Modified insoluble dietary fibers in okara affect body composition, serum metabolic properties, and fatty acid profiles in mice fed high-fat diets: an NMR investigation

Dai, Bona; Huang, Suya; Deng, Yun

doi:10.1016/j.foodres.2018.10.011

Cited by 24 publications

(10 citation statements)

References 24 publications

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“…DF affects on host heath via meditating gut microbiota structure. Increased DF intake can reduce the risks of coronary heart disease, diabetes, and colon cancer (Dai et al., 2019). Recently, it was shown that SDF from Lentinula edodes affected the composition and relative abundance of intestinal microbial community by promoting the production of Bacteroides (Xue et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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Dietary fiber (DF) from sisal waste and Moringa oleifera stem were modified using a successive enzymatic‐ultrasonic (E‐U) treatment to produce modified DF products (MDFs), with reduced ratio of insoluble DF (IDF) and soluble DF (SDF) and decreased particle size. The water‐holding capacity, swelling capacity, and oil‐holding capacity of the MDFs were elevated upon E‐U treatment. MDF‐S (MDF from sisal waste) and MDF‐M (MDF from M. oleifera stem) were fermented to produce short‐chain fatty acids (SCFAs) by gut bacteria in mice, with total SCFA content of 3.81 μmol/g and 3.34 μmol/g, respectively, when added in basal feed at 10% (wt/wt). Metagenomic analyses demonstrated that MDFs tended to increase the Bacteroidetes/Firmicutes ratio, and significantly increased the relative abundance of Bacteroides, norank_f__Bacteroidales_S24‐7_group, norank_f__Erysipelotrichaceae, Ruminococcus_1, and Akkermansia at genus level. These findings suggest that MDF supplementation in diet could favorably modulate gut microbiome in mice. Novelty impact statement We proposed a DF modification strategy to improve its role in intestinal flora modulation. Our results suggest that successive enzymatic and ultrasonic treatment effectively reduced the IDF/SDF ratio of DF. Supplement of the modified DF could alter the intestinal flora of mice to a high Bacteroidetes/Firmicutes ratio and elevate the relative abundance of several beneficial microbiota.

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Section: Introductionmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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“…Over the past few decades, dietary fiber has attracted attention due to various pharmacological and clinical applications. Studies have shown significant positive effects of increased consumption of dietary fiber in reducing obesity [ 7 ], colon cancer [ 8 ], cardiovascular diseases, and hyperlipidemia [ 9 ]. The increased intake of dietary fiber from grains, vegetables, and fruits reduced the risk of obesity and hyperlipidemia [ 3 , 7 , 10 , 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Efficiency Assessment of Bacterial Cellulose on Lowering Lipid Levels In Vitro and Improving Lipid Metabolism In Vivo

Zhang

Wang

et al. 2022

Molecules

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Bacterial cellulose (BC) is well known as a high-performance dietary fiber. This study investigates the adsorption capacity of BC for cholesterol, sodium cholate, unsaturated oil, and heavy metal ions in vitro. Further, a hyperlipidemia mouse model was constructed to investigate the effects of BC on lipid metabolism, antioxidant levels, and intestinal microflora. The results showed that the maximum adsorption capacities of BC for cholesterol, sodium cholate, Pb2+ and Cr6+ were 11.910, 16.149, 238.337, 1.525 and 1.809 mg/g, respectively. Additionally, BC reduced the blood lipid levels, regulated the peroxide levels, and ameliorated the liver injury in hyperlipidemia mice. Analysis of the intestinal flora revealed that BC improved the bacterial community of intestinal microflora in hyperlipidemia mice. It was found that the abundance of Bacteroidetes was increased, while the abundance of Firmicutes and Proteobacteria was decreased at the phylum level. In addition, increased abundance of Lactobacillus and decreased abundance of Lachnospiraceae and Prevotellaceae were obtained at the genus level. These changes were supposed to be beneficial to the activities of intestinal microflora. To conclude, the findings prove the role of BC in improving lipid metabolism in hyperlipidemia mice and provide a theoretical basis for the utilization of BC in functional food.

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“…All treatments improved the swelling capacity of okara, and the homogenization and enzyme-treatment were the most appropriate methods to improve the solubility of okara [4]. Dai et al [9] also investigated the effects of modified okara consumption on body weight, serum metabolites, and fatty acid compositions in high fat-fed mice. Intake of the modified okara suppressed body weight gain, changes in metabolites, and fatty acid compositions in mouse sera compared to untreated mice [9].…”

Section: Introductionmentioning

confidence: 99%

“…Dai et al [9] also investigated the effects of modified okara consumption on body weight, serum metabolites, and fatty acid compositions in high fat-fed mice. Intake of the modified okara suppressed body weight gain, changes in metabolites, and fatty acid compositions in mouse sera compared to untreated mice [9]. Pérez-López et al [5] studied the treatment with high hydrostatic pressure (HHP) and food-grade enzymes to increase the amount of soluble DF in okara.…”

Section: Introductionmentioning

confidence: 99%

Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method

Arai

Nishinari

Nagano

2021

Foods

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Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.

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Modified insoluble dietary fibers in okara affect body composition, serum metabolic properties, and fatty acid profiles in mice fed high-fat diets: an NMR investigation

Cited by 24 publications

References 24 publications

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Efficiency Assessment of Bacterial Cellulose on Lowering Lipid Levels In Vitro and Improving Lipid Metabolism In Vivo

Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method

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