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Article
Publication date: 24 July 2019

Renata Barczynska, Adam Jurgoński, Katarzyna Slizewska, Jerzy Juśkiewicz and Janusz Kapusniak

The purpose of this paper is to determine the influence of low-fat and high-fat diets supplemented with dextrin obtained from corn starch on the numbers and relative proportions…

Abstract

Purpose

The purpose of this paper is to determine the influence of low-fat and high-fat diets supplemented with dextrin obtained from corn starch on the numbers and relative proportions of enteric bacteria Bacteroidetes (Bacteroides, Prevotella), Actinobacteria (Bifidobacterium) and Firmicutes (Clostridium, Lactobacillus). Moreover, basic indicators of gastrointestinal function (among other things: epidydymal fat mass, mass with contents, pH in the colon, cecum, small intestine, fecal enzymes were investigation) and short-chain fatty acids are analyzed.

Design/methodology/approach

In vivo experimental studies in rats (analized samples of the ileal, cecal and colonic digesta; pH; blood serum; fecal enzymes); determination of the number of bacteria – fluorescence in situ hybridization; and determination of type and concentration SCFA – HPLC were considered.

Findings

No statistically significant differences in final body weight were found between rats fed low-fat and high-fat diets supplemented with dextrin. In rats fed the low-fat diet with dextrin, the gut microbiota composition was as follows: 42.74 percent Bacteroises and Prevotella (Bacteroidetes), 35.28 percent Clostridium and Lactobacilllus (Firmicutes) and 21.98 percent Bifidobacterium (Actinobacteria), while in rats fed the high-fat diet with dextrin it was similar. Irrespective of the diet type, supplementation with dextrin enhances bacterial glycolytic activity and the cecal production of total SCFAs, with strongly increased propionate and decreased butyrate fermentation.

Practical implications

Dextrin may enrich food or be a component of functional foods.

Originality/value

Dextrin from corn starch may contribute to changes in the composition of intestinal microbiota.

Details

British Food Journal, vol. 121 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 25 October 2019

Sejeong Kim, Soomin Lee, Hyemin Oh, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeong-Eun Seo and Yohan Yoon

Gut microbial changes are associated with diseases such as obesity and type 2 diabetes and may be influenced by diet patterns. Thus, this paper aims to investigate the effects of…

Abstract

Purpose

Gut microbial changes are associated with diseases such as obesity and type 2 diabetes and may be influenced by diet patterns. Thus, this paper aims to investigate the effects of alcohol, sodium chloride (NaCl) and dietary restriction on the composition of the gut microflora.

Design/methodology/approach

Five-week-old male C57BL/6N mice were orally administered by gavage with ethanol (ET; 4 g/kg), 200 µL of 6% NaCl (NC), or equivalent volumes of phosphate-buffered saline (ET-control and NC-control) every two days for 10 weeks. The mice were also orally administered by gavage with the recommended diet (RD-control; 3 g per mouse per day), or with 40% (RD-40) or 60% restricted level (RD-60). DNA samples obtained from mice ceca were sequenced using the Illumina MiSeq Sequencing system; raw data were analyzed using BIOiPLUG software.

Findings

This study shows that high ethanol and NaCl consumption, and diet restriction can change the composition of the intestinal microflora, especially Akkermansia muciniphila in ET (p = 0.0050) and NT (p = 0.0366) groups. In addition, the ratio of Bacteriodetes/Firmicutes and the diversity of microflora were generally reduced (p = 0.0487-0.4929).

Originality/value

These results raise the possibility of a relationship between diet patterns, change of intestinal microbiome and disease, which must be further evaluated.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 March 2018

Bruna Luísa Radavelli, Priscila Berti Zanella, Amanda Souza Silva and Valesca Dall’Alba

The purpose of this paper is to verify the possible associations between dietary components and the intestinal microbiota in clinical parameters of inflammatory bowel disease.

Abstract

Purpose

The purpose of this paper is to verify the possible associations between dietary components and the intestinal microbiota in clinical parameters of inflammatory bowel disease.

Design/methodology/approach

In this review, a search in PubMed and Bireme databases was performed. The authors included randomized clinical trials published between 2005 and 2017, only in adult humans with Crohn’s disease or ulcerative colitis.

Findings

Six articles were included by the end of the search. The most widely used intervention was the use of prebiotics, including fructooligosaccharides or fructooligosaccharides with inulin, followed by probiotics. The main findings regarding the microbiota were the increase in the total amount of bacteria and variability (phyla). Clinically, there was improvement in inflammation seen in parameters such as C-reactive protein, interleukins and tumor necrosis factor alpha.

Originality/value

Dietary interventions, especially from symbiotics, can modulate the microbiota, mainly in relation to time, when compared pre- and post-supplementation, and this positively interferes with clinical parameters of inflammatory bowel diseases. However, the studies were quite heterogeneous in population, methodology, intervention, mycobiota analysis and inflammatory markers.

Details

Nutrition & Food Science, vol. 48 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 April 2019

Elif Inan-Eroglu and Aylin Ayaz

Recent evidence suggests that especially processed foods may lead to undesirable metabolic effects in gut microbiota. The emulsifiers and artificial sweeteners that are added to…

Abstract

Purpose

Recent evidence suggests that especially processed foods may lead to undesirable metabolic effects in gut microbiota. The emulsifiers and artificial sweeteners that are added to processed foods may play a role in the progression of the diseases through the modulation of microbiota in mice. In this context, the purpose of this paper is to evaluate the effects of emulsifiers and artificial sweeteners.

Design/methodology/approach

This paper presents a narrative review of the effects of emulsifiers and artificial sweeteners which are mainly in consumed in the Western diet, to the gut microbiota by mainly focusing on the experimental studies.

Findings

Although in vivo studies and animal model studies showed various adverse effects of sweeteners and emulsifiers to microbiota, studies should be conducted in humans to investigate the effects of these food additives to human microbiota by making dietary interventions in the context of ethical rules.

Originality/value

In future, studies will allow us to draw more definitive conclusion whether human population consuming sweeteners and emulsifiers are at risk.

Details

Nutrition & Food Science , vol. 49 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 February 2018

Richard Frank Tester and Farage H. Al-Ghazzewi

This paper aims to focus on the utilisation of pre- and probiotics for oral care and the state of knowledge at this time.

Abstract

Purpose

This paper aims to focus on the utilisation of pre- and probiotics for oral care and the state of knowledge at this time.

Design/methodology/approach

Pre- and probiotics describe beneficial carbohydrates and microbiota, respectively, for optimal gut health. Carbohydrates provide energy selectively for the gut-friendly bacteria. The use of both carbohydrates and bacteria is, however, being expanded into other areas of the body – including the skin, vagina and oral cavity – for health-related applications.

Findings

There is increased interest in both pre- and probiotics for oral care products. The importance of oral microflora and their selective substrates is discussed against a background of contemporary oral care approaches. The issues and benefits are discussed in this review.

Originality/value

It is clear that consumption of prebiotics and probiotics may play a role as potential prophylactic or therapeutic agents for reducing the presence of organisms in the mouth associated with tooth decay. To confirm a beneficial effect of pre- and probiotics further in vivo studies involving healthy human volunteers should be considered.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 September 2023

Pulkit Mathur and Anjani Bakshi

The purpose of this study is to collect and assess the evidence available on the effect of non nutritive sweeteners on appetite, weight and glycemic regulation. As a replacement…

Abstract

Purpose

The purpose of this study is to collect and assess the evidence available on the effect of non nutritive sweeteners on appetite, weight and glycemic regulation. As a replacement for sugars, non-nutritive sweeteners (NNSs) are widely being used in different food products with the assumption that these would lower calorie intake and help to manage weight and blood sugar levels better. However, studies using animal models have reported that chronic exposure to NNSs leads to increased food consumption, weight gain and insulin resistance.

Design/methodology/approach

Evidence was acquired from systematic reviews or meta-analyses (2016–2021) of relevant clinical studies, especially randomized control trials using Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines.

Findings

The review showed NNSs exposure did not conclusively induce increased food intake or change in subjective appetite ratings. Appetite biomarkers like ghrelin, gastric inhibitory peptide, C-peptide levels and Peptide YY remained mostly unaffected by NNSs. Meta-analyses of human randomized control studies showed a reduced energy intake and body weight. No significant change was seen in blood glucose levels, post-prandial glycemic or insulin response after consumption of NNSs. Adequate evidence is not available to conclusively say that NNSs influence gut health at doses relevant to human use.

Research limitations/implications

Most studies which are prospective cohort, observational and cross-sectional studies suggest that use of NNSs may promote obesity and metabolic syndrome in adults. Such studies are plagued by confounding variables and reverse causation. Mechanistic evidence is mostly based on in-vitro and in-vivo studies. The same causal pathways may not be operative or relevant in humans.

Practical implications

This review of available literature concludes that to achieve specific public health and clinical goals, the safe use of NNSs for the reduction of intakes of free sugars and energy should be explored. This would be possible by educating the consumer about energy compensation and understanding the nutritional content of artificially sweetened products in terms of calories coming from fat and complex carbohydrates used in the product.

Originality/value

This study was, thus, designed with the objective of examining the usefulness of NNSs in human population, especially with respect to insulin regulation, glycemic control and weight management. Well-designed randomized control trials which control for confounding variables are needed to generate high quality evidence.

Details

Nutrition & Food Science , vol. 54 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 November 2019

Widodo Widodo, Pradiptya Ayu Harsita, Ari Surya Sukarno and Arief Nurrochmad

Diabetes is a chronic metabolic disease that accounted for 6 per cent of total Indonesian deaths in 2016. The purpose of this study is to evaluate the ability of milk fermented…

Abstract

Purpose

Diabetes is a chronic metabolic disease that accounted for 6 per cent of total Indonesian deaths in 2016. The purpose of this study is to evaluate the ability of milk fermented using intestinal origin Lactobacillus casei strains to alleviate hyperglycemia in rats.

Design/methodology/approach

L. casei strains AP and AG were previously isolated and identified from feces of breastfed Indonesian infants (<1 month-old) and confirmed to be probiotics in vitro. These strains were used as bacterial starters to ferment milk, and the fermented product was fed to 25 diabetic rats for 15 days; metformin was used as a positive control. Blood glucose concentration, lipid profiles and total lactic acid bacteria counts were analyzed before and after treatment.

Findings

The results showed that feeding rats with milk fermented using L. casei strain AP decreased blood glucose concentration from 172.4 ± 2.1 to 147.2 ± 6.0 mg/dL (p < 0.05), whereas metformin reduced blood glucose concentration from 173.5 ± 6.5 to 124.2 ± 16.9 mg/dL (p < 0.05). Feeding milk fermented either L. casei AP or AG decreased low density lipoprotein but increased high density lipoprotein levels (p < 0.05).

Research limitations/implications

This research finding is expected to increase the development of fermented dairy products as functional food, solutions for the prevention of hyperglycemia diseases which have a higher risk to occur on humans.

Practical implications

Further study is needed to examine the effect of L. casei AP-fermented milk on humans with hyperglycemia.

Social implications

This research finding is expected to increase the development of fermented dairy products as functional food.

Originality/value

Oral administration of L. casei AP-fermented milk reduced hyperglycemia in rats similar to metformin. Further study is needed to examine the effect of L. casei AP-fermented milk on humans with hyperglycemia.

Details

Nutrition & Food Science, vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 September 2018

S. Sarkar

Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic…

3401

Abstract

Purpose

Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.

Design/methodology/approach

Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.

Findings

Functional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.

Originality/value

Inclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Details

Nutrition & Food Science, vol. 49 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 20 January 2022

Deepti Kaushal and Gurpreet Kalsi

Gut health has multidimensional impact on childhood growth and development. Diet being the major modulator of gut health, this study aims to hypothesize if supplementation of…

Abstract

Purpose

Gut health has multidimensional impact on childhood growth and development. Diet being the major modulator of gut health, this study aims to hypothesize if supplementation of dietary prebiotics and vitamins can impact gut environment of healthy children.

Design/methodology/approach

A double-blind placebo-controlled trial was conducted with parallel allocation of children 8–13 years of age to placebo or test group. Test group was supplemented with 1.5 g of formulation comprising prebiotics and vitamins, and to placebo, maltodextrin (1.5 g) was supplemented. After four weeks, the effect on markers of gut health (i.e. beneficial microbes, and gut integrity markers such as secretory Immunoglobulin A [sIgA] and calprotectin concentration) was evaluated in feces of children.

Findings

Significant increase of 17.1% in fecal bifidobacteria counts (p = 0.04) was observed in the test group compared to placebo after four weeks. Also, fecal calprotectin concentration decreased (20%) significantly (p = 0.01) in test group compared to placebo. In addition, the test group showed significant improvement in fecal sIgA and lactobacilli compared to baseline concentration (p = 0.01 and 0.001, respectively).

Research limitations/implications

This study demonstrates that prebiotic (and vitamin) intervention may influence health outcomes in children by positively modulating markers of gut health.

Originality/value

There are limited studies demonstrating the efficacy of prebiotic and vitamins on gut health of school age children.

Details

Nutrition & Food Science, vol. 52 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 December 2021

Modupeola Oguntoye, Olufunke Ezekiel and Olayinka Oridupa

This study aims to evaluate the effect of probiotic provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG (hLGG) on weight and lipid profile of Wistar rats and its…

Abstract

Purpose

This study aims to evaluate the effect of probiotic provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG (hLGG) on weight and lipid profile of Wistar rats and its glycemic index using Wistar rats and human subjects.

Design/methodology/approach

Adult male Wistar rats (n = 40, 120–150 g) were orally administered provitamin A cassava hydrolysate with 1 × 1010, 2 × 1010 and 4 × 1010 CFU/g encapsulated or CFU/mL free Lactobacillus rhamnosus GG for 30 days, during which weight and lipid profile of rats were monitored. Blood glucose levels of rats and human subjects were also measured in Oral Glucose Tolerance Test to determine the Glycemic indices of hLGG.

Findings

Rats administered the highest doses of free or encapsulated hLGG [(4 × 1010 CFU) (PHE4 and PHF4, respectively)] had the lowest (18.2 ± 0.7 and 8.0 ± 0.6%, respectively, p < 0.001) percentage body weight gain compared to control (40 ± 0.6%). Lowest cholesterol and triglyceride (42.4 ± 0.5 and 44.4 ± 0.7 g/dL, p < 0.001, respectively) were observed in rats administered PHE4, with the lowest plasma glucose concentrations in PHE4 and PHF4 groups (43 ± 1 and 49 ± 0.7 g/dL, p < 0.001, respectively). Oral Glucose Tolerance Test for rats and human subjects showed lower peak blood glucose levels and glycemic indices in hLGG groups compared to controls in a dose-dependent manner.

Originality/value

Consumption of soft drinks, which supply non-nutritive energy, may lead to degenerative metabolic disorders such as obesity and diabetes. Beverages with probiotics such as Lactobacillus rhamnosus GG, on the other hand, offer a positive weight management approach. Development of non-dairy beverages such as provitamin A cassava hLGG is ongoing. Provitamin A cassava hLGG showed its ability to control weight gain, blood glucose levels and serum lipids. Thus, the beverage can be consumed as a healthy alternative to soft drinks and for weight management.

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