Fructo-oligosaccharide effects on serum cholesterol levels. An overview

Costa, Gabriel P.; Abreu, Giselle Castro de; Guimarães, André Brito Bastos; Vasconcelos, Paulo Roberto Leitão de; Guimarães, Sérgio Botelho

doi:10.1590/s0102-865020150050000009

Cited by 37 publications

(18 citation statements)

References 34 publications

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“…Previously, inulin supplementation (7-18 g/day, 4-6 weeks length) seemed to decrease blood cholesterol effectively in hypercholesterolemic subjects [3]- [5], [7]. Similar results were also seen in a meta-analysis conducted by Wu et al and a study in Thai population [8], [9].…”

Section: Introductionsupporting

confidence: 73%

“…Butyrate, the major fermentation product from inulin, is known to inhibit liver cholesterol synthesis and has been found to prevent diet-induced obesity, improve insulin sensitivity, and also increase fatty acid oxidation. Acetate may act as precursor for cholesterol synthesis, while propionate could inhibit hepatic cholesterol synthesis by decreasing the use of acetate as a precursor of cholesterol [5], [14], [24]. Some gastrointestinal symptoms experienced by subjects during the study were rumbling, flatulence, bloating, looser stools but no severe side effects were reported.…”

Section: Discussionmentioning

confidence: 99%

“…Inulin is one of the natural soluble fiber which has been used since the late 1980s in a large range of food, including milk and dairy products [3]- [6]. As a prebiotic, inulin does not only have beneficial effect on gut microbiota, but also on cholesterol level [5].…”

Section: Introductionmentioning

confidence: 99%

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Inulin-Enriched Low Fat Milk Improved Lipid Profile in Indonesian Hypercholesterolemic Adults

Fidelia¹,

Antono²,

Kurniati³

et al. 2016

IPCBEE

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Abstract. Hypercholesterolemia is known as the major risk factor contributing to cardiovascular disease and the prevalence is relatively high in Indonesia. Inulin is one of the soluble fiber with promising effect to improve lipid profile. However, the effects of inulin-enriched products have not yet been confirmed in Indonesian hypercholesterolemic population. OBJECTIVE: To study the effect of inulin-enriched low fat milk to the lipid profile of Indonesian hypercholesterolemic adults. MATERIAL AND METHOD: Thirtythree subjects were given instruction to drink low fat milk with total inulin of 6g/day for 6 weeks. Body composition and lipid profiles were measured before and after intervention. RESULTS: 6 weeks of inulinenriched low fat milk administration resulted in a significant decrease of total cholesterol (TC, -11 mg/dl, p<0.05), low-density lipoprotein (LDL, -10.5 mg/dl, p<0.05), high-density lipoprotein (HDL, -2.21 mg/dl, p<0.05), and significant increase of skeletal muscle mass (SMM, 200g, p=0.008). Reduction in TC and LDL were found to be moderately positively correlated with its baseline (r= 0.582, r=0.491, p<0.05, consecutively). CONCLUSION: Inulin-enriched low fat milk effectively improved lipid profile and increased SMM in Indonesian hypercholesterolemic subjects. The degree of reduction was found to be moderately positively correlated with the baseline of TC and LDL.

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Section: Introductionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

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Inulin-Enriched Low Fat Milk Improved Lipid Profile in Indonesian Hypercholesterolemic Adults

Fidelia¹,

Antono²,

Kurniati³

et al. 2016

IPCBEE

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“…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

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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.

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“…Reduction in serum total lipid, cholesterol and triglycerides was reported in ochratoxinated broiler (Schaeffer et al, 1987). Serum total lipid, triglycerides and cholesterol levels of white Pekin ducks were not affected by dietary oligosaccharide [Al-(Al-Rawashdeh et al, 2000;Costa et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Pathological and biochemical studies on ochratoxicosis in balady duckling with trail of treatment

Fetouh

Heba

Halla

et al. 2016

Benha Veterinary Medical Journal

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A B S T R A C TA total of 100 healthy balady ducklings, one day old were divided into 4 equal groups (25 in each), Gp (1) kept as control group, Gp (2 and 3) received 0.5 mg ochratoxin/kg ration and 0.5ml antiochratoxin/liter drinking water for 30 consecutive days respectively and Gp (4) received both ochratoxin and antiochratoxin in same dose, period and route of administration. Ducklings supplemented with ochratoxin displayed significant reduction in weight gain, feed conversion rate, RBCs, WBCs, Hb, PCV, T protein albumin, globulin, T. lipid, cholesterol, triglycerides CAT and SOD, coupled with significant elevatoin in feed conversion rate, mortality rate, AST, ALT, ALP, uric acid, creatinine and MDA Ducklings received antiochratoxin showed significant increase in weight gain, RBCs, Hb, total protein, albumin Catalase and super oxide dismutase beside in signif-icant increase in PCV,WBCs, globulin, AST, ALT, ALP, uric acid and creatinine, triglycerides cholesterol and total lipid coupled with insignificant decrease in MDA and improved in feed conversion rate. Hemato-biochemical profiles and antioxidant revealed significant improvement in antiochratoxin treated duckings when compared with ochratoxinated duckings. Ochratoxin residues in liver and kidney were high at 1 st day of clearance period and disappeared at 10 th days of clearance period. Alteration in histological picture in internal organ in duckling received ochratoxin revealed massive degenerative changes in renal epithelial cells of proximal and distal convoluted tubules (Nephrotoxicity) and massive necrosis of some tubular epithelial cells. Beside severe hepatic damage and also lesions in the immune organs and intestine. In general, histological changes were mild in birds receiving antiochratoxin alone or with ochratoxin. It could be concluded that, ochratoxicosis in duckling resulted in poor feed intake, weight gain and feed conversion rate, had adverse effect in body weight, hemato-biochemical parameters beside decreased blood antioxidant; anti-ochratoxin improved these parameters in duck.

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Fructo-oligosaccharide effects on serum cholesterol levels. An overview

Cited by 37 publications

References 34 publications

Inulin-Enriched Low Fat Milk Improved Lipid Profile in Indonesian Hypercholesterolemic Adults

Inulin-Enriched Low Fat Milk Improved Lipid Profile in Indonesian Hypercholesterolemic Adults

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Pathological and biochemical studies on ochratoxicosis in balady duckling with trail of treatment

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