Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour.

Weaning is the gradual process of introducing solids or semisolid foods into an infant's diet, in order to ensure their healthy growth. This study developed two kinds of formula weaning food based on roasted or extruded quinoa and millet flour, and evaluated their quality. A fructo-oligosaccharide (FOS)/galacto-oligosaccharide (GOS) mix was added to provide the prebiotic potential.

Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation.

This study aimed to compare the prebiotic effects of oat β-glucan between steaming and microwave processing by high-throughput sequencing. The results showed that microwave-processed oat β-glucan with lower average molecular weight (M) exhibited a more significant effect in promoting Lactobacillus and Bifidobacterium compared with steaming processed oat β-glucan with higher M at the genus level. The overall microbial composition structure results indicated that the relative abundance of Escherichia-Shigella, Lactobacillus, Enterococcus, and Dialister exhibited significant differences between the samples (p < 0.

Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran.

Background: Foxtail millet (Setaria italica) bran is a by-product of millet processing, rich in dietary fiber (DF) and has great application value. A comparative study was conducted to explore the differences in structural and functional properties among millet bran DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).

Results: There was a significant difference in the content of monosaccharides between SDF and IDF, in which xylose, arabinose and glucose were the main compositions.

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats.

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats.

In vitro fermentation of oat β-glucan and hydrolysates by fecal microbiota and selected probiotic strains.

Background: Emerging evidence suggested that the prebiotic ability of β-glucan was intimately related to its molecular weight (M ). However, the effect of oat β-glucan with differing M on gut homeostasis was inconsistent. Importantly, knowledge of the fermentation properties of oat β-glucan fractions was still limited.

Effects of oat β-glucan and barley β-glucan on fecal characteristics, intestinal microflora, and intestinal bacterial metabolites in rats.

The primary objective was to determine the beneficial effects of oat β-glucan (OG) and barley β-glucan (BG) on gut health. A total of 200 male Sprague-Dawley rats were divided into 5 groups of 40 rats each, control group (CON), low-dose OG-administered group (OGL), high-dose OG-administered group (OGH), low-dose BG-administered group (BGL), and high-dose BG-administered group (BGH). OGL and OGH were administered oat β-glucan by intragastric gavage at a dose of 0.

Hypoglycemic effects and biochemical mechanisms of oat products on streptozotocin-induced diabetic mice.

Oat products are abundant in β-glucan, which could lower the glycemic index of products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the hypoglycemic effects of oat products that had the same percentage of oat β-glucan and were added into the diet fed to streptozotocin-induced diabetic mice for 6 weeks, and potential mechanisms are discussed here.

[Determination of degree of esterification in pectic polysaccharides from Angelica sinensis (Oliv.) diels by Fourier transform infrared spectroscopy].

An infrared spectroscopy method for rapid quantitative determination of the degree of esterification (DE) of pectic polysaccharides was developed. Taking pectic polysaccharides from angelica sinensis as samples, the calibration curve was established between DE and the ratio of A1 730/(A1 730 + A1 630). The square of the linear correlation coefficient was 0.