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In practice, nutrition recommendations vary widely for inpatient and discharge management of acute, uncomplicated diverticulitis. This systematic review aims to review the evidence and develop recommendations for dietary fibre modifications, either alone or alongside probiotics or antibiotics, versus any comparator in adults in any setting with or recently recovered from acute, uncomplicated diverticulitis. Intervention and observational studies in any language were located using four databases until March 2017. The Cochrane Risk of Bias tool and GRADE were used to evaluate the overall quality of the evidence and to develop recommendations. Eight studies were included. There was “very low” quality evidence for comparing a liberalised and restricted fibre diet for inpatient management to improve hospital length of stay, recovery, gastrointestinal symptoms and reoccurrence. There was “very low” quality of evidence for using a high dietary fibre diet as opposed to a standard or low dietary fibre diet following resolution of an acute episode, to improve reoccurrence and gastrointestinal symptoms. The results of this systematic review and GRADE assessment conditionally recommend the use of liberalised diets as opposed to dietary restrictions for adults with acute, uncomplicated diverticulitis. It also strongly recommends a high dietary fibre diet aligning with dietary guidelines, with or without dietary fibre supplementation, after the acute episode has resolved.

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.

Understanding intestinal gases volume and composition may contribute to diagnosing digestive diseases and the microbiome's status. This meta-analysis aimed to define the composition of human intestinal gases and changes associated with diet. Studies were identified by systematic research of the MEDLINE(Ovid), Scopus, and Cochrane databases. Studies that measured the concentration of intestinal gases in healthy adult humans were retrieved. The JBI critical appraisal tool was used to evaluate the risk of bias. The primary outcomes analysed were the concentration of the most prevalent colonic gases. Participants were divided into groups according to dietary fibre content. Eleven studies were included. The following gases were identified in similar concentrations across all studies (mean ± standard deviation): nitrogen (65.1 ± 20.89%), oxygen (2.3 ± 0.98%), carbon dioxide (9.9 ± 1.6%), hydrogen (2.9 ± 0.7%), and methane (14.4 ± 3.7%). Differences according to the dietary fibre were observed, with a positive correlation between fibre and volume of gas produced, particularly in fermented gases (carbon dioxide, hydrogen, and methane). The meta-analysis has found defined concentrations of the five most common gases present in human colonic gas. Limitations included heterogenic methodologies, a low number of participants, and few recent studies. These findings may be helpful in diagnostic applications where colonic gas volume and composition are crucial factors, including functional disorders, microbiome analyses, and bowel perforation diagnostics.

Tortillas with adequate nutrients and phytochemicals as a recommended option may improve health in older adults. In this research tortillas were prepared with native blue maize (Zea mays L.) and chía (Salvia hispanica) seeds processed by alkaline extrusion. The hypothesis was that alkaline extrusion would generate flours of both seeds with improved nutraceutical and nutritional characteristics compared to traditional products. The aim was then to evaluate extruded defatted chía flour addition on nutritional and nutraceutical properties of tortillas made with extruded native blue maize flour. Tortillas were prepared with a mixture 75% extruded blue maize flour +25% extruded defatted chía flour. Other tortillas from 100% extruded blue maize flour and commercial lime-cooked maize flour (Blue MASECA®) were used as control and reference. Nutritional, antioxidant, antihypertensive and hypoglycaemic properties of tortillas were evaluated in vitro. A completely randomized experimental design with one factor (type of tortilla) was used for data analysis. Tortillas added with extruded chía flour had higher protein, dietary fibre, essential amino acid (EAA) profile, in vitro protein digestibility (IVPD), and calculated protein efficiency ratio (C-PER) than control and reference tortillas. Tortillas with addition of extruded chía flour also had better antioxidant activity [oxygen radical absorbance capacity, (ORAC) 18006 vs 15531 Trolox equivalent, (TE) μmol per 100g of dry weight, (DW) sample], and better antihypertensive [(ACE) angiotensin-converting enzyme inhibition, IC50=0.47 vs 0.65 extract mg mL-1] and hypoglycaemic (IC50=20.07 vs 25.81 extract mg mL-1 to α-amylase inhibition, and IC50=16.25 vs 19.69 extract mg mL-1 to α-glucosidase inhibition) potential than tortillas from 100% extruded blue maize flour. The use of extruded chía flour and blue maize flour allowed obtaining tortillas with enhanced nutritional, antioxidant, antihypertensive, and hypoglycaemic properties. The extrusion process consumes few water volumes without generating polluting effluents. An appropriate public policy in Mexico may promote these tortillas to be used to fight against malnutrition, and to reduce incidences of chronic degenerative diseases such as hypertension or diabetes.

Background Skeletal muscle mass begins to decline from 40 years of age. Limited data suggest that dietary fibre may modify lean body mass, of which, skeletal muscle is the largest and most malleable component. We investigated the relationship between dietary fibre intake, skeletal muscle mass, and associated metabolic and functional parameters in adults aged 40 years and older. Methods We analysed cross-sectional data from the US National Health and Nutrition Examination Survey between 2011 and 2018 from adults aged 40 years and older. Covariate-adjusted multiple linear regression analyses were used to evaluate the association between dietary fibre intake and body mass components (body mass, BMI, total lean mass, appendicular lean mass, bone mineral content, total fat, trunk fat; n = 6454), glucose homeostasis (fasting glucose, fasting insulin, HOMA2-IR; n = 5032), and skeletal muscle strength (combined grip strength; n = 5326). Body mass components and skeletal muscle strength were expressed relative to body mass (per kg of body mass [BM]). Results Higher intakes of dietary fibre were significantly associated with increased relative total lean mass (β: 0.69 g/kg BM; 95% CI, 0.48 to 0.89 g/kg BM; P

One component of a correctly balanced diet is dietary fibre. Fibre acts protectively-it improves the functioning of the intestines, regulates the rhythm of bowel movements, inhibits the absorption of sugar and also lowers the level of cholesterol. The aim of the research was to determine the intake of fibre in relation to the occurrence of excessive weight and obesity among children and adolescents living in rural areas. The research was conducted using an authored questionnaire. The study questionnaire was completed by the study participants and their parents over 7 d. The anthropometric measurements were carried out on pupils in their underwear in conditions of privacy. Based on the results obtained, the BMI index was calculated for each pupil and then ranked according to WHO reference values. Among the pupils in the study group, the intake of fibre was at a very low level. The lowest amount of fibre in the diet was found among those with excessive weight and with obesity. Over 39% pupils never consumed wholegrain bread. Fruit and vegetables were consumed most seldom by pupils with excessive body weight. Knowledge about the lifestyles of children and adolescents is of crucial importance in taking multidirectional preventative actions to make changes to such lifestyles.

Background: To date, several researchers have investigated the association between dietary fibre consumption and satiety. However, there is no study that includes both inulin and β-glucan to compare energy intake (EI) and satiety ratings. Aim: The current study investigated the effects of two dietary fibres, β-glucan and inulin, on satiety and food intake. Methods: The study was carried out among 24 woman over 18 years of age. The dietary fibres β-glucan (6 g/day) or inulin (6 g/day) were consumed by participants for five weeks. On the first and fifth week visits, the participants consumed a standard breakfast followed by an ad libitum test meal. Appetite was assessed using visual analogue scales (VAS) before and after breakfast. EI was measured at the test meal using plate waste. Results: Both dietary fibres significantly reduced the VAS scores of hunger, prospective food consumption and desire to eat, and increased satiety compared with the control group. However, the area under curve data for the VAS scores did not exhibit a significant difference. Significant reductions in EI and anthropometric values between the first and fifth week measures were observed in both dietary fibre groups. Statistically significant changes occurred in the body weight [-1.25 (1.27) kg], body mass index [-0.41 (0.42) kg/m2], waist circumference [-1.25 (1.04) cm] and waist/hip ratio [-0.01(0.01)] in the β-glucan group, whereas a statistically significant change occurred in body fat percentage in the inulin group [-2.16% (7.49)]. Conclusions: Overall, these findings demonstrate that the participants consuming β-glucan over the course of the five weeks had less EI, felt less hunger and had more satiety.

Objective:To obtain a set of reference values for the intake of different types of dietary fibre in a healthy UK population.Design:This descriptive cross-sectional study used the UK Biobank data to estimate the dietary patterns of healthy individuals. Data on fibre content in different foods were used to calculate the reference values which were then calibrated using real-world data on total fibre intake.Setting:UK Biobank is a prospective cohort study of over 500 000 individuals from across the United Kingdom with the participants aged between 40 and 69 years.Participants:UK Biobank contains information on over 500 000 participants. This study was performed using the data on 19 990 individuals (6941 men, 13 049 women) who passed stringent quality control and filtering procedures and had reported above-zero intake of the analysed foods.Results:A set of reference values for the intake of six different types of soluble and insoluble fibres (cellulose, hemicelluloses, pectin and lignin), including the corresponding totals, was developed and calibrated using real-world data.Conclusions:To our knowledge, this is the first study to establish specific reference values for the intake of different types of dietary fibre. It is well known that effects exerted by different types of fibre both directly and through modulation of microbiota are numerous. Conceivably, a deficit or excess intake of specific types of dietary fibre may detrimentally affect human health. Filling this knowledge gap opens new avenues for research in discussion in studies of nutrition and microbiota and offers valuable tools for practitioners worldwide.

Macro- and microalgae-based foods are becoming popular due to their high nutritious value. The algal biomass is enriched with polysaccharides, protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals. However, the most promising fraction is polysaccharides (PS) or their derivatives (as dietary fibers) which are not entirely fermented by colonic bacteria hence act as potential prebiotic. Primarily, algae become famous as prominent protein sources. Recently, these are widely adopted as functional food (e.g., desserts, dairy products, oil-derivatives, pastas etc.) or animal feed (for poultry, cattle, fish etc.). Besides prebiotic and balanced amino acids source, algae derived compounds implied as therapeutics due to comprising bioactive properties to elicit immunomodulatory, antioxidative, anticancerous, anticoagulant, hepato-protective, and antihypertensive responses. Despite the above potentials, broader research determinations are inevitable to explore these algal compounds until microalgae become a business reality for broader and specific applications in all health domains. However, scale up of algal bioprocess remains a major challenge until commercial affordability is accomplished which can be possible by discovering their hidden potentials and increasing their value and application prospects. This review provides an overview of the significance of algae consumption for several health benefits in humans and animals mainly as prebiotics, however their functional food and animal feed potential are briefly covered. Moreover, their potential to develop an algal-based food industry to meet the people's requirements not only as a sustainable food solution with several health benefits but also as therapeutics is inevitable.

Gut microbiota and its metabolites have been shown to influence multiple physiological mechanisms related to human health. Among microbial metabolites, short-chain fatty acids (SCFA) are modulators of different metabolic pathways. On the other hand, several studies suggested that diet might influence gut microbiota composition and activity thus modulating the risk of metabolic disease, i.e. obesity, insulin resistance and type 2 diabetes. Among dietary component, dietary fibre may play a pivotal role by virtue of its prebiotic effect on fibre-fermenting bacteria, that may increase SCFA production. The aim of this review was to summarize and discuss current knowledge on the impact of dietary fibre as modulator of the relationship between glucose metabolism and microbiota composition in humans. More specifically, we analysed evidence from observational studies and randomized nutritional intervention investigating the relationship between gut microbiota, short-chain fatty acids and glucose metabolism. The possible mechanisms behind this association were also discussed.

PURPOSE OF REVIEW Aim of the present review is to provide an overview of the effect of manipulating dietary carbohydrates (content, type) after a period of weight loss on weight loss maintenance and its potential underlying mechanisms. RECENT FINDINGS Few recent studies directly tested whether lower carbohydrate/glycaemic load or higher fibre diets help to limit weight regain after weight loss and they did not provide evidence supporting a role of a reduction of the carbohydrate or an increase of the fibre content of the diet in the prevention of weight regain after weight loss. Some evidence is emerging that personal characteristics (gut microbiota, glycaemia) may interact with diet composition. but randomized clinical trials are needed to substantiate these claims. SUMMARY There is currently no convincing evidence that lowering dietary carbohydrates has a clinically relevant effect on weight regain after weight loss, unless there is an increase in protein intake at the same time. Further randomized trials are needed to investigate potential interactions with personal characteristics while improving strategies for long-term adherence.

Fructans are carbohydrates consisting of fructose monomers linked by β-2,1- and/or β-2,6-glycosidic bonds with linear or branched structure. These carbohydrates belong to the group of prebiotic dietary fibre with health-promoting potential for humans and mammals due to their indigestibility and selective stimulation of microorganisms in the gastrointestinal tract. This makes fructans interesting mainly for healthy food as well as animal feed applications. As a consequence of a growing public awareness for animal welfare, dietary fibre and thus fructans move into the focus as a fibre-rich feeding improving not only animals’ health but also their well-being. Against this background, this paper summarises the known effects of fructans focusing on pigs and highlights the state of the art in fructan production processes from plant material as well as selected current research lines. Additionally, an attempt is made to assess the potential of European fructan production for an application as animal feed. Based on this, challenges in the field of fructan production are addressed and alternative substrates for fructans are discussed and pointed out.

Objective:Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally specific policies. The current study investigated the potential nutritional impact of replacing staple grain foods with more healthful options.Design:Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy and nutrient intakes.Setting:Urban area of São Paulo, Brazil.Participants:Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n 1741).Results:The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5 % increases in Zn (+9·1 %), Ca (+9·3 %), vitamin E (+18·8 %), dietary fibre (+27·0 %) and Mg (+52·9 %) intake, while more than a 5 % decrease would be seen for total carbohydrate (–6·1 %), folate (–6·6 %), available carbohydrate (–8·5 %), Fe (–8·6 %), vitamin B6 (–12·5 %), vitamin B2 (–17·4 %), and vitamin B1 (–20·7 %). A substantial increase in the amount of more healthful grain foods consumed would be seen (10 g/d to 220 g/d, or from 4 % to 69 % of total grain intake).Conclusions:Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.

PurposeIn recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin.Design/methodology/approachSensory analysis, proximate compositions, viscosity, viable count and DPPH radical scavenging activity were examined in control (without inulin) and 3 variants of inulin-supplemented synbiotic yogurt drink, namely F1 (4%, inulin), F2 (4.5% inulin) and F3 (5% inulin).FindingsEvaluated by 75 consumer panellists on 9-point hedonic scales, F3 showed significantly (p S. thermophilus; 14.67 ± 3.51 × 106 CFU/ml L. bulgaricus) and antioxidant activity (50.40 ± 1.80%)] were significantly (p Originality/valueThis novel study showcases the incorporation of prebiotic inulin in the development of synbiotic yogurt drink. Remarkably, this new formulation complied with the nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting the requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. More importantly, results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy yogurt drinks to better meet the needs and expectations of health-conscious consumers without compromising hedonic perceptions.

Supplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2020.106312, Olive pomace is a biowaste rich in polyphenols and insoluble dietary fibre with high potential to develop new value chains towards a sustainable and circular bioeconomy. Regarding gut health, olive pomace phenolics and insoluble dietary fibre (after possible fermentation) could act as antioxidants, antimicrobial and prebiotic agents. These potential beneficial effects on the gut were analysed for two powders from olive pomace: liquid-enriched powder (LOPP) - mostly source of phenolics - and pulp-enriched powder (POPP) - main source of insoluble dietary fibre. LOPP and POPP were subjected to an in vitro simulated gastrointestinal digestion followed by in vitro faecal fermentation. The undigested fraction retained in the colon was analysed regarding its potential antioxidant, antimicrobial and prebiotic effects. LOPP and POPP did not impact the gut microbiota diversity negatively, showing a similar ratio of Firmicutes/Bacteroidetes compared to a positive control (FOS). LOPP exhibit a positive (similar to FOS) effect on the Prevotella spp./Bacteroides spp. ratio. Both powders also promoted more the production of short-chain fatty acids (mainly acetate?>?butyrate?>?propionate) than FOS. Both powders showed also significant total phenolic content and oxygen radical absorbance capacity during faecal fermentation until 48?h. Besides that, these powders showed mucin-adhesion inhibition ability against pathogens, principally POPP against Bacillus cereus (22.03?±?2.45%) and Listeria monocytogenes (20.01?±?1.93%). This study demonstrates that olive pomace powders have prebiotic effects on microbiota, including the stimulation of short-chain fatty acids production, potential antioxidant and antimicrobial activity which could improve human gut health., Tˆania I. B. Ribeiro thanks the FCT - Fundação para a Ciência e Tecnologia, Portugal and Association BLC3 – Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia, Portugal through the project MULTI-BIOREFINERY - SAICTPAC/0040/2015 (POCI-01-0145-FEDER- 016403). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019., info:eu-repo/semantics/publishedVersion

The plant material in the diet that is resistant to enzymatic digestion is defined as “dietary fibre”. The primary ingredients that are classified as dietary fibres are cellulose, hemicellulose, pectic substances, gums, mucilages and lignin etc. Dietary fibre naturally exist in foods that are consumed daily viz.,cereals, fruits, vegetables and nuts. The diets with high content of fibre have shown benefits in multiple areas and systems in maintaining a mileu’-interior. Processing of foods leads to various changes in physical, chemical, enzymatic and thermal treatments, which may affect the composition of total fiber present in the diet.Fibres included in the diet leads to various changes in the qualitative aspects of the food that is processed. Favourable outcomes have been reported in various commodities such as cereals,bread,yoghurt and beverages. The importance and the uses of fibres in diet is an area of constant interest which needs to be explored further and our paper reviews and explains the relation between dietary fibres and their benefits, primarily in children [1]

Objective:A high-fibre diet is associated with a lower risk for diseases. However, few adults meet the dietary fibre recommendation. Therefore, the effects and acceptance of an algorithm-generated personalised dietary advice (PDA) compared with general advice (GA) on fibre intake were investigated.Design:A 6-week, single-blind randomised controlled trial with a 3-month follow-up.Setting:PDA was based on habitual intake and provided fibre-rich alternatives using a website; GA contained brochures. Dietary intake was assessed at baseline, week 1, week 6 and 3-month follow-up. Both groups evaluated their advice at week 6. All participants had access to PDA from week 7 until 3-month follow-up.Participants:Two groups of healthy adults: PDA (n 34) and GA (n 47). For 3-month follow-up analysis, participants were re-divided into visitors (n 52) and non-visitors (n 26) of the PDA.Results:At week 6, energy intake remained stable in both groups, but fibre intake per 1000 kcal increased non-significantly in both groups (PDA = Δ0·5 ± 2·8; GA = Δ0·8 ± 3·1, P = 0·128). Importantly, a significantly higher percentage of PDA participants adhered to the recommendation compared with week 1 (PDA = 21 % increase; GA = 4 % increase, P ≤ 0·001). PDA participants evaluated the advice significantly better compared with GA participants. At 3-month follow-up, fibre intake increased compared with baseline (visitors = Δ2·2 ± 2·6, P < 0·001; non-visitors = Δ1·5 ± 1·9, P = 0·001), but was insignificantly different between groups. Visitors had a decrease and non-visitors had an increase in energy intake (visitors =Δ − 132 ± 525; non-visitors = Δ109 ± 507, P = 0·055).Conclusions:The algorithm-generated PDA was well accepted and stimulated adherence to the recommendations more than GA, indicating to be a suitable and cost-efficient method for improving dietary fibre intake in healthy adults.

Dietary fibre (DF) is implicated in gastrointestinal health of weaned piglets, either through its physiochemical properties, through modulation of gut microbiota and (or) improved gut integrity. We aimed to study the effect of DF enriched supplemental diets fed to suckling piglets (‘creep feed’) on health and performance after weaning when challenged with an enterotoxigenic E. coli (ETEC). Seventy-two piglets originating from 28 litters had been fed four creep diets, that is a low-fibre control (CON); a diet containing 2% long-chain arabinoxylans from wheat (lc-AXOS) or 5% purified cellulose (CELL) or a diet containing the high fermentable and the low-fermentable fibre source (i.e. 2% lc-AXOS and 5% CELL). Upon weaning, piglets were individually housed and all fed the same diet. On days 7, 8 and 9, animals received an oral dose of ETEC (5 ml containing 107 to 108 CFU/ml). Besides growth performance, faecal and skin scores were recorded daily. Gut permeability was assessed by urinary excretion of Co-EDTA prior and post-ETEC challenge. Repeated measures in time were statistically evaluated with generalized linear mixed models. We used a binominal distribution for evaluating the faecal and skin scores. Feed intake and body weight gain did not differ between treatments (p >.05). Piglets on CELL decreased gain:feed ratio in week 2 + 3 week compared to CON (p =.035). Prior to ETEC challenge, gut permeability tended to increase for lc-AXOS (p =.092). Moreover, lc-AXOS as main effect increased intestinal permeability before ETEC challenge (p =.013), whereas the low-fermentable fibre lead to elevated intestinal permeability after ETEC challenge (p =.014). The incidence of diarrhoea was higher for lc-AXOS + CELL compared with lc-AXOS (p =.036), while skin condition was unaffected. In conclusion, neither the high fermentable nor the low-fermentable fibre source improved post-weaning growth or gastrointestinal health of the piglets.

The effects of arabinoxylan (AX)-rich rye bran based diet (RB) and antibiotics on digestion, fermentation and short-chain fatty acids (SCFA) absorption were studied compared with an iso-dietary fibre (DF) cellulose based diet (CEL). Thirty female pigs (body weight 72.5 ± 3.9 kg) were fed a standard swine diet in week 1, CEL as wash-out for bran-associated bioactive components in week 2 and then divided into 3 groups fed either the CEL (n = 10) or RB (n = 20) for 2 weeks, where 10 pigs from RB had daily intramuscular antibiotic injections (RB+) and the other 10 pigs were untreated (RB-) in week 4. In RB, the degradation of AX mainly occurred in caecum and proximal colon (P < 0.01) and to a higher extent than cellulose, which on the other hand, irrespective of antibiotic treatment, was less degraded in the RB groups than in the CEL (P < 0.01). The apparent digestibility of fat and protein in the distal small intestine was lower for RB than CEL (P < 0.05), the protein digestibility remained lower in most of the colon, and the digestibility was not affected by treatment with antibiotics. The colonic concentrations of SCFA, acetate and propionate as well as the butyrate concentration in the distal colon were lower with the RB treatments compared with CEL (P < 0.01). Caecal butyrate concentrations were on the other hand higher, and a significant reduction was seen with antibiotic treatment (P < 0.001). The daily net absorption of SCFA and acetate was lower with RB than with CEL (P < 0.01). In conclusion, RB resulted in different DF degradation processes and SCFA production compared with CEL, whereas antibiotic treatment had marginal effects on the intestinal DF degradation but hampered butyrate production.

The retail cuts, gut characteristics and morphology of rabbits fed with varying dietary fibre and digestible energy (DE) levels were measured in a 70-d feeding trial using 135 weaner rabbits. The experiment was designed as a 3 × 3 factorial arrangement of treatments having 3 levels of dietary fibre (low, optimum and high) and 3 levels of DE (low, optimum and high). The rabbits were allotted to 9 dietary groups consisting of 15 rabbits each. Main effect of fibre and DE showed that dressing out percentage (P < 0.05), chilled carcass weight (P

Objective:To investigate the cross-sectional association between dietary intakes of antioxidants and fibre and depressive symptoms among Iranian adolescent girls.Design:A cross-sectional population-based study.Setting:Primary schools in two different cities located in northeastern Iran (Mashhad and Sabzevar).Participants:A total of 988 adolescent girls aged 12–18 years were included in the study.Results:Subjects with no or minimal depression symptoms had significantly higher dietary intakes of α-carotene (P = 0·01), β-carotene (P = 0·006), lutein (P = 0·03) and vitamin C (P = 0·04) when compared with subjects with mild-to-severe depression symptoms. Soluble dietary fibre and insoluble dietary fibre intakes were also significantly higher in healthy adolescents compared with those with depression symptoms (P < 0·001). In multivariate-adjusted model 2, the OR (95 % CI) of depressive symptoms were 0·61 (95 % CI 0·37, 1·01), 0·42 (95 % CI 0·26, 0·69), 0·50 (95 % CI 0·31, 0·79), 0·71 (95 % CI 0·44, 1·15), 0·51 (95 % CI 0·32, 0·82) and 0·42 (95 % CI 0·25, 0·68) for the highest v. lowest quartile of vitamin C, β-carotene, α-carotene, lutein, soluble dietary fibre and insoluble dietary fibre cereal intakes, respectively.Conclusions:Dietary intake of some antioxidants and dietary fibre intake was inversely associated with depression symptoms among Iranian adolescent girls.

We evaluated whether Human Ration (HR), as part of a dietary energy restriction, may play a role in body weight control, dietary intake, body composition, bone health and blood pressure more than dietary energy restriction alone. Free-living, overweight and obese women (n=76, Body Mass Index (BMI) 25 to 45; aged 24-45) were randomized to receive one serving per day of a beverage containing HR (20g) or a placebo beverage (control), as part of a reduced energy (15% of Energy Estimated Requirements deficit) dietary program.

Aim To determine whether higher fibre intakes during childhood or adolescence effect a broad range of intermediate markers of cardiometabolic risk or other health related issues. Materials and Methods We used online searches up to January 2020 and manual searches to identify prospective observational studies reporting on childhood or adolescent intakes of dietary fibre, vegetables, fruit and refined or whole grains. Outcomes measured later in life were body weight, blood lipids, blood pressure, glycaemia, bone health, cognition, growth and bowel habits. Potential age‐specific ranges for dietary fibre were extrapolated from published adult data. Results We identified 45 publications reporting on 44 354 participants from 30 cohort studies. Mean age at dietary assessment varied from 1 to 19.3 years. Follow‐up duration varied from 4 months to 27 years. Although well‐conducted studies reported improvements in body weight, blood lipids and glycaemia, the diverse nature of studies precluded meta analysis. The quality of evidence was very low to low given the limited data available per outcome and the inability to synthesize results from multiple studies. Potential dietary fibre intake begins at 13‐16 g a day for 2‐year‐olds and increases until the age of 10 years, when values are comparable with an adult range of 25‐30 g a day. Conclusions Given the inconsistency in findings from cohort studies other than an absence of detrimental effects, it seems appropriate that recommendations regarding childhood fibre intake are extrapolated from relevant adult data.

Sağlık üzerinde birçok faydalı etki gösteren diyet posası, son yıllarda mikrobiyota ve kolon kanseri ile ilgili yayınlara en fazla konu olan besin bileşenlerinden birisidir. Bağırsakta fermente edilebilirliklerine göre diyet posasının çözünür ve çözünmez posa olmak üzere iki türü mecvuttur. Çözünür posa türlerinin kısa zincirli yağ asidi (KZYA) sentezini arttırarak anti-inflamatuvar, anti-tümör, anti-proliferatif, prebiyotik özellikler gösterdiği ve bağırsakta disbiyozu önlediği bilinmektedir. Çözünmez posa türleri ise pasaj hızını arttırarak ve safra asitleri başta olmak üzere kanserojen bileşenlerin emilimini önleyerek potansiyel anti-kanser etkiler göstermektedir. Tüm bu potansiyel etkileri aracılığı ile diyet posasının kolon kanseri riskini azalttığı düşünülmektedir. Bu derleme yazıda diyetle tüketilen posa ve bağırsak mikrobiyotasının kolon kanseri üzerine olası etkilerinin tartışılması amaçlanmıştır.

Background Recommendations for dietary fibre intake in patients with inflammatory bowel disease are highly variable. Despite the potential benefits of prebiotic fibres on the gut microbiome, many patients with inflammatory bowel disease follow a low fibre diet. The present study comprehensively evaluated intakes of total and prebiotic fibres in patients with inflammatory bowel disease, aiming to determine the adequacy of fibre intake and factors that may influence intake. Methods Outpatients with a formal diagnosis of inflammatory bowel disease were recruited to this multicentre cross-sectional study. Habitual dietary fibre intake including prebiotic fibre types was measured using a validated comprehensive nutrition assessment questionnaire. Adequacy of total fibre intake was compared with Australian Nutrient Reference Values. Multiple linear regressions were performed to determine factors influencing fibre intake. Results Of 92 participants, 52% had Crohn's disease, 51% were male and the mean age was 40 years. Overall, only 38% of the cohort consumed adequate total fibre (median 24 g day-1 , interquartile range 18.5-32.9 g day-1 ). Adequate fibre consumption was significantly less common in males than females (21.3% versus 55.6%, P = 0.002). Resistant starch intake (median 2.9 g day-1 , interquartile range 2.1-4.8 g day-1 ) was significantly less than the proposed recommendations (20 g day-1 ). Disease-related factors such as phenotype and disease activity were not found to influence fibre intake. Conclusions Patients with inflammatory bowel disease habitually consume inadequate fibre, particularly prebiotic fibre resistant starch. The potential deleterious effects of low prebiotic intake on the gut microbiome and disease-related outcomes in inflammatory bowel disease are unknown and warrant further research.

Depression is a major cause of disability in adolescents. Higher dietary fibre intake has been associated with lower depressive symptoms in adults, but there is a lack of research in adolescents. We examined the association between dietary fibre intake (Commonwealth Scientific and Industrial Research Organisation (CSIRO) FFQ) and depressive symptoms (Beck Depression Inventory for Youth) in adolescents with prospective data from the Raine Study Gen2 14- and 17-year follow-ups (n 1260 and 653). Odds of moderate/extreme (clinically relevant) depressive symptoms by quartile of fibre intake were calculated using mixed-effects logistic regression for all participants, in a paired sample without moderate/extreme depressive symptoms at 14 years and in a sub-sample of participants with available inflammatory data at the ages of 14 and 17 years (n 718 and 547). Odds of moderate/extreme depressive symptoms were lower in the fourth (highest) quartile of overall fibre intake (OR 0·273, 95 % CI 0·09, 0·81) compared with the first (lowest) quartile, adjusting for sex, age, energy intake, adiposity, and family and lifestyle factors. However, further adjustment for dietary patterns attenuated the results. Associations of depressive symptoms with cereal or fruit and vegetable fibre intake were not significant in the final model. Adjustment for inflammation had no effect on OR. The association between a higher dietary fibre intake and lower odds of clinically relevant depressive symptoms may be more reflective of a high-fibre diet with all its accompanying nutrients than of an independent effect of fibre.

Reducing the prevalence of diet-related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries. Cereals are key targets in meeting this challenge as they are staple foods throughout the world and major sources of energy (derived principally from starch) and dietary fibre. Wheat is the staple cereal in the UK and Europe, and the UK Biotechnology and Biological Sciences Research Council (BBSRC)-supported Designing Future Wheat programme is focused on manipulating the content and composition of starch and fibre to improve health impacts, including reducing the glycaemic response and improving fermentation in the colon. This work is contributing to the development of improved cultivars by breeders and foods by processors. It is also increasing our understanding of the behaviour of these components in the human gastrointestinal (GI) tract and will contribute to the establishment of targets and recommendations for regulatory authorities.

Kasni (Cichorium intybus Linn.) is a powerful hepatoprotective and nephroprotective drug which has been extensively used in Unani System of Medicine. It is commonly known as chicory in English language. It is an erect perennial herb of the dandelion family Asteraceae. There are two types of Kasni depending on colour of the flowers which are usually bright blue and white or pink rarely. Chicory consists of a dietary fibre called as Inulin which is very useful in treating diabetes and constipation. As per Unani classical literature, it has been extensively used as Mufatteh Sudud (Deobstruent), Musaffi Dam (Blood Purifier), Muqawwi Kabid (Hepatic Tonic), Muqaiwwi Meda (Tonic for Stomach), Waram e Meda (Gastritis), Amraz e Kabid (Liver Disorders), Ghisyan (Nausea and Vomiting), Amraze Kulliya (Kidney Diseases), etc. The root of Kasni possesses various properties such as Aperient, Cholagogue, Deobstruent, Diuretic, Emmenagogue, Febrifuge, Resolvent. Its leaves’ decoction is used as lithotriptic and also useful in elimination of internal mucus. This paper gives an overview of types, phytochemical studies, pharmacological actions and therapeutic uses of Kasni as per Unani classical literature and current scientific studies. Keywords: Kasni, Cichorium intybus Linn., Unani System of Medicine, Hepatoprotective, Unani drug.

Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), finger millet flour (FMF) and multigrain flour (MF) prepared with a blend of DWS (51.60%), SF (31.96%) and FMF (13.04%), were examined for their pasta making potential. Developed multigrain pasta was characterized on the basis of antioxidant, anti-nutritional, in vitro protein and starch digestibility and microstructural properties. The rheological properties (water absorption, development time and departure time), pasting profile (peak and breakdown viscosity) and transition temperature (onset; T(o), mid; T(p) and conclusion; T(c)) of MF was higher (P ≤ 0.05) when compared with DWS. Significant improvement in total dietary fibre, antioxidant activity with reduced glycemic index was observed for uncooked multigrain pasta over the control sample (DWS). Multigrain uncooked pasta revealed limitation of higher anti-nutritional factors, reduced protein digestibility and structural strength as compared with control. The cooking of pasta increased protein and starch digestibility of the control and multigrain pasta as an effect of decreased anti-nutritional factors. Results suggest that both SF and FMF can become useful for manufacturing of pasta with improved nutritional value, antioxidant levels and reduced glycemic index. GRAPHIC ABSTRACT: [Image: see text]

We applied the Framingham risk equation in healthy, metabolic syndrome, and diabetes populations, following treatment with viscous fibre from konjac-based blend (KBB). KBB yielded reduction in estimated risk score by 16% (1.04 ± 0.03 vs. 0.87 ± 0.04, p < 0.01) in type 2 diabetes, 24% (1.08 ± 0.01 vs. 0.82 ± 0.02, p < 0.01) in metabolic syndrome, and 25% (1.09 ± 0.05 vs. 0.82 ± 0.06, p < 0.01) in healthy individuals. Drivers for decreased risk were improvements in blood cholesterol and systolic blood pressure. The composite coronary heart disease risk across populations was reduced 22% (p < 0.01). Novelty Viscous fibre from konjac-xanthan reduced 10-year relative coronary heart disease using Framingham Risk Score across the glycemic status spectrum.

Aim: Diabetes is a metabolic disease caused, among others, by malnutrition. Therefore, more attention is paid to products containing carbohydrates, as they increase the blood glucose concentration. In order to prevent type 2 diabetes and obesity, it is recommended to consume food with a low glycaemic index (GI) and glycaemic load (GL). The GI value of foodstuffs is influenced by their composition, as well as physicochemical and biochemical changes occurring in raw materials during technological processes. The aim of the study was to determine the influence of technological processing on the glycaemic index and glycaemic load values of selected vegetables and fruit. Material/Methods: The research was conducted on cruciferous vegetables, carrots, potatoes and apples. The raw materials underwent pretreatment, which included washing, peeling, shredding and thermal processing. In order to determine the glycaemic index, clinical trials were conducted on 20 healthy people of both sexes, aged 20–60 years, normal weight (BMI 18–24.5). The content of dietary fibre and its fractions was also measured in the products. Results: The thermal treatment influenced the GI and GL values of the food products and content of dietary fibre. The highest GI and GL values were measured in the boiled and baked products, whereas the GI and GL values of the steamed foodstuffs were slightly lower. Conclusions: The results let us conclude that adequate handling of raw materials, i.e. appropriate thermal processing, may limit the development of type 2 diabetes. Diabetic patients are advised to use steaming as the preferable method of thermal processing of foodstuffs.

Apple fruit processing is not variety specific in India, which affect the overall quality of the final processed product. The present study was aimed at elucidation of the nutritive value, phenolic content, antioxidant activity and bioactive phenolic constituents of five widely used apple varieties (Royal Delicious, Red Delicious, Golden Delicious, Red Chief and Red Gold) of western Himalayas. The pomace obtained from different varieties was evaluated to assess the fruit quality. Royal Delicious pomace had significantly high (p

Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties.:It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.

Hibiscus cannabinus L. or commonly known as kenaf is a multipurpose crop with various medicinal and nutritional properties. The aim of this study was to determine the antioxidant, nutritional, and functional properties of kenaf leaves powder. In addition, the effect of kenaf leaves powder fortification in bread properties and consumer acceptability were evaluated by production of three formulations of bread with 0% (control), 4% and 8% substitution of kenaf leaves powder per weight of flour used. From the sensory evaluation, 4% leaves powder bread was the most preferred by the panelists followed by 0% leaves powder bread then 8% leaves powder bread. Therefore, 4% leaves powder bread was chosen as the best formulation for this study and it showed significantly higher value of DPPH free radical scavenging capacity (8.05 mg TE/100 g), total phenolic content (12.9 mg GAE/100 g) and total flavonoid content (13.3 mg QE/100 g) compared to control bread (1.38 mg TE/100 g, 8.17 mg GAE/100 g and 8.77 mg QE/100 g, respectively). Besides, 4% leaves powder bread also showed improvement in calcium and total dietary fibre compared to control bread. Given these results, kenaf leaves powder can be used in baking formulation up to 4% with flour to enhance the functional properties of baking formulation without compromising eating quality.

Background Meat and meat products, in spite of having high biological value protein and essential nutrients required for human sustenance, are highly susceptible to lipid oxidation and also deficient in complex carbohydrates like dietary fibre (DF). This deficiency of DF is often associated with increased occurrence of some chronic diseases such as risk of cardiovascular diseases, type 2 diabetes and colorectal cancer. Besides, development of oxidative changes in meat and meat products needs to be readdressed to prevent the quality deterioration during storage. Scope and Approach A wide range of plant-derived materials and their by-products are potentially rich sources of DFs and bioactive compounds (phytochemicals) with inherent antioxidant properties, commonly known as antioxidant dietary fibres (ADFs). ADF holds the promise to act as functional ingredient to ameliorate the deficiency in DF as well as oxidative changes in meat products, besides offering health benefits. So, fortification of meat and meat products with functional ingredients (ADFs) having dual properties, therefore, assumes significance. Key Findings and Conclusions This comprehensive review focuses on the present knowledge in the literature about the sources of ADFs and their potential application as functional ingredients to improve the physico-chemical characteristics, oxidative stability, sensory attributes and shelf life of meat and meat products. Considering the positive health effects of ADF, its incorporation in meat products opens up new possibilities for the industry to improve its ‘‘image” and opportunity to address consumer demands.

Objective: The present research aimed to estimate macronutrients intake among adults in North Macedonia and to identify their predominant food sources. Methods: Within this cross-sectional study dietary data were collected using repeated 24h recall interviews. Nationwide, adults aged 18+ were recruited. Dietary data, anthropometric measures and socio-demographic characteristics were available for 496 participants. Nutrient intake was analyzed using the Balkan Food Composition Database and Diet Assess and Plan platform. Macedonian dietary guidelines were used for estimation of inadequacy. Results: Significant differences in macronutrients intake are noticed between age groups within certain socio-demographic factors. Total sugar intake was significantly higher among young adult females comparing with those older than 25 years (p = 0.049). Young urban females have significantly higher fats intake than older participants (p = 0.038). Higher total daily energy, proteins, fats and carbohydrates intake (p = 0.033, p = 0.043, p = 0.032, p = 0.042, respectively) was noticed among young urban males when compared to older ones. Only dietary fibre intake was higher among older urban males (p = 0.030). Univariate linear regression models showed that obese participants had significantly higher relative proteins intake comparing with those having BMI within recommended range (p = 0.024, beta = 1.21). Relative carbohydrates intake was significantly lower among males (p = 0.018, beta = -2.077) and among highly educated participants (p = 0.018, beta = -4.304). Participants with tertiary education had higher relative fats intake (p = 0.012, beta = 4.213). Conclusion: Macronutrients intake of adults should be improved. There is higher intake of dietary fats and need for an increase of complex carbohydrates intake, particularly dietary fibre. Findings of this survey should be used in shaping, fine-tuning and implementing food and nutrition policies that will stimulate healthier diets for prevention of diet related non-communicable diseases.

Alterations in gut homeostasis may contribute to the progression of diabetic nephropathy. There has been recent attention on the renoprotective effects of metabolite-sensing receptors in chronic renal injury, including the G-protein-coupled-receptor (GPR)109a, which ligates the short chain fatty acid butyrate. However, the role of GPR109a in the development of diabetic nephropathy, a milieu of diminished microbiome-derived metabolites, has not yet been determined. This study aimed to assess the effects of insufficient GPR109a signalling via genetic deletion of GPR109a on the development of renal injury in diabetic nephropathy. Gpr109a−/− mice or their wildtype littermates (Gpr109a+/+) were rendered diabetic with streptozotocin (STZ). Mice received a control diet or an isocaloric high fiber diet (12.5% resistant starch) for 24 weeks and gastrointestinal permeability and renal injury were determined. Diabetes was associated with increased albuminuria, glomerulosclerosis and inflammation. In comparison, Gpr109a−/− mice with diabetes did not show an altered renal phenotype. Resistant starch supplementation did not afford protection from renal injury in diabetic nephropathy. Whilst diabetes was associated with alterations in intestinal morphology, intestinal permeability assessed in vivo using the FITC-dextran test was unaltered. GPR109a deletion did not worsen gastrointestinal permeability. Further, 12.5% resistant starch supplementation, at physiological concentrations, had no effect on intestinal permeability or morphology. These studies indicate that GPR109a does not play a critical role in intestinal homeostasis in a model of type 1 diabetes or in the development of diabetic nephropathy.

Dietary fibre (DF) functionalized with polyphenols is a functional ingredients as it provides the health benefits associated with consumption of both DF and polyphenols. The present study endeavoured to prepare DF-anthocyanin formulation with different ratio of pigment-matrix where DF and anthocyanin were extracted from culinary banana bracts. The formulated powders were studied for its antioxidant, structural properties and fluorescent properties. DF-anthocyanin formulation exhibited enhancement in anthocyanin content with increase in antioxidant content and it was highest for DF-A3 with better color values (L*, a*, C*) compared to other formulations. The structure of the formulation was mainly attributed to the structure of DF and anthocyanin as evidenced by FT-IR. Moreover, changes in the degree of crystallinity were found after addition of anthocyanin in fibre matrix. The morphology study by SEM confirmed the entrapment of particles (1.97–3.88 µm) on the network structure and surface of DF. Additionally, Akin fluorescence emission spectra of DF-A3 with anthocyanin extract further confirmed the formation of DF-anthocyanin complex. Storage stability study showed DF-A3 with lowest degradation rate (k = 0.0002 day(−1)) and half-life period of 87 days.