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Jackson R, Yao T, Bulut N, Cantu-Jungles TM, Hamaker BR. Protein combined with certain dietary fibers increases butyrate production in gut microbiota fermentation. Food Funct 2024; 15:3186-3198. [PMID: 38441170 DOI: 10.1039/d3fo04187e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
The modern diet delivers nearly equal amounts of carbohydrates and protein into the colon representing an important protein increase compared to past higher fiber diets. At the same time, plant-based protein foods have become increasingly popular, and these sources of protein are generally less digestible than animal protein sources. As a result, a significant amount of protein is expected to reach the colon and be available for fermentation by gut microbiota. While studies on diet-microbiota interventions have mainly focused on carbohydrate fermentation, limited attention has been given to the role of protein or protein-fiber mixtures as fermentation substrates for the colonic microbiota. In this study, we aimed to investigate: (1) how changing the ratio of protein to fiber substrates affects the types and quantities of gut microbial metabolites and bacteria; and (2) how the specific fermentation characteristics of different types of fiber might influence the utilization of protein by gut microbes to produce beneficial short chain fatty acids. Our results revealed that protein fermentation in the gut plays a crucial role in shaping the overall composition of microbiota communities and their metabolic outputs. Surprisingly, butyrate production was maintained or increased when fiber and protein were combined, and even when pure protein samples were used as substrates. These findings suggest that indigestible protein in fiber-rich substrates may promote the production of microbial butyrate perhaps including the later stages of fermentation in the large intestine.
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Affiliation(s)
- Rachel Jackson
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Nuseybe Bulut
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Thaisa M Cantu-Jungles
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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2
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Zavadinack M, Cantu-Jungles TM, Abreu H, Ozturk OK, Cordeiro LMC, de Freitas RA, Hamaker BR, Iacomini M. (1 → 3),(1 → 6) and (1 → 3)-β-D-glucan physico-chemical features drive their fermentation profile by the human gut microbiota. Carbohydr Polym 2024; 327:121678. [PMID: 38171663 DOI: 10.1016/j.carbpol.2023.121678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/22/2023] [Accepted: 12/06/2023] [Indexed: 01/05/2024]
Abstract
Mushroom polysaccharides consist of a unique set of polymers that arrive intact in the human large intestine becoming available for fermentation by resident gut bacteria with potential benefits to the host. Here we have obtained four glucans from two mushrooms (Pholiota nameko and Pleurotus pulmonarius) under different extraction conditions and their fermentation profile by human gut bacteria in vitro was evaluated. These glucans were isolated and characterized as (1 → 3),(1 → 6)-β-D-glucans varying in branching pattern and water-solubility. An aliquot of each (1 → 3),(1 → 6)-β-D-glucan was subjected to controlled smith degradation process in order to obtain a linear (1 → 3)-β-D-glucan from each fraction. The four β-D-glucans demonstrated different water solubilities and molar mass ranging from 2.2 × 105 g.mol-1 to 1.9 × 106 g.mol-1. In vitro fermentation of the glucans by human gut microbiota showed they induced different short chain fatty acid production (52.0-97.0 mM/50 mg carbohydrates), but an overall consistent high propionate amount (28.5-30.3 % of total short chain fatty acids produced). All glucans promoted Bacteroides uniformis, whereas Anaerostipes sp. and Bacteroides ovatus promotion was strongly driven by the β-D-glucans solubility and/or branching pattern, highlighting the importance of β-D-glucan discrete structures to their fermentation by the human gut microbiota.
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Affiliation(s)
- Matheus Zavadinack
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, CEP 81531-980, Brazil
| | - Thaisa M Cantu-Jungles
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Hellen Abreu
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, CEP 81531-980, Brazil
| | - Oguz K Ozturk
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Lucimara M C Cordeiro
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, CEP 81531-980, Brazil
| | - Rilton A de Freitas
- Department of Pharmacy Federal University of Paraná, Curitiba, PR CEP 80210-170, Brazil
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marcello Iacomini
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, CEP 81531-980, Brazil.
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3
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Román-Ochoa Y, M Cantu-Jungles T, Choque Delgado GT, Bulut N, Tejada TR, Yucra HR, Duran AE, Hamaker BR. Specific dietary fibers prevent heavy metal disruption of the human gut microbiota in vitro. Food Res Int 2024; 176:113858. [PMID: 38163737 DOI: 10.1016/j.foodres.2023.113858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 01/03/2024]
Abstract
Heavy metal exposure is a growing concern due to its adverse effects on human health, including the disruption of gut microbiota composition and function. Dietary fibers have been shown to positively impact the gut microbiota and could mitigate some of the heavy metal negative effects. This study aimed to investigate the effects of different heavy metals (As, Cd and Hg in different concentrations) on gut microbiota in the presence and absence of different dietary fibers that included fructooligosaccharides, pectin, resistant starch, and wheat bran. We observed that whereas heavy metals impaired fiber fermentation outcomes for some fiber types, the presence of fibers generally protected gut microbial communities from heavy metal-induced changes, especially for As and Cd. Notably, the protective effects varied depending on fiber types, and heavy metal type and concentration and were overall stronger for wheat bran and pectin than other fiber types. Our findings suggest that dietary fibers play a role in mitigating the adverse effects of heavy metal exposure on gut microbiota health and may have implications for the development of dietary interventions to reduce dysbiosis associated with heavy metal exposure. Moreover, fiber-type specific outcomes highlight the importance of evidence-based selection of prebiotic dietary fibers to mitigate heavy metal toxicity to the gut microbiota.
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Affiliation(s)
- Yony Román-Ochoa
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA; Carbohydrate Biochemistry Research Group (BIOCAB), Department of Chemistry, Universidad de Los Andes, Carrera 1 No. 18A-10, Bogotá 111711, Colombia
| | - Thaisa M Cantu-Jungles
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA.
| | | | - Nuseybe Bulut
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Teresa R Tejada
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Harry R Yucra
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Antonio E Duran
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA.
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4
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Xu H, Pudlo NA, Cantu-Jungles TM, Tuncil YE, Nie X, Kaur A, Reuhs BL, Martens EC, Hamaker BR. When simplicity triumphs: niche specialization of gut bacteria exists even for simple fiber structures. ISME Commun 2024; 4:ycae037. [PMID: 38645272 PMCID: PMC11032216 DOI: 10.1093/ismeco/ycae037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/04/2024] [Accepted: 03/18/2024] [Indexed: 04/23/2024]
Abstract
Structurally complex corn bran arabinoxylan (CAX) was used as a model glycan to investigate gut bacteria growth and competition on different AX-based fine structures. Nine hydrolyzate segments of the CAX polymer varying in chemical structure (sugars and linkages), CAX, five less complex non-corn arabinoxylans, and xylose and glucose were ranked from structurally complex to simple. The substrate panel promoted different overall growth and rates of growth of eight Bacteroides xylan-degrading strains. For example, Bacteroides cellulosilyticus DSM 14838 (Bacteroides cellulosilyticus) grew well on an array of complex and simple structures, while Bacteroides ovatus 3-1-23 grew well only on the simple structures. In a competition experiment, B. cellulosilyticus growth was favored over B. ovatus on the complex AX-based structure. On the other hand, on the simple structure, B. ovatus strongly outcompeted B. cellulosilyticus, which was eliminated from the competitive environment by Day 11. This adaptation to fine structure and resulting competition dynamics indicate that dietary fiber chemical structures, whether complex or simple, favor certain gut bacteria. Overall, this work supports a concept that fiber degraders diversify their competitive abilities to access substrates across the spectrum of heterogeneity of fine structural features of dietary fibers.
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Affiliation(s)
- Haidi Xu
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, United States
- Present address: Nestlé Health Science, Shanghai, P.R. China
| | - Nicholas A Pudlo
- Department of Microbiology and Immunology, Medical Sciences Research Building II, 1150 W Medical Center Dr., University of Michigan Medical School, Ann Arbor, MI 48109, United States
| | - Thaisa M Cantu-Jungles
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, United States
| | - Yunus E Tuncil
- Food Engineering Department, Yeni Meram Boulevard Kasım Halife Street, Necmettin Erbakan University, Konya 42090, Turkey
| | - Xin Nie
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, United States
| | - Amandeep Kaur
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, United States
| | - Bradley L Reuhs
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, United States
| | - Eric C Martens
- Department of Microbiology and Immunology, Medical Sciences Research Building II, 1150 W Medical Center Dr., University of Michigan Medical School, Ann Arbor, MI 48109, United States
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, United States
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5
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Cantu-Jungles TM, Hamaker BR. Tuning Expectations to Reality: Don't Expect Increased Gut Microbiota Diversity with Dietary Fiber. J Nutr 2023; 153:3156-3163. [PMID: 37690780 DOI: 10.1016/j.tjnut.2023.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 09/01/2023] [Indexed: 09/12/2023] Open
Abstract
Dietary approaches, particularly those including fiber supplementation, can be used to promote health benefits by shaping gut microbial communities. Whereas community diversity measures, such as richness and evenness, are often used in microbial ecology to make sense of these complex and vast microbial ecosystems, it is less clear how these concepts apply when dietary fiber supplementation is given. In this perspective, we summarize and demonstrate how factors including experimental approach, number of bacteria sharing a dietary fiber, and initial relative abundances of bacteria that use a fiber can significantly affect diversity outcomes in fiber fermentation studies. We also show that a reduction in alpha diversity is possible, and perhaps expected, for most approaches that use fermentable fibers to beneficially shape the gut microbial community while still achieving health-related improvements.
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Affiliation(s)
- Thaisa M Cantu-Jungles
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States.
| | - Bruce R Hamaker
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
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6
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Yao T, Deemer DG, Chen MH, Reuhs BL, Hamaker BR, Lindemann SR. Differences in fine arabinoxylan structures govern microbial selection and competition among human gut microbiota. Carbohydr Polym 2023; 316:121039. [PMID: 37321733 DOI: 10.1016/j.carbpol.2023.121039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/27/2023] [Accepted: 05/18/2023] [Indexed: 06/17/2023]
Abstract
Dietary fibers are known to modulate microbiome composition, but it is unclear to what extent minor fiber structural differences impact community assembly, microbial division of labor, and organismal metabolic responses. To test the hypothesis that fine linkage variations afford different ecological niches for distinct communities and metabolism, we employed a 7-day in vitro sequential batch fecal fermentation with four fecal inocula and measured responses using an integrated multi-omics approach. Two sorghum arabinoxylans (SAXs) were fermented, with one (RSAX) having slightly more complex branch linkages than the other (WSAX). Although there were minor glycoysl linkage differences, consortia on RSAX retained much higher species diversity (42 members) than on WSAX (18-23 members) with distinct species-level genomes and metabolic outcomes (e.g., higher short chain fatty acid production from RSAX and more lactic acid produced from WSAX). The major SAX-selected members were from genera of Bacteroides and Bifidobacterium and family Lachnospiraceae. Carbohydrate active enzyme (CAZyme) genes in metagenomes revealed broad AX-related hydrolytic potentials among key members; however, CAZyme genes enriched in different consortia displayed various catabolic domain fusions with diverse accessory motifs that differ among the two SAX types. These results suggest that fine polysaccharide structure exerts deterministic selection effect for distinct fermenting consortia.
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Affiliation(s)
- Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Dane G Deemer
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Ming-Hsu Chen
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; Institute of Food Science and Technology of National Taiwan University. No. 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan
| | - Bradley L Reuhs
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Stephen R Lindemann
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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7
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Chen L, Zhao N, McClements DJ, Hamaker BR, Miao M. Advanced dendritic glucan-derived biomaterials: From molecular structure to versatile applications. Compr Rev Food Sci Food Saf 2023; 22:4107-4146. [PMID: 37350042 DOI: 10.1111/1541-4337.13201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 05/30/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
There is considerable interest in the development of advanced biomaterials with improved or novel functionality for diversified applications. Dendritic glucans, such as phytoglycogen and glycogen, are abundant biomaterials with highly branched three-dimensional globular architectures, which endow them with unique structural and functional attributes, including small size, large specific surface area, high water solubility, low viscosity, high water retention, and the availability of numerous modifiable surface groups. Dendritic glucans can be synthesized by in vivo biocatalysis reactions using glucosyl-1-phosphate as a substrate, which can be obtained from plant, animal, or microbial sources. They can also be synthesized by in vitro methods using sucrose or starch as a substrate, which may be more suitable for large-scale industrial production. The large numbers of hydroxyl groups on the surfaces of dendritic glucan provide a platform for diverse derivatizations, including nonreducing end, hydroxyl functionalization, molecular degradation, and conjugation modifications. Due to their unique physicochemical and functional attributes, dendritic glucans have been widely applied in the food, pharmaceutical, biomedical, cosmetic, and chemical industries. For instance, they have been used as delivery systems, adsorbents, tissue engineering scaffolds, biosensors, and bioelectronic components. This article reviews progress in the design, synthesis, and application of dendritic glucans over the past several decades.
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Affiliation(s)
- Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ningjing Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - David J McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Abdel-Haq R, Schlachetzki JCM, Boktor JC, Cantu-Jungles TM, Thron T, Zhang M, Bostick JW, Khazaei T, Chilakala S, Morais LH, Humphrey G, Keshavarzian A, Katz JE, Thomson M, Knight R, Gradinaru V, Hamaker BR, Glass CK, Mazmanian SK. Correction: A prebiotic diet modulates microglial states and motor deficits in α-synuclein overexpressing mice. eLife 2023; 12:e92367. [PMID: 37650862 PMCID: PMC10471158 DOI: 10.7554/elife.92367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
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9
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Wang Z, Hu X, Hamaker BR, Zhang T, Miao M. Development of phytoglycogen-derived core-shell-corona nanoparticles complexed with conjugated linoleic acid. Food Funct 2023; 14:6376-6384. [PMID: 37335179 DOI: 10.1039/d3fo00281k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Phytoglycogen-derived self-assembled nanoparticles (SMPG/CLA) and enzymatic-assembled nanoparticles (EMPG/CLA) were fabricated for delivery of conjugated linoleic acid (CLA). After measuring the loading rate and yield, the optimal ratio for both assembled host-guest complexes was 1 : 10, and the maximum loading rate and yield for EMPG/CLA were 1.6% and 88.1%, respectively, higher than those of SMPG/CLA. Structural characterization studies showed that the assembled inclusion complexes were successfully constructed, and had a specific spatial architecture with inner-core amorphous and external-shell crystalline parts. A higher protective effect against oxidation of EMPG/CLA was observed than that of SMPG/CLA, supporting efficient complexation for a higher order crystalline structure. After 1 h of gastrointestinal digestion under the simulated conditions, 58.7% of CLA was released from EMPG/CLA, which was lower than that released from SMPG/CLA (73.8%). These results indicated that in situ enzymatic-assembled phytoglycogen-derived nanoparticles might be a promising carrier platform for protection and targeted delivery of hydrophobic bioactive ingredients.
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Affiliation(s)
- Ziqi Wang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Xiuting Hu
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Tao Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
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10
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Pan B, Zhao N, Xie Q, Li Y, Hamaker BR, Miao M. Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis. NPJ Sci Food 2023; 7:27. [PMID: 37291152 DOI: 10.1038/s41538-023-00201-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 05/22/2023] [Indexed: 06/10/2023] Open
Abstract
The structure and properties of phytoglycogen and glycogen subjected to acid hydrolysis was investigated using amylopectin as a reference. The degradation took place in two stages and the degree of hydrolysis was in the following order: amylopectin > phytoglycogen > glycogen. Upon acid hydrolysis, the molar mass distribution of phytoglycogen or glycogen gradually shifted to the smaller and broadening distribution region, whereas the distribution of amyopectin changed from bimodal to monomodal shape. The kinetic rate constant for depolymerization of phytoglycogen, amylopectin, and glycogen were 3.45 × 10-5/s, 6.13 × 10-5/s, and 0.96 × 10-5/s, respectively. The acid-treated sample had the smaller particle radius, lower percentage of α-1,6 linkage as well as higher rapidly digestible starch fractions. The depolymerization models were built to interpret the structural differences of glucose polymer during acid treatment, which would provide guideline to improve the structure understanding and precise application of branched glucan with desired properties.
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Affiliation(s)
- Bo Pan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Ningjing Zhao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Qiuqi Xie
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Yungao Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907-2009, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China.
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11
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Rodriguez CI, Keshavarzian A, Hamaker BR, Liu F, Lunken GR, Rasmussen H, Zhou H, Tap J, Swanson KS, Ukhanova M, Leclerc M, Gotteland M, Navarrete P, Kovatcheva-Datchary P, Dahl WJ, Martiny JBH. Curated and harmonized gut microbiome 16S rRNA amplicon data from dietary fiber intervention studies in humans. Sci Data 2023; 10:346. [PMID: 37268699 DOI: 10.1038/s41597-023-02254-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 05/19/2023] [Indexed: 06/04/2023] Open
Abstract
Next generation amplicon sequencing has created a plethora of data from human microbiomes. The accessibility to this scientific data and its corresponding metadata is important for its reuse, to allow for new discoveries, verification of published results, and serving as path for reproducibility. Dietary fiber consumption has been associated with a variety of health benefits that are thought to be mediated by gut microbiota. To enable direct comparisons of the response of the gut microbiome to fiber, we obtained 16S rRNA sequencing data and its corresponding metadata from 11 fiber intervention studies for a total of 2,368 samples. We provide curated and pre-processed genetic data and common metadata for comparison across the different studies.
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Affiliation(s)
- Cynthia I Rodriguez
- Dept. of Ecology and Evolutionary Biology, University of California, Irvine, USA.
| | - Ali Keshavarzian
- Rush Center for Integrated Microbiome and Chronobiology, Rush University Medical Center, Chicago, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, USA
| | - Feitong Liu
- H&H Group, H&H Research, China Research and Innovation Center, Beijing, China
| | | | - Heather Rasmussen
- University of Nebraska-Lincoln, Department of Nutrition and Health Sciences, Lincoln, USA
| | - Hongwei Zhou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, USA
- State Key Laboratory of Organ Failure Research, Southern Medical University, Guangzhou, China
| | - Julien Tap
- Universite Paris-Saclay, INRAE, MICALIS Institute, Yvette, Jouy-en-Josas, France
| | - Kelly S Swanson
- University of Illinois at Urbana-Champaign, Department of Animal Sciences, Champaign, USA
| | - Maria Ukhanova
- University of Florida, School of Medicine, Gainesville, USA
| | - Marion Leclerc
- Universite Paris-Saclay, INRAE, MICALIS Institute, Yvette, Jouy-en-Josas, France
- Pendulum therapeutics, San Francisco, USA
| | - Martin Gotteland
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Paola Navarrete
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | | | - Wendy J Dahl
- University of Florida, Food Science and Human Nutrition Department, Gainesville, USA
| | - Jennifer B H Martiny
- Dept. of Ecology and Evolutionary Biology, University of California, Irvine, USA
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12
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Fu W, Li S, Helmick H, Hamaker BR, Kokini JL, Reddivari L. Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins. Foods 2023; 12:foods12091846. [PMID: 37174384 PMCID: PMC10178255 DOI: 10.3390/foods12091846] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/18/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Isolated anthocyanins have limited colonic bioavailability due to their instability as free forms. Thus, many methods have been fabricated to increase the stability of anthocyanins. Complexation, encapsulation, and co-pigmentation with other pigments, proteins, metal ions, and carbohydrates have been reported to improve the stability and bioavailability of anthocyanins. In this study, anthocyanins extracted from purple potatoes were complexed with four different polysaccharides and their mixture. The anthocyanin-polysaccharide complexes were characterized using a zeta potential analyzer, particle size analyzer, scanning electron microscopy, and Fourier-transform infrared spectroscopy. Complexes were subjected to simulated digestion for assessing the stability of anthocyanins. Furthermore, complexes were subjected to different pH conditions and incubated at high temperatures to monitor color changes. A Caco-2 cell monolayer was used to evaluate the colonic concentrations of anthocyanins. In addition, the bioactivity of complexes was assessed using LPS-treated Caco-2 cell monolayer. Results show that pectin had the best complexation capacity with anthocyanins. The surface morphology of the anthocyanin-pectin complex (APC) was changed after complexation. APC was more resistant to the simulated upper gastrointestinal digestion, and high pH and temperature conditions for a longer duration. Furthermore, APC restored the lipopolysaccharide (LPS)-induced high cell permeability compared to isolated anthocyanins. In conclusion, complexation with pectin increased the stability and colonic bioavailability and the activity of anthocyanins.
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Affiliation(s)
- Wenyi Fu
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Shiyu Li
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Harrison Helmick
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Jozef L Kokini
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Lavanya Reddivari
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
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13
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Yang Y, Sun Y, Zhang T, Hamaker BR, Miao M. Biofabrication, structure, and functional characteristics of a reuteran-like glucan with low digestibility. Carbohydr Polym 2023; 305:120447. [PMID: 36737220 DOI: 10.1016/j.carbpol.2022.120447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 12/03/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
A novel reuteran-like glucan with low digestibility was fabricated using microbial glucanotransferase (GTase) treated maltodextrin. For GTase treated maltodextrin with DE 6, the molecular weight of reuteran-like glucan increased from 8.35 × 104 to 5.14 × 106 g/mol in the initial 6 h, increasing to 1.47 × 107 g/mol at 72 h. The short chain fraction (DP 3-12) of reuteran-like glucan increased from 45.2 % to 100.0 %, accompanied by an increase in α-1,6 glycosidic linkage percentage from 3.9 % to 33.3 %. This reaction promoted rearrangements in glycosidic chains, leading to a substantial increase in resistant starch content (13.4 % to 37.4 %) in the reuteran-like glucan. During in vitro fecal fermentation for 48 h, the reuteran-like glucan yielded large amounts of short-chain fatty acids (212.33 mM), especially butyric acid (12.64 mM). Thus, reuteran-like glucan could be used as a low-digestible and highly fermentable fiber for controlling blood glucose levels and prebiotic potential.
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Affiliation(s)
- Yuqi Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Yujing Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Bruce R Hamaker
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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14
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Taylor JR, Ferruzzi MG, Ndiaye C, Traoré D, Mugalavai VK, De Groote H, O'Brien C, Rendall TJ, Hamaker BR. Entrepreneur-led food fortification: A complementary approach for nutritious diets in developing countries. Global Food Security 2023. [DOI: 10.1016/j.gfs.2023.100674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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15
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Schmidt LC, Ozturk OK, Young J, Bugusu B, Li M, Claddis D, Mohamedshah Z, Ferruzzi M, Hamaker BR. Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin. Food Chem 2023; 404:134611. [DOI: 10.1016/j.foodchem.2022.134611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 09/09/2022] [Accepted: 10/11/2022] [Indexed: 11/22/2022]
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16
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Torres Aguilar PC, Hayes AMR, Yepez X, Martinez MM, Hamaker BR. Formation of slowly digesting, amylose‐lipid complexes in extruded wholegrain pearl millet flour. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Pablo C. Torres Aguilar
- Whistler Center for Carbohydrate Research, Department of Food Science Purdue University West Lafayette IN USA
| | | | - Ximena Yepez
- Escuela Superior Politecnica del Litoral ESPOL Guayaquil Guayas Ecuador
| | - Mario M. Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science Aarhus University, AgroFood Park 48 9200 Aarhus N Denmark
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science Purdue University West Lafayette IN USA
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17
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Abdel-Haq R, Schlachetzki JCM, Boktor JC, Cantu-Jungles TM, Thron T, Zhang M, Bostick JW, Khazaei T, Chilakala S, Morais LH, Humphrey G, Keshavarzian A, Katz JE, Thomson M, Knight R, Gradinaru V, Hamaker BR, Glass CK, Mazmanian SK. A prebiotic diet modulates microglial states and motor deficits in α-synuclein overexpressing mice. eLife 2022; 11:e81453. [PMID: 36346385 PMCID: PMC9668333 DOI: 10.7554/elife.81453] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
Parkinson's disease (PD) is a movement disorder characterized by neuroinflammation, α-synuclein pathology, and neurodegeneration. Most cases of PD are non-hereditary, suggesting a strong role for environmental factors, and it has been speculated that disease may originate in peripheral tissues such as the gastrointestinal (GI) tract before affecting the brain. The gut microbiome is altered in PD and may impact motor and GI symptoms as indicated by animal studies, although mechanisms of gut-brain interactions remain incompletely defined. Intestinal bacteria ferment dietary fibers into short-chain fatty acids, with fecal levels of these molecules differing between PD and healthy controls and in mouse models. Among other effects, dietary microbial metabolites can modulate activation of microglia, brain-resident immune cells implicated in PD. We therefore investigated whether a fiber-rich diet influences microglial function in α-synuclein overexpressing (ASO) mice, a preclinical model with PD-like symptoms and pathology. Feeding a prebiotic high-fiber diet attenuates motor deficits and reduces α-synuclein aggregation in the substantia nigra of mice. Concomitantly, the gut microbiome of ASO mice adopts a profile correlated with health upon prebiotic treatment, which also reduces microglial activation. Single-cell RNA-seq analysis of microglia from the substantia nigra and striatum uncovers increased pro-inflammatory signaling and reduced homeostatic responses in ASO mice compared to wild-type counterparts on standard diets. However, prebiotic feeding reverses pathogenic microglial states in ASO mice and promotes expansion of protective disease-associated macrophage (DAM) subsets of microglia. Notably, depletion of microglia using a CSF1R inhibitor eliminates the beneficial effects of prebiotics by restoring motor deficits to ASO mice despite feeding a prebiotic diet. These studies uncover a novel microglia-dependent interaction between diet and motor symptoms in mice, findings that may have implications for neuroinflammation and PD.
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Affiliation(s)
- Reem Abdel-Haq
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
- Aligning Science Across Parkinson’s (ASAP) Collaborative Research NetworkChevy ChaseUnited States
| | - Johannes CM Schlachetzki
- Department of Cellular and Molecular Medicine, University of California, San DiegoSan DiegoUnited States
| | - Joseph C Boktor
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - Thaisa M Cantu-Jungles
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University West LafayetteWest LafayetteUnited States
| | - Taren Thron
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - Mengying Zhang
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - John W Bostick
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - Tahmineh Khazaei
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - Sujatha Chilakala
- Lawrence J Ellison Institute for Transformative Medicine, University of Southern CaliforniaLos AngelesUnited States
| | - Livia H Morais
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - Greg Humphrey
- Department of Pediatrics, University of California, San DiegoSan DiegoUnited States
| | - Ali Keshavarzian
- Department of Internal Medicine, Division of Gastroenterology, Rush University Medical CenterChicagoUnited States
- Rush Center for Integrated Microbiome and Chronobiology Research, Rush University Medical CenterChicagoUnited States
| | - Jonathan E Katz
- Lawrence J Ellison Institute for Transformative Medicine, University of Southern CaliforniaLos AngelesUnited States
| | - Matthew Thomson
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
| | - Rob Knight
- Department of Pediatrics, University of California, San DiegoSan DiegoUnited States
- Department of Computer Science and Engineering, University of California, San DiegoSan DiegoUnited States
- Department of Bioengineering, University of California, San DiegoSan DiegoUnited States
- Center for Microbiome Innovation, University of California San DiegoSan DiegoUnited States
| | - Viviana Gradinaru
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
- Aligning Science Across Parkinson’s (ASAP) Collaborative Research NetworkChevy ChaseUnited States
| | - Bruce R Hamaker
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University West LafayetteWest LafayetteUnited States
| | - Christopher K Glass
- Department of Cellular and Molecular Medicine, University of California, San DiegoSan DiegoUnited States
| | - Sarkis K Mazmanian
- Division of Biology and Biological Engineering, California Institute of TechnologyPasadenaUnited States
- Aligning Science Across Parkinson’s (ASAP) Collaborative Research NetworkChevy ChaseUnited States
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Salgado AM, Ozturk OK, Hamaker BR, Campanella OH. Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Ozturk OK, Salgado AM, Holding DR, Campanella OH, Hamaker BR. Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Zhong Y, Qu JZ, Liu X, Ding L, Liu Y, Bertoft E, Petersen BL, Hamaker BR, Hebelstrup KH, Blennow A. Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways. Carbohydr Polym 2022; 287:119327. [DOI: 10.1016/j.carbpol.2022.119327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/14/2023]
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21
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Bhopatkar D, Ozturk OK, Khalef N, Zhang G, Campanella OH, Hamaker BR. Influence of Hofmeister anions on structural and thermal properties of a starch-protein-lipid nanoparticle. Int J Biol Macromol 2022; 210:768-775. [PMID: 35526765 DOI: 10.1016/j.ijbiomac.2022.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 04/16/2022] [Accepted: 05/01/2022] [Indexed: 11/25/2022]
Abstract
A self-assembled soluble nanoparticle, composed of common food biopolymers (carbohydrate, protein) and lipid, was previously reported by our laboratory. Although carrying capacity of valuable small molecules was demonstrated, physical functional properties are also important. Given the stabilization or destabilization characteristics of Hofmeister anion on macromolecular structures, mainly on proteins, here, we investigated the effects of different sodium salts composed of different Hofmeister anions on the structural and thermal properties of these self-assembled nanoparticles for improved functionalities. The salts were added into the mixture that was prepared in a diluted system during nanoparticle formation. Increased concentration of kosmotropic anions, in contrast to the chaotropic anion tested, resulted in nanoparticles with higher molar mass, hydrodynamic radius, and molecular density with more compact arrangement. The nanoparticles produced in presence of kosmotropic anions dissociated at higher temperatures and required higher enthalpies compared to the control sample. Spherical nanoparticles were formed for the kosmotropes with shear thinning behavior, contrary to rod-like nanoparticles for the chaotrope with near-Newtonian behavior. These findings help to gain an understanding of the effect of altering environmental conditions on the nanoparticles with an aim of producing desired structures for applications.
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Affiliation(s)
- Deepak Bhopatkar
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Oguz K Ozturk
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Nawel Khalef
- Pharmaceutical Formulation and Engineering Department, TIMC CNRS UMR5525, Université Grenoble Alpes, 120 rue de la Piscine, Bt. PhITEM C, Campus de Saint Martin d'Hères, France
| | - Genyi Zhang
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; School of Food Science and Technology, Jiangnan University, Wuxi 21422, Jiansu Province, PR China
| | - Osvaldo H Campanella
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA; Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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22
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Asare IK, Palaniappan A, Jungles TMC, Hamaker BR, Emmambux MN. In vitro faecal fermentation of indigestible residues from heat‐moisture treated maize meal and maize starch with stearic acid. STARCH-STARKE 2022. [DOI: 10.1002/star.202100238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Isaac Kwabena Asare
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Ayyappan Palaniappan
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Thaisa Moro Cantu Jungles
- Whistler Center for Carbohydrate Research Food Science Department Purdue University West Lafayette IN 47907 USA
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Food Science Department Purdue University West Lafayette IN 47907 USA
| | - Mohammad Naushad Emmambux
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
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23
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Choque Delgado GT, Carlos Tapia KV, Pacco Huamani MC, Hamaker BR. Peruvian Andean grains: Nutritional, functional properties and industrial uses. Crit Rev Food Sci Nutr 2022; 63:9634-9647. [PMID: 35544604 DOI: 10.1080/10408398.2022.2073960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The Andean geography induces favorable conditions for the growth of food plants of high nutritional and functional value. Among these plants are the Andean grains, which are recognized worldwide for their nutritional attributes. The objective of this article is to show the nutritional and functional properties, as well as industrial potential, of Andean grains. Quinoa, amaranth, canihua, and Andean corn are grains that contain bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activities that benefit the health of the consumer. Numerous in vitro and in vivo studies demonstrate their functional potential. These high-Andean crops could be used industrially to add value to other functional food products. These reports suggest the inclusion of these grains in the daily diets of people and the application of their active compounds in the food industry.
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Affiliation(s)
- Grethel Teresa Choque Delgado
- Departamento Académico de Ingeniería de Industrias Alimentarias, Universidad Nacional de San Agustín de Arequipa, Arequipa, Perú
| | - Katerin Victoria Carlos Tapia
- Departamento Académico de Ingeniería de Industrias Alimentarias, Universidad Nacional de San Agustín de Arequipa, Arequipa, Perú
| | - Maria Cecilia Pacco Huamani
- Departamento Académico de Ingeniería de Industrias Alimentarias, Universidad Nacional de San Agustín de Arequipa, Arequipa, Perú
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA
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Moussa M, Ponrajan A, Campanella OH, Okos MR, Martinez MM, Hamaker BR. Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Moustapha Moussa
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN 47907 USA
- Institut National de Researche Agronomique du Niger (INRAN) BP 429 Niamey Niger
| | - Amudhan Ponrajan
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN 47907 USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology The Ohio State University Columbus OH 43210‐1007 USA
| | - Martin R. Okos
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN 47907 USA
| | - Mario M. Martinez
- Center for Innovative Food (CiFOOD) Department of Food Science Aarhus University AgroFood Park 48 Aarhus N 8200 Denmark
| | - Bruce R. Hamaker
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN 47907 USA
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25
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Hennigar SR, Hamaker BR. Optimizing Fortification of Rice with Micronutrients to Improve Public Health. J Nutr 2022; 152:1179-1180. [PMID: 35246681 DOI: 10.1093/jn/nxac023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Stephen R Hennigar
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
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Pletsch EA, Hayes AMR, Chegeni M, Hamaker BR. Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. Am J Clin Nutr 2022; 115:1013-1026. [PMID: 34999739 DOI: 10.1093/ajcn/nqab434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 01/03/2022] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND Epidemiologic and some clinical studies support the view that whole grain foods have lower glycemic response than refined grain foods. However, from the perspective of food material properties, it is not clear why whole grain cereals containing mostly insoluble and nonviscous dietary fibers (e.g., wheat) would reduce postprandial glycemia. OBJECTIVES We hypothesized that glycemic response for whole grain wheat milled products would not differ from that of refined wheat when potentially confounding variables (wheat source, food form, particle size, viscosity) were matched. Our objective was to study the effect of whole grain wheat compared with refined wheat milled products on postprandial glycemia, gastric emptying, and subjective appetite. METHODS Using a randomized crossover design, healthy participants (n = 16) consumed 6 different medium-viscosity porridges made from whole grain wheat or refined wheat milled products, all from the same grain source and mill: whole wheat flour, refined wheat flour, cracked wheat, semolina, reconstituted wheat flour with fine bran, and reconstituted wheat flour with coarse bran. Postprandial glycemia, gastric emptying, and appetitive response were measured using continuous glucose monitors, the 13C-octanoic acid (8:0) breath test, and visual analog scale (VAS) ratings. Bayes factors were implemented to draw inferences about null effects. RESULTS Little-to-no differences were observed in glycemic responses, with lower incremental AUC between 0 and 120 min glycemic responses only for semolina [mean difference (MD): -966 mg min/dL; 95% CI: -1775, -156 mg min/dL; P = 0.02) and cracked wheat (MD: -721 mg min/dL; 95% CI: -1426, -16 mg min/dL; P = 0.04) than for whole wheat flour porridge. Bayes factors suggested weak to strong evidence for a null effect (i.e., no effect of treatment type) in glycemic response, gastric emptying, and VAS ratings. CONCLUSIONS Although whole grain wheat foods provide other health benefits, they did not in their natural composition confer lower postprandial glycemia or gastric emptying than their refined wheat counterparts.This trial was registered at clinicaltrials.gov as NCT03467659.
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Affiliation(s)
- Elizabeth A Pletsch
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Mohammad Chegeni
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
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27
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Taylor JR, de Kock HL, Makule E, Adebowale OJ, Hamaker BR, Milani P. Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Fang F, Diatta A, Simsek S, Torres‐Aguilar P, Watanabe H, Higashiyama T, Campanella OH, Hamaker BR. Effect of isomaltodextrin on dough rheology and bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fang Fang
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Aminata Diatta
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Pablo Torres‐Aguilar
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Hikaru Watanabe
- Hayashibara Co., Ltd. 675‐1 Fujisaki, Naka‐ku Okayama 702‐8006 Japan
| | | | - Osvaldo H. Campanella
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science and Technology The Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
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29
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Tejada-Ortigoza V, Garcia-Amezquita LE, Campanella OH, Hamaker BR, Welti-Chanes J. Extrusion effect on in vitro fecal fermentation of fruit peels used as dietary fiber sources. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Lim J, Ferruzzi MG, Hamaker BR. Dietary starch is weight reducing when distally digested in the small intestine. Carbohydr Polym 2021; 273:118599. [PMID: 34560999 DOI: 10.1016/j.carbpol.2021.118599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/09/2021] [Accepted: 08/19/2021] [Indexed: 12/25/2022]
Abstract
Nowadays, carbohydrate-based foods have a negative consumer connotation and low carb diets have become a popular way to lose weight. Here, we show how digestible starch and flavonoids can be used as a dietary approach to manage food intake and weight gain through elevation of glucagon-like peptide-1 (GLP-1) secretion for gut-brain axis communication. This was achieved by extending the digestion of cooked starch to the distal small intestine using luteolin or quercetin as α-amylase-specific inhibitors with competitive inhibition mechanism. In a mouse model, extended and complete digestion produced a signature blunted glycemic profile that induced elevation of GLP-1 and positive regulation of hypothalamic neuropeptides with significantly reduced food intake and weight gain (p < 0.05). These findings represent a shift in paradigm of dietary carbohydrates from weight increasing to reducing, and have implications for industry and public health related to the design of carbohydrate-based foods/ingredients for managing obesity and diabetes.
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Affiliation(s)
- Jongbin Lim
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
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31
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Zhou X, Campanella OH, Hamaker BR, Miao M. Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks. Food Funct 2021; 12:11460-11468. [PMID: 34693415 DOI: 10.1039/d1fo02586d] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The impact of the internal part of aewx amylopectin on the gel network and digestibility during retrogradation was investigated using wx amylopectin as a reference. After β-amylolysis for 60 min (aewx-60), greater shifts in both λmax value and absorbance of iodine binding profiles were observed, accompanied by an increment of short chains (DP 3-5) with reducing the external long chains (DP 17.2). For the amylopectin gels aged 7 days at 4 °C, aewx had greater intermolecular aggregation of double helices to form junction zones, resulting in remarkably higher G', which was significantly greater than that of wx amylopectin or aewx-60. Moreover, aewx amylopectin had a greater RS accompanied by a reduction in RDS after retrogradation. The gel network models of retrograded amylopectins were built to interpret more molecular interactions for aewx than those of wx. The results revealed that aewx amylopectin with a higher proportion of longer external chains prompted the flexibility to align and interact for the formation of double helices and enzyme-resistant structures.
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Affiliation(s)
- Xiao Zhou
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
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32
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Lamothe LM, Cantu-Jungles TM, Chen T, Green S, Naqib A, Srichuwong S, Hamaker BR. Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing. Food Funct 2021; 12:10658-10666. [PMID: 34590641 DOI: 10.1039/d1fo02146j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Insoluble dietary fibers are typically known to be poorly fermented in the large intestine. However, their value may be high as evidence shows that important butyrogenic bacteria preferentially utilize insoluble substrates to support their energy needs. The objective of this study was to increase fermentability of an insoluble bran fiber (pearl millet) while keeping it mostly insoluble to promote bacteria in the community that rely on fermentable insoluble dietary fibers. Following pretests with different processing methods, a combination of microwave and enzymatic treatments were applied to isolated pearl millet fiber to increase its accessibility of gut bacteria. In vitro human fecal fermentation was conducted and analyses were made for short chain fatty acids and microbiota changes. Combined microwave and enzymatic processing increased the amount of insoluble fiber fermented in vitro from 36 to 59% of total dietary fiber, with a minor increase in soluble fiber (8%). Microwave/enzymatic processing doubled butyrate production and almost tripled acetate production at 6 h fermentation compared to the native millet fiber. 16S rRNA gene sequencing showed that the processing promoted a significant increase in Firmicutes/Bacteroidetes ratio compared to the native fiber with relative abundance increases in Blautia and Copprococcus genera and a decrease in Bacteroidetes. Overall, these data show that processing techniques can be used to increase the value of insoluble fiber, presumably by increasing accessibility of the fiber to degrading bacteria, and to support Firmicutes that preferentially compete on insoluble fibers.
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Affiliation(s)
- Lisa M Lamothe
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47906, USA. .,Nestlé Research Center, Department of Food Science and Technology, PO Box 44, Vers-chez-les-blanc, Lausanne 26, 1000 Switzerland
| | - Thaisa M Cantu-Jungles
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47906, USA.
| | - Tingting Chen
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47906, USA. .,Nanchang University, Food Science, Jangxi, China
| | - Stefan Green
- cDNA Services Facility, University of Illinois at Chicago, Chicago, Illinois, USA
| | - Ankur Naqib
- cDNA Services Facility, University of Illinois at Chicago, Chicago, Illinois, USA
| | - Sathaporn Srichuwong
- Nestlé Research Center, Department of Food Science and Technology, PO Box 44, Vers-chez-les-blanc, Lausanne 26, 1000 Switzerland.,ICL Food Specialties, Ladenburg, Germany
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47906, USA.
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33
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Diarra M, Torres-Aguilar P, Hayes AMR, Cisse F, Nkama I, Hamaker BR. Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety. Food Nutr Bull 2021; 43:35-43. [PMID: 34670445 DOI: 10.1177/03795721211047435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND Changes in preparation, preference, and consumption of traditional staple foods between rural and urban areas in sub-Saharan Africa may be associated with the nutrition transition. OBJECTIVE Millet porridge thickness and postprandial hunger were investigated in Mali with the aim of understanding consumer preference and satiety properties. METHODS Rural and urban residents from 3 regions (N = 60) were surveyed regarding their porridge consumption frequency and thickness preference. Influence of millet porridge thickness on satiety was investigated. Ten participants consumed 4 porridges of different thicknesses (3 of millet and 1 thin porridge of rice) and rated their subjective hunger on 4 different days. RESULTS Thicker porridges were consumed more frequently in rural areas than in urban (P < .05). For the satiety study, thicker porridges induced higher satiety than thinner ones at 2 and 4 hours postconsumption (P < .05; Visual Analog Scale rating). A greater amount of flour, but not volume, was consumed for the thicker porridges (P < .05). CONCLUSIONS Urban participants preferred and consumed porridges that are less satiating, potentially contributing to higher food consumption related to the nutrition transition in Africa.
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Affiliation(s)
- Mohamed Diarra
- Institut d'Economie Rurale (IER), Food Technology Laboratory, Sotuba, Bamako, Mali
| | - Pablo Torres-Aguilar
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Fatimata Cisse
- Institut d'Economie Rurale (IER), Food Technology Laboratory, Sotuba, Bamako, Mali.,Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Iro Nkama
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
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34
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Lim J, Ferruzzi MG, Hamaker BR. Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidase. Food Chem 2021; 370:130981. [PMID: 34500290 DOI: 10.1016/j.foodchem.2021.130981] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 08/17/2021] [Accepted: 08/27/2021] [Indexed: 11/04/2022]
Abstract
In the present study, 14 structurally unique flavonoids were screened to systematically investigate structural requirements for selectively inhibiting human α-amylase versus α-glucosidase to obtain a slow but complete starch digestion for health benefit. The selective inhibition property of three flavonoids chosen against the two classes of starch digestive enzymes was confirmed through various analytical techniques - in vitro inhibition assay, fluorescence quenching, kinetic study, and molecular modeling. Considering the chemical structure of flavonoids, the double bond between C2 and C3 and OH groups at A5 and B3 are critical for the inhibition of α-amylase allowing flavonoids to lie parallel on the α-amylase catalytic active site, whereas the OH groups at B3 and C3 are important for α-glucosidase inhibition causing B-ring specific entry into the catalytic active site of α-glucosidase. Our findings provide insights into how to apply flavonoids to effectively control digestion rate for improving physiological responses.
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Affiliation(s)
- Jongbin Lim
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
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35
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Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder. J Food Sci 2021; 86:3824-3838. [PMID: 34350992 DOI: 10.1111/1750-3841.15862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 01/09/2023]
Abstract
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25°C) and elevated (40°C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours. PRACTICAL APPLICATION: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of ready-to-eat wholegrain pearl millet food products by small and medium scale entrepreneurs.
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Affiliation(s)
- Isiguzoro O Onyeoziri
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Pablo Torres-Aguilar
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Henriëtta L de Kock
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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37
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Abstract
In this study, a glucanotransferase from prokaryotic Azotobacter chroococcum NCIMB 8003 was recombinantly expressed and its biochemical characteristics and bioconversion ability for starch were investigated. The purified enzyme has the optimum activity at 55 °C and pH 6.5-7.0, as well as a melting temperature of 62 °C. The double-charged ion Ca2+ stimulated the activity of the enzyme by approximately 2.4 times. The kinetic parameters and specificity analysis revealed that this glucanotransferase had a higher affinity for high-amylose starch. During the transglycosylation reaction, the starch molecule was converted into a relatively small polymer with a narrow size distribution. For the enzyme modification of high-amylose starch for 72 h, the amount of α-1,6 linkages increased from 1.9% to 22.7% and the content of resistant starch (RS) increased from 3.18% to 17.83%. In addition, the fine structure displayed the reuteran-like highly branched glucan linked by single linear α-1,6 linkages and α-1,4/6 branching points. These results revealed that a promising prebiotic dietary fiber was synthesized from starch with glucanotransferase modification.
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Affiliation(s)
- Yuqi Yang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Xinqi Zhao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Tao Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
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38
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Román-Ochoa Y, Choque Delgado GT, Tejada TR, Yucra HR, Durand AE, Hamaker BR. Heavy metal contamination and health risk assessment in grains and grain-based processed food in Arequipa region of Peru. Chemosphere 2021; 274:129792. [PMID: 33556663 DOI: 10.1016/j.chemosphere.2021.129792] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/18/2021] [Accepted: 01/24/2021] [Indexed: 06/12/2023]
Abstract
Heavy metals (HMs) in crops and processed foods are a concern and pose a potential serious health hazard. This study investigated possible presence of HMs in grains and processed products in the Region of Arequipa in Peru. Concentrations of Cd, As, Sn, Pb, and Hg were determined for commonly consumed grains in 18 districts of the region and processed products from 3 popular markets of Arequipa city, using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Cold Vapor Atomic Absorption Spectroscopy (CVAAS). HM concentrations above the Codex General Standard limits were found for As (0.17 mg kg-1) and Cd (0.11 mg kg-1) in cereal grains. Elevated Pb concentrations of 0.55, 0.75, and 5.08 mg kg-1 were found for quinoa, maize, and rice products, respectively; and attributed to processing conditions. The Total Hazard Index (HI) for polished rice and rice products had values between 1 and 10, showing non-carcinogenic adverse effects. Total Target Cancer Risk (TRT) and uncertainty analysis of percentile P90% for polished rice and quinoa products gave values above permissible limit of 10-4, indicating an unacceptable cancer risk. The Nemerow Composite Pollution Index method (NCPI) showed that processed products had a significant pollution level due to the presence of Pb. While most crops grains had acceptable low HM levels, this is the first report of concerning HM concentrations in some consumed grains and processed products in southern Peru and indicates the necessity to find ways to decrease certain toxic metals in foods.
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Affiliation(s)
- Yony Román-Ochoa
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA
| | | | - Teresa R Tejada
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Harry R Yucra
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Antonio E Durand
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA.
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39
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Adetola OY, Kruger J, Ferruzzi MG, Hamaker BR, Taylor JRN. Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility. Int J Food Sci Nutr 2021; 73:15-27. [PMID: 33858271 DOI: 10.1080/09637486.2021.1911962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13-15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality in African-type wholegrain maize-based porridges using in vitro dialysability assay. Moringa FtFF decreased percentage and total bioaccessible iron and zinc, by up to 84% and 45%, respectively. Moringa was very high in calcium, approximately 3% db and calcium-iron-phytate complexes inhibit iron bioavailability. Baobab FtFF increased percentage and total bioaccessible iron and zinc, especially in porridges containing carrot + mango (β-carotene source) and conventionally fortified with FeSO4, by up to 111% and 60%, respectively. The effects were similar to those when ascorbic and citric acids were added as mineral absorption enhancers. While moringa FtFF could be inhibitory to iron and zinc bioavailability in cereal-based porridges, baobab fruit FtFF could improve their bioavailability, especially in combination with conventional iron fortification.
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Affiliation(s)
- Oluyimika Y Adetola
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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40
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Erickson DP, Dunbar M, Hamed E, Ozturk OK, Campanella OH, Keten S, Hamaker BR. Atomistic Modeling of Peptide Aggregation and β-Sheet Structuring in Corn Zein for Viscoelasticity. Biomacromolecules 2021; 22:1856-1866. [PMID: 33844506 DOI: 10.1021/acs.biomac.0c01558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The structure-function relationships of plant-based proteins that give rise to desirable texture attributes in order to mimic meat products are generally unknown. In particular, it is not clear how to engineer viscoelasticity to impart cohesiveness and proper mouthfeel; however, it is known that intermolecular β-sheet structures have the potential to enhance the viscoelastic property. Here, we investigated the propensity of selected peptide segments within common corn α-zein variants to maintain stable aggregates and β-sheet structures. Simulations on dimer systems showed that stability was influenced by the initial orientation and the presence of contiguous small hydrophobic residues. Simulations using eight-peptide β-sheet oligomers revealed that peptide sequences without proline had higher levels of β-sheet structuring. Additionally, we identified that sequences with a dimer hydrogen-bonding density of >22% tended to have a larger percent β-sheet conformation. These results contribute to understanding how the viscoelasticity of zein can be increased for use in plant-based meat analogues.
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Affiliation(s)
- Daniel P Erickson
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
| | - Martha Dunbar
- Department of Civil and Environmental Engineering and Department of Mechanical Engineering, Northwestern University, 2145 Sheridan Road, Tech A133, Evanston, Illinois 60208, United States
| | - Elham Hamed
- Department of Civil and Environmental Engineering and Department of Mechanical Engineering, Northwestern University, 2145 Sheridan Road, Tech A133, Evanston, Illinois 60208, United States
| | - Oguz K Ozturk
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Sinan Keten
- Department of Civil and Environmental Engineering and Department of Mechanical Engineering, Northwestern University, 2145 Sheridan Road, Tech A133, Evanston, Illinois 60208, United States
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
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41
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Li C, Hamaker BR. Effects of different storage temperatures on the intra- and intermolecular retrogradation and digestibility of sago starch. Int J Biol Macromol 2021; 182:65-71. [PMID: 33831448 DOI: 10.1016/j.ijbiomac.2021.03.195] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/16/2021] [Accepted: 03/30/2021] [Indexed: 12/20/2022]
Abstract
Three different storage temperatures including room temperature (RT), 4 °C and -20 °C were investigated in this study, with respects to their effects on the retrogradation property and in vitro digestibility of gelatinized sago starch. Storage at -20 °C resulted in the highest amount of both intra- and intermolecular double helices and a fracture-like structure under scanning electron microscopy (SEM). These crystallites were more homogenous while less thermally stable than that from RT and 4 °C storage conditions. Storage at RT significantly increased the stability and heterogeneity of the formed crystallites, resulting in a sponge-like structure under SEM. Causally, the digestion rate of retrograded sago starch by α-amylase was significantly lowered after storage at -20 °C compared to that at RT and 4 °C. The crystallite heterogeneity, thermal stability, and ratio of inter- to intramolecular double helices were possibly the main driven factors for the observed digestion rates instead of the amount and micro-morphology of the crystallites. These results supply potential tools for the manufacture of food products with slower starch digestibility.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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42
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Fang F, Hayes AM, Watanabe H, Higashiyama T, Campanella OH, Hamaker BR. Isomaltodextrin strengthens model starch gels and moderately promotes starch retrogradation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14782] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fang Fang
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN47906USA
| | - Anna M.R. Hayes
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN47906USA
| | - Hikaru Watanabe
- Hayashibara Co., Ltd 675‐1 Fujisaki, Naka‐ku Okayama702‐8006Japan
| | | | - Osvaldo H. Campanella
- Department of Food Science and Technology The Ohio State University Columbus OH43210‐1007USA
| | - Bruce R. Hamaker
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN47906USA
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Zhang X, Xie J, Chen T, Ma D, Yao T, Gu F, Lim J, Tuinstra MR, Hamaker BR. High arabinoxylan fine structure specificity to gut bacteria driven by corn genotypes but not environment. Carbohydr Polym 2021; 257:117667. [PMID: 33541670 DOI: 10.1016/j.carbpol.2021.117667] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 01/11/2021] [Accepted: 01/12/2021] [Indexed: 11/15/2022]
Abstract
While gut bacteria have different abilities to utilize dietary fibers, the degree of fiber structural alignment to bacteria species is not well understood. Corn bran arabinoxylan (CAX) was used to investigate how minor polymer fine structural differences at the genotype × environment level influences the human gut microbiota. CAXs were extracted from 4 corn genotypes × 3 growing years and used in in vitro fecal fermentations. CAXs from different genotypes had varied contents of arabinose/xylose ratio (0.46-0.54), galactose (58-101 mg/g), glucuronic acid (18-32 mg/g). There was genotype- but not environment-specific differences in fine structures. After 24 h fermentation, CAX showed different acetate (71-86 mM), propionate (35-44 mM), butyrate (7-10 mM), and total short chain fatty acid (SCFA) (117-137 mM) production. SCFA profiles and gut microbiota both shifted in a genotype-specific way. In conclusion, the study reveals a very high specificity of fiber structure to gut bacteria use and SCFA production.
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Affiliation(s)
- Xiaowei Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA
| | - Jianhua Xie
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Tingting Chen
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Dongdong Ma
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA; Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, 47907, USA
| | - Tianming Yao
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA
| | - Fangting Gu
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Jongbin Lim
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA
| | - Mitchell R Tuinstra
- Institute for Plant Sciences, Department of Agronomy, Purdue University, West Lafayette, IN, 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA.
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Abstract
As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage).
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Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;
| | - Bruce R Hamaker
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA;
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Cantu-Jungles TM, Zhang X, Kazem AE, Iacomini M, Hamaker BR, Cordeiro LMC. Microwave treatment enhances human gut microbiota fermentability of isolated insoluble dietary fibers. Food Res Int 2021; 143:110293. [PMID: 33992392 DOI: 10.1016/j.foodres.2021.110293] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 02/28/2021] [Accepted: 03/04/2021] [Indexed: 11/28/2022]
Abstract
Most insoluble dietary fibers are known to be relatively poorly fermented by the human gut microbiota. Here, the potential of microwave (MW) treatment to enhance the susceptibility of insoluble fruit polysaccharides to fermentation by the human gut microbiota was evaluated. Insoluble fruits dietary fibers before (xylan A, xylan T, and arabinan) and after MW (xylan A-MW, xylan T-MW, and arabinan-MW) treatment were fermented using an in vitro fermentation model. Gas production, shifts in pH, and short chain fatty acids (SCFAs) production showed an increase in fermentability of all tested dietary fibers, with an average 4-fold increase in SCFAs production after microwaving with total SCFAs ranging from 17.1 mM in the arabinan-MW to 40.4 mM in the xylan T-MW. While arabinan-MW and xylan T-MW promoted all three SCFAs proportionally (acetate:propionate:butyrate), xylan A-MW led to a marked and slow increase in butyrate reaching 28.1% of total SCFAs at 24 h. Rearrangements in three-dimensional structure that potentially facilitate bacterial accessibility to the dietary fiber were observed by scanning electron microscopy in xylan A-MW, forming coin-like particles with ~1.1 µm diameter. 16S rRNA gene sequencing indicated that microbiota shifts were related to both treatment (native versus MW) and dietary fiber type with many butyrogenic species being promoted by xylan A-MW. Overall, MW treatment enhanced insoluble dietary fiber fermentability promoting increased SCFAs production and bacterial shifts which are related to health benefits.
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Affiliation(s)
- Thaisa Moro Cantu-Jungles
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil.
| | - Xiaowei Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Ahmad E Kazem
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Marcello Iacomini
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil.
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Lucimara M C Cordeiro
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil.
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Abstract
"Consumers have their say: assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding" special issue, brings together new knowledge about quality traits required for roots, tubers and bananas (RTB) varieties to successfully meet diverse user preferences and expectations, along the variety development and RTB value chains (production, processing, marketing, food preparation, consumption). Key RTB crops in sub-Saharan Africa are cassava, yams, sweetpotatoes, potatoes and bananas/plantains. They are mainly consumed directly as boiled pieces or pounded in the form of smooth, not sticky, and stretchable dough. They are also stewed, steamed or fried. Cassava, the most widely grown RTB, is generally boiled, stewed or steamed in Eastern and Southern Africa, and in West and Central Africa is usually processed directly into derivative products, e.g. whole root fermentation through retting or heap fermentation; fermentation/dewatering of the mash. Biophysical and social knowledge presented in this issue help elaborate goals for both the processing unit operations (food scientist control) and variety traits (breeder control).
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Affiliation(s)
- Dominique Dufour
- CIRADUMR QualisudMontpellierF‐34398France
- QualisudCIRADInstitut AgroUniv MontpellierAvignon UniversitéUniversité de La RéunionMontpellierFrance
| | | | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Purdue UniversityWest LafayetteINUSA
| | - Jim Lorenzen
- Bill & Melinda Gates FoundationDiscovery/Crop R&D Global Growth & OpportunityAgricultureSeattleWAUSA
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Tarhan Ö, Hamaker BR, Campanella OH. Structure and binding ability of self-assembled α-lactalbumin protein nanotubular gels. Biotechnol Prog 2021; 37:e3127. [PMID: 33464699 DOI: 10.1002/btpr.3127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 12/13/2020] [Accepted: 01/12/2021] [Indexed: 11/06/2022]
Abstract
Partial hydrolysis of whey-based α-lactalbumin (α-La) with Bacillus licheniformis protease (BLP) induces the formation of nanotubular structures in the presence of calcium ions by a self-assembly process. α-La nanotubes (α-LaNTs) exist in the form of regular hollow strands with well-defined average dimensions. The growth of nanotubes induces the formation of stiff transparent protein gels due to the well-arranged networks that the strands can form; these gels can be used for entrapment, transportation, and target delivery of bioactive agents in the industry. High purity of α-La (free of other whey protein fractions) is desirable for nanotube formation; however, pure proteins are very expensive and not practically obtained for industrial applications. Thus, the purpose of this research was to construct α-LaNTs from an α-La preparation with lower purity and to study the gelation phenomena triggered by the self-assembled nanotubes. Some structural features of nanotube gels and their active agent-binding abilities were also investigated. A lower amount of α-LaNTs was observed when low purity α-La was used for nanotube formation. Nanotube growth induced gel formation and higher gel stiffness was obtained when compared to α-La hydrolysates. α-La was denatured after hydrolysis and self-assembly, and remarkable changes were observed in the α-helix and β-sheet domains of α-La structure. Increased intensity in Amide I and II regions indicated potential locations for binding of active agents to α-LaNTs. Whey-based α-La without much purification can be used to produce nanotubular gels and these gels can be considered carrying matrices for active agents in various industrial applications.
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Affiliation(s)
- Özgür Tarhan
- Department of Food Engineering, Faculty of Engineering, Usak University, Uşak, Turkey.,Department of Food Science, Purdue University, West Lafayette, Indiana, USA.,Whistler Carbohydrate Research Center, Purdue University, West Lafayette, Indiana, USA
| | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA.,Whistler Carbohydrate Research Center, Purdue University, West Lafayette, Indiana, USA
| | - Osvaldo H Campanella
- Carl E. Haas Endowed Chair in Food Industries, Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.,Whistler Carbohydrate Research Center, Purdue University, West Lafayette, Indiana, USA
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Nkhata SG, Liceaga AM, Rocheford T, Hamaker BR, Ferruzzi MG. Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Fevzioglu M, Ozturk OK, Hamaker BR, Campanella OH. Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system. Int J Biol Macromol 2020; 164:2753-2760. [DOI: 10.1016/j.ijbiomac.2020.07.299] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/02/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022]
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50
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Abstract
Supplementation with resistant starches of different structures led to divergent shifts in key bacterial taxa abundance and distinct butyrate or propionate outcomes. A recent randomized controlled trial (RCT) reported by Deehan et al. showed similar responses within treatment groups and dose-response plateauing at 35 g/d. These results support a proposed alignment of discrete dietary fiber (DF) structures with gut bacteria.
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Affiliation(s)
- Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47906, USA.
| | - Thaisa Moro Cantu-Jungles
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47906, USA
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