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A case study: using microbial abundance data to mathematically calculate organic acid production by human faecal microbiota within an in vitro batch fermentation
Publication date: Available online 26 December 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Douglas I. Rosendale, Indrakumar Vetharaniam, William J Kelly, Martin Upsdell, Adrian L Cookson, Nicole Roy The amount and ratio of organic acids from carbohydrate fermentation by the gut microbiota is dependent upon both the ability of members of the microbiota to exploit undigested dietary carbohydrate and the type of organic acids they have the capability to generate. Additionally, some bacteria feed upon carbohydrate degradation products, as well as organic acids produced by other bacteria, further af...
Source: Bioactive Carbohydrates and Dietary Fibre - December 26, 2016 Category: Food Science Source Type: research

GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion
Publication date: Available online 24 December 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Jamal Amyoony, Xinjie Lin, Amanda Joyce Wright Guar gum (GG) is a viscosity-inducing soluble dietary fibre used to thicken and stabilize foods and which may impact nutrient digestion and absorption. This research was undertaken to investigate the impact of GG (0.0 1.0, 1.5, 2.0, or 4.0% (w/v)) on lipid digestibility using an in vitro model of upper gastrointestinal digestion. Canola oil-in-water emulsions containing 0.1% beta-carotene (BC) were prepared and free fatty acid release and BC bioaccessibility und...
Source: Bioactive Carbohydrates and Dietary Fibre - December 24, 2016 Category: Food Science Source Type: research

Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies
Publication date: Available online 21 December 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Maninder Kaur, Varinder Singh, Rajwinder Kaur Replacement of wheat flour with varying levels of flaxseed flour (0–30%) on nutritional, functional and antioxidant properties of cookies was investigated. Cookies produced from composite flour mixes were significantly (p<0.05) higher in protein, fat, ash and fibre contents than the control. Flaxseed was found to be rich in antioxidant potential as evident from the higher total phenolic content, free radical scavenging activity and reducing power of comp...
Source: Bioactive Carbohydrates and Dietary Fibre - December 21, 2016 Category: Food Science Source Type: research

Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation
Publication date: Available online 5 December 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Cristina Teixeira, Margareta Nyman, Roger Andersson, Marie Alminger Processing affects the composition, structure and physico-chemical characteristics of dietary fibres, and further changes can occur along the gastro-intestinal tract before entering the colon where undigested carbohydrates may serve as a substrate for the microbiota. To elucidate the effects of dietary fibre characteristic and the impact of processing on the digestive fate of dietary fibre components, in the stomach and the small intestine, ...
Source: Bioactive Carbohydrates and Dietary Fibre - December 5, 2016 Category: Food Science Source Type: research

Enhanced production and antioxidant activity of endo-polysaccharides from Phellinus igniarius mutants screened by low power He-Ne laser and ultraviolet induction
In this study, a Phellinus igniarius mutant was screened through low power He-Ne laser and ultraviolet (UV) induction. The mutant was then used to improve the production of endo-polysaccharides. In the shake flasks, the dry weight of the mycelial biomass and the production of endo-polysaccharides derived from the screened mutant (JZx) fermentation were 20.715g/L and 1.428g/L, respectively, which were 40.31% and 56.58% higher than those of the control strain (CK). In addition, isozyme electropheresis spectrogram analysis results indicated that the genetic materials of the screened mutants were altered. The endo-polysacchari...
Source: Bioactive Carbohydrates and Dietary Fibre - November 19, 2016 Category: Food Science Source Type: research

Characterization of dietary fiber from coffee silverskin: An optimization study using response surface methodology
Publication date: October 2016 Source:Bioactive Carbohydrates and Dietary Fibre, Volume 8, Issue 2 Author(s): Fataneh Behrouzian, Asad Mohammad Amini, Ali Alghooneh, Seyed Mohammad Ali Razavi Coffee silverskin dietary fiber (DF) was obtained by alkaline hydrogen peroxide (AHP) extraction procedure. Response surface methodology was used to study the effect of temperature (25, 40, & 55°С), hydrogen peroxide (HP) concentration (2, 6, & 10% v/v), pH (9, 10, 11,& 12), and time (1, 6, 12, 18, & 24h) of AHP treatment on loss, protein removal (PR), cellulose content, whiteness index (WI), w...
Source: Bioactive Carbohydrates and Dietary Fibre - November 16, 2016 Category: Food Science Source Type: research

A pectic polysaccharide from peach palm fruits (Bactris gasipaes) and its fermentation profile by the human gut microbiota in vitro
Publication date: Available online 15 November 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Thaisa Moro Cantu-Jungles, Thales R. Cipriani, Marcello Iacomini, Bruce R. Hamaker, Lucimara M.C. Cordeiro Depending on their chemical structure, pectic polymers may be fermented by different bacteria in the human gut and, therefore, display a different metabolite profile. We aimed to investigate the chemical structure of pectins from peach palm fruits and to evaluate their in vitro fecal fermentation profiles. A fraction (PW-AP) containing a linear highly methyl esterified homogalacturonan (degree of este...
Source: Bioactive Carbohydrates and Dietary Fibre - November 16, 2016 Category: Food Science Source Type: research

Characterization of dietary fibre from coffee silverskin: An Optimization study using response surface methodology
Publication date: Available online 11 November 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Fataneh Behrouzian, Asad Mohammad Amini, Ali Alghooneh, Seyed Mohammad Ali Razavi Coffee silverskin dietary fiber (DF) was obtained by alkaline hydrogen peroxide (AHP) extraction procedure. Response surface methodology was used to study the effect of temperature (25, 40, & 55°С), hydrogen peroxide (HP) concentration (2, 6, & 10% v/v), pH (9, 10, 11,& 12), and time (1, 6, 12, 18, & 24hour) of AHP treatment on loss, protein removal (PR), cellulose content, whiteness index (WI...
Source: Bioactive Carbohydrates and Dietary Fibre - November 10, 2016 Category: Food Science Source Type: research

Immunostimulatory properties of fructans derived from raw garlic (Allium sativum L.)
In conclusion, RGF causes significant immunostimulation of murine lymphocytes and macrophages in vitro. Since fructans are present in abundance in raw garlic, it appears to be promising for the development of functional foods for immunomodulation by its inclusion in processed foods. Graphical abstract (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - November 10, 2016 Category: Food Science Source Type: research

Impact of Dietary Fibre on in vitro Digestibility of Modified Tapioca Starch: Viscosity Effect
Publication date: Available online 10 November 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Nikolay Repin, Steve W. Cui, H. Douglas Goff In the current work, amylolysis of modified tapioca starch in simulated small intestinal conditions was studied in the presence of each of four dietary fibre types including yellow mustard mucilage, soluble flaxseed gum, fenugreek gum or oat gum. Each fibre was used at concentrations that were matched across the four fibre types for post-digestion viscosity. Due to molecular heterogeneity these concentrations were different for each fibre. The progress of amylolys...
Source: Bioactive Carbohydrates and Dietary Fibre - November 9, 2016 Category: Food Science Source Type: research

Structure features of the intracellular polysaccharide from Ganoderma lucidum and the irrelative immune-anticancer activities of GLPs
This study elucidated the irrelative immune-anticancer activities of GLPs; GLPs may not present anticancer activity only via immunomodulation. Graphical abstract (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - November 4, 2016 Category: Food Science Source Type: research

Effects of yeast polysaccharide on biochemical indices, antioxidant status, histopathological lesions and genetic expressions related with lipid metabolism in mice fed with high fat diet
Publication date: Available online 28 October 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Shituleni Andreas Shituleni, Fang Gan, Sonia Agostinho Nido, Berhe Mekonnen Mengistu, Alam Zeb Khan, Yunhuan Liu, Kehe Huang The present study investigated the effects of yeast polysaccharide (YPS) on mice fed a high-fat diet (15%). Mice were fed either a normal control diet (ND) or an HFD supplemented without or with YPS (250mg/kg and 450mg/kg) respectively for 7 weeks. Mice were collected for blood samples and sacrificed for liver samples collection at the end of the experiment. Serum TC, TG, LDL, HDL, ...
Source: Bioactive Carbohydrates and Dietary Fibre - October 27, 2016 Category: Food Science Source Type: research

Lipopolysaccharide quantification and alkali-based inactivation in polysaccharide preparations to enable in vitro immune modulatory studies
Publication date: July 2016 Source:Bioactive Carbohydrates and Dietary Fibre, Volume 8, Issue 1 Author(s): Coen Govers, Monic M.M. Tomassen, Anne Rieder, Simon Ballance, Svein H. Knutsen, Jurriaan J. Mes The correct identification of immune-modulatory activity of polysaccharides is often hampered by immune-stimulatory contaminants, with pyrogens such as lipopolysaccharide (LPS) as a very potent example. In order to avoid false positive immuno-stimulatory properties to be attributed to polysaccharides, accurate quantification and inactivation of LPS in test samples is crucial. To quantify LPS in polysaccharide prepa...
Source: Bioactive Carbohydrates and Dietary Fibre - October 3, 2016 Category: Food Science Source Type: research

Effect of ultra high temperature processing and storage conditions on phenolic acid, avenanthramide, free fatty acid and volatile profiles from Australian oat grains
Publication date: Available online 22 September 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Jasmeet Kaur, Andrew Whitson, John Ashton, Lita Katopo, Stefan Kasapis The present study examines the influence of ultra high temperature (UHT) treatment and storage conditions (22 and 40°C) on the phenolic acid and avenanthramide composition of oat samples during 12-week shelf life. The evolution of free fatty acid and volatile compounds is also investigated due to their impact on storage quality. Ferulic acid is found as the most abundant phenolic acid in oat samples followed by p-coumaric acid. Chroma...
Source: Bioactive Carbohydrates and Dietary Fibre - October 3, 2016 Category: Food Science Source Type: research

Recent development in sugar derivatives
Publication date: Available online 23 September 2016 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Mani Rajasekar In recent years, the considerable progress has been made in the synthesis of glycosides. The challenging chemistry, due to its versatility, glycosides play a key role in developing novel materials and biological molecules. In this review article we discussed on the variety of applications of these sugar derivatives. Graphical abstract (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - October 3, 2016 Category: Food Science Source Type: research