No fiber? No problem: New enzyme technology could boost fiber intake in processed foods

University of Nevada, Reno researchers identify enzymes that can unlock fiber from processed proteins

Lead author and doctoral student Matt Bolino (right), along with doctoral student Nadini Haththotuwe Gamage, analyze a gut bacteria specimen collected from Nevada residents. Both are part of the team that identified three novel enzymes with the potential to transform the processed food industry. Photo by Steven Frese.

Most people believe they eat enough fiber, but research shows at least 9 out of 10 don’t. That means 90% of Americans are falling short on a key part of a diet that protects against a range of illnesses.

Fiber fuels the trillions of microorganisms in our guts, helping them flourish. In return, it supports our digestion, immune system, and even brain health.

For those of us who consume too much processed food in our diet, which are often low in fiber or lacking fiber entirely, meeting the daily recommended intake can be particularly challenging. However, an ongoing collaborative study involving researchers from University of Nevada, Reno may help bridge that gap.

Read Full Article