and anti-diabetic compounds, and germination is one of them. Germination (sprouting) is a cost-effective method for boosting the activity of endogenous seed enzymes and modifying the structure of macromolecules. Some of these macromolecules like bioactive peptides, polyphenols, dietary fiber, and vitamins are related to diabetes management. Determining the best germination condition can help to promote these anti-diabetics properties of compounds. This study presents relevant information about diabetes, the effect of seed germination on releasing bioactive compounds, and optimizing environmental germination conditions to improve the anti-diabetic compounds in seeds for reaching functional food. [ABSTRACT FROM AUTHOR]

Australian native plants have adapted themselves to harsh climatic conditions enabling them to produce unique and high levels of secondary metabolites. Native fruits and vegetables have been an integral part of the Indigenous Australian diet and Bush medicine for centuries. They have recently gained popularity owing to their rich dietary fiber, minerals, polyphenolic and antioxidant contents. This review presents a comprehensive summary and critical assessment of the studies performed in the last few decades to understand the phytochemical and nutritional profiles and therapeutic properties of Australian native fruits and vegetables. Furthermore, the potential of these fruits and vegetables as functional food ingredients and in the prevention and treatment of different diseases is discussed. Research on the nutritional and phytochemical profiles and therapeutic activity of Australian vegetables is limited with most studies focused on native fruits. These fruits have demonstrated promising antioxidant, anticancer, anti-inflammatory and antimicrobial activities mostly in in vitro models. More research to a) identify novel bioactive compounds, b) define optimal post-harvest and extraction methods, and c) understand molecular mechanisms of pharmacological activity through preclinical and clinical studies is prudent for the prospective and wider use of Australian native fruits and vegetables by the food, pharmaceutical, and nutraceutical industries. [ABSTRACT FROM AUTHOR]

Obesity is a mostly preventable diet-related disease and currently a major challenge for human populations worldwide. Obesity is a major risk factor for diseases such as type 2 diabetes mellitus (T2DM), cardiovascular disease (CVD) and certain cancers. Dietary fiber is a complex mixture of non-digestible molecules, mostly polysaccharides. Multiple epidemiological studies have demonstrated statistically significant reductions in risks of obesity, T2DM, CVD, colorectal cancer, and pre-menopausal breast cancer with higher dietary fiber intakes. Various direct and indirect mechanisms have been proposed including altered digestion and absorption, stimulation of gut hormones including glucagon-like-peptide-1 (GLP-1) and peptide YY (PYY), reduced appetite, and altered metabolism of bile and cholesterol. These may act via pathways involving G-protein-coupled receptors (GPRs), histone deacetylase (HDAC), and aromatase enzymes. Ultimately, fiber intake contributes to improving glucose levels and insulin sensitivity, lowering risk of T2DM, CVD and certain cancers. Therefore, diets rich in dietary fiber should be encouraged to prevent obesity and associated chronic disease. [ABSTRACT FROM AUTHOR]