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Special Issue "Plant-Derived Dietary Fiber and Gut Microbiota Regulation"

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College of Food Science and Engineering, Northwest A&F University, Yangling, China
Interests: food nutrition; food toxicology; bioactive compounds; dietary fiber; cognitive function; intestinal health

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Dear Colleagues,

Dietary fibers are mainly found in plants and plant-derived foods, such as fruits, vegetables, legumes, and cereals. Dietary fibers include various types of carbohydrate polymers that cannot be digested nor absorbed by the human small intestine. They can be subdivided into insoluble and soluble forms. Most insoluble forms have a fecal bulking effect, and most soluble ﬁbres give rise to viscous gels in the gastrointestinal tract. Both of their presence have major impacts on gut microbiota composition, diversity, and richness. Gut microbiota constitutes a complex community that interacts with each other and with the host to regulate many key biological processes essential for health. In recent decades, epidemiological evidence demonstrated the low intake of dietary fibers and the increased amounts of fat and sugar in Western-style diets, may partially contribute to the depletion of specific bacterial taxa, which disturb gut microbiota balance, and may result in dysfunctions, leading to the increase in the development of chronic inflammatory diseases such as cardiovascular disease, obesity, type 2 diabetes, intestinal bowel disease (IBD), colorectal cancer (CRC), allergies, and autoimmune diseases. Nowadays, although the fact that physicochemical properties of various dietary fibers differ greatly depending on their origin and processing has been uncovered, it is essential to screen novel plant-derived ﬁbres aiming at replenishing the gut microbiome and understand their potential mechanisms on gut microbiota-associated human diseases.

Dr. Chunxia Xiao
Guest Editor

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Keywords

dietary fiber
soluble dietary fiber
insoluble dietary fiber
gut microbiota
prebiotic
SCFAs
butyrate
nutrition
gut health
inflammation

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Research

20 pages, 3374 KiB

Open AccessArticle

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound

Ann-Marie Kalla-Bertholdt

Anne Kathrin Baier

and

Cornelia Rauh

Foods 2023, 12(19), 3663; https://doi.org/10.3390/foods12193663 - 04 Oct 2023

Viewed by 700

Abstract

Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L,

\bar{P}

= 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100

\frac{1}{s}

. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity. Full article

(This article belongs to the Special Issue Plant-Derived Dietary Fiber and Gut Microbiota Regulation)

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12 pages, 1726 KiB

Open AccessArticle

Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake

and

Foods 2023, 12(15), 2964; https://doi.org/10.3390/foods12152964 - 05 Aug 2023

Cited by 1 | Viewed by 1098

Abstract

The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The microstructure analysis exhibited an unformed continuous network formation in proso millet dough. Analyses suggested that proso millet flour combined with the fermented dietary fiber group had significantly higher total phenol content (0.46 GAE mg/g), DPPH• scavenging activity (66.84%), and ABTS•+ scavenging activity (87.01%) than did the other group. In addition, F-DF led to a significant reduction in the predicted released glucose contents of reformulated cakes. In summary, cakes prepared with the involvement of whole proso millet flour and F-DF exhibited less adverse sensory impact and possessed the potential to decrease postprandial blood glucose levels resulting purely from cake consumption. Full article

(This article belongs to the Special Issue Plant-Derived Dietary Fiber and Gut Microbiota Regulation)

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