BACKGROUND Mucins play an important protective role in the colonic mucosa. Luminal factors modulating colonic mucus release have been not fully identified. AIM To determine the effect of some dietary compounds on mucus discharge in rat colon. METHODS An isolated vascularly perfused rat colon model was used. Mucus secretion was induced by a variety of luminal factors administered as a bolus ...

BACKGROUND Application of modern rapid DNA sequencing technology has transformed our understanding of the gut microbiota. Diet, in particular plant-based fibre, appears critical in influencing the composition and metabolic activity of the microbiome, determining levels of short-chain fatty acids (SCFAs) important for intestinal health. AIM To assess current epidemiological, experimental and c...

The in vitro water-holding properties of 17 dietary fibre preparations, mainly food materials, bulk laxatives, and gel-forming polysaccharides, have been measured. Water uptake was measured by a centrifugation technique and also by a new method using sacs of dialysis tubing containing the material, immersed in simulated gut contents. The centrifugation technique could not be applied to gel-form...

Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification extracted or naturally derived in staple starchy foods constitutes strategy to increase intake terms cardiovascular disease and other metabolic diseases. Food matrix viewed as physical domain containing nutrients interactions behaviours are different from those isolation free state. The...

introduction: a number of maternally inherited mitochondrial diseases with distinct clinical phenotypes have been associated with point mutations in mtdna, all of which result in neurologic or neuromuscular disorders. several studies showed that mutations in the trna genes of mtdna could cause mitochondrial disease due to the decreased synthesis of mitochondrial dna coded proteins. materials an...

Abstract In breadmaking, dietary fibres are used to improve the nutritional quality of final products; on other hand, they may affect physical and sensory properties. This work aimed evaluate, pan breads, effect substituting 3 g wheat flour with an equivalent amount fibre rich ingredients: chestnut peels (CP) or bran (WB), in comparison a traditional bread formulation (C). The four levels added...

The relationship between various types of fibre and colorectal cancer risk was investigated using data from a case-control study conducted in the Swiss Canton of Vaud between January 1992 and December 2000. The study included 286 cases of incident, histologically-confirmed colorectal cancers (149 colon and 137 rectal cancers) admitted to the University Hospital of Lausanne, and 550 controls who...