Effect of Novel Alcohol-Free Beer Recipes Enriched With Isomaltulose and a Resistant Dextrin on the Metabolic Postprandial Response in Healthy Subjects

Objectives We investigated the postprandial effects of alcohol-free beers in which carbohydrate composition have been modified, compared to regular alcohol-free beer. Methods Two cross-over studies were conducted. Firstly, 10 healthy volunteers received 25 g of carbohydrates coming from: regular alcohol-free beer (RB), alcohol-free beer with almost completely eliminated maltose and enriched with isomaltulose (2.5 g/100 mL) and a resistant maltodextrin (0.8 g/100 mL) (IMB), alcohol-free beer with the same maltose removal enriched with resistant maltodextrin (2.0 g/100 mL) (MB) and glucose solution. In the second study, 20 healthy volunteers were provided with 50 g of carbohydrates from white bread and water and the same meal plus 14.3 g of carbohydrates coming from: RB, IMB, MB and extra white bread. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, GIP and GLP-1 were determined in all samples. Results Clinical and anthropometric characteristics remained constant in all subjects throughout the studies. Importantly, in the first study, the increase of glucose, insulin and GIP after the consumption of IMB and MB was significantly lower than after RB (P = 0.005, P = 0.012 and P < 0.001, respectively). In the second study, the consumption of white bread with IMB and MB showed significantly less increase in glucose levels than just consuming white bread and white bread with RB (P = 0.002). Conclusions The consumption of an alcohol-free beer with modified carbohydrates composition led to a better postprandial response compared to RB and it could attenuate hyperglycemia after ingestion with white bread. Funding Sources This work was supported by grants from Gobierno de Aragón, B14–7R, Spain, and the Spanish Ministry of Economy and Competitiveness PI15/01,983, PI18/01,777 and CIBERCV. These projects are co-financed by Instituto de Salud Carlos III and the European Regional Development Fund (ERDF) of the European Union “A way to make Europe”. CIBERCV is a project of Instituto de Salud Carlos III.

Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.

Effect of Resistant Maltodextrin on Bioactive Compounds of Pasteurized Orange Juice

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it is necessary to study its possible effects on intrinsic bioactive compounds of food. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of pasteurized orange juice with or without pulp. RMD was added in different concentrations: 0 (control sample), 2.5, 5 and 7.5%. This way, for a finished drink portion of 200 mL, 5, 10 or 15 g of RDM would be ingested, respectively; enough to display its prebiotic effect. Ascorbic acid and vitamin C were analyzed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp. The addition of RMD before the juice pasteurization process protected phenols and carotenoids of the juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, as was antioxidant capacity. Moreover, a higher protective effect of RMD was observed when its concentration in orange juice was higher.

Optimization of Spray Drying Parameters for White Dragon Fruit (Hylocereus undatus) Juice Powder using Response Surface Methodology (RSM)

This study was conducted to optimize the production of spray-dried white dragon fruit (Hylocereus undatus) powder using resistant maltodextrin as wall material. The inlet air temperature (140 °C, 150 °C and 160 °C), outlet temperature (75 °C, 80 °C and 85 °C) and resistant maltodextrin concentrations (20%, 25% and 30%) were tested as independent variables. Process yield, moisture content, water activity, solubility, hygroscopicity and bulk density of the powders were analysed as responses. Process yield significantly (p<0.05) increased with increasing inlet temperature and decreasing resistant maltodextrin concentration. Outlet temperature and resistant maltodextrin concentration significantly (p<0.05) reduced the moisture content and water activity of the white dragon fruit powder. Powder solubility and hygroscopicity significantly (p<0.05) increased as inlet and outlet temperature increased. Bulk density values decreased as inlet and outlet temperature increased. An optimum conditions for spray dried white dragon fruit powder that would produce high in yield, low moisture content, low water activity, high solubility, low hygroscopicity and high bulk density were found at 153 °C inlet temperature, 82 °C outlet temperature and 20% concentration.

Resistant Maltodextrin Alleviates Dextran Sulfate Sodium-Induced Intestinal Inflammatory Injury by Increasing Butyric Acid to Inhibit Proinflammatory Cytokine Levels

Inflammatory bowel disease (IBD), one kind of intestinal chronic inflammatory disease, is characterized by colonic epithelial barrier injury, overproduction of proinflammatory cytokines, and fewer short-chain fatty acids (SCFAs). The present study is aimed at testing the hypothesis that resistant maltodextrin (RM), a soluble dietary fiber produced by starch debranching, alleviated dextran sulfate sodium- (DSS-) induced colitis in mice. Female C57BL/6 mice with or without oral administration of 50 mg/kg RM for 19 days were challenged with 3% DSS in drinking water to induce colitis (from day 14 to day 19). Although RM could not reverse DSS-induced weight loss or colon shortening, it reduced inflammatory cell infiltration and epithelial damage in colon tissue, as well as the transfer of intestinal permeability indicators including serum diamine oxidase (DAO) and D-lactic acid (D-LA). ELISA analysis indicated that RM significantly suppressed the increase of Th1 cytokines induced by DSS in the colon such as tumor necrosis factor-α (TNF-α) and interferon-γ (IFN-γ). The levels of proinflammatory cytokines interleukin-1β (IL-1β), IL-17, and IL-8 in the DSS group were significantly higher than those in the control group and RM group, but no significant difference was observed in the RM-DSS group compared with the RM group. Interestingly, IL-10 levels of the DSS group were significantly higher than those of the other groups. With respect to SCFAs, DSS administration significantly decreased the concentration of faecal butyric acid while the RM-DSS group showed a tendency to increase (P=0.08). In general, RM alleviated dextran sulfate sodium-induced intestinal inflammation through increasing the level of butyric acid and subsequently inhibiting the expression of proinflammatory cytokines.

Resistant maltodextrin intake reduces virulent metabolites in the gut environment: randomized control study in a Japanese cohort

ObjectiveIn recent years, there have been many reports on the effects of prebiotics on intestinal health. In particular, consuming resistant maltodextrin (RMD) has been reported to be beneficial. However, there has been no comprehensive quantification of the effect of RMD on the intestinal environment. Therefore, this study aimed to quantify the effects of RMD on the intestine, especially the intestinal microbiome and metabolome profiles.DesignA randomized, double-blind controlled trial was conducted in 29 Japanese subjects with relatively high hemoglobin A1c (HbA1c). Subjects consumed RMD or placebo twice per day for 24 weeks. Blood and fecal samples were collected before and after intake. The intestinal environment was assessed by a metabologenomics approach combined with 16S rRNA gene-based microbiome and mass spectrometry-based metabologenomics analyses.ResultsThe intake of RMD increased the levels of Bifidobacterium and Fusicatenibacter, and decreased deoxycholate. In addition, intake of the RMD lowered the levels of some virulent metabolites, such as imidazole propionate and trimethylamine, in subjects with an initially high amount of those metabolites.ConclusionRMD may have beneficial effects on the gut environment such as commensal microbiota modulation and reduction of virulence metabolites, known as a causative factor in metabolic disorders. However, its effect partially depends on the gut environmental baseline.

Protective effects of prebiotic (resistant maltodextrin) and silymarin against toxicity of carbon tetrachloride in liver rat and kidney

Exposure to carbon tetrachloride induces acute and chronic hepatic injuries as well as renal injuries in rats. Therefore, the current study aimed to evaluate the protective role of prebiotic (digestion resistant maltodextrin) and silymarin against carbon tetrachloride -induced heptorenal toxicity in albino rats. Six groups with ten rats each were used for this purpose; these groups included the control vehicle group that received saline daily for 30 days, prebiotic group (1g/kg, orally) daily for 30 days; silymarin group (200 mg/kg orally) daily for 30 days; carbon tetrachloride group (2.5ml/kg intraperitoneally twice per week for three week; the prebiotic – carbon tetrachloride group; the silymarin – carbon tetrachloride group. The results revealed that carbon tetrachloride significantly increased serum levels of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, total bilirubin cholesterol, triglyceride, urea and creatinine. In addition, there were substantial increase in lipid peroxidation (malondialdehyde) and level of glucose with significant decreases in albumin, total protein, creatinine kinase, hemoglobin and red blood cells. Carbon tetrachloride also caused histological changes in liver and kidney tissues. However, administration of prebiotic and silymarin alone ameliorated the carbon tetrachloride induced liver and kidney damage with improved hematological, lipid profile and glucose level.