Potato residue is a rich source of dietary fibre. Herein, the effects unmodified and enzymes (cellulase xylanase) modified potato fibres on distribution intestinal microbiotas production short-chain fatty acids (SCFAs) C57BL/6 mice were evaluated. Results showed that enzymatic modification increased soluble fibre content in residue. Administration these promoted acetic acid, n-butyric iso-butyr...

Alginate, an algal polysaccharide, is widely used in the food industry as a stabilizer, or as a thickening or emulsifying agent. As an indigestible polysaccharide, alginate may also be viewed as a source of dietary fiber. Previous work has suggested that dietary fibres may protect against the onset and continuation of a number of cardiovascular and gastrointestinal diseases. This article aims t...

In 2007, research was carried out to determine the type and amount of asbestos fibers in a Croatian factory with a long history of making asbestos-containing products.Since the 1970s, asbestos fibres have been considered carcinogenic in humans i.e as a known cancer-causing agent. In the environment, asbestos fibres are inactive and naturally resist biodegradation. In time, fibres can only be gr...

in 2007, research was carried out to determine the type and amount of asbestos fibers in a croatian factory with a long history of making asbestos-containing products.since the 1970s, asbestos fibres have been considered carcinogenic in humans i.e as a known cancer-causing agent. in the environment, asbestos fibres are inactive and naturally resist biodegradation. in time, fibres can only be gr...

Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The formulations evaluated for physical properties, chemical composition and sensory acceptability. flour obtained was characterised in terms dietary fibre content used as a partial substitute wheat flour, proportions 11.5%, 17.3% 23%. presented high its resulted an increase ash, lipids fibres...

Starch and fibre can be extracted, using wet or dry processes, from a variety of grain legumes and used as ingredients for food. alpha-Galactosides can be isolated during wet processes from the soluble extract. Starch isolates or concentrates are mostly produced from peas, whereas dietary fibre fractions from peas and soyabean are commercially available. The physico-chemical characteristics of ...

Butyrate slows the growth of cancer cells cultured in vitro. To determine the relevance of the fermentative production of butyrate in vivo, colonic butyrate concentrations were manipulated by feeding different dietary fibres and were related to tumour development in the rat dimethylhydrazine model of large bowel cancer. It has previously been shown that guar gum and oat bran, while highly ferme...

To gain knowledge on the precision of an in vitro method for characterisation of the fermentability of dietary fibres, this study aimed to evaluate the repeatability and reproducibility of such a method. Substrates used were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from fiv...