THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

Role of dietary polyphenols on gut microbiota, their metabolites and health benefits.

Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).

Bioactive potential of fruit and vegetable wastes.

Background In recent times, research has highlighted the bioactive roles played by non-extractable polyphenols (NEP) in human health, especially from by-products of grains, fruits and vegetables. Most studies have reported on the total phenol content of samples without adequate attention paid to a major class of polyphenols referred to as NEP. This limits the scope of polyphenol studies and the extent of NEP incorporation into medicines, nutraceuticals, cosmetic and foods among other applications. Scope and approach This review introduces NEP and gives an update on recent advances in free and bound polyphenol extraction from plant by-products. Owing to the fact that most researchers are already familiar with the extraction of free polyphenols, this review emphasizes the extraction of NEP and provides a basis for the selection of appropriate techniques and applications for different plant by-product sources. It also presents suggestions for future studies into NEP extraction efficiency from complex plant sources using alternative physical approaches. Key findings and conclusions NEP from by-products have high potential for use in industry, especially in pharmaceutical, nutraceutical and cosmetic applications. To ascertain the total phenol content of extracts, both free and bound phenols must be accounted for with special attention directed at appropriate sample pretreatment and extract hydrolysis. Higher bioactive properties of NEP, coupled with their cheaper by-product sources makes them economically viable and medicinally potent. Also, structure-function relationships and the possibility to use physical means such as slow-freezing-thawing to increase hydrolytic yield of NEP is recommended.

Latest developments in polyphenol recovery and purification from plant by-products: A review

Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber

In this study, bound polyphenols were extracted from mung bean skin dietary fiber by acid hydrolysis or alkaline hydrolysis. It was found that alkaline hydrolysis was more thorough than acid hydrolysis, the highest yield of bound polyphenols was 37.638 (mg FAE/g). In addition, the compositions of bound polyphenols were identified and quantified by UPLC-ESI-QTOF-MS/MS and UPLC-ESI-QqQ-MS/MS. In the study of antioxidant properties, we found that with the increase of polyphenol concentration, the scavenging rate of DPPH free radical, the absorption ability of oxygen free radical and the inhibition of ABAP were increased. Moreover, the inhibition rate of bound polyphenols on α-amylase and α-glucosidase increased in a dose dependent manner. The results could provide perspective for using the bound polyphenols in mung bean skin as the functional components of health food.

Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber

Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity.

Dietary fiber is a carrier of abundant polyphenols and the potential benefits have attracted increasing attention In this study, we performed in vitro simulated digestion in the oral, gastric and intestinal phases, and colonic fermentation with human fecal microbes, to explore the release and metabolism of bound polyphenols from carrot dietary fiber (CDF) and the potential activity The results indicate that the bound polyphenols released by the fecal fermentation process (3043%) from CDF were higher than in the digestion process (089%); 26 polyphenols and their catabolites were detected and the microbial pathways of primary polyphenols were proposed The significant disintegration of the sheet-like structure of CDF after the in vitro fermentation was comparable to that of the digestion treatment The released polyphenols exhibited antioxidant capacity and α-glucosidase inhibitory activity The microbe community structure was regulated by the fecal-fermented CDF through decreasing the Firmicutes to Bacteroidetes ratio, improving the relative abundance (RA) of the beneficial microbiota and suppressing the RA of various harmful microbiota Overall, this study suggests that the bound polyphenols might exert potential benefits in the gastrointestinal and colonic health of the CDF

Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation.

The research aimed to assess the effects of high-temperature cooking assisted enzymatic method on the structural, physicochemical and functional properties of soluble dietary fiber (SDF) from tea residue (GM-SDF). Under the optimal extraction conditions obtained by response surface methodology, the GM-SDF yield was significantly higher than that of untreated tea residue (U-SDF). It could be found results showed that GM-SDF possessed more hydrophilic groups, higher crystallinity, as well as a looser and more complicated structure by FTIR, XRD and SEM analysis. Besides, the differences in monosaccharide composition and molecular weight between U-SDF and GM-SDF were observed. Additionally, physicochemical properties analysis showed that water holding capacity, oil holding capacity and water swelling capacity of GM-SDF increased by 73.1%, 57.2% and 81.8% than that of U-SDF, respectively. Moreover, compared with U-SDF, GM-SDF exhibited higher adsorption capacity of glucose, sodium cholate, cholesterol and capacity of delaying glucose diffusion and dialysis. Furthermore, the inhibitory effect of GM-SDF on α-amylase was similar to that of acarbose. To sum up, the study showed that high-temperature cooking assisted enzymatic method can effectively extract dietary fiber from tea residue and improve the physicochemical and functional properties, which possesses great potential for application in functional food.

Shuai Liu

Papers

Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber

Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber

Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity.

Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation.

Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties