474 results on '"inulina"'
Search Results
2. Low-protein diet supplemented with inulin lowers protein-bound toxin levels in patients with stage 3b-5 chronic kidney disease: a randomized controlled study.
- Author
-
Liyang Chang, Rongrong Tian, Zili Guo, Luchen He, Yanjuan Li, Yao Xu, and Hongmei Zhang
- Subjects
- *
LOW-protein diet , *CHRONIC kidney failure , *SALT-free diet , *DIETARY supplements , *INULIN , *DIETARY proteins , *FUSARIUM toxins , *DIETARY fiber , *DIETITIANS , *DIABETIC nephropathies - Abstract
Objective: this study aimed to evaluate whether low-salt low-protein diet (LPD) supplemented with 10 g of inulin could lower serum toxin levels in patients with chronic kidney disease (CKD), thereby providing evidence for adjusting dietary prescriptions of inhospital patients and outpatient nutrition consultants. Methods: we randomized 54 patients with CKD into two groups. Dietary protein intake compliance was evaluated using a 3-day dietary diary and 24-h urine nitrogen levels. The primary outcomes were indoxyl sulfate (IS) and p-cresyl sulfate (PCS), and secondary outcomes included inflammation marker levels, nutritional status, and renal function. We assessed 89 patients for eligibility, and a total of 45 patients completed the study, including 23 and 22 in the inulin-added and control groups, respectively. Results: PCS values decreased in both groups after intervention: inulin-added group, ΔPCS -1.33 (-4.88, -0.63) µg/mL vs. LPD group, -4.7 (-3.78, 3.69) µg/mL (p = 0.058). PCS values reduced from 7.52 to 4.02 µg/mL (p < 0.001) in the inulin-added group (p < 0.001). Moreover, IS decreased from 3.42 (2.53, 6.01) µg/mL to 2.83 (1.67, 4.74) µg/mL after adding inulin; ΔIS was -0.64 (-1.48, 0.00) µg/mL, and a significant difference was observed compared with the control group (p = 0.004). The inflammation index decreased after intervention. Conclusion: dietary fiber supplementation may reduce serum IS and PCS levels and modulate their inflammatory status in predialysis CKD patients. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
3. Uso potencial de dos forrajeras herbáceas (Axonopus catarinensis y Smallanthus sonchifolius) en los sistemas silvopastoriles del trópico alto colombiano
- Author
-
Jhon Jairo Lopera-Marín, Joaquín Angulo-Arizala, Enrique Murgueitio Restrepo, and Liliana Mahecha-Ledesma
- Subjects
Alimento ,azúcares ,cultivo ,forrajes ,inulina ,Agriculture - Abstract
Introducción. La lechería especializada de trópico alto colombiano presenta elevados costos de producción, emisiones de metano y contaminación por nitrógeno en el suelo y agua; empleo de plaguicidas en las praderas, así como una producción de leche que aún no alcanza altos estándares de calidad. Lo anterior, requiere un cambio estructural en el modelo de producción con un enfoque de sustentabilidad. Además de otros aspectos, la ganadería sostenible requiere mayor complementariedad y diversidad de especies forrajeras, arbustivas y arbóreas adaptadas a las en condiciones de trópico de altura. Objetivo. Recopilar información a través de acción participativa y de innovación rural por los productores y avances de investigación de las especies Axonopus catarinensis y Smallanthus sonchifolius, forrajeras herbáceas con posible potencial productivo y ambiental (en etapa preliminar), para su integración en sistemas silvopastoriles del trópico alto colombiano. Desarrollo. A. catarinensis y S. sonchifolius son especies que podrían ser utilizadas en la alimentación básica y suplementación energética respectivamente, de vacas lecheras en el trópico alto colombiano. Aunque no existe información científica para estas condiciones, la referencia de algunos productores menciona que estas especies tal vez pueden mejorar la producción y la calidad de la leche con efectos en la economía familiar. Además, pueden contribuir a la generación de productos lácteos con atributos funcionales benéficos, que impacten en la salud humana. Conclusión. A. catarinensis y S. sonchifolius son especies que pueden tener un potencial forrajero y nutricional para incluirse en los sistemas silvopastoriles de producción lechera en el trópico alto colombiano.
- Published
- 2023
- Full Text
- View/download PDF
4. Elaboração e caracterização de sorvete funcional de hibisco (Hibiscus sabdariffa) com inulina e sem lactose.
- Author
-
Ferrari, Gabrieli da Silva, Alves dos Santos, Pedro Paullo, da Silva Rosa, Marciane, and Neder Morato, Priscila
- Subjects
- *
INULIN , *ICE cream, ices, etc. , *HIBISCUS , *FOOD chemistry , *LIPIDS , *RESEARCH & development - Abstract
The research aimed at the development of lactose-free hibiscus functional ice cream with the addition of inulin, and evaluated the physicochemical, microbiological, and sensory acceptance characteristics. Two ice cream formulations with different inulin concentrations were developed: Formulation 1 (F1), hibiscus ice cream with 3% inulin addition, and Formulation 2 (F2), hibiscus ice cream with 6% inulin addition. The formulations showed the results in the analysis: moisture (F1: 63.31±4.29%; F2: 66.75±0.35%); lipids (F1: 3.74±0.73%; F2: 3.77±0.23%); ash (F1: 0.86±0.14%; F2: 0.98±0.27%); protein (F1: 1.34±0.09%; F2: 1.22±0.23%); crude fiber (F1: 0.76±0.18%; F2: 0.77±0.08%) - and did not differ statistically from each other (p <0.05). Most judges rated the samples as "liked moderately". It is concluded that hibiscus ice creams with the addition of inulin showed interesting results, which indicate the feasibility of developing the product that can meet specific and restricted diets, in addition to presenting nutritional and sensory quality. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
5. Estudio de los efectos de inulina utilizada en la reformulación de carne procesada
- Author
-
Serrano León, Juan, Lema Quinatoa, Michael, Salgado Cepeda, David, Alcívar León, Christian, Serrano León, Juan, Lema Quinatoa, Michael, Salgado Cepeda, David, and Alcívar León, Christian
- Abstract
Inulin has been presented as a potential candidate for the reformulation of processed meat. However, its inclusion and consequent redesign of the food recipe can have repercussions on its quality parameters. Therefore, the present investigation was carried out with the objective of studying the effects of the inulin used in the reformulation of processed meat, on its quality parameters, such as: its proximal composition, color, texture, technological properties and sensory attributes. Through the documentary review of scientific articles related to the subject worldwide, which were found in the period between 2000 and 2021. Scientific evidence revealed that the inulin used in the reformulation of processed meat can modify the quality parameters, when compared to conventional processed meat. Resulting in products with increased humidity, accompanied by bright colors, with modified textures and favorable or unfavorable sensory attributes. However, inulin reformulated processed meat obtained the same sensory acceptability as conventional processed meat. In addition, its consumption was related to protective effects against carcinogenic substances and with beneficial effects for health reported in in vivo and in vitro studies. It is concluded that inulin can replace fat in different types of processed meat and can also be a significant source of dietary fiber according to the studies analyzed., La inulina se ha propuesto como un posible candidato para la reformulación de la carne procesada. Sin embargo, su inclusión y el consiguiente rediseño de la receta puede tener implicaciones en los parámetros de calidad. Por lo tanto, el objetivo de esta investigación fue analizar los efectos de la inulina utilizada en la reformulación de la carne procesada en relación con sus parámetros de calidad, tales como composición proximal, color, textura, propiedades tecnológicas y atributos sensoriales. A través de la revisión documental de artículos científicos relacionados con el tema a nivel mundial, que se hallaron en el periodo entre 2000 y 2021. Las evidencias científicas revelaron que, la inulina utilizada en la reformulación de la carne procesada puede modificar los parámetros de calidad, cuando se compara con la carne procesada convencional. Dando como resultado productos con humedad aumentada, acompañada de colores luminosos, con texturas modificadas y atributos sensoriales favorables o desfavorables. Sin embargo, la carne procesada reformulada con inulina obtuvo la misma aceptabilidad sensorial que la carne procesada convencional. Además, su consumo se relacionó con efectos protectores frente a sustancias cancerígenas y con efectos beneficiosos para la salud reportados en estudios in vivo e in vitro. Se concluye que la inulina puede sustituir la grasa en los distintos tipos de carne procesada y también puede ser una fuente significativa de fibra dietética según los estudios analizados.
- Published
- 2024
6. Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa
- Author
-
Luz Adriana Gómez-Muriel, Estefanía Benítez-Sepúlveda, Andrea Velásquez-Henao, and Faiber Jaramillo-Yepes
- Subjects
alimentos funcionales ,fibra dietética ,productos de la carne ,difusión de innovación ,inulina ,daucus carota ,sechium edule ,Nutrition. Foods and food supply ,TX341-641 ,Public aspects of medicine ,RA1-1270 - Abstract
Antecedentes: la asociación del alto consumo de carnes rojas procesadas con el cáncer colorrectal hace que los consumidores empiecen a demandar productos cárnicos con un perfil nutricional mejorado. Objetivo: diseñar una carne de hamburguesa comercializable, a base de pechuga de pollo, fuente de fibra y baja en grasa con buena aceptación por los consumidores. Materiales y métodos: con base en una formulación estándar de hamburguesa, se hicieron tres formulaciones con adición de fibra como reemplazante de grasa: F1 contenía fibra de cidra (Sechium edule); F2, de zanahoria (Daucus carota); y F3, de inulina. Se calculó la composición nutricional teórica y se realizó una prueba de aceptación por consumidores con una escala de nueve puntos. Resultados: la formulación más aceptada y con mayor contenido de fibra fue la que contenía inulina, con un puntaje de 7,7±1,4 y diferencias significativas, según la prueba T3 de Dunett, con las formulaciones F2 (p=0,001) y F1 (p=0,000), cuyos promedios de aceptación fueron similares: 6,0±2,5 puntos para F2 y 5,9±2,2 para F1 (p=0,931). Las formulaciones con fibra contenían menos grasa y calorías que la formulación control. Conclusión: es posible lograr derivados cárnicos con reducción del contenido de grasa y aporte de fibra sensorialmente aceptados.
- Published
- 2021
- Full Text
- View/download PDF
7. Topinambur (Helianthus tuberosus L.) źródło substancji prozdrowotnych.
- Author
-
Mystkowska, Iwona, Zarzecka, Krystyna, Dadej, Angelika, Kosińska, Beata, and Ginter, Agnieszka
- Subjects
- *
SCIENTIFIC literature , *ESSENTIAL amino acids , *DUODENAL ulcers , *DIETARY fiber , *STOMACH ulcers , *INULIN , *OLIGOSACCHARIDES - Abstract
The aim of the study was to review the scientific literature on health-promoting substances in topinambour such as: essential amino acids, peptides, proteins, dietary fiber, oligosaccharides, polysaccharides, polyhydric alcohols, vitamins, minerals, fatty acids, choline and lecithin, and phytochemicals. Thanks to these substances, Jerusalem artichoke is considered a functional food, the nutritional values of which have a beneficial effect on many body functions. In addition to the nutritional function, it exhibits dietary and prebiotic properties, consisting in improving health and reducing the incidence of many diseases. It is considered a laxative, choleretic, diuretic, tonic to the stomach thanks to inulin, a prebiotic inhibiting the growth of pathogenic bacteria in the intestines. Health-promoting substances make Helianthus tuberosus especially recommended for people with gastric and duodenal ulcers and for diabetics. [ABSTRACT FROM AUTHOR]
- Published
- 2022
8. Inclusion of different levels of inulin on productive parameters and intestinal morphology in fattening guinea pigs (Cavia porcellus).
- Author
-
Carcelén Cáceres, Fernando, Martín Howard, Felipe San, Ara Gómez, Miguel, Bezada Quintana, Sandra, Asencios Méndez, Ana, Ruiz-García, Luis, Sandoval-Monzón, Rocío, Jiménez Aliaga, Ronald, Perales Camacho, Rosa, Santillán Altamirano, Gilberto, and Guevara Vásquez, Jorge
- Subjects
- *
INULIN , *GUINEA pigs , *INTESTINES , *MORPHOLOGY , *WEIGHT gain , *BACITRACIN - Abstract
This study evaluated the effect of the three inulin levels (0.1%, 0.2%, 0.4%) supplemented as a substitute for an antibiotic growth promoter (AGP, zinc bacitracin) and control in guinea pigs raised for human consumption. Fifty 14-day-old male guinea pigs were used. Productive parameters (weight gain, total dry matter intake, and feed conversion ratio (FCR)) and intestinal morphology of the duodenum, jejunum, and ileum at slaughter (70 days of age) were evaluated. An inverse relationship was observed between inulin levels and FCR (linear effect; P = 0.006). There was no statistically significant effect of the treatments on total dry matter intake and weight gain (P > 0.05). A linear effect of the inulin level on the villi's length (VL), villi's width (VW), and length/depth ratio (VL/DC) in the duodenum; VW in the jejunum; and VL in the ileum (P <0 .05) was reported. In conclusion, a linear effect of the increasing doses of inulin was found on the FCR and the morphological parameters of the duodenum's integrity, and no differences in the effects of the inulin added to the diet and the treatment with AGP were found. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
9. Efecto prebiótico de la alcachofa y su relación con las enfermedades mentales
- Author
-
Pedro Andreo-Martínez, Nuria García-Martínez, and Soledad García-Martínez
- Subjects
alcachofa ,eje microbiota-intestino-cerebro ,inulina ,microbiota intestinal ,prebiótico ,Neurosciences. Biological psychiatry. Neuropsychiatry ,RC321-571 - Abstract
La alcachofa es un vegetal muy apreciado en la dieta mediterránea debido a sus altos valores nutricionales y farmacológicos. La alcachofa presenta un alto contenido en minerales, vitaminas y compuestos fenólicos. Además, contiene altos niveles de inulina, carbohidrato no digerible en tracto gastrointestinal humano, que ejerce una acción prebiótica interesante sobre algunas bacterias de la microbiota intestinal. El consumo de inulina ha sido asociado al crecimiento de bacterias que producen ácido láctico y aumenta la cantidad de Bifidobacterium y Akkermancia muciniphila, entre otras, y disminuye los cocos grampositivos en humanos y ratones. Los efectos que la ingesta de inulina ejerce sobre la conducta y la cognición varían según la dosis, ya sea combinada con alimentos o no, y el tiempo durante el cual se consume. Aunque la inulina ha sido ampliamente estudiada en alimentación, existen pocos estudios sobre el efecto que ésta ejerce sobre el comportamiento y la salud mental. Por lo tanto, futuros estudios deberían considerar el posible efecto beneficioso de la ingesta de inulina sobre las diferentes enfermedades mentales.
- Published
- 2020
- Full Text
- View/download PDF
10. ESTUDIO DEL COMPORTAMIENTO TERMICO DE PREBIOTICOS UTILIZANDO CALORIMETRIA DIFERENCIAL DE BARRIDO.
- Author
-
López-Tapia, Mayte, Gloria Ramos-Ramírez, Emma, and Alfredo Salazar-Montoya, Juan
- Abstract
Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
11. Aplicación Biotecnológica En La Obtención De Un Simbiótico Encapsulado A Base De Diferentes Niveles De Inulina Y (Lactobacillus Casei).
- Author
-
Paola, Sandra, Puzma, Silva, Iván, Cesar, Mancheno, Flores, Patricio, Iván, Tello, Salgado, and Gerardo, Luis
- Subjects
INULIN ,MALTODEXTRIN ,LACTOBACILLUS casei ,LACTIC acid bacteria ,SPRAY drying ,INVESTIGATIONAL therapies ,PRIVATE schools ,FACTORIALS ,ZETA potential - Abstract
Copyright of KnE Engineering is the property of Knowledge E DMCC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
- Full Text
- View/download PDF
12. Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
- Author
-
Marcelino Maia Bessa and Alvaro Gustavo Ferreira da Silva
- Subjects
inulina ,fruto-oligossacarídeo ,Tamarindus indica. ,Dairy processing. Dairy products ,SF250.5-275 - Abstract
Consumers are becoming increasingly demanding in the search for foods that, in addition to being nutritious, promote health and well-being. Thus, the dairy industry has sought to develop products with these characteristics, functional foods. Therefore, the objective of this work was the elaboration and physical-chemical and sensorial characterization of tamarind yoghurts enriched with prebiotics (inulin and fructooligosaccharide). Three formulations were prepared: A (without addition of prebiotics), B (plus 3% inulin) and C (with 3% fructooligosaccharide), which in turn were submitted to physical-chemical analyzes of moisture, ashes, pH, titratable acidity and lipids; and the sensory analysis of acceptance and purchase intention. From the results, it can be noticed that there was no statistical difference in the evaluated parameters, except for the moisture content, which showed a difference between the samples. Regarding the results of the sensory evaluation, it was observed that, statistically, the addition of prebiotics did not promote significant interference (p < 0.05) in any of the sensorial aspects evaluated, showing that all the samples were well accepted, with > 70%. The formulations with addition of the prebiotics obtained similar acceptances to the standard product, besides presenting good expectations of commercialization. In this way, it was possible to perceive the viability of the addition of prebiotics in tamarind-flavored yogurt formulations, contributing to the diversification of the dairy sector and functional foods.
- Published
- 2019
- Full Text
- View/download PDF
13. Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa.
- Author
-
Adriana Gómez-Muriel, Luz, Benítez-Sepúlveda, Estefanía, Velásquez-Henao, Andrea, and Jaramillo-Yepes, Faiber
- Subjects
- *
CARROTS , *COLORECTAL cancer , *FUNCTIONAL foods , *INULIN , *PRODUCT improvement , *MEAT , *HAMBURGERS - Abstract
Background: The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles. Objective: To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers. Materials and Methods: Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points. Results: The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation. Conclusion: It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
14. INULINA: UNA ALTERNATIVA PARA EL DESARROLLO DE PRODUCTOS CÁRNICOS FUNCIONALES
- Author
-
María Alicia Peña
- Subjects
inulina ,Engineering (General). Civil engineering (General) ,TA1-2040 ,Science (General) ,Q1-390 - Abstract
Los alimentos funcionales actualmente tienen una alta demanda en el mercado, lo cual constituye un desafío importante para la industria alimentaria. Es por ello, que el objetivo del presente trabajo fue elaborar un producto cárnico funcional a partir de inulina logrando sustituir grasa y obtener un efecto prebiótico. Para ello se realizaron experimentos con combinaciones de inulina (0 a 12 %) y grasa (8 a 12 %), empleando almidón de papa al 4% en las formulaciones. A fin de evaluar las salchichas obtenidas en cada experimento se determinó: composición fisicoquímica, análisis de perfil textura, análisis microbiológicos y evaluación sensorial. Tomando como base criterios reológicos y sensoriales, la combinación con un 6.67% de inulina y 8,73% de grasa resultó ser la mejor variante. Se caracterizó el material de envase y se determinó la vida útil de las salchichas seleccionadas envasadas al vacío, estudiando dos tratamientos posteriores: uno refrigeradas y el otro repasteurizadas-refrigeradas manteniendo en ambos casos una temperatura de 2-4 °C. Las muestras se caracterizaron al inicio y final del ensayo desde el punto de vista fisicoquímico y reológico, durante todo el estudio se realizaron análisis microbiológicos y evaluación sensorial, que mediante criterio aceptación y rechazo se determinó una vida útil de 26 días para las salchichas envasadas al vacío refrigeradas y 112 días para las muestras repasteurizadas-refrigeradas mediante el gráfico de riesgos de Weibull.
- Published
- 2020
- Full Text
- View/download PDF
15. Efecto de inulina en la saciedad en humanos
- Author
-
Vilma Quitral, Martín Torres, Maximiliano Velásquez, and Marcelo Bobadilla
- Subjects
inulina ,saciedad ,prebiótico ,fructanos ,Nutrition. Foods and food supply ,TX341-641 ,Public aspects of medicine ,RA1-1270 - Abstract
Antecedentes: actualmente, existe un creciente interés en investigar los componentes de los alimentos que tengan la característica de la saciedad. Algunos constituyentes de la fibra dietética presentan esta característica, como la inulina, que corresponde a un prebiótico. Objetivo: analizar y discutir el efecto de la inulina en la saciedad en humanos. Materiales y métodos: se hizo una búsqueda bibliográfica en las bases Scielo, Science Direct, Pubmed, Oxford Journals, revisando artículos de nutrición y alimentos. Resultados: se revisaron estudios en diversos grupos poblacionales, con diferentes métodos de evaluación de la saciedad y diversas dosis de inulina. Los resultados obtenidos fueron controversiales, en algunos casos se demostró efecto en la saciedad; y en otros, no; por lo tanto, no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos; se observa un efecto potenciador de la saciedad al ser añadido a algunas preparaciones que producen saciedad individualmente. Conclusiones: no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos.
- Published
- 2018
- Full Text
- View/download PDF
16. Elaboration and physicochemical and sensory characterization of prebiotic yogurt sweetened with honey
- Author
-
Álvaro Gustavo Ferreira da Silva, Marcelino Maia Bessa, and Josefa Rosiane da Silva
- Subjects
fermentado lácteo ,inulina ,fruto-oligossacarídeos ,Dairy processing. Dairy products ,SF250.5-275 - Abstract
With society’s growing concern about eating healthy foods, the food industry constantly seeks to develop less calorie products, associated with the presence of ingredients with functional properties. Thus, taking advantage of the wide acceptance of yogurt, the industry has been using it as a vehicle for inclusion of prebiotic compounds. Therefore, the objective of this work was the preparation and characterization, physicochemical and sensory, of light yogurts sweetened with honey and supplemented with prebiotics inulin and fructooligosaccharides. Three formulations were prepared: A (control – free of prebiotics), B (with addition of 3% inulin) and C (3% of fructooligosaccharides) that were submitted to physical and chemical analysis of moisture, ash, pH, titratable acidity and lipids; and sensory analysis of acceptance and purchase intent. The results were statistically similar for all physical and chemical parameters assessed, except moisture. Concerning the sensory analysis, it was observed that, statistically, the addition of prebiotics did not cause significant interference (p < 0.05) in the evaluated sensorial parameters, as all samples showed good acceptance with rates of over 70%, highlighting the similarity acceptance of samples supplemented with prebiotics in relation to the formulation control. Regarding the intention to purchase, formulation C stood out in a small numerical advantage, but not statistical, over the other formulations, being this the most viable for commercialization. Thus, it was possible to highlight the feasibility of including prebiotics in light yogurt sweetened with honey formulations in order to contribute to the diversification of the dairy sector and meet the population’s demands for healthy food.
- Published
- 2018
- Full Text
- View/download PDF
17. WPŁYW DODATKU INULINY NA JAKOŚĆ SORBETÓW OWOCOWYCH I WARZYWNYCH.
- Author
-
PRZYBYLSKI, WIESŁAW, SIONEK, BARBARA, JAWORSKA, DANUTA, SPYCHALSKA, ANNA, and RUPIŃSKA, MARTYNA
- Subjects
CALORIC content of foods ,FROZEN desserts ,ICE cream, ices, etc. ,INULIN ,FAT substitutes ,CARROTS ,STRAWBERRIES ,DESSERTS - Abstract
Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
- Full Text
- View/download PDF
18. PRÓBA ZASTOSOWANIA β-D-GALAKTOZYDAZY DO PRODUKCJI PROBIOTYCZNYCH LODÓW MLECZNYCH.
- Author
-
KOWALCZYK, MAGDALENA and ZNAMIROWSKA, AGATA
- Subjects
ICE cream parlors ,LACTOSE ,ICE cream, ices, etc. ,SWEETNESS (Taste) ,BACTERIAL cells ,MILK yield ,SUCROSE ,GALACTOSIDASES - Abstract
Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
- Full Text
- View/download PDF
19. Evaluation of the fatty acid profile of symbiotic chevrotin cheese
- Author
-
Fabiana Augusta Santiago Beltrao, Carla Veronica Rodarte de Moura, Martha Suely Madruga, and Annie Elisabeth Beltrao de Andrade
- Subjects
novos produtos ,processamento de queijo ,inulina ,Dairy processing. Dairy products ,SF250.5-275 - Abstract
Foods with probiotic or prebiotic bacteria are included in the category of foods containing bioactive compounds that have aroused interest because of the beneficial effect on health. The objective of this study was to evaluate the effect of chevrotin cheeses from caprine, bovine and mixed milk with the use of a prebiotic (inulin), associated to the use of a probiotic, Bifidobacterium lactis. Nine cheeses were allocated in a completely randomized design with factorial (3x3) in three types of milk and three levels of inulin (0.0%, 2,5% and 5,0%). Fatty acid analysis was performed. According to the results, the percentage of saturated fatty acids (AGS) increased linearly (p < 0.01) the concentration of the monounsaturated acids (MUFA) and the concentration of the polyunsaturated acids (PUFA). Thirty fatty acids were identified, including 17 saturated, 9 monounsaturated and 4 polyunsaturated. The composition of fatty acids in the different types of cheeses presented a higher content of monounsaturated and polyunsaturated fatty acids in goat and mixed cheeses and higher content of saturated fatty acids in cheeses with bovine milk.
- Published
- 2017
- Full Text
- View/download PDF
20. MORPHOANATOMY, HISTOCHEMISTRY AND CRYSTALS OF THE UNDERGROUND SYSTEM OF BACCHARIS NOTOSERGILA (ASTERACEAE).
- Author
-
Carbone, Alejandra V., Fernández, Federico E., Hernández, Marcelo P., and Arambarri, Ana M.
- Subjects
- *
ASTERACEAE , *METABOLITES , *WATERSHEDS , *SCANNING electron microscopes , *HISTOCHEMISTRY , *CALCIUM oxalate , *INULIN - Abstract
Background and aims: Baccharis notosergila is presented as a productivity-reducing weed in the fields of the Salado river basin, Buenos Aires, Argentina. The aims of this work were: to describe the structure of the underground system, the origin of sprouts, locate the secretory structures and storage substance to understand the adaptation strategies of this species as well as its ability to withstand chemical and mechanical control. M&M: The collected material was examined with conventional optical microscopy techniques. Histochemical tests to identify secondary metabolites were performed, and crystals were analyzed by a scanning electron microscope. Results: The subterranean system found was a xylopodium which has high shoot bud-forming potential. Storage substance was found to be inulin. Test for starch was negative. Resins and lipids (oil drops) were identified in ducts of roots; tannins and crystals of calcium oxalate were also found in the xylopodium and roots. Conclusions: The presence of these characteristics on the underground systems could explain the frequency of this species in the floristic from Salado river basin in which alternate periods of high humidity and drought. The belowground bud bank would be important to B. notosergila survival in this area with extreme climatic factors, and its resistance to mechanical and chemical control. Understanding the anatomical features of these plants is one of the steps to appropriate management of this species in the Salado river basin. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
21. Potential use of two herbaceous forage (Axonopus catarinensis and Smallanthus sonchifolius) crops in the silvopastoral systems in the tropical highlands of Colombia
- Author
-
Lopera Marín, Jhon Jairo, Angulo Arizala, Joaquín, Murgueitio Restrepo, Enrique, Mahecha Ledesma, Liliana, Lopera Marín, Jhon Jairo, Angulo Arizala, Joaquín, Murgueitio Restrepo, Enrique, and Mahecha Ledesma, Liliana
- Abstract
Introduction. Specialized dairy farming in Colombia highlands entails high production costs, methane emissions, nitrogen pollution in soil and water, the use of pesticides in pastures, and milk production that has not yet reached high-quality standards. All of these factors necessitate a structural change in the production model with a sustainability focus. In addition to other aspects, sustainable livestock farming requires greater complementarity and diversity of forage, shrub, and tree species adapted to high-altitude tropical conditions. Objective. To gather information through participatory action and rural innovation by producers and research advancements on the species Axonopus catarinensis and Smallanthus sonchifolius, herbaceous forage species with potential production and environmental benefits (in preliminary stage), for their integration into silvopastoral systems in the Colombian highlands. Development. A. catarinensis and S. sonchifolius are species that could be used in basic diet and energy supplementation, respectively, of dairy cows in the Colombian highlands. While there is no scientific information available for these conditions, some producers’ experiences suggest that these species may improve milk production and quality with positive effects on family economics. Additionally, they can contribute to the generation of dairy products with beneficial functional attributes that impact human health. Conclusion. A. catarinensis and S. sonchifolius are species that may have forage and nutritional potential to be included in silvopastoral dairy production systems in the Colombian highlands., Introducción. La lechería especializada del trópico alto colombiano presenta elevados costos de producción, emisiones de metano y contaminación por nitrógeno en el suelo y agua, empleo de plaguicidas en las praderas y una producción de leche que aún no alcanza altos estándares de calidad. Lo anterior, requiere un cambio estructural en el modelo de producción con un enfoque de sustentabilidad. Además de otros aspectos, la ganadería sostenible requiere mayor complementariedad y diversidad de especies forrajeras, arbustivas y arbóreas adaptadas a las condiciones de trópico de altura. Objetivo. Recopilar información a través de acción participativa y de innovación rural por los productores y avances de investigación de las especies Axonopus catarinensis y Smallanthus sonchifolius, forrajeras herbáceas con posible potencial productivo y ambiental (en etapa preliminar), para su integración en sistemas silvopastoriles del trópico alto colombiano. Desarrollo. A. catarinensis y S. sonchifolius son especies que podrían ser utilizadas en la alimentación básica y suplementación energética, respectivamente, de vacas lecheras en el trópico alto colombiano. Aunque no existe información científica para estas condiciones, la referencia de algunos productores menciona que estas especies tal vez pueden mejorar la producción y la calidad de la leche con efectos en la economía familiar. Además, pueden contribuir a la generación de productos lácteos con atributos funcionales benéficos, que impacten en la salud humana. Conclusión. A. catarinensis y S. sonchifolius son especies que pueden tener un potencial forrajero y nutricional para incluirse en los sistemas silvopastoriles de producción lechera en el trópico alto colombiano
- Published
- 2023
22. Entendiendo el efecto de la adición de inulina sobre los cambios microestructurales y la digestibilidad in vitro del almidón en matrices de gluten-almidón horneadas.
- Author
-
Torres, José, V., Dueik, and P., Bouchon
- Subjects
- *
INULIN , *X-ray computed microtomography , *BAKED products , *SCANNING electron microscopy , *STARCH - Abstract
The article titled "Understanding the effect of inulin addition on microstructural changes and in vitro digestibility of starch in baked gluten-starch matrices" analyzes the effect of inulin on the structure and digestibility of starch in baked products. Baked gluten-starch samples with different percentages of inulin were used and evaluated using texture analysis, scanning electron microscopy, and X-ray microtomography. The results showed that the addition of inulin reduced starch digestibility and produced changes in the structure of the matrices. This study contributes to understanding how inulin can affect the properties of starch in baked products. [Extracted from the article]
- Published
- 2023
23. El Efecto de la aplicación de mezclas de sustitutos de grasa sobre algunas propiedades funcionales del helado de vainilla
- Author
-
Campuzano-Cardenas Valentina, Gonzalez-Hoyos Lina Vanessa, and Ramirez-Navas Juan Sebastian
- Subjects
Inulina ,Maltodrextina ,Oligofructosa ,Overrun ,Tiempo de caída de primera gota ,Porcentaje de derretimiento ,Agriculture (General) ,S1-972 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
El objetivo de esta investigación fue evaluar el efecto de la sustitución parcial de crema de leche por diferentes sustitutos de grasa en los parámetros funcionales del helado duro de vainilla. Se empleó un diseño de mezclas simplex con centroide. Se elaboraron siete tipos de helado sustituyendo el 4% de grasa por la combinación de inulina, oligofructosa y/o maltodextrina. A los helados se les evaluó parámetros funcionales como el overrun, tiempo de caída de primera gota (TCPG) y el porcentaje de derretimiento (%D). Se realizó un análisis de varianza, con que el que se obtuvo que las diferencias entre los resultados de incorporación de aire (overrun) no fueron significativas (p
- Published
- 2019
- Full Text
- View/download PDF
24. Comportamiento productivo, calidad de cáscara y calidad interna del huevo de codornices (Coturnix coturnix) alimentadas con inulina en dietas normales o bajas en calcio
- Author
-
Coronado Ibarra, Alejandra, Vílchez-Perales, Carlos, and Zea Mendoza, Otto
- Subjects
calidad de cáscara ,calcium ,inulin ,internal egg quality ,calcio ,calidad interna de huevo ,laying quail ,codornices de postura ,shell quality ,inulina - Abstract
The aim of this study was to evaluate the effect of adding inulin to diets with normal and low calcium levels on the productive response, shell quality, and internal egg quality in 64 10-week-old laying quail (Coturnix coturnix japonica). The quails were distributed in 4 treatments with 4 repetitions and 4 birds per repetition. The treatments were: T1, basal diet with normal calcium levels (3.16%) without inulin; T2, basal diet with normal calcium levels and with inulin (0.5%); T3, basal diet with low calcium levels (2.37%) and without inulin, and T4, basal diet with low calcium levels and with inulin (0.5%). The experimental period lasted six weeks plus a two-week adaptation period. Feed, in the form of a meal and water were offered ad libitum. Feed consumption and feed conversion were recorded weekly and laying percentage and mortality were done daily. On the last day of the experiment, four eggs were collected for each treatment to evaluate the internal and external quality. The results did not show significant differences between the low calcium with inulin treatment and the normal calcium and inulin treatment, while the calcium level had a significant effect on feed intake. Inulin influenced the egg shape index, being higher with a value of 0.5% inulin. Regarding the internal quality of the egg, lower values were obtained in the yolk diameter with a level of 2.37% of calcium. In conclusion, the addition of 0.5% inulin in low calcium diets obtains production parameters similar to diets with normal calcium levels., El objetivo del estudio fue evaluar el efecto de la adición de inulina en dietas con niveles normales y bajos en calcio sobre la respuesta productiva, la calidad de cáscara y calidad interna del huevo en codornices de postura de 10 semanas de edad. Se emplearon 64 codornices (Coturnix coturnix japonica), distribuidas en 4 tratamientos con 4 repeticiones y 4 aves por repetición. Los tratamientos fueron: T1, dieta basal con niveles normales de calcio (3.16%) sin inulina; T2, dieta basal con niveles normales de calcio y con inulina (0.5%); T3, dieta basal con niveles bajos de calcio (2.37%) y sin inulina, y T4, dieta basal con niveles bajos de calcio y con inulina (0.5%). El periodo experimental tuvo una duración de seis semanas más un periodo previo de acostumbramiento de dos semanas. El alimento, en forma de harina, y el agua fue ofrecido ad libitum. Se registró semanalmente el consumo de alimento, la conversión alimenticia y diariamente el porcentaje de postura y la mortalidad. El último día del experimento se colectaron cuatro huevos por cada tratamiento para evaluar la calidad interna y externa de los huevos. Los resultados no mostraron diferencias significativas entre el tratamiento bajo en calcio con inulina y el tratamiento con nivel normal de calcio e inulina, en tanto que el nivel de calcio tuvo efecto significativo sobre el consumo de alimento. La inulina influenció el índice de forma del huevo, siendo mayor con un valor de 0.5% de inulina. En cuanto a la calidad interna del huevo, se obtuvo menores valores en el diámetro de yema con un nivel de 2.37 % de calcio. En conclusión, la adición de inulina al 0.5% en dietas con niveles normales de calcio obtiene parámetros de producción similares a dietas con niveles bajos de calcio e inulina, en tanto que el nivel de calcio tuvo efecto significativo sobre el consumo de alimento. La inulina influenció el índice de forma del huevo, siendo mayor con un valor de 0.5% de inulina. En cuanto a la calidad interna del huevo, se obtuvo menores valores en el diámetro de yema con un nivel de 2.37 % de calcio. En conclusión, la adición de inulina al 0.5% en dietas bajas en calcio obtiene parámetros de producción similares a dietas con niveles normales en calcio.
- Published
- 2023
25. Inulina: una alternativa para el desarrollo de productos cárnicos funcionales.
- Author
-
Alicia Peña, María, Peña, Silvia, and Guerra, María Aloida
- Published
- 2019
- Full Text
- View/download PDF
26. ELABORAÇÃO DE IOGURTES DE AÇAÍ (EUTERPE OLERACEA) COM ADIÇÃO DE PREBIÓTICOS.
- Author
-
Leite Munhoz, Cláudia, Gomes Hirata, Viviane, Borges Fria, Sthephanny, and Barreto Ferreira, Thales Henrique
- Subjects
- *
ACAI palm , *FUNCTIONAL foods , *FOOD consumption , *HUMAN body , *FOOD industry , *YOGURT - Abstract
Currently, health and well-being are focus of research in the food industry, which should contribute to the proper functioning of the human body and confer other beneficial functions to it, thus, evidence the consumption of functional foods, such as yogurt. Açaí (Euterpe oleracea) is widely distributed in Brazil, and the fruit can be consumed after processing or added to other foods, such as yoghurt. Therefore, this study aims to elaborate yoghurts and supplements of prebiotics, to evaluate their sensory acceptance and physical and chemical characteristics. Four formulations of açaí yogurt were formulated: F1 (yogurt with fiber addition and 10% of pulp), F2 (yogurt without addition of fibers and 10% of pulp), F3 (yogurt with fiber addition and 20% of pulp) and F4 (fiberless yogurt with 20% pulp). The yogurts were submitted to pH, water activity, instrumental color, soluble solids (TSS), sensory acceptability and purchase intention analyzes. Higher concentrations of pulps obtained products with lower Luminosity values (L *), but there was no variation of the SST and pH. Thus, a product with good sensory acceptability and physical and chemical characteristics was obtained. [ABSTRACT FROM AUTHOR]
- Published
- 2019
27. Efecto de la aplicación de mezclas de sustitutos de grasa sobre algunas propiedades funcionales del helado de vainilla.
- Author
-
Campuzano-Cárdenas, Valentina, Vanessa González-Hoyos, Lina, and Sebastián Ramirez-Navas, Juan
- Abstract
Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2019
28. CHOCOLATE REDUCIDO EN AZÚCAR OBTENIDO POR TECNOLOGÍA DE MOLINOS DE BOLAS.
- Author
-
Rodriguez-Sierra, Elizet, Benítez-Correa, Elaine, Villavicencio, Margarita Nuñez de, and González, Juan
- Subjects
- *
YIELD stress , *INULIN , *RAW materials , *SENSORY evaluation , *VISCOSITY - Abstract
Inulin and polydextrose are food ingredients that can be used as bulking agents to replace raw materials such as sugar. A mix design with eight experimental runs was used, taking as limits the inulin content (0-15% w/w) and the polydextrose content (0-15% w/w). The sensory variables measured were: creaminess, sweetness, atypical bitter aftertaste, snap and global quality, and the rheological: plastic viscosity and yield stress. In sensory evaluation expert judges were used. The rheological values were measured using an Anton Paar MCR rheometer with concentric cylinder rotational system. Mathematical models were adjusted for the sensory attributes, except for the variables plastic viscosity and yield stress. The best chocolate formulation was selected, optimizing the sensory characteristics. An optimal formulation with 6.4% w/w inulin and 8.6% w/w polydextrose was obtained that represents 50% of sugar reduction. [ABSTRACT FROM AUTHOR]
- Published
- 2019
29. EFECTO INULINA Y Lactobacillus casei EN EL COMPORTAMIENTO PRODUCTIVO, VARIABLES RUMINALES Y METABOLITOS SANGUÍNEOS EN CORDEROS DESTETADOS.
- Author
-
Ayala-Monter, Marco A., Hernández-Sánchez, David, Pinto-Ruiz, René, Torres-Salado, Nicolás, Martínez-Aispuro, José A., Bárcena-Gama, José R., and Caro-Hernández, José M.
- Subjects
- *
LACTOBACILLUS casei , *INTESTINAL infections , *BLOOD cholesterol , *INULIN , *DRUG resistance in bacteria , *PROBIOTICS , *ANIMAL weaning - Abstract
Enteric infections cause diarrhea and death of lambs during weaning, representing economic loss. These infections have been treated with antibiotics; however, their inadequate use causes bacterial resistance. Prebiotics and probiotics can be an alternative to using antibiotics in lambs during weaning. The objective of this study was to evaluate the effect of prebiotic of the inulin of Agave tequilana and Lactobacillus casei on the growth, ruminal and hematological variables, and blood metabolites in weaned lambs. The experimental design was completely randomized and the averages of the treatments were compared using the Tukey test. Treatments (T) were randomly assigned to 30 weaned male lambs (Katahdin x Dorset, 20.6 ±0.2 kg LW): T1: control (base diet); T2: T1 + 2 % inulin; and T3: T1 + 2 % inulin + L. casei. Evaluations included daily weight gain (DWG), dry matter consumption (DMC), fecal consistency and ruminal and hematological variables and blood metabolites. At the end of the study fecal samples were collected for count of total coliforms and lactobacilli. There were no differences (p>0.05) in DWG, FC and ruminal variables. The combination of inulin and L. casei increased (p≤0.05) the percentage of basophils and the population of lactobacilli. The population of total coliforms in feces was higher (p≤0.05) in the control group. The concentration of serum cholesterol decreased (p≤0.05) 10 and 7 % in T3 and T2, with respect to the control group. The inulin of A. tequilana and L. casei increased the concentration of probiotic bacteria in the digestive tube and the cells of the immune system and decreased the incidence of diarrhea without affecting DMC and DWG of the lambs. [ABSTRACT FROM AUTHOR]
- Published
- 2019
30. Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying.
- Author
-
Poletto, Gabriela, Souza Fonseca, Bruna de, Raddatz, Greice Carine, Wagner, Roger, Lopes, Eduardo Jacob, Barin, Juliano Smanioto, Moraes Flores, Erico Marlon de, and de Menezes, Cristiano Ragagnin
- Subjects
- *
LACTOBACILLUS acidophilus , *GELATION , *RICE bran - Abstract
The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a period of 60 days. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
31. Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch.
- Author
-
Zhang, Lingwen, Wang, Xuefei, Li, Shasha, Sun, Junliang, and Liu, Xiuhua
- Subjects
- *
INULIN , *STARCH , *SWEET potatoes , *PASTE , *HYDROGEN bonding , *PSEUDOPLASTIC fluids - Abstract
The influences of inulin on pasting, textural, and rheological properties of sweet potato starch (SPS) were explored. Subsequently, the interactions between inulin and SPS were analyzed. Results showed that inulin could make the pasting temperature increase and all viscosity parameters of SPS-inulin blends decline. With the increased inulin, SPS gel hardness decreased; while both springiness and resilience first increased and then decreased, and reached to the maximum at an addition level of 5%. SPS-inulin blends paste displayed a pseudoplastic and shear-thinning property. Results of dynamic viscoelasticity indicated that inulin improved liquid-like characteristics of SPS-inulin blends pastes, and temperature of G' Max, G"Max increased with the increase in inulin. Additionally, the swelling of SPS granules was obviously inhibited by inulin, and granules were mostly concentrated in the smaller. Inulin also greatly decreased the leached amylose content (p < 0.05). The interaction between SPS and inulin was the hydrogen bond. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
32. Extracción y determinación del contenido de fructanos del tipo inulina del Yacón (Smallanthus Sonchifolius): esquema tecnológico para su producción industrial.
- Author
-
González-Gavilánez, Humberto R., Reynerio Álvarez-Borroto, C., and Montenegro-Cepeda, Andrea C.
- Abstract
Content of inulin type fructan by mean a standardized procedure and using High Performance Liquid Chromatography (HPLC) was determined. A multifactorial design 2^3 by using Statgraphics V. 16 software was employed. Three independent variables at two levelstemperature: 333 K y 353 K; time: 5 and 25 min, and water yacon ratio of 3 mL/200 g and 7 mL/200 g were selected. The maximum yield was of 18 %. The optimal conditions for extracting were, time: 24 min; temperature: 352 K; and water volume-yacon mass ratio was 6, 9 mL/200 g. By using SuperPro Designer software the industrial-production technology was designed for a batch process. For a 100 kg per day-processing plant of raw materials an economic analysis was performed, and net present value (NPV) of 200 005, an Internal Rate Return (ITR) of 40 %, and a payback period of 19 months were obtained. The fermentation products of inulin type fructan at the colon act as subtracts and signaling of molecules in the regulation of immune response, the glucose homeostasis, and lipid metabolism, reducing the hyperglycemia, obesity, and colorectal cancer risks. [ABSTRACT FROM AUTHOR]
- Published
- 2019
33. Changes in different fecal parameters with administration of bromelain and inulin in a rat model.
- Author
-
Saw, Chiou-Yeong, Kao, Wei-Min, Chen, Po-Ya, Chew, Boon-Swee, Liew, Ying, and Chau, Chi-Fai
- Subjects
- *
BROMELIN , *FECAL analysis , *INULIN - Abstract
The present study was to investigate the effects of administrating bromelain, inulin, or a mixture of these ingredients on different fecal parameters in a rat model. Our results showed that taking bromelain (120 CDU/kg body weight) apparently increased fecal moisture by 18% and declined fecal mucinase activity (−36.3%). The incorporation of inulin (260 mg/kg body weight) could also result in some desirable changes including increased fecal moisture by 19%, declined fecal mucinase activity (−43.9%). The feeding of same amounts of bromelain and inulin could lead to significant increases in the presumptive counts of Bifidobacterium and Lactobacilli as well as the concentrations of various fecal short chain fatty acids (by 54-95%). This study suggested that the consumption of bromelain and inulin together might exert favorable effects in improving certain fecal parameters, and provide more hints for the development of functional food formulations. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
34. Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies.
- Author
-
Delgado, Paola and Bañón, Sancho
- Subjects
- *
INULIN , *JELLY , *GELATIN - Abstract
This contribution looks at the possibility of replacing acid-thinned corn starch by chicory inulin as gelling coagents in gummy jellies made with gelatin. A creamy gel could be formed after stirring (70°C/10 min) an inulin water solution (240 g kg−1) without previous cooking. Starch replacement by inulin (90 g kg−1 raw mass) in jellies provided a slightly softer, springier and stickier texture, enhanced strawberry, sweet and sour flavors, and hardly affected the red color. Inulin/Oligosaccharides remained without be degraded to free sugars in jellies after processing (mixing at 80°C and pH 3.2 for 5 min and further drying at 30% relative humidity and 25°C for 24 h). Therefore, chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
35. Henri-François Gaultier de Claubry
- Author
-
Jaime Wisniak
- Subjects
acetificación ,alcohol amílico ,algas ,almidón ,análisis de venenos ,urchilla ,cloro ,colorantes ,desinfección ,esterificación ,inulina ,iodo ,minerales ,toxicología ,Chemistry ,QD1-999 ,Science - Abstract
Henri-François Gaultier de Claubry (1792-1878) fue un farmacéutico químico francés, conocido especialmente por haber descubierto el almidón como reactivo para el yodo (junto con Colin), la síntesis of ésteres orgánicos y haluros alquílicos, la separación de la inulina, la naturaleza del alcohol amílico, colorantes, métodos analíticos para venenos y el uso del cloruros como desinfectantes.
- Published
- 2016
36. Efecto de la inulina y del ácido fúlvico en la supervivencia, crecimiento, sistema inmune y prevalencia de WSSV en Litopenaeus vannamei
- Author
-
Anayeli Gutiérrez-Dagnino, Antonio Luna-González, Jesús A Fierro-Coronado, Pindaro Álvarez-Ruíz, María del Carmen Flores-Miranda, Saraí Miranda-Saucedo, Violeta Medina-Beltrán, and Ruth Escamilla-Montes
- Subjects
Litopenaeus vannamei ,inulina ,ácido fúlvico ,sistema inmune ,prebiótico ,acuicultura ,Aquaculture. Fisheries. Angling ,SH1-691 ,Oceanography ,GC1-1581 ,Biology (General) ,QH301-705.5 - Abstract
Se estudió el efecto del prebiótico inulina y ácido fúlvico, adicionados en el alimento, sobre el crecimiento, supervivencia, prevalencia de WSSV y sistema inmune de Litopenaeus vannamei. Para esto, se realizó un bioensayo, con tratamientos por triplicado, donde se probaron diferentes concentraciones de los aditivos. Se hizo un análisis de WSSV en organismos infectados con una carga viral relativamente alta utilizando la PCR sencilla y anidada. Al final del bioensayo se extrajo la hemolinfa y se estudió el sistema inmune en hemocitos a nivel bioquímico y genético (PCR cuantitativo). El peso final fue similar en todos los tratamientos y la supervivencia estuvo entre 66,7% y 93,3%. La prevalencia de WSSV disminuyó un 13% respecto al control. El número de hemocitos, la actividad de la fenoloxidasa y la concentración de anión superóxido fueron similares en todos los tratamientos. Los aditivos modularon la expresión de los genes transglutaminasa, superóxido dismutasa y profenoloxidasa, pero no la del receptor Toll. Los aditivos no afectan negativamente el crecimiento y protegen al camarón contra WSSV en organismos infectados con una carga viral relativamente alta. No se observó efecto de los aditivos en los efectores del sistema inmune estudiados a nivel bioquímico pero si modularon la expresión de algunos genes relacionados con el sistema inmune en L. vannamei.
- Published
- 2015
- Full Text
- View/download PDF
37. Efecto de la inclusión de una fibra prebiótica: inulina en películas comestibles de almidón de yuca.
- Author
-
Orozco, Julieth, Villa, Cristian C., and Mejía, Clara M.
- Abstract
En este trabajo se realizó la caracterización fisicoquímica de películas de almidón de yuca plastificadas con glicerol e inulina a diferentes concentraciones. Las soluciones formadoras de película se prepararon con 3% de almidón de yuca, inulina al 0,1, 0,5 y 1,0%, y 30% de glicerol con respecto a la materia seca. Las películas al 0,5 y 1% presentaron una disminución del esfuerzo de tensión y un aumento significativo del porcentaje de elongación, lo que reveló un efecto plastificante al adicionar inulina a la película. Además parámetros como una disminución de la solubilidad a pH bajos y mayor viscosidad de las soluciones formadoras de película hacen que sean las más adecuadas para actuar como agente encapsulantes y como recubrimientos de materiales sólidos. [ABSTRACT FROM AUTHOR]
- Published
- 2018
38. Viability of probiotic bacteria Bacillus Polymyxa, Bacillus Megaterium and Lactobacillus Delbruekii subsp. bulgaricus microencapsulated under the spray-drying technique.
- Author
-
De Araújo-Uribe, Natalia, Ruiz-Villadiego, Orlando S., Montoya-Campuzano, Olga Inés, and Gutiérrez-Ramírez, Luz Adriana
- Subjects
- *
PROBIOTICS , *BACILLUS (Bacteria) , *LACTOBACILLUS delbrueckii , *MICROENCAPSULATION , *IMMUNE system , *MICROORGANISMS - Abstract
Most microorganisms that are considered as probiotics have received much attention in recent scientific research, supporting their important role in improving bowel function in both human and animal health. Probiotics have the ability to modulate the immune system of the host, compete for colonization with pathogenic microorganisms and improve digestion of food. One disadvantage in the use of probiotics in food processing is the low viability of probiotics that may be affected by environmental conditions including air, humidity and temperature. An alternative to avoid these effects is by developing protective conditions that ensure the viability and activity of these microorganisms during use and food application, ensuring they are released into the intestine where their action is required. Accordingly, this study aims to assess the influence of spray drying technique with maltodextrin and inulin on viability of a consortium of three types of probiotic bacteria widely used in the food industry. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
39. Efecto de inulina en la saciedad en humanos.
- Author
-
Quitral, Vilma, Torres, Martín, Velásquez, Maximiliano, and Bobadilla, Marcelo
- Abstract
Background: There is currently a growing interest in researching components of foods that have satiety power. Some constituents of dietary fiber have this characteristic, like the inulin that corresponds to a prebiotic. Objetive: Analyze and comment the effect of inulin on satiety in humans. Materials and method: A bibliographic search was made at the Scielo, and Oxford Journals databases, reviewing nutrition, and food items. Results: Studies were reviewed in different population groups, with different methods of evaluation of satiety and various doses of inulin. Controversial results was obtained, some cases showed an effect on satiety and others did not, therefore it is not possible to affirm that inulin has the effect of satiety in humans; an increase in satiety effect is observed when added to some individually satiating preparations. Conclusion: It is not possible to affirm that inulin has the effect of generating satiety in humans. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
40. Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa
- Author
-
Faiber Jaramillo-Yepes, Luz Adriana Gómez-Muriel, Andrea Velásquez-Henao, and Estefanía Benítez-Sepúlveda
- Subjects
Sechium edule ,Calorie ,sechium edule ,Inulin ,alimentos funcionales ,Chicken breast ,chemistry.chemical_compound ,difusión de innovación ,Reduced fat ,diffusion of innovation ,TX341-641 ,Fiber ,Food science ,Mathematics ,inulin ,biology ,Nutrition. Foods and food supply ,Functional food ,dietary fiber ,biology.organism_classification ,daucus carota ,Daucus carota ,productos de la carne ,inulina ,chemistry ,meat products ,Red meat ,Sechium ,fibra dietética ,Public aspects of medicine ,RA1-1270 - Abstract
Resumen Antecedentes: la asociación del alto consumo de carnes rojas procesadas con el cáncer colorrectal hace que los consumidores empiecen a demandar productos cárnicos con un perfil nutricional mejorado. Objetivo: diseñar una carne de hamburguesa comercializable, a base de pechuga de pollo, fuente de fibra y baja en grasa con buena aceptación por los consumidores. Materiales y métodos: con base en una formulación estándar de hamburguesa, se hicieron tres formulaciones con adición de fibra como reemplazante de grasa: F1 contenía fibra de cidra (Sechium edule); F2, de zanahoria (Daucus carota); y F3, de inulina. Se calculó la composición nutricional teórica y se realizó una prueba de aceptación por consumidores con una escala de nueve puntos. Resultados: la formulación más aceptada y con mayor contenido de fibra fue la que contenía inulina, con un puntaje de 7,7±1,4 y diferencias significativas, según la prueba T3 de Dunett, con las formulaciones F2 (p=0,001) y F1 (p=0,000), cuyos promedios de aceptación fueron similares: 6,0±2,5 puntos para F2 y 5,9±2,2 para F1 (p=0,931). Las formulaciones con fibra contenían menos grasa y calorías que la formulación control. Conclusión: es posible lograr derivados cárnicos con reducción del contenido de grasa y aporte de fibra sensorialmente aceptados. Abstract Background: The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles. Objective: To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers. Materials and Methods: Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points. Results: The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation. Conclusion: It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers.
- Published
- 2021
41. Effectiveness of inulin intake on indicators of chronic constipation; a meta-analysis of controlled randomized clinical trials
- Author
-
Luis Collado Yurrita, Ismael San Mauro Martín, María José Ciudad-Cabañas, and Marta Hernández Cabria
- Subjects
Inulina ,Estreñimiento ,Función intestinal ,Ensayo clínico aleatorizado ,Meta-análisis ,Nutritional diseases. Deficiency diseases ,RC620-627 - Abstract
Background: Constipation is an intestinal dysfunction. Prebiotics, such as inulin, can improve bowel function by positively influencing intestinal biota. Aim: To analyze the scientific evidence for the role of inulin in improving bowel function in patients with chronic constipation. Methods: A meta-analysis of randomized controlled clinical trials was conducted, grounded on a literature search for the period 1995-2013 (descriptors: inulin & constipation) on PubMed, ScieLo and Central Trials Register Cochrane databases. A total of 24 articles were found, 5 of them were selected for this meta-analysis, involving 252 subjects (experimental group: n = 144, control group: n = 108). The quality of the studies was assessed using the Jadad scale. Results: We found a significant overall effect of inulin on stool frequency (DEM = 0.69, 95%CI: 0.04, 1.34), stool consistency (Bristol scale) (DEM = 1.07, 95% CI: 0.70, 1.45), transit time (DEM = -0.57, 95% CI: -0.99, -0.15) and hardness of stool (RR = 0.42, 95% CI: 0.26, 0.70). Pain and bloating do not improve with inulin intake. Conclusions: inulin intake has a positive effect on bowel function.
- Published
- 2014
- Full Text
- View/download PDF
42. Allium sativum aqueous extract prevents potassium dichromate-induced nephrotoxicity and lipid oxidation in rats
- Author
-
Sergio L. Becerra-Torres, César Soria-Fregozo, Fernando Jaramillo-Juárez, and José L. Moreno-Hernández-Duque
- Subjects
Creatinine ,garlic extract ,inulin ,malondialdehyde ,proteinuria ,renal clearance ,Creatinina ,extracto de ajo ,inulina ,malondialdehído ,aclaramiento ,Therapeutics. Pharmacology ,RM1-950 ,Pharmacy and materia medica ,RS1-441 - Abstract
Context: The potassium dichromate (K2Cr2O7) induces nephrotoxicity by oxidative stress mechanisms. Aims: To study the potential protection of an aqueous extract of Allium sativum against the K2Cr2O7-induced nephrotoxicity and lipid oxidation in rats. Methods: Twenty four hours after treatment, biomarkers such as proteinuria, creatinine clearance, malondialdehyde production, specific enzyme activity of gamma glutamyl transpeptidase and alanine aminopeptidase, and renal clearance of para-aminohippuric acid and inulin were measured. Results: The K2Cr2O7 caused significant renal dysfunction, but A. sativum extract prevented this condition by improving all measured biomarkers. Conclusions: A single injection of K2Cr2O7 induced nephrotoxicity in rats, but the supply of an Allium sativum aqueous extract prevented the disorders caused by this metal.
- Published
- 2014
43. Avaliação do impacto da adição de inulina e de maçã em leite fermentado probiótico concentrado
- Author
-
Bianca Maestri, Luciana Hererra, Norton Komora Silva, Deise Helena Baggio Ribeiro, and Ana Carolina Sampaio Doria Chaves
- Subjects
Probiótico ,Leite fermentado ,Inulina ,Concentrado ,Maçã ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Neste trabalho, foi avaliado o impacto da adição de inulina na aceitação sensorial e nas características microbiológicas e físico-químicas de um leite fermentado probiótico concentrado com maçã. Foram desenvolvidas três diferentes formulações com leite UHT: integral [I]; desnatado [D]; e desnatado com 1% de inulina (p/p) [IN]. Para a fermentação, foram utilizadas as bactérias láticas: Streptococcus thermophilus, Bifidobacterium animalis Bb-12 e Lactobacillus acidophilus La-5. Para a concentração do produto (separação de soro), utilizou-se um dessorador com o produto a 4 ºC por 12 horas. Com relação ao índice de aceitabilidade, não foi observada diferença significativa (p < 0,05) entre as formulações I, D e IN, que apresentaram, respectivamente, 82,9%, 78,0% e 75,1%. As três formulações estudadas apresentaram uma boa aceitação sensorial sendo que: 98% dos provadores atribuíram notas variando de 6 (gostei ligeiramente) a 9 (gostei muitíssimo) para a formulação I; 88% para a formulação D; e 82% para a IN. Em relação à contagem de Bifidobacterium, no dia do processamento, o produto apresentou 1,4×10(8) UFC/g, bem superior a 10(6) UFC/g, mínimo exigido pela legislação para que o produto possa ter alegação funcional de alimento probiótico. Após uma semana de armazenagem refrigerada, a formulação IN continha 9,6×10(7) UFC/g. Não foi observada diferença significativa na contagem deste probiótico durante o período de análise. O que determinou o fim da vida útil do produto foi a contagem de bolores e leveduras. Com relação aos sólidos totais e umidade, observou-se diferença significativa apenas entre a formulação D e IN, a I não diferiu das demais. O teor de proteína da I foi de 5,4%, mais baixo que o da D e da IN, que foram de 6,2%. O teor de gordura foi significativamente maior na I, igual a 3,9%, enquanto que para a D e IN não foi observada diferença significativa. Com relação à acidez, observou-se que a da IN foi superior às demais e não foi observada diferença com relação ao teor de cinzas. Esta pesquisa demonstrou ser possível produzir leite fermentado probiótico concentrado de maçã com inulina com boa aceitação sensorial, dentro das especificações da legislação vigente.
- Published
- 2014
- Full Text
- View/download PDF
44. Secagem por camada de espuma da polpa de frutos do cacaueiro (Theobroma cacao L.) adicionada de prebióticos
- Author
-
Freitas, Raimunda Valdenice da Silva, Silva, Flávio Luiz Honorato da, and Cavalcante, Josilene de Assis
- Subjects
Polpa em pó ,Fruto-oligossacarídeos ,Powdered pulp ,Inulina ,Fructo-oligosaccharides ,Inulin ,CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS [CNPQ] ,Liofilização ,Secagem por camada de espuma ,Foam layer drying ,Lyophilization - Abstract
The objective of this work was to perform the foam layer drying of cocoa fruit pulp (Theobroma cacao L.) added with prebiotics. The development of the research consisted of steps included in Study I with an approach to the characterization of the raw material and drying of the cocoa pulp by layer of foam. In this step, cocoa pulp (blend 1) from the CCN51 and CEPEC 2005 genotypes was used, characterized through physical, physical-chemical and chemical analyses. The drying study of the raw material was carried out by the foam layer method with evaluations of the independent variables: concentration of the foaming agent (3, 4 and 5%); stirring time (4, 5 and 6 min) and drying temperature (50, 60 and 70 °C). Physical analyzes of the foams, kinetics of the drying processes and characterization of the powder products were carried out. In Study II, cocoa pulp (blend 2) from genotypes PS1319.2005 and PS1319.2006 was used as raw material. Different independent variables were evaluated, such as: drying temperature (50, 60 and 70 °C), concentration of the drying carrier agent: Maltodextrin (10, 15 and 20%) and emulsifying agent: Portogel or sparkling wine: juá bark powder (both in concentrations of 3, 4 and 5%). In view of the results obtained, the pulp (blend) was selected for drying by layer of foam added with prebiotics. In Study III, cocoa pulp (blend 2) was dried, added with different concentrations of the prebiotics Inulin and Fructo-oligosaccharides (0; 1.70; 5.85; 10 and 11.70%), physical characterization of the foams, evaluation of the powders obtained and as dependent variables: theoretical yield, drying time, moisture content, water activity, solubility and rehydration time of the powders. In Study IV and V, the physicochemical, technological, microstructural and functional properties of the selected powder were evaluated according to the results of the response variables analyzed in Study III. The cocoa pulp (blend 1) had high moisture content (85.71%), low titratable acidity (0.63g/100g), soluble solids content of 20.13 °Brix and the presence of micronutrients and macronutrients. In the foam layer drying process, the juá bark powder plays an important role in foam formation under conditions of higher concentration (5%), stirring time of 6 min and lower drying temperature (50 °C). For blend 2 drying, ideal conditions were established with 15% maltodextrin, 5% portogel and 8 min of agitation. The powder samples added with prebiotics and drying carrier agent showed satisfactory results for apparent density (0.296 g/mL and 0.262 g/mL), compacted density (0.330 g/mL and 0.273 g/mL) and absolute density (1.266 g/mL and 0.123 g/mL). The microstructure analysis indicated particles with variations in size and shape, porous and pointed appearance. The fresh pulp samples showed potential for use in the development of food products, expressive results for the content of soluble solids, sugars and low caloric value, and can be added to diets, food supplementation and technological processing. The use of cocoa pulp shows aggregation of value to this by-product with the production of potentially functional powder and available for longer periods for commercialization. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES Fundação de Apoio à Pesquisa do Estado da Paraíba - FAPESQ Este trabalho teve como objetivo realizar a secagem por camada de espuma da polpa de frutos do cacaueiro (Theobroma cacao L.) adicionada de prebióticos. O desenvolvimento da pesquisa constou de etapas compreendidas em Estudo I com abordagem na caracterização da matéria-prima e secagem da polpa do cacau por camada de espuma. Nesta etapa utilizou-se a polpa do cacau (blend 1) proveniente dos genótipos CCN51 e CEPEC 2005, caracterizada através de análises físicas, físico-química e químicas. Realizou-se o estudo de secagem da matéria-prima pelo método camada de espuma com avaliações das variáveis independentes: concentração do agente espumante (3, 4 e 5%); tempo de agitação (4, 5 e 6 min) e temperatura de secagem (50, 60 e 70 °C). Foram realizadas análises físicas das espumas, cinética dos processos de secagem e caracterização dos produtos em pó. No Estudo II utilizou-se como matéria-prima a polpa do cacau (blend 2) proveniente dos genótipos PS1319.2005 e PS1319.2006. Avaliou-se diferentes variáveis independes, tais como: temperatura de secagem (50, 60 e 70 °C), concentração do agente carreador de secagem: Maltodextrina (10, 15 e 20%) e agente emulsificante: Portogel ou espumante: entrecasca do juá em pó (ambos nas concentrações de 3, 4 e 5%). Diante dos resultados obtidos realizou-se a seleção da polpa (blend) para secagem por camada de espuma adicionada de prebióticos. No Estudo III realizou-se a secagem da polpa do cacau (blend 2) adicionada de diferentes concentrações dos prebióticos Inulina e Fruto-oligossacarídeos (0; 1,70; 5,85; 10 e 11,70%), caracterização física das espumas, avaliação dos pós obtidos e como variáveis dependentes: rendimento teórico, tempo de secagem, teor de umidade, atividade de água, solubilidade e tempo de reidratação dos pós. No Estudo IV e V avaliou-se as propriedades físico-químicas, tecnológicas, microestruturais e funcionais do pó selecionado conforme resultados analisados no Estudo III. A polpa do cacau (blend 1) apresentou elevado de teor de umidade (85,71%), baixa acidez titulável (0,63g/100g), teor de sólidos solúveis de 20,13 °Brix e presença de micronutrientes e macronutrientes. No processo de secagem por camada de espuma, a entrecasca do juá em pó possui importância na formação de espuma nas condições de maior concentração (5%), tempo de agitação de 6 min e menor temperatura de secagem (50 °C). Para secagem do blend 2 as condições ideais foram estabelecidas com 15% de maltodextrina, 5% de portogel e 8 min de agitação. As amostras em pó adicionadas de prebióticos e agente carreador de secagem apresentaram resultados satisfatórios para densidade aparente (0,296 g/mL e 0,262 g/mL), densidade compactada (0,330 g/mL e 0,273 g/mL) e densidade absoluta (1,266 g/mL e 0,123 g/mL). A análise de microestruturas indicou partículas com variações no tamanho e formato, aspecto poroso e pontiagudo. As amostras de polpa in natura apresentaram potencial de utilização para desenvolvimento de produtos alimentícios, resultados expressivos para o teor de sólidos solúveis, açúcares e valor calórico baixo, podendo ser adicionada em dietas, suplementação alimentar e processamentos tecnológicos. O aproveitamento da polpa do cacau mostra agregação de valor a este subproduto com produção do pó potencialmente funcional e disponível por maiores períodos para comercialização.
- Published
- 2022
45. Efeitos da inulina no metabolismo de camundongos
- Author
-
Carla Dayana Durães Abreu, Maria Beatriz de Abreu Glória, Sérgio Henrique Sousa Santos, Lucinéia de Pinho, and Igor Viana Brandi
- Subjects
Metabolismo ,Tecido adiposo ,Inulina - Abstract
CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Introdução: Mudanças no estilo de vida da sociedade, especialmente o aumento do consumo de alimentos ultra processados, alta ingestão de carne vermelha, açúcar e sal e escassez de fibras alimentares possuem implicações para a microbiota intestinal coevoluída além de aumentar a incidência de adiposidade e doenças inflamatórias crônicas. A fibra alimentar consiste em formas não digeríveis de carboidratos, geralmente como polissacarídeos que se originam de alimentos à base de plantas. Dentre as fibras, a inulina tem sido muito estudada com ênfase na regulação do peso e na melhoria de parâmetros metabólicos, e associada a efeitos positivos no metabolismo lipídico do hospedeiro proporcionando melhorias na homeostase lipídica, diminuição das taxas séricas de colesterol e triglicerídeos, redução da lipogênese hepática com impactos positivos na saciedade e no peso corporal. Objetivos: Avaliar a influência de uma suplementação com o prebiótico inulina no metabolismo de camundongos. Métodos: Camundongos machos Swiss foram alimentados por 4 semanas com 2 dietas isocalóricas diferentes: Standard (ST), Standard + Inulin (ST+I, 10%). Foram mensurados parâmetros como ingestão de alimentos/energia e composição corporal, realizou-se teste de sensibilidade a insulina e tolerância a glicose. Os tecidos adiposos epidídimal, retroperitoneal, mesentérico, subcutâneo e marrom, além do fígado, músculo, estômago, intestino grosso e delgado foram pesados; destes o fígado, tecido adiposo epididimal, músculo, estômago, intestino grosso e delgado foram armazenados a -80 oC para posterior análise molecular. Foram também avaliados os seguintes parâmetros bioquímicos: colesterol total (TC), lipoproteína de alta densidade (HDL), triglicerídeos (TG), transaminases alaninas (ALT/GPT) e transferência de aspartato (AST/GOT) utilizando kits enzimáticos (Wiener Laboratories, Rosario, Argentina), histologia e expressão de mRNA do tecido adiposo epididimal. Resultados: A suplementação dietética foi benéfica tendo em vista que promoveu um aumento nos índices bioquímicos do HDL, diminuiu as enzimas GPT relacionadas ao risco de lesão hepática e melhorou o perfil glicêmico ao aumentar a sensibilidade à insulina. Ainda, reduziu a expressão do gene da proteína transmembrana Toll-like receptor 4 (TLR4) e a interleucina 6 (IL6), na avaliação da expressão gênica de marcadores de adipócitos “bege” (Pgc1α, Ucp1, Cidea). Foi também observada uma tendência de aumento desses genes no grupo tratado com inulina em relação ao grupo controle no tecido adiposo epididimal, e uma diminuição da hipertrofia dos adipócitos com um predomínio de pequenos adipócitos do grupo tratado com inulina em comparação ao grupo controle enquanto os adipócitos pequenos estão relacionados a um risco diminuído de distúrbios no metabolismo. Nos adipócitos hipertróficos ocorreu um aumento da secreção de citocinas inflamatórias e diminuição da secreção de adipocinas anti-inflamatórias. Conclusão: A suplementação com inulina pode melhorar os índices relacionados ao surgimento da obesidade como inflamação crônica, previnir a disfunção da matriz extracelular (MEC) que induzem mudanças na funcionalidade do tecido adiposo e variações em seu perfil de secreção de adipocinas indicando a inulina como uma alternativa natural anti-obesidade. Introduction: Changes in the society’s lifestyle, especially the increase in the consumption of ultra-processed foods, the high intake of red meat, sugar and salt and the scarcity of dietary fibers have implications for the gut microbiota with increasing incidence of adiposity and chronic inflammatory diseases. Dietary fiber are non-digestible forms of carbohydrates and polysaccharides that originate from plant-based foods. Among fibers inulin has been widely studied with emphasis in the area of weight regulation and improvement of metabolic parameters, and linked to positive effects on the host lipid metabolism providing improvements in lipid homeotase, reduction of serum cholesterol and triglyceride rates, reduction of lipogenesis with positive impacts on satiety and body weight. Objectives: To investigate the effects of prebiotic inulin supplementation on the metabolism of mice. Methods: Male Swiss mice were fed for 4 weeks with 2 different isocaloric diets: Standard (ST), Standard + Inulin (ST+I, 10%). Measurements of some parameters, e.g. food/energy intake, body composition data, insulin sensitivity and glucose tolerance. Epidimal adipose, retroperitoneal, mesenteric, subcutaneous and brown tissues, in addition to the liver, muscle, stomach, large and small intestine were weighed; among them, liver, epididimal adipose tissue, muscle, stomach, and the large and small intestines were stored at -80 ˚C for further molecular analysis. In addition, analyses were undertaken for the evaluation of the following parameters total cholesterol (TC), high density lipoprotein (HDL), triglycerides (TG), alanine transaminases (ALT/GPT) and aspartate transfer (AST/GOT) using enzyme kits (Wiener Laboratories, Rosario, Argentina), histology and mRNA expression of epididymal adipose tissue were analyzed. Results: The dietary supplementation of inulin was benefic as it increased HDL biochemical indices, decreased GPT enzymes related to the risk of liver injury, improved the glycemic profile and increased insulin sensitivity. It also reduced the expression of the Toll-like receptor 4 transmembrane protein (TLR4) and interleukin 6 (IL6) in the evaluation of the gene expression of beige adipocytes markers (Pgc1α, Ucp1, Cidea). There was also a trend in the increase in these genes of the treated group compared to the control regarding epididymal adipose tissue, and a decreased hypertrophy of adipocytes with a predominance of small adipocytes while small adipocytes are related to a decreased risk of disorders in metabolism . In hypertrophic adipocytes, there was an increased secretion of inflammatory cytokines and decreased secretion of anti-inflammatory adipocins. Conclusion: Inulin supplementation may improve rates related to the onset of obesity as inflammation prevents extracellular matrix dysfunction (ECM) that induce changes in adipose tissue functionality and variations in its adipokine secretion profile indicating inulin as a natural anti-obesity alternative.
- Published
- 2022
46. Production and covalent immobilization of inulinase obtained from microorganisms isolated from fruits native to the Amazon region (Colombia)
- Author
-
Ferreira, Marcela Vega, Galán, Julian Paul Martinez, Mesa, Victoria, and Rombaldi, Cesar Valmor
- Subjects
Inulina ,Produção ,CIENCIAS AGRARIAS::AGRONOMIA [CNPQ] ,Expressão ,DNA ,Sequenciamento ,Araçá-boi ,Electroforese ,Yacon ,Immobilization ,Grafeno oxidado ,Purificação ,Imobilização ,CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS [CNPQ] ,RNA ,Extração ,Aspergillus niger ,ITS ,Meio de cultura ,Transcriptômica ,Inulinase - Abstract
Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2022-04-27T19:16:34Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_Marcela_Vega_Ferreira.pdf: 4834400 bytes, checksum: 5b3600cf9b823923056a7859b7d3d449 (MD5) Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2022-04-28T12:36:43Z (GMT) No. of bitstreams: 2 Tese_Marcela_Vega_Ferreira.pdf: 4834400 bytes, checksum: 5b3600cf9b823923056a7859b7d3d449 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Made available in DSpace on 2022-04-28T12:36:43Z (GMT). No. of bitstreams: 2 Tese_Marcela_Vega_Ferreira.pdf: 4834400 bytes, checksum: 5b3600cf9b823923056a7859b7d3d449 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2022-02-16 Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul - FAPERGS As inulinases são β-frutosidases inespecíficas que hidrolisam a inulina em frutooligossacarídeos (FOS), frutose e um pouco de glicose. Os xaropes de frutose são amplamente utilizados como adoçantes na indústria de alimentos. A frutose é obtida da inulina por uma simples reação enzimática com inulinases que produzem 95% de frutose. O presente trabalho teve como objetivo produzir e caracterizar inulinases a partir de fungos filamentosos e leveduras isolados e identificados de polpa de frutos da região Amazônica como: Cupuaçu (Theobroma grandiflorum), Araçá-boi (Eugenia stipitata McVaugh) e Cubiu (Solanum sessiliflorum). A pesquisa foi organizada em três capítulos. O Capítulo I aborda uma visão geral de todos os microrganismos identificados fenotipicamante pelo método API com potencial para produzir inulinase por fermentação submersa usando inulina (Yacon) como fonte de carbono e diferentes tempos. A partir dessa avaliação foram escolhidos seis morfotipos (1, 3, 5, 10, 17 e 21) e o tempo 48 horas como a melhor condição para produção da enzima. O Capítulo II descreve os métodos de extração de DNA e RNA para a identificação molecular que foi realizado com os seis morfotipos selecionados e a transcriptômica do morfotipo No.3 escolhido por sua característica de status GRAS (seguro). Os microrganismos foram identificados em gênero e espécie usando a região ITS e 18S do DNAr pelo método SANGER e comparando as sequências in sílico com outras depositadas na NBCI, usando o programa BLAST. A expressão dos genes de inulinase foram avaliados a partir de RNA pela tecnologia de nova geração RNAseq Solexa/Illumina e análises de bioinformática. O Capítulo III descreve a produção de inulinases apartir do morfotipo No.3 identificado como Aspergillus niger, usando meios de cultura contendo diferentes fontes de carbono (M1, M2, M3 e M6), parcialmente purificadas com resina DEAE Sephacel equilibrada com NaCl 0,25M, imobilizadas em grafeno oxidado (GO), caracterizadas bioquimicamente e com avaliação em armazenamento a 6 ºC. Na eletroforese SDSPAGE uma banda de proteína com peso molecular em torno de 97 kDa foi observado. Os melhores resultados foram obtidos usando o meio de cultura M2 contendo inulina para produzir a enzima extracelular, um pH 4,5 e temperatura de 70 ºC, Km igual a 5,2 mg.mL-1 e Vmax de 40 U.mg -1 para enzima imobilizada, com um rendimento acima de 80%, sete ciclos de resuso e estabilidade de 34% após 30 dias de armazenamento em refrigeração (6 ºC). Inulinases are nonspecific β-fructosidases that hydrolyze inulin into fructooligosaccharides (FOS), fructose and a little glucose. Fructose syrups are widely used as sweeteners in the food industry. Fructose is obtained from inulin by a simple enzymatic reaction with inulinases that produce 95% fructose. The present work aimed to produce and characterize inulinases from filamentous fungi and yeasts isolated and identified from the pulp of fruits from the Amazon region, such as: Cupuaçu (Theobroma grandiflorum), Araçá-boi (Eugenia stipitata McVaugh) and Cubiu (Solanum sessiliflorum). The research was organized into three chapters. Chapter I provides an overview of all microorganisms phenotypically identified by the API method with the potential to produce inulinase by submerged fermentation using inulin (Yacon) as a carbon source and at different times. From this evaluation, six morphotypes were chosen (1, 3, 5, 10, 17 and 21) and the time 48 hours as the best condition for enzyme production. Chapter II describes the DNA and RNA extraction methods for molecular identification that were performed with the six selected morphotypes and the transcriptomics of morphotype No.3 chosen for its GRAS (safe) status characteristic. The microorganisms were identified in genus and species using the ITS and 18S region of the rDNA by the SANGER method and comparing the in silico sequences with others deposited at NBCI, using the BLAST program. The expression of inulinase genes were evaluated from RNA by next-generation RNAseq Solexa/Illumina technology and bioinformatics analyses. Chapter III describes the production of inulinases from morphotype No. 3 identified as Aspergillus niger, using culture media containing different carbon sources (M1, M2, M3 and M6), partially purified with DEAE Sephacel resin equilibrated with 0.25M NaCl, immobilized in oxidized graphene (GO), biochemically characterized and evaluated in storage at 6 ºC. In SDS-PAGE electrophoresis a protein band with molecular weight around 97 kDa was observed. The best results were obtained using the M2 culture medium containing inulin to produce the extracellular enzyme, a pH of 4.5 and a temperature of 70 ºC, Km equal to 5.2 mg.mL-1 and Vmax of 40 U.mg-1 for immobilized enzyme, with a yield above 80%, seven cycles of reuse and stability of 34% after 30 days of refrigerated storage (6 ºC).
- Published
- 2022
47. EFECTOS SOCIOECONÓMICOS Y AMBIENTALES DE LA SOBREPRODUCCIÓN DE MAGUEY MEZCALERO EN LA REGIÓN DEL MEZCAL DE OAXACA, MÉXICO.
- Author
-
Bautista, J. Antonio, Antonio-Jose, A. Anahit, and León-Nuñez, M. José
- Abstract
Copyright of Agricultura Sociedad y Desarrollo is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2017
- Full Text
- View/download PDF
48. Efecto de la ingesta de tortilla con inulina sobre perfil metabólico en pacientes con dislipidemia e IMC > 25.
- Author
-
Raffoul Orozco, Abdel Kerim, Colunga Lozano, Luis Enrique, Ávila González, Ana Elisa, García Cobian, Teresa Arcelia, Pascoe González, Sara, and Rubio Arellano, Edy David
- Abstract
Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2017
- Full Text
- View/download PDF
49. Utilização do yacon (Smallanthus sonchifolius) na proteção contra colonização intestinal de frangos de corte infectados por Salmonella Enteritidis.
- Author
-
Oliveira, M. G. X., Porretta, M. C., Itaya, N. M., Oliveira, M. C. V., Reple, J. N., Cunha, M. P. V., Sanches, L. A., Davies, Y. M., Menão, M. C., Borges, J. C. S., Polaquini, L. E. M., and Knöbl, T.
- Abstract
Copyright of Arquivo Brasileiro de Medicina Veterinaria e Zootecnia is the property of Universidade Federal de Minas Gerais, Escola de Veterinaria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2017
- Full Text
- View/download PDF
50. Avances en la producción de inulina.
- Author
-
Lara-Fiallos, Marco, Julián-Ricardo, María Caridad, Pérez-Martínez, Amaury, Pérez-Martínez, Isnel, and Lara-Gordillo, Pascual
- Abstract
The rapid advance of science and social needs at the present time along with rising growth of the population, the emergence of new diseases has stimulated the need to find new products that meet the above conditions, so it becomes essential to find energy sources conducive to social environment, which are renewable without affecting the environment, given this, it is important to mention that the inulin be converted to become an element due to its various applications, it's a polysaccharide fructan type present in numerous plant species that has been extensively studied at the laboratory scale, considerate prebiotic agent based on a thorough analysis of its natural sources and usable properties such as its processing in products generated, hence making it industrially viable. The aim of this paper is to review scientific literature, identifying inulin as an important element in the global productive field, the possibilities of production and the potential applications that have not been considered at present. [ABSTRACT FROM AUTHOR]
- Published
- 2017
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.