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Krishna Perumal P, Huang CY, Chen CW, Anisha GS, Singhania RR, Dong CD, Patel AK. Advances in oligosaccharides production from brown seaweeds: extraction, characterization, antimetabolic syndrome, and other potential applications. Bioengineered 2023; 14:2252659. [PMID: 37726874 PMCID: PMC10512857 DOI: 10.1080/21655979.2023.2252659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 06/27/2023] [Indexed: 09/21/2023] Open
Abstract
Brown seaweeds are a promising source of bioactive substances, particularly oligosaccharides. This group has recently gained considerable attention due to its diverse cell wall composition, structure, and wide-spectrum bioactivities. This review article provides a comprehensive update on advances in oligosaccharides (OSs) production from brown seaweeds and their potential health applications. It focuses on advances in feedstock pretreatment, extraction, characterization, and purification prior to OS use for potential health applications. Brown seaweed oligosaccharides (BSOSs) are extracted using various methods. Among these, enzymatic hydrolysis is the most preferred, with high specificity, mild reaction conditions, and low energy consumption. However, the enzyme selection and hydrolysis conditions need to be optimized for desirable yield and oligosaccharides composition. Characterization of oligosaccharides is essential to determine their structure and properties related to bioactivities and to predict their most suitable application. This is well covered in this review. Analytical techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC), and nuclear magnetic resonance (NMR) spectroscopy are commonly applied to analyze oligosaccharides. BSOSs exhibit a range of biological properties, mainly antimicrobial, anti-inflammatory, and prebiotic properties among others. Importantly, BSOSs have been linked to possible health advantages, including metabolic syndrome management. Metabolic syndrome is a cluster of conditions, such as obesity, hypertension, and dyslipidemia, which increase the risk of cardiovascular disease and type 2 diabetes. Furthermore, oligosaccharides have potential applications in the food and pharmaceutical industries. Future research should focus on improving industrial-scale oligosaccharide extraction and purification, as well as researching their potential utility in the treatment of various health disorders.[Figure: see text].
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Affiliation(s)
- Pitchurajan Krishna Perumal
- Institute of Aquatic Science and Technology, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Chiu-Wen Chen
- Institute of Aquatic Science and Technology, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
- Sustainable Environment Research Center, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
- Department of Marine Environmental Engineering, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Grace Sathyanesan Anisha
- Post-Graduate and Research Department of Zoology, Government College for Women, Thiruvananthapuram, India
| | - Reeta Rani Singhania
- Institute of Aquatic Science and Technology, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
- Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, India
| | - Cheng-Di Dong
- Sustainable Environment Research Center, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
- Department of Marine Environmental Engineering, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
- Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, India
| | - Anil Kumar Patel
- Institute of Aquatic Science and Technology, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
- Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, India
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Chellappan DK, Chellian J, Rahmah NSN, Gan WJ, Banerjee P, Sanyal S, Banerjee P, Ghosh N, Guith T, Das A, Gupta G, Singh SK, Dua K, Kunnath AP, Norhashim NA, Ong KH, Palaniveloo K. Hypoglycaemic Molecules for the Management of Diabetes Mellitus from Marine Sources. Diabetes Metab Syndr Obes 2023; 16:2187-2223. [PMID: 37521747 PMCID: PMC10386840 DOI: 10.2147/dmso.s390741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Accepted: 07/12/2023] [Indexed: 08/01/2023] Open
Abstract
Diabetes mellitus (DM) is a chronic metabolic disorder recognized as a major health problem globally. A defective insulin activity contributes to the prevalence and expansion of DM. Treatment of DM is often hampered by limited options of conventional therapies and adverse effects associated with existing procedures. This has led to a spike in the exploration for potential therapeutic agents from various natural resources for clinical applications. The marine environment is a huge store of unexplored diversity of chemicals produced by a multitude of organisms. To date, marine microorganisms, microalgae, macroalgae, corals, sponges, and fishes have been evaluated for their anti-diabetic properties. The structural diversity of bioactive metabolites discovered has shown promising hypoglycaemic potential through in vitro and in vivo screenings via various mechanisms of action, such as PTP1B, α-glucosidase, α-amylase, β-glucosidase, and aldose reductase inhibition as well as PPAR alpha/gamma dual agonists activities. On the other hand, hypoglycaemic effect is also shown to be exerted through the balance of antioxidants and free radicals. This review highlights marine-derived chemicals with hypoglycaemic effects and their respective mechanisms of action in the management of DM in humans.
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Affiliation(s)
- Dinesh Kumar Chellappan
- Department of Life Sciences, International Medical University, Kuala Lumpur, 57000, Malaysia
| | - Jestin Chellian
- Department of Life Sciences, International Medical University, Kuala Lumpur, 57000, Malaysia
| | | | - Wee Jin Gan
- School of Pharmacy, International Medical University, Kuala Lumpur, 57000, Malaysia
| | - Priyanka Banerjee
- Department of Pharmaceutical Technology, School of Medical Sciences, Adamas University, Kolkata, West Bengal, India
| | - Saptarshi Sanyal
- Department of Pharmaceutical Technology, School of Medical Sciences, Adamas University, Kolkata, West Bengal, India
| | | | - Nandini Ghosh
- Indiana University School of Medicine, Indianapolis, IN, USA
| | - Tanner Guith
- Indiana University School of Medicine, Indianapolis, IN, USA
| | - Amitava Das
- Indiana University School of Medicine, Indianapolis, IN, USA
| | - Gaurav Gupta
- School of Pharmacy, Suresh Gyan Vihar University, Jaipur, Rajasthan, 302017, India
- Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal University, Dehradun, Uttarakhand, 248007, India
- Center for Global Health Research, Saveetha Medical College, Saveetha Institute of Medical and Technical Science, Chennai, India
| | - Sachin Kumar Singh
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, 144411, India
- Faculty of Health, Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Ultimo, NSW, 2007, Australia
| | - Kamal Dua
- Faculty of Health, Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Ultimo, NSW, 2007, Australia
- Discipline of Pharmacy, Graduate School of Health, University of Technology Sydney, Sydney, NSW, 2007, Australia
| | - Anil Philip Kunnath
- Division of Applied Biomedical Science and Biotechnology, School of Health Sciences, International Medical University, Kuala Lumpur, 57000, Malaysia
| | - Nur Azeyanti Norhashim
- Division of Cardiovascular Sciences, Faculty of Biology, Medicine and Health, Core Technology Facility, The University of Manchester, Manchester, M13 9NT, UK
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur, 50603, Malaysia
| | - Kuan Hung Ong
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur, 50603, Malaysia
| | - Kishneth Palaniveloo
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur, 50603, Malaysia
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Magwaza SN, Islam MS. Roles of Marine Macroalgae or Seaweeds and Their Bioactive Compounds in Combating Overweight, Obesity and Diabetes: A Comprehensive Review. Mar Drugs 2023; 21:md21040258. [PMID: 37103396 PMCID: PMC10142144 DOI: 10.3390/md21040258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/19/2023] [Accepted: 04/19/2023] [Indexed: 04/28/2023] Open
Abstract
Obesity and diabetes are matters of serious concern in the health sector due to their rapid increase in prevalence over the last three decades. Obesity is a severe metabolic problem that results in energy imbalance that is persistent over a long period of time, and it is characterized by insulin resistance, suggesting a strong association with type 2 diabetes (T2D). The available therapies for these diseases have side effects and some still need to be approved by the Food and Drug Administration (FDA), and they are expensive for underdeveloped countries. Hence, the need for natural anti-obesity and anti-diabetic drugs has increased in recent years due to their lower costs and having virtually no or negligible side effects. This review thoroughly examined the anti-obesity and anti-diabetic effects of various marine macroalgae or seaweeds and their bioactive compounds in different experimental settings. According to the findings of this review, seaweeds and their bioactive compounds have been shown to have strong potential to alleviate obesity and diabetes in both in vitro and in vivo or animal-model studies. However, the number of clinical trials in this regard is limited. Hence, further studies investigating the effects of marine algal extracts and their bioactive compounds in clinical settings are required for developing anti-obesity and anti-diabetic medicines with better efficacy but lower or no side effects.
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Affiliation(s)
- S'thandiwe Nozibusiso Magwaza
- Department of Biochemistry, School of Life Sciences, University of KwaZulu-Natal (Westville Campus), Durban 4000, South Africa
| | - Md Shahidul Islam
- Department of Biochemistry, School of Life Sciences, University of KwaZulu-Natal (Westville Campus), Durban 4000, South Africa
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Preparation methods, biological activities, and potential applications of marine algae oligosaccharides: a review. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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García-Poza S, Pacheco D, Cotas J, Marques JC, Pereira L, Gonçalves AMM. Marine macroalgae as a feasible and complete resource to address and promote Sustainable Development Goals (SDGs). INTEGRATED ENVIRONMENTAL ASSESSMENT AND MANAGEMENT 2022; 18:1148-1161. [PMID: 35225423 DOI: 10.1002/ieam.4598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 01/28/2022] [Accepted: 02/11/2022] [Indexed: 06/14/2023]
Abstract
Because the world's population is increasing, science-based policies are needed to promote sustainable global development. It is important to maintain and restore the environment and help human society overcome the risks from industrialization and unsustainable exponential growth. In recent years, many studies have highlighted that macroalgae represent a key marine resource for ecological and sustainable living, thus helping to address today's global problems, such as water pollution, ocean acidification, and global warming. Macroalgae show the potential to provide innovative, ecofriendly, and nutritious food sources and natural compounds for various industries, such as biomedical, food, agricultural, and pharmaceutical industries. This review discusses how macroalgae can help us today and how they can promote a more sustainable way of life in the future. It also discusses the potential danger for ecosystems and the global population if these organisms are not part of the solution but part of the problem. Integr Environ Assess Manag 2022;18:1148-1161. © 2022 SETAC.
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Affiliation(s)
- Sara García-Poza
- University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, Coimbra, Portugal
| | - Diana Pacheco
- University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, Coimbra, Portugal
| | - João Cotas
- University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, Coimbra, Portugal
| | - João C Marques
- University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, Coimbra, Portugal
| | - Leonel Pereira
- University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, Coimbra, Portugal
| | - Ana M M Gonçalves
- University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, Coimbra, Portugal
- Department of Biology, CESAM-Centre for Environmental and Marine Studies, University of Aveiro, Aveiro, Portugal
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Modulation of hyperglycemia by sodium alginate is associated with changes of serum metabolite and gut microbiota in mice. Carbohydr Polym 2022; 291:119359. [DOI: 10.1016/j.carbpol.2022.119359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/22/2022] [Accepted: 03/11/2022] [Indexed: 11/23/2022]
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Bosch G, Gilbert M, Beerda B. Properties of Foods That Impact Appetite Regulation in Cats. FRONTIERS IN ANIMAL SCIENCE 2022. [DOI: 10.3389/fanim.2022.873924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Overweight and obesity are common in global pet cat populations which makes it important to understand how properties of food affect appetite (food motivation). In four experiments, we studied this by using a model of operant conditioning for assessing appetite in which cats could press a lever for food rewards. There was no effect of protein status on motivation for protein, when evaluated in a cross-over design with cats receiving low protein (LP) or high protein (HP) foods for 14 days. Cats obtained similar numbers of HP and LP rewards, irrespective of whether their daily food was HP or LP (mixed-effects model, P = 0.550 for food × reward, P = 0.151 for reward). High dietary protein reduced food motivation when we regressed protein levels in 12 commercial foods (12.0 to 27.4 g crude protein/MJ metabolizable energy; P = 0.022) fed for 2 days and tested at 5 h postprandially on the third day whereas fiber levels were without effect (3.8 to 17.8 g non-starch polysaccharides/MJ; P = 0.992). Dietary fiber may reduce appetite depending on its physicochemical properties and we tested the effect of a gelling fiber (alginate), viscous fiber (psyllium) and a fermentable fiber (inulin). Cats received test foods as well as control foods for 3 days and were tested on the third day at 3 h (alginate), 5 h (psyllium) or 8 h (inulin) postprandially. Enriching the food with alginate (P = 0.379) or psyllium (P = 0.153) did not affect the number of rewards obtained, but the feeding of the inulin-enriched food did make the cats obtain fewer rewards than when they received the control food (P = 0.001). Finally, cooking or grinding of dietary meat increased the number of rewards obtained by cats, on day 3 at 3 h postprandial, without evidence for additive effects of these treatments (P = 0.014 for grinding × cooking). This study shows that dietary content of protein or fiber, and the grinding or cooking of meat, all affect appetite in cats as expected, though some predicted effects remained undetected and clearly details regarding food properties matter. These and future findings can guide the designing of foods that promote satiety and prevent over-eating in meal-fed cats.
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Chichibu H, Yamagishi K, Kishida R, Maruyama K, Hayama-Terada M, Shimizu Y, Muraki I, Umesawa M, Cui R, Imano H, Ohira T, Tanigawa T, Sankai T, Okada T, Kitamura A, Kiyama M, Iso H. Seaweed Intake and Risk of Cardiovascular Disease: The Circulatory Risk in Communities Study (CIRCS). J Atheroscler Thromb 2021; 28:1298-1306. [PMID: 33597328 PMCID: PMC8629711 DOI: 10.5551/jat.61390] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Accepted: 12/14/2020] [Indexed: 11/11/2022] Open
Abstract
AIM Seaweed contains soluble dietary fibers, potassium, and flavonoids and was recently reported to be inversely associated with the risk of coronary heart disease and mortality from stroke. However, epidemiological evidence on this issue has remained scarce. METHODS At the baseline survey of four Japanese communities between 1984 and 2000, we enrolled 6,169 men and women aged 40-79 years who had no history of cardiovascular disease. We assessed their seaweed intake using the data from a 24 h dietary recall survey and categorized the intake into four groups (0, 1-5.5, 5.5-15, and ≥ 15 g/day). We used sex-specific Cox proportional hazards models to examine the association between seaweed intake and risk of cardiovascular disease (stroke, stroke subtypes, and coronary heart disease). RESULTS During the 130,248 person-year follow-up, 523 cases of cardiovascular disease occurred: 369 cases of stroke and 154 cases of coronary heart disease. Seaweed intake levels were inversely associated with the risk of total stroke and cerebral infarction among men but not among women. Adjustment for cardiovascular risk factors did not change the associations: the hazard ratios (95% confidence intervals; P for trend) for the highest versus lowest categories of seaweed intake were 0.63 (0.42-0.94; 0.01) for total stroke and 0.59 (0.36-0.97; 0.03) for cerebral infarction. No associations were observed between seaweed intake and risks of intraparenchymal hemorrhage, subarachnoid hemorrhage, or coronary heart disease among men or women. CONCLUSIONS We found an inverse association between seaweed intake and risk of total stroke, especially that from cerebral infarction, among Japanese men.
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Affiliation(s)
- Haruka Chichibu
- Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba, Ibaraki, Japan
| | - Kazumasa Yamagishi
- Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba, Ibaraki, Japan
- Ibaraki Western Medical Center, Ibaraki, Japan
| | - Rie Kishida
- Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba, Ibaraki, Japan
| | - Koutatsu Maruyama
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Ehime, Japan
| | | | - Yuji Shimizu
- Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan
| | - Isao Muraki
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Osaka, Japan
| | - Mitsumasa Umesawa
- Department of Public Health, Dokkyo Medical University, Tochigi, Japan
| | - Renzhe Cui
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Osaka, Japan
| | - Hironori Imano
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Osaka, Japan
| | - Tetsuya Ohira
- Department of Epidemiology, Fukushima Medical University School of Medicine, Fukushima, Japan
| | - Takeshi Tanigawa
- Department of Public Health, Graduate School of Medicine, Juntendo University, Tokyo, Japan
| | - Tomoko Sankai
- Department of Public Health and Nursing, Faculty of Medicine, University of Tsukuba, Ibaraki, Japan
| | - Takeo Okada
- Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan
| | - Akihiko Kitamura
- Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan
| | - Masahiko Kiyama
- Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan
| | - Hiroyasu Iso
- Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba, Ibaraki, Japan
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Osaka, Japan
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Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Markussen JØ, Madsen F, Young JF, Corredig M. A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides. Curr Res Food Sci 2021; 4:250-261. [PMID: 33948564 PMCID: PMC8080468 DOI: 10.1016/j.crfs.2021.03.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 03/28/2021] [Accepted: 03/29/2021] [Indexed: 12/04/2022] Open
Abstract
Hydrocolloids are often added as functional ingredients in foods, to better design the structure of the matrix and ensure food quality and optimal sensory properties. However, much less is known about their influence on the physical and chemical changes during gastric digestion. In this study, semi-continuous in vitro gastric digestion was applied on a model food system, prepared with milk protein concentrate (MPC) (3% w/v) and 1% alginate, pectin, guar gum, as well as a 1:1 mixture of alginate and pectin. The dynamics during simulated gastric digestion were observed by measuring particle size distributions, structuring at various length scales, as well as by evaluating differences in protein breakdown. Immediately after contact with the simulated gastric fluids, all samples showed extensive aggregation and formation of different structures. MPC control dispersions (no polysaccharide) and MPC containing alginate formed large inhomogeneous aggregates. The lack of structural homogeneity affected the simulated gastric emptying: there were marked differences in the type of aggregates present at various times of emptying depending on the hydrocolloid present in the mixture. MPC containing pectin or guar gum formed macroscopically homogeneous dispersion, with rather small protein aggregates showing a large population of particles between 60 and 100 μm of diameter, with marked differences in microstructure. Pectin created large coacervates, while guar microscopic phase separated systems. These dispersions showed a higher extent of protein digestion, due to the larger surface area created for enzyme activity compared to the macroscopically phase separated matrices. In all cases, there was a large undigested fraction at the end point of 140 min. SDS PAGE demonstrated differences in the casein peptides distribution depending on the type of polysaccharide present during simulated gastric emptying. This in spite of similarities in cumulative protein emptied. It was concluded that in this semi-continuous in vitro gastric digestion model, structuring with polysaccharides has a significant impact on gastric emptying and protein digestion kinetics. Protein-hydrocolloid interactions cause differences in structuring during gastrointestinal transit. Milk protein concentrates show different proteolysis kinetics during gastric digestion depending on aggregates formed. Milk protein concentrates with alginates show a delay in digestion. Pectin and guar form homogenous dispersions during gastric digestion.
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Affiliation(s)
- Jacob Østergaard Markussen
- Department of Food Science, CiFood Multidisciplinary Center, Aarhus University, 48 Agro Food Park, Aarhus N, 8200, Denmark.,IFF R&D Braband, DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220, Brabrand, Denmark
| | - Finn Madsen
- IFF R&D Braband, DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220, Brabrand, Denmark
| | - Jette Feveile Young
- Department of Food Science, CiFood Multidisciplinary Center, Aarhus University, 48 Agro Food Park, Aarhus N, 8200, Denmark
| | - Milena Corredig
- Department of Food Science, CiFood Multidisciplinary Center, Aarhus University, 48 Agro Food Park, Aarhus N, 8200, Denmark
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Lobine D, Rengasamy KRR, Mahomoodally MF. Functional foods and bioactive ingredients harnessed from the ocean: current status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:5794-5823. [PMID: 33724095 DOI: 10.1080/10408398.2021.1893643] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
With an increase in life expectancy and decrease of quality-of-life couple with the high prevalence of diseases, diet is expected to play a key function in sustaining human health. Nutritionists, food technologists and medical experts are working in synergy to cater for the increasing demand of food with associated therapeutic benefits, commonly known as functional food, that may improve well-being and reduce the risk of diseases. Interestingly, the marine ecosystem, due to its abundant and phenomenal biodiversity of marine organisms, constitutes a vital source of a panoply of healthy foods supply for the thriving functional food industry. Marine organisms such as seaweeds, sea cucumbers, sponges, and mollusks amongst others are sources of thousands of biologically active metabolites with antioxidant, anti-parasitic, antiviral, anti-inflammatory and anticancer properties. Given the growing number of research and interest to probe into the therapeutic roles of marine products, this review was designed to provide a comprehensive summary of the therapeutic properties of marine organisms (macroalgae, sea cucumbers and fish among others) which are consumed worldwide, in addition to their potentials and as sources of functional ingredients for developing novel food and fostering wellness. The gap between research development and actual commercialization, and future prospects of marine-based products also summarized to some extent.
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Affiliation(s)
- Devina Lobine
- Department of Health Sciences; Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius
| | - Kannan R R Rengasamy
- Indigenous Knowledge Systems Centre, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, North West Province, South Africa
| | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences; Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius
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Guo L, Goff HD, Xu F, Liu F, Ma J, Chen M, Zhong F. The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105304] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Impact of seaweed intake on health. Eur J Clin Nutr 2020; 75:877-889. [PMID: 32908248 DOI: 10.1038/s41430-020-00739-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/06/2020] [Accepted: 08/25/2020] [Indexed: 11/08/2022]
Abstract
Seaweeds contain minerals, vitamins, soluble dietary fibers, and flavonoids, which are regarded as preventive agents against lifestyle-related diseases. Seaweeds are consumed commonly in East Asian countries including Japan. Thus, intake of seaweeds might contribute to Japanese longevity via prevention of lifestyle-related diseases. Recently, two large Japanese cohort studies have reported the association of seaweed intake with reduced risk of cardiovascular diseases. On the other hand, seaweeds also contain iodine and heavy metals such as arsenic species, which are considered to have adverse effects on health. We here reviewed studies of the association between seaweed intake and mortality from or incidence of cancer and cardiovascular diseases, and their risk factors such as blood pressure or serum lipids. We also summarized the adverse effects of iodine and arsenic species in seaweeds. Although seaweeds have not been widely consumed in Western countries, dietary diversification and an increased proportion of immigrants from East Asia may increase seaweed consumption in those countries. Further epidemiological studies including observational and interventional studies are necessary to clarify the effects of seaweeds on disease and health.
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Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf 2020; 19:1658-1679. [PMID: 33337100 DOI: 10.1111/1541-4337.12558] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/11/2020] [Accepted: 03/29/2020] [Indexed: 12/15/2022]
Abstract
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, M5B 2K3, Canada
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16
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Feltre G, Almeida FS, Sato ACK, Dacanal GC, Hubinger MD. Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility. Food Res Int 2020; 132:109069. [DOI: 10.1016/j.foodres.2020.109069] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/02/2020] [Accepted: 02/02/2020] [Indexed: 12/20/2022]
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17
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Joyce P, Meola TR, Schultz HB, Prestidge CA. Biomaterials that regulate fat digestion for the treatment of obesity. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Kishida R, Yamagishi K, Muraki I, Sata M, Tamakoshi A, Iso H. Frequency of Seaweed Intake and Its Association with Cardiovascular Disease Mortality: The JACC Study. J Atheroscler Thromb 2020; 27:1340-1347. [PMID: 32132341 PMCID: PMC7840157 DOI: 10.5551/jat.53447] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
AIM Seaweed is a popular traditional foodstuff in Asian countries. To our knowledge, few studies have examined the association of seaweed intake with mortality from cardiovascular disease. We examined the association of frequency of seaweed intake with total and specific cardiovascular disease mortality. METHODS We examined the association of seaweed intake with mortality from cardiovascular disease among 40,234 men and 55,981 women who participated in the Japan Collaborative Cohort Study for Evaluation of Cancer Risk. Sex-specific hazard ratios for mortality from cardiovascular disease (stroke, stroke subtypes, and coronary heart disease) according to the frequency of seaweed intake were calculated stratified by study area and adjusted for potential cardiovascular risk factors and dietary factors. RESULTS During the 1,580,996 person-year follow-up, 6,525 cardiovascular deaths occurred, of which 2,820 were due to stroke, and 1,378, to coronary heart disease. Among men, the multivariable analysis showed that participants who ate seaweed almost every day compared with those who never ate seaweed had hazard ratios (95% confidence interval; P for trend) of 0.79 (0.62-1.01; 0.72) for total cardiovascular disease, 0.70 (0.49-0.99; 0.47) for total stroke, 0.69 (0.41-1.16; 0.11) for cerebral infarction. Among women, the multivariable-adjusted hazard ratios were 0.72 (0.55-0.95; 0.001) for total cardiovascular disease, 0.70 (0.46-1.06; 0.01) for total stroke, and 0.49 (0.27-0.90; 0.22) for cerebral infarction. No associations were observed between seaweed intake and risk of intraparenchymal hemorrhage and coronary heart disease among either men or women. CONCLUSIONS We found an inverse association between seaweed intake and cardiovascular mortality among Japanese men and women, especially that from cerebral infarction.
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Affiliation(s)
- Rie Kishida
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine.,Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba
| | - Kazumasa Yamagishi
- Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba
| | - Isao Muraki
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine
| | - Mizuki Sata
- Department of Preventive Medicine and Public Health, Keio University School of Medicine
| | - Akiko Tamakoshi
- Department of Public Health, Hokkaido University, Graduate School of Medicine
| | - Hiroyasu Iso
- Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine
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19
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Xing M, Cao Q, Wang Y, Xiao H, Zhao J, Zhang Q, Ji A, Song S. Advances in Research on the Bioactivity of Alginate Oligosaccharides. Mar Drugs 2020; 18:E144. [PMID: 32121067 PMCID: PMC7142810 DOI: 10.3390/md18030144] [Citation(s) in RCA: 102] [Impact Index Per Article: 25.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/22/2020] [Accepted: 02/25/2020] [Indexed: 12/12/2022] Open
Abstract
Alginate is a natural polysaccharide present in various marine brown seaweeds. Alginate oligosaccharide (AOS) is a degradation product of alginate, which has received increasing attention due to its low molecular weight and promising biological activity. The wide-ranging biological activity of AOS is closely related to the diversity of their structures. AOS with a specific structure and distinct applications can be obtained by different methods of alginate degradation. This review focuses on recent advances in the biological activity of alginate and its derivatives, including their anti-tumor, anti-oxidative, immunoregulatory, anti-inflammatory, neuroprotective, antibacterial, hypolipidemic, antihypertensive, and hypoglycemic properties, as well as the ability to suppress obesity and promote cell proliferation and regulate plant growth. We hope that this review will provide theoretical basis and inspiration for the high-value research developments and utilization of AOS-related products.
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Affiliation(s)
- Maochen Xing
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
| | - Qi Cao
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
| | - Yu Wang
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
| | - Han Xiao
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
| | - Jiarui Zhao
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
| | - Qing Zhang
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
| | - Aiguo Ji
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
- School of Pharmaceutical Sciences, Shandong University, Jinan 250012, China
| | - Shuliang Song
- Marine College, Shandong University, Weihai 264209, China; (M.X.); (Q.C.); (Y.W.); (H.X.); (J.Z.); (Q.Z.); (A.J.)
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20
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Câmara AKFI, Geraldi MV, Okuro PK, Maróstica MR, da Cunha RL, Pollonio MAR. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103753] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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21
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Murai U, Yamagishi K, Sata M, Kokubo Y, Saito I, Yatsuya H, Ishihara J, Inoue M, Sawada N, Iso H, Tsugane S. Seaweed intake and risk of cardiovascular disease: the Japan Public Health Center-based Prospective (JPHC) Study. Am J Clin Nutr 2019; 110:1449-1455. [PMID: 31518387 DOI: 10.1093/ajcn/nqz231] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Accepted: 08/20/2019] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND The minerals, vitamins, soluble dietary fibers, and flavonoids of seaweed are protective for preventing cardiovascular diseases. However, the association between seaweed intake and risk of cardiovascular disease has not been established. OBJECTIVES We examined the dietary intake of seaweed and its impact upon stroke and ischemic heart disease risk among a Japanese study population. METHODS We surveyed 40,707 men and 45,406 women from 2 large cohorts (age range: 40-69 y). Seaweed intake was determined by FFQ at baseline (1990-1994). Incidences of stroke and ischemic heart disease were ascertained until the end of 2009 (Cohort I) or 2012 (Cohort II). Sex-specific cardiovascular disease HRs (95% CIs) were estimated using Cox proportional hazard models after stratification by area and adjustment for cardiovascular disease risk and dietary factors. RESULTS During 1,493,232 person-years of follow-up, 4777 strokes (2863 ischemic stroke, 1361 intraparenchymal hemorrhages, and 531 subarachnoid hemorrhages) and 1204 ischemic heart disease cases were identified. Among men, significant multivariable HRs (95% CIs) for almost daily consumption compared with almost no consumption of seaweed were seen in ischemic heart disease [0.76 (0.58, 0.99); P-trend = 0.04] and total cardiovascular diseases [0.88 (0.78, 1.00); P-trend = 0.08]. Among women, such inverse associations were 0.56 (0.36, 0.85; P-trend = 0.006) for ischemic heart disease and 0.89 (0.76, 1.05; P-trend = 0.10) for total cardiovascular diseases. No significant associations were observed between seaweed intake and risk of total stroke or stroke types among either men or women. CONCLUSIONS Seaweed intake was inversely associated with risk of ischemic heart disease.
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Affiliation(s)
- Utako Murai
- Department of Public Health Medicine, Faculty of Medicine, University of Tsukuba, Tsukuba, Japan, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan
| | - Kazumasa Yamagishi
- Department of Public Health Medicine, Faculty of Medicine, University of Tsukuba, Tsukuba, Japan, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan
| | - Mizuki Sata
- Department of Public Health Medicine, Faculty of Medicine, University of Tsukuba, Tsukuba, Japan, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan.,Department of Preventive Medicine and Public Health, Keio University School of Medicine, Tokyo, Japan
| | - Yoshihiro Kokubo
- Department of Preventive Medicine, National Cerebral and Cardiovascular Center, Suita, Japan
| | - Isao Saito
- Department of Public Health and Epidemiology, Faculty of Medicine, Oita University, Yufu, Japan
| | - Hiroshi Yatsuya
- Department of Public Health, Fujita Health University School of Medicine, Toyoake, Japan
| | - Junko Ishihara
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, Sagamihara, Japan
| | - Manami Inoue
- Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan
| | - Norie Sawada
- Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan
| | - Hiroyasu Iso
- Department of Public Health Medicine, Faculty of Medicine, University of Tsukuba, Tsukuba, Japan, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan.,Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Suita, Japan
| | - Shoichiro Tsugane
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, Sagamihara, Japan
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22
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Gasparri C, Perna S, Spadaccini D, Alalwan T, Girometta C, Infantino V, Rondanelli M. Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci 2019; 102:8587-8603. [PMID: 31400903 DOI: 10.3168/jds.2018-16046] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 06/06/2019] [Indexed: 12/31/2022]
Abstract
Yogurt is a good source of probiotics, calcium, and proteins, but its content of vitamin D is low. Therefore, yogurt could be a good choice for vitamin D fortification to improve the positive health outcomes associated with its consumption. The primary aim of this systematic review and meta-analysis was to investigate the effect of vitamin D-fortified yogurt compared with plain yogurt on levels of serum 25-hydroxy vitamin D (25OHD). The secondary aim was to evaluate the effect of fortified yogurt on parathyroid hormone, anthropometric parameters, blood pressure, glucose metabolism, and lipid profile. We searched PubMed, Scopus, and Google Scholar for eligible studies; that is, randomized controlled trials (RCT) that compared vitamin D-fortified yogurt with control treatment without any additional supplement. Random-effects models were used to estimate pooled effect sizes and 95% confidence intervals. Findings from 9 RCT (n = 665 participants) that lasted from 8 to 16 wk are summarized in this review. The meta-analyzed mean differences for random effects showed that vitamin D-fortified yogurt (from 400 to 2,000 IU) increased serum 25OHD by 31.00 nmol/L. In addition, vitamin D-fortified yogurt decreased parathyroid hormone by 15.47 ng/L, body weight by 0.92 kg, waist circumference by 2.01 cm, HOMA-IR by 2.18 mass units, fasting serum glucose by 22.54 mg/dL, total cholesterol by 13.38 mg/dL, and triglycerides by 30.12 mg/dL compared with the controlled treatments. No publication bias was identified. Considerable between-study heterogeneity was observed for most outcomes. Vitamin D-fortified yogurt may be beneficial in improving serum 25OHD, lipid profile, glucose metabolism, and anthropometric parameters and decreasing parathyroid hormone level in pregnant women and adult and elderly subjects with or without diabetes, prediabetes, or metabolic syndrome.
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Affiliation(s)
- C Gasparri
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, 27100 Pavia, Italy.
| | - S Perna
- Department of Biology, College of Science, University of Bahrain, Sakhir Campus, PO Box 32038, Kingdom of Bahrain
| | - D Spadaccini
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, 27100 Pavia, Italy
| | - T Alalwan
- Department of Biology, College of Science, University of Bahrain, Sakhir Campus, PO Box 32038, Kingdom of Bahrain
| | - C Girometta
- Department of Earth and Environmental Sciences, Mycology and Plant Pathology Laboratory, University of Pavia, 27100 Pavia, Italy
| | - V Infantino
- Department of Biomedical Sciences and Human Oncology, University of Bari Aldo Moro, 70121 Bari, Italy
| | - M Rondanelli
- IRCCS Mondino Foundation, 27100 Pavia, Italy; Department of Public Health, Experimental and Forensic Medicine, Unit of Human and Clinical Nutrition, University of Pavia, 27100 Pavia, Italy
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23
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Houghton D, Wilcox MD, Brownlee IA, Chater PI, Seal CJ, Pearson JP. Acceptability of alginate enriched bread and its effect on fat digestion in humans. Food Hydrocoll 2019; 93:395-401. [PMID: 32226189 PMCID: PMC7086458 DOI: 10.1016/j.foodhyd.2019.02.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Lifestyle interventions and physical activity remain the cornerstone of obesity management, as pharmacological therapies (orlistat) are associated with gastrointestinal (GI) side effects. Combining orlistat with fibers can reduce side effects, improving compliance. Therefore, a fiber that inhibits lipase without side effects could help treat obesity. The aims of the present work were to assess whether alginate enriched bread could inhibit fat digestion, and assess the acceptability of alginate bread and its effect on GI wellbeing. A double-blind, randomised, controlled cross-over pilot study (NCT03350958) assessed the impact of an alginate bread meal on; lipid content in ileal effluent and circulating triacylglycerol levels. This was compared against the same meal with non-enriched (control) bread. GI wellbeing and acceptability of alginate bread was compared to control bread through daily wellbeing questionnaires and food diaries (NCT03477981). Control bread followed by alginate bread were consumed for two weeks respectively. Consumption of alginate bread reduced circulating triacylglycerol compared to control (2% reduction in AUC) and significantly increased lipid content in ileal effluent (3.8 g ± 1.6 after 210 min). There were no significant changes to GI wellbeing when comparing alginate bread to control bread. A significant increase in the feeling of fullness occurred with alginate bread compared to baseline and the first week of control bread consumption. This study showed that sustained consumption of alginate enriched bread does not alter GI wellbeing and can decrease lipolysis, increasing lipid leaving the small intestine. Further studies are required to demonstrate that reduced fat digestion through the action of alginate can reduce fat mass or body weight. Alginate can be incorporated into a highly acceptable loaf at 4%. Sustained (two weeks) consumption of alginate bread did not affect GI wellbeing. Consumption of alginate bread decreases circulating triglyceride after the meal. Consumption of alginate bread increases lipid leaving the ileum after the meal.
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Affiliation(s)
- David Houghton
- Institute for Cell and Molecular Biosciences, Newcastle University, Medical School, Framlington Place, Newcastle upon Tyne, UK
| | - Matthew D Wilcox
- Institute for Cell and Molecular Biosciences, Newcastle University, Medical School, Framlington Place, Newcastle upon Tyne, UK
| | - Iain A Brownlee
- Institute for Cell and Molecular Biosciences, Newcastle University, Medical School, Framlington Place, Newcastle upon Tyne, UK
| | - Peter I Chater
- Institute for Cell and Molecular Biosciences, Newcastle University, Medical School, Framlington Place, Newcastle upon Tyne, UK
| | - Chris J Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, M2.054 Leech Building, Newcastle upon Tyne, NE2 4HH, UK
| | - Jeffrey P Pearson
- Institute for Cell and Molecular Biosciences, Newcastle University, Medical School, Framlington Place, Newcastle upon Tyne, UK
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24
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Ai C, Jiang P, Liu Y, Duan M, Sun X, Luo T, Jiang G, Song S. The specific use of alginate from Laminaria japonica by Bacteroides species determined its modulation of the Bacteroides community. Food Funct 2019; 10:4304-4314. [PMID: 31270523 DOI: 10.1039/c9fo00289h] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2024]
Abstract
Accumulating studies showed that the beneficial actions of polysaccharides were closely associated with an improvement of the gut microbiota, but mechanisms that link polysaccharides and gut microbiota alterations are ill defined. Alginate from Laminaria japonica (LJP-A) can avoid being digested by the upper digestive tract and reach the colon where it can improve the gut microbiota community. LJP-A increased the relative abundance of some Bacteroidaceae members, e.g. Bacteroides species. The distribution of Bacteroides species in the gut is specific to the individual, and the specific use of LJP-A by Bacteroides species can determine LJP-A-induced alterations of the intestinal Bacteroides community, in which carbon source-based syntrophic interactions occur in Bacteroides species of the human gut microbial ecosystem. Compared to other species, Bacteroides finegoldii responded more positively to LJP-A intervention, and its properties may have a close connection with the bioactivities of LJP-A. This study provides a rationale for personalized treatment with dietary polysaccharides that were optimally fermented within a particular individual.
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Affiliation(s)
- Chunqing Ai
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China.
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25
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Abstract
Recent interest in seaweeds as a source of macronutrients, micronutrients, and bioactive components has highlighted prospective applications within the functional food and nutraceutical industries, with impetus toward the alleviation of risk factors associated with noncommunicable diseases such as obesity, type 2 diabetes, and cardiovascular disease. This narrative review summarizes the nutritional composition of edible seaweeds; evaluates the evidence regarding the health benefits of whole seaweeds, extracted bioactive components, and seaweed-based food products in humans; and assesses the potential adverse effects of edible seaweeds, including those related to ingestion of excess iodine and arsenic. If the potential functional food and nutraceutical applications of seaweeds are to be realized, more evidence from human intervention studies is needed to evaluate the nutritional benefits of seaweeds and the efficacy of their purported bioactive components. Mechanistic evidence, in particular, is imperative to substantiate health claims.
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Affiliation(s)
- Paul Cherry
- Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom
| | | | - Pamela J Magee
- Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom
| | - Emeir M McSorley
- Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom
| | - Philip J Allsopp
- Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom
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26
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Marounek M, Volek Z, Taubner T, Dušková D, Čermák L. Effect of amidated alginate on faecal lipids, serum and hepatic cholesterol in rats fed diets supplemented with fat and cholesterol. Int J Biol Macromol 2019; 122:499-502. [DOI: 10.1016/j.ijbiomac.2018.10.180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 10/21/2018] [Accepted: 10/25/2018] [Indexed: 10/28/2022]
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27
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Fast release of liquid antisolvent precipitated fenofibrate at high drug loading from biocompatible thin films. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2018.08.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Poutanen KS, Fiszman S, Marsaux CFM, Pentikäinen SP, Steinert RE, Mela DJ. Recommendations for characterization and reporting of dietary fibers in nutrition research. Am J Clin Nutr 2018; 108:437-444. [PMID: 29901686 PMCID: PMC6134289 DOI: 10.1093/ajcn/nqy095] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Accepted: 05/12/2018] [Indexed: 02/05/2023] Open
Abstract
Dietary fiber (DF) comprises a wide range of naturally occurring and modified materials with substantial variations in physical and chemical properties and potential physiologic effects. Although nutrition studies testing the effects of DF usually provide extensive detail on the physiologic responses, many still fail to adequately report the type and properties of the DF itself. This weakens the ability to directly replicate and compare studies and to establish structure-function relations. We outline the factors that affect DF functionality and provide 4 overarching recommendations for the characterization and reporting of DF preparations and DF-containing foods in nutrition research. These relate to 1) undertaking characterization methods that reflect the study hypothesis; 2) adequate reporting of DF source, quantity, and composition; 3) measurement of DF rheological properties; and 4) estimation of the DF fermentation rate and extent. Importantly, the food matrix of the test products should also be considered, because this can influence DF functionality and hence the apparent DF efficacy for health-relevant outcomes. Finally, we point out differences in DF functionality to be considered in acute and longer-term trials, the need to design the control treatment according to the research question, and the importance of reporting the amount and type of DF in the background diet.
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Affiliation(s)
| | - Susana Fiszman
- Institute of Agrochemistry and Food Technology (IATA-CISC), Paterna (Valencia), Spain
| | - Cyril F M Marsaux
- International Life Sciences Institute Europe a.i.s.b.l., Brussels, Belgium,Address correspondence to CFMM (e-mail: )
| | | | - Robert E Steinert
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - David J Mela
- Unilever R&D Vlaardingen, Vlaardingen, Netherlands
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29
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Koutina G, Ray CA, Lametsch R, Ipsen R. The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Thompson SV, Hannon BA, An R, Holscher HD. Effects of isolated soluble fiber supplementation on body weight, glycemia, and insulinemia in adults with overweight and obesity: a systematic review and meta-analysis of randomized controlled trials. Am J Clin Nutr 2017; 106:1514-1528. [PMID: 29092878 DOI: 10.3945/ajcn.117.163246] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 10/02/2017] [Indexed: 11/14/2022] Open
Abstract
Background: There is strong epidemiologic evidence that dietary fiber intake is protective against overweight and obesity; however, results of intervention studies have been mixed. Soluble fiber beneficially affects metabolism, and fiber supplementation may be a feasible approach to improve body composition and glycemia in adults with overweight and obesity.Objective: We evaluated randomized controlled trials (RCTs) of isolated soluble fiber supplementation in overweight and obese adults on outcomes related to weight management [body mass index (BMI; in kg/m2), body weight, percentage of body fat, and waist circumference] and glucose and insulin metabolism (homeostasis model assessment of insulin resistance and fasting insulin) through a systematic review and meta-analysis.Design: We searched PubMed, Web of Science, Cumulative Index to Nursing and Allied Health Literature and Cochrane Library databases. Eligible studies were RCTs that compared isolated soluble fiber with placebo treatments without energy-restriction protocols. Random-effects models were used to estimate pooled effect sizes and 95% CIs. Meta-regressions were performed to assess outcomes in relation to the intervention duration, fiber dose, and fiber type. Publication bias was assessed via Begg's and Egger's tests and funnel plot inspection.Results: Findings from 12 RCTs (n = 609 participants) from 2 to 17 wk of duration are summarized in this review. Soluble fiber supplementation reduced BMI by 0.84 (95% CI: -1.35, -0.32; P = 0.001), body weight by 2.52 kg (95% CI: -4.25, -0.79 kg; P = 0.004), body fat by 0.41% (95% CI: -0.58%, -0.24%; P < 0.001), fasting glucose by 0.17 mmol/L (95% CI: -0.28, -0.06 mmol/L; P = 0.002), and fasting insulin by 15.88 pmol/L (95% CI: -29.05, -2.71 pmol/L; P = 0.02) compared with the effects of placebo treatments. No publication bias was identified. Considerable between-study heterogeneity was observed for most outcomes.Conclusions: Isolated soluble fiber supplementation improves anthropometric and metabolic outcomes in overweight and obese adults, thereby indicating that supplementation may improve fiber intake and health in these individuals. However, the interpretation of these findings warrants caution because of the considerable between-study heterogeneity. This trial was registered at clinicaltrials.gov as NCT03003897.
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Affiliation(s)
| | | | - Ruopeng An
- Division of Nutritional Sciences, and.,Departments of Kinesiology and Community Health and
| | - Hannah D Holscher
- Division of Nutritional Sciences, and .,Departments of Kinesiology and Community Health and.,Food Science and Human Nutrition, University of Illinois, Urbana, IL
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31
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An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglycation Activity in Dysmetabolic Diseases. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2017; 2017:2867630. [PMID: 29230268 PMCID: PMC5688344 DOI: 10.1155/2017/2867630] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Accepted: 09/20/2017] [Indexed: 01/23/2023]
Abstract
Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35–40% higher than that of the starting material. They were also effective in producing microparticles with 80–100% of encapsulation efficiency. The 2% sodium alginate was capable of improving the extract shelf life, while the beta-cyclodextrin (1 : 1 molar ratio with dried extract) prolonged the extract antioxidant efficiency by 6 hours. The good inhibition effect of the dried extract on the AGE formation and the MMP-2 and MMP-9 activity is presumably due to a synergic effect exerted by both anthocyanin and bioflavonoid extract compounds and was improved by the use of alginate and cyclodextrin.
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Campbell CL, Wagoner TB, Foegeding EA. Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.08.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Mackie A, Bajka B, Rigby N. Roles for dietary fibre in the upper GI tract: The importance of viscosity. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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El Khoury D, Goff HD, Anderson GH. The role of alginates in regulation of food intake and glycemia: a gastroenterological perspective. Crit Rev Food Sci Nutr 2016; 55:1406-24. [PMID: 24915329 DOI: 10.1080/10408398.2012.700654] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Regulation of food intake through modulation of gastrointestinal responses to ingested foods is an ever-growing component of the therapeutic approaches targeting the obesity epidemic. Alginates, viscous and gel-forming soluble fibers isolated from the cell wall of brown seaweeds and some bacteria, are recently receiving considerable attention because of their potential role in satiation, satiety, and food intake regulation in the short term. Enhancement of gastric distension, delay of gastric emptying, and attenuation of postprandial glucose responses may constitute the basis of their physiological benefits. Offering physical, chemical, sensorial, and physiological advantages over other viscous and gel-forming fibers, alginates constitute promising functional food ingredients for the food industry. Therefore, the current review explores the role of alginates in food intake and glycemic regulation, their underlying modes of action and their potential in food applications.
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Affiliation(s)
- D El Khoury
- a Department of Nutritional Sciences, Faculty of Medicine, University of Toronto , Toronto , M5S 3E2 , ON , Canada
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Norton JE, Gonzalez Espinosa Y, Watson RL, Spyropoulos F, Norton IT. Functional food microstructures for macronutrient release and delivery. Food Funct 2016; 6:663-78. [PMID: 25553863 DOI: 10.1039/c4fo00965g] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
There is a need to understand the role of fat, protein and carbohydrate in human health, and also how foods containing and/or structured using these macronutrients can be designed so that they can have a positive impact on health. This may include a reduction in fat, salt or sugar, the protection and targeted release of micronutrients or active ingredients from/to particular parts of the digestive system, improvement of gastrointestinal health or satiety enhancing properties. Such foods can be designed with various macro- and microstructures that will impact on macronutrient release and delivery. These include simple and double emulsions, the use of Pickering particles and shells, nanoparticles, liposomes, gelled networks, fluid gels and gel particles, foams, self-assembled structures, and encapsulated systems. In order to design foods that deliver these benefits understanding of how these structures behave in the gastrointestinal tract is also required, which should involve utilising both in vitro and in vivo studies. This review aims to draw together research in these areas, by focusing on the current state of the art, but also exciting possibilities for future research and food development.
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Affiliation(s)
- J E Norton
- University of Birmingham, Birmingham, West Midlands, UK.
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Figueiredo F, Encarnação T, G. Campos M. Algae as Functional Foods for the Elderly. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.712107] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
In the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the mucus layer. The alginate was shown to freely diffuse into the mucus and to have minimal effect on the bulk rheology when added at concentrations below 0.1%. Despite this lack of interaction between the mucin and alginate, the addition of alginate had a marked effect on the diffusion of 500 nm probe particles, which decreased as a function of increasing alginate concentration. Finally, we passed a protein stabilised emulsion through a simulation of oral, gastric and small intestinal digestion. We subsequently showed that the addition of 0.1% alginate to porcine intestinal mucus decreased the diffusion of fluorescently labelled lipid present in the emulsion digesta. This reduction may be sufficient to reduce problems associated with high rates of lipid absorption such as hyperlipidaemia. There are no specific interactions between alginate and intestinal mucus. Mucus rheology was hardly altered by small additions of alginate. Alginate freely diffused into mucus and reduced diffusion of 500 nm beads. Intestinal mucus permeability was decreased by a factor of two.
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Lange KW, Hauser J, Nakamura Y, Kanaya S. Dietary seaweeds and obesity. FOOD SCIENCE AND HUMAN WELLNESS 2015. [DOI: 10.1016/j.fshw.2015.08.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Potential Bioactive Compounds from Seaweed for Diabetes Management. Mar Drugs 2015; 13:5447-91. [PMID: 26308010 PMCID: PMC4557030 DOI: 10.3390/md13085447] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 06/11/2015] [Accepted: 06/11/2015] [Indexed: 02/07/2023] Open
Abstract
Diabetes mellitus is a group of metabolic disorders of the endocrine system characterised by hyperglycaemia. Type II diabetes mellitus (T2DM) constitutes the majority of diabetes cases around the world and are due to unhealthy diet, sedentary lifestyle, as well as rise of obesity in the population, which warrants the search for new preventive and treatment strategies. Improved comprehension of T2DM pathophysiology provided various new agents and approaches against T2DM including via nutritional and lifestyle interventions. Seaweeds are rich in dietary fibres, unsaturated fatty acids, and polyphenolic compounds. Many of these seaweed compositions have been reported to be beneficial to human health including in managing diabetes. In this review, we discussed the diversity of seaweed composition and bioactive compounds which are potentially useful in preventing or managing T2DM by targeting various pharmacologically relevant routes including inhibition of enzymes such as α-glucosidase, α-amylase, lipase, aldose reductase, protein tyrosine phosphatase 1B (PTP1B) and dipeptidyl-peptidase-4 (DPP-4). Other mechanisms of action identified, such as anti-inflammatory, induction of hepatic antioxidant enzymes’ activities, stimulation of glucose transport and incretin hormones release, as well as β-cell cytoprotection, were also discussed by taking into consideration numerous in vitro, in vivo, and human studies involving seaweed and seaweed-derived agents.
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Hadri Z, Chaumontet C, Fromentin G, Even PC, Darcel N, Bouras AD, Tomé D, Rasoamanana R. Long term ingestion of a preload containing fructo-oligosaccharide or guar gum decreases fat mass but not food intake in mice. Physiol Behav 2015; 147:198-204. [DOI: 10.1016/j.physbeh.2015.04.039] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 01/03/2023]
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Houghton D, Wilcox MD, Chater PI, Brownlee IA, Seal CJ, Pearson JP. Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity. Food Hydrocoll 2015; 49:18-24. [PMID: 26146432 PMCID: PMC4429962 DOI: 10.1016/j.foodhyd.2015.02.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 11/13/2014] [Accepted: 02/15/2015] [Indexed: 12/18/2022]
Abstract
Alginates are classed as a dietary fibre and have been shown to inhibit digestive enzymes in vitro, and therefore could be used as an obesity treatment. The current study aims to assess whether alginate in a bread vehicle maintains its inhibition properties despite cooking and digestion, and may therefore be used as a potential treatment for obesity. After 180 min in a model gut that replicates digestion in the mouth, stomach and small intestines alginate bread (AB), control bread (CB), CB with Manucol® DM alginate, free DM alginate and model gut solution were collected. DM, LFR 5/60 and SF200 were heated at 37 °C and 200 °C, with DM also heated at 50, 100 and 150 °C. Samples from the model gut and heated alginate were assessed for molecular size and inhibition properties using viscosity, gel filtration and a lipase turbidity assay. AB does not significantly increase viscosity in the model gut. Viscosity of alginate reduces beyond 100 °C, although alginate retains its inhibition properties up to 150 °C. Cooking into the bread does not reduce the molecular size of the alginate or affect its inhibition properties. These data demonstrate the robustness of alginates lipase inhibition despite the cooking process and digestion. Therefore adding alginate to a bread vehicle may have the potential in the treatment for obesity. Alginate in bread is undigested and recoverable in an in-vitro model gut. Alginate molecular size appears unaffected by cooking, digestion and extraction. Alginate retains its inhibition properties despite being heated at 37, 50, 100 and 150 °C. Alginate extracted from the model gut retains its inhibition properties.
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Affiliation(s)
- David Houghton
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom
| | - Matthew D Wilcox
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom
| | - Peter I Chater
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom
| | - Iain A Brownlee
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom
| | - Chris J Seal
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom ; Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom
| | - Jeffrey P Pearson
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle upon Tyne NE2 4HH, United Kingdom
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Ho IHH, Matia-Merino L, Huffman LM. Use of viscous fibres in beverages for appetite control: a review of studies. Int J Food Sci Nutr 2015; 66:479-90. [PMID: 26001088 DOI: 10.3109/09637486.2015.1034252] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Dietary fibres, particularly viscous fibres appear to be more effective for appetite control (reduce subjective appetite, energy intake and/or body weight). Three types of viscous fibres, pectin, alginate and cereal beta-glucan, were identified as potential satiety-enhancing ingredients. The aim of this review was to collect evidence from human intervention studies evaluating pectins, alginates and beta-glucans in beverages, liquid preloads and liquid test meals for their satiety effects. Our focused, narrative review of several satiety studies shows an overall consistent result on the effectiveness of pectin, alginate and beta-glucan for appetite control. Beverages or liquid test meals are probably the better delivery mode for these fibres, as their effect on satiety is affected by their physico-chemical properties. Most, if not all, of these reviewed studies gave little or no consideration to the potential effects of common food processing (e.g. pasteurisation, ultra-high temperature process) on the physico-chemical properties of these fibre-containing beverages. This is one of the research gaps we have identified warranting further work, which is likely to be of significance from the industry and consumer perspective.
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Affiliation(s)
- Irene H H Ho
- The New Zealand Institute for Plant & Food Research Limited , Palmerston North , New Zealand and
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43
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Geliebter A, Grillot CL, Aviram-Friedman R, Haq S, Yahav E, Hashim SA. Effects of oatmeal and corn flakes cereal breakfasts on satiety, gastric emptying, glucose, and appetite-related hormones. ANNALS OF NUTRITION AND METABOLISM 2015; 66:93-103. [PMID: 25612907 DOI: 10.1159/000365933] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Accepted: 07/03/2014] [Indexed: 11/19/2022]
Abstract
OBJECTIVE The extent to which different types of breakfasts affect appetite and food intake is unclear. To assess the satiety effects of a high-fiber cereal, we compared oatmeal, isocaloric corn flakes, and water. SUBJECTS/METHODS Thirty-six subjects (18 lean, 18 overweight) were assigned to three conditions in a randomized sequence on different days. Ratings of hunger and fullness were obtained concurrently with blood samples for measuring concentrations of glucose, insulin, glucagon, leptin, and acetaminophen (gastric emptying tracer). Appetite was assessed by calculating the area under the curve (AUC) for fullness and hunger, and by measuring food intake of an ad libitum lunch meal at 180 min. RESULTS Lunch meal intake was lowest after consuming oatmeal (p < 0.00001), which was lower for overweight subjects than lean subjects (p = 0.007). Fullness AUC was greatest (p = 0.00001), and hunger AUC lowest (p < 0.001) after consuming oatmeal. At 180 min, blood glucose was lowest after the corn flakes (p = 0.0001). Insulin AUC was greater for both cereals than water (p < 0.00001). Leptin AUC and glucagon AUC values did not differ between conditions. Acetaminophen concentrations peaked latest after consuming oatmeal (p = 0.046), reflecting slower gastric emptying. CONCLUSIONS Satiety was greater and ad libitum test meal intake lower after consuming oatmeal than after corn flakes, especially in the overweight subjects.
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Affiliation(s)
- Allan Geliebter
- New York Nutrition Obesity Research Center, St. Luke's Hospital, and Department of Psychiatry, Columbia University Medical Center, New York, N.Y., USA
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Chater PI, Wilcox MD, Houghton D, Pearson JP. The role of seaweed bioactives in the control of digestion: implications for obesity treatments. Food Funct 2015; 6:3420-7. [DOI: 10.1039/c5fo00293a] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Seaweeds are an underutilised nutritional resource that could not only compliment the current western diet but potentially bring additional health benefits over and above their nutritional value.
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Affiliation(s)
- Peter I. Chater
- Institute for Cell and Molecular Biosciences
- Medical School
- Newcastle University
- Newcastle upon Tyne
- UK
| | - Matthew D. Wilcox
- Institute for Cell and Molecular Biosciences
- Medical School
- Newcastle University
- Newcastle upon Tyne
- UK
| | - David Houghton
- Institute for Cell and Molecular Biosciences
- Medical School
- Newcastle University
- Newcastle upon Tyne
- UK
| | - Jeffrey P. Pearson
- Institute for Cell and Molecular Biosciences
- Medical School
- Newcastle University
- Newcastle upon Tyne
- UK
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45
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Jain D, Bar-Shalom D. Alginate drug delivery systems: application in context of pharmaceutical and biomedical research. Drug Dev Ind Pharm 2014; 40:1576-84. [DOI: 10.3109/03639045.2014.917657] [Citation(s) in RCA: 150] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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46
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Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men. Eur J Clin Nutr 2014; 68:613-8. [DOI: 10.1038/ejcn.2014.53] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 01/10/2014] [Accepted: 02/05/2014] [Indexed: 11/08/2022]
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Brown EM, Allsopp PJ, Magee PJ, Gill CIR, Nitecki S, Strain CR, McSorley EM. Seaweed and human health. Nutr Rev 2014; 72:205-16. [DOI: 10.1111/nure.12091] [Citation(s) in RCA: 227] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Affiliation(s)
- Emma M Brown
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Philip J Allsopp
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Pamela J Magee
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Chris IR Gill
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Sonja Nitecki
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Conall R Strain
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Emeir M McSorley
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
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48
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Norton JE, Wallis GA, Spyropoulos F, Lillford PJ, Norton IT. Designing food structures for nutrition and health benefits. Annu Rev Food Sci Technol 2014; 5:177-95. [PMID: 24387609 DOI: 10.1146/annurev-food-030713-092315] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.
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49
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Ahmed ABA, Adel M, Karimi P, Peidayesh M. Pharmaceutical, cosmeceutical, and traditional applications of marine carbohydrates. ADVANCES IN FOOD AND NUTRITION RESEARCH 2014; 73:197-220. [PMID: 25300548 DOI: 10.1016/b978-0-12-800268-1.00010-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Marine carbohydrates are most important organic molecules made by photosynthetic organisms. It is very essential for humankind: the role in being an energy source for the organism and they are considered as an important dissolve organic compound (DOC) in marine environment's sediments. Carbohydrates found in different marine environments in different concentrations. Polysaccharides of carbohydrates play an important role in various fields such as pharmaceutical, food production, cosmeceutical, and so on. Marine organisms are good resources of nutrients, and they are rich carbohydrate in sulfated polysaccharide. Seaweeds (marine microalgae) are used in different pharmaceutical industries, especially in pharmaceutical compound production. Seaweeds have a significant amount of sulfated polysaccharides, which are used in cosmeceutical industry, besides based on the biological applications. Since then, traditional people, cosmetics products, and pharmaceutical applications consider many types of seaweed as an important organism used in food process. Sulfated polysaccharides containing seaweed have potential uses in the blood coagulation system, antiviral activity, antioxidant activity, anticancer activity, immunomodulating activity, antilipidepic activity, etc. Some species of marine organisms are rich in polysaccharides such as sulfated galactans. Various polysaccharides such as agar and alginates, which are extracted from marine organisms, have several applications in food production and cosmeceutical industries. Due to their high health benefits, compound-derived extracts of marine polysaccharides have various applications and traditional people were using them since long time ago. In the future, much attention is supposed to be paid to unraveling the structural, compositional, and sequential properties of marine carbohydrate as well.
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Affiliation(s)
| | - Mohaddeseh Adel
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Pegah Karimi
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Mahvash Peidayesh
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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Houghton D, Wilcox MD, Brownlee IA, Chater P, Seal CJ, Pearson JP. Method for quantifying alginate and determining release from a food vehicle in gastrointestinal digesta. Food Chem 2013; 151:352-7. [PMID: 24423543 DOI: 10.1016/j.foodchem.2013.11.070] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2013] [Revised: 09/23/2013] [Accepted: 11/12/2013] [Indexed: 10/26/2022]
Abstract
To assess the efficacy of alginate as a modifier of enzyme activity, a suitable method to quantify its release must be developed. This paper develops and assesses the ability of the Periodic Acid Schiffs (PAS) assay to quantify alginate, and its release from bread during digestion in a model gut. Control and alginate enriched (4% w/w wet dough) bread were used. A model gut replicating the mouth, stomach and small intestines was used. Standard curves were created for alginate in deionised H2O and model gut solutions using a modified PAS to remove interference. The PAS assay quantified alginate with excellent linearity (R(2)=0.99), and optical density range (0.02-0.5). There was a significant difference in alginate release at 180 min compared to 0 and 60 min. The data indicate the modified PAS assay is a simple method for quantifying alginate release and release rate from alginate enriched products.
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Affiliation(s)
- David Houghton
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle Upon Tyne NE2 4HH, United Kingdom. d.houghton.@ncl.ac.uk
| | - Matthew D Wilcox
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle Upon Tyne NE2 4HH, United Kingdom
| | - Iain A Brownlee
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle Upon Tyne NE2 4HH, United Kingdom
| | - Peter Chater
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle Upon Tyne NE2 4HH, United Kingdom
| | - Chris J Seal
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle Upon Tyne NE2 4HH, United Kingdom
| | - Jeffrey P Pearson
- Institute for Cell and Molecular Bioscience, Medical School, Newcastle University, Catherine Cookson Building, Framlington Place, Newcastle Upon Tyne NE2 4HH, United Kingdom
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