Michael J. Gidley
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View article: Review: Nutrition-based perinatal strategies towards antimicrobial-free systems in piglets
Review: Nutrition-based perinatal strategies towards antimicrobial-free systems in piglets Open
The use of antimicrobials in pig production keeps increasing with the global demand for pork, causing a potential increase in the circulating pool of antimicrobial-resistant genes and other environmental issues. However, developing antimic…
View article: Future protein foods: plant versus animal sources, nutrient release rates, and gateway products
Future protein foods: plant versus animal sources, nutrient release rates, and gateway products Open
View article: IL-33 promotes transcriptional and metabolic adaptations of tissue-resident Th2 cells
IL-33 promotes transcriptional and metabolic adaptations of tissue-resident Th2 cells Open
The polarization of naïve CD4 + T cells into Th2 cells is initiated in lymphoid organs and completed as the cells become tissue resident, where they express ST2, the receptor for the alarmin IL-33, which may be a key signal for tissue inte…
View article: Starch digestion enhancement by phytase, protease and xylanase/glucanase in milled maize, wheat and barley grains depends on cereal type and particle size
Starch digestion enhancement by phytase, protease and xylanase/glucanase in milled maize, wheat and barley grains depends on cereal type and particle size Open
View article: Investigating the ability of mid-infrared spectroscopy to analyse dietary supplements (from type to digestion): a preliminary study on sulforaphane supplements
Investigating the ability of mid-infrared spectroscopy to analyse dietary supplements (from type to digestion): a preliminary study on sulforaphane supplements Open
Dietary supplements are popular but poorly regulated, leading to concerns about their quality and accuracy of labelling. Developing fast, simple, and sustainable methods to analyse these supplements could help protect consumers by improvin…
View article: Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation Open
View article: Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation
Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation Open
View article: Microencapsulation of broccoli sulforaphane using whey and pea protein: <i>in vitro</i> dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells
Microencapsulation of broccoli sulforaphane using whey and pea protein: <i>in vitro</i> dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells Open
Sulforaphane-rich extract was prepared from broccoli. The extract was encapsulated with whey and pea protein isolates by freeze-drying. The products were characterised and assessed for in vitro bioaccessibility and bioavailability.
View article: Differential effects of pectin-based dietary fibre type and gut microbiota composition on in vitro fermentation outcomes
Differential effects of pectin-based dietary fibre type and gut microbiota composition on in vitro fermentation outcomes Open
Interactions between human gut microbiota and dietary fibres (DF) are influenced by the complexity and diversity of both individual microbiota and sources of DF. Based on 480 in vitro fermentations, a full factorial experiment was performe…
View article: Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study
Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study Open
Numerous investigations have studied relationships between satiation, satiety, or food intake and single factors like food composition and resting metabolic rate. However, a comprehensive framework connecting food, physiological, and psych…
View article: New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour
New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour Open
The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderatel…
View article: Bringing back a forgotten legume—Sensory profiles of Australian native wattleseeds reveal potential for novel food applications
Bringing back a forgotten legume—Sensory profiles of Australian native wattleseeds reveal potential for novel food applications Open
Documented as one of the oldest living civilizations, there is now evidence that Indigenous communities in Australia followed a sustainable lifestyle with well‐designed agricultural practices and adequate physical activity. Commonly known …
View article: Development of Liquid Chromatography-Mass Spectrometry (LC-MS) Method for Quantification of Broccoli Sulforaphane
Development of Liquid Chromatography-Mass Spectrometry (LC-MS) Method for Quantification of Broccoli Sulforaphane Open
Sulforaphane (SFN) is an isothiocyanate and the product of the hydrolysis of glucoraphanin (GRA) by myrosinase. Broccoli is one of the rich sources of GRA and thus SFN. SFN possess a wide range of bioactivities and is considered an anti-ca…
View article: Grain factors in food and feed that influence digestion and gut fermentation outcomes
Grain factors in food and feed that influence digestion and gut fermentation outcomes Open
Background and Objectives Grains are typically the main component in both human diets and animal feed. The factors in grains that influence digestion and fermentation in the gastrointestinal tract are incompletely understood, limiting both…
View article: Determination of glucosinolates in broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) by combining mid‐infrared (<scp>MIR</scp>) spectroscopy with chemometrics
Determination of glucosinolates in broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) by combining mid‐infrared (<span>MIR</span>) spectroscopy with chemometrics Open
Summary Glucosinolates (GSLs), compounds with potential chemo‐preventative properties, can be affected by pre‐ and post‐harvest processes. Therefore, monitoring their content is important for the food and agricultural industries. This stud…
View article: In vitro fermentation characteristics of fruit and vegetable juicing wastes using human fecal inoculum are determined by cell wall architecture
In vitro fermentation characteristics of fruit and vegetable juicing wastes using human fecal inoculum are determined by cell wall architecture Open
Fruit and vegetable juicing wastes are a promising source of hydrocolloids with potential gut fermentation benefits for applications in foods. The aim of this study was to investigate the fermentation characteristics of juicing wastes from…
View article: Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review
Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review Open
Cruciferous vegetables and oilseeds are rich in glucosinolates that can transform into isothiocyanates upon enzymic hydrolysis during post-harvest handling, food preparation and/or digestion. Vegetables contain glucosinolates that have ben…
View article: Characterization of structure-function properties relevant to copper-activated pyrite depression by different starches
Characterization of structure-function properties relevant to copper-activated pyrite depression by different starches Open
Starches can adsorb on and depress copper-activated pyrite desirably during flotation, an important process in ore mineral extraction. In order to develop structure/function relationships, adsorption on and depression properties of copper-…
View article: Composition and functional profiles of human faecal microbiota fermenting plant-based food particles are related to water-holding capacity more than particle size
Composition and functional profiles of human faecal microbiota fermenting plant-based food particles are related to water-holding capacity more than particle size Open
Particle size is regarded as an important characteristic of plant-based foods in terms of digestion and fermentation. However, it is unclear to what extent the physico-chemical characteristics of different particle sizes affect microbial c…
View article: High amylose wheat foods: A new opportunity to improve human health
High amylose wheat foods: A new opportunity to improve human health Open
The health benefits of resistant starch (RS) are widely reported. RS promotes the production of short-chain fatty acids in the colon via microbial fermentation and plays a key role in promoting human health. Current staple foods have low R…
View article: Food quality, safety, and functionality – relevance to nutrition security
Food quality, safety, and functionality – relevance to nutrition security Open
Achieving nutrition security through diet quality is a major challenge globally, as reflected in the United Nation’s Sustainable Development Goals. To aid in this, there is a global consensus that diet quality is a result of overall dietar…
View article: Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics
Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics Open
The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in sa…
View article: Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide
Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide Open
Wheat is a potential source of oxidized starch, but there is no systematic study reporting the effects of oxidation conditions on the structural changes and subsequent physical properties. We report the properties of oxidized wheat starch …
View article: Lessons for animal nutrition and production science from the Australian Academy of Science Decadal Plan for the Science of Nutrition
Lessons for animal nutrition and production science from the Australian Academy of Science Decadal Plan for the Science of Nutrition Open
The Australian Academy of Science recently released a Decadal Plan for the Science of Nutrition. This plan was focussed on human nutrition, but it is worth considering implications for production animal science and parallels with animal nu…
View article: Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association
Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association Open
Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated w…
View article: Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks
Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks Open
View article: Review: Effects of fibre, grain starch digestion rate and the ileal brake on voluntary feed intake in pigs
Review: Effects of fibre, grain starch digestion rate and the ileal brake on voluntary feed intake in pigs Open
View article: Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’
Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’ Open
View article: Mucin gel assembly is controlled by a collective action of non-mucin proteins, disulfide bridges, Ca2+-mediated links, and hydrogen bonding
Mucin gel assembly is controlled by a collective action of non-mucin proteins, disulfide bridges, Ca2+-mediated links, and hydrogen bonding Open
View article: Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity
Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity Open
The effects of tea polyphenols on binding of porcine pancreatic α-amylase (PPA) with normal maize starch granules were studied through solution depletion assays, fluorescence spectroscopy and initial rate kinetics. Only polyphenols which h…