Microencapsulation of broccoli sulforaphane using whey and pea protein: dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells.

Sulforaphane, an organosulfur phytochemical, has been demonstrated to have significant anticancer potential in both and studies, exhibiting mechanisms of action that include inducing apoptosis, inhibiting cell proliferation, and modulating key signalling pathways involved in cancer development. However, its instability presents a major obstacle to its clinical application due to its limited bioavailability. This study aimed to improve the stability and thus the bioavailability of sulforaphane from broccoli by microencapsulation with whey (BW) and pea protein (BP) by freeze-drying.

Differential effects of pectin-based dietary fibre type and gut microbiota composition on in vitro fermentation outcomes.

Interactions between human gut microbiota and dietary fibres (DF) are influenced by the complexity and diversity of both individual microbiota and sources of DF. Based on 480 in vitro fermentations, a full factorial experiment was performed with six faecal inocula representing two enterotypes and three DF sources with nanometer, micrometer, and millimeter length-scales (apple pectin, apple cell walls and apple particles) at two concentrations. Increasing DF size reduced substrate disappearance and fermentation rates but not biomass growth.

Biomass attachment and microbiota shifts during porcine faecal fermentation of almond and macadamia nuts differing in particle sizes.

Nuts are highly nutritious and good sources of dietary fibre, when consumed as part of a healthy human diet. Upon consumption, nut particles of various sizes containing lipids entrapped by the plant cell walls enter the large intestine where they are fermented by the resident microbiota. This study investigated the microbial community shifts during fermentation of almond and macadamia substrates, of two particle sizes including fine particles (F = 250-500 μm) and cell clusters (CC = 710-1000 μm).

Bringing back a forgotten legume-Sensory profiles of Australian native wattleseeds reveal potential for novel food applications.

Documented as one of the oldest living civilizations, there is now evidence that Indigenous communities in Australia followed a sustainable lifestyle with well-designed agricultural practices and adequate physical activity. Commonly known as wattleseeds in Australia, unique cultivars of Acacia have been consumed by Indigenous Australians for over 60,000 years. This research used descriptive sensory profiling to develop a lexicon for the aroma and flavor profiles of four wattleseed species before and after being subjected to different processing techniques.

Characterization of structure-function properties relevant to copper-activated pyrite depression by different starches.

Starches can adsorb on and depress copper-activated pyrite desirably during flotation, an important process in ore mineral extraction. In order to develop structure/function relationships, adsorption on and depression properties of copper-activated pyrite at pH 9 by normal wheat starch (NWS) and high-amylose wheat starch (HAW), dextrin, and a range of oxidized normal wheat starches (peroxide and hypochlorite treated) were investigated. Adsorption isotherms and bench flotation performance were compared with kinematic viscosity, molar mass distribution, surface coverage, and substituted functional groups assay.

Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review.

Cruciferous vegetables and oilseeds are rich in glucosinolates that can transform into isothiocyanates upon enzymic hydrolysis during post-harvest handling, food preparation and/or digestion. Vegetables contain glucosinolates that have beneficial bioactivities, while glucosinolates in oilseeds might have anti-nutritional properties. It is therefore important to monitor and assess glucosinolates and isothiocyanates content through the food value chain as well as for optimized crop production.

Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage.

In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC.

Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety).

Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported.

Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules.

To elucidate starch structural features underlying resistant starch formation, wheat starch granules with three (A-, B- and C- type) crystalline polymorphisms and a range of amylose contents were digested in vitro. The changes in multi-level structure of digestion residues were compared. In the residues of A- and C-type starches, the molecular fine structure (distributions of chain length and whole molecular size), as analyzed by size exclusion chromatography (SEC), remained similar during digestion.

Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety-An Exploratory Study.

Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined contribute to satiety feelings.

fermentation profiles of undigested fractions from legume and nut particles are affected by particle cohesion and entrapped macronutrients.

Insoluble undigested food residues are the predominant dietary form of 'fibre' from food plants, with the potential for fermentation by microbial species resident within the large intestine. Here we present results on fermentation of undigested fractions of legumes (chickpea flour, lentil flour, mung bean flour), and nuts (peanut, almond, macadamia) using a pooled faecal inoculum from pigs fed a nut- and legume-free diet. All substrates were pre-digested .

Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread.

Breads were prepared from wild-type wheat flour (WTWF) and high-amylose wheat flour (HAWF) with amylose content (AM) 71% and 84%. Melting enthalpy of recrystallized amylopectin (ΔH) increased significantly on storage for wild-type (WT), slightly for 71% AM but not at all for bread with 84% AM. Firmness of bread was positively related to AM content and ΔH.

Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics.

The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that were related to individual perceptions of human-food interactions. The coefficient of determination (R) and standard error in cross validation (SECV) for the prediction of satiety in all saliva samples were 0.

Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles.

White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular size and starch digestibility were investigated.

A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism.

The objective of this study was to evaluate the ability of a portable near infrared (NIR) instrument to analyse different tissues in healthy individuals in vivo and relate the spectral data with age, resting metabolic rate (RMR), respiratory quotient (RQ), body fat (BF) and body mass index (BMI). A NIR (950-1600 nm) instrument was used to collect the spectra of different tissues and partial least squares (PLS) regression was used to relate the NIR with RMR, RQ, BF and BMI. Results shown that non-destructive techniques such as those based in vibrational spectroscopy have potential to be used as tools to better categorise and understand the complex inter-individual differences that determine interactions between physiology and nutrition.

Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion.

This study investigates the evolution of the distributions of whole molecular size and of chain length of granular wheat starches (37 ~ 93% amylose content), subjected to in vitro fermentation with a porcine faecal inoculum or digestion with pancreatic enzymes. The results showed that the molecular structures of high-amylose starch (HAS) unfermented residues largely remained unchanged during the fermentation process, while wild-type starch (37% amylose content) showed a preferential degradation of the amylopectin fraction. In contrast, under simulated digestion conditions, the undigested residues of HAS showed structural changes, including a decrease in amylose content, a shift of amylose peak position towards lower degrees of polymerisation, and an enzyme-resistant fraction.

Interplay between grain digestion and fibre in relation to gastro-small-intestinal passage rate and feed intake in pigs.

Purpose: The combined effects of grain digestibility and dietary fibre on digesta passage rate and satiety in humans are poorly understood. Satiety can be increased through gastric distention, reduced gastric emptying rate and when partially digested nutrients reach the terminal ileum to stimulate peptide release through the ileal/colonic brakes to slow the rate of digesta passage. This study determined the effects of grain digestibility and insoluble fibre on mean retention time (MRT) of digesta from mouth-to-ileum, feed intake (FI), starch digestion to the terminal ileum and faecal short chain fatty acids (SCFA) in a pig model.

Towards personalised saliva spectral fingerprints: Comparison of mid infrared spectra of dried and whole saliva samples.

The aims of this study were to compare two sample presentations (dry and whole) as well as the effects of both gender and age on the mid infrared (MIR) fingerprint spectra of human saliva. Unstimulated saliva was collected from 52 Female (31 subjects, aged 40.9 ± 14.

Interaction of cellulose and xyloglucan influences in vitro fermentation outcomes.

To investigate the effects of interactions between cellulose and xyloglucan (XG) on in vitro fermentation, a composite of bacterial cellulose (BC) incorporating XG during pellicle formation (BCXG), was fermented using a human faecal inoculum, and compared with BC, XG and a mixture (BC&XG) physically blended to have the same BC to XG ratio of BCXG. Compared to individual polysaccharides, the fermentation extent of BC and fermentation rate of XG were promoted in BC&XG. XG embedded in the BCXG composite was degraded less than in BC&XG, while more cellulose in BCXG was fermented than in BC&XG.

Nutritional, anti-nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: effect of species and regions.

Background: Acacia seed (AS) is an underutilized legume widely distributed in the world, with majority of the species (>70%) found in Australia. Generally, the seeds are not only rich in protein, dietary fibre and potassium, but also possess anti-nutritional compounds. In recent years, there have been an increase in the cultivation of some Australian acacia species such as Acacia victoriae, Acacia cowleana and Acacia coriacea from different regions.

Depletion and bridging flocculation of oil droplets in the presence of β-glucan, arabinoxylan and pectin polymers: Effects on lipolysis.

The aim of this study was to investigate the influence of food polysaccharides from different sources on microstructural and rheological properties, and in vitro lipolysis of oil-in-water emulsions of canola oil stabilised by whey protein isolate. The polysaccharides used were β-glucan (BG) from oat, arabinoxylan (AX) from wheat, and pectin (PTN) from apple. All polysaccharides added at 1 % w/v increased the viscosity of emulsions and promoted flocculation but with different mechanisms, BG and AX by depletion flocculation and PTN by bridging flocculation.

Wheat cell walls and constituent polysaccharides induce similar microbiota profiles upon fermentation despite different short chain fatty acid end-product levels.

Plant cell walls as well as their component polysaccharides in foods can be utilized to alter and maintain a beneficial human gut microbiota, but it is not known whether the architecture of the cell wall influences the gut microbiota population. In this study, wheat flour cell walls (WCW) were isolated and compared with their major constituents - arabinoxylan (AX), mixed linkage (1,3)(1,4)-β-glucan (MLG) and cellulose - both separately and as a physical mixture of polysaccharides (Mix) equivalent in composition to WCW. These samples underwent in vitro fermentation with a faecal inoculum from pigs fed a diet free of cereals and soluble-fibre to avoid prior adaptation to substrates.

Metabolism of Black Carrot Polyphenols during In Vitro Fermentation is Not Affected by Cellulose or Cell Wall Association.

Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on "pure" polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal model plant food as their polyphenols bind to PCW with minimal release after gastro-intestinal digestion.