Effects of Soluble and Insoluble Fractions from Bilberries, Black Currants, and Raspberries on Short-Chain Fatty Acid Formation, Anthocyanin Excretion, and Cholesterol in Rats

Jakobsdottir, Greta; Nilsson, Ulf J.; Blanco, Narda; Sterner, Olov; Nyman, Margareta

doi:10.1021/jf5007566

Cited by 28 publications

(24 citation statements)

References 40 publications

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“…Today only a few dietary substances are classified as prebiotics. Given that bilberries, where both the insoluble and soluble fiber fraction are composed of xyloglucans (65–75%), are highly fermentable (75–90%) and form high amounts of SCFAs, they are of great interest for diet inclusion . Moreover, bilberry has also been shown to improve host health through antioxidant and anti‐inflammatory actions …”

Section: Introductionmentioning

confidence: 99%

“…Given that bilberries, where both the insoluble and soluble fiber fraction are composed of xyloglucans (65-75%), are highly fermentable (75-90%) and form high amounts of SCFAs, they are of great interest for diet inclusion. [29] Moreover, bilberry has also been shown to improve host health through antioxidant and antiinflammatory actions. [30][31][32] In the current study, interactions between dietary factors, gut microbiome, and host physiology were studied in rats.…”

Section: Introductionmentioning

confidence: 99%

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High‐Fat Diet Enriched with Bilberry Modifies Colonic Mucus Dynamics and Restores Marked Alterations of Gut Microbiome in Rats

Liu

Waldén

Ahl

et al. 2019

Molecular Nutrition Food Res

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Scope Emerging evidence suggests that high‐fat diet (HFD) is associated with gut microbiome dysbiosis and related disorders. Bilberry is a prebiotic food component with known health benefits. Herein, the dynamics of the colonic mucus layer and microbiome during HFD and bilberry supplementation are addressed. Methods and results The effects on colonic mucus thickness in vivo and gut microbiota composition (Illumina sequencing, quantitative real‐time PCR) are investigated in young rats fed a low‐fat diet or HFD with or without bilberries for 8 weeks (n = 8). HFD induced significant local colonic effects, despite no observed weight gain or systemic inflammation, as HFD causes epithelial upregulation of inducible nitric oxide synthase, which is counteracted by bilberry. The firmly adherent mucus layer becomes thicker and the mRNA levels of Muc2 and Tff3 are increased by HFD with or without bilberry. In parallel, HFD reduced the colonic abundance of mucolytic bacterial species Akkermansia muciniphila and Bacteroides spp. Finally, bilberry prevents HFD‐induced microbiota dysbiosis, including expansion of pathobionts, for example, Enterobacteriaceae. Conclusion HFD expand firmly adherent mucus thickness and reduce mucus‐foraging bacteria populations in the colon prior to obesity. Enriching HFD with bilberry protects against intestinal inflammation and marked microbiota encroachment.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High‐Fat Diet Enriched with Bilberry Modifies Colonic Mucus Dynamics and Restores Marked Alterations of Gut Microbiome in Rats

Liu

Waldén

Ahl

et al. 2019

Molecular Nutrition Food Res

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“…Conventional solvent extraction (CSE) has been widely used for extraction of dietary fibre; however, the prolonged extraction time and large quantities of consumed solvent have limited its extraction efficiency (Bélafi‐Bakó et al , ; Jakobsdottir et al , ; Beres et al , ; Alba et al , ). Novel extraction methods have been reported to overcome the drawbacks of CSE and enhance extraction efficiency for better products (Barbosa‐Pereira et al , ).…”

Section: Introductionmentioning

confidence: 99%

Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction

Wen

Zhang

Zhao

et al. 2020

Int J of Food Sci Tech

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Coffee silverskin (CSS), a potential source of soluble dietary fibre (8%-11%), is a major coffee by-product obtained during the coffee roasting process. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been considered as efficient and economic novel extraction techniques. In this study, UAE, MAE and simultaneous ultrasound-microwave-assisted extraction (UMAE) techniques were investigated for soluble dietary fibre (SDF) extraction from CSS and compared with conventional solvent extraction (CSE). The highest recovery rate of SDF was accomplished by UMAE (42.7 AE 0.4%), which was 1.5-fold, 1.9-fold and 1.2-fold of the recovery rates achieved by CSE, UAE and MAE, respectively. The extraction time of UMAE was 20 min, which was the same as UAE and MAE, and 4.5-fold less than CSE. It implied that the combination of UAE and MAE could enhance the extraction process by increasing the recovery rate as well as by reducing extraction time as compared with CSE or other individual novel extraction methods applied. Nutritional composition and physicochemical characteristics of the SDF extracts from CSS were also investigated in the study.Green extraction of soluble dietary fibre L. Wen et al.

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“…The ratio of insoluble to soluble dietary fibre differs between fruits and cereals, with lower levels of soluble fibre in the latter . Since most of the hypocholesterolaemic effects reported for DF are associated with the fermentable and viscous carbohydrates that comprise its soluble fraction, fruit DF exhibit superior nutritional value compared with those from cereals …”

Section: Introductionmentioning

confidence: 99%

Dietary fibre from berry‐processing waste and its impact on bread structure: a review

2019

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The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value.

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Effects of Soluble and Insoluble Fractions from Bilberries, Black Currants, and Raspberries on Short-Chain Fatty Acid Formation, Anthocyanin Excretion, and Cholesterol in Rats

Cited by 28 publications

References 40 publications

High‐Fat Diet Enriched with Bilberry Modifies Colonic Mucus Dynamics and Restores Marked Alterations of Gut Microbiome in Rats

High‐Fat Diet Enriched with Bilberry Modifies Colonic Mucus Dynamics and Restores Marked Alterations of Gut Microbiome in Rats

Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction

Dietary fibre from berry‐processing waste and its impact on bread structure: a review

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