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Kwiecień I, Kwiecień M. Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems. Gels 2018; 4:E47. [PMID: 30674823 PMCID: PMC6209284 DOI: 10.3390/gels4020047] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 05/17/2018] [Accepted: 05/21/2018] [Indexed: 12/20/2022] Open
Abstract
Polysaccharide hydrogels have been increasingly utilized in various fields. In this review, we focus on polysaccharide-based hydrogels used as probiotic delivery systems. Probiotics are microorganisms with a positive influence on our health that live in the intestines. Unfortunately, probiotic bacteria are sensitive to certain conditions, such as the acidity of the gastric juice. Polysaccharide hydrogels can provide a physical barrier between encapsulated probiotic cells and the harmful environment enhancing the cells survival rate. Additionally, hydrogels improve survivability of probiotic bacteria not only under gastrointestinal track conditions but also during storage at various temperatures or heat treatment. The hydrogels described in this review are based on selected polysaccharides: alginate, κ-carrageenan, xanthan, pectin and chitosan. Some hydrogels are obtained from the mixture of two polysaccharides or polysaccharide and non-polysaccharide compounds. The article discusses the efficiency of probiotic delivery systems made of single polysaccharide, as well as of systems comprising more than one component.
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Affiliation(s)
- Iwona Kwiecień
- Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, M. Strzody 9, 44-100 Gliwice, Poland.
| | - Michał Kwiecień
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, M. Curie-Skłodowskiej 34, 41-819 Zabrze, Poland.
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Nath A, Haktanirlar G, Varga Á, Molnár MA, Albert K, Galambos I, Koris A, Vatai G. Biological Activities of Lactose-Derived Prebiotics and Symbiotic with Probiotics on Gastrointestinal System. ACTA ACUST UNITED AC 2018; 54:medicina54020018. [PMID: 30344249 PMCID: PMC6037253 DOI: 10.3390/medicina54020018] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 03/23/2018] [Accepted: 04/04/2018] [Indexed: 02/07/2023]
Abstract
Lactose-derived prebiotics provide wide ranges of gastrointestinal comforts. In this review article, the probable biochemical mechanisms through which lactose-derived prebiotics offer positive gastrointestinal health are reported along with the up-to-date results of clinical investigations; this might be the first review article of its kind, to the best of our knowledge. Lactose-derived prebiotics have unique biological and functional values, and they are confirmed as ‘safe’ by the Food and Drug Administration federal agency. Medical practitioners frequently recommend them as therapeutics as a pure form or combined with dairy-based products (yoghurt, milk and infant formulas) or fruit juices. The biological activities of lactose-derived prebiotics are expressed in the presence of gut microflora, mainly probiotics (Lactobacillus spp. in the small intestine and Bifidobacterium spp. in the large intestine). Clinical investigations reveal that galacto-oligosaccharide reduces the risks of several types of diarrhea (traveler’s diarrhea, osmotic diarrhea and Clostridium difficile associated relapsing diarrhea). Lactulose and lactosucrose prevent inflammatory bowel diseases (Crohn’s disease and ulcerative colitis). Lactulose and lactitol reduce the risk of hepatic encephalopathy. Furthermore, lactulose, galacto-oligosaccharide and lactitol prevent constipation in individuals of all ages. It is expected that the present review article will receive great attention from medical practitioners and food technologists.
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Affiliation(s)
- Arijit Nath
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
- Soós Ernő Water Technology Research Centre, Faculty of Engineering, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary.
| | - Gokce Haktanirlar
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
| | - Áron Varga
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
| | - Máté András Molnár
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
| | - Krisztina Albert
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
| | - Ildikó Galambos
- Soós Ernő Water Technology Research Centre, Faculty of Engineering, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary.
| | - András Koris
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
| | - Gyula Vatai
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, H-1118 Budapest, Hungary.
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Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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54
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Nobre C, Alves Filho E, Fernandes F, Brito E, Rodrigues S, Teixeira J, Rodrigues L. Production of fructo-oligosaccharides by Aspergillus ibericus and their chemical characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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55
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Bryant RW“R, Cohen SD. Characterization of Hop Acids in Spent Brewer's Yeast from Craft and Multinational Sources. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0315-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Seth D. Cohen
- Fermentation Sciences, Appalachian State University, Boone, NC 28808
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56
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Novel Prospective of Wild Mushroom Polysaccharides as Potential Prebiotics. Fungal Biol 2018. [DOI: 10.1007/978-3-030-02622-6_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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57
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How to Succeed in Marketing Marine Natural Products for Nutraceutical, Pharmaceutical and Cosmeceutical Markets. GRAND CHALLENGES IN MARINE BIOTECHNOLOGY 2018. [DOI: 10.1007/978-3-319-69075-9_9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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58
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The Prebiotic Properties of Date Palm (Phoenix dactylifera L.) Seeds in Stimulating Probiotic Lactobacillus. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.4.05] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Souza-Borges PKD, Conti-Silva AC. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.4016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the bread formulated with oligofructose/inulin to the bread formulated with inulin and finally to the standard bread formulation. Comparing the crust colour of the standard bread with the crust colour of the bread with inulin, the bread with inulin was more beige, while the bread with oligofructose/inulin had smaller bubbles and was not as soft. The bread with oligofructose/inulin had a higher degree of acceptability with respect to flavour and overall acceptability than the standard bread, but the bread with fructans was preferred as compared to the standard bread in terms of appearance, aroma, texture, flavour and overall acceptability. In conclusion, the addition of fructans to bread formulations is promising and may promote the elaboration and consumption of new prebiotic products in the bakery line.
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Santibáñez L, Guerrero C, Illanes A. Raw galacto-oligosaccharide purification by consecutive lactose hydrolysis and selective bioconversion. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.07.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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61
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Modulation of Immune Function in Rats Using Oligosaccharides Extracted from Palm Kernel Cake. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2576921. [PMID: 29349067 PMCID: PMC5733945 DOI: 10.1155/2017/2576921] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 09/12/2017] [Accepted: 10/22/2017] [Indexed: 12/31/2022]
Abstract
To investigate the prebiotic and immunomodulatory effects of PKC extract (OligoPKC) a total of 24 male rats were randomly assigned to three treatment groups receiving basal diet (control), basal diet containing 0.5% OligoPKC, or basal diet containing 1% OligoPKC for four weeks. We found that OligoPKC had no significant effect on the tested growth parameters. However, it increased the size of the total and beneficial bacterial populations while reducing pathogen populations. OligoPKC increased the concentration of immunoglobulins in the serum and cecal contents of rats. It also enhanced the antioxidant capacity of the liver while reducing lipid peroxidation in liver tissue. OligoPKC affected the expression of genes involved in immune system function in the intestine. Therefore, OligoPKC could be considered a potential mannan-based prebiotic for humans and animals due to its beneficial effects on the health and well-being of the model rats.
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62
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Sorndech W, Tongta S, Blennow A. Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects. STARCH-STARKE 2017. [DOI: 10.1002/star.201700145] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Waraporn Sorndech
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Sunanta Tongta
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Andreas Blennow
- Faculty of Sciences Department of Plant and Environmental Sciences University of CopenhagenFrederiksberg C 1871Denmark
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63
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Siva N, Thavarajah D, Johnson CR, Duckett S, Jesch ED, Thavarajah P. Can lentil ( Lens culinaris Medikus) reduce the risk of obesity? J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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64
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Markowiak P, Śliżewska K. Effects of Probiotics, Prebiotics, and Synbiotics on Human Health. Nutrients 2017; 9:E1021. [PMID: 28914794 PMCID: PMC5622781 DOI: 10.3390/nu9091021] [Citation(s) in RCA: 1018] [Impact Index Per Article: 145.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 09/06/2017] [Accepted: 09/12/2017] [Indexed: 02/07/2023] Open
Abstract
The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented.
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Affiliation(s)
- Paulina Markowiak
- Institute of Fermentation Technology and Microbiology, Department of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Łódź, Poland.
| | - Katarzyna Śliżewska
- Institute of Fermentation Technology and Microbiology, Department of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Łódź, Poland.
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65
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Hu Y, Winter V, Chen XY, Gänzle MG. Effect of acceptor carbohydrates on oligosaccharide and polysaccharide synthesis by dextransucrase DsrM from Weissella cibaria. Food Res Int 2017; 99:603-611. [DOI: 10.1016/j.foodres.2017.06.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 06/08/2017] [Accepted: 06/17/2017] [Indexed: 01/10/2023]
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66
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Mundi M, Mikal KM, Ahmed OH, Sarbini SR. A review on the effects of prebiotics on cell toxicity and integrity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1326937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Morven Mundi
- Department of Crop Science, Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia
| | - Kathleen Michelle Mikal
- Department of Crop Science, Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia
| | - Osumanu Haruna Ahmed
- Department of Crop Science, Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia
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67
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Singla V, Chakkaravarthi S. Applications of prebiotics in food industry: A review. FOOD SCI TECHNOL INT 2017; 23:649-667. [DOI: 10.1177/1082013217721769] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Benefits of prebiotics for stimulating a healthy intestinal tract are well known. From suppression of pathogens to proliferation of indigenous bacteria of intestines, prebiotics have it all. Since the research on the scope of prebiotics is expanding, new applications are coming up every day thus upgrading the choices consumer has for a healthy living. Incorporation of prebiotics in a wide range of products that food industry offers on shelf is an innovative way to replace fat and sugars along with enhancing the mouthfeel by providing better tongue lubrication. In some cases, the thermal stability of the product is improved along with other sensory, textural and physiological benefits. This paper gives an overview of the various prebiotics available from different sources and their applications in various segments of food industry, notably dairy, beverage, processed fruit-vegetable, bakery, confectionary, extruded snack, sweetener, infant formula, pet food and livestock industry. The effects observed on addition of various prebiotics are also elaborated.
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Affiliation(s)
- Vinti Singla
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, India
| | - S Chakkaravarthi
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, India
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Santos RO, Silva MVF, Nascimento KO, Batista ALD, Moraes J, Andrade MM, Andrade LGZS, Khosravi-Darani K, Freitas MQ, Raices RSL, Silva MC, Barbosa Junior JL, Barbosa MIMJ, Cruz AG. Prebiotic flours in dairy food processing: Technological and sensory implications. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12394] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Renata O Santos
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Marcus Vinicius F Silva
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Kamila O Nascimento
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Aline L D Batista
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Jeremias Moraes
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Marlon M Andrade
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Luiz Guilherme Z S Andrade
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Kianoush Khosravi-Darani
- Shahid Beheshti University of Medical Sciences; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Research Department of Food Technology; 19395-4741 Tehran Iran
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF); Faculdade de Medicina Veterinária; 24230-340 Niterói Rio de Janeiro Brazil
| | - Renata S L Raices
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Marcia C Silva
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Jose L Barbosa Junior
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Maria Ivone M J Barbosa
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Adriano G Cruz
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
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Nowak R, Nowacka-Jechalke N, Juda M, Malm A. The preliminary study of prebiotic potential of Polish wild mushroom polysaccharides: the stimulation effect on Lactobacillus strains growth. Eur J Nutr 2017; 57:1511-1521. [PMID: 28353071 PMCID: PMC5959981 DOI: 10.1007/s00394-017-1436-9] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Accepted: 03/06/2017] [Indexed: 12/31/2022]
Abstract
Purpose According to the vast body of evidence demonstrating that the intestinal microbiota is undoubtedly linked with overall health, including cancer risk, searching for functional foods and novel prebiotic influencing on beneficial bacteria is necessary. The present study aimed to investigate the potential of polysaccharides from 53 wild-growing mushrooms to stimulate the growth of Lactobacillus acidophilus and Lactobacillus rhamnosus and to determine the digestibility of polysaccharide fractions. Methods Mushroom polysaccharides were precipitated with ethanol from aqueous extracts. Determination of growth promoting activity of polysaccharides was performed in U-shaped 96-plates in an ELISA reader in relation to the reference strain of L. acidophilus and two clinical strains of L. rhamnosus. The digestibility of mushroom polysaccharides was investigated in vitro by exposing them to artificial human gastric juice. Results Obtained results revealed that fungal polysaccharides stimulate the growth of Lactobacillus strains stronger than commercially available prebiotics like inulin or fructooligosaccharides. Moreover, selected polysaccharides were subjected to artificial human gastric juice and remain undigested in more than 90%. Conclusion Obtained results indicate that mushroom polysaccharides are able to pass through the stomach unchanged, reaching the colon and stimulating the growth of beneficial bacteria. Majority of 53 polysaccharide fractions were analysed for the first time in our study. Overall, our findings suggest that polysaccharide fractions from edible mushrooms might be useful in producing functional foods and nutraceuticals. Electronic supplementary material The online version of this article (doi:10.1007/s00394-017-1436-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Renata Nowak
- Chair and Department of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland
| | - Natalia Nowacka-Jechalke
- Chair and Department of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland
| | - Marek Juda
- Department of Pharmaceutical Microbiology, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland
| | - Anna Malm
- Department of Pharmaceutical Microbiology, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland
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Prebiotics: A Novel Approach to Treat Hepatocellular Carcinoma. Can J Gastroenterol Hepatol 2017; 2017:6238106. [PMID: 28573132 PMCID: PMC5442341 DOI: 10.1155/2017/6238106] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Accepted: 04/19/2017] [Indexed: 02/06/2023] Open
Abstract
Hepatocellular carcinoma is one of the fatal malignancies and is considered as the third leading cause of death. Mutations, genetic modifications, dietary aflatoxins, or impairments in the regulation of oncogenic pathways may bring about liver cancer. An effective barrier against hepatotoxins is offered by gut-liver axis as a change in gut permeability and expanded translocation of lipopolysaccharides triggers the activation of Toll-like receptors which stimulate the process of hepatocarcinogenesis. Prebiotics, nondigestible oligosaccharides, have a pivotal role to play when it comes to inducing an antitumor effect. A healthy gut flora balance is imperative to downregulation of inflammatory cytokines and reducing lipopolysaccharides induced endotoxemia, thus inducing the antitumor effect.
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Valdés-Varela L, Ruas-Madiedo P, Gueimonde M. In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations. Int J Food Microbiol 2016; 242:19-23. [PMID: 27866040 DOI: 10.1016/j.ijfoodmicro.2016.11.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 09/15/2016] [Accepted: 11/11/2016] [Indexed: 12/31/2022]
Abstract
The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the prevention and treatment of some disorders. Bifidobacteria are saccharolytic microorganisms, but their ability to use different carbohydrates varies among strains. In this study, we investigate the utilization of three prebiotic substrates (two different short-chain fructo-oligosaccharides [scFOS] and inulin) by strains of Bifidobacterium, in order to determine the synbiotic potential of the different probiotic/prebiotic combinations. Batch culture fermentations from six Bifidobacterium strains (Bifidobacterium longum IPLA20021, B. longum IPLA20022, Bifidobacterium animalis IPLA20031, B. animalis IPLA20032, B. animalis IPLA20020 and B. animalis Bb12) were carried out in the presence of inulin or scFOS (Synergy or Actilight), or glucose, as carbon source. Bifidobacteria levels were quantified by plate counting. The pH and production of organic acids in the different batch-culture fermentations were also determined. Our results showed that all the studied strains of B. animalis and B. longum were able to utilize scFOS but not inulin. The use of scFOS as carbon source affected the pattern of metabolite's production, when compared with cultures carried out in glucose, particularly in the case of B. longum. The results indicated that the scFOS are well suited to be used in combination with B. animalis or B. longum strains for the development of synbiotic foods or food supplements.
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Affiliation(s)
- Lorena Valdés-Varela
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Miguel Gueimonde
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
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Santibáñez L, Fernández-Arrojo L, Guerrero C, Plou FJ, Illanes A. Removal of lactose in crude galacto-oligosaccharides by β-galactosidase from Kluyveromyces lactis. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.07.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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74
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Vera C, Córdova A, Aburto C, Guerrero C, Suárez S, Illanes A. Synthesis and purification of galacto-oligosaccharides: state of the art. World J Microbiol Biotechnol 2016; 32:197. [PMID: 27757792 DOI: 10.1007/s11274-016-2159-4] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Accepted: 10/14/2016] [Indexed: 12/11/2022]
Abstract
Lactose-derived non-digestible oligosaccharides are prominent components of functional foods. Among them, galacto-oligosaccharides (GOS) outstand for being prebiotics whose health-promoting effects are supported on strong scientific evidences, having unique properties as substitutes of human milk oligosaccharides in formulas for newborns and infants. GOS are currently produced enzymatically in a kinetically-controlled reaction of lactose transgalactosylation catalyzed by β-galactosidases from different microbial strains. The enzymatic synthesis of GOS, although being an established technology, still offers many technological challenges and opportunities for further development that has to be considered within the framework of functional foods which is the most rapidly expanding market within the food sector. This paper presents the current technological status of GOS production, its main achievements and challenges. Most of the problems yet to be solved refer to the rather low GOS yields attainable that rarely exceed 40 %, corresponding to lactose conversions around 60 %. This means that the product or reaction (raw GOS) contains significant amounts of residual lactose and monosaccharides (glucose and galactose). Efforts to increase such yields have been for the most part unsuccessful, even though improvements by genetic and protein engineering strategies are to be expected in the near future. Low yields impose a burden on downstream processing to obtain a GOS product of the required purity. Different strategies for raw GOS purification are reviewed and their technological significance is appraised.
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Affiliation(s)
- Carlos Vera
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Andrés Córdova
- School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso, Chile.
| | - Carla Aburto
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Sebastián Suárez
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
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75
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Zhang H, Brace EC, Engelberth AS. Selection of a nonaqueous two-phase solvent system for fractionation of xylo-oligosaccharide prebiotics using a conductor-like screening model for real solvents. J LIQ CHROMATOGR R T 2016. [DOI: 10.1080/10826076.2016.1230552] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- He Zhang
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA
- Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, Indiana, USA
| | - Emma C. Brace
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA
- Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, Indiana, USA
| | - Abigail S. Engelberth
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA
- Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, Indiana, USA
- Environmental and Ecological Engineering, Purdue University, West Lafayette, Indiana, USA
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76
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Mansouripour S, Mizani M, Rasouli S, Gerami A, Sharifan A. Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1152478] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Samar Mansouripour
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Maryam Mizani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Sousan Rasouli
- Department of Nanomaterials and Nanocoatings, Institute for Color Science and Technology (ICST), Tehran, Iran
| | - Abbas Gerami
- Faculty of Management and Accounting, Qazvin Branch, Islamic Azad University, Qazvin, Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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77
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Effect of skim milk coated inulin-alginate encapsulation beads on viability and gene expression of Lactobacillus plantarum during freeze-drying. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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78
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Córdova A, Astudillo C, Vera C, Guerrero C, Illanes A. Performance of an ultrafiltration membrane bioreactor (UF-MBR) as a processing strategy for the synthesis of galacto-oligosaccharides at high substrate concentrations. J Biotechnol 2016; 223:26-35. [DOI: 10.1016/j.jbiotec.2016.02.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 01/19/2016] [Accepted: 02/23/2016] [Indexed: 12/31/2022]
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79
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80
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Florowska A, Krygier K, Florowski T, Dłużewska E. Prebiotics as functional food ingredients preventing diet-related diseases. Food Funct 2016; 7:2147-55. [DOI: 10.1039/c5fo01459j] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
This paper reviews the potential of prebiotic-containing foods in the prevention or postponement of certain diet-related diseases, such as cardiovascular diseases with hypercholesterolemia, osteoporosis, diabetes, gastrointestinal infections and gut inflammation.
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Affiliation(s)
- A. Florowska
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
| | - K. Krygier
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
| | - T. Florowski
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
| | - E. Dłużewska
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
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81
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Mushroom polysaccharides as potential prebiotics with their antitumor and immunomodulating properties: A review. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.bcdf.2015.11.001] [Citation(s) in RCA: 109] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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82
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Palacio MI, Weisstaub AR, Zuleta Á, Etcheverría AI, Manrique GD. α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats. Food Funct 2016; 7:4967-4975. [DOI: 10.1039/c6fo01297c] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats.
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Affiliation(s)
- María I. Palacio
- Departamento de Ingeniería Química
- Facultad de Ingeniería
- Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA)
- Olavarría
- Argentina
| | - Adriana R. Weisstaub
- Departamento de Bromatología y Nutrición
- Facultad de Farmacia y Bioquímica
- Universidad de Buenos Aires
- Buenos Aires
- Argentina
| | - Ángela Zuleta
- Departamento de Bromatología y Nutrición
- Facultad de Farmacia y Bioquímica
- Universidad de Buenos Aires
- Buenos Aires
- Argentina
| | - Analía I. Etcheverría
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
- Facultad de Ciencias Veterinarias
- Centro de Investigación Veterinaria de Tandil (CIVETAN)
- Laboratorio de Inmunoquímica y Biotecnología
- UNCPBA
| | - Guillermo D. Manrique
- Departamento de Ingeniería Química
- Facultad de Ingeniería
- Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA)
- Olavarría
- Argentina
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83
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Review of immune stimulator substances/agents that are susceptible of being used as feed additives: mode of action and identification of end‐points for efficacy assessment. EFSA SUPPORTING PUBLICATIONS 2015. [PMCID: PMC7163546 DOI: 10.2903/sp.efsa.2015.en-905] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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84
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85
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Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0230-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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86
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Samal L, Behura N. Prebiotics: An Emerging Nutritional Approach for Improving Gut Health of Livestock and Poultry. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ajava.2015.724.739] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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87
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Kothari D, Tingirikari JMR, Goyal A. In vitro analysis of dextran from Leuconostoc mesenteroides NRRL B-1426 for functional food application. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.08.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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88
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Influence of selected feed supplements on the growth and health of calves depending on the sex, season of birth, and number of the dam’s lactations. ACTA VET BRNO 2015. [DOI: 10.2754/avb201584030269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of this study was to prove the hypothesis that the growth and health of calves are dependent on feed supplements with an antidiarrhoeic effect, in relation to sex, season of birth, and number of the dam’s lactations. A total of 186 calves were included in the experiment. After birth the calves were divided into three treatment groups:Ascophyllum nodosum(brown seaweed hydrolyzate, prebiotics),Lactobacillus sporogenes(probiotics), and the control group. All calves were weighed within two h after birth. The growth and health were investigated from the birth to the fourth week of age. Compared to the control, a significant effect of applied feed supplements was found in theLactobacillus sporogenesgroup in the body weight at 28 days of life (P< 0.01) and in the average daily gains (P< 0.001). Differences between sexes were found in the body weight at birth (P< 0.001) and in the body weight at 28 days of life (P< 0.01). The effect of the season of birth was recorded in the average daily gains (P< 0.01). The effect of the number of the dam’s lactations on calf was proved in body weights at birth and 28 days of life (P< 0.01). The interaction between treatment and sex (P< 0.05), and between treatment and season of birth (P< 0.01) were calculated in the average daily gains. We concluded from the analysis that only the use ofLactobacillus sporogeneshad a positive influence on increasing the growth. Neither of the two supplements had a positive impact on the health of calves.
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89
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Li W, Wang K, Sun Y, Ye H, Hu B, Zeng X. Lactosucrose and its analogues derived from lactose and sucrose: Influence of structure on human intestinal microbiota in vitro. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.05.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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90
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Nadour M, Laroche C, Pierre G, Delattre C, Moulti-Mati F, Michaud P. Structural Characterization and Biological Activities of Polysaccharides from Olive Mill Wastewater. Appl Biochem Biotechnol 2015; 177:431-45. [PMID: 26189104 DOI: 10.1007/s12010-015-1753-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Accepted: 07/06/2015] [Indexed: 10/23/2022]
Abstract
Olive mill wastewater (OMWW), the main waste product of olive oil extraction process, was investigated as a source of polysaccharides. The yield of alcohol insoluble residue (AIR) was 20.5 % based on the dry matter of OMWW. Extraction with water gave water soluble (WSF) and insoluble (WIF) fractions from AIR with yields of 13.3 % (w/w) and 3.7 % (w/w) based on the dry matter, respectively. Chemical composition and monosaccharide analysis indicated that glucose was the main monosaccharide of these extracts in addition to galactose, arabinose, rhamnose, and galacturonic acid. Prebiotic and antioxidant activities of polysaccharidic fractions from OMWW were evaluated. Results gave evidence for their scavenging capacity toward the 2,2'-diphenyl-1-picrylhydrazyle (DPPH) (IC50 value of 89.43 μg/mL) and hydroxyl radicals (IC50 value of 158.70 μg/mL), resistance toward artificial human gastric juice, and ability to be fermented by Lactobacilli strains.
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Affiliation(s)
- Malika Nadour
- Laboratoire de Biochimie Analytique et Biotechnologies, Université M. Mammeri, BP No. 17 RP, 15000, Tizi Ouzou, Algeria
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91
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Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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92
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Braga HF, Conti-Silva AC. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.064] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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93
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Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1836-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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94
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Pop OL, Vodnar DC, Suharoschi R, Mudura E, Socaciu C. L. plantarum
ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12234] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Oana L. Pop
- Faculty of Food Science and Technology; University of Agricultural Science and Veterinary Medicine Cluj-Napoca; 3-5 Calea Mănăştur Street Cluj-Napoca 400372 Romania
| | - Dan C. Vodnar
- Faculty of Food Science and Technology; University of Agricultural Science and Veterinary Medicine Cluj-Napoca; 3-5 Calea Mănăştur Street Cluj-Napoca 400372 Romania
| | - Ramona Suharoschi
- Faculty of Food Science and Technology; University of Agricultural Science and Veterinary Medicine Cluj-Napoca; 3-5 Calea Mănăştur Street Cluj-Napoca 400372 Romania
| | - Elena Mudura
- Faculty of Food Science and Technology; University of Agricultural Science and Veterinary Medicine Cluj-Napoca; 3-5 Calea Mănăştur Street Cluj-Napoca 400372 Romania
| | - Carmen Socaciu
- Faculty of Food Science and Technology; University of Agricultural Science and Veterinary Medicine Cluj-Napoca; 3-5 Calea Mănăştur Street Cluj-Napoca 400372 Romania
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95
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Optimization of the formulation of nutritional breads based on calcium carbonate and inulin. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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96
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Xing Y, Xu Q, Jiang L, Cao D, Lin H, Che Z, Ma Y, Li X, Cai Y. Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus. RSC Adv 2015. [DOI: 10.1039/c4ra13578d] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
MicroencapsulatedL. acidophilusembedded with different wall materials exhibited different biological characteristics and stability. Complex materials as coatings could provide protection and better release characteristics forL. acidophiluscell.
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Affiliation(s)
- Yage Xing
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Li Jiang
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Dong Cao
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Hongbin Lin
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Zhenming Che
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Yuan Ma
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Xingchen Li
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Yimin Cai
- Japan International Research Center for Agricultural Sciences
- Tsukuba 30528686
- Japan
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97
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Abstract
This study was conducted to assess the effect of prebiotic galactooligosaccharides (GOS) on alloxan-induced diabetes in male Sprague-Dawley (SD) rats. Diabetes was induced by administration of alloxan (100 mg/kg) and rats were divided in 4 groups: normal control group (NCG), prebiotic control group (PCG), diabetic control group (DCG) and diabetic prebiotic group (DPG). While PCG and DPG were fed with GOS supplemented (10% w/w) diet, NCG and DCG were administered with basal diet. Rats were sacrificed after 42 d for collection of blood and liver. Faecal samples were collected at the interval of 7 d throughout the study for measurement of lactobacilli and coliform count. Feeding of GOS decreased or delayed the severity of diabetes by amelioration of diabetes associated markers including fasting blood glucose, haemoglobin, glycosylated haemoglobin triglycerides, total cholesterol, low density lipoproteins, creatinine and urea. GOS was also found to improve the levels of antioxidative enzymes (superoxide dismutase, catalase and glutathione peroxidase) in liver and blood. Improvement in lactobacilli count along with a concomitant decrease in coliform count was observed in GOS fed groups.
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98
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Zapata Noreña CP, Bayarri S, Costell E. Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9371-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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99
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Bertrand E, Pierre G, Delattre C, Gardarin C, Bridiau N, Maugard T, Štrancar A, Michaud P. Dextranase immobilization on epoxy CIM® disk for the production of isomaltooligosaccharides from dextran. Carbohydr Polym 2014; 111:707-13. [DOI: 10.1016/j.carbpol.2014.04.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2013] [Revised: 12/11/2013] [Accepted: 04/22/2014] [Indexed: 10/25/2022]
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100
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In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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