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Summary: The gastrointestinal tract serves as a pivotal physical barrier that prevents the translocation of exogenous substances from the intestinal lumen into the systemic circulation. Dysfunction of intestinal barrier function has been implicated in the pathogenesis of several diseases, such as metabolic disorders. Heat shock proteins (HSPs) play a critical role in maintaining the resilience and viability of epithelial cells when exposed to stressors. Evidence suggests that dietary fibre (DF), a known inducer of HSP production, may be a promising candidate for strengthening the intestinal barrier. Understanding the regulation of intestinal HSPs and the protective effect of DF is critical to defending against environmental threats and preserving human health. To date, six DFs—pectin, chicory, psyllium, guar gum, partially hydrolysed guar gum, and xylooligosaccharide—have been reported to have promotive effects on intestinal HSP induction. DF promotes intestinal HSP induction through gut microbiota‐dependent and independent mechanisms. DF is fermented by gut microbiota to produce short‐chain fatty acids, specifically butyrate and propionate, to promote HSP production. Meanwhile, DF also promotes intestinal HSP induction through direct interaction with intestinal epithelial cells, independent of gut microbiota activity, although the precise mechanism is still unclear. Regulation of intestinal HSP occurs by transcriptional modulation through activation of heat shock transcription factors, primarily heat shock factor 1, or at the post‐transcriptional level by modulation of the translation process. This review highlights recent advances in understanding the role of DF in improving intestinal barrier function, with particular emphasis on the regulatory mechanisms of intestinal HSPs. [ABSTRACT FROM AUTHOR]

Methods Results Conclusion Dietary fibre improves glycaemic control in type 2 diabetes, but its therapeutic role in women with diabetes in pregnancy is unclear. We assessed the effect of dietary fibre on markers of glycaemic control in women with diabetes in pregnancy.We searched four databases (Cochrane Library, MEDLINE, Embase and Web of Science) to identify RCTs exploring the effect of dietary fibre, high‐fibre diets or fibre supplementation on fasting blood glucose (FBG), 2‐h postprandial blood glucose (PBG) and requirement for insulin therapy, among other glycaemic makers in pregnant women with diabetes. Data were pooled for each outcome to calculate change from baseline mean (SD) and overall mean difference (MD) between control and intervention groups.Of 1462 identified studies, data from 20 eligible trials containing 1061 participants were pooled. On meta‐analysis, a higher fibre intake was associated with reduced FBG (MD: −0.35 mmol/L, 95% CI: −0.53, −0.18, p < 0.01), PBG (MD: −0.90 mmol/L, 95% CI: −1.39, −0.40, p < 0.01) and requirement for insulin (OR: 0.24, 95% CI: 0.13, 0.46, p < 0.01). There was significant heterogeneity for FBG and PBG (>90%), attributable to differences in Intervention type for PBG (Dietary Approach to Stop Hypertension [DASH] diet, low glycaemic index, supplement; p < 0.01) and study duration (for FBG: p = 0.002; not for PBG). Studies were mostly scored as high risk of bias due to lack of blinding (Cochrane Risk of Bias Tool v.2.0).High‐quality dietary intervention studies in pregnancy are lacking. Our results suggest that high‐fibre diets improve fasting and postprandial glycaemia and reduce the likelihood of requiring insulin in women with diabetes in pregnancy. [ABSTRACT FROM AUTHOR]

Summary Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion. [ABSTRACT FROM AUTHOR]

The nutritional utility of leguminous products such as corticated marama bean (Tylosema esculentum) meal (CMBM) in quail diets is limited by high fibre levels. This study evaluated the impact of dietary CMBM pre-treated with fibrolytic multi-enzyme (FMENZ) on growth performance, and physiological and meat quality responses in Jumbo Coturnix quail. Two hundred and forty 7-day-old Jumbo quail (29.4 ± 2.72 g initial live weight) were randomly distributed to five experimental diets, with six replicate cages each (eight birds/cage). The diets were a grower diet without CMBM, and the same grower diet plus 100 g/kg CMBM pre-treated with 0, 1, 1.5, and 2% (v/w) FMENZ. Positive quadratic responses (p < 0.05) were recorded for overall feed intake and body weight gain in weeks 2 and 3. The control diet promoted the highest (p < 0.05) gain-to-feed ratio in weeks 2 and 3, and the best weight gains and glucose levels, but reduced lipase levels. Final body weights declined linearly [p = 0.037] with FMENZ levels. Breast pH increased linearly, while haemoglobin and 1 h post-mortem chroma showed positive quadratic effects (p < 0.05) with FMENZ levels. The use of the enzymes did not improve the feed value of CMBM in Jumbo quail diets. [ABSTRACT FROM AUTHOR]

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

This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant (p < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability. [ABSTRACT FROM AUTHOR]

Background: Diet has been linked to gut dysbiosis and the onset, course, and response to treatment of patients with IBD and metabolic disease. Methods: This single-centre prospective case-control study investigated the relationship between dietary intake, metabolic profile, and stool microbial composition in 57 individuals with IBD in clinical remission and 24 healthy individuals (HC). Participants' baseline anthropometric measurements, serum metabolic parameters, lipid profiles, and oral and stool samples for microbiota testing were collected. Their dietary intake and physical activity were documented. A partially corrected correlation was performed to examine the associations between variables and p-values adjusted for multiple comparisons using the Benjamini–Hochberg equation (adj-p). Results: In participants with IBD, the intake of saturated fat correlated positively, and the intake of dietary fibre correlated negatively with anthropometric indices (saturated fat and BMI: r = 0.37, adj-p = 0.04, fibre and BMI: r = −0.45, adj-p = 0.01). Higher anthropometric indices were associated with poorer glucose control and a less favourable serum lipid profile (BMI and insulin: r = 0.48, p < 0.01, WHR and triglycerides: r = 0.57, p < 0.01). The stool microbiota of participants in the IBD group was less diverse and more similar to their oral microbiota than was observed in the HC group (Mann–Whitney U test p = 0.03). Within the IBD group, a higher intake of added sugar and processed meat and a higher serum insulin level was associated with lower stool microbial alpha diversity (processed meat intake and Shannon's diversity: r = −0.43, adj-p = 0.02; added sugar and Shannon's diversity: r = −0.39, adj-p = 0.03; insulin and Shannon's diversity: r = −0.45, adj-p = 0.02). Neither the dietary intake nor stool microbial composition correlated with the risk of disease flaring. Conclusions: Our findings suggest that dietary intake is associated with the metabolic health and gut microbial composition of IBD patients. [ABSTRACT FROM AUTHOR]

Summary: The study investigates the impact of incorporating a fibre‐rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread‐making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC‐incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre‐rich alternative in the food industry, promising benefits for health‐conscious consumers. [ABSTRACT FROM AUTHOR]

Summary: In this study, nano‐reduction of dietary fibre using ball milling and its influence on physicochemical, structural and microbial properties were studied. Dynamic light scattering confirmed the average particle size of 382 nm for nano‐reduced dietary fibre. FTIR represents the peak differences between native and nano‐reduced dietary fibre. XRD displayed the polycrystalline nature of nano‐reduced dietary fibre. The physicochemical properties including WHC, OHC and swelling capacity increased significantly (P < 0.05) upon nano‐reduction of dietary fibre whereas moisture content was found to decrease significantly. Furthermore, the antimicrobial activity of nano‐reduced dietary fibre against Escheria coli and Bacillus Cerus was enhanced. The improved physicochemical, morphological and microbial properties of nano‐reduced dietary fibre can pave the way in food industries for the formulation of functional foods and also as a packaging material with improved antimicrobial properties. [ABSTRACT FROM AUTHOR]

Fructans are commonly used as dietary fibre supplements for their ability to promote the growth of beneficial gut microbes. However, fructan consumption has been associated with various dosage-dependent side effects. We characterised side effects in an exploratory analysis of a randomised trial in healthy adults (n = 40) who consumed 18 g/day inulin or placebo. We found that individuals weighing more or habitually consuming higher fibre exhibited the best tolerance. Furthermore, we identified associations between gut microbiome composition and host tolerance. Specifically, higher levels of Christensenellaceae R-7 group were associated with gastrointestinal discomfort, and a machine-learning-based approach successfully predicted high levels of flatulence, with [Ruminococcus] torques group and (Oscillospiraceae) UCG-002 sp. identified as key predictive taxa. These data reveal trends that can help guide personalised recommendations for initial inulin dosage. Our results support prior ecological findings indicating that fibre supplementation has the greatest impact on individuals whose baseline fibre intake is lowest. [ABSTRACT FROM AUTHOR]

Background: Positive expressive writing is associated with enhanced psychological wellbeing. Several individual differences are known to moderate the enhancement effects of positive expressive writing, but no studies to date have investigated the optimal dietary conditions under which expressive writing effects occur. In this pilot study, we sought to investigate whether diet quality and dietary fibre intake moderate the effects of positive writing on mood. Methods: The participants (12 males, 25 females, Mage = 33.0, SDage = 13.1) completed self-reported measures of dietary quality, dietary fibre intake, and positive and negative affect. They were then randomly allocated to complete either a positive expressive writing or neutral writing activity for 10 min. Positive and negative affect were measured again immediately after each activity. Results: Those participants who reported better diet quality and greater dietary fibre intake exhibited a significantly greater increase in positive affect following positive expressive writing relative to neutral writing. No significant effects were observed for negative affect. Conclusions: For the first time, we report that the effects of positive expressive writing on positive mood are enhanced under optimal dietary conditions. Further replication studies are needed to determine whether dietary factors can influence the conditions under which positive expressive writing benefits occur. We speculate that dietary influences on the gut–brain axis are a potential mechanism. [ABSTRACT FROM AUTHOR]

A total of 576 rabbits were housed in 18 open-top elevated pens (32 rabbits per pen) during the fattening period (54–71 d of age) and fed a standard diet or a diet enriched in purified wood lignocellulose and fat formulated to guarantee rabbit optimal digestive health and convenient feed conversion ratio. The impacts on gut microbiota (both hard faeces and caecal content) and caecal fermentation, diet digestibility and rabbit performance were examined. The microbial diversity and the bacterial community structure of hard faeces barely differed from that of caecal content (p > .05). No differences in alpha and beta diversity of microbiota were detected between rabbits fed the different diets. Twelve genera, mostly belonging to the family of Lachnospiraceae, increased (p

The UK population is living longer; therefore, promoting healthy ageing via positive nutrition could have widespread public health implications. Moreover, dietary fibre intake is associated with health benefits; however, intake is below UK recommendations (30 g/d). Utilising national dietary survey data can provide up-to-date information on a large representative cohort of UK older adults, so that tailored solutions can be developed in the future. This study used cross-sectional data from the National Diet and Nutrition Survey (years 2008–2009 to 2018–2019) for older adults' (n 1863; 65–96 years) dietary fibre intake (three-to-four-day food diaries), top ten dietary fibre-rich foods, associated factors (demographics, dietary/lifestyle habits) and various health outcomes (anthropometric, blood and urine). Mean dietary fibre intake was 18·3 g/d (range: 2·9–55·1 g/d); therefore, below the UK dietary recommendations, with compliance at 5·7 %. In addition, there were five significant associations (P < 0·05) related to lower dietary fibre intake such as increasing age group, without own natural teeth, impaired chewing ability, lower education leaving age and poor general health. Older adults' key foods containing dietary fibre were mainly based on convenience such as baked beans, bread and potatoes. Positively, higher dietary fibre consumption was significantly associated (P = 0·007) with reduced diastolic blood pressure. In summary, the benefits of dietary fibre consumption were identified in terms of health outcomes and oral health were key modulators of intake. Future work should focus on a life course approach and the role of food reformulation to help increase dietary fibre intake. [ABSTRACT FROM AUTHOR]

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The effect of single dietary fibre (DF) on lowering uric acid (UA) level has been reported in the literature. However, the potential protective mechanism of DF against potassium oxybate-induced hyperuricaemia (HUA), as modelled by prophylactic administration, remains unclear. The data demonstrate that DF significantly decreased serum and cerebral tissue UA concentrations, inhibited xanthine oxidase expression and activity in the liver and reduced levels of creatinine and urea nitrogen in the serum. Additionally, it mitigated the deposition of amyloid- β in cerebral tissue. Correlation analysis showed that DF modulated the Toll-like receptor 4/NF- κ B signalling pathway, attenuating oxidative stress and inflammatory responses in HUA mice. Additionally, DF helps to maintain the composition of the gut microbiota, reducing harmful Desulfovibrio and enriching beneficial Akkermansia and Ruminococcus populations. The results of the faecal metabolomics analysis indicate that DF facilitates the regulation of metabolic pathways involved in oxidative stress and inflammation. These pathways include pyrimidine metabolism, tryptophan metabolism, nucleotide metabolism and vitamin B6 metabolism. Additionally, the study found that DF has a preventive effect on anxiety-like behaviour induced by HUA. In summary, DF shows promise in mitigating HUA and cognitive deficits, primarily by modulating gut microbiota and metabolites. [ABSTRACT FROM AUTHOR]

Thirty-two (32) TN70 (Topigs Norsvin) weaned pigs, aged 7 weeks, having an average weight of 10.5±0.5 kg were used to evaluate the effect of corn and cob meal (CCM) on the carcass parameters, organ weight, villi morphometric, and organoleptic properties of the pigs. CCM was produced by grinding the grain and the cob together. The pigs were acclimatized for seven days before they were randomly allotted to four (4) dietary treatments with eight (8) pigs per replicate in a completely randomized design. The experiment lasted for seven weeks. The feed had 0%, 10%, 20%, and 30% corn and cob meal (CCM) in the diets tagged as D1, D2, D3, and D4 respectively. All the data were analyzed using SPSS version 16 and the means were compared using one-way analysis of variance (ANOVA). Except for the eviscerated weight, back fat, and loin, all the carcass parameters were significantly influenced (P<0.05). The weight of the visceral organs was significantly influenced (P<0.05) except for the weight of the lungs. All the villi morphometric parameters differed significantly (P<0.05) except the crypt width. CCM influenced (P<0.05) the colour, tenderness, juiciness, and overall acceptability of the meat. The use of 30% CCM stimulated pancreas hypertrophy, increased carcass weight, belly, ham, picnic shoulder, villi height, muscle thickness, and improved organoleptic properties. [ABSTRACT FROM AUTHOR]

The study was conducted from October to December, 2021 in the Department of Livestock Products Technology, College of Veterinary Science, Jabalpur, Madhya Pradesh, India to prepare spent hen meat snack sticks (SHSS) by partially replacing rice flour (RF) from the product formulation with healthy, dietary fiber rich oat, finger millet and amaranth flours (OF, FMF and AF) at different levels. Four batches of SHSS were prepared by substituting RF with different levels of OF, FMF and AF each at 0%, 5%, 10% and 15%. The optimum level of incorporation of dietary fiber from each set of products was standardized based on sensory evaluation of SHSS for various attributes. A combination of steaming, drying and frying (170°C for 45 sec) was found to be the most suitable cooking method for SHSS. Substitution of RF with 15% OF resulted in a significant decrease in flavour, crispness, and overall acceptability of the snacks while lower levels did not affect the sensorial attributes. FMF at 5% level did not alter the sensory attributes while at higher levels of replacement a significant decrease in color, flavor, crispness, and overall acceptability scores were noted. Higher levels of AF (15%) significantly improved flavour and overall acceptability of SHSS. The study clearly revealed that OF (10%), FMF (5%) and AF (15%) can be used efficiently for substitution of RF in the formulation of healthier and sensorially acceptable products. Snacks crafted with spent hen meat and dietary fiber will enhance the nutritional value especially with respect to amino acids, flavour, taste and technological functionality. [ABSTRACT FROM AUTHOR]

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

The present work aimed to develop a type of bread rich in dietary fibre (DF), and to investigate the effects of different amounts of steam-exploded apple pomace (AP) on the physicochemical properties of wheat flour and bread quality. The content of soluble dietary fibre (SDF) in apple pomace treated with steam explosion (SE-AP) increased, which could improve the quality of flour products and supplement dietary fibre. Adding 12% apple pomace powder resulted in maximum solubility (10.23 ± 0.25%) and swelling power (3.97 ± 0.14%). The relative viscosity of the mixed powder decreased with increasing SE-AP content. Moreover, the coagulation value of the mixed powder increased with the increase in SE-AP content. Based on the textural characteristics and sensory evaluation analysis of the bread, the quality of bread made with mixed powder was the best when 10% SE-AP was added to high-gluten flour. SE-AP can be utilised to produce bread rich in DF. The addition of 10% SE-AP resulted in the highest overall acceptance. [ABSTRACT FROM AUTHOR]

This research study aimed to investigate the extraction of Insoluble Dietary Fiber (IDF) from under-utilized Kadam fruit (Neolamarkia cadamba) using an alkali-extraction method assisted with ultrasound and microwave treatments. The extracted samples were characterized using Fourier Transform Infrared, X-ray Diffraction and Scanning Electron Microscopy techniques. The highest yield of IDF was found in the microwave-assisted treated samples (4.36%), followed by ultrasound-assisted treated samples and untreated samples (3.83%, and 3.52% respectively). The Fourier Transform Infrared peaks confirmed that the extracted samples were IDF. X-ray Diffraction analysis suggested that the extracted samples were amorphous. The functional properties such as water holding capacity (WHC) (10.66 g/g), oil holding capacity (OHC) (1.30 g/g), swelling power (11.72%), solubility index (1.94%) and emulsion activity (31.14%) were found to be highest in the ultrasound-assisted treated samples, followed by microwave-assisted treated samples and untreated samples. Based on our findings, extracted IDF samples obtained from the Kadam fruit hold great potential to be used as a functional food ingredient. [ABSTRACT FROM AUTHOR]

Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal products are extremely important. In addition to increasing the dietary fibre content, either by using wholemeal flours or flours with added fibre from other sources, practices leading to an increase in resistant starch content are also of great interest. This review summarises the most important technological processes used to reduce the glycaemic index of bread and other bakery products. The summarization shows that the potential of various technological processes or their physical and physicochemical modifications to reduce the glycaemic index of common bakery products exists. At the same time, however, it has been shown that these processes have not been sufficiently explored, let alone applied in production practice. [ABSTRACT FROM AUTHOR]

The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Curcuma longa that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid's bioaccessibility in biscuits and custard based on different fibre type formulations. Bioaccessibilities for curcumin-enriched custards and biscuits were obtained through in vitro digestion, and physicochemical food properties were characterised. A strong correlation between macronutrient concentration and bioaccessibility was observed (p = 0.89) and chosen as a main explanatory variable in a Bayesian hierarchical linear regression model. Additionally, the patterns of food matrix effects on bioaccessibility were not the same in custards as in biscuits; for example, the hemicellulose content had a moderately strong positive correlation to bioaccessibility in biscuits (p = 0.66) which was non-significant in custards (p = 0.12). Using a Bayesian hierarchical approach to model these interactions resulted in an optimisation performance of r2 = 0.97 and a leave-one-out cross-validation score (LOOCV) of r2 = 0.93. This decision-support system could assist the food industry in optimising the formulation of novel food products and enable consumers to make more informed choices. [ABSTRACT FROM AUTHOR]

Summary: The aim of this work was to develop ingredients from elderberry pomace (EP) analysing the effect of different drying methods (conventional air‐drying (C), freeze‐drying (F), and fluidised‐bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterised before and after an in vitro gastrointestinal digestion (GID). Cianidin‐3‐glucoside and rutin were the main phenolic compounds determined by HPLC‐DAD. After GID, phenolic content and antioxidant capacity were drastically reduced regardless of the drying process. Freeze‐drying better preserved the total polyphenol and monomeric anthocyanin content, and the antioxidant capacity, however, EP‐C and EP‐FB presented more bioaccessible antioxidant compounds than EP‐F. Fluidised‐bed drying generated, in a shorter drying time, a more bioaccessible granular product (EP‐FB), that could be used directly in ready‐to‐eat foods. EP‐C and EP‐F products could be used as functional foods or nutraceutical ingredients. Also, the obtained elderberry products were not cytotoxic against the Caco‐2 cell line. [ABSTRACT FROM AUTHOR]

Summary: A healthy lifestyle with a high intake of whole grains is preferred for the effective type 2 diabetes mellitus (T2DM) prevention. Plenty of studies have shown the health benefits of barley on metabolic diseases, but there is a dearth of review articles specifically focused on antidiabetic effects. Hence, it is urgent to consolidate the up‐to‐date findings and provide guidance for future research endeavours in a timely review. This review aims to provide an overview on barley consumption for T2DM prevention and management, focusing on certain key aspects such as glycaemic control, insulin sensitivity and lipid profile. Extensive research has highlighted the potential benefits of barley grains in T2DM prevention, attributed to their high dietary fibre content, a diverse array of phytochemicals, and bioactive peptides. The dietary fibre (e.g., β‐glucan and arabinoxylan), characterised by their viscous and water‐soluble nature, is involved in modulating gastrointestinal physiology, thereby exerting regulatory effects on blood glucose and insulin levels. Phenolic compounds in barley have the potential to inhibit α‐amylase and α‐glucosidase enzymes, offering further support for glucose homeostasis. In addition, outer layers of barley are found to have high levels of fibres and bioactive compounds. The levels of these bioactive compounds can be improved through food processing techniques. Future investigation is necessary to establish the relationships between barley bioactive components and their specific antidiabetic capacity to improve study consistency and innovative strategies to incorporate barley into daily diet. [ABSTRACT FROM AUTHOR]

This study investigated the incorporation of wheat bran into semi-dry fermented carabeef sausages, analysing their physico-chemical properties, sensory properties and microbiological quality, with an emphasis on the impact of refrigerated storage. Utilizing buffalo meat, which is prominent in India's meat industry due to its health benefits and minimal religious consumption restrictions, this research focused on enhancing the dietary fiber content of sausages-a product traditionally low in fibers. Wheat bran, known for its high fiber content and health benefits, was integrated at varying levels (6%, 8% and 10%) into sausage formulations. The treatment that included 8% wheat bran emerged as the optimum choice based on cooking yield and sensory attributes, exhibiting significant improvements in moisture retention and overall acceptability compared to the control. Over 60 days of refrigerated storage, both control and most accepted treatment sausages demonstrated a reduction in pH and moisture content, with an increase in microbial counts and indices of oxidative and nitrogenous degradation. Despite these changes, the sensory parameters of treatment sausages with 8% wheat bran were maintained at acceptable levels throughout the storage period. This study concludes that the incorporation of fibre into fermented carabeef sausages can improve sensory attributes and extend the product's shelf life, suggesting a promising approach for enhancing the nutritional profile and storage stability of meat products. [ABSTRACT FROM AUTHOR]

The rising cases of metabolic disorders like obesity and diabetes have boosted the demand for food industries to produce low glycaemic index products. The present investigation was undertaken to study the individual and synergistic effects of dietary fibre and fat in modulating the starch digestibility of wheat and rice, commonly consumed staples that elicits a high glycaemic index. Starch digestive profile, the kinetics of starch hydrolysis, and physicochemical properties were analysed. It was observed that incorporating fibre and fat significantly reduced the estimated glycaemic index by 11%, and the readily digestible starch fraction decreased by 40% in rice flour and 32% in wheat flour. Rice flour matrices substituted with fibre showed the lowest hydrolysis index (46.7), followed by matrices containing fat. Formulated composite mix was utilised to prepare fat and fibre-enriched Indian flat pan bread with reduced starch digestibility. The addition of fat and fibre altered the dough texture profile. The wheat-based composite mix dough had increased hardness and gumminess by approximately 42% and 50%, respectively. A four-fold increase in gumminess and hardness was observed in rice-based composite mix dough. However, the overall acceptability of the fat and fibre incorporated flat pan bread was higher by around five units, suggesting its acceptability. [ABSTRACT FROM AUTHOR]

This study aimed to analyse the impact of a simulated human digestion process on the composition and functional properties of dietary fibres derived from pomegranate-peel, tomato-peel, broccoli-stem and grape-stem by-products. For this purpose, a computer-controlled simulated digestion system consisting of three bioreactors (simulating the stomach, small intestine and colon) was utilised. Non-extractable phenols associated with dietary fibre and their influence on antioxidant capacity and antiproliferative activity were investigated throughout the simulated digestive phases. Additionally, the modifications in oligosaccharide composition, the microbiological population and short-chain fatty acids produced within the digestion media were examined. The type and composition of each dietary fibre significantly influenced its functional properties and behaviour during intestinal transit. Notably, the dietary fibre from the pomegranate peel retained its high phenol content throughout colon digestion, potentially enhancing intestinal health due to its strong antioxidant activity. Similarly, the dietary fibre from broccoli stems and pomegranate peel demonstrated anti-proliferative effects in both the small and the large intestines, prompting significant modifications in colonic microbiology. Moreover, these fibre types promoted the growth of bifidobacteria over lactic acid bacteria. Thus, these results suggest that the dietary fibre from pomegranate peel seems to be a promising functional food ingredient for improving human health. [ABSTRACT FROM AUTHOR]

Summary: The effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height‐to‐diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced the starch digestibility of wheat steamed bread, as evidenced by the significant decrease of eGI value from 88.16 to 49.16, which was classified as low GI steamed bread. While, the addition of soybean dietary fibre, gallic acid and soybean protein isolate together negatively affected the fermentation properties of dough, resulting in lower specific volume, chewiness, springiness and higher hardness of steamed bread compared to wheat bread without any addition. The above results in this study might provide theoretical guidance for the development of healthier and blood glucose‐friendly steamed bread in the staple food industry. [ABSTRACT FROM AUTHOR]

Summary: Within tropical fruits, the Passifloraceae family is distinguished; Colombia is recognised as the most diverse country in this family. In this study, we aimed to evaluate the potential use of by‐products (shell‐seeds + pulp) of Passiflora maliformis L. and Passiflora edulis Sims as dietary fibre and prebiotic activity, through tests of water, oil and swelling retention capacity and dietary fibre, its potential application was evident in products that require hydration, viscosity development and freshness conservation. Toxicity test, extracts can be classified as 'safe' when ingested, as cell viability is equal to or greater than 90%. Probiotic potential is evident for a growth of Latilactobacillus sakei BAP110‐FSC111 ranging from 15% to 100%, Lactiplantibacillus plantarum CECT220 ranging from 10% to 75%, acid digestibility test, hydrolysis percentage varied from 20% to 100%, values according to the by‐product, extract and study species. Highlighting its use as a source of prebiotics, because it increases the proliferation of probiotics from the Lactobacillus family. [ABSTRACT FROM AUTHOR]

This article explores the research behind diverticular disease and its dietary management, with a focus on dietary fibre. Diverticula, saclike protrusions in the colonic wall, are extremely prevalent in older people living in Western countries and range from asymptomatic (diverticulosis) to moderately symptomatic (diverticular disease) to severely symptomatic (diverticulitis). Diet and lifestyle are implicated in the development of these conditions, as demonstrated by the vast increase in prevalence as countries become more industrialised and follow a Western dietary pattern. Dietary fibre is a particular nutrient of interest. Contrary to prior dogma, research suggests that individuals with diverticular disease should actually strive for a high fibre diet to reduce the risk of developing further diverticula and prevent progression to diverticulitis. The dietary management of the symptoms of diverticular disease is not well understood. Vigorous physical activity may reduce the risk of diverticulitis. Community nurses can help their patients to avoid harmful and unnecessary dietary restrictions by using the information in this article. [ABSTRACT FROM AUTHOR]

Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking. [ABSTRACT FROM AUTHOR]

Bamboo shoots are a nutritious food rich in protein and dietary fibre, low in carbohydrates and fats, and with good mineral and vitamin profiles. Bamboo shoots are projected to be a superfood, although at present they are considered a neglected food commodity that is restricted to a few Asian countries. The use of bamboo shoot powder (BSP) in food fortification represents a promising avenue for enhancing the nutritional value of foods. This study evaluated the differences in nutrient composition and functional properties of two BSP species (Gigantochloa levis and Bambusa vulgaris), and their effects on the proximate analysis, physicochemical properties and sensory attributes of cassava crackers. G. levis BSP had greater amounts of moisture, protein, fat, ash, and total dietary fibre than B. vulgaris BSP. Both types of BSP had good WHC and swelling power which suggest that they could easily be incorporated into food systems. B. vulgaris BSP had better WHC and swelling power than G. levis BSP. The cassava crackers were formulated as C control (0 % BSP), B5 (5 % B. vulgaris), B10 (10 % B. vulgaris), G5 (5 % G. levis), and G10 (10 % G. levis). Adding BSP significantly increased (p

Chickpea is considered a rich source of nutrients, especially protein and dietary fibre. Besides, chickpea has potential benefits for the maintenance of gut health by improving intestinal integrity and serving as a source of energy for the gut microbiota. Moreover, chickpea consumption has been found to possess anti-cancer, anti-inflammatory, and antioxidant activity. On undergoing certain treatments like soaking, dehulling, roasting, and germination, the anti-nutritional profile of chickpeas can be reduced. Observing these benefits, this review explores the impact of chickpea and its components on maintaining gut health, emphasizing various benefits. Besides, the paper comprehensively covers the nutritional composition of chickpeas and factors influencing the bioavailability of its components concerning gut health. Additionally, it outlines the mechanisms through which chickpeas influence gastrointestinal health, providing valuable insights into complex processes and potential therapeutic applications. Furthermore, the review identifies contributions that can guide future research, encouraging further exploration of chickpeas' role in gut health and the development of interventions. As a result of the presented review, chickpeas can be used as an affordable source of food, which is nutritionally stable and prevents gastrointestinal diseases.

Abstract Background Non-toxic approaches to enhance radiotherapy outcomes are beneficial, particularly in ageing populations. Based on preclinical findings showing that high-fibre diets sensitised bladder tumours to irradiation by modifying the gut microbiota, along with clinical evidence of prebiotics enhancing anti-cancer immunity, we hypothesised that dietary fibre and its gut microbiota modification can radiosensitise tumours via secretion of metabolites and/or immunomodulation. We investigated the efficacy of high-fibre diets combined with irradiation in immunoproficient C57BL/6 mice bearing bladder cancer flank allografts. Result Psyllium plus inulin significantly decreased tumour size and delayed tumour growth following irradiation compared to 0.2% cellulose and raised intratumoural CD8+ cells. Post-irradiation, tumour control positively correlated with Lachnospiraceae family abundance. Psyllium plus resistant starch radiosensitised the tumours, positively correlating with Bacteroides genus abundance and increased caecal isoferulic acid levels, associated with a favourable response in terms of tumour control. Psyllium plus inulin mitigated the acute radiation injury caused by 14 Gy. Psyllium plus inulin increased caecal acetate, butyrate and propionate levels, and psyllium alone and psyllium plus resistant starch increased acetate levels. Human gut microbiota profiles at the phylum level were generally more like mouse 0.2% cellulose profiles than high fibre profiles. Conclusion These supplements may be useful in combination with radiotherapy in patients with pelvic malignancy. Video Abstract

This study investigated whether a standard calorie diet that is high in glucose and deficient in dietary fibre (described as HGD [high glucose diet]) induces hepatic fat accumulation in mice. We evaluated hepatic steatosis at 7 days and 14 days after the commencement of the HGD. Hepatic triglycerides and areas of oil droplets increased in the HGD group both at day 7 and day 14, whereas weight gain, weight of epididymal fat, and plasma levels of triglycerides were unaffected by HGD consumption. A microarray analysis of the livers revealed that the expression of lipogenesis-related genes was the most affected by HGD consumption. Furthermore, HGD consumption induced the expression of hepatic proteins of fatty acid synthetase, acetyl-CoA carboxylase alpha, and stearoyl-CoA desaturase 1, which are known to be involved in the synthesis of triglyceride. These results indicate that HGD consumption causes fat accumulation in the liver, with an increase in enzymes that are involved in de novo lipogenesis without an accompanying weight or obesity phenotype. Our new findings suggest that HGD consumption could serve as a breeding ground for liver steatosis.

Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.

Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.

Background: Non-toxic approaches to enhance radiotherapy outcomes are beneficial, particularly in ageing populations. Based on preclinical findings showing that high-fibre diets sensitised bladder tumours to irradiation by modifying the gut microbiota, along with clinical evidence of prebiotics enhancing anti-cancer immunity, we hypothesised that dietary fibre and its gut microbiota modification can radiosensitise tumours via secretion of metabolites and/or immunomodulation. We investigated the efficacy of high-fibre diets combined with irradiation in immunoproficient C57BL/6 mice bearing bladder cancer flank allografts. Result: Psyllium plus inulin significantly decreased tumour size and delayed tumour growth following irradiation compared to 0.2% cellulose and raised intratumoural CD8+ cells. Post-irradiation, tumour control positively correlated with Lachnospiraceae family abundance. Psyllium plus resistant starch radiosensitised the tumours, positively correlating with Bacteroides genus abundance and increased caecal isoferulic acid levels, associated with a favourable response in terms of tumour control. Psyllium plus inulin mitigated the acute radiation injury caused by 14 Gy. Psyllium plus inulin increased caecal acetate, butyrate and propionate levels, and psyllium alone and psyllium plus resistant starch increased acetate levels. Human gut microbiota profiles at the phylum level were generally more like mouse 0.2% cellulose profiles than high fibre profiles. Conclusion: These supplements may be useful in combination with radiotherapy in patients with pelvic malignancy. C3P3Z-i-BEWcsPG8U_9P4f Video Abstract [ABSTRACT FROM AUTHOR]

Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients. [ABSTRACT FROM AUTHOR]

AbstractThe human gut microbiome has emerged as a key influencer of human health and disease, particularly through interactions with dietary fiber. However, national dietary guidelines worldwide are only beginning to capitalize on the potential of microbiome research, which has established the vital role of host-microbe interactions in mediating the physiological effects of diet on overall health and disease. β-glucans have been demonstrated to modulate the composition of the gut microbiota, leading to improved outcomes in cardiovascular disease (CVD). Raised serum cholesterol and blood pressure are important modifiable risk factors in the development of CVD and emerging evidence highlights the role of the gut microbiota in ameliorating such biomarkers and clinical characteristics of the disease. The proposed mechanism of action of β-glucans on the pathophysiological mechanisms of disease have yet to be elucidated. Validating gaps in the literature may substantiate β-glucans as a potential novel dietary therapy against modifiable risk factors for CVD and would further support the public health significance of including a habitual fiber-rich diet. [ABSTRACT FROM AUTHOR]

Summary: Mung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Higher EWP content increased optimum cooking time, firmness, tensile strength and elongation (P ≤ 0.05) and decreased cooking loss. Scanning electron micrographs showed that the EWP created a strongly continuous protein network. An increase in water reduced cooking time and firmness but increased cooking loss (P ≤ 0.05). Firm and elastic cooked MBB pasta was obtained under conditions of high EWP and low moisture content. [ABSTRACT FROM AUTHOR]

Summary: The growing recognition of the health benefits associated with dietary fibre and the deficit in its daily intake are propelling the food industry to develop a variety of fibre‐enriched products including puffed snacks. Incorporating rich sources of fibre into pulse‐based foods can supplement the insufficient daily dietary fibre intake. To produce fibre‐enriched puffed pulse snacks and ready‐to‐eat breakfast cereals, three different fibre sources, namely carrot powder (CP), wheat bran (WB) and red lentil hulls (LH), were added to red lentil (RL) flour at 0%, 10% and 20% levels (w/w) and extruded at three extrusion moisture contents (MC), i.e., 18%, 20% and 22% (db). Incorporation of all three fibres into RL flour significantly (P ≤ 0.05) increased the total and insoluble dietary fibre contents and hardness and decreased the expansion index, brightness and crispiness of extrudates. Scanning electron microscopy images revealed that the fibre‐enriched extrudates had thicker cell walls with smaller cells when qualitatively compared to RL extrudates with no fibre addition. CP containing extrudates had significantly (P ≤ 0.05) higher soluble dietary fibre (SDF) content compared to extrudates containing WB and LH. WB containing extrudates were significantly (P ≤ 0.05) harder and less expanded than CP and LH containing extrudates at the same MC. The increase in fibre incorporation level increased the hardness of CP and WB containing extrudates but did not affect LH containing extrudates. Fibre incorporation level also increased the colour differences between RL extrudates with and without fibre enrichment. Increasing MC significantly (P ≤ 0.05) increased the SDF and hardness and decreased the expansion index of extrudates. These results can potentially pave the way for the production of fibre‐enriched pulse‐based puffed products, namely, snacks and ready‐to‐eat breakfast cereals, that are texturally and structurally appealing to consumers. [ABSTRACT FROM AUTHOR]

Dietary fibre is mainly classified according to its chemical characteristics but structure and particle size of fibre-rich feedstuff can also be decisive for digestion and performance. So far, only few studies investigated this in pigs. This experiment aimed to compare coarse and finely ground dried hemp plants and apple pomace regarding performance and ileal and total tract nutrient digestibility of growing pigs. Coarse or finely ground apple pomace or dried hemp plants were added to the diet of 56 nine weeks old growing pigs (DanBred x Duroc), housed in flat decks with each 2 animals. The growing pigs received the experimental diets for three weeks while performance was recorded. Eight pigs per group were sacrificed and digesta and organ tissue sampled. The stomach health was evaluated by visually scoring of the mucosa integrity. Apparent ileal (AID) and total tract digestibility (ATTD) were calculated using titanium dioxide as marker. Statistical analyses were performed using two-way ANOVA (p < 0.05). The highest feed intake (fibre particle size, p = 0.018) and bodyweight gain (fibre particle size, p = 0.018; fibre source x particle size interaction, p = 0.040), was observed in animals fed finely ground apple pomace, while the feed conversion ratio was 8–12% lower in pigs fed finely ground fibre sources (p = 0.012). No differences in stomach mucosa integrity were detected between the groups. The relative pancreas (p = 0.045), stomach (p < 0.001), and jejunum (p = 0.010) weights were higher in animals fed diets containing apple pomace. In contrast, the relative liver, caecum and colon weights were not affected by fibre source or particle size. The AID of protein and amino acids was not affected, while ATTD was increased by fibre source (hemp vs. apple pomace) reducing faecal nitrogen excretion. The AID of calcium was increased when diets contained apple pomace (p < 0.001), while zinc AID and ATTD were enhanced when diets contained dried hemp (p = 0.016; p = 0.016, respectively). Our results suggest that the structure as well as the chemical characteristics should be considered in a future fibre evaluation system in pigs. [ABSTRACT FROM AUTHOR]

Kaalan, a regional dairy product renowned in the central regions of Kerala, holds cultural significance but faces waning popularity due to its laborious preparation and limited understanding. The absence of literature necessitates further exploration into its quality aspects, characteristics and standard preparation methods to elevate kaalan from a mere side dish to a functional food. This study aimed to quantify the non-nutritional constituents like dietary fibre and phytochemicals and to assess antioxidant activity of kaalan. The functional profile of kaalan revealed high dietary fibre (4.84±0.0.46 per cent), total polyphenols (14.747±.043mg GAE/g of sample), flavonoids (6.703±.023mg CTE/g sample) and curcumin content (13.63±0.03 ppm). An antioxidant activity of 4.812±0.025 GAEwas observed that distinguishes it as a functionally superior food product. The content of calcium oxalate, the anti-nutritional factor found in elephant foot yam was significantly reduced. Further investigations are warranted to unravel its complete health potential, positioning kaalan as a promising addition to health-conscious diets. [ABSTRACT FROM AUTHOR]

Purpose: The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods: In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results: The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion: The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. [ABSTRACT FROM AUTHOR]

Brewers' spent grain (BSG) is a fibre and protein-rich by-product of beer-brewing. Fermenting BSG with Rhizopus oligosporus can further increase its content of soluble fibre, protein and certain antioxidants. Since nutrients rich in BSG can improve postprandial glycaemic response, this study assessed the postprandial glucose response (PPGR) and postprandial insulin response (PPIR) controlling effect of consuming 30% wheat flour substituted biscuits with autoclaved BSG (ABSG) or fermented BSG (FBSG) in individuals with metabolic syndrome (MetS). The effect on postprandial lipid panel, breath hydrogen (H2) and methane (CH4) concentration and subjective appetite response was also examined. Fifteen subjects with MetS participated in this crossover randomised controlled trial, and blood was collected at 9 time-points for 4 h after consumption of control biscuits (Control), ABSG and FBSG. A significant interaction effect was observed (Pinteraction = 0.013) for the glucose time-points concentration. At 180 min, the glucose concentration was lowered after the consumption of ABSG (p = 0.010) and FBSG (p = 0.012) compared to the Control. Moreover, the FBSG resulted in a significantly lower glucose incremental area under curve (iAUC) compared to the Control (p = 0.028). Insulin level was also lowered at 180 min after the ABSG (p = 0.010) and FBSG (p = 0.051) consumption compared to the Control. However, no difference was noted for postprandial lipid panel, breath H2 and CH4 concentration and subjective appetite response. In conclusion, the consumption of BSG-incorporated biscuits can attenuate PPGR, and fermented BSG incorporation conferred a further PPGR controlling benefit. [ABSTRACT FROM AUTHOR]

Quality of life (QOL) in dogs with cancer is a key consideration in the assessment of cancer treatment options. Despite interest in dietary strategies to improve management of oncology patients, there have been very few clinical studies showing the impact of diet on adverse effects of chemotherapy in dogs. This study was a randomised, controlled, double‐blinded, multicenter clinical trial to investigate a high‐protein, increased‐fibre diet supplemented with omega‐3 fatty acids, for dogs with cancer undergoing standard‐of‐care chemotherapy. Client‐owned dogs with newly diagnosed grade 2 or higher mast cell tumours (or non‐resectable/incompletely resected tumours) or multicentric lymphoma were randomised to receive the test diet (n = 24) or control diet (n = 21) for 8 weeks. Primary outcomes were QOL assessments, faecal scores, and blood concentrations of C‐reactive protein and monocyte chemoattractant protein‐1. Of 12 QOL parameters, 10 significantly improved from baseline to Week 8 in the test group compared with one in the control group. However, differences between the two groups were only statistically significant for 'frequency of signs of illness' (P =.009). There were no significant differences in the incidence of any adverse events, including gastrointestinal adverse events or clinically significant differences in laboratory parameters or faecal scores between the two groups. The absence of an observed negative impact of the test diet, combined with the magnitude of QOL improvements associated with the diet, suggest that a larger trial is warranted. [ABSTRACT FROM AUTHOR]