Form Of Inulin Research Articles

Effect of temperature and foam mat drying method on the physical and chemical properties of white sweet potato (Ipomoea batatas L.) inulin

White sweet potatoes have functional compounds that are good for the body in the form of inulin. Inulin is a soluble fiber that is very useful for digestion and body health. Several factors can affect the physical and chemical characteristics of inulin produced such as temperature and drying method. The study was conducted to determine the yield, physical, and chemical characteristics of white sweet potato inulin. The experimental design in the study used a Completely Randomized Design (CRD) with two factors. The extraction process is carried out by grinding sweet potatoes, mixing them with distilled water, filtering and evaporation. A variation of temperature in extraction is 40°C, 60°C, and 80° C while the foaming agent in the foam mat drying process uses 2% and 10%. The physical and chemical characteristics that were analyzed are the water absorption, solubility, availability, and moisture content of inulin. The result is that with a higher temperature and concentration of foaming agent, the yield and moisture content are getting lower while water absorption and solubility are getting higher. Whereas the analysis of availability shows that the result of all formulations is inulin even though it is assumed to have a different amount. The higher the temperature in the extraction process and the higher the concentration of foaming agent used in inulin the lower the yield.

PENGARUH PEMBERIAN YOGURT SINBIOTIK PISANG TERHADAP KADAR GLUKOSA DARAH PASIEN SINDROM METABOLIK

Background : The metabolic syndrome (MS) as a collection of risk factors for cardiovascular disease and diabetes. One alternative food intake that can reduce the risk of MS by consuming synbiotics, which is a combination of probiotics with prebiotics. Prebiotics in the form of inulin, Fructooligosaccharide (FOS), and resistant starch cannot be digested in the small intestine so that probiotic bacteria will be fermented in the colon and produce Short Chained Fatty Acid (SCFA), so that hypoglycemic effects can occur. Objectives : To know the effect of giving synbiotic to blood glucose levels on MS. Research Methods : Randomized Controlled Trial (RCT) with a pretest-posttest with control group design in metabolic syndrome patients domiciled in Mataram. A total of 24 subjects were divided into 2 groups: the treatment group by administering sinbiotic yogurt with kepok banana flour was 260 ml / day for 14 days, while the control group was not treated. Results : The Blood paired t test results showed differences in the mean glucose level in the treatment group before and after the intervention was 7.83 ± 21.319 mg / dL (p = 0.229), while the control group was -2.25 ± 18.202 mg / dL (p = 0.677). The difference in the decrease in glucose levels of the two groups is 10,083 ± 8.092 mg / dL (p = 0.226) which shows insignificant differences. Conclusion : There is no effect of sinbiotic yogurt to blood glucose levels in metabolic syndrome patients

Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles

The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reported the design of experimental for optimizing JA powder on the quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). The optimum condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar, as well as good hardness, cohesiveness, springiness and gumminess. The microstructure of glass noodles addition with JA powder was smaller porosity than glass noodles without JA powder (commercially glass noodle).

Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion

Background: A key challenge for manufacturers of pro-health food containing active probiotic microorganisms is to develop a product with attractive sensory features along with maintenance of declared number of microorganisms during storage and transfer by alimentary tract. Results: The highest concentration of polyphenols was observed in snacks without an additive of probiotics as well as those with an additive of L. rhamnosus and B. animalis bacteria and concentration of these compounds increased by 9.5% during six months of storage. None of the products distinguished itself in the sensorial assessment although each was assessed positively. The number of microorganisms was stable and comparatively high during six months of storage at a room temperature and in cooling conditions (10 8 cfu/g). In the digestion model, an influence of aggressive digestion conditions was examined in the alimentary tract on the number of microorganisms, which allowed to arrange strains from the most resistant ( S. boulardii ) to the most sensitive ( B. breve ). It must be noted that currently on the market there is no available snack containing probiotic yeast as well as there is no literature data on works on such formulation of food. Conclusions: In the newly developed snack made of chocolate, in which sugar has been replaced with maltitol, a raw material was added in the form of raspberry, prebiotic in the form of inulin and a strain of probiotic bacteria, including the unprecedented so far S. boulardii , which stands a high chance to occupy a good place on the market of functional food. Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Tabla normal; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:8.0pt; mso-para-margin-left:0cm; line-height:107%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri,sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:Times New Roman; mso-bidi-theme-font:minor-bidi;}

Effectiveness of Jicama Probiotic Yoghurt (Pachyrhizus erosus) on Blood Glucose in Diabetic Mice

Background: Diabetes Mellitus (DM) is a degenerative disease population increases every year. DM was ranked sixth as the cause of death. About 1.3 million people died because of diabetes and 4% died before the age of 70 years. DM auto-oxidation causes glucose to increase reactive oxygen compounds. One of the DM management is a complementary therapy using a functional food ingredient, namely, jicama and probiotics. Probiotics and jicama contain active compounds in the form of inulin and BAL and are able to control blood glucose levels. This study aims to determine the effectiveness of jicama probiotic yogurt on blood glucose levels in diabetic mice. Methods: This research is a quasi-experimental with pre–post-test control group, using a sample of DDY strain mice according to the criteria. Samples were given treatment probiotic yogurt and jicama probiotic yogurt 2 ml for seven days in the treatment group and one group of non-treated controls. The mean obtained were analyzed by dependent t-test, independent t-test, and one-way ANOVA test. Result and Conclusion: The results showed that there was a decrease in blood glucose levels in the probiotic yogurt group amounting to 296.62 mg/dL and jicama probiotic yogurt of 337.57 mg/dL, while the control group increased by 43.57 mg/dL. Results: One way ANOVA test showed jicama probiotic yogurt more effectively decreases blood glucose levels than the probiotic yogurt (p = 0.00). Jicama probiotic yogurt can be used as an alternative complementary therapy for patients with diabetes mellitus.

Aktivitas Enzim Inulinase dan Laju Pertumbuhan Spesifik Isolat Bakteri IS-1 pada Medium Tepung Umbi Dahlia

Dahlia bulbs (Dahlia variabilis) contains carbohydrates in the form of inulin. Inulin is a form of fructose polymer from fructose monomers. Inulin hydrolysis produces a product in the form of fructose.Inulinase enzyme is an enzyme able to purely hydrolyze inulin. This study aims to determine the activity of inulinase enzymes and the specific growth rate of IS_1 bacterial isolates producing inulinase in medium of Dahlia tuber flour. Isolates of inulinase-producing bacteria were isolated directly from decay dahlia tubers and used as an inoculum in creating starter.The measurement of cell growth was carried out by inoculating a 20-hour starter on the production medium. Incubation is done for 24 hours using a rotary shaker with a speed of 120 rpm. Sampling was carried out every 4 hours at 0-hour (T0), 4 hours (T4), 8 hours (T8), 12 hours (T12), 16 hours (T16), 20 hours (T20) and 24 hours (T24) intervals with a sample of 5 mL measured for absorbance of λ 520 nm using spectrophotometer. Production medium culture in each sample was taken 1 mL and centrifuged at 3000 rpm for 10 minutes to obtain supernatant of crude enzyme. Measurement of inulinase enzyme activity was carried out using 3,5-dinitrosalicylic acid (DNS) method and spectrophotometric method at λ 570 nm. IS_1 bacterial isolate showed optimum growth at incubation time of 8 hours with OD of 0.647 and had a specific growth rate (µ) of 0.02 / hour with a generation time of 34.65 hours. The highest enzyme activity produced by IS_1 bacteria at 8 hours incubation time was 0.490 IU. The conclusion of this study is that IS_1 bacteria indicates good growth in medium of dahlia tuber flour and has inulinase enzyme activity which is able to hydrolyze inulin into fructose.  Key words: inulin, bacterial isolate, inulinase, productionÂ

Sugar yield and composition of tubers from Jerusalem Artichoke (Helianthus tuberosus) irrigated with saline waters.

Currently, major biofuel crops are also food crops that demand fertile soils and good-quality water. Jerusalem artichoke (Helianthus tuberosus, Asteraceae) produces high tonnage of tubers that are rich in sugars, mainly in the form of inulin. In this study, plants of the cultivar "White Fuseau" grown under five salinity levels were evaluated for tuber yield. Results indicated that this cultivar is moderately salt-tolerant if the goal is tuber production. Hydraulic pressings of the tubers produced juice that contained 15% (wet weight) or 55% (dry weight) free sugars, with 70% of these in the form of inulin and the rest as fructose, sucrose, and glucose. Importantly, salinity did not affect the total free sugar or inulin content of the tubers. Tubers were composed of about 12% dry washed bagasse (wet weight) or 44% (dry matter basis) and bagasse retained such high quantities of free sugars after pressing that washing was required for complete sugar recovery. Chemical composition analysis of tuber bagasse suggested that it had low lignin content (11-13 wt%), and its structural sugar composition was similar to chicory root bagasse. Because of the high hemicellulose and pectin content of the bagasse, adding xylanase and pectinase to cellulase substantially improved sugar yields from enzymatic hydrolysis compared to at the same protein loading as cellulase alone. In addition to the high total sugar yield of tuber, these first findings on the sugar and lignin content and enzymatic hydrolysis of tuber bagasse can lead to low-cost production of ethanol for transportation fuels.

English

This work aimed to develop a fermented drink by diversifying the quantities of Lactobacillus acidophilus inoculum and prebiotic fiber in the form of inulin and using the total dry extract of whey and sucrose. After fermentation, the following measurements were made after 0, 7, 14, 21 and 28 days of storage at 6°C: titratable acidity (according to the Dornic method), pH, moisture content, fat content, ash content, protein content, lactose content and the probiotic cell count. After 28 days of storage, the viable L. acidophilus cell counts had decreased for all six treatments but were still above the minimum count of 7 log CFU/mL recommended by the Brazilian legislation. All samples presented satisfactory acceptability with the exception of treatment 6, in which the inulin was decanted, thereby altering the color and causing a decrease in acceptance.   Key words: Fermented milk, whey, probiotic microorganism, prebiotic, sensory evaluation.

Effects of dietary prebiotics on growth performance, immune response and intestinal morphology of red drum ( Sciaenops ocellatus)

An 8-week feeding trial was conducted with juvenile red drum to evaluate four different prebiotics: fructooligosaccharides (FOS) in the form of inulin, galactooligosaccharides (GOS), Bio-MOS ®, containing mannanoligosaccharides (MOS) derived from yeast, and Previda™ containing galacto-gluco-mannans from hemicellulose extract. Each prebiotic was added at a level of 10 g kg −1 to the basal diet which was formulated to contain 41% protein and 10% lipid. Each diet was randomly assigned to three aquaria and fed twice daily to apparent satiation. Fish fed the diet containing Previda™ had significantly higher ( P < 0.05) weight gain than fish fed the basal diet and the one supplemented with Bio-MOS ®. Feed efficiency and protein efficiency ratio of fish fed the various diets were not significantly different ( P > 0.05), although fish fed the basal diet had the lowest values. Fish fed the Bio-MOS ® diet had lower survival than fish fed the other diets. Hepatosomatic index, muscle ratio and condition factor were not affected by the dietary treatments. Fish fed the FOS diet had a significantly lower neutrophil oxidative radical production than fish fed the other diets. However, serum lysozyme activity was significantly lower ( P < 0.05) in fish fed the basal diet compared with those fed the diets supplemented with prebiotics. Quantitative changes in the ultrastructural characteristics of the gastrointestinal tract of red drum fed the various diets were evaluated using histological methods. Fold height and enterocyte height in pyloric caeca and proximal, mid- and distal intestines were not significantly affected by diet. However, microvilli heights in pyloric caeca, proximal and mid-intestine were significantly increased by the supplementation with prebiotics. In this experiment, Previda™ supplementation resulted in significant improvements in growth performance and immunological responses, even as compared to other commercially available prebiotics. Because prebiotic supplementation may result in enhancement of different performance indicators in various fish species, tailored evaluations are recommended before suggesting specific prebiotic strategies.

The effects of dietary supplementation with mannanoligosaccharide, fructooligosaccharide or galactooligosaccharide on the growth and feed utilization of Atlantic salmon ( Salmo salar)

As a potential method for improving the health and growth of Atlantic salmon, dietary supplements of the prebiotics mannanoligosaccharide (MOS), fructooligosaccharide (FOS) in the form of inulin and galactooligosaccharide (GOS) were assessed in a 4-month trial. The prebiotics were added at a level of 10 g kg − 1 to a fish meal-based control diet and each diet was fed to triplicate groups of 200 g salmon in tanks supplied with salt water. Feed intake, growth, digestibility, body composition and routine oxygen consumption of the fish were monitored, as well as the non-specific immune system. The fish were healthy and no mortality occurred. There were no treatment effects on feed intake, growth or digestibility. Feed efficiency was 5% and energy retention 6% greater in the salmon fed the FOS diet than in those fed the basal diet (nonorthogonal contrasts; P < 0.05). The fish fed the MOS diet showed 11% lower routine oxygen consumption, 5% lower protein and 3% higher energy concentration in the whole-body and 7% greater energy retention than in the fish fed the basal diet ( P < 0.05). In salmon fed the GOS diet, the nitrogenous and energetic losses in the non-faecal nitrogen excretions were 11 and 7% higher, respectively, and the protein concentration in the wet body and protein retention were reduced by 6 and 9%, respectively, relative to the basal fish ( P < 0.05). The contrasts showed that neutrophil oxidative radical production and serum lysozyme activity at the end of the 16-week trial were significantly lower in the fish fed the MOS diet compared with those fed the basal diet. The results of this trial indicate that at the level used, supplementation of the diet with FOS or MOS seem to be most positive for salmon production.

Changes in hindgut pH of ponies following feeding with fructan carbohydrate in the form of inulin

Changes in hindgut pH of ponies following feeding with fructan carbohydrate in the form of inulin

Jerusalem artichoke growth, development, and field storage. II. Carbon and nutrient element allocation and redistribution

Jerusalem artichokes store carbon (C) predominately in the form of inulin, a functional food of increasing interest due to its dietary health benefits for humans and calorie replacement potential in processed foods. To better understand the developmental and agronomic requirements of this crop, the allocation of C and nutrient elements into individual plant parts (stems, leaves, stolons, tubers, ‘seed’ tuber, and roots) was monitored at 2‐week intervals throughout the entire growth cycle of the cultivar ‘Sunchoke’ grown on a Cecil sandy clay loam. Accumulation patterns of C and nutrient elements in individual plant parts were generally in accordance to the pattern of dry matter accumulation, though concentration patterns differed. Overall, nutrient element levels in vegetative structures decreased with the onset of rapid tuber development. Leaves had the highest nutrient levels, except iron (Fe) and sodium (Na). The concentrations of nitrogen (N), phosphorus (P), potassium (K), sulfur (S), and copper (Cu) in tubers were greater than in stems. Total N, P, and K concentrations in the stolons were at lower levels and the total calcium (Ca), Fe, and manganese (Mn) at higher levels compared to the tubers. During rapid tuber growth, the concentration of individual phloem‐mobile nutrient elements (e.g., N, P, and K) in the leaves and stems decreased progressively due in part to reallocation. In contrast, the concentration of less mobile nutrient elements (e.g., Ca and Mn) in the leaves and stems generally increased due to losses of C and other mobile materials. In the tubers, the concentration of C and most nutrient elements remained fairly constant through the final harvest, indicating carbohydrates and nutrient elements were accumulating at the same rate. Knowledge of C and nutrient element allocation/ reallocation in the Jerusalem artichoke is of value for improving fertilization strategies and in identifying critical traits for the selection of new, high yielding cultivars.

Dry Matter Allocation and Loss in Jerusalem Artichoke (Helanthus tuberosus, L.) during Growth and Field Storage

Jerusalem artichokes are one of a small number of crops that store carbon predominately in the form of inulin, a straight chain fructosan. There has been a tremendous increase in interest in inulin due to its dietary health benefits for humans and calorie replacement potential in processed foods. We measured the allocation of dry matter within the crop (cv. Sunckoke) during an entire growth cycle by harvesting plants over a 40-week period (2-week intervals) from initial planting through field storage. Plant characters assessed were: no. of basal stems, leaves, branches, flowers, and tubers; the dry weight of leaves, branches, flowers, tubers, and fibrous roots; and date of flowering. Total dry weight of above-ground plant parts increased until 18 weeks after planting (22 Aug.) and then progressively decreased thereafter. Tuber dry weight began to increase rapidly ≈4 weeks (19 Sept.) after the peak in above-ground dry weight, suggesting that dry matter within the aerial portion of the plant was being recycled into the storage organs. Tuber dry weight continued to increase during the latter part of the growing season, even after the first frost. Final tuber yield was 13.6 MT of dry matter/ha.

In Vitro Propagation of Jícama (Polymnia sonchifolia Poeppig &amp; Endlicher): A Neglected Andean Crop

Polymnia sonchifolia, a Composite commonly referred to as jicama, yacon, or aricoma, is an Andean distant relative of the sunflower. Jicama is grown for its edible tubers that usually are eaten raw. Its flavor has been described as similar to a fresh-picked apple with a sweet taste reminiscent of watermelon (National Research Council, 1989). The plant grows at medium altitudes 900–2750 m in the Andean highlands of Colombia, Ecuador, Peru, and Bolivia, but it has been cultivated at elevations up to 3400 m in Ecuador (Castillo and Nieto, 1990; Hermann, 1992; Nieto et al., 1984). This neglected plant is part of the diversity of crops that served as important storage food during the evolution of the Andean civilization, which emerged ≈4500 years ago. Roots and tubers of most species store carbohydrates in the form of starch, a glucose polymer. Jicama, however, stores carbohydrates in the form of inulin (fructose). Thus, its cultivation could provide dietetic products and perhaps a natural sugar substitute (Hermann, 1992). Jicama is a herbaceous plant propagated easily from offset, stem cuttings and tuber divisions. However, an in vitro propagation method to establish, propagate, and maintain