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Objective This study aims to explore the associations between diet quality, uraemic toxins, and gastrointestinal microbiota in the chronic kidney disease (CKD) population. Methods This is a baseline cross-sectional study of adults with CKD participating in a randomized controlled trial of prebiotic and probiotic supplementation. Dietary intake was measured using a seven-day diet history method, administered by a specialist dietitian. Diet quality was assessed using plant-based diet index (PDI) (overall PDI, healthy PDI, and unhealthy PDI), food group analysis, protein intake, fiber intake, and dietary protein-to-fiber ratio. Serum uraemic toxins (free and total; indoxyl sulfate and p-cresyl sulfate) were determined by ultraperformance liquid chromatography. Gastrointestinal microbiota richness, diversity, composition, and functional capacity were analyzed via metagenomic sequencing. Results Sixty-eight adults [median age: 70 (interquartile range: 58-75) years, 66% male] with an estimated glomerular filtration rate of 34 ± 11 mL/min/1.73 m2 were included, with 40 participants completing the optional fecal substudy. Dietary fiber intake was associated with lower levels of total indoxyl sulfate, whereas the healthy plant-based diet index was associated with lower levels of free p-cresyl sulfate. A higher protein-to-fiber ratio was associated with an increased relative abundance of unclassified members of order Oscillospirales. Intake of vegetables and whole grains was correlated with Subdoligranulum formicile, whereas an unclassified Prevotella species was correlated with potatoes and food items considered discretionary, including sweet drinks, sweet desserts, and animal fats. Conclusions Diet quality may influence uraemic toxin generation and gut microbiota diversity, composition, and function in adults with CKD. Well-designed dietary intervention studies targeting the production of uraemic toxins and exploring the impact on gut microbiome are warranted in the CKD population. Keywords Kidney disease; diet quality; gut microbiota; p-cresyl sulphate; indoxyl sulfate

Background Adequate nutritional intake plays a pivotal role in optimising performance, recovery and body composition goals. This study aimed to investigate the dietary intakes (DI), nutritional knowledge (NK) and attitudes, perceptions and challenges (APC) of semi-professional rugby players in Scotland. Methods Dietary intakes and NK of 24 male semi-professional rugby players of a Super6 club were evaluated using validated questionnaires. Players were categorized as having good or poor NK according to NK scores. Diet-related APCs were assessed online using researcher developed questionnaires and 1–1 semi-structured interviews. Results Mean ± SD total NK% was poor, 53.7 ± 11.9%. The ‘Good’ NK group scored significantly higher in the Weight Management (p = 0.014), Macronutrients (p

Time spent ruminating is affected by diet and affects the rumen environment. The objective of the current study was to conduct a meta-regression to characterize the variation in rumination time and its relationship with milk and milk fat yields and variables mechanistically associated with milk fat synthesis, including rumen pH and total-tract digestibility. The analysis included 130 journal articles published between 1986 and 2018 that reported 479 treatment means from lactating Holsteins cows during established lactation. Milk yield averaged 34.3 kg/d (range 14.2–52.1 kg/d), milk fat averaged 3.47% (range 2.20–4.60%), and rumen pH averaged 6.1 (range 5.3–7.0). Rumination observation systems were categorized into 6 groups, but there was little difference in average rumination time among systems. The total time spent ruminating averaged 444 min/d (range 151–638 d) and occurred in 13.8 bouts/d (range 7.8–17.4 bouts/d) that averaged 32.7 min (range 20.0–48.1 min). Bivariate regressions were modeled to include the random effect of study, and correlations were evaluated through the partial R2 that excluded variation accounted for by the random effect. Rumination time was quadratically increased with increasing milk fat yield (partial R2 = 0.27) and milk fat percent (partial R2 = 0.17). Rumination was also increased with increasing milk yield, dry matter intake, and rumen pH, and was quadratically related to dietary neutral detergent fiber (NDF) and total-tract NDF digestibility (partial R2 = 0.10–0.27). Similar relationships were observed for rumination per unit of dry matter and NDF intake. The best-fit multivariate model predicting total rumination time included milk yield, milk fat yield, and concentration and accounted for 37% of the variation. Total-tract digestibility was available for 217 treatment means; when included in the model, the partial R2 increased to 0.41. Last, principal component analysis was conducted to explore the relationship among variables. The first 2 principal components in the broad analyses explained 36.7% of the 39 variables evaluated, which included rumination bouts and time spent ruminating. In conclusion, rumination time was related to milk fat across a large number of studies, although it explained only a limited amount of the variation in milk fat.

A study was conducted to investigate the inclusion effects of sugar beet pulp and rice straw mixture silage with inoculation (BRMS), in place of whole-plant corn silage (CS), on the dry matter intake, total-tract nutrient digestibility, plasma metabolites, rumen fermentation, and lactation performance in high-production dairy cows. Sixteen multiparous Holstein cows (body weight, 622 ± 35 kg; days in milk, 90 ± 11 d; mean ± standard deviation) were used in our experiments; the experiments were based on a repeated 4 × 4 Latin square design for 21 d, and each experimental period consisted of 14 d of adaptation, followed by 7 d of data collection. The 4 dietary treatments used were (dry matter basis): (1) 0% BRMS and 28.6% CS (0BRMS); (2) 4.3% BRMS and 24.3% CS (15BRMS); (3) 8.60% BRMS and 20.0% CS (30BRMS); and (4) 12.9% BRMS and 15.7% CS (45BRMS). The increasing inclusion of dietary BRMS was observed to linearly increase the total volatile fatty acids and the propionate concentration. The dry matter intake and digestibility values of neutral detergent fiber and acid detergent fiber increased linearly as the percentage of BRMS increased up to 45%. Milk yield linearly increased with the increase in the content of BRMS (39.0, 39.8, 40.9, and 40.3 kg/d for 0BRMS, 15BRMS, 30BRMS, and 45BRMS, respectively). The increasing inclusion of dietary BRMS induced a decrease in the ammonia nitrogen and milk urea nitrogen concentration, leading to a linear increase in milk protein production (1.15, 1.26, 1.35, and 1.27 kg/d for 0BRMS, 15BRMS, 30BRMS, and 45BRMS, respectively). In conclusion, the diets with the replacement of CS with BRMS up to 45% were beneficial to the production performance of high-production dairy cows, indicating that this method may be an appropriate use of sugar beet pulp and rice straw.

High purity insoluble dietary fiber from okara (Okara-HPIDF) is a raw material with a potentially positive effect on colon health. However, the mechanisms of the effect are far from clear. In this study, okara-HPIDF and low purity dietary fiber from okara (Okara-LPDF) were used to feed C57BL/6 mice with acute ulcerative colitis induced by DSS. Bacterial 16S rDNA sequencing, the Short Chain Fatty Acids (SCFAs), and bioinformatics were analyzed in the company of colonic tissue status. The results showed that the intake of HPIDF affects the proliferation of the key bacteria, Shigella, Lactobacillus, and Peptostreptococcaceae, in PWY-2941 Pathway and AEROBACTINSYN-PWY Pathway, and then affects the synthesis of SCFAs, which provides a positive role for colon health. But the intake of HPIDF is unable to repair the colonic injury caused by DSS-induced acute ulcerative colitis, because of the main abundance of Shigella in the colon. This study demonstrates that the recommended intake content of HPIDF can ameliorate the colonic environment disturbance caused by acute ulcerative colitis, but not enough to relieve it.

This study evaluates the nutritional quality and in vivo biological activity of a peach palm by-product food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom, Lentinula edodes. The group of Wistar rats that consumed this diet had higher total dietary fiber content, digestibility, rate of protein quality, and protein efficiency. They also presented a late and softer insulinemic peak with an increase in the glycemic index, demonstrating amino acid limitation but with a feasible matrix as a complement protein. Discrete variation on total cholesterol and triglycerides was observed with a reduction in lipid profile, attributed to its high dietary fiber content. Lipids from within the liver and stool revealed that the fermented diet contained the lowest rates of fat in the liver and, consequently, the highest elimination compared to the other control diets. The serum lipid profile suggests a positive modulation of this diet, and that it has good nutritional quality with the potential to positively influence glycemic and lipid profiles.

Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact. Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

In recent days, cheapest alternative carbon source for fermentation purpose is desirable to minimize production cost. Xylanases have become attractive enzymes as their potential in bio-bleaching of pulp and paper industry. The objective of the present study was to identify the potential ability on the xylanase production by locally isolated Bacillus pumilus BS131 by using waste fiber sludge and wheat bran media under submerged fermentation. Culture growth conditions were optimized to obtain significant amount of xylanase. Maximum xylanase production was recorded after 72 hours of incubation at 30 °C and 7 pH with 4.0% substrate concentration. In the nutshell, the production of xylanase using inexpensive waste fiber sludge and wheat-bran as an alternative in place of expensive xylan substrate was more cost effective and environment friendly. Resumo Nos últimos dias, a fonte alternativa de carbono mais barata para fins de fermentação é desejável para minimizar o custo de produção. As xilanases têm se tornado enzimas atraentes como seu potencial no biobranqueamento da indústria de papel e celulose. O objetivo do presente estudo foi identificar a capacidade potencial na produção de xilanase por Bacillus pumilus BS131 isolado localmente usando lodo de fibra residual e farelo de trigo em meio de fermentação submersa. As condições de crescimento da cultura foram otimizadas para obter uma quantidade significativa de xilanase. A produção máxima de xilanase foi registrada após 72 horas de incubação a 30 °C e pH 7 com concentração de substrato de 4,0%. Resumindo, a produção de xilanase usando lodo de fibra residual de baixo custo e farelo de trigo como uma alternativa no lugar do substrato de xilano caro foi mais econômica e ecológica.

The purpose of this investigation was to analyze the scientific literature concerning the influence of grain physical characteristics on functional value of poultry feed. The review considers the role of grain feed particle size and its shape in ensuring optimal development and functioning of digestive tract and increasing productivity of birds. The results showed that compared to the feeding with smaller particles, the use of coarse feed increased stomach weight in broilers, enhanced enzymatic degradation of feed in digestive tract and improved nutrient bioavailability. The study found that increase in the level of coarse corn in the diet increased the number of Lactobacillus spp. and Bifidobacteria spp. beneficial bacteria in digestive tract. Meanwhile, number of opportunistic pathogenic microorganisms decreased. In birds which were given granular feed we found insufficient development of stomach, mainly due to the lack of mechanical stimulation. We assume that in order to improve stomach function and health of birds, it is necessary to apply a source of dietary fiber to their diet. The results of studies suggest that adding 2-3% of insoluble source of fiber to the routine diets of young chickens based on high-protein soy flour and corn can improve their digestive tract development and growth characteristics.

Gut health or intestinal health is frequently discussed without any clear definition as to its meaning. It is suggested that this should be defined as intestinal integrity and functionality as both are a pre-requisite for the health of the intestine itself and the host. The health of the intestine is dependent upon a successful evolution of the absorptive capacity of the intestine, which in turn is influenced by the co-evolution of the intestinal immune systems and the microbiota. Nutrient supply plays a significant role in this process and from the perspective of the microbiota this changes with age as the intestines and upper gastrointestinal tract (GIT) microbiota become more effective in nutrient removal. Feed enzymes play a significant role in this process. Phytases can improve digestion of minerals, amino acids and energy and as a result reduce the availability of nutrients in the lower intestines for the microbiota. Protease can have a similar effect with amino acid supply. Non-starch polysaccharidases (NSPases) have a unique role in that they not only improve diet digestibility from the hosts perspective, thus limiting nutrient supply to the microbiota, but they also release soluble fragments of fibre from the insoluble matrix and/or depolymerize high molecular weight viscous fibre fractions in to smaller, more fermentable carbohydrate fractions. This results in a more favourable balance between fermentable carbohydrate to protein supply, a ratio which is deemed critical to maintaining good intestinal health. The dynamic nature of this complex evolution needs greater consideration if antibiotic free production is to succeed. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John WileySons Ltd on behalf of Society of Chemical Industry.

The cell walls of plants are mainly made of cellulose and contain a large number of calories. However, the main component, cellulose, is an indigestible plant fiber that is thought to be difficult for humans to use as energy. Herbivores acquire energy through the degradation of cell wall-derived dietary fiber by microorganisms in the digestive tract. Herbivores, especially horses, have a highly developed cecum and large intestine, and plants are fermented for their efficient use with the help of microorganisms. Humans also have an intestinal tract with a wide lumen on the proximal side of the large intestine, in which fermentation occurs. The digestive process of horses is similar to that of humans, and many of the intestinal bacteria found in horses that degrade plants are also found in humans. Therefore, it is thought that humans also obtain a certain amount of energy from cell wall-derived dietary fiber. However, the intake of dietary fiber by modern humans is low; thus, the amount of calories derived from indigestible plant fiber is considered to be very low. Cellulose in the plant cell wall is often accompanied by hemicellulose, pectin, lignin, suberin, and other materials. These materials are hard to degrade, and cellulose is therefore difficult for animals to utilize. If the cell wall can be degraded to some extent by cooking, it is thought that humans can obtain calories from cell wall-derived dietary fiber. If humans can use the calories from the cell wall for their diet, it may compensate for human food shortages.

Background Plant-sourced intrinsic dietary fiber (PIDF), mainly composed of nondigestible polysaccharides in a cell wall form, is often existed in plant tissue particles in which the physical structure of the particle size, density and spatial organization of food component as well as the intactness and porosity of cell wall are critical to its physicochemical properties and health functions. However, there is limited information of PIDF compared to isolated and purified DF that is a chemical entity without association with the food context. Scope and approach The health benefit and physical structures of PIDF are emerging as a new research area in the field of DF although there is still limited information in the literature reports. In the current article, available information on the relationship between the physical structure and the physiological function as well as resulted health benefits of PIDF in a whole food context were reviewed in conjunction with food processing. Key findings and conclusions The physical structure of PIDF is a critical factor modulating the intestinal digestion and bioavailability of intracellular nutrients. PIDF can exert its health function through a physical structure-specific microbial fermentation and/or microbiota-independent pathways. A holistic approach to reveal the relationship between the physical structure and health function of PIDF will shed novel insight into the designing of PIDF enriched functional foods.

Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain wheat flour (WGF), white wheat flour (WWF) and psyllium husk (PS) were found to be 2.9, 2.3 and 59.2 g water/g dry matter, respectively. The total dietary fiber (TDF) for WWF control bread (3.20 ± 0.23%) increased significantly to 5.62 ± 0.16 and 7.56 ± 0.18% with the addition of 3% and 5% psyllium, respectively. The corresponding soluble dietary fiber (SDF) values for these samples were 1.31 ± 0.13, 3.02 ± 0.16 and 4.15 ± 0.14%, respectively. The WWF Arabic flatbread samples also followed a similar trend for TDF and SDF contents with the addition of psyllium husk. At a level of 5% psyllium, the WWF test bread had a puncture force of 2.97 ± 0.16 N (much softer) compared with 3.40 ± 0.35 N for the WWF control bread (0% psyllium), whereas the WGF with 5% psyllium addition had a puncture force of 3.05 ± 0.19 N at the zero day of storage compared to that of 3.94 ± 0.19 N for WGF bread with no psyllium added. The major objective of this study was not only to enhance the soluble dietary fiber content in Arabic flatbread, but also to improve the consumer acceptability of this staple food of this region. Incorporation of psyllium husk did not adversely affect the objective color of crumb or overall consumer acceptability, and produced Arabic flatbread with softer texture, better flexibility (folding) and superior eating quality.

This investigation was accomplished to evaluate the raw materials like wheat flour 72% extract, chia seeds, soybean, yellow maize, and psyllium as alternative gluten to prepare different blends of macaroni gluten-free (GF) for celiac diseases (CD). Chemical composition, total dietary fiber fractions, minerals content, antioxidant capacity, and their activity were determined in raw materials. From the results, it could be noticed that the soybean and chia had the highest content from protein and total lipids; meanwhile, the psyllium had contained the highest amounts from crude fiber and dietary fibers fractions. Minerals content observed that the chia, soybean, and yellow maize have the highest amounts from the Mg, Na, K, P, and F, respectively, than other raw materials. Moreover, soybean, yellow maize and chia had the highest contents in antioxidant capacity and activity. The quality of the macaroni at different levels was evaluated through cooking tests (increase in weight and volume, and cooking loss), chemical composition (starch, amylose, and amylopectin), and color, also, sensory analysis by means of acceptance testing. The results reported that the gluten-free macaroni had higher nutritional value and superior technological characteristics. Sensory analysis results showed that pasta with 50% chia, 25% soybean, 20 maize and 5% psyllium had higher rates of acceptability then came followed by 50% chia, 30% soybean, and 15maize, 5% psyllium, and 50% chia, 35% soybean, and 10 maize, 5% psyllium. Meanwhile, the macaroni with the worst acceptance in the blend was the one with 50% chia flour, soybean 40%, yellow maize 5%, and psyllium 5%, and also it was triggered the lowest acceptance with regards to color. From the obvious results, it could be recommended that the macaroni which consists till 50% chia, 35% soybean, 10% yellow maize, and 5% psyllium was with increased in nutrition value and color تقييم المکرونة الخالية من الجلوتين مع بذور الشيا والقشرة الخارجية للسان الجمل کبديل للجلوتين لأمراض الاضطرابات الهضمية. تم إجراء هذا البحث لتقييم المواد الخام مثل دقيق القمح خلاصة 72٪ وبذور الشيا وفول الصويا والذرة الصفراء والقشرة الخارجية للسان الجمل کجلوتين بديل لتحضير خلطات مختلفة من المکرونة الخالية من الجلوتين لأمراض الاضطرابات الهضمية. تم تحديد الترکيب الکيميائي ومحتوى الألياف الغذائية الکلية ومحتوى المعادن ومضادات الأکسدة ونشاطها في المواد الخام. من النتائج ، يمکن ملاحظة أن فول الصويا والشيا يحتويان على أعلى محتوى من البروتين والدهون الکلية. کما احتوى والقشرة الخارجية للسان الجمل على أعلى کميات من الألياف الخام والألياف الغذائية. اما محتوى المعادن لوحظ أن الشيا وفول الصويا والذرة الصفراء تحتوي على أعلى کميات من Mg و Na و K و P و F على التوالي مقارنة بالمواد الخام الأخرى. علاوة على ذلک ، احتلت الذرة الصفراء وفول الصويا والشيا أعلى محتوى في قدرة ونشاط مضادات الأکسدة. تم تقييم جودة المکرونة بمستويات مختلفة من خلال اختبارات الطهي (زيادة الوزن والحجم ، الفاقد في الطبخ) ، والترکيب الکيميائي (النشا ، والأميلوز ، والأميلوبکتين) ، وکذلک اللون ، والتقييم الحسي عن طريق اختبار القبول. أشارت النتائج إلى أن المکرونة الخالية من الجلوتين لها قيمة غذائية أعلى وخصائص تکنولوجية أعلى. أظهرت نتائج التحليل الحسي أن المکرونة التي تحتوي على 50٪ شيا ، و 25٪ فول الصويا ، و 20 ذرة ، و 5٪ والقشرة الخارجية للسان الجمللديها معدلات قبول أعلى يليها بنسبة 50٪ شيا ، و 30٪ فول الصويا ، و 15 ذرة ، و 5٪ والقشرة الخارجية للسان الجمل، ويليها نسبة 50. ٪ شيا ، 35٪ فول الصويا ، 10 ذرة ، 5٪ والقشرة الخارجية للسان الجمل. وفي الوقت نفسه ، کانت المکرونة ذات أسوأ قبول في الخلطة هي تلک التي تحتوي على 50٪ دقيق الشيا ، وفول الصويا 40٪ ، والذرة الصفراء 5٪ ، والقشرة الخارجية للسان الجمل5٪ ، وأيضا کانت أقل قبول من حيث اللون. من النتائج الواضحة ، يمکن التوصية بزيادة قيمة المکرونةحتى هذه النسب 50٪ شيا و 35٪ فول الصويا و 10٪ ذرة صفراء و 5٪ والقشرة الخارجية للسان الجمل من حيث القيمة الغذائية واللون. الکلمات المفتاحية: المکرونة ، الفاقد في الطبخ ، الأميليز ، الأميلوبکتين

Aim Previous research has shown that individuals with inflammatory bowel disease avoid specific food items, such as fibre rich foods, in order to manage symptoms. Dietary fibre and the traditional Mediterranean diet are both associated with reduced mucosal and systemic inflammation, gut barrier integrity, and microbiota diversity. There is limited data on the diet composition of individuals with inflammatory bowel disease. The aim of this study was to evaluate how it compares to the traditional Mediterranean diet and national dietary guidelines. Methods Outpatients with inflammatory bowel disease were recruited to the study between February and August 2019. Demographic and medical information was obtained for consenting participants. All participants completed a dietary assessment of usual intake (24-h diet recall and 17-point ready reckoner) from which a Mediterranean diet adherence score was calculated. Dietary intake of core food groups was compared to the recommended number of serves outlined in the Australian Guide to Healthy Eating. Results 100 participants were recruited. The mean Mediterranean diet adherence score was 5.1 ± 1.3 (maximum 14 points), 4% of participants scored ≥9 (commonly agreed criteria for Mediterranean diet adherence). Participants also consumed considerably less grains and vegetables than national dietary guidelines recommendations. Conclusions The diet of outpatients with inflammatory bowel disease did not align with Mediterranean diet characteristics. Participants consumed significantly less grains and vegetables than national guidelines, suggesting a low fibre intake. These findings suggest that dietary interventions focusing on improving the diet of individuals with inflammatory bowel disease to align with Mediterranean diet characteristics are warranted.

Wheat bran, byproduct of the wheat milling has extensive applications in the food industry attributing to its high dietary fiber (polysaccharides), protein and minerals content. Dietary fiber assist in gastrointestinal health maintenance and diseases risk reduction (Diverticular disease, heart disease, cancer and diabetes). Tulsi (Ocimum sanctum) contains numerous bioactive compounds (Caryophyllin, ursolic acid, rosmarinic acid, thymol,methyl chavicol, citral, carvacrol, and caryophyllene) imparting health benefits. Tulsi being rich in antioxidants advised for fighting free radicals and excess oxidative damage. In developing countries like India, with growing urbanization healthy bakery products demand is progressively rising in both urban and rural area. Hence, sincere efforts were undertaken to develop functionally and nutritionally enhanced cookies by incorporating wheat bran and tulsi powder. The cookies were developed by replacing refined wheat flour with varying level of wheat bran (20-35%). Cookies formulated with 30% wheat bran was observed to be sensorially best sample against other levels. Hence this sample was further selected for incorporation of tulsi powder (1-3%) and subjected to physical, chemical and sensory analysis. Sensory score indicated 1% tulsi powder incorporated cookie sample was highly acceptable against rest of the samples. The wheat bran (30%) and tulsi powder (1%) incorporation increased the dietary fiber (42.43%) and protein content (27.69%) without affecting on sensory parameters. The enhanced total phenol content (63.66%) and antioxidant activity (16.30%) was emerged out as one of the achievements of present investigation.

Background Low dietary fiber intake has been shown to disturb the gut microbiome community, damage the mucus barrier, and promote pathogen susceptibility. However, little is known about the temporal response of the gut microbiome to dietary fiber deprivation and the recovery induced by dietary fiber inclusion in pigs. Objective In the present study, temporal responses of ileal and fecal microbiota to dietary fiber deprivation were profiled using an ileum cannulated growing pig model. In addition, the potential of dietary-resistant starch, β-glucan, and xylan to alleviate gut dysbiosis throughout the gastrointestinal tract, as well as its possible mechanisms were investigated. Methods Six cannulated growing pigs were fed a fiber deprivation diet for 35 days. Ileal digesta and feces were collected at days 0, 7, 21, and 35 for 16S rRNA sequencing and short-chain fatty acid (SCFA) determination. Another twenty-four healthy growing pigs were assigned to one of four dietary treatments including (1) fiber-free diet, (2) resistant starch diet, (3) β-glucan diet, and (4) xylan diet. These twenty-four pigs were fed a corresponding diet for 35 days and slaughtered. Gut microbiome and SCFA concentration were profiled along the gastrointestinal tract. Results Dietary fiber deprivation-induced consistent microbiota extinction, mainly Bifidobacterium and Lactobacillus, and decreased SCFA concentrations in both ileum and feces. The community structure partially recovered at day 35 compared with baseline while SCFA concentrations remained low. Xylan supplementation alleviated gut dysbiosis by selectively promoting Bifidobacterium pseudocatenulatum within the large intestine. SCFA concentration increased significantly after xylan supplementation and exhibited a positive association with B. pseudocatenulatum abundance. An elevated abundance of xylan degradation-related enzyme genes was also observed in the gut microbiome after xylan supplementation. In vitro growth assay further verified the xylan utilization capacity of B. pseudocatenulatum. Conclusions Dietary fiber deprivation could induce probiotic extinction and loss of the SCFA production while potential pathogen was promoted. Xylan intervention could partially restore dietary fiber deprivation-induced gut dysbiosis through selectively promoting B. pseudocatenulatum and therefore normalizing the gut environment. These findings collectively provide evidence that dietary fiber-driven microbiota metabolism bridges the interplay between microbiome and gut health.

Pleurotus ostreatus (oyster mushroom) synthesizes enzymes that degrade lignin, cellulose, and hemicellulose. The objectives of this study were to evaluate the effect of Pleurotus ostreatus spent substrate (POSS) on whole-plant corn silage (WPCS) chemical composition, antioxidant capacity, lignin monomers, and in vitro digestibility, as well as the performance of lactating goats fed corn silage treated with different levels of POSS. In experiment 1, 4 levels of lignocellulolytic enzymes were tested in a complete randomized design: 0, 10, 20, and 30 mg of lignocellulosic enzymes per kilogram of fresh matter, 4 replicates per treatment (vacuum-sealed bags). The bags were opened 60 d after ensiling. In experiment 2, corn silage treated with 3 enzyme levels (0, 10, or 30 mg/kg of fresh matter) was fed to lactating goats as part of the total mixed ration. Nine lactating Saanen goats (62.68 ± 7.62 kg BW; 44 ± 8 d in milk; 2.91 ± 0.81 kg of milk/day, mean ± SD) were assigned to three 3 × 3 Latin squares. Data were analyzed using the GLIMMIX procedure of SAS (version 9.4, SAS Institute Inc.), and means were compared by linear and quadratic orthogonal contrast. In experiment 1, neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, and cellulose quadratically decreased in the WPCS treated with POSS. At the nadir point, POSS decreased NDF by 14.1%, ADF by 19.5%, lignin by 9.07%, and cellulose by 22.1% compared with the untreated silage. Therefore, POSS led to a quadratic increase in in vitro dry matter digestibility of WPCS (+8.88% at the vertex) compared with the untreated silage. In experiment 2, POSS quadratically increased the in vivo total-tract ADF digestibility. Also, the concentration of polyphenols in the milk of goats linearly increased with the addition of POSS, and no differences were observed among treatments for milk yield and composition. In summary, adding 10 mg of lignocellulolytic enzymes from POSS per kilogram of fresh matter of whole-plant corn at ensiling had a more evident reduction in lignin and cellulose concentration, leading to greater in vitro digestibility, as well as greater in vivo ADF digestibility; however, milk yield was not different among treatments.

We sought to determine whether radiation to the colorectum had an impact on parameters of hippocampal neurogenesis and, if so, whether it could be modulated by a fiber-rich diet. Male C57BL/6J mice were fed a diet containing bioprocessed oat bran or a fiber-free diet, starting two weeks before colorectal irradiation with 4 fractions of 8 Gray or sham-irradiation. Diets were then continued for 1, 6 or 18 weeks, whereafter parameters of hippocampal neurogenesis were analyzed and correlated to serum cytokine levels. No statistically significant changes in neuronal markers or cell proliferation were found at one week post-irradiation. Six weeks post-irradiation there was a decreased cell proliferation in the subgranular zone that appeared slightly more pronounced in irradiated animals on a fiber-free diet and increased numbers of immature neurons per mm2 dentate gyrus in the irradiated mice, with a statistically significant increase in mice on a fiber-rich diet. Microglial abundancy was similar between all groups. 18 weeks post-irradiation, a fiber-free diet had reduced the number of immature neurons, whereas irradiation resulted in an increase. Despite this, the population of mature neurons was stable. Analysis of serum cytokines revealed a negative correlation between MIP1-α and the number of immature neurons one week after irradiation, regardless of diet. Our findings show that pelvic radiotherapy has the potential to cause a long-lasting impact on hippocampal neurogenesis, and dietary interventions may modulate this impact. More in-depth studies on the relationship between irradiation-induced intestinal injury and brain health are warranted. (Less)

The enzymatic production of xylo-oligosaccharides (XOs) from destarched wheat bran with a GH11 xylanase was studied. Xylo-oligosaccharides (XOs) produced were separated into different fractions according to their degree of polymerization (DP) and the nature of their substituents: arabinoxylo-oligosaccharides (AXOs) with a DP from 2 to 3 and DP from 2 to 6 and feruloylated arabinoxylo-oligosaccharides (FAXOs) esterified by ferulic and p-coumaric acids with a DP from 3 to 6. Both AXOs (short and long DP) and FAXOs stimulated the growth of Bifidobacterium adolescentis, Faecalibacterium prausnitzii, and Prevotella copri similarly but not Lactobacillus rhamnosus. The utilization of AXOs and FAXOs as a carbon source resulted in the increase in turbidity, decrease in pH, and production of short-chain fatty acids (SCFAs) in the culture broth. The highest amount of SCFAs was produced by F. prausnitzii using FAXOs. Results suggest that FAXOs and AXOs have the potential to be considered as prebiotics.

Deoiled rice bran is source of dietary fiber derived from the oil extraction process of rice bran. This material has a low soluble dietary fiber content, which needs to be improved from the nutritional perspective. In this work, a cellulase preparation was used to treat deoiled rice bran for the reduction in content of insoluble fiber and increase in that of soluble fiber. The effects of technological parameters on the insoluble, soluble, and total dietary fiber content of deoiled rice bran were evaluated, including cellulase dosage and incubation time. The determined treatment conditions under which a lowered insoluble fiber content and an improved soluble fiber content could be achieved were cellulase dosage of 6 U/g dry weight and incubation time of 2 h. The untreated and cellulase-treated deoiled rice bran were incorporated into cookies at different levels (0, 20, 30, 40, and 50%, on the basis of composite flour) to formulate cookies with increased fiber content. Cookies incorporated with cellulase-treated deoiled rice bran showed a lower insoluble fiber content, coupled with a higher soluble fiber content compared to products containing untreated bran. The addition of both types of deoiled rice bran increased the spread factor and decreased the hardness of cookies. However, cookies with 50% cellulase-treated deoiled rice bran particularly showed a higher hardness than cookies having untreated bran at the same level. Deoiled rice bran processed with cellulase preparation could be considered as good source of dietary fiber for making cookies with improved soluble fiber content.

Raspberry is a source of dietary fibre and phenolic compounds, which are metabolised by the gut microbiota, resulting in the production of short chain fatty acids (SCFAs) and phenolic catabolites; but the formation of these compounds depends on the microbiota composition. The aim of this study was to investigate whether the raspberry and its fractions (phenolic extract, total and insoluble dietary fibre) affect the microbial activity depending on the body weight condition. For this, in vitro fermentations of raspberry fractions were carried out using faeces from normal-weight (NW) and overweight volunteers (OW) during 48 h, and phenolic catabolites and SCFAs were analysed at 0, 6, 24 and 48 h. The whole raspberry and the phenolic extract produced greater quantities of urolithins and total SCFAs when compared with fibre fractions, reaching the highest amount between 24 and 48 h. The body weight condition was an important factor, since faeces from NW led to greater production of urolithins from non-extractable phenolic compounds bound to fibre fractions, whereas in OW the urolithins production was higher from the fractions with more extractable polyphenols. In summary, the whole raspberry has been shown to have a prebiotic effect, mainly due to its phenolic compounds content rather than its fibre content.

Introducción. La desnutrición crónico infantil tiene etiología compleja, relacionada con la pobreza. En México más de un millón de infantes la padecen, principalmente en la región sur y comunidades rurales, donde también encontramos el gasparito. Objetivo. Elaborar un producto que fortalezca la situación alimentaria y nutricional de desnutrición. Métodos. Estudio experimental enfocado en menores de 5 años. Se realizaron 10 formulaciones variando la cantidad y presentación de ingredientes, evaluados mediante pruebas organolépticas y bromatológicas. Resultados y Discusión. Panqué de 50 g que aporta 195 kilocalorías, 7.5 g de proteína, 35.59 g de carbohidratos, 2.94 g de lípidos, 4.21 g de fibra dietética y 57.20 mg de sodio. Contra productos comerciales contiene 10 veces menos sodio y grasa saturada, es alto en fibra. Conclusión. El panqué es una alternativa socialmente aceptable y sostenible que cubre desde 40% hasta 75% de las necesidades de proteína diaria de acuerdo con la edad y contribuye al mejoramiento del estado de nutrición.

Los frutos de Anisocapparis speciosa son nativas de la Ecoregión del Gran Chaco, crecen de manera silvestre en todo este territorio, su pulpa y semillas son comestibles y muy apreciadas por las poblaciones indígenas que lo habitan, además de otros usos con propiedades medicinales atribuidas por conocimientos etnobotánicos, pero no se tienen datos sobre la composición de estos frutos regionales y sus potenciales aplicaciones. El objetivo del presente trabajo fue evaluar la composición de la pulpa y semillas de frutos en estado maduro, y el potencial antioxidante en diferentes estadíos de madurez. La composición proximal, el contenido de minerales, vitamina C y solidos solubles se realizaron según metodologías oficiales de la AOAC. Los fenoles totales se determinaron por el método de Folin Ciocalteau y la capacidad antioxidante total por medio de la inhibición del radical ABTS. Los componentes mayoritarios en pulpa y semillas fueron carhobidratos y fibra alimentaria. La pulpa madura posee un buen contenido de vitamina C (20 mg/100g). El contenido de fenoles y capacidad antioxidante total fue mayor en la pulpa que en la semillas en estados inmaduros. Los frutos de Anisocapparis speciosa pueden representar una buena fuente de carbohidratos, fibra alimentaria, Mg y vitamina C en la dieta. La pulpa y semillas son fuentes de antioxidantes naturales. Estudios futuros sobre métodos postcosecha, almacenamiento y procesamiento serán necesarios para potenciar su uso y re-valorización en el marco de la Seguridad alimentaria en la población regional. The native Anisocapparis speciosa fruits from Gran Chaco Ecoregion, they grow wild throughout this territory, their edible pulp and seeds are highly appreciated by the indigenous populations that inhabit it, in addition to other uses with medicinal properties attributed by ethnobotanicals knowledge, but there are no data on the composition of these regional fruits and their potential applications. The aims of the present work were to analyze the pulp and seeds composition of fruits in the ripe state, and the antioxidant potential in different stages of maturity. The proximal composition, minerals content, vitamin C and soluble solids were carried out according to official AOAC methodologies. The total phenolics compounds (TPC) by the Folin Ciocalteau method and the total antioxidant capacity by means of the inhibition of the radical ABTS were evaluated. The main components in pulp and seeds were carbohydrates and dietary fiber. The ripe pulp has a good content of vitamin C (20 mg/100g). The content of TPC and total antioxidant capacity (ABTS radical scavenging) was higher in pulp than in the seeds, in immature stages. The Anisocapparis speciosa fruits can represent a good source of carbohydrates, dietary fiber, Mg and vitamin C in the diet of regional populations. The pulp and seeds are sources of natural antioxidants. Future studies on post-harvest, storage and processing methods will be necessary to enhance its use and re-valorization within the Food Security framework.

BACKGROUND The degree of ileal organic matter (OM) fermentation appears to be comparable to hindgut fermentation in growing pigs. OBJECTIVES This study aimed to determine if dietary fiber sources with known different total gastrointestinal tract (GIT) fermentability in humans affect ileal and hindgut microbial communities and ileal fermentation in growing pigs used as an animal model for human adults. METHODS Male pigs (21 kg bodyweight; 9 wk old; PIC Camborough 46 × PIC boar 356L; n = 8/diet) were fed for 42 d a diet containing cellulose (CEL, low fermentability) as the sole fiber source (4.5%) or diets in which half of the CEL was replaced by moderately fermentable fiber, psyllium (PSY), or kiwifruit (KF) fiber. For each diet, terminal jejunal (substrate) and ileal (inoculum) digesta were collected from euthanized animals for in vitro ileal fermentation (2 h). Terminal ileal (substrate) and cecal (inoculum) digesta were used for in vitro hindgut fermentation (24 h). After in vitro fermentations, OM fermentation and short-chain fatty acid (SCFA) production were determined. Ileal digesta and feces were collected for microbial analysis. Data were analyzed by 2-factor ANOVA (diet × GIT region). RESULTS In vitro ileal OM fermentation was on average 22% and comparable to hindgut OM fermentation. Ileal and hindgut OM fermentation, SCFA production, and microbial community composition changed (P

Objective: This experiment was conducted to investigate the effect of insoluble cellulose supplementation to diets on the growth performance, intestinal morphology, the incidence of diarrhea, nutrients digestibility, and inflammatory responses in altering environmental conditions of animals housing.Methods: A total of 108 male pigs (Duroc×[Yorkshire×Landrace]) were randomly allocated to one of three dietary treatments (cellulose 0%, 1%, 2%) and two environmental conditions (good sanitary condition vs. poor sanitary condition) to give 6 replicate pens per treatment with three pigs per each pen at 14 days post-weaning.Results: Pigs were in good sanitary condition had higher average daily gain (p

Background In the last decade, the sharply increasing population has fueled the development of food industry to fulfill the demand of daily consumption. The processing of food products inevitably brings about some by-products, which tend to weigh the burden of environment. Pitaya (Hylocereus spp.) is consumed in most regions of the world due to good taste and health-promoting effects. Peels, accounting for approximately one third of whole fruits, are the main by-products generated by pitaya processing. However, pitaya peels promise to be recycled as great reservoirs of nutritional and bioactive compounds. Scope and approach This review summarizes the nutritional and phytochemical profiles of pitaya (Hylocereus spp.) peels in detail. Further, the bioactive activities of pitaya peels based on the findings of in vitro and in vivo studies are deeply reviewed. Besides, the research progress with regard to the reutilization of pitaya peels by food industry is comprehensively discussed. Key findings and conclusions Pitaya peels are a rich source of nutrition, especially pectin and dietary fiber, and bioactive phytochemicals such as betacyanins. Recent literatures have demonstrated the potent health-promoting effects of pitaya peels or their extracts, suggesting the application in the development of innovative food products. Moreover, pitaya peels demonstrate great potentials to be applied in food industry, including: 1) applications in food products; 2) applications in recovery of high added-value materials (amylase, pectinase, pectin and betacyanins); 3) applications in food packaging and edible coatings. The reutilization of pitaya peels would assist in increasing overall added value and alleviating the environmental burden.

Background and Aim: Dietary fiber has distinctive effects on the environment and microbiota of the pig's intestinal tract. This study was conducted at the naturally ventilated facility of the experimental station, National Institute of Animal Sciences, Vietnam, to examine the effects of fiber sources in diets on the intestinal microbiota of two different pig breeds raised in Vietnam. Materials and Methods: A total of 18 native and 18 exotic pigs with average initial body weights of 9.5±0.4 and 16.5±0.4 kg, respectively, were each divided into three dietary treatments, including a low-fiber diet containing approximately 200 g NDF per kg dry matter (DM) and two high-fiber diets containing cassava by-products or brewer's grains containing approximately 300 g NDF per kg DM. At the end of the experiment (28 days), the bacterial diversity of digesta samples collected from the stomach, ileum, and colon segments was analyzed through DGGE analysis of the V3 variable regions of 16S-rDNA and by cloning and sequencing. Results: Among the diets, significant differences were observed in the number of DNA bands in the stomach between the native and exotic pigs (p

The purpose of the work was to determine the possibilities of gut microbiota correction in the treatment of children with irritable bowel syndrome according to the analysis of scientific publications 2016–2018 in journals indexed by Scopus, WоS, MedLine and PubMed. The analysis showed that disturbances of gut microbiota play a major role in the pathogenesis of irritable bowel syndrome in children. The most effective method for the correction of intestinal dysbiosis is the combined use of probiotics and diet with fermentable carbohydrate restriction. The most effective schemes for the use of probiotics have not yet been determined, this question is the subject of further research. The positive effect of dietary fiber (including Psyllium) at this time has not been proven. The popularization of the accumula­ted experience of intestinal microbiota correction in children with irritable bowel syndrome is a necessary condition to increase the effectiveness of treatment for this disease in public health-care.

Onion is one of the most important vegetables used as a food ingredient and spice due to its flavor, aroma and pungency. Chemical composition of onion revealed that it contains vitamins, carbohydrates, proteins, minerals, dietary fiber, some cysteine derivatives and phenolic compounds. It has many medicinal benefits like wound healing, growth-inhibition of microbial and tumor cells, reduction of cancer risk, protection against cardiovascular diseases and diabetes and anti-inflammatory properties. However, post harvest loss during storage remains a major challenge for food researchers. To prevent price hikes and increase the shelf life of onion, preservation is a crucial step. The present study was conducted to evaluate the effect of the sun, tray, vacuum and freeze-drying treatment on the nutritional, functional and sensory acceptability of onion powders. The result indicates that the nutritional, color, texture, rheological and rehydration ratio of freezedried onion powder were better than other drying processes. Volatile compounds retain in lyophilized onion powder. However, they may be readily lost during other drying processes. Based on the micro-structure analysis of onion powder, the freeze-dried powder was found intact and porous cell. There was no leak of solute concentration. It can be concluded that among all drying methods, freeze-drying is considered the best method to preserve onions in various form like powder, flakes and was well accepted by the sensory panel.

Dietary fiber intake helps to maintain gut homeostasis. Fiber deficiency causes commensals to utilize mucins as an energy source to destroy mucus layer, thus promoting susceptibility to inflammatory bowel disease. Here, we reported that oroxylin A, a natural flavonoid, ameliorated low-grade colonic inflammation caused by fiber deficiency, alleviated colitis, and further prevented colitis-associated colon cancer in mice. The anti-inflammatory effect of oroxylin A was due to its alteration of gut microbiota. We found that the levels of Eubacterium coprostanoligenes was significantly increased by oroxylin A and the colonized Eubacterium coprostanoligenes significantly protected against colitis and carcinogenesis in colon of mice. Together, our results in this study suggest that oroxylin A may reduce the susceptibility to intestinal diseases by increasing the level of Eubacterium coprostanoligenes which could provide a therapeutic alternation for the treatment of intestinal diseases.

The prevalence of coronary artery disease (CAD) in Tibetan Highlanders is lower than that in plain-living individuals, but the mechanism still unclear. Gut microbiota (GM) disorder is considered one of the potential factors involved in the pathogenesis of CAD, but the GM characteristics of Tibetan Highlanders suffering from CAD are unknown. We sequenced the V3-V4 region of the 16S ribosomal RNA of gut bacteria from fecal samples from Tibetan and Han CAD patients and healthy individuals inhabiting the Qinghai-Tibet Plateau, as well as from Han CAD patients and healthy individuals living at sea level, and we analyzed the GM characteristics of these subjects by bioinformatics analysis. The results showed that Tibetan Highlanders suffering from CAD had higher GM α-diversity, with differently distributed cluster compared with healthy Tibetan Highlanders and Han CAD patients living at high and low altitudes. Genera Catenibacterium, Clostridium_sensu_stricto, Holdemanella, and Ruminococcus 2 were enriched in Tibetan Highlanders suffering from CAD compared with healthy Tibetan Highlanders and Han CAD patients living at high- and low-altitudes. Prevotella was enriched in Tibetan Highlanders suffering from CAD compared with Han CAD patients living at high- and low-altitudes. Moreover, Catenibacterium was positively correlated with Prevotella. Additionally, Catenibacterium, Holdemanella, and Prevotella were positively correlated with fermented dairy product, carbohydrate and fiber intake by the subjects, while Clostridium_sensu_stricto was negatively correlated with protein intake by the subjects. In conclusion, our study indicated that Tibetan Highlanders suffering from CAD showed distinct GM, which was linked to their unique dietary characteristics and might associated with CAD.

Background Relative levels of dietary protein and carbohydrate intake influence microbiota and their functional capabilities, but the effect has not been well documented in cats. Objectives The impact of 3 foods with different protein:carbohydrate ratios on the gut microbiota and functional attributes in healthy adult cats was evaluated. Methods Male and female cats (n = 30; mean age: 5.1 y; mean body weight: 5.26 kg) were fed 1 of 3 foods [P28 (28.3% protein, dry matter basis), P35 (35.1%), and P55 (54.8%)] for 90 d in a Williams Latin Square design. Each food had a 1:1 ratio of animal (dried chicken) to plant (pea) protein; protein replaced carbohydrate as protein level increased. Fecal microbiota and their functional capability were assessed with 16S sequencing and the Kyoto Encyclopedia of Genes and Genomes database, respectively. Results Fecal pH, ammonia, and branched-chain fatty acids (BCFAs) were higher when cats consumed P55 food than when they consumed P28 and P35. Clear separation of samples between P28 and P55 based on bacterial genera was observed, with partitioning into saccharolytic and proteolytic functions, respectively. Significantly higher α diversity was seen with P55 than with P28 and P35. Amino acid metabolism, mucin foraging pathways, and urea metabolism were higher with P55 than with P28, whereas feces from cats fed P28 had higher concentrations of carbohydrate-active enzymes and enzymes involved in SCFA pathways than with P55. Bacterial genera that showed positive associations with amino acid catabolism also showed positive associations with mucin degradation. Conclusions Despite higher protein digestibility and less protein arriving to the colon, when healthy adult cats consumed the highest level of protein (P55), their gut microbiota exhibited higher mucin glycan foraging and amino acid metabolism, leading to higher fecal pH, ammonia, and BCFAs. This is likely due to lower availability of carbohydrate substrates and dietary fiber as protein replaced carbohydrate in the food.

Clinical guidelines in the use of fibre supplementation for patients with IBS provide one-size-fits-all advice, which has limited value. This narrative review addresses data and concepts around the functional characteristics of fibre and subsequent physiological responses induced in patients with IBS with a view to exploring the application of such knowledge to the precision use of fibre supplements. The key findings are that first, individual fibres elicit highly distinct physiological responses that are associated with their functional characteristics rather than solubility. Second, the current evidence has focused on the use of fibres as a monotherapy for IBS symptoms overall without attempting to exploit these functional characteristics to elicit specific, symptom-targeted effects, or to use fibre types as adjunctive therapies. Personalisation of fibre therapies can therefore target several therapeutic goals. Proposed goals include achieving normalisation of bowel habit, modulation of gut microbiota function towards health and correction of microbial effects of other dietary therapies. To put into perspective, bulking fibres that are minimally fermented can offer utility in modulating indices of bowel habit; slowly fermented fibres may enhance the activities of the gut microbiota; and the combination of both fibres may potentially offer both benefits while optimising the activities of the microbiota throughout the different regions of the colon. In conclusion, understanding the GI responses to specific fibres, particularly in relation to the physiology of the individual, will be the future for personalising fibre therapy for enhancing the personalised management of patients with IBS.

This study was conducted to determine the effect of composite flour (CF) constituents and different extrusion temperatures on the production of analog rice and community perceptions about the produced rice. CF was produced by mixing modified cassava flour (Mocaf) and snakehead fish flour (SF) in the following ratios: 100:0; 97:3; 94:6; 91:9; and 88:12. Analog rice was then extruded from CF at the following temperatures: 50, 70, and 90°C. The analog rice was tested for physical properties (bulk density and cooking time), chemical properties (nutrient content), and organoleptic properties. The results showed that CF and extrusion temperature affect the nutrient content of analog rice. The best analog rice formulation constituted of CF with Mocaf:SF ratio of 91:9 and extrusion temperature of 70°C, and contained 14.34% water, 0.85% ash, 71.83% carbohydrate, 11.24% protein, 1.12%, calcium 1,113 ppm, and 2.43% dietary fiber. This study included 42 respondents aged 20–23 years, including 20 males and 22 females. All the respondents showed acceptance for the analog rice, suggesting that it could substitute ordinary rice as a staple food., This study was conducted to determine the effect of composite flour constituents and different extrusion temperatures on the production of analog rice and community perceptions on the produced rice. Composite flour (CF) was produced by mixing modified cassava flour (Mocaf) and snakehead fish flour (SF) in the following ratios: 100:0; 97:3; 94 6; 91:9; and 88:12. Analog rice was then extruded from the CF at the following temperatures: 50, 70, and 90°C. The best analog rice formulation constituted of composite flour with Mocaf–SF ratio of 91:9 and extrusion temperature of 70°C

Tian Tian,1,* Xiaobo Zhang,1,* Tao Luo,1 Duolao Wang,2 Yuping Sun,3 Jianghong Dai1 1Department of Epidemiology and Biostatistics, School of Public Health, Xinjiang Medical University, Urumqi, 830001, People’s Republic of China; 2Department of Clinical Sciences, Liverpool School of Tropical Medicine, Liverpool, L35QAUK, UK; 3School of Basic Medicine, Xinjiang Medical University, Urumqi, 830001, People’s Republic of China*These authors contributed equally to this workCorrespondence: Jianghong Dai Tel +86-991-4365530Email epidjh@163.comAbstract: Gut microbiota are critical to many aspects of human health including immune and metabolic health. Long-term diet influences the community structure and activity of the trillions of microorganisms residing in the human gut, but it remains unclear how the human gut microbiome responds to short-term intervention with dietary fiber. This study explored the effects of mixed dietary fibers on gut microbiota in young, healthy people. Twelve healthy, young adults participated in a randomized, crossover trial comparing the effects of polyglucan, inulin and resistant malt dextrin on gut microbiota composition and bacterial abundances. During the study, the subjects followed their normal diets without any constraints. Microbial community profiles were determined by absolute quantification 16S rRNA gene amplicon sequencing. Mixed model analysis did not reveal an effect of dietary intervention on microbial community structure. At the genus level, dietary fiber intervention for 4 days significantly promoted the growth of Alloprevotella, Parabacteroides and Parasutterella and inhibited the growth of Adlercreutzia, Anaerovorax, Enterococcus, Intestinibacter and Ruminococcus 2 compared with the baseline. Addition of whey albumen powder for 4 days promoted the growth of Corynebacterium, Collinsella, Olsenella and Lactococcus but interfered with the growth of Megasphaera. Our results should be corroborated by randomized clinical trials with large sample size.Keywords: dietary fiber, gut microbiota, short-term intervention

Current breeding tools aiming to improve feed efficiency use definitions based on total dry matter intake (DMI); for example, residual feed intake or feed saved. This research aimed to define alternative traits using existing data that differentiate between feed intake capacity and roughage or concentrate intake, and to investigate the phenotypic and genetic relationships among these traits. The data set contained 39,017 weekly milk yield, live weight, and DMI records of 3,164 cows. The 4 defined traits were as follows: (1) Feed intake capacity (FIC), defined as the difference between how much a cow ate and how much she was expected to eat based on diet satiety value and status of the cow (parity and lactation stage); (2) feed saved (FS), defined as the difference between the measured and the predicted DMI, based on the regression of DMI on milk components within experiment; (3) residual roughage intake (RRI), defined as the difference between the measured and the predicted roughage intake, based on the regression of roughage intake on milk components and concentrate intake within experiment; and (4) residual concentrate intake (RCI), defined as the difference between the measured and the predicted concentrate intake, based on the regression of concentrate intake on milk components and roughage intake within experiment. The phenotypic correlations were -0.72 between FIC and FS, -0.84 between FS and RRI, and -0.53 between FS and RCI. Heritability of FIC, FS, RRI, and RCI were estimated to be 0.21, 0.12, 0.15, and 0.03, respectively. The genetic correlations were -0.81 between FS and FIC, -0.96 between FS and RRI, and -0.25 between FS and RCI. Concentrate intake and RCI had low heritability. Genetic correlation between DMI and FIC was 0.98. Although the defined traits had moderate phenotypic correlations, the genetic correlations between DMI, FS, FIC, and RRI were above 0.79 (in absolute terms), suggesting that these traits are genetically similar. Therefore, selecting for FIC is expected to simply increase DMI and RRI, and there seems to be little advantage in separating concentrate and roughage intake in the genetic evaluation, because measured concentrate intake was determined by the feeding system in our data and not by the genetics of the cow.

Introduction Global awareness to the importance of natural fibers in vegetables and fruits are still generally very low. Indonesian people consume less fibers, which has been associated with the development of heart disease. Heart disease has been known as the leading cause of morbidity and mortality. Apolipoprotein B (ApoB) is a component of atherogenic particles that can be used as a marker for an increased risk of cardiovascular disease. Researches on apoB profile and its relationship with fiber intake has provided inconsistent results. This is an article review of the current literatures on the relationship between dietary fiber and serum apoB levels. Methods: This is an article review of the current literatures on the relationship between dietary fiber and apoB. We searched PubMed and Google Scholar using keyword “dietary fibers” and “ApoB” to capture meta-analyses, observational and experimental studies. A total of 97 publication and abstracts were screened for this review. After careful screening, nine studies were finally included. Results: Two studies did not find associations between dietary fiber and serum apoB, while other seven found the association. Dietary fiber has been reported to be involved in the metabolism of serum cholesterol and blood pressure; hence, the deficiency of dietary fiber intake is believed to contribute to the epidemic of cardiovascular diseases. Several factors including nutritional status, dietary diet pattern, age, gender, physical activity, and smoking habits might influence the relationship between dietary fiber and serum apoB. Conclusion: More studies are required in the future for better understanding on the effect of dietary fiber on the apoB; hence, the risk of cardiovascular diseases.

The Jackfruit (Artocarpus heterophyllus L.) is well-known as “poor man’s food” fruit in Bangladesh. It is widely consumed by most of the rural people and it is the national fruit of Bangladesh. The main aim of this review is to document the medicinal significance of jackfruit (Artocarpus heterophyllus L.), major parts and uses of the jackfruit in Bangladesh. This article was based on mostly a literature review. All parts of the fruit and plant are used as human food, animal feed and wood source for furniture. Although jackfruit is the main fruit of the tree, it is used as furniture for its beautiful texture and wood color. Jackfruit contains anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory and anti-helminthic properties. The fruit is rich in carbohydrates, minerals, carboxylic acids, dietary fiber, vitamins and minerals. The seed is rich in manganese, magnesium, potassium, calcium iron and lectins and thus meets up nutritional requirements for the rural people. The present study attempted to review the medicinal importance, health-promoting effects of jackfruit and seeds with special emphasis on their applications in the food.

Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed.

Short-chain fatty acids (SCFAs), including propionate, are major metabolites of intestinal microorganisms and play an essential role in regulating intestinal epithelial integrity. Heat shock proteins (HSPs) promote cellular homeostasis under physiological and stressed conditions. This study aimed to investigate the regulation of intestinal HSP70 by propionate in human intestinal Caco-2 cells and the colon of fermentable dietary fiber (DF)-fed mice and germ-free mice. The results showed that propionate increased Hspa1a (HSP70 mRNA) level in Caco-2 cells, upregulated HSP70 protein, and phosphorylation of heat shock factor 1; however, the latter two were reduced by mitogen-activated protein kinases and the mechanistic target of rapamycin inhibitors. Feeding fermentable DFs, such as guar gum (GG) and partially hydrolyzed GG, increased both cecal SCFAs and colonic HSP70 expression, both of which were reduced in germ-free mice than in specific-pathogen-free mice. Collectively, the propionate-induced HSP70 expression was shown to be possibly involved in intestinal homeostasis.

Short-chain fatty acids (SCFAs) are metabolites produced in the gut via microbial fermentation of dietary fibers referred to as microbiota-accessible carbohydrates (MACs). Acetate, propionate, and butyrate have been observed to regulate host dietary nutrient metabolism, energy balance, and local and systemic immune functions. In vitro and in vivo experiments have shown links between the presence of bacteria-derived SCFAs and host health through the blunting of inflammatory processes, as well as purported protection from the development of illness associated with respiratory infections. This bank of evidence suggests that SCFAs could be beneficial to enhance the athlete’s immunity, as well as act to improve exercise recovery via anti-inflammatory activity and to provide additional energy substrates for exercise performance. However, the mechanistic basis and applied evidence for these relationships in humans have yet to be fully established. In this narrative review, we explore the existing knowledge of SCFA synthesis and the functional importance of the gut microbiome composition to induce SCFA production. Further, changes in gut microbiota associated with exercise and various dietary MACs are described. Finally, we provide suggestions for future research and practical applications, including how these metabolites could be manipulated through dietary fiber intake to optimize immunity and energy metabolism.

Background Due to increasing demand for livestock products in sub-Saharan Africa, increasing livestock productivity is a priority. The core constraint is limited availability of feed of good quality. We assessed optimal harvesting time of three improved grasses, two Urochloa lines (Basilisk a selection from wild population, Cayman - a hybrid, a product of breeding) plus Mombasa, a Megathyrsus selection. All are released in Latin America and Kenya or in the registration in other regional countries. We assessed dry matter (DM) yields and quality at 4, 6, 8 and 12 weeks of age in two sites. Results DM yields (in t ha-1 ) were of the order Cayman (9.6-14.3) > Mombasa (8.0-11.3) > Basilisk (5.5-10.2) in one site, and Cayman (6.4-9.7) > Basilisk (4.9-7.6) > Mombasa (3.3-5.9) at site two. The harvesting regimes produced DM largely similar for weeks 4 and 6, 6 and 8, 8 and 12. Across the sites quality was of the order Cayman > Mombasa > Basilisk for neutral detergent fiber (NDF), metabolizable energy (ME) and crude protein (CP). With increasing harvesting interval, MJ ME ha-1 and kg CP ha-1 were inconsistent across both sites, but significant differences returned for MJ ME ha-1 unlike kg CP ha-1 . Conclusions Harvesting at either 8 or 12 weeks is not recommendable as quality drops without an increase in DM yield that can compensate despite doubling and tripling time respectively, compared to 4 weeks. We recommend harvesting at 4 through 6 weeks for any of the three grasses based on yield against time, and demand at the intensified cut-and-carry smallholder systems. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Increasing dietary fiber intake is considered to be an effective way to prevent and relieve the diseases associated with high-income lifestyles. Compared with soluble dietary fiber, comprehensive evaluation about the effects of insoluble dietary fiber on hyperlipidemia is rarely studied. In the present study, the insoluble dietary fiber was extracted from defatted rice bran by enzymatic treatments (IDF-dRB), followed by investigation about the adsorption and antioxidant activities in vitro. Moreover, the alleviating effects of IDF-dRB on hyperlipidemia were evaluated and analyzed. As a result, IDF-dRB possessed good adsorption capacities of glucose and cholesterol, and also exhibited excellent properties in scavenging radicals. Furthermore, intervention with IDF-dRB significantly improved lipid and glucose metabolism and alleviated inflammation and oxidative stress in rats fed high-fat diet. It was also observed that IDF-dRB treatment could recover the decline in species of gut microbiota caused by high fat diet, increase the community richness, and modulate the metabolic function of gut microbiota. In conclusion, the results indicated that IDF-dRB could ameliorate hyperlipidemia from many aspects and offered some perspectives about the effects of diet intervention with insoluble dietary fiber. PRACTICAL APPLICATION: Rice bran and defatted rice bran are coproducts in the rice processing industry and potentially valuable for the preparation of insoluble dietary fiber. Here an insoluble dietary fiber IDF-dRB was extracted from defatted rice bran and showed good properties in improving lipid and glucose levels, alleviating inflammation and oxidative stress, and modulating gut microbiota in rats fed high-fat diet, suggesting the potential application in ameliorating hyperlipidemia.

In our previous study, a gut microbiota-targeted dietary intervention with a high-fiber diet improved the immune status of both genetically obese (Prader-Willi Syndrome, PWS) and simple obese (SO) children. However, PWS children had higher inflammation levels than SO children throughout the trial, the gut microbiota of the two cohorts was similar. As some virulence factors (VFs) produced by the gut microbiota play a role in triggering host inflammation, this study compared the characteristics and changes of gut microbial VF genes of the two cohorts before and after the intervention using a fecal metagenomic dataset. We found that in both cohorts, the high-fiber diet reduced the abundance of VF, and particularly pathogen-specific, genes. The composition of VF genes was also modulated, especially for offensive and defensive VF genes. Furthermore, genes belonging to invasion, T3SS (type III secretion system), and adherence classes were suppressed. Co-occurrence network analysis detected VF gene clusters closely related to host inflammation in each cohort. Though these cohort-specific clusters varied in VF gene combinations and cascade reactions affecting inflammation, they mainly contained VFs belonging to iron uptake, T3SS, and invasion classes. The PWS group had a lower abundance of VF genes before the trial, which suggested that other factors could also be responsible for the increased inflammation in this cohort. This study provides insight into the modulation of VF gene structure in the gut microbiota by a high-fiber diet, with respect to reduced inflammation in obese children, and differences in VF genes between these two cohorts.

Edible fungi are large fungi with high added value that can be utilized as resources. They are rich in high-quality protein, carbohydrate, various vitamins, mineral elements and other nutrients, and are characterized by high protein, low sugar, low fat and low cholesterol. In addition, edible fungi contain a variety of bioactive substances, such as polysaccharides, dietary fiber, steroids, polyphenols, and most of these compounds have antioxidant, anti-tumor and other physiological functions. This review comprehensively discusses the bioactive components and functional characteristics of edible fungi (such as antioxidant, anti-aging, hypolipidemic activities, etc.). Then the recent developments and prospect in the high-valued utilization of edible fungi are discussed and summarized. The objective of this review is to improve the understanding of health-promoting properties of edible fungi, and provide reference for the industrial production of edible fungi-based health products.

Background Dietary fibers are widely considered to be beneficial to health as they produce nutrients through gut microbial fermentation while facilitating weight management and boosting gut health. To date, the gene expression profiles of the carbohydrate active enzymes (CAZymes) that respond to different types of fibers (raw potato starch, RPS; inulin, INU; pectin, PEC) in the gut microbes of pigs are not well understood. Therefore, we investigated the functional response of colonic microbiota to different dietary fibers in pigs through metatranscriptomic analysis. Results The results showed that the microbial composition and CAZyme structure of the three experimental groups changed significantly compared with the control group (CON). Based on a comparative analysis with the control diet, RPS increased the abundance of Parabacteroides, Ruminococcus, Faecalibacterium and Alloprevotella but decreased Sutterella; INU increased the relative abundance of Fusobacterium and Rhodococcus but decreased Bacillus; and PEC increased the relative abundance of the Streptococcus and Bacteroidetes groups but decreased Clostridium, Clostridioides, Intestinibacter, Gemmiger, Muribaculum and Vibrio. The gene expression of CAZymes GH8, GH14, GH24, GH38, GT14, GT31, GT77 and GT91 downregulated but that of GH77, GH97, GT3, GT10 and GT27 upregulated in the RPS diet group; the gene expression of AA4, AA7, GH14, GH15, GH24, GH26, GH27, GH38, GH101, GT26, GT27 and GT38 downregulated in the INU group; and the gene expression of PL4, AA1, GT32, GH18, GH37, GH101 and GH112 downregulated but that of CE14, AA3, AA12, GH5, GH102 and GH103 upregulated in the PEC group. Compared with the RPS and INU groups, the composition of colonic microbiota in the PEC group exhibited more diverse changes with the variation of CAZymes and Streptococcus as the main contributor to CBM61, which greatly promoted the digestion of pectin. Conclusion The results of this exploratory study provided a comprehensive overview of the effects of different fibers on nutrient digestibility, gut microbiota and CAZymes in pig colon, which will furnish new insights into the impacts of the use of dietary fibers on animal and human health.

Los cladodios de nopal (Opuntia spp) contienen fibra dietética, un ingrediente clave en la formulación de alimentos funcionales, su presentación comercial en polvo deshidratado lo hace apto para el procesamiento de alimentos. En este estudio se analizaron los cambios fisicoquímicos y sensoriales de pastas cárnicas de salchichas Viena adicionadas con 0 % (TNOP0), 2 % (TNOP2), 4 % (TNOP4) y 6 % (TNOP6) de nopal deshidratado en polvo. Posterior a las 24 h de la elaboración se calcularon las pérdidas por cocción; al día 7 se analizaron la composición nutrimental (humedad, proteína, extracto etéreo, cenizas y fibra cruda), la capacidad de retención de agua, el color, el perfil instrumental de textura y el análisis sensorial. A mayor incorporación de nopal deshidratado el perfil nutrimental de las salchichas mejora al reducir el porcentaje de grasa y aumentar el de fibra cruda (p < 0.05); existe una tendencia de coloración amarilla y un oscurecimiento a mayor incorporación de nopal (p < 0.05); la textura de las pastas con 6% de nopal se ve modificada negativamente; la aceptación global de la salchicha disminuye al incrementar el contenido de fibra, aunque el tratamiento al 2 % muestra una aceptación comparable con el tratamiento control.