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Carbohydrates from Mikania glomerata Spreng tea: Chemical characterization and hepatoprotective effects
Publication date: Available online 23 June 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Pedro Felipe Pereira Chaves, Eliana Rezende Adami, Claudia Rita Corso, Letícia Milani, Natalia Mulinari Turin Oliveira, Liziane Cristine Malaquias da Silva, Alexandra Acco, Marcello Iacomini, Lucimara Mach Côrtes Cordeiro (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - June 24, 2020 Category: Food Science Source Type: research

Immunomodulatory effect of Cyclocarya paliurus polysaccharide in cyclophosphamide induced immunocompromised mice
Publication date: Available online 5 May 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Lei Xiong, Ke-Hui Ouyang, Hui Chen, Zhan-Wei Yang, Wen-Bing Hu, Ning Wang, Xin Liu, Wen-Jun Wang (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - May 6, 2020 Category: Food Science Source Type: research

Fruit and vegetable insoluble dietary fibre in vitro fermentation characteristics depend on cell wall type
Publication date: Available online 1 May 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Widaningrum, Bernadine M. Flanagan, Barbara A. Williams, Francesca Sonni, Deirdre Mikkelsen, Michael J. Gidley (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - May 2, 2020 Category: Food Science Source Type: research

Revisit the effects of fucoidan on gut microbiota in health and disease: What do we know and what do we need to know?
Publication date: Available online 23 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Qingsen Shang (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 24, 2020 Category: Food Science Source Type: research

Changes in carbohydrate profile in kefir fermentation
Publication date: Available online 19 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): M. Hikmetoglu, E. Sogut, O. Sogut, C. Gokirmakli, Z.B. Guzel-Seydim (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 20, 2020 Category: Food Science Source Type: research

Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats
Publication date: Available online 12 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Inmaculada Mateos-Aparicio, Rocío Jiménez de la Peña, María Luisa Pérez-Cózar, Pilar Rupérez, Araceli Redondo-Cuenca, María José Villanueva-Suárez (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 13, 2020 Category: Food Science Source Type: research

Safety and influence of a novel powder form of coconut inflorescence sap on glycemic index and lipid profile
Publication date: Available online 9 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Renny Mammen, Febi John, I.M. Krishnakumar, Balu Maliakel, Ratheesh Mohan, Bradley Fleenor (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 10, 2020 Category: Food Science Source Type: research

Gum Arabic improves the reproductive capacity through upregulation of testicular glucose transporters (GLUTs) mRNA expression in Alloxan induced diabetic rat
Publication date: Available online 6 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Abdelkareem A. Ahmed, Adriano Mollica, Azzurra Stefanucci, Eltayeb Tayrab, Hussein Ahmed, Mohammed Elmujtba Adam Essa (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 7, 2020 Category: Food Science Source Type: research

Action modes of the immune modulating activities of crude mushroom polysaccharide from Phallus atrovolvatus
Publication date: Available online 3 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Varaporn Chaiyama, Suttipun Keawsompong, Jean Guy LeBlanc, Alejandra de Moreno de LeBlanc, Jean-Marc Chatel, Wasaporn Chanput (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 4, 2020 Category: Food Science Source Type: research

Co-electrospun gelatin-chondroitin sulfate/polycaprolactone nanofibrous scaffolds for cartilage tissue engineering
Publication date: Available online 2 March 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Fereshteh Sharifi, Shiva Irani, Golrokh Azadegan, Mohamad Pezeshki-Modaress, Mojgan Zandi, Mahdi Saeed (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 3, 2020 Category: Food Science Source Type: research

Dietary cellulose nanofiber modulates obesity and gut microbiota in high-fat-fed mice
Publication date: Available online 20 February 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Takao Nagano, Hiromi YanoAbstractCellulose nanofiber (CN) has a unique feature of dispersing in water and producing a dispersion of high viscosity, similar to highly viscous soluble dietary fibers (DFs). The beneficial effects of soluble DFs on glycemic control are associated with viscosity, thus making CN a potential option to attenuate obesity and related diseases. Here, we studied the effects of CN intake on obesity and gut microbiota in high-fat diet (HFD)-fed mice. The CN-treated mice were provided 0.1% or 0....
Source: Bioactive Carbohydrates and Dietary Fibre - February 22, 2020 Category: Food Science Source Type: research

Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population
The objective of the study was to prepare noodles using Citrus maxima fruit segments suiting diabetic populations. The texture value decreased from 138 to 116 g force (fresh segments) and it increased for dry segments supplemented noodles (122 to 162 g force). Noodles supplemented with 30% fresh and 5% dry fruit segments were sensorial acceptable. Naringin and other bioactive compounds such as phenolics, flavonoids and carotenoids were retained better in uncooked noodles in comparison to the cooked noodles. The glycemic index of the formulated noodles falls within the medium glycemic index (GI) from 66.23% to 58.21% wi...
Source: Bioactive Carbohydrates and Dietary Fibre - February 22, 2020 Category: Food Science Source Type: research

Aims and Scope & Editorial Board
Publication date: January 2020Source: Bioactive Carbohydrates and Dietary Fibre, Volume 21Author(s): (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - February 16, 2020 Category: Food Science Source Type: research

Molecular parameters of low methoxylated pectin affected by gelation with copper and cadmium cations
In this study, the changes in the pectin fractions after gelling with copper and cadmium cation in the water solution were analyzed by asymmetrical flow field flow fractionation coupled with multi-angle light scattering detector. Content of cadmium in pectin fractions were measured by hyphenated inductively coupled plasma mass spectrometer. Two fractions of native pectin were obtained, which were eluted through the normal mode. The average radius of gyration for these fractions was 593 and 671 nm, respectively. After ionotropic induced gelation of pectin, the fractionation takes place on steric mode. Size of pectin compl...
Source: Bioactive Carbohydrates and Dietary Fibre - January 25, 2020 Category: Food Science Source Type: research

Gut associated lymphoid tissue: Carbohydrate interactions within the intestine
Publication date: Available online 15 January 2020Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Xin Qi, Richard F. TesterAbstractCarbohydrates play a number of roles in the gut - although their presence and activity reach beyond the gut to other parts of the body. The carbohydrate family are not simply sources of energy and/or dietary fibre but at least some act on the gut associated lymphoid tissue both directly and indirectly (via microorganisms themselves and via products of microbiological fermentation), to elicit immune responses within the gut itself and systemically throughout the body. Prebiotic carbo...
Source: Bioactive Carbohydrates and Dietary Fibre - January 15, 2020 Category: Food Science Source Type: research