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PURPOSE: Gastric cancer (GC) is among the leading causes of cancer mortality worldwide. The objective of this study was to investigate the association between dietary fiber intake and GC. METHODS: We pooled data from 11 population or hospital-based case-control studies included in the Stomach Cancer Pooling (StoP) Project, for a total of 4865 histologically confirmed cases and 10,626 controls. Intake of dietary fibers and other dietary factors was collected using food frequency questionnaires. We calculated the odds ratios (OR) and 95% confidence intervals (CI) of the association between dietary fiber intake and GC by using a multivariable logistic regression model adjusted for study site, sex, age, caloric intake, smoking, fruit and vegetable intake, and socioeconomic status. We conducted stratified analyses by these factors, as well as GC anatomical site and histological type. RESULTS: The OR of GC for an increase of one quartile of fiber intake was 0.91 (95% CI: 0.85, 0.97), that for the highest compared to the lowest quartile of dietary fiber intake was 0.72 (95% CI: 0.59, 0.88). Results were similar irrespective of anatomical site and histological type. CONCLUSION: Our analysis supports the hypothesis that dietary fiber intake may exert a protective effect on GC.

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. [ABSTRACT FROM AUTHOR]

A large number of food processing by-products are consumed every day that are not utilized and are rich in highly active nutrients: dietary fiber (DF). DF has been defined by nutritionists as the seventh macronutrient with many benefits to our health, such as improving intestinal flora, reducing obesity and lowering cardiovascular morbidity. Thus, suitable extraction methods are needed to obtain high yields of high and quality DFs (including the soluble dietary fiber and insoluble dietary fiber). DF extraction methods have received increasing attention because it is effective in improving the structure and functional properties of DF. However, to the best of our knowledge, no study has systematically analyzed and summarized the differences in different DF extraction methods and their exert on DF composition, structure and functional activities. In this paper, the extraction methods (physical method, chemical method, biological method and combined method) for DF which have been explored by researchers in the last decade are reviewed, and the effects caused by different extraction methods on the structure and functional activity of DF from different sources are summarized. Moreover, the mechanism, comparative analysis and future trends of different extraction methods for DF are discussed. This review will greatly promote the development and utilization of plant and by-product resources in China, and provide a theoretical basis for the demand of high-quality DFs for our people. Meanwhile, this review can provide theoretical guidance for selecting suitable DF extraction methods and achieving better industrialization of extracted DF. • A review of differences in dietary fiber（DF） extraction methods was conducted. • The exert of different methods on the functional properties of DF was analyzed. • Mechanisms, comparative analysis and future trends of different extraction methods. [ABSTRACT FROM AUTHOR]

Context Ramadan fasting (RF) is associated with various physiological and metabolic changes among fasting Muslims. However, it remains unclear whether these effects are attributable to changes in meal timing or changes in dietary energy and macronutrient intakes. Furthermore, the literature on the associations between RF, meal timing, and energy and macronutrient intakes is inconclusive. Objectives This systematic review aimed to estimate the effect sizes of RF on energy and macronutrient intakes (carbohydrates, protein, fats, dietary fiber, and water) and determine the effect of different moderators on the examined outcomes. Data Sources The Cochrane, CINAHL, EMBASE, EBSCOhost, Google Scholar, PubMed/MEDLINE, ProQuest Medical, Scopus, ScienceDirect, and Web of Science databases were searched from inception to January 31, 2022. Data Extraction The studies that assessed energy, carbohydrate, protein, fat, fiber, and water intakes pre- and post-fasting were extracted. Data Analysis Of the 4776 identified studies, 85 relevant studies (n = 4594 participants aged 9–85 y) were selected. The effect sizes for the studied variables were as follows: energy (number of studies [K] = 80, n = 3343 participants; mean difference [MD]: −142.45; 95% confidence interval [CI]: −215.19, −69.71), carbohydrates (K = 75, n = 3111; MD: −23.90; 95% CI: −36.42, −11.38), protein (K = 74, n = 3108; MD: −4.21; 95% CI: −7.34, −1.07), fats (K = 73, n = 3058; MD: −2.03; 95% CI: −5.73, 1.67), fiber (K = 16, n = 1198; MD: 0.47; 95% CI: −1.44, 2.39), and water (K = 17, n = 772; MD: −350.80; 95% CI: −618.09, 83.50). Subgroup analyses showed age significantly moderated the 6 dietary outcomes, and physical activity significantly moderated water intake. There were significant reductions in energy, carbohydrate, and protein intakes during RF. Conclusions The change in meal timing rather than quantitative dietary intake may explain various physiological and health effects associated with RF. [ABSTRACT FROM AUTHOR]

The Women's Health Initiative (WHI) has been a major contributor to diet and chronic disease research among postmenopausal US women over its 30+ year history (1993 to present). The WHI program included full-scale randomized trials of a low-fat dietary pattern high in fruits, vegetables, and grains, and of calcium and vitamin D supplementation, each with designated primary and secondary chronic disease outcomes. The history of these trials will be briefly reviewed here, along with principal findings that included evidence for breast cancer-related benefits for each of the 2 interventions. In recent years, WHI investigators have developed an active research program in nutritional biomarker development and in the application of these biomarkers in WHI cohorts, among various other nutritional epidemiology uses of WHI observational study resources. The intake biomarker work, which primarily relies on blood and urine metabolomics profiles, lends support to the low-fat dietary pattern trial results, and supports chronic disease benefits of higher carbohydrate diets more generally, especially through the fiber component of carbohydrate. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated. RESULTS: Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g−1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography–ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB. CONCLUSION: Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The baru (Dipteryx alata Vog.) fruit stands out among the fruits native to the Cerrado for its high agri-food potential, and it consists of a thin peel covering the pulp and a woody endocarp coating the nut. During the extraction process of baru nut or its oil, the peel, pulp, and partially defatted nut are usually discarded or used as animal feed. However, these by-products are rich in proteins, dietary fibers, and bioactive compounds. Food preparations like brownies are attractive and popular despite having a high energy density and a low phytochemical content. Thus, this study developed nutritious brownie formulations using baru food ingredients [BFI: a mixture of partially defatted nut flour (DBF) with baru peel and pulp flour (BPF)]. Three formulations were tested: SBF - standard brownie made with wheat flour; BBF1 - brownie made by replacing wheat flour with BFI1 (50% DBF + 50% BPF); and BBF2 - brownie made by replacing wheat flour with BFI2 (75% DBF + 25% BPF). The chemical composition and functional properties of the brownies were evaluated. The addition of baru by-products in the formulations resulted in products with higher contents of protein, dietary fiber, phenolic compounds, and greater antioxidant capacity than the standard brownie. Therefore, the use of baru food ingredients in food formulations is indicated to design new food products with improved nutritional quality and nutraceutical properties. [ABSTRACT FROM AUTHOR]

Normolipid supplemented with resistant starch (RS) is a type of dietary fiber with prebiotic properties, potential action on intestinal permeability, and an effect on decreasing glycemic levels, presenting therapeutic potential for issues stemming from excess body fat and associated comorbidities, such as nonalcoholic fatty liver disease (NAFLD). Sixty C57BL/6 mice were allocated to the following diets for 4 months: control (C), normolipid rich in fiber (F), RS, high fat (HL), HL rich in fiber (HLF), and HL supplemented with RS (HLRS). The following parameters were analyzed: animal weight, body composition, food intake, fasting blood glucose, lipid profile, hepatic and intestinal histology, hepatic and intestinal oxidative stress, and assessment of short‐chain fatty acids in feces. Long‐term supplementation with high doses of RS effectively reduced body weight gain and decreased liver and retroperitoneal adipose tissue weights, blood glucose levels, alanine aminotransferase, and serum triglycerides. Intestinal histology showed that the high‐fat diet increased the total diameter of the intestinal lumen (846.81 ± 7.82) and reduced enteric muscle thickness (8.51 ± 0.51), while RS supplementation effectively improved these parameters (658.01 ± 3.82; 30.56 ± 0.66), also increased butyrate production, and reduced oxidative stress in the intestine. RS supplementation was effective in reducing weight, adiposity, and NAFLD in mice with diet‐induced obesity and metabolic syndrome (MS). [ABSTRACT FROM AUTHOR]

Acute respiratory distress syndrome (ARDS) is a severe lung disease characterized by significant hypoxemia, which impairs the oxygen supply necessary for optimal lung function. This study aimed to investigate the effects of sodium propionate (SP), the primary end product of intestinal flora fermentation of dietary fiber, on lipopolysaccharide (LPS)-induced ARDS in rats. The rats were treated with SP, after which the lung wet/dry ratio, arterial partial oxygen pressure (PaO2), levels of pro- and anti-inflammatory cytokines, tight junction proteins ZO-1 and Occludin, as well as LC3 and phosphorylated PI3K (p-PI3K)/p-AKT/p-mTOR protein levels, were measured. Additionally, histopathological analysis was conducted. The results indicated that SP effectively alleviated arterial hypoxemia in rats and mitigated the pathological damage to both intestinal and lung tissues caused by LPS. Notably, SP significantly reduced the levels of inflammatory factors TNF-α and IL-6 in the blood and bronchoalveolar lavage fluid (BALF) of ARDS rats, while increasing the concentration of the anti-inflammatory factor IL-10. Furthermore, SP inhibited the activation of the PI3K/AKT/mTOR signaling pathway and enhanced the LC3II/LC3I ratio in lung tissue. Therefore, SP may improve LPS-induced ARDS in rats by inhibiting the activation of the PI3K/AKT/mTOR signaling pathway, promoting autophagy, decreasing the production and release of inflammatory markers, and reducing alveolar epithelial damage. [ABSTRACT FROM AUTHOR]

Aim: Our study is aimed at exploring the correlation between consumption of dietary fiber and the severity of depression symptoms. Methods: This study utilized data from the National Health and Nutrition Examination Survey spanning from 2007 to 2018, employing a cross‐sectional design. The relationship between the severity of depression symptoms and intake of total cereals, vegetables, and fruits dietary fiber was assessed using both univariate and multivariate linear/logistic regression analyses. Stratified analyses were conducted based on hypertension, diabetes, dyslipidemia, cancer or malignancy, and cardiovascular disease. Results: This study included 28,852 participants who were classified into 21,696 with nondepression symptoms, 4614 with mild depression symptoms, 1583 with moderate depression symptoms, 684 with moderately severe depression symptoms, and 275 with severe depression symptoms. After adjusting all confounding factors, we observed a negative correlation between total dietary fiber and depression symptoms (beta = −0.004, 95% confidence intervals [CIs]: −0.006, −0.002). Taking nondepression symptoms as a reference, total dietary fiber was found to have an inverse association with moderate (OR = 0.976, 95% CI: 0.962–0.991), moderately severe (OR = 0.963, 95% CI: 0.938–0.990), and severe depression symptoms (OR = 0.960, 95% CI: 0.921–1.001; marginal significance), respectively. Conclusion: The intakes of total dietary fibers might be related to moderate/moderately severe/severe depression symptoms, and a negative association was shown between total dietary fiber intakes and the risk of depression symptoms. [ABSTRACT FROM AUTHOR]

Practical Application Coconut endosperm residue is an abundant and low‐cost resource of dietary fiber, but the low soluble fiber content limits its functional properties and applications in the food industry. To improve the hypolipidemic and hypoglycemic properties, coconut endosperm residue fiber (CERF) was modified by superfine‐grinding and mix enzymatic hydrolysis alone, or combined with acetylation or hydroxypropylation. The effects of these modifications on the structure and functional properties were studied using scanning electron microscopy, Fourier‐transformed infrared spectroscopy, and in vitro tests. After these modifications, the microstructure of CERF became more porous, and its soluble fiber content, surface area, water adsorption, and expansion capacities were all improved (p < 0.05). Moreover, superfine‐grinding and mix enzymolysis combined with acetylation treated CERF showed the highest surface hydrophobicity (48.96) and cholesterol and cholate adsorption abilities (33.72 and 42.04 mg∙g‒1). Superfine‐grinding‐, mix enzymolysis‐, and hydroxypropylation‐treated CERF exhibited the highest viscosity (17.84 cP), glucose adsorption capacity (29.61 µmol∙g‒1), and glucose diffusion inhibition activity (73.96%), and water‐expansion ability (8.60 mL∙g‒1). Additionally, superfine‐grinding and mix enzymatic hydrolyzed CERF had the highest α‐amylase inhibiting activity (42.76%). Therefore, superfine‐grinding and mix enzymolysis alone or combined with hydroxypropylation were better choices to improve hypoglycemic properties of CERF; meanwhile, superfine‐grinding and mix enzymolysis combined with acetylation can effectively improve its hypolipidemic properties.This study offered three composite modification methods to improve the soluble fiber content and in vitro hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber. These modification methods were practicable and low‐cost. Moreover, it provides good choices to improve the functional properties and applications of other dietary fibers in the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Texturized vegetable protein is currently a leading alternative to animal meat. This study examined the effects of soybean insoluble dietary fiber (SIDF) (0% to 20%) and CaCl2 (0% to 1%) on the structure and properties of extruded products made from a soybean protein isolate‐wheat gluten (SPI‐WG) composite.The study showed that SIDF (4% to 8%) increased the viscosity of extruded products, enhanced their specific mechanical energy, and improved their rehydration rate and tensile strength compared with a control group. The rehydration rate of the extruded products reached a maximum value of 331.67% in the 8% SIDF, 0.5% CaCl2 groups. The addition of excess SIDF prevented the cross‐linking of protein molecules to form a loose network structure. Analysis of the infrared spectrum and intermolecular forces showed that physical interactions between fibers and proteins were the dominant forces, with hydrophobic interactions and hydrogen bonds primarily maintaining the structure of the extruded products. The addition of CaCl2 (0.5%) led to protein aggregation and further improved the rehydration and tensile strength of extruded products.Soybean insoluble dietary fiber can improve the rehydration rate and quality of extruded products. The addition of CaCl2 mitigated the weakening of the protein structure caused by excess SIDF. These results provide a basis for the improvement of the quality of low‐moisture‐extruded texturized vegetable protein products with a high dietary fiber concentration and a high rehydration rate. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Beta-glucan (BG), a polysaccharide comprised of interfacing glucose monomers joined via beta-glycosidic linkages, can be defined as a type of dietary fiber with high specificity based on its interaction with the gut microbiota. It can induce similar interindividual microbiota responses, thereby having beneficial effects on the human body. In this paper, we review the four main sources of BG (cereals, fungi, algae, and bacteria) and their differences in structure and content. The interaction of BG with gut microbiota and the resulting health effects have been highlighted, including immune enhancement, regulation of serum cholesterol and insulin levels, alleviation of obesity and improvement of cognitive disorders. Finally, the application of BG in food products and its beneficial effects on the gut microbiota of consumers were discussed. Although some of the mechanisms of action remain unclear, revealing the beneficial functions of BG from the perspective of gut microbiota can help provide theoretical support for the development of diets that target the regulation of microbiota. [ABSTRACT FROM AUTHOR]

The functionalization of food products with agri-industial residues is of great interest. Apple and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated into jelly candies using agar, pectin, or gelatin. Three functional formulations were devised for each flour type at the pilot scale, resulting in jelly candies with desirable sensory properties and texture. The high content of total polyphenolics, flavonoids, betacyanins, and betaxantines was determined upon in vitro digestion. The influence of different matrices on these bioactives, crucial for exerting antioxidant activity, was evaluated using DPPH and FRAP assays on both fresh and nine-month stored jelly candies, showcasing good bioavailability and retention. Enrichment with APF and BPF also led to reduced postprandial glucose levels, glycemic index, and load determined in vivo. These findings affirm that compositionally optimized innovative formulations of jelly candies facilitate the efficient delivery of compounds with anti-obesity effect from upcycled raw materials. [ABSTRACT FROM AUTHOR]

The effects of pretreatment and the addition of probiotic bacteria on the functional properties of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were blanched in water for 30 or 120 s (both at 96°C–98°C) or blanched in the microwave for 2 min (power 1000 W) as a pretreatment and fermented at 21°C and 26°C until pH ≤ 4.5 as a mark of successful fermentation. Lactobacillus acidophilus strain LA‐5 (Hansen) or Lactiplantibacillus plantarum strain SWA016 (Swanson) was added to the products to enrich the probiotic content. The type of pretreatment had a greater impact on the content of bioactive compounds in the products than fermentation temperature or the added probiotic bacteria. After fermentation, the pH of all products was below 4.5. Total dietary fiber (TDF) ranged from 45.74 ± 1.48 to 68.88 ± 2.84 g/100 g dm, and the highest content of TDF was observed in mushrooms blanched in water for 2 min. Beta‐glucans accounted for 30%–60% of TDF; mushrooms blanched in water for 30 s had the highest content of beta‐glucans (17.49 ± 0.46 to 30.38 ± 0.26 g/100 g dm) and phenolic compounds (1126.7 ± 52.2 to 1613.1 ± 40.4 mg/100 g dm), while microwave‐blanched mushrooms had the highest vitamin B1 (1.50 ± 0.08 to 2.78 ± 0.15 mg/100 g dm) and B2 (4.24 ± 0.38 to 7.58 ± 0.11 mg/100 g dm) contents. Water‐blanched mushrooms for 2 min scored the highest in the overall organoleptic analysis, and products with L. acidophilus strain LA‐5 (Hansen) were regarded as the most unfavorable. This study shows that fermented L. deliciosus exhibits nutraceutical properties and can be used in designing functional foods. [ABSTRACT FROM AUTHOR]

This study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6‐day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies. [ABSTRACT FROM AUTHOR]

Cardiometabolic risk triggers a state of chronic and subclinical inflammation, conferring a higher risk of morbidity and mortality. Thus, minimal processing of foods with high nutritional value, in the form of flour, becomes an effective dietary strategy in preventing and treating cardiometabolic risk factors. This systematic review aims to evaluate the evidence on the effect of flour-based food intake on reducing the most common cardiometabolic risk factors. We included all randomized controlled trials published up to April 2023 in the main databases PubMed, Scopus and Web of Science. Eleven clinical trials were included. The amount of flour used in the studies ranged from 1.5 g to 36 g/day, and the supplementation period ranged from six weeks to 120 days. Green jackfruit flour, green banana flour, soy flour, flour from rind of the yellow passion fruit, and fenugreek powder demonstrated significant results in improve parameters of glucose homeostasis. Chia flour, green banana flour, soy flour, and fenugreek powder showed improvements in blood pressure measurements. Brazil nut flour and chia flour reduced total cholesterol. Chia flour also increased HDL cholesterol levels. The evidence presented in the current systematic review indicates that flour-derived foods intake is related to improve cardiometabolic risk factors parameters. [ABSTRACT FROM AUTHOR]

ABSTRACT Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization and development of carrots and their derived products are limited in numerous countries, with a particular deficiency in advanced deep‐processing and transformation technologies. Consequently, the value of carrot products is diminished and resources are wasted. This review explores the nutritional value and characteristics of different carrot varieties, providing a comprehensive overview of the current state of carrot product processing. These products include primary processed products such as minimally processed carrots, dried carrots, pickles, preserves, fruit purees, yoghurt, juice, and essential oils, as well as processed by‐products including functional phytochemical extractions such as carotenoids, polyphenols, dietary fibers, active peptides, and glycoproteins. This review also covers other by‐products, including feeds, fast food boxes, and bioethanol production. Furthermore, cutting‐edge technologies related to carrot processing are discussed. The ultimate goal of this review is to provide researchers and practitioners with an in‐depth understanding of the present status of carrot production. [ABSTRACT FROM AUTHOR]

In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional properties. The results clearly showed that, regardless of the extraction methods, all DF samples exhibited representative infrared spectral features. The DF extracted by AC (citric acid) had more porous structures with a looser configuration, in conjunction with high apparent viscosity, whereas the DF extracted by EN (α-amylase and protease) exhibited higher thermal stability. Moreover, the monosaccharide composition of the DF samples was significantly influenced by the extraction method type. The DF from ginseng residue extracted by AC had the highest functional properties, such as water holding capacity (8.16 g/g), oil holding capacity (3.99 g/g), water swelling capacity (8.13 g/g), cholesterol-absorption capacity (12.85 mg/g), bile acid absorption capacity (91.51 mg/g), nitrite ion absorption capacity (124.38 ug/g at pH 2.0), glucose absorption capacity (52.67 mg/g at 150 mmol/L), as compared to those of DF extracted by the EN and AL (sodium hydroxide) methods. Hence, ginseng residue-derived DF extracted by the AC method may be potentially employed in the preparation of functional food ingredients. [ABSTRACT FROM AUTHOR]

Simple Summary: Dietary composition is the main factor regulating the rumen microflora structure and fermentation mode. The change of the concentrate to roughage ratio of diets can cause the change of rumen microflora and affect the feed utilization and growth performance of ruminants. This study investigated the effects of the extreme transition from all-concentrate to all-roughage diets on the patterns and functions of the rumen microbiome in high-altitude yaks, cattle-yak, Tibetan yellow cattle and low-altitude yellow cattle by metagenomic sequencing. After diet conversion, the rumen microbial richness and diversity of the four herds increased, and the biggest difference between concentrate and roughage diets was yak and cattle-yak, followed by Tibetan yellow cattle and yellow cattle. The transformation in diets can change the metabolic pathways of rumen microorganisms in four herds and finally affect the fermentation mode of rumen. Compared with Tibetan yellow cattle and yellow cattle, yaks and cattle-yaks have better adaptability to roughage, and its utilization rate can be fully improved to reduce methane emission, and they are more suitable for intensive feeding on the plateau. The experiment was to compare the effects of switching all-concentrate to all-roughage diets on rumen microflora and functional metabolism of yak, cattle-yak, Tibetan yellow cattle and yellow cattle living in different altitudes. A total of 24 yaks, cattle-yaks, Tibetan yellow cattle and yellow cattle with a similar weight and good body condition aged 3.5 years were selected and divided into four groups according to species. They were fed a concentrate diet with 40% soybean meal and 60% corn meal for the first month (C group) and a roughage diet with dry corn stalks (100%) for the second month (R group); the formal experimental period was 60 d. These results showed that the conversion had a significant effect on the rumen microflora structure of the four herds, and the biggest difference between concentrate and roughage diets was yak and cattle-yak, followed by Tibetan yellow cattle and yellow cattle. At the phylum level, Bacteroidetes and Firmicutes still predominate in all groups. Compared with the C groups, the relative abundance of Lentisphaerae and Kiritimatiellaeota increased in all R groups, and Lentisphaerae was significantly increased in yak and cattle-yak (p < 0.05). At the genus and species levels, Prevotella had the highest abundance, and the relative abundances of Prevotella, Ruminococcus, Sarcina and Ruminobacter in R groups were lower, while the abundances of other differential genera, including Methanobrevibacter, Fibrobacter, Treponema, Eubacterium, Butyrivibrio, Succinivibrio and Succinimonas, were all higher. Roughage diets increased the number of unique genes and functional genes encoding different CAZymes in rumen microorganisms in all four herds. In the functional contribution analysis, with the exception of ABC transporters and methane metabolism, Prevotella was the main contributor to almost all of these functions. In methane metabolism, Methanobrevibacter had the highest relative abundance, followed by Prevotella, Clostridia and Bacteroidales in all groups. Compared with Tibetan yellow cattle and yellow cattle, yaks and cattle-yaks have better adaptability to roughage, and its utilization rate can be fully improved to reduce methane emission. The study indicates that when four herds are converted to high roughage at the later stage of feeding, the growth and reproduction of rumen microorganisms are affected, and the abundance and diversity of rumen microorganisms are increased to varying degrees. The transformation of concentrate to roughage diet can change the metabolic pathways of rumen microorganisms in yaks and finally affect the fermentation mode of rumen. The above results provide a theoretical basis for the research and development of fattening feeds for yaks, cattle-yaks, Tibetan yellow cattle and yellow cattle and the intensive feeding of livestock on the plateau. [ABSTRACT FROM AUTHOR]

The dextrinization of potato starch was performed using a sophisticated single-mode microwave reactor with temperature and pressure control using 10 cycles of heating with stirring between cycles. Microwave power from 150 to 250 W, a cycle time from 15 to 25 s, and two types of vessels with different internal diameters (12 and 24 mm) and therefore different thicknesses of the heated starch layer were used in order to estimate the impact of vessel size used for microwave dextrinization. The characteristics of resistant dextrins (RD) including solubility in water, total dietary fiber (TDF) content, color parameters, the share of various glycosidic bonds, and pasting and rheological properties were carried out. The applied conditions allowed us to obtain RDs with water solubility up to 74% at 20 °C, as well as TDF content up to 47%, with a predominance of low-molecular-weight soluble fiber fraction, with increased content of non-starch glycosidic bonds, negligible viscosity, and a slightly beige color. The geometry of the reaction vessel influenced the properties of dextrins obtained under the same heating power, time, and repetition amounts. Among the conditions used, the most favorable conditions were heating 10 times for 20 s at 200 W in a 10 mL vessel and the least favorable were 15 s cycles. [ABSTRACT FROM AUTHOR]

The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125–135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry. [ABSTRACT FROM AUTHOR]

The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt's physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt's water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste. [ABSTRACT FROM AUTHOR]

Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea "milk" allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and antioxidant potential. This study assessed the content of polyphenols, selected nutrients, and antioxidant properties in chickpea yogurt. The vegetable chickpea yogurt was rich in protein (4.34–7.90 g/100 g) and dietary fiber (2–4%). It was also characterized by a high antioxidant activity (DPPH = 2.61 to 4.32 μmol TE/g, FRAP = 3.11 to 48.33 μmol TE/g). The use of 3-day soaking and inoculation with Vegurt or a kefir bacterial inoculum allowed us to obtain a high protein content. The addition of honey increased the polyphenol content and antioxidant potential of the plant-based yogurt (139–148 GAE mg/100 g). This research will be used in future research into optimizing the conditions for obtaining plant-based yogurts with chickpeas. Further research should include models for testing health-promoting properties. [ABSTRACT FROM AUTHOR]

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AbstractDietary deficiencies of micronutrients are a fast expanding public health issue that is estimated to have a significant influence on the global population. Due to the detrimental effects on human health, iron (Fe)- and zinc (Zn)-deficits in food systems are among the most common micronutrient deficiencies. The people, whose diets are primarily plant-based may suffer from Fe/Zn-deficiency because of reduced accumulation of those elements in edible crop produce. The tendency to accumulate these two nutrients is higher in roots and leaves than in other plant parts like fruits, seeds, or grains. Therefore, compared to main cereal food crops, leafy vegetables, and root crops are suggested as superior targets to boost dietary Fe and Zn intake. Furthermore, one of the main components of a plant-based diet for a healthy lifestyle is vegetables, which offer the necessary quantities of dietary fiber, vitamins, antioxidants, and other important minerals. Agronomic biofortification is regarded as a sustainable agronomic intervention that enhances the bioavailability of vital nutrients in the crop edible portions without sacrificing yield amount. The strategy is the most practical and affordable to implement in a variety of already cultivated crops/cultivars to alleviate hidden hunger through delivering micronutrient-dense food crops. In light of this, the review examines the advancements concerning the understanding of agronomic biofortification techniques for vegetables to attain Fe and Zn nutritional security in food systems and proposes future directions for agronomic biofortifcation interventions to address Fe- and Zn-deficiencies which are predicted to worsen as the world’s population grows. [ABSTRACT FROM AUTHOR]

Practical Application Gluten‐free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten‐free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten‐free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours.Pursuing to meet the market demand for gluten‐free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten‐free functional products market. [ABSTRACT FROM AUTHOR]

Practical Application Jilungin (Terminalia canescens) is a native Australian plant and the Indigenous “Nyul Nyul” people of the  Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health‐beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti‐nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC‐MS/MS (Ultra‐performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (p < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Its infusion and methanolic extract were safe on the studied cell lines (Caco‐2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well‐being.Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use. [ABSTRACT FROM AUTHOR]

Hybridization can substantially improve growth performance. This study used metagenomics and metabolome sequencing to examine whether the rumen microbiota and its metabolites contributed to this phenomenon. We selected 48 approximately 3 month-old male ♂Hu × ♀Hu (HH, n = 16), ♂Poll Dorset × ♀Hu (DH, n = 16), and ♂Southdown × ♀Hu (SH, n = 16) lambs having similar body weight. The sheep were fed individually under the same nutritional and management conditions for 95 days. After completion of the trial, seven sheep close to the average weight per group were slaughtered to collect rumen tissue and content samples to measure rumen epithelial parameters, fermentation patterns, microbiota, and metabolite profiles. The final body weight (FBW), average daily gain (ADG), and dry matter intake (DMI) values in the DH and SH groups were significantly higher and the feed-to-gain ratio (F/G) significantly lower than the value in the HH group; additionally, the papilla height in the DH group was higher than that in the HH group. Acetate, propionate, and total volatile fatty acid (VFA) concentrations in the DH group were higher than those in the HH group, whereas NH3-N concentration decreased in the DH and SH groups. Metagenomic analysis revealed that several Prevotella and Fibrobacter species were significantly more abundant in the DH group, contributing to an increased ability to degrade dietary cellulose and enrich their functions in enzymes involved in carbohydrate breakdown. Bacteroidaceae bacterium was higher in the SH group, indicating a greater ability to digest dietary fiber. Metabolomic analysis revealed that the concentrations of rumen metabolites (mainly lysophosphatidylethanolamines [LPEs]) were higher in the DH group, and microbiome-related metabolite analysis indicated that Treponema bryantii and Fibrobacter succinogenes were positively correlated with the LPEs. Moreover, we found methionine sulfoxide and N-methyl-4-aminobutyric acid were characteristic metabolites in the DH and SH groups, respectively, and are related to oxidative stress, indicating that the environmental adaptability of crossbred sheep needs to be further improved. These findings substantially deepen the general understanding of how hybridization promotes growth performance from the perspective of rumen microbiota, this is vital for the cultivation of new species and the formulation of precision nutrition strategies for sheep. [ABSTRACT FROM AUTHOR]

Short-chain fatty acids (SCFAs) are produced by bacterial fermentation in the colon and are thought to be protective against gastrointestinal disease. SCFAs such as acetate, propionate and butyrate are important metabolites in the maintenance of intestinal homeostasis and have been shown to be beneficial in colorectal cancer (CRC). SCFAs are responsible for maintaining a normal intestinal barrier and exhibit numerous immunomodulatory functions. In this review article, we will discuss the metabolism and mechanism of action of SCFAs and their effects on the CRC, with particular emphasis on dietary fiber treatment and the clinical research progress. [ABSTRACT FROM AUTHOR]

Polygonum cognatum Meissn. (Polygonaceae), locally known as “solucan otu” or “madimak” in Turkey, is a type of edible grass with functional properties that naturally grows in various regions of the country, particularly in Central Anatolia. Celiac disease is a prevalent digestive system disorder that impairs the absorption of food. Incorporating functional ingredients into gluten-free formulations can increase their value. To be a preferred alternative to commonly consumed products, a new product must be sensory-appealing. This study focuses on developing a healthy, functional, and enjoyable gluten-free cookie. Various proportions of P. cognatum flour (10%, 20%, 30%, and 40%) were utilized in the development of the product. The physical, textural, chemical, and sensory characteristics of the biscuit samples were compared to those of samples made with wheat flour (Control 1) and a gluten-free flour mixture (Control 2). The addition of P. cognatum flour proportionally increased the moisture content, ash value, dietary fiber, antioxidant, phenolic matter, and protein content of the biscuits without changing the fat content, according to experimental findings. Samples with 40% P. cognatum addition exhibited higher levels of moisture, ash, protein, dietary fiber, antioxidant, and phenolic matter compared with the other samples. However, the results of the sensory analysis revealed that utilizing more than 30% of P. cognatum flour significantly decreased consumer preference by negatively affecting sensory attributes such as texture, consistency, mouthfeel, taste, overall acceptability, color, and fracture. Hence, it was concluded that this type of flour should not exceed 30% when producing functional gluten-free biscuits. From this study, we advocate for the recognition of P. cognatum as a local and gastronomic product, which has the potential to be utilized in wider areas. [ABSTRACT FROM AUTHOR]

Green technology, encompassing sustainable practices in food production, extends to dietary fiber extraction. This study aimed to enhance dietary fiber extraction from the selected barley varieties (Jou‐17, Sultan‐17, and Pearl‐21) using the ultrasonic‐assisted extraction (UAE) technique. This process involved washing, drying, de‐fatting (using ethanol as green solvent), and protein removal steps. The response surface methodology (RSM) technique was used to optimize the yield of soluble dietary fiber (SDF; β‐glucan) with time, temperature, and power. Optimal conditions yielded the highest SDF (5.21%) in all selected varieties after 17.5 min at 41.70°C with 130.5 W. FTIR pattern confirmed the functional group in the tested sample. TGA and DSC spectra determined the thermal of SDF (β‐glucan). Monosaccharide composition confirmed that SDF (β‐glucan) is glucose in nature. Proximate analysis indicated that Jou‐17 had the highest moisture (13.4%) and crude fiber (10.10%) content. Sultan‐17, on the other hand, had the maximum levels of ash (2.75%), crude fat (1.22%), and protein (8.84%). The NFE, water‐holding capacity, oil‐holding capacity, and foaming capacity of extracted SDF (β‐glucan) in the "Pearl‐21" barley variety were determined to be 78.37%, 14.07 g/g, 6.99 g/g, and 126.17%, whereas highest foaming‐stability (96.26%) was observed in Jou‐17 variety. PCA also confirmed the association in studied variables. In a nutshell, optimizing the extraction of SDF (β‐glucan) from the selected barley varieties using green technology and its favorable properties opens up promising paths for future endeavors and contributes to the advancement of sustainable and health‐conscious practices in the food industry. [ABSTRACT FROM AUTHOR]

Amaranthus cruentus L. (varieties: Juana, Aurelia, Elena) and Amaranthus viridis L. (variety: Callaloo) have long been utilized in food products for human consumption in Central and South America. However, there is limited information on the chemical composition of these species' leaves and grains grown in Puerto Rico. This study aimed to fill this gap by evaluating the nutritional profile of these four amaranth varieties cultivated in Puerto Rico. A compositional analysis was conducted using official methods, focusing on lysine, protein, dietary fiber, and mineral content. The results showed high lysine content in both species. Significant differences (p < 0.05) were found in crude protein levels among the leaves, with Elena (23%) and Aurelia (21%) showing the highest values. While protein content among grains averaged 19%, there were no significant differences between varieties. The analysis of dietary fiber revealed significant differences (p < 0.05) in insoluble dietary fiber (IDF) and total dietary fiber (TDF) for the leaves and in IDF, soluble dietary fiber (SDF), and TDF for the grains. Additionally, calcium, magnesium, and phosphorus concentrations differed significantly (p < 0.05) in the leaves, while iron, potassium, and zinc showed no significant variation. Significant differences were found in the grains for calcium, magnesium, iron, and phosphorus. This research highlights the excellent nutritional value of amaranth leaves and grains grown in Puerto Rico, with Elena and Aurelia having exceptionally high protein content in their leaves. [ABSTRACT FROM AUTHOR]

Simple Summary: Rearing management, with a focus on welfare, provides a solid foundation for traditionally farmed animals. In the field of insect rearing, howeverthere is a significant lack of knowledge regarding welfare assessment. This study investigates the larval stage of the "black soldier fly" (Diptera: Stratiomyidae), examining how different dietary regimes impact their welfare. By evaluating performance parameters as indirect indicators of welfare and applying the five freedoms from Brambell's report, control, vegetable, omnivorous, and meat diets were studied. The finding revealed that an omnivorous diet ensures efficient larval growth without causing movement difficulties or an excessive quantity of dietary fibers. This holds a key relevance in the future development of the insect-rearing sector and for the regulatory approval of new rearing substrates. The insect farming sector is expanding, but knowledge of insect welfare is still limited. This article aims to optimize the dietary regime for "black soldier fly" (Hermetia illucens L., BSF) larvae by applying a holistic view of welfare. Four diets were tested: control (CONTR, commercial laying hen feed), vegetable (VEG), omnivorous (OMN), and carnivorous (MEAT) diet, conducting experiments at a large (2000 larvae) and small scale (100 larvae). Rearing parameters were calculated including the growth rate, substrate reduction, efficiency of conversion of digested food, waste reduction index, and survival rate. Chemical analyses were conducted on BSF larvae and the residual frass. While the MEAT diet appears to be non-well-performing for the larvae, the VEG diet performed comparably to the control diet. Interestingly, the OMN diet demonstrated improved efficiency when evaluating the growth process at both scales. The chemical composition of larvae and frass highlighted the nutritional adequacy of the OMN diet, with the BSF larvae showing adequate protein and lipid content without nutrient catabolism or signs of discomfort. Applying the five freedoms of Brambell's report as a welfare standard for animal rearing and evaluating performance as an indirect indicator of welfare, the OMN diet appears to promote larval welfare in rearing practices. [ABSTRACT FROM AUTHOR]

Summary: Purpose: The quality, rather than the quantity, of carbohydrate intake may play a major role in the etiology of obesity-related cancers (ORCs). We assessed the association between a previously defined carbohydrate quality index (CQI) and the risk of developing ORCs in the "Seguimiento Universidad de Navarra" (SUN) cohort. Methods: A total of 18,446 Spanish university graduates [mean age 38 years (SD 12 years), 61% women, mean BMI 23.5 kg/m2 (SD 3.5 kg/m2)], with no personal history of cancer, were followed-up. Baseline CQI was assessed summing quintiles of four previously defined criteria: high dietary fiber intake, low glycemic index (GI), high whole-grain: total-grain carbohydrates ratio and high solid carbohydrates: total carbohydrates ratio. Participants were classified into tertiles of their total CQI. Incident ORCs were confirmed by an oncologist using medical records and by querying the National Death Index blindly to dietary exposures. Results: During a median follow-up of 13.7 years, 269 incident cases of ORC were confirmed. A higher CQI was inversely associated with ORC incidence [multivariable-adjusted hazard ratio (HR) for the upper (T3) versus the lowest tertile (T1) of 0.68 (95% CI: 0.47–0.96), p for trend = 0.047]. Particularly, higher dietary fiber intake was inversely associated with ORC, HRT3 vs. T1=0.57 (95% CI 0.37–0.88 p for trend = 0.013). Conclusion: In this prospective Mediterranean cohort, an inverse association between a better global quality of carbohydrate intake and the risk of ORCs was found. Strategies for cancer prevention should promote a higher quality of carbohydrate intake. [ABSTRACT FROM AUTHOR]

Simple Summary: The objective of this study was to investigate the regulatory effects of replacing a high-concentrate diet with a high-fiber content feed, which consists of wheat bran, rice bran, and corn bran, on the productive performance, meat quality, and fat acid composition. Our findings showed that increasing dietary fiber content significantly increased average daily feed intake (ADFI), up-regulated carbohydrate metabolism-related metabolites, proliferated abundances of fiber-degradable microbial communities, such as Lactobacillus and Bifidobacterium, and significantly down-regulated lipid metabolism and cofactors and vitamin metabolism. Our findings indicated that higher dietary fiber content significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. This finding may provide an altered method for rearing domestic Chinese pigs. The objective of this study was to investigate the regulatory effects of a high-fiber content feed on the productive performance, meat quality, and fat acid composition. A total of 18 120-day-old Yushan pigs with similar initial body weight were randomly allotted into high-concentrate diet (high energy, HE) and high-fiber diet (low energy, LE) treatments for the determination of regulatory effects on productive performance, meat quality, and fatty acid content. Further, blood metabolomic, gut microbiota, and liver energy-related gene expression measurements were used to investigate the underlying mechanisms. Results showed that the LE treatment significantly increased ADFI while decreasing carcass weight, fat percentage, and IMF. Metabolomic results showed that the high-fiber treatment significantly down-regulated metabolites that participated in lipid metabolism such as cyclic ADP-ribose and hippuric acid, while up-regulated metabolites were mainly enriched in nitrogen metabolism such as DL-arginine and propionylcarnitine (p < 0.05). Microbial results showed relative abundances of Lactobacillus and Bifidobacterium are significantly proliferated in the high-fiber feeding treatments (p < 0.05). Transcriptomic results showed that genes mainly enriched into the lipid metabolism are significantly up-regulated under the high-fiber dietary treatment (p < 0.05). Conclusion: higher dietary fiber significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. [ABSTRACT FROM AUTHOR]

Apples are consumed lavishly worldwide, while demand is increasing for the management of the huge apple-waste amounts that lead to significant disposal costs and ecological issues. Additionally, apples represent fruits with several bioactive constituents, which are key factors in a healthy, balanced diet. In the present study, an extensive review is presented regarding the bioactive compounds of an apple processing by-product, namely apple pomace, mentioning their significance as viable ingredients/substances in foods and cosmetics aiming at chronic disease prevention and health promotion. Apple pomace contains several constituents, such as polar lipids, phenolics, vitamins and dietary fibers, with potential antioxidant, anti-inflammatory, anti-thrombotic, anti-aging and skin-protecting properties, and thus, they may contribute to minimizing the risk of various health conditions. Additionally, the mechanisms of action of such functional bioactives from apple pomace exert health benefits that will be examined, while the potential synergistic effects will also be investigated. Moreover, we will present the methods and techniques needed for the utilization of apple pomace in the appropriate form, such as powder, extracts, essential oil and so on, and their several applications in the food and cosmeceutical industry sectors, which summarize that apple pomace represents an ideal alternative to synthetic bioactive compounds. [ABSTRACT FROM AUTHOR]

The gut microbiome may be related to the prevalence of overweight and obesity, but high interindividual variability of the human microbiome complicates our understanding. Obesity often occurs concomitantly with micronutrient deficiencies that impair energy metabolism. Microbiota composition is affected by diet. Host–microbiota interactions are bidirectional. We propose three pathways whereby these interactions may modulate the gut microbiome and obesity: (1) ingested compounds or derivatives affecting small intestinal transit, endogenous secretions, digestion, absorption, microbiome balance, and gut barrier function directly affect host metabolism; (2) substrate availability affecting colonic microbial composition and contact with the gut barrier; and (3) microbial end products affecting host metabolism. The quantity/concentration, duration, and/or frequency (circadian rhythm) of changes in these pathways can alter the gut microbiome, disrupt the gut barrier, alter host immunity, and increase the risk of and progression to overweight and obesity. Host‐specific characteristics (e.g., genetic variations) may further affect individual sensitivity and/or resilience to diet‐ and microbiome‐associated perturbations in the colonic environment. In this narrative review, the effects of selected interventions, including fecal microbiota transplantation, dietary calorie restriction, dietary fibers and prebiotics, probiotics and synbiotics, vitamins, minerals, and fatty acids, on the gut microbiome, body weight, and/or adiposity are summarized to help identify mechanisms of action and research opportunities. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of ultrasound combined with highland barley dietary fiber (HBDF) on the quality of reduced‐salt chicken breast myofibrillar protein (MP) gel. The molecular forces maintaining gel structure, the gelling formation process, and gel microstructure of different groups, two control groups (2% sodium chloride [NaCl] group, 1% NaCl group), and four treatment groups (0.3% HBDF+U5, 0.3% HBDF+U10, 0.5% HBDF+U5, and 0.5% HBDF+U10) were examined. Results indicated significant improvements (p < 0.05) in gel properties such as water‐holding capacity, textural characteristics, and color of the MP gel of the four treatment groups compared to Control 2 (1% NaCl) group. Furthermore, the second structural alterations were characterized by increase β‐sheet, β‐turn, and random coil structure contents in treatment groups, especially in 0.3% HBDF+U5 and 0.5% HBDF+U5 groups; in addition, the exposure of more hydrophobic groups and the formation of disulfide bonds and hydrogen bonds were promoted in treatment groups, thus enhancing protein aggregation and gel quality. Finally, compared to Control 2 (1% NaCl) group, more compact and uniform gel network structures and pores inside the composite gels were observed in treatment groups. In conclusion, the findings demonstrated that the application of ultrasound in combination with HBDF improved the gelling characteristics of reduced‐salt chicken breast MP gel, especially 0.3% HBDF+U5 and 0.5% HBDF+U5 groups. [ABSTRACT FROM AUTHOR]

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP‐containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP‐containing samples. The study identified that GP led to off‐flavors and textures in the pasta sauces. Practical Application: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP‐containing pasta sauce than nonconsumers of wine. [ABSTRACT FROM AUTHOR]

Functional dietary fiber ingredient (FDFI) functionality can depend on the fibers' chemistry, composition, size, botanical origin, and microstructure. However, such claims have never been generalized for a broad range of fibers in one study before. To support these claims, 23 FDFI were characterized based on 11 physicochemical, physical, and compositional property measurements: Water‐ and oil‐holding capacity (WHC and OHC), water absorption and solubility indices (WAI and WSI), flour‐swelling potential (FSP), particle size distribution (D10, D50, and D90 values), and soluble, insoluble, and total dietary fiber content. Multivariate statistical techniques were employed to partition fiber ingredients into functional categories based on these quantitative data, and scanning electron microscopy was used to examine the microstructure of the FDFI. Strong correlations (p < 0.05) were found among many of the physicochemical properties measured, and five categories based on quantitative physicochemical functionality, size, and fiber composition were ultimately found. Distinct patterns emerged between these quantitative partitions and the latent microstructure features and botanical origins of the FDFI. These results can be combined into one intuitive summary of FDFI functionality based on the described quantitative and qualitative observations. Such summaries are useful for ingredient suppliers or product developers with limited resources to infer the general functionality, structure, and food applications utility of their materials based on a subset of the information provided here. Practical Application: The quantitative and qualitative relationships among a range of commercially available functional dietary fiber ingredients are documented. Industry may utilize this information to predict the general functionality of their ingredients based on a subset of the information provided here by assuming that the same relative relationships will exist. This can save time during the ingredient screening process, either for product developers looking to optimize a formulation or for ingredient suppliers doing new ingredient applications testing. [ABSTRACT FROM AUTHOR]

Dietary forage levels contribute to the performance of non-nutritive oral behaviors (NNOB) in cattle, yet the impact of varying forage levels on these behaviors is unknown. To evaluate the impact of dietary corn stalk inclusion (CSI) levels on NNOB, rumination time, and activity, pre-dominantly British-continental crossbred drylot-housed steers (n=27) were blocked by weight and randomly assigned to one of three dietary treatments (5%, 10%, or 15%) of CSI on a DM basis. Animals were fitted with a rumination collar upon arrival that measured rumination time and activity and video recorded. Cattle that spent more time bar licking had greater DMI, tended to have greater ADG and be more active. CSI in this study did influence NNOB performance; however, the impacts observed were not as expected. Cattle fed the 10% CSI performed the most bar licking and tongue rolling. This pilot investigation suggest that these CSI were insufficient to have a meaningful impact on NNOBs. Cattle spending more time bar licking and bar licked more frequently may be more orally motivated as reflected in their increased DMI and activity levels. [ABSTRACT FROM AUTHOR]

Introduction: Metabolic flexibility (MetF), defined as the ability to switch between fat and glucose oxidation, is increasingly recognised as a critical marker for assessing responses to dietary interventions. Previously, we showed that the consumption of multifibre bread improved insulin sensitivity and reduced low‐density lipoprotein cholesterol (LDLc) levels in overweight and obese individuals. As a secondary objective, we aimed to explore whether our intervention could also improve MetF. Methods: In this study, 39 subjects at cardiometabolic risk participated in a double‐blind, randomised, crossover trial lasting 8 weeks, repeated twice. During each phase, participants consumed either 150 g of standard bread daily or bread enriched with a mixture of seven dietary fibres. MetF response was assessed using a mixed‐meal tolerance test (MMTT), analysing changes in respiratory quotient (∆RQ) measured using indirect calorimetry. Results: Although there were no significant differences in ∆RQ changes induced by dietary fibre between the two diets, these changes were positively correlated with postprandial triglyceride excursion (∆TG) at baseline. Subgroup analysis of baseline fasting and postprandial plasma metabolites was conducted to characterise MetF responders. These responders exhibited higher baseline fasting LDLc levels and greater post‐MMTT ∆TG. Conclusion: In conclusion, although dietary fibres did not directly impact MetF in this study, our findings highlight potential determinants of MetF response, warranting further investigation in dedicated future interventions. Highlights: The term 'metabolic flexibility' (MetF) was initially used to describe the ability of helminths to generate energy through either aerobic respiration or anaerobic respiration, enabling them to adapt to environmental changes. This concept was later applied to human metabolism, emphasising the body's capacity to switch between different energy sources, such as carbohydrates and fats, based on energy requirements.MetF has been studied in the context of transitions between fasting and fed states, or in response to insulin stimulation. It refers to the body's ability to adapt its energy utilisation in response to changing metabolic demands.Research has shown that insulin resistance, often linked to type 2 diabetes and obesity, may be associated with reduced MetF, characterised by altered patterns of carbohydrate and fat oxidation. [ABSTRACT FROM AUTHOR]

Background: Data exploring factors related to the consumption of fruits and vegetables (F&V) among children in Saudi Arabia are lacking. The present study aimed to evaluate F&V consumption among Saudi children. Predictors of F&V intake and associations with dietary intake were also explored. Methods: Cross‐sectional data of 424 Saudi children (6–12 years) were collected from their mothers using an online survey. Phone interviews were conducted with mothers and children to provide data on dietary intake of children. Results: Most children included in the study (92.2%, n = 391) consumed less than five servings of F&V per day. Region of residency (B = −0.14, SE = 0.06, 95% confidence interval [CI] = −0.25 to −0.02, p = 0.019), paternal education level (B = 0.52, SE = 0.14, 95% CI = 0.24–0.79, p < 0.001) and family monthly income (B = 0.15, SE = 0.07, 95% CI = 0.01–0.29, p = 0.034) predicted the intake of F&V. Food neophobia and food pickiness also predicted the intake of F&V (B = −0.16, SE = 0.06, 95% CI = −0.27 to −0.05, p = 0.005 and B = −0.24, SE = 0.06, 95% CI = −0.36 to −0.12, p < 0.001, respectively). Children's intake of F&V positively predicted the intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C. Conclusions: Limited intake of F&V was observed among Saudi children. F&V consumption was found to be associated with a number of sociodemographic factors, including region of residency, paternal education level and family income, as well as children's food neophobia and pickiness. Children's intake of F&V predicted higher intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C, suggesting that F&V consumption may contribute to improved intake of key nutrients in children. Highlights: Data assessing the consumption of fruits and vegetables (F&V) and its associated factors among children in Saudi Arabia are lacking.The majority of children did not meet the F&V recommendations.F&V consumption was positively linked with paternal education and family income.Inverse associations were observed between F&V consumption and food neophobia and pickiness.F&V consumption predicted higher intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. In March 2023, the European Food Safety Authority published a Scientific Opinion on Calf Welfare. This opinion was prepared in response to a request from the European Commission to provide an independent view on the welfare of calves that reflected the most recent scientific knowledge. Data sources used to develop their recommendations included peer-reviewed studies, expert knowledge, and gray literature. The opinion considered specific scenarios and welfare consequences of specific management practices, including feeding fiber to calves raised for white veal and amount of cow-calf contact. The opinion suggested that calves should be fed specific quantities of forage NDF during the rearing cycle. Regarding separation of calves, the committee recommended that the calf should remain with the cow for a minimum of 24 h and then be housed with another calf. The committee further suggested that prolonged cow-calf contact should increasingly be implemented, due to benefits to both cow and calf to minimize stress of separation. The objective of this review is to assess the veracity of these recommendations and the scientific data that underpins them. This review will present literature to support the contention that, from a nutritional and management perspective, these recommendations may impair calf welfare by exposing calves to innutritious rations containing excess fiber and increasing their risk of morbidity and mortality due to poor colostrum intake and exposure to disease-causing pathogens. Alternative recommendations are made that may further the goal of calf welfare in the context of nutrition and housing. [ABSTRACT FROM AUTHOR]

The dependence of the food passing through the digestive tract (DT) on feeding activity in the nocturnal rodent Meriones crassus was studied. Two groups of gerbils were housed in the laboratory under artificial lighting at a photoperiod of 12 : 12 L : D for 36 h. The groups were named "day" (L : D = 20 : 16) and "night" (L : D = 12 : 24) according to the predominance light or dark time during the experiment. The mean retention time of markers in the stomach in these groups was 20 and 30 h, respectively. The kinetics of the contents changed depending on the specific time of consumption of the markers and the saturation level of the rodents with food. During the daylight hours, sequential evacuation of markers entering the DT begins from the stomach after two hours, and at night, during a period of higher feeding activity, part of the food located in the fornix of the stomach and in the cecum stays here for a longer time. In the "day" group, by the end of the experiment, 84% of the markers were removed from the DT, and in the "night" group, about 55%. [ABSTRACT FROM AUTHOR]

Colorectal cancer (CRC) is one of the major causes of cancer-related mortality worldwide. Despite advances in treatment modalities, its prevalence continues to rise, notably among younger populations. Unhealthy dietary habits, sedentary routines, and obesity have been identified as one of the key contributors to the development of colorectal cancer, apart from genetic and epigenetic modifications. Recognizing the profound impact of diet and lifestyle on the intricate gut microbiota ecosystem offers a promising avenue for understanding CRC development and its treatment. Gut dysbiosis, characterized by imbalances favoring harmful microbes over beneficial ones, has emerged as a defining feature of CRC. Changes in diet and lifestyle can profoundly alter the composition of gut microbes and the metabolites they produce, potentially contributing to CRC onset. Focusing on recent evidence, this review discussed various dietary factors, such as high consumption of red and processed meats and low fiber intake, and lifestyle factors, including obesity, lack of physical activity, smoking, and excessive alcohol consumption, that influence the gut microbiome composition and elevate CRC risk. [ABSTRACT FROM AUTHOR]

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Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts. [ABSTRACT FROM AUTHOR]

The production of date paste from second-grade date fruits is a fast-growing industrial activity which promotes more sustainable food systems. The industrial date paste process is mainly dependent on the thermal treatments of hydration and drying that precede flesh crushing. These thermal treatments are commonly performed industrially using steam hydration instead of water soaking and convective hot air drying, which are known to be energy-intensive operations leading to high greenhouse gas emissions. The objective of this work was to optimize, on the one hand, the operations of hydration and drying of dates at an industrial scale using a response surface Box–Behnken experimental design in order to reduce the energy consumption and, on the other hand, to assess the biochemical and microstructural properties of date paste produced under optimized conditions. Optimization was performed based on the measurements of sensory attributes, instrumental texture firmness, moisture content, water activity (aw), and color parameters (L*, a*, b*), as well as on the energy savings related to the factors of hydration duration and temperature and time of drying. The optimal conditions to ensure the highest quality of the final product and the lowest energy consumption were 9.6 min of hydration at 80 °C and 3 h of drying at 52.28 °C. The biochemical analysis of the date paste produced under the optimized process showed that it is rich in dietary fibers (9.80 ± 2.10%) and total phenols (261 ± 6.2 mg gallic acid equivalent/100 g of extract). Furthermore, the studied sample exhibited a higher antioxidant potential than the raw date material as a result of the heat-inhibitory effect of oxidases. The obtained results suggest that date paste presents a good source of natural bioactive molecules and could potentially be considered as a functional food ingredient. SEM analysis showed that the microstructural properties of date paste produced under optimal conditions may promote its quality preservation during storage. [ABSTRACT FROM AUTHOR]