Amount Of Inulin Research Articles

Effects of dietary inulin during late gestation on sow physiology, farrowing duration and piglet performance

In this study there was evaluation of effects of dietary inulin during late gestation on sow physiology, farrowing duration and piglet performance. At day 80 of gestation sows were randomly assigned to four groups：basal diet (CON); or basal diet with 0.8 %; 1.6 %; or 2.4 % inulin. The feeding of the diet with 1.6 % inulin resulted in larger weights of the litter at birth a shorter duration of the farrowing period, lesser average birth interval between piglets, lesser number of piglets dead at birth, and fewer piglets/sow dead at birth (P < 0.05). When sows were fed 0.8 % and 1.6 % IN, there was a larger litter weight at weaning, sow average daily feed intake and piglet average daily gain during lactation compared with values for these variables in the CON group (P < 0.05). Additionally, there was an increase in serum concentration of free fatty acid, total cholesterol, and high-density lipoprotein cholesterol with increasing amounts of inulin in the diet (linear, P < 0.05). Sows fed 1.6 % IN had greater serum concentrations of glucose than those in the CON group (P < 0.05). Furthermore, there was a linear increase in serum activity of total antioxidant capacity, total superoxide dismutase and glutathione peroxidase with increasing amounts of inulin in the diet (P < 0.05). In conclusion, results of the present study indicated feeding inulin during late gestation improved reproductive performance of sows, thus, may be a novel additive for the pig industry in improving efficiency of pork production.

Encapsulation of protein within alginate-inulin matrix for targeted drug delivery system

By using sodium alginate and inulin as the core matrix, targeted release hydrogels were produced through ionotropic gelation method. As for model protein, bovine serum albumin (BSA) was chosen for in-vitro assessments. It appeared that amount of inulin had major impact on the encapsulation of BSA and also stability of hydrogels in simulated gastro intestinal fluid. The encapsulation efficiency of BSA was enhanced as the amount of inulin incorporated into the hydrogels was increased. In addition, only a little amount of BSA was released throughout 2 hours in simulated gastric fluid, SGF exposure. However, after changing into simulated intestinal fluid, SIF 100% of protein was released within 1.5 hours. Lower swelling index has been observed from alginate-inulin hydrogels in acidic condition (pH 1.2) as compared to alkaline medium, phosphate buffer (pH 7.4). This phenomenon is an indicative of pH responsive swelling activities. These hydrogels were characterized by Fourier-Transform Infared spectroscopy and Scanning Electron Microscopy for protein-excipients and hydrogels surface morphology, respectively. These developed alginate-inulin hydrogel has demonstrated high stability in acidic medium and good release efficiency at the targeted area.

The impact of the agrochemical properties of soil on the chemical composition of Jerusalem artichoke flowers

The objective of this research was to investigate and to evaluate the chemical composition of Jerusalem artichoke flowers grown in different soils. Quality analysis was carried out in the laboratories of the Institute of Agricultural and Food Science of Vytautas Magnus University. The following agrochemical parameters of the soil were determined using standardized methods: pHKCl, the amount of soil humus, mineral nitrogen, mobile phosphorus (P) and potassium (K). The chemical composition of different parts of Jerusalem artichoke flowers (disk florets and ray florets) were evaluated by the standard method: the content of carbohydrates (inulin and total saccharides content), minerals (N, P, K, Ca, Fe, Na, Zn, Mg). Electronic nose (Alpha M. O. S.) measurement technologies were used to recognize and identify the flower fragrance (volatile organic compounds). Processing of the research data was carried out through the application of the analysis of variance (ANOVA), using the computer software Statistica 10. The research results showed that the substantially highest amount of inulin was determined in the disk florets (0.339%, D. M.) of Jerusalem artichoke grown in the soil with the medium humus and medium available potassium amount. The content of total soluble saccharides of different parts of Jerusalem artichoke flowers varied from 2.54 to 4.11% of disk florets and from 0.55 to 0.81% of ray florets. The highest amount of macroelement potassium (3.1%, D. M.) was detected in Jerusalem artichoke flowers grown in the soil with the medium amount of humus and the medium amount of mobile potassium. Volatile organic compounds in Jerusalem artichoke flowers were determined as a complex mixture of esters, alcohols, terpenes, sulphur and other compounds. Esters as volatile compounds prevailed in Jerusalem artichoke flowers. Methyl acetate and ethyl 2-methylbutyrate with fruity, grape odour were the predominant esters group compounds as well as dimethyl trisulfide – sulfur compound in Jerusalem artichoke flowers. The investigated aroma profile of flowers shows that they have fruity-like odour.

Application of Plackett-Burman Design in Screening Casein and Prebiotics for the Production of ACE Inhibitory Peptides from Cow Milk Fermented by L. bulgaricus LB6

Abstract Prebiotics can play an important role in functional foods. In this paper, casein and five probiotics were selected to study the effects on ACE inhibitory peptides in fermented milk of L. bulgaricus LB6 through Plackett-Burman design, so as to improve the production of ACE inhibitory peptides. The results showed that xylooligosaccharides (XOS), fructosaccharide (FOS) and inulin had the most significant effect on the yield of ACE inhibitory peptides. Optimization added the amount of the three prebiotics added, that is, the amount of XOS added was 0.7%, the amount of FOS added was 1.1%, and the amount of inulin added was 0.7%. It provides a basis for subsequent optimization experiments.

Expression of Jerusalem artichoke (Helianthus tuberosus L.) fructosyltransferases, and high fructan accumulation in potato tubers

Fructans are polymers of fructose that are present as storage carbohydrates in various plants. Jerusalem artichoke (Helianthus tuberosus L.) contains a high amount of inulin. Two enzymes are involved in inulin biosynthesis. The sucrose:sucrose 1-fructosyltransferase (1-SST) enzyme mainly catalyzes the synthesis of 1-kestose from sucrose. In the next step, fructan:fructan 1-fructosyltransferase (1-FFT) catalyzes the synthesis of inulin from 1-kestose. In this study, the Ht1-SST and Ht1-FFT genes were isolated from Jerusalem artichoke and expressed in potato (Solanum tuberosum L.), either separately or together, via Agrobacterium-mediated transformation. Transgenic potato tubers overexpressing Ht1-SST accumulated 1-kestose to a high level (up to 3.36 mg/g), while tubers overexpressing both Ht1-SST and Ht1-FFT accumulated up to 3.14 mg/g short-chain inulin-type fructans, with the degree of polymerization (DP) ranging from 3 to 5, excluding high DP inulins. Transgenic potato plants accumulated fructo-oligosaccharides to a high level, following the fructan biosynthetic pathway of Jerusalem artichoke, and therefore present a high potential for the mass production of inulin through established potato breeding and cultivation methods.

Alginate-Inulin Hydrogel: Synthesis and Development for Targeted Delivery of Protein

Recently, a lot of strategies have been developed to enhance oral protein delivery. The combination of biodegradable polymer which is alginate-inulin as the material for hydrogel matrices was studied as a carrier of BSA which was used as a model protein. The effects of different formulations on the BSA release profile in physiological saline was investigated. Meanwhile, the compatibility of protein and polymer was characterized by FT-IR spectroscopy. High BSA encapsulation efficiency was found with the increase of inulin amount in the hydrogel matrices. The BSA release pattern showed that the minor released of BSA in simulated gastric fluid, SGF pH (1.2) throughout 2 hours’ incubation and after changing the solution into simulated intestinal fluid, SIF pH (7.4) the protein release started to increase gradually up to 100% within 90 minutes. Incorporation of inulin in the alginate beads also resulted in improved BSA release in physiological saline solution. In addition, swelling behavior revealed that highest swelling rate of hydrogel was in alkali solution indicating that alginate-inulin hydrogels were influenced by the pH of test medium. The FT-IR results show that encapsulating matrices are compatible with protein and can be used as drug carrier. Therefore, the alginate-inulin hydrogel showing a good efficiency in oral administration of protein drug.

Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design

In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mixtures on cooking characteristics, texture, colour and sensory properties of prebiotic sau- sages. The results of this study revealed that the increase in inulin content in the formulations of sausages led to lower frying loss, and increased water holding capacity (WHC), lightness, and overall acceptability. The incorporation of konjac increased the cooking yield, hardness, cohesiveness, redness, and yellowness. On the other hand, konjac added into the sausage formulation decreased overall acceptability. The mixtures of inulin, konjac, and starch improved the cooking characteristics and overall acceptability of the sausages without significant negative effect on the color or sensory properties. The results of the study clarified that the optimum amounts of inulin, starch, and konjac were 2.09; 2.76; and 0.146 %, respectively. The obtained results make it possible to use the combination of these components to produce prebiotic sausage.

Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil

Fish oil presents health benefits but sensorially generates off-flavors and unpleasant odors originated from the oxidation of polyunsaturated fatty acids. To counteract this problem, microencapsulation by complex coacervation can be applied. Inulin is a prebiotic fiber, but its use in the complex coacervation process was unexplored. The objectives were to optimize the fish oil microencapsulation using soy protein isolate (SPI) and inulin as wall materials, and to determine the effect of pH and temperature on the oil retention in the microparticles. A central composite rotatable design was used, in which the inulin:SPI ratio and the amount of oil added as a function of the amount of wall materials were the independent variables. A yield of 61% and encapsulation efficiency of 94% were obtained using small amounts of inulin (inulin:SPI = 0.4) and fish oil (20%). However, the optimized microparticles were not resistant when subjected to stress of pH (5.5–6.5) and temperature (50–100 °C). Conversely, the cross-linking with transglutaminase improved the resistance of the microparticles, helping to retain more than 81% of the microencapsulated oil. These cross-linked microparticles could be suitable for food matrices that have the pH range evaluated in this study and that receive thermal treatment.

Impact of dietary ingredients on the interpretation of various fecal parameters in rats fed inulin

In the present study, the influences of diets (i.e. chow and AIN-93 diets) on the interpretation of various fecal parameters including viable microbiota, moisture, weight, and short-chain fatty acids in rats fed different amounts of inulin (0.5–2 g/kg). Eight groups of rats (n = 8/group) were fed, for 4 weeks, chow or AIN-93 diets with or without inulin supplementation. Fecal samples were analyzed for different fecal parameters. After a 2-week adaptation, apparent differences in some fecal parameters were observed between the chow and AIN-93 diet groups. Throughout the 4-week intervention period, significantly (p < 0.05) higher Lactobacillus spp. counts, fecal moisture (∼2.7-fold), and fecal weight (∼5.8-fold) were observed with chow diet over AIN-93 diet. More specifically, significant elevations in the levels of Bifidobacterium spp., Lactobacillus spp., fecal moisture, and fecal weight could be observed at low-dose (0.5 g/kg) of inulin in chow diet groups, while most of these changes could merely be seen at medium-dose (1 g/kg) in AIN-93 diet groups. These results demonstrated that the choice of experimental diets would affect the comparison of fecal parameters as well as the interpretation of effective dosage of prebiotic in intestinal health assessments.

이눌린 첨가량에 따른 빵 반죽의 리올로지 특성

이눌린 첨가량에 따른 빵 반죽의 리올로지 특성

Germplasm evaluation to obtain inulin with high degree of polymerization in Mediterranean environment

Long-chain length (DP) inulin-type fructans show pronounced beneficial effects to colon microbiota. In the past, cardoon roots for inulin production to fortify spaghetti gave very good results, but their harvest requires high costs. The aim of the work was to evaluate different types of inulin, extracted from cardoon roots and buds, topinambur tubers and chicory roots local populations in order to identify crops more suitable for high DP inulin production in Mediterranean environment. The inulin amount resulted in 115 (chicory), 390 (cardoon) and 550 g kg−1 of d.m. (topinambur). Both in cardoon roots and in topinambur tubers the DP was very high. With the aim to produce a functional food, substituting inulin in staple food tubers of topinambur could be a good alternative to cardoon roots, due to the biological cycle of the plant (annual vs poliennal), the lowest costs of harvest and the good amounts of high DP inulin.

Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

Abstract The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p

Influence of crop-caring system on the productivity of safflower varieties at herbicide-free and herbicide backgrounds

Influence of crop-caring system on the productivity of safflower varieties at herbicide-free and herbicide backgrounds

Morphological and biochemical characteristics of underground organs in various perennial species of sunflower

Morphological and biochemical characteristics of underground organs in various perennial species of sunflower

Optimization of culture conditions of soymilk for equol production by Bifidobacterium breve 15700 and Bifidobacterium longum BB536.

This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.935-0.989). At 24 h of fermentation, amounts of daidzin and daidzein were influenced by all factors. While at 48 h, all factors affected daidzin and only temperature affected daidzein. Equol production was influenced by pH and temperature in 24 h and by all factors in 48 h fermentation. The optimum conditions for equol production were pH 8, 30 °C and 0.5% inulin. Model validation demonstrated there was no significant (p > 0.05) difference between the experimental and predicted values, suggested the suitability of established models in explaining the daidzin and daidzein transformation to equol as a function of pH, temperature and inulin.

Impact of high temperature on sucrose translocation, sugar content and inulin yield in Cichorium intybus L. var. sativum

Cichorium intybus is a biennal species storing inulin in taproot during the first year and flowering after vernalization. Heat impact on sugar distribution and inulin yield remains poorly documented. Plants were cultivated under ambient or high (ambient+5 °C) temperature for 27 weeks. Plants were monthly harvested and morphological parameters, bolting rate, sugar translocation, soluble sugars and inulin content were determined. Heat reduced shoot and root growth and unexpectedly induced precocious bolting. It increased fructose contents in roots and leaves, increased root myo-inositol and reduced leaf sucrose content. At harvest, inulin content was higher in heat-treated than in control roots but total amount of inulin produced per plant was lower. Heat inhibited sugar translocation from leaves to secondary roots. Total soluble sugar content was lower in leaves but higher in roots of bolted plants compared to non-bolted ones. Bolting induced an increase in the mean degree of polymerization of inulin and root lignification. High temperatures impaired inulin production as a result of root growth inhibition and reduced sugar translocation from the leaves to the roots. Heat induced precocious bolting on non-vernalized plants. Bolting reinforced root growth inhibition and thus inulin yield decrease.

Effects of inulin supplementation to piglets in the suckling period on growth performance, postileal microbial and immunological traits in the suckling period and three weeks after weaning

ABSTRACTThe aim of this study was to investigate the effect of inulin (IN) supplementation to suckling piglets at and 3 weeks post-weaning. A total of 72 newborn piglets were used. Twenty-four piglets per group received different amounts of IN during the suckling period: (a) CON: no IN; (b) IN-0.5: 0.5 g IN/d on the 1st week, 1 g IN/d on the 2nd week, 1.5 g IN/d on the 3rd week and 2 g IN/d on the 4th week, or (c) IN-0.75: 0.75 g IN/d on the 1st week, 1.5 g IN/d on the 2nd week, 2.25 g IN/d on the 3rd week and 3 g IN/d on the 4th week. Starting at 28 d of age, piglets were weaned and received a post-weaning diet without inulin during the following 3 weeks. At both 28 d and 49 d of age, piglets were euthanised for sampling. Piglets of group IN-0.5 had the highest body weight starting from the 3rd week (p < 0.05), concomitant with the highest villus height and the ratio of villus height/crypt depth in the jejunum and ileum on both sampling days (p < 0.05). At 28 d of age, an increased concentration of propionate, iso-butyrate or total short chain fatty acids was observed between treatment IN-0.5 and the other groups in the caecum or colon (p < 0.05). Moreover, the relative abundance of Escherichia coli (p = 0.05) and Enterobacteriaceae (p = 0.01) in colonic digesta were reduced in IN-0.5-treated piglets, and in both IN-supplemented groups, colonic interleukin-8, tumor necrosis factor-α and toll-like receptor-4 mRNA abundance were decreased compared to the CON group (p < 0.05). However, at 49 d of age, most of these differences disappeared. In conclusion, treatment IN-0.5 improved during the suckling period of piglets development of intestine, but these beneficial effects were not lasting after weaning, when IN supplementation was terminated. Treatment IN-0.75, however, did not display a prebiotic effect.

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.

Yield and physicochemical properties of inulin obtained from Iranian chicory roots under vermicompost and humic acid treatments

Chicory (Cichorium intybus L.) is a valuable medicinal plant and belongs to the family Asteraceae. Both chicory and Jerusalem artichoke are used in the production of inulin at industrial levels. Meanwhile, the extraction of inulin from chicory is more commonly considered. In this research, different levels of vermicompost and humic acid were used in order to study the effects on Iranian chicory roots, their growth and the physicochemical properties of their inulin. Treatments were vermicompost (0, 5, 7.5 and 10 tons/ha) and commercial humic acid (0, 0.3, 0.6 and 0.9 kg/ha). In this study, the growth parameters of roots were measured, including their fresh and dry weights, the depth of the root network and root volume. Furthermore, several phytochemical parameters were measured, including total sugars, reducing sugars, percent of inulin and the average degree of polymerization (DPn). Results showed that the combined application of vermicompost 7.5 tons/ha + humic acid 0.9 kg/ha significantly increased the fresh weight of roots (by 50.7%), the dry weight of roots (by 51.47%), depth of the root network and root volume compared to the control. In the same manner, the combination of vermicompost 10 tons/ha + humic acid 0.9 kg/ha significantly increased the fresh weight of roots (by 45%), the dry weight of roots (by 48.5%), depth of the root network and root volume compared to the control. All of the three concentrations of humic acid significantly increased the yield of inulin. The highest level of vermicompost (10 tons/ha) caused the highest amount of inulin (71.87%) which was 8.99% more than the control. The reducing sugars were not influenced by humic acid and vermicompost. However, all concentrations of humic acid as well as the highest level of vermicompost (10 tons/ha), significantly increased the total sugar content compared to the control. The application of 10 tons/ha vermicompost caused the highest value of Dpn (28.67).

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

Due to its high thermal resistance and compatibility with the sausage emulsion system, the long‐chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p < .05). The increased amount of inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.