Dietary Fiber, Gut Microbiota, and Health

1st Edition - November 22, 2024
Imprint: Academic Press
Editors: Shaoping Nie, Huizi Tan, Qixing Nie
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 6 3 0 - 5
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 6 3 1 - 2

Dietary Fiber, Gut Microbiota and Health covers the most recent advances in the functionalities of dietary fiber with a focus on the underlying mechanisms that influence gut micro… Read more

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Dietary Fiber, Gut Microbiota and Health covers the most recent advances in the functionalities of dietary fiber with a focus on the underlying mechanisms that influence gut microbiota. In four sections, this work begins with foundational information on the human gut microbiome and moves to more advanced knowledge on various types of dietary fiber and the impact of each on the gut microbiome before finally covering health outcomes and the potential for personalized applications of fiber for improved health. It will serve as an invaluable reference to dieticians, researchers, and graduate and post-graduate students in nutrition, food science, pharmaceutical science and beyond.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Contributors
Section I. Background: An overview of dietary fiber and gut microbiome
Chapter 1. Introduction
1.1 Dietary fiber
1.1.1 Introduction
1.1.2 Categories
1.1.2.1 By solubility
1.1.2.2 By sources
1.1.2.3 By structural characteristics
1.1.2.4 Variations
1.1.3 Processing
1.1.4 Varieties in functions and applications
1.2 Gut microbiome
1.2.1 Introduction
1.2.2 Microbiome and human health
1.2.3 Microbiome and diet
Section II. Structure and functionalities: Dietary fiber contributes to the gut health
Chapter 2. Nondigestible oligosaccharides
2.1 Introduction
2.1.1 Source of nondigestible oligosaccharides
2.1.1.1 Depolymerization
2.1.1.2 Synthesis
2.1.2 Category of nondigestible oligosaccharides
2.1.2.1 Fructooligosaccharides
2.1.2.2 Galactooligosaccharides
2.1.2.3 Xylose-oligosaccharides
2.1.2.4 Isomaltooligosaccharides
2.1.2.5 Chitosan-oligosaccharides
2.1.2.6 Mannooligosaccharides
2.1.2.7 Human milk oligosaccharides
2.2 Application of nondigestible oligosaccharides
2.2.1 Food preservation and shelf life improvement
2.2.2 Control of germs in crops
2.2.3 Biomaterials
2.2.4 Antimicrobial agents
2.2.5 Functional food ingredient
2.3 Role of nondigestible oligosaccharides in gut microbiota profile
2.3.1 Obesity
2.3.2 Type 2 diabetes
2.3.3 Inflammatory bowel diseases
2.3.4 Colorectal cancer
Chapter 3. Pectin
3.1 Introduction
3.1.1 Source
3.1.2 Category
3.1.3 Physicochemical and/or structural characteristics
3.2 Bioactivities
3.2.1 Metabolism regulation
3.2.2 Inflammation modulation
3.2.3 Carcinogen prevention
3.3 Gut microbiota profiles
3.3.1 Obesity
3.3.2 Diabetes
3.3.3 Cardiovascular disorders
3.3.4 Liver disease
3.3.5 Inflammatory bowel disease
3.3.6 Colon cancer
Chapter 4. Glucans
4.1 Introduction
4.1.1 Source and category
4.1.1.1 Cereal β-glucans
4.1.1.2 Microbial-derived β-glucan
4.1.2 Physicochemical and/or structural characteristics
4.1.2.1 Physicochemical characteristics
4.1.2.2 Structural characteristics
4.2 Bioactivities
4.2.1 Obesity
4.2.2 Diabetes
4.2.3 Cardiovascular disorders
4.2.4 Liver disease
4.2.4.1 Nonalcoholic fatty liver disease
4.2.4.2 Alcoholic fatty liver disease
4.2.4.3 Acute liver injury
4.2.5 Inflammatory bowel disease
4.2.6 Colon cancer
4.2.7 Gastrointestinal health
4.2.7.1 Short-chain fatty acids
4.2.7.2 Modulation of intestinal barrier function
4.3 Gut microbiota profiles
4.3.1 Roseburia
4.3.2 Bifidobacterium
4.3.3 Lactobacillus
4.3.4 Other bacteria
Chapter 5. Fructans
5.1 Introduction
5.1.1 Overview of fructans
5.1.1.1 Definition and source
5.1.1.2 Classification of fructans
5.1.2 Sources of inulin-type fructan
5.1.3 Category of inulin-type fructans
5.1.3.1 Natural inulin
5.1.3.2 Synthetic inulin
5.1.3.3 Gene-modified inulin
5.1.4 Production of inulin-type fructan
5.1.5 Physicochemical characteristics of inulin-type fructans
5.1.5.1 Solubility
5.1.5.2 Acid thermal stability
5.1.5.3 Adsorption characteristics
5.1.5.4 Chemistry of inulin-type fructan
5.1.6 Applications of inulin-type fructans
5.1.6.1 As bifidus-promoting agent
5.1.6.2 As a sugar replacer
5.1.6.3 As a dietary fiber enhancer
5.1.6.4 As a viscosity modifier
5.1.7 Inulin-incorporated food products
5.2 Bioactivities
5.2.1 Maintain blood glucose homeostasis
5.2.2 Promote cardiovascular health
5.2.3 Promoting mineral absorption and bone health
5.2.4 Regulate inflammation and immunity
5.2.5 Control appetite and satiety
5.3 The relationship between inulin-type fructan and gut microbiota
5.3.1 Alteration of gut microbiota
5.3.2 Production of functional metabolites
5.3.3 Prebiotic effect
5.3.4 Interactions between inulin-type fructans and gut microbiota
5.3.4.1 Benefits to digestive disease
5.3.4.2 Benefits to immune system and prevention against different infection
5.3.4.3 Benefits to metabolic syndrome
5.4 Beneficial functions of inulin-type fructan and potential mechanisms associated with gut microbiota
5.4.1 Modulating the immune system
5.4.2 Maintaining gastrointestinal health
5.4.3 Improving metabolic diseases
5.4.4 Other effects (prevention of osteoporosis)
Chapter 6. Seed-extracted mucilages: Galactomannan
6.1 Introduction
6.1.1 Source
6.1.1.1 Traditional sources of seed gums
6.1.1.2 New sources of seed gums
6.1.2 Category
6.1.2.1 Locust bean gum
6.1.2.2 Tara gum
6.1.2.3 Guar gum
6.1.2.4 Fenugreek seed gum
6.1.3 Physicochemical and/or structural characteristics
6.1.3.1 Structure-extraction
6.1.3.2 Physical properties
6.1.4 Modifications
6.1.4.1 Ultrasonic depolymerization
6.1.4.2 Radiation
6.1.4.3 Electric field
6.1.4.4 High hydrostatic pressure
6.1.4.5 High-pressure homogenization
6.1.4.6 Extrusion
6.1.4.7 Electrospinning method-nanofiber fabrication
6.1.4.8 Cold plasma
6.2 Bioactivities
6.2.1 Bioactivities of locust bean gum
6.2.2 Bioactivities of guar gum
6.2.3 Bioactivities of fenugreek seed gum
6.2.3.1 Hypoglycemic
6.2.3.2 Hypolipidemic
6.2.3.3 Antioxidant activity
6.2.3.4 Protect gastric mucosa
6.2.3.5 Antiinflammatory
6.3 Gut microbiota profiles (in multiple models)
6.3.1 Galactomannan and gut bacteria in normal human
6.3.2 Galactomannan and gut bacteria in disease model
6.3.2.1 Obesity
6.3.2.2 Diabetes
6.3.2.3 Inflammatory bowel diseases
6.3.2.4 Colon cancer
Chapter 7. Tree-extracted mucilages: Arabinogalactan
7.1 Introduction
7.1.1 Sources
7.1.2 Physicochemical characteristics
7.1.3 Structural characteristics
7.2 Bioactivities
7.2.1 Antioxidation
7.2.2 Antitumor
7.2.3 Maintain intestinal homeostasis
7.2.4 Antidiabetic
7.2.5 Antiinflammatory
7.2.6 Improve arthritis
7.3 Gut microbiota profiles (in multiple models)
7.3.1 Obesity
7.3.2 Diabetes
7.3.3 Cardiovascular disorders
7.3.4 Chronic kidney disease
7.3.5 Inflammatory bowel diseases
7.3.6 Interaction between arabinogalactans and gut microbiota
Chapter 8. Plantago seed-extracted mucilages: Arabinoxylan
8.1 Introduction
8.1.1 Source
8.1.2 Extraction, separation, and purification
8.1.3 Physicochemical characteristics
8.1.3.1 Physical property
8.1.3.2 Chemical property
8.1.4 Rheological property
8.1.5 Structural characteristics
8.2 Bioactivities
8.2.1 Regulation of glucose and lipid metabolism
8.2.1.1 Clinical trial
8.2.1.2 Animal experiments
8.2.2 Improve intestinal health
8.2.2.1 Clinical trial
8.2.2.2 Animal experiments
8.2.3 Immunomodulatory effect
8.2.4 Others
8.3 Potential prebiotic activity of Plantago seed polysaccharides
8.3.1 Nondigestible
8.3.2 Fermentable by gut microbiota
8.3.3 Stimulation of activity and growth of gut microbiota
Chapter 9. Seaweed-extracted mucilages: Sulfated and uronic acid-containing fiber
9.1 Introduction
9.2 Category
9.3 Structural characteristics and sources of primary seaweed-derived dietary fibers
9.3.1 Dietary fibers from brown seaweed
9.3.1.1 Fucoidan
9.3.1.2 Alginate
9.3.1.3 Laminarin
9.3.2 Dietary fibers from red seaweed
9.3.2.1 Carrageenan
9.3.2.2 Agar and agaroid
9.3.3 Dietary fiber from green seaweed
9.3.3.1 Ulvan
9.4 Bioactivities and application
9.4.1 Regulating metabolic disorders
9.4.2 Antioxidant activity
9.4.3 Immunomodulatory activity
9.4.4 Antitumor activity
9.4.5 Antiviral infections
9.4.6 Other activities
9.5 Modulation of marine polysaccharides on intestinal ecology
9.5.1 Gut microbiota fermentation of marine polysaccharides in vitro
9.5.2 Modulation of gut microbiota profiles in multiple models
9.5.2.1 Modulation of gut microbiota in healthy states
9.5.2.2 Modulation of gut microbiota in metabolic syndrome
9.5.2.3 Modulation of gut microbiota in intestinal inflammatory disorders
9.5.3 Carbohydrate degradation in manipulation of gut microbiota
9.6 Future prospects
9.6.1 Structure-activity relationships and mechanisms
9.6.2 Green production and precise techniques
9.6.3 Chemical modification and derivatives
9.7 Conclusions
Chapter 10. Microbial gums: Xanthan gum
10.1 Introduction
10.1.1 Source
10.1.2 Structural characteristics and properties of xanthan gum
10.1.3 Biosynthesis pathway
10.1.3.1 Synthesis of phosphoglucose
10.1.3.2 Synthesis of nucleoside diphosphate sugar
10.1.3.3 Synthesis, assembly and secretion of xanthan gum pentasaccharide repeat unit
10.1.4 Factors affecting xanthan gum production
10.1.4.1 Composition of culture medium
10.1.4.2 Fermentation temperature
10.1.4.3 Fermentation broth pH
10.1.4.4 Dissolved oxygen
10.1.4.5 Incubation time
10.2 Bioactivities
10.2.1 Immunomodulation
10.2.2 Anticancer
10.2.3 Antidiabete
10.2.4 Antibacterial
10.2.5 As a capsule carrier in drug delivery systems
10.3 Gut microbiota profiles
Chapter 11. Resistant starch
11.1 Introduction
11.1.1 Source
11.1.2 Category
11.1.3 Structural characteristics and physicochemical properties
11.1.3.1 RS1 (physically inaccessible starch)
11.1.3.2 RS2 (raw starch granules)
11.1.3.3 RS3 (retrograded starch)
11.1.3.4 RS4 (chemically modified starch)
11.1.3.5 RS5 (innovative starch complex)
11.2 Bioactivities
11.2.1 Gut health
11.2.2 Chronic inflammation
11.2.3 Body weight
11.2.4 Blood sugar
11.3 Gut microbiota profiles (in multiple models)
11.3.1 Obesity
11.3.2 Diabetes
11.3.3 Fatty liver diseases
11.3.4 Cardiovascular disease
11.3.5 Inflammatory bowel disease
11.3.6 Colon cancer
Section III. Unveiling mechanisms: Dietary fiber–microbiome interactions and heath outcomes
Chapter 12. Bacteroidetes
12.1 Introduction
12.2 Cross talk between dietary fiber and bacteroidetes
12.2.1 Degradation patterns
12.2.2 Mutual effects among microbial colonists
12.3 Impact of bacteroidetes and their metabolites on host health
12.3.1 Obesity
12.3.2 Diabetes
12.3.3 Cardiovascular disorders
12.3.4 Liver disease
12.3.5 Inflammatory bowel disease
12.3.6 Colon cancer
Chapter 13. Firmicutes
13.1 Introduction
13.1.1 Gut Firmicutes
13.1.2 Dietary fiber
13.2 Cross talk between dietary fiber and gut Firmicutes
13.2.1 Dietary fiber: nutrition for gut Firmicutes
13.2.2 Degradation patterns
13.3 Impact of gut Firmicutes and dietary fiber on host health
13.3.1 The essential role of gut Firmicutes in health
13.3.2 Gut Firmicutes: agents of health promotion
13.3.3 Dietary fibers augment Firmicutes abundance and alleviate disease
13.4 Possible mechanisms of gut Firmicutes for health improvement
13.4.1 Gut permeability
13.4.2 Inflammation
13.4.3 Inflammatory bowel disease
13.4.4 Obesity, type 2 diabetes, and metabolic syndrome
13.4.5 Nonalcoholic fatty liver disease
13.4.6 Cardiovascular disorders
13.5 Conclusions and perspectives
Chapter 14. Actinobacteria: Bifidobacterium
14.1 Introduction
14.2 Cross-talk between dietary fiber and Bifidobacterium
14.2.1 Degradation patterns
14.2.1.1 Carbohydrate active enzymes of Bifidobacterium
14.2.1.2 Carbohydrate intake by Bifidobacterium
14.2.1.3 Degradation of human milk oligosaccharides by Bifidobacterium
14.2.1.4 Degradation of plant oligosaccharides by Bifidobacterium
14.2.1.5 Effects of mucin and oligosaccharide on Bifidobacterium cross-feeding behavior
14.2.2 Effects of structural properties of dietary fiber on promoting Bifidobacterium
14.2.2.1 The degree of polymerization
14.2.2.2 The degree of substitution
14.2.2.3 Molecular order
14.2.2.4 Chemical modification
14.2.3 Effects of species difference of Bifidobacterium on degrading dietary fiber
14.3 Impact of Bifidobacterium and its metabolites on host health
14.3.1 Obesity
14.3.2 Diabetes
14.3.3 Inflammatory bowel disease and colon cancer
Chapter 15. Verrucomicrobia: Akkermansia
15.1 Introduction
15.1.1 Colonization of Akkermansia genus
15.1.2 Isolation of Akkermansia genus
15.1.3 Microbiological characteristics of Akkermansia genus
15.1.4 Genomic characteristics of Akkermansia genus
15.2 Cross-talk between dietary fiber and Akkermansia muciniphila
15.2.1 Substrate utilization of Akkermansia muciniphila
15.2.1.1 Degradation pattern of dietary fiber by Akkermansia muciniphila
15.2.2 Regulation of Akkermansia muciniphila by dietary fibers
15.2.2.1 Regulation of Akkermansia muciniphila by nonstarch polysaccharides
15.2.2.2 Regulation of Akkermansia muciniphila by resistant starch
15.2.2.3 Regulation of Akkermansia muciniphila by oligosaccharides
15.2.3 Contradictory outcomes of dietary fibers in treatment of diseases by regulating Akkermansia muciniphila
15.3 Promising next-generation probiotics
15.3.1 Metabolic dysfunctions
15.3.1.1 Akkermansia muciniphila and obesity
15.3.1.2 Akkermansia muciniphila and diabetes
15.3.1.3 Akkermansia muciniphila and cardiovascular disease
15.3.1.4 Akkermansia muciniphila and nonalcoholic fatty liver disease
15.3.2 Intestinal barrier and inflammatory bowel disease
15.3.3 Immune regulation and other diseases
15.3.4 Mechanisms of beneficial functions of Akkermansia muciniphila
15.3.5 The clinical application prospects of Akkermansia muciniphila
Section IV. Perspectives: Research and development of personalized applications
Chapter 16. Dietary fiber-based products: Microbiota-oriented intervention
16.1 Introduction
16.2 Geriatric food
16.2.1 Texture modification
16.2.2 Taste and flavor
16.3 Clean-label food
16.4 Dietary fiber–microbiota–health axis
16.4.1 To analyze the fine structural basis of the functional activities of food-derived complex polysaccharides
16.4.2 To confirm the microbial features mediating the functional activities of food-derived complex polysaccharides
16.4.3 To explore the key biomarkers generated during the interventions of the food-derived complex polysaccharides
16.4.4 To establish the systemic biomarker network oriented by the food-derived complex polysaccharides
16.4.5 Key scientific technique: multiomics
16.5 Precision nutrition
Index

Shaoping Nie

Prof. Shaoping Nie received his Ph.D. in 2006 from Nanchang University. He is the dean of the School of Food Science and Technology and the deputy director of the State Key Laboratory of Food Science and Technology, Nanchang University. He has been long engaged in the structural analysis and physiological function research of food polysaccharides. He has obtained funding from the National Natural Science Foundation of China for the Outstanding Youth and Key International (Regional) Cooperative Research Projects and has won the second prize of the National Science and Technology Progress Award and the provincial and ministerial awards of Natural Science or Science and Technology Progress over ten times. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. Over 30 invention patents have been authorized.

Affiliations and expertise

Professor, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, China

Huizi Tan

Dr. Huizi Tan received her doctorate in 2019 from Jiangnan University. She has been engaged in the research of gut microbiota-oriented health intervention and mechanisms. The physiological functions of pectin were systematically evaluated using animal models of chronic diseases. Efficient screening methods for low-abundance strains were established, and more than 1000 strains of core species in the human gut were isolated and obtained. The physiological characteristics of intestinal microorganisms were thoroughly analyzed, to explain the activity mechanism of pectin. Probiotic strains with alleviating microbiota disorder and host inflammation were developed. She has obtained funding from the National Natural Science Foundation of China, the China Postdoctoral Science Foundation, and the Natural Science Foundation of Jiangxi Province. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Food & Function, Frontiers in Microbiology, and Applied Microbiology and Biotechnology. Five invention patents have been authorized.

Affiliations and expertise

Lecturer, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China

Qixing Nie

Dr. Qixing Nie received his Ph.D degree in 2020 from Nanchang University. He is a postdoctoral of the Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Peking University. He has been long engaged in the metabolomics, gut microbiota and metabolic disease, and physiological function research of bioactive dietary fiber. He has obtained funding from National Natural Science Foundation of China-Youth Foundation, National scholarship for doctoral students, and excellent doctor degree dissertation of Jiangxi Province. The associated achievements have been published in journals like Cell metabolism, Food hydrocolloids, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Chemistry, and Molecular Nutrition & Food Research. Over 10 invention patents have been authorized.

Affiliations and expertise

Lecturer, State Key Laboratory of Food Science and Technology, Nanchang University Nanchang, Jiangxi, China; Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Peking University, Beijing, China

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Dietary Fiber, Gut Microbiota, and Health

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Shaoping Nie

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