scholarly journals Inulin: Potential prebiotic

2009 ◽  
Vol 62 (3-4) ◽  
pp. 153-156 ◽  
Author(s):  
Zdenka Sokic ◽  
Jasmina Knezevic ◽  
Miroslav Vrvic
Keyword(s):  
Pathogenic Bacteria ◽  
Calcium Absorption ◽  
Chemical Properties ◽  
Nutritional Composition ◽  
Serum Triglycerides ◽  
Mineral Absorption ◽  
Fermentation Products ◽  
Postprandial Glycemia ◽  
Osmotic Effect ◽  
Nutritional Benefits

Introduction. Prebiotic factor, such as inulin, is able to stimulate the growth of bifidobacteria selectively at the expense of more putrefactive bacteria. Chemical structure - Inulin has been defined as carbohydrate material consisting of ? (2-1) fructosyl-fructose links. Physical and chemical properties - Chicory inulin is available as white, odourless powders. The taste is neutral or slightly sweet. Caloric value - The value of 1.5 kcal/g is generally used. Improvement of lipid metabolism - The consumption of fructans reduces serum triglycerides and sometimes also cholesterol in healthy volunteers who were hyperlipidemic. Modulation of gut microflora - Inulin induces effects on gut function, such as a reduction of intestinal pH, relief of constipation, increased stool weight and frequency. Intestinal acceptability - Osmotic effect leads to an increased presence of water in the colon. The second effect is caused by the fermentation products. Suitability for diabetics - Inulin has been shown to reduce postprandial glycemia and insulinemia. Reduction of cancer risk - The production of toxic metabolites may be reduced by increasing the proportion of healthier colonic micro flora, which competes with pathogenic bacteria to reduce the levels of toxin and carcinogenic-producing enzymes. Increase in mineral absorption. The increase in calcium absorption did not negatively alter the absorption of other minerals. Food applications - Inulin improves organoleptic quality and a better-balanced nutritional composition. Perspectives - Fundamental mechanisms governing the nutritional benefits of inulin need to be further investigated. Conclusion. Inulin represents a key ingredient that offers new opportunities to food industry, which is constantly seeking well balanced, yet better tasting.

scholarly journals Bacterial Biopolymer: Its Role in Pathogenesis to Effective Biomaterials

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1242
Author(s):  
Sreejita Ghosh ◽  
Dibyajit Lahiri ◽  
Moupriya Nag ◽  
Ankita Dey ◽  
Tanmay Sarkar ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Carbon Sources ◽  
Chemical Properties ◽  
Interdisciplinary Studies ◽  
Extracellular Dna ◽  
Antimicrobial Drugs ◽  
Cell Factories ◽  
Food Components ◽  
Innovative Biomaterials ◽  
And Chemical Properties

Bacteria are considered as the major cell factories, which can effectively convert nitrogen and carbon sources to a wide variety of extracellular and intracellular biopolymers like polyamides, polysaccharides, polyphosphates, polyesters, proteinaceous compounds, and extracellular DNA. Bacterial biopolymers find applications in pathogenicity, and their diverse materialistic and chemical properties make them suitable to be used in medicinal industries. When these biopolymer compounds are obtained from pathogenic bacteria, they serve as important virulence factors, but when they are produced by non-pathogenic bacteria, they act as food components or biomaterials. There have been interdisciplinary studies going on to focus on the molecular mechanism of synthesis of bacterial biopolymers and identification of new targets for antimicrobial drugs, utilizing synthetic biology for designing and production of innovative biomaterials. This review sheds light on the mechanism of synthesis of bacterial biopolymers and its necessary modifications to be used as cell based micro-factories for the production of tailor-made biomaterials for high-end applications and their role in pathogenesis.

scholarly journals Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

2019 ◽  
Vol 7 (2) ◽  
pp. 555-567 ◽  
Author(s):  
Pornpun Wiruch ◽  
Srisuwan Naruenartwongsakul ◽  
Yongyut Chalermchart
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Properties ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Preference Score ◽  
Preparation Methods ◽  
Glutinous Rice ◽  
Retort Pouch ◽  
Pretreatment Conditions

The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat product in retort pouch. The brown glutinous rice was parboiled at various temperatures (50, 70 and 90C) and steamed at atmospheric pressure until the gelatinize level of 60, 80 and 100%. For the parboiling with enzymatic hydrolysis, the brown glutinous rice was immersed in xylanase before steamed. Results showed that parboiling not only affected the nutritional composition, color, and texture of glutinous rice but also decreased the Glycemic index (GI) to 61.3 ± 0.03 and raised the Resistance starch (RS) to 2.9 ± 0.02. There was interaction among RS, GI, and the amylopectin content of brown glutinous rice during parboiling without enzymatic hydrolysis. Amylopectin is directly proportional to GI but inversely proportional to RS. Enzymatic hydrolysis improved both the texture and the physical and chemical properties. In addition, the GI value of enzyme treated samples decreased to 62.7 ± 0.24 and the RS increased to 2.9 ± 0.05. The highest overall preference score was attained by parboiled rice which was soaked in water at 90°C and then steamed until 100%gelatinization.

scholarly journals Nutritional, antinutritional and phenological characterization of promising forage species for animal feeding in a cold tropical zone

2021 ◽  
Vol 38 (1) ◽  
pp. 86-96
Author(s):  
Lesvy Ramos ◽  
José Edmundo Apráez ◽  
Kris Stephany Cortes ◽  
José Julián Apráez
Keyword(s):  
Nutritional Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Tropical Zone ◽  
High Dry Matter ◽  
Crude Fiber Content ◽  
Genista Monspessulana ◽  
Animal Feeding ◽  
Low Levels ◽  
Nutritional Benefits

The search for forages with high biomass production and high nutritional content has made it possible to find food alternatives that, due to their nutritional benefits and resistance to adverse environmental factors, are the best option for herbivores. With the knowledge of farmers, producers and the experience of researchers, 12 species most frequently used in animal feeding were selected, identified and classified in the University's PSO herbarium of the University of Nariño. These were phenologically, nutritionally and antinutritionally characterized. Of these species, four belonged to the Asteraceae family; the Fabaceae, Adoxaceae and Malvaceae families were represented by two species; the Salicaceae and Cucurbitaceae families were represented by one and were propagated in nursery. In the nutritional composition, the Retamo (Genista monspessulana) stood out for its high dry matter content with 34.2%. Unlike the Chauchilla (Cyclanthera brachystachya), with 8.79%, the Sauco (Sambucus peruviana) had a higher content of protein 25.93%, followed by Abutilon (Abutilon pictum) with 23.42%. Chauchilla (Cyclanthera brachystachya) had the highest crude fiber content, with 21.59%, NDF of 38.06%, and FDA 27.23%. Tannins were the most common secondary metabolites in the species evaluated with moderate or low levels; sterols were present at low levels, and saponins and alkaloids yielded negative values.

Bacillus subtilis and Bacillus licheniformis reduce faecal protein catabolites concentration and odor in dogs

2019 ◽  
Author(s):  
Tais Bastos ◽  
Daniele Cristina de Lima ◽  
Camilla Mariane Menezes Souza ◽  
Alex Maiorka ◽  
Simone Gisele de Oliveira ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Licheniformis ◽  
Pathogenic Bacteria ◽  
Control Diet ◽  
Metabolizable Energy ◽  
Adaptation Period ◽  
Beagle Dogs ◽  
Fermentation Products ◽  
Faecal Score ◽  
Nutrients Digestibility

Abstract Background: Direct-fed microbials (DFM), as Bacillus subtilis and Bacillus licheniformis, may improve gut functionality of the host by favoring non-pathogenic bacteria and reducing the formation of putrefactive compounds. The aim of this study was to assess the nutrients digestibility, faecal characteristics and products of intestinal fermentation in dogs fed diets with Bacillus subtilis and Bacillus licheniformis. Sixteen adult beagle dogs randomly distributed were used. Every eight dogs were fed with the control diet or the diet to which 62.5 g DFM (B. subtilis and B. licheniformis)/ton were added. Diets were provided during a twenty days adaptation period, followed by five days of total faecal collection. Nutrients digestibility and metabolizable energy of the diets, and faecal characteristics and products of dogs’ intestinal fermentation were assessed. Results: There were no differences in nutrients digestibility (P >0.05). The DFM supplementation, however, improved the faecal score and resulted in less fetid faeces (P <0.001). The DFM inclusion reduced (P <0.05) the biogenic amines concentration: putrescine, spermidine and cadaverine, and the concentration of phenols and quinoline. Conclusions: The use of B. subtillis and B. licheniformis as DFM reduce the concentration of nitrogen fermentation products in the faeces and faecal odor, but the digestibility of nutrients is not altered in dogs.

scholarly journals Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 735-735
Author(s):  
Oyetunji Akinola
Keyword(s):  
Sensory Evaluation ◽  
Energy Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Nutrient Deficiencies ◽  
Two Samples ◽  
Significant Difference ◽  
Yam Flour

Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.

Mineral absorption of diets containing natural carob fiber compared to cellulose, pectin and various combinations of these fibers Absorción de minerales de dietas que contienen fibra natural de algarrobas comparada con celulosa, pectina y varias combinaciones de estas fibras

2000 ◽  
Vol 6 (6) ◽  
pp. 463-471 ◽  
Author(s):  
M.P. Vaquero ◽  
L. Perez-Olleros ◽  
M. Garcia-Cuevas ◽  
M. Veldhuizen ◽  
B. Ruiz-Roso ◽  
...  
Keyword(s):  
Iron Absorption ◽  
Calcium Absorption ◽  
Iron Concentration ◽  
Liver Iron Concentration ◽  
Liver Iron ◽  
Final Body Weight ◽  
Mineral Absorption ◽  
Apparent Absorption ◽  
Zinc Concentrations ◽  
Calcium Magnesium

The influence of the consumption of natural carob fiber (NCF), an insoluble hypocholesterolemic fiber, as the unique dietary fiber or combined with cellulose (CEL) or pectin (PEC), on mineral bioavailability was studied. Six groups of rats were fed for 10 days diets containing 10% CEL, NCF, PEC or CEL+NCF, CEL+PEC and NCF+PEC mixtures at 50%. Food intake was lower with PEC than NCF and CEL+NCF, but final body weight was unaffected. Fecal weight showed significant differ ences in the following order: CEL, NCF, CEL+NCF > CEL+PEC, NCF+PEC > PEC. Percentage of calcium absorption was higher with CEL+PEC and NCF+PEC compared with the rest of fibers. Mag nesium absorption was also significantly enhanced in these two groups compared to NCF (p < 0.0004). Iron absorption did not show variations. Zinc apparent absorption was reduced by PEC, but the NCF+PEC mixture counterbalanced this effect. Liver iron was significantly lower with NCF+PEC than CEL, and liver iron concentration was significantly lower with NCF+PEC compared to CEL+PEC. Liver zinc was significantly higher with CEL+NCF than PEC while liver zinc concentrations were slightly higher with the former (p = 0.05 compared to NCF). The results indicate that NCF, compared to CEL and PEC, did not decrease the efficiency of calcium, magnesium and iron absorption in rats, while compared to PEC it increased zinc apparent absorption. Moreover, by combining NCF with PEC calcium and magnesium, absorptions enhanced in comparison with NCF alone, which was prob ably a result of the combination of soluble and insoluble fibers.

scholarly journals The digestion of pectin in the human gut and its effect on calcium absorption and large bowel function

1979 ◽  
Vol 41 (3) ◽  
pp. 477-485 ◽  
Author(s):  
J. H. Cummings ◽  
D. A. T. Southgate ◽  
W. J. Branch ◽  
H. S. Wiggins ◽  
Hellen Houston ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Calcium Absorption ◽  
Mean Transit Time ◽  
Control Period ◽  
Bowel Function ◽  
Bowel Habit ◽  
Calcium Balance ◽  
Human Gut ◽  
Mineral Absorption ◽  
Faecal Excretion

1. The effect of dietary fibre digestion in the human gut on its ability to alter bowel habit and impair mineral absorption has been investigated using the technique of metabolic balance.2. Five healthy male students were studied for 9 weeks under controlled dietary conditions and during the last 6 weeks they took 36 g pectin/d. Bowel habit, transit through the gut, faecal fibre excretion, calcium balance and faecal composition were measured.3. During the control period only 15% of the dietary fibre ingested was excreted in the stools and when pectin was added to the diet there was no increase in fibre excretion. Stool frequency and mean transit time were unchanged by pectin but stool wet weight increased by 33% and faecal excretion increased (%) for fatty acids 80, nitrogen 47, total dry matter 28 and bile acids 35. Ca balance remained unchanged.4. It may be concluded from these results that dietary fibre is largely metabolized in the human gut and dietary pectin completely so. This could explain its lack of effect on bowel habit and Ca balance. Other changes in the faeces may be related to an increase in bacterial mass.

Biosynthesis of Silver Nanoparticles: Minireview

2020 ◽  
Vol 6 (2) ◽  
pp. 114-119
Author(s):  
Alaa Alnaimat ◽  
Intesar Aljamaeen
Keyword(s):  
Metal Nanoparticles ◽  
Pathogenic Bacteria ◽  
Wide Spectrum ◽  
High Surface ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Macro Scale ◽  
Physical And Chemical ◽  
Nano Size ◽  
And Chemical Properties

In principle, nanoscience focus on the understanding of the structure, physical and chemical properties of nano size objects. Nanoscience and nanotechnology are both recent and active ongoing branch of science includes multi interdisciplinary sciences. On the other hand, nanotechnology considered as the invested outcomes of the obtained fundamental knowledge about nano objects in various commercial, industrial, environmental and medical sectors. All nano scale matters regardless of their nature referred to as nano-objects were the prefix ‘nano’ mean one millionth of millimeter size. Due to their nano size and high surface area, metal nanoparticles exhibits unique and novel physical and chemical properties compared to their macro scale counterparts. They are considered as very interesting and popular antimicrobial agent with wide spectrum activity against the variety of pathogenic bacteria and fungi. Three main methods were routinely used for metal nanoparticles formation that are chemical, physical and biological approaches. As eco-friendly, cheap and safe synthesis approach without the use of toxic chemicals and free of resulted hazardous byproducts several extracellular and intracellular biological methods using bacteria, fungi, plants or their extracts were reported that known collectively as green nanotechnology

Some Chemical Properties of an Essential Growth Factor for Pathogenic Bacteria

1937 ◽  
Vol 59 (1) ◽  
pp. 170-174 ◽  
Author(s):  
Felix Saunders ◽  
I. I. Finkle ◽  
Leon Sternfeld ◽  
Stewart A. Koser
Keyword(s):  
Growth Factor ◽  
Pathogenic Bacteria ◽  
Chemical Properties ◽  
Essential Growth ◽  
Essential Growth Factor
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