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Full-Text Articles in Food Chemistry
Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow
Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow
Department of Food Science and Technology: Dissertations, Theses, and Student Research
There is general consensus among the scientific community that dietary fibers reduce the risk of Western diseases through their fermentation by beneficial microbial communities in the human gut. However, dietary fibers in wheat bran (WB) and pinto bean (PB) are incompletely fermented by the gut microbiota. Therefore, there is a critical need to identify gut microbial communities that can increase fermentation of dietary fibers from these foods to maximize their disease-preventing properties. The goal of this study was to identify such communities with increased capacity to ferment the dietary fibers in WB and PB. To accomplish these goals, a stepwise …
A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle
A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle
Honors College
Potatoes have received negative press about being unhealthy due to having high starch content, but these vegetables contain many healthful components. Many compounds in food, such as soluble dietary fiber, help reduce serum cholesterol levels by binding to bile acids in the digestive tract and causing the body to draw from serum cholesterol to create new bile acids. Potatoes were prepared three different ways (raw, steamed, steamed then cooled) and different varieties of potatoes were used, each with different chemical compositions (King Harry, Elba, Yukon Gold and All-Blue). The potatoes were subjected to an in vitro digestion to simulate the …