scholarly journals Predator avoidance and dietary fibre predict diurnality in the cathemeral folivore Hapalemur meridionalis

2016 ◽  
Vol 71 (1) ◽  
Author(s):  
Timothy M. Eppley ◽  
Julia Watzek ◽  
Jörg U. Ganzhorn ◽  
Giuseppe Donati
Keyword(s):  
Dietary Fibre ◽  
Predator Avoidance ◽  
Hapalemur Meridionalis

Seaweed traits linked to wave exposure determine predator avoidance

2013 ◽  
Vol 483 ◽  
pp. 143-151 ◽  
Author(s):  
JD Long ◽  
L Porturas ◽  
E Jones ◽  
C Kwan ◽  
GC Trussell
Keyword(s):  
Predator Avoidance ◽  
Wave Exposure

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

The place of dietary fibre in our diet

1978 ◽  
Vol 32 (1) ◽  
pp. 53-61
Author(s):  
M. A. Eastwood ◽  
J. A. Robertson
Keyword(s):  
Dietary Fibre

Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

2003 ◽  
Vol 15 (1) ◽  
Author(s):  
Christine Cherbut ◽  
Catherine Michel ◽  
Virginie Raison ◽  
Thierry Kravtchenko ◽  
Meance Severine
Keyword(s):  
Dietary Fibre ◽  
Healthy Humans ◽  
Acacia Gum

scholarly journals Plant-based fructans for increased animal welfare: provision processes and remaining challenges

2021 ◽  
Author(s):  
A. Zimmermann ◽  
C. Visscher ◽  
M. Kaltschmitt
Keyword(s):  
Animal Welfare ◽  
Dietary Fibre ◽  
Animal Feed ◽  
State Of The Art ◽  
Public Awareness ◽  
Well Being ◽  
Glycosidic Bonds ◽  
Health Promoting ◽  
Branched Structure ◽  
Stimulation Of

AbstractFructans are carbohydrates consisting of fructose monomers linked by β-2,1- and/or β-2,6-glycosidic bonds with linear or branched structure. These carbohydrates belong to the group of prebiotic dietary fibre with health-promoting potential for humans and mammals due to their indigestibility and selective stimulation of microorganisms in the gastrointestinal tract. This makes fructans interesting mainly for healthy food as well as animal feed applications. As a consequence of a growing public awareness for animal welfare, dietary fibre and thus fructans move into the focus as a fibre-rich feeding improving not only animals’ health but also their well-being. Against this background, this paper summarises the known effects of fructans focusing on pigs and highlights the state of the art in fructan production processes from plant material as well as selected current research lines. Additionally, an attempt is made to assess the potential of European fructan production for an application as animal feed. Based on this, challenges in the field of fructan production are addressed and alternative substrates for fructans are discussed and pointed out.

scholarly journals Functional genomics study of Pseudomonas putida to determine traits associated with avoidance of a myxobacterial predator

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Shukria Akbar ◽  
D. Cole Stevens
Keyword(s):  
Pseudomonas Putida ◽  
Bacterial Communities ◽  
Predator Avoidance ◽  
Phenotypic Diversity ◽  
Myxococcus Xanthus ◽  
Predator Prey ◽  
Mucoid Conversion ◽  
Small Colony ◽  
Predator Prey Models ◽  
Insight Into

AbstractPredation contributes to the structure and diversity of microbial communities. Predatory myxobacteria are ubiquitous to a variety of microbial habitats and capably consume a broad diversity of microbial prey. Predator–prey experiments utilizing myxobacteria have provided details into predatory mechanisms and features that facilitate consumption of prey. However, prey resistance to myxobacterial predation remains underexplored, and prey resistances have been observed exclusively from predator–prey experiments that included the model myxobacterium Myxococcus xanthus. Utilizing a predator–prey pairing that instead included the myxobacterium, Cystobacter ferrugineus, with Pseudomonas putida as prey, we observed surviving phenotypes capable of eluding predation. Comparative transcriptomics between P. putida unexposed to C. ferrugineus and the survivor phenotype suggested that increased expression of efflux pumps, genes associated with mucoid conversion, and various membrane features contribute to predator avoidance. Unique features observed from the survivor phenotype when compared to the parent P. putida include small colony variation, efflux-mediated antibiotic resistance, phenazine-1-carboxylic acid production, and increased mucoid conversion. These results demonstrate the utility of myxobacterial predator–prey models and provide insight into prey resistances in response to predatory stress that might contribute to the phenotypic diversity and structure of bacterial communities.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

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