RATIONALE: Individuals with high dietary fiber intakes have lower risks of many diseases that plague modern society: coronary heart disease, stroke, diabetes, obesity, and certain gastrointestinal diseases. Typically, individuals consume half of the recommendation of dietary fiber. The purposes of this projects are to 1) to identify or create specific dietary fibers or sources of dietary fiber with targeted health benefits and 2) to develop strategies to deliver these dietary fibers to consumers in a palatable, desirable form. METHODS: 1a. Fecal bacteria from obese and normal weight individuals will be fed different types of dietary fibers under in vitro fermentation conditions. The differences in bacterial composition between fecal bacteria from obese and non-obese individuals before and after fermentation will be compared. 1b. Dietary fiber-drug composites will be developed and the release of the drug will be monitored by in vitro procedures to predict the release of the drug along the digestive tract. 2a. Selected varieties of hard red winter wheat will be grown under different conditions. Selected enzyme activities will be measured. Whole wheat bread will be made using standard methods. Correlations among enzyme activities and bread quality parameters will be determined. 2b. Treatments such as heat, salts, microwave, and high pressure will be used to decrease activity of an enzyme that breaks down lipids in wheat. Treatments that are most successful will be performed and whole wheat flour will be stored along with control flour. Lipid degradation, vitamin content, and baking properties will be monitored during storage. ANTCIPATED OUTCOMES: 1a. The most promising dietary fibers or whole grains for shifting the gut microbiota of obese individuals toward a microbiota more representative of a normal weight individual will be determined. 1b. Improved colon-targeted drug formulations will be developed. 2a. Cultivars of wheat with propensity for whole grain bread production will be identified or developed. 2b. A method to stabilize whole wheat flour against lipid degradation will be developed.
|Effective start/end date||9/15/02 → 2/28/16|
- National Science Foundation: $1,657,865.00