Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model

Staffolo, Marina Dello; Bevilacqua, A.E.; Rodríguez, María Susana; Albertengo, Liliana

doi:10.5772/54031

Cited by 4 publications

(4 citation statements)

References 156 publications

(183 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…No significant change in ash content across all food supplemented fish suggests that Karaya gum supplementation did not have a substantial impact on the mineral content of the fish. This observation aligns with the idea that dietary supplements like Karaya gum may primarily influence macronutrient utilization and growth rather than altering the mineral composition of fish tissue (Staffolo et. al., 2012)…”

Section: Biochemical Constituents Of Fish Muscles Of Control and Expe...supporting

confidence: 87%

Gum Karaya: A Potential Supplement Fish Meal (SFM) For Enhancing Growth And Health In Labeo Rohita (Rohu Fish)

Paramanik,

Rani Deep,

Bhattacharyya

2023

SFS

View full text Add to dashboard Cite

Gum Karaya, is a natural plant-derived polysaccharide used as a mixed blend supplementary fish meal (SFM) in 7 different concentration (1%-7%) with the natural fish meal to enhance the growth and health of Labeo rohita (Rohu fish). At the end of the feeding period (21 days) growth performance, body composition, hematological and biochemical parameters of rohu fish were evaluated. The findings reveal a remarkable dose-dependent enhancement in growth performance, exemplified by specific growth rate (SGR), Relative Growth Rate (RGR), and daily weight gain, concomitant with a reduction in feed conversion ratio (FCR). Optimal growth, with a peak RGR of 34.05%, is observed at 5% Gum Karaya supplementation. Fish fed with 5% Gum Karaya exhibited the highest SGR, indicating an optimal supplementation level for maximum growth. Hematological assessments demonstrate a positive dose-dependent response in red blood cell count (RBC), white blood cell count (WBC), and hemoglobin (Hb) levels, which indicate stimulation of immune responses. Moreover, Gum Karaya supplementation led to favorable alterations in the biochemical constituents of fish muscles, including an increase in protein content and a decrease in lipid content. KSFM modulates various physiochemical parameters, including glucose, total protein, cholesterol, triglyceride, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) levels, suggesting enhanced metabolic health. While biological health indices, such as the Gonadosomatic Index (GSI), show promise for improving reproductive health, Hepatosomatic Index (HSI) and Spleenosomatic Index (SSI) exhibit minor variations. This experiment is first time report on the multifaceted benefits of Gum Karaya in enhancing the physiological and metabolic aspects of Labeo rohita, with significant implications for aquaculture practices and selective breeding strategies.

show abstract

Section: Biochemical Constituents Of Fish Muscles Of Control and Expe...supporting

confidence: 87%

Gum Karaya: A Potential Supplement Fish Meal (SFM) For Enhancing Growth And Health In Labeo Rohita (Rohu Fish)

Paramanik,

Rani Deep,

Bhattacharyya

2023

SFS

View full text Add to dashboard Cite

show abstract

“…For some reason, this reinforcing effect was not as strong at the lower pectin mass fraction. The reinforcing effect of psyllium fibre (second highest) was attributed to its hydration properties (swelling, WHC and WRC) and hydrated d m , which showed the highest values among the studied fibre (Table 2), and its ability to form a clear gelatinous mass at 2 g/100 g mass fraction ( 37 ). …”

Section: Resultsmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SUMMARYThe objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable “gummy” property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.

show abstract

“…Dietary fibres can be classified differently depending on their role in the plant, fibre components, polysaccharide type, simulated gastrointestinal solubility, site of digestion, digestion products and physiological properties [33]. Their beneficial returns mostly depend on their physicochemical characteristics, such as viscosity, solubility and fermentability [34].…”

Section: Important Dietary Components For the Gut Microbiotamentioning

confidence: 99%

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Umu

Rudi

Diep

2017

Microbial Ecology in Health and Disease

View full text Add to dashboard Cite

The gut microbiota is considered an organ that co-develops with the host throughout its life. The composition and metabolic activities of the gut microbiota are subject to a complex interplay between the host genetics and environmental factors, such as lifestyle, diet, stress and antimicrobials. It is evident that certain prebiotics, and antimicrobials produced by lactic acid bacteria (LAB), can shape the composition of the gut microbiota and its metabolic activities to promote host health and/or prevent diseases. In this review, we aim to give an overview of the impact of prebiotic fibres, and bacteriocins from LAB, on the gut microbiota and its activities, which affect the physiology and health of the host. These represent two different mechanisms in modulating the gut microbiota, the first involving exploitative competition by which the growth of beneficial bacteria is promoted and the latter involving interference competition by which the growth of pathogens and other unwanted bacteria is prevented. For interference competition in the gut, bacteriocins offer special advantages over traditional antibiotics, in that they can be designed to act towards specific unwanted bacteria and other pathogens, without any remarkable collateral effects on beneficial microbes sharing the same niche.

show abstract

Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model

Cited by 4 publications

References 156 publications

Gum Karaya: A Potential Supplement Fish Meal (SFM) For Enhancing Growth And Health In Labeo Rohita (Rohu Fish)

Gum Karaya: A Potential Supplement Fish Meal (SFM) For Enhancing Growth And Health In Labeo Rohita (Rohu Fish)

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Contact Info

Product

Resources

About