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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 Microbiology and... Feb 2024Corn cobs were fermented with to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by...
Corn cobs were fermented with to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32°C, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by increased the yield and enhanced the functional properties of dietary fiber (DF) as well.
Topics: Aspergillus niger; Zea mays; Spectroscopy, Fourier Transform Infrared; Dietary Fiber; Water
PubMed: 38073331
DOI: 10.4014/jmb.2308.08010 -
World Journal of Gastroenterology Aug 2007Whilst fruits and vegetables are an essential part of our dietary intake, the role of fiber in the prevention of colorectal diseases remains controversial. The main... (Review)
Review
Whilst fruits and vegetables are an essential part of our dietary intake, the role of fiber in the prevention of colorectal diseases remains controversial. The main feature of a high-fiber diet is its poor digestibility. Soluble fiber like pectins, guar and ispaghula produce viscous solutions in the gastrointestinal tract delaying small bowel absorption and transit. Insoluble fiber, on the other hand, pass largely unaltered through the gut. The more fiber is ingested, the more stools will have to be passed. Fermentation in the intestines results in build up of large amounts of gases in the colon. This article reviews the physiology of ingestion of fiber and defecation. It also looks into the impact of dietary fiber on various colorectal diseases. A strong case cannot be made for a protective effect of dietary fiber against colorectal polyp or cancer. Neither has fiber been found to be useful in chronic constipation and irritable bowel syndrome. It is also not useful in the treatment of perianal conditions. The fiber deficit - diverticulosis theory should also be challenged. The authors urge clinicians to keep an open mind about fiber. One must be aware of the truths and myths about fiber before recommending it.
Topics: Colonic Diseases; Constipation; Dietary Fiber; Diverticulosis, Colonic; Hemorrhoids; Humans; Irritable Bowel Syndrome; Rectal Diseases
PubMed: 17696243
DOI: 10.3748/wjg.v13.i31.4161 -
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 -
Frontiers in Public Health 2022Children and adolescents have consistently failed to meet recommended levels of dietary fiber consumption, thus making fiber a nutrient of concern. The importance of...
Children and adolescents have consistently failed to meet recommended levels of dietary fiber consumption, thus making fiber a nutrient of concern. The importance of adequate dietary fiber intake to attain a healthy diet necessitates the identification of fiber-rich and readily consumed food sources by youth. Grain-based foods derived from whole grains represent a strategic initiative to increase dietary fiber consumption and is consistent with the American diet pattern. Increased intake of foods made from whole grains have been positively associated with improved health outcomes but are also less preferred among youth compared to refined grain products, which make up the majority of their carbohydrate intake. Advances in the commercialization and availability of high amylose wheat flour, a source of resistant starch fiber, provides an opportunity to remedy the suggested acceptability issues of whole grain products indicative of sensory factors, without compromising the amount of fiber ingested. Resistant starch fiber consumption has been associated with health benefits including improved blood sugar management, improved markers of digestive and gut health, increased satiety, and a reduced inflammatory response among adults. The limited studies that indicate fiber's direct benefit among youth are largely observational, thereby necessitating the need for more controlled trials for these age groups. Replacing traditional refined wheat flour with refined high amylose wheat flour has the unique ability to increase dietary fiber consumption without compromising desired sensory and finished product characteristics and thus can help increase dietary fiber consumption in children and adolescents who struggle to meet adequate intakes of fiber.
Topics: Adolescent; Adult; Amylose; Child; Dietary Fiber; Edible Grain; Flour; Humans; Resistant Starch; Triticum; United States
PubMed: 35433621
DOI: 10.3389/fpubh.2022.817967 -
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 -
Archives of Cardiovascular Diseases Jan 2016Accumulating evidence supports health benefits of dietary fibre, such as improving lipid profiles, lowering blood pressure and improving insulin sensitivity, but... (Meta-Analysis)
Meta-Analysis Review
BACKGROUND
Accumulating evidence supports health benefits of dietary fibre, such as improving lipid profiles, lowering blood pressure and improving insulin sensitivity, but evidence from comprehensive investigation of dietary fibre intake and mortality from cardiovascular disease (CVD) and all cancers is limited.
AIMS
To quantitatively assess the association between dietary fibre intake and mortality from CVD and all cancers.
METHODS
We performed a meta-analysis of prospective cohort studies. Eligible studies were identified by searching PubMed and Embase databases for all articles published up to September 2014 and via hand searching. Study-specific estimates adjusting for potential confounders were combined to calculate pooled relative risks (RRs) with 95% confidence intervals (CIs), using a random-effects model.
RESULTS
We found 15 studies that examined the association between dietary fibre and mortality from CVD, coronary heart disease (CHD) and all cancers. The pooled RRs of CVD, CHD and all-cancer mortality for the highest versus lowest category of dietary fibre were 0.77 (95% CI: 0.71-0.84), 0.76 (95% CI: 0.67-0.87) and 0.86 (95% CI: 0.79-0.93), respectively. In a dose-response meta-analysis, the pooled RRs for an increment of 10 g/day in dietary fibre intake were 0.91 (95% CI: 0.88-0.94) for CVD, 0.89 (95% CI: 0.85-0.93) for CHD and 0.94 (95% CI: 0.91-0.97) for all cancers.
CONCLUSIONS
Our findings suggest that high dietary fibre intake is associated with a reduced risk of mortality from CVD and all cancers. These results support the current recommendation that high dietary fibre intake should be part of a healthy diet.
Topics: Adult; Aged; Aged, 80 and over; Cardiovascular Diseases; Dietary Fiber; Feeding Behavior; Female; Humans; Least-Squares Analysis; Life Style; Male; Middle Aged; Neoplasms; Odds Ratio; Prospective Studies; Protective Factors; Risk Assessment; Risk Factors; Risk Reduction Behavior; Time Factors
PubMed: 26711548
DOI: 10.1016/j.acvd.2015.09.005 -
Molecules (Basel, Switzerland) Jan 2024Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary...
Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary fiber. To assess the impact of various extraction techniques on the properties and functions of radish SDF, the SDFs were obtained from white radish pomace using alkaline, ultrasonic-assisted, and fermentation-assisted extraction methods. Analysis was conducted on the structure, physicochemical characteristics, thermal properties, and functional attributes of the SDFs. The study revealed that various extraction techniques can impact the monosaccharides composition and functionality of the SDFs. Compared with the other two extraction methods, the surface structures of SDFs obtained by fermentation-assisted extraction were looser and more porous, and the SDF had better water solubility and water/oil holding capacity. The adsorption capacities of glucose and cholesterol of the SDFs obtained from fermentation-assisted extraction were also improved. YFJ252 seems the most appropriate strain to ferment white radish pomace to acquire SDF; the water holding, oil holding, glucose absorption capacity, and cholesterol absorption capacity at pH 2 and pH 7 have a 3.06, 1.65, 3.19, 1.27, and 1.83 fold increase than the SDF extracted through alkaline extraction method.
Topics: Humans; Raphanus; Water; Glucose; Cholesterol; Dietary Fiber
PubMed: 38276578
DOI: 10.3390/molecules29020500 -
Nutrients Aug 2019As a source of bioactive compounds, species of the genus are interesting legumes from a nutritional point of view. Although wild species are abundant and represent a... (Review)
Review
As a source of bioactive compounds, species of the genus are interesting legumes from a nutritional point of view. Although wild species are abundant and represent a potential source of nutrients and biologically active compounds, most research has focused on domesticated and semi-domesticated species, such as , , , and . Therefore, in this review, we focus on recent research conducted on the wild species of Mexico. The nutritional content of these species is characterized (similar to those of the domesticated species), including proteins (isolates), lipids, minerals, dietary fiber, and bioactive compounds, such as oligosaccharides, flavonoids, and alkaloids.
Topics: Biological Availability; Dietary Fiber; Humans; Lupinus; Mexico; Minerals; Nutritive Value; Phytochemicals; Plant Proteins, Dietary; Prebiotics; Seeds
PubMed: 31382375
DOI: 10.3390/nu11081785 -
Nutrients Jun 2019Modulation of the human gut microbiota through probiotics, prebiotics and dietary fibre are recognised strategies to improve health and prevent disease. Yet we are only... (Review)
Review
Modulation of the human gut microbiota through probiotics, prebiotics and dietary fibre are recognised strategies to improve health and prevent disease. Yet we are only beginning to understand the impact of these interventions on the gut microbiota and the physiological consequences for the human host, thus forging the way towards evidence-based scientific validation. However, in many studies a percentage of participants can be defined as 'non-responders' and scientists are beginning to unravel what differentiates these from 'responders;' and it is now clear that an individual's baseline microbiota can influence an individual's response. Thus, microbiome composition can potentially serve as a biomarker to predict responsiveness to interventions, diets and dietary components enabling greater opportunities for its use towards disease prevention and health promotion. In Part I of this two-part review, we reviewed the current state of the science in terms of the gut microbiota and the role of diet and dietary components in shaping it and subsequent consequences for human health. In Part II, we examine the efficacy of gut-microbiota modulating therapies at different life stages and their potential to aid in the management of undernutrition and overnutrition. Given the significance of an individual's gut microbiota, we investigate the feasibility of microbiome testing and we discuss guidelines for evaluating the scientific validity of evidence for providing personalised microbiome-based dietary advice. Overall, this review highlights the potential value of the microbiome to prevent disease and maintain or promote health and in doing so, paves the pathway towards commercialisation.
Topics: Age Factors; Animals; Bacteria; Dietary Fiber; Female; Gastrointestinal Microbiome; Host-Pathogen Interactions; Humans; Intestines; Life Expectancy; Male; Malnutrition; Nutritional Status; Overnutrition; Prebiotics; Probiotics
PubMed: 31252674
DOI: 10.3390/nu11071468