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Relevant bibliographies by topics / Dietary fibre

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Academic literature on the topic 'Dietary fibre'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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Journal articles on the topic "Dietary fibre"

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Boctor, Dana. "The role of dietary fibre and prebiotics in the paediatric diet." Paediatrics & Child Health 25, no. 4 (June 2020): 263. http://dx.doi.org/10.1093/pch/pxaa032.

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Abstract Dietary fibres are resistant to digestion and absorption. Prebiotics are fermentable dietary fibres that confer health benefits through their effects on microbiome composition and activity. The range of physiological benefits from consuming dietary fibres is broad. Encouraging children to eat fibre-rich foods promotes a nutrient-dense diet. Introducing a variety of dietary fibre sources to young children helps establish future dietary choices and a more diverse intestinal microbiota. Low-fibre intake is associated with a higher prevalence of constipation and obesity.

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Floch, Martin H. "Dietary Fibre." Journal of Clinical Gastroenterology 45, no. 1 (January 2011): 85. http://dx.doi.org/10.1097/mcg.0b013e3181f8522e.

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Nestel, Paul J. "Dietary fibre." Medical Journal of Australia 153, no. 3 (August 1990): 123–24. http://dx.doi.org/10.5694/j.1326-5377.1990.tb136825.x.

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Hughes, R. E. "DIETARY FIBRE." Lancet 330, no. 8558 (September 1987): 581. http://dx.doi.org/10.1016/s0140-6736(87)92979-5.

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Heaton, K. W. "Dietary fibre." BMJ 300, no. 6738 (June 9, 1990): 1479–80. http://dx.doi.org/10.1136/bmj.300.6738.1479.

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Chuwa, E. W. L., and F. Seow-Choen. "Dietary fibre." British Journal of Surgery 93, no. 1 (2005): 3–4. http://dx.doi.org/10.1002/bjs.5249.

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Kesavelu, Dr Dhanasekhar, and Dr Nithya Franklyn. "Review on the role and recommendation for dietary fibers in Childhood constipation." International Journal of Medical Science and Clinical Invention 8, no. 01 (January 27, 2021): 5214–18. http://dx.doi.org/10.18535/ijmsci/v8i01.06.

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The plant material in the diet that is resistant to enzymatic digestion is defined as “dietary fibre”. The primary ingredients that are classified as dietary fibres are cellulose, hemicellulose, pectic substances, gums, mucilages and lignin etc. Dietary fibre naturally exist in foods that are consumed daily viz.,cereals, fruits, vegetables and nuts. The diets with high content of fibre have shown benefits in multiple areas and systems in maintaining a mileu’-interior. Processing of foods leads to various changes in physical, chemical, enzymatic and thermal treatments, which may affect the composition of total fiber present in the diet.Fibres included in the diet leads to various changes in the qualitative aspects of the food that is processed. Favourable outcomes have been reported in various commodities such as cereals,bread,yoghurt and beverages. The importance and the uses of fibres in diet is an area of constant interest which needs to be explored further and our paper reviews and explains the relation between dietary fibres and their benefits, primarily in children [1]

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Kļava, Dace, Evita Straumīte, Zanda Krūma, and Raquel P. F. Guiné. "Latvian Citizens’ Knowledge about Dietary Fibre." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 428–33. http://dx.doi.org/10.1515/prolas-2017-0076.

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Abstract The positive benefits of dietary fibre (DF) include regulation of the intestinal transit, prevention of risk or treatment of diabetes, and prevention of cardiovascular diseases, colon cancer, and obesity. The aim of this study was to collect information on knowledge about dietary fibre of citizens of Latvia. The questionnaire consisted of 22 questions. Its aim was to evaluate knowledge in three distinct areas: six concerning knowledge about food fibres; six — about the relation between fibres and various foods, and ten about the relation between fibres and diseases. The methodological study was conducted involving 231 participants, of which 83.5% were female and 16.5% male, aged between 18 and 80 years. The respondents were selected by convenience, and they differed in age, literacy, gender, geographical area of residence, and included people from different cities and smaller villages. 67% of the respondents considered that consumption of sufficient amounts of fibres can prevent or treat different diseases. 85% of respondents noted that legumes (peas, beans) are a source of fibres, but that it was more possible to take up the fibre with a combination of vegetables and animal products. The questionnaire revealed that respondents are aware of the benefits of fibre consumption for promoting health and treating some diseases.

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Bagger, M., O. Andersen, J. B. Nielsen, and K. R. Ryttig. "Dietary fibres reduce blood pressure, serum total cholesterol and platelet aggregation in rats." British Journal of Nutrition 75, no. 3 (March 1996): 483–93. http://dx.doi.org/10.1079/bjn19960149.

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AbstractThe effects of dietary fat and dietary fibres on blood pressure, serum lipids and platelet aggregation in spontaneously hypertensive and Wistar-Kyoto rats have been investigated. The systolic and diastolic blood pressure values were increased with increasing amounts of dietary fat and normalized by dietary fibre supplementation. The greatest reduction in blood pressure was obtained by a combination of reduced dietary fat and supplementary dietary fibre. Addition of dietary fibre when the amount of dietary fat was high or reduction of dietary fat when the amount of dietary fibre was low gave a smaller effect. In both rat strains the decreases in systolic and diastolic blood pressure values after reducing dietary fat and/or increasing dietary fibre were about 10-15 mmHg. Serum total cholesterol and serum HDL-cholesterol concentrations were reduced by reduction of dietary fat or a combination of dietary fat reduction and dietary fibre addition. A combination of dietary fat reduction and dietary fibre addition was the most effective dietary change for reducing serum triacylglycerol concentration and platelet aggregation. The present study demonstrates that in this experimental model it is possible to reduce risk indicators of coronary heart disease significantly by changing dietary habits.

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DeVries, Jonathan W. "On defining dietary fibre." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 37–43. http://dx.doi.org/10.1079/pns2002234.

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Establishing a definition for dietary fibre has historically been a balance between nutrition knowledge and analytical method capabilities. While the most widely accepted physiologically-based definitions have generally been accurate in defining the dietary fibre in foods, scientists and regulators have tended, in practice, to rely on analytical procedures as the definitional basis in fact. As a result, incongruities between theory and practice have resulted in confusion regarding the components that make up dietary fibre. In November 1998 the president of the American Association of Cereal Chemists (AACC) appointed an expert scientific review committee and charged it with the task of reviewing and, if necessary, updating the definition of dietary fibre. The committee was further charged with assessing the state of analytical methodology and making recommendations relevant to the updated definition. After due deliberation, an updated definition of dietary fibre was delivered to the AACC Board of Directors for consideration and adoption (Anon, 2000; Jones 2000/7). The updated definition includes the same food components as the historical working definition used for approximately 30 years (a very important point, considering that the majority of the research of the past 30 years delineating the positive health effects of dietary fibre is based on that working definition). However, the updated definition more clearly delineates the make-up of dietary fibre and its physiological functionality. As a result, relatively few changes will be necessary in analytical methodology. Current methodologies, in particular AACC-approved method of analysis 32–05 (Grami, 2000), Association of Official Analytical Chemists' official method of analysis 985.29 (Horwitz, 2000a) or AACC 32–07 (Grami, 2000) Association of Official Analytical Chemists 991.43 (Horwitz, 2000a) will continue to be sufficient and used for most foods. A small number of additional methods will be necessary to quantify the dietary fibre levels in foods containing fibres such as fructans (polymers and oligomers of fructose, inulin), modified dextrins, and/or synthetic dietary fibre analogues.

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Dissertations / Theses on the topic "Dietary fibre"

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Koo, Malcolm M. O. "Dietary fibre, dietary fat, and menarche." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0016/NQ53669.pdf.

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Sels, Jean-Pierre Joseph Emile. "Dietary fibre and diabetes mellitus." Maastricht : Maastricht : Datawyse ; University Library, Maastricht University [Host], 1991. http://arno.unimaas.nl/show.cgi?fid=5618.

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Svanberg, Maria. "Effects of processing on dietary fibre in vegetables." Lund : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University, 1997. http://books.google.com/books?id=EcZtAAAAMAAJ.

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Brownlee, Iain. "The interaction of dietary fibre and colonic mucus." Thesis, University of Newcastle Upon Tyne, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275525.

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Edwards, Sandra L. "Investigation of ispaghula husk arabinoxylan structure." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271763.

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Malik, Amirmuslim, and mikewood@deakin edu au. "Studies on dietary fibre: Analysis, epidemiological and physiological aspects." Deakin University. School of Sciences, 1986. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20050902.142103.

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This thesis involves an investigation in three areas; first, a study of an enzymatic-gravimetric method for the analysis of dietary fibre; second, a survey of dietary fibre intake in an area of a developing country, and finally, some observations on the functional aspects of gel-forming dietary fibre in the rat. A simple and rapid enzymatic-gravimetric assay for both soluble and insoluble dietary fibre has been critically investigated. Reference samples were also analysed by a more comprehensive, enzymatic gas chromatographic method to allow testing of the relative accuracy of the enzymatic-gravimetric method. The enzymatic-gravimetric method was found to be highly reproducible but gave a slightly higher value for total dietary fibre than the more comprehensive method. This discrepancy is probably due to the presence of small quantities of resistant starch and protein residue which are recovered in the enzymatic-gravimetric method. In the enzymatic-gas chromatographic method, protein residue is not measured, and resistant starch is estimated, but not counted as dietary fibre. The enzymatic-gravimetric method was applied to the analysis of foods commonly consumed in the Padang region of West Sumatra in Indonesia, in order to estimate dietary fibre intake in the region. Daily intakes of usual foods were estimated by use of a 24-hour recall procedure aided by food photographs to assist in the estimation of portion size. Samples of approximately 60 of the most commonly consumed foods were collected and analysed for dietary fibre. These appear to be the first data which report values for dietary fibre in Indonesion foods and they represent a significant improvement upon the existing data on crude fibre content. Knowledge of the amounts of foods usually consumed and their dietary fibre content allowed an estimation of usual intakes of dietary fibre. Fibre intake was found to be lower than in the developing countries of Africa and was comparable to intakes measured in the U.K. This is the first study to show that in this part of South East Asia, a developing country area using polished rice as a staple food, dietary fibre intakes are as low as in Western countries. Low intakes of fibre are believed to be related to the prevalence of a range of diseases and, in this study, preliminary data on the rates of non-infective, chronic diseases were collected from the two main hospitals in West Sumatra. Chronic, non-infectious diseases such as inguinal hernia, appendicitis, haemorrhoids, diabetes mellitus, hypertension and malignant neoplasms of the rectum are relatively frequent in West Sumatra. While no firm conclusions can be drawn from these data, they do show the possibility of a relationship between low intakes of dietary fibre and the prevalence of these diseases, and suggest that further investigation is necessary. Some observations were made of the effect of gel-forming dietary fibre on stomach emptying and intestinal transit rate in the rat. Xanthan gum was added to iso-osmotic solutions to produce increased viscosity and phenol sulphonphthalein (phenol red) was used as a non-absorbable marker. Gavage feeding of solutions with a range of viscosities was used to study the effect of viscosity on the rate of stomach emptying and intestinal transit. Increased viscosity was observed to slow gastro-intestinal transit and this provides one mechanism by which dietary fibre of the gel-forming type ray improve glucose tolerance.

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Coleman, Leana. "Dietary fat and fibre alters colon risk in the rat /." Title page and abstract only, 1999. http://web4.library.adelaide.edu.au/theses/09SB/09sbc692.pdf.

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Burley, Victoria Jane. "The effects of dietary fibre on energy intake and appetite." Thesis, King's College London (University of London), 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295734.

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Shahjalal, Md. "Partition of dietary energy and protein between fibre and other body components in fibre producing goats." Thesis, University of Aberdeen, 1991. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU548061.

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The relationship between dietary nutrient inputs, particularly energy and protein, and their partition between fibre, meat and other non-meat components in British fibre producing goats was studied in a series of four experiments. Experiment 1 indicated that increasing dietary energy concentration from 10.2 to 11.9 MJ ME/kg dry matter (DM) significantly (P &'60 0.05 to 0.001) improved liveweight gain, feed conversion efficiency, carcass weight, cross sectional area of M.longissimus dorsi , and increased fat thickness over N.serratus dorsalis . Values were also increased in the carcass for dissected lean tissue and crude protein, weights and proportions of dissected and chemically extractable fat, weights of liver, kidneys and also fat deposition in the omental and perirenal plus retro-peritoneal depots. No consistent effects due to dietary energy inputs were observed for yield and diameter of mohair fibres. Similarly, changing the dietary protein concentration from 108 to 180 g/kg DM resulted in significantly (P &'60 0.05 to P &'60 0.001) increased values for live weight gain, DM intake, feed conversion efficiency, carcass weight, killing out proportions, area, width and depth of M.longissimus dorsi , weights of dissected carcass lean tissue, chemically determined crude protein and lipid in the carcass and also greater yield and diameter of mohair fibres. The results of experiment 2 indicated that increasing dietary protein concentrations (102, 126, 165, 185 g/kg DM) by the inclusion of fish and soya bean meal increased (linear effect, P &'60 0.05 to P &'60 0.001) live weight gain, feed conversion efficiency, carcass weight, width of M.longissimus dorsi , weight and proportion of dissectible carcass lean tissue and weight of crude protein in the carcass, liver and kidneys. The clean fibre yield and diameter were increased as the dietary CP concentration increased from 102 to 165 g/kg DM and then decreased at the highest CP concentration of 185 g/kg DM. Experiment 3 showed that source of nitrogen supplementation (urea, fish meal or soya bean meal) had no significant effects on growth rate, DM intake, feed conversion efficiency and nitrogen balance. However, soya bean meal supplementation resulted in significantly (P &'60 0.05 to P &'60 0.001) higher values for nitrogen digestibility, carcass weight, killing out proportion, dissectible lean tissue with trends to increase area of M.longissimus dorsi and microbial protein synthesis. The yield and diameter of mohair fibre were increased (P &'60 0.05) due to protein supplementation compared with the NPN supplementation in the diet. Experiment 4 indicated that average growth rate, DM intake, feed conversion efficiency, carcass weight and killing out proportions were not significantly different for the source of nitrogen supplementation (urea v fish meal) or for the genotype of Cashmere goats (Russian v Australasian crosses). Mid-side fleece growth (Cashmere &'43 guard hair) was significantly (P &'60 0.05) higher in goats given fish meal rather than urea supplemented diet and Russian goats tended to produce higher proportion of cashmere in the mid-side and in total fleece samples than those of Australasian genotype.

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Chinery, Rebecca. "Growth control mechanisms, luminal factors, and cancer : a molecular approach." Thesis, Imperial College London, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.263832.

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Books on the topic "Dietary fibre"

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van der Kamp, J. W., N. G. Asp, J. Miller Jones, and G. Schaafsma, eds. Dietary Fibre. The Netherlands: Wageningen Academic Publishers, 2004. http://dx.doi.org/10.3920/978-90-8686-662-5.

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van der Kamp, Jan Willem, Julie Jones, Barry McCleary, and David Topping, eds. Dietary fibre. The Netherlands: Wageningen Academic Publishers, 2010. http://dx.doi.org/10.3920/978-90-8686-692-2.

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Foundation, British Nutrition. Dietary fibre. London: British Nutrition Foundation, 1988.

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Gurr, M. I. Dietary fibre. Washington, D.C: ILSI Press, 1994.

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Foundation, British Nutrition, ed. Dietary fibre. London: British Nutrition Foundation, 1988.

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Dietary fibre analysis. Cambridge, [England]: Royal Society of Chemistry, 1995.

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McCleary, Barry V., and Leon Prosky, eds. Advanced Dietary Fibre Technology. Oxford, UK: Blackwell Science Ltd, 2000. http://dx.doi.org/10.1002/9780470999615.

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V, McCleary Barry, and Prosky Leon, eds. Advanced dietary fibre technology. Oxford: Blackwell Science, 2001.

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V, McCleary Barry, and Prosky Leon, eds. Advanced dietary fibre technology. Oxford: Blackwell Science, 2001.

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C, Trowell H., Burkitt D. P, and Heaton K. W, eds. Dietary fibre, fibre-depleted foods and disease. London: Academic Press, 1985.

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Book chapters on the topic "Dietary fibre"

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Truswell, A. Stewart. "Dietary Fibre." In Cholesterol and Beyond, 63–64. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8875-8_15.

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Gerschenson, Lia Noemi, Ana Maria Rojas, Eliana Noemi Fissore, María Florencia Basanta, María Dolores De’Nobili, Carlos Mauricio Otálora González, and Enzo Fernando Zukowski. "Dietary Fibre." In Food Bioactives and Health, 119–57. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-57469-7_4.

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Asp, N. G., T. F. Schweizer, D. A. T. Southgate, and O. Theander. "Dietary Fibre Analysis." In Dietary Fibre — A Component of Food, 57–101. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_4.

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Macdonald, I. "Dietary fibre: the facts?" In Human Nutrition, 121–25. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4495-5_8.

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Hill, M. J. "Dietary Fibre and Human Cancer." In Advances in Experimental Medicine and Biology, 27–34. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5967-2_3.

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Robinson, Tristan M. "Dietary hydrocolloid fibre and satiety." In Special Publications, 571–80. Cambridge: Royal Society of Chemistry, 2009. http://dx.doi.org/10.1039/9781847551214-00571.

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Johnson, I. T., and D. A. T. Southgate. "An Introduction to the Dietary Fibre Hypothesis." In Dietary Fibre and Related Substances, 1–13. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4899-3308-9_1.

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Johnson, I. T., and D. A. T. Southgate. "Sources, Chemical Composition and Analysis of Dietary Fibre." In Dietary Fibre and Related Substances, 14–38. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4899-3308-9_2.

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Johnson, I. T., and D. A. T. Southgate. "Effects of Fibre and Resistant Starch on Intestinal Motility and Function." In Dietary Fibre and Related Substances, 39–65. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4899-3308-9_3.

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Johnson, I. T., and D. A. T. Southgate. "The Antinutritional Effects of Cell Wall Polysaccharides." In Dietary Fibre and Related Substances, 66–80. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4899-3308-9_4.

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Conference papers on the topic "Dietary fibre"

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Talens, Clara, Marta Castro-Giráldez, and Pedro J. Fito. "New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7875.

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The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

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Ferreira, Manuela, Raquel P. F. Guiné, João Duarte, Paula Correia, Marcela Leal, and Ivana Rumbak. "Sources of Information about Dietary Fibre: A Cross-Country Survey." In ICEEPSY 2016 International Conference on Education and Educational Conference. Cognitive-crcs, 2016. http://dx.doi.org/10.15405/epsbs.2016.11.2.

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RUZAIĶE, Aija, Sandra MUIŽNIECE-BRASAVA, Zanda KRŪMA, and Kaspars KOVAĻENKO. "NUTRITIONAL VALUE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.078.

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Consumers are increasingly demanding choices of ready-made foods with excellent organoleptic and health-related properties. There are two main trends in Europe; firstly, consumers are increasingly choosing foods that are comfortable for use, secondly, the number of people who are overweight is increasing, with more consumers paying close attention to the ingredients and nutritional value of products in order to balance the amount of the food they consume per day. The aim of the research was to develop new potato main courses and to determine their nutritional value. The research was carried out at the Faculty of Food Technology of the Latvia University of Agriculture, Institute of Food Safety, Animal Health and Environment "BIOR" and Laboratory of Mineral Nutrition at the Institute of Biology of the University of Latvia. Four different potato main course types with amaranth, quinoa, bulgur and chicken were prepared for the study; plain potatoes were used as the control sample. The content of protein, carbohydrates, lipids, fibre and minerals (N, P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo, B) was determined in all potato main course samples. The addition of amaranth, quinoa and bulgur significantly increased the content of dietary fibre, protein, carbohydrates and lipids (p&amp;lt;0.05), whereas the addition of chicken fillet significantly increased protein and lipid content, but reduced the content of carbohydrates and dietary fibre. The content of various minerals, which are an indispensable part of the diet as they are necessary for the body's life processes and normal development, was significantly increased by the addition of chicken to the potato main course. The highest dietary fibre content was detected in potato main course with amaranth (3.0 g per 100 g product), drawing up to 9.0 g dietary fibre per one serving (300 g). Following the Regulation (EC) No 1924/2006, potatoes with amaranth can be defined as the “source of fibre”.

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Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC), Human Research Ethics Committee standards (Brazil), and Sri Lanka Standards Institution (SLS 516: 1991) respectively. Developed mung based (321), rice flake based (123) and commercial nutrient bar (801) revealed a significant difference (p ≤ 0.05) in attributes except mouthfeel in the sensory evaluation. A mold and a package was designed with an effective packaging material. The shelf-life was evaluated after adding the permitted preservative (E211-Sodium benzoate) to developed mung based (321), rice flake based (123) bars which had a self-life of one-month. The mung based nutrient bar revealed an average of 1.7±0.1 % moisture, 0.9±0.7% fat, 9.7±0.1% ash, 21.8±2.5% crude fibre, 36.6±0.0 % protein, 29.2±8.3% carbohydrates, and the rice flake bar contained an average of 2.2±0.3% moisture, 2.7±0.2% fat, 7.9±0.2 % ash, 11.4±1.4 % crude fibre, 31.9±0.0 % protein, 43.8±0.0 carbohydrates. The commercial nutrient bar had 1.5±0.1% moisture, 1.5±0.0% fat, 7.8±0.0% ash, 0.5±0.5% crude fibre, 32.5±0.0 % protein, and 56.3±3.9% carbohydrates on average. The energy content (kcal) in rice flakes based, mung based and commercial bars were 327.1, 271.3, and 360 respectively. The finding ascertained that the developed nutrient bars (123, 321) directly fulfill the recommended dietary allowance as a meal replacement concerning European Union Commission Regulations and substantiate that the same nutrient profiles in the commercial nutrition bars could be obtained from the developed samples with a lesser processing cost. KEYWORDS: Commercial nutrient bar, meal replacement, recommended dietary allowance, underutilized seeds

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Budden, K., S. F. Rehman, S. Shukla, K. Bowerman, C. Donovan, H. Gomez, C. Alemao, et al. "Association between dietary fibre, microbial metabolites and airway obstruction in COPD patients and murine models." In ERS International Congress 2022 abstracts. European Respiratory Society, 2022. http://dx.doi.org/10.1183/13993003.congress-2022.3289.

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Onions, Sarah, and Nicola Wilderspin. "P-136 Four stage low fibre dietary guidance for patients suffering subacute malignant bowel obstruction." In A New World – Changing the landscape in end of life care, Hospice UK National Conference, 3–5 November 2021, Liverpool. British Medical Journal Publishing Group, 2021. http://dx.doi.org/10.1136/spcare-2021-hospice.153.

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Eichhorst, Alexandra, Anna-Lena Schäfer, Reinhard Edmund Voll, and Nina Chevalier. "P55 Influence of dietary fibre and short-chain fatty acids on the pathogenesis of systemic lupus erythematosus." In 12th European Lupus Meeting. Lupus Foundation of America, 2020. http://dx.doi.org/10.1136/lupus-2020-eurolupus.102.

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Ibrahim, Nur Atikah, A. R. Alimon, H. Yaakub, N. Abdullah, and A. A. Samsudin. "Effects of Dietary Oil Supplementation with Different Fatty Acid Profiles on Rumen Fibre Degrading Bacteria Population in Goats." In Proceedings of International Seminar on Livestock Production and Veterinary Technology. Indonesian Center for Animal Research and Development (ICARD), 2016. http://dx.doi.org/10.14334/proc.intsem.lpvt-2016-p.271-275.

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Shah, Radhika, Matt Harmer, Caroline Anderson, and Catherine Westoby. "288 Evaluating nutritional adequacy of dietetic patients with chronic diseases, paediatric chronic kidney disease and Crohn’s disease, focussing on dietary fibre." In Royal College of Paediatrics and Child Health, Abstracts of the RCPCH Conference, Liverpool, 28–30 June 2022. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2022. http://dx.doi.org/10.1136/archdischild-2022-rcpch.146.

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Shcherbakova, N. A. "Ways of using cereal flours for modeling the recipe composition of pastry flour products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-245.

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The paper defines the ways of using flour of cereals for modeling the recipe composition of flour confectionery products. A possible range of replacement of wheat flour with whole grain wheat flour from cereals (wheat, rye, oat, buckwheat) has been investigated and model flour mixtures have been developed that are a source of dietary fiber. The optimal ratio of a mixture with a high content of dietary fiber and magnesium was determined (wheat flour: buckwheat: whole grain wheat - 55:30:15).

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Reports on the topic "Dietary fibre"

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Hsieh, John C. F., Muhammed Walugembe, Nick J. Koszewski, Susan J. Lamont, and Max F. Rothschild. Effects of Dietary Fiber on Cecal Short Chain Fatty Acid and Microbial Community of Broiler and Layer Chicks. Ames (Iowa): Iowa State University, January 2015. http://dx.doi.org/10.31274/ans_air-180814-1312.

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Gutierrez, Nestor A., Nick V. L. Serão, Brian J. Kerr, Ruurd T. Zijlstra, and John F. Patience. Identifying Dietary Fiber Components that Best Predict the Digestible and Metabolizable Energy Content in Nine Corn Co-Products Fed to Growing Pigs. Ames (Iowa): Iowa State University, January 2014. http://dx.doi.org/10.31274/ans_air-180814-1363.

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Morrison, Mark, Joshuah Miron, Edward A. Bayer, and Raphael Lamed. Molecular Analysis of Cellulosome Organization in Ruminococcus Albus and Fibrobacter Intestinalis for Optimization of Fiber Digestibility in Ruminants. United States Department of Agriculture, March 2004. http://dx.doi.org/10.32747/2004.7586475.bard.

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Improving plant cell wall (fiber) degradation remains one of the highest priority research goals for all ruminant enterprises dependent on forages, hay, silage, or other fibrous byproducts as energy sources, because it governs the provision of energy-yielding nutrients to the host animal. Although the predominant species of microbes responsible for ruminal fiber degradation are culturable, the enzymology and genetics underpinning the process are poorly defined. In that context, there were two broad objectives for this proposal. The first objective was to identify the key cellulosomal components in Ruminococcus albus and to characterize their structural features as well as regulation of their expression, in response to polysaccharides and (or) P AA/PPA. The second objective was to evaluate the similarities in the structure and architecture of cellulosomal components between R. albus and other ruminal and non-ruminal cellulolytic bacteria. The cooperation among the investigators resulted in the identification of two glycoside hydrolases rate-limiting to cellulose degradation by Ruminococcus albus (Cel48A and CeI9B) and our demonstration that these enzymes possess a novel modular architecture specific to this bacterium (Devillard et al. 2004). We have now shown that the novel X-domains in Cel48A and Cel9B represent a new type of carbohydrate binding module, and the enzymes are not part of a ceiluiosome-like complex (CBM37, Xu et al. 2004). Both Cel48A and Cel9B are conditionally expressed in response to P AA/PPA, explaining why cellulose degradation in this bacterium is affected by the availability of these compounds, but additional studies have shown for the first time that neither PAA nor PPA influence xylan degradation by R. albus (Reveneau et al. 2003). Additionally, the R. albus genome sequencing project, led by the PI. Morrison, has supported our identification of many dockerin containing proteins. However, the identification of gene(s) encoding a scaffoldin has been more elusive, and recombinant proteins encoding candidate cohesin modules are now being used in Israel to verify the existence of dockerin-cohesin interactions and cellulosome production by R. albus. The Israeli partners have also conducted virtually all of the studies specific to the second Objective of the proposal. Comparative blotting studies have been conducted using specific antibodies prepare against purified recombinant cohesins and X-domains, derived from cellulosomal scaffoldins of R. flavefaciens 17, a Clostridium thermocellum mutant-preabsorbed antibody preparation, or against CbpC (fimbrial protein) of R. albus 8. The data also suggest that additional cellulolytic bacteria including Fibrobacter succinogenes S85, F. intestinalis DR7 and Butyrivibrio fibrisolvens Dl may also employ cellulosomal modules similar to those of R. flavefaciens 17. Collectively, our work during the grant period has shown that R. albus and other ruminal bacteria employ several novel mechanisms for their adhesion to plant surfaces, and produce both cellulosomal and non-cellulosomal forms of glycoside hydrolases underpinning plant fiber degradation. These improvements in our mechanistic understanding of bacterial adhesion and enzyme regulation now offers the potential to: i) optimize ruminal and hindgut conditions by dietary additives to maximize fiber degradation (e.g. by the addition of select enzymes or PAA/PPA); ii) identify plant-borne influences on adhesion and fiber-degradation, which might be overcome (or improved) by conventional breeding or transgenic plant technologies and; iii) engineer or select microbes with improved adhesion capabilities, cellulosome assembly and fiber degradation. The potential benefits associated with this research proposal are likely to be realized in the medium term (5-10 years).

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Koven, William, Gordon Grau, Benny Ron, and Tetsuya Hirano. Improving fry quality, survival and growth in commercially farmed fish by dietary stimulation of thyroid hormone production in premetamorphosing larvae. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7695856.bard.

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There is a direct correlation between successful metamorphosis from larvae to post-larvae and the quality of the resultant juveniles or fry. Juvenile quality, in turn, is a major factor influencing fish production level and market price. However, following the profound morphological and physiological changes occurring during metamorphosis, the emerging juveniles in some species characteristically demonstrate heterotrophic growth, poor pigmentation, cannibalism and generally poor survival. The white grouper (Epinephelus aeneus) in Israel and the Pacific threadfin (Polydactylussexfilis) in Hawaii are two promising candidates for mariculture that have high market value but a natural fishery that has sharply declined in recent years. Unfortunately, their potential for culture is severely hampered by variable metamorphic success limiting their production. The main objective was to compare the efficacy and economic viability of dietary or environmental iodine on metamorphic success and juvenile quality in the white grouper and the pink snapper which would lead to improved commercial rearing protocols and increased production of these species both in Israel and the US. The Hawaii Institute of Marine Biology encountered problems with the availability of pink snapper brood stock and larvae and changed to Pacific threadfin or moi which is rapidly becoming a premier aquaculture species in Hawaii and throughout the Indo-Pacific. The white grouper brood stock at the National Center for Mariculture was lost as a result of a viral outbreak following the sudden breakdown of the ozone purification system. In addition, the NCM suffered a devastating fire in the fall of 2007 that completely destroyed the hatchery and laboratory facilities although the BARD project samples were saved. Nevertheless, by studying alternate species a number of valuable findings and conclusions that can contribute to improved metamorphosis in commercially valuable marine species resulted from this collaborative effort. The Israeli group found that exposing white grouper larvae to external TH levels synchronized and increased the rate of metamorphosis. This suggested that sub-optimal synthesis of TH may be a major factor causing size heterogeneity in the larval population and high mortality through cannibalism by their larger more metamorphosed cohorts. Two protocols were developed to enrich the larvae with higher levels of the TH precursor, iodine; feeding iodine enriched Artemia or increasing the level of seawater iodine the larvae are exposed to. Results of accumulated iodine in gilthead seabream larvae indicated that the absorption of iodine from the water is markedly more efficient than feeding iodine enriched Artemia nauplii. Samples for TH, which will be analyzed shortly, will be able to determine if another dietary factor is lacking to effectively utilize surplus tissue iodine for TH synthesis. Moreover, these samples will also clarify which approach to enriching larvae with iodine, through the live food or exposure to iodine enriched seawater is the most efficient and cost effective. The American group found that moi larvae reared in ocean water, which possessed substantially higher iodine levels than those found in seawater well water, grew significantly larger, and showed increased survival compared with well water reared larvae. Larvae reared in ocean water also progressed more rapidly through developmental stages than those in low-iodine well seawater. In collaboration with Israeli counterparts, a highly specific and precise radioimmunoassay procedure for thyroid hormones and cortisol was developed. Taken altogether, the combined Hawaiian and Israeli collaborative research suggests that for teleost species of commercial value, adequate levels of environmental iodine are more determinate in metamorphosis than iodine levels in the live zooplankton food provided to the larvae. Insuring sufficiently high enough iodine in the ambient seawater offers a much more economical solution to improved metamorphosis than enriching the live food with costly liposomes incorporating iodine rich oils.

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Rapid Integrated Method for Total Dietary Fiber. Cereal & Grains Association, 2021. http://dx.doi.org/10.1094/aaccintmethod-32-60.01.

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This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

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