The use of dietary fibre to optimize microbial gut function in pigs, with particular consideration of dietary cereal grains and legumes

This chapter examines interactions of dietary fibre components of pig diets with GIT microbiota, emphasizing cereals and legumes fed to pigs. Carbohydrate composition of these feedstuffs are described, and their relationship to metabolic activity of the porcine intestinal microbiota and interactions with the host. Fermentable carbohydrates which act as substrates for microbial metabolism are described, followed by an assessment of cereals and legumes as potential modulators of intestinal microbiota. Past work focussed on purified extracts, but attention is now focussing on whole grains or their fractions such as brans, in terms of effects on microbial populations. Such studies are showing the positive consequences of mixtures of DF in the form of complex plant cellular structures, rather than single refined ingredients, to achieve beneficial health outcomes. Further work is also needed to define appropriate quantities and types of DF to achieve desired effects whilst minimising negative outcomes.

Effect of different dietary fibre sources on the zootechnical performance, feeding behaviour and intestinal physiology of growing and finishing pigs

The aim of this study was to determine the effect of different sources of fibre in the diets of fattening pigs on performance, feeding behaviour and intestinal physiology. A total of 60 barrows and gilts (initial body weight 28.4 ± 0.4 kg) were allotted to four dietary treatments: control (CON), lignocellulose (LC), mycelium (MYC) and corn gluten feed (CGF). Diets were calculated to provide balanced available nutrient contents. Including MYC in the diet resulted in an increased average daily gain (P < 0.05) compared to CON and CGF, and improved gain to feed ratio (P < 0.05) compared to LC. Pigs in CON (P < 0.05) ate the fewest but largest meals, whereas treatment CGF (P < 0.05) showed the opposite effect, resulting in the same daily feeder occupation time. Regarding intestinal physiology, in ileum, no differences were observed between the contents of short chain fatty acids (SCFA), lactic acid and biogenic amines. In the colon, MYC showed an increased concentration of acetic acid (P < 0.05) as well as the total content of SCFA (P < 0.05), compared to LC and CGF. Distinct fermentation profiles of ammonia were recorded in ileal and colonic digesta, although contents remained below harmful concentrations. Morphometrical measurements showed differences between the fibre sources LC and MYC, as well as LC and the CON in all investigated gut sections. These results provide evidence that the inclusion of specific dietary fibre sources/contents can positively influence the gut morphology and performance of pigs. However, further studies are needed regarding the mode of action and physico-chemical characteristics of the different fibre sources as a precondition for their successful application in pig diets.

Increasing levels of fibre and mineral (Fe, Ca, and K) in chicken meatballs added dragon fruit peel and oyster mushroom

The removal of the peel on dragon fruit fruits is a common step in food production for reasons of aesthetics and hygiene. One way to recycle dragon fruit peel is to make chicken meatball. Chicken meatball in Indonesia, which is called bakso are produced from ground chicken mixed with flour, spices and other mashed ingredients. The mixture is then formed into balls and boiled until cooked. Chicken meatballs contain mostly animal ingredients, so the quality needs to be improved by adding vegetable ingredients. The addition of vegetable ingredients is intended to increase the content of dietary fibre. The fruit fibres used in this study were dragon fruit peel and the vegetable ingredients was oyster mushrooms. The results showed that chicken meatball with higher concentration of dragon fruit peel has higher level of soluble dietary fibre, insoluble dietary fibre, and total dietary fibre content. This indicates that dragon fruit peel has higher levels of soluble dietary fibre, insoluble dietary fibre, and dietary fibre than oyster mushrooms. The addition of dragon fruit peel and oyster mushrooms causes an increase in iron and calcium mineral levels in chicken meatball products, but oyster mushrooms contribute more to increase these minerals. With these nutritious chicken meatballs, dragon fruit peel can be processed to become food that has economic value. Therefore, dragon fruit peel and oyster mushrooms can be used as a good ingredient in the formulation of chicken meatball.

Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in patients and healthy volunteers. Interplay with the gut microbiome

Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Recently, GP-derived seasonings have emerged as promising additives in food, specially recommended for low-salt diets. The hypothesis...

Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges

Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpea-millet porridge blend was significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.

Soluble Non-Starch Polysaccharides From Plantain (Musa x paradisiaca L.) Diminish Epithelial Impact of Clostridioides difficile

Clostridioides difficile infection (CDI) is a leading cause of antibiotic-associated diarrhoea. Adhesion of this Gram-positive pathogen to the intestinal epithelium is a crucial step in CDI, with recurrence and relapse of disease dependent on epithelial interaction of its endospores. Close proximity, or adhesion of, hypervirulent strains to the intestinal mucosa are also likely to be necessary for the release of C. difficile toxins, which when internalized, result in intestinal epithelial cell rounding, damage, inflammation, loss of barrier function and diarrhoea. Interrupting these C. difficile-epithelium interactions could therefore represent a promising therapeutic strategy to prevent and treat CDI. Intake of dietary fibre is widely recognised as being beneficial for intestinal health, and we have previously shown that soluble non-starch polysaccharides (NSP) from plantain banana (Musa spp.), can block epithelial adhesion and invasion of a number of gut pathogens, such as E. coli and Salmonellae. Here, we assessed the action of plantain NSP, and a range of alternative soluble plant fibres, for inhibitory action on epithelial interactions of C. difficile clinical isolates, purified endospore preparations and toxins. We found that plantain NSP possessed ability to disrupt epithelial adhesion of C. difficile vegetative cells and spores, with inhibitory activity against C. difficile found within the acidic (pectin-rich) polysaccharide component, through interaction with the intestinal epithelium. Similar activity was found with NSP purified from broccoli and leek, although seen to be less potent than NSP from plantain. Whilst plantain NSP could not block the interaction and intracellular action of purified C. difficile toxins, it significantly diminished the epithelial impact of C. difficile, reducing both bacteria and toxin induced inflammation, activation of caspase 3/7 and cytotoxicity in human intestinal cell-line and murine intestinal organoid cultures. Dietary supplementation with soluble NSP from plantain may therefore confer a protective effect in CDI patients by preventing adhesion of C. difficile to the mucosa, i.e. a “contrabiotic” effect, and diminishing its epithelial impact. This suggests that plantain soluble dietary fibre may be a therapeutically effective nutritional product for use in the prevention or treatment of CDI and antibiotic-associated diarrhoea.

Ultra-processed food consumption in adults across Europe

Purpose The purpose of this study is to describe ultra-processed food and drinks (UPFDs) consumption, and associations with intake of total sugar and dietary fibre, and high BMI in adults across Europe. Methods Using food consumption data collected by food records or 24-h dietary recalls available from the European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database, the foods consumed were classified by the level of processing using the NOVA classification. Diet quality was assessed by data linkage to the Dutch food composition tables (NEVO) and years lived with disability for high BMI from the Global Burden of Disease Study 2019. Bivariate groupings were carried out to explore associations of UPFDs consumption with population intake of sugar and dietary fibre, and BMI burden, visualised by scatterplots. Results The energy share from UPFDs varied markedly across the 22 European countries included, ranging from 14 to 44%, being the lowest in Italy and Romania, while the highest in the UK and Sweden. An overall modest decrease (2–15%) in UPFDs consumption is observed over time, except for Finland, Spain and the UK reporting increases (3–9%). Fine bakery wares and soft drinks were most frequently ranked as the main contributor. Countries with a higher sugar intake reported also a higher energy share from UPFDs, as most clearly observed for UPF (r = 0.57, p value = 0.032 for men; and r = 0.53, p value = 0.061 for women). No associations with fibre intake or high BMI were observed. Conclusion Population-level UPFDs consumption substantially varied across Europe, although main contributors are similar. UPFDs consumption was not observed to be associated with country-level burden of high BMI, despite being related to a higher total sugar intake.

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

Introduction: Gut microbiota dysbiosis indicated by increased gram-negative bacteria and reduced Firmicutes-producing short chain fatty acids bacteria has been linked with impairment in glucose metabolism. Tempeh is traditional fermented soy food that can stimulate the growth of beneficial bacteria. In Indonesia, some tempeh was produced by adding acidifier that contains lactic acid bacteria. This process may impact the nutrient and anti-dysbiosis activity of tempeh. Objectives: To evaluate the impact of acidifier on nutrient and gut microbiota profile of diabetic animal model. Method: Modified tempeh was made by addition of water extract of fermented cassava. Standard and modified tempeh were subjected to proximate analysis and dietary fibre. Diabetic animals were received standard tempeh or modified tempeh diet replacing 15% and 30% of protein in the diet for 4 weeks of intervention. At the end of experiment, caecal content was collected. Short chain fatty acids and microbiota composition were analysed using 16s rDNA next generation sequencing (NGS). Result: There is significant different (p<0.05) on fat, protein, water and dietary fibre content between regular soy tempeh and modified tempeh. There is significant different (p<0.05) on serum glucose and short chain fatty acid composition among group. Diabetic animal has low ratio of Firmicutes/Bacteroidetes. Supplementation of both tempeh increased bacterial diversity, Firmicutes /Bacteroidetes ratio and short chain fatty acids producing bacteria. Conclusion: Addition of naturally occurred lactic acid bacteria from fermented cassava during tempeh processing improved both nutrient and microbiota composition in the gut of diabetes mellitus.