Fructo-oligosaccharide effects on blood glucose: an overview

Costa, Gabriel P.; Guimarães, Sérgio Botelho; Sampaio, Helena Alves de Carvalho

doi:10.1590/s0102-86502012000300013

Cited by 24 publications

(15 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Recently, a prototype of reduced-fat polyunsaturated fatty acids (PUFA)-enriched burrata cheese was described (6) but without market development. FOS lower blood cholesterol (28) and glucose (29), as well as the risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders, and improve lipid metabolism (30)(31)(32). FOS and inulin drive both the gut microbiota composition and the related metabolome, including the synthesis of short-chain fatty acids (SCFA), whose positive effects on human health are well known (24).…”

Section: Discussionmentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

View full text Add to dashboard Cite

This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

show abstract

Section: Discussionmentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…FOS digestive tolerance depends on the amount of FOS intake, on the presence of factors that reduce their osmotic load in the small intestine and on the degree of colonic microflora adjusting in the fermentation of these sugars 5 . The importance of the osmotic effect of these sugars is determined by the concentration of sugar which leaves the stomach and it obviously depends on the amount ingested, but also on factors that reduce the gastric emptying speed such as the energy, the meal content, the solid content and The beneficial effects of FOS on glucose metabolism have been discussed in a previous review article 10 .The aim of this review was to determine the current scientific knowledge on FOS specific role on serum cholesterol levels.…”

Section: Introductionmentioning

confidence: 99%

Fructo-oligosaccharide effects on serum cholesterol levels. An overview

Costa

Abreu²,

Guimarães³

et al. 2015

Acta Cir. Bras.

Self Cite

View full text Add to dashboard Cite

PURPOSE:To address the effects of fructooligosaccharides (FOS) intake on serum cholesterol levels. METHODS:We performed a search for scientific articles in MEDLINE database from 1987 to 2014, using the following English keywords: fructooligosaccharides; fructooligosaccharides and cholesterol. A total of 493 articles were found. After careful selection and exclusion of duplicate articles 34 references were selected. Revised texts were divided into two topics: "FOS Metabolism" and "FOS effects on plasma cholesterol." RESULTS:The use of a FOS diet prevented some lipid disorders and lowered fatty acid synthase activity in the liver in insulin-resistant rats. There was also reduction in weight and total cholesterol in beagle dogs on a calorie-restricted diet enriched with short-chain FOS. Another study found that 2g FOS daily consumption increased significantly serum HDL cholesterol levels but did not ensure a significant reduction in levels of total cholesterol and triglycerides.. Patients with mild hypercholesterolemia receiving short-chain FOS 10.6g daily presented no statistically significant reduction in serum cholesterol levels. However, when FOS was offered to patients that changed their lifestyle, the reduction of LDL cholesterol and steatosis was higher. CONCLUSIONS:Fructooligosaccharides intake may have a beneficial effect on lipid metabolism and regulation of serum cholesterol levels in individuals that change their lifestyle. FOS supplementation use in diets may therefore be a strategy for lowering cholesterol.

show abstract

“…For example, using either 15 or 20 g/day of inulin for 21 days did not influence CTT [39, 40]. Another study reported that 8 g/day of fructo-oligosaccharides (FOS) for 28 day failed in modifying CTT, and a meta-analysis of FOS concluded that there is no reducing effect on CTT [41, 42]. Among other studies of SDF, using 3.4 g/day of pectin for 28 days, 6 g/day of pectin for 21 days [43, 44], 15 g/day of guar gum for 18 days [45], 20 g/day of soluble corn fibre for 10 days [46], either 20 or 30 g/day of polydextrose for 10 days [46, 47] and 30 g/day of arabinogalactan for 21 days [48], no changes on CTT have been observed.…”

Section: Discussionmentioning

confidence: 99%

Digestion-resistant maltodextrin effects on colonic transit time and stool weight: a randomized controlled clinical study

et al. 2015

View full text Add to dashboard Cite

PurposeIncreased awareness of the importance of dietary fibre has led to increased interest in “functional” fibre components like digestion-resistant maltodextrin (RMD). This randomized, placebo-controlled, double-blind study assessed the effects of RMD in the colonic transit time (CTT) and defecation characteristics (frequency, stool volume and consistency).MethodsSixty-six healthy adult volunteers (32 men) who did not have a daily defecation habit had a 7-day run-in period before the 21-day intervention period with RMD or placebo. CTT and segmental CTT (SCTT) were assessed by a single abdominal X-ray film taken at the end of both periods after radiopaque marker ingestion. Defecation characteristics and intestinal functions were also assessed, which were self-reported by patients. Intragroup comparisons were evaluated by Student’s paired t test, Bonferroni test and Chi-square test, while time comparisons by analysis of variance (ANOVA) and time-by-treatment interaction by repeated-measures ANOVA.ResultsFifty-seven subjects were assessed for CTT (placebo, n = 28; RMD, n = 29). In the RMD group, the total CTT, left SCTT and rectosigmoidal SCTT decreased significantly compared to baseline (p < 0.01 each; −13.3, −4.7, −8.7 h, respectively). Significant differences between groups were observed in total CTT and left SCTT. Significant time-by-treatment interaction was observed in the RMD group for stool volume (p = 0.014), increasing 56 % compared to baseline (p < 0.01), while remained unchanged in the placebo group. Stool consistency was improved only in the RMD group (p < 0.01). No adverse effects related to study products were observed.ConclusionsThe results show that RMD improved CTT, stool volume, stool consistency and some intestinal functions in a healthy population.

show abstract

Fructo-oligosaccharide effects on blood glucose: an overview

Cited by 24 publications

References 37 publications

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Fructo-oligosaccharide effects on serum cholesterol levels. An overview

Digestion-resistant maltodextrin effects on colonic transit time and stool weight: a randomized controlled clinical study

Contact Info

Product

Resources

About