Review
Food Science & Technology
Rebecca Mathews, YiFang Chu
Summary: This review analyzes the evidence from randomized controlled trials regarding the satiety perception of whole-grain oats, oat bran, and isolated beta-glucan. The findings suggest that whole-grain oats and oat bran are more effective at promoting satiety compared to other grain foods. Higher fiber and viscosity in oat products generally increase satiety perception. However, limited data on isolated beta-glucan make it difficult to draw clear conclusions. Increased fullness was found to be the most positive satiety measurement for whole-grain oat and oat bran products. However, the impact on short-term energy intake is inconsistent.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Plant Sciences
M. Boix-Castejon, E. Roche, M. Olivares-Vicente, F. J. Alvarez-Martinez, M. Herranz-Lopez, V. Micol
Summary: Food intake behavior is influenced by physiological and psychological processes, and the neuroendocrine regulation of food intake involves signals that modulate appetite, satiety, and hunger. Natural plant compounds are being studied for their potential in appetite control, but the research lacks conclusive physiological data, such as anthropometric evaluations and hormone analysis. More systematic clinical studies are needed to decode the hormone patterns regulating hunger and satiety and to correlate brain connectivity with appetite and satiety.
Article
Biochemistry & Molecular Biology
Sha Li, Longchen Shang, Yuanyuan Chen, Rong Song, Jing Li, Bin Li
Summary: A new form of konjac fiber was prepared that could instantly expand in contact with digestive fluid, inhibiting the digestion of food. The digestion regulation ability of the fiber was influenced by the freezing temperature used during preparation, with the fiber prepared at -20 degrees C showing the best performance in delaying gastric emptying and preventing intestinal starch hydrolysis.
Article
Agriculture, Dairy & Animal Science
K. Honda
Summary: Broiler chickens eat more and grow faster than layer chickens, but excessive body fat accumulation due to hyperphagia is a serious issue. Understanding the complex mechanism of food intake regulation in chickens, particularly the role of peripheral hormones, is crucial for addressing the problem of broiler chicken obesity.
WORLDS POULTRY SCIENCE JOURNAL
(2021)
Article
Chemistry, Applied
Yu-Xiao Wang, Lin-Yan Li, Ting Zhang, Jun-Qiao Wang, Xiao-Jun Huang, Jie-Lun Hu, Jun-Yi Yin, Shao-Ping Nie
Summary: This study comprehensively demonstrated the structures and solution properties of main constituents in barley water-soluble fiber (BSF). The main component identified was a highly viscous beta-glucan with strong gelling properties, which lays the groundwork for its potential application as thickeners and stabilizers in beverages and other liquid products.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Monica Redondo-Puente, Raquel Mateos, Miguel A. Seguido, Joaquin Garcia-Cordero, Susana Gonzalez, Rosa M. Tarradas, Laura Bravo-Clemente, Beatriz Sarria
Summary: The combination of oat beta-glucans and green coffee may reduce hunger more efficiently than green coffee alone, according to subjective measurements. However, there were no significant differences in food intake between the two nutraceuticals.
Article
Biochemistry & Molecular Biology
Yao Li, Maolan You, Haibo Liu, Xiong Liu
Summary: Highland barley grains were roller-milled to produce five different fractions with varying beta-glucan content. The inner core fraction B-5 had higher molecular weight beta-glucans, while the outermost bran fraction B-1 had lower molecular weight beta-glucans. Overall, beta-glucans from different fractions exhibited varying physicochemical properties and functionalities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Ranqing Li, Hongwei Cao, Yueqin Wang, Hongdong Song, Kai Huang, Yu Zhang, Qiqi Sun, Zhenliang Sun, Xiao Guan
Summary: The present study aimed to develop highland barley milk fortified with functional endogenous beta-glucan. Various characterization methods were used to assess the stability of highland barley milk, including apparent viscosity, storage stability, Delta BS, TSI, centrifugal sedimentation rate, particle size analysis, zeta potential, and confocal laser scanning microscopy. The results showed that the addition of beta-glucan effectively improved the stability of highland barley milk by increasing viscosity and changing the distribution of protein and starch. Moreover, the stability of highland barley milk increased with an increasing additional amount, and a final concentration of 1.2% (w/v) was selected based on sensory evaluation.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Hang Liu, Yaya Zou, Qijing Xuan, Rong Tian, Jing Zhu, Xiangru Qu, Min Sun, Yanlin Liu, Huaping Tang, Mei Deng, Qiantao Jiang, Qiang Xu, Yuanying Peng, Guoyue Chen, Wei Li, Zhien Pu, Yunfeng Jiang, Jirui Wang, Pengfi Qi, Yazhou Zhang, Youliang Zheng, Yuming Wei, Jian Ma
Summary: This study revealed the molecular mechanism of a shrunken endosperm mutant in barley and its potential application in the food industry. The loss of the ADP-glucose transporter gene HOR-VU6Hr1G037950 was found to cause the shrunken endosperm phenotype. The study provides new insights into barley grain development and suggests the potential use of the mutant in the food industry due to its elevated protein and beta-glucan contents.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Plant Sciences
Guillermo Garcia-Gimenez, Miriam Schreiber, George Dimitroff, Alan Little, Rohan Singh, Geoffrey B. Fincher, Rachel A. Burton, Robbie Waugh, Matthew R. Tucker, Kelly Houston
Summary: The transcriptional regulation of HvCslF6, the main gene contributing to (1,3;1,4)-beta-glucan biosynthesis in barley grain, was investigated. In-silico analysis of the putative promoter revealed over-representation of TF classes AP2/ERF, MYB, and bHLH. Functional characterization using a barley protoplast transient expression system identified HvMYB61 and HvMYB46/83 as putative activators of HvCslF6 expression.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Shishanthi Jayarathna, Yunkai Jin, Gleb Dotsenko, Mingliang Fei, Mariette Andersson, Annica A. M. Andersson, Chuanxin Sun, Roger Andersson
Summary: Six cross-bred barley lines with enhanced fructan synthesis activity and reduced fructan hydrolysis activity were studied to analyze the effect of breeding strategy on amylopectin and beta-glucan content and structure. The novel lines showed significantly higher fructan and beta-glucan content compared to the reference line (Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of beta-glucans.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Haibo Liu, Yao Li, Maolan You, Xiong Liu
Summary: This study compared four extraction methods (UE, HWE, ME, and MUE) for extracting beta-glucan from hull-less barley bran, finding that MUE had the highest extraction yield and shorter extraction time, with beta-glucans extracted showing higher molecular weight. Additionally, the physicochemical properties of beta-glucans varied depending on the extraction method used.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Martin Gotteland, Alejandra Zazueta, Jose Luis Pino, Andrea Fresard, Veronica Sambra, Juana Codoceo, Maria Jose Cires, Ximena Lopez, Juan Pablo Vivanco, Fabien Magne
Summary: Cereal beta-glucans have positive effects on cholesterolemia, glycaemia, digestive hormones, and gut microbiota. Acute intake of 5 g beta-glucan from oats slows transit time, decreases hunger sensation and postprandial glycaemia, and alters hormone levels without affecting bile-acid synthesis. However, regular daily intake of 3 g beta-glucan does not have an effect on fecal microbiota composition.
Review
Pharmacology & Pharmacy
Noah B. C. Piper, Emily A. Whitfield, Gregory D. Stewart, Xiaomeng Xu, Sebastian G. B. Furness
Summary: Type 2 diabetes and obesity are global pandemics, with G protein-coupled receptors playing a crucial role in their pathophysiology. However, only a few GPCRs have been approved for treatment, highlighting the importance of further research and drug development targeting these receptors.
BIOCHEMICAL PHARMACOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Shanshan Zhang, Minghui Yue, Xiaowei Yu, Sihua Wang, Jing Zhang, Chenjie Wang, Chengye Ma
Summary: This study investigated the interactions between potato starch and barley beta-glucan and their effects on pasting, rheological, gelling, and structural properties. It was found that barley beta-glucan interacted with starch through hydrogen bonds, delaying starch gelatinization and enhancing the gelling properties of starch gels.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Silvia Tagliamonte, Antonio Dario Troise, Rosalia Ferracane, Paola Vitaglione
Summary: During food processing, lysine undergoes thermally-driven chemical reactions generating structurally modified compounds. After enter human digestion, dietary N-epsilon-carboxymethyllysine (CML) may undergo gut microbial metabolism. This study identified and quantified CML metabolites in urine and found associations with the habitual diet, suggesting that the gut microbiome plays a major role in human metabolism of dietary CML.
Article
Food Science & Technology
Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucilla, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi, Yeganeh Manon Khazrai
Summary: This study aims to investigate the impact of high-amylose (HA) flours on blood glucose and found that they can improve glycemic response. HA biscuits and HA bread showed lower glycemic index and were well-liked in a survey. However, further studies are needed to determine the optimal composition of HA products for beneficial effects on post-prandial glycemia.
Article
Food Science & Technology
Onofrio Corona, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, Maria Cristina Messia
Summary: This study investigates the safety, nutritional, and volatile profile evolution of a traditional Italian anchovy sauce with PDO after aging in wooden barrels for 12, 24, and 48 months. Physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated. Glutamate was the predominant free amino acid, showing a significant increase after 48 months of maturation. The total amino acid content increased with longer aging periods. Histamine content decreased significantly during the ripening process. Prolonged maturation improved the safety, nutritional, and volatile components of the seasoning colatura di alici.
Article
Food Science & Technology
Silvia Tagliamonte, Raffaele Romano, Manuela Flavia Chiacchio, Alessandra Aiello, Lucia De Luca, Vincenzo Salzano, Paola Vitaglione
Summary: This study aimed to reutilize tomato pomace, a by-product of the tomato-processing industry, in the development of tomato sauce and assess its nutritional content and bioaccessibility. The innovative tomato sauce products showed higher levels of carotenoids, α-tocopherol, and total antioxidant capacity (TAC) compared to traditional sauce. Bioaccessibility of carotenoids and α-tocopherol varied among the different tomato sauce formulations, while total polyphenols content was higher in the sauce with 100% tomato pomace.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Maria Cristina Messia, Francesca Cuomo, Michela Quiquero, Vito Verardo, Emanuele Marconi
Summary: Evaluating the nutritional quality and thermal damage effects of gluten-free foods is crucial for individuals with gluten intolerance or celiac disease. This study analyzed fifteen different commercial gluten-free pasta samples to assess their nutritional value, amino acid composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and heat treatment markers were determined. The results showed that pasta made with the same raw materials can have varying degrees of thermal damage.
Article
Food Science & Technology
Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo
Summary: This study evaluated the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. The results showed that all seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria. Bacillus spp. must be strongly monitored as their presence in quinoa and amaranth seeds could result in economic losses for the bread production industry.
Article
Food Science & Technology
Silvia Tagliamonte, Roberta Barone Lumaga, Francesca De Filippis, Vincenzo Valentino, Rosalia Ferracane, Mathilde Guerville, Ivana Gandolfi, Giovanni Barbara, Danilo Ercolini, Paola Vitaglione
Summary: Despite not being lactose intolerant, many healthy individuals experience gastrointestinal discomfort after consuming milk. This study aimed to explore the digestion of milk protein and related physiological responses in individuals reporting gastrointestinal discomfort. The findings revealed that these individuals had slower milk protein digestion, lower hormone responses, and higher serum DPPIV activity compared to individuals without gastrointestinal discomfort.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Francesca Cuomo, Michela Quiquero, Maria Carmela Trivisonno, Martina Angelicola, Maria Cristina Messia, Emanuele Marconi
Summary: The influence of different operating conditions during the high temperature pasta drying process was investigated in this study. Different drying diagrams were set up to find the best compromise between high temperature treatment and mitigation of heat damage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Veronica Oliviero, Silvia Tagliamonte, Rosalia Ferracane, Paola Vitaglione
Summary: This study aimed to evaluate the effects of incorporating protein hydrolysates in a conventional muffin on glycemic index (GI) and release of bioactive peptides (BAPs) during digestion. Results showed that muffins with hydrolyzed pea and rice proteins significantly reduced GI and released BAPs, while high concentration of casein hydrolysate increased GI and delivered opioid and DPPIV-inhibitor BAPs.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Agriculture, Dairy & Animal Science
Dieu Donne Kiatti, Alessandro Vastolo, Bossima Ivan Koura, Paola Vitaglione, Monica Isabella Cutrignelli, Serena Calabro
Summary: The chemical composition and in vitro fermentation of pineapple by-products from two West African pineapple varieties were evaluated. Significant differences were observed between the varieties and by-products. Pineapple by-products have the potential to be used in ruminants' diets, but further research is needed to assess their storability and impact on animals.
Article
Microbiology
Hebat Allah Ibrahim Youssef, Paola Vitaglione, Rosalia Ferracane, Jumana Abuqwider, Gianluigi Mauriello
Summary: Two strains of GABA-producing bacteria were microencapsulated in sodium alginate with different concentrations of MSG. The GABA yield in the microcapsules varied with storage time and bacterial culture form. The GABA synthesis in chocolate milk was higher with microcapsules containing fresh cells compared to freeze-dried cells.
Article
Food Science & Technology
Silvia Marzocchi, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, Federica Pasini
Summary: Currently, whole grains are obtained by adding bran and middlings to refined flours, resulting in variations in the ratio of endosperm, bran, and germ. This study identifies specific lipid markers in different debranning fractions of Italian and Canadian durum wheat blends, which have high content of monounsaturated fatty acids, tocopherols, and sterols. Palmitic acid, oleic acid, tocopherol isomers, and total sterols could be useful biomarkers for evaluating the grain-to-tissue ratio in recombined flours.
Article
Food Science & Technology
Valentina Di Nardo, Elisa De Arcangelis, Maria Cristina Messia, Stefania Ruggeri, Emanuele Marconi
Summary: This study used durum wheat debranning fractions (fine and coarse bran) as an ingredient in whole-meal spaghetti formulation to investigate their chemical-nutritional characteristics, specifically folate levels and sensory properties. The experimental pasta had higher folate content (40.5 μg/100 g) than commercial whole-meal pasta (28.3 μg/100 g), meeting the health claim requirements for folate (Reg. EU 432/2012) and dietary fiber nutritional claim. After cooking, pasta formulated with coarse bran retained 80% of folate and received good sensory acceptability. This suggests that whole-meal pasta formulated with folate-rich debranning fractions can serve as a natural functional food, potentially improving population health when integrated into the diet.
Review
Nutrition & Dietetics
Carmen Monge-Montero, Liandre F. van der Merwe, Silvia Tagliamonte, Carlo Agostoni, Paola Vitaglione
Summary: This study aims to gain a deeper understanding of the reasons why mothers choose mixed milk feeding (MMF). The study identified and categorized 13 different drivers/reasons for MMF, including perceived choice, necessity, and pressure. Factors such as perceived breast milk insufficiency, breastfeeding difficulties, and returning to work were commonly reported reasons for MMF.
Article
Biochemistry & Molecular Biology
Aytul Hamzalioglu, Silvia Tagliamonte, Vural Gokmen, Paola Vitaglione
Summary: This study explored the interactions between casein and different phenol compounds during digestion, and monitored their effects on the bioaccessibility of phenol compounds and bioactive peptides. The results showed that co-digestion of casein with phenol compounds increased the bioaccessible total antioxidant capacity and promoted the release of antioxidant peptides. Furthermore, the type and concentration of phenols affected the release of bioactive peptides.