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Search Results: 1 - 10 of 141 matches for " Inulin "
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Acute Toxicity and Genotoxic Evaluation of Metlin® and Metlos® (Organic Agave Fructans)  [PDF]
M. I. Gracia, M. M. Tinoco, H. M. Rivera, B. F. Sanchez, P. G. Tapia, L. M. Altamirano, R. L. Romero, O. L. García
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.47A013
Abstract:

The aim of the study was to contribute to the information on agave soluble fibers since research has been focused on chicory fiber but not in agave products; thus we assess the acute toxicity and genotoxicity of two organic and high purity dietary soluble fibers from agave, Metlin? and Metlos?. We performed an acute toxicity assay in Hsd:ICR mice and Hsd:Wistar rats and an in vivo genotoxic test. Results showed that there are no deaths at any doses or genotoxicity, so it can be concluded that these products are non-toxic, at the administrated doses and none showed a cytotoxic, clastogenic or aneuploidic effect.

Effects of Fructooligofructoses Chain Length on the Bifidobacteria of the Human Colon: A Pilot Study  [PDF]
Krista Mendlik, Julie A. Albrecht, Marilynn Schnepf
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.312211
Abstract: Human gastrointestinal health may be improved by the consumption of prebiotic food ingredients such as fructooligo-fructoses. A study was initiated to determine the effect of fructooligofructoses of different chain lengths on gastrointes-tinal parameters. Nineteen healthy subjects aged 20 - 57 y took part in a 10-week cross-over designed study. Subjects consumed either inulin or oligofructose for 3 weeks followed by a 2-week washout period between treatments. Stool samples were collected five times (baseline, 2 treatments, 2 washout) and analyzed for bifidobacteria. Daily records were kept for stool frequency, stool consistency and flatulence frequency. Bifidobacteria counts (cfu/ml) were higher (trending toward significance) during inulin and oligofructose intakes (1.2 × 107 ± 4.8 × 107 and 2.0 × 108 ± 4.7 × 108) and washout periods (2.9 × 106 ± 6.5 × 106 and 1.1 × 107 ± 1.6 × 107) than baseline counts (2.2 × 105 ± 5.1 × 105 and 2.9 × 106 ± 6.5 × 106), respectively. Inulin and oligofructose treatment periods had a significant effect on stool consistency (watery/very hard) and flatulence frequency, but not stool frequency, when compared to baseline (P < 0.05). Further research is needed to confirm these results due to small sample size and the need for a longer washout period between treatments.
Can Intestinal Constipation Be Modulated by Prebiotics, Probiotics and Symbiotics?  [PDF]
M?nica de Souza Lima Sant’Anna, Célia Lúcia de Luces Fortes Ferreira
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.512120
Abstract:

The importance of maintaining a healthy intestinal microbiota in the health of the host has been increasingly clarified. This microbiota may appear unbalanced in diseases such as colitis, diarrhea, irritable bowel syndrome and constipation. To rebalance the microbiota and improve the symptoms of constipation, it is recommended to intake prebiotics, probiotics and symbiotics, which works in the modulation of a healthy intestinal microbiota and favors the production of short-chain fatty acids that have a positive effect on intestinal transit. In addition, some studies indicate that there is a relation between the brain and the intestine that influences the behavior of individuals with intestinal dysbiosis. Thus, the reestablishment of the eubiosis in constipated patients through the functional compounds (prebiotics, probiotics and symbiotics) has been showing promising results regarding the modulation of constipation and improvement of the clinical picture. This review will emphasize the relation of prebiotics, probiotics and symbiotics in the modulation of intestinal constipation. New food sources of these compounds should be evaluated for their efficacy, dose and effect to establish a proper management.

Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose  [PDF]
Laura M. Machuca, Yamila E. Rodriguez, Daniela E. Guastavino Meneguini, María E. Bruzzo, María F. Acu?a Ojeda, Marcelo C. Murguía
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.616153
Abstract: In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.
Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber  [PDF]
Mutlu B. Güler-Ak?n, Ismet Ferliarslan, Musa Serdar Ak?n
Advances in Microbiology (AiM) , 2016, DOI: 10.4236/aim.2016.614094
Abstract:
In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p < 0.01). pH values decreased titratable acidity, water holding capasity, the viscosity values, L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.
Farinha de yacon e inulina como ingredientes na formula??o de bolo de chocolate
Moscatto, Janaína Andréa;Prudêncio-Ferreira, Sandra H.;Hauly, Maria Celia Oliveira;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400026
Abstract: the high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. the fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect) and they can improve sensorial aspects in food. this work aims at preparing chocolate cakes with inulin and or yacon meal and comparing theirs chemical and physical properties, preference and shelf stability with a standard chocolate cake formulation (p). the formulations with the wheat flour substituted in 20% for yacon meal and without inulin (formulation a), with the wheat flour substituted 40% for yacon meal and 6% substituted for inulin (formulation b) and standard formulation were compared. the formulations a and b showed comparable chemical properties, preference and shelf stability to standard formulation showing advantages such as smaller hardness values, greater content of total alimentary fiber which were 12.35%, 23.6% and 9.02%, respectively, similar caloric value 2.09kcal (formulation a) and smaller 1.62kcal (formulation b) than the standard formulation (2.13kcal), besides have inulin and fructooligosaccharides. consequently, inulin and yacon meal can be used as ingredients in chocolate cake preparations presenting characteristics which meet the consumer's requirements for a functional food.
Efficacy and tolerability of Laxatan Granulat in patients with chronic constipation
Joerg Gruenwald, Regina Busch, Christine Bentley
Clinical and Experimental Gastroenterology , 2009, DOI: http://dx.doi.org/10.2147/CEG.S6236
Abstract: acy and tolerability of Laxatan Granulat in patients with chronic constipation Original Research (5014) Total Article Views Authors: Joerg Gruenwald, Regina Busch, Christine Bentley Published Date September 2009 Volume 2009:2 Pages 95 - 100 DOI: http://dx.doi.org/10.2147/CEG.S6236 Joerg Gruenwald, Regina Busch, Christine Bentley Analyze and Realize AG, Berlin, Germany Background: On average 12% of the population worldwide suffer from acute or chronic constipation. Pathological intestine alterations, an unhealthy diet with reduced liquid intake, and little exercise are potential reasons. Often the motility of the intestine is disturbed. Changing nutrition habits or lifestyle is not always successful. In such cases, laxatives containing macrogol and inulin are highly effective. Methodology: The efficacy and tolerability of Laxatan Granulat, a laxative containing macrogol, inulin, and mineral salts, was assessed in a drug-monitoring study of 105 patients for four weeks. Results: At the end of this study, a highly significant reduction of the constipation symptoms in 98.1% of the patients was observed. No adverse events were reported during this drug-monitoring study. The overall efficacy was rated as being “very good” or “good” for 96% and the overall tolerability was rated as being “very good” or “good” for 99% of patients. Conclusion: The combination of macrogol, inulin, and mineral salts is highly effective in the treatment of chronic constipation. Due to its prebiotic activity, inulin probably leads to proliferation of lactic acid-producing bacteria. The lowered pH and increased water content probably increases the peristaltic action and therefore reduces constipation.
The effect of pH, temperature and heating time on inulin chemical stability
Pawe? Glibowski,Anna Bukowska
Acta Scientiarum Polonorum : Technologia Alimentaria , 2011,
Abstract: Background. Inulin is a storage carbohydrate found in many plants especially in chicory root, Jerusalem artichoke and dahlia tuber. It is a prebiotic with many functional properties. In earlier research concerning chemical stability of inulin, the effect of pH on rheological properties of inulin gels was mainly analysed. In these studies, the effect of time, temperature and pH on inulin chemical stability was not analysed profoundly especially considering the inulin concentrations unable to form gel structure. Thus, the aim of this work was to study the effect of the above mentioned factors on inulin chemical stability in water solution. Material and methods. 5% (w/w) inulin solutions at pH 1-12 were heated at 20, 40, 60, 80 and 100°C for 5-60 min. After the neutralisation the content of reducing sugar was analysed according to Miller’s method (1959) with 3,5-dinitrosalicylic acid. Results. The conducted studies showed that inulin chemical stability at pH £ 4 decreased with an increase of heating time and temperature. In a neutral and basic environment inulin was chemically stable regardless of heating time and temperature. Conclusions. Inulin application in food systems may be limited in acidic products especially when heated above 60°C during the production process. However, in products at pH ≥ 5, the degradation of this fructan does not occur even at thermal processing.
Inulin: Potential prebiotic
Soki? Zdenka B.,Kne?evi? Jasmina,Vrvi? Miroslav M.
Medicinski Pregled , 2009, DOI: 10.2298/mpns0904153s
Abstract: Introduction. Prebiotic factor, such as inulin, is able to stimulate the growth of bifidobacteria selectively at the expense of more putrefactive bacteria. Chemical structure - Inulin has been defined as carbohydrate material consisting of a (2-1) fructosyl-fructose links. Physical and chemical properties - Chicory inulin is available as white, odourless powders. The taste is neutral or slightly sweet. Caloric value - The value of 1.5 kcal/g is generally used. Improvement of lipid metabolism - The consumption of fructans reduces serum triglycerides and sometimes also cholesterol in healthy volunteers who were hyperlipidemic. Modulation of gut microflora - Inulin induces effects on gut function, such as a reduction of intestinal pH, relief of constipation, increased stool weight and frequency. Intestinal acceptability - Osmotic effect leads to an increased presence of water in the colon. The second effect is caused by the fermentation products. Suitability for diabetics - Inulin has been shown to reduce postprandial glycemia and insulinemia. Reduction of cancer risk - The production of toxic metabolites may be reduced by increasing the proportion of healthier colonic micro flora, which competes with pathogenic bacteria to reduce the levels of toxin and carcinogenic-producing enzymes. Increase in mineral absorption. The increase in calcium absorption did not negatively alter the absorption of other minerals. Food applications - Inulin improves organoleptic quality and a better-balanced nutritional composition. Perspectives - Fundamental mechanisms governing the nutritional benefits of inulin need to be further investigated. Conclusion. Inulin represents a key ingredient that offers new opportunities to food industry, which is constantly seeking well balanced, yet better tasting.
Dietetic fiber addition effect on Vienna type sausages
Claudia E. Vásquez Villalobos,Sergio Soto Simental,Luz H. Villalobos Delgado
Nacameh , 2010,
Abstract: Incorporation of two types of dietetic fiber (inulin and oligofructose) on fat reduced sausages was studied. Fat percent was reduced (30 to 15%). Shear stress was not affected by the incorporation of the dietetic fiber. Maximum shear force values were lower with inulin than with oligofructosacarides as fat replacer.
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