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Physiological Research Jul 2023This review is to summarize and analyze the currently available knowledge concerning the action of oat (Avena sativa L.) consumption on obesity, as well as possible... (Review)
Review
This review is to summarize and analyze the currently available knowledge concerning the action of oat (Avena sativa L.) consumption on obesity, as well as possible constituents and extra- and intracellular mediators responsible for its anti-obesity effect. The oat constituents could reduce fat storage via several mediatory mechanisms - brain centers regulating appetite, gastrointestinal functions, gut bacteria, fat synthesis and metabolism and maybe via changes in oxidative processes, steroid hormones receptors and adipose tissue vascularization. Several oat constituents (starch, fiber and beta-glucan) could have anti-obesity properties, whilst one oat constituent (starch or fiber) could affect fat storage via several mechanisms of action.
Topics: Humans; Avena; Dietary Fiber; Obesity; Adipose Tissue; Starch
PubMed: 37565419
DOI: 10.33549/physiolres.934957 -
Food Research International (Ottawa,... Nov 2020Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited. The objective of this study was to carried out the...
Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited. The objective of this study was to carried out the chemical, nutritional and antioxidant properties of this tropical fruit, as well as to isolate e characterize the chemical strucutre of their dietary fibers. DPPH and ORAC methods were used to determine the antioxidant capacity. Minerals were quantified using inductively coupled plasma optical emission spectrometry. Soluble and insoluble dietary fiber fractions were obtained by the standard enzymatic-gravimetric method and chemically characterized by monosaccharide composition, gel permeation and NMR spectroscopy. Results showed that P. glomerata fruits presented high antioxidant capacity and high levels of vitamin C, minerals, insoluble dietary fiber, and malic acid. The soluble dietary fiber was mainly composed of uronic acids, arabinose, and galactose, and NMR analysis indicated the presence of highly methylesterified homogalacturonan, arabinan and/or arabinogalactan as pectic polysaccharides. Hemicelluloses present in insoluble dietary fiber fraction were solubilized by alkaline treatment, and characterized as (1 → 4)-β-D-xylan. The results brings new chemical information about this native fruit and may open new opportunities for using it as a potential ingredient for health improvement by human comsumption.
Topics: Brazil; Dietary Fiber; Fruit; Humans; Pouteria; Xylans
PubMed: 33233188
DOI: 10.1016/j.foodres.2020.109576 -
International Journal of Medicinal... 2020Oyster mushrooms (Pleurotus spp.) constitute a substantial resource for functional food, as they are commercially cultivated worldwide and assumed to contain beneficial...
Oyster mushrooms (Pleurotus spp.) constitute a substantial resource for functional food, as they are commercially cultivated worldwide and assumed to contain beneficial fiber. The objective of this study was to characterize and analyze the mycelia of Pleurotus ostreatus cv. Florida for its nutrient composition, total dietary fiber, insoluble dietary fiber, soluble dietary fiber content, and fermentability in vitro. Findings showed the mycelia had a moisture content of 18%, ash 12%, protein 5%, fat 0.1%, and carbohydrates 61%. Results also revealed that mycelia are an excellent source of dietary fiber (55%) containing high amounts of insoluble (22%) and soluble (33%) fiber. The mycelia also produced significant amounts of short chain fatty acids after fermentation at in vitro simulating conditions in the colon: acetate (1.92 mg/g), propionate (0.89 mg/g), and butyrate (0.31 mg/g). These results indicated that the mycelia of P. ostreatus cv. Florida are promising sources of dietary fiber.
Topics: Dietary Fiber; Fermentation; Mycelium; Nutritive Value; Pleurotus
PubMed: 32865922
DOI: 10.1615/IntJMedMushrooms.2020035449 -
Molecules (Basel, Switzerland) Nov 2022Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing... (Review)
Review
Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Several studies have demonstrated that regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. Therefore, this paper reviews the role of ILVs as food security crops, the biodiversity of ILVs, the effects of processing on the bioactivity of ILVs, consumer acceptability of food derived from ILVs, potential toxicity of some ILVs and the potential role ILVs play in the future of eating.
Topics: Child; Humans; Vegetables; Food Ingredients; Pediatric Obesity; Plant Leaves; Dietary Fiber
PubMed: 36432098
DOI: 10.3390/molecules27227995 -
Nutrients Apr 2022Dietary pulses, including dry beans, lentils, chickpeas, and dry peas, have the highest proportion of fiber among different legume cultivars and are inexpensive, easily... (Review)
Review
Dietary pulses, including dry beans, lentils, chickpeas, and dry peas, have the highest proportion of fiber among different legume cultivars and are inexpensive, easily accessible, and have a long shelf-life. The inclusion of pulses in regular dietary patterns is an easy and effective solution for achieving recommended fiber intake and maintaining a healthier gut and overall health. Dietary pulses-derived resistant starch (RS) is a relatively less explored prebiotic ingredient. Several in vitro and preclinical studies have elucidated the crucial role of RS in fostering and shaping the gut microbiota composition towards homeostasis thereby improving host metabolic health. However, in humans and aged animal models, the effect of only the cereals and tubers derived RS has been studied. In this context, this review collates literature pertaining to the beneficial effects of dietary pulses and their RS on gut microbiome-metabolome signatures in preclinical and clinical studies while contemplating their potential and prospects for better aging-associated gut health. In a nutshell, the incorporation of dietary pulses and their RS in diet fosters the growth of beneficial gut bacteria and significantly enhances the production of short-chain fatty acids in the colon.
Topics: Aging; Animals; Diet; Dietary Fiber; Fabaceae; Fatty Acids, Volatile; Prebiotics; Resistant Starch; Starch
PubMed: 35565693
DOI: 10.3390/nu14091726 -
Nutrients Sep 2021Obesity is due in part to increased consumption of a Western diet that is low in dietary fiber. Conversely, an increase in fiber supplementation to a diet can have... (Review)
Review
Obesity is due in part to increased consumption of a Western diet that is low in dietary fiber. Conversely, an increase in fiber supplementation to a diet can have various beneficial effects on metabolic homeostasis including weight loss and reduced adiposity. Fibers are extremely diverse in source and composition, such as high-amylose maize, β-glucan, wheat fiber, pectin, inulin-type fructans, and soluble corn fiber. Despite the heterogeneity of dietary fiber, most have been shown to play a role in alleviating obesity-related health issues, mainly by targeting and utilizing the properties of the gut microbiome. Reductions in body weight, adiposity, food intake, and markers of inflammation have all been reported with the consumption of various fibers, making them a promising treatment option for the obesity epidemic. This review will highlight the current findings on different plant-based fibers as a therapeutic dietary supplement to improve energy homeostasis via mechanisms of gut microbiota.
Topics: Amylose; Animals; Dietary Fiber; Energy Metabolism; Gastrointestinal Microbiome; Glucans; Health Impact Assessment; Homeostasis; Humans; Inulin; Pectins; Plant Extracts; Zea mays
PubMed: 34684471
DOI: 10.3390/nu13103470 -
Food & Function Mar 2021The high intake of sodium and low intake of dietary fiber are two major dietary risk factors for preventable deaths worldwide, highlighting the need and implementations...
The high intake of sodium and low intake of dietary fiber are two major dietary risk factors for preventable deaths worldwide, highlighting the need and implementations for developing health foods with low-salt/high-dietary fibers. Bread as a staple food contributes about 25% to the daily intake of sodium in many countries, and salt reduction in bread still remains a great technical challenge. In this study, we developed a simple method to reformulate the white bread in terms of reducing salt contents via dietary fiber fortification, while maintaining the taste and texture qualities. Low molecular weight water-extractable arabinoxylans (LMW-WEAX) as a soluble dietary fiber was first hydrated in salt water before dough mixing, leading to an inhomogeneous spatial distribution of sodium in bread and accelerating the release of sodium ions from crumbs, allowing 20% salt reduction in bread without impacting the salt perception. Data from the moisture content, crumb structure, water distribution, dough rheology and bread texture properties suggest that the pre-hydrated incorporation of LMW-WEAX mitigates the detrimental effect of dietary fiber on the dough and bread quality. The modulation of Ca on the permeability of Na through the mucus layer and implication in salt enhancement of the bread were investigated. Results show that the pre-hydrated incorporation of WEAX containing Na and Ca (1.0%) makes it possible to reduce 30% salt content in breads, which have implications in the large-scale production of low-salt/high-dietary fiber bread.
Topics: Bread; Calcium; Chemical Phenomena; Diet, Healthy; Dietary Fiber; Sodium Chloride, Dietary; Sodium, Dietary
PubMed: 33650606
DOI: 10.1039/d0fo03126g -
Molecules (Basel, Switzerland) Jun 2022Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally... (Review)
Review
Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally balanced diet. Additionally, pulses and whole grains contain many bioactive compounds such as dietary fibre, resistant starch, phenolic compounds and mono- and polyunsaturated fatty acids that are known to combat chronic disease. Notably, recent research has demonstrated that protein derived from pulse and whole grain sources contains bioactive peptides that also possess disease-fighting properties. Mechanisms of action include inhibition or alteration of enzyme activities, vasodilatation, modulation of lipid metabolism and gut microbiome and oxidative stress reduction. Consumer demand for plant-based proteins has skyrocketed primarily based on the perceived health benefits and lower carbon footprint of consuming foods from plant sources versus animal. Therefore, more research should be invested in discovering the health-promoting effects that pulse and whole grain proteins have to offer.
Topics: Animals; Diet; Dietary Fiber; Edible Grain; Phenols; Whole Grains
PubMed: 35744874
DOI: 10.3390/molecules27123746 -
Journal of Cachexia, Sarcopenia and... Dec 2021Skeletal muscle mass begins to decline from 40 years of age. Limited data suggest that dietary fibre may modify lean body mass (BM), of which skeletal muscle is the...
BACKGROUND
Skeletal muscle mass begins to decline from 40 years of age. Limited data suggest that dietary fibre may modify lean body mass (BM), 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 BM components (BM, body mass index [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). BM components and skeletal muscle strength were expressed relative to BM (per kg of BM).
RESULTS
Higher intakes of dietary fibre were significantly associated with increased relative total lean mass (β: 0.69 g/kg BM; 95% CI, 0.48-0.89 g/kg BM; P < 0.001), relative appendicular lean mass (β: 0.34 g/kg BM; 95% CI, 0.23-0.45 g/kg BM; P < 0.001), relative bone mineral content (β: 0.05 g/kg BM; 95% CI, 0.02-0.07 g/kg BM; P < 0.001) and relative combined grip strength (β: 0.002 kg/kg BM; 95% CI, 0.001-0.003 kg/kg BM; P < 0.001). Conversely, higher dietary fibre intakes were significantly associated with a lower BM (β: -0.20; 95% CI, -0.28 to -0.11 kg; P < 0.001), BMI (β: -0.08 kg/m ; 95%CI, -0.10 to -0.05 kg/m ), relative total fat (β: -0.68 g/kg BM; 95% CI, -0.89 to -0.47 g/kg BM; P < 0.001), relative trunk fat (β: -0.48 g/kg BM; 95%CI, -0.63 to -0.33 g/kg; P < 0.001), fasting glucose (β: -0.01 mmol/L; 95% CI, -0.02 to -0.00 mmol/L; P = 0.017), fasting insulin (β: -0.71 pmol/L; 95% CI, -1.01 to -0.41 pmol/L; P < 0.001) and HOMA2-IR (β: -0.02 AU; 95% CI, -0.02 to -0.01 AU; P < 0.001).
CONCLUSIONS
Higher dietary fibre intakes are associated with a lower BM and enhanced body composition, characterized by a reduction in fat mass and an increase in lean mass. Higher dietary fibre intakes were also associated with improvements in glucose homeostasis and skeletal muscle strength. Increasing dietary fibre intake may be a viable strategy to prevent age-associated declines in skeletal muscle mass.
Topics: Body Composition; Cross-Sectional Studies; Dietary Fiber; Muscle, Skeletal; Nutrition Surveys
PubMed: 34585852
DOI: 10.1002/jcsm.12820 -
The British Journal of Nutrition Sep 2023Functional constipation is a significant health issue impacting the lives of an estimated 14 % of the global population. Non-pharmaceutical treatment advice for cases... (Review)
Review
Functional constipation is a significant health issue impacting the lives of an estimated 14 % of the global population. Non-pharmaceutical treatment advice for cases with no underlying medical conditions focuses on exercise, hydration and an increase in dietary fibre intake. An alteration in the composition of the gut microbiota is thought to play a role in constipation. Prebiotics are non-digestible food ingredients that selectively stimulate the growth of a limited number of bacteria in the colon with a benefit for host health. Various types of dietary fibre, though not all, can act as a prebiotic. Short-chain fatty acids produced by these microbes play a critical role as signalling molecules in a range of metabolic and physiological processes including laxation, although details are unclear. Prebiotics have a history of safe use in the food industry spanning several decades and are increasingly used as supplements to alleviate constipation. Most scientific research on the effects of prebiotics and gut microbiota has focussed on inflammatory bowel disease rather than functional constipation. Very few clinical studies evaluated the efficacy of prebiotics in the management of constipation and their effect on the microbiota, with highly variable designs and conflicting results. Despite this, broad health claims are made by manufacturers of prebiotic supplements. This narrative review provides an overview of the literature on the interaction of prebiotics with the gut microbiota and their potential clinical role in the alleviation of functional constipation.
Topics: Humans; Prebiotics; Gastrointestinal Microbiome; Constipation; Dietary Fiber; Microbiota
PubMed: 36458339
DOI: 10.1017/S0007114522003853