Foods naturally high in dietary fiber are generally considered to protect against development of colorectal cancer (CRC). However, the intrinsic effect of dietary fiber on intestinal carcinogenesis ...is unclear. We used azoxymethane (AOM) treated A/J Min/+ mice, which developed a significantly higher tumor load in the colon than in the small intestine, to compare the effects of dietary inulin (IN), cellulose (CE) or brewers spent grain (BSG) on intestinal tumorigenesis and cecal microbiota. Each fiber was tested at two dose levels, 5% and 15% (w/w) content of the AIN-93M diet. The microbiota was investigated by next-generation sequencing of the 16S rRNA gene (V4). We found that mice fed IN had approximately 50% lower colonic tumor load than mice fed CE or BSG (p<0.001). Surprisingly, all three types of fiber caused a dose dependent increase of colonic tumor load (p<0.001). The small intestinal tumor load was not affected by the dietary fiber interventions. Mice fed IN had a lower bacterial diversity than mice fed CE or BSG. The Bacteroidetes/Firmicutes ratio was significantly (p = 0.003) different between the three fiber diets with a higher mean value in IN fed mice compared with BSG and CE. We also found a relation between microbiota and the colonic tumor load, where many of the operational taxonomic units (OTUs) related to low tumor load were significantly enriched in mice fed IN. Among the OTUs related to low tumor load were bacteria affiliated with the Bacteroides genus. These results suggest that type of dietary fiber may play a role in the development of CRC, and that the suppressive effect of IN on colonic tumorigenesis is associated with profound changes in the cecal microbiota profile.
•Meat-analogues solely based on mechanically produced faba bean protein concentrate.•Moisture content had the greatest impact on the meat-analogues properties.•Browning reactions promoted by higher ...temperatures and lower moisture contents.•Meat analogues with good firmness, elasticity and fibrousness were produced.•Content of oligosaccharides significantly higher in the heat-treated material.
The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME). The impact of the temperature, ratio between water and product feed rate and product feed rate on the physicochemical properties of the meat analogues during high-moisture extrusion (HME) was studied. The functional, textural, and sensory properties were also assessed. The impact of the moisture content was generally higher than the impact of the temperature and the feed rate within the responses evaluated. The different extrusion conditions tested did not influence the relative distribution of the oligosaccharides. Meat analogues produced with temperatures ranging between 130 and 140 °C, ratio between water and product feed rate of 4 and feed rate of 11 rpm (1.10 Kg/h) had the most positive sensory and textural properties judged by a good bite-feel (firmness) and elasticity in line with attributes associated with this product category. Of oligosaccharides analysed the content of verbascose was the highest α-galacto-oligossacharide and the content of the oligosaccharides is significant higher in the extracts of the heat-treated material compared to the starting material.
Different barley varieties, consisting of hulled and hull-less types, of normal, waxy, and high amylose starch, as well as two-rowed and six-rowed types, were analyzed for their main ...proanthocyanidins and bound phenolic acids. Variations in proanthocyanidin and phenolic acid contents were studied in different barley types as well as inter-relationships between the phytochemicals and polysaccharides. The main flavanols found in the analyzed barley varieties were two dimeric as well as four trimeric forms in addition to catechin. The total amount of flavanols ranged from 325 to 527 microgram/g of fresh weight of barley flour. No evident associations were found between variations in proanthocyanidin levels and different barley types. The total amount of phenolic acids ranged from 604 to 1346 microgram/g of fresh weight of barley flour, with ferulic acid as the dominating acid. The amount of phenolic acids varied according to occurrence or lack of hull, with significantly higher levels in the hulled varieties.
The aim was to explore the impact of temperature during seed development on yield performance and seed quality in faba bean when grown at cool temperatures representative for high latitude regions. ...Two varieties, an early and a medium late maturing, were grown in climate chambers with three temperature regimes (day/night temperatures of 14°C/12°C, 19°C/12°C, and 24°C/12°C) from onset of flowering to maturation. Yield components were recorded, and the accumulation of protein, starch, and low molecular weight carbohydrates including the raffinose family oligosaccharides was followed during the accumulation phase until physiological maturity. The lower temperature regimes strongly delayed pod and seed development compared with 24°C/12°C. Temperature affected the number of pods per plant for the upper node group. Plants grown at 19°C had the highest total dry seed weight compared with plants grown at 14°C and 24°C. Temperature per se did not influence the content of starch, protein, and low molecular weight carbohydrates, while their accumulation followed the moisture content in the seed, and thus the seed development stage. The content of raffinose family oligosaccharides increased sharply when the seed moisture dropped below 70% and leveled off at about 40% and 50% moisture for verbascose and stachyose, respectively, coinciding with physiological maturity. The results provide more knowledge about the seed maturation and accumulation in faba bean under low temperatures, important for cultivation under high latitude regions.
•TVP produced from faba bean protein concentrate and oat beta-glucan rich fraction.•Feed rate and moisture content during LME had most impact on the TVP properties.•Best LME conditions at 28.5/5/150 ...or 30.8/4/160 for MC (%), FR (Kg/h) and HZ6 (⁰C).•The blending improved the DIAAS score.•The beta glucan content qualifies for EFSA health claim “reduces LDL-cholesterol”.
Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect of extrusion conditions (temperature in zone 6 (HZ6), feed rate (FR) and moisture content (MC)) on physicochemical, nutritional, textural, and sensory attributes was studied. Overall, effect of the FR and MC of the blend showed greater impact on TVP properties rather than the temperature. TVPs produced at 28.5%, 5 Kg/h and 150⁰C and at 30.8%, 4 Kg/h and 160⁰C for MC, FR and HZ6, respectively, presented improved properties to be further formulated into a meat analogue product. The beta-glucan content of TVP (5.6g/100g dm) was high enough to reach >1 g beta-glucan per serving in a final food product (e.g., vegan burger), which qualifies for the health claim “reduces low-density lipoprotein (LDL)-cholesterol” approved by the European Food Safety Authority. The combination of these ingredients resulted simultaneously in an improved composition of essential amino acids and increased the protein quality of the blend as the calculated digestible indispensable amino acid score (DIAAS) improved from 72.2 (beta-glucan rich fraction alone) or 76.1 (faba bean protein concentrate alone) to 90.2 (blend).
The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of ...crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.
Intake of soluble fibers including beta-glucan, is known to improve post-prandial glycemic response. The mechanisms have been attributed to the viscous gel forming in the stomach and small intestine, ...giving a longer absorption time. However, recent evidence suggests a link between intake of beta-glucan and improved glycemic regulation at subsequent meals through the gut microbiota. We investigated the short-term effect of granola with different amounts of cereal beta-glucan on glycemic response and gut microbiota. After a two-week run-in period (baseline), fourteen healthy, normal weight adults completed a dose-response dietary crossover study. Different amounts of cereal beta-glucan (low: 0.8 g, medium: 3.2 g and high: 6.6 g) were provided in granola and eaten with 200 ml low-fat milk as an evening meal for three consecutive days. Blood glucose and insulin were measured fasted and after an oral glucose tolerance test (OGTT) the following day, in addition to peptide YY (PYY) and glucagon-like peptide (GLP-2), fasting short chain fatty acids (SCFA) in blood, breath H
, and gut microbiota in feces. Only the intervention with medium amounts of beta-glucan decreased blood glucose and insulin during OGTT compared to baseline. Fasting PYY increased with both medium and high beta-glucan meal compared to the low beta-glucan meal. The microbiota and SCFAs changed after all three interventions compared to baseline, where acetate and butyrate increased, while propionate was unchanged. Highest positive effect size after intake of beta-glucan was found with
, followed by
and
. Furthermore, we found several correlations between different bacterial taxa and markers of glycemic response. In summary, intake of granola containing 3.2 g cereal beta-glucan as an evening meal for three consecutive days reduced the glycemic response after an OGTT 0-180 min and changed gut microbiota composition. Since we cannot rule out that other fiber types have contributed to the effect, more studies are needed to further explore the effect of cereal beta-glucan on glycemic regulation.
www.clinicaltrials.gov, identifier NCT03293693.
Cereal beta-glucans may reduce fasting LDL-cholesterol and post-prandial blood glucose rise in humans. Several studies have shown that physicochemical properties of beta-glucan such as molecular ...weight (M) and solubility/extractability as well as the viscosity of food products after in vitro digestion are important for this physiological effect. In this study, we directly compare beta-glucan physicochemical properties and flow behavior of different cereal products after analytical (thermostable alpha-amylase) and physiological (in vitro digestion) extractions. The beta-glucan weight average molecular weights (Mw) were similar for both types of extractions, while differences in beta-glucan solubility between the food products were only evident after in vitro digestion. The extracts after in vitro digestion behaved essentially as pure beta-glucan solutions. Viscosity dropped to 0.8–1.2 mPa after incubation with a beta-glucanase for all extracts, but was not influenced by xylanase addition. The relationship of beta-glucan Mw (or intrinsic viscosity calculated from Mw), concentration and zero shear viscosity measured in the extracts closely resembled the general relationship reported for “random coil” polysaccharides with two distinct regions, below and above the occurrence of coil overlap. A standardized presentation of previously published in vivo data on blood glucose response showed a distinct grouping of samples with significant effect in the range of coil overlap. This points towards an important role of coil overlap for the reduction of post-prandial glycemic response by beta-glucan rich foods and demonstrates the potential of such a general comparison of different studies to increase the understanding of beta-glucan rich food products in vivo effects.
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•Determination of beta-glucan solubility in foods requires in vitro digestion.•No difference in beta-glucan Mw after in vitro digestion or analytical extraction.•After in vitro digestion extracts behave like pure beta-glucan solutions.•Coil overlap may be important for in vivo effect of beta-glucan.
•Viscosity decrease of a β-glucan solution over time was measured with a Rheometer.•The slope of the inverse viscosity (1/η) was used to quantify β-glucanase activity.•β-Glucanase activities were ...higher in wholegrain flours compared to sifted wheat.•Results correlated well with depolymerization rates estimated by HPSEC.•The viscosity based method is rapid (20min/sample) and accurate (≤6% variation).
High molecular weight (MW) is a key parameter for cereal β-glucans physiological benefits like decreased serum cholesterol and attenuated post prandial blood glucose. However, the activity of endogenous flour enzymes during bread production results in a decrease of β-glucan MW. The depolymerization of a standard β-glucan solution by different flour extracts (wheat, barley and rye) was followed by measuring the viscosity decrease with a Rheometer. The slope of the inverse viscosity (1/η) against degradation time was used to quantify β-glucanase activity by comparison with slopes obtained with known concentrations of the β-glucanase Lichenase. Results correlated well with depolymerization rates estimated by HPSEC. The viscosity based method is rapid (20min per sample), accurate (≤6% variation), and a powerful screening tool for identifying flour fractions with low β-glucanase activity, treatments that can inactivate β-glucanases in flour, or the development of β-glucanase inhibitors for the use in e.g. bread making.
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