Bioactive Carbohydrates and Dietary Fibre最新文献

{"title":"Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihot esculenta)","authors":"Anastasia Wheni Indrianingsih ,&nbsp;Vita Taufika Rosyida ,&nbsp;Cici Darsih ,&nbsp;Wuri Apriyana ,&nbsp;Ade Chandra Iwansyah ,&nbsp;Yuniar Khasanah ,&nbsp;Annisa Kusumaningrum ,&nbsp;Anjar Windarsih ,&nbsp;Ervika Rahayu Novita Herawati ,&nbsp;Dian Muzdalifah ,&nbsp;Melanny Ika Sulistyowaty","doi":"10.1016/j.bcdf.2023.100398","DOIUrl":"10.1016/j.bcdf.2023.100398","url":null,"abstract":"<div><p>In a tropical region, pumpkin (<span><em>Cucurbita</em><em> moschata)</em></span> and cassava (<span><em>Manihot esculenta</em></span><span><span><span> Crantz) are abundant agricultural products in Indonesia. Pumpkin is a rich source of several metabolites, including carbohydrates, protein, </span>carotenoids<span><span>, tryptophan, sterols, and fatty acids. At the same time, modified </span>cassava flour<span> (mocaf) is widely used in food product formulation since it benefits human health, such as gluten-free. The present studies aim to evaluate the effect of pumpkin flour addition on the physicochemical properties, sensory properties and </span></span></span>antioxidant activities<span> of mocaf-based cookie products. There were three formulations of mocaf-pumpkin cookies (85:15%, 77.5:22.5%, 70:30%) and two controls consisting of wheat flour cookies (100%) and mocaf cookies (100%). The results showed that the mocaf-pumpkin cookies have similar properties on surface morphology<span>, functional groups, and crystallinity, evaluated by scanning electron microscopy (SEM), Fourier transform spectroscopy (FTIR) and x-ray diffraction analysis (XRD), respectively. The high-performance liquid chromatography (HPLC) analysis showed that mocaf-pumpkin cookies, with a ratio of 77.5:22.5%, had the highest beta-carotene content as of 1.100 μg/g. The antioxidant assay revealed that mocaf-pumpkin cookies with a ratio of 77.5:22.5 % had the highest value of 14.03 % at 1000 ppm. Furthermore, the sensory evaluation showed that the mocaf-pumpkin cookie with a ratio of 77.5:22.5% was the more acceptable formulation. The result of this study indicated that pumpkin flour combined with mocaf in cookie production has a potential benefit to human health as the source of natural antioxidants.</span></span></span></p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"31 ","pages":"Article 100398"},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139019527","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 heat variables on the starch content of cooked white rice: Searching for diabetes-friendly food","authors":"Yasser Fakri Mustafa","doi":"10.1016/j.bcdf.2023.100395","DOIUrl":"10.1016/j.bcdf.2023.100395","url":null,"abstract":"<div><p>Cooked white rice (CWR) is one of the most common components of the human diet for a variety of reasons. Diabetes mellitus, a metabolic disorder<span><span>, is exacerbated by CWR consumption, and this can depress the patient's psychology. The goal of this study is to find a simple, easy, safe, at-home diabetes-friendly CWR by varying the refrigeration period (6–168 hours), microwave-eat preparing power (480, 640, and 800 W), and time (30, 60, 90, 120, and 180 seconds) of CWR. To achieve this aim, 150 samples in addition to the native one were prepared, and the following parameters were calculated for each: amylose%, fast-catabolic starch (FCS), slow-catabolic starch (SCS), uncatabolic starch (UCS), and UCS/FCS%. The results showed that these three variables of the freezing-microwave heating cycle effectively increased the amylose%, UCS/FCS%, and amount of UCS, as well as decreased FCS, but to varying degrees. The best output is when the CWR is refrigerated for 72 hours, then microwaved at 640 W for 120 seconds. At these conditions and in comparison with native CWR, the amylose% increased from 31.405% to 43.895% and the amount of UCS from 1.269 mg to 1.383 mg, while the FCS decreased from 2.386 mg to 2.277 mg when the used sample was 200 mg of CWR. From these findings, the author concluded that the employed heat variables can decrease the digestibility of the CWR starch, converting it into a diabetes-friendly </span>food.</span></p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"31 ","pages":"Article 100395"},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139015748","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":"Restructured beef steaks with inclusion of digestion-resistant maltodextrin: Techno-functional characteristics, nutritional value, sensory quality, and storage stability","authors":"Diego Francisco Cifuentes-Galindres ,&nbsp;Carlos Alberto Fuenmayor ,&nbsp;Jairo Humberto López-Vargas","doi":"10.1016/j.bcdf.2023.100391","DOIUrl":"10.1016/j.bcdf.2023.100391","url":null,"abstract":"<div><p><span><span><span>This study was aimed at evaluating the effects of digestion-resistant maltodextrin (DRM) inclusion, as a mean for functional dietary fiber-enrichment, on the quality and stability of precooked restructured beef steaks. The restructured steaks were prepared from ground beef by cold </span>gelation, with </span>alginate as binding agent, using three inclusion levels of DRM: 0 % (control), 4 % and 8 %. The products were cooked on heating plates at 180 °C until 71 °C internal temperature, vacuum-packed, stored at 4 °C, and their quality was monitored during 35 days. The inclusion of DRM resulted in improved cooking yields (76.93 ± 2.06 %, </span><em>P</em><span> &lt; 0.05) and slower rates of lipid (0.47 ± 0.01 TVBN, </span><em>P</em><span> &lt; 0.05) and protein degradation<span> (1.64 ± 0.01 TBARS, </span></span><em>P</em> &lt; 0.05). This fiber source did not affect the water and fat holding capacities, tenderness, microbiological quality, nor sensory acceptance of the meat products (<em>P</em> &gt; 0.05); however, it influenced their color evaluated by tristimulus colorimetry (<em>P</em> &lt; 0.05). The nutritional composition of the restructured steaks, including the dietary fiber content, was consistent with the level of proportional inclusion of MDR in the formulations, allowing to significantly (<em>P</em><span> &lt; 0.01) increase their contribution to daily reference values to approximately 14 % and 27 %. According to international food labeling regulations, the products at their standard serving sizes can be classified either as good (4 % of included DRM) or superior (8 % of included DRM) sources of dietary fiber.</span></p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"31 ","pages":"Article 100391"},"PeriodicalIF":0.0,"publicationDate":"2023-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139022880","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":"An iota-carrageenan isolated from marine alga Agardhiella ramosissima negatively modulates the inflammatory response in arthritis conditions","authors":"Lucas Henrique Marques Rodrigues ,&nbsp;Francisco Fábio Bezerra de Oliveira ,&nbsp;Francisco Felipe Bezerra ,&nbsp;Samara Rodrigues Bonfim Damasceno Oliveira ,&nbsp;Rudy Diavila Bingana ,&nbsp;Luana David do Carmo ,&nbsp;Márcia Rúbia Silva Melo ,&nbsp;Luciano de Sousa Chaves ,&nbsp;André Luiz dos Reis Barbosa ,&nbsp;Jand-Venes Rolim Medeiros ,&nbsp;Pedro Marcos Gomes Soares ,&nbsp;Paulo Antônio de Souza Mourão ,&nbsp;Marcellus Henrique Loiola Ponte Souza ,&nbsp;Ana Lúcia Ponte Freitas ,&nbsp;Renan Oliveira Silva Damasceno","doi":"10.1016/j.bcdf.2023.100386","DOIUrl":"https://doi.org/10.1016/j.bcdf.2023.100386","url":null,"abstract":"<div><p>The present study involves the structural characterization of an iota-carrageenan from <em>Agardhiella ramosissima</em><span> (IC-Ar) and its ability to suppress the inflammatory response in experimental arthritis. The IC-Ar was structurally characterized by Size Exclusion Chromatography<span> (SEC) and Nuclear Magnetic Resonance (NMR) techniques. Experimentally, the mice were treated with IC-Ar (3, 10, or 30 mg/kg) e submitted to arthritis with zymosan and Complete Freund's Adjuvant (CFA). IC-Ar has a molecular mass of 730 KDa and contains 3,6 anhydro-α-</span></span><span>d</span>-galactose-2 sulfate (DA2S), β-<span>d</span><span>-galactose-4 sulfate (G4S) and glucose, structural characteristic typical of an iota carrageenan<span>. IC-Ar treatment reduced zymosan-induced hypernociception, in a dose-dependent manner, accompanied by reduced edema, vascular permeability, and histopathological scores. Likewise, IC-Ar also significantly decreases MPO activity, leukocytes, neutrophils, IL-1β, and nitrite levels in the synovial fluid. Therapeutically, IC-Ar inhibited the hypernociception, edema, and arthritic index in both acute, sub-chronic, and chronic phases of CFA-induced arthritis. In summary, we demonstrated the protective efficacy of an iota-carrageenan extracted from </span></span><em>A. ramosissima</em> in arthritis models by negatively modulating the inflammatory response and by reducing polymorphonuclear cell migration, IL-1β, and nitrite levels, culminating in the inhibition of hypernociception and edema. Thus, IC-Ar could be a promising molecule to treat arthritis conditions.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100386"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92046248","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":"Physicochemical characterization and antibacterial activity of Moringa oleifera Lam leaf powder treated at different temperatures","authors":"Saida Meziani ,&nbsp;Amel Aissani ,&nbsp;Ilham Khemis ,&nbsp;B. Dave Oomah ,&nbsp;Farid Zaidi","doi":"10.1016/j.bcdf.2023.100389","DOIUrl":"https://doi.org/10.1016/j.bcdf.2023.100389","url":null,"abstract":"<div><p>The changes in phenolic, flavonoid, and tannin (condensed and hydrolyzable) contents were determined in crude mucilage of dried <em>Moringa oleifera</em> leaf powders oven-treated at two different temperatures (80 and 100 °C) for 15 and 30 min. The appropriate temperature with minimum loss of bioactive compounds was also evaluated based on resistance to acid and enzyme digestion and antimicrobial activity against two lactic acid bacteria of the <em>Lactobacillus</em> genus. Treatment temperature and duration significantly (p &lt; 0.05) affected the pH, moisture, titratable acidity, and bioactive compound of the leaf powder. Total phenols, favonoids, tannins (condensed and hydrolyzable), and sugar contents decreased significantly, while pH values increased with increasing time and temperature. Nutrient loss was lowest at 80 °C, thereby providing probiotic benefits compared to those at 100 °C. High-temperature (100 °C) treatments adversely affect the antibacterial activity of <em>Moringa oleifera</em> leaf extracts against both probiotic Lactobacillus bacteria.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100389"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212619823000438/pdfft?md5=5eef2598d0a8b50079b9d7b880e15ddd&pid=1-s2.0-S2212619823000438-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138438327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The prebiotic potential of RS-3 preparations for pre- and post-weaning piglets","authors":"C.E. Klostermann ,&nbsp;T.M.C. Quadens ,&nbsp;L. Silva Lagos ,&nbsp;P.L. Buwalda ,&nbsp;G. Bruggeman ,&nbsp;P. de Vos ,&nbsp;J.H. Bitter ,&nbsp;H. Smidt ,&nbsp;B.M.J. Martens ,&nbsp;H.A. Schols","doi":"10.1016/j.bcdf.2023.100388","DOIUrl":"https://doi.org/10.1016/j.bcdf.2023.100388","url":null,"abstract":"<div><p>Piglets undergo stress during the weaning period, resulting in an imbalance in gut microbial composition and activity, and potentially post-weaning diarrhoea. Supporting maturation of gut microbiota is a strategy preparing piglets for weaning, and could be achieved by providing dietary fibres such as resistant starch (RS) in the creep feed. We investigated the prebiotic potential of four well-characterised retrograded starches (RS-3 preparations) for pre- and post-weaning piglets. These RS-3 preparations were <em>in vitro</em> fermented using pooled faecal inoculum of 3-week-old (pre-weaning) and 7-week-old (post-weaning) piglets. RS-3 preparations containing a high amount of digestible starch (≥ 75 %) were fully fermented by both faecal inocula within 48 h. Such substrates generated mostly butyrate when fermented by pre-weaning piglet faecal inoculum, whereas mostly propionate was found during fermentation by post-weaning inoculum. Bacterial genera <em>Prevotella</em> and <em>Megasphaera</em> increased in relative abundance after fermentation by both inocula, whereas <em>Streptococcus</em> and <em>Selenomonas</em> increased in relative abundance only when fermented by pre-weaning or post-weaning piglet faecal inocula, respectively. Highly resistant or so-called intrinsic RS-3 (≥ 80 % RS) was hardly degraded by pre-weaning inoculum, whereas it was slowly fermented by post-weaning piglet faecal microbiota, leading to an increase in relative abundance of specific <em>Prevotella</em> and <em>Roseburia</em> phylotypes (amplicon sequence variants). This study shows that partially resistant RS-3 preparations might be beneficial dietary fibres for pre-weaning piglets by promoting short-chain fatty acids production, while intrinsic RS-3 was hardly fermentable. Intrinsic RS-3 substrates might have prebiotic potential for post-weaning piglets by stimulating potential health-beneficial <em>Prevotella</em> and <em>Roseburia</em>.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100388"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212619823000426/pdfft?md5=9ceff5d60adf6b14551ee515808cd0f6&pid=1-s2.0-S2212619823000426-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134832862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aims and Scope & Editorial Board","authors":"","doi":"10.1016/S2212-6198(23)00048-7","DOIUrl":"https://doi.org/10.1016/S2212-6198(23)00048-7","url":null,"abstract":"","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100394"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212619823000487/pdfft?md5=cd03d922504ff92f13432d0c48e25b99&pid=1-s2.0-S2212619823000487-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138633641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High purity galacto-oligosaccharides: Optimal process design and prebiotic effect","authors":"Linqiu Cao ,&nbsp;Miranda Bultsma ,&nbsp;Jeroen Wissing ,&nbsp;Beatrix Elisabeth Gerhard ,&nbsp;Martin Ziegler ,&nbsp;Marlies Versteeg ,&nbsp;Ellen Looijesteijn","doi":"10.1016/j.bcdf.2023.100387","DOIUrl":"https://doi.org/10.1016/j.bcdf.2023.100387","url":null,"abstract":"<div><p>Prebiotic unpurified commercial galacto-oligosaccharides (GOS) often contain significant amounts of glucose, galactose and lactose. Current purification processes remove these digestible components, especially lactose with a high risk of affecting functionality.</p><p>In the current study a high purity GOS (HP-GOS) was prepared by treating GOS with β-galactosidase to hydrolyze the remaining lactose into glucose and galactose. Subsequently mono sugars were removed by sequential simulated moving bed (SSMB) chromatography. To this end, a design of experiments (DOE) approach was applied to determine the dry matter content and β-galactosidase concentration that optimally support lactose hydrolysis in such a way that the detrimental effects on GOS composition are minimized to preserve its original oligosaccharide composition. The HP-GOS product obtained using the identified optimal settings for lactose hydrolysis contained more than 75% of the original DP2 GOS fraction while the fraction with a DP above 2 was unaffected by the purification. Using fecal fermentations, it was demonstrated that the GOS parts of the HP-GOS and the parent GOS have comparable effects on gut microbiota composition. Both GOS products equally increased the relative abundances of <em>Bifidobacterium</em>. Furthermore, there were no differences in alpha diversity and in the distribution of the different bifidobacterial species. Based on these outcomes it was concluded that the lactose hydrolysis step of the purification process did not influence gut microbiota modulating effects of GOS.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100387"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212619823000414/pdfft?md5=6c75310df16187ad0ced4533f0d442d1&pid=1-s2.0-S2212619823000414-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92046249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of gelation properties of peach-κ-carrageenan gels: Effect of erythritol","authors":"Mingyue Lyu ,&nbsp;Jian Lyu ,&nbsp;Fengzhao Wang ,&nbsp;Jin Xie ,&nbsp;Lansha Bai ,&nbsp;Jinfeng Bi","doi":"10.1016/j.bcdf.2023.100385","DOIUrl":"https://doi.org/10.1016/j.bcdf.2023.100385","url":null,"abstract":"<div><p>Based on the amounts of dietary fiber, we selected peach pulp was as the main matrix to develop the peach-κ-carrageenan edible gels (PC-KC), in which erythritol<span><span> was used as the cosolvent. Effects of erythritol concentrations (0, 1, 3, 5, 7, 9%, w/w) on the characteristics of PC-KC gels were studied. TPA results showed that erythritol (0%∼5%) improved the textural properties. The critical level of erythritol was found to be 5% (w/w). Additionally, erythritol (especially, with the addition of 5%) enhanced the WHC of PC-KC gels accompanied with the lowest syneresis (7.72%), illustrating the strong water capture capacity, which was confirmed by the changes in water mobility characterized through LF-NMR. SEM showed a dense network with more junction zones after the erythritol addition. Besides that, intensified and variation peaks in FT-IR spectra speculate the synergistic interactions. </span>XRD showed erythritol improved the crystallinity of PC-KC gels. Overall, the quality of the PC-KC gels could be improved by erythritol with the appropriate concentration, which might provide the beneficial information for the formation mechanism of edible gel, in which fruit pulp was used as the main matrix and erythritol as the cosolvent.</span></p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100385"},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49731321","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 Ocimum basilicum mucilage on hyperlipidemia and gut microbiota on mice fed a high-fat diet","authors":"Duy Nguyen-Le ,&nbsp;Cao-Tri Nguyen ,&nbsp;Minh-Vu Ngo-Phan ,&nbsp;Thuoc Linh Tran ,&nbsp;Minh-Duy Phan ,&nbsp;Tatsuya Unno ,&nbsp;Hieu Tran-Van","doi":"10.1016/j.bcdf.2023.100384","DOIUrl":"10.1016/j.bcdf.2023.100384","url":null,"abstract":"<div><p><span>Reducing obesity by modifying gut microbiota is a promising therapeutic option. We tested our hypothesis on mice fed a high-fat diet (HFD) with </span><span><em>Ocimum</em><em> basilicum</em></span><span><span> L. (OB) through oral gavage. The present study examined whether mucilage isolated from OB could maintain weight gain in HFD-fed mice. Mice were randomly divided into CTL (control group – normal diet), HFD, and HFD + OB (HFD diet supplemented with OB mucilage). Body weight, food<span> consumption, body fat mass, liver, blood plasma, and feces were collected and analyzed. Liver and </span></span>large intestine<span><span><span> samples were collected via dissection to evaluate the liver histological and fatty acids in the large intestine. Fecal samples were taken to assess the gut microbiome. Compared to the HFD group, the HFD + OB group significantly reduced weight, food consumption, fat ratio, liver weight, and </span>lipid<span>. LDL concentration also decreased in the HFD + OB group, but there was no difference in other biochemical indicators, which was a good sign in preventing </span></span>hyperlipidemia<span>. In addition, there was a change in gut microbiota composition in the HFD group compared to HFD + OB one, comparable to the gut microbiota in the CTL control group. OB mucilage was a potential prebiotic<span> for weight control through lowering plasma lipids and modifying the gut microbiota.</span></span></span></span></p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"30 ","pages":"Article 100384"},"PeriodicalIF":0.0,"publicationDate":"2023-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41755604","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}