Bioactive Carbohydrates and Dietary Fibre最新文献

Breast milk contains many bacteria to shapes the newborn's gut microbiota. Breastfeeding benefits the newborn health due to beneficial bacteria present inside the human milk. Thus the present study targets to examine the diversity of isolated probiotic flora residing in human milk associating with enhanced infant's health and to be used in milk formula as a possible candidates. From eleven healthy lactating mothers the milk samples were collected and the isolated bacteria were then enumerated on L-cystein augmented MRS (de Man Rogosa & Sharpe) media, the prophologically distinguishable colonies were then identified using biochemical (API-50 CH Kit) and 16S DNA sequence identification methods. Fifty diverse bacteria belonging to three bacterial genera (Staphylococcus, Streptococcus, and Bacillus) were obtained. Phylogenetic analysis was done for carbohydrate fermentation patrens using R programing and for 16S DNA sequence variations using Molecular Evolutionary Genetics Analysis Tool (MEGA) to cluster the isolates together. Tolerance of the isolated strain in gastrointestinal environment is also analised depicting endurance of the isolated potential probiotics in artificially simulated gastric juice (pH 2) and 0.3% bile salt concentration. In conclusion, an exclusive microbiota harbored by breast milk comprised mainly of Staphylococcus hominis, Staphylococcus epidermidis, Streptococcus salivaries, and Streptococcus lactarius. The flora colonize the newborn's gut and become an important probiotic source used in the simulated mother's milk formula. Therefore, human milk could be a good source of probiotics for infants.

In recent years, the search for novel Pickering stabilizers has attracted much interest in the food, cosmetic and pharmaceutical industries. In this work, brewer's spent grain cellulose (BSGC) was successfully extracted by diluted acid, alkaline and bleaching treatments, and then brewer's spent grain cellulose nanocrystal (BSGCNC) were obtained by acid hydrolysis treatment of BSGC. The properties of the BSGCNC were characterized, and the results showed that the BSGCNC had a rod-like structure with high crystallinity (67.09%). Then the emulsification properties of BSGCNC were evaluated by different concentrations and water-oil ratios, and the results showed that BSGCNC were able to form stable Pickering emulsions. This study suggested that cellulose nanocrystal (CNC) could be extracted from brewer's spent grain which was used as food waste, as a stabilizer for Pickering emulsions.

The aim of this work was to investigate the structure-forming ability of cereal β-glucan (BG) and arabinoxylan (AX) in gluten-free (GF) dough and slurry matrices. 2, 5 or 8%, w/w BG was dosed to white millet and buckwheat flours and its effect on the mixing and pasting properties was examined. Furthermore, AX “incorporation” into dough structure and possible interaction with millet and buckwheat proteins were investigated by using reduction and subsequent re-oxidation based on our previous work.

BG addition increased consistency and changed mixing properties in both millet and buckwheat doughs by forming viscous gel and aggregates. However, its impact on the pasting properties of the two types of GF flours differed in tendency. Similarly, a different behaviour of millet and buckwheat matrices was found in case of AX incorporation, explained by their distinct macromolecular (especially protein) composition. SDS-PAGE results referred to interactions between AX molecules and non-gluten proteins, however the changes in free ferulic acid contents did not confirm this. Although, white flours of millet and buckwheat are simpler matrices than wholemeals, they might be still too complex to examine the effect of a specific component, especially in a redox system. Thus, development of model gluten-free dough systems is a further goal of this work.

Research works focusing on AX or BG functionality in gluten-free matrices are rare. The current work might contribute to a better understanding of dietary fibre functionality in dough systems with non-gluten proteins, as well as to develop healthier gluten-free products of higher fibre content.

Nanocrystalline cellulose (NCC) was successfully obtained from two Arctic brown algae species, Laminaria digitata and Saccharina latissima. The production process involved a sequential extraction of non-cellulosic compounds, an environmentally friendly bleaching process with hydrogen peroxide, and subsequent acidic hydrolysis, resulting in the formation of nanosized rod-like particles. Comprehensive assessments were conducted to evaluate the influence of hydrolysis conditions, specifically using hydrochloric and sulfuric acids, on the key characteristics of the nanocellulose. The resulting NCC was characterized using various techniques including Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA, DTG), scanning electron microscopy (SEM), laser diffraction, and low-temperature nitrogen sorption. The obtained algal NCC demonstrated a yield of 76–91%, a degree of polymerization of 150–230 units, and a crystallinity index of 69–80%. The choice of acid during the production significantly influenced the thermal stability, particle size distribution, and porous properties of the samples. Remarkably, the algal NCC, acquired in the form of stable gel-like suspensions, exhibited robust stability during extended storage. These materials showcase promising potential for applications in biomedicine, serving as versatile components for hydro/aerogels, matrices, and fillers in the development of advanced medical dressings.

The present experiment was conducted to study the influence of chicory root powder as a prebiotic on gut health, metabolic, and immunological status of dogs fed with different cereal-based diets. Sixteen Labrador dogs, fed either a wheat (WT) or sorghum (SG) based diet, each without (C) or with (P) supplemental chicory root powder at 10 g/kg diet, were divided into four equal groups namely WT-C, WT-P, SG-C and SG-P. The digestibility of DM, OM, and total carbohydrates was significantly (p < 0.05) higher with the SG-C diet than with the other diets. Faecal ammonia was reduced (p = 0.002) in the WT-P group; however, there were no differences (p > 0.05) observed in the faecal pH and contents of lactate, acetate, propionate and total short chain fatty acids (SCFAs). The faecal lactobacilli population was higher (p = 0.001) in both the prebiotic-supplemented groups with a similar trend (p = 0.079) for bifidobacteria. Coliform counts were reduced (p = 0.002) in prebiotic-supplemented diets irrespective of cereals. There were significant (p < 0.05) variations in haemoglobin and haematocrit values among the dietary groups. The delayed-type hypersensitivity response to intradermal phytohemagglutinin (PHA-P) was higher (p<0.001) in both the prebiotic-supplemented groups; a similar trend was evident in the humoral immune response measured as antibody response to sheep erythrocytes. The peripheral lymphocyte subpopulations of CD4⁺ and CD8⁺ varied with prebiotic supplementation of the sorghum-based diet. Overall, the findings implies that tailoring the dietary composition to include specific cereals may optimize the beneficial effects of prebiotics in supporting canine health.

Soluble dietary fiber (SDF) is thought to be highly beneficial portion of dietary fiberfor human health. In this research, the extrusion technique was successfully used to improve the SDF from waste pomegranate peels. An attempt was made to process the pomegranate peels in laboratory single-screw extruder for studying the effect of barrel temperatures (X₁: 120, 135, 150 °C) and feed moisture (X₂: 15, 20, 25%) on the yield of SDF and optimize the process parameters using response surface methodology (RSM). A significant improvement was seen in the amount of SDF after extrusion since the unextruded pomegranate peels contained 5.87% SDF, while a maximum of 13.86% SDF was obtained after extrusion. The ideal extrusion parameters were the barrel temperature of 120 °C and feed moisture of 15%. Furthermore, the influence of the extrusion technique upon the physicochemical as well as biological properties was studied; there was found significant growth in water-holding capacity, bulk density, as well as cation exchange capacity, whereas reduction was observed in oil holding capacity.

Currently, raffinose oligosaccharides (RFOs) derived from chickpeas are interesting to utilize as a prebiotic source. This research aimed to determine the optimal condition for RFOs extraction from two chickpea types (Kabuli and Desi) and evaluated their antioxidant, prebiotic, anti-food borne pathogen, and synbiotic properties. The results showed that RFOs could be extracted from both types of chickpeas using ethanol and hot water extraction. Kabuli chickpea showed the highest oligosaccharides content of 6.84 ± 0.52 mg/mL using 50% ethanol at 1:5 (w/v) for 60 min. HPAEC-PAD result confirmed that chickpea-RFOs were composed of raffinose, stachyose, and verbascose. Moreover, the antioxidant activity results described that chickpea-RFOs had high total phenolic compound content and high percentages of radical scavenging activities, especially chickpea-ethanol RFOs. Prebiotic properties result indicated that Desi chickpea-RFOs extracted from ethanol could promote lactic acid bacteria (LAB) growth, especially Lactobacillus casei (87.04 ± 3.50%) was able to promote the growth of LAB greater than galactooligosaccharides commercial prebiotic. Furthermore, antimicrobial growth of pathogen results confirmed that Kabuli chickpea-RFOs derived from hot water extraction had the highest inhibition of Bacillus cereus growth (37.59 ± 1.72%). The survival rate under gastrointestinal conditions, especially L. plantarum supplemented with Desi chickpea-RFOs derived from ethanol extraction in alpha-amylase conditions (259.36 ± 4.50%). The efficiency of probiotics on HTC 116 cells adhesion indicated that L. acidophilus supplemented with Kabuli chickpea-RFOs derived from hot water extraction could improve probiotics adhesion by about 46.13 ± 5.14%. Therefore, chickpea-RFOs have a high potential synbiotic substance that can be applied as a functional food for human.

Barley (Hordeum vulgare) emerges as a sustainable source of dietary fibers with multifaceted health benefits. Barley offers a balanced combination of soluble and insoluble fibers. In addition to the well-known β-glucan, barley stands out as a rich source of arabinoxylan, a soluble fiber. The review addresses the barley dietary fibers with a focus on arabinoxylans, exploring their composition, extraction procedure, and health benefits. Arabinoxylans can be extracted from by-products (bran, hulls, or brewers' spent grain) of milling, starch, and brewing industries. These fibers have gained increasing attention due to their bioactive effects influencing digestive health, blood sugar management, and gut microbiota compositions. Despite their numerous physiological benefits, the utilization of arabinoxylans in food applications is still relatively scarce. This is likely due to factors such as limited awareness, technical challenges in incorporating arabinoxylans into food products, and the need for further research to optimize their functionality in various formulations. As scientific understanding grows, barley arabinoxylans may also become more widely recognized functional ingredients, leading to increased interest from the food and health industries.

Prebiotics refer to compounds metabolized by gut probiotics, offering advantages to human health. Many polyphenols and oligosaccharides exhibit prebiotic effects, potentially contributing to the health-promoting effects in the gut. The present study selected daily dietary components, including raw turmeric, varieties of coffee, guar gum, gum acacia, and solid and liquid jaggery, proven to promote health according to past literature. To understand their effects on the gut microbiome, particularly lactobacilli, in vitro experiments were performed. Various concentrations of raw turmeric extract (0.3%), chicory powder (3%), guar gum (0.5%), gum acacia (0.5%), solid jaggery (2%), and liquid jaggery (5%) were selected as additives to growth medium based on their ability to increase the cell count of lactobacilli strains as compared to the growth medium without any additive. Further experiments with the selected concentrations of additives identified 0.5% gum acacia as the optimal oligosaccharide for Lactobacillus co-culture, showing a 96.22% survival rate at pH 2.0, 97.48% survival rate with 2% bile salt, autoaggregation value of 94%, 27.07% radical scavenging activity, and enhanced antimicrobial activity against S.aureus and E.coli. These findings are highly promising compared to standard inulin, suggesting the potential of gum acacia as a valuable prebiotic for promoting gut health.

Synbiotics have been intensively studied for the numerous health benefits they provide to the host, as well as prospective alternative therapy techniques for a variety of disorders. In this investigation, wild strain and thermally adapted strain of Lactobacillus sp. (probiotics) were combined with GOS – Galacto-oligosaccharides (prebiotic). The combination of probiotics + prebiotics - along with carrier materials (Maltodextrin, Corn starch, Acacia Gum) were spray-dried and their characteristics were assessed. Spray-dried powders were tested for 8 weeks at three different storage temperatures (4 °C, 30 °C, and 37 °C) (56 days). At different temperatures (4 °C, 30 °C, 37 °C), N2-45+corn starch + GOS has a greater survival. As a result, corn starch appears to be the best carrier material for microencapsulation. The encapsulated powder was subjected to gastric juice studies and sub-lethal stress analysis. N2-45+corn starch + GOS exhibited the best survival % in both simulated gastric and intestinal juice of all the Lactobacilli spray-dried powders. The Synbiotic squash juice was prepared and sensory analysis was done using the statistical method - PCA model. Sensory qualities did not differ significantly between the control and synbiotic fruit drink. As a result, 75 mg of synbiotic per serving can be regarded healthful and cost-effective when making any flavoured synbiotic fruit drinks. Thus this improves the probiotic bacteria's survivability throughout passage through the upper digestive system.