Simple Method of Isolation and Purification of α-Galactosides from Legumes

Gulewicz, Piotr; Ciesiołka, Danuta; Frı́as, Juana; Vidal-Valverde, Concepción; Frejnagel, S.; Trojanowska, K.; Gulewicz, Krzysztof

doi:10.1021/jf000210v

Cited by 78 publications

(65 citation statements)

References 17 publications

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“…Three prebiotics were selected, based on their solubility in physiological saline: DN (DiNovo ® , Bioatlantis Ltd, Tralee, Co., Kerry, Ireland) an extract of beta-glucans obtained from algae; BI (Bi 2 tos, Clasado Ltd, Sliema, Malta) a non-digestive trans-galactooligosaccharides (GOS) from milk lactose digested with Bifidobacterium bifidum NCIMB 41171; and RFO (in-house) extracted from lupin (Lupinus luteus) seeds (Gulewicz et al, 2000). DN is an extract from Laminaria spp.…”

Section: Prebioticsmentioning

confidence: 99%

Influence of different prebiotics and mode of their administration on broiler chicken performance

Bednarczyk

Stadnicka

Kozłowska

et al. 2016

Animal

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In the post-antibiotics era, prebiotics are proposed as alternatives to antibiotic growth promoters in poultry production. The goal of this study was to compare in ovo method of prebiotic delivery with in-water supplementation and with both methods combined ( in ovo + in-water) in broiler chickens. Two trials were conducted. Trial 1 was carried out to optimize the doses of two prebiotics, DN (DiNovo ® , extract of beta-glucans) and BI (Bi 2 tos, trans-galactooligosaccharides), for in ovo delivery. The estimated parameters were hatchability and bacteriological status of the newly hatched chicks. Prebiotics were dissolved in 0.2 ml of physiological saline, at the doses: 0.18, 0.88, 3.5 and 7.0 mg/embryo; control group (C) was injected in ovo with 0.2 ml of physiological saline. Trial 2 was conducted to evaluate effects of different prebiotics (DN, BI and raffinose family oligosaccharides (RFO)) delivered in ovo, in-water and in a combined way ( in ovo + in-water) on broiler chickens performance. The results of the Trial 1 indicated that the optimal dose of DN and BI prebiotics delivered in ovo, that did not reduce chicks' hatchability, was 0.88 mg/embryo (DN) and 3.5 mg/embryo (BI). Both prebiotics numerically increased number of lactobacilli and bifidobacteria in chicken feces ( P > 0.05). In Trial 2, all prebiotics (DN, BI and RFO) significantly increased BW gain compared with the C group ( P < 0.05), especially during the first 21 days of life. However, feed intake and feed conversion ratio were increased upon prebiotics delivery irrespective of method used. Injection of prebiotics in ovo combined with in-water supplementation did not express synergistic effects on broilers performance compared with in ovo injection only. Taken together, those results confirm that single in ovo prebiotics injection into the chicken embryo can successfully replace prolonged in-water supplementation post hatching.

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Section: Prebioticsmentioning

confidence: 99%

Influence of different prebiotics and mode of their administration on broiler chicken performance

Bednarczyk

Stadnicka

Kozłowska

et al. 2016

Animal

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“…Different treatments such as fermentation, germination and enzyme addition have been applied for the reduction of these α-galactosides. 14 -17 Recently, Gulewicz et al 18 developed a simple procedure for the extraction of those low-molecular-weight carbohydrates from legume seeds and this method has been applied to remove α-galactosides from lupin seeds. 19 The remaining lupin seeds with very low level in α-galactosides (none in extracted L. angustifolius var.…”

Section: Introductionmentioning

confidence: 99%

“…Troll) in order to obtain pasta products without flatulent oligosaccharides, with good palatability and high nutritional value. 18 using seeds soaked in water and subsequently extracted with a solution of ethanol (500 ml L −1 ), decanted, freezedried and milled. The chemical composition of the α-galactoside-free lupin flour was described by Torres et al 19 α-Galactoside free L. angustifolius var.…”

Section: Introductionmentioning

confidence: 99%

Chemical, biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

et al. 2006

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α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg −1 of α-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg −1 of α-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B 1 , vitamin B 2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α-galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides.

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“…They can be found in chicory, topinambur, onion, garlic, asparagus, artichoke, leek, bananas, tomatoes and many other plants. Prebiotic oligosaccharides can be produced in three different ways: by extraction from plant materials, microbiological synthesis or enzymatic synthesis, and enzymatic hydrolysis of polysaccharides [11]. In practice, combined mixtures of probiotics and prebiotics are often used because their synergic effects are conferred onto food products.…”

Section: Introductionmentioning

confidence: 99%

Prebiotic Efficiency of Blue Green Algae on Probiotics Microorganisms

Gupta¹

2017

JMEN

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Blue green algae also called cyanobacteria are considered to be the photosynthetic prokaryotes. Their similarities with both higher plants and simple bacteria have made them ideal model systems for intensive research in varied spheres of biology. Their role in nitrogen fixation is well known but their role as prebiotics to support the growth of probiotic bacteria is an upcoming field of study. Prebiotics includes indigestible carbohydrates mainly oligosaccharides that benefit the host organism by selectively stimulating the growth or activity of one or a limited number of probiotic bacteria in the colon. Spirulina, a cyanobacterium is a photoautotrophic microorganism, widely distributed in nature and is consumed as human food supplement for centuries because of its best known nutritional value. It contains 78% proteins, vitamins, 4-7% lipids, minerals, carbohydrates and some natural pigments. Due to the presence of these phytonutrients, it has corrective properties against several diseases like cancer, hypertension, hypercholesterolemia, diabetes, anaemia etc. Research studies have reported that the extracellular products produced by Spirulina platensis significantly promotes the growth of lactic acid bacteria such as Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus bulgaricus. The present paper would focus on the prebiotic efficiency of certain blue green algae on probiotic microorganisms.

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Simple Method of Isolation and Purification of α-Galactosides from Legumes

Cited by 78 publications

References 17 publications

Influence of different prebiotics and mode of their administration on broiler chicken performance

Influence of different prebiotics and mode of their administration on broiler chicken performance

Chemical, biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

Prebiotic Efficiency of Blue Green Algae on Probiotics Microorganisms

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