•The effect of potato fibre (extracted from potato peel) on bread staling was studied.•Softer crumbs and comparable retrograded amylopectin were observed in stored breads.•1H molecular mobility was ...reduced in potato fibre breads.•Potato fibre addition improved bread properties.
Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4g fibre/100g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and 1H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced 1H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling.
Inclusion of fermentable fibres in the diet can have an impact on the hindgut microbiome and provide numerous health benefits to the host. Potato fibre (PF), a co-product of potato starch isolation, ...has a favourable chemical composition of pectins, resistant and digestible starch, cellulose, and hemicelluloses. The objective of the present study was to evaluate the effect of increasing dietary PF concentrations on the faecal microbiome of healthy adult dogs. Fresh faecal samples were collected from ten female dogs with hound bloodlines (6·13 (sem 0·17) years; 22·0 (sem 2·1) kg) fed five test diets containing graded concentrations of PF (0, 1·5, 3, 4·5 or 6 % as-fed; Roquette Frères) in a replicated 5 × 5 Latin square design. Extraction of DNA was followed by amplification of the V4–V6 variable region of the 16S rRNA gene using barcoded primers. Sequences were classified into taxonomic levels using Basic Local Alignment Search Tool (BLASTn) against a curated GreenGenes database. Inclusion of PF increased (P< 0·05) the faecal proportions of Firmicutes, while those of Fusobacteria decreased (P< 0·05). Similar shifts were observed at the genus level and were confirmed by quantitative PCR (qPCR) analysis. With increasing concentrations of PF, faecal proportions of Faecalibacterium increased (P< 0·05). Post hoc Pearson's correlation analysis showed positive (P< 0·05) correlations with Bifidobacterium spp. and butyrate production and Lactobacillus spp. concentrations. Overall, increases in the proportion of Faecalibacterium (not Lactobacillus/Bifidobacterium, as confirmed by qPCR analysis) and faecal SCFA concentrations with increasing dietary PF concentrations suggest that PF is a possible prebiotic fibre.
To explain the cholesterol-reducing effects of dietary fibres, one of the major mechanisms proposed is the reduced reabsorption of bile acids in the ileum. The interaction of dietary fibres with bile ...acids is associated with their viscous or adsorptive effects. Since these fibre characteristics are difficult to investigate in vivo, suitable in vitro methodologies can contribute to understanding the mechanistic principles. We compared the commonly used centrifugal approach with a modified dialysis method using dietary fibre-rich materials from different sources (i.e., barley, citrus, lupin, and potato). Digestion was simulated in vitro with oral, gastric, and small intestinal digestion environments. The chyme was dialysed and released bile acids were analysed by high-performance liquid chromatography. The centrifugation method showed adsorptive effects only for cholestyramine (reference material) and a high-fibre barley product (1.4 µmol taurocholic acid/100 mg dry matter). Alternatively, the dialysis approach showed higher values of bile acid adsorption (2.3 µmol taurocholic acid/100 mg dry matter) for the high-fibre barley product. This indicated an underestimated adsorption when using the centrifugation method. The results also confirmed that the dialysis method can be used to understand the influence of viscosity on bile acid release. This may be due to entrapment of bile acids in the viscous chyme matrix. Further studies on fibre structure and mechanisms responsible for viscous effects are required to understand the formation of entangled networks responsible for the entrapment of the bile acids.
Fibre is an important component of diet and nutrition and is one of the groups of biologically important substances consumed in insufficient quantity. One possibility to increase its intake is to ...enrich with fibre the food consumed in significant quantities, such as bread and pastries. The aim of this experimental work was to verify the influence of the addition of commercially produced potato fibre Potex to wheat flour and to evaluate the changes in physical properties of subsequently prepared doughs. The addition of 1%, 3%, 5% and 7% of Potex has been chosen and rheological properties were evaluated by the means of E-Farinograph (consistency, water absorption, dough development time, stability and degree of softening), Extensograph-E (resistance to extension, maximal resistance to extension, extensibility, extensibility maximum and energy dough), and Amylograph-E (beginning of gelatinization, viscosity, maximum of gelatinization). The addition of Potex depending on the amount changed the physical dough properties: above 3% of addition significantly increased the beginning of gelatinization and with increasing addition the maximum of gelatinization has increased. Based on the evaluation of farinograph curves it can be concluded that the addition of Potex increased water absorption of composite flours, prolonged dough development time and dough stability. Extensograph measurements showed, with increasing addition of Potex the decrease in dough extension. All doughs were easy to process and with the suitable amount of addition their satisfactory parameters could be maintained. From a technological point of view, the addition of fibre (Potex) up to 3% was fully acceptable and did not significantly alter the rheological properties of processed doughs.
The study investigated the effect of dietary zinc glycine chelate and potato fibre on the absorption and utilisation of Zn, Cu, Fe, and Mn; the activity of Zn-containing enzymes (superoxide ...dismutase, SOD; alkaline phosphatase, ALP); and zinc transporter concentrations (metalothionein1, MT1; zinc transporter1, ZnT1) in tissues, with a special emphasis on the small intestine. Twenty-four barrows (Danbred × Duroc) were randomly allotted to four diets (supplemented with 10 g/kg of crude fibre and 120 mg Zn/kg) that consisted of cellulose and either zinc sulphate (C) or zinc glycinate (ZnGly), or contained potato fibre supplemented with ZnSO
(PF) or ZnGly (PF + ZnGly). Feeding PF can influence the Zn absorption in the small intestine due to reduced zinc transporters MT1 and ZnT1 in the jejunum. The activity of antioxidant enzyme SOD and liver ZnT1, and duodenal iron concentrations were increased in the PF treatments. Dietary ZnGly did not significantly influence the Zn distribution, but it may alter the absorption of Fe and Mn. Given the elevated content of thiol groups and the Zn/Cu ratio in plasma, as well as the altered SOD activity and MT content in the tissues, we can conclude that feeding PF and ZnGly can influence the mineral and antioxidant status of growing piglets. However, further research is needed in order to elucidate the effect of both dietary sources on the transport systems of other minerals in enterocytes.
► Polysaccharide interactions affect water holding capacity in pressed potato fibres. ► Modifications in interactions change water holding capacity. ► Interactions restored via hydration affect water ...holding capacity. ► Pectic galactans and xyloglucans could be important for interactions with water.
Pressed potato fibre (PPF) has a high water holding capacity (WHC) affecting its processing as an animal feed. The aim of this study was to characterize cell wall polysaccharides (CWPs) in PPF and investigate their WHC. This was done via sequential extractions. Half of all CWPs were recovered in the hot buffer soluble solids extract as pectins (uronic acid and rhamnose) and galactans wherein most pectins (76%) from PPF were water soluble. Most likely, the network of CWPs is loosened during processing of potatoes. PPF showed a WHC of 7.4 expressed as the amount of water held per g of dry matter (mL/g). Reconstituting hot buffer soluble solids with buffer insoluble solids in water gave a WHC comparable to that of PPF. Removal of alkali soluble solids, which mainly comprised xyloglucans, lowered the WHC of the final residue. The results indicated that interactions between CWPs could affect the WHC of PPF.
The effects of feeding resistant versus highly digestible protein (potato protein, PPC and casein, CAS, respectively) supplemented with fibre of high or low fermentability (potato fibre, PF and ...cellulose, CEL, respectively) on the SCFA concentration in different segments of pig large intestine, were studied. Four groups of six pigs of 15
kg body weight were fed during 21
days on cereal diets containing CAS or PPC and supplemented with PF or CEL. Total SCFA concentration was not affected by protein source and was significantly greater on PF than on CEL in middle colon. Butyrate concentration tended to be and was greater on PPC than on CAS in caecum (P
=
0.07) and proximal colon (P
=
0.02) while in the middle colon it was greater only after feeding PPC with PF (P interaction
=
0.02). Feeding PPC increased also valerate concentration in caecum and proximal colon while it decreased or tended to decrease acetate in the middle and distal colon. Feeding PF increased acetate in the middle colon, and butyrate in distal colon. It tended also to increase or increased isobutyrate in the middle and distal colon.
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by ...farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.
The aim of the study was to investigate the effects of feeding two fibre and two protein sources, differing in rate of fermentation and digestion, on motility and morphology of pig colon. Pigs of ...15.1
±
0.9
kg of BW were fed during 21
days with diets containing potato fibre (PF) or cellulose (CEL) in combination with potato protein concentrate (PPC) or casein (CAS). After slaughter, tissue samples of proximal (C25), middle (C50) and distal (C75) part of the colon were taken for analysis of
in vitro mechanical activity and of histological parameters. Spontaneous activity, responses to acetylcholine (ACh), electrical field stimulation (EFS), responses to short chain fatty acids (SCFA) and relaxation induced by single administration of isoproterenol were recorded. Crypt depth and myenteron thickness were measured. The amplitude of spontaneous contractions of colon segments was similar in all groups. In neither colon segment, responses to EFS, SCFA and relaxation induced by isoproterenol were not affected by the sources of fibre and protein. Response to ACh was significantly enhanced in C25 in pigs fed CAS as compared with PPC. The effects of type of dietary fibre and dietary protein on colon morphology differed between the segments and parameters under study. The effect of fibre was not found in C50. The effect of fibre type on colon morphology was of greater magnitude than that of protein but in some parameters interactive effects could be traced. The results suggest that effects of type of dietary fibre and protein on colonic morphology depend on the part of the colon. Fibre and protein sources do not affect motility in middle and distal parts of colon, but protein source affects muscular contractions in proximal colon, assayed
in vitro.
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