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Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Review Food Science & Technology

Recent development in fabrication and evaluation of phenolic-dietary fiber composites for potential treatment of colonic diseases

Siyao Liu et al.

Summary: Dietary fibers can form phenolic-dietary fiber composites (PDC) to deliver phenolics to the colon and release them at the targeted site. Additionally, soluble and fermentable dietary fibers have prebiotic effects and may have a synergistic relationship with phenolics in alleviating disease conditions.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Article Nanoscience & Nanotechnology

Controllably Adjusting the Hydrophobicity of Collagen Fibers for Enhancing the Adsorption Rate, Retention Capacity, and Separation Performance of Flavonoid Aglycones

Qixian Zhang et al.

Summary: In this study, a hydrophobic modification strategy was employed to enhance the adsorption capacity and separation efficiency of collagen fibers (CFs) in the separation of flavonoid aglycones. The successful grafting of alkyl chains onto CFs with different lengths was confirmed, leading to the significantly enhanced hydrophobicity of CFs and improved retention capacity for flavonoid aglycones.

ACS APPLIED MATERIALS & INTERFACES (2023)

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Review Food Science & Technology

Food biopolymer behaviors in the digestive tract: implications for nutrient delivery

Ming Zhang et al.

Summary: Biopolymers are widely present in natural and processed foods and have various functions such as thickening, emulsifying, and stabilizing. Their impact on nutrient absorption and bioavailability in processed foods is not fully understood. This review aims to understand the complex interaction between biopolymers and their behavior in the body, and to explore the potential physiological consequences of consuming biopolymers. It analyzes the colloidization process of biopolymers during digestion and summarizes their effects on nutrition absorption and the gastrointestinal tract. The review also emphasizes the need for more realistic models to assess colloidization and considers the potential health benefits of biopolymers in improving gut health, weight management, and regulating blood sugar levels.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Review Food Science & Technology

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review

Miluska Cisneros-Yupanqui et al.

Summary: The concept of functional foods is becoming more important for maintaining health and preventing metabolic diseases. Grape pomace, with its bioactive compounds, may serve as an alternative to synthetic drugs in controlling diabetes. Phenolic compounds and fiber in grape pomace have been identified as primary inhibitors, but further research is needed for specific use.

FOOD AND BIOPROCESS TECHNOLOGY (2023)

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Article Chemistry, Applied

Soluble dietary fibres decrease ?-glucosidase inhibition of epigallocatechin gallate through affecting polyphenol-enzyme binding interactions

Jing Li et al.

Summary: The study investigated the effects of soluble dietary fibres (SDFs) on the alpha-glucosidase inhibition of EGCG. It was found that three arabinoxylans and polygalacturonic acid (PGA) significantly decreased the inhibitory activity of EGCG against alpha-glucosidase, while two beta-glucans had little effect on the inhibition. The arabinoxylans and PGA weakened the competitive inhibition character of EGCG but maintained the fluorescence quenching effect.

FOOD CHEMISTRY (2023)

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Review Food Science & Technology

The Interplay of Dietary Fibers and Intestinal Microbiota Affects Type 2 Diabetes by Generating Short-Chain Fatty Acids

Muhammad Mazhar et al.

Summary: Foods contain dietary fibers which can be classified into soluble and insoluble forms. The nutritional composition of fast foods is considered unhealthy because it negatively affects the production of short-chain fatty acids (SCFAs). SCFAs, produced by the anaerobic intestinal microbiota (AIM) through the fermentation of dietary fiber, have beneficial effects on type 2 diabetes (T2D) by enhancing insulin sensitivity or secretion, beta-cell function, and intestinal gluconeogenesis, and promoting the release of hormones like PYY, GLP-1, and leptin. This review focuses on the effectiveness of dietary fiber in producing SCFAs in the colon by the AIM, and its health-promoting effects on T2D.

FOODS (2023)

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Article Chemistry, Applied

Glucose adsorption and ?-amylase activity inhibition mechanism of insoluble dietary fiber: Comparison of structural and microrheological properties of three different modified coconut residue fibers

Yaoyao Tan et al.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition

Wenyue Li et al.

Summary: This study investigated the influence of three proteins on the inhibition of α-amylase by tannic acid (TA), a phenolic competitive inhibitor. Bovine serum albumin (BSA) and isolated whey protein (IWP) significantly decreased the inhibitory activity of TA, while egg albumin (EA) had little effect. TA interacted with the proteins and α-amylase through non-covalent forces like hydrogen bonding and π-stacking. The binding affinity of TA to the proteins followed the order of BSA > IWP > EA. These findings highlight the importance of proteins in regulating starch digestion in relation to dietary polyphenols.

FOOD HYDROCOLLOIDS (2023)

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Review Biochemistry & Molecular Biology

Prebiotics Progress Shifts in the Intestinal Microbiome That Benefits Patients with Type 2 Diabetes Mellitus

Luis Vitetta et al.

Summary: Hypoglycemic medications that can be used together with prebiotics and functional foods can reduce the burden of metabolic diseases, particularly Type 2 Diabetes Mellitus. The combination treatment improves the gut microbiome by increasing the diversity of microbial niches and promoting the growth of beneficial bacteria. This leads to higher levels of short-chain fatty acids, which provide energy sources for the gut microbiome and improve intestinal health. The treatment also improves gut barrier integrity and reduces the risk of developing Type 2 Diabetes Mellitus.

BIOMOLECULES (2023)

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Review Oncology

Inhibitory effect of polyphenols (phenolic acids, lignans, and stilbenes) on cancer by regulating signal transduction pathways: a review

A. Hazafa et al.

Summary: Natural polyphenols, such as phenolic acids, lignans, and stilbenes, are suggested as potent anticancer drugs due to their ability to induce apoptosis, cell cycle arrest, and inhibit cell proliferation in various cancer cells. They may serve as a viable therapeutic option for cancer treatment in the near future.

CLINICAL & TRANSLATIONAL ONCOLOGY (2022)

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Article Chemistry, Applied

The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics

Liping Guo et al.

Summary: This study illustrates the important role of hydration rate in the viscosity development of KGM and its effects on postprandial glycemia and appetite suppression. KGM with medium hydration rate and viscosity showed the best postprandial glycemia reduction, while those with faster hydration and higher viscosity exhibited stronger appetite suppressing abilities. The results suggest that considering hydration rate is crucial in designing functional dietary fiber foods for dietary intervention purposes.

FOOD HYDROCOLLOIDS (2022)

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Article Agriculture, Multidisciplinary

Noncovalent Polyphenol-Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Fabian Weber

Summary: Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. The complexity arises from the structural diversity of the interaction partners and binding mechanisms, making it difficult to determine the distinct sensory consequences and correlate them with molecular features. Additional intricate interactions, such as ternary complexes, exist, but the reversible nature of these interactions makes the analytical characterization of the formed complexes challenging.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Nutrition & Dietetics

Polyphenols-Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics

Diana Plamada et al.

Summary: This review summarizes studies conducted on the topic in the past five years and highlights the importance of polyphenols as prebiotics. Polyphenols interact with intestinal microbes in the colon and release valuable metabolites. However, little is known about the chemistry of metabolic routes used by different bacteria species, and further clinical studies are needed to investigate the effect in humans.

NUTRIENTS (2022)

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Review Nutrition & Dietetics

Interactions between dietary flavonoids and the gut microbiome: a comprehensive review

Mostafa Hassan Baky et al.

Summary: Flavonoids are natural polyphenol secondary metabolites widely found in plants and in human diets, exhibiting numerous health benefits. Their interactions with gut microbiota play a crucial role in influencing physiological activities and inducing measurable biological changes and benefits. Understanding these interactions is key to comprehensively grasping the impact of flavonoids on human health.

BRITISH JOURNAL OF NUTRITION (2022)

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Article Chemistry, Applied

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Andrea Aleixandre et al.

Summary: Phenolic acids play a role in modulating the activity of starch digestive enzymes, with their interaction with enzymes or starch potentially affecting the inhibition. The study revealed that different phenolic acids exhibited varied inhibitory effects on alpha-amylase and alpha-glucosidase, with some interactions influenced by the presence of starch in the system.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Arabinoxylan ameliorates type 2 diabetes by regulating the gut microbiota and metabolites

Qixing Nie et al.

Summary: The study suggests that arabinoxylan has positive effects on the gut microbiota and metabolites in type 2 diabetic rats, promoting the growth of fiber-degrading bacteria, reducing the abundance of opportunistic pathogens, and modulating the levels of metabolites.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

The role of hydration properties of soluble dietary fibers on glucose diffusion

Elisabeth Miehle et al.

Summary: The inclusion of high levels of dietary fibers in meals is associated with a reduction of the glucose release in the human gut. The hydration properties of soluble dietary fibers have a significant impact on glucose diffusion.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota

Alba Tamargo et al.

Summary: Interactions between food components during gastrointestinal digestion can affect the digestibility and bioaccessibility of compounds. This study investigated the effects of co-digestion of red wine with glucose and whey proteins using a dynamic simulator. The results showed that co-digestion modified the profiles of polyphenols and influenced the composition and functionality of the colonic microbiota. Overall, this study highlights the importance of food matrix effects on our understanding of polyphenol bioactivity.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Agriculture, Multidisciplinary

Targeting Glucose Transport Proteins for Diabetes Management:Regulatory Roles of Food-Derived Compounds

Raliat O. Abioye et al.

Summary: Diabetes mellitus is a leading cause of mortality worldwide, and impaired cellular glucose transport plays a significant role in its progression. Functional foods contain compounds that can regulate the gene expression or activity of glucose transport proteins, offering a promising mechanism for antidiabetic treatment with minimal side effects.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Review Agriculture, Multidisciplinary

Sources, Processing-Related Transformation, and Gut AxisRegulation of Conventional and Potential Prebiotics

Lu Cheng et al.

Summary: Introducing prebiotics is a strategy to achieve a balanced intestinal microbiota. Some substances present in the diet can be considered as potential prebiotics as they selectively stimulate the growth of beneficial bacteria. The discovery of new prebiotics requires advances in screening methods and modification techniques. Prebiotics provide health benefits by regulating the microbiota in different gut axes.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Review Food Science & Technology

Effects of Polyphenols on Glucose-Induced Metabolic Changes in Healthy Human Subjects and on Glucose Transporters

Gary Williamson

Summary: Dietary polyphenols can interact with glucose transporters in the small intestine and modulate glucose uptake after eating or drinking. For example, apple polyphenol phlorizin inhibits glucose transporter-1 and is converted to phloretin in the intestinal lumen, which can effectively inhibit glucose transporter-2. As a result, an apple extract rich in phlorizin can lower blood glucose and insulin levels in healthy individuals after consuming glucose challenge. However, the olive phenolic oleuropein inhibits glucose transporter-2, but its inhibition strength is not enough to modulate blood glucose in healthy volunteers after glucose challenge. In addition, little is known about the acute effects of polyphenols on secondary effects induced by glucose consumption, apart from their postprandial effects on glucose, insulin, and some incretin hormones.

MOLECULAR NUTRITION & FOOD RESEARCH (2022)

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Article Biochemistry & Molecular Biology

Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives

Ivana Buljeta et al.

Summary: This study investigated the adsorption of blackberry juice polyphenols by apple fiber and found a negative effect of high amounts of fiber on the adsorption and antioxidant activity. However, with proper formulation, apple fiber can still serve as an effective carrier for polyphenols.

MOLECULES (2022)

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Article Cardiac & Cardiovascular Systems

Impact of TOTUM-63, a fibre and polyphenol rich plant-based composition, on gut and pancreatic hormone secretion in diet-induced obese mice

Vivien Chavanelle et al.

Summary: The study showed that TOTUM-63 significantly reduced food intake, limited weight gain, and improved glucose homeostasis in animal models of obesity, potentially through modulation of GLP-1 and PYY.

NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2022)

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Review Food Science & Technology

A critical review on interplay between dietary fibers and gut microbiota

Shuxin Ye et al.

Summary: This review provides a detailed classification of dietary fibers, their impact on gut microbiota, and the results of relevant studies. A diet rich in dietary fiber and whole grains can improve the gut environment and promote host health.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Endocrinology & Metabolism

Role and importance of high fiber in diabetes management in India

Banshi Saboo et al.

Summary: India is facing a triple burden of pre-diabetes, diabetes, and obesity. Unhealthy eating habits and physical inactivity have been linked to the onset and progression of type 2 diabetes mellitus (T2DM). An expert group discussed the importance of high fiber in managing T2DM and provided practical guidance on high fiber diet.

DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS (2022)

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Review Biochemistry & Molecular Biology

Dietary Polyphenols and In Vitro Intestinal Fructose Uptake and Transport: A Systematic Literature Review

Stefania Iametti et al.

Summary: Recent evidence suggests that chronic consumption of large amounts of fructose is associated with several non-communicable diseases. Plant polyphenols have the potential to inhibit fructose uptake and transport, making them an important target for studying the effects on fructose metabolism. However, the lack of standardized conditions in current studies prevents definitive conclusions. Future research should focus on standardized conditions to obtain comparable results.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

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Review Medicine, Research & Experimental

Modulation of gut microbiota by bioactive compounds for prevention and management of type 2 diabetes

Basista Rabina Sharma et al.

Summary: This review provides an overview of the evidence and underlying mechanisms by which bioactive compounds modulate the gut microbiota for the prevention and management of type 2 diabetes mellitus.

BIOMEDICINE & PHARMACOTHERAPY (2022)

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Article Chemistry, Applied

Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane

Kazumi Ninomiya et al.

Summary: A model describing the rate of glucose diffusion through a dialysis membrane was developed and the adsorption of glucose on different fibers was evaluated. The adsorbed glucose increased linearly with increasing glucose concentration, and the decrease in diffusion rate was caused by the presence of water-soluble dietary fiber.

FOOD HYDROCOLLOIDS (2022)

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Article Agricultural Engineering

Insights into the immobilization mechanism of tannic acid on bamboo cellulose fibers

Siqing Shan et al.

Summary: This study investigated the interaction mechanism between tannin acid (TA) and bamboo cellulose fibers (BCFs). The results showed that TA immobilization on BCFs involved multi-molecular layer reversible physical adsorption, driven by hydrogen bonds in non-covalent bonds. Furthermore, the interaction was influenced by pH, with pH = 5 being the optimal condition for TA adsorption on BCFs.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Review Microbiology

Dietary Fiber Intake and Gut Microbiota in Human Health

Jiongxing Fu et al.

Summary: Dietary fiber intake is closely related to the health of the gut microbiota, and a decrease in dietary fiber intake may contribute to the global epidemic of metabolic disorders such as obesity and type 2 diabetes. The effects of dietary fiber on the gut microbiota are specific to the type, amount, and duration of intake. Understanding the interaction between dietary fiber and the gut microbiota can provide insights for optimal intervention strategies for patients.

MICROORGANISMS (2022)

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Review Food Science & Technology

Insoluble dietary fibers: structure, metabolism, interactions with human microbiome, and role in gut homeostasis

Mostafa H. Baky et al.

Summary: This review provides a comprehensive overview of the beneficial effects of dietary fibers on human gut health, including their impact on gut microbiota, immune function, and health-related functionalities. Various types of dietary fibers, such as cellulose, hemicellulose, resistant starch, and lignin, were found to have positive effects on human health.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Nutrition & Dietetics

The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review

Nelida Pascale et al.

Summary: Pectin, a dietary fiber, has been extensively studied for its effects on gut microbiota. In vitro studies have shown that pectin fermentation promotes the growth of beneficial gut bacteria and may have potential health benefits. The structural features of pectin play a crucial role in modulating gut microbiota.

NUTRIENTS (2022)

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Article Food Science & Technology

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

Ana A. Vaz et al.

Summary: The study aims to characterize the composition, physicochemical properties, and phenolic profile of dietary fibre concentrates (DFCs) derived from by-products of the agro-food industry. The DFCs showed high levels of dietary fibre, good water holding and retention capacity, and varying concentrations of phenolic compounds. In vitro digestion experiments revealed the release and transformation of soluble phenolic compounds, highlighting the potential of DFCs as functional ingredients in DF-enriched foods.

FOODS (2022)

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Review Nutrition & Dietetics

Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further

Maria Carolina Rodriguez-Daza et al.

Summary: The genome of gut microbes encodes enzymes that metabolize unabsorbed (poly)phenols, impacting host health. While certain probiotics transform these compounds into bioactive metabolites, other gut symbionts benefit from (poly)phenols without metabolizing them. This dual microbial effect, termed "duplibiotic," promotes beneficial gut bacteria and may have therapeutic potential for metabolic disturbances and gut dysbiosis.

FRONTIERS IN NUTRITION (2021)

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Article Endocrinology & Metabolism

Impaired intestinal barrier function in type 2 diabetic patients measured by serum LPS, Zonulin, and IFABP

Jie-Hao Yuan et al.

Summary: The study reveals that the intestinal barrier function is impaired in patients with type 2 diabetes mellitus. Poor glycemic control and more chronic complications of diabetes are associated with worse intestinal barrier function. Treatment with aspirin does not worsen the impairment of intestinal barrier in patients with type 2 diabetes mellitus.

JOURNAL OF DIABETES AND ITS COMPLICATIONS (2021)

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Review Infectious Diseases

Modulation of Short-Chain Fatty Acids as Potential Therapy Method for Type 2 Diabetes Mellitus

Ruiqi Tang et al.

Summary: The review summarizes the effects of short-chain fatty acids on glucose homeostasis and energy homeostasis, as well as the mechanisms through which these metabolites regulate the function of metabolically active organs, potentially offering a new therapeutic approach for type 2 diabetes mellitus.

CANADIAN JOURNAL OF INFECTIOUS DISEASES & MEDICAL MICROBIOLOGY (2021)

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Article Chemistry, Applied

Cellulose-hemicellulose interactions-A nanoscale view

Ali Khodayari et al.

Summary: In this work, the interactions of five different hemicellulose models with cellulose nanocrystals were studied through molecular dynamics simulations. It was found that glucuronoarabinoxylan had the highest binding free energy, while xyloglucan showed the lowest interaction energies. The presence of water molecules was observed to weaken the interactions between hemicellulose and cellulose.

CARBOHYDRATE POLYMERS (2021)

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Article Agriculture, Multidisciplinary

Effect of Characterized Green Tea Extraction Methods and Formulations on Enzymatic Starch Hydrolysis and Intestinal Glucose Transport

Jeong-Ho Oh et al.

Summary: This study found that green tea extracts can increase the resistance of starch, alter the microstructure of starch, and inhibit intestinal glucose transport. Adding green tea polysaccharides and flavonols can effectively delay blood glucose absorption.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars

Mei Deng et al.

Summary: This study measured the properties of insoluble and soluble dietary fiber from citrus fruits, finding that Shatianyu had the highest fiber content and moderate to high levels of properties, potentially providing stronger health benefits.

FOOD BIOSCIENCE (2021)

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Article Agronomy

The Elucidation of Total Polyphenols, Individual Phenolic Compounds, Antioxidant Activity of Three Underutilized Fruit Species-Black Crowberry, Honeyberry, European Cranberry with Their Accumulation

Tunde Jurikova et al.

Summary: This study aimed to investigate the total polyphenols content, antioxidant activity, and polyphenolic spectrum assay of three underutilized fruit species. The results showed significant differences in polyphenolic content and antioxidant activity among the different fruit species, with black crowberry exhibiting the highest values.

AGRONOMY-BASEL (2021)

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Article Chemistry, Applied

Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran

Qing-Qing Lv et al.

Summary: Two polysaccharide fractions, WXA-1 and AXA-1, were isolated from wheat bran in this study. Structural analysis revealed that they are heteropolysaccharides, with AXA-1 showing stronger inhibitory effects on enzyme activities compared to WXA-1.

FOOD CHEMISTRY (2021)

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Article Plant Sciences

Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects

Vanesa Nunez-Gomez et al.

Summary: Raspberry, especially its phenolic compounds, influences gut microbial activity, with effects depending on body weight condition. Research shows that whole raspberry has a prebiotic effect on gut microbiota, mainly due to its content of phenolic compounds.

PLANT FOODS FOR HUMAN NUTRITION (2021)

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Article Food Science & Technology

Effect of whole green tea products including catechins, polysaccharides, and flavonols on the metabolism of added sugars

Chan-Yang Lee et al.

Summary: The study found that co-digestion of catechin-rich green tea extract with tea polysaccharides and flavonols can effectively inhibit the hydrolysis and intestinal transport of glucose and fructose. This combination shows potential hypoglycemic effects when consumed with added sugars.

FOOD BIOSCIENCE (2021)

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Article Nutrition & Dietetics

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

Filipa Campos et al.

Summary: This study focuses on the recovery of polyphenols and polysaccharide-polyphenol conjugates from grape pomace for the management and prevention of type 2 diabetes mellitus. Extracts obtained through pressurized hot water extraction showed higher total phenolic content and stronger antioxidant activity compared to extracts obtained through solid-liquid extraction.

NUTRIENTS (2021)

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Review Food Science & Technology

Role of dietary polyphenols on gut microbiota, their metabolites and health benefits

S. Mithul Aravind et al.

Summary: In the past two decades, there has been intensive research on the beneficial health roles of dietary polyphenols in preventing oxidative stress related chronic diseases. As our understanding of the role of gut microbiota advances, the need to examine the prebiotic role of dietary polyphenols has emerged. Further research should focus on the importance of human trials and the links of polyphenols-gut microbiota-nerve-brain to unlock the mechanisms behind the observed benefits of dietary polyphenols.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour

Xiaojing Du et al.

Summary: This research evaluated the effects of three extraction methods on soluble dietary fiber from defatted coconut flour, with subcritical water extraction showing the highest yield and functional properties. The results suggest that defatted coconut flour could be a potential source of functional food ingredients.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Study of Interactions Between Individual Phenolics of Aronia with Barley β-Glucan

Lidija Jakobek et al.

Summary: The beneficial effects of aronia phenolics are determined by their interactions with dietary fibers, such as beta-glucan. The study investigated the adsorption process of aronia phenolics onto beta-glucan and developed a novel non-linear regression for modeling the adsorption data. The results showed a concentration-dependent adsorption and a correlation between predicted and measured adsorption capacities, indicating the importance of further studying these interactions for the beneficial effects of aronia.

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2021)

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Article Biochemistry & Molecular Biology

Chemical Properties of Vitis Vinifera Carmenere Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes

Nils Leander Huaman-Castilla et al.

Summary: The study revealed that grape pomace polyphenols can inhibit enzymes related to Type 2 Diabetes Mellitus, showing good antioxidant capacity and inhibitory effects on alpha-amylase and alpha-glucosidase. Higher temperatures during hot pressurized liquid extraction (HPLE) of Carmenere pomace resulted in increased polyphenol content and antioxidant capacity, while decreasing the inhibitory concentration.

ANTIOXIDANTS (2021)

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Article Food Science & Technology

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Elena Diez-Sanchez et al.

Summary: Polyphenols from blackcurrant pomace can enhance bioaccessibility, especially when interacting with proteins. Incorporating polyphenols as pomace into model systems increases bioaccessibility compared to using extracts.

FOODS (2021)

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Article Biochemistry & Molecular Biology

Phenolics-Rich Extracts of Dietary Plants as Regulators of Fructose Uptake in Caco-2 Cells via GLUT5 Involvement

Malgorzata Zaklos-Szyda et al.

Summary: The chronic consumption of large amounts of fructose in food has been linked to hypertension and disturbances in carbohydrate and lipid metabolism, leading to obesity, non-alcoholic fatty liver disease, insulin resistance, and type 2 diabetes. The absorption of fructose by small intestine cells and hepatocytes is mediated by proteins such as GLUT5. Extracts from plants like B. juncea and M. chamomilla have been shown to reduce fructose uptake and downregulate GLUT5 expression, potentially through the inhibition of transcription factors TXNIP and ChREBP.

MOLECULES (2021)

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Review Gastroenterology & Hepatology

Gut microbiota influence in type 2 diabetes mellitus (T2DM)

A. L. Cunningham et al.

Summary: The evidence supports the impact of gut microbiota on human metabolism, especially in relation to altered glucose homeostasis and the development of type 2 diabetes mellitus (T2DM) and associated complications. Understanding the causal association between gut microbiota and metabolic risk could help identify susceptible individuals for early targeted intervention.

GUT PATHOGENS (2021)

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Review Nutrition & Dietetics

Oat Intake and Risk of Type 2 Diabetes, Cardiovascular Disease and All-Cause Mortality: A Systematic Review and Meta-Analysis

Faina Wehrli et al.

Summary: The consumption of oats may reduce the risk of type 2 diabetes and all-cause mortality. However, there is no significant association between oat consumption and cardiovascular disease. Future studies should focus on standardizing methods for assessing oat intake and investigating the dose-dependent response of oat products on cardiometabolic outcomes.

NUTRIENTS (2021)

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Review Food Science & Technology

Dietary polyphenols modulate starch digestion and glycaemic level: a review

Lijun Sun et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Review Food Science & Technology

Lignin - An underutilized, renewable and valuable material for food industry

Jianming Tao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Chemistry, Applied

Interactions of arabinan-rich pectic polysaccharides with polyphenols

Pedro A. R. Fernandes et al.

CARBOHYDRATE POLYMERS (2020)

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Review Food Science & Technology

The inhibitory effects of flavonoids on α-amylase and α-glucosidase

Jianzhong Zhu et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Chemistry, Applied

Construction of cellulose-based Pickering stabilizer as a novel interfacial antioxidant: A bioinspired oxygen protection strategy

Qi Li et al.

CARBOHYDRATE POLYMERS (2020)

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Article Chemistry, Applied

Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges

Mario G. Ferruzzi et al.

FOOD CHEMISTRY (2020)

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Article Chemistry, Applied

Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods

Min Li et al.

FOOD CHEMISTRY (2020)

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

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Review Biochemistry & Molecular Biology

Gut microbiota-generated metabolites in animal health and disease

Won-Jae Lee et al.

NATURE CHEMICAL BIOLOGY (2014)

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Article Food Science & Technology

Beta-glucan complexes with selected nutraceuticals: Synthesis, characterization, and stability

Miroslav Veverka et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

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Article Multidisciplinary Sciences

The short-chain fatty acid acetate reduces appetite via a central homeostatic mechanism

Gary Frost et al.

NATURE COMMUNICATIONS (2014)

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Review Nutrition & Dietetics

The effect of dietary fibre on reducing the glycaemic index of bread

Francesca Scazzina et al.

BRITISH JOURNAL OF NUTRITION (2013)

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Review Food Science & Technology

A Review on Structure-Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase

Jianbo Xiao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

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Article Agriculture, Multidisciplinary

Inhibition of α-Amylase and Glucoamylase by Tannins Extracted from Cocoa, Pomegranates, Cranberries, and Grapes

Ann Barrett et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

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Article Agriculture, Multidisciplinary

Profiling of Microbial-Derived Phenolic Metabolites in Human Feces after Moderate Red Wine Intake

Irene Munoz-Gonzalez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

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Review Nutrition & Dietetics

The Effect of Fiber on Satiety and Food Intake: A Systematic Review

Michelle J. Clark et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2013)

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Article Multidisciplinary Sciences

Regulation of Glucose Transporter Expression in Human Intestinal Caco-2 Cells following Exposure to an Anthocyanin-Rich Berry Extract

Fawaz Alzaid et al.

PLOS ONE (2013)

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Article Environmental Sciences

Strict vegetarian diet improves the risk factors associated with metabolic diseases by modulating gut microbiota and reducing intestinal inflammation

Min-Soo Kim et al.

ENVIRONMENTAL MICROBIOLOGY REPORTS (2013)

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Review Nutrition & Dietetics

Fiber and Prebiotics: Mechanisms and Health Benefits

Joanne Slavin

NUTRIENTS (2013)

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Review Food Science & Technology

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

C. Le Bourvellec et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

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Article Chemistry, Applied

Binding of polyphenols to plant cell wall analogues - Part 1: Anthocyanins

A. Padayachee et al.

FOOD CHEMISTRY (2012)

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Article Agriculture, Multidisciplinary

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

Frederico Barros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

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Article Agriculture, Multidisciplinary

Influence of Dietary Phytochemicals and Microbiota on Colon Cancer Risk

Ruth S. MacDonald et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

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Article Food Science & Technology

Tiliroside, a glycosidic flavonoid, inhibits carbohydrate digestion and glucose absorption in the gastrointestinal tract

Tsuyoshi Goto et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2012)

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Article Biochemistry & Molecular Biology

In vitro hypoglycemic and cholesterol lowering effects of dietary fiber prepared from cocoa (Theobroma cacao L.) shells

John Nsor-Atindana et al.

FOOD & FUNCTION (2012)

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Article Behavioral Sciences

Dietary fibres in the regulation of appetite and food intake. Importance of viscosity

Mette Kristensen et al.

APPETITE (2011)

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Article Chemistry, Applied

Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area

Frederick J. Warren et al.

CARBOHYDRATE POLYMERS (2011)

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Review Food Science & Technology

Cereal β-glucans and their Significance for the Preparation of Functional Foods - A Review

Michaela Havrlentova et al.

CZECH JOURNAL OF FOOD SCIENCES (2011)

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Article Agriculture, Multidisciplinary

Six-Week Consumption of a Wild Blueberry Powder Drink Increases Bifidobacteria in the Human Gut

Stefano Vendrame et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Agriculture, Multidisciplinary

Molecular Binding of Black Tea Theaflavins to Biological Membranes: Relationship to Bioactivities

Timothy W. Sirk et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Agriculture, Multidisciplinary

In Vitro Fermentation of Bacterial Cellulose Composites as Model Dietary Fibers

Deirdre Mikkelsen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Multidisciplinary Sciences

Metabolic fate of polyphenols in the human superorganism

John van Duynhoven et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2011)

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Review Food Science & Technology

Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

R. L. Hanlin et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)

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Article Microbiology

Molecular Characterisation of the Faecal Microbiota in Patients with Type II Diabetes

Xiaokang Wu et al.

CURRENT MICROBIOLOGY (2010)

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Article Food Science & Technology

The influence of pomegranate by-product and punicalagins on selected groups of human intestinal microbiota

Dobroslawa Bialonska et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

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Article Food Science & Technology

Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma

Fulgencio Saura-Calixto et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2010)

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Article Food Science & Technology

Polyphenols and phenolic acids from strawberry and apple decrease glucose uptake and transport by human intestinal Caco-2 cells

Susana Manzano et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2010)

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Review Microbiology

Novel approaches for analysing gut microbes and dietary polyphenols: challenges and opportunities

R. A. Kemperman et al.

MICROBIOLOGY-SGM (2010)

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Article Agriculture, Multidisciplinary

Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation

Susana I. Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

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Article Biotechnology & Applied Microbiology

Effect of Lactobacillus gasseri BNR17 on blood glucose levels and body weight in a mouse model of type 2 diabetes

S. I. Yun et al.

JOURNAL OF APPLIED MICROBIOLOGY (2009)

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Review Chemistry, Medicinal

Evolution of the Human Diet: Linking Our Ancestral Diet to Modern Functional Foods as a Means of Chronic Disease Prevention

Stephanie Jew et al.

JOURNAL OF MEDICINAL FOOD (2009)

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Article Food Science & Technology

Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2

Ana Faria et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2009)

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Article Food Science & Technology

The potential influence of fruit polyphenols on colonic microflora and human gut health

Shanthi G. Parkar et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

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Article Chemistry, Medicinal

Flavonoids for controlling starch digestion:: Structural requirements for inhibiting human α-amylase

Elena Lo Piparo et al.

JOURNAL OF MEDICINAL CHEMISTRY (2008)

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Article Endocrinology & Metabolism

Selective increases of bifidobacteria in gut microflora improve high-fat-diet-induced diabetes in mice through a mechanism associated with endotoxaemia

P. D. Cani et al.

DIABETOLOGIA (2007)

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Article Chemistry, Applied

Intake and bioaccessibility of total polyphenols in a whole diet

Fulgenclo Saura-Calixto et al.

FOOD CHEMISTRY (2007)

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Review Food Science & Technology

Molecular aspects of cereal beta-glucan functionality: Physical properties, technological applications and physiological effects

A. Lazaridou et al.

JOURNAL OF CEREAL SCIENCE (2007)

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Review Food Science & Technology

Viscosity as related to dietary fiber: A review

Cheryl L. Dikeman et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)

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Article Nutrition & Dietetics

Cecal parameters of rats fed diets containing grapefruit polyphenols and inulin as single supplements or in a combination

Zenon Zdunczyk et al.

NUTRITION (2006)

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Article Horticulture

Anatomical observations of anthocyanin rich cells in apple skins

RN Bae et al.

HORTSCIENCE (2006)

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Article Biotechnology & Applied Microbiology

Red wine polyphenols influence carcinogenesis, intestinal microflora, oxidative damage and gene expression profiles of colonic mucosa in F344 rats

P Dolara et al.

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2005)

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Article Nutrition & Dietetics

Crystalline cellulose reduces plasma glucose concentrations and stimulates water absorption by increasing the digesta viscosity in rats

Toru Takahashi et al.

JOURNAL OF NUTRITION (2005)

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Article Biochemistry & Molecular Biology

Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

C Le Bourvellec et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2005)

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Article Biochemistry & Molecular Biology

Dietary polyphenols decrease glucose uptake by human intestinal Caco-2 cells

K Johnston et al.

FEBS LETTERS (2005)

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Article Nutrition & Dietetics

Quercetin glucosides inhibit glucose uptake into brush-border-membrane vesicles of porcine jejunum

R Cermak et al.

BRITISH JOURNAL OF NUTRITION (2004)

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Article Agriculture, Multidisciplinary

In vitro study of possible role of dietary fiber in lowering postprandial serum glucose

SY Ou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

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Article Agriculture, Multidisciplinary

Green tea polyphenols inhibit the sodium-dependent glucose transporter of intestinal epithelial cells by a competitive mechanism

Y Kobayashi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

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Article Food Science & Technology

Structural and physical properties of dietary fibres, and consequences of processing on human physiology

F Guillon et al.

FOOD RESEARCH INTERNATIONAL (2000)

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