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Item Effects of Defatted Rice Bran-Fortified Bread on the Gut Microbiota Composition of Healthy Adults With Low Dietary Fiber Intake: Protocol for a Crossover Randomized Controlled Trial(JMIR Publications, 2024-08-29) Ng HM; Maggo J; Wall CL; Bayer SB; McNabb WC; Mullaney JA; Foster M; Cabrera DL; Fraser K; Cooney J; Trower T; Günther CS; Frampton C; Gearry RB; Roy NCBACKGROUND: Inadequate dietary fiber (DF) intake is associated with several human diseases. Bread is commonly consumed, and its DF content can be increased by incorporating defatted rice bran (DRB). OBJECTIVE: This first human study on DRB-fortified bread primarily aims to assess the effect of DRB-fortified bread on the relative abundance of a composite of key microbial genera and species in fecal samples. Secondary outcomes include clinical (cardiovascular risk profile), patient-reported (daily bread consumption and bowel movement, gut comfort, general well-being, and total DF intake), biological (fecal microbiota gene abundances, and fecal and plasma metabolites), and physiome (whole-gut and regional transit time and gas fermentation profiles) outcomes in healthy adults with low DF intake. METHODS: This is a 2-armed, placebo-controlled, double-blinded, crossover randomized controlled trial. The study duration is 14 weeks: 2 weeks of lead-in, 4 weeks of intervention per phase, 2 weeks of washout, and 2 weeks of follow-up. Overall, 60 healthy adults with low DF intake (<18 g [female individuals] or <22 g [male individuals] per day) were recruited in Christchurch, New Zealand, between June and December 2022. Randomly assigned participants consumed 3 (female individuals) or 4 (male individuals) slices of DRB-fortified bread per day and then placebo bread, and vice versa. The DRB-fortified bread provided 8 g (female individuals) or 10.6 g (male individuals) of total DF, whereas the placebo (a matched commercial white toast bread) provided 2.7 g (female individuals) or 3.6 g (male individuals) of total DF. Before and after each intervention phase, participants provided fecal and blood samples to assess biological responses; completed a 3-day food diary to assess usual intakes and web-based questionnaires to assess gut comfort, general and mental well-being, daily bread intake, and bowel movement via an app; underwent anthropometry and blood pressure measurements; and drank blue food dye to assess whole-gut transit time. Additionally, 25% (15/60) of the participants ingested Atmo gas-sensing capsules to assess colonic gas fermentation profile and whole-gut and regional transit time. Mean differences from baseline will be compared between the DRB and placebo groups, as well as within groups (after the intervention vs baseline). For metabolome analyses, comparisons will be made within and between groups using postintervention values. RESULTS: Preliminary analysis included 56 participants (n=33, 59% female; n=23, 41% male). Due to the large dataset, data analysis was planned to be fully completed by the last quarter of 2024, with full results expected to be published in peer-reviewed journals by the end of 2024. CONCLUSIONS: This first human study offers insights into the prospect of consuming DRB-fortified bread to effectively modulate health-promoting gut microbes, their metabolism, and DF intake in healthy adults with low DF intake. TRIAL REGISTRATION: Australian New Zealand Clinical Trials Registry ACTRN12622000884707; https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=383814. INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID): DERR1-10.2196/59227.Item Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread(MDPI (Basel, Switzerland), 2023-03-29) Binte Abdul Halim FN; Taheri A; Yassin ZAR; Chia KF; Goh KKT; Goh SM; Du JThe consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.Item Navy bean cotyledon cells : isolation, characterisation and their application in low glycaemic bread : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, Manawatū, New Zealand(Massey University, 2022) Yu, WenwenThere is an increasing consumer demand for low-glycaemic foods due to the rise in lifestyle diseases such as obesity and type 2 diabetes globally. Reducing the glycaemic response of starch-based foods is a challenge as it leads to a significant change in their texture. Pulses are one of the most popular foods and known to have a low glycaemic index (GI). Recently it has been suggested that their isolated cotyledon cells can play an important role in delaying the digestion rate of starch, due to their unique structure where starch granules are tightly embedded in a protein matrix surrounded by the intact cell walls. Studies have been reported on the lab-scale isolation of gelatinised as well as ungelatinised cotyledon cells from navy beans, but rarely investigated the mechanisms by which their cell structure (cell walls, intracellular proteins) controls the starch digestibility. In the present study, intact cotyledon cells from navy beans were extracted using different processing conditions including acid–alkali treatments, autoclaving and hydrothermal processing, and their properties were compared to their counterpart navy bean starch to understand changes in the starch structure and in vitro digestibility. Furthermore, the effect of partial substitution of wheat flour with isolated cells on physicochemical and textural properties, starch hydrolysis kinetics and digesta characteristics during oral, gastro-small intestinal digestion in vitro was studied. Light micrographs and SEM images of the isolated cells through acid–alkaline treatment showed the presence of intact cells containing ungelatinised starch granules embedded in the protein matrix. The in vitro starch digestion curves showed that cells with different treatments display different cell permeability and different digestion kinetics, thus affecting the starch digestibility. Regarding bread with cotyledon cells, adding 25% and 50% cotyledon cells to bread decreased the specific volume and whiteness of bread and increased breadcrumb and crust hardness. SEM observation evidenced that the integrity of the cell wall in bread was preserved in baked bread as well as digesta, and this led to a ~34% reduction in vitro digestibility compared to white bread when 50% of the wheat flour was replaced with intact cells. Selected samples of the bread were evaluated for their glycaemic indices through in vivo (human) trials. A similar in vitro digestion-like trend was observed during in vivo (human) digestion studies. The results of the study suggested that bread with 50% of wheat flour replaced by cotyledon cells may be considered as low GI bread. This study is expected to propose an optimized process suitable for commercial production of cotyledon cells from pulses and their application to develop low GI baked products such as bread.