Fibre intake as a tool for manipulating gut microbiota in obese individual

Crijevnoj mikrobioti pridaje je sve veći znaĉaj za dobrobit domaćina te se dovodi u vezu s mnoštvom stanja, od gastrointestinalnih do imunoloških i metaboliĉkih bolesti. Smatra se da ima vaţnu ulogu u nastanku, razvoju i lijeĉenju pretilosti, pri ĉemu mehanizmi djelovanja još nisu razjašnjeni. Prehrana, posebice unos prehrambenih vlakana (prebiotika), jedan je od glavnih ĉimbenika koji pozitivno utjeĉu na mikrobiotu. Ispitali smo koncept moduliranja sastava mikrobiote pomoću prebiotika kod umjereno tjelesno aktivnog pretilog muškarca. Prehrambeni unos i unos vlakana procijenjeni su upitnikom o uĉestalosti konzumacije hrane i pića, 24-satnim prisjećanjem o unosu hrane i pića i dnevnikom prehrane. Intervencija se sastojala od suplementacije komercijalnim prebiotikom NUTRIOSE® FB06, u dozi od 14 g/dan, tijekom 30 dana uz adekvatnu korekciju prehrane, bez restrikcije ukupnog dnevnog energetskog unosa (kcal/dan). Uzorci stolice uzimani su na poĉetku, nakon 15 i 30 dana intervencije kada su provedena i antropometrijska mjerenja. Konaĉan rezultat pokazao je smanjenje tjelesne mase za 4,8%, ukupnog udjela masnoga tkiva za 12,2% te smanjenje stupnja visceralne masnoće za 2 jedinice. Sastav mikrobiote pokazao je desetorostruko povećanje blagotvornog bakterijskog roda Bifidobacterium.Microbiota plays an increasingly important role for the wellbeing of the host. It has been correlated with a plethora of conditions ranging from gastrointestinal to immunological and metabolic diseases. It is believed microbiota plays an important role in the onset, development and treatment of obesity with exact mechanisms still unclear. Diet is one of the major factors affecting microbiota - especially intake of dietary fibers (prebiotics) which are believed to positively affect microbiota composition. We had tested the concept of modulating microbiota composition using prebiotics in a moderately physically active obese male. Dietary intake and fiber intake were assessed at the beginning using a food frequency questionnaire (FFQ, 24-hour dietary recall and 3-day food record. Intervention consisted of daily supplementation with commercial prebiotic NUTRIOSE® FB06 till recommended daily intake of fiber was achieved. No major change of dietary style and calorie intake was recommended. Intervention was carried out for 30 days and body height, weight and composition were measured and stool samples were taken at the beginning, after 15 days and after 30 days of intervention. Anthropometric parameters showed 4.8% decrease in body weight with a significant reduction of body fat (12.2%) and a decrease in visceral fat rating from 15 to 13. Microbiota composition showed a significant increase in the beneficial bacterial genus Bifidobacterium which increased tenfold during intervention

With food to health : proceedings of the 10th International scientific and professional conference

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

Fibre intake as a tool for manipulating gut microbiota in obese individual

Crijevnoj mikrobioti pridaje je sve veći znaĉaj za dobrobit domaćina te se dovodi u vezu s mnoštvom stanja, od gastrointestinalnih do imunoloških i metaboliĉkih bolesti. Smatra se da ima vaţnu ulogu u nastanku, razvoju i lijeĉenju pretilosti, pri ĉemu mehanizmi djelovanja još nisu razjašnjeni. Prehrana, posebice unos prehrambenih vlakana (prebiotika), jedan je od glavnih ĉimbenika koji pozitivno utjeĉu na mikrobiotu. Ispitali smo koncept moduliranja sastava mikrobiote pomoću prebiotika kod umjereno tjelesno aktivnog pretilog muškarca. Prehrambeni unos i unos vlakana procijenjeni su upitnikom o uĉestalosti konzumacije hrane i pića, 24-satnim prisjećanjem o unosu hrane i pića i dnevnikom prehrane. Intervencija se sastojala od suplementacije komercijalnim prebiotikom NUTRIOSE® FB06, u dozi od 14 g/dan, tijekom 30 dana uz adekvatnu korekciju prehrane, bez restrikcije ukupnog dnevnog energetskog unosa (kcal/dan). Uzorci stolice uzimani su na poĉetku, nakon 15 i 30 dana intervencije kada su provedena i antropometrijska mjerenja. Konaĉan rezultat pokazao je smanjenje tjelesne mase za 4,8%, ukupnog udjela masnoga tkiva za 12,2% te smanjenje stupnja visceralne masnoće za 2 jedinice. Sastav mikrobiote pokazao je desetorostruko povećanje blagotvornog bakterijskog roda Bifidobacterium.Microbiota plays an increasingly important role for the wellbeing of the host. It has been correlated with a plethora of conditions ranging from gastrointestinal to immunological and metabolic diseases. It is believed microbiota plays an important role in the onset, development and treatment of obesity with exact mechanisms still unclear. Diet is one of the major factors affecting microbiota - especially intake of dietary fibers (prebiotics) which are believed to positively affect microbiota composition. We had tested the concept of modulating microbiota composition using prebiotics in a moderately physically active obese male. Dietary intake and fiber intake were assessed at the beginning using a food frequency questionnaire (FFQ, 24-hour dietary recall and 3-day food record. Intervention consisted of daily supplementation with commercial prebiotic NUTRIOSE® FB06 till recommended daily intake of fiber was achieved. No major change of dietary style and calorie intake was recommended. Intervention was carried out for 30 days and body height, weight and composition were measured and stool samples were taken at the beginning, after 15 days and after 30 days of intervention. Anthropometric parameters showed 4.8% decrease in body weight with a significant reduction of body fat (12.2%) and a decrease in visceral fat rating from 15 to 13. Microbiota composition showed a significant increase in the beneficial bacterial genus Bifidobacterium which increased tenfold during intervention

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors