1. The effect of addition of guar gum (5 and 10 g/l) to a radiolabelled, homogenized, baked-bean test meal on the distribution of that meal in the gastrointestinal tract was investigated in groups of male rats killed at 25, 50, 100, 200, 300 and 400 min after gavage. 2. Addition of 5 and 10 g guar gum/l significantly increased the proportion of the meal remaining in the stomach at 25 and 50 min...

BackgroundExcessive adipose tissue is central to disease burden posed by the Metabolic Syndrome (MetS). Whilst much known of altered transcriptomic regulation under fasting conditions, little responses high-fat meals.MethodsNineteen middle-aged males (mean ± SD 52.0 4.6 years), consumed two isocaloric high-fat, predominately dairy-based or soy-based, breakfast meals. Abdominal subcutaneous biop...

The effects of wheat bran and pectin on the gastrointestinal distribution of a radiolabelled, homogenized baked-bean meal were investigated in the rat. These fibres were chosen because of their very different physical characteristics; wheat bran is a coarse, particulate, mainly insoluble fibre whilst pectin is a soluble viscous polysaccharide. Sixty male rats were administered orally with contr...

Pigs (n 100) between 28 and 56 d of age were given diets containing one of five protein concentrates ad lib. The utilization of methionine from the protein concentrates was compared with synthetic methionine. Increasing the methionine content of the diets from 1.5 to 2.2 g/kg diet increased the weight gains of the pigs from 61 g/d to 198-292 g/d. The feed conversion efficiencies decreased from ...

BACKGROUND Around the world, beans and rice are commonly consumed together as a meal. With type 2 diabetes increasing, the effect of this traditional diet pattern on glycemic response has not been studied fully. METHODS We evaluated the glycemic response of bean and rice traditional meals compared to rice alone in adults with type 2 diabetes. Seventeen men and women with type 2 diabetes contr...

The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in We...

Three different varieties of cottonseed meal (CSM) were evaluated to measure the apparent digestibility coefficient (ADC) of the nutrients using chromic oxide (Cr2O3) as an indigestible marker. Five experimental diets were prepared and mixed with 1% of Cr2O3, 2% of mineral and vitamin each of which were premixed. Diet 1 was used as the control diet. Diets 2, 3, 4 and 5 were formulated using 70...

Three different varieties of cottonseed meal (CSM) were evaluated to measure the apparent digestibility coefficient (ADC) of the nutrients using chromic oxide (Cr2O3) as an indigestible marker. Five experimental diets were prepared and mixed with 1% of Cr2O3, 2% of mineral and vitamin each of which were premixed. Diet 1 was used as the control diet. Diets 2, 3, 4 and 5 were formulated using 70...