Publications by authors named "Jayani Kulathunga"

2 Publications

  • Page 1 of 1

A Review: Cereals on Modulating the Microbiota/Metabolome for Metabolic Health.

Curr Nutr Rep 2022 Jun 3. Epub 2022 Jun 3.

Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA.

Purpose Of Review: Diet can modulate both the composition and functionality of the human gut microbiota. Cereals are rich in specific macro and functional elements that are considered important dietary components for maintaining human health; therefore, it is important to examine precise nutritional mechanism involved in exerting the health benefits via modulating gut microbiota. The purpose of this review is to summarize recent research on how different cereals in the diet can regulate the microbiota for health and disease.

Recent Findings: There is an increased interest in targeting the gut microbiome for the treatment of chronic diseases. Cereals can alter the gut microbiome and may improve energy and glucose homeostasis, interfere with host energy homeostasis, appetite, blood glucose regulation, insulin sensitivity, and regulation of host metabolism. However, more human research is necessary to confirm the beneficial health outcomes of cereals via modulating gut microbiota. Cereals play an essential role in shaping the intestinal microbiota that contributes to exerting health effects on various diseases.
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http://dx.doi.org/10.1007/s13668-022-00424-1DOI Listing
June 2022

Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat.

Foods 2021 Apr 2;10(4). Epub 2021 Apr 2.

Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.

Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was conducted to evaluate the kernel quality and chemical composition of the whole grain flour of hulled wheats as a preliminary approach to use these species for value addition. The experimental design was separate, randomized complete block designs for einkorn, emmer, and spelt, with four field replicates. According to the results, significant differences ( < 0.05) were observed in kernel quality traits, such as test weight, 1000 kernel weight, and kernel hardness, compared to hard red spring wheat. The results of the chemical composition revealed that hulled wheats were characterized by significantly lower ( < 0.05) protein and higher ( < 0.05) crude fat contents compared to whole wheat flour of hard red spring wheat. Among hulled wheats, total dietary fiber content was highest in emmer, followed by einkorn and spelt. In conclusion, the whole wheat flour of einkorn, emmer, and spelt used in this study differ from hard red spring wheat in their kernel quality and chemical composition.
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http://dx.doi.org/10.3390/foods10040761DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066832PMC
April 2021
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