A polyphenol-rich diet has been associated with various health benefits. This study assessed the effects of polyphenol/anthocyanin isolated from a purple sweet potato (Ipomoea batatas cv. Ayamurasaki) on colonic fermentation in cellulose- or inulin-fed rats. Male Fischer-344 rats were assigned to one of these experimental diets: 5% cellulose (CEL), 5% CEL + 1% purple sweet potato polyphenol extract (CELP), 5% inulin (INU), and 5% INU + 1% purple sweet potato polyphenol extract (INUP) in each diet. The purple sweet potato polyphenol extract (PSPP) increased the relative abundance of Dorea and reduced the relative abundances of Oscillospira and Bacteroides in cellulose- or inulin-fed rats, respectively. Besides, PSPP reduced the caecal iso-butyrate and pH in the cellulose-fed rats. Further, PSPP triggered an increase in the caecal mucin level when combined with cellulose and increased the caecal IgA level while reducing the indole production in both the cellulose- or inulin-fed rats. Finally, PSPP may have different effects on the intestinal fermentation properties depending on the fermentability of dietary fiber associated with it. Therefore, this study demonstrated that dietary inclusion of polyphenol/anthocyanin from purple sweet potato might confer positive health attributes to the host gut.
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http://dx.doi.org/10.1039/d0fo02111c | DOI Listing |
Int J Biol Macromol
January 2025
Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China. Electronic address:
The effects of sugar boiling pretreatment (SBP) with different maltitol concentrations (20 %, 30 %, and 40 %) and boiling time (0 - 6 min) on the physicochemical and functional properties of purple sweet potato flour and the radiofrequency explosion puffing (RFEP) quality were investigated. The results showed that the volume ratio, crispness, anthocyanin retention rate and overall acceptability of the samples were maximized after boiling for 6 min at 40 % maltitol concentration achieving increases of 78.63 %, 437.
View Article and Find Full Text PDFFoods
December 2024
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented by and . The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestion process in vitro.
View Article and Find Full Text PDFPrev Nutr Food Sci
December 2024
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia.
This study aimed to develop tuber bread from purple sweet potato and bambara beans with high satiety and low glycemic index (GI). Different ratios of purple sweet potato to bambara bean were used: 100:0 (F0), 80:20 (F1), 60:40 (F2), and 40:60 (F3). The satiety index (SI) was determined by assessing the consumption of a 240 kcal isocaloric food and collecting data through a visual analog scale.
View Article and Find Full Text PDFMolecules
December 2024
Unidade de Tecnologia e Inovação, INIAV-Instituto Nacional de Investigação Agrária e Veterinária, 2780-157 Oeiras, Portugal.
Sweet potato ( (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins.
View Article and Find Full Text PDFPhotosynthetica
February 2024
Department of Life Sciences, Center of Global Change Biology, and Innovation and Development Center of Sustainable Agriculture, National Chung-Hsing University, 40227 Taichung, Taiwan.
This study aimed to investigate the impact of diurnal and seasonal variations in photon flux density (PPFD) and air temperature on PSII efficiency in three sweet potato leaf-color cultivars: green (G), yellow-green (Y), and purple (P). The cultivars were exposed to full sunlight and measurements were taken from November to March. The maximal quantum yield of PSII photochemistry for the dark-adapted state (F/F) indicated Y's increased sensitivity to low temperatures at predawn, followed by G and P.
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