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Rana A, Taneja NK, Raposo A, Alarifi SN, Teixeira-Lemos E, Lima MJ, Gonçalves JC, Dhewa T. Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages. Front Microbiol 2024; 15:1404907. [PMID: 39050628 PMCID: PMC11266073 DOI: 10.3389/fmicb.2024.1404907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Accepted: 06/25/2024] [Indexed: 07/27/2024] Open
Abstract
Introduction The food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food. Methods The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains. Results and discussion The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk's potential in plant-based beverage market.
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Affiliation(s)
- Ananya Rana
- Department of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Sehad N. Alarifi
- Department of Food and Nutrition Science, Al-Quwayiyah College of Sciences and Humanities, Shaqra University, Shaqra, Saudi Arabia
| | | | - Maria João Lima
- CERNAS Research Centre, Polytechnic University of Viseu, Viseu, Portugal
| | | | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendragarh, Haryana, India
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Paesani C, Lammers TCGL, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydr Polym 2024; 328:121747. [PMID: 38220355 DOI: 10.1016/j.carbpol.2023.121747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/20/2023] [Accepted: 12/26/2023] [Indexed: 01/16/2024]
Abstract
Wheat bran is a low-cost by-product with significant nutritional value, but it is primarily utilized in animal feed applications. This study sought to investigate chemical methodologies for modifying the wheat bran's structure, enhancing non-starch polysaccharides solubility in water, and assessing alterations in functional and biological attributes. Chemical modifications were conducted under aqueous, alkaline, acid, and oxidizing conditions. Parameters such as yield, monosaccharides, arabinoxylans, β-glucan and phenolic content, molecular weight, functional properties, and prebiotic in vitro capacity were examined. The samples exhibited higher yields than the control, particularly in alkaline and acidic extractions. Notably, all soluble polysaccharide fractions (SPF) displayed a reduced molecular weight (<25KDa). β-glucan contents were raised in alkaline and acid extractions compared to the control, despite only in alkaline extraction were observed increase in arabinoxylans, confirmed by enzymatic-driven linkage analyses. Phenolic compounds and their antioxidant activities were low across all SPF. The samples showed heightened solubility, minimal foaming, and reduced water absorption properties. An alkaline extraction demonstrated a potential high prebiotic effect. Most samples showed positive relative growth and prebiotic activity for Lactobacillus and Bifidobacterium. This study suggests that an alkaline extraction of wheat by-product could enhance its value by increasing β-glucan content, arabinoxylans release, and prebiotic potential.
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Affiliation(s)
- Candela Paesani
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Tamy C G L Lammers
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Lorena S Sciarini
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Malena Moiraghi
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Gabriela T Pérez
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - João Paulo Fabi
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Centers, São Paulo Research Foundation, Rua do Lago, 250, São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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3
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Lin X, Zhang X, Xu B. Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications. Food Res Int 2024; 180:114048. [PMID: 38395565 DOI: 10.1016/j.foodres.2024.114048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study compares the physicochemical and prebiotic properties of inulin isolated from five botanical sources. The average degree of polymerization (DP) for inulin ranged from 5.00 to 13.33. Notably, inulin from Dahlia tubers (DP = 13) and Platycodonis Radix (DP = 8) demonstrated granular, clustered morphology under SEM, semi-crystalline structures via X-ray diffraction, and exhibited shear-thinning behaviors from shear rate 1 s-1 to 500 s-1. In contrast, inulin from Jerusalem artichoke (DP = 5), chicory root (DP = 7), and Asparagi Radix (DP = 5) showcased rough flake morphologies under SEM, amorphous structures in X-ray patterns, and similar shear-thinning behaviors. All inulin types showed acid stability at pH levels below 2.0, with a reducing sugar conversion ratio (RRS) under 1 %. Furthermore, the isolated inulin from the different sources presented prebiotic capacity when added as a sole carbon source in the culture media of the probiotics Lactobacillus paracasei and Bifidobacterium longum. This study provides the properties of inulin from various sources, thereby offering a reference for the selection of appropriate inulin in industrial applications based on the desired characteristics of the final product.
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Affiliation(s)
- Xiaojun Lin
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Xuanyi Zhang
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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4
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de Marins AR, Ribeiro STC, de Oliveira MC, Cardozo Filho L, de Oliveira AJB, Gonçalves RAC, Gomes RG, Feihrmann AC. Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots. Carbohydr Polym 2024; 324:121525. [PMID: 37985103 DOI: 10.1016/j.carbpol.2023.121525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/11/2023] [Accepted: 10/22/2023] [Indexed: 11/22/2023]
Abstract
The focus of this study was the evaluation of how extraction techniques impact the chemical, structural, and rheological attributes of fructans extracted from Arctium lappa L. roots. Three distinct extraction procedures were used, utilizing water as solvent, infusion extraction conducted at ambient temperature (25 °C for 5 min), thermal extraction employing reflux (100 °C for 2 h), and ultrasound-assisted extraction (50 °C for 1.38 h with a 158 W output). Chemical characterization by Nuclear Magnetic Resonance (NMR) and colorimetric analyses revealed the obtaining of inulin-type fructans (yield 83 %). The degree of polymerization (DP) was found to be the lowest for ultrasound-assisted extraction (14.38), followed by the room-temperature (20.41) and thermal (21.14) extraction techniques. None of the extraction techniques appeared to modify the molecular structure of the isolated compounds. In X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses, distinct crystallization patterns were observed for the room-temperature and thermal extraction techniques, though all fractions consistently exhibited characteristic bands of inulin-type fructan. Rheological assessments indicated a viscoelastic nature of the fractions, with those extracted thermally demonstrating a greater viscosity. This study shows that the choice of extraction method can influence the structural characteristics of inulin-type fructans derived from the burdock root.
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Affiliation(s)
- Annecler Rech de Marins
- Postgraduate Program in Food Science, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Susana Tavares Cotrim Ribeiro
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Mariana Carla de Oliveira
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Lucio Cardozo Filho
- Posgraduate Program in Chemistry Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Arildo José Braz de Oliveira
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Regina Aparecida Correia Gonçalves
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Raquel Guttierres Gomes
- Posgraduate Program in Food Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Andresa Carla Feihrmann
- Postgraduate Program in Food Science, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil; Posgraduate Program in Food Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil.
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Abdi-Moghadam Z, Darroudi M, Mahmoudzadeh M, Mohtashami M, Jamal AM, Shamloo E, Rezaei Z. Functional yogurt, enriched and probiotic: A focus on human health. Clin Nutr ESPEN 2023; 57:575-586. [PMID: 37739708 DOI: 10.1016/j.clnesp.2023.08.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 07/15/2023] [Accepted: 08/03/2023] [Indexed: 09/24/2023]
Abstract
The food industry has always sought to produce products enriched with vitamins, probiotics, polyphenols, and other bioactive compounds to improve physiological function, enhance nutritional value, and provide health. These compounds are essential for human health, and their deficiency can lead to adverse effects. Therefore, food enrichment is an important strategy to improve the nutritional value and, in some cases, improve the quality of food. Recently, functional foods have been very popular around the world. Among food products, dairy products constitute a major part of people's diet, and due to the high consumption of dairy products, including yogurt, the enrichment of this product effectively reduces or prevents diseases associated with nutritional deficiencies. Most consumers generally accept yogurt due to its high nutritional value and low price. So, it can be considered a good candidate for enrichment with micronutrients and probiotics. In recent years, using functional foods to prevent various diseases has become a popular topic for research. In this study, the effect of fortified yogurt in preventing diseases and improving deficiencies has been investigated, and it has been proven that super healthy yogurt has a positive effect on human health.
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Affiliation(s)
- Zohreh Abdi-Moghadam
- Department of Food Science, Nutrition and Clinical Biochemistry, Faculty of Medicine, Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Majid Darroudi
- Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Maryam Mahmoudzadeh
- Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
| | - Mahnaz Mohtashami
- Department of Biology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Amir Mohammad Jamal
- Students Research Committee, Department of Nutrition, Food Science & Clinical Biochemistry, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran.
| | - Zeinab Rezaei
- University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis).
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Generalov E, Yakovenko L. Receptor basis of biological activity of polysaccharides. Biophys Rev 2023; 15:1209-1222. [PMID: 37975017 PMCID: PMC10643635 DOI: 10.1007/s12551-023-01102-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Accepted: 07/19/2023] [Indexed: 11/19/2023] Open
Abstract
Polysaccharides, the most diverse forms of organic molecules in nature, exhibit a large number of different biological activities, such as immunomodulatory, radioprotective, antioxidant, regenerative, metabolic, signaling, antitumor, and anticoagulant. The reaction of cells to a polysaccharide is determined by its specific interaction with receptors present on the cell surface, the type of cells, and their condition. The effect of many polysaccharides depends non-linearly on their concentration. The same polysaccharide in different conditions can have very different effects on cells and organisms, up to the opposite; therefore, when conducting studies of the biological activity of polysaccharides, both for the purpose of developing new drugs or approaches to the treatment of patients, and in order to clarify the features of intracellular processes, information about already known research results is needed. There is a lot of scattered data on the biological activities of polysaccharides, but there are few reviews that would consider natural polysaccharides from various sources and possible molecular mechanisms of their action. The purpose of this review is to present the main results published at different times in order to facilitate the search for information necessary for conducting relevant studies.
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Affiliation(s)
- Evgenii Generalov
- Faculty of Physics, M.V. Lomonosov Moscow State University, Moscow, 119991 Russia
| | - Leonid Yakovenko
- Faculty of Physics, M.V. Lomonosov Moscow State University, Moscow, 119991 Russia
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7
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Jerusalem artichoke flour as food ingredient and as source of fructooligosaccharides and inulin. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Antiviral Activity against Respiratory Syncytial Virus of Polysaccharide from Jerusalem Artichoke (Helianthus tuberosus L.). BIOMED RESEARCH INTERNATIONAL 2022; 2022:1809879. [PMID: 36193325 PMCID: PMC9526606 DOI: 10.1155/2022/1809879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Accepted: 09/02/2022] [Indexed: 11/17/2022]
Abstract
Jerusalem artichoke (Helianthus tuberosus L.) polysaccharide (JAP) is a chain polysaccharide composed of D-fructose connected by β (1-2) glycosidic bonds, which is a kind of inulin. This study evaluated the anti-respiratory syncytial virus (RSV) activity of JAP in vivo and in vitro. To investigate its antiviral activity, an MTT assay, q-PCR, enzyme-linked immunosorbent assay (ELISA), and lung histological observation were performed. The results showed that JAP showed anti-RSV activity in vitro with a half maximal inhibitory concentration (IC50) of approximately 29.15 μg/mL. In vivo results suggested that JAP could effectively inhibit RSV proliferation in the lungs and improve lung tissue lesions in RSV-infected mice. Additionally, JAP could also reduce the expression of TLR3 and TLR4 in the lungs, increase serum anti-inflammatory factors IL-4 levels, and reduce pro-inflammatory factors TNF-α and TNF-β levels, which may be related to its anti-RSV activity. This study provides a new approach to anti-RSV therapy and enriches the potential applications of JAP.
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Zhantlessova S, Savitskaya I, Kistaubayeva A, Ignatova L, Talipova A, Pogrebnjak A, Digel I. Advanced "Green" Prebiotic Composite of Bacterial Cellulose/Pullulan Based on Synthetic Biology-Powered Microbial Coculture Strategy. Polymers (Basel) 2022; 14:3224. [PMID: 35956737 PMCID: PMC9371109 DOI: 10.3390/polym14153224] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/02/2022] [Accepted: 08/02/2022] [Indexed: 01/29/2023] Open
Abstract
Bacterial cellulose (BC) is a biopolymer produced by different microorganisms, but in biotechnological practice, Komagataeibacter xylinus is used. The micro- and nanofibrillar structure of BC, which forms many different-sized pores, creates prerequisites for the introduction of other polymers into it, including those synthesized by other microorganisms. The study aims to develop a cocultivation system of BC and prebiotic producers to obtain BC-based composite material with prebiotic activity. In this study, pullulan (PUL) was found to stimulate the growth of the probiotic strain Lactobacillus rhamnosus GG better than the other microbial polysaccharides gellan and xanthan. BC/PUL biocomposite with prebiotic properties was obtained by cocultivation of Komagataeibacter xylinus and Aureobasidium pullulans, BC and PUL producers respectively, on molasses medium. The inclusion of PUL in BC is proved gravimetrically by scanning electron microscopy and by Fourier transformed infrared spectroscopy. Cocultivation demonstrated a composite effect on the aggregation and binding of BC fibers, which led to a significant improvement in mechanical properties. The developed approach for "grafting" of prebiotic activity on BC allows preparation of environmentally friendly composites of better quality.
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Affiliation(s)
- Sirina Zhantlessova
- Department of Biotechnology, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan
| | - Irina Savitskaya
- Department of Biotechnology, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan
| | - Aida Kistaubayeva
- Department of Biotechnology, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan
| | - Ludmila Ignatova
- Department of Biotechnology, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan
| | - Aizhan Talipova
- Department of Biotechnology, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan
| | - Alexander Pogrebnjak
- Department of Nanoelectronics and Surface Modification, Sumy State University, Ryms’koho-Korsakova St. 2, 40000 Sumy, Ukraine
| | - Ilya Digel
- Institute for Bioengineering, Aachen University of Applied Sciences, Heinrich-Mußmann-Straße 1, 52428 Jülich, Germany
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Mudannayake DC, Jayasena DD, Wimalasiri KM, Ranadheera CS, Ajlouni S. Inulin fructans as functional food ingredients‐ food applications and alternative plant sources: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Deshani C. Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture Uva Wellassa University Badulla Sri Lanka
| | - Dinesh D. Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture Uva Wellassa University Badulla Sri Lanka
| | - Kuruppu M.S. Wimalasiri
- Department of Food Science and Technology, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - C. S. Ranadheera
- School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne VIC 3010 Australia
| | - Said Ajlouni
- School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne VIC 3010 Australia
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Mondal SC, Eun JB. Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus. Food Sci Biotechnol 2022; 31:999-1008. [PMID: 35873376 PMCID: PMC9300799 DOI: 10.1007/s10068-022-01091-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/15/2022] [Accepted: 04/18/2022] [Indexed: 02/07/2023] Open
Abstract
Diabetes mellitus (DM) type 2 is amongst the most common chronic diseases, being responsible for various problems in humans and contributing to increased mortality rates worldwide. Fructooligosaccharide, which can be produced from the roots of burdock (Arctium lappa L.), has been shown to have a wide range of pharmacological proprieties, including antiviral, anti-inflammatory, hypolipidemic, and antidiabetic effects. Moreover, burdock also contains chlorogenic acid, which has been used in traditional medicine as an antioxidant. Considering its natural origin and minimal toxicity, burdock fructooligosaccharides (BFO) has gained considerable attention from researchers owing its wide, efficient, and beneficial action against DM. Although the effectiveness of fructooligosaccharide and chlorogenic acid has been extensively discussed, limited information is available on the application of burdock for DM treatment. In this review, we discuss the beneficial contributions, and the recent in vitro and in vivo analytical findings on A. lappa extract as DM therapy.
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Affiliation(s)
- Shakti Chandra Mondal
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam, National University, Gwangju, 61186 South Korea
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam, National University, Gwangju, 61186 South Korea
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonnam National University, Rm#110, CALS Bldg 3, Gwangju, 61186 South Korea
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Swaroopa C, Kashmira L, Vikas G, Rajan W. Assessment of the prebiotic potential of seed coats from green gram ( Vigna radiata) and black gram ( Vigna mungo). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:583-588. [PMID: 35185178 PMCID: PMC8814214 DOI: 10.1007/s13197-021-05043-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 02/03/2023]
Abstract
Prebiotics are non-digestible food ingredients which beneficially affect the host by selectively stimulating the growth and/or activity of intestinal bacteria. In the present work, an attempt is made to show the in-vitro prebiotic ability of husks of the pulses, Green Gram (Vigna radiata) and Black Gram (Vigna mungo), using the known standard probiotic strains: Lactobacillus plantarum ATCC 8014 and Pediococcus acidilactici ATCC 8042. The husks are found to be resistant to in-vitro gastrointestinal digestion, and thus contain non-digestible constituents, and support the growth of beneficial microorganisms commonly present in the gastrointestinal tract. Pediococcus sp. showed growth up to 80% relative to inulin for the husks. The study also demonstrates the antioxidant activity of husks that can be an additional health benefit. Thus, the husks could be considered as potential prebiotic candidates. This work is the foremost of its kind to demonstrate the prebiotic activities of Green Gram and Black Gram husks.
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Affiliation(s)
| | - Lad Kashmira
- Department of Microbiology, Abasaheb Garware College, Pune, India
| | - Ghattargi Vikas
- National Centre for Cell Science, National Centre for Microbial Resource, Pune, India
| | - Walhe Rajan
- Department of Microbiology, Abasaheb Garware College, Pune, India
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Çetin Babaoğlu H, Arslan Tontul S, Akin N. Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Sultan Arslan Tontul
- Department of Food Engineering Agricultural Faculty Selçuk University Konya Turkey
| | - Nihat Akin
- Department of Food Engineering Agricultural Faculty Selçuk University Konya Turkey
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Alizadeh A. Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00998-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Phirom-on K, Apiraksakorn J. Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications. Food Res Int 2021; 141:109889. [PMID: 33641945 DOI: 10.1016/j.foodres.2020.109889] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 09/06/2020] [Accepted: 11/04/2020] [Indexed: 11/22/2022]
Abstract
The roots and tubers of the Asteraceae family are known as a source of various oligosaccharides, and chicory roots and Jerusalem artichoke have stood out for its commercial viability. However burdock root (Arctium lappa L.), which is adapted to temperate climate, moist, and sandy soil, is still unknown as health food in the western world. This review showed the potential of burdock roots as a source of prebiotic fibers, chlorogenic acids, cinnarine, lignans, and quercetin. The extraction methods of burdock functional compounds are made with water, temperature and time variations only. Biological assays showed antioxidant activity, anti-inflammatory, and hypolipidemic properties, and gastric mucosal defense mechanisms, among others. Therefore, the use of burdock roots as functional food should be encouraged in countries that have imported products derived from other roots of the same family for health benefits.
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Sarkar R, Bhowmik A, Kundu A, Dutta A, Nain L, Chawla G, Saha S. Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology. Carbohydr Polym 2021; 251:117042. [PMID: 33142600 PMCID: PMC7480738 DOI: 10.1016/j.carbpol.2020.117042] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 08/26/2020] [Accepted: 08/31/2020] [Indexed: 02/07/2023]
Abstract
The ultrasound assisted extraction of inulin from Pachyrhizus erosus roots. Compared with microwave assisted and conventional extraction technique. Optimization the extraction by RSM and genetic algorithm. Purity profiling and degree of polymerization of extracted inulin. Significant prebiotic activity recorded using Lactobacillus fermentum.
Production of inulin from yam bean tubers by ultrasonic assisted extraction (UAE) was optimized by using response surface methodology (RSM) and genetic algorithms (GA). Yield of inulin was obtained between 11.97%–12.15% for UAE and 11.21%–11.38% for microwave assisted extraction (MAE) using both the methodologies, significantly higher than conventional method (9.9 %) using optimized conditions. Under such optimized condition, SEM image of root tissues before and extraction showed disruption and microfractures over surface. UAE provided a shade better purity of extracted inulin than other two techniques. Degree of polymerization in inulin was also recorded to be better, might be due lesser degradation during extraction. Significant prebiotic activity was recorded while evaluation using Lactobacillus fermentum and it was 36 % more than glucose treatment. Energy density by UAE was few fold lesser than MAE. Carbon emission was far more less in both these methods than the conventional one.
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Affiliation(s)
- Rohan Sarkar
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Arpan Bhowmik
- Division of Design of Experiments, ICAR-Indian Agricultural Statistics Research Institute, New Delhi, India
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anirban Dutta
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Gautam Chawla
- Division of Nematology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India.
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18
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Wan X, Guo H, Liang Y, Zhou C, Liu Z, Li K, Niu F, Zhai X, Wang L. The physiological functions and pharmaceutical applications of inulin: A review. Carbohydr Polym 2020; 246:116589. [PMID: 32747248 DOI: 10.1016/j.carbpol.2020.116589] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 12/13/2022]
Abstract
Inulin (IN), a fructan-type plant polysaccharide, is widely found in nature. The major plant sources of IN include chicory, Jerusalem artichoke, dahlia etc. Studies have found that IN possessed a wide array of biological activities, e.g. as a prebiotic to improve the intestinal microbe environment, regulating blood sugar, regulating blood lipids, antioxidant, anticancer, immune regulation and so on. Currently, IN is widely used in the food and pharmaceutical industries. IN can be used as thickener, fat replacer, sweetener and water retaining agent in the food industry. IN also can be applied in the pharmaceutics as stabilizer, drug carrier, and auxiliary therapeutic agent for certain diseases such as constipation and diabetes. This paper reviews the physiological functions of IN and its applications in the field of pharmaceutics, analyzes its present research status and future research direction. This review will serve as a one-in-all resource for the researchers who are interested to work on IN.
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Affiliation(s)
- Xinhuan Wan
- School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Hao Guo
- School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Yiyu Liang
- School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Changzheng Zhou
- School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Zihao Liu
- School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Kunwei Li
- School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Fengju Niu
- Shandong Institute of Traditional Chinese Medicine, Ji'nan, China
| | - Xin Zhai
- Department of Ecology and Evolution, University of Chicago, Chicago, USA
| | - Lizhu Wang
- The First Clinical College, Shandong University of Traditional Chinese Medicine, Jinan, China.
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Bedzo OKK, van Rensburg E, Görgens JF. Investigating the effect of different inulin-rich substrate preparations from Jerusalem artichoke ( Helianthus tuberosus L.) tubers on efficient inulooligosaccharides production. Prep Biochem Biotechnol 2020; 51:440-449. [PMID: 33044121 DOI: 10.1080/10826068.2020.1827429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Commercial production of inulooligosaccharides (IOS) relies largely on chicory roots. However, Jerusalem artichoke (JA) tubers provide a suitable alternative due to their high inulin content and low cultivation requirements. In this study, three inulin-rich substrate preparations from JA were investigated to maximize IOS production, namely powder from dried JA tuber slices (Substrate 1), solid residues after extracting protein from the JA powder (Substrate 2) and an inulin-rich fraction extracted from protein extraction residues (Substrate 3). The preferred temperature, pH and inulin substrate concentration were determined after which enzyme dosage and extraction time were optimized to maximize IOS extraction from the three substrates, using pure chicory inulin as benchmark. Under the optimal conditions, Substrate 3 resulted in the highest IOS yield of 82.3% (w/winulin). However, IOS production from the Substrate 1 proved more efficient since it renders the highest overall IOS yield (mass of IOS per mass of the starting biomass). In the case of co-production of protein and IOS from the JA tuber in a biorefinery concept, IOS production from the Substrate 2 is preferred since it reduces the inulin losses incurred during substrate preparation. For all the inulin-rich substrates studied, an enzyme dosage of 14.8 U/ginulin was found to be optimal at reaction time less than 6 h. JA tuber exhibited excellent potential for commercial production of IOS with improved yield and the possible advantage of a reduced biomass cost.
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Affiliation(s)
- Oscar K K Bedzo
- Department of Process Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Eugéne van Rensburg
- Department of Process Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Johann F Görgens
- Department of Process Engineering, Stellenbosch University, Stellenbosch, South Africa
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20
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Castellino M, Renna M, Leoni B, Calasso M, Difonzo G, Santamaria P, Gambacorta G, Caponio F, De Angelis M, Paradiso VM. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105975] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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21
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Ghaderi‐Ghahfarokhi M, Yousefvand A, Ahmadi Gavlighi H, Zarei M, Farhangnia P. Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival. Food Sci Nutr 2020; 8:4491-4504. [PMID: 32884729 PMCID: PMC7455973 DOI: 10.1002/fsn3.1752] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 12/13/2022] Open
Abstract
Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG- and inulin-supplemented media increased significantly during the 48-hr fermentation (p < .05). Five batches of low-fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC-Cont (containing L. casei), LC-PHFTG (containing L. casei + 0.5% PHFTG), LC-TG (containing L. casei + 0.05% TG), and LC-In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21-day storage at 4°C. The number of L. casei remained highly acceptable (8.54-8.61 log CFU/g) during 7-21 days of storage in LC-PHFTG. LC-In and LC-PHFTG presented significantly lower syneresis and higher sensory acceptability than LC-Cont and Control during storage (p < .05). LC-TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non- or low-fat dairy products with satisfactory sensory quality.
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Affiliation(s)
| | - Amin Yousefvand
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mehdi Zarei
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
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Nabeshima EH, Moro TMA, Campelo PH, Sant'Ana AS, Clerici MTPS. Tubers and roots as a source of prebiotic fibers. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:267-293. [PMID: 32892835 DOI: 10.1016/bs.afnr.2020.06.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Tubers and roots have been used in human nutrition since ancient times once they are resistant to pests and easy to grow even in soils poor in nutrients. The most consumed include cassava, potatoes, taro, and yam. In many regions, they are the main source of energy, which has led to industrial-scale cultivation of some such as yacon, burdock, Jerusalem and artichoke, known as sources of fructooligosaccharides, due to the increased demand for prebiotic fibers and the need for lower energy foods. This chapter will present a general approach to tubers and roots and their important role in human nutrition. At the end of the chapter, those recognized as prebiotics and the processing methods for extracting fibers will be discussed.
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Affiliation(s)
| | - Thaisa M A Moro
- Department of Food Technology, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, Brazil; Department of Food Science, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Maria Teresa P S Clerici
- Department of Food Technology, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil.
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23
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Wang S, Chen G, Chen K, Kan J. Bioavailability and prebiotic potential of Carapax Trionycis, a waste from soft-shelled turtle processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2554-2567. [PMID: 31975408 DOI: 10.1002/jsfa.10281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Carapax Trionycis is the shell of the soft-shelled turtle. It is rich in minerals, amino acid, peptides, and other nutrients. Current processing and consumption of soft-shelled turtle leads to the waste of huge quantities of Carapax Trionycis in the form of spent materials. In this study, the bioavailability, prebiotic activity, and physicochemical properties of Carapax Trionycis using different processing methods were investigated. The vinegar-quenched Carapax Trionycis (V-CT), fine powders (D0.18, D0.10), and superfine powders (D0.05, D0.025) of Carapax Trionycis were prepared by the vinegar-quenching method, common grinding, and the superfine grinding method. RESULTS The average particle sizes of D0.18, D0.10, D0.05, and D0.025 were 147.82, 77.35, 36.65, and 2.24 μm, respectively. Superfine grinding changed the surface morphology of Carapax Trionycis and promoted the release of active ingredients. D0.025 had the highest polypeptide (8.15%), polysaccharide (1.21%), total free amino acid (232.36 mg 100 g-1 ) and water-soluble extract content (10.74%), and showed the highest calcium release rate (55.64%) after in vitro digestion. The apparent permeability (PAPP ) of the resulting Carapax Trionycis samples in the dialysis tubing model and the everted intestinal sac model increased significantly with the decrease in the Carapax Trionycis particle sizes. Furthermore, the five Carapax Trionycis samples significantly stimulated the growth of the tested probiotics and increased lactic acids production after 48 h fermentation compared to the control. The Carapax Trionycis powder prepared by superfine grinding displayed better prebiotic activity than other samples as it significantly induced a greater proliferation of probiotic bacteria and higher production of lactic acid, as well as greater release of free calcium. CONCLUSIONS The results showed that Carapax Trionycis superfine powder D0.025 had the highest active ingredient content, calcium bioavailability, and prebiotic activity. Our approach of developing Carapax Trionycis superfine powder as natural calcium supplement or potential prebiotic would therefore broaden the scope of soft-shelled turtle processing waste utilization in an eco-friendly, cost-effective, and sustainable approach in the future. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shasha Wang
- College of Food Science, Southwest University, Chongqing, China
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, China
| | - Guangjing Chen
- College of Food Science, Southwest University, Chongqing, China
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
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24
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NithyaBalaSundari S, Nivedita V, Chakravarthy M, Srisowmeya G, Antony U, Nandhini Dev G. Characterization of microbial polysaccharides and prebiotic enrichment of wheat bread with pullulan. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.109002] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Melilli MG, Branca F, Sillitti C, Scandurra S, Calderaro P, Di Stefano V. Germplasm evaluation to obtain inulin with high degree of polymerization in Mediterranean environment. Nat Prod Res 2020; 34:187-191. [PMID: 31135191 DOI: 10.1080/14786419.2019.1613402] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/17/2019] [Accepted: 04/24/2019] [Indexed: 02/02/2023]
Abstract
Long-chain length (DP) inulin-type fructans show pronounced beneficial effects to colon microbiota. In the past, cardoon roots for inulin production to fortify spaghetti gave very good results, but their harvest requires high costs. The aim of the work was to evaluate different types of inulin, extracted from cardoon roots and buds, topinambur tubers and chicory roots local populations in order to identify crops more suitable for high DP inulin production in Mediterranean environment. The inulin amount resulted in 115 (chicory), 390 (cardoon) and 550 g kg-1 of d.m. (topinambur). Both in cardoon roots and in topinambur tubers the DP was very high. With the aim to produce a functional food, substituting inulin in staple food tubers of topinambur could be a good alternative to cardoon roots, due to the biological cycle of the plant (annual vs poliennal), the lowest costs of harvest and the good amounts of high DP inulin.
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Affiliation(s)
- M G Melilli
- Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy
| | - F Branca
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
| | - C Sillitti
- Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy
| | - S Scandurra
- Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy
| | - P Calderaro
- Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy
| | - V Di Stefano
- Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
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26
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Extraction and Characterization of Inulin-Type Fructans from Artichoke Wastes and Their Effect on the Growth of Intestinal Bacteria Associated with Health. BIOMED RESEARCH INTERNATIONAL 2019; 2019:1083952. [PMID: 31662964 PMCID: PMC6778948 DOI: 10.1155/2019/1083952] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 07/19/2019] [Accepted: 08/06/2019] [Indexed: 02/08/2023]
Abstract
Globe artichoke is an intriguing source of indigestible sugar polymers such as inulin-type fructans. In this study, the effect of ultrasound in combination with ethanol precipitation to enhance the extraction of long chain fructans from artichoke wastes has been evaluated. The inulin-type fructans content both from bracts and stems was measured using an enzymatic fructanase-based assay, while its average degree of polymerization (DP) was determined by HPLC-RID analysis. Results show that this method provides artichoke extracts with an inulin-type fructans content of 70% with an average DP between 32 and 42 both in bracts and in stems. The prebiotic effect of long chain inulins from artichoke extract wastes was demonstrated by its ability to support the growth of five Lactobacillus and four Bifidobacterium species, previously characterized as probiotics. Besides, we considered the possibility to industrialize the process developing a simpler method for the production of inulin-type fructans from the artichoke wastes so that the artichoke inulin preparation could be suitable for its use in synbiotic formulations in combination with different probiotics for further studies including in vivo trials.
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27
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Andrade AC, Bautista CR, Cabrera MR, Guerra RS, Chávez EG, Ahumada CF, Lagunes AG. Agave salmiana fructans as gut health promoters: Prebiotic activity and inflammatory response in Wistar healthy rats. Int J Biol Macromol 2019; 136:785-795. [DOI: 10.1016/j.ijbiomac.2019.06.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/16/2019] [Accepted: 06/07/2019] [Indexed: 02/07/2023]
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28
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Díaz A, Bomben R, Dini C, Viña SZ, García MA, Ponzi M, Comelli N. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.082] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Purnamasari N, Nur Faridah D, Sri Laksmi Jenie B. KARAKTERISTIK SIFAT PREBIOTIK TEPUNG DALUGA HASIL MODIFIKASI HEAT MOISTURE TREATMENT. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.36] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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30
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Iraporda C, Rubel IA, Manrique GD, Abraham AG. Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.074] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Esmaeilnejad Moghadam B, Keivaninahr F, Fouladi M, Rezaei Mokarram R, Nazemi A. Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12579] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
| | - Fatemeh Keivaninahr
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| | - Masoumeh Fouladi
- Department of Chemical Engineering University of Sistan and Baluchestan Zahedan Iran
| | - Reza Rezaei Mokarram
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| | - Aylar Nazemi
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
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32
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Paesani C, Salvucci E, Moiraghi M, Fernandez Canigia L, Pérez GT. Arabinoxylan from Argentinian whole wheat flour promote the growth of Lactobacillus reuteri and Bifidobacterium breve. Lett Appl Microbiol 2019; 68:142-148. [PMID: 30444534 DOI: 10.1111/lam.13097] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 11/03/2018] [Accepted: 11/05/2018] [Indexed: 12/30/2022]
Abstract
Arabinoxylans are part of dietary fibre and have received attention given their emergent prebiotic character. Four arabinoxylans extracts were obtained from Argentinian soft and hard wheat. In vitro assays were performed to describe the extent to which the extracts from whole wheat flour support selective growth of Bifidobacterium breve and probiotic Lactobacillus reuteri ATCC23272 in a defined media. The prebiotic effect was evaluated by three quantitative scores: relative growth, prebiotic activity score and prebiotic index. For prebiotic index equation the growth of Bacteroides and Clostridium strains was compared to that of bifidobacteria and lactic acid bacteria. All the arabinoxylans extracts supported the growth of Lactobacillus and Bifidobacterium, reaching higher prebiotic activity score values than inulin (0·37 and 0·36 for Lactobacillus and Bifidobacterium respectively). AX2 from soft wheat and AX4 from hard showed similar prebiotic index value to commercial inulin (2·64, 2·52 and 2·22 respectively), and AX3 extract presented higher prebiotic index value (4·09) than the positive control and other prebiotic index reported for arabinoxylans. These extracts could be used as prebiotic, synbiotic compositions or novel food prototypes to treat dysbiosis associated with many diseases. SIGNIFICANCE AND IMPACT OF THE STUDY: The present work demonstrates that AX extracts from Argentinian soft and hard wheat promote efficiently the growth of probiotic strain L. reuteri ATCC23272 and B. breve 286, validated with three different parameters that consider the growth of representative strains of Bacteria genera found in the gut. The evaluation of AX extracts as a food supplement in a murine model could confirm their ability to modulate the microbiome. Novel food prototypes including AX and probiotics could relieve local symptoms and may act as psychobiotics with a beneficial effect on microbiome-brain axis.
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Affiliation(s)
- C Paesani
- Instituto de Ciencia y Tecnología en Alimentos Córdoba, (ICYTAC-CONICET-UNC), Córdoba, Argentina.,Laboratorio de Microbiología y Biotecnología, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, (FCEFYN-UNC), Cordoba, Argentina.,Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, (FCA-UNC), Cordoba, Argentina
| | - E Salvucci
- Instituto de Ciencia y Tecnología en Alimentos Córdoba, (ICYTAC-CONICET-UNC), Córdoba, Argentina.,Laboratorio de Microbiología y Biotecnología, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, (FCEFYN-UNC), Cordoba, Argentina.,Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, (FCA-UNC), Cordoba, Argentina
| | - M Moiraghi
- Instituto de Ciencia y Tecnología en Alimentos Córdoba, (ICYTAC-CONICET-UNC), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, (FCA-UNC), Cordoba, Argentina
| | - L Fernandez Canigia
- Sección de Microbiología, Laboratorio Central, Hospital Alemán, Buenos Aires, Argentina
| | - G T Pérez
- Instituto de Ciencia y Tecnología en Alimentos Córdoba, (ICYTAC-CONICET-UNC), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, (FCA-UNC), Cordoba, Argentina
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Veiga M, Costa EM, Silva S, Pintado M. Impact of plant extracts upon human health: A review. Crit Rev Food Sci Nutr 2018; 60:873-886. [PMID: 30501504 DOI: 10.1080/10408398.2018.1540969] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
With the increase in evidences directly linking diet and health, several foodstuffs, such as phenolic rich fruits and vegetables, have emerged as possessing potential health benefits. Plants, given their fiber and phenolic content (and their intrinsic biological potential), have long been considered as contributing to health promotion. Therefore, the present work aimed to review the existing evidences regarding the various potential benefits of plant extracts' and plant extract-based products' consumption, with emphasis on in vivo works and epidemiological studies whenever available. Overall, the information available supports that, while there are indications of the potential benefits of plant extracts' consumption, further human-based studies are still needed to establish a true cause-effect.
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Affiliation(s)
- Mariana Veiga
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Eduardo M Costa
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Sara Silva
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
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Dabija A, Codină GG, Ropciuc S, Stroe SG. Studies regarding the production of a novel yogurt using some local plant raw materials. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13826] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | | | - Sorina Ropciuc
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | - Silviu Gabriel Stroe
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
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Samolińska W, Kowalczuk-Vasilev E, Grela ER. Comparative effect of different dietary inulin sources and probiotics on growth performance and blood characteristics in growing–finishing pigs. Arch Anim Nutr 2018; 72:379-395. [DOI: 10.1080/1745039x.2018.1505147] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Wioletta Samolińska
- Department of Bromatology and Nutrition Physiology, Institute of Animal Nutrition and Bromatology, University of Life Science, Lublin, Poland
| | - Edyta Kowalczuk-Vasilev
- Department of Bromatology and Nutrition Physiology, Institute of Animal Nutrition and Bromatology, University of Life Science, Lublin, Poland
| | - Eugeniusz R. Grela
- Department of Bromatology and Nutrition Physiology, Institute of Animal Nutrition and Bromatology, University of Life Science, Lublin, Poland
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Khuenpet K, Jittanit W, Sirisansaneeyakul S, Srichamnong W. The application of purification process for inulin powder production from Jerusalem artichoke ( Helianthus tuberosusL.) tuber powder. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13695] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Krittiya Khuenpet
- Faculty of Science and Technology, Department of Food Science and Technology; Thammasat University; Pathum Thani Thailand
| | - Weerachet Jittanit
- Faculty of Agro-Industry, Department of Food Science and Technology; Kasetsart University; Bangkok Thailand
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Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. J FOOD QUALITY 2018. [DOI: 10.1155/2018/9105237] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties. The modifications of insoluble, soluble, and total dietary fibres (IDF, SDF, and TDF), physicochemical properties (solubility, swelling capacity, water/oil retention capacity, pH, and tapping density), and prebiotic potential of DFC from orange, mango, and prickly pear peels obtained by freeze-drying (FD) and convective hot air-drying (HA) were studied. In vitro faecal fermentation was used to evaluate the short-chain fatty acid (SCFA) production as a prebiotic indicator. TDF in FD orange was 5.5 g·100 g−1 higher than that in the HA sample, whereas HA increased TDF in prickly pear (9.5 g·100 g−1). No differences in fibre composition were observed in mango DFC. The physicochemical properties mostly affected by dehydration treatment were solubility and swelling capacity. HA increased SCFA production in orange peel (48 mmol·g−1 higher) but decreased it in mango and prickly pear (15 and 19 mmol·g−1 lower). Butyrate production of HA orange DFC was comparable to that obtained with the positive control (4.5 mmol·g−1). No production of propionate or butyrate was observed after 6 h fermentation in mango samples, despite the high SDF content (≈20 g·100 g−1). A decrease of the SDF : TDF ratio produced by the drying method improved the SCFA production.
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Speranza B, Campaniello D, Monacis N, Bevilacqua A, Sinigaglia M, Corbo MR. Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics. Food Microbiol 2018; 72:16-22. [DOI: 10.1016/j.fm.2017.11.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/26/2017] [Accepted: 11/01/2017] [Indexed: 01/23/2023]
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Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2117-2] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Moro TMA, Celegatti CM, Pereira APA, Lopes AS, Barbin DF, Pastore GM, Clerici MTPS. Use of burdock root flour as a prebiotic ingredient in cookies. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Castillo Andrade A, Rivera Bautista C, Godínez Hernández C, Ruiz Cabrera M, Fuentes Ahumada C, García Chávez E, Grajales Lagunes A. Physiometabolic effects of Agave salmiana fructans evaluated in Wistar rats. Int J Biol Macromol 2018; 108:1300-1309. [DOI: 10.1016/j.ijbiomac.2017.11.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 10/18/2022]
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Kriukova Y, Jakubiak-Augustyn A, Ilyinska N, Krotkiewski H, Gontova T, Evtifeyeva O, Özcelik T, Matkowski A. Chain length distribution of inulin from dahlia tubers as influenced by the extraction method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1357043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yana Kriukova
- Department of Botany, National University of Pharmacy, Kharkov, Ukraine
| | - Anna Jakubiak-Augustyn
- Department of Immunochemistry, Ludwik Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Wroclaw, Poland
| | - Nonna Ilyinska
- Department of Botany, National University of Pharmacy, Kharkov, Ukraine
| | - Hubert Krotkiewski
- Department of Immunochemistry, Ludwik Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Wroclaw, Poland
| | - Tetiana Gontova
- Department of Botany, National University of Pharmacy, Kharkov, Ukraine
| | - Olga Evtifeyeva
- Department of Pharmaceutical Chemistry, National University of Pharmacy, Kharkov, Ukraine
| | - Tuğba Özcelik
- Department of Pharmaceutical Biology and Botany, Medical University of Wroclaw, Wroclaw, Poland
| | - Adam Matkowski
- Department of Pharmaceutical Biology and Botany, Medical University of Wroclaw, Wroclaw, Poland
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Inulin rich carbohydrates extraction from Jerusalem artichoke (Helianthus tuberosus L.) tubers and application of different drying methods. Food Res Int 2017; 103:226-233. [PMID: 29389610 DOI: 10.1016/j.foodres.2017.10.041] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/30/2017] [Accepted: 10/22/2017] [Indexed: 01/13/2023]
Abstract
In this study the operational extraction variables to obtain higher yields of inulin from Jerusalem artichoke tubers (JAT), as well as the optimal conditions to obtain a stable and dispersible powdered product by either spray or freeze drying, were studied. With this purpose, the powder yield, moisture content, water activity and flowability or products obtained by different experimental conditions were analyzed. Inulin rich carbohydrates (IRC) extraction was performed from lyophilized and ground tubers employing distilled hot water as solvent. It was proved that the solid:solvent ratio (S:S) was the critical variable in the extraction process, followed by temperature. Thus, the IRC extraction was optimal without ultrasound assistance, at 76°C, employing a S:S of 1:16, during 90min. In addition, the powder obtained by freeze-drying of the IRC extract showed advantages respect to powders obtained by spray-drying regarding the yield and considering that maltodextrin was not necessary as encapsulation agent. In another hand, spray drying process provided IRC powered materials with appropriate flow properties, and taking into account cost and time of production, this method should be considered as an alternative of freeze-drying.
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Noori N, Hamedi H, Kargozari M, Shotorbani PM. Investigation of potential prebiotic activity of rye sprout extract. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.07.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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46
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Shalini R, Abinaya G, Saranya P, Antony U. Growth of selected probiotic bacterial strains with fructans from Nendran banana and garlic. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.059] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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Obtaining prebiotic carbohydrates and beta-ecdysone from Brazilian ginseng by subcritical water extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Duarte FND, Rodrigues JB, da Costa Lima M, Lima MDS, Pacheco MTB, Pintado MME, de Souza Aquino J, de Souza EL. Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3712-3719. [PMID: 28111773 DOI: 10.1002/jsfa.8232] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 01/18/2017] [Accepted: 01/19/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L-1 ), glucose (20 g L-1 ) or fructooligosaccharides (FOS) (20 g L-1 ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified. RESULTS During the 48-h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH, the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity. CONCLUSION The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Marcos Dos Santos Lima
- Departamento de Tecnologia de Alimentos, Instituto Federal do Sertão de Pernambuco, Petrolina, Brazil
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Samal L, Chaturvedi V, Pattanaik A. Effects of dietary supplementation with Jerusalem artichoke ( Helianthus tuberosus L.) tubers on growth performance, nutrient digestibility as well as activity and composition of large intestinal microbiota in rats. JOURNAL OF ANIMAL AND FEED SCIENCES 2017. [DOI: 10.22358/jafs/68779/2017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Arizmendi-Cotero D, Villanueva-Carvajal A, Gómez-Espinoza RM, Dublán-García O, Dominguez-Lopez A. Radical scavenging activity of an inulin-gallic acid graft and its prebiotic effect on Lactobacillus acidophilus in vitro growth. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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