In VitroBile Acid Binding and Short-Chain Fatty Acid Profile of Flax Fiber and Ethanol Co-Products

Abstract

Fibers from flaxseed and co-products from ethanol production could be potential sources of dietary fiber in human diet. In vitro fermentation and bile acid binding models were used to investigate the metabolic effects of lignaMax (Bioriginal Food and Science Corp., Saskatoon, SK, Canada) flax meal, spent flax meal, soluble flax gum, wheat insoluble fiber (WIF), and rye insoluble fiber (RIF). Wheat and rye bran were used as reference samples. Bile acid binding of substrates was analysed at taurocholate ([(14)C]taurocholate) concentration of 12.5 mM. Soluble flax gum showed the highest bile acid binding (0.57 micromol/mg of fiber) (P <or= .05). There was no difference in bile acid binding between wheat bran (0.2 micromol/mg of fiber) and WIF (0.26 micromol/mg of fiber). RIF had higher (P <or= .05) bile acid binding (0.20 micromol/mg of fiber) than rye bran (0.13 micromol/mg of fiber). Substrates were hydrolyzed and incubated with pig fecal samples. Short-chain fatty acid (SCFA) profile and gas accumulation (G(f)) were compared. Soluble flax gum generated the highest amount of acetic and propionic acids. SCFA profiles of wheat/rye brans and WIF/RIF were similar (except for butyric acid). G(f) for soluble flax gum was greater (P < .001) than that of spent flax meal. G(f) values of the wheat samples were similar, whereas the G(f) of the rye bran was higher (P < .001) than that of RIF. Fractional degradation rate (micro(t = T/2)) (P < .001) was also recorded. The highest mu(t = T/2) was observed for the soluble flax gum. Oil-depleted flaxseed fractions and WIF/RIF (co-products from ethanol production) could be potential sources of dietary fiber in human nutrition.

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

“…These results demonstrated the potential ability of pure mucilage as well as crude flaxseed mucilage in kefir systems with or without probiotics to enhance the microbial survival and growth.The polysaccharides of flaxseed mucilage have been classified in two groups of neutral and acidic fraction which mainly composed of arabinoxylan and rhamonogalacturonan I, respectively (Naran, Chen, & Carpita, 2008;Warrand et al, 2003). Our findings confirm the results reported by (Fodje et al, 2009) which showed the highest fermentation rate of flaxseed mucilage in comparison to wheat or rye bran, due to higher soluble fibre content in flaxseed mucilage. Kefir samples without probiotics and supplemented with probiotic 1 showed a significantly (P < 0.001) higher bacteria growth in the samples containing pure flaxseed mucilage than crude flaxseed mucilage (Figure 3 flaxseed mucilage while the same trend was not observed for Bifidobacterium lactisor combined probiotics treatments (Figure 3(c) and (d)).…”

“…The heterogenic polysaccharide, flaxseed mucilage/gum, is the soluble fiber components that constitute about 6 to 8% of the whole seed (on a dry weight basis; Cui & Mazza, 1996). Fodje, Chang, and Leterme (2009) demonstrated that high amounts of acetate and propionate (short-chain fatty acids) resulted when flaxseed was fermented in vitro. Generally, fermentation rate was highest in soluble flaxseed gum relative to flax meal orwheat and rye bran, owing to its high solubility, thus, flaxseed mucilage could be a source of dietary fibre (Fodje et al, 2009).…”

“…Fodje, Chang, and Leterme (2009) demonstrated that high amounts of acetate and propionate (short-chain fatty acids) resulted when flaxseed was fermented in vitro. Generally, fermentation rate was highest in soluble flaxseed gum relative to flax meal orwheat and rye bran, owing to its high solubility, thus, flaxseed mucilage could be a source of dietary fibre (Fodje et al, 2009). In addition, some oligosaccharides and polysaccharides (e.g.…”

Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimumL.) Extract

“…When flaxseed was fermented in vitro, it was resulted in producing the high amounts of acetate and propionate (short-chain fatty acids, SCFA) (Fodje et al, 2009). Also, when flaxseed mucilage used as food additives, it could capture free radicals to have anti-tumor and antioxidant properties and could oxidize proteins, lipid or DNA to prevent cancers, simultaneously (Gutiérrez et al, 2010).…”

Physicochemical, Microbiological Quality and Organoleptic Properties of Yoghurt Supplemented with Linseed Oil

“…As well as clear sour taste with increased levels of linseed oil initial 1.5% (T3), also whey weeping increase in yoghurt supplemented with linseed oil. Fodje et al (2009) mentioned that high amounts of acetate and propionate (short-chain fatty acids) resulted when flaxseed oil was fermented in vitro. Total scores showing high acceptability towards the flavour, consistency and appearance of yoghourt supplementation with linseed oil in both T1 and T2 treatments which were almost equally preferred compared to the control sample.…”