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Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Plant contains the glucoside, verbenalin (C,7N24O10), which on hydrolysis with emulsin, also present, and yields glucose and verbenalol (C17H14O5). The essential oil contains citral, geraniol, limonene, terpenes, terpene alcohols, and verbenone.12 Leaves contain adenosine and beta-carotene. Stachyose has been found in the roots (2%) and stems (1.3%).1 There is the iridoid glycoside, hastatoside (C17H24O17).33 Another glucoside verbenin stimulates the flow of milk; in small doses it stimulates, in large doses inhibits the sympathetic nerve endings of the epidermal mucous glands of the heart and blood vessels and or the intestine and salivary glands. A peculiar tannin and tannic acid are also present with invertin and saponin.
The gut microbiome stability is altered by probiotic ingestion and improved by the continuous supplementation of galactooligosaccharide
Published in Gut Microbes, 2020
Chenchen Ma, Sanjeev Wasti, Shi Huang, Zeng Zhang, Rajeev Mishra, Shuaiming Jiang, Zhengkai You, Yixuan Wu, Haibo Chang, Yuanyuan Wang, Dongxue Huo, Congfa Li, Zhihong Sun, Zheng Sun, Jiachao Zhang
The optimal prebiotic of Lp082 was screened from GOS, XOS, FOS, stachyose, and inulin compared with the MRS medium based on the growth curve in the MRS medium in vitro and colony counting method. In brief, the screening medium was improved based on basal nutrient growth medium (peptone 10 g/L, beef extract 10 g/L, yeast extract 5 g/L, C6H5O7(NH4)3 2 g/L, Tween 80 1 ml/L, CH3 COONa 5 g/L, K2HPO4 2 g/L, MgSO4 0.58 g/L, MnSO4 0.25 g/L, pH adjusted to 6.2 with HCl solution) supplied with different prebiotics (20 g/L). The solid medium contained 2% agar. The growth curve showed that the growth capacity of Lp082 in the GOS-improved medium was like that of the MRS medium, while the number of viable counts was higher than that of the MRS medium. Thus, the GOS was selected as the optimal prebiotic of Lp082, Table S1.
Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach
Published in Journal of Microencapsulation, 2018
Leidiane Andreia Acordi Menezes, Carlos Antonio Matias de Almeida, Nayra Mendes de Souza Mattarugo, Elídia A. Vetter Ferri, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Deisy Alessandra Drunkler
The maltodextrin/soy extract ratio was the variable that most significantly influenced the response, with a negative effect estimated (when the amount of maltodextrin was greater than that of the soy extract in the wall material composition, the number of viable cells fell), indicating that the soy extract provided an additional protective effect compared to maltodextrin. Such effect may be related to the presence of the oligosaccharides raffinose and stachyose in the soy extract, which protects the cells against heat (Ann et al. 2007) and higher protein levels, that create an interface between the core and the air during spray drying protecting the cells (Wang et al. 2004, Dianawati et al. 2017). The quadratic terms of the variables feed flow rate and inlet temperature had a negative estimated effect, thus the increase in temperature and feed flow resulted in a greater reduction in process yield, within the studied range. Bustamante et al. (2015) observed that the survival of L. acidophilus La-05 after spray drying was higher when lower temperatures were used. Drying temperatures, often above 100 °C, is the most likely cause of the reduced survival of probiotics during the process, due to damage caused to cell membranes (Li et al. 2006). The molecular nature of heat damage is not clearly known but denaturation and loss of metabolic activity of critical proteins, DNA and ribosomes are few vital events (Anekella and Orsat 2013).
Hypolipidemic Effect of Red Gram (Cajanus cajan L.) Prebiotic Oligosaccharides in Wistar NIN Rats
Published in Journal of Dietary Supplements, 2018
Devindra Shakappa, Aruna Talari, Hemalatha Rajkumar, Mohammed Shujauddin
Pulses have been investigated as functional foods, particularly with respect to their potential as prebiotics because of their constituent galacto-oligosaccharides (GOS). The red gram raffinose family oligosaccharides such as raffinose, stachyose, and verbascose belong to this class of food ingredients. Red gram (Cajanus cajan L.), an important grain legume, is grown and consumed in the tropics and semiarid parts of the world (Singh, 1988). Carbohydrates constitute the main fraction of grain legumes, accounting for up to 55%–65% of the dry matter. Of the dry matter, starch and nonstarch are the major constituents, with smaller but significant amounts of α-galactosides (Bravo & Saura-Calixto, 1998). Oligosaccharides have been investigated for their protective prebiotic activities and the results are promising, but clarity in the results is lacking. In the colon, nondigestible carbohydrates are fermented mainly by Bifidobacteria (Wang & Gibson, 1993) and produce mainly lactate and short-chain fatty acids, which are utilized by the colonocytes or reach the liver by the portal vein (Dankert, Zijlstra, & Wolthers, 1981).