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High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicability as functional foods, particularly related to colon health. Certain beneficial effects of carbohydrates in humans can be postulated as being due to microorganisms and metabolites (short-chain fatty acids (SCFAs)). Fecal samples were collected and incubated anaerobically with HMP, SBP, SOY, and FOS at 37˚C. The average degree of polymerization (DP) of HMP, SBP, and SOY was 492, 3729, and 1510, respectively. Degree of pectin methylation of each sample was 76.0% (HMP), 21.2% (SBP), and 22.8% (SOY). Total SCFAs in SOY showed the highest value compared to other samples, especially having the highest concentration of propionic acid (P < 0.05). While fermentation with FOS showed higher butyrate production, the total SCFAs with SOY, HMP, and SBP were significantly higher than FOS over 30 h (P < 0.05). From the denaturing gradient gel electrophoresis (DGGE) analysis, changes of microbiota composition were found. In conclusion, pectin samples, especially soy pectin, stimulated production of total SCFAs and composition of human fecal microbiota was modulated. Therefore, pectin samples may alter the composition of fecal microbiota and improve the colonic health.

<p>Riboflavin is an essential micronutrient in the human diet. Because riboflavin is water soluble and not stored in appreciable amounts in the body, sources of riboflavin must be constantly consumed. In the United States many cereal grains are being fortified with riboflavin. In this review we briefly discuss the chemistry of riboflavin, the role of riboflavin in nutrition and health, effects of food processing and storage and means of measuring riboflavin in food and animal feeds.</p>

A fermentation study of three probiotic Lactobacillus strains was conducted on individual carbohydrates including glucose (GLU) high methoxy pectin (HMP), sugar beet pectin (SBP), fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin agave (IA) as the sole carbon sources. It was observed that Lactobacillus bulgaricus (LB), Lactobacillus casei (LC) and Lactobacillus delbruckii (LD) achieved the highest growth rates when they were grown in the presence of GLU, FOS, and IA, but LB had a slower growth rate in these substrates compared to LC and LD. Only LC had a statistically significantly higher growth rate in GOS than in the basal medium which contained no carbohydrate source. Exposure to bile caused a significant reduction of log colony forming units/ml of all 3 strains, with LD grown in HMP exhibiting the highest survival followed by LC and LD grown in GLU, and LD grown on IA. Although HMP was not fermented by the test organisms, results indicate that HMP may in fact help certain probiotic bacteria to survive exposure to bile. Exposure to simulated gastric juices indicated that the studied Lactobacilli are tolerant to simulated gastric juice.

Pectin is a soluble fiber with demonstrated health benefits such as the ability to lower blood glucose and cholesterol, increased satiety leading to lower caloric intake and improved insulin resistance. These benefits suggest that pectin may help in prevention and treatment of diseases such as diabetes and obesity. Soybean seed coats, a co‐product of soybean processing, are good source of fiber (pectin) and shows potential as a value‐added product. The objective of this study is to examine the effects of soy pectin on blood glucose and insulin responses. Using a randomized‐crossover design, fifteen healthy men were randomly assigned to two groups (control and soy pectin). Fasting finger‐stick blood samples were collected at 15 minutes before and 0, 15, 30, 45, 60, 75, 90, 120, and 180 minutes after consumption of control solution with added soy pectin or a control solution. Although no specific time interval was significantly different, a reduction in plasma glucose and insulin concentrations was observed. Compared with the control, mean glucose iAUC (incremental area under the curve) for the soy pectin treatment was lowered by ~13.2% from 5059 + 506 to 4390 + 387 µU (~3 h) L‐1. Results suggest soy pectin has a potential for use as a functional food ingredient to improve human health. Funding provided by Arkansas Soybean Promotion Board is greatly appreciated.

<p>Soybean seed coats are an underutilized byproduct from the commercial crushing of soybeans to make soymeal and soy oil. These seed coats constitute 7 to 10% of the weight of a bushel of soybeans so they provide a substantial opportunity to add value to each bushel. Overall, the United States produces approximately 6 million metric tons of seed coats each year. Biologically active compounds contained in soybean seed coats have been shown to prevent and or reduce macular degeneration, obesity, cancer, and many other debilitating diseases. For example the seed coats of YJ-100 black soybeans contain more than 20 mg/g of anthocyanins, the highest concentration of anthocyanins of all plants materials including other row crops. The purpose of this paper is to examine the chemical content of soybean seed coats, highlight opportunities to add value and discuss the potential health benefits of these chemicals.</p>

Newly harvested tomatoes are often exposed to short periods of high temperatures. To simulate harvest conditions, mature green (MG) tomatoes (Lycopersicon esculentum Mill., cv. 908) were exposed to direct solar radiation until their mean temperatures became 45°, 50°, or 55°C. When fruit temperatures were > 50°, heat injury was obvious. Once exposed, tomatoes remained at these high temperatures for ≈ 1 hr, even after being transferred to shade. The interaction between high temperature and exposure time on tomato thermostability was studied in the laboratory. MG ‘908’ tomatoes were exposed to temperatures ranging from 25° to 65° for 30 to 180 min; the damage was then measured by determining the amount of electrolyte leakage. A mathematical model describing the interaction of temperature and time was used to predict the critical high temperature and exposure time. Critical exposure times calculated for ‘908’ tomatoes were 34, 105, and 166 min for exposure to 55°, 50°, and 45°, respectively. For practical field applications, this high-temperature stress may decrease the quality by causing the destruction of fruit cellular tissue and physiological disorders.