Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and β-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosity is not an issue regards insoluble dietary fibers. Viscous fibers have been credited for beneficial physiological responses in human, animal, and animal-alternative in vitro models. The following article provides a review of viscosity as related to dietary fiber including definitions and instrumentation, factors affecting viscosity of solutions, and effects of viscous polysaccharides on glycemic response, blood lipid attenuation, intestinal enzymatic activity, digestibility, and laxation.

Viscosity as Related to Dietary Fiber: A Review

Many feed ingredients in use in monogastric diets contain significant quantities of antinutritional factors (ANF) which limit both their feed value and their use. Almost all enzymes currently being used address such factors to varying degrees, allowing for more economic utilization of raw materials. However, animal response to xylanase, beta-glucanase and even phytase utilization reported in the literature tends to vary. Factors such as enzyme source, ingredient variety and environment under which the ingredient was grown, stored and processed into animal feed, age of animal, interaction with other dietary ingredients, and health status are shown to affect significantly the response obtained. As a result, the mode of action of xylanases and beta-glucanases is still debated due to too much emphasis being placed on interpretation of individual trial results without regard to the interactive factors or the literature dataset as a whole. Better understanding of such factors will improve data interpretation. While results with phytase are not subject to such extreme variation, they are nevertheless inconsistent in the degree to which inorganic phosphorus can be replaced by this enzyme. Greater understanding of the ANF and factors which interact to govern the response to added exogenous enzymes will undoubtedly improve the economic return and confidence in their use. Improved knowledge of ANF structure will result in development of enzymes directed towards far more specific targets, which enhances the likelihood of success and should reduce the overall enzyme usage.

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Exogenous enzymes for pigs and poultry

Background Moderate daily consumption of alcoholic beverages is a negative risk factor for the development of atherosclerosis and coronary artery disease (CAD), especially in France and other Mediterranean areas where red wine is regularly consumed with meals. Platelets contribute to the development of atherosclerosis, CAD, and acute arterial thrombus formation. Methods and Results Anesthetized dogs were prepared with the Folts model of mechanically stenosed coronary arteries and intimal damage. Periodic acute platelet-mediated thrombus formation occurred, causing cyclic flow reductions (CFRs) in coronary blood flow. The CFRs were eliminated by the administration of 1.62±1.12 mL/kg red wine intravenously (IV) and 4.0 mL/kg intragastrically (IG). The CFRs were abolished by 2.04±1.42 mL/kg of grape juice IV and 10 mL/kg IG. White wine did not have significant results in eliminating the CFRs, either IV (2.0 mL/kg) or IG (4.0 mL/kg), decreasing the slopes of the CFRs only slightly. Conclusions Pure ethanol ha...

Administration of Wine and Grape Juice Inhibits In Vivo Platelet Activity and Thrombosis in Stenosed Canine Coronary Arteries

http://depa.fquim.unam.mx/amyd/archivero/GRUPO8_25544.pdf

The chemistry of beer aging – a critical review

The structure of an inhibitor of cholesterol biosynthesis isolated from barley.

Viscosity of β-D-Glucan as a Factor in the Enzymatic Improvement of Barley for Chicks

Partial purification and characterization of barley peptide hydrolases

Effects of Fusarium Isolates Applied During Malting on Properties of Malt1

Hydrolysis of alpha naphthyl acetate and l-leucyl naphthylamide by barley enzymes

Studies on Barley Microflora of Possible Importance to Malting and Brewing Quality. I. The Treatment of Barley during Malting with Selected Microorganisms1

Neville Prentice

Papers

Viscosity of β-D-Glucan as a Factor in the Enzymatic Improvement of Barley for Chicks

Partial purification and characterization of barley peptide hydrolases

Effects of Fusarium Isolates Applied During Malting on Properties of Malt1

Hydrolysis of alpha naphthyl acetate and l-leucyl naphthylamide by barley enzymes

Studies on Barley Microflora of Possible Importance to Malting and Brewing Quality. I. The Treatment of Barley during Malting with Selected Microorganisms1