Article
Agriculture, Multidisciplinary
Shari Dhaene, Amar Van Laar, Marc De Doncker, Emma De Beul, Koen Beerens, Charlotte Grootaert, Jurgen Caroen, Johan Van der Eycken, John Van Camp, Tom Desmet
Summary: With the global pandemic of obesity and related metabolic diseases, there is a growing interest in alternative carbohydrates as a potential replacement for traditional sugars. However, there is limited knowledge about the majority of alternative rare carbohydrates and their properties. In this study, three novel glycosides were enzymatically produced and their digestibility and caloric potential were assessed. The results showed that these rare disaccharides had reduced digestibility and limited impact on energy metabolism, indicating a low-caloric potential.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Stanley O. Onyango, Koen Beerens, Qiqiong Li, John Van Camp, Tom Desmet, Tom Van de Wiele
Summary: The impact of glycosidic linkage of rare and new-to-nature disaccharides on gut bacteria was studied in vitro. The fermentation of trehalose and fibrulose was faster, resulting in a loss of bacterial diversity, shorter lag time, lower pH, and higher total short-chain fatty acid production. Bacteroides decreased under disaccharide supplementation, indicating a loss in complex carbohydrates metabolizing capacity. Fibrulose and L-arabinose glucoside stimulated bifidobacteria, while trehalose, ribose glucoside, and 4'-epitrehalose suppressed their growth. Bifidobacteria increased slightly with 4'-epi-kojibiose, nigerose, and kojibiose supplementation. Preconditioning in kojibiose medium significantly enhanced bifidobacteria growth upon reinoculation. This study highlights the importance of the structure-function relationship of disaccharides in shaping the gut bacterial community.
Article
Environmental Sciences
Wantang Huang, Hua Yin, Yuanyu Yang, Lizhu Jin, Guining Lu, Zhi Dang
Summary: This study demonstrated that both PEMPs and TBBPA have detrimental effects on Caco-2 cells, with TBBPA playing a major role and high concentrations of PEMPs also affecting cell viability. TBBPA selectively inhibits the growth of gram-positive bacteria, leading to shifts in microbiota composition that are unfavorable for gut health. The interference of PEMPs and TBBPA also alters metabolism pathways of gut microbiota, highlighting the potential threat to human health.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Chemistry, Applied
Yan-Hong Shi, Jin-Jing Xiao, Yu-Ying Liu, Ya-Jing Deng, Wen-Zhe Feng, Dong Wei, Min Liao, Hai-Qun Cao
Summary: Limited research has been conducted on the effects of human gut microbiota on the oral bioaccessibility and intestinal absorption of pesticide residues in food. This study found that gut microbiota play a dual role in contaminant release and metabolism, with Lactobacillus plantarum being a key bacterial species that significantly influences pesticide stability. The addition of L. plantarum to the system can reduce the relative amounts of pesticides, and the interaction between the food matrix and human gut microbiota leads to different absorption rates, with barrier effects increasing over time.
Article
Nutrition & Dietetics
Sergio Perez-Burillo, Daniel Hinojosa-Nogueira, Beatriz Navajas-Porras, Telmo Blasco, Francesco Balzerani, Alberto Lerma-Aguilera, Daniel Leon, Silvia Pastoriza, Inigo Apaolaza, Francisco J. Planes, Maria Pilar Francino, Jose Angel Rufian-Henares
Summary: The freezing of fecal material does not significantly alter the functionality of the microbial communities, as potential functionality remains preserved due to functional redundancy. Though the microbial community structure may differ slightly between fresh and frozen samples, the variation introduced by freezing is minimal compared to the variation among individuals. The most affected genus by freezing is Bacteroides, a fiber degrading bacteria.
Article
Chemistry, Multidisciplinary
Wenqian Huang, Yirong Zhang, Zhi Li, Minjie Li, Fangfang Li, Monika Mortimer, Liang-Hong Guo
Summary: Medical applications of nanotechnology show promise, but the effects of nanodrugs on human microbiota have not been fully considered. This study found that medically relevant nanoparticles can affect the metabolism of beneficial bacteria and potentially alter the microbiota and immune signaling.
Article
Pediatrics
Ana Laura de la Garza, Bianca Romero-Delgado, Alejandra Mayela Martinez-Tamez, Marcela Cardenas-Tueme, Bianka Dianey Camacho-Zamora, Daniel Matta-Yee-Chig, Monica Sanchez-Tapia, Nimbe Torres, Alberto Camacho-Morales
Summary: This study found that maternal high-sweeteners intake during gestation and lactation can alter gut microbiota diversity in adult male offspring rats and lead to cognitive dysfunction.
FRONTIERS IN PEDIATRICS
(2022)
Article
Agriculture, Multidisciplinary
Dan He, Qifang Wu, Chenying Lu, Jinlan Wu, Peichao Chen, Mingjiang Wu, Jong-Il Choi, Haibin Tong
Summary: The study found that PYP can improve metabolic abnormalities caused by high sucrose by modulating gut microbiota. PYP reduced the relative abundance of bacteria causing metabolic abnormalities and increased the relative abundance of beneficial bacteria. However, PYP had no effect on triglyceride and circulating sugar contents in larvae fed with high sucrose after gut microbiota removal by antibiotics.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Nutrition & Dietetics
Xuejiao Zhang, Bowei Zhang, Bo Peng, Jin Wang, Yaozhong Hu, Ruican Wang, Shuo Wang
Summary: The study demonstrates that sucrose has differential effects on colitis at different doses. Low-dose sucrose intervention alleviates colitis by reducing inflammation and repairing mucosal damages while high-dose sucrose intervention exacerbates colitis. Additionally, the three doses of sucrose administration significantly alter gut microbiota composition, with low-dose sucrose restoring microbial dysfunction and enhancing the production of short chain fatty acids.
Article
Biochemistry & Molecular Biology
Jorick Franceus, Zorica Ubiparip, Koen Beerens, Tom Desmet
Summary: 2-O-Glucosylglycerol is a substance accumulated by bacteria and plants in response to environmental stress, widely used in skin care products. In this study, a thermostable phosphorylase was engineered to improve its efficiency and stability for producing 2-O-Glucosylglycerol, resulting in a variant with increased catalytic efficiency, improved regioselectivity, and retained activity at elevated temperatures.
Article
Nutrition & Dietetics
Amar van Laar, Charlotte Grootaert, Filip Van Nieuwerburgh, Dieter Deforce, Tom Desmet, Koen Beerens, John Van Camp
Summary: The study found that different sugars have structure-specific effects on cellular energy production, hepatic fat accumulation, and gene expression, suggesting a potential health benefits of trehalose and L-arabinose beyond the distinction of conventional and rare sugars.
Article
Multidisciplinary Sciences
Ana Teresa Goncalves, Marco Simoes, Catia Costa, Ricardo Passos, Teresa Baptista
Summary: This study evaluated the effect of seaweed supplementation on the gut microbial community of European seabass. The results showed that the diversity of the microbiome was not altered, but there was a reduction in Proteobacteria abundance. Further analysis revealed that seaweed may improve fish health by modulating the microbial network and promoting the metabolism and synthesis of protective compounds.
SCIENTIFIC REPORTS
(2022)
Article
Medicine, Research & Experimental
Antoine Chauveau, Andrea Treyer, Annelies Geirnaert, Lea Bircher, Angela Babst, Vanessa Fabienne Abegg, Ana Paula Simoes-Wust, Christophe Lacroix, Olivier Potterat, Matthias Hamburger
Summary: The results of the experiments showed that valerenic acid and hyperforin are highly permeable, while hypericin has low-to-moderate permeability. Valerenic acid may undergo an active transport process. Hyperforin and hypericin are mainly transported through passive diffusion across the cell layer. None of the compounds were metabolized in the artificial gut microbiota. The compounds or herbal extracts had no substantial effect on microbial short-chain fatty acid production or bacterial viability.
BIOMEDICINE & PHARMACOTHERAPY
(2023)
Article
Biochemistry & Molecular Biology
Constantina Neophytou, Chrysoula Pitsouli
Summary: Host-microbiota interactions play a crucial role in regulating host physiology and behavior. Recent studies using the Drosophila model have provided insights into how microbiota-derived metabolites affect host intestinal stem cells, offering potential treatments for ISC-related diseases in the future.
Review
Food Science & Technology
Louise Slade, Meera Kweon, Harry Levine
Summary: This review paper discusses the experimental studies on the functionality of sucrose and other sugars in cake-baking and their effects on cake quality. The research utilized various analytical methods to investigate the impact of different ingredient and formulation variables on cake properties. The results showed that factors such as the levels of sucrose and water, sugar concentrations, and types of flour could significantly influence the texture, color, and shape of the cakes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Cristian Diaz-Munoz, Dario Van de Voorde, Emmy Tuenter, Valerie Lemarcq, Davy Van de Walle, Jose Pedro Soares Maio, Alejandra Mencia, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst
Summary: This study examined the effects of Hanseniaspora opuntiae strain in cocoa fermentation. The results showed that the inoculated H. opuntiae strain was unable to dominate over other yeasts, resulting in under-fermented cocoa beans. However, cocoa fermentation processes inoculated with Saccharomyces cerevisiae strain produced richer and more reproducible aroma profiles.
Article
Food Science & Technology
Nathaniel J. Hendrik, Flavio H. Marchesini, Davy Van de Walle, Koen Dewettinck
Summary: The International Confectionery Association (ICA) established methods to characterize the flow behavior of molten chocolate in 2000, but there is no consensus on an accurate method and the results are often misinterpreted. This issue is influenced by flow phenomena that commonly occur in yield-stress materials. This paper proposes a combined approach using different experimental protocols, measuring geometries, and viscosity functions to accurately determine the flow properties of different types of molten chocolate.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Chak Ming To, Chinwe Ogochukwu Nnadi, Teng Wang, Pieter Vermeir, Bruno De Meulenaer, Koen Dewettinck, Paul Van der Meeren
Summary: The functional properties of low-moisture part-skim mozzarella cheese were investigated after dry-salting with different salts. Dry-salting with sodium pyrophosphate impaired flow and extensibility, while those treated with sodium orthophosphate or sodium citrate showed improved flow. All cheeses had elevated levels of insoluble Ca and P, except for the cheese treated with sodium citrate which had lower insoluble P.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Applied
Stanley O. Onyango, Koen Beerens, Qiqiong Li, John Van Camp, Tom Desmet, Tom Van de Wiele
Summary: The impact of glycosidic linkage of rare and new-to-nature disaccharides on gut bacteria was studied in vitro. The fermentation of trehalose and fibrulose was faster, resulting in a loss of bacterial diversity, shorter lag time, lower pH, and higher total short-chain fatty acid production. Bacteroides decreased under disaccharide supplementation, indicating a loss in complex carbohydrates metabolizing capacity. Fibrulose and L-arabinose glucoside stimulated bifidobacteria, while trehalose, ribose glucoside, and 4'-epitrehalose suppressed their growth. Bifidobacteria increased slightly with 4'-epi-kojibiose, nigerose, and kojibiose supplementation. Preconditioning in kojibiose medium significantly enhanced bifidobacteria growth upon reinoculation. This study highlights the importance of the structure-function relationship of disaccharides in shaping the gut bacterial community.
Article
Food Science & Technology
Joshua Ibitoye, T. T. Q. Phan, Duy Nghia Le, K. Dewettinck, Michelle L. Colgrave, A. P. Trzcinski, B. Ly-Nguyen
Summary: The addition of Lacprodan (R) PL20 improved the sensory, rheological, and nutritional properties of set yoghurt. The concentration of Lacprodan (R) PL20 at 2%, 4%, and 6% resulted in changes in the physical, chemical, and microstructural characteristics of set yoghurt. Scanning electron microscopy revealed a compacted gel structure with reduced porosity when Lacprodan (R) PL20 was added. These findings suggest that Lacprodan (R) PL20 has the potential to enhance the quality of set yoghurt.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Biochemistry & Molecular Biology
Anna Szabo, Rolando Pasquariello, Pedro F. Costa, Radmila Pavlovic, Indi Geurs, Koen Dewettinck, Chris Vervaet, Tiziana A. L. Brevini, Fulvio Gandolfi, Sandra Van Vlierberghe
Summary: In order to make fishmeal more accessible to the European population, a new 3D culture platform has been developed to replace the time-consuming and expensive feeding trials currently used to evaluate fish feed. This new platform can mimic the microenvironment of the intestinal mucosa in vitro, with suitable permeability for nutrients and medium-sized marker molecules, mechanical properties similar to the intestinal architecture, and can be processed with light-based 3D printing. The combination of scaffold and a novel rainbow trout intestinal epithelial cell line showed scaffold biocompatibility.
MACROMOLECULAR BIOSCIENCE
(2023)
Article
Nutrition & Dietetics
Amar van Laar, Charlotte Grootaert, Andreja Rajkovic, Tom Desmet, Koen Beerens, John Van Camp
Summary: Rare sugars have potential as sugar replacers and their impact on metabolism and insulin sensitivity was investigated. Glucose and fructose increased acidification rate and impaired glucose uptake in certain cells, while rare disaccharides had delayed digestion and minimal effect on insulin-stimulated glucose uptake. Further research is needed to confirm their beneficial impact on insulin sensitivity in humans.
Article
Food Science & Technology
Ivana A. Penagos, Juan Sebastian Murillo Moreno, Koen Dewettinck, Filip Van Bockstaele
Summary: This research investigates the potential of using waxes as ingredients in food-grade water-in-oleogel emulsions without added emulsifiers. The study examines the effects of wax type, wax concentration, and water concentration on systems containing water, sunflower oil, and wax. The findings suggest that carnauba wax and beeswax can stabilize emulsions without additional emulsifiers if present in sufficient concentration.
Article
Food Science & Technology
Joachim J. Schouteten, Valerie Lemarcq, Davy van de Walle, Eleni Sioriki, Koen Dewettinck
Summary: This research investigated the impact of roasting cocoa beans using microwave radiations on the flavor profile of chocolate. The results showed that chocolate produced from microwave roasted cocoa beans exhibited similar physical properties to convection roasted chocolate. However, a trained panel and chocolate consumers noted distinct differences in flavor perception, with the microwave roasted chocolate having a higher cocoa aroma. In addition, consumers showed a preference for and willingness to buy the microwave roasted chocolate, although not significantly. Overall, microwave roasting of cocoa beans shows promise as a viable alternative to convection roasting.
Article
Food Science & Technology
Dinh Tran, Huyen Thi Vu, Daylan A. Tzompa-Sosa, Thuy Anh Thi Nguyen, Koen Dewettinck
Summary: In this study, methods for determining GABA, daidzein, genistein, and glycitein in germinated soybeans were optimized using HPLC-UV-VIS. The highest concentrations of GABA, daidzein, and genistein were achieved after 1 hour of bean soaking. Germinated 'DT51' had higher GABA and lower genistein and daidzein content compared to germinated 'DT84'.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Ulrike Vogel, Matthieu Da Costa, Carlos Alvarez Quispe, Robin Stragier, Henk-Jan Joosten, Koen Beerens, Tom Desmet
Summary: We discovered a promiscuous CDP-tyvelose 2-epimerase (TyvE) from Thermodesulfatator atlanticus that converts NDP-glucose to NDP-mannose. By identifying sequence fingerprints, we found 11 additional TyvE-like enzymes that can convert UDP-glucose to UDP-mannose. We characterized the top two wild-type candidates and a quadruple mutant, which showed improved catalytic efficiency on UDP-glucose. These findings could be valuable for designing nucleotide production pathways using inexpensive sugar substrates like sucrose.
Article
Food Science & Technology
Nathaniel J. Hendrik, Flavio H. Marchesini, Davy van de Walle, Koen Dewettinck
Summary: The success of chocolate solidification can be assessed by analyzing its thermal, textural, and/or optical properties. The solidification process consists of a dynamic pre-crystallization step and a subsequent static crystallization step, each with different mechanisms and targets. This study demonstrates the usefulness of rheological tests in monitoring changes in flow behavior during pre-crystallization and solidification, providing valuable rheological data for chocolate manufacturing.
FOOD ANALYTICAL METHODS
(2023)
Review
Chemistry, Analytical
Celia Carrillo, Igor B. Tomasevic, Francisco J. Barba, Senem Kamiloglu
Summary: This review discusses the use of modern analytical techniques for berry authentication, indicating that chemical approaches have been the main focus of studies to date. However, other chemical, biomolecular, and isotopic methods have also shown promising results. Combinations of different approaches are increasingly used to complement each other. Continuous research in the field of food authentication is needed, especially for berries, given their importance and the evolving adulteration practices.
Article
Chemistry, Applied
Zijian Zhi, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck, Filip van Bockstaele
Summary: Proteins, such as whey protein isolate (WPI) and modified pea protein isolate (MPPI), were found to improve the stability of oil-in-water-in-oil (O/W/O) double emulsions by enhancing the interfacial moduli of both the inner and outer water-oil (W-O) films. This resulted in a significant reduction in the release rate of the inner oil to the outer phase compared to using the commercial emulsifier Tween 80. Sodium caseinate (SC), on the other hand, only enhanced the interfacial properties of the external interface covered by polyglycerol polyricinoleate (PGPR). This study provides valuable insights into the stabilization mechanisms of O/W/O double emulsions and offers a potential approach to design highly stable emulsions for food applications.
FOOD HYDROCOLLOIDS
(2024)
