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Moura de Oliveira Beltrame D, Simmons TJ, Jenkins AL, Dinan T, Nicholson TJ. Gastrointestinal Tolerability and Acute Glycemic Response of Oligosaccharides and Polysaccharides from Cellulose and Xylan in Healthy Adults: Two Double-Blinded, Randomized, Controlled, Cross-over Trials. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024; 43:305-314. [PMID: 38032277 DOI: 10.1080/27697061.2023.2282615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 11/06/2023] [Indexed: 12/01/2023]
Abstract
OBJECTIVE The aim of this study was to investigate the gastrointestinal tolerability, glycemic and insulinemic responses of Plant Fiber Extract (PFE), a mixture comprising of oligosaccharides and polysaccharides derived from cellulose and xylan. METHODS Two double-blind, randomized, controlled, cross-over trials were conducted in healthy adults. In the first trial, participants (n = 29) consumed either 25, 35 or 45 g per day of PFE or resistant maltodextrin (Control) for 14 days. The occurrence and severity of gastrointestinal (GI) symptoms, stool parameters, and safety outcomes were evaluated with a combination of surveys and blood analysis respectively. In the second trial (n = 20), the post-prandial glycemic and insulinemic responses after the ingestion of 20 g of PFE diluted in water or incorporated into chocolate chips was measured and then compared to that of glucose and regular chocolate, respectively. RESULTS For all timepoints (0, 7 and 14 days), within any given dose group, there was no statistically significant difference in the GI symptoms score between PFE and Control. Further, for each test product (PFE or Control), no difference was observed in the same dose group from days 0 and 14. Stool consistency score and number of participants experiencing loose or watery stools was similar between products. No serious adverse events were reported and neither PFE nor Control significantly altered blood or urine safety parameters. The glycemic and insulinemic responses after PFE ingestion in comparison to glucose were 12% and 8% respectively. The glycemic and insulinemic responses after consuming chocolate containing PFE were 20% of that of regular chocolate. CONCLUSION PFE was well-tolerated by healthy volunteers in doses up to 45 g/day and it elicited comparatively low glycemic and insulinemic responses when consumed alone or when incorporated into a food product.
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Wang Q, Li J, Tu Y, Cai J, Ren F, Zhang H. Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide. Front Nutr 2023; 10:1282485. [PMID: 37915620 PMCID: PMC10616461 DOI: 10.3389/fnut.2023.1282485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 10/05/2023] [Indexed: 11/03/2023] Open
Abstract
Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it's crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula.
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Affiliation(s)
- Qingyu Wang
- The Key Laboratory of Geriatrics, Beijing Institute of Geriatrics, Institute of Geriatric Medicine, Chinese Academy of Medical Sciences, Beijing Hospital/National Center of Gerontology of National Health Commission, Beijing, China
| | - Jiayang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yaqi Tu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jianping Cai
- The Key Laboratory of Geriatrics, Beijing Institute of Geriatrics, Institute of Geriatric Medicine, Chinese Academy of Medical Sciences, Beijing Hospital/National Center of Gerontology of National Health Commission, Beijing, China
| | - Fazheng Ren
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, China
- Food Laboratory of Zhongyuan, Luohe, Henan, China
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, China
- Food Laboratory of Zhongyuan, Luohe, Henan, China
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Zeng M, van Pijkeren JP, Pan X. Gluco-oligosaccharides as potential prebiotics: Synthesis, purification, structural characterization, and evaluation of prebiotic effect. Compr Rev Food Sci Food Saf 2023; 22:2611-2651. [PMID: 37073416 DOI: 10.1111/1541-4337.13156] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 02/15/2023] [Accepted: 03/24/2023] [Indexed: 04/20/2023]
Abstract
Prebiotics have long been used to modulate the gut microbiota and improve host health. Most established prebiotics are nondigestible carbohydrates, especially short-chain oligosaccharides. Recently, gluco-oligosaccharides (GlcOS) with 2-10 glucose residues and one or more O-glycosidic linkage(s) have been found to exert prebiotic potentials (not fully established prebiotics) because of their selective fermentation by beneficial gut bacteria. However, the prebiotic effects (non-digestibility, selective fermentability, and potential health effects) of GlcOS are highly variable due to their complex structure originating from different synthesis processes. The relationship between GlcOS structure and their potential prebiotic effects has not been fully understood. To date, a comprehensive summary of the knowledge of GlcOS is still missing. Therefore, this review provides an overview of GlcOS as potential prebiotics, covering their synthesis, purification, structural characterization, and prebiotic effect evaluation. First, GlcOS with different structures are introduced. Then, the enzymatic and chemical processes for GlcOS synthesis are critically reviewed, including reaction mechanisms, substrates, catalysts, the structures of resultant GlcOS, and the synthetic performance (yield and selectivity). Industrial separation techniques for GlcOS purification and structural characterization methods are discussed in detail. Finally, in vitro and in vivo studies to evaluate the non-digestibility, selective fermentability, and associated health effects of different GlcOS are extensively reviewed with a special focus on the GlcOS structure-function relationship.
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Affiliation(s)
- Meijun Zeng
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | - Xuejun Pan
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
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Um HE, Park BR, Kim YM, Lee BH. Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae. Food Chem 2023; 417:135892. [PMID: 36933421 DOI: 10.1016/j.foodchem.2023.135892] [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: 11/08/2022] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/19/2023]
Abstract
Isomaltooligosaccharides (IMOs) are widely used as prebiotic ingredients that promote colon health; however, recent studies revealed that these are slowly hydrolyzed to glucose within the small intestine. Here, novel α-glucans with a higher number of α-1,6 linkages were synthesized from maltodextrins using the Thermoanaerobacter thermocopriae-derived transglucosidase (TtTG) to decrease susceptibility to hydrolysis and improve slow digestion properties. The synthesized long-sized IMOs (l-IMOs; 70.1% of α-1,6 linkages), comprising 10-12 glucosyl units, exhibited slow hydrolysis to glucose when compared to commercial IMOs under treatment with mammalian α-glucosidase level. In male mice, the ingestion of l-IMOs significantly decreased the post-prandial glycemic response compared to other samples (p < 0.05). Therefore, enzymatically synthesized l-IMOs can be applied as functional ingredients for the modulation of blood glucose homeostasis in obesity, Type 2 diabetes, and other chronic diseases.
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Affiliation(s)
- Ha-Eun Um
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 55365, Republic of Korea.
| | - Young Min Kim
- Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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Effects of α-D-glucans with alternating 1,3/1,6 α-D-glucopyranosyl linkages on postprandial glycemic response in healthy subjects. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Shinde VK, Vamkudoth KR. Maltooligosaccharide forming amylases and their applications in food and pharma industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3733-3744. [PMID: 36193376 PMCID: PMC9525542 DOI: 10.1007/s13197-021-05262-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2021] [Accepted: 09/04/2021] [Indexed: 06/16/2023]
Abstract
Oligosaccharides are low molecular weight carbohydrates with a wide range of health benefits due to their excellent bio-preservative and prebiotic properties. The popularity of functional oligosaccharides among modern consumers has resulted in impressive market demand. Organoleptic and prebiotic properties of starch-derived oligosaccharides are advantageous to food quality and health. The extensive health benefits of oligosaccharides offered their applications in the food, pharmaceuticals, and cosmetic industry. Maltooligosaccharides and isomaltooligosaccharides comprise 2-10 glucose units linked by α-1-4 and α-1-6 glycoside bonds, respectively. Conventional biocatalyst-based oligosaccharides processes are often multi-steps, consisting of starch gelatinization, hydrolysis and transglycosylation. With higher production costs and processing times, the current demand cannot meet on a large-scale production. As a result, innovative and efficient production technology for oligosaccharides synthesis holds paramount importance. Malto-oligosaccharide forming amylase (EC 3.2.1.133) is one of the key enzymes with a dual catalytic function used to produce oligosaccharides. Interestingly, Malto-oligosaccharide forming amylase catalyzes glycosidic bond for its transglycosylation to its inheritance hydrolysis and alternative biocatalyst to the multistep technology. Genetic engineering and reaction optimization enhances the production of oligosaccharides. The development of innovative and cost-effective technologies at competitive prices becomes a national priority.
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Affiliation(s)
- Vidhya K. Shinde
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Pune, 411008 India
- Academy of Scientific and Innovative Research AcSIR), Anusandhanbhavan, New Delhi, India
| | - Koteswara Rao Vamkudoth
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Pune, 411008 India
- Academy of Scientific and Innovative Research AcSIR), Anusandhanbhavan, New Delhi, India
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Song YB, Lamothe LM, Esmeralda Nava Rodriguez N, Rose DR, Lee BH. New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels. Food Chem 2022; 383:132456. [PMID: 35182873 DOI: 10.1016/j.foodchem.2022.132456] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 01/14/2022] [Accepted: 02/11/2022] [Indexed: 11/17/2022]
Abstract
Isomaltooligosaccharides (IMOs) have been characterized as dietary fibers that resist digestion in the small intestine; however, previous studies suggested that various α-glycosidic linkages in IMOs were hydrolyzed by mammalian α-glucosidases. This study investigated the hydrolysis of IMOs by small intestinal α-glucosidases from rat and human recombinant sucrase-isomaltase complex compared to commonly used fungal amyloglucosidase (AMG) in vitro. Interestingly, mammalian α-glucosidases fully hydrolyzed various IMOs to glucose at a slow rate compared with linear maltooligosaccharides, whereas AMG could not fully hydrolyze IMOs because of its very low hydrolytic activity on α-1,6 linkages. This suggests that IMOs have been misjudged as prebiotic ingredients that bypass the small intestine due to the nature of the assay used. Instead, IMOs can be applied in the food industry as slowly digestible materials to regulate the glycemic response and energy delivery in the mammalian digestive system, rather than as dietary fibers.
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Affiliation(s)
- Young-Bo Song
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Lisa M Lamothe
- Nestlé Research, Vers chez les Blanc, CP44, 1000 Lausanne 26, Switzerland
| | | | - David R Rose
- Department of Biology, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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Wijaya H, Tjahjono Y, Foe K, Setiadi DA, Kasih E, Wihadmadyatami H. Pre-meal high-performance inulin supplementation reduce post-prandial glycaemic response in healthy subjects: A repeated single-arm clinical trial. Diabetes Metab Syndr 2022; 16:102354. [PMID: 34920203 DOI: 10.1016/j.dsx.2021.102354] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 10/19/2022]
Abstract
BACKGROUND AND AIMS High-performance (HP) inulin, a dietary fiber consists of more than 10 fructose polymers, have been shown to reduce post-prandial glycaemic response (PPGR) and could prevent the occurrence of Type-2 diabetes mellitus (T2DM). Currently, there are no data on whether pre-meal HP inulin supplementation could decrease PPGR. METHODS 8 healthy adults consumed 20 g of formula that contain 60.2% inulin (w/w) dissolved in water. Blood glucose was measured in fasted participants and at 30-120 min after starting to eat a prepared meal. This test was repeated every week with different supplement formulas. CONCLUSION pre-meal HP Inulin formula supplementation could suppress the post-prandial glycaemic response.
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Affiliation(s)
- Hendy Wijaya
- Biomedical Laboratory, Faculty of Pharmacy, Widya Mandala Catholic University, Jl. Kalisari Selatan No.1, Kalisari, Mulyorejo, Surabaya, East Java, 60112, Indonesia.
| | - Yudy Tjahjono
- Biomedical Laboratory, Faculty of Pharmacy, Widya Mandala Catholic University, Jl. Kalisari Selatan No.1, Kalisari, Mulyorejo, Surabaya, East Java, 60112, Indonesia
| | - Kuncoro Foe
- Biomedical Laboratory, Faculty of Pharmacy, Widya Mandala Catholic University, Jl. Kalisari Selatan No.1, Kalisari, Mulyorejo, Surabaya, East Java, 60112, Indonesia
| | - Diga Albrian Setiadi
- Biomedical Laboratory, Faculty of Pharmacy, Widya Mandala Catholic University, Jl. Kalisari Selatan No.1, Kalisari, Mulyorejo, Surabaya, East Java, 60112, Indonesia
| | - Elisabeth Kasih
- Biomedical Laboratory, Faculty of Pharmacy, Widya Mandala Catholic University, Jl. Kalisari Selatan No.1, Kalisari, Mulyorejo, Surabaya, East Java, 60112, Indonesia
| | - Hevi Wihadmadyatami
- Faculty of Veterinary Science, Gadjah Mada University, Jalan Fauna 2, Sleman, 55281, Yogyakarta, Indonesia
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An R, Zong A, Chen S, Xu R, Zhang R, Jiang W, Liu L, Du F, Zhang H, Xu T. Effects of Oligosaccharides on Markers of Glycemic: Systematic Review and Meta-Analysis of Randomized Controlled Trials. Food Funct 2022; 13:8766-8782. [DOI: 10.1039/d1fo03204f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
OBJECTIVE To Investigate the effect of oligosaccharide on marker of glycemic including fasting blood glucose (FBG), fasting blood insulin (FBI), glycated hemoglobin (HbA1c), homeostasis model assessment of insulin resistance (HOMA-IR),...
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Palaniappan A, Emmambux MN. The challenges in production technology, health-associated functions, physico-chemical properties and food applications of isomaltooligosaccharides. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34698594 DOI: 10.1080/10408398.2021.1994522] [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: 10/20/2022]
Abstract
Isomaltooligosaccharides (IMOs) are recognized as functional food ingredients with prebiotic potential that deliver health benefits. IMOs have attained commercial interest as they are produced from low-cost agricultural products that are widely available and have prospective applications in the food industry. The review examines the various production processes and the main challenges involved in deriving diverse structures of IMO with maximized yield and increased functionality. The different characterization and purification techniques employed for structural elucidation, the physico-chemical importance, technological properties, food-based applications and biological effects (in vitro and in vivo interventions) have been discussed in detail. The key finding is the need for research involving biotechnological and enzymology aspects to simplify the production technologies that meet the industrial and consumer requirements. The knowledge from this article delivers a clear insight to scientists, food technologists and the general public for the improved utilization of IMOs to support the emerging market for functional foods and nutraceuticals.
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Affiliation(s)
- Ayyappan Palaniappan
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Mohammad Naushad Emmambux
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
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Paulo AFS, Baú TR, Ida EI, Shirai MA. Edible coatings and films with incorporation of prebiotics -A review. Food Res Int 2021; 148:110629. [PMID: 34507773 DOI: 10.1016/j.foodres.2021.110629] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 07/15/2021] [Accepted: 07/26/2021] [Indexed: 12/12/2022]
Abstract
Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.
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Affiliation(s)
- Ana Flávia Sampaio Paulo
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil
| | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, SC, Brazil
| | - Elza Iouko Ida
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil
| | - Marianne Ayumi Shirai
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil.
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Gómez JA, Pino-Hernández E, Abrunhosa L, Matallana LG, Sánchez ÓJ, Teixeira JA, Nobre C. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production. Food Funct 2021; 12:3009-3021. [PMID: 33704305 DOI: 10.1039/d0fo03379k] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally. The data gathered experimentally and collected from different databases were used to design a production process of isomalto-oligosaccharides (IMO) syrup. The plantain flour contains high levels of starch (87 ± 2%) and amylose (31.2 ± 0.8%). The flour showed stability at high temperatures (pasting temperature of 79.26 ± 0.02 °C), allowing its use in high temperature processes. In vitro gastrointestinal digestion of the plantain flour showed that when cooked, the glycemic index of the flour increased from 47.7 ± 2.2 to 84.2 ± 1.8, while its resistant starch content only slightly decreased from 71.7 ± 1% to 52.6 ± 2%, suggesting that this type of flour preserves high content of dietary fibre after digestion. The conceptual process design showed that 24.48 g of IMO are theoretically obtained from 53.24 g of plantain flour maltose. These results suggest that the rejected plantain pulp holds high potential as an ingredient for the production of prebiotic compounds such as IMO.
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Affiliation(s)
- James A Gómez
- Research Group on Food and Agro-industry, Department of Engineering, Universidad de Caldas, Calle 65 No. 26-10, 170004, Manizales, Colombia.
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Subhan FB, Hashemi Z, Archundia Herrera MC, Turner K, Windeler S, Gänzle MG, Chan CB. Ingestion of isomalto-oligosaccharides stimulates insulin and incretin hormone secretion in healthy adults. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103730] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Isomalto-oligosaccharides: Recent insights in production technology and their use for food and medical applications. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.098] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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