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Tuesday, December 1, 2020 | History

2 edition of Dietary fibre components of rye bran and their fermentation in vitro found in the catalog.

Dietary fibre components of rye bran and their fermentation in vitro

Sirpa Karppinen

Dietary fibre components of rye bran and their fermentation in vitro

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  • 7 Currently reading

Published by VTT Technical Research Centre of Finland in Espoo [Finland] .
Written in English

    Subjects:
  • Fiber in human nutrition.,
  • Carbohydrates in human nutrition.,
  • Rye.,
  • Bran.,
  • Digestion.

  • Edition Notes

    StatementSirpa Karppinen.
    SeriesVTT publications -- 500., VTT julkaisuja -- 500.
    ContributionsValtion teknillinen tutkimuskeskus.
    The Physical Object
    Pagination1 v. (various pagings) :
    ID Numbers
    Open LibraryOL16121709M
    ISBN 109513862291, 9513862305

      In the first project, the impact of fecal donors' diet on in vitro fermentation properties of whole grain flours was determined. Fecal donors differed in body weight (obese or normal weight) or in diet pattern. Both body weight group and dietary pattern affected dietary fiber fermentation of whole grain flours. Background Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary aim of the study was to investigate if whole grain rye crisp bread compared to refined wheat crisp Cited by:


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Dietary fibre components of rye bran and their fermentation in vitro by Sirpa Karppinen Download PDF EPUB FB2

Download Citation | Dietary fibre components of rye bran and their fermentation in vitro / | Dietary fibre (DF) is important for human well-being. It has many physiological effects along the. Rye bran and aleurone, wheat bran and aleurone, and oat bran and cell wall concentrate were compared in their in vitro gut fermentation patterns of individual phenolic acids and short-chain fatty.

A dietary fiber which is capable of sustaining the production of SCFAs with prolonged fermentation would be desirable (Rose et al., ). β-glucans have been studied in in vitro fermentation by human fecal microbiota (Hughes, Shewry, Gibson, McCleary, & Rastall, ) and animal fecal microbiota (Bauer, Williams, Voigt, Mosenthin, & Verstegen Author: Reza Karimi, Mohammad Hossein Azizi, Mohammad Ali Sahari, Ahmad Enosh Kazem.

Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer.

Processed rye bran and. 3. The main dietary fibre constituents in each preparation were degraded to a similar extent in man and rat. The main dietary fibre constituents of apple, carrot, cabbage and guar gum were almost completely degraded.

Of the xylose in wheat bran 45% (man) and 48% (rat) were recovered in Cited by: Rye bran was fractionated on a pilot scale into water-extractable, alkali-extractable and unextractable fractions. The fractions were enzymatically digested to partially remove starch and protein.

The enzyme treated substrates were fermented in vitro using a human faecal inoculum. The water- and alkali-extractable fractions were fermented faster than the unextractable fraction and rye bran by: Rye bran and aleurone, wheat bran and aleurone, and oat bran and cell wall concentrate were compared in their in vitro gut fermentation patterns of individual phenolic acids and short-chain fatty acids, preceded by enzymatic in vitro digestion mimicking small intestinal events.

The formation of phenolic metabolites was the most pronounced from the wheat aleurone fraction. Phenylpropionic Cited by: It can be hypothesized, though, that the high amount of unextractable dietary fiber in maize (Zea mays L.) bran, the high (1,4)‐β‐glucan content of oat (Avena sativa L.) bran (Wu, Jin, Wu, Chen, & Chen, ), and the high fructan content of rye (Secale cereal L.) bran (Kamal‐Eldin et al., ) can induce similar positive health effects as seen with wheat : Chiara Roye, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van De Walle, Koen Dewettinck, Dietary fibre components of rye bran and their fermentation in vitro book.

A range of probiotic and other intestinal bacteria were examined for their ability to ferment the dietary fibre carbohydrates β‐glucan, xylan, xylo‐oligosaccharides (XOS) and arabinoxylan. β‐Glucan was fermented by Bacteroides spp and Clostridium beijerinckii but was not fermented by lactobacilli, bifidobacteria, enterococci or Escherichia coli.

Unsubstituted xylan was not Cited by: Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN diversity screen Laura Nyström, Anna Maija Lampi, Annica A.M. Andersson, Afaf Kamal-Eldin, Kurt Gebruers, Christophe M. Courtin, Jan A. Delcour, Li Li, Jane L.

Ward, Anna Fraś, Danuta Boros, Mariann Rakszegi, Zoltan Bedo, Peter R. Shewry, Vieno PiironenCited by:   Fermentation of both peeled and native bran increased free ferulic acid and free total phenolics, indicating increased liberation of bound phenolic compounds from the polymeric rye bran structure.

The increase in free phenolics after fermentation was reported to be 90% for native rye bran, and 30% for peeled bran (59).Cited by: 7. Bioactive Carbohydrates and Dietary Fibre is intended to be an international journal focused on dietary fibre, and bioactive carbohydrates (including bioactive polysaccharides, oligosaccharides and will include original studies and comprehensive reviews on the primary structure, molecular characteristics including conformation, size and shape, and bioactivities demonstrated by.

Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon.

We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary and secondary bile acids as related to viscosity and by: 2.

Dietary fiber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. As a result, research regarding their potential health benefits has received considerable attention in the last several decades.

Epidemiological and clinical studies demonstrate that intake of dietary fiber and whole grain is inversely Cited by:   T1 - Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making AU - Arcila, Jennifer A.

AU - Weier, Steven by:   Purchase Dietary Fibers: Chemistry and Nutrition - 1st Edition. Print Book & E-Book. ISBNBook Edition: 1. The snack product category is lacking palatable, high dietary fiber containing products. This study explored how the addition of native or fermented rye bran influences the texture and sensory properties of endosperm rye flour based extrudates.

In addition, mastication and bolus properties (n = 26), and in v. Despite this, several research groups have shown the gut microbiota to be highly responsive, with markers of fermentation stimulated by a single fiber rich meal measurable within the first 24 h following consumption of rye, barley, wheat bran, and wheat bran AXOS (4, 14, 18, 22, 40, 42).Cited by: 9.

The past 15 years of research has shown that the modulation of colonic microbial composition by diet [1, 2] is an essential contributor to human health [3,4,5].Correspondingly, the microbiota-mediated conversions of a broad array of dietary compounds entering the human body and their impact on the endogenous metabolism thereafter have consequences for health [6,7,8,9].Cited by: 1.

Introduction. The term “dietary fiber” was first used to denote the nondigestible constituents of the plant cell wall ().In the s, much interest was generated with regard to dietary fiber in conjunction with hypotheses postulating an inverse relation between its consumption and the incidence of Western diseases such as colon cancer and heart disease ().Cited by: Rye bran and aleurone, wheat bran and aleurone, and oat bran and cell wall concentrate were compared in their in vitro gut fermentation patterns of individual phenolic acids and short-chain fatty acids, preceded by enzymatic in vitro digestion mimicking small intestinal events.

The formation of phenolic metabolites was the most pronounced from the wheat aleurone by:   Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran.

Native rye bran particle size of –1, μm was milled to produce feed material with three different average particle sizes (coarse, μm; medium, Cited by: Rye Dietary Fiber Annica A. Andersson, Allah Rakha, Roger Andersson, and Per Åman The Rye Caryopsis Definition of Dietary Fiber Analysis of Dietary Fiber Cell-Wall Components of Dietary Fiber in Rye Cellulose * Mixed-Linkageb-Glucan * Lignin * Arabinoxylan Noncell-Wall Components of Dietary Fiber in Rye Arabinogalactan-Peptides * Fructan.

Physiological Effects of Dietary Fibre. and rapidly fermented, mostly in the cecum (). The fermentation of starch produces relatively more butyrate than the fermentation of dietary fibre (), and resistant starch produces somewhat different fermentation products than readily digested starch ().

A recent in vitro study suggested. Sunvold et al. evaluated in vitro fermentation characteristics of several dietary fiber sources, including citrus pulp and citrus pectin, using fecal inoculum from cats, dogs, horses, pigs, humans and cattle.

Across species, citrus fibers had the greatest organic matter disappearance (OMD) (>80%) and total SCFA production (> mmol/g substrate Cited by: Mechanisms of Dietary Fiber Fiber is a complex carbohydrate that comes in many different forms, and can be found in a variety of foods and drinks.

The three primary forms of fiber are classified by mechanism, including bulking, viscosity, and fermentation. Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health.

Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Sugar composition of dietary fibre and short-chain fatty acid production during in vitro fermentation by human bacteria - Volume 70 Issue 1 - Valérie Salvador, Christine Cherbut, Jean-Luc Barry, Dominique Bertrand, Christian Bonnet, Jean Delort-LavalCited by: To compare in vitro gut fermentation patterns of rye bran, oat bran, and wheat bran mg (dry weight) of rye, wheat, or oat bran (or their fractions) Rye and wheat bran samples were processed by micronization and electrostatic separation to obtain the aleurone fraction, whereas oat bran was fractionated using milling and air classification.

Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared Cited by: He observes that dietary fibre “was viewed as merely the less digestible constituent of food which exerts a laxative action by irritating the gut “thus acquiring the designation “roughage” a term which was later replaced by “crude fibre” and ultimately by “dietary fibre” Various definitions of dietary fibre have appeared over.

Table 1 provides the list of dietary fibres assessed and accepted by Health Canada's Food Directorate. Products identified as "traditional fibres" in the third column were not considered as novel fibres and their acceptance as sources of fibre was not based on their physiological functionality as dietary fibres.

Rye (Secale cereal L.) is an important crop in Eastern, Central and Northern Europe and a rich source of dietary fibre. In acute intervention studies on healthy subjects, rye products have repeatedly been shown to induce lower postprandial insulin response, with or without a corresponding decrease in glucose response, compared with refined Cited by: 7.

Four types of rye bread (based on whole rye, pericarp/testa, aleurone or endosperm) differing in arabinoxylan (AX) structure were fed to pigs. Collected intestinal material was extracted with cold water and 4 M potassium hydroxide, and the AX were characterised by methylation analyses.

The endosperm AX were extensively and readily degraded in the caecum (), whereas pericarp/testa AX were. The aim of this study was to investigate the effect of a rye bran bread-based high-fibre diet, variation in meal frequency (Nib or Ord) and their combined effects on the responses of Cited by: For each of wheat, rye, and hull-less barley, soluble and insoluble fibre fractions from refined flour and models for baking and extrusion had comparable in vitro fermentation rates and extents, with similar levels of short chain fatty acid metabolites.

This study suggests that there should be little difference in the large intestinal Cited by: 7. The diets were a low fiber basal or the basal diet supplemented with coarse bran, fine bran, cabbage, or cellulose (Solka floc).

Twelve subjects (Group 1) were fed all fiber sources using a latin square design with 2-week experimental periods followed by a 3-week period on the basal by: A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as ns can be found in over 12% of the angiospems including both monocots and dicots such as agave, artichokes, asparagus, leeks, garlic, onions (including spring onions), yacón, jícama, barley and wheat.

Fructans also appear in grass, with dietary implications for horses. In the HEALTHGRAIN variety screen study, the content of dietary fiber in different rye varieties varied from to %, whereas total arabinoxylan content was –% and –% in.

Dietary fiber (British spelling fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes.

It has two main components: Soluble fiber – which dissolves in water – is generally fermented in the colon into gases and physiologically active by-products, such as short-chain fatty acids produced in the colon by gut bacteria.

Dietary fiber can be categorized into water-soluble and water-insoluble components. Dried beans, oat products, and certain fruits and vegetables are good sources of soluble fiber. Most plant foods are good sources of insoluble fiber and wheat bran is a concentrated form of insoluble fiber.Gut bacteria may influence obesity through the metabolites produced by dietary fiber fermentation (mainly, short-chain fatty acids [SCFA]).

Five cereal grain samples (wheat, rye, maize [corn], rice, and oats) were subjected to in vitro digestion andCited by: Page 10— Dietary Fiber. Dietary fiber is a complex material; its composition varies from one food to another.

Trowell () first defined dietary fiber as components of the plant cell wall that resist digestion by secretions of the human alimentary tract.