Browsing by Author "McKillop, Kyle"

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    Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market
    Phillips, Katherine M.; McGinty, Ryan C.; Couture, Garret; Pehrsson, Pamela R.; McKillop, Kyle; Fukagawa, Naomi K. (2021-07-08)
    The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was similar to 2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was similar to 18 g/100g in unripe fruit and decreased to 4-5 g/100g in ripe and similar to 2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by similar to 1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.
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    Multi-Glycomic Characterization of Fiber from AOAC Methods Defines the Carbohydrate Structures
    Couture, Garret; Luthria, Devanand L.; Chen, Ye; Bacalzo Jr, Nikita P.; Tareq, Fakir S.; Harnly, James; Phillips, Katherine M.; Pehrsson, Pamela R.; McKillop, Kyle; Fukagawa, Naomi K.; Lebrilla, Carlito B. (American Chemical Society, 2022-11)
    Dietary fiber has long been known to be an essential component of a healthy diet, and recent investigations into the gut microbiome-health paradigm have identified fiber as a prime determinant in this interaction. Further, fiber is now known to impact the gut microbiome in a structure-specific manner, conferring differential bioactivities to these specific structures. However, current analytical methods for food carbohydrate analysis do not capture this important structural information. To address this need, we utilized rapid-throughput LC-MS methods to develop a novel analytical pipeline to determine the structural composition of soluble and insoluble fiber fractions from two AOAC methods (991.43 and 2017.16) at the total monosaccharide, glycosidic linkage, and free saccharide level. Two foods were chosen for this proof-of-concept study: oats and potato starch. For oats, both AOAC methods gave similar results. Insoluble fiber was found to be comprised of linkages corresponding to beta-glucan, arabinoxylan, xyloglucan, and mannan, while soluble fiber was found to be mostly beta-glucan, with small amounts of arabinogalactan. For raw potato starch, each AOAC method gave markedly different results in the soluble fiber fractions. These observed differences are attributable to the resistant starch content of potato starch and the different starch digestion conditions used in each method. Together, these tools are a means to obtain the complex structures present within dietary fiber while retaining "classical" determinations such as soluble and insoluble fiber. These efforts will provide an analytical framework to connect gravimetric fiber determinations with their constituent structures to better inform gut microbiome and clinical nutrition studies.