The link between dietary fibre and human health

Effect of fibre fortification of low FODMAP pasta

Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.

Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation

Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of RS, DF, and phenolic compounds in three types of Australian green bananas (Cavendish "Musa acuminata", Ladyfinger "Musa paradisiaca L.", and Ducasse "Musa balbisiana"), along with their antioxidant capacities, and the production of short-chain fatty acids (SCFAs) following in vitro simulated gastrointestinal digestion and colonic fermentation. The studied cultivars exhibited significant levels of RS, with Ladyfinger showing the greatest (49%). However, Ducasse bananas had the greatest DF concentration (38.73%). Greater TPC levels for Ladyfinger (2.32 mg GAE/g), as well as TFC and TTC (0.06 mg QE/g and 3.2 mg CE/g, respectively) in Cavendish, together with strong antioxidant capacities (DPPH, 0.89 mg TE/g in Cavendish), have been detected after both intestinal phase and colonic fermentation at 12 and 24 h. The bioaccessibility of most phenolic compounds from bananas was high after gastric and small intestinal digestion. Nevertheless, a significant proportion of kaempferol (31% in Cavendish) remained detectable in the residue after colonic fermentation. The greatest production of SCFAs in all banana cultivars was observed after 24 h of fermentation, except valeric acid, which exhibited the greatest output after 12 h of fermentation. In conclusion, the consumption of whole green bananas may have an advantageous effect on bowel health and offer antioxidant characteristics.

Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification

A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.

Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread

This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in flour mixed with BCM (2.5%, 5%, 7.5%, and 10%) were evaluated. In addition, mineral content, protein, fat, thymoquinone, and crude cellulose contents in bread were investigated. Zeleny sedimentation and falling number values decreased with the increase in BCM in the flour samples. The water absorption, development time, stability, and softening degree values of the dough measured in the Farinograph device did not show a statistically significant difference in the flour with the BCM mixture compared to the control sample. The energy value and extensibility determined in the Extensograph device decreased with the increase in the amount of BCM in the flour. The amount of protein and crude fiber in bread increased with the increase in the amount of BCM. It was noted that there were significant increases in Fe, Ca, Mg, K, and Zn levels with the increase in BCM. Meanwhile, thymoquinone was not found in the bread samples containing BCM. The results revealed that the nutritional values of BCM-mixed bread are rich in protein, minerals, and cellulose.

Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies

The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.

Important Role and Properties of Granular Nanocellulose Particles in an In Vitro Simulated Gastrointestinal System and in Lipid Digestibility and Permeability

This research evaluated the role and feasibility of the granular nanocellulose particles (GNC) from sugarcane bagasse obtained from enzymatic hydrolysis in reducing lipid digestibility and permeability in an in vitro simulated gastrointestinal (GI) system. GNC concentration (0.02%, w/v) had significantly affected the released free fatty acids (FFA), with a reduction of approximately 20%. Pickering emulsion of a GNC and olive oil simulation mixture revealed higher oil droplet size distribution and stability in the initial stage than the vortexed mixture formation. The difference in particle size distribution and zeta potential of the ingested GNC suspension and GNC-olive oil emulsion were displayed during the in vitro gastrointestinal simulation. GNC particles interacted and distributed surrounding the oil droplet, leading to interfacial emulsion. The GNC concentration (0.01-0.10%, w/v) showed low toxicity on HIEC-6 cells, ranging from 80.0 to 99% of cell viability. The release of FFA containing the ingested GNC suspension and GNC-olive oil emulsion had about a 30% reduction compared to that without the GNC digestion solution. The FFA and triglyceride permeability through the HIEC-6 intestinal epithelium monolayer were deceased in the digesta containing the ingested GNC and emulsion. This work indicated that GNC represented a significantly critical role and properties in the GI tract and reduced lipid digestion and absorption. This GNC could be utilized as an alternative food additive or supplement in fatty food for weight control due to their inhibition of lipid digestibility and assimilation.

Role of Dietary Fibre in Managing Periodontal Diseases-A Systematic Review and Meta-Analysis of Human Intervention Studies

BACKGROUND

Periodontitis is a chronic multifactorial inflammatory disease, that leads to tooth loss and is associated with other systemic diseases. The role of dietary fibre in the prevention and management of periodontal diseases is not well understood. The objective of this systematic review and meta-analysis was to assess how an intake of dietary fibre affects periodontal diseases in humans and any concomitant effects on systemic inflammation.

METHODOLOGY

Human interventional studies investigating the effects of oral fibre intake on various clinical parameters of periodontal diseases were included. Search strategy with MeSH and free-text search terms was performed on the following database: CINAHL Complete, EMBASE, MEDLINE, SciVerse Scopus®, and Web of Science Core Collection on 21 October 2021 and updated on 19 February 2023 to identify relevant studies. Articles were filtered using the Covidence© web-based platform software. Data were pooled using random effects meta-analysis.

RESULTS

From all databases, a total of 19,971 studies were obtained. Upon title and abstract screening, 101 studies were included for full-text screening. Upon full-text screening, six studies were included for analysis. Of these, five were randomised controlled trials, and one was a sequential feeding trial involving fibre-rich daily diet for a 4-8 weeks period. Fibre-rich dietary intervention significantly reduced Clinical Attachment Loss/Level by 0.48 mm/tooth (95% CI, -0.63 to -0.33, p < 0.001), Bleeding On Probing by 27.57% sites/tooth (95% CI -50.40 to -4.74, p = 0.02), Periodontal Inflamed Surface Area by 173.88 mm2 (95% CI -288.06 to -59.69, p = 0.003), Plaque Index by 0.02 (95% CI -0.04 to -0.00, p = 0.04), and Gingival Index by 0.41 (95% -0.67 to -0.16, p= 0.002). A non-significant reduction was observed for Probing Depth (-0.17 mm/tooth; 95% CI, -0.37 to 0.02, p = 0.09).

CONCLUSIONS

Fibre-rich dietary interventions are associated with a reduction of clinical and particularly inflammatory markers of periodontal diseases. This shows a promising effect of dietary fibre as an intervention for inflammatory conditions like periodontal diseases.

Properties of cell wall polysaccharides of raw nectarine fruits after treatment under conditions that modulate gastric digestion

The results of the study of the physicochemical properties of the high-molecular-weight soluble and insoluble components of nectarine cell walls obtained by fruit treatment under conditions that modulate of gastric digestion are presented. Homogenized nectarine fruits were sequentially treated by natural saliva and simulated gastric fluid (SGF) at pH 1.8 and 3.0. The isolated polysaccharides were compared with polysaccharides obtained by sequential extraction of nectarine fruit with cold, hot, and acidified water, solutions of ammonium oxalate and sodium carbonate. As a result, high-molecular-weight water-soluble pectic polysaccharides, weakly bound in the cell wall, were dissolved in the simulated gastric fluid, regardless of pH. Homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) were identified in all pectins. It was shown that their quantity and ability to form highly viscous solutions determine high values of the rheological characteristics of the nectarine mixture formed under simulated gastric conditions. The modifications occurring with the insoluble components under the influence of acidity of SGF were importance. They determined difference in the physicochemical properties of both the insoluble fibres and the nectarine mixtures.

From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System

The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using Weissella cibaria MG1 (BR-MG1), Leuconostoc citreum TR116 (BR-TR116), Lactiplantibacillus plantarum FST1.7 (BR-FST1.7), Lactobacillus amylovorus FST2.11 (BR-FST2.11), and Limosilactobacillus reuteri R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker's flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics.

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina

The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14-17-20%, the die temperature was 140-160-180 °C and the ratio of FMP was 0-7-14% at a fixed screw speed of 325 rpm. The study showed that adding FMP to extruded products had a significant effect on colour properties, water solubility and water absorption index properties. İncreasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures such as peak viscosity (PV), final viscosity (FV) and setback viscosity (SB). The optimum conditions for the production of snacks were found to be 7% FMP, 155.44 °C die temperature and 14.69% humidity. It was determined that the estimated values of water absorption index (WAI) and water solubility index (WSI) for the products manufactured under ideal extrusion conditions were close to the obtained values, and that there was no significant difference between the estimated values of the other response variables and their actual values.

The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat

An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety 'Oberkulmer-Rotkorn' was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.

Holistic approach to assess the association between the synergistic effect of physical activity, exposure to greenspace, and fruits and vegetable intake on health and wellbeing: Cross-sectional analysis of UK Biobank

Background

Urban agriculture has been shown to contribute to healthy lifestyle behaviors, such as increased fruit and vegetable intake and greater exposure to greenspaces and there is plenty of evidence linking these lifestyle behaviors to better health and wellbeing. However, most evidence relates to assessing one behavior at a time despite available epidemiological research showing how the combined effects of multiple behaviors are associated with health and wellbeing. This research aims to examine the association of the interactions between various lifestyle behaviors and exposures related to urban agriculture and health and wellbeing.

Methods

We used data from the UK Biobank baseline questionnaire (N~500, 000) to assess the association of two lifestyle behaviors (fruit and vegetable intake and physical activity) and greenspace exposure, with four health and wellbeing markers (blood pressure, BMI, self-health assessment, and self-reported loneliness) independently, and in combination. Associations between lifestyle behaviors, greenspace exposure, and the possible interactions with health and wellbeing were explored using general linear models (GLMs), adjusted for socio-demographic confounders including age, sex, educational qualifications, index of multiple deprivation, and ethnicity, and a lifestyle confounder: smoking status.

Results

After removing missing data, as well as participants who did not meet the inclusion criteria, the final study sample was n = 204,478. The results indicate that meeting recommended levels of the World Health Organization (WHO) for fruits and vegetable intake, and the advice from the UK Chief Medical Officer for physical activity, is linked to better health and wellbeing markers. We found that UK Biobank participants who lived in greener areas and were physically active were more likely to feel alone and think their health was poor. Participants who were physically active and met the recommended intake of fruits and vegetables were more likely to have healthy blood pressure, feel less lonely, and rate their health as good. Evidence of three-way interactions was weak, and mostly was not associated with the health and wellbeing markers assessed here.

Conclusion

Taken in combination, healthy diets, physical activity and exposure to greenspaces are associated with health and wellbeing. In some cases, these effects are synergistic, indicating associations above and beyond the mere additive effect of the behaviors considered independently. Promoting such behaviors together, for example, through urban agriculture, is therefore more likely to generate greater public health changes than if they are promoted through independent policies and programs. Inter-relationships between these pathways and different health and wellbeing markers, however, are complex, and require further investigation to understand optimal environments and conditions for urban health promotion.

The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel

The study aimed to investigate the effects of pulsed electric field (PEF)-assisted extraction on the yield, physicochemical properties, and structure of soluble dietary fiber (SDF) from orange peel. The results showed that the optinal parameters of PEF assisted extraction SDF was temperature of 45^oC with the electric field intensity of 6.0 kV/cm, pulses number of 30, and time of 20min and SDF treated with PEF showed the higher water solubility, water-holding and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, foam stability and higher binding capacity for Pb²⁺, As³⁺, Cu²⁺, and higher which resulted from the higher viscosity due to PEF treatment. Compared with the untreated orange peel, the SDF obtained with PEF exhibited stronger antioxidant activities, which was due to its smaller molecular weight (189 vs. 512 kDa). In addition, scanning electron micrograph images demonstrated that the surface of PEF-SDF was rough and collapsed. Overall, it was suggested that PEF treatment could improve the physicochemical properties of SDF from the orange peel and would be the potential extraction technology with high efficiency.

Microbial liberation of N-methylserotonin from orange fiber in gnotobiotic mice and humans

Plant fibers in byproduct streams produced by non-harsh food processing methods represent biorepositories of diverse, naturally occurring, and physiologically active biomolecules. To demonstrate one approach for their characterization, mass spectrometry of intestinal contents from gnotobiotic mice, plus in vitro studies, revealed liberation of N-methylserotonin from orange fibers by human gut microbiota members including Bacteroides ovatus. Functional genomic analyses of B. ovatus strains grown under permissive and non-permissive N-methylserotonin "mining" conditions revealed polysaccharide utilization loci that target pectins whose expression correlate with strain-specific liberation of this compound. N-methylserotonin, orally administered to germ-free mice, reduced adiposity, altered liver glycogenesis, shortened gut transit time, and changed expression of genes that regulate circadian rhythm in the liver and colon. In human studies, dose-dependent, orange-fiber-specific fecal accumulation of N-methylserotonin positively correlated with levels of microbiome genes encoding enzymes that digest pectic glycans. Identifying this type of microbial mining activity has potential therapeutic implications.

A Review on Rhubarb-Derived Substances as Modulators of Cardiovascular Risk Factors—A Special Emphasis on Anti-Obesity Action

The currently available anti-obesity therapies encounter many associated risks and side effects often causing the ineffectiveness of treatment. Therefore, various plant-derived substances have been extensively studied as a promising support or even an alternative for existing anti-obesity therapies. This review is dealing with the anti-obesity potential of edible and ethnomedicinal rhubarb species and emerging possible role of the rhubarb-derived extracts or individual compounds in the prevention of obesity and perspectives for their use in an anti-obesity treatment. A special emphasis is put on the most popular edible specimens, i.e., Rheum rhabarbarum L. (garden rhubarb) and Rheum rhaponticum L. (rhapontic rhubarb, Siberian rhubarb); however, the anti-obesity potential of other rhubarb species (e.g., R. officinale, R. palmatum, and R. emodi) is presented as well. The significance of rhubarb-derived extracts and low-molecular specialized rhubarb metabolites of diversified chemical background, e.g., anthraquinones and stilbenes, as potential modulators of human metabolism is highlighted, including the context of cardiovascular disease prevention. The available reports present multiple encouraging rhubarb properties starting from the anti-lipidemic action of rhubarb fibre or its use as purgative medicines, through various actions of rhubarb-derived extracts and their individual compounds: inhibition of enzymes of cholesterol and lipid metabolism, targeting of key molecular regulators of adipogenesis, regulators of cell energy metabolism, the ability to inhibit pro-inflammatory signalling pathways and to regulate glucose and lipid homeostasis contributing to overall in vivo and clinical anti-obesity effects.

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS – Yellow Seed; PS – Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost‐effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose‐YS 106 days 15.8% ± 0.9% and PS‐106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.

Inadequate Intake of Dietary Fibre in Adolescents, Adults, and Elderlies: Results of Slovenian Representative SI. Menu Study

Dietary fibre has proven to promote healthy body mass and reduce the risk of non-communicable diseases. To date, in Slovenia, there were only a few outdated studies of dietary fibre intake; therefore, we explored the dietary fibre intake using food consumption data collected in the SI.Menu project. Following the EU Menu methodology, data were collected on representative samples of adolescents, adults, and elderlies using a general questionnaire, a food propensity questionnaire, and two 24 h recalls. The results indicate that the intake of dietary fibre in Slovenia is lower than recommended. The proportion of the population with inadequate fibre intakes (<30 g/day) was 90.6% in adolescents, 89.6% in adults, and 83.9% in elderlies, while mean daily fibre intakes were 19.5, 20.9, and 22.4 g, respectively. Significant determinants for inadequate dietary fibre intake were sex in adolescents and adults, and body mass index in adults. The main food groups contributing to dietary fibre intake were bread and other grain products, vegetables and fruits, with significant differences between population groups. Contribution of fruits and vegetables to mean daily dietary fibre intake was highest in elderlies (11.6 g), followed by adults (10.6 g) and adolescents (8.5 g). Public health strategies, such as food reformulation, promoting whole-meal alternatives, consuming whole foods of plant origin, and careful planning of school meals could beneficially contribute to the overall dietary fibre intake in the population.

Changes in Quantity and Sources of Dietary Fiber from Adopting Healthy Low-Fat vs. Healthy Low-Carb Weight Loss Diets: Secondary Analysis of DIETFITS Weight Loss Diet Study

The daily intake of dietary fiber is well below the recommended levels in the US. The effect of adopting a low-fat vs. a low-carbohydrate weight loss diet on fiber intake is of interest but not well-documented, especially when both approaches promote high-quality food choices. The objective of this paper is to compare the quantity and sources of dietary fiber between a healthy low-fat (HLF) vs. healthy low-carbohydrate (HLC) diet group when consumed over 12 months in a weight loss diet study. In this secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) study, the amount and sources of dietary fiber were examined in generally healthy adults, 18-50 years of age, Body Mass Index (BMI) 28-40 kg/m², randomized to HLF or HLC for 12 months, who had available 24-h recalls at 0 (n = 609), 3 (n = 549), 6 (n = 491), and 12 (n = 449) months. The dietary intake was estimated by the Nutrition Data System for Research (NDS-R). The sources of fiber were determined for the major food groups. Significantly more total dietary fiber was consumed by HLF at every post-randomization time point, and, at 12 m, was 23.04 ± 9.43 g vs. 18.61 ± 8.12 g for HLF vs. HLC, respectively, p < 0.0001. In both diet groups at 12 months, the highest amount of dietary fiber came from non-starchy vegetables (4.13 ± 3.05 g and 5.13 ± 3.59 g). The other primary sources of fiber at 12 months for the HLF group were from whole grains (3.90 ± 3.13 g) and fruits (3.40 ± 2.87 g), and, for the HLC group, were from plant protein and fat sources, such as nuts and seeds, their butters, and avocados (2.64 ± 2.64 g). In the DIETFITS study, the difference in the total fiber intake for the HLF vs. HLC groups was more modest than expected. The HLC group consumed reasonably high amounts of fiber from high-protein and high fat plant-based sources.

Pecan-Enriched Diets Alter Cholesterol Profiles and Triglycerides in Adults at Risk for Cardiovascular Disease in a Randomized, Controlled Trial

BACKGROUND

Research indicates that tree nuts are cardioprotective, but studies on pecans are limited.

OBJECTIVES

We examined the impact of daily pecan consumption on blood lipids and glycemia in adults at-risk for cardiovascular disease (CVD).

METHODS

This was a randomized, controlled trial where 56 adults (BMI ≥28 kg/m2 or hypercholesterolemia) were randomly allocated into a control group (n = 18) or 1 of 2 pecan groups. The ADD group (n = 16) consumed pecans (68 g) as part of a free-living diet. The SUB group (n = 18) substituted the pecans (68 g) for isocaloric foods from their diet. At baseline and 8 wk, a high-fat meal was consumed with 4-h postprandial blood draws to determine changes in blood lipids and glycemia.

RESULTS

There was a significant reduction from baseline to 8 wk in fasting total cholesterol (TC) (204 ± 8.76 to 195 ± 8.12; 205 ± 8.06 to 195 ± 6.94 mg/dL), LDL cholesterol (143 ± 8.09 to 129 ± 7.71; 144 ± 6.60 to 135 ± 6.16 mg/dL), triglycerides (TGs) (139 ± 12.1 to 125 ± 14.6; 133 ± 10.7 to 120 ± 10.3 mg/dL), TC/HDL cholesterol ratio (3.92 ± 0.206 to 3.58 ± 0.175; 4.08 ± 0.167 to 3.79 ± 0.151), non-HDL cholesterol (151 ± 8.24 to 140 ± 7.95; 155 ± 6.87 to 143 ± 6.00 mg/dL), and apolipoprotein B (99.1 ± 5.96 to 93.0 ± 5.35; 104 ± 3.43 to 97.1 ± 3.11 mg/dL) in the ADD and SUB groups, respectively (P ≤ 0.05 for all), with no changes in control. There was a reduction in postprandial TGs (P ≤ 0.01) in ADD, and a reduction in postprandial glucose (P < 0.05) in SUB.

CONCLUSIONS

Pecan consumption improves fasting and postprandial blood lipids in CVD at-risk adults. This trial was registered at clinicaltrials.gov as NCT04376632.

Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Social Media Mining for an Analysis of Nutrition and Dietary Health in Taiwan

Dining is an essential part of human life. In order to pursue a healthier self, more and more people enjoy homemade cuisines. Consequently, the amount of recipe websites has increased significantly. These online recipes represent different cultures and cooking methods from various regions, and provide important indications on nutritional content. In recent years, the development of data science made data mining a popular research area. However, only a few researches in Taiwan have applied data mining in the studies of recipes and nutrients. Therefore, this work aims at utilizing machine learning models to discover health-related insights from recipes on social media. First, we collected over 15,000 Chinese recipes from the largest recipe website in Taiwan to build a recipe database. We then extracted information from this dataset through natural language processing methodologies so as to better understand the characteristics of various cuisines and ingredients. Thus, we can establish a classification model for the automatic categorization of recipes. We further performed cluster analysis for grouping nutrients to recognize the nutritional differences for each cluster and each cuisine type. The results showed that using the support vector machine (SVM) model can successfully classify recipes with an average F-score of 82%. We also analyzed the nutritional value of different cuisine categories and the possible health effects they may bring to the consumers. Our methods and findings can assist future work on extracting essential nutritional information from recipes and promoting healthier diets.

Dietary Fibre Modulates the Gut Microbiota

Dietary fibre has long been established as a nutritionally important, health-promoting food ingredient. Modern dietary practices have seen a significant reduction in fibre consumption compared with ancestral habits. This is related to the emergence of low-fibre “Western diets” associated with industrialised nations, and is linked to an increased prevalence of gut diseases such as inflammatory bowel disease, obesity, type II diabetes mellitus and metabolic syndrome. The characteristic metabolic parameters of these individuals include insulin resistance, high fasting and postprandial glucose, as well as high plasma cholesterol, low-density lipoprotein (LDL) and high-density lipoprotein (HDL). Gut microbial signatures are also altered significantly in these cohorts, suggesting a causative link between diet, microbes and disease. Dietary fibre consumption has been hypothesised to reverse these changes through microbial fermentation and the subsequent production of short-chain fatty acids (SCFA), which improves glucose and lipid parameters in individuals who harbour diseases associated with dysfunctional metabolism. This review article examines how different types of dietary fibre can differentially alter glucose and lipid metabolism through changes in gut microbiota composition and function.

Bioactive Compounds from Germinated Brown Rice Protect Cardiomyocytes Against Simulated Ischemic/Reperfusion Injury by Ameliorating Mitochondrial Dysfunction

Purpose

Ischemic/reperfusion (I/R) injury is the principal mechanism during Ischemic Heart Disease (IHD). The key modulator of I/R injury is dysregulation of mitochondria function. Germinated Brown Rice (GBR) has been recommended as a bio-functional food and has clarified the potential properties in several effects. However, the effect of GBR mediated cardioprotective properties, focusing on mitochondrial function’s role, remains unexplored. Thus, this study aims to investigate the cardioprotective effects of GBR pretreatment against simulated I/R injury.

Methods

H9c2 cardiomyocytes were incubated with GBR at a five ƞg/mL concentration for 24 hours and simulated I/R (sI/R) for 40 minutes. Cell viability and cell apoptosis were assessed by 7-AAD staining and Annexin V/PI staining, respectively. The mitochondrial membrane potential was determined by JC-1 staining and mitochondrial respiration represented by oxygen consumption rate (OCR) using Seahorse Flux analyzer.

Results

The results revealed that the administration of GBR before sI/R significantly decreased the percentage of cell death and total cell apoptosis in H9c2 during stimulation of ischemic/reperfusion. Besides, pretreatment of cardiomyocytes with GBR remarkably stabilized mitochondrial membrane potential and improved impaired mitochondrial respiration in simulated-H9c2 injury.

Conclusion

The present research is the first study to report the effective cardioprotection of GBR. Pretreatment of GBR potentially protects H9c2 cardiomyocytes against sI/R injury through mitochondrial function. The underlying therapeutic activities are possibly associated with its bio-functional compounds. However, the underlying mechanism on the cardioprotective effects of GBR needs further studies.

Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non-starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite-elimination and choice translating reality (ELECTRE), one of the multi-criteria decision-making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

Rootlets, a Malting By-Product with Great Potential

Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. These rootlets are a valuable source of nutrition, with protein and fibre holding a large proportion of their composition. Barley rootlets are generally pelletised and used as animal fodder; however, their usage may not be limited to this. Efforts have been made to utilise barley rootlets as food ingredients, sources of enzymes, antioxidants, raw materials in fermentations, and in biochar production. Conversion of this by-product into other/new applications would reduce waste production from their industry origin and reduce some of the impending environmental concerns associated with by-product production. The current review focuses on providing information on the formation, production, and processing of barley rootlets, while also highlighting the composition, quality, and potential applications of barley rootlets.

The Role of Dietary Fibre in Modulating Gut Microbiota Dysbiosis in Patients with Type 2 Diabetes: A Systematic Review and Meta-Analysis of Randomised Controlled Trials

Background: The prevalence of type 2 diabetes is on the increase worldwide, and it represents about 90% of adults who are diagnosed with diabetes. Overweight and obesity, lifestyle, genetic predisposition and gut microbiota dysbiosis have been implicated as possible risk factors in the development of type 2 diabetes. In particular, low intake of dietary fibre and consumption of foods high in fat and sugar, which are common in western lifestyle, have been reported to contribute to the depletion of specific bacterial taxa. Therefore, it is possible that intake of high dietary fibre may alter the environment in the gut and provide the needed substrate for microbial bloom. Aim: The current review is a systematic review and meta-analysis which evaluated the role of dietary fibre in modulating gut microbiota dysbiosis in patients with type 2 diabetes. Methods: This is a systematic review and meta-analysis of randomised controlled trials which relied on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework. Electronic searches were conducted using EBSCOHost with links to Health Sciences Research Databases, EMBASE and Google Scholar. The reference lists of articles were also searched for relevant studies. Searches were conducted from date of commencement of the database to 5 August 2020. The search strategy was based on the Population, Intervention, Comparator, Outcomes, Studies (PICOS) framework and involved the use of synonyms and medical subject headings (MesH). Search terms were combined with Boolean operators (OR/AND). Results: Nine studies which met the inclusion criteria were selected for the systematic review and meta-analysis, and four distinct areas were identified: the effect of dietary fibre on gut microbiota; the role of dietary fibre on short-chain fatty acids (SCFAs); glycaemic control; and adverse events. There was significant difference (p < 0.01) in the relative abundance of Bifidobacterium with a mean difference of 0.72 (95% CI, 0.56, 0.89) between the dietary fibre group compared with placebo. In relation to the meta-analysis for SCFAs, while there was significant difference (p = 0.02) between the dietary fibre group and placebo with a standardised mean difference of 0.5 (95% CI, 0.08, 0.91) regarding total SCFAs, the differences were not significant (p > 0.05) in relation to acetic acid, propionic acid and butyric acid. There was only significant improvement (p = 0.002) with respect to glycated haemoglobin with a mean difference of −0.18 (95% CI, −0.29, −0.06) between the dietary fibre group and placebo group. Differences between the two groups were not significant (p > 0.05) in relation to fasting blood glucose and homeostatic model assessment of insulin resistance (HOMA-IR). Furthermore, there were no significant differences between the two groups in subjects who reported adverse events. It is possible that the promotion of SCFA producers in greater diversity and abundance by dietary fibre in this review led to improvement in glycated haemoglobin, partly due to increased glucagon-like peptide-1 (GLP-1) production. In addition, Bifidobacterium lactis has been reported to increase glycogen synthesis, decrease expression of hepatic gluconeogenesis genes, improve translocation of glucose transport-4 and promote glucose uptake. It is also possible that the reduction in body weight of participants in the intervention group compared with control may have contributed to the observed improvement in glycated haemoglobin. Conclusion: This systematic review and meta-analysis have demonstrated that dietary fibre can significantly improve (p < 0.05) the relative abundance of Bifidobacterium, total SCFAs and glycated haemoglobin. However, dietary fibre did not appear to have significant effect (p > 0.05) on fasting blood glucose, HOMA-IR, acetic acid, propionic acid, butyric acid and adverse events.

Fermentation Kinetics of Selected Dietary Fibers by Human Small Intestinal Microbiota Depend on the Type of Fiber and Subject

SCOPE

An underexplored topic is the investigation of health effects of dietary fibers via modulation of human small intestine (SI) microbiota. A few previous studies hint at fermentation of some dietary fibers in the distal SI of humans and pigs. Here the potential of human SI microbiota to degrade dietary fibers and produce metabolites in vitro is investigated.

METHODS AND RESULTS

Fructans, galacto-oligosaccharides, lemon pectins, and isomalto/malto-polysaccharides are subjected to in vitro batch fermentations inoculated with ileostomy effluent from five subjects. Fiber degradation products, formation of bacterial metabolites, and microbiota composition are determined over time. Galacto- and fructo-oligosaccharides are rapidly utilized by the SI microbiota of all subjects. At 5h of fermentation, 31%-82% of galacto-oligosaccharides and 29%-89% fructo-oligosaccharides (degree of polymerization DP4-8) are utilized. Breakdown of fructo-oligosaccharides/inulin DP ≥ 10, lemon pectin, and iso-malto/maltopolysaccharides only started after 7h incubation. Degradation of different fibers result in production of mainly acetate, and changed microbiota composition over time.

CONCLUSION

Human SI microbiota have hydrolytic potential for prebiotic galacto- and fructo-oligosaccharides. In contrast, the higher molecular weight fibers inulin, lemon pectin, and iso-malto/maltopolysaccharides show slow fermentation rate. Fiber degradation kinetics and microbiota responses are subject dependent, therefore personalized nutritional fiber based strategies are required.

Identification wild and cultivated licorice by multidimensional analysis

Licorice is known as a botanical source in medicine and a sweetening agent in food products. Commercial licorice is from the source of wild and cultivated G. uralensis. It was recognized that the material basis of wild and cultivated licorice is different. This study systematically investigated the difference between them by multidimensional analysis technology. The results showed that the content of starch grain, total dietary fibre (TDF), and 11 secondary metabolite components was significantly different in wild and cultivated licorice. principal component analysis (PCA) and orthogonal partial least square (OPLS-DA) analyses showed that the wild and cultivated licorice samples could be clearly separated based on the acquired data of microscopic, macromolecular substance and secondary metabolite analysis. The main markers were starch grain, isoliquiritin apioside, liquirtin apioside and TDF. Additionally, NIR spectroscpy combined with PLS-DA has demonstrated a suitable, fast and nondestructive methodology for authentication of wild and cultivated licorice.

An alternative pentose phosphate pathway in human gut bacteria for the degradation of C5 sugars in dietary fibers

The microbial degradation of pentoses in the human gut is a crucial factor for the utilization of plant-based dietary fibers. A vast majority of gut microbes are able to use these C5-sugars as a carbon and energy source. However, the underlying metabolic pathways are not fully understood. Bioinformatic analysis showed that a large number of abundant gut bacteria lack genes encoding a transaldolase as a key enzyme of the pentose phosphate pathway. Among them was the important human gut microbe Prevotella copri, which was able to grow in minimal media containing xylose or hemicelluloses as the sole carbon source. Therefore, we looked for an alternative pathway for pentose conversion in P. copri using bioinformatics, enzyme activity assays, and the detection of intermediates of pentose metabolism. It became evident that the organism converted C5-sugars via the sedoheptulose-1,7-bisphosphate pathway (SBPP) to connect pentose metabolism with glycolysis. To circumvent the transaldolase reaction, P. copri uses the combined catalysis of a pyrophosphate-dependent phosphofructokinase and a fructose-bisphosphate aldolase. Furthermore, we present strong evidence that the SBPP is widely distributed in important gut bacteria, including members of the phyla Bacteroides, Firmicutes, Proteobacteria, Verrucomicrobia, and Lentisphaerae.

Japanese Quince (Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities

The value of fruits is determined by the quantity and variety of biologically active compounds they contain, and their benefits on human health. This work presents the first study of the biochemical composition and antibacterial activity of the new Japanese quince (JQ) cultivars 'Darius', 'Rondo', and 'Rasa' fruits. The total phenolic content (TPC) was determined using the Folin-Ciocalteu method and each compound was identified by HPLC High Performance Liquid Chromatography. The antimicrobial activity against three Gram-positive and three Gram-negative bacteria, and one yeast strain, was evaluated by the agar well diffusion method using three different concentrations. The free radical scavenging activity was determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) methods and ranged from 99.1 to 115.9 μmolTE/100 g, and from 372 to 682 μmolTE/100 g, respectively. TPC ranged from 3906 to 4550 mgGAE/100 g, and five compounds, isoquercitrin, rutin, (+)-catechin, (-)-epicatechin, and chlorogenic acid were identified. All JQ extracts possessed antimicrobial activity against Gram-positive and Gram-negative bacteria, and Enterococcus faecalis (ATCC 29212) was the most sensitive strain. These results indicate that JQ fruits are a significant source of bio-compounds, which can enrich the diet with strong antioxidants, and they are very promising as a substitute for chemical preservatives in the food and cosmetic industry.

Tubers and roots as a source of prebiotic fibers

Tubers and roots have been used in human nutrition since ancient times once they are resistant to pests and easy to grow even in soils poor in nutrients. The most consumed include cassava, potatoes, taro, and yam. In many regions, they are the main source of energy, which has led to industrial-scale cultivation of some such as yacon, burdock, Jerusalem and artichoke, known as sources of fructooligosaccharides, due to the increased demand for prebiotic fibers and the need for lower energy foods. This chapter will present a general approach to tubers and roots and their important role in human nutrition. At the end of the chapter, those recognized as prebiotics and the processing methods for extracting fibers will be discussed.

Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality

Apple pomace treated by steam explosion (SE-AP) was mixed with wheat flour, the wheat dough characteristics and biscuit quality are deserved to investigate. In this paper, the characteristics of wheat dough blended with SE-AP, including sedimentation values, pasting properties, and farinographic features were measured; the textural properties and sensory evaluation of the blended biscuits were analyzed. The results showed that the sedimentation values of wheat dough gradually decreased when SE-AP was less than 10%, which was almost no influence on the biscuit quality. The more SE-AP was added, the less values of peak viscosity, trough viscosity and final viscosity, which was disadvantage to the processing quality of wheat flour; however, the values of breakdown and setback increased with the addition of SE-AP, which improved the processing quality. Dough development time, stability time, and farinograph quality number decreased with the addition of SE-AP, which was unfavourable to the quality of wheat flour. When the addition of SE-AP was less than 10%, the hardness of biscuits decreased, springiness and resilience increased, and the chewability improved. According to the texture properties and organoleptic evaluation, the sensor score of the biscuits made from weak-gluten wheat with 10% (m/m) SE-AP added was the highest.

In Vitro Hypocholesterolemic Effect of Coffee Compounds

(1) Background: Cholesterol bioaccessibility is an indicator of cholesterol that is available for absorption and therefore can be a measure of hypocholesterolemic potential. In this work, the effect of commercial espresso coffee and coffee extracts on cholesterol solubility are studied in an in vitro model composed by glycodeoxycholic bile salt, as a measure of its bioaccessibility. (2) Methods: Polysaccharide extracts from coffees obtained with different extraction conditions were purified by selective precipitation with ethanol, and their sugars content were characterized by GC-FID. Hexane extraction allowed us to obtain the coffee lipids. Espresso coffee samples and extracts were tested regarding their concentration dependence on the solubility of labeled 13C-4 cholesterol by bile salt micelles, using quantitative 13C NMR. (3) Results and Discussion: Espresso coffee and coffee extracts were rich in polysaccharides, mainly arabinogalactans and galactomannans. These polysaccharides decrease cholesterol solubility and, simultaneously, the bile salts' concentration. Coffee lipid extracts were also found to decrease cholesterol solubility, although not affecting bile salt concentration. (4) Conclusions: Coffee soluble fiber, composed by the arabinogalactans and galactomannans, showed to sequester bile salts from the solution, leading to a decrease in cholesterol bioaccessibility. Coffee lipids also decrease cholesterol bioaccessibility, although the mechanism of action identified is the co-solubilization in the bile salt micelles. The effect of both polysaccharides and lipids showed to be additive, representing the overall effect observed in a typical espresso coffee. The effect of polysaccharides and lipids on cholesterol bioaccessibility should be accounted on the formulation of hypocholesterolemic food ingredients.