Levels Of Inulin Research Articles

Effects of inulin supplementation in laying hens diet on the antioxidant capacity of refrigerated stored eggs

The effects of inulin supplementation in the diet of laying hens on the antioxidant capacity of refrigerated (0, 2, 4, 6 and 8 weeks) eggs were evaluated. Three hundred commercial laying hens were divided into five treatment groups and fed diets with supplements of 0 (control), 5, 10, 15 or 20 g/kg inulin. The experimental results showed that the use of inulin (15 or 20 g/kg) in the diet for laying hens increased the DPPH and ABTS radical-scavenging activities, total phenolic content and ferric reducing power in the yolks of fresh (stored 0 weeks) and stored eggs (P < 0.05). The antioxidant enzyme (SOD and GSH-Px) activities of the stored egg increased linearly (P < 0.05), and the malonaldehyde (MDA) levels of stored eggs decreased linearly (P < 0.01) as the inulin levels improved at every two weeks of storage. In conclusion, inulin supplementation in the diet of laying hens had the potential to prolong the shelf-life of eggs.

Effects of dietary inclusion of Lactobacillus and inulin on growth performance, gut microbiota, nutrient utilization, and immune parameters in broilers

The effects of dietary Lactobacillus (BCRC 16092) and inulin on growth performance, intestinal microflora, mineral utilization, and tissue mineral contents were evaluated in broilers. The experiment was conducted using 1,152 one-day-old broilers randomly distributed to 9 treatments in a factorial arrangement (3 × 3) using 3 levels of inulin (0, 1, and 2%) and 3 levels of Lactobacillus addition (108, 109, and 1010 CFU/kg). Broilers (1 D of age; 8 replicates per treatments and 16 broilers per replicate) with an initial body weight of 48.36 ± 0.21g were evaluated for 42 D. A 4-D mineral digestibility trial was conducted during the final week of the experiment. The results showed that Lactobacillus supplementation can increase average daily gain and nutrient digestibility and improve feed/gain in broilers (P < 0.05). Moreover, Lactobacillus and inulin supplementation increased the numbers of Lactobacillus and Bifidobacteria, increased serum concentration of IgG and IgA, and decreased the numbers of Escherichia coli and pH in ileum and cecum. The present study demonstrated Lactobacillus and inulin fed to broilers has a positive effect on gut microbiota, growth and nutrient utilization, immune system, and mineral metabolism.

Physicochemical analysis of ham from entire male pigs raised with different feeding and housing conditions

This study aims to investigate the effect of feeding and housing conditions on physicochemical characteristics of cooked hams produced with meat from entire male pigs. Meat from boars raised under different conditions of housing and feeding (two housing conditions and three levels of inulin added to feed) was used to produce six batches of cooked hams following a standard manufacturing process. Texture profile analysis (hardness, cohesiveness, and chewiness), color analysis, pH, and moisture content were determined. ANOVA and principal component analysis were carried out. Results showed that 6% of inulin added to feed led to significantly lower values of hardness and chewiness. Improved housing conditions hams presented lower pH values. Except for a* parameter (red color), no significant interactions between the two categorical variables, housing and diet, were found. Housing conditions and inulin feeding may have affected meat characteristics; therefore, adjustments of current cooked ham processing parameters might be necessary. Practical applications This study is part of a broader project where the main objective is to determine whether the housing conditions and the addition of inulin to pig feed lead to the reduction or elimination of the boar taint. Also, there is the need to determine if the meat characteristics are appealing to the consumers and viable for the industry, since the characteristics of entire male's meat may pose new challenges in meat processing. In line with this, the objective of this study was to determine the effect of different feeding and housing conditions of boars in the physicochemical characteristics of cooked ham, in order to determine the viability of the use of entire male's meat for cooked ham production.

Effects of dietary supplementation of inulin on rumen fermentation and bacterial microbiota, inflammatory response and growth performance in finishing beef steers fed high or low-concentrate diet

The objective of this study was to evaluate the effects of dietary inulin supplementation on rumen fermentation and bacterial microbiota, inflammatory response, and growth performance in finishing beef steers fed high or low-concentrate diet. Twenty-four Simmental × Luxi crossbred steers were used under a 2 × 2 treatment with 2 diet types and 2 inulin levels. The 2 diet types consisted of a low-concentrate diet (LCD; concentrate:roughage = 40:60) and a high-concentrate diet (HCD; concentrate:roughage = 60:40) and inulin was supplemented into the diets at 0 or 2% (wt/wt). The trial lasted for 42 days. Rumen fluid and plasma samples were collected at the end of the animal trial. Rumen fluid samples were analyzed for pH, short-chain fatty acids, endotoxin (lipopolysaccharide, LPS), and bacterial microbiota. Illumina Miseq sequencing of the 16S rRNA gene was applied to investigate ruminal bacterial microbiota. Plasma samples were analyzed for concentrations of pro-inflammatory cytokines including interleukin (IL)-1β, IL-6, IL-8 and tumor necrosis factor alpha as well as acute phase proteins including LPS-binding protein, haptoglobin, serum amyloid A, and C-reactive protein. Results showed that the high dietary concentrate level shifted the ruminal fermentation pattern from acetate towards propionate, butyrate and valerate, and improved growth performance. However, the high dietary concentrate level promoted ruminal pH reduction and LPS release, decreased bacterial diversity and richness, modified bacterial composition, and increased systemic inflammatory response. Inulin supplementation into the LCD increased ruminal concentrations of propionate, butyrate and iso-butyrate, and improved growth performance. Inulin supplementation into the HCD increased bacterial alpha indices (1628 vs. 1364, 1574 vs. 1329, and 0.985 vs. 0.975 for ACE, Chao1, and Simpson indices, respectively) and operational taxonomic units (1243 vs. 1080), increased Bacteroidetes to Firmicutes ratio (0.84 vs. 0.59), and enhanced final body weight and feed utilization. In conclusion, dietary supplementation with inulin, regardless of the dietary concentrate levels, improved growth performance of finishing beef steers probably through either altering the fermentation pattern or improving ruminal bacterial microbiota, depending on the diet type. Nonetheless, inulin supplementation did not suppress inflammatory response resulting from feeding high-concentrate diet in beef steers.

Endophytic Bacteria Improve Root Traits, Biomass and Yield of Helianthus tuberosus L. under Normal and Deficit Water Conditions.

Drought is more concerned to be a huge problem for agriculture as it affects plant growth and yield. Endophytic bacteria act as plant growth promoting bacteria that have roles for improving plant growth under stress conditions. The properties of four strains of endophytic bacteria were determined under water deficit medium with 20% polyethylene glycol. Bacillus aquimaris strain 3.13 showed high 1-aminocyclopropane-1-carboxylate (ACC) deaminase production; Micrococcus luteus strain 4.43 produced indole acetic acid (IAA). Exopolysaccharide production was high in Bacillus methylotrophicus strain 5.18 while Bacillus sp. strain 5.2 did not show major properties for drought response. Inoculation of endophytic bacteria into plants, strain 3.13 and 4.43 increased height, shoot and root weight, root length, root diameter, root volume, root area and root surface of Jerusalem artichoke grown under water limitation, clearly shown in water supply at 1/3 of available water. These increases were caused by bacteria ACC deaminase and IAA production; moreover, strain 4.43 boosted leaf area and chlorophyll levels, leading to increased photosynthesis under drought at 60 days of planting. The harvest index was high in the treatment with strain 4.43 and 3.13 under 1/3 of available water, promoting tuber numbers and tuber weight. Inulin content was unchanged in the control between well-watered and drought conditions. In comparison, inulin levels were higher in the endophytic bacteria treatment under both conditions, although yields dipped under drought. Thus, the endophytic bacteria promoted in plant growth and yield under drought; they had outstanding function in the enhancement of inulin content under wellwatered condition.

Uncovering mechanisms of rubber biosynthesis in Taraxacum koksaghyz - role of cis-prenyltransferase-like 1 protein.

The Russian dandelion Taraxacum koksaghyz synthesizes considerable amounts of high-molecular-weight rubber in its roots. The characterization of factors that participate in natural rubber biosynthesis is fundamental for the establishment of T.koksaghyz as a rubber crop. The cis-1,4-isoprene polymers are stored in rubber particles. Located at the particle surface, the rubber transferase complex, member of the cis-prenyltransferase (cisPT) enzyme family, catalyzes the elongation of the rubber chains. An active rubber transferase heteromer requires a cisPT subunit (CPT) as well as a CPT-like subunit (CPTL), of which T.koksaghyz has two homologous forms: TkCPTL1 and TkCPTL2, which potentially associate with the rubber transferase complex. Knockdown of TkCPTL1, which is predominantly expressed in latex, led to abolished poly(cis-1,4-isoprene) synthesis but unaffected dolichol content, whereas levels of triterpenes and inulin were elevated in roots. Analyses of latex from these TkCPTL1-RNAi plants revealed particles that were similar to native rubber particles regarding their particle size, phospholipid composition, and presence of small rubber particle proteins (SRPPs). We found that the particles encapsulated triterpenes in a phospholipid shell stabilized by SRPPs. Conversely, downregulating the low-expressed TkCPTL2 showed no altered phenotype, suggesting its protein function is redundant in T.koksaghyz. MS-based comparison of latex proteomes from TkCPTL1-RNAi plants and T.koksaghyz wild-types discovered putative factors that convert metabolites in biosynthetic pathways connected to isoprenoids or that synthesize components of the rubber particle shell.

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

The purpose of this paper is to investigate the effects of inulin with different degree of polymerization on the properties of steamed bread made from soft flour. The type and substitution level of inulin had significant impacts on the quality of steamed bread. When 5.0% of flour was replaced by FS or FI, fresh steamed bread gained the highest score, possessing a lighter color, higher specific volume and softer texture. After inulin was added, tightly bound water migrated to loosely bound water and free water, which contributed to softness and delicious taste of fresh steamed bread. Inulin increased the staling rate of steamed bread during a short storage period (≤1d), but during a long storage period (>1d), it decreased the staling rate. Inulin interacts with starch by hydrogen bonds and alters water distribution between protein and starch, which finally affects storage characteristics of steamed bread.

Pengembangan Produk Susu yang Mengandung Kalsium, Inulin, dan Teripang sebagai Susu Kaya Prebiotik dan Kolagen

One of the health problems that happens in elderly is osteoporosis. Its prevalence in Indonesia reached 19.7%. Nutrition is one of the important parts of osteoporosis treatment. Sufficient calcium intake impacts on high bone density. Many factors affect calcium absorption. Inulin is a prebiotic that helps increase calcium absorption. Bone composition is one of the important factors. Collagen is a bone component besides calcium and phosphate, which improves fracture resistance. The research aims to determine the organoleptic and physicochemical properties of a dairy product named Kalipang. This research is an observational analytic study done in three stages. The first stage is a dairy product Kalipang formulation consisting of four formulas. The second is the organoleptic test of “Kalipang” including test against color, aroma, flavor, texture, and solubility and the last step is physicochemical properties test of products which covers the analysis of total sugar, reducing sugar, sucrose, protein, fat, water, ash, calcium, inulin, and pH. The result showed that from the aspect of flavor and overall, panelists prefer formula 2 than the other formulas. Based on the color, aroma, and texture, panelists prefer formula 4 than the others. Nutritional content test results showed that formula 1 has the highest level of total sugar, water, and inulin. Formula 2 has the highest level of reducing sugar, fat, and sucrose. Formula 4 has the highest level of protein, ash, and calcium. Formula 4 meets the organoleptic acceptance and has a better nutritional content than the others.

Validation of UV-VIS Spectrophotometric Methods for Determination of Inulin Levels from Lesser Yam (Dioscorea esculenta L.)

Validation of methods is necessary to ensure that the analytical methods used are appropriate and reliable. In this research, the determination of validation method and determination of inulin content from gembili bulb (Dioscorea esculenta L.). The method used for determining inulin levels is UV-Vis spectrophotometry. Based on the results obtained, the maximum wavelength determination of inulin levels is 520 nm. The method of analysis in this study meets the specified validation requirements. These parameters include the equation on the inulin raw curve y = 0.0045x +0.109 with the coefficient of determination 0.9992. The accuracy of the methods tested using the recovery test was 96.14-106.76% at concentrations of 25, 100, and 225 ppm. The intraday precision test is in the range of 2.67-6.82% at the same concentration as the accuracy test. Precision interday equal to 7.41% at concentration 225 ppm for 3 day analysis period. The values of LOD and LOQ are 3.58 ppm and 11.95 ppm, respectively. The concentration of inulin extract from gembili bulb is 840.44-12188.59 ppm.

Proteome changes in ileal mucosa of young pigs resulting from different levels of native chicory inulin in the diet

1. Barszcz M., Taciak M., Skomiał J., 2018. Influence of different inclusion levels and chain length of inulin on microbial ecology and the state of mucosal protective barrier in the large intestine of young pigs. Anim. Prod. Sci. 58, 1109–1118, https://doi.org/10.1071/AN1601.... CrossRef Google Scholar

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.

Sensory evaluation of a novel prebiotic sheep milk strawberry beverage

The sensorial evaluation of a prebiotic sheep milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed sheep milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed sheep milk, strawberry pulp and sugar in beverage.

Interactions between whey protein and inulin in a model system.

Inulin is a commonly used prebiotic ingredients for functional food formulation. The effect of inulin on the gelation properties of whey protein was investigated using whey protein and inulin (WP/inulin) and polymerized whey protein and inulin (PWP/inulin) mixtures at different levels of protein (4-8%, w/v) and inulin (1-5%, w/v). WP/inulin mixture was prepared by heating protein and inulin together while the latter by heating protein alone and then mixed with inulin. Both mixtures were analyzed for turbidity, zeta potential, particle size, and rheological properties. Dispersions became more opaque with increasing protein but there was no significant difference between the two mixtures. A small shift towards larger size and significantly decreased negative zeta potential with increasing inulin addition (1-5%) were observed for both mixtures. WP/PWP and inulin mixtures exhibited a shear thinning behavior. Transition temperature of whey protein increased with inulin addition. WP/PWP and inulin mixtures were induced into cold-set gels by calcium and the gels were analyzed for hardness. Hardness of WP/PWP and inulin gels increased with the increasing inulin. Results indicated that interactions between whey protein and inulin had impact on the gelation properties of whey protein regardless the way inulin added.

Effects of prebiotic inulin addition to low- or high-fat diet on maternal metabolic status and neonatal traits of offspring in a pregnant sow model

The effects of adding inulin to low- or high-fat diet on the metabolic status and nutrient digestibility in gestating sows and the neonatal traits of their offspring were examined. Sixty sows were allocated to a 2 × 2 factorial treatment design with levels of inulin (0% or 1.5%) and fat (0% or 5%) addition as the fixed factors during gestation. Inulin supplementation resulted in the following: improved serum lipid profiles, insulin resistance, and glucose tolerance, which were adversely impacted by fat addition; increased serum butyrate concentration throughout gestation and propionate concentration on day 60 of gestation when given with a high-fat diet; enhanced fecal bile acid excretion in a high-fat diet; lowered ether extract (EE) digestibility and increased calcium digestibility in the sow; and decreased BMI and carcass EE content in neonatal piglets. The beneficial effects of inulin were particularly marked when it was combined with a high-fat diet.

Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt

The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.

Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted from the artichoke root were 6.39, 92.8%, 30.5, 88.5%, white powder and neutral, whereas these parameters for commercial inulin were 6.14, 97.8%, 23, 92.3%, white powder and neutral, respectively. In the following, the production of synbiotic yogurt was carried out at 42°C until pH reached 4.5±0.02. The results of biochemical, microbiological and sensory characteristics at the end of fermentation showed that probiotic yogurt containing 2% (w/w) commercial inulin (ABY-Ch (2%)) had a faster acidity increase, shorter incubation time and greater final titrable acidity than other yogurt samples. Although inulin extracted from artichoke increased the viability of probiotic bacteria in yogurt, but ABY-Ch (2%) yogurt had the ever greatest viability of probiotics.the highest lightness (L*) is related to ABY-Ch (1%) and ABY-Ch (2%) yogurt samples, and ABY-C (2%) yogurt (yogurt containing 2% (w/w) artichoke root inulin) exhibited more unpleasant flavor compared to ABY yogurt (control) and had the lowest flavor score.

Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.

Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium

Optical sensors based on light backscatter are being used by important cheese industries worldwide for predicting cutting time, but predictions can be affected by factors influencing coagulation such as milk composition or ingredients addition. Enzymatic coagulation of reconstituted milk with inulin as a fat substitute was monitored in parallel using a rheometer and an optical sensor, in order to obtain and validate models for predicting rheological gelation time (tG′1) and cutting time (tG′30). Prediction models were fitted using data from a factorial design with three factors: inulin (2, 5, 8 g/100 g), protein (3, 4, 5 g/100 g) and calcium (100, 200 mg/L) concentrations, and afterwards were validated with data from a central composite design experiment, where the same factors, but with different levels were evaluated. The addition of inulin to milk decrease tG′1 and tG′30 due to the inulin water retention capability. The increase in protein and calcium concentrations also produced a decrease in the curd firming phase. Optical parameters were sensitive enough to account variations in milk composition or ingredients addition and allowed obtaining and validating good prediction models for gelation and cutting times.

In vitro and in vivo antioxidant activities of inulin.

This study was designed to investigate the in vitro and in vivo antioxidant activities of inulin. The in vitro assays demonstrated that the antioxidant activities of inulin, including the DPPH radical scavenging activity, ABTS scavenging activity and ferric reducing power, were weak and significantly lower than those of Vitamin C (P < 0.05). The influence of dietary supplementation with inulin on the antioxidant status of laying hens was evaluated with in vivo antioxidant assays. The results indicated that inulin supplementation quadratically improved the egg production rate of the laying hens (P < 0.01). The antioxidant enzyme activities in the serum, including SOD, CAT, and GSH-Px, and the total antioxidant capacity increased quadratically as inulin levels increased (P < 0.001). The levels of MDA in the serum decreased quadratically as inulin levels increased (P < 0.001). These findings suggest that inulin has the potential to improve the antioxidant status of laying hens.

Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt

The effects of substituting milk fat with different levels of inulin as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt were examined.Samples of yoghurt were kept in refrigerator at(5± 2Co), and examined when fresh, and after 2, 3 and 7 days of storage. Chemical composition, microbiological contents and sensory characteristics were examined. The obtained results indicated that addition of inulin resulted in a significant increase in the total solids, moisture contents, and the development of titratable acidity. On the other hand, less whey syneresis was observed during the storage of the yoghurt samples. On the other hand, replacing of milk fat by inulin was of no significant effect on the fat content.Addition of inulin stimulated the growth of lactic acid bacteria. The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus increased up to the 3rd day of storage period, followed by decrease up to the end of the storage period. Sensory evaluations were almost stable during the first 7th days of storage, then decreased slightly until the end of storage the period. Yoghurt samples containing 1.2% of inulin showed minor difference in the sensory characteristics, compared with control, and of the most acceptable sample. In conclusion, inulin could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physico-chemical properties of yoghurt.