Article
Agriculture, Dairy & Animal Science
T. T. Yohe, H. Berends, L. N. Leal, J. N. Wilms, M. A. Steele, J. Martin-Tereso
Summary: This study aimed to investigate the effect of increasing replacement of lactose by fat on growth performance, nutrient digestibility, and glucose/insulin sensitivity in rearing calves. The results showed that altering the lactose:fat ratio in calf milk replacer did not significantly affect growth performance, but had minor effects on nutrient metabolism.
Review
Food Science & Technology
Zihang Cheng, Dongling Qiao, Siming Zhao, Binjia Zhang, Qinlu Lin, Fengwei Xie
Summary: Dietary intervention plays an important role in regulating metabolic syndrome, and whole grain rice, rich in dietary fiber and bioactive compounds, has the ability to regulate glucose and lipid metabolism. This review examines the factors affecting the starch digestibility of whole grain rice and discusses the correlation between the intake of whole grain rice or its products and the reduction in blood glucose and lipid levels, as well as the incidence of diabetes and obesity. Information on developing healthy whole grain rice products is also provided.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Yanrong Huang, Sushil Dhital, Feitong Liu, Xiong Fu, Qiang Huang, Bin Zhang
Summary: This study investigated the impact of processing temperature on the structure and permeability of intact cells from pinto beans, leading to changes in the colonic fermentation rate, short-chain fatty acids production, and abundance of beneficial microbiota. The increased cell wall permeability allowed easier access for microbes and/or microbial enzymes to intracellular starch for fermentation, resulting in enhanced metabolite production and beneficial microbe abundance. Controlled processing of whole foods can therefore achieve desired colonic fermentation profiles for improved gut health.
Article
Agriculture, Dairy & Animal Science
Belen Nieto-Ortega, Juan-Jose Arroyo, Carrie Walk, Natalia Castanares, Estel Canet, Adam Smith
Summary: This study found that near infrared reflectance spectroscopy (NIRS) technology can accurately predict the composition of cereal grains, including non-starch polysaccharides (NSP), monosaccharide sugars, lignin, cellulose, and total starch content. It also showed the relationship between NIR and the digestibility of starch fractions in the grains for the first time.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Felina P. Y. Tan, Li Fang Wang, Jun Gao, Eduardo Beltranena, Thava Vasanthan, Ruurd T. Zijlstra
Summary: The experiment compared the digestibility of starch, fiber, gross energy, crude protein, and amino acids in various grains fed to growing pigs. The study found that hindgut fermentation of starch and fiber was greater in pulse grains than in cereal grains, leading to a greater digestible energy value despite lower ileal digestible energy for pulse grains compared to cereal grains.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Shuxin Ye, Jiabin Qin, Abel Wend-Soo Zongo, Jing Li, Hongshan Liang, Bin Li
Summary: This study investigated the physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice under gradient milling treatment. The results showed that cooked rice flour had higher rapidly digestible starch and lower resistant starch contents compared to uncooked rice. In addition, the microstructure and phenolic compounds in the solid matrix were observed during different treatments or digestion stages. The identification of phenolic constituents contributed to a better understanding of the function and nutritional value of Chinese black rice.
Review
Nutrition & Dietetics
Jessica Lewgood, Barbara Oliveira, Marie Korzepa, Scott C. Forbes, Jonathan P. Little, Leigh Breen, Robert Bailie, Darren G. Candow
Summary: The prevalence of Type 2 diabetes (T2D) is increasing and creating a large economic burden. This review critically evaluates the effects of various dietary strategies on diabetes management as well as examines several purported supplements aiming to improve glucose control and body composition.
Article
Chemistry, Applied
Kaixin Qi, Xueer Yi, Cheng Li
Summary: Development of wheat bread with slow starch digestibility is essential for improving human health. Various factors, including the composition and structure of bread nutrients and processing conditions, affect starch digestibility in wheat bread. This review summarizes these factors and their mechanisms, providing opportunities to reduce starch digestibility by selecting appropriate ingredients and processing conditions. Given the global epidemic of chronic diseases, this review contains vital information to transform wheat bread into a healthier food product with a lower glycemic index.
CARBOHYDRATE POLYMERS
(2022)
Review
Chemistry, Applied
Qingfa Wang, Limin Li, Ting Wang, Xueling Zheng
Summary: Underutilized cereals (UCs) have abundant bioactive components and can be improved in technological and nutritional quality through extrusion. Extrusion induces structural and quantitative changes in the chemical components of UC flour, with the degree influenced by extrusion intensity. Incorporating Extruded underutilized cereal flour (EUCF) can adjust dough rheological behavior and starchy foods quality.
Article
Multidisciplinary Sciences
Carl M. Oberg, Jan Sternby, Anders Nilsson, Markus Storr, Ralf Flieg, Kai Harenski, Viktoria Roos, Linda Kallquist, Sture Hobro
Summary: The combination of ketogenic diet and hemodialysis may be beneficial for cancer treatment, as blood ketone levels can be maintained during the dialysis process.
SCIENTIFIC REPORTS
(2023)
Article
Agriculture, Dairy & Animal Science
R. F. Sousa, F. B. Carvalho, I. G. Guimaraes, M. B. Cafe, J. H. Stringhini, C. J. Ulhoa, H. Oliveira, N. S. M. Leandro
Summary: The study evaluated the impact of hydrothermal processing on growth performance and digestive organ morphometry of broiler chicks fed diets with different carbohydrate sources. Results showed that the processing methods had varying effects on nutrient absorption and enzyme activity, but did not significantly influence blood glucose levels or feed conversion rate. Different carbohydrate sources did impact nutrient absorption but did not have a consistent effect on other parameters.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Magdalena Kristiawan, Guy Della Valle, Francoise Berzin
Summary: In this study, a 1D global twin-screw extrusion model was used to predict extrusion variables and design various starchy products. An experimental database was built to include thermal and physical properties of the formulations, extruder configurations and operating parameters, and extruded foods properties. Relationships between predicted variables and product features were established using sensitivity analysis and simulation.
Review
Food Science & Technology
Milan Kumar Lal, Brajesh Singh, Srigopal Sharma, Madan Pal Singh, Awadhesh Kumar
Summary: Intrinsic factors (such as amylose, lipid, protein) and extrinsic factors (such as cooking, processing, retrogradation) affect starch digestibility and GI value. Further research suggests that retrogradation, changes in cooking methods, and physical and chemical modification of starch can all lead to lower GI values.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
G. G. S. Salvati, W. P. Santos, J. M. Silveira, V. C. Gritti, B. A. Arthur, P. A. R. Salvo, L. Fachin, A. P. Ribeiro, N. N. Morais Junior, L. F. Ferraretto, J. L. P. Daniel, K. A. Beauchemin, F. A. P. Santos, L. G. Nussio
Summary: The study showed that using a self-propelled forage harvester with a 12-mm TLOC setting is recommended for whole-plant corn silage with vitreous endosperm. Under this setting, cows had higher milk yield, increased production of milk components, and improved milk quality.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Nutrition & Dietetics
Agnes Demangeat, Hugo Hornero-Ramirez, Alexandra Meynier, Philippe Sanoner, Fiona S. Atkinson, Julie-Anne Nazare, Sophie Vinoy
Summary: Dietary polyphenols, starch digestibility, and dietary fibers may play a role in modulating high glycemic response. This study formulated cereal products with high contents of these compounds and found that they have a low glycemic index and insulin index.
Article
Nutrition & Dietetics
Natasha Armaghanian, Fiona Atkinson, Nicole Taylor, Andrea Kench, Jennie Brand-Miller, Tania Markovic, Kate Steinbeck
CLINICAL NUTRITION
(2020)
Review
Nutrition & Dietetics
Alexandra Meynier, Aurelie Chanson-Rolle, Elisabeth Riou
Article
Nutrition & Dietetics
Aurelie Goux, Anne-Esther Breyton, Alexandra Meynier, Stephanie Lambert-Porcheron, Monique Sothier, Laurie Van Den Berghe, Olivier Brack, Sylvie Normand, Emmanuel Disse, Martine Laville, Julie-Anne Nazare, Sophie Vinoy
Article
Cardiac & Cardiovascular Systems
Anne-Esther Breyton, Aurelie Goux, Stephanie Lambert-Porcheron, Alexandra Meynier, Monique Sothier, Laurie VanDenBerghe, Olivier Brack, Emmanuel Disse, Martine Laville, Sophie Vinoy, Julie-Anne Nazare
Summary: Increasing the content of Slowly Digestible Starch (SDS) in the diet of T2D patients can significantly reduce postprandial hyperglycemia and glycemic variability, improving daily glycemic control. This modulation of starch digestibility could serve as a simple nutritional tool in managing T2D patients.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
(2021)
Article
Nutrition & Dietetics
Gautier Cesbron-Lavau, Aurelie Goux, Fiona Atkinson, Alexandra Meynier, Sophie Vinoy
Summary: This study evaluated the impact of different processing technologies on the starch digestibility profile of cereal-based foods, using advanced imaging techniques and in vivo evaluation methods. Rotary molding technology preserved starch in its intact form, resulting in the highest amount of slowly digestible starch and a lower glycemic and insulinemic response. The disruption of starch structure by the other processing technologies led to lower levels of slowly digestible starch.
Review
Endocrinology & Metabolism
Katherine M. Appleton, Annie Newbury, Eva Almiron-Roig, Martin R. Yeomans, Jeffrey M. Brunstrom, Kees de Graaf, Lucie Geurts, Heidi Kildegaard, Sophie Vinoy
Summary: This study reviewed the effects of sensory and physical characteristics of foods and beverages on satiation and subsequent consumption, finding that changes in textural parameters can increase satiation without affecting acceptability and have limited effects on subsequent consumption. Developers may consider creating harder, chunkier, more viscous, voluminous, and/or solid food/beverage products to help reduce overconsumption.
Article
Multidisciplinary Sciences
Omar Delannoy-Bruno, Chandani Desai, Arjun S. Raman, Robert Y. Chen, Matthew C. Hibberd, Jiye Cheng, Nathan Han, Juan J. Castillo, Garret Couture, Carlito B. Lebrilla, Ruteja A. Barve, Vincent Lombard, Bernard Henrissat, Semen A. Leyn, Dmitry A. Rodionov, Andrei L. Osterman, David K. Hayashi, Alexandra Meynier, Sophie Vinoy, Kyleigh Kirbach, Tara Wilmot, Andrew C. Heath, Samuel Klein, Michael J. Barratt, Jeffrey Gordon
Summary: Westernization has led to changing food preferences which have negative health effects, along with increased food insecurity. Dietary fiber intake is beneficial in preventing cardiovascular disease and obesity, but the complex nature of the gut microbiome makes it difficult to define how food ingredients affect its properties. This study aimed to design snacks with different fiber preparations to target specific components of the microbiome in individuals with obesity.
Article
Multidisciplinary Sciences
Omar Delannoy-Bruno, Chandani Desai, Juan J. Castillo, Garret Couture, Ruteja A. Barve, Vincent Lombard, Bernard Henrissat, Jiye Cheng, Nathan Han, David K. Hayashi, Alexandra Meynier, Sophie Vinoy, Carlito B. Lebrilla, Stacey Marion, Andrew C. Heath, Michael J. Barratt, Jeffrey Gordon
Summary: This study investigated the effects of snack prototypes containing fiber preparations from peas and oranges on the fecal microbiome and plasma protein levels of human participants. The findings suggest that changes in microbiomes influenced by different fiber types can impact various physiological functions in hosts.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Correction
Biochemistry & Molecular Biology
Nathan D. Han, Jiye Cheng, Omar Delannoy-Bruno, Daniel Webber, Nicolas Terrapon, Bernard Henrissat, Dmitry A. Rodionov, Aleksandr A. Arzamasov, Andrei L. Osterman, David K. Hayashi, Alexandra Meynier, Sophie Vinoy, Chandani Desai, Stacey Marion, Michael J. Barratt, Andrew C. Heath, Jeffrey I. Gordon
Review
Microbiology
R. A. Rastall, M. Diez-Municio, S. D. Forssten, B. Hamaker, A. Meynier, F. Javier Moreno, F. Respondek, B. Stah, K. Venema, M. Wiese
Summary: Carbohydrates are one of the essential nutrients in human diet. Digestible carbohydrates provide energy, while non-digestible carbohydrates have an impact on gut microbiota and human physiological systems.
BENEFICIAL MICROBES
(2022)
Article
Nutrition & Dietetics
Laure Meiller, Valerie Sauvinet, Anne-Esther Breyton, Harimalala Ranaivo, Christelle Machon, Anne Mialon, Alexandra Meynier, Stephan C. Bischoff, Jens Walter, Audrey M. Neyrinck, Martine Laville, Nathalie M. Delzenne, Sophie Vinoy, Julie-Anne Nazare
Summary: This pilot study aimed to analyze the kinetics of C-13-labeled gut-derived metabolites from C-13-labeled wheat bran in breath, plasma, and stools. The study found differential fermentation profiles among subjects and identified distinct excretion patterns of gases in high-CH4 producers compared to low-CH4 producers. The study also revealed different kinetics of C-13-labelled short-chain fatty acids in plasma.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Nathan D. Han, Jiye Cheng, Omar Delannoy-Bruno, Daniel Webber, Nicolas Terrapon, Bernard Henrissat, Dmitry A. Rodionov, Aleksandr A. Arzamasov, Andrei L. Osterman, David K. Hayashi, Alexandra Meynier, Sophie Vinoy, Chandani Desai, Stacey Marion, Michael J. Barratt, Andrew C. Heath, Jeffrey Gordon
Summary: Plant fibers in byproduct streams produced by non-harsh food processing methods contain diverse and naturally occurring biomolecules with physiological activities. It has been found that human gut microbiota can release N-methylserotonin from orange fibers, and certain strains of Bacteroides ovatus have the ability to specifically liberate this compound. Orally administered N-methylserotonin has various effects on mice and its fecal accumulation in humans is positively correlated with microbial genes encoding enzymes that digest pectic glycans.
Meeting Abstract
Nutrition & Dietetics
Vinoy Sophie, Gautier Cesbron-Lavau, Alexandra Meynier, Aurelie Goux
PROCEEDINGS OF THE NUTRITION SOCIETY
(2020)
Meeting Abstract
Nutrition & Dietetics
Aurelie Goux, Anne-Esther Breyton, Alexandra Meynier, Stephanie Lambert-Porcheron, Monique Sothier, Laurie Van den Berghe, Sylvie Normand, Emmanuel Disse, Martine Laville, Julie-Anne Nazare, Sophie Vinoy
PROCEEDINGS OF THE NUTRITION SOCIETY
(2020)
Meeting Abstract
Nutrition & Dietetics
Anne-Esther Breyton, Valerie Sauvinet, Laure Meiller, Stephanie Lambert-Porcheron, Christelle Machon, Anne Mialon, Laurie Vandenberghe, Monique Sothier, Sylvie Normand, Alexandra Meynier, Maud Alligier, Audrey Neyrinck, Martine Laville, Nathalie Delzenne, Sophie Vinoy, Julie-Anne Nazare
PROCEEDINGS OF THE NUTRITION SOCIETY
(2020)