Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food

Abstract

Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPOnu) was developed as a new potential functional food. Onulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C 6-DH in the chemical structure of phosphorylated inulin was located in the outside of the sugar ring and its steric hindrance was relatively small and esterification was performed with phosphate easily. CaPOnu could stimulate the growth of Bifidobacteria and decrase pH in vitro fermentation. Low pH in colon is benefit to the dissolution of calcium. Mice fed CaPOnu diet had a higher serum calcium and femur weight compared with the control diet.

A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies

“…Weak absorption at 1600–1700 cm −1 was attributed to the C=C double bond (Santiago‐Adame et al, 2015). Peaks in the 1100–800 cm −1 region are probably attributed to the OH bond elongation in the form of β or α pyranoside ring, and also the peak of 1020 cm −1 was related to the CO bond stretching (Campelo‐Felix et al, 2017; Kusmiyati et al, 2018; Petkova et al, 2018; Wei et al, 2019). Similar peaks were observed in the FTIR spectra of inulin and MD.…”

Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

“…Inulin is a wellknown prebiotic substance and is also impressive against some bowel disorders such as constipation, diarrhea, and colon cancer (Esmaeilnejad Moghadam et al, 2019;Souza et al, 2020). Furthermore, inulin could be modified by several methods to enhance its functionalities such as calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food (Wei et al, 2019). Like other prebiotics, inulin is not digestible by the enzymes present in the upper gastrointestinal tract and is fermented by the β-fructosidase enzyme (inulinase) produced by probiotic bacteria such as bifidobacterium (Biedrzycka & Bielecka, 2004;Prasanna & Charalampopoulos, 2019) and lactobacillus species (Özer et al, 2005).…”