Alterations in gut microflora populations and brush border functionality following intra-amniotic administration (Gallus gallus) of wheat bran prebiotic extracts

2019 ◽  
Vol 10 (8) ◽  
pp. 4834-4843 ◽  
Author(s):  
Xuan Wang ◽  
Nikolai Kolba ◽  
Jianfen Liang ◽  
Elad Tako
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Brush Border ◽  
Gallus Gallus ◽  
Gut Microflora ◽  
Soluble Dietary Fiber

Wheat bran is the by-product of milling wheat flour which is one of the richest sources of dietary fiber, and cellulase that can be used for increasing the soluble dietary fiber.

Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran

2021 ◽  
Vol 27 (1) ◽  
pp. 35-42
Author(s):  
Jianhui Ma ◽  
Meng Yuan ◽  
Ying Liu ◽  
Yingxing Duan ◽  
Daijing Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Steam Explosion ◽  
Soluble Dietary Fiber

Study on Modification of Dietary Fiber from Wheat Bran

2011 ◽  
Vol 183-185 ◽  
pp. 1268-1272 ◽  
Author(s):  
Hong Wei Zhang ◽  
Ming Duo Yang ◽  
Xiang Fu Fan
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Enzymatic Modification ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Hydrolysis Time ◽  
Soluble Dietary Fiber ◽  
Enzyme Method ◽  
Feeding Speed ◽  
Extrusion Technology

The modification of the pretreated wheat bran by extrusion technology and cellulose enzyme method was studied to improve the content of soluble dietary fiber and enhance product functionality. First ,the pretreated dietary fiber (DF1) was modified by extrusion technology to get DF2,then DF2 were modified by enzymolysis of cellulose enzyme . The results showed as fowllow: the optimum conditions for extrusion modification was 45% material moisture content, 25 r•min-1 feeding speed, 200 r•min-1screw speed, 70-90-110-130-150°Cextrusion temperature, and the SDF content of DF2 is 33.95%. the optimal enzymatic modification conditions for DF2 was 1:0solid-liquid ratio, 30U/g enzyme adding, 4h enzymatic hydrolysis time.

The role of wheat and rye bran in the prevention of diabetes mellitus and cancer

2020 ◽  
Vol 29 (10) ◽  
pp. 54-59
Author(s):  
V. A. Scriabin ◽  
◽  
I. A. Saboiev ◽  
Keyword(s):  
Diabetes Mellitus ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Physiological Role ◽  
Bakery Products ◽  
Prevention Of Diabetes

Studies of domestic and foreign scientists have confirmed the important physiological role of wheat bran as the basis of dietary fiber not only at the stages of digestion, but also in the prevention of various diseases. Based on the analysis of world experience, health achievements have determined the contribution of food factors to the development of severe diseases, of which the most commonly called diabetes mellitus (60%) and cancer (40%). In the first, we put forward and most likely confirmed the assumption that bakery products made from wheat flour of the highest and first grades, which makes up 40% of the diet of the population in Russia, are the cause of the development of serious diseases like diabetes.

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber

2019 ◽  
Vol 10 (1) ◽  
pp. 172-179 ◽  
Author(s):  
Sen Ma ◽  
Wen Han ◽  
Li Li ◽  
Xueling Zheng ◽  
Xiaoxi Wang
Keyword(s):  
Thermal Stability ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Destructive Effect ◽  
Whole Wheat Flour ◽  
Whole Wheat

Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111031
Author(s):  
Xiaojing Du ◽  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Extraction Methods ◽  
Structure And Properties ◽  
Soluble Dietary Fiber
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