Tu1256 Partially Hydrolyzed Guar Gum (PHGG), a Water-Soluble Dietary Fiber, Improves Corticotropin-Releasing Hormone (CRH)-Induced Intestinal Dysmotility in Rats

2014 ◽  
Vol 146 (5) ◽  
pp. S-796
Author(s):  
Kentaro Suzuki ◽  
Yuji Naito ◽  
Kazuhiro Kamada ◽  
Katsura Mizushima ◽  
Yusuke Horii ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Guar Gum ◽  
Water Soluble ◽  
Corticotropin Releasing Hormone ◽  
Soluble Dietary Fiber ◽  
Releasing Hormone ◽  
Intestinal Dysmotility ◽  
Partially Hydrolyzed Guar Gum

Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities

2020 ◽  
Vol 317 ◽  
pp. 126452
Author(s):  
Zheng Huang ◽  
Jing Jing Wang ◽  
Yu Chen ◽  
Na Wei ◽  
Yi Hou ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Water Soluble ◽  
Soluble Dietary Fiber ◽  
Effect Of Water ◽  
Resistant Dextrin

scholarly journals Effects of dietary fiber on postprandial glucose in healthy adults

Mediscope ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 25-29
Author(s):  
F Yesmin ◽  
MOI Ali ◽  
MMR Sardar ◽  
MK Munna ◽  
S Baksh
Keyword(s):  
Dietary Fiber ◽  
Blood Sugar ◽  
Postprandial Glucose ◽  
Water Soluble ◽  
Controlled Clinical Trial ◽  
Oral Glucose ◽  
Soluble Dietary Fiber ◽  
Medical College ◽  
Randomized Controlled ◽  
The Mean

Frequently and persistently raised glucose level causes numerous complications. So it is important to find out a component of diet that can improve glucose homeostasis after ingestion of food without causing any side effect or complication. The aim of this randomized controlled clinical trial study was to verify the effect of dietary fiber on postprandial blood sugar (PPBS). The study was carried out in a sample of fifty healthy adult subjects at the Department Physiology of Rajshahi Medical College during the period from January 2014 to December 2014. Fasting blood sugar of the subjects was estimated before ingestion of identical glucose drink with or without dietary fiber (ispaghula husk) and PPBS was measured at 30, 60 and 120 min after the drink. The mean plasma glucose concentrations after a 50 gm oral glucose load significantly (p < 0.05, p < 0.001) decreased at 30, 60 and 120 min in both condition with dietary fiber and without dietary fiber. The mean plasma postprandial glucose concentration in condition with dietary fiber was significantly (p < 0.001) lower than the corresponding value without dietary fiber. The study suggests that ingestion of water soluble dietary fiber along with glucose drink reduces sharp rise as well as sustained rise of postprandial glucose. Mediscope Vol. 6, No. 1: Jan 2019, Page 25-29

Preparation, Properties of Partially Hydrolized Guar Gum

2013 ◽  
Vol 781-784 ◽  
pp. 1901-1906 ◽  
Author(s):  
Min Sun ◽  
Hong Bo Tang ◽  
Si Qing Dong ◽  
Yan Ping Li
Keyword(s):  
Thermal Stability ◽  
Thermal Properties ◽  
Hydrochloric Acid ◽  
Mass Concentration ◽  
Guar Gum ◽  
Water Soluble ◽  
Freeze Thaw ◽  
Thermogravimetric Analyzer ◽  
Partially Hydrolyzed Guar Gum ◽  
Guar Seed

Guar gum is a highly viscous water soluble heteropolysaccharide obtained from guar seed endosperm portion. Partially hydrolyzed guar gum (PHGG) is low in viscosity and has the healthy benefits as the dietary fiber. In this study, the effect of amount of acidolysis agent, ethanol content, acidolysis temperature and time on the acidolysis degree of guar gum was investigated by using the solvent method. The thermal properties were characterized by the idifferential scanning calorimeter and thermogravimetric analyzer, respectively. It was showed that the better conditions for preparing PHGG were: acidolysis temperature 40°C, acidolysis time 4h, ethanol mass concentration 61%, respectively. The freeze-thaw stability, expansion capability decreased after guar gum was partially hydrolized by hydrochloric acid. The onset temperature, end temperature and peak temperature of PHGG all increased, but its melting enthalpy and thermal stability were reduced, compared with those of guar gum.

scholarly journals Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

2020 ◽  
Vol 10 (3) ◽  
pp. 5564-5568 ◽  
Keyword(s):  
Molecular Weight ◽  
Dietary Fiber ◽  
Dairy Products ◽  
Guar Gum ◽  
Milk Products ◽  
Sensory Acceptability ◽  
Low Viscosity ◽  
Four Levels ◽  
Partially Hydrolyzed Guar Gum ◽  
Hydrolysis Of

Naturally, milk & milk products are devoid of dietary fiber hence there is scope of dietary fiber fortification of dairy products. In the present study, sweetened strained yoghurt was fortified with dietary fiber using partially hydrolyzed guar gum (PHGG). PHGG is prepared by enzymatic hydrolysis of guar gum & exhibit low viscosity & molecular weight as compared to guar gum. PHGG was added to sweetened strained yoghurt at four levels i.e. 2.5%, 5.0%, 7.5% & 10% (w/w basis). Control & PHGG fortified sweetened strained yoghurt samples were subjected to textural (firmness, adhesiveness & cohesiveness) and sensory evaluation. Results revealed that PHGG can be utilized for fiber fortification of sweetened strained yoghurt. PHGG fortification in sweetened strained yoghurt decreased the firmness & adhesiveness whereas increased the cohesiveness. Sweetened strained yoghurt fortified with PHGG at 5% level showed overall sensory acceptability equivalent to control sweetened strained yoghurt.

The effect of acacia gum and a water-soluble dietary fiber mixture on blood lipids in humans.

1993 ◽  
Vol 12 (2) ◽  
pp. 147-154 ◽  
Author(s):  
C D Jensen ◽  
G A Spiller ◽  
J E Gates ◽  
A F Miller ◽  
J H Whittam
Keyword(s):  
Dietary Fiber ◽  
Blood Lipids ◽  
Water Soluble ◽  
Soluble Dietary Fiber ◽  
Acacia Gum

scholarly journals The Effect of Voluntary Exercise on Gut Microbiota in Partially Hydrolyzed Guar Gum Intake Mice under High-Fat Diet Feeding

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2508
Author(s):  
Takafumi Aoki ◽  
Eri Oyanagi ◽  
Chihiro Watanabe ◽  
Nanako Kobiki ◽  
Suzuka Miura ◽  
...  
Keyword(s):  
Glucose Tolerance ◽  
Gut Microbiota ◽  
Dietary Fiber ◽  
High Fat Diet ◽  
Guar Gum ◽  
Wheel Running ◽  
Control Diet ◽  
Voluntary Exercise ◽  
High Fat ◽  
Partially Hydrolyzed Guar Gum

Although dietary fiber treatment alters the gut microbiota and its metabolite production, it is unclear whether or not exercise habits can have a supplemental effect on changes in gut microbiota in dietary fiber-treated mice. To clarify the supplemental effect of voluntary exercise on gut microbiota in partially hydrolyzed guar gum (PHGG), which is a soluble dietary fiber, treated mice under high-fat diet (HFD) feeding, 4-week-old male C57BL/6J mice (n = 80) were randomly divided into two dietary groups: the control-diet (CD) and HFD. Then, each dietary group was treated with or without PHGG, and with or without wheel running. After the experimental period, measurement of maximal oxygen consumption, a glucose tolerance test and fecal materials collection for analysis of gut microbiota were carried out. Voluntary exercise load in PHGG treatment under HFD feeding showed the supplemental effect of exercise on obesity (p < 0.01) and glucose tolerance (p < 0.01). Additionally, in both CD and HFD groups, voluntary exercise accelerated the decrease in the Firmicutes/Bacteroidetes ratio in mice fed with PHGG (p < 0.01). These findings suggest that voluntary exercise might activate the prevention of obesity and insulin resistance more via change in gut microbiota in mice administrated with PHGG.

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