Salivary concentration of N -acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber

2016 ◽  
Vol 89 ◽  
pp. 186-193 ◽  
Author(s):  
Xianghui Kong ◽  
Rosalia Ferracane ◽  
Lucia De Luca ◽  
Paola Vitaglione
Keyword(s):  
Dietary Fiber ◽  
Influence Of Food ◽  
Salivary Concentration ◽  
Meal Consumption

scholarly journals Infrequent home-cooked meal consumption is related to the inadequacy of dietary fibre and minerals intake among Japanese adults aged 18-64 years: analysis from the 2015 National Health and Nutrition Survey

2020 ◽  
Author(s):  
Mai Matsumoto ◽  
Aki Saito ◽  
Chika Okada ◽  
Emiko Okada ◽  
Hidemi Takimoto
Keyword(s):  
Dietary Fiber ◽  
National Health ◽  
Nutrient Intake ◽  
Nutritional Intake ◽  
Dietary Reference Intake ◽  
Nutrition Survey ◽  
Health And Nutrition ◽  
Japanese Adults ◽  
Dietary Record ◽  
Meal Consumption

Abstract Background: Consumption of home-cooked meals may lead to better nutritional intake. Few studies have examined the effect of frequency of home-cooked meal consumption on inadequacy of nutritional intake based on nutritional standards. We therefore aimed to examine the association between the frequency of home-cooked meal consumption and nutrient intake inadequacy among Japanese adults.Methods: This study was a secondary analysis of the 2015 National Health and Nutrition survey in Japan, involving 921 men and 1300 women aged 18–64 years, a cross-sectional survey. The frequency of home-cooked meal consumption was determined using two questions enquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intake for Japanese. Participants were stratified into three groups based on the frequency of consuming home-cooked meals. Group differences in EAR and DG were assessed using the covariate and logistic regression analysis, respectively.Results: Among men and women, the proportion of participants who consumed home-cooked meals almost every day and meals prepared out of home at least once a day were 34.9% and 46.8%, and 14.7% and 6.3%, respectively. A higher frequency of consumption of home-cooked meals was associated with higher intake and adequacy of dietary fiber and minerals (iron, calcium, potassium etc.), and with higher intake of vegetables and lower intake of oils.Conclusions: Low frequency of home-cooked meal consumption was associated with insufficient intake of dietary fiber and multiple mineral intakes among Japanese adults. Dietary fiber and mineral intake may need to the focus of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

227-OR: The Effect of Dietary Fiber in Combination with Metformin Therapy in Type 2 Diabetes

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 227-OR
Author(s):  
FLAVIA TRAMONTANA ◽  
ERNESTO MADDALONI ◽  
SARA GRECI ◽  
GIUSEPPE DEFEUDIS ◽  
ROCKY STROLLO ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Dietary Fiber ◽  
Metformin Therapy

Development of stevioside cake with high dietary fiber and low sugar

2014 ◽  
Author(s):  
Ying-Ying Ma ◽  
Jian-Gang Yang ◽  
Gui-Quan Zhang
Keyword(s):  
Dietary Fiber

Substrate use prioritization by a coculture of five species of gut bacteria fed mixtures of arabinoxylan, xyloglucan, β-glucan, and pectin

2020 ◽  
Author(s):  
Y Liu ◽  
AL Heath ◽  
B Galland ◽  
N Rehrer ◽  
L Drummond ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Dietary Fiber ◽  
Plant Cell Wall ◽  
Bacterial Species ◽  
Short Chain ◽  
Emergent Properties ◽  
Human Gut ◽  
Fermentation Products ◽  
Plant Polysaccharides ◽  
Human Gut Microbiota

© 2020 American Society for Microbiology. Dietary fiber provides growth substrates for bacterial species that belong to the colonic microbiota of humans. The microbiota degrades and ferments substrates, producing characteristic short-chain fatty acid profiles. Dietary fiber contains plant cell wall-associated polysaccharides (hemicelluloses and pectins) that are chemically diverse in composition and structure. Thus, depending on plant sources, dietary fiber daily presents the microbiota with mixtures of plant polysaccharides of various types and complexity. We studied the extent and preferential order in which mixtures of plant polysaccharides (arabinoxylan, xyloglucan, β-glucan, and pectin) were utilized by a coculture of five bacterial species (Bacteroides ovatus, Bifidobacterium longum subspecies longum, Megasphaera elsdenii, Ruminococcus gnavus, and Veillonella parvula). These species are members of the human gut microbiota and have the biochemical capacity, collectively, to degrade and ferment the polysaccharides and produce short-chain fatty acids (SCFAs). B. ovatus utilized glycans in the order β-glucan, pectin, xyloglucan, and arabinoxylan, whereas B. longum subsp. longum utilization was in the order arabinoxylan, arabinan, pectin, and β-glucan. Propionate, as a proportion of total SCFAs, was augmented when polysaccharide mixtures contained galactan, resulting in greater succinate production by B. ovatus and conversion of succinate to propionate by V. parvula. Overall, we derived a synthetic ecological community that carries out SCFA production by the common pathways used by bacterial species for this purpose. Systems like this might be used to predict changes to the emergent properties of the gut ecosystem when diet is altered, with the aim of beneficially affecting human physiology. This study addresses the question as to how bacterial species, characteristic of the human gut microbiota, collectively utilize mixtures of plant polysaccharides such as are found in dietary fiber. Five bacterial species with the capacity to degrade polymers and/or produce acidic fermentation products detectable in human feces were used in the experiments. The bacteria showed preferential use of certain polysaccharides over others for growth, and this influenced their fermentation output qualitatively. These kinds of studies are essential in developing concepts of how the gut microbial community shares habitat resources, directly and indirectly, when presented with mixtures of polysaccharides that are found in human diets. The concepts are required in planning dietary interventions that might correct imbalances in the functioning of the human microbiota so as to support measures to reduce metabolic conditions such as obesity.

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