Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango ( L.) cv. 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'.

A metabolomics-flavoromics approach was conducted to assess the micromolecules of 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango cultivars from two seasons. During ripening, FAMEs, FFAs, fatty alcohols, sterols, and organic acids were dominant at 0-2 days, whereas amino acids, sugars, and volatile organic compounds, including esters, alcohols, ketones, aldehydes, and terpenes, were at higher levels at 4-8 days.

Reducing chicken nugget oil content with fortified defatted rice bran in batter.

Defatted rice bran (DRB) is a by-product in the rice bran oil industry generated in large quantities. Unfortunately, DRB, is underutilized and often discarded despite containing valuable proteins, minerals, dietary fiber, and bioactive phytochemicals. This study examined the effects of four DRB substitution levels (0, 10, 15 and 20% of mixed flour in batter and pre-dust) on fried chicken nugget properties.

Oligosaccharides Preparation from Rice Bran Arabinoxylan by Two Different Commercial Endoxylanase Enzymes.

Xylooligosaccharides (XOS) and arabinoxylooligosaccharides (AXOS), potential prebiotics, can be produced from rice bran arabinoxylan (RBAX) using commercial endoxylanase enzymes. However, differences in rice bran cultivars and endoxylanase enzyme types may affect extracted oligosaccharides (OS) yields. This study investigated extracted OS structures derived from three different RBAX using two commercial endoxylanase enzymes.

Physical Inaccessibility of a Resistant Starch Shifts Mouse Gut Microbiota to Butyrogenic Firmicutes.

Scope: Resistant starch (RS) is utilized by Gram-negative Bacteroidetes through a starch utilization system (Sus), which requires physical attachment of the bacteria to the substrate. Gram-positive Firmicutes, which include butyrate producers, utilize RS by other mechanisms, such as amylosomes and secreted amylases/glucoamylases. It has been previously shown that fabricated RS [alginate-based starch-entrapped microspheres (SM)] increases butyrate in in vitro human fecal fermentation and was slow fermenting.

Elevated propionate and butyrate in fecal ferments of hydrolysates generated by oxalic acid treatment of corn bran arabinoxylan.

Previous work in our laboratory showed that alkali-solubilized corn arabinoxylan (CAX) has a slow initial, but later complete, in vitro human fecal fermentation. CAX and a moderately high molecular weight hydrolysate (CH) were propiogenic, and produced low levels of butyrate. Here, we show that oxalic acid-generated hydrolysates from CAX, which include a large xylooligosaccharide, and free arabinose fractions, increased short chain fatty acid (SCFA) production, which included relatively high levels of both propionate and butyrate, an unusual SCFA combination.

Small differences in amylopectin fine structure may explain large functional differences of starch.

Four amylose-free waxy rice starches were found to give rise to gels with clearly different morphology after storage for seven days at 4°C. The thermal and rheological properties of these gels were also different. This was remarkable in light of the subtle differences in the molecular structure of the amylopectin in the samples.

Structural features of soluble cereal arabinoxylan fibers associated with a slow rate of in vitro fermentation by human fecal microbiota.

Most soluble dietary fibers ferment rapidly in the proximal colon, potentially causing discomfort and poor tolerability. Alkali-extracted arabinoxylan isolates from corn, wheat, rice and sorghum brans were prepared, through hydrolysis (except sorghum) and ethanol fractionation, to have a broad range of initial fermentation rates, and their linkage patterns were determined to understand structural aspects related to slow fermentation rate. They were all highly branched polymers with degree of substitution greater than 64%.

In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using "slowly fermentable" dietary fibers.

Unlabelled: Sustained colonic fermentation supplies beneficial fermentative by-products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch-entrapped alginate-based microspheres act as a slowly fermenting dietary fiber.

Heat and pH stability of alkali-extractable corn arabinoxylan and its xylanase-hydrolyzate and their viscosity behavior.

Unlabelled: In in vitro batch fermentations, both alkali-extractable corn arabinoxylan (CAX) and its xylanase-hydrolyzate (CH) were utilized by human fecal microbiota and produced similar short chain fatty acid (SCFA) contents and desirable long fermentation profiles with low initial gas production. Fortification of these arabinoxylans into processed foods would contribute desirable dietary fiber benefits to humans. Heat and pH stability, as well as viscosity behavior of CAX and CH were investigated.