High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicability as functional foods, particularly related to colon health. Certain beneficial effects of carbohydrates in humans can be postulated as being due to microorganisms and metabolites (short-chain fatty acids (SCFAs)). Fecal samples were collected and incubated anaerobically with HMP, SBP, SOY, and FOS at 37˚C. The average degree of polymerization (DP) of HMP, SBP, and SOY was 492, 3729, and 1510, respectively. Degree of pectin methylation of each sample was 76.0% (HMP), 21.2% (SBP), and 22.8% (SOY). Total SCFAs in SOY showed the highest value compared to other samples, especially having the highest concentration of propionic acid (P < 0.05). While fermentation with FOS showed higher butyrate production, the total SCFAs with SOY, HMP, and SBP were significantly higher than FOS over 30 h (P < 0.05). From the denaturing gradient gel electrophoresis (DGGE) analysis, changes of microbiota composition were found. In conclusion, pectin samples, especially soy pectin, stimulated production of total SCFAs and composition of human fecal microbiota was modulated. Therefore, pectin samples may alter the composition of fecal microbiota and improve the colonic health.

The effects of dried oregano leaves (Mediterranean and Mexican oregano) extracted using different extraction techniques, solvent types, and six different ratios of each solvent to distilled water on total phenolic (TP) content and antioxidant properties were examined. The Folin-Ciocalteu and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) assays were performed to assess the antioxidant capacity. The different species of oregano had a significant effect on TP content (107.6 vs. 34.5 mg GAEg -1 in Mexican vs. Mediterranean oregano, respectively) (P<0.05). Comparing extraction techniques, the vortex procedure significantly increased the measured TP content compared to sonication or shaking (P<0.05); however, its effectiveness was sample species and solvent type dependent. Solvent type also had a significant impact on TP content of extracts in decreasing order of acetone, methanol, ethanol, and water (P<0.05). The solvent:water ratio on TP content of each extract was significant (P<0.05); higher TP content was measured for 40:60 and 60:40 acetone:water ratios for Mediterranean and 60:40 and 80:20 acetone:water ratios for Mexican oregano. The antioxidant capacity had a strong relationship with total phenolic contents. The current findings indicated that the species, extraction techniques, solvent type and the ratio of solvent:water had a significance influence on the TP content of two different species of dried oregano leaf, which may be a possible reason behind most variability reported on TP compounds of herbal and medicinal plants.

Tocotrienols have been shown to reduce the risk factors of cardiovascular disease. α‐ and γ‐tocotrienols are predominant forms of tocotrienols on the market. An animal study was conducted to examine the hypocholesterolemic effects of δ‐tocotrienol. 45 male Sprague Dawley rats (6 week old) were randomly assigned into four groups: normal fat control group (NFC) (n=9), high fat control group (HFC) (n=12), pure δ‐ tocotrienol group (dT3) (n=12), and δ‐tocotrienol rich oil group (DGT) (n=12). The NFC received AIN 93 diet (10% of energy from fat) and the other groups received high fat diet (38% of energy from fat) for 3 weeks. The treatment groups were gavaged with 20 mg dT3 and 25.25 mg DGT dispensed in 0.5ml of 5% tween‐eighty. The control groups were treated with the same vehicle alone in the same manner. Blood samples were collected by cardiac puncture for cholesterol profile. Plasma triglyceride was 7% and 12% lower in dT3 and DGT groups than HFC group. No significant differences were found in plasma total and HDL cholesterol levels. The results indicate δ‐ tocotrienol would be assist in lowering plasma triglyceride levels and may reduce the risk of cardiovascular disease. Grant Funding Source: Supported by Arkansas Bioscience Institute (ABI)

Metabolic activity of the gut microbiota is formation of short chain fatty acids (SCFAs). SCFA contribute to human healthy by serving as an energy source for intestinal epithelial cells and inhibiting pathogenic growth by lowering pH in the intestinal lumen. The aims of this study were to assess the short chain fatty acids production of various pectin samples (High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), and Soy pectin (SOY)) and to determine the composition of gut microbiota. Fructooligosaccharide (FOS, known prebiotic) was used as a control. Fresh feces were collected from 4 healthy men and incubated anaerobically with various substrates at 37°C. Culture aliquots were taken at 0, 6, 12, 24, and 30 h. SCFAs were measured by GC. FOS resulted in higher butyrate production and decreased the production of acetate compared with other pectin treatments (P<0.05). Compared with other treatments, incubation with SOY showed significantly greater propionate production (P<0.05). Denaturing gradient gel electrophoresis (DGGE) fingerprint analysis showed a distinct profile of fecal microbiota with different samples. The findings indicate that consuming different types of pectin substrates might affect fecal microbiota composition and enhance the production of SCFAs. Funding provided by Arkansas Soybean Promotion Board is greatly appreciated.

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