Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products
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Abstract:
The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties of both insoluble and soluble fibres. It is a major by-product of the manufacture of lupin protein isolates, which can be dried to produce a purified fibre food ingredient. Such an ingredient possesses a neutral odour and flavour, a smooth texture, and high water-binding and oil-binding properties. These properties allow its incorporation into foods with minimum reduction in their acceptability. The lupin kernel fibre (LKF) has demonstrated beneficial effects in clinical studies on biomarkers for metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. It can be described as a "prebiotic fibre" since it improves gut micro-floral balance and the chemical environment within the colon. Thus, LKF is a health-functional ingredient with great opportunity for more widespread use in foods; however, it is evident that more non-thermal methods for the manufacture of lupin kernel fibre should be explored, including their effects on the physicochemical properties of the fibre and the effect on health outcomes in long term clinical trials.Keywords:
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Prebiotic dietary fibers act as carbon sources for primary and secondary fermentation pathways in the colon, and support digestive health in many ways. Fructooligosaccharides, inulin, and galactooligosaccharides are universally agreed-upon prebiotics. The objective of this paper is to summarize the 8 most prominent health benefits of prebiotic dietary fibers that are due to their fermentability by colonic microbiota, as well as summarize the 8 categories of prebiotic dietary fibers that support these health benefits. Although not all categories exhibit similar effects in human studies, all of these categories promote digestive health due to their fermentability. Scientific and regulatory definitions of prebiotics differ greatly, although health benefits of these compounds are uniformly agreed upon to be due to their fermentability by gut microbiota. Scientific evidence suggests that 8 categories of compounds all exhibit health benefits related to their metabolism by colonic taxa.
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Daluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of tubers originating from Siau Island, Mana do, North Sulawesi. The r esistant starch of daluga can be utilized as a potential source of prebiotic. However, naturally daluga has low resistant starch content and a modification is necessary for improving its content. The aim of the study was to examine the effect of heat moisture treatment (HMT) on the resistant starch content and prebiotic properties of modified daluga flour. The HMT modification was carried out at 121°C for 60 min in an autoclave, and the modifi ed flour was then compared with the untreated native flour (TD). T he results showed that autoclaved TD-HMT flour had 8.81% higher resistant starch content as compared to that of TD. The increment also affected the prebiotic characteristics of the modified flour. The TD-HMT showed resistan t to gastric acid up to 92%, augmentations of prebiotic activity, index and effect, as well as L. plantarum BSL growth improvement up to 3 log CFU/mL. The gastric acid resistan t autoclaved TD-HMT is able to stimulate probiotic LAB growth, confirming its prebiotic potential for acid bacteria fermentation.
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Resistant starch (RS) and fructooligosaccharides (FOS) are two non‐digestible, fermentable fibers whose break down by intestinal microbiota has been shown to improve gut health. However, previous studies suggest that a high fat diet fed prior to the prebiotic negatively impacted the fermentation process in rodents. The pre‐feeding of the high fat diet may change the microbiota so that the rodents could no longer respond to a dietary prebiotic. The question examined in the current study was: will concurrent feeding of prebiotics with a high fat diet preserve the ability to ferment? This 2×2×2 factorial study in Sprague Dawley rats (n=96) studies the fermentation effects of a high‐amylose corn starch (Hi‐maize® resistant starch) and a short‐chain FOS (NutraFlora®) in low (4% g/kg; 18% of energy) and high (14% g/kg; 40% of energy) levels of dietary fat. Results were significant at p<0.05. Prebiotic diets produced animals with larger full and empty ceca than control diets, and an increase in serum concentrations of GLP‐1 total and PYY, regardless of dietary fat level. Both RS and FOS significantly decreased cecal and colonic pH levels. RS and FOS combined diets caused a further reduction in pH. Feeding the prebiotics concurrently with high dietary fat preserved a significant amount of fermentation that was reduced or lost when pre‐feeding a high fat diet without prebiotics in a previous study. Funding was provided by National Starch LLC and LSU AgCenter. scFOS was provided by GTC Nutrition.
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Resistant starch serves as a prebiotic in the large intestine, aiding in the maintenance of a healthy intestinal environment and mitigating associated chronic illnesses. This study aimed to investigate the impact of resistant starch-enriched brown rice (RBR) on intestinal health and functionality. We assessed changes in resistant starch concentration, structural alterations, and branch chain length distribution throughout the digestion process using an in vitro model. The efficacy of RBR in the intestinal environment was evaluated through analyses of its prebiotic potential, effects on intestinal microbiota, and intestinal function-related proteins in obese animals fed a high-fat diet. RBR exhibited a higher yield of insoluble fraction in both the small and large intestines compared to white and brown rice. The total digestible starch content decreased, while the resistant starch content significantly increased during in vitro digestion. Furthermore, RBR notably enhanced the growth of four probiotic strains compared to white and brown rice, displaying higher proliferation activity than the positive control, FOS. Notably, consumption of RBR by high-fat diet-induced obese mice suppressed colon shortening, increased Bifidobacteria growth, and improved intestinal permeability. These findings underscore the potential prebiotic and gut health-promoting attributes of RBR, offering insights for the development of functional foods aimed at preventing gastrointestinal diseases.
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Carbohydrates are an important macronutrient whose processing and digestive fate can have numerous beneficial or adverse effects on consumer health. This study investigated the impact of heat-moisture treatments (HMT) and citric acid treatments (CAT) on arrowroot starch (ARS) with a focus on its physicochemical properties, digestibility, and influence on gut microbiota. The results revealed that HMT and CAT did not alter the colloidal characteristics of ARS but significantly affected the balance between amorphous and crystalline regions. Changes in thermal properties, morphology, and particle size were also observed. These can influence ARS shelf life and functional properties in various food applications. Furthermore, certain treatments in both processing methods increased the resistant starch (RS) content of ARS, with HMT for 16 hours at 80 °C and CAT with 0.6 M citric acid, resulting in the most pronounced effects. These changes coincided with reductions in rapidly digestible starch (RDS) levels and improvements in the ratio of slowly digestible starch (SDS) to RDS, which could potentially improve glycemic control. This study also examined the impact of processed ARS on colonic microbiota composition. It found that ARS-derived RS formed under HMT and CAT did not negatively affect the prebiotic potential of the RS fraction. Both treatments were associated with lowering the
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Purpose The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic diseases, including obesity and diabetes. The purpose of this study was to investigate the effects of ß -glucan and resistant starch incorporation on the glycemic index (GI) and glycemic load (GL) of white bread. Design/methodology/approach Seven different formulations of prebiotic bread were produced using different proportions of ß -glucan (0.8, 1 and 1.2 per cent), resistant starch (5.5, 8 and 10.5 per cent) and the combination of resistant starch and ß -glucan in a ratio of 4:0.5. Findings The GI and GL of the prebiotic bread prepared with 1 per cent ß -glucan (w/w) were 55.7 and 7.8, respectively, whereas those of the prebiotic bread prepared with 8 per cent resistant starch (w/w) were 64.8 and 8.42, respectively, with both breads having significantly lower GI and GL values than the control ( P < 0.05). It was concluded that the incorporation of 1 per cent ß -glucan may be beneficial in producing prebiotic bread with both low GI and low GL. Originality/value Although white bread is a main food source in human diet, its high GI and GL make it an unhealthy food choice. The incorporation of ingredients with prebiotic effects, such as ß -glucan and resistant starch, can improve the nutritional value of this product by lowering its GI and GL.
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