scholarly journals Dietary pectin caused greatly changes in bile acid profiles of Pelteobagrus fulvidraco

2021 ◽  
Author(s):  
Xiamin Cao ◽  
Shengjie Ren ◽  
Chunfang Cai ◽  
Qin Ni ◽  
Xinyue Li ◽  
...  
Keyword(s):  
Bile Acid ◽  
Dietary Fiber ◽  
Pelteobagrus Fulvidraco ◽  
Fish Diet ◽  
Yellow Catfish ◽  
Diet Control ◽  
Bile Acid Profiles ◽  
The Impact

Abstract To reveal the impact of dietary fiber (DF) on the bile acid (BA) profiles of fish, yellow catfish (Pelteobagrus fulvidraco) were fed diet containing 300 g kg-1 dextrin (CON diet, control) or pectin (a type of soluble DF, PEC diet) for 7 days, and then the BA profiles were analyzed by UHPLC-MS/MS. A total of 26 individuals of BAs were detected in the fish body, with 8, 10, 14, and 22 individuals of BAs were detected in the liver, serum, bile and hindgut digesta, respectively. The conjugated BAs (CBAs) of fish were dominated by taurine-CBAs (TCBAs). The concentrations of free BAs (FBAs) and the values of FBAs/CBAs in the bile of fish fed the PEC diet were nearly 5 and 7 times higher, respectively, than those in fish fed the CON diet. The values of glycine-CBAs/TCBAs in the liver, serum and bile of fish fed the PEC diet were significantly lower, and in the hindgut digesta was higher than that of fish fed the CON diet (P < 0.05). These results suggested that dietary pectin greatly changed the BA profiles of Pelteobagrus fulvidraco, attributed to inhibition of reabsorption of BAs. Therefore, attention should be paid to the impact to BA homeostasis when replacing fishmeal with DF-rich plant ingredients in the fish diet.

Dietary pectin caused great changes in bile acid profiles of Pelteobagrus fulvidraco

2021 ◽  
Author(s):  
Xiamin Cao ◽  
Shengjie Ren ◽  
Chunfang Cai ◽  
Qin Ni ◽  
Xinyue Li ◽  
...  
Keyword(s):  
Bile Acid ◽  
Pelteobagrus Fulvidraco ◽  
Bile Acid Profiles

AMA-positives without PBC and healthy subjects have similar bile acid profiles but are different from PBC patients

2019 ◽  
Author(s):  
S Zandanell ◽  
A Feldman ◽  
M Strasser ◽  
J Tevini ◽  
T Felder ◽  
...  
Keyword(s):  
Bile Acid ◽  
Healthy Subjects ◽  
Bile Acid Profiles

Effects of replacing fish meal with maggot meal on meat quality of yellow catfish (Pelteobagrus fulvidraco)

2013 ◽  
Vol 20 (2) ◽  
pp. 392-401
Author(s):  
Yanhua HUANG ◽  
Yuanhong WEN ◽  
Junming CAO ◽  
Guoxia WANG ◽  
Wenyan MO ◽  
...  
Keyword(s):  
Meat Quality ◽  
Fish Meal ◽  
Pelteobagrus Fulvidraco ◽  
Yellow Catfish

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

Anaesthetic effects of eugenol on preservation and transportation of yellow catfish ( Pelteobagrus fulvidraco )

2021 ◽  
Author(s):  
Jian‐he Xu ◽  
Yi Liu ◽  
Xin‐wei Zhou ◽  
Hao‐tian Ding ◽  
Xiu‐jin Dong ◽  
...  
Keyword(s):  
Pelteobagrus Fulvidraco ◽  
Yellow Catfish

scholarly journals Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1772
Author(s):  
Mariana Santos ◽  
Filipa Matias ◽  
Ana Isabel Rito ◽  
Isabel Castanheira ◽  
Duarte Torres ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
World Health ◽  
Health Concern ◽  
Regional Office ◽  
Nutrient Profile ◽  
Dietary Fiber Intake ◽  
Directorate General ◽  
The Impact

Ready-to-eat cereals (RTECs) have become a popular breakfast option claiming to provide important nutrients to children’s diets, despite being a source of excess sugar and, therefore, a health concern. Thus, food reformulation constitutes an important public health strategy that could benefit from inputs provided by nutrient profiling. This study aimed to assess the adequacy of the RTECs for children available in Portuguese supermarkets, applying three nutrient profile models (NPMs)—the nutrient profile model of the World Health Organization’s Regional Office for Europe (WHO-EURO), the profile of the private-sector EU Pledge (EU-Pledge), and the national model developed by the Directorate-General of Health (NPM-PT)—in order to explore the potential for reformulation of the RTECs identified as not adequate and evaluate the impact of RTECs’ reformulation on the nutritional quality of Portuguese children’s diets. In total, 78 RTECs intended for children were assessed and two scenarios—current (not considering reformulation) and alternative (considering reformulation to accomplish the nutrient profile requirements)—were considered to assess the impact of reformulation on nutritional quality. Across all RTECs, only 5.1% could be promoted to children according to the considered NPMs. The most common nutrients requiring reformulation were sugar, saturated fatty acids (SFA), salt, and dietary fiber. The scenarios of reformulation considered could reduce the RTECs average content of total sugars, SFA, and salt by 43%, 8.7%, and 1.1%, respectively, and dietary fiber intake could be increased by 34%. Thus, these results support policies to implement reformulation strategies for developing healthier food products to be promoted to children.

scholarly journals Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 518
Author(s):  
Vera Schmid ◽  
Jan Steck ◽  
Esther Mayer-Miebach ◽  
Diana Behsnilian ◽  
Mirko Bunzel ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Water Solubility ◽  
Partial Substitution ◽  
Type I ◽  
Food Ingredient ◽  
Pectic Polysaccharides ◽  
Thermomechanical Stress ◽  
Extrusion Processing ◽  
Aronia Melanocarpa ◽  
The Impact

The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg−1 and material temperatures (TM) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.

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