DIETARY FIBER IMPORTANCE IN FOOD AND IMPACT ON HEALTH

Dietary fibre is a non-digestable part of plant material in the diet which is resistant to enzymatic digestion in humans which includes cellulose, non-cellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diet rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Higher intakes of dietary fiber are linked to less cardiovascular disease, diabetes, obesity, intestinal cancer, constipation, and other disorders that have serious adverse effects on the health of human beings and also higher intakes of fiber are linked to lower body weights. So improvement of diet with high fiber will help in maintaining good health when consumed in the required amount.

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The Potential Utilization of High-Fiber Agricultural By-Products as Monogastric Animal Feed and Feed Additives: A Review

Animals ◽

10.3390/ani11072098 ◽

2021 ◽

Vol 11 (7) ◽

pp. 2098

Author(s):

Wen-Yang Chuang ◽

Li-Jen Lin ◽

Hsin-Der Shih ◽

Yih-Min Shy ◽

Shang-Chang Chang ◽

...

Keyword(s):

Dietary Fiber ◽

Animal Feed ◽

Animal Health ◽

Feed Additives ◽

Health It ◽

High Fiber ◽

Monogastric Animal ◽

Animal Growth ◽

Positive Effect ◽

By Products

With the increase in world food demand, the output of agricultural by-products has also increased. Agricultural by-products not only contain more than 50% dietary fiber but are also rich in functional metabolites such as polyphenol (including flavonoids), that can promote animal health. The utilization of dietary fibers is closely related to their types and characteristics. Contrary to the traditional cognition that dietary fiber reduces animal growth, it can promote animal growth and maintain intestinal health, and even improve meat quality when added in moderate amounts. In addition, pre-fermenting fiber with probiotics or enzymes in a controlled environment can increase dietary fiber availability. Although the use of fiber has a positive effect on animal health, it is still necessary to pay attention to mycotoxin contamination. In summary, this report collates the fiber characteristics of agricultural by-products and their effects on animal health and evaluates the utilization value of agricultural by-products.

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Effects of dietary fiber sources on bacterial diversity in separate segments of the gastrointestinal tract of native and exotic pig breeds raised in Vietnam

Veterinary World ◽

10.14202/vetworld.2021.2579-2587 ◽

2021 ◽

pp. 2579-2587

Author(s):

Tran Thi Bich Ngoc ◽

Nguyen Cong Oanh ◽

Tran Thi Thu Hong ◽

Pham Kim Dang

Keyword(s):

Bacterial Diversity ◽

Dietary Fiber ◽

Significant Interaction Effect ◽

Variable Regions ◽

High Fiber ◽

Pig Breeds ◽

Fiber Diet ◽

Body Weights ◽

Dietary Treatments ◽

Animal Sciences

Background and Aim: Dietary fiber has distinctive effects on the environment and microbiota of the pig's intestinal tract. This study was conducted at the naturally ventilated facility of the experimental station, National Institute of Animal Sciences, Vietnam, to examine the effects of fiber sources in diets on the intestinal microbiota of two different pig breeds raised in Vietnam. Materials and Methods: A total of 18 native and 18 exotic pigs with average initial body weights of 9.5±0.4 and 16.5±0.4 kg, respectively, were each divided into three dietary treatments, including a low-fiber diet containing approximately 200 g NDF per kg dry matter (DM) and two high-fiber diets containing cassava by-products or brewer's grains containing approximately 300 g NDF per kg DM. At the end of the experiment (28 days), the bacterial diversity of digesta samples collected from the stomach, ileum, and colon segments was analyzed through DGGE analysis of the V3 variable regions of 16S-rDNA and by cloning and sequencing. Results: Among the diets, significant differences were observed in the number of DNA bands in the stomach between the native and exotic pigs (p<0.05), but not in the ileum and colon. The dietary fiber affected the number of DNA bands in the ileum (p<0.05), but not in the stomach and colon. A significant interaction effect was found between diet and breed on the number of DNA bands in the ileum (p<0.05). Dietary fiber and breed had a greater effect on microbiota in the ileum and colon than that in the stomach. Conclusion: The fiber sources affected the number of DNA bands in the ileum, and breed affected the number of DNA bands in the stomach. The microbial compositions in the ileum and colon segments were significantly affected by the dietary fiber and breed.

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Fruit Juice

PEDIATRICS ◽

10.1542/peds.96.2.376b ◽

1995 ◽

Vol 96 (2) ◽

pp. 376-377

Author(s):

Carlos H. Lifschitz

Keyword(s):

United States ◽

Young Children ◽

American Academy ◽

Intestinal Absorption ◽

Dietary Fiber ◽

Fruits And Vegetables ◽

Fruit Juice ◽

The United States ◽

Carbohydrate Absorption ◽

High Fiber

In their article "Carbohydrate Absorption From Fruit Juice in Young Children," Smith et al1 confirm the fact that the mix of carbohydrates, rather than the type or concentration alone, have an overriding effect in determining their degree of intestinal absorption. In his commentary, Dr Klish suggests that "if used in reasonable amounts...it probably makes no difference what fruit juice is fed."2 Dietary fiber is defined as "nondigestible carbohydrates and lignins." The American Academy of Pediatrics3 states that high-fiber diets effectively treat constipation...and that "possibly 75% of children in the United States eat less than the recommended amounts of fruits and vegetables."

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SERAT MAKANAN DAN PERANNYA BAGI KESEHATAN

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2006.1.2.45-54 ◽

2007 ◽

Vol 1 (2) ◽

pp. 45 ◽

Cited By ~ 5

Author(s):

Clara Meliyanti Kusharto

Keyword(s):

Dietary Fiber ◽

Physiological Effect ◽

The Body ◽

Industrial Countries ◽

High Fiber ◽

Dietary Fiber Intake ◽

Fiber Diet ◽

Positive Effect ◽

Body Response ◽

The Ideal

<p class="MsoNormal" style="margin: 0cm 11.9pt 6pt 14.2pt; text-align: justify; text-indent: 28.65pt;"><span style="font-size: 10pt;">A study of fiber used epidemiological approach proved that in industrial countries occurence of a western diseases were closely related to low fiber diet. The ideal intake of dietary fiber should be considered to produce weight of faeces equivalent to 140 – 150 g/day and a transit time less than 3 days, however others were stated that a variety of body response may also be considered in order to enhance a dietary fiber intake, since each component of dietary fiber gives a difference physiological effect in the body. Daily requirement intake of fiber is 25 – 30 g/man/day. Widyakarya (2004) stated that RDA of dietary fiber for adult and adolescence is 19 – 30 g/cap/day, and for children 10 – 14 g/1000 kcal. A diet contained high fiber has a positive effect to health. However, a further study is still needed with regards to antagonistic role if it is over consumed. Fiber has a unique roles as a component of prebiotic, which is useful for growth of intestinal microflora, and probiotic microflora.</span></p>

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Effects of Dietary Fiber Intake on Body Weight and Waist Circumference

Arab Journal of Nutrition and Exercise (AJNE) ◽

10.18502/ajne.v1i2.1225 ◽

2017 ◽

Vol 1 (2) ◽

pp. 77

Author(s):

Eiman Al Hammadi

Keyword(s):

Body Weight ◽

Waist Circumference ◽

Dietary Fiber ◽

Fruits And Vegetables ◽

Saturated Fatty Acids ◽

Overweight And Obesity ◽

High Fiber ◽

Beneficial Effects ◽

Significant Difference ◽

Risk Of Cancer

Aim: Obesity levels dramatically increased in the last decade in UAE. Diets high in energy, saturated fatty acids, low intake of fruits and vegetables as well as inactivity have been found to promote overweight and obesity. A diet high in fiber has been suggested to improve weight loss and decrease other anthropometrical indices. The purpose of this study was to assess the effect of a diet high in fiber on body weight, BMI, and waist circumference (WC).Methods: One hundred forty overweight/obese subjects aged from 20-30 years old participated in the study. Body weight (BW), body mass index (BMI) and waist circumference (WC) was measured after one month period in which the subjects consumed diet high in dietary fiber (38 g/d/men, 25 g/d/women). SPSS was used for the analysis of data and statistically significant difference was set at P> 0.05. Results: BW, BMI and WC were clinically reduced before and after intervention in both males and females. However, these changes were not statistically significant. Percent changes on BW for female and male subjects were 1.45 (95%CI: -12.68, 15.58), P>0.05 and 1.12 (95% CI: -13.58, 15.82), P>0.05, respectively.Conclusion: The high fiber diet did not significantly reduce body weight and WC. Even though there was a small clinically reduction on BW, BMI and WC, however this was not statistically significant. The results, even though were not supportive, they should not discourage people from consuming foods high in fiber, due to other beneficial effects in their health such as decreasing the risk of cancer, lipidemia, type 2 diabetes and metabolic syndrome.

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Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods

International Journal of Scientific Research in Science and Technology ◽

10.32628/ijsrst218385 ◽

2021 ◽

pp. 421-433

Author(s):

Ahmed M A Hamad

Keyword(s):

Dietary Fiber ◽

Dietary Fibre ◽

Fruits And Vegetables ◽

Meat Products ◽

Chemical Properties ◽

Food Products ◽

Physico Chemical ◽

Water Holding ◽

Positive Effect ◽

Pectin Substances

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.

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Can keratin scaffolds be used for creating three-dimensional cell cultures?

Open Medicine ◽

10.1515/med-2020-0031 ◽

2020 ◽

Vol 15 (1) ◽

pp. 249-253

Author(s):

Marta Bochynska-Czyz ◽

Patrycja Redkiewicz ◽

Hanna Kozlowska ◽

Joanna Matalinska ◽

Marek Konop ◽

...

Keyword(s):

Cell Cultures ◽

Chemical Activation ◽

Three Dimensional ◽

Enzymatic Digestion ◽

Pepsin Digestion ◽

Cell Culturing ◽

3D Cell Cultures ◽

Associated Proteins ◽

Positive Effect ◽

Dimensional Cell

AbstractThree-dimensional (3D) cell cultures were created with the use of fur keratin associated proteins (F-KAPs) as scaffolds. The procedure of preparation F-KAP involves combinations of chemical activation and enzymatic digestion. The best result in porosity and heterogeneity of F-KAP surface was received during pepsin digestion. The F-KAP had a stable structure, no changes were observed after heat treatment, shaking and washing. The 0.15-0.5 mm fraction had positive effect for formation of 3D scaffolds and cell culturing. Living rat mesenchymal cells on the F-KAP with no abnormal morphology were observed by SEM during 32 days of cell culturing.

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High-Fiber Diet during Pregnancy Characterized by More Fruit and Vegetable Consumption

Nutrients ◽

10.3390/nu13010035 ◽

2020 ◽

Vol 13 (1) ◽

pp. 35

Author(s):

Rachelle A. Pretorius ◽

Debra J. Palmer

Keyword(s):

Dietary Fiber ◽

Vegetable Consumption ◽

Late Pregnancy ◽

Further Education ◽

Fruit And Vegetable Consumption ◽

Fiber Intake ◽

Fruit And Vegetable ◽

Total Dietary Fiber ◽

Potential Health ◽

High Fiber

Higher dietary fiber intakes during pregnancy may have the potential health benefits of increasing gut microbiome diversity, lowering the risk of glucose intolerance and pre-eclampsia, achieving appropriate gestational weight gain, and preventing constipation. In this observational cohort study, we have assessed the dietary fiber intakes of 804 women in late pregnancy, using a semi-quantitative food frequency questionnaire (SQ-FFQ). Overall, the median (interquartile range) dietary fiber intake was 24.1 (19.0–29.7) grams per day (g/day). Only 237/804 (29.5%) women met the recommended Adequate Intake (AI) of dietary fiber during pregnancy of 28 g/day. Women consuming the highest quartile of fiber intakes (34.8 (IQR 32.1–39.5) g/day) consumed more fruit, especially apples and bananas, than women consuming the lowest quartile of fiber intakes (15.9 (IQR 14.4–17.5) g/day). These women in the highest fiber-intake quartile were older (p < 0.01), more had completed further education after secondary school (p = 0.04), and they also consumed more vegetables (67 g/day) compared to the women in the lowest fiber consumption quartile (17 g vegetables/day). Bread intakes of 39–42 g/day were consistent in quantities consumed across all four fiber-intake quartiles. Our findings suggest that antenatal education advice targeting increased fruit and vegetable consumption before and during pregnancy may be a simple strategy to achieve increased total dietary fiber intakes to reach recommended quantities.

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Oral vanadyl sulfate in treatment of diabetes mellitus in rats

AJP Heart and Circulatory Physiology ◽

10.1152/ajpheart.1989.257.3.h904 ◽

1989 ◽

Vol 257 (3) ◽

pp. H904-H911 ◽

Cited By ~ 6

Author(s):

S. Ramanadham ◽

J. J. Mongold ◽

R. W. Brownsey ◽

G. H. Cros ◽

J. H. McNeill

Keyword(s):

Heart Function ◽

Plasma Concentrations ◽

Vanadyl Sulfate ◽

Lower Body ◽

Endogenous Insulin ◽

Body Weights ◽

Treatment Of Diabetes ◽

Working Heart ◽

Circulating Levels ◽

Insulin Like Activity

Recent reports have suggested that vanadium in the form of vanadyl (+IV) possesses insulin-like activity. Therefore, in the present study we examined the effects of administering oral vanadyl to diabetic animals. Wistar rats made diabetic with streptozotocin and age-matched controls were maintained for 10 wk in the absence and presence of vanadyl sulfate trihydrate in the drinking water. In the presence of vanadyl, decreases in rate of growth and circulating levels of insulin were the only significant alterations recorded in control animals. In contrast, diabetic animals treated with vanadyl, despite having lower body weights and insulin levels, had normal plasma concentrations of glucose, lipid, creatinine, and thyroid hormone. In addition, abnormalities in isolated working heart function and glycerol output from adipose tissue of diabetic animals were also corrected after vanadyl treatment. These results suggest that vanadium when used in the vanadyl form is effective in diminishing the diabetic state in the rat by substituting for and replacing insulin or possibly by enhancing the effects of endogenous insulin.

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Alcohol-free beverages for functional purposes

10.33920/igt-01-2106-05 ◽

2021 ◽

pp. 438-441

Author(s):

L.A. Efimov ◽

K.R. Khasanova ◽

A.A. Nazmieva ◽

T.Yu. Gumerov

Keyword(s):

Organic Acids ◽

Dietary Fiber ◽

Human Body ◽

Mineral Waters ◽

Metabolic Processes ◽

Physiological Functions ◽

Functional Ingredients ◽

Sports Drinks ◽

Positive Effect ◽

Improve Health

Functional drinks are intended for systematic consumption as part of food rations; they preserve and improve health, as well as reduce the risk of developing certain diseases. Functional drinks contain ingredients that have the ability to have a positive effect on physiological functions and metabolic processes in the human body. The functional ingredients of alcohol-free beverages are: vitamins, macro- and microelements, dietary fiber, organic acids, phenolic and other compounds. Functional drinks include non-alcoholic energy drinks, fortified juices and sports drinks, therapeutic and therapeutic-table mineral waters.

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