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Lei H, Zhang Y, Guan T, Liu M, Li Z, Liu J, Zhao J, Liu T. Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion. Food Chem 2025; 473:143020. [PMID: 39864176 DOI: 10.1016/j.foodchem.2025.143020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2024] [Revised: 01/12/2025] [Accepted: 01/20/2025] [Indexed: 01/28/2025]
Abstract
Recent studies have emphasized the modification of Insoluble Dietary Fiber (IDF) to enhance its physicochemical properties and functional performance. This study systematically examined the effects of ultrasonic treatment, microwave irradiation, high-temperature and high-pressure processing, and screw extrusion on the physicochemical characteristics, in vitro antioxidant activity, and adsorption capacities of High-Purity Insoluble Dietary Fiber (HPIDF) derived from black bean residues. Although these physical modifications did not alter the functional group composition or crystalline structure of HPIDF, they significantly enhanced its porosity, water-holding capacity (WHC), oil-holding capacity (OHC), and adsorption capacities for glucose, cholesterol, bile salts, and metal ions. Notably, HPIDF treated under high-temperature and high-pressure conditions exhibited the highest adsorption capacities: 9.86 mmol/g for glucose, 8.69 mg/g (pH 2) and 9.69 mg/g (pH 7) for cholesterol, 0.183 g/g (pH 2) and 0.127 g/g (pH 7) for sodium cholate, and 0.699 mg/g (pH 2) and 0.774 mg/g (pH 7) for Cr2+.
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Affiliation(s)
- Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu Zhang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Tianci Guan
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Mengge Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Zhiming Li
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jiaxin Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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Lv M, Mao J, Wang S, Zhang C, Ma Y, Xu H, Qian C, Guo L. Effects of Vegetarian or Vegan Diets on Glycemic and Cardiometabolic Health in Type 2 Diabetes: A Systematic Review and Meta-analysis. Nutr Rev 2025:nuaf011. [PMID: 40037300 DOI: 10.1093/nutrit/nuaf011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2025] Open
Abstract
CONTEXT Uncertainties still exist about the effect of vegetarian or vegan diets on glycemic and cardiometabolic risk factors in individuals with type 2 diabetes mellitus (T2DM), although plant-based diets are thought to be beneficial for cardiometabolic health. OBJECTIVE The aim was to investigate whether vegetarian or vegan diets can improve blood glucose and cardiometabolic health in patients with T2DM compared with omnivorous diets. DATA SOURCES Five databases (PubMed, Web of Science, Cochrane Library, Scopus, and Embase) were searched for eligible randomized controlled trials (RCTs) up to May 24, 2024. DATA EXTRACTION Two authors independently performed the data extraction and quality assessment. DATA ANALYSIS Nine RCTs (681 participants) were included in this meta-analysis. The results indicated that vegetarian or vegan diets could reduce glycosylated hemoglobin, type A1C (HbA1c) (weighted mean difference [WMD] = -0.36%; 95% CI: -0.54, -0.19; P < .001), low-density-lipoprotein cholesterol (WMD = -0.16 mmol/L; 95% CI: -0.26, -0.07; P = .001, and body mass index (WMD = -0.94 kg/m2; 95% CI: -1.43, -0.45; P = .0002) in a population with T2DM; however, they resulted in no significant improvement in systolic blood pressure and fasting plasma glucose. In subgroup analyses, the positive effects of a vegan diet were superior to a vegetarian diet for cardiometabolic health. HbA1c was reduced when vegetarian or vegan intake was more than 12 weeks. CONCLUSION In conclusion, vegetarian or vegan diets could be utilized as a synergistic intervention in the T2DM population, contributing to cardiovascular disease prevention. In the future, the proportion of components that make up a plant-based diet should be explored. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration no. CRD42024578613.
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Affiliation(s)
- Mengjiao Lv
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
| | - Jing Mao
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
| | - Saikun Wang
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
| | - Changyue Zhang
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
| | - Yueping Ma
- Department of Medical Imaging, Dali University, Dali, Yunnan 671003, China
| | - Haiyan Xu
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
| | - Chunting Qian
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
| | - Lirong Guo
- Department of Rehabilitation, School of Nursing, Jilin University, Changchun, Jilin 130021, China
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Clemente-Suárez VJ, Redondo-Flórez L, Martín-Rodríguez A, Curiel-Regueros A, Rubio-Zarapuz A, Tornero-Aguilera JF. Impact of Vegan and Vegetarian Diets on Neurological Health: A Critical Review. Nutrients 2025; 17:884. [PMID: 40077754 PMCID: PMC11901473 DOI: 10.3390/nu17050884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2025] [Revised: 02/24/2025] [Accepted: 02/28/2025] [Indexed: 03/14/2025] Open
Abstract
BACKGROUND/OBJECTIVES The global shift towards vegan and vegetarian diets has garnered attention for their ethical, environmental, and potential health benefits. These diets are often rich in phytonutrients and antioxidants, which have been associated with lower levels of inflammatory markers, such as C-reactive protein (CRP) and interleukin-6 (IL-6), suggesting a potential protective effect against systemic inflammation and oxidative stress. However, despite these benefits, concerns remain regarding their impact on neurological health due to the possible deficiencies of critical nutrients such as vitamin B12, DHA, EPA, and iron. This review critically evaluates the influence of these dietary patterns on neurological outcomes, emphasizing their nutritional composition, potential deficiencies, and their interplay with inflammation and oxidative stress. METHODS A systematic review of the literature published between 2010 and 2023 was conducted, focusing on studies that explore the relationship between vegan and vegetarian diets and neurological health. Key nutrients such as vitamin B12, omega-3 fatty acids, iron, and zinc were analyzed alongside antinutritional factors and their effects on the nervous system. RESULTS Evidence suggests that vegan and vegetarian diets, when well planned, can be rich in phytonutrients and antioxidants, which have been associated with lower levels of inflammatory markers, such as C-reactive protein (CRP) and interleukin-6 (IL-6). These findings indicate a potential role in reducing systemic inflammation and oxidative stress, both of which are linked to neurodegenerative diseases. However, deficiencies in critical nutrients such as vitamin B12, DHA, EPA, and iron have been consistently associated with an increased risk of cognitive decline, mood disturbances, and neurodegenerative disorders. Additionally, the presence of antinutritional factors like phytates and oxalates may further impair nutrient absorption, necessitating careful dietary planning and supplementation. CONCLUSIONS While plant-based diets provide anti-inflammatory and antioxidant benefits, their neurological implications depend on nutrient adequacy. Proper planning, supplementation, and food preparation techniques are essential to mitigate risks and enhance cognitive health. Further research is needed to explore long-term neurological outcomes and optimize dietary strategies.
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Affiliation(s)
- Vicente Javier Clemente-Suárez
- Faculty of Medicine, Health and Sports, Universidad Europea de Madrid, Villaviciosa de Odón, 28670 Madrid, Spain; (V.J.C.-S.); (A.M.-R.); (A.C.-R.)
- Grupo de Investigación en Cultura, Educación y Sociedad, Universidad de la Costa, Barranquilla 080002, Colombia
| | - Laura Redondo-Flórez
- Department of Health Sciences, Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Tajo Street s/n, 28670 Villaviciosa de Odon, Spain;
| | - Alexandra Martín-Rodríguez
- Faculty of Medicine, Health and Sports, Universidad Europea de Madrid, Villaviciosa de Odón, 28670 Madrid, Spain; (V.J.C.-S.); (A.M.-R.); (A.C.-R.)
- Faculty of Applied Social Sciences and Communications, UNIE University, 28015 Madrid, Spain
| | - Agustín Curiel-Regueros
- Faculty of Medicine, Health and Sports, Universidad Europea de Madrid, Villaviciosa de Odón, 28670 Madrid, Spain; (V.J.C.-S.); (A.M.-R.); (A.C.-R.)
| | - Alejandro Rubio-Zarapuz
- Faculty of Medicine, Health and Sports, Universidad Europea de Madrid, Villaviciosa de Odón, 28670 Madrid, Spain; (V.J.C.-S.); (A.M.-R.); (A.C.-R.)
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Arslan Bayrakcı H, Bilgiçli N. Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application. Foods 2024; 13:4101. [PMID: 39767043 PMCID: PMC11675153 DOI: 10.3390/foods13244101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2024] [Revised: 12/12/2024] [Accepted: 12/17/2024] [Indexed: 01/11/2025] Open
Abstract
In this study, carrot (orange and black) powder substitution (0-15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder. An increased carrot powder addition ratio in the gluten-free pasta formulation resulted in enrichment in ash, mineral, β-carotene, total anthocyanin, TDF, antioxidant activity and TPC. The amounts of β-carotene and anthocyanin in the pasta samples rose to 4.42 mg/100 g and 26.08 mg CGE/100 g with the addition of 15% orange and black carrot powders, respectively. Increasing cooking loss due to high utilization ratios of carrot powder was eliminated by PG and PG + GG applications, and technologic quality was improved, especially with the PG + GG combination.
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Affiliation(s)
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Köyceğiz Campus, 42050 Konya, Turkey;
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Seong HJ, Kim H, Cho JY, Yang KY, Nam SH. Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis. Food Chem X 2024; 22:101329. [PMID: 38623509 PMCID: PMC11016862 DOI: 10.1016/j.fochx.2024.101329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 04/17/2024] Open
Abstract
Yuzu (Citrus junos Sieb.) is a peel-edible fruit with a pleasant aroma, but its bitter taste can impact consumer appeal. In this study, an efficient enzymatic method reduced bitterness in green yuzu powder (GYP). Cellulase KN and naringinase from Aspergillus oryzae NYO-2 significantly decreased naringin and neohesperidin content by over 87 %, while increasing total dietary fiber and soluble dietary fiber by up to 10 % and 51 %, respectively. Insoluble dietary fiber decreased by up to 22 %. Cellulose, hemicellulose, lignin, and pectin contents in enzyme-treated YP decreased by 1.15-2.00-fold, respectively. Enzyme-treated GYP exhibited improved physicochemical properties, including enhanced solubility, oil-holding capacity, and water swelling capacities. 3T3-L1 cells treated with cellulase-treated GYP and naringinase-treated GYP showed lower lipid accumulation and higher lipolysis capability than GYP, along with decreased fatty acid synthase contents. These findings suggest that enzyme-treated GYP holds potential as a functional ingredient in the food industry.
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Affiliation(s)
- Hyeon-Jun Seong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergence, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea
| | - Jeong-Yong Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
- Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju, Republic of Korea
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McCarthy C, Papada E, Kalea AZ. The effects of cereal β-glucans on cardiovascular risk factors and the role of the gut microbiome. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38826110 DOI: 10.1080/10408398.2024.2345159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2024]
Abstract
The 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.
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Affiliation(s)
| | | | - Anastasia Z Kalea
- Division of Medicine, University College London, London, UK
- Institute of Cardiovascular Science, University College London, London, UK
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Saporittis K, Morales R, Martinez MJ. High pressure homogenization: A promising approach to expand food applications of chia mucilage. Int J Biol Macromol 2024; 263:129787. [PMID: 38296145 DOI: 10.1016/j.ijbiomac.2024.129787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/18/2023] [Accepted: 01/25/2024] [Indexed: 02/10/2024]
Abstract
Two chia mucilages with different viscosities, obtained by extraction conditions optimized in a previous work, were homogenized by high pressure homogenization (HPH). Particle size, molecular weight, zeta potential, FTIR spectrum, rheological properties, water absorption capacity, water holding capacity and iron binding capacity were determined on both mucilages treated and without treatment. Homogenization led to a significant reduction in viscosity respect to chia mucilage controls, which can be related to the decrease in particle size and molecular weight. A high iron binding capacity was obtained for both mucilages. FTIR spectra of both mucilages with iron showed displacements in bands related with stretching of carboxylic uronic acids, suggesting the interaction site with this mineral. This interaction was also verified by particle size determination with a displacement to higher sizes in the presence of iron. Potential zeta showed a significant reduction in the presence of iron. A model to explain the binding between chia mucilage and iron is proposed. HPH appears as an alternative to expand chia mucilage functionality reducing the viscosity of chia mucilage solutions for the offer of a new ingredient also with optimal levels of hydration and iron binding capacity.
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Affiliation(s)
- Karen Saporittis
- CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - Rocío Morales
- CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - María Julia Martinez
- CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
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8
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Pavis GF, Iniesta RR, Roper H, Theobald HE, Derbyshire EJ, Finnigan TJA, Stephens FB, Wall BT. A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: A randomised controlled trial. Clin Nutr 2024; 43:649-659. [PMID: 38306892 DOI: 10.1016/j.clnu.2024.01.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 02/04/2024]
Abstract
BACKGROUND Substituting dietary meat and fish for mycoprotein, a fungal-derived food source rich in protein and fibre, decreases circulating cholesterol concentrations in laboratory-controlled studies. However, whether these findings can be translated to a home-based setting, and to decrease cholesterol concentrations in overweight and hypercholesterolemic individuals, remains to be established. OBJECTIVE We investigated whether a remotely-delivered, home-based dietary intervention of mycoprotein-containing food products would affect various circulating cholesterol moieties and other markers of cardio-metabolic health in overweight (BMI >27.5 kg⋅m-2) and hypercholesterolaemic (>5.0 mmol⋅L-1) adults. METHODS Seventy-two participants were randomized into a controlled, parallel-group trial conducted in a free-living setting, in which they received home deliveries of either meat/fish control products (CON; n = 39; BMI 33 ± 1 kg⋅m-2; 13 males, 26 females) or mycoprotein-containing food products (MYC; n = 33; BMI 32 ± 1 kg⋅m-2; 13 males, 20 females) for 4 weeks. Fingertip blood samples were collected and sent via postal service before and after the dietary intervention period and analysed for concentrations of serum lipids, blood glucose and c-peptide. RESULTS Serum total cholesterol concentrations were unchanged throughout the intervention in CON, but decreased by 5 ± 2 % in MYC (from 5.4 ± 0.2 to 5.1 ± 0.2 mmol⋅L-1; P < 0.05). Serum low-density lipoprotein cholesterol and non-high-density lipoprotein cholesterol concentrations were also unchanged in CON, but decreased in MYC by 10 ± 3 % and 6 ± 2 % (both by 0.3 ± 0.1 mmol⋅L-1; P < 0.05). Serum high-density lipoprotein cholesterol and free triglyceride concentrations were unaffected in CON or MYC. Post-intervention, MYC displayed lower mean blood glucose (3.7 ± 0.2 versus 4.3 ± 0.2 mmol⋅L-1) and c-peptide (779 ± 76 vs. 1064 ± 86 pmol⋅L-1) concentrations (P < 0.05) vs. CON. CONCLUSIONS We show that a home-based dietary intervention of mycoprotein-containing food products effectively lowers circulating cholesterol concentrations in overweight, hypercholesterolemic adults. This demonstrates that mycoprotein consumption is a feasible and ecologically valid dietary strategy to improve markers of cardio-metabolic health in an at-risk population under free living conditions. CLINICAL TRIAL REGISTRATION NCT04773483 (https://classic. CLINICALTRIALS gov/ct2/show/NCT04773483).
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Affiliation(s)
- George F Pavis
- Nutritional Physiology Group, Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, Devon, UK
| | - Raquel Revuelta Iniesta
- Nutritional Physiology Group, Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, Devon, UK
| | - Holly Roper
- Marlow Foods Ltd., Stokesley, North Yorkshire, UK
| | | | | | | | - Francis B Stephens
- Nutritional Physiology Group, Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, Devon, UK
| | - Benjamin T Wall
- Nutritional Physiology Group, Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, Devon, UK.
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9
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Madden AM, Smeeton NC, Culkin A, Trivedi D. Modified dietary fat intake for treatment of gallstone disease in people of any age. Cochrane Database Syst Rev 2024; 2:CD012608. [PMID: 38318932 PMCID: PMC10845213 DOI: 10.1002/14651858.cd012608.pub3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
BACKGROUND The prevalence of gallstones varies between less than 1% and 64% in different populations and is thought to be increasing in response to changes in nutritional intake and increasing obesity. Some people with gallstones have no symptoms but approximately 2% to 4% develop them each year, predominantly including severe abdominal pain. People who experience symptoms have a greater risk of developing complications. The main treatment for symptomatic gallstones is cholecystectomy. Traditionally, a low-fat diet has also been advised to manage gallstone symptoms, but there is uncertainty over the evidence to support this. OBJECTIVES To evaluate the benefits and harms of modified dietary fat intake in the treatment of gallstone disease in people of any age. SEARCH METHODS We searched the Cochrane Hepato-Biliary Group Controlled Trials Register, the Cochrane Central Register of Controlled Trials in the Cochrane Library, MEDLINE ALL Ovid, Embase Ovid, and three other databases to 17 February 2023 to identify randomised clinical trials in people with gallstones. We also searched online trial registries and pharmaceutical company sources, for ongoing or unpublished trials to March 2023. SELECTION CRITERIA We included randomised clinical trials (irrespective of language, blinding, or status) in people with gallstones diagnosed using ultrasonography or conclusive imaging methods. We excluded participants diagnosed with another condition that may compromise dietary fat tolerance. We excluded trials where data from participants with gallstones were not reported separately from data from participants who did not have gallstones. We included trials that investigated other interventions (e.g. trials of drugs or other dietary (non-fat) components) providing that the trial groups had received the same proportion of drug or other dietary (non-fat) components in the intervention. DATA COLLECTION AND ANALYSIS We intended to undertake meta-analysis and present the findings according to Cochrane recommendations. However, as we identified only five trials, with data unsuitable and insufficient for analyses, we described the data narratively. MAIN RESULTS We included five trials but only one randomised clinical trial (69 adults), published in 1986, reported outcomes of interest to the review. The trial had four dietary intervention groups, three of which were relevant to this review. We assessed the trial at high risk of bias. The dietary fat modifications included a modified cholesterol intake and medium-chain triglyceride supplementation. The control treatment was a standard diet. The trial did not report on any of the primary outcomes in this review (i.e. all-cause mortality, serious adverse events, and health-related quality of life). The trial reported on gallstone dissolution, one of our secondary outcomes. We were unable to apply the GRADE approach to determine certainty of evidence because the included trial did not provide data that could be used to generate an estimate of the effect on this or any other outcome. The trial expressed its finding as "no significant effect of a low-cholesterol diet in the presence of ursodeoxycholic acid on gallstone dissolution." There were no serious adverse events reported. The included trial reported that they received no funding that could bias the trial results through conflicts of interest. We found no ongoing trials. AUTHORS' CONCLUSIONS The evidence about the effects of modifying dietary fat on gallstone disease versus standard diet is scant. We lack results from high-quality randomised clinical trials which investigate the effects of modification of dietary fat and other nutrient intakes with adequate follow-up. There is a need for well-designed trials that should include important clinical outcomes such as mortality, quality of life, impact on dissolution of gallstones, hospital admissions, surgical intervention, and adverse events.
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Affiliation(s)
- Angela M Madden
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield, UK
| | - Nigel C Smeeton
- Centre for Research in Primary and Community Care, University of Hertfordshire, Hatfield, UK
| | - Alison Culkin
- Nutrition & Dietetic Department, St Mark's Hospital, Harrow, UK
| | - Daksha Trivedi
- Centre for Research in Primary and Community Care, University of Hertfordshire, Hatfield, UK
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Singh N, Sharma U, Mishra B, Kandalkar AM, Jain SK. Herbs and Herbal Formulations for the Management and Prevention of Gastrointestinal Diseases. REFERENCE SERIES IN PHYTOCHEMISTRY 2024:657-691. [DOI: 10.1007/978-3-031-43199-9_24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2025]
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Šoher L, Cvijetić Stokanović M, Prša S, Miškulin M, Kenjerić D. Adherence to Dietary Recommendations in Organized Living Beneficiaries with Severe Mental Disorders and Their Caregivers. Nutrients 2023; 16:143. [PMID: 38201972 PMCID: PMC10780574 DOI: 10.3390/nu16010143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/22/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
People with severe mental disorders often require special care. Other than institutionalized care, some organizations provide housing options and special care in the form of organized living. Few studies provide a detailed description of nutrient intake in this type of care. The aim of this prospective study was to assess nutritional status and adherence to dietary recommendations in both people with mental disorders (beneficiaries) and their caregivers. Across three levels of care, 46 beneficiaries and 19 caregivers participated in the study. The mean intakes of energy (kcal/day) and macro- and micronutrients (g/day) were estimated from a 3-day dietary record and compared with dietary reference values (DRVs) set by the European Food Safety Authority (EFSA). The majority of participants did not meet energy intake recommendations (kcal/day). The contribution of total fat to energy intake (% E) was higher than recommended in both beneficiaries and caregivers with 42.1 ± 4.4% and 38.5 ± 6.5%, respectively. A total of 45.2% of beneficiaries and 61.1% of caregivers had their carbohydrate intake within the recommended range. Fiber intake was well below the recommendations (25 g/day) in all groups. Across all levels of care, lower micronutrient intake for pantothenic acid, biotin, folate, potassium, magnesium, copper, selenium, and iodine was observed. Based on the current results, the development and implementation of nutritional guidelines may be targeted to specific populations and nutrient intakes.
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Affiliation(s)
- Lidija Šoher
- Department of Food and Nutrition Research, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (L.Š.); (M.C.S.)
| | - Milica Cvijetić Stokanović
- Department of Food and Nutrition Research, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (L.Š.); (M.C.S.)
| | - Sara Prša
- Center for Providing Community Services Osijek „ME just like YOU“, Martina Divalta 2, 31000 Osijek, Croatia;
| | - Maja Miškulin
- Faculty of Medicine Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia;
| | - Daniela Kenjerić
- Department of Food and Nutrition Research, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (L.Š.); (M.C.S.)
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Mirrafiei A, Jayedi A, Shab-Bidar S. Total and different dietary fiber subtypes and the risk of all-cause, cardiovascular, and cancer mortality: a dose-response meta-analysis of prospective cohort studies. Food Funct 2023; 14:10667-10680. [PMID: 37997693 DOI: 10.1039/d2fo04024g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
We aimed to conduct a comprehensive review of the association between dietary fiber and the risk of mortality. We did a systematic search in PubMed, Scopus, and Web of Science up to November 2022 to find prospective cohort studies of the relationship between total and subtypes of dietary fiber and the risk of all-cause, cardiovascular (CVD), and cancer mortality in the general population. The hazard ratios (HRs) and 95% CIs were calculated using a random-effects model. A total of 28 studies with 1 613 885 participants were included. Higher intake of total and subtypes of dietary fiber including cereal, vegetable, legume, soluble, and insoluble fiber, but not fruit fiber, was associated with a lower risk of all-cause mortality, with HRs ranging from 0.77 for insoluble fiber to 0.93 for legume fiber. Similar findings were observed for CVD mortality, where higher intake of total and all subtypes of dietary fiber was each associated with a lower risk. Higher intake of total, cereal, vegetable, and insoluble fiber was also associated with a lower risk of cancer mortality. No association was found between the intake of fruit, legume, and soluble fiber and cancer mortality. Dose-response meta-analyses suggested an inverse association between total fiber intake and the risk of all-cause, CVD, and cancer mortality. The certainty of evidence was rated moderate for the association of total fiber with all-cause, CVD, and cancer mortality. In conclusion, our findings highlight the potential advantages of consuming a wide range of dietary fiber subtypes against all-cause, CVD, and cancer mortality. Registry and registry number: PROSPERO (CRD42021226816).
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Affiliation(s)
- Amin Mirrafiei
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No. 44, Hojjat-dost Alley, Naderi St, Keshavarz Blvd, P. O. Box 14155/6117, Tehran, Iran.
| | - Ahmad Jayedi
- Social Determinants of Health Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Sakineh Shab-Bidar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No. 44, Hojjat-dost Alley, Naderi St, Keshavarz Blvd, P. O. Box 14155/6117, Tehran, Iran.
- Sports Medicine Research Center, Neuroscience Institute, Tehran University of Medical Sciences, Tehran, Iran
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13
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He Z, Zhang Z, Xu P, Dirsch VM, Wang L, Wang K. Laminarin Reduces Cholesterol Uptake and NPC1L1 Protein Expression in High-Fat Diet (HFD)-Fed Mice. Mar Drugs 2023; 21:624. [PMID: 38132943 PMCID: PMC10744832 DOI: 10.3390/md21120624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/27/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023] Open
Abstract
Aberrantly high dietary cholesterol intake and intestinal cholesterol uptake lead to dyslipidemia, one of the risk factors for cardiovascular diseases (CVDs). Based on previous studies, laminarin, a polysaccharide found in brown algae, has hypolipidemic activity, but its underlying mechanism has not been elucidated. In this study, we investigated the effect of laminarin on intestinal cholesterol uptake in vitro, as well as the lipid and morphological parameters in an in vivo model of high-fat diet (HFD)-fed mice, and addressed the question of whether Niemann-Pick C1-like 1 protein (NPC1L1), a key transporter mediating dietary cholesterol uptake, is involved in the mechanistic action of laminarin. In in vitro studies, BODIPY-cholesterol-labeled Caco-2 cells were examined using confocal microscopy and a fluorescence reader. The results demonstrated that laminarin inhibited cholesterol uptake into Caco-2 cells in a concentration-dependent manner (EC50 = 20.69 μM). In HFD-fed C57BL/6J mice, laminarin significantly reduced the serum levels of total cholesterol (TC), total triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C). It also decreased hepatic levels of TC, TG, and total bile acids (TBA) while promoting the excretion of fecal cholesterol. Furthermore, laminarin significantly reduced local villous damage in the jejunum of HFD mice. Mechanistic studies revealed that laminarin significantly downregulated NPC1L1 protein expression in the jejunum of HFD-fed mice. The siRNA-mediated knockdown of NPC1L1 attenuated the laminarin-mediated inhibition of cholesterol uptake in Caco-2 cells. This study suggests that laminarin significantly improves dyslipidemia in HFD-fed mice, likely by reducing cholesterol uptake through a mechanism that involves the downregulation of NPC1L1 expression.
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Affiliation(s)
- Zhuoqian He
- Department of Pharmacology, School of Pharmacy, Qingdao University Medical College, Qingdao 266073, China; (Z.H.); (P.X.); (K.W.)
| | - Zhongyin Zhang
- Department of Medicinal Chemistry, School of Pharmacy, Qingdao University Medical College, Qingdao 266073, China;
| | - Pengfei Xu
- Department of Pharmacology, School of Pharmacy, Qingdao University Medical College, Qingdao 266073, China; (Z.H.); (P.X.); (K.W.)
| | - Verena M. Dirsch
- Department of Pharmaceutical Sciences, Faculty of Life Sciences, University of Vienna, 1090 Vienna, Austria;
| | - Limei Wang
- Department of Pharmacology, School of Pharmacy, Qingdao University Medical College, Qingdao 266073, China; (Z.H.); (P.X.); (K.W.)
- Institute of Innovative Drugs, Qingdao University, Qingdao 266071, China
| | - Kewei Wang
- Department of Pharmacology, School of Pharmacy, Qingdao University Medical College, Qingdao 266073, China; (Z.H.); (P.X.); (K.W.)
- Institute of Innovative Drugs, Qingdao University, Qingdao 266071, China
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14
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Carboni J, Basalely A, Singer P, Castellanos L, Sethna CB. Association Between Dietary Fiber Intake and Cardiometabolic Risk Factors in Adolescents in the United States. J Pediatr 2023; 262:113616. [PMID: 37473987 DOI: 10.1016/j.jpeds.2023.113616] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 07/08/2023] [Accepted: 07/12/2023] [Indexed: 07/22/2023]
Abstract
OBJECTIVE To determine the association between dietary fiber intake and markers of cardiometabolic risk in adolescents, with blood pressure (BP) as the primary outcome of interest and secondary outcome measures including other established markers of childhood cardiometabolic risk, such as obesity, lipids, albuminuria, estimated glomerular filtration rate (eGFR), and uric acid. STUDY DESIGN Dietary fiber intake was assessed by two 24-hour dietary recall interviews, which were averaged and corrected for body weight. Logistic and linear regression models were used to analyze the cross-sectional association between dietary fiber and cardiometabolic markers. Participants aged 13-17 years in the National Health and Nutritional Examination Survey 2009-2018 who completed a 24-hour dietary recall survey were included. Exclusion criteria included pregnancy, small for gestational age status, and history of major health comorbidities. RESULTS In fully adjusted regression models, low dietary fiber intake was significantly associated with greater diastolic blood pressure (β = -13.29; 95% CI, -20.66 to -5.93), body mass index z-score (β = -0.91; 95% CI, -1.47 to -0.34), and uric acid (β = -0.80; 95% CI, -1.44 to -0.16). CONCLUSIONS The association found between low dietary fiber intake and poor childhood cardiometabolic risk markers indicate a need for prospective studies using fiber intake as a dietary intervention in childhood and as a tool for prevention of many chronic conditions.
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Affiliation(s)
| | - Abby Basalely
- Zucker School of Medicine at Northwell/Hofstra, Uniondale, NY; Division of Pediatric Nephrology, Cohen Children's Medical Center, New Hyde Park, NY; Feinstein Institutes for Medical Research, Manhasset, NY
| | - Pamela Singer
- Zucker School of Medicine at Northwell/Hofstra, Uniondale, NY; Division of Pediatric Nephrology, Cohen Children's Medical Center, New Hyde Park, NY
| | - Laura Castellanos
- Zucker School of Medicine at Northwell/Hofstra, Uniondale, NY; Division of Pediatric Nephrology, Cohen Children's Medical Center, New Hyde Park, NY
| | - Christine B Sethna
- Zucker School of Medicine at Northwell/Hofstra, Uniondale, NY; Division of Pediatric Nephrology, Cohen Children's Medical Center, New Hyde Park, NY; Feinstein Institutes for Medical Research, Manhasset, NY.
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15
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Massa M, Compari C, Fisicaro E. ITC study on the interaction of some bile salts with tragacanth, Arabic, and guar gums with potential cholesterol-lowering ability. Front Nutr 2023; 10:1258282. [PMID: 37941767 PMCID: PMC10628474 DOI: 10.3389/fnut.2023.1258282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Accepted: 10/02/2023] [Indexed: 11/10/2023] Open
Abstract
Introduction The urge of designing new safe and natural functional foods to control blood lipids and dispensable without the need of physician supervision, has increased especially after the coming into effect of the recent EU Commission regulation 2022/860, that regulates the consumption of "red yeast rice," made by fermentation of rice with Monascus purpureus, and perceived as a natural functional food, due to a health risk for frail consumers. The results of the present work are a part of the systematic study we are carrying out of the binding ability of some soluble dietary fibers (SDF) from different natural sources toward selected bile salts (BS). Methods Measurements were carried out by isothermal titration calorimetry (ITC) with the idea to shed light on the mechanism, if any, by which they show cholesterol-lowering activity. Results and discussion Epidemiological studies are sometimes conflicting and offer only hypothesis about the mechanism of action, the most accredited being the reduction of reabsorption of BS in the gut. Previous measurements done on negatively charged pectin and alginate, showed specific binding interaction with monomer NaDC for pectin and no interaction at all for alginate. Chitosan, positively charged and soluble only at low pH, in 100 mM acetate buffer at pH = 3 shows strong exothermic interactions with NaTC and NaTDC. Here we considered two plant exudates (Arabic gum and tragacanth gum) and guar gum, extracted from guar beans, and their interaction with the same bile salts. ITC measurements do not evidence specific interactions between gums and the studied BS, so that their cholesterol lowering ability, if any, is due to a different mechanism very probably bound to the viscosity increase. Moreover, the addition of NaC, the most abundant BS in the bile, at very low concentration (under the cmc) causes a structural change of the solution. The obtained results seem to corroborate the hypothesis that the cholesterol lowering activity is related to the increase in viscosity of guar solution favored by NaC, the major component of the bile.
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Affiliation(s)
- Michele Massa
- Department of Maternal Infantile and Urological Sciences, Sapienza University of Rome, Rome, Italy
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16
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Qiu L, Shen R, Wei L, Xu S, Xia W, Hou Y, Cui J, Qu R, Luo J, Cao J, Yang J, Sun J, Ma R, Yu Q. Designing a microbial fermentation-functionalized alginate microsphere for targeted release of 5-ASA using nano dietary fiber carrier for inflammatory bowel disease treatment. J Nanobiotechnology 2023; 21:344. [PMID: 37741962 PMCID: PMC10517557 DOI: 10.1186/s12951-023-02097-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Accepted: 09/07/2023] [Indexed: 09/25/2023] Open
Abstract
Patients with inflammatory bowel disease (IBD) always suffer from severe abdominal pain and appear to be at high risk for colorectal cancer. Recently, the co-delivery of targeted drugs and gut microbiota has developed into an attractive strategy. A new strategy using gut microbiota fermentation to overcome the interspace diffuse resistance from the mucus layer to control drug release in inflammatory bowel sites (IBS sites) has not yet been available. Here, we designed an alginate hydrogel microsphere encapsulating bifidobacterium (Bac) and drug-modified nanoscale dietary fibers (NDFs). The hydrogel microsphere is responsible for protecting drugs from acidic and multi-enzymatic environments and delivering drugs to the colorectum. Subsequently, the fermentation of Bac by digesting NDFs and proteins as carbon and nitrogen sources can promote drug release and play a probiotic role in the gut microbiota. In vitro evidence indicated that small-sized NDF (NDF-1) could significantly promote short-chain fatty acid (SCFA) expression. Notably, NDF-1 hydrogel microspheres showed a boost release of 5-ASA in the IBS sites, resulting in the amelioration of gut inflammation and remodeling of gut microbiota in chronic colitis mice. This study developed a controlled release system based on microbial fermentation for the treatment of IBD.
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Affiliation(s)
- Lei Qiu
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Renbin Shen
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Lei Wei
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Shujuan Xu
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Wei Xia
- Department of Pathology, The Second Affiliated Hospital of Soochow University, Suzhou, 215004, Jiangsu, People's Republic of China
| | - Yan Hou
- Department of Pathology, The Second Affiliated Hospital of Soochow University, Suzhou, 215004, Jiangsu, People's Republic of China
| | - Jinxin Cui
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Rong Qu
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Jiale Luo
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Jian Cao
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China
| | - Jie Yang
- Institute of Medical Biotechnology, Suzhou Vocational Health College, Suzhou, 215009, Jiangsu, China
| | - Jing Sun
- Institute of Medical Biotechnology, Suzhou Vocational Health College, Suzhou, 215009, Jiangsu, China.
| | - Ronglin Ma
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China.
| | - Qiang Yu
- Department of Gastroenterology, The Affiliated Suzhou Hospital of Nanjing Medical University, Suzhou Municipal Hospital, Gusu School, Nanjing Medical University, Suzhou, 215002, Jiangsu, China.
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17
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Wang T, Masedunskas A, Willett WC, Fontana L. Vegetarian and vegan diets: benefits and drawbacks. Eur Heart J 2023; 44:3423-3439. [PMID: 37450568 PMCID: PMC10516628 DOI: 10.1093/eurheartj/ehad436] [Citation(s) in RCA: 50] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/18/2023] Open
Abstract
Plant-based diets have become increasingly popular thanks to their purported health benefits and more recently for their positive environmental impact. Prospective studies suggest that consuming vegetarian diets is associated with a reduced risk of developing cardiovascular disease (CVD), diabetes, hypertension, dementia, and cancer. Data from randomized clinical trials have confirmed a protective effect of vegetarian diets for the prevention of diabetes and reductions in weight, blood pressure, glycosylated haemoglobin and low-density lipoprotein cholesterol, but to date, no data are available for cardiovascular event rates and cognitive impairment, and there are very limited data for cancer. Moreover, not all plant-based foods are equally healthy. Unhealthy vegetarian diets poor in specific nutrients (vitamin B12, iron, zinc, and calcium) and/or rich in highly processed and refined foods increase morbidity and mortality. Further mechanistic studies are desirable to understand whether the advantages of healthy, minimally processed vegetarian diets represent an all-or-nothing phenomenon and whether consuming primarily plant-based diets containing small quantities of animal products (e.g. pesco-vegetarian or Mediterranean diets) has beneficial, detrimental, or neutral effects on cardiometabolic health outcomes. Further, mechanistic studies are warranted to enhance our understanding about healthy plant-based food patterns and the biological mechanisms linking dietary factors, CVD, and other metabolic diseases.
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Affiliation(s)
- Tian Wang
- Charles Perkins Center, University of Sydney, Sydney, NSW, Australia
- Faculty of Medicine and Health, University of Sydney, Sydney, NSW, Australia
| | - Andrius Masedunskas
- Charles Perkins Center, University of Sydney, Sydney, NSW, Australia
- Faculty of Medicine and Health, University of Sydney, Sydney, NSW, Australia
| | - Walter C Willett
- Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, USA
| | - Luigi Fontana
- Charles Perkins Center, University of Sydney, Sydney, NSW, Australia
- Faculty of Medicine and Health, University of Sydney, Sydney, NSW, Australia
- Department of Endocrinology, Royal Prince Alfred Hospital, Sydney, NSW, Australia
- Department of Clinical and Experimental Sciences, Brescia University, Brescia, Lombardy, Italy
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18
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Chen L, He X, Pu Y, Cao J, Jiang W. Polysaccharide-based biosorbents for cholesterol and bile salts in gastric-intestinal passage: Advances and future trends. Compr Rev Food Sci Food Saf 2023; 22:3790-3813. [PMID: 37548601 DOI: 10.1111/1541-4337.13214] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/25/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
Cholesterol is one of the hazard elements for many cardiovascular diseases, but many cholesterol-lowering drugs are expensive and unhealthy. Therefore, it is necessary to develop edible and safe biosorbents to reduce excess cholesterol and bile salts in the gastric-intestinal passage. Polysaccharide-based biosorbents offer a feasible strategy for decreasing them. This review summarized polysaccharide-based biosorbents that have been developed for adsorbing cholesterol and bile salts from the gastric-intestinal passage and analyzed common modification methods for these adsorbents. Finally, the adsorption models were also elucidated. Polysaccharides, including β-cyclodextrin, pectin, chitin/chitosan, dietary fiber extract, and cellulose, have been proposed for adsorbing cholesterol and bile salts in the gastric-intestinal passage as biosorbents. This is mainly due to the retention of pores, the capture of the viscosity network, and the help of hydrophobic interactions. In spite of this, the adsorption capacity of polysaccharides is still limited. Therefore, the modifications for them became the most popular areas in the recent studies of in vitro cholesterol adsorption. Chemical approaches namely grafting, (1) acetylation, (2) hydroxypropylation, (3) carboxymethylation, and (4) amination are considered to modify the polysaccharides for higher adsorption ability. Moreover, ultrasonic/microwave/pressure treatment and micron technology (microfluidization, micronization, and ball milling) are effective physical modification methods, while the biological approach mainly refers to enzymatic hydrolysis and microbial fermentation. The adsorption models are generally explained by two adsorption isotherms and two adsorption kinetics. In sum, it is reckoned that further food applications will follow soon.
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Affiliation(s)
- Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Han X, Ma Y, Ding S, Fang J, Liu G. Regulation of dietary fiber on intestinal microorganisms and its effects on animal health. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2023; 14:356-369. [PMID: 37635930 PMCID: PMC10448034 DOI: 10.1016/j.aninu.2023.06.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 05/16/2023] [Accepted: 06/20/2023] [Indexed: 08/29/2023]
Abstract
The animal gut harbors diverse microbes that play an essential role in the well-being of their host. Specific diets, such as those rich in dietary fiber, are vital in disease prevention and treatment because they affect intestinal flora and have a positive impact on the metabolism, immunity, and intestinal function of the host. Dietary fiber can provide energy to colonic epithelial cells, regulate the structure and metabolism of intestinal flora, promote the production of intestinal mucosa, stimulate intestinal motility, improve glycemic and lipid responses, and regulate the digestion and absorption of nutrients, which is mainly attributed to short-chain fatty acids (SCFA), which is the metabolite of dietary fiber. By binding with G protein-coupled receptors (including GPR41, GPR43 and GPR109A) and inhibiting the activity of histone deacetylases, SCFA regulate appetite and glucolipid metabolism, promote the function of the intestinal barrier, alleviate oxidative stress, suppress inflammation, and maintain immune system homeostasis. This paper reviews the physicochemical properties of dietary fiber, the interaction between dietary fiber and intestinal microorganisms, the role of dietary fiber in maintaining intestinal health, and the function of SCFA, the metabolite of dietary fiber, in inhibiting inflammation. Furthermore, we consider the effects of dietary fiber on the intestinal health of pigs, the reproduction and lactation performance of sows, and the growth performance and meat quality of pigs.
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Affiliation(s)
- Xuebing Han
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Provincial Engineering Research Center of Applied Microbial Resources Development for Livestock and Poultry, Changsha, Hunan 410125, China
| | - Yong Ma
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Provincial Engineering Research Center of Applied Microbial Resources Development for Livestock and Poultry, Changsha, Hunan 410125, China
| | - Sujuan Ding
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Provincial Engineering Research Center of Applied Microbial Resources Development for Livestock and Poultry, Changsha, Hunan 410125, China
| | - Jun Fang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Provincial Engineering Research Center of Applied Microbial Resources Development for Livestock and Poultry, Changsha, Hunan 410125, China
| | - Gang Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Provincial Engineering Research Center of Applied Microbial Resources Development for Livestock and Poultry, Changsha, Hunan 410125, China
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Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants (Basel) 2023; 12:1453. [PMID: 37507991 PMCID: PMC10376774 DOI: 10.3390/antiox12071453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.
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Affiliation(s)
- Silvia Mironeasa
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Mountain Economy Center (CE-MONT), "Costin C. Kiriţescu" National Institute of Economic Researches (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
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Bakr AF, Farag MA. Soluble Dietary Fibers as Antihyperlipidemic Agents: A Comprehensive Review to Maximize Their Health Benefits. ACS OMEGA 2023; 8:24680-24694. [PMID: 37483202 PMCID: PMC10357562 DOI: 10.1021/acsomega.3c01121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Accepted: 06/16/2023] [Indexed: 07/25/2023]
Abstract
The number of hypercholesterolemic people is increasing rapidly worldwide, with elevated lipid profiles representing a major risk factor of coronary heart diseases. Dietary intervention was shown to improve the lipid profile, thus enhancing the quality of life. Dietary fiber is a nondigestible form of carbohydrates, due to the lack of the digestive enzyme in humans required to digest fiber, and is classified according to its water solubility properties as either soluble (SDF) or insoluble dietary fiber (IDF). Consumption of SDF is associated with several health benefits such as reduced lipid levels, lower blood pressure, improved blood glucose control, improved immune function, and reduced inflammation. SDF has been shown to lower blood cholesterol by several action mechanisms including directly due to the gelling, mucilaginous, and viscous fiber nature, and indirectly due to its fermented products and modulation of the gut microbiome. This review aims to provide a holistic overview on how SDF impacts the lipid profile. We start by providing an overview of the chemical structure of the major SDFs including mucilage, gums (gum arabic and guar gum), pectin, and inulin.
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Affiliation(s)
- Alaa F. Bakr
- Pathology
Department, Faculty of Veterinary Medicine, Cairo University, Gamaa Street, 12211 Giza, Egypt
| | - Mohamed A. Farag
- Pharmacognosy
Department, College of Pharmacy, Cairo University, Kasr el Aini Street, P.O. Box 11562, 12613 Cairo, Egypt
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22
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Kang YW, Joo NM. Optimization of Nutrient-Rich Ice Plant ( Mesembryanthemum crystallinum L.) Paste Fresh Noodle Pasta Using Response Surface Methodology. Foods 2023; 12:2482. [PMID: 37444220 DOI: 10.3390/foods12132482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy foods, pasta consumption has also increased. Pasta is a convenient and low-glycemic-index food that is composed mainly of carbohydrates, proteins, lipids, dietary fiber, and trace amounts of minerals. The optimal mixing ratio was evaluated to produce pasta of the highest quality in terms of blood sugar elevation and antioxidant efficacy. The components and minerals of the ice plant, including D-pinitol and inositol, were analyzed, and 20 essential amino acids were identified. In this study, we also investigated the quality and characteristics of ice plant paste and eggs, as well as the quality, antioxidant activity, and formulation of raw materials mixed with ice plant at different ratios. Optimal conditions were found to be 46.73 g of ice plant paste in 100 g of durum wheat flour, 20.23 g of egg, and 2 g of salt, providing a way to develop fresh pasta that enhances the health benefits of ice plant paste without excessive moisture and other ingredients.
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Affiliation(s)
- Yeo-Wool Kang
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
| | - Na-Mi Joo
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
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23
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Güler N, Sensoy I. The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Food Res Int 2023; 168:112797. [PMID: 37120181 DOI: 10.1016/j.foodres.2023.112797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/08/2023] [Accepted: 04/03/2023] [Indexed: 05/01/2023]
Abstract
This study aimed to determine how the addition of psyllium fiber to steamed and roasted wheat-based flat dough pieces affected the in vitro starch digestibility. Wheat flour was replaced with 10% psyllium fiber in the preparation of fiber-enriched dough samples. Two distinct methods of heating were utilised: steaming (100 °C, 2 min & 10 min) and roasting (100 °C, 2 min & 250 °C, 2 min). Rapidly digestible starch (RDS) fractions reduced significantly in both steamed and roasted samples, whereas slowly digestible starch (SDS) fractions increased significantly only in samples roasted at 100 °C and steamed for 2 min. The roasted samples had a lower RDS fraction than the steamed samples only when fiber was added. This study demonstrated the effect of processing method, duration, temperature, formed structure, matrix and the addition of psyllium fiber on in vitro starch digestion by altering starch gelatinization, gluten network, and consequently enzyme access to substrates.
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Affiliation(s)
- Nilay Güler
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya 06800 Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya 06800 Ankara, Turkey.
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24
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Hariri Z, Afzalzade F, Sohrab G, Saadati S, Yari Z. The effects of rice bran supplementation for management of blood lipids: A GRADE-assessed systematic review, dose-response meta-analysis, and meta-regression of randomized controlled trials. Syst Rev 2023; 12:65. [PMID: 37046340 PMCID: PMC10091523 DOI: 10.1186/s13643-023-02228-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Accepted: 03/30/2023] [Indexed: 04/14/2023] Open
Abstract
BACKGROUND We aimed to conduct a systematic review and meta-analysis of randomized controlled trials (RCTs) to investigate the effects of rice bran supplementation on serum lipid profile levels. METHODS We searched PubMed/Medline, Scopus, ISI Web of Science, and Google Scholar using related keywords. Published RCTs exploring the effects of rice bran consumption on lipid profile were searched up to June 2022. Evidence certainty was assessed on the basis of the Grading of Recommendations, Assessment, Development, and Evaluation (GRADE) approach. The data were pooled using a random-effects model and reported as weighted mean difference (WMD) and 95% confidence interval (CI) for each outcome. RESULTS Meta-analysis of eight RCTs (with 11 effect sizes) showed no significant effect of rice bran supplementation on serum levels of triglyceride (WMD: -11.38 mg/dl; 95% CI: -27.73, 4.96; P = 0.17), total cholesterol (WMD: -0.68 mg/dl; 95% CI: -7.25, 5.88; P = 0.834), low-density lipoprotein cholesterol (WMD: -1.68 mg/dl; 95% CI: -8.46, 5.09; P = 0.627) and high-density lipoprotein cholesterol (WMD: 0.16 mg/dl; 95% CI: -1.52, 1.85; P = 0.848) compared to control group. CONCLUSION Our meta-analysis suggests that rice bran supplementation has no significant effects on serum levels of lipid profile components. However, larger studies with longer durations and improved methodological quality are needed before firm conclusions can be reached.
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Affiliation(s)
- Zahra Hariri
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fatemeh Afzalzade
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Golbon Sohrab
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeede Saadati
- Department of Medicine, School of Clinical Sciences, Monash University, Melbourne, Australia
| | - Zahra Yari
- Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Sharake Qods, West Arghavan St. Farahzadi Blvd, Tehran, Iran.
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25
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Karimi R, Homayoonfal M, Malekjani N, Kharazmi MS, Jafari SM. Interaction between β-glucans and gut microbiota: a comprehensive review. Crit Rev Food Sci Nutr 2023; 64:7804-7835. [PMID: 36975759 DOI: 10.1080/10408398.2023.2192281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability.
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Affiliation(s)
- Reza Karimi
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mina Homayoonfal
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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26
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Stanek A, Grygiel-Górniak B, Brożyna-Tkaczyk K, Myśliński W, Cholewka A, Zolghadri S. The Influence of Dietary Interventions on Arterial Stiffness in Overweight and Obese Subjects. Nutrients 2023; 15:nu15061440. [PMID: 36986170 PMCID: PMC10058695 DOI: 10.3390/nu15061440] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/06/2023] [Accepted: 03/09/2023] [Indexed: 03/19/2023] Open
Abstract
Arterial stiffness is often increased in overweight/obese subjects before the development of hypertension. It is also one of the earliest indicators of increased cardiovascular disease risk and can be considered a good predictor of the development of subclinical cardiovascular dysfunction. Arterial stiffness is a significant prognostic factor influencing cardiovascular risk, which dietary habits can modify. Obese patients should use the caloric-restricted diet because it augments aortic distensibility, diminishes pulse wave velocity (PWV), and increases the activity of endothelial nitric oxide synthases. High intake of saturated fatty acids (SFA), trans fats, and cholesterol, typical for the Western diet, impairs endothelial function and raises brachial-ankle PMV. The replacement of SFA with monounsaturated (MUFA) or polyunsaturated fatty acids (PUFA) derived from seafood and plants diminishes the risk of arterial stiffness. The dairy product intake (excluding butter) decreases PWV in the general population. The high-sucrose diet causes toxic hyperglycemia and increases arterial stiffness. Complex carbohydrates with a low glycemic index (including isomaltose) should be recommended to keep vascular health. The high sodium intake (>10 g/day), particularly associated with low potassium consumption, has a deleterious effect on arterial stiffness (↑ baPWV). Since vegetables and fruits are good sources of vitamins and phytochemicals, they should be recommended in patients with high PMV. Thus, the dietary recommendation to prevent arterial stiffness should be similar to the Mediterranean diet, which is rich in dairy products, plant oils, and fish, with a minimal red meat intake and five servings of fruits and vegetables daily.
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Affiliation(s)
- Agata Stanek
- Department and Clinic of Internal Medicine, Angiology and Physical Medicine, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Batorego 15 Street, 41-902 Bytom, Poland
- Correspondence:
| | - Bogna Grygiel-Górniak
- Department of Rheumatology, Rehabilitation and Internal Diseases, Poznan University of Medical Sciences, 61-701 Poznań, Poland
| | - Klaudia Brożyna-Tkaczyk
- Chair and Department of Internal Medicine, Medical University of Lublin, Staszica 16 Street, 20-081 Lublin, Poland
| | - Wojciech Myśliński
- Chair and Department of Internal Medicine, Medical University of Lublin, Staszica 16 Street, 20-081 Lublin, Poland
| | - Armand Cholewka
- Faculty of Science and Technology, University of Silesia, Bankowa 14 Street, 40-007 Katowice, Poland
| | - Samaneh Zolghadri
- Department of Biology, Jahrom Branch, Islamic Azad University, Jahrom 74147-85318, Iran
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27
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Zhang S, Xu X, Cao X, Liu T. The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Reiners S, Hebestreit S, Wedekind L, Kiehntopf M, Klink A, Rummler S, Glei M, Lorkowski S, Schlörmann W, Dawczynski C. Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism-A randomized crossover trial. Front Nutr 2023; 10:1095245. [PMID: 36819683 PMCID: PMC9932717 DOI: 10.3389/fnut.2023.1095245] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/17/2023] [Indexed: 02/05/2023] Open
Abstract
Background Regular consumption of the soluble dietary fiber β-glucan is associated with decreased total cholesterol (TC), low-density lipoprotein (LDL) cholesterol and blood glucose. Barley and oat flakes as natural sources of β-glucan were roasted to improve sensory quality. The aim of this study was to investigate whether roasting of barley and oat flakes changes the physiological impact of the β-glucan-rich flakes on glucose and lipid metabolism. Method A five-armed randomized crossover trial design was used. The intervention study was conducted from May 2018 to May 2019 and included 32 healthy subjects with moderately increased LDL cholesterol (≥2.5 mmol/L). During the 3-week intervention periods, 80 g of roasted or traditional barley or oat flakes, or four slices of white toast bread per day were consumed for breakfast. At the start and the end of each intervention, fasting and postprandial blood was taken. The intervention periods were separated by 3-week wash-out periods. Results During the interventions with the cereal flakes, TC and LDL cholesterol concentrations were significantly reduced compared to baseline values by mean differences of 0.27-0.33 mmol/L and 0.21-0.30 mmol/L, respectively (p < 0.05), while high-density lipoprotein (HDL) cholesterol was only reduced after the intervention with barley flakes (p < 0.05). After the intervention period with toast, TC and HDL cholesterol increased (p < 0.05). The fasting levels of triglycerides, fasting blood glucose and insulin did not change in any group. The effects of traditional and roasted varieties on blood lipids did not differ between the groups. Conclusion The regular consumption of traditional or roasted barley and oat flakes contributes to the management of cardiovascular diseases by improving TC and LDL cholesterol. Clinical trial registration https://clinicaltrials.gov/ct2/show/NCT03648112, identifier NCT03648112.
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Affiliation(s)
- Sarah Reiners
- Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
| | - Sandra Hebestreit
- Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Lisa Wedekind
- Institute of Medical Statistics, Computer and Data Sciences, Jena University Hospital, Jena, Germany
| | - Michael Kiehntopf
- Institute of Clinical Chemistry and Laboratory Diagnostics, Jena University Hospital, Jena, Germany
| | - Anne Klink
- Institute of Transfusion Medicine, University Hospital Jena, Jena, Germany
| | - Silke Rummler
- Institute of Transfusion Medicine, University Hospital Jena, Jena, Germany
| | - Michael Glei
- Department of Nutritional Toxicology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Stefan Lorkowski
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
- Department of Nutritional Biochemistry and Physiology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Wiebke Schlörmann
- Department of Nutritional Toxicology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Christine Dawczynski
- Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
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29
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Wang L, Fan R, Yan Y, Yang S, Wang X, Zheng B. Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods. Front Nutr 2023; 9:1103673. [PMID: 36817066 PMCID: PMC9929463 DOI: 10.3389/fnut.2022.1103673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 12/20/2022] [Indexed: 02/05/2023] Open
Abstract
Objective To propose a possible solution for a peanut by-product, peanut shell (PS), this study evaluated the effects of different methods, including enzymatic extraction (E-SDF), microwave extraction (M-SDF), and pulsed electric field extraction (PEF-SDF), on the characterization of soluble dietary fibers (SDFs) from PS. Methods We determined the physicochemical properties, including water- and oil-holding capacities (WHC and OHC), emulsifying properties, rheological properties, functional properties, including pancreatic lipase activity inhibition (PRAI), glucose and cholesterol adsorption capacities (GAC and CAC), and the structural properties of SDFs. Results The results showed that PEF-SDF possessed the highest WHC, OHC, and emulsifying properties. M-SDF and PEF-SDF appeared to have more complex and porous structures, and they showed small molecular weights. Notably, PEF-SDF showed the strongest capacities in CAC, GAC, and PRAI. Conclusions The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.
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Affiliation(s)
- Lei Wang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
| | - Yanhua Yan
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Shuo Yang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Xuesong Wang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Baiqin Zheng
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China,*Correspondence: Baiqin Zheng ✉
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30
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Khalid W, Arshad MS, Jabeen A, Muhammad Anjum F, Qaisrani TB, Suleria HAR. Fiber-enriched botanicals: A therapeutic tool against certain metabolic ailments. Food Sci Nutr 2022; 10:3203-3218. [PMID: 36249968 PMCID: PMC9548355 DOI: 10.1002/fsn3.2920] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/27/2022] Open
Abstract
Plant-based foods are natural sources including vegetables, fruits, cereals and legumes. These foods consist of various types of nutrients in which carbohydrate is the basic component. However, some plant-based diets contain carbohydrates in the form of fiber. The fiber is usually a nondigestible polysaccharide that is not digested in the human body. It is present in the form of soluble or insoluble in different part of foods like peel, bran, pulp and grain. Pectin, beta-glucan, mucilage, psyllium, resistant starch and inulin are soluble fiber, and cellulose, hemicellulose and lignin are insoluble fiber attained from plant foods. The major function enhances immunity by creating gastrointestinal barrier, mucus production, immune cell activity and IgA level. Previous evidences showed that peoples with strong immunity have fewer chances of viral disease. A recent viral disease named COVID-19 spread in the world and millions of peoples died due to this viral disease. Coronavirus mostly attacks humans that suffer with weak immune system. It is due chronic diseases like diabetes and CVD (cardiovascular disease). The current review shows that fiber-containing plant-based foods boost immunity and aid human against COVID-19. The therapeutic role of fiber in the human body is to control the risk of hypertension and diabetes because a high-fiber diet has the ability to lower cholesterol, blood pressure and blood sugar. Fibers aid in GIT (gastrointestinal tract) and prevent constipation because it absorbs water and adds bulk to stool.
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Affiliation(s)
- Waseem Khalid
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Ayesha Jabeen
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Faqir Muhammad Anjum
- University of the GambiaBanjulThe Gambia
- IFANCA Halal Apex (Pvt.) LimitedFaisalabadPakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and TechnologyGhazi UniversityDera Ghazi KhanPakistan
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31
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Massa M, Compari C, Fisicaro E. On the mechanism of the cholesterol lowering ability of soluble dietary fibers: Interaction of some bile salts with pectin, alginate, and chitosan studied by isothermal titration calorimetry. Front Nutr 2022; 9:968847. [PMID: 36245485 PMCID: PMC9558102 DOI: 10.3389/fnut.2022.968847] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 09/15/2022] [Indexed: 11/29/2022] Open
Abstract
Reducing high blood cholesterol is an important strategy to decrease the chances of a cardiovascular disease occurrence, the main cause of mortality in western developed countries. Therefore, the search for an alternative therapeutic or preventive approach being natural, biocompatible, and not toxic is still more relevant than ever. This need is particularly felt in Pediatrics for treating childhood hypercholesterolemia, due to statins interference in the production of steroid hormones in prepuberal children. Notwithstanding the general acceptance of the healthy role of the fibers in the diet, the mechanism underlying the cholesterol-lowering ability of soluble fibers is still under discussion. Therefore, we started a systematic study of the binding ability of some soluble dietary fibers (SDF) originated from different natural sources toward selected bile salts (BS) by isothermal titration calorimetry (ITC). Here we report the results of our ITC studies on the interaction of alginate, pectin and chitosan with sodium cholate (NaC), sodium deoxycholate (NaDC), sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC). Thermodynamic data on the micelle formation process of the above bile salts, as a premise to the study of their binding ability to the SDF, are also reported. Alginate does not show specific binding interaction with BS, while pectin shows a strong exothermic bond with NaDC in monomeric form. Chitosan, positively charged and soluble only at low pH, shows strong exothermic interactions with NaTC and NaTDC (soluble at pH = 3 in acetate buffer) with precipitate formation. For NaTC, the exothermic peak starts at about 5 mM. At this concentration NaTC bound on the fiber reaches locally the cmc value and micelles start forming on the fiber inducing its conformational change. For NaTDC the same process occurs at much lower concentrations, due to lower cmc, and with a greater quantity of heat involved. The first set of results here presented shows that for some SDF the binding of BS could be an important mechanism in cholesterol lowering but not the only one. The information here presented could be a starting point for the design of optimized functional foods with high cholesterol lowering ability.
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Affiliation(s)
- Michele Massa
- Department of Maternal Infantile and Urological Sciences, Sapienza University of Rome, Rome, Italy
| | | | - Emilia Fisicaro
- Department of Food and Drug, University of Parma, Parma, Italy
- *Correspondence: Emilia Fisicaro,
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Cecchini AL, Biscetti F, Rando MM, Nardella E, Pecorini G, Eraso LH, Dimuzio PJ, Gasbarrini A, Massetti M, Flex A. Dietary Risk Factors and Eating Behaviors in Peripheral Arterial Disease (PAD). Int J Mol Sci 2022; 23:10814. [PMID: 36142725 PMCID: PMC9504787 DOI: 10.3390/ijms231810814] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/10/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
Dietary risk factors play a fundamental role in the prevention and progression of atherosclerosis and PAD (Peripheral Arterial Disease). The impact of nutrition, however, defined as the process of taking in food and using it for growth, metabolism and repair, remains undefined with regard to PAD. This article describes the interplay between nutrition and the development/progression of PAD. We reviewed 688 articles, including key articles, narrative and systematic reviews, meta-analyses and clinical studies. We analyzed the interaction between nutrition and PAD predictors, and subsequently created four descriptive tables to summarize the relationship between PAD, dietary risk factors and outcomes. We comprehensively reviewed the role of well-studied diets (Mediterranean, vegetarian/vegan, low-carbohydrate ketogenic and intermittent fasting diet) and prevalent eating behaviors (emotional and binge eating, night eating and sleeping disorders, anorexia, bulimia, skipping meals, home cooking and fast/ultra-processed food consumption) on the traditional risk factors of PAD. Moreover, we analyzed the interplay between PAD and nutritional status, nutrients, dietary patterns and eating habits. Dietary patterns and eating disorders affect the development and progression of PAD, as well as its disabling complications including major adverse cardiovascular events (MACE) and major adverse limb events (MALE). Nutrition and dietary risk factor modification are important targets to reduce the risk of PAD as well as the subsequent development of MACE and MALE.
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Affiliation(s)
- Andrea Leonardo Cecchini
- Internal Medicine, Università Cattolica del Sacro Cuore, Largo Francesco Vito 1, 00168 Rome, Italy
| | - Federico Biscetti
- Cardiovascular Internal Medicine, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo Agostino Gemelli 8, 00168 Rome, Italy
| | - Maria Margherita Rando
- Cardiovascular Internal Medicine, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo Agostino Gemelli 8, 00168 Rome, Italy
| | - Elisabetta Nardella
- Cardiovascular Internal Medicine, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo Agostino Gemelli 8, 00168 Rome, Italy
| | - Giovanni Pecorini
- Internal Medicine, Università Cattolica del Sacro Cuore, Largo Francesco Vito 1, 00168 Rome, Italy
| | - Luis H. Eraso
- Division of Vascular and Endovascular Surgery, Thomas Jefferson University, Philadelphia, PA 19107, USA
| | - Paul J. Dimuzio
- Division of Vascular and Endovascular Surgery, Thomas Jefferson University, Philadelphia, PA 19107, USA
| | - Antonio Gasbarrini
- Internal Medicine, Università Cattolica del Sacro Cuore, Largo Francesco Vito 1, 00168 Rome, Italy
- Department of Medical and Surgical Sciences, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo Agostino Gemelli 8, 00168 Rome, Italy
| | - Massimo Massetti
- Internal Medicine, Università Cattolica del Sacro Cuore, Largo Francesco Vito 1, 00168 Rome, Italy
- Department of Cardiovascular Sciences, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo Agostino Gemelli 8, 00168 Rome, Italy
| | - Andrea Flex
- Internal Medicine, Università Cattolica del Sacro Cuore, Largo Francesco Vito 1, 00168 Rome, Italy
- Cardiovascular Internal Medicine, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo Agostino Gemelli 8, 00168 Rome, Italy
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Popoola-Akinola OO, Raji TJ, Olawoye B. Lignocellulose, dietary fibre, inulin and their potential application in food. Heliyon 2022; 8:e10459. [PMID: 36090233 PMCID: PMC9449745 DOI: 10.1016/j.heliyon.2022.e10459] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 04/09/2022] [Accepted: 08/22/2022] [Indexed: 11/25/2022] Open
Abstract
In recent years, due to food insecurity, lignocellulose, dietary fibre as well as inulin have received wider attention owing to their abundance and being relatively low-cost indigestible polysaccharides. Since the recognition, acceptance of the consumption and utilization of these polysaccharides, as well as their attraction in science and industry has grown tremendously. There have been further researches carried out to ascertain the fact that people who consume or utilize these polysaccharides have low exposure to some fatal life-threatening illnesses. Rich sources of indigestible polysaccharides such as vegetables, cereals, fruits and nuts are beneficial to good health as consuming them reduce the occurrence of degenerating diseases such as colon cancer, heart disease, diabetes, etc. Despite these increasing facts depicting their advantages in the state of human health, their intake and utilization still fall below the acceptable limit and the knowledge of how they work in the human body are minimal with their explicit actions not easily shown. Hence, this review gives a better understanding of the significance of lignocellulose, dietary fibre and inulin, their functions, classifications, types and applications in the food industry, thereby exposing their various uses as these polycarbohydrates were considered a waste before now.
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Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods. Foods 2022; 11:foods11142161. [PMID: 35885404 PMCID: PMC9319332 DOI: 10.3390/foods11142161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from Pyrus ussuriensis Maxim pomace via three methods including enzymic extraction (EE), microwave-assisted enzymatic extraction (MEE), and three-phase partitioning (TPP). The effects of different extraction methods on the structure, physicochemical property, and functional activity of the extracted dietary fiber were evaluated. The results showed that different extraction methods had significant effects on the extraction yield, molecular weight distribution, thermal stability, antioxidant activity, and hypoglycemic activity in vitro, but resulted in no difference in the structure and composition of functional groups. It is noteworthy that SDF extracted by TPP has a more complex and porous structure, lower molecular weight, and higher thermal stability, as well as better physicochemical properties and in vitro hypoglycemic activity. IDF extracted by MEE showed the greatest water and oil holding capacity; the highest adsorption capacity for glucose, cholesterol, and nitrite ion; as well as the strongest inhibitory activity on α-amylase. These results suggest that PUP may be a source of cheap natural dietary fiber.
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Wang Z, Yang L, Xue S, Wang S, Zhu L, Ma T, Liu H, Li R. Molecular docking and dynamic insights on the adsorption effects of soy hull polysaccharides on bile acids. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ziyi Wang
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Lina Yang
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Sen Xue
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Shengnan Wang
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Lijie Zhu
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Tao Ma
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Ruren Li
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
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Xu Y, Zhang C, Qi M, Huang W, Sui Z, Corke H. Chemical Characterization and In Vitro Anti-Cancer Activities of a Hot Water Soluble Polysaccharide from Hulless Barley Grass. Foods 2022; 11:foods11050677. [PMID: 35267310 PMCID: PMC8909257 DOI: 10.3390/foods11050677] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/11/2022] [Accepted: 02/18/2022] [Indexed: 12/13/2022] Open
Abstract
Hulless barley grass may confer many health benefits attributed to its bioactive functional components, such as polysaccharides. Here, a hot water soluble polysaccharide was extracted from hulless barley grass, and its chemical characterization and in vitro anti-cancer activities were investigated. The yield of hulless barley grass polysaccharide (HBGP) was 2.3%, and the purity reached 99.1% with a polydispersity index (PDI) of 1.11 after purification by a diethylaminoethyl cellulose (DE-32) column and an S-400 high resolution (HR) column. The molecular weight and number-average molecular weight of HBGP were 3.3 × 104 and 2.9 × 104 Da, respectively. The monosaccharide composition of HBGP included 35.1% galactose, 25.6% arabinose, 5.5% glucose, and 5.3% xylose. Based on infrared spectrum analysis, HBGP possessed pyranose and galactose residues. In addition, this water-soluble polysaccharide showed significant cell proliferation inhibitory effects against cancer cell lines HT29, Caco-2, 4T1, and CT26.WT in a dose-dependent manner, especially for HT29 (the half-inhibitory concentration IC50 value = 2.72 mg/mL). The results provide a basis for the development and utilization of hulless barley grass in functional foods to aid in preventing cancer.
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Affiliation(s)
- Yijuan Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
| | - Meng Qi
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Correspondence: or (W.H.); or (Z.S.)
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
- Correspondence: or (W.H.); or (Z.S.)
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China;
- Faculty of Biotechnology and Food Engineering, Technion–Israel Institute of Technology, Haifa 3200003, Israel
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Setyawati T, Jati Kusuma R, Freitag Luglio H, Oktiyani N, Sunarti S, Nur R, Hendra S. The Effect of Gembili Starch (Dioscorea esculenta) and Eubacterium rectal Supplementation on Skeletal Muscle Peroxisome Proliferator-Activated Receptor γ Coactivator 1α (Pgc-1α) Expression in Diabetic Mice Models. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.7415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND: Gembili or Dioscorea esculenta is a local food that is produced by several areas in Indonesia. Few studies have reported its health benefits for diabetes mellitus but a little is understood about its mechanism of action. PGC-1α is a transcriptional coactivator for genes that involved in energy metabolism and increased expression of this gene has previously been associated with improved insulin sensitivity.
AIM: The objective of this study was to investigate the effect of Gembili starch and Gembili starch with butirogenic bacteria Eubacterium rectal on PGC-1α expression in skeletal muscle of diabetic mice.
MATERIALS AND METHODS: Three months old male diabetic Wistar mice were divided into groups based on dietary supplement: Gembili starch only; Gembili starch with E. rectal; and E. rectal only. Positive (diabetic mice) and negative (non-diabetic) control groups were used in this study. After 4 weeks of supplementation, mice were sacrificed and muscle tissue was taken from musculus vastus latissimus. Plasma blood glucose was measured before and after intervention. PGC-1α expression was measured with immunohistochemistry and quantified by dividing cells that produce PGC-1α with total cells.
RESULTS: Plasma blood glucose was reduced after invention in group that received Gembili starch only (p < 0.001); Gembili starch with E. rectal (p < 0.001); and E. rectal only (p < 0.001). The protein expression of PGC-1α in diabetic mice receiving Gembili starch only was significantly higher compared to control (p < 0.05).
CONCLUSION: This study shown that Gembili starch supplementation was able to improve glucose control in diabetic mice and this effect was obtained perhaps through PGC-1α activation. Further study is needed to investigate the effect of Gembili starch supplementation on fat metabolism.
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Golisch B, Lei Z, Tamura K, Brumer H. Configured for the Human Gut Microbiota: Molecular Mechanisms of Dietary β-Glucan Utilization. ACS Chem Biol 2021; 16:2087-2102. [PMID: 34709792 DOI: 10.1021/acschembio.1c00563] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The β-glucans are a disparate group of structurally diverse polysaccharides, whose members are widespread in human diets as components of the cell walls of plants, algae, and fungi (including yeasts), and as bacterial exopolysaccharides. Individual β-glucans from these sources have long been associated with positive effects on human health through metabolic and immunological effects. Remarkably, the β-configured glucosidic linkages that define these polysaccharides render them inaccessible to the limited repertoire of digestive enzymes encoded by the human genome. As a result, the various β-glucans become fodder for the human gut microbiota (HGM) in the lower gastrointestinal tract, where they influence community composition and metabolic output, including fermentation to short chain fatty acids (SCFAs). Only recently, however, have the specific molecular systems that enable the utilization of β-glucans by select members of the HGM been fully elucidated by combined genetic, biochemical, and structural biological approaches. In the context of β-glucan structures and their effects on human nutrition and health, we summarize here the functional characterization of individual polysaccharide utilization loci (PULs) responsible for the saccharification of mixed-linkage β(1→3)/β(1→4)-glucans, β(1→6)-glucans, β(1→3)-glucans, β(1→2)-glucans, and xyloglucans in symbiotic human gut bacteria. These exemplar PULs serve as well-defined biomarkers for the prediction of β-glucan metabolic capability in individual bacterial taxa and across the global human population.
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Renoldi N, Brennan CS, Lagazio C, Peressini D. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang S, Waterhouse GIN, Xu F, He Z, Du Y, Lian Y, Wu P, Sun-Waterhouse D. Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Crit Rev Food Sci Nutr 2021:1-34. [PMID: 34637646 DOI: 10.1080/10408398.2021.1988897] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The numerous health benefits of pectins justify their inclusion in human diets and biomedical products. This review provides an overview of pectin extraction and modification methods, their physico-chemical characteristics, health-promoting properties, and pharmaceutical/biomedical applications. Pectins, as readily available and versatile biomolecules, can be tailored to possess specific functionalities for food, pharmaceutical and biomedical applications, through judicious selection of appropriate extraction and modification technologies/processes based on green chemistry principles. Pectin's structural and physicochemical characteristics dictate their effects on digestion and bioavailability of nutrients, as well as health-promoting properties including anticancer, immunomodulatory, anti-inflammatory, intestinal microflora-regulating, immune barrier-strengthening, hypercholesterolemia-/arteriosclerosis-preventing, anti-diabetic, anti-obesity, antitussive, analgesic, anticoagulant, and wound healing effects. HG, RG-I, RG-II, molecular weight, side chain pattern, and degrees of methylation, acetylation, amidation and branching are critical structural elements responsible for optimizing these health benefits. The physicochemical characteristics, health functionalities, biocompatibility and biodegradability of pectins enable the construction of pectin-based composites with distinct properties for targeted applications in bioactive/drug delivery, edible films/coatings, nano-/micro-encapsulation, wound dressings and biological tissue engineering. Achieving beneficial synergies among the green extraction and modification processes during pectin production, and between pectin and other composite components in biomedical products, should be key foci for future research.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | | | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yuyi Du
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yujing Lian
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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Son DH, Kwon YJ, Lee HS, Kim HM, Lee JW. Effects of a Calorie-Restricted Mediterranean-Style Diet on Plasma Lipids in Hypercholesterolemic South Korean Patients. Nutrients 2021; 13:nu13103393. [PMID: 34684393 PMCID: PMC8539389 DOI: 10.3390/nu13103393] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 01/02/2023] Open
Abstract
The objective of this randomized cross-over trial was to evaluate the short term effects of a calorie-restricted Korean style Mediterranean diet (KMD) versus a calorie-restricted conventional diet on lipid profile and other metabolic parameters in hypercholesterolemic patients. Ninety-two patients with hypercholesterolemia were randomly assigned to two groups and switched to the other group following a 4-week intervention after a 2-week washout period. While participants during KMD intervention period received home delivery of two meals daily except for weekends, those during the control group were advised to consume a conventional diet. Total cholesterol, low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) significantly decreased in KMD group even after adjusting for age, sex, total energy intake changes, alcohol consumption, smoking status, and physical activity changes (all p < 0.05). Anthropometric parameters, white blood cell (WBC), fasting glucose, fasting insulin, HOMA-IR, and fatty liver index (FLI) also significantly decreased after KMD intervention (all p < 0.05). In addition, WBC, fasting glucose, total cholesterol, LDL-C and FLI were significantly decreased even after adjusting for weight reduction changes. Calorie-restricted KMD not only helps to treat dyslipidemia by improving the lipid parameters but also has beneficial effects on reducing cardiovascular risk by improving chronic inflammation, insulin resistance, and fatty liver.
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Affiliation(s)
- Da-Hye Son
- Department of Family Medicine, College of Medicine, Yonsei University, Seoul 03722, Korea; (D.-H.S.); (Y.-J.K.)
| | - Yu-Jin Kwon
- Department of Family Medicine, College of Medicine, Yonsei University, Seoul 03722, Korea; (D.-H.S.); (Y.-J.K.)
| | - Hye Sun Lee
- Biostatistics Collaboration Unit, Department of Research Affairs, College of Medicine, Yonsei University, Seoul 03722, Korea;
| | - Hyung-Mi Kim
- Department of Food and Nutrition, Dongduck Women’s University, Seoul 02748, Korea;
| | - Ji-Won Lee
- Department of Family Medicine, College of Medicine, Yonsei University, Seoul 03722, Korea; (D.-H.S.); (Y.-J.K.)
- Correspondence: ; Tel.: +82-10-2949-5645
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Panyod S, Wu WK, Chen CC, Wu MS, Ho CT, Sheen LY. Modulation of gut microbiota by foods and herbs to prevent cardiovascular diseases. J Tradit Complement Med 2021; 13:107-118. [PMID: 36970453 PMCID: PMC10037074 DOI: 10.1016/j.jtcme.2021.09.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 09/16/2021] [Accepted: 09/21/2021] [Indexed: 02/07/2023] Open
Abstract
Dietary nutrients are associated with the development of cardiovascular disease (CVD) both through traditional pathways (inducing hyperlipidemia and chronic inflammation) and through the emergence of a metaorganism-pathogenesis pathway (through the gut microbiota, its metabolites, and host). Several molecules from food play an important role as CVD risk-factor precursors either themselves or through the metabolism of the gut microbiome. Animal-based dietary proteins are the primary source of CVD risk-factor precursors; however, some plants also possess these precursors, though at relatively low levels compared with animal-source food products. Various medications have been developed to treat CVD through the gut-microbiota-circulation axis, and they exhibit potent effects in CVD treatment. Nevertheless, such medicines are still being improved, and there are many research gaps that need to be addressed. Furthermore, some medications have unpleasant or adverse effects. Numerous foods and herbs impart beneficial effects upon health and disease. In the past decade, many studies have focused on treating and preventing CVD by modulating the gut microbiota and their metabolites. This review provides an overview of the available information, summarizes current research related to the gut-microbiota-heart axis, enumerates the foods and herbs that are CVD-risk precursors, and illustrates how metabolites become CVD risk factors through the metabolism of gut microbiota. Moreover, we present perspectives on the application of foods and herbs-including prebiotics, probiotics, synbiotics, postbiotics, and antibiotic-like substances-as CVD prevention agents to modulate gut microbiota by inhibiting gut-derived CVD risk factors. Taxonomy classification by EVISE Cardiovascular disease, gut microbiota, herbal medicine, preventive medicine, dietary therapy, nutrition supplements.
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Polysaccharide Structures and Their Hypocholesterolemic Potential. Molecules 2021; 26:molecules26154559. [PMID: 34361718 PMCID: PMC8348680 DOI: 10.3390/molecules26154559] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 12/12/2022] Open
Abstract
Several classes of polysaccharides have been described to have hypocholesterolemic potential, namely cholesterol bioaccessibility and bioavailability. This review will highlight the main mechanisms by which polysaccharides are known to affect cholesterol homeostasis at the intestine, namely the effect (i) of polysaccharide viscosity and its influence on cholesterol bioaccessibility; (ii) on bile salt sequestration and its dependence on the structural diversity of polysaccharides; (iii) of bio-transformations of polysaccharides and bile salts by the gut microbiota. Different quantitative structure–hypocholesterolemic activity relationships have been explored depending on the mechanism involved, and these were based on polysaccharide physicochemical properties, such as sugar composition and ramification degree, linkage type, size/molecular weight, and charge. The information gathered will support the rationalization of polysaccharides’ effect on cholesterol homeostasis and highlight predictive rules towards the development of customized hypocholesterolemic functional food.
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Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims. Nutrients 2021; 13:nu13082556. [PMID: 34444720 PMCID: PMC8401220 DOI: 10.3390/nu13082556] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/06/2021] [Accepted: 07/24/2021] [Indexed: 01/22/2023] Open
Abstract
Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to lowering blood cholesterol, an important biomarker for cardiovascular disease. However, the use of these claims has not been examined. The aim of this study was to explore the range and variety of oat and barley products in the Australian and global market within a defined range of grain food and beverage categories and examine the frequency of beta glucan health claims. Australian data were collected via a recognised nutrition audit process from the four major Australian supermarkets in metropolitan Sydney (January 2018 and September 2020) and Mintel Global New Product Database was used for global markets where a claim is permitted. Categories included breakfast cereals, bread, savoury biscuits, grain-based muesli bars, flour, noodles/pasta and plant-based milk alternatives and information collected included ingredients lists and nutrition and health claims. Products from Australia (n = 2462) and globally (n = 44,894) were examined. In Australia, 37 products (1.5%) made use of the beta glucan claim (84% related to oat beta glucan and 16% related to barley beta glucan, specifically BARLEYmax®). Of products launched globally, 0.9% (n = 403) displayed beta glucan cholesterol-lowering claims. Despite the number of products potentially eligible to make beta glucan claims, their use in Australia and globally is limited. The value of dietary modification in cardiovascular disease treatment and disease progression deserves greater focus, and health claims are an opportunity to assist in communicating the role of food in the management of health and disease. Further assessment of consumer understanding of the available claims would be of value.
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Inada KOP, Leite IB, Martins ABN, Fialho E, Tomás-Barberán FA, Perrone D, Monteiro M. Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products. Food Res Int 2021; 147:110518. [PMID: 34399496 DOI: 10.1016/j.foodres.2021.110518] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/04/2021] [Accepted: 06/10/2021] [Indexed: 12/12/2022]
Abstract
Jaboticaba, a popular Brazilian berry, has been studied due to its relevant polyphenol composition, health benefits and potential use for the development of derived food products. Considering that around 200 articles have been published in recent years, this review aims to provide comprehensive and updated information, as well as a critical discussion on: (i) jaboticaba polyphenolic composition and extraction methods for their accurate determination; (ii) jaboticaba polyphenol's metabolism; (iii) biological effects of the fruit and the relationship with its polyphenols and their metabolites; (iv) challenges in the development of jaboticaba derived products. The determination of jaboticaba polyphenols should employ hydrolysis procedures during extraction, followed by liquid chromatographic analysis. Jaboticaba polyphenols, mainly anthocyanins and ellagitannins, are extensively metabolized, and their metabolites are probably the most important contributors to the relevant health effects associated with the fruit, such as antioxidant, anti-inflammatory, antidiabetic, hepatoprotective and hypolipidemic. Most of the technological processing of jaboticaba fruit and its residues is related to their application as a colorant, antioxidant, antimicrobial and source of polyphenols. The scientific literature still lacks studies on the metabolism and bioactivity of polyphenols from jaboticaba in humans, as well as the effect of technological processes on these issues.
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Affiliation(s)
- Kim Ohanna Pimenta Inada
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil; Instituto de Nutrição, Universidade Estadual do Rio de Janeiro, R. São Francisco Xavier, 524, Pavilhão João Lyra Filho, 12° andar, Bloco D, sala 12.002, 20550-900 Rio de Janeiro, Brazil.
| | - Iris Batista Leite
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil
| | - Ana Beatriz Neves Martins
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil
| | - Eliane Fialho
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
| | - Francisco A Tomás-Barberán
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain.
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
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Madden AM, Trivedi D, Smeeton NC, Culkin A. Modified dietary fat intake for treatment of gallstone disease. Hippokratia 2021. [DOI: 10.1002/14651858.cd012608.pub2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Angela M Madden
- School of Life and Medical Sciences; University of Hertfordshire; Hatfield UK
| | - Daksha Trivedi
- Centre for Research in Primary and Community Care; University of Hertfordshire; Hatfield UK
| | - Nigel C Smeeton
- Centre for Research in Primary and Community Care; University of Hertfordshire; Hatfield UK
| | - Alison Culkin
- Nutrition & Dietetic Department; St Mark's Hospital; Harrow UK
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Spadoni Andreani E, Karboune S, Liu L. Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes. Polymers (Basel) 2021; 13:1842. [PMID: 34199419 PMCID: PMC8199606 DOI: 10.3390/polym13111842] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/25/2021] [Accepted: 05/28/2021] [Indexed: 11/20/2022] Open
Abstract
The potential of poly- and oligosaccharides as functional ingredients depends on the type and glycosidic linkages of their monosaccharide residues, which determine their techno-functional properties, their digestibility and their fermentability. To isolate the pectic polysaccharides of cranberry, alcohol insoluble solids were first obtained from pomace. A sequential extraction with hot phosphate buffer, chelating agents (CH), diluted (DA) and concentrated sodium hydroxide was then carried out. Pectic polysaccharides present in CH and DA extracts were purified by anion exchange and gel filtration chromatography, then sequentially exposed to commercially available pectin-degrading enzymes (endo-polygalacturonase, pectin lyase and endo-arabinanase/endo-galactanase/both). The composition and linkages of the generated fragments revealed important characteristic features, including the presence of homogalacturonan with varied methyl esterification extent, branched type I arabinogalactan and pectic galactan. The presence of arabinan with galactose branches was suggested upon the analysis of the fragments by LC-MS.
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Affiliation(s)
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, S.te-Anne-de-Bellevue, QC H9X 3V9, Canada; (E.S.A.); (L.L.)
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Atazadegan MA, Bagherniya M, Askari G, Tasbandi A, Sahebkar A. The Effects of Medicinal Plants and Bioactive Natural Compounds on Homocysteine. Molecules 2021; 26:3081. [PMID: 34064073 PMCID: PMC8196702 DOI: 10.3390/molecules26113081] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Among non-communicable diseases, cardiovascular diseases (CVDs) are the leading cause of mortality and morbidity in global communities. By 2030, CVD-related deaths are projected to reach a global rise of 25 million. Obesity, smoking, alcohol, hyperlipidemia, hypertension, and hyperhomocysteinemia are several known risk factors for CVDs. Elevated homocysteine is tightly related to CVDs through multiple mechanisms, including inflammation of the vascular endothelium. The strategies for appropriate management of CVDs are constantly evolving; medicinal plants have received remarkable attention in recent researches, since these natural products have promising effects on the prevention and treatment of various chronic diseases. The effects of nutraceuticals and herbal products on CVD/dyslipidemia have been previously studied. However, to our knowledge, the association between herbal bioactive compounds and homocysteine has not been reviewed in details. Thus, the main objective of this study is to review the efficacy of bioactive natural compounds on homocysteine levels according to clinical trials and animal studies. RESULTS Based on animal studies, black and green tea, cinnamon, resveratrol, curcumin, garlic extract, ginger, and soy significantly reduced the homocysteine levels. According to the clinical trials, curcumin and resveratrol showed favorable effects on serum homocysteine. In conclusion, this review highlighted the beneficial effects of medicinal plants as natural, inexpensive, and accessible agents on homocysteine levels based on animal studies. Nevertheless, the results of the clinical trials were not uniform, suggesting that more well-designed trials are warranted.
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Affiliation(s)
- Mohammad Amin Atazadegan
- Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran;
| | - Mohammad Bagherniya
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran;
- Anesthesia and Critical Care Research Center, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran
| | - Gholamreza Askari
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran;
- Anesthesia and Critical Care Research Center, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran
| | - Aida Tasbandi
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad 9177948564, Iran;
| | - Amirhossein Sahebkar
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad 9177948564, Iran;
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad 9177948564, Iran
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad 9177948954, Iran
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Recent Molecular Mechanisms and Beneficial Effects of Phytochemicals and Plant-Based Whole Foods in Reducing LDL-C and Preventing Cardiovascular Disease. Antioxidants (Basel) 2021; 10:antiox10050784. [PMID: 34063371 PMCID: PMC8157003 DOI: 10.3390/antiox10050784] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
Abnormal lipid metabolism leads to the development of hyperlipidemia, a common cause of multiple chronic disorders, including cardiovascular disease (CVD), obesity, diabetes, and cerebrovascular disease. Low-density lipoprotein cholesterol (LDL-C) currently remains the primary target for treatment of hyperlipidemia. Despite the advancement of treatment and prevention of hyperlipidemia, medications used to manage hyperlipidemia are limited to allopathic drugs, which present certain limitations and adverse effects. Increasing evidence indicates that utilization of phytochemicals and plant-based whole foods is an alternative and promising strategy to prevent hyperlipidemia and CVD. The current review focuses on phytochemicals and their pharmacological mode of actions for the regulation of LDL-C and prevention of CVD. The important molecular mechanisms illustrated in detail in this review include elevation of reverse cholesterol transport, inhibition of intestinal cholesterol absorption, acceleration of cholesterol excretion in the liver, and reduction of cholesterol synthesis. Moreover, the beneficial effects of plant-based whole foods, such as fresh fruits, vegetables, dried nuts, flax seeds, whole grains, peas, beans, vegan diets, and dietary fibers in LDL-C reduction and cardiovascular health are summarized. This review concludes that phytochemicals and plant-based whole foods can reduce LDL-C levels and lower the risk for CVD.
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Cronin P, Joyce SA, O’Toole PW, O’Connor EM. Dietary Fibre Modulates the Gut Microbiota. Nutrients 2021; 13:nu13051655. [PMID: 34068353 PMCID: PMC8153313 DOI: 10.3390/nu13051655] [Citation(s) in RCA: 290] [Impact Index Per Article: 72.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/06/2021] [Accepted: 05/11/2021] [Indexed: 12/14/2022] Open
Abstract
Dietary fibre has long been established as a nutritionally important, health-promoting food ingredient. Modern dietary practices have seen a significant reduction in fibre consumption compared with ancestral habits. This is related to the emergence of low-fibre “Western diets” associated with industrialised nations, and is linked to an increased prevalence of gut diseases such as inflammatory bowel disease, obesity, type II diabetes mellitus and metabolic syndrome. The characteristic metabolic parameters of these individuals include insulin resistance, high fasting and postprandial glucose, as well as high plasma cholesterol, low-density lipoprotein (LDL) and high-density lipoprotein (HDL). Gut microbial signatures are also altered significantly in these cohorts, suggesting a causative link between diet, microbes and disease. Dietary fibre consumption has been hypothesised to reverse these changes through microbial fermentation and the subsequent production of short-chain fatty acids (SCFA), which improves glucose and lipid parameters in individuals who harbour diseases associated with dysfunctional metabolism. This review article examines how different types of dietary fibre can differentially alter glucose and lipid metabolism through changes in gut microbiota composition and function.
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Affiliation(s)
- Peter Cronin
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
| | - Susan A. Joyce
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
- School of Biochemistry and Cell Biology, University College Cork, T12 K8AF Cork, Ireland
| | - Paul W. O’Toole
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
- Department of Microbiology, University College Cork, T12 K8AF Cork, Ireland
| | - Eibhlís M. O’Connor
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland
- Correspondence:
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