Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

Cherbut, Christine; Michel, Catherine; Raison, Virginie; Kravtchenko, T.P.; Meance, Séverine

doi:10.3402/mehd.v15i1.7977

Cited by 27 publications

(38 citation statements)

References 28 publications

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“…Through molecular techniques it was demonstrated that inulin and oligofructose were selectively fermented not only by bifidobacteria but also by lactobacilli (Sghir et al 1998). Gum acacia, is traditionally utilised by African and Indian populations (Cherbut et al 2003) to prevent and treat intestinal disorders. A few reports (Cherbut et al 2003;Calame et al 2008) indicate that gum acacia is able to selectively raise the proportions of LAB and bifidobacteria in healthy subjects.…”

Section: Growth Of Lactobacilli Cultures In Presence Of Prebioticsmentioning

confidence: 99%

“…Gum acacia, is traditionally utilised by African and Indian populations (Cherbut et al 2003) to prevent and treat intestinal disorders. A few reports (Cherbut et al 2003;Calame et al 2008) indicate that gum acacia is able to selectively raise the proportions of LAB and bifidobacteria in healthy subjects. Therefore, it was considered as a prebiotic dietary fibre (Phillipsa et al 2006).…”

Section: Growth Of Lactobacilli Cultures In Presence Of Prebioticsmentioning

confidence: 99%

“…Therefore, it was considered as a prebiotic dietary fibre (Phillipsa et al 2006). There is evidence that gum feeding can not only improve intestinal transit and provide digestive comfort (Cherbut et al 2003) but also produce less abdominal side effects than FOS (Goetze et al 2008). Such traditional health promoting characteristics of dietary fibre have been used and accepted.…”

Section: Growth Of Lactobacilli Cultures In Presence Of Prebioticsmentioning

confidence: 99%

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Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

2011

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Synbiotics offer potential in the prophylactic management of gastrointestinal disorders. Therefore, present study evaluates the effect of prebiotics (inulin and gum acacia) on Lactocaillus plantarum for developing a freezedried synbiotic product from the selected culture. L. plantarum exhibited the highest specific growth rate (0.23/h) in presence of inulin followed by gum acacia (0.22/h) and glucose (0.22/h). Preparation of the lyophilized synbiotic powder incorporating inulin or gum acacia and using non fat dry milk as base material was standardized. Throughout refrigerated storage for 90 days, viable counts (i. e. 8 to 9 log cfu/g) of the probiotic bacteria in the product remained high, while a considerable reduction in the counts was observed in the product stored at room temperature (25±1°C).

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Section: Growth Of Lactobacilli Cultures In Presence Of Prebioticsmentioning

confidence: 99%

Section: Growth Of Lactobacilli Cultures In Presence Of Prebioticsmentioning

confidence: 99%

Section: Growth Of Lactobacilli Cultures In Presence Of Prebioticsmentioning

confidence: 99%

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Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

2011

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“…The latest clinical studies confirmed that concentrations of bifidobacteria, lactobacilli and total lactic acid bacteria group were significantly increased by Fibregum TM at a dose of 10 g per day (Michel et al, 1998;Cherbut et al, 2003).…”

Section: Prebioticsmentioning

confidence: 77%

“…The high molecular weight, the high degree of branching and the compact structure make attack by bacteria difficult and slow. A slow fermentation lowers total gas production and avoids painful bloating and flatulence (Michel et al, 1998;Cherbut et al, 2003).…”

Section: High Gut Tolerancementioning

confidence: 99%

Acacia Gum (Gum Arabic)

Thevenet

2009

Food Stabilisers, Thickeners and Gelling Agents

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Acacia gum, also known as gum arabic, is a natural gum exudate obtained from acacia trees in the 'African sub-Sahelian zone'. The gum has a highly branched compact arabinogalactan structure which gives a low-viscosity solution together with a central protein fraction that provides good emulsification properties. The powder hydrates readily in water and concentrations up to 40-50% can be handled easily. Key food applications include a range of confectionery products, flavoured oil emulsions and capsules and health foods as a source of soluble fibre with prebiotic properties.

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RETRACTED: Impact of drying methods on composition and functional properties of date powder procured from different cultivars

Raza

Arshad

Anjum

et al. 2019

Food Science & Nutrition

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The present study was designed to evaluate the effect of two different drying methods, that is, spray drying and oven drying on physicochemical and nutritional attributes of date flesh powder of dhakki, aseel, and rabi varieties. Date powders were prepared using mixture of maltodextrin and acacia gum (50:50) as drying aid at the rate of 0.4 kg per 1.0 kg of date fruits (dry weight basis). The oven‐drying conditions were 60°C for 48 hr, whereas in spray drying, flow rate of 30 ml/min at 150°C was maintained. Date powder was obtained in both treatments from three varieties. Nutritional profile in all six powders was explored specifically with quantification of sugars using HPLC‐RI, followed by physicochemical characterization. The total phenolic compounds, color ( L * a * b * values), hygroscopicity, bulk density, wettability, solubility index, and glass transition temperatures (using differential scanning calorimetry, DSC), were determined for the date powders. The nutritional profile and total phenolic contents and sugars (sucrose, fructose, and glucose) were significantly different for the varieties, while treatments showed insignificant effect. The physicochemical characteristics of date powder varied significantly with respect to the date varieties. The colored values were affected due to treatments also, and the spray‐dried powders showed better color values. The drying methods also showed effects in some parameters such as wettability time. Similarly, bulk density was different in both treatments for rabi and aseel. The glass transition temperatures were significantly varied in varieties due to difference in sugar contents, but within the treatments, they remain unaffected. The highest glass transition temperature of spray‐dried rabi was 53.2 ± 1.31°C.

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Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

Cited by 27 publications

References 28 publications

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

Acacia Gum (Gum Arabic)

RETRACTED: Impact of drying methods on composition and functional properties of date powder procured from different cultivars

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