Fermentability of various fiber sources by human fecal bacteria in vitro.
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Certain beneficial effects of fiber in the human diet may be mediated by short-chain fatty acids (SCFAs) produced during anaerobic fermentation in the colon. Two studies, both involving in vitro incubations with human fecal bacteria as inoculum, were conducted to assess fermentation of various fiber sources and to quantitate the SCFAs produced. In experiment 1, substrate fermentability based on total SCFA production ranked as follows: citrus pectin greater than soy fiber greater than sugarbeet fiber greater than pea fiber greater than oat fiber. Fermentation of soy fiber led to higher proportions of propionate and butyrate than did fermentation of other substrates. In experiment 2, fermentation of gum arabic, a mixture of arabic and guar, and apple pectin resulted in greater SCFA production than did fermentation of either oat fiber or corn bran. Fermentation of gums led to more propionate and butyrate production than did that of apple pectin. It may be possible to select fiber sources capable of supporting stipulated amounts of both total and individual SCFA production in the human colon. (+info)
Gum arabic-coated magnetic nanoparticles for potential application in simultaneous magnetic targeting and tumor imaging.
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Functions of gum arabic and soybean soluble polysaccharide in cooked rice as a texture modifier.
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The textural properties of cooked rice were investigated in the presence and the absence of gum arabic (GA) and soybean soluble polysaccharide (SSPS). SSPS was more effective in increasing the hardness and in decreasing the stickiness of the rice grains than GA. For both polysaccharides, the increase in hardness was more apparent in the whole body than at the periphery, whereas the decrease in stickiness was more apparent at the periphery than in the whole body. SSPS was more effective in retarding the gelatinization of rice starch and in lowering the elastic characters of the glutinous layer (the materials leached out of the rice grains during cooking) along with a decrease in the amount of amylopectin leached. The textural hardness of cooked rice was determined by the degree of starch gelatinization, whereas the textural stickiness was related to the rheological characters of the glutinous layer and the leaching profile of the starch components. (+info)
Emulsification of coenzyme Q10 using gum arabic increases bioavailability in rats and human and improves food-processing suitability.
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We evaluated the characteristics of a coenzyme Q(10) (CoQ(10)) formulation created with gum arabic. We defined the formulation's "modulus of inclusion," a reference index of the emulsified state, as the CoQ(10) not extracted by hexane as a percentage of the total CoQ(10) content of the formulation. The emulsified CoQ(10) formulation had a smaller particle size and larger modulus of inclusion value than the equivalent unemulsified formulation. In a kinetic study in rats, serum CoQ(10) levels were significantly greater with the emulsified CoQ(10) formulation than with the equivalent unemulsified formulation, which barely increased the levels. In a human study, oral intake of the emulsified formulation significantly increased plasma CoQ(10) levels, which peaked 6 h after intake, compared with the equivalent unemulsified formulation or CoQ(10) bulk powder. There was a significant positive correlation between baseline plasma CoQ(10) and total cholesterol levels, but no correlation was observed between absorption of CoQ(10) and baseline CoQ(10) levels. The emulsified CoQ(10) formulation was highly stable against heat and high humidity and in the presence of some materials (magnesium oxide, vitamin C, and vitamin E). In conclusion, emulsification of CoQ(10) using gum arabic increased bioavailability in both rats and humans and improved suitability for food processing. (+info)