Inulin, a flexible oligosaccharide. II: Review of its pharmaceutical applications

Mensink, Maarten A; Frijlink, Henderik W.; Maarschalk, Kees van der Voort; Hinrichs, Wouter L. J.

doi:10.1016/j.carbpol.2015.08.022

Cited by 138 publications

(66 citation statements)

References 98 publications

(29 reference statements)

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“…The hygroscopicity of RSMprobiotic powder was relatively low and close to the reported value for skim milk powder (10.2 g/100 g) (Schuck et al, 2012). The poor solubility of inulin in water can explain in the lower hygroscopicity of the corresponding probiotic powder (Mensink, Frijlink, Maarschalk, & Hinrichs, 2015). difficult to explain, but is probably also related to the ice crystallization process during freezing (Harnkarnsujarit, Charoenrein, & Roos, 2012).…”

Section: Physicochemical Properties Of Freeze-dried Probiotic Powdersupporting

confidence: 79%

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

Zhang

Chen

Boom

et al. 2018

LWT

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The effect of encapsulation on the survival of Lactobacillus plantarum during isothermal heating and bread baking was investigated. Four encapsulating materials were evaluated, i.e., reconstituted skim milk (RSM), gum arabic (GA), maltodextrin (MD) and inulin. Freeze dried bacteria survived better in GA and RSM matrices during isothermal heating at 90 ○ C, which was explained by their high glass transition temperatures and physical entrapment of the bacterial cells in their dense microstructure. The survival of bacteria in bread during baking depended on the approach used to incorporate probiotics and physical properties of encapsulating materials, which was related to the exposure of the bacterial cells to moist-heat. Maximum survival of probiotic bacteria (>10 8 CFU/g bread) was achieved after 15 min baking at 100 ○ C when the RSM-probiotic powder was distributed on the dough surface. Furthermore, A Weibull model could describe the general trend of the inactivation kinetics of bacteria during isothermal heating (at 60, 75 and 90 ○ C) as influenced by the initial moisture content of the RSM-water mixtures (0.05, 0.60 and 0.90 kg/kg). Future development of bakery products with alive probiotic bacteria could benefit from this work.

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Section: Physicochemical Properties Of Freeze-dried Probiotic Powdersupporting

confidence: 79%

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

Zhang

Chen

Boom

et al. 2018

LWT

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“…Inulin is a flexible oligosaccharide (Mensink, Frijlink, Maarschalk, & Hinrichs, 2015), extracted from chicory. Soya bean oligosaccharide (SBO) refers to oligosaccharide found in soya beans.…”

mentioning

confidence: 99%

In vitro effects of inulin and soya bean oligosaccharide on skatole production and the intestinal microbiota in broilers

Liu

Hou

Yang

et al. 2017

Animal Physiology Nutrition

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The experiment was conducted to investigate the in vitro effects of inulin and soya bean oligosaccharide (SBO) on the metabolism of L-tryptophan (L-try) to skatole production, and the intestinal microbiota in broilers. Treatments were as follows: caecal microbiota control (Cc), Cc + inulin, Cc + SBO, rectal microbiota control (Rc), Rc + inulin and Rc + SBO. Microbial suspensions were anaerobically incubated at 38°C for 24 hr. The results showed that concentrations of skatole and acetic acid were significantly lower in caecal microbiota fermentation broth (MFB) than those in rectal MFB (p < .05). Addition of inulin or SBO significantly decreased the concentrations of indole and skatole and rate of L-try degradation (p < .05). Inulin groups had lower indole than SBO groups (p < .05). PCR-DGGE analysis revealed that addition of inulin or SBO decreased the microbiota richness (p < .05), but no significant differences in Shannon index (p > .05). Four distinct bands were detected in inulin and SBO groups, which were related to two of Bacteroides, one of Firmicutes and Bifidobacteria. Six bands were detected only in control groups, which represented uncultured Rikenellaceae, Roseburia, Escherichia/Shigella dysenteriae, Bacteroides uniformis (T), Parabacteroides distasonis and Enterobacter aerogenes. Populations of Lactobacilli, Bifidobacteria and total bacteria in inulin groups were higher than those in control groups (p < .05). For SBO groups, only population of total bacteria increased (p < .05). However, there were no significant differences in Escherichia coli population among treatments (p > .05). These results suggest that reduced concentrations of skatole and indole in the presence of inulin and SBO may be caused by decrease in L-try degradation rate, which were caused by change in microbial ecosystem and pH value. Uncultured B. uniformis (T) and E. aerogenes may be responsible for degradation of L-try to skatole.

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“…Inulin obtained from different plant species may differ in its properties, i.e. degree of polymerization (DP), and thus in its biological activity (Mensink et al, 2015). Such factors as inulin content in raw material, dietary level, animal species, duration of feeding, etc.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary supplementation with Jerusalem artichoke (<i>Helianthus tuberosus</i> L.) tubers on growth performance, nutrient digestibility as well as activity and composition of large intestinal microbiota in rats

2017

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Inulin, a flexible oligosaccharide. II: Review of its pharmaceutical applications

Cited by 138 publications

References 98 publications

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

In vitro effects of inulin and soya bean oligosaccharide on skatole production and the intestinal microbiota in broilers

Effects of dietary supplementation with Jerusalem artichoke (<i>Helianthus tuberosus</i> L.) tubers on growth performance, nutrient digestibility as well as activity and composition of large intestinal microbiota in rats

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