Phytochemical and Dietary Fiber Components in Barley Varieties in the HEALTHGRAIN Diversity Screen

2008 ◽  
Vol 56 (21) ◽  
pp. 9767-9776 ◽  
Author(s):  
Annica A. M. Andersson ◽  
Anna-Maija Lampi ◽  
Laura Nyström ◽  
Vieno Piironen ◽  
Li Li ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Components

Isolated Fiber Components and pH Alter Methylazoxymethanol Acetate Mutagenicity

1989 ◽  
Vol 52 (6) ◽  
pp. 416-418
Author(s):  
G. LYNN CHRISTIE ◽  
NANCY R. GREEN
Keyword(s):  
Salmonella Typhimurium ◽  
Dietary Fiber ◽  
Mutagenic Activity ◽  
Dietary Fibers ◽  
Ames Assay ◽  
Methylazoxymethanol Acetate ◽  
Gastrointestinal Conditions ◽  
Fiber Components ◽  
Ph Level ◽  
The Individual

Dietary fibers, 300 ug of pectin, lignin, hemicellulose, or cellulose, were preincubated with either 1500 uM, 1000 uM, 750 uM, or 500 uM of the mutagen methylzoxymethanol acetate (MAM acetate) at pH 5.4,2.1, and 6.6 simulating gastrointestinal conditions. A modification of the Ames assay was used with Salmonella typhimurium his G46 and no S-9 activation to determine any change in mutagenic activity of MAM acetate with and without the individual fiber components at each pH level. AtpH 5.4 MAM acetate was only weakly mutagenic, therefore it was difficult to assess the effect of the fiber components. MAM acetate displayed the highest level of mutagenicity at pH 2.1. At pH 2.1 the percent inhibition of MAM acetate induced revertants with pectin and hemicellulose was greater than 99%. Lignin caused 91% inhibition, but cellulose did not effectively inhibit mutagenicity. At pH 6.6 MAM acetate was mutagenic only with 1500 uM and 1000 uM concentrations. At pH 6.6 lignin and hemicellulose caused 99% inhibition, pectin 97%, and cellulose 38%. The results indicate that the effect of dietary fiber on mutagenicity is dependent on the specific fiber component tested, and support the theory that inhibition of mutagenicity is due to binding of the mutagen with the fiber component.

Effects of Genotype and Environment on the Content and Composition of Phytochemicals and Dietary Fiber Components in Rye in the HEALTHGRAIN Diversity Screen†

2010 ◽  
Vol 58 (17) ◽  
pp. 9372-9383 ◽  
Author(s):  
Peter R. Shewry ◽  
Vieno Piironen ◽  
Anna-Maija Lampi ◽  
Minnamari Edelmann ◽  
Susanna Kariluoto ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Components

Digestibility of dietary fiber components in vegetarian men

1995 ◽  
Vol 48 (1) ◽  
pp. 39-44 ◽  
Author(s):  
Sadhana Joshi ◽  
Vaishali Agte
Keyword(s):  
Dietary Fiber ◽  
Fiber Components

scholarly journals An analysis of dietary fiber and fecal fiber components including pH in rural Africans with colorectal cancer

2018 ◽  
Vol 16 (1) ◽  
pp. 99
Author(s):  
Mohammed Faruk ◽  
Sani Ibrahim ◽  
Ahmed Adamu ◽  
Abdulmumini Hassan Rafindadi ◽  
Yahaya Ukwenya ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Dietary Fiber ◽  
Fiber Components

Carbohydrates and Dietary Fiber Components of Yellow- and Brown-Seeded Canola

1994 ◽  
Vol 42 (3) ◽  
pp. 704-707 ◽  
Author(s):  
Bogdan A. Slominski ◽  
Lloyd D. Campbell ◽  
Wilhelm Guenter
Keyword(s):  
Dietary Fiber ◽  
Fiber Components

scholarly journals Fiber digestibility in growing pigs fed common fiber-rich ingredients: a systematic review

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Pan Yang ◽  
Jinbiao Zhao
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Growing Pigs ◽  
Neutral Detergent Fiber ◽  
Utilization Efficiency ◽  
Chemical Compositions ◽  
Potential Health ◽  
High Fiber ◽  
Fiber Digestibility ◽  
Fiber Components

Abstract The application of high-fiber ingredients in the swine feed industry has some limitations considering that high amounts of fiber are resistant to endogenous enzymatic degradation in the pig’s gut. However, there is growing interest in fiber fermentation in the intestine of pigs due to their functional properties and potential health benefits. Many strategies have been applied in feed formulations to improve utilization efficiency of fiber-rich ingredients and stimulate their prebiotic effects in pigs. This manuscript reviews chemical compositions, physical properties, and digestibility of fiber-rich diets formulated with fibrous ingredients for growing pigs. Evidences presented in this review indicate there is a great variation in chemical compositions and physical properties of fibrous ingredients, resulting in the discrepancy of energy and fiber digestibility in pig intestine. In practice, fermentation capacity of fiber components in the pig’s intestine can be improved using strategies, such as biological enzymes supplementation and feed processing technologies. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), rather than neutral detergent fiber (NDF) and acid detergent fiber (ADF), are recommended in application of pig production to achieve precise feeding. Limitations of current scientific research on determining fiber digestibility and short chain fatty acids (SCFA) production are discussed. Endogenous losses of fiber components from non-dietary materials that result in underestimation of fiber digestibility and SCFA production are discussed in this review. Overall, the purpose of our review is to provide a reference for feeding the pig by choosing the diets formulated with different high-fiber ingredients.

THE STUDY OF ORGANOLEPTIC CHARACTERISTICS OF SMOKED SAUSAGES WITH THE USE OF DIFFERENT DIETARY FIBER

2020 ◽  
pp. 214-220
Author(s):  
O. Germanovich
Keyword(s):  
Dietary Fiber ◽  
Food Industry ◽  
Binding Capacity ◽  
Vegetable Fibers ◽  
Organoleptic Characteristics ◽  
Fiber Components ◽  
Insoluble Fiber

Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective. This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.

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