Short-chain fatty acids (SCFAs), especially acetate, propionate and butyrate, are the end products from the intestinal microbial fermentation of dietary fibers and resistant starch. It has been well documented that plasma and colonic SCFAs are associated with metabolic syndromes. Recently, the involvement of SCFAs in energy homeostasis regulation has been extensively studied. The importance of SCFAs on energy metabolism has highlighted the potential of modulating SCFAs as a nutritional target to prevent and counteract metabolism disorders and its associated diseases such as obesity and type 2 diabetes. Here, we summarize the current knowledge about the biological properties of SCFAs with their impact on the energy homeostasis.

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Antioxidative activities of the extracts from Sargassum siliquastrum were determined using the inhibition of red blood cell (RBC) hemolysis induced by 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) radicals, suppression of lipid peroxidation using rat brain homogenate, and scavenging activity of superoxide radicals. The dichloromethane fraction isolated from the methanol crude extract by differential solvent extractions exhibited the strongest antioxidant activity in both RBC hemolysis and lipid peroxidation assays. This fraction was further fractionated into four subfractions F1-F4 by silica gel column chromatography. F1 was found to be most effective in protecting RBC against AAPH radicals and in inhibiting lipid peroxidation. On the basis of thin-layer chromatography and UV and IR spectra analyses, all subfractions contained phenolic compounds. However, there was no correlation between the above antioxidant potency and total phenolic compounds estimated by using the Folin-Ciocalteau method.

The functional properties of the protein concentrates (PCs) from Phaseolus angularis, Phaseolus calcaratus, and Dolichos lablab seeds were investigated and compared with those of soybean PC. The minimum nitrogen solubilities of P. angularis and P. calcaratus PCs were at pH 5, while that of D. lablab PC was at pH 4. These three PCs had lower viscosities, similar emulsifying activities and emulsion stabilities, and higher water- and oil-holding capacities and foam capacities than soybean PC. Their minimum emulsifying activities, minimum foam capacities, and maximum foam stabilities were at pH 4. Moreover, emulsion stabilities of these three PCs were high (above 93.2%) over the pH range of 2−10. Keywords: Phaseolus angularis; Phaseolus calcaratus; Dolichos lablab; functional property; protein concentrate

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