Holscher, H.D., A.M. Taylor, K.S. Swanson, J.A. Novotny, D.J. Baer, 2018. Almond consumption and processing affects the composition of the gastrointestinal microbiota of healthy adult men and women: a randomized controlled trial. Nutrients 10(2), 126; https://doi.org/10.3390/nu10020126
Background: Almond processing has been shown to differentially impact metabolizable energy; however, the effect of food form on the gastrointestinal microbiota is under-investigated. Objective: We aimed to assess the interrelationship of almond consumption and processing on the gastrointestinal microbiota. Design: A controlled-feeding, randomized, five-period, crossover study with washouts between diet periods was conducted in healthy adults (n = 18). Treatments included: (1) zero servings/day of almonds (control); (2) 1.5 servings (42 g)/day of whole almonds; (3) 1.5 servings/day of whole, roasted almonds; (4) 1.5 servings/day of roasted, chopped almonds; and (5) 1.5servings/day of almond butter. Fecal samples were collected at the end of each three-week diet period. Results: Almond consumption increased the relative abundances of Lachnospira, Roseburia, and Dialister (p≤0.05). Comparisons between control and the four almond treatments revealed that chopped almonds increased Lachnospira, Roseburia, and Oscillospira compared to control (p < 0.05), while whole almonds increased Dialister compared to control (p = 0.007). There were no differences between almond butter and control. Conclusions: These results reveal that almond consumption induced changes in the microbial community composition of the human gastrointestinal microbiota. Furthermore, the degree of almond processing (e.g., roasting, chopping, and grinding into butter) differentially impacted the relative abundances of bacterial genera.
Mandalari, G., M.L. Parker, M.M.-L. Grundy, T. Grassby, A. Smeriglio, C. Bisignano, R. Raciti, D. Trombetta, D.J. Baer, P.J. Wilde, 2018. Understanding the effect of particle size and processing on almond lipid bioaccessibility through microstructural analysis: from mastication to faecal collection. Nutrients. 10, 213; doi:10.3390/nu10020213.
We have previously reported on the low lipid bioaccessibility from almond seeds during digestion in the upper gastrointestinal tract (GIT). In the present study, we quantified the lipid released during artificial mastication from four almond meals: natural raw almonds (NA), roasted almonds (RA), roasted diced almonds (DA) and almond butter from roasted almonds (AB). Lipid release after mastication (8.9% from NA, 11.8% from RA, 12.4% from DA and 6.2% from AB) was used to validate our theoretical mathematical model of lipid bioaccessibility. The total lipid potentially available for digestion in AB was 94.0%, which included the freely available lipid resulting from the initial sample processing and the further small amount of lipid released from the intact almond particles during mastication. Particle size distributions measured after mastication in NA, RA and DA showed most of the particles had a size of 1000 µm and above, whereas AB bolus mainly contained small particles (<850 µm). Microstructural analysis of faecal samples from volunteers consuming NA, RA, DA and AB confirmed that some lipid in NA, RA and DA remained encapsulated within the plant tissue throughout digestion, whereas almost complete digestion was observed in the AB sample. We conclude that the structure and particle size of the almond meals are the main factors in regulating lipid bioaccessibility in the gut.
Duong, Q.H., K.G. Lapsley, R.B. Pegg, 2018. Inositol phosphates: health implications, methods of analysis, and occurrence in plant foods. J. Food Bioact. 1:41-55.
Inositol phosphates (InsPs), especially myo-inositol hexakisphosphate (InsP6), are important binders of phosphorus and minerals in plant seeds. However, they have long been considered as anti-nutritional components of plant foods due to their possible negative effects on the absorption of minerals and proteins in mammals. On the other hand, recent findings have found InsPs to be ubiquitous in eukaryote cells and actively participating in multiple cell functions. In vivo and in vitro studies have also documented the preventive potential of these compounds against the development of a wide range of diseases. In light of these findings, interest in the relationship between these compounds and human health has been renewed. It is suggested that the interactions of InsPs with other nutrients in the gut are complex, that the absorption of dietary InsPs might be implied but is not certain, and that the disease fighting capabilities of InsPs hold both promises and limitations. At the same time, the analysis of these compounds in foods and biological samples still faces many challenges, calling for more advanced modification and developments in the future.
Zhanga, Y., C. Liua, M. Sua, K.H. Roux, S.K. Sathe, 2018. Effect of phenolics on amandin immunoreactivity. Food Science and Technology. 98:515-523.
Amandin immunoreactivity was assessed using monoclonal antibody (mAb) 4C10-based immunoassays: enzyme-linked immunosorbent assay (ELISA), Western blot, and dot blot. Nonpareil almond soluble proteins mixed with equal amounts of select phenolic compounds were incubated at room temperature (RT, 22°C) or heated at 100°C for 1h. As revealed by ELISA, only incubation with tea tannins had a measurable effect on amandin immunoreactivity at RT. Incubation with tannic acid, tannin, ellagic acid, tea tannin, and walnut tannin at 100°C for 1h stabilized amandin immunoreactivity. Nonpareil whole almond flour mixed with ellagic acid or grape seed tannins (each at 1 and 2%; w/w) was subjected to autoclaving (121°C, 15 psi; 5, 30min); blanching (100°C, 3, 10 min); microwaving (500 W, 1, 3min); and roasting (140°C, 170°C, 177°C for 30, 20, and 12min; respectively). In addition, Nonpareil whole almond flour mixed with ellagic acid or grapeseed tannins (each at 1 and 2%; w/w),in presence of sugar (5% and 20%,w/w) or corn syrup (5% and 20%, w/w), was also subjected to roasting at 170°C for 20min. ELISA results suggested that moist heat (autoclaving and blanching) was the most effective in reducing the mAb 4C10 detectable amandin immunoreactivity.
