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Encapsulation Of Probiotics For Enhancing The Survival In Gastrointestinal Tract
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Subrota Hati, Mitali R. Makwana, Surajit Mandal
Prebiotics are nondigestible oligosaccharides used as food ingredients to modify the composition of endogenous gut microflora and more specifically defined as “the non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activities of one or a limited number of bacteria in the colon, and thus improves host health.” For being an active prebiotic: (1) It must not be hydrolyzed and absorbed in the gastrointestinal upper tract; (2) it should have a fermentation that is selective which will allow the composition of the large intestinal microbiota to be altered in a healthier microbiota; and (3) it should bring out effects (luminal or systemic), which are beneficial to the host. Inulin and oligofructose are the most effective prebiotics recognized with other active growth enhancers, such as lactulose, GOS, lactosucrose, lactitol, etc.
Current Trends in the Biotechnical Production Fructooligosaccharides
Published in A. K. Haghi, Ana Cristina Faria Ribeiro, Lionello Pogliani, Devrim Balköse, Francisco Torrens, Omari V. Mukbaniani, Applied Chemistry and Chemical Engineering, 2017
Orlando De La Rosa, Diana B. Muñiz Márquez, Jorge E. Wong Paz, Raúl Rodríguez, Rosa Ma. Rodríguez, Juan C. Contreras, Cristóbal Aguilar
Among other benefits for its prebiotic nature and as soluble fiber, FOS have the ability to have an impact on obesity, it is now emerging an overview of how the consumption of FOS can make an impact in reducing the consumption of food and energy for people obese leading to weight loss and improving health. This is because they are non-digestible by human digestive enzymes by binding type possessing β(2—1), it is thought that these prebiotics fermentation by the beneficial microflora achieves immune regulation with anti-inflammatory effects improving intestinal permeability and metabolism. In a study conducted by Dehghan,27 52 women with type-2 diabetes were given a dose of 10 g oligofructose Β+ Inulin per day, reduction decreased glucose levels in plasma was observed and a decrease in glycosylated hemoglobin levels. In a similar study28 other beneficial health effects of oligosaccharides were observed, the reduction of the levels of cholesterol and triglycerides was observed after 12 weeks.29 This is thought to be due to inhibition of lipogenic enzyme in the liver, resulting from the action of propionate produced by the fermentation of prebiotics, this reaches the liver via the portal vein and inhibits the pathways of cholesterol by inhibition HMG-CoA reductase.30
Chemistry, food and the modern diet: what’s in food besides food?
Published in Richard J. Sundberg, The Chemical Century, 2017
Inulin is a polymer of fructose ranging up to 50–60 subunits, terminated by a single glucose. It is present in several plants but is usually prepared from chicory root (Cichorium intybus). It also occurs in onions, leeks, and garlic and in Jerusalem artichokes. It is considered to be a food, as opposed to an additive, and has the “generally recognized as safe” status in the United States and is also accepted as an ingredient in Canada, Europe, and Japan. Inulin can be processed by partial enzymatic digestion to obtain a mixture of shorter oligomers (<10) that is called oligofructose. When mixed with water, inulin or oligofructose can form spreadable gels and creams. Inulin itself is tasteless, but the smaller oligomers are about a third as sweet as sucrose. Like other carbohydrates, inulin has humectant and preservative functions.21 The fructose–fructose bonds are not readily hydrolyzed in the human digestive system. As a result, only about a third of the caloric content is obtained, and this is the result of metabolism to fatty acids in the digestive tract. Inulin acts as a dietary fiber, and because it can replace fat, it can be used in “reduced fat” and “fat free” foods. Inulin and oligofructose are used as a fat substitute in spreads, processed cheeses, frozen desserts, baked goods and bread, and salad dressings, among others. It is also considered to be a “prebiotic” in that it alters the distribution of microorganisms in the digestive tract, favoring healthful bacteria and reducing potentially harmful ones.
Optimization of inulinase production using Jerusalem artichoke (Helianthus tuberosus) as cheap substrate and comparison with pure chicory inulin
Published in Preparative Biochemistry & Biotechnology, 2023
Ozden Canli Tasar, Gani Erhan Tasar
Developing industrial technologies present alternative sources to produce valuable products. JA has been used as an industrial crop for the production of biofuel, ethanol, butanol and functional food source. Moreover, the bioactive compounds of JA are preferred in antifungal, antioxidant and anticancer ingredients and lactic acid, butyric acid and citric acid production.[10,13–15] Inulin storage of JA is fructose-based as polysaccharide; however, common plants have sucrose-based inulin accumulation.[15,16] Inulin is a good prebiotic that promotes beneficial microorganisms for growing such as bifidobacterial and lactobacilli in human digestive system and used as a functional food.[17,18] The functional foods have a target function in the body to to be healthy with lower disease risk; besides, they require stability to build an ordinary food formation rather than pills or capsules that causes to be consumed in effective amounts. These effective foods might be originated from natural resources or contain natural components inside.[10,19,20]
Microparticles obtained by spray-drying technique containing ginger essential oil with the addition of cellulose nanofibrils extracted from the ginger vegetable fiber
Published in Drying Technology, 2021
Hugo Junior Barboza de Souza, Anelise Lima de Abreu Dessimoni, Marina Letícia Alves Ferreira, Diego Alvarenga Botrel, Soraia Vilela Borges, Lívia Cássia Viana, Cassiano Rodrigues de Oliveira, Amanda Maria Teixeira Lago, Regiane Victória de Barros Fernandes
Carbohydrate polymers, such as gum Arabic (GA), have been widely used as a wall material.[14] Although GA is highly soluble and active on the surface, its high cost and low availability have motivated research for alternative encapsulation matrices. Inulin (IN) is a natural carbohydrate commercially obtained from chicory that contains great amounts of this compound. In recent years, IN has attracted the attention of various industries, especially due to its prebiotic nature.[15] The search for encapsulants that meet all quality requirements has led to the study of unconventional encapsulating materials, which can provide new properties and new characteristics. With the advancement of technologies for the development of new materials, alternative nanoscale components stand out, such as cellulose nanofibrils (CNF).[16] Cellulose, the main component of the plant cell wall, has low production costs, as well as being highly renewable, biodegradable, and chemically versatile; therefore, it also has wide application in the pharmaceutical, biomedical, and food industries.
Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges
Published in Critical Reviews in Environmental Science and Technology, 2020
Nerea Jiménez-Moreno, Irene Esparza, Fernando Bimbela, Luis M. Gandía, Carmen Ancín-Azpilicueta
Fructans are also very interesting as functional food ingredients because of their potential health benefits. Inulin has important prebiotic properties, as it selectively promotes the growth and metabolic activity of beneficial bacteria, mainly bifidobacteria, while suppressing harmful genera like Bacteroides, Clostridia, Fusobacteria, and Gram-positive cocci (Gibson, Beatty, Wang, & Cummings, 1995). Other beneficial effects of inulin are the reduction of serum triglycerides (Causey, Feirtag, Gallaher, Tungland, & Slavin, 2000), and the prevention of colon cancer (Pool-Zobel, 2005). Azorín-Ortuño et al. (2009) concluded that the inulin-derived benefits were more pronounced in diets containing inulin with the highest degree of polymerization such as artichoke inulin.