scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Vol 17 (1) ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Rrna Gene ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Diabetes Model

Abstract Background The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes. The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats. Methods Streptozotocin (STZ)-induced diabetic rats were treated for 4 weeks with (1) native taro starch, (2) modified taro-starch, (3) beet juice, (4) psicose, (5) the probiotic L. plantarum IS-10506, (6) native starch combined with beet juice, (7) native starch to which beet juice was adsorbed, (8) modified starch combined with beet juice or (9) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3–V4 region of the 16S rRNA gene. Results The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch. Conclusion The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Rrna Gene ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats. Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene. Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch. Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

scholarly journals Effect of Taro Starch, Beet Juice, Probiotic, and/or Psicose on Gut Microbiota in a Type 2 Diabetic Rat Model: A Pilot Study

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Koen Venema
Keyword(s):  
Pilot Study ◽  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Diabetic Rat ◽  
Rrna Gene ◽  
Modified Starch ◽  
Food Ingredients ◽  
Native Starch

Background and Objectives. The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of potential functional food ingredients, alone or in combination, on the gut microbiota composition in diabetic rats in a pilot study of 1 week of feeding. Methods. In a pilot study to modulate the composition of the gut microbiota, (i) native taro starch, (ii) modified taro starch, (iii) beet juice, (iv) psicose, (v) the probiotic L. plantarum IS-10506, (vi) native starch combined with beet juice, (vii) native starch to which beet juice was adsorbed, (viii) modified starch combined with beet juice, and (ix) modified starch to which beet juice was adsorbed were fed to rats in which T2D was induced with streptozotocin (STZ). After one week, the composition of the gut microbiota was evaluated by sequencing the PCR-amplified V3-V4 region of the 16S rRNA gene. Results and Conclusions. The next-generation sequencing showed that 13 microbial taxa of the gut microbiota were significantly different between groups, depending on the treatment. The results of this pilot study will be used to design a 4-week intervention study in STZ-induced T2D rats to determine the best functional food for counteracting T2D, including their effects on satiety hormones. This should ultimately lead to the development of functional foods for prediabetic and diabetic individuals.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

Amelioration of hyperglycemia and associated metabolic abnormalities by a combination of fenugreek (Trigonella foenum-graecum) seeds and onion (Allium cepa) in experimental diabetes

2017 ◽  
Vol 28 (5) ◽  
Author(s):  
Seetur R. Pradeep ◽  
Krishnapura Srinivasan
Keyword(s):  
Islet Cells ◽  
Cell Mass ◽  
Diabetic Rats ◽  
Metabolic Abnormalities ◽  
Dietary Interventions ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Peripheral Insulin Resistance ◽  
Fiber Deposition ◽  
Pancreatic Pathology

AbstractBackground:Fenugreek (Methods:Diabetes was experimentally induced with streptozotocin and diabetic rats were fed with 10% fenugreek or 3% onion or their combination for 6 weeks.Results:These dietary interventions significantly countered hyperglycemia, partially improved peripheral insulin resistance and impaired insulin secretion, reduced β-cell mass and markedly reversed the abnormalities in plasma albumin, urea, creatinine, glycated hemoglobin and advanced glycation end products in diabetic rats. These beneficial effects were highest in the fenugreek+onion group. Diabetic rats with these dietary interventions excreted lesser glucose, albumin, urea and creatinine, which were accompanied by improved body weights compared with the diabetic controls. These dietary interventions produced ameliorative effects on pancreatic pathology as reflected by near-normal islet cells, restored glycogen and collagen fiber deposition in diabetic rats.Conclusions:This study documented the hypoglycemic and insulinotropic effects of dietary fenugreek and onion, which were associated with countering of metabolic abnormalities and pancreatic pathology. It may be strategic to derive maximum nutraceutical antidiabetic benefits from these functional food ingredients by consuming them together.

scholarly journals The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

2022 ◽  
Author(s):  
Isabella Lvovna Stefanova ◽  
Elena Vladimirovna Kropacheva ◽  
Anastasia Yurievna Klimenkova ◽  
Irina Borisovna Perova ◽  
Vladimir Kimovich Mazo
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Polyphenolic Compounds ◽  
Cranberry Juice ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Egg Albumen ◽  
Highperformance Liquid Chromatography ◽  
Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

scholarly journals Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

2022 ◽  
Author(s):  
Nikita Petrov ◽  
Yulia Sidorova ◽  
Alla Kochetkova ◽  
Vladimir Mazo
Keyword(s):  
Lipid Metabolism ◽  
Carbohydrate Metabolism ◽  
Functional Food ◽  
Food Matrix ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Carbohydrate And Lipid Metabolism ◽  
Lipid Metabolism Disorders ◽  
Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

scholarly journals Pertumbuhan dan Biomasa Spirulina sp. dalam Media Pupuk sebagai Bahan Pangan Fungsional [Growth and Biomass of Spirulina sp. in Fertilizer Ingredients as Functional Food Ingredients]

2018 ◽  
Vol 10 (2) ◽  
pp. 119
Author(s):  
Oto Prasadi
Keyword(s):  
Functional Food ◽  
Dry Weight ◽  
Population Increase ◽  
Lag Phase ◽  
Food Ingredient ◽  
Food Ingredients ◽  
The Third ◽  
Deceleration Phase ◽  
Average Population ◽  
Wet Weight

AbstrakSpirulina sp. merupakan mikro organisme mikro alga yang memiliki kandungan nutrisi lengkap, sehingga Spirulina sp. memiliki potensi yang besar untuk dimanfaatkan sebagai bahan pangan fungsional. Penelitian ini bertujuan untuk mengetahui kepadatan atau kelimpahan, berat basah dan berat kering dari Spirulina sp. dalam media pupuk hasil campuran pupuk urea, pupuk zwavelzure amoniak (ZA), dan pupuk triple super phosphate (TSP) dengan membandingkan pada pupuk kontrol dengan standar pada media conwy sebagai langkah alternatif dalam meminimalkan biaya kulturisasi Spirulina sp. sebagai bahan pangan fungsional dalam skala laboratoris. Berdasarkan hasil penelitian, kepadatan spirulina sp. mengalami fase lambat (lagfase) dengan kenaikkan populasi rata-rata 781,5 unit/ml pada hari pertama sampai hari ketiga. Fase percepatan (eksponensial fase) dengan kenaikkan populasi rata-rata 3576,5 unit/ml pada hari keempat sampai hari kelima. Fase perlambatan dengan kenaikkan populasi rata-rata 595,25 unit/ml pada hari keenam sampai hari ketujuh. Dan fluktuatif pada hari kedelapan sampai hari kesembilan, sedangkan berat basah dan berat kering dari Spirulina sp. di hari ketiga sampai dengan hari kelima mengalami peningkatan yang signifikan, sedangkan berat basah dan berat kering di hari-hari berikutnya mengalami fluktuatif peningkatan dan penurunan.Adanya penurunan pertumbuhan dan biomassa dapat disebabkan oleh beberapa faktor, diantarannya, berkurangnya nutrien dalam media, berkurangnya intensitas cahaya karena penanguan sendiri, kompetisi yang semakin besar dalam mendapatkan nutrient, ruang hidup dan cahaya.Makanan fungsional yang mengandung protein tinggi salah satunnya adalah yang terbuat dari microalgae Spirulina sp. microalgae ini tidak hanya bertindak sebagai sumber protein tunggal, tetapi juga sumber karotenoid, klorofil, serta sumber mikronutrien.AbstractSpirulina sp. is a microalgae microorganism that has complete nutritional contents, Spirulina sp. has a great potential to be used as a functional food ingredient. This study aimed to determine the density or abundance, wet and dry weight of Spirulina sp. in fertilizer ingredients resulting from a mixture of urea fertilizer, zwavelzure ammonia (ZA) fertilizer, and triple superphosphate fertilizer (TSP) by comparing the control fertilizers with standards on conwey media an alternative step in minimizing the cost of culturing Spirulina sp. as a functional food ingredient in a laboratory scale. Based on the results of the study, the density of Spirulina sp. experienced a lag phase with an average population increase of 781.5 units/ml on the first day until the third day. Acceleration phase (exponential phase) with an average population increased of 3576.5 units/ml on the fourth day until the fifth day. The deceleration phase with an average population increased of 595.25 units/ml on the sixth day until the seventh day. And fluctuating on the eighth day to the ninth day, while the wet weight and dry weight of Spirulina sp. on the third day until the fifth day experienced a significant increase, while the wet weight and dry weight in the following days experienced a fluctuating increase and decrease. The decrease in growth and biomass could be caused by several factors, i.e., reduction of nutrient ingredients, reduced light intensity due to self-drying, greater competition in obtaining nutrients, living space and light. Functional foods that contained high protein one of them are those made from microalgae Spirulina sp. This microalga did not only act as a single protein source, but also a source of carotenoids, chlorophyll, and micronutrient sources 

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