Bioactive Carbohydrates and Dietary Fibre最新文献

{"title":"Dietary bioactive compounds poly-β-hydroxybutyrate, mannan oligosaccharide, and inulin affected the growth performance, gut microbiota, and body composition of African catfish (Clarias gariepinus, Burchell, 1822) larvae","authors":"Solomon Melaku ,&nbsp;Abebe Getahun ,&nbsp;Seyoum Mengestou ,&nbsp;Akewake Geremew ,&nbsp;Amha Belay","doi":"10.1016/j.bcdf.2025.100501","DOIUrl":"10.1016/j.bcdf.2025.100501","url":null,"abstract":"<div><div>High mortality rates and sub-optimal growth performance during the early larval stage of African catfish (<em>Clarias gariepinus</em>) larviculture remain significant challenges, limiting its aquaculture in Ethiopia. In this study, the effects of three prebiotics, Mannan Oligosaccharide (MOS), Inulin, and Poly-β-hydroxybutyrate (PHB) on growth performance, survival, gut microbiota, and body composition of African catfish larvae were evaluated.</div><div>Results showed that PHB supplementation significantly enhanced survival rate (88.89 % ± 3.85 %), final weight (4.20 ± 1.128 g), final length (7.51 ± 0.406 cm), specific growth rate (4.08 ± 0.470 g/day), and daily weight gain (0.06 ± 0.0 g/day) compared to control and other prebiotic-treated groups. On the other hand, MOS and Inulin supplementation did not yield significant improvements in growth parameters compared to the control. Prebiotics supplementation did not affect whole-body proximate composition (P &gt; 0.05). In terms of microbial composition, PHB (1.46×10⁷±6.81×10⁵ CFU/mL) and MOS (1.45×10⁷±4.04×10⁵ CFU/mL) showed significantly lower TBC. LAB abundance was highest in MOS (3.00×10²±1.73×10²CFU/mL) and PHB (2.65×10²±1.53 ×10² CFU/mL) supplemented groups, whereas Inulin supplementation favored lower LAB growth of 3.00×10²±1.73×10² CFU/mL. There was no LAB growth in the intestines of the control group in this experiment. Total <em>Bacillus</em> count was highest in the PHB (2.67×10⁴±2.52×10² CFU/mL) supplemented groups of fish, followed by Inulin (1.83×10⁴±5.29×10² CFU/mL) and MOS (1.48×10⁴±2.52×10² CFU/mL). In contrast, the control (1.28×10⁴±3.06×10² CFU/mL) group exhibited the lowest presence of <em>Bacillus</em> bacteria. In conclusion, dietary prebiotic supplementation influenced growth performance, survival, and gut microbiota in African catfish larvae, with PHB demonstrating the most substantial benefits.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100501"},"PeriodicalIF":3.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of prebiotic supplementation on the production of fermented sugarcane juice with Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus","authors":"Swee Chin Chun,&nbsp;Wei Qi Tan,&nbsp;Wee Sim Choo","doi":"10.1016/j.bcdf.2025.100500","DOIUrl":"10.1016/j.bcdf.2025.100500","url":null,"abstract":"<div><div>This study aimed to investigate the effect of fructooligosaccharides (FOS) and inulin supplementation on the production of fermented sugarcane juice with <em>Lactiplantibacillus plantarum</em> ATCC 8014 or <em>Lacticaseibacillus rhamnosus</em> ATCC 7469 and during refrigerated storage at 4 °C for two weeks. Sugarcane juice was fermented using <em>L. plantarum</em> for 7.5 h and <em>L</em>. <em>rhamnosus</em> for 8.5 h. The viability of <em>L. plantarum</em> and <em>L</em>. <em>rhamnosus</em> was 8 log CFU/mL, both exceeding the recommended 7 log CFU/mL threshold post-fermentation and during refrigerated storage. Supplementation with 1 % inulin significantly improved the viability of <em>L</em>. <em>rhamnosus</em> post-fermentation and after the first week of refrigerated storage, whereas 2 % inulin supplementation significantly improved the viability of <em>L</em>. <em>rhamnosus</em> after the first week of refrigerated storage. However, prebiotic supplementation did not show a significant enhancement of the viability of <em>L</em>. <em>plantarum</em>. A decline in pH was observed post-fermentation and after the first week of refrigerated storage in fermented sugarcane juice. The physicochemical characteristics of fermented sugarcane juices, like pH, total soluble solids, and clarity, remained stable post-fermentation and during refrigerated storage. Distinct total colour changes (ΔE &gt; 3) were observed in fermented sugarcane juice during refrigerated storage. Lactic acid concentration decreased in fermented sugarcane juice post-fermentation and during refrigerated storage, while trans-aconitic acid concentration remained constant in most of the samples. The glucose, fructose, and sucrose concentrations in fermented sugarcane juice varied post-fermentation and during refrigerated storage. This study demonstrated novel probiotic–prebiotic combinations in fermented sugarcane juice formulation and supports future applications of fermented sugarcane juice in functional food and nutraceutical markets.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100500"},"PeriodicalIF":3.6,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural and chemical characterization of polysaccharides from the red alga Plocamium cartilagineum (Linnaeus) P.S. Dixon 1967 with antiviral, anti-angiogenic, and anti-inflammatory activities","authors":"Bouchra Benhniya ,&nbsp;Fatima Zahra Karmil ,&nbsp;Fatima Lakhdar ,&nbsp;Zakaria Boujhoud ,&nbsp;Badr-ddine El Mouns ,&nbsp;Noreddine Rezzoum ,&nbsp;Nathalie Bourgougnon ,&nbsp;Samira Etahiri","doi":"10.1016/j.bcdf.2025.100499","DOIUrl":"10.1016/j.bcdf.2025.100499","url":null,"abstract":"<div><div>Marine algae are abundant in marine ecosystems and represent a valuable source of bioactive compounds. This study reports the extraction and characterization of the sulfated polysaccharide fraction (PCPS) from the Moroccan red alga <em>Plocamium cartilagineum</em>. The antiviral, anti-angiogenic, and anti-inflammatory activities of the cell wall sulfated polysaccharide (PCPS) were evaluated. The biochemical composition of PCPS was analyzed by quantifying total sugar, protein, uronic acid, polyphenol, and sulfate group contents. The structural characteristics of the extract were investigated using Fourier transform infrared spectroscopy, ultraviolet–visible spectroscopy, X-ray diffraction, scanning electron microscopy, and high-performance liquid chromatography coupled with mass spectrometry. The extraction yield of PCPS was 11.63 ± 0.13 %, with sugars (72.06 ± 0.18 %) and sulfate groups (12.27 ± 0.06 %). FTIR confirmed the presence of sulfated polysaccharides, while XRD indicated a semi-crystalline to amorphous transition. HPLC-MS identified galactose, arabinose, and glucose, classifying PCPS as a heteropolysaccharide. PCPS exhibited strong antiviral activity against HSV-1 (EC₅₀ = 3.84 ± 2.8 μg/mL), anti-inflammatory effects by inhibiting phospholipase A₂ and elastase (IC₅₀ = 0.138 and 1.34 μg/mL, respectively), and anti-angiogenic properties, reducing vessel formation in the chorioallantoic membrane assay by 46.26 %. These findings highlight the pharmaceutical potential of <em>P. cartilagineum</em> polysaccharides.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100499"},"PeriodicalIF":3.6,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antidiabetic and anticancer properties of sun-dried fig (Ficus carica) stalk pectin: effects on intestinal glucose absorption and colon cancer cell growth","authors":"Filiz Başer ,&nbsp;Elif Çavdaroğlu ,&nbsp;Ahmet Yemenicioğlu ,&nbsp;Şükrü Güleç","doi":"10.1016/j.bcdf.2025.100497","DOIUrl":"10.1016/j.bcdf.2025.100497","url":null,"abstract":"<div><div>This study aims to characterize the physiological activity of fig stalk pectin (FSP) in terms of antidiabetic and anticancer activities. Also, the potency of FSP has been interpreted as a functional food ingredient in yogurt. The galacturonic acid content (65 %), degree of esterification (63 %), and enzymatic sugar analysis showed that FSP is a high methoxyl pectin rich in RG-I content (∼22 %). Anti-diabetic characteristics of FSP demonstrated that FSP inhibited 2-deoxyglucose uptake into CaCo-2 cells and reduced glucose absorption in the intestinal transport system after being added as an ingredient in yogurt at the concentration of 2 % (w/w). The antidiabetic activity of FSP was attributed to its capacity to modify the rheological properties of yogurt with a high-water binding capacity (10 g/g), and it increased the viscosity of digested yogurt samples considerably (from 89 to 110 Cp). Moreover, the characterization of anticancer properties showed that FSP inhibited the proliferation of colon cancer CaCo-2 cells by disturbing cell cycle progression, leading to S phase arrest, and showing apoptosis-inducing ability. Further research, including <em>in vivo</em> and clinical trials, is necessary to validate the observed health benefits of FSP.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100497"},"PeriodicalIF":3.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of synbiotic gels from wheat arabinoxylans and probiotics and their incorporation in gelatin-based applications","authors":"Candela Paesani ,&nbsp;Julián A. Galar ,&nbsp;Malena Moiraghi ,&nbsp;M. Soledad López ,&nbsp;Emiliano J. Salvucci ,&nbsp;Gabriela T. Pérez","doi":"10.1016/j.bcdf.2025.100495","DOIUrl":"10.1016/j.bcdf.2025.100495","url":null,"abstract":"<div><div>Arabinoxylans, found in wheat, are a dietary fiber with prebiotic potential contributing to antioxidant activity and could form protective gels. Probiotic strains like <em>Bifidobacterium longum</em> subsp. <em>longum</em> and <em>Limosilactobacillus reuteri</em> enhance health benefits and synbiotics, which combine prebiotics and probiotics, could offer synergistic effects. In this study, we developed synbiotic gels using total (T-AX) and water-extractable arabinoxylans (WE-AX) alongside the probiotic strains <em>L. reuteri</em> and <em>B. longum</em> subsp. <em>longum</em>. These gels retained antioxidant capacity and probiotic viability after <em>in vitro</em> digestion, suggesting that probiotics can reach the gut active and viable, working together with prebiotics and antioxidants. When incorporated into gelatine, <em>L. reuteri</em> maintained viability for 21 days at 4 °C, showing potential for consumer applications. The gelatin's texture and pH met regulatory standards, though further optimization is needed. These findings support the creation of a functional food that combines prebiotics, probiotics, and antioxidants, offering enhanced health benefits over individual components.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100495"},"PeriodicalIF":3.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional enhancement and biochemical effects of citrus waste dietary fibre in wistar albino rats fed fortified doughnuts","authors":"Dupe Temilade Otolowo ,&nbsp;Opeyemi Oluwayemisi Ayodele ,&nbsp;Josephine-Gold Jegede ,&nbsp;Omowumi Titilola Kayode","doi":"10.1016/j.bcdf.2025.100494","DOIUrl":"10.1016/j.bcdf.2025.100494","url":null,"abstract":"<div><div>Dietary fibre extracted manually from citrus wastes of orange, white grapefruit, red grapefruit, and lemon was used to fortify doughnuts as a potential solution to non-communicable diseases. Sixteen Wistar albino rats equally divided into four groups were fed the fibre-fortified doughnuts <em>ad libitum</em> for 28 days at 25, 15, and 0 % fibre inclusion; and another control group fed standard rat pellets. Nutritional, microbiological, and sensory properties were examined on doughnuts while the rats' weight and biochemical indices were assessed after feeding. Obtained data was statistically analysed using ANOVA and post-hoc tests. Proximate analysis of the doughnuts revealed moisture range (4.06–10.21 %), ash (1.87–2.09 %), fibre (0.01–0.26 %), fat (6.67–35.84 %), protein (10.17–16.37 %), and carbohydrate (46.81–64.68 %) with the significantly (p &lt; 0.05) highest crude fibre (0.26 %) in 25 % sample, showing improvement over regular doughnuts for gut health. Microbiological analysis showed safe TVB counts (7.0 × 10³–8.0 × 10⁴ CFU/g) and the absence of pathogens, supported by low moisture. Sensory assessment rated the fibre-fortified doughnuts in the range of 6–7 on a 9-point hedonic scale, indicating high acceptability. Average rats’ blood glucose ranged 61–79 mg/dL; 18.37–114.80 mg/dL in atherogenic lipid profiles (TC, TG, VLDL-C, and LDL-C) were lowest in 25 % fibre group and highest in HDL-C of the range (7.16–19.00 mg/dL), showing the most efficient in lowering blood glucose and atherogenic lipid profiles in the experimental rats compared to the control groups and better performance than the 15 % fibre doughnut. Thus, 25 % citrus fruit-waste-fibre-fortified doughnuts could be a nutritionally enhanced fast-food option to lower the risks of cardiovascular disease and diabetes.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100494"},"PeriodicalIF":3.6,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different proteins on the structure and digestibility of complexes extruded with high amylose maize starch","authors":"Lufei Wang,&nbsp;Zekai Li,&nbsp;Wafaa K. Abo Ghaneima,&nbsp;Mingcong Fan,&nbsp;Yan Li,&nbsp;Li Wang,&nbsp;Haifeng Qian","doi":"10.1016/j.bcdf.2025.100493","DOIUrl":"10.1016/j.bcdf.2025.100493","url":null,"abstract":"<div><div>High amylose maize starch is a natural maize starch with an amylose content exceeding 50 % of the total starch. It has garnered attention for its green health benefits and widespread industrial applications. The purpose of this research is to explore the effects of different proteins on the structural properties, physicochemical properties, and in vitro starch digestibility of complexes extruded with high amylose maize starch. We use proteins (soybean protein isolate, wheat gluten, rice protein) and high amylose maize starch in co-extrusion. Extrusion significantly disrupted the microstructure of the starch granules, leading to protein denaturation, starch gelatinization, and crosslinking, forming a dense particle structure. Experimental results indicated that co-extrusion led to a transformation of the starch crystalline structure to a B + V type. The complexes formed with wheat gluten had a higher relative crystallinity, greater short-range order, and higher double-helix content, with smaller molecular volumes. The structure of the complex was more uniform, and the molecular size was more consistent. This compact structure helps resist the penetration of water and amylase, resulting in a gentler digestion curve, which promotes the slow release of glucose, making it more suitable for low GI foods.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100493"},"PeriodicalIF":3.6,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Semisynthetic and amylase-treated Taraxacum officinale galactans: Combat colorectal cancer with cytokine modifier response","authors":"Jilan A. Nazeam ,&nbsp;Ian Black ,&nbsp;Varughese A. Mulamoottil ,&nbsp;Ahmed F. Hikal ,&nbsp;Ahmed Esmat ,&nbsp;Temesgen Samuel ,&nbsp;Dilip Reddy Gunturu ,&nbsp;Parastoo Azadi","doi":"10.1016/j.bcdf.2025.100492","DOIUrl":"10.1016/j.bcdf.2025.100492","url":null,"abstract":"<div><div>Polysaccharides are naturally abundant, biodegradable, and cost-effective sustainable biomaterials. However, their limited pharmacodynamic properties often hinder clinical efficacy. Hence, structural modifications of polysaccharides can enhance their therapeutic efficacy in response to application demands. In this study, a galactan polysaccharide (TOP₅₀) was purified from <em>Taraxacum officinale</em>, and three derivatives were prepared by sulfation (STOP₅₀), acetylation (ACTOP₅₀), and enzymatic hydrolysis using amylase (TOP_50am). The physicochemical properties were investigated using gas chromatography, size-exclusion chromatography, linkage analysis, infrared spectroscopy, scanning electron microscopy, and ¹H NMR spectroscopy, alongside the determination of the degree of substitution (DSS). The cytotoxic activities of the native and modified polysaccharides were evaluated against colorectal cancer cell lines (HT-29, HCT-116, and RKO), and their immunomodulatory effects were assessed by measuring cytokine levels (IL-6, IL-8, IL-10, and IL-12). Native TOP₅₀ (50 kDa) was identified as a pectic galactan with a chain of 4-linked glucoses (4-Glc), 3,6-linked galactose (3,6-Gal), terminal galactopyranosyl (t-Gal), and glucopyranosyl (t-Glc) residues. Among the derivatives, STOP₅₀ exhibited the most pronounced cytotoxic effect on RKO cells. Both STOP₅₀ and TOP_50am markedly suppressed the expression of pro-inflammatory cytokines IL-8 and IL-10 while significantly enhancing IL-12 production. Remarkably, TOP_50am induced a 15-fold upregulation of IL-12, indicating its potent immunostimulatory effects. These findings highlight the potential of structurally modified <em>T. officinale</em> galactans as multifunctional anticancer agents, supporting their potential in colorectal cancer therapy. The elucidated structure–activity relationships serve as a pivotal basis for developing polysaccharide-based therapeutics aimed at modulating tumor growth and regulating immune responses.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100492"},"PeriodicalIF":3.6,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of okra polysaccharides extract powder on mixolab attributes, physicochemical characteristics and in-vitro starch digestibility of wheat bread","authors":"Mehak Fatima ,&nbsp;Allah Rakha ,&nbsp;Muhammad Saeed ,&nbsp;Muhammad Shahid ,&nbsp;Filip Van Bockstaele","doi":"10.1016/j.bcdf.2025.100491","DOIUrl":"10.1016/j.bcdf.2025.100491","url":null,"abstract":"<div><div>The objective of this study was to assess the effect of extracted okra polysaccharides on the dough rheological properties, texture, antioxidant properties, and <em>in-vitro</em> starch digestion attributes of wheat bread. Different breads were prepared by incorporating okra polysaccharides extract powder (OPEP) at concentrations of 0.5 %, 1 %, and 1.5 % into wheat flour. The addition of OPEP in bread had a considerable effect on the torque-scale mixolab parameters C2, C3, and C5. Moreover, its incorporation led to an increase in the water absorption capacity and decreased dough stability time. Breads with varying concentrations of OPEP exhibited elevated levels of moisture content, protein, crude fiber and ash. However, the falling number for wheat flour decreased. Further, OPEP significantly impacted the volume, texture, and color of the bread. Overall, the bread hardness and water activity were lower on the 4th day of storage. The addition of OPEP increased the crumb color parameters. The color values of the crust remained mostly unaffected. Sensory attributes revealed that bread enriched with 1 % OPEP achieved the highest level of overall acceptability. Results also indicated that the incorporation of OPEP bread increased its antioxidant content. Rapidly digestible starch (RDS) and resistant starch (RS) contents were significantly affected by the addition of OPEP in wheat bread. Therefore, the findings of this investigation may potentially provide theoretical support for the development of a new standard regarding the industrial production of baked products.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100491"},"PeriodicalIF":3.6,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144866828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gum Arabic regulates glucose metabolic enzymes through modification of hepatic phosphoenolpyruvate carboxykinase expression in diabetic rats","authors":"Saber Y. Adam ,&nbsp;Hamza A. Eltahir ,&nbsp;Fathi Abdallah Mohammed Ismaeel ,&nbsp;Reem H. Abdallah ,&nbsp;Adam O. Abaker ,&nbsp;Hassan H. Musa ,&nbsp;Hosameldeen Mohamed Husien ,&nbsp;Layla Ahmed Mohammed ,&nbsp;Demin Cai ,&nbsp;Abdelkareem A. Ahmed","doi":"10.1016/j.bcdf.2025.100490","DOIUrl":"10.1016/j.bcdf.2025.100490","url":null,"abstract":"<div><div>Diabetes mellitus (DM) is a chronic metabolic disease that becomes one of the most serious problems of modern times, due to its long-lasting health complications. Gluconeogenesis is a responsible for continued production of glucose by using glucose synthesis enzymes. However, the effect of Gum Arabic (GA) on phosphoenolpyruvate carboxykinase (PEPCK) enzymes has not been reported. This study aims to investigate the effect of GA on PEPCK enzymes in diabetes rats. A total of thirty male Sprague-Dawley rats were divided into 3 groups (n = 10 of each): control group; diabetic group (150 mg/kg Alloxan); and diabetic group which was given 10 % GA in drinking water for 8 weeks. The effect of GA on lipid profile, serum glucose, and liver function enzymes levels were investigated. Oxidative stress gene activities, hepatic glucose regulating-enzymes, G6p1 and PEPK mRNA expression were measured. The result revealed GA administration significantly decreased plasma total cholesterol, and LDL concentrations compared to the diabetic group. GA-treatment significantly decreased concentrations of serum glucose, leptin, and TNF-α, and increased serum insulin compared to the diabetic group. Furthermore, treatment with GA significantly ubregulated SOD, CAT and GSH-Px concentration compared to the diabetic group. Consequently, GA-treatment significantly downregulated the activity of PEPCK, and Glucose-6-phosphatase enzymes and ubregulated hepatic hexokinase and pyruvate kinase activities compared to the diabetic groups. Likewise, GA-treatment significantly down-regulated the PEPK and G6p1 protein expression in liver compared to the diabetic group. Our findings suggest that the administration of GA prevented diabetic behavior via modification of PEPCK expression in diabetes rats.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100490"},"PeriodicalIF":3.6,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144828645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}