Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupin as prebiotic

Martínez‐Villaluenga, Cristina; Gómez, Rosario

doi:10.1016/j.idairyj.2006.02.003

Cited by 36 publications

(26 citation statements)

References 32 publications

(34 reference statements)

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“…Lactose is split by b-galactosidase into glucose and galactose (Kandler, 1983). The activity of b-galactosidase released from B. lactis can be described as intermediate (Martinez-Villaluenga and Gomez, 2007), which explain the results of the present study. Evaluating the ability of B. lactis to assimilate added lactulose and inulin, it was obvious that lactulose was most suitable substrate for growing of bifidobacteria in milk.…”

Section: Discussionsupporting

confidence: 81%

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Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Section: Discussionsupporting

confidence: 81%

“…lactis can release high activity leucine and valine aminopeptidases (Martinez-Villaluenga and Gomez, 2007). This can be explained by the chemical composition of milk, method of preparation and storage conditions of experimental samples.…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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“…While the l max values were unaffected by carbohydrate source (data not shown), differences were noted with respect to average l. The growth rates obtained under our experimental conditions were lower than those reported for some bifidobacteria (Martinez-Villaluenga & Gomez, 2007;Mlobeli et al, 1998), but similar to others (Perrin et al, 2001;Shene et al, 2005). Because l values vary so widely in the literature as a function of strains or media conditions, their usefulness is best limited to relative comparisons within a specific study.…”

Section: Use Of Carbohydrates By the Probiotic Culturesmentioning

confidence: 56%

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

Champagne

Green-Johnson

Raymond

et al. 2009

Food Research International

115

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“…However, bifidobacteria and other probiotics often grow poorly in milk. It is therefore desirable to stimulate the growth of bifidobacteria in dairy products (Champagne et al, 2005), and much research has been devoted to substances that improve the milk fermentation of bifidobacteria (Akahoshi & Takahashi, 1996;Klaver et al, 1993;Martínez-Villaluenga & Gó mez, 2007;Maus & Ingham, 2003;Modler & Villa-Garcia, 1993;Poch & Bezkorovainy, 1988;Shah & Lankaputhra, 1997;Shin et al, 2000;Terragno et al, 2008;Tzortzis et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound

Nguyen

Lee

Zhou

2009

International Dairy Journal

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Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupin as prebiotic

Cited by 36 publications

References 32 publications

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound

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