Effects of dragon fruit oligosaccharides on immunity, gut microbiome, and their metabolites in healthy adults – A randomized double-blind placebo controlled study

Pansai, Nattha; Detarun, Preeyabhorn; Chinnaworn, Achara; Sangsupawanich, Pasuree; Wichienchot, Santad

doi:10.1016/j.foodres.2023.112657

Cited by 8 publications

(4 citation statements)

References 56 publications

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“…In the search for healthy food, ref. [34] researched the impact of dragon fruit oligosaccharides on gut microbiota. The research proved prebiotic activity and the modulation of the gut microbiome.…”

Section: Impact Of Prebiotics From New Sources On the Growth Of Speci...mentioning

confidence: 99%

New Insights in Prebiotic Utilization: A Systematic Review

Arapović,

Puljić,

Kajić

et al. 2024

Processes

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The hectic pace of modern life often leads to quick solutions, both in lifestyle and the choice of food we consume. The importance of the gut microbiome and its balance is being increasingly researched, with the prebiotic concept itself becoming a topic of scientific investigation. The aim of this paper is to analyze scientific studies on the understanding of prebiotics conducted between 2019 and 2024 in order to see what new knowledge, new sources, new ways of use, and newly established effects on certain disease states have been discovered during this period. The question that the authors are trying to answer is how specific prebiotics affect the growth and activity of selected probiotic strains in the human gut (have impact on gut microbiome) and what the implications of these interactions are. Four databases were searched: Pubmed/MEDLINE, Springerlink, Google Scholar, and Scopus. The keywords used were prebiotics, functional food, probiotics, gut microbiome, and trends. A systematic review of 30 scientific studies on the topic of prebiotics revealed significant advances in understanding and application. Research particularly indicates how prebiotics stimulate the growth of beneficial probiotic strains, such as Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium. In addition, innovative approaches in food production, including pasta rich in prebiotic fibers, chocolate with inulin and stevia, and the use of fruit by-products, show promising results in creating “healthier” food options. Although the papers had differing objectives and research methodologies, certain similarities were found. All papers emphasized the importance of using prebiotics, although it depended on the type they come from and their impact on the gut microbiome, i.e., the stimulation of probiotic action within the gut microbiome, which consequently has benefits on health. This review serves as a springboard for further research in this exciting field, with the ultimate goal of harnessing the power of prebiotics to improve health outcomes.

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Section: Impact Of Prebiotics From New Sources On the Growth Of Speci...mentioning

confidence: 99%

New Insights in Prebiotic Utilization: A Systematic Review

Arapović,

Puljić,

Kajić

et al. 2024

Processes

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“…There is an issue in terms of how we can ensure that these recovered ingredients can be incorporated into foods, as the enhancements of foods (such as bread and biscuits [53][54][55][56], which are common cereal food that is used in these studies) can affect the texture, structure, mouthfeel and, hence, consumer acceptability of foods using the recovered ingredients, even if the fibre components recovered could be of great help in manipulating gut functionality and chronic diseases, as illustrated by the work of Pansai et al [57] when recovering fibre compounds from pitya fruit (dragon fruit) and evaluating their mode of improving gut functionality. The work of Hsu, Chang and Shiau [58] is another good example of this, where they endeavoured to recover components from pitya material and incorporate it into bread, finding that the modification of the texture was a challenge to maintain, and whilst it was possible to achieve a product which resembled a control (standard) product, artefacts such as colour and hence taste, also need to be evaluated when incorporating antioxidantrich, phenolic-containing, substances.…”

Section: Practical Applications Of Isolated Food Components On Consum...mentioning

confidence: 99%

Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods

Brennan

2024

Foods

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Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4–5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.

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“…Additionally, DFO depleted the numbers of Enterococci, especially E. faecalis and E. faecium, which can lead to infection and have harmful effects on the host. Pansai et al [87] investigated the effects of DFO on immune stimulation, GM regulation, and the correlation between GM and nutrients in human experiments. The results showed that 4 g/d DFO intake significantly increased IgA levels in healthy adults, and 8 g/d DFO significantly promoted the growth of Bifidobacterium spp.…”

Section: The Efficacy Of Fruit-derived Compounds In Vivo Experimentsmentioning

confidence: 99%

Bioactive Components in Fruit Interact with Gut Microbes

Jin,

Chen,

et al. 2023

Biology

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Fruits contain many bioactive compounds, including polysaccharides, oligosaccharides, polyphenols, anthocyanins, and flavonoids. All of these bioactives in fruit have potentially beneficial effects on gut microbiota and host health. On the one hand, fruit rich in active ingredients can act as substrates to interact with microorganisms and produce metabolites to regulate the gut microbiota. On the other hand, gut microbes could promote health effects in the host by balancing dysbiosis of gut microbiota. We have extensively analyzed significant information on bioactive components in fruits based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA). Although the deep mechanism of action of bioactive components in fruits on gut microbiota needs further study, these results also provide supportive information on fruits as a source of dietary active ingredients to provide support for the adjunctive role of fruits in disease prevention and treatment.

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Effects of dragon fruit oligosaccharides on immunity, gut microbiome, and their metabolites in healthy adults – A randomized double-blind placebo controlled study

Cited by 8 publications

References 56 publications

New Insights in Prebiotic Utilization: A Systematic Review

New Insights in Prebiotic Utilization: A Systematic Review

Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods

Bioactive Components in Fruit Interact with Gut Microbes

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