1
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Wishna-Kadawarage RN, Połtowicz K, Hickey RM, Siwek M. Modulation of gene expression in immune-related organs by in ovo stimulation with probiotics and prophybiotics in broiler chickens. J Appl Genet 2024:10.1007/s13353-024-00891-y. [PMID: 38987456 DOI: 10.1007/s13353-024-00891-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/20/2024] [Accepted: 06/28/2024] [Indexed: 07/12/2024]
Abstract
In ovo stimulation has been studied intensively as an alternative to antibiotic use in poultry production. We investigated the potential use of a probiotic in combination with a phytobiotic as a prophybiotic for in ovo stimulation and reported its beneficial effects on the gut microbiome of broiler chickens. The current study further investigates the gene expression in the immune-related organs of these chickens to understand the tissue-specific immunomodulatory effects of the treatments. The selected prophybiotic (Leuconostoc mesenteroides with garlic aqueous extract) and its probiotic component alone were injected into ROSS308 chicken eggs on the 12th day of incubation, and gene expression in cecal tonsils, spleen, and liver at 35 days of age was determined using qPCR method. The relative expression of each treatment was compared to the positive control, chickens injected with physiological saline in ovo. The results displayed a downregulation of pro- and anti-inflammatory cytokines in the cecal tonsils of the probiotic group and the liver of the prophybiotic group. The spleen displayed upregulated AVBD1 in both groups and upregulated IL1-β in the probiotic group. The probiotic group displayed increased expression of genes related to metabolism of energy (COX16), protein (mTOR), and lipids (CYP46A1) whereas the prophybiotic group displayed reduced expression of genes related to cholesterol synthesis (SREBP1) and glucose transportation (SLC2A2) in the liver. In conclusion, Leuconostoc mesenteroides differentially modulated gene expression in chickens when administered in ovo in combination with garlic aqueous extract. Further in ovo studies with different prophybiotic combinations are required to optimize the benefits in broiler chickens.
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Affiliation(s)
- Ramesha N Wishna-Kadawarage
- Department of Animal Biotechnology and Genetics, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland.
| | - Katarzyna Połtowicz
- Department of Poultry Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083, Balice, Poland
| | - Rita M Hickey
- Teagasc Food Research Centre, Moorepark, P61 C996, Fermoy, Co. Cork, Ireland
| | - Maria Siwek
- Department of Animal Biotechnology and Genetics, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
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2
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Wishna-Kadawarage RN, Jensen M, Powałowski S, Hickey RM, Siwek M. In-vitro screening of compatible synbiotics and (introducing) "prophybiotics" as a tool to improve gut health. Int Microbiol 2024; 27:645-657. [PMID: 37608143 PMCID: PMC11144166 DOI: 10.1007/s10123-023-00417-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/27/2023] [Accepted: 08/03/2023] [Indexed: 08/24/2023]
Abstract
Synbiotics have been intensively studied recently to improve gut health of humans and animals. The success of synergistic synbiotics depends on the compatibility of the prebiotic and probiotic components. Certain plant extracts possess both antimicrobial and prebiotic properties representing a potential use in combination with probiotics to improve the gut health. Here, we coined the term "prophybiotics" to describe this combined bioactivity. The current study aimed to select prebiotics that are preferred as an energy source and antimicrobial plant extracts which do not inhibit the growth, of six strains of lactic acid bacteria (LAB namely; Lactiplantibacillus plantarum, Lacticaseibacillus casei, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Leuconostoc mesenteroides, and Pediococcus pentosaceus) in-vitro to identify compatible combinations for potential synbiotic/prophybiotic use, respectively. Their growth kinetics were profiled in the presence of prebiotics: Inulin, Raffinose, and Saccharicterpenin with glucose, as the control, using carbohydrate free MRS broth media. Similarly, their growth kinetics in MRS broth supplemented with turmeric, green tea, and garlic extracts at varying concentrations were profiled. The results revealed the most compatible pairs of prebiotics and LAB. Turmeric and garlic had very little inhibitory effect on the growth of the LAB while green tea inhibited the growth of all LAB in a dose-dependent manner. Therefore, we conclude that turmeric and garlic have broad potential for use in prophybiotics, while the prebiotics studied here have limited use in synbiotics, with these LAB.
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Affiliation(s)
- Ramesha N Wishna-Kadawarage
- Department of Animal Biotechology and Genetics, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland.
| | - Martin Jensen
- Department of Food Science, Aarhus University, AgroFoodPark 48, 8200, Århus N, Denmark
| | - Szymon Powałowski
- Univeristy of Humanities Król Stanisław Leszczyński, Królowej Jadwigi 10, 64-100, Leszno, Poland
| | - Rita M Hickey
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
| | - Maria Siwek
- Department of Animal Biotechology and Genetics, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
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3
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Qin YQ, Wang LY, Yang XY, Xu YJ, Fan G, Fan YG, Ren JN, An Q, Li X. Inulin: properties and health benefits. Food Funct 2023; 14:2948-2968. [PMID: 36876591 DOI: 10.1039/d2fo01096h] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
Inulin, a soluble dietary fiber, is widely found in more than 36 000 plant species as a reserve polysaccharide. The primary sources of inulin, include Jerusalem artichoke, chicory, onion, garlic, barley, and dahlia, among which Jerusalem artichoke tubers and chicory roots are often used as raw materials for inulin production in the food industry. It is universally acknowledged that inulin as a prebiotic has an outstanding effect on the regulation of intestinal microbiota via stimulating the growth of beneficial bacteria. In addition, inulin also exhibits excellent health benefits in regulating lipid metabolism, weight loss, lowering blood sugar, inhibiting the expression of inflammatory factors, reducing the risk of colon cancer, enhancing mineral absorption, improving constipation, and relieving depression. In this review paper, we attempt to present an exhaustive overview of the function and health benefits of inulin.
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Affiliation(s)
- Yu-Qing Qin
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Liu-Yan Wang
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Xin-Yu Yang
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Yi-Jie Xu
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Gang Fan
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Yan-Ge Fan
- Institute of Chemistry Co. Ltd, Henan Academy of Sciences, Zhengzhou 450002, China
| | - Jing-Nan Ren
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Qi An
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Xiao Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
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4
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Adjei-Mensah B, Koranteng AAA, Hamidu JA, Tona K. Antibacterial activities of garlic ( Allium sativum) in broiler and laying hens production. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2164236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- B. Adjei-Mensah
- Centre d’Excellence Régional sur les Sciences Aviaires, Université of Lomé, Lomé, Togo
| | - A. A. A. Koranteng
- Centre d’Excellence Régional sur les Sciences Aviaires, Université of Lomé, Lomé, Togo
| | - J. A. Hamidu
- Department of Animal Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - K. Tona
- Centre d’Excellence Régional sur les Sciences Aviaires, Université of Lomé, Lomé, Togo
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5
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Abstract
Inulin, a dietary fibre found in the roots of many plants, has positive effects on health. It is particularly noteworthy due to its positive impact on calcium metabolism. Inulin has significant functions, such as improving calcium absorption through passive diffusion, bolstering calcium absorption via ion exchange and expanding the absorption surface of the colon by stimulating cell growth. In addition, inulin boosts calcium absorption by increasing calcium solubility, stimulating levels of calcium-binding protein expression and increasing useful microorganisms. It increases calbindin levels and stimulates transcellular active calcium transport. An inulin intake of least 8-10 g/day supports calcium absorption and total body bone mineral content/density in adolescents through its known mechanisms of action. It also significantly enhances calcium absorption and improves bone health in postmenopausal women and adult men. Sustained and sufficient inulin supplementation in adults has a positive effect on calcium metabolism and bone mineral density.
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Affiliation(s)
- Hande Bakirhan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Medipol University, Istanbul, Turkey
| | - Efsun Karabudak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Sanko University, Gaziantep, Turkey
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6
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Sharma D, Sangar M, Park JL, Kang SG, Ham KS. Roasted garlic protects against leaky gut syndrome in dextran sodium sulfate-induced colitis mice. Food Sci Biotechnol 2022; 31:1335-1342. [DOI: 10.1007/s10068-022-01116-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 05/29/2022] [Accepted: 06/05/2022] [Indexed: 11/04/2022] Open
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7
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Qiu Z, Qiao Y, Zhang B, Sun-Waterhouse D, Zheng Z. Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure-function relationships. Compr Rev Food Sci Food Saf 2022; 21:3033-3095. [PMID: 35765769 DOI: 10.1111/1541-4337.12972] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 02/08/2022] [Accepted: 04/11/2022] [Indexed: 02/06/2023]
Abstract
Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin-type fructans ((2→1)-linked β-d-Fruf backbones alone or with attached (2→6)-linked β-d-Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure-function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non-garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization-bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yiteng Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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8
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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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9
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Winiarska-Mieczan A, Tomaszewska E, Donaldson J, Jachimowicz K. The Role of Nutritional Factors in the Modulation of the Composition of the Gut Microbiota in People with Autoimmune Diabetes. Nutrients 2022; 14:nu14122498. [PMID: 35745227 PMCID: PMC9227140 DOI: 10.3390/nu14122498] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 12/14/2022] Open
Abstract
Type 1 diabetes mellitus (T1DM) is a disease marked by oxidative stress, chronic inflammation, and the presence of autoantibodies. The gut microbiota has been shown to be involved in the alleviation of oxidative stress and inflammation as well as strengthening immunity, thus its’ possible involvement in the pathogenesis of T1DM has been highlighted. The goal of the present study is to analyze information on the relationship between the structure of the intestinal microbiome and the occurrence of T1DM. The modification of the intestinal microbiota can increase the proportion of SCFA-producing bacteria, which could in turn be effective in the prevention and/or treatment of T1DM. The increased daily intake of soluble and non-soluble fibers, as well as the inclusion of pro-biotics, prebiotics, herbs, spices, and teas that are sources of phytobiotics, in the diet, could be important in improving the composition and activity of the microbiota and thus in the prevention of metabolic disorders. Understanding how the microbiota interacts with immune cells to create immune tolerance could enable the development of new therapeutic strategies for T1DM and improve the quality of life of people with T1DM.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Nutrition Physiology, Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
- Correspondence: (A.W.-M.); (E.T.); Tel.: +48-81-445-67-44 (A.W.-M.); +48-81-445-69-63 (E.T.)
| | - Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland
- Correspondence: (A.W.-M.); (E.T.); Tel.: +48-81-445-67-44 (A.W.-M.); +48-81-445-69-63 (E.T.)
| | - Janine Donaldson
- School of Physiology, Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg 2193, South Africa;
| | - Karolina Jachimowicz
- Department of Bromatology and Nutrition Physiology, Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
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10
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Cosme F, Inês A, Vilela A. Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Res Int 2022; 151:110842. [PMID: 34980381 DOI: 10.1016/j.foodres.2021.110842] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/01/2021] [Accepted: 11/27/2021] [Indexed: 12/12/2022]
Abstract
Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the denomination of "postbiotics" and "psychobiotics". Fermented dairy products are, traditionally, the major source of probiotics. Nevertheless, due to the increasing number of lactose-intolerant individuals and strict vegetarians, there is a need for innovative non-dairy products. Non-dairy biotics are being included in the normal diet and due to technological advances, many products are created using non-conventional food matrices like kombucha tea, herbal tea, baking mix, and cereal-based products. The microorganisms most used as probiotics in many of the non-dairy products are strains belonging to the genera Bifidobacterium, Enterococcus, Lactobacillus, Lactococcus, Streptococcus, and Bacillus, and some yeast strains namely Saccharomyces cerevisiae var. boulardii. Recently, several other yeasts have been described as having probiotic properties. This review describes gut-derived effects in humans of possible microorganisms, such as yeasts, and bacteria, isolated from non-dairy fermented and non-fermented foods and beverages. The microorganisms responsible for the processing of these non-dairy fermented products, together with the prebiotics, form a class of nutrients that have been proven to be beneficial for our gut health.
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Affiliation(s)
- Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - António Inês
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
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11
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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods 2021; 10:foods10112703. [PMID: 34828984 PMCID: PMC8623035 DOI: 10.3390/foods10112703] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 01/01/2023] Open
Abstract
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds.
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12
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Mehdizadeh T, Kaboudari A, Reale A. Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheese. J Dairy Sci 2021; 104:10550-10557. [PMID: 34334196 DOI: 10.3168/jds.2021-20371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Accepted: 05/19/2021] [Indexed: 11/19/2022]
Abstract
One of the most significant challenges within production of probiotic products is the survival and functionality of probiotic bacteria during processing and shelf life. In this research, the probiotic bacterium Bifidobacterium bifidum was used as adjunct culture for the production of Iranian white cheese containing different percentages of Allium ampeloprasum L. ssp. iranicum Wendelbo extracts (1% and 2% in fresh and dried form). The effects of the plant extract on bacterial growth and sensory properties of the model cheese were investigated. The in vitro experiments showed that probiotic bacteria growth was influenced by the presence of the plant extract. The highest bacterial growth (Δ growth = 25.82%) was observed when the probiotic was cultured in the medium supplemented with 1 g/L of plant extract. At time 0, the cheese samples were characterized by a pH value between 5.7 and 6.3 and a probiotic concentration of about 9 log cfu/g. Results showed that after 45 d of shelf life, the cheese model containing 1% dry extract had the best survival of probiotic B. bifidum (7-8 log cfu/g) and the most appreciated sensory properties. The findings of this study support the idea that A. ampeloprasum extract, acting as prebiotic substance, exerts a beneficial effect on probiotic bacteria.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran, 5756151818.
| | - Ata Kaboudari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran, 5756151818
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy, 83100
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13
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Kerezoudi EN, Mitsou EK, Gioti K, Terzi E, Avgousti I, Panagiotou A, Koutrotsios G, Zervakis GI, Mountzouris KC, Tenta R, Kyriacou A. Fermentation of Pleurotus ostreatus and Ganoderma lucidum mushrooms and their extracts by the gut microbiota of healthy and osteopenic women: potential prebiotic effect and impact of mushroom fermentation products on human osteoblasts. Food Funct 2021; 12:1529-1546. [PMID: 33521800 DOI: 10.1039/d0fo02581j] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Recent data have highlighted the role of the gut microbiota and its several metabolites in maintaining bone health. Thus, gut microbiota manipulation, e.g., by prebiotics, might offer a plausible target in the fight against bone degenerative diseases. This study aimed (a) to investigate the in vitro prebiotic potential of Ganoderma lucidum and Pleurotus ostreatus mushrooms in healthy and osteopenic women and (b) to explore the impact of mushroom fermentation products on human osteoblasts. G. lucidum LGAM 9720 and P. ostreatus IK 1123 lyophilized mushroom-powders (2% w/v) and their hot-water extracts (1% w/v) were fermented in a 24 h static batch culture model by using faecal inocula from healthy (n = 3) or osteopenic (n = 3) donors. Gut microbiota analysis (qPCR) and measurement of short chain fatty acids (SCFAs) were performed during fermentation, and 24 h-prebiotic indexes were calculated. Evaluation of the effects of fermentation products on bone metabolism parameters (OPG: osteoprotegerin; and RANKL: receptor activator of nuclear factor kappa B ligand) in osteoblast cultures was also performed. Our data suggest that the origin of the gut microbiota inoculum plays a major role in the viability of osteoblasts. The treatments using P. ostreatus mushroom-powder and G. lucidum mushroom-extract had positive effects based on gut microbiota and SCFA analyses. Both mushrooms exhibited lower RANKL levels compared to controls, whereas their extracts tended to enhance the osteoblastic activity. In conclusion, mushrooms that are rich in beta-glucans may exert beneficial in vitro effects on bone physiology by alterations in the gut microbiota and/or SCFA production.
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Affiliation(s)
| | - Evdokia K Mitsou
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | - Katerina Gioti
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | - Eirini Terzi
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | - Ifigeneia Avgousti
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | | | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Athens, Greece.
| | - Georgios I Zervakis
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, Athens, Greece.
| | | | - Roxane Tenta
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | - Adamantini Kyriacou
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
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14
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Kaur AP, Bhardwaj S, Dhanjal DS, Nepovimova E, Cruz-Martins N, Kuča K, Chopra C, Singh R, Kumar H, Șen F, Kumar V, Verma R, Kumar D. Plant Prebiotics and Their Role in the Amelioration of Diseases. Biomolecules 2021; 11:440. [PMID: 33809763 PMCID: PMC8002343 DOI: 10.3390/biom11030440] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.
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Affiliation(s)
- Amrit Pal Kaur
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Sonali Bhardwaj
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Harsh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Fatih Șen
- Sen Research Group, Biochemistry Department, Faculty of Arts and Science, EvliyaÇelebi Campus, Dumlupınar University, Kütahya 43100, Turkey;
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK430AL, UK;
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India;
| | - Dinesh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
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15
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Mitsou EK, Saxami G, Stamoulou E, Kerezoudi E, Terzi E, Koutrotsios G, Bekiaris G, Zervakis GI, Mountzouris KC, Pletsa V, Kyriacou A. Effects of Rich in Β-Glucans Edible Mushrooms on Aging Gut Microbiota Characteristics: An In Vitro Study. Molecules 2020; 25:E2806. [PMID: 32570735 PMCID: PMC7355846 DOI: 10.3390/molecules25122806] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/15/2020] [Accepted: 06/16/2020] [Indexed: 12/21/2022] Open
Abstract
Alterations of gut microbiota are evident during the aging process. Prebiotics may restore the gut microbial balance, with β-glucans emerging as prebiotic candidates. This study aimed to investigate the impact of edible mushrooms rich in β-glucans on the gut microbiota composition and metabolites by using in vitro static batch culture fermentations and fecal inocula from elderly donors (n = 8). Pleurotus ostreatus, P. eryngii, Hericium erinaceus and Cyclocybe cylindracea mushrooms derived from various substrates were examined. Gut microbiota composition (quantitative PCR (qPCR)) and short-chain fatty acids (SCFAs; gas chromatography (GC)) were determined during the 24-h fermentation. P. eryngii induced a strong lactogenic effect, while P. ostreatus and C. cylindracea induced a significant bifidogenic effect (p for all <0.05). Furthermore, P. eryngii produced on wheat straw and the prebiotic inulin had comparable Prebiotic Indexes, while P. eryngii produced on wheat straw/grape marc significantly increased the levels of tested butyrate producers. P. ostreatus, P. eryngii and C. cylindracea had similar trends in SCFA profile; H. erinaceus mushrooms were more diverse, especially in the production of propionate, butyrate and branched SCFAs. In conclusion, mushrooms rich in β-glucans may exert beneficial in vitro effects in gut microbiota and/or SCFAs production in elderly subjects.
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Affiliation(s)
- Evdokia K. Mitsou
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (E.K.M.); (G.S.); (E.S.); (E.K.); (E.T.)
| | - Georgia Saxami
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (E.K.M.); (G.S.); (E.S.); (E.K.); (E.T.)
| | - Emmanuela Stamoulou
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (E.K.M.); (G.S.); (E.S.); (E.K.); (E.T.)
| | - Evangelia Kerezoudi
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (E.K.M.); (G.S.); (E.S.); (E.K.); (E.T.)
| | - Eirini Terzi
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (E.K.M.); (G.S.); (E.S.); (E.K.); (E.T.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (G.K.); (G.B.); (G.I.Z.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (G.K.); (G.B.); (G.I.Z.)
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (G.K.); (G.B.); (G.I.Z.)
| | | | - Vasiliki Pletsa
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece;
| | - Adamantini Kyriacou
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (E.K.M.); (G.S.); (E.S.); (E.K.); (E.T.)
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16
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Kumar R, Sood U, Gupta V, Singh M, Scaria J, Lal R. Recent Advancements in the Development of Modern Probiotics for Restoring Human Gut Microbiome Dysbiosis. Indian J Microbiol 2020; 60:12-25. [PMID: 32089570 PMCID: PMC7000592 DOI: 10.1007/s12088-019-00808-y] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 05/17/2019] [Indexed: 12/17/2022] Open
Abstract
A healthy gut is predominantly occupied by bacteria which play a vital role in nutrition and health. Any change in normal gut homeostasis imposes gut dysbiosis. So far, efforts have been made to mitigate the gastrointestinal symptoms using modern day probiotics. The majority of the probiotics strains used currently belong to the genera Lactobacillus, Clostridium, Bifidobacterium and Streptococcus. Recent advancements in culturomics by implementing newer techniques coupled with the use of gnotobiotic animal models provide a subtle ground to develop novel host specific probiotics therapies. In this review article, the recent advances in the development of microbe-based therapies which can now be implemented to treat a wide spectrum of diseases have been discussed. However, these probiotics are not classified as drugs and there is a lack of stringent law enforcement to protect the end users against the pseudo-probiotic products. While modern probiotics hold strong promise for the future, more rigorous regulations are needed to develop genuine probiotic products and characterize novel probiotics using the latest research and technology. This article also highlights the possibility of reducing antibiotic usage by utilizing probiotics developed using the latest concepts of syn and ecobiotics.
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Affiliation(s)
- Roshan Kumar
- PhiXGen Private Limited, Gurugram, Haryana 122001 India
- Department of Veterinary and Biomedical Sciences, South Dakota State University, Brookings, SD USA
- South Dakota Centre for Biologics Research and Commercialization, Brookings, SD USA
| | - Utkarsh Sood
- PhiXGen Private Limited, Gurugram, Haryana 122001 India
- Department of Zoology, University of Delhi, Delhi, 110007 India
| | - Vipin Gupta
- PhiXGen Private Limited, Gurugram, Haryana 122001 India
- Department of Zoology, University of Delhi, Delhi, 110007 India
| | - Mona Singh
- Special Centre for Molecular Medicine, Jawaharlal Nehru University, New Delhi, Delhi 110067 India
| | - Joy Scaria
- Department of Veterinary and Biomedical Sciences, South Dakota State University, Brookings, SD USA
- South Dakota Centre for Biologics Research and Commercialization, Brookings, SD USA
| | - Rup Lal
- PhiXGen Private Limited, Gurugram, Haryana 122001 India
- Department of Zoology, University of Delhi, Delhi, 110007 India
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17
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Altuntas S, Korukluoglu M. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.10618] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Kothari D, Lee WD, Niu KM, Kim SK. The Genus Allium as Poultry Feed Additive: A Review. Animals (Basel) 2019; 9:E1032. [PMID: 31779230 PMCID: PMC6940947 DOI: 10.3390/ani9121032] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 11/20/2019] [Indexed: 01/01/2023] Open
Abstract
The genus Allium, belonging to the family Amaryllidaceae has been known since ancient times for their therapeutic potentials. As the number of multi-drug resistant infections has increased due to in-feed antibiotic usage in poultry, the relevance of alliums as feed additives has been critically assessed. Garlic and the other Allium species, such as onions, leek, shallot, scallion, and chives, have been characterized to contain a plethora of bioactive compounds such as organosulfur compounds, polyphenols, saponins, fructans, and fructo-oligosaccharides. Consequently, alliums have been validated to confer antioxidant, antibacterial, antiviral, immunostimulatory, gut homeostasis, and lipid- as well as cholesterol-lowering properties in poultry. This review intends to summarize recent progress on the use of edible alliums as poultry feed additives, their beneficial effects, and the underlying mechanisms of their involvement in poultry nutrition. Perspectives for future research and limitations are also briefly discussed.
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Affiliation(s)
- Damini Kothari
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Woo-Do Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Kai-Min Niu
- Institute of Biological Resource, Jiangxi Academy of Sciences, Nanchang 330029, China
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
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19
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Khalili Sadaghiani S, Aliakbarlu J, Tajik H, Mahmoudian A. Anti‐listeria activity and shelf life extension effects of
Lactobacillus
along with garlic extract in ground beef. J Food Saf 2019. [DOI: 10.1111/jfs.12709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surur Khalili Sadaghiani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Alireza Mahmoudian
- Department of Microbiology, Faculty of Veterinary MedicineUrmia University Urmia Iran
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20
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Wu XQ, Yu JX, Xu H, Huang XS. WITHDRAWN: Purification and characterization of a bifunctional fructan: Fructan 6G-fructosyl transferase from garlic (Allium sativum). Food Chem 2019. [DOI: 10.1016/j.foodchem.2019.05.071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Gupta N, Jangid AK, Pooja D, Kulhari H. Inulin: A novel and stretchy polysaccharide tool for biomedical and nutritional applications. Int J Biol Macromol 2019; 132:852-863. [PMID: 30926495 DOI: 10.1016/j.ijbiomac.2019.03.188] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 03/19/2019] [Accepted: 03/25/2019] [Indexed: 12/25/2022]
Abstract
Inulin (INU) is a flexible, fructan type polysaccharide carbohydrate, mainly obtained from the root of chicory. It is a water-soluble dietary fibre and has been recently approved by the Food and Drug Administration for improving the nutritional values of food products. INU is not digested or fermented in the initial portion of the human digestive system and directly reaches on the distal portion of the colon. Owing to this superior property, INU is specially applied to develop specific carrier systems for localized delivery of drugs related to colon diseases. Several studies proved that the fermented bi-products of INU help the growth and stimulating activity of colon bacteria e.g. Bifidobacterium and Lactobacilli. INU also has several inherent therapeutic effects like reduction of tumor risks, help in calcium ion absorption, anti-inflammatory, antioxidant properties etc. Apart from these, INU has been used for different pharmaceutical applications as a drug carrier, stabilizing agent, cryoprotectant, and an alternative to fats and sugars. Here, we review the applications of INU in different areas of biomedical science, look back into the nutritional effects of INU and outline various routes of administration of INU-based formulations.
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Affiliation(s)
- Nitin Gupta
- School of Nano Sciences, Central University of Gujarat, Gandhinagar 382030, Gujarat, India
| | - Ashok Kumar Jangid
- School of Nano Sciences, Central University of Gujarat, Gandhinagar 382030, Gujarat, India
| | - Deep Pooja
- Applied Biology Division, CSIR-Indian Institute of Chemical Technology, Hyderabad 500007, Telangana, India.
| | - Hitesh Kulhari
- School of Nano Sciences, Central University of Gujarat, Gandhinagar 382030, Gujarat, India.
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22
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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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23
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Chen YA, Tsai JC, Cheng KC, Liu KF, Chang CK, Hsieh CW. Extracts of black garlic exhibits gastrointestinal motility effect. Food Res Int 2018; 107:102-109. [PMID: 29580467 DOI: 10.1016/j.foodres.2018.02.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/26/2018] [Accepted: 02/01/2018] [Indexed: 02/07/2023]
Abstract
In this studied, extracts of black garlic on the improvement of gastrointestinal function, antioxidant activity, total polyphenols, total flavonoids and total polysaccharides were evaluated. Results showed that the black garlic n-butanol fraction extract (BA) had significantly increased effect within small intestine in vitro, while the ethyl acetate fractions had no significant effect on small intestine in vitro. Increase of 5-HT4 content effectively stimulated the gastrointestinal peristalsis, which enhanced its gastrointestinal tract emptying, and promoted defecation. As for antioxidant activity test, the water extract was more effective in SOD activity test, DPPH radical scavenging rates, ferric reducing antioxidant power and reducing power. In addition, the water fraction was simulated by gastric acid digestion and hydrolysis, and the small intestine was isolated after acid hydrolysis (AW). It was found that the water fraction extract after acid hydrolysis did significantly improve the intestinal contraction rate. In short, extract of black garlic could effectively promote gastrointestinal motility and promote defecation. The active compounds were highly polar ingredients since water extract of black garlic exhibits most significant effect on improving gastrointestinal function.
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Affiliation(s)
- Yi-An Chen
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua, Taiwan, Republic of China
| | - Jen-Chieh Tsai
- Department of Medicinal Botanicals and Health Applications, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan, Republic of China; Graduate Institute of Food Science Technology, National Taiwan University, Taipei 10617, Taiwan, Republic of China
| | - Keng-Fan Liu
- School of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, College of Pharmacy, China Medical University, 91, Hsueh-Shih Rd, Taichung, Taiwan, Republic of China
| | - Chao-Kai Chang
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd, South Dist, Taichung, Taiwan, Republic of China.
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24
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Carbohydrates Components of Some Italian Local Landraces: Garlic (Allium sativum L.). SUSTAINABILITY 2017. [DOI: 10.3390/su9101922] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Banerjee D, Chowdhury R, Bhattacharya P. Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)-characterization and cost analysis. Journal of Food Science and Technology 2017; 54:4302-4314. [PMID: 29184236 DOI: 10.1007/s13197-017-2901-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
Prebiotic biomolecule, namely, inulin was extracted from Indian millets, namely, jowar (Sorghum vulgare), bajra (Pennisetum glaucum) and ragi (Eleusine coracana). Through qualitative assessment using Fourier Transform Infrared spectroscopy, the presence of functional groups of inulin in the above mentioned Indian millets were verified. The values of degree of polymerization of inulin derived from jowar, bajra and ragi were determined to be 27, 39 and 23 respectively. A comparative analysis of growth of Lactobacillus casei was carried out in presence of both lactose and inulin extracted from three millets and the commercial one. It was observed that the bajra inulin and lactose combination exhibited the best bacterial growth. The prebiotic effectiveness of different varieties of inulin was calculated to be in the following order: bajra > jowar > ragi > commercial inulin. Therefore the results on bajra inulin were highlighted in this article. Inulin yield from bajra was optimized as a function of temperature, HCl concentration and heating period. The maximum inulin yield (0.4727 g/g bajra) was obtained at temperature 70 °C, HCl concentration of 0.8 M and heating period of 60 min. The prebiotic activity score of bajra inulin (= 3.2) was measured to be much higher than commercial inulin (= 1.0). Growth dynamics of Lactobacillus casei on lactose, bajra inulin and mixture of lactose and bajra inulin were found to be of Monod type, Haldane type and Multi-substrate-summative type respectively. The techno-economic analysis based on the production cost of inulin from raw bajra seeds suggested that it was much cheaper than commercial inulin.
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Affiliation(s)
- Debolina Banerjee
- Chemical Engineering Department, Jadavpur University, Kolkata, 700032 India
| | - Ranjana Chowdhury
- Chemical Engineering Department, Jadavpur University, Kolkata, 700032 India
| | - Pinaki Bhattacharya
- Chemical Engineering Department, Heritage Institute of Technology, Kolkata, 700107 India
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26
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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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27
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Inulin: Properties, health benefits and food applications. Carbohydr Polym 2016; 147:444-454. [PMID: 27178951 DOI: 10.1016/j.carbpol.2016.04.020] [Citation(s) in RCA: 367] [Impact Index Per Article: 45.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 03/23/2016] [Accepted: 04/06/2016] [Indexed: 02/07/2023]
Abstract
Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.
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28
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Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops. ELECTRON J BIOTECHN 2014. [DOI: 10.1016/j.ejbt.2014.07.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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