Effects of inulin， resistant starch RS3 and their complexes on blood lipid levels and intestinal flora in mice / 上海预防医学

Objective To explore the effects of different dietary induction models of inulin， resistant starch RS3 and their complexes on the body weight and intestinal flora in mice. Methods A total of 64 C57BL/6 mice were randomly divided into low-fat control group， low-fat inulin group， low-fat resistant starch RS3 group， low-fat composite group and high-fat control group， high-fat inulin group， high-fat resistant starch RS3 group and high-fat composite group for dietary intervention. The mice were weighed and fresh feces were collected weekly. Diet intervention was continued until the weight of the high-fat control group was more than 14% higher than that of the low-fat control group. The mice were then sacrificed after overnight fasting. Liver and epididymal fat were weighed， and the colon contents were collected for 16S amplicon sequencing analysis. Results In low-fat diet fed mice， the combined induction of inulin and resistant starch RS3 caused a significant decrease in body weight gain. In high-fat diet fed mice， inulin alone and the combined induction both caused a significant reduction in weight gain， and there was no significant difference between the two methods. In the high-fat diet groups， inulin， resistant starch RS3， and the compound could be distinguished by Bacteroides， Bifidobacterium and Alloprevotella respectively. In the low-fat diet groups， inulin， resistant starch RS3， and the composite groups could be distinguished by Coriobacteriaceae_UCG_002， Bacteroides and Helicobacter， respectively. Conclusion Inulin and resistant starch RS3 diet induction can significantly reduce the weight gain of C57BL/6 mice， change the structure of intestinal flora， and show the difference between high-fat and low-fat diets. Inulin and resistant starch RS3 may reduce body weight and promote fat metabolism by changing the structure of intestinal flora.

Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa / The Development of Hamburger Meat Made with Chicken Breast, Added Fiber and Reduced Fat

Resumen Antecedentes: la asociación del alto consumo de carnes rojas procesadas con el cáncer colorrectal hace que los consumidores empiecen a demandar productos cárnicos con un perfil nutricional mejorado. Objetivo: diseñar una carne de hamburguesa comercializable, a base de pechuga de pollo, fuente de fibra y baja en grasa con buena aceptación por los consumidores. Materiales y métodos: con base en una formulación estándar de hamburguesa, se hicieron tres formulaciones con adición de fibra como reemplazante de grasa: F1 contenía fibra de cidra (Sechium edule); F2, de zanahoria (Daucus carota); y F3, de inulina. Se calculó la composición nutricional teórica y se realizó una prueba de aceptación por consumidores con una escala de nueve puntos. Resultados: la formulación más aceptada y con mayor contenido de fibra fue la que contenía inulina, con un puntaje de 7,7±1,4 y diferencias significativas, según la prueba T3 de Dunett, con las formulaciones F2 (p=0,001) y F1 (p=0,000), cuyos promedios de aceptación fueron similares: 6,0±2,5 puntos para F2 y 5,9±2,2 para F1 (p=0,931). Las formulaciones con fibra contenían menos grasa y calorías que la formulación control. Conclusión: es posible lograr derivados cárnicos con reducción del contenido de grasa y aporte de fibra sensorialmente aceptados.

Abstract Background: The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles. Objective: To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers. Materials and Methods: Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points. Results: The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation. Conclusion: It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers.

Determination of inuline contents in heat and cold processed Helianthus Tuberosus L / Монголын эм зүй, эм судлал

Introduction@#<i>Helianthus tuberosus</i> L. is main source of inuline in pharmaceutical and food industry. Pharmacological studies of the plant have showed some important therapeutic properties such as anti-diabetic, anti-osteoporosis, anti-cancer and strengthening cardiovascular system, immune system.@*Material and method@#<i>Helianthus tuberosus</i> L., which has been cultivated in Botanical Garden of Medicinal Plants of Drug Research Institute, Monos Group, was used as a research raw material. The aerial and below ground parts of the plants were harvested in September 2020. The content of inulin, the main active ingredient in the plant, was determined by spectrophotometry. Raw materials of the plant were processed in several ways and prepared for further use as a pharmaceutical raw material.@*Result@#Inulin content in Sample 1 was 34.5 ± 0.76%, Sample 2 was 70.31 ± 1.25%, Sample 3 was 78.43 ± 0.44% and Sample 4 was 75.36 ± 1.42%. The inulin content and yield were the highest in samples prepared by heat and cold cutting methods. @*Conclusion@#According to the results of appearance, yield, inulin content and moisture contents during the different processings of plant materials, it can be considered that the most suitable method for preparing <i>Helianthus tuberosus</i> L. as a pharmaceutical raw material is the cutting followed by freeze-drying.

Characterization of inulosucrase and the enzymatic synthesis of inulin / 生物工程学报

As a type of prebiotics and dietary fiber, inulin performs plenty of significant physiological functions and is applied in food and pharmaceutical fields. Inulosucrase from microorganisms can use sucrose as the substrate to synthesize inulin possessing higher molecular weight than that from plants. In this work, a hypothetical gene coding inulosucrase was selected from the GenBank database. The catalytic domain was remained by N- and C- truncation strategies, constructing the recombinant plasmid. The recombinant plasmid was expressed in E. coli expression system, and after purifying the crude enzyme by Ni²⁺ affinity chromatography, a recombinant enzyme with a molecular weight of approximately 65 kDa was obtained. The optimal pH and temperature of the recombinant enzyme were 5.5 and 45 °C, respectively, when sucrose was used as the sole substrate. The activity of this enzyme was inhibited by various metal ions at different degrees. After purifying the produced polysaccharide, nuclear magnetic resonance analysis was used to determine that the polysaccharide was inulin connected by β-(2,1) linkages. Finally, the conditions for the production of inulin were optimized. The results showed that the inulin production reached the maximum, approximately 287 g/L after 7 h, when sucrose concentration and enzyme dosage were 700 g/L and 4 U/mL, respectively. The conversion rate from sucrose to inulin was approximately 41%.

Inclusion of different levels of inulin on productive parameters and intestinal morphology in fattening guinea pigs (Cavia porcellus) / Efeito da inclusão de diferentes níveis de inulina nos parâmetros produtivos e na morfologia intestinal em cobaias de engorda (Cavia porcellus)

ABSTRACT: This study evaluated the effect of the three inulin levels (0.1%, 0.2%, 0.4%) supplemented as a substitute for an antibiotic growth promoter (AGP, zinc bacitracin) and control in guinea pigs raised for human consumption. Fifty 14-day-old male guinea pigs were used. Productive parameters (weight gain, total dry matter intake, and feed conversion ratio (FCR)) and intestinal morphology of the duodenum, jejunum, and ileum at slaughter (70 days of age) were evaluated. An inverse relationship was observed between inulin levels and FCR (linear effect; P = 0.006). There was no statistically significant effect of the treatments on total dry matter intake and weight gain (P > 0.05). A linear effect of the inulin level on the villi's length (VL), villi's width (VW), and length/depth ratio (VL/DC) in the duodenum; VW in the jejunum; and VL in the ileum (P <0 .05) was reported. In conclusion, a linear effect of the increasing doses of inulin was found on the FCR and the morphological parameters of the duodenum's integrity, and no differences in the effects of the inulin added to the diet and the treatment with AGP were found.

RESUMO: O objetivo do estudo foi avaliar o efeito da suplementação na dieta de cobaias com inulina, em níveis crescentes (0,1%, 0,2%, 0,4%) como substituto para um antibiótico promotor de crescimento (AGP, bacitracina de zinco) além do grupo controle (dieta padrão). Foram utilizados 50 porquinhos-da-índia machos com 14 dias de idade. Os parâmetros produtivos foram avaliados do desmame aos 70 dias de idade e os parâmetros morfológicos intestinais foram avaliados no duodeno, jejuno e íleo no momento do abate. Foi encontrado um efeito linear do nível de inulina sobre na taxa de conversão alimentar (FCR; P = 0,006), indicando que em níveis mais elevados de inulina o FCR diminui. Não houve diferença significativa entre os grupos quando avaliado o efeito dos diferentes tratamentos sobre o consumo de ração e ganho de peso corporal (P > 0,05). Um efeito linear do nível de inulina foi encontrado no comprimento das vilosidades (VL), na largura das vilosidades (VW) e na relação comprimento / profundidade (VL/DC) no duodeno, sobre a VW no jejuno; e no VL no íleo (P < 0,05). Em conclusão, um efeito linear do aumento do nível de inulina foi encontrado na taxa de conversão alimentar e nos parâmetros morfológicos da integridade do duodeno, além disso, não houve diferença entre a adição de inulina na dieta e o tratamento com um antibiótico promotor de crescimento.

Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903) / Efecto de la adición de almidón de mandioca, agua e inulina sobre las características tecnológicas del paté bicuda (Sphyraena tome, Fowler, 1903)

Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inulin on moisture, water holding capacity (WHC) and texture profile in pâtés using the underutilized marine fish bicuda (barracuda, Sphyraenatome) with total fat replacement by inulin. A Rotational Central Composite Design (RCCD) was used with the independent variables inulin, manioc starch, and water. Water, inulin, and manioc starch significantly influenced (p<0.05) the moisture content of pâtés, WHC, and texture, hardness, gumminess, and chewiness parameters. The technological action of inulin as a substitute for fat used in the formulations (3% to 6%) was underestimated. The percentages used were below perecentages of at least 20% of fat reported in the literature.Current legislation does not recommend WHR values and hardness parameters, only values for humidity. There is a need for revision of legislation to meet the characteristics of the identity pattern and quality of fish pâté.

El pescado y los productos pesqueros son una fuente excepcional de proteínas esenciales y micronutrientes. En embutidos (carne curada) como el paté, las características tecnológicas son fundamentales para la calidad final del producto. El presente estudio tuvo como objetivo evaluar el efecto de la adición de almidón de mandioca, agua e inulina sobre la humedad, la capacidad de retención de agua (WHC) y el perfil de la textura en patés fabricados con peces marinos subutilizados (barracuda, Sphyraena tome) con reemplazo total de grasa por inulina. Se utilizó un diseño compuesto central rotatorio (RCCD) con las variables independientes inulina, almidón de mandioca y agua. El agua, la inulina y el almidón de mandioca influyeron significativamente (p<0.05) en el contenido de humedad de los patés, WHC, y los parámetros de textura, dureza, gomosidad y masticabilidad. Se subestimó la acción tecnológica de la inulina como sustituto de la grasa en los contenidos utilizados en las formulaciones (3% a 6%). Los porcentajes utilizados estaban por debajo de lo que informa la literatura de al menos un 20% de grasa. La legislación actual no recomienda valores de WHR y parámetros de dureza, solo valores de humedad. Es necesario revisar la legislación para cumplir con las características del patrón de identidad y la calidad del paté de pescado.

Evaluation of lactase activity in probiotic cultures containing inulin rich plant extracts as prebiotic sources

@#Aims: The present study deals with the isolation and identification of lactase producing probiotic strains from camel and sheep milk, determination of the enzyme activity by β-galactosidase assay (Miller Assay) in the presence of garlic, peas, onion and leeks extracts containing inulin as a prebiotic component. Methodology and results: The two isolates were screened for lactase producing ability to degrade lactose on MRS agar at 37 °C. These were identified as Lactococcus lactis from camel (Marecha) milk and Lactobacillus casei from sheep (Kajli) milk through morphological and biochemical tests using MRS medium. The optimized pH and temperature of both strains were 6 and 35 °C, respectively. Among the three concentrations used (0.2%, 0.4%, 0.8%), the optimal concentration of inulin rich onion and leeks extracts was 0.8% for maximum growth of L. casei and of the peas extract for L. lactis growth. 0.2% garlic extract was more effective prebiotic source for L. lactis growth. 0.8% commercial inulin used as a positive control was less effective as compared to plant extracts used in the study. With o-nitrophenyl-β-Dgalactoside) used as a substrate in the enzyme assay, maximum lactase activity obtained with 0.8% concentration of garlic extract is 7.10 Miller Units as compared to the peas extract with 6.17 Miller Units from L. lactis. Lactobacillus casei has produced more lactase, 6.85 Miller units with onion extract than with leeks extract, 6.43 Miller Units. Pure commercial inulin used as a control has given maximum enzyme activity as 9.14 Miller Units at 0.2% concentration. Conclusion, significance and impact of the study: It is concluded that the extracted prebiotic may enhance lactase activity of the probiotics to supplement the development of food products for lactose intolerant patients.

High-cell density cultivation of recombinant Pichia pastoris harboring fungal endoinulinase and prebiotics applications of inulo-oligosaccharides

Aim: The objective of the present study was to clone and express A. niger endoinulinase gene in P. pastoris for high-level expression. Further to explore high cell density cultivation, biochemical characterization of recombinant endoinulinase and application of inulo-oligosaccharides (IOS) as prebiotics was also studied. Methodology: Molecular cloning of A. niger endoinulinase gene in P. pastoris, screening of positive clones by genomic DNA PCR, shake flask studies, high cell density fermentation performed with both conventional and temperature shift approach, biochemical characterization of endoinulinase and in-vitro fermentation of IOS was carried out to confirm prebiotic efficacy. Results: The endoinulinase gene of 1482 bp from Aspergillus niger was genetically engineered in the GS115 host and was secreted extracellularly using α signal sequence. As a result of fermentation with the conventional approach, recombinant endoinulinase activity was enhanced to 65.7 U ml-1. Recombinant endoinulinase showed absolute substrate specificity for inulin, hydrolyzing inulin to IOS with the DP range 3-4. Interpretation: Hydrolysis of inulin by recombinant endoinulinase was characterized. In-vitro fermentation of IOS by lactic acid and bifidogenic bacteria was studied as a part of industrial application and functional properties of IOS was similar to commercial prebiotics.

Frutanos tipo inulina associados à dieta de cafeteria: efeito no perfil cardiometabólico de ratos Wistar / Inulin-type fructan associated with cafeteria diet: effect on the cardiometabolic profile of Wistar rats

A dieta de cafeteria foi desenvolvida a fim de mimetizar a dieta ocidentalizada, uma vez que esta associa-se a desordens no perfil cardiovascular, como dislipidemias, hiperglicemia, acúmulo de gordura corporal, entre outros. Os frutanos tipo inulina (FTI) são fibras solúveis categorizados como prebióticos. O presente estudo objetivou avaliar os efeitos da dieta de cafeteria associadas aos FTI sobre o perfil cardiometabólico em ratos Wistar. Para tanto, utilizou-se 30 animais. Os FTI purificados, bem como, provenientes da matriz alimentar (yacon em pó), foram adicionados a seus respectivos grupos experimentais na dose de 6%, durante 30 dias. As variáveis analisadas foram: composição centesimal e conteúdo de FTI, ganho de peso (GP), peso relativo do ceco (PRC), peso relativo do fígado (PRF), consumo alimentar, glicemia, triglicerídeos, colesterol total, HDL-c, LDL-c, tecido adiposo subcutâneo e visceral (epididimal, retroperitoneal e mesentérica). Todas as análises seguiram os protocolos padronizados. A análise estatística foi realizada no software Sigma Stat 4.0 e teste de normalidade de Shapiro-Wilk, testes descritivos, ANOVA ou teste de Kruskal-Wallis seguidos dos testes de comparação de médias de Duncan ou Dunn's. O nível de significância adotado foi de p<0,05. A variável PRC foi estatisticamente maior nos grupos submetidos aos FTI. O grupo que recebeu dieta de cafeteria apresentou valores superiores no GP, VLDL, triglicerídeos, tecido adiposo subcutâneo e epididimal. Não houve diferença estatística nos parâmetros PRF, colesterol total, LDL-c, HDL-c e glicemia. Portanto, através deste trabalho, verificou-se efeitos sistêmicos benéficos dos FTI em parâmetros como: PRC, GP, VLDL, triglicerídeos, tecido adiposo(AU)

The cafeteria diet was developed in order to mimic the western diet, since it is associated with disorders in the cardiovascular profile, such as dyslipidemia, hyperglycemia, accumulation of body fat, among others. Inulin-type fructan (ITF) are soluble fibers categorized as prebiotics. The present study aimed to evaluate the effects of ITF associated with cafeteria diet on the cardiometabolic profile in Wistar rats. For this, 30 animals were used. The purified ITFs, as well as from the food matrix (yacon powder), were added to their respective experimental groups at a dose of 6% for 30 days. The analyzed variables were: centesimal composition and ITF content, weight gain (WG), relative weight of cecum (RWC), relative liver weight (RLW), dietary intake, glycemia, triglycerides, total cholesterol, HDL-c, LDL -c, subcutaneous and visceral adipose tissue (epididimal, retroperitoneal and mesenteric). All analyzes followed the standardized protocols. Statistical analysis was performed using the Sigma Stat 4.0 software and a Shapiro-Wilk normality test, descriptive tests, ANOVA or Kruskal-Wallis test followed by the Duncan or Dunn's averages comparison tests were performed. The level of significance was set at p <0.05. The RWC variable was statistically higher in the groups submitted to FTI. The group that received a cafeteria diet presented higher values in WG, VLDL, triglycerides, subcutaneous and epididimal adipose tissue. There was no statistical difference in the parameters RLW, total cholesterol, LDL-c, HDL-c and glycemia. Therefore, through this work, beneficial systemic effects of ITF were observed in parameters such as: RWC, WG, VLDL, triglycerides and adipose tissue(AU)

Dosage-Related Prebiotic Effects of Inulin in Formula-Fed Infants / 대한소아소화기영양학회지

PURPOSE: The aim of this study was to identify the minimally meaningful dosage of inulin leading to a prebiotic effect in Indonesian infants. METHODS: In a randomized controlled double-blinded, parallel, 3-arm intervention study, 164 healthy formula-fed infants aged 3 to 5 months first obtained formula-A (without inulin) during a 4-week adaptation period. Subsequently, 142 subjects were subjected to a 4-week feeding period by administering either formula-A (no inulin), formula-B (0.2 g/100 mL inulin) or formula-C (0.4 g/100 mL inulin). The primary outcome parameter was %-bifidobacteria in faecal samples determined using quantitative polymerase chain reaction analyses. Secondary outcome parameters were faecal %-lactobacilli, pH and stool frequency, and consistency. Growth and tolerance/adverse effects were recorded as safety parameters. RESULTS: Typical %-bifidobacteria and %-lactobacilli at the end of the adaptation period in the study population were 14% and 2%, respectively. For faecal pH, significant differences between formula groups A vs. C and A vs. B were found at the end of the intervention period. Testing for differences in faecal %-bifidobacteria and %-lactobacilli between groups was hampered by non-normal data set distributions; no statistically significant differences were obtained. Comparisons within groups revealed that only in formula group C, all the three relevant parameters exhibited a significant effect with an increase in faecal %-bifidobacteria and %-lactobacilli and a decrease in pH. CONCLUSION: A consistent prebiotic effect along with a decrease in pH and increase in %-bifidobacteria and %-lactobacilli was found only in the group administered 0.4 g inulin/100 mL.

Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying / Encapsulação de Lactobacillus acidophilus e diferentes agentes prebióticos por gelificação iônica externa seguida de liofilização

ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a period of 60 days.

RESUMO: O objetivo desse estudo foi investigar a influência da adição dos prebióticos farelo de arroz, inulina e hi-maize, na sobrevivência de Lactobacillus acidophilus em micropartículas de alginato obtidas por gelificação externa seguida de liofilização. Analisou-se o tamanho das micropartículas, a viabilidade, em simulação gastrointestinal e estabilidade, durante armazenamento. O tamanho das micropartículas variou de 127.5µm a 234.6µm. As micropartículas adicionadas dos diferentes prebióticos demonstraram um aumento na proteção do microrganismo, que apresentou maior viabilidade frente à simulação gastrointestinal. Quanto ao armazenamento em diferentes condições, a 25ºC o tratamento farelo de arroz manteve os probióticos viáveis por 30 dias. Nas condições de armazenamento -18ºC e 7°C os tratamentos contendo os prebióticoshi-maize e farelo de arroz mantiveram os microrganismos probióticos viáveis por um período de 60 dias.

Risk Assessment of "Other Substances" – Inulin

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet, NFSA), assessed the risk of "other substances" in food supplements and energy drinks sold in Norway. VKM has assessed the risk of doses given by NFSA. These risk assessments will provide NFSA with the scientific basis while regulating the addition of “other substances” to food supplements and other foods. "Other substances" are described in the food supplement directive 2002/46/EC as substances other than vitamins or minerals that have a nutritional or ph ysiological effect. It is added mainly to food supplements, but also to energy drinks and other foods. In this series of risk assessments of "other substances", VKM has not evaluated any claimed beneficial effects from these substances, only possible adverse effects. The present report is a risk assessment of inulin, and it is based on previous risk assessments and articles retrieved from a literature search. According to information from NFSA, inulin is an ingredient in food supplements sold in Norway. NSFA has requested a risk assessment of the dose 3 g/day of inulin in food supplements. The total exposure to inulin from other sources than food supplements and cosmetics, such as foods, is not included in the risk assessment. Inulin is a naturally occurring carbohydrate found in a variety of vegetables and fruits such as onions, leeks, garlic, asparagus, artichokes, bananas and wheat. Chicory root is the most common source of industrially produced inulin. Inulin belongs to the nondigestible polysaccharides which are carbohydrates that resist digestion in the small intestine but are fermented by bacteria in the colon. No serious adverse health effects were identified in the human studies included in this opinion. The reported negative health effects of inulin-type fibres are generally mild gastrointestinal symptoms and include diarrhea, abdominal rumbling, bloating, cramping and excessive flatulence. Such effects occur over a wide range of doses and may also depend on the source of inulin. Chain length influences the negative gastrointestinal effects, which will be less with long-chained inulin molecules. As a pragmatic approach, the intake of 5 g/day of inulin from agave and Jerusalem artichoke and 10 g/day of inulin from chicory root and globe artichoke were chosen as the values for comparison with the exposure to inulin from food supplements in the risk characterization. These doses were without serious adverse health effects, even though mild gastrointestinal effects may occur in some/sensitive individuals. These doses are in the same range as the estimated average consumption of inulin from food in Europe (3 – 11 g/day). Data indicates that also doses up to 20 g/day may be well tolerated by most people. However, there is a wide interpersonal variability in the doses at which gastrointestinal effects associated with the colonic fermentation will appear. No studies on children (10 to <14 years) and adolescents (14 to <18 years) were identified. Based on the included literature there was no evidence indicating that age affects tolerance for inulin. Therefore, in this risk assessment the same tolerance as for adults was assumed for these age groups (adjusted for body weight). From a daily dose of 3 g inulin, the calculated intake levels are 69.1, 48.9 and 42.9 mg/kg bw per day for children (10 to <14 years), adolescents (14 to <18 years) and adults (³18 years), respectively. In the risk characterisation, the values used for comparisons with the exposure from food supplements is 5 g/day of inulin from agave and Jerusalem artichoke and 10 g/day of inulin from chicory root and globe artichoke (corresponding to 71 and 143 mg/kg bw per day, respectively, in a 70 kg adult). Comparing the exposure of a daily dose of 3 g/day of inulin from food supplements with the inulin doses of 5 g/day and 10 g/day considered to be without appreciable risk for most healthy adults, it is unlikely that this dose in food supplements causes any adverse health effects in children above 10 years, adolescents and adults. VKM concludes that it is unlikely that a daily dose of 3 g of inulin from food supplements causes adverse health effects in children (10 to <14 years), adolescents (14 to <18 years) and adults (≥18 years).

Efecto de inulina en la saciedad en humanos / Inulin Effect in Human Satiety

Resumen Antecedentes: actualmente, existe un creciente interés en investigar los componentes de los alimentos que tengan la característica de la saciedad. Algunos constituyentes de la fibra dietética presentan esta característica, como la inulina, que corresponde a un prebiótico. Objetivo: analizar y discutir el efecto de la inulina en la saciedad en humanos. Materiales y métodos: se hizo una búsqueda bibliográfica en las bases Scielo, Science Direct, Pubmed, Oxford Journals, revisando artículos de nutrición y alimentos. Resultados: se revisaron estudios en diversos grupos poblacionales, con diferentes métodos de evaluación de la saciedad y diversas dosis de inulina. Los resultados obtenidos fueron controversiales, en algunos casos se demostró efecto en la saciedad; y en otros, no; por lo tanto, no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos; se observa un efecto potenciador de la saciedad al ser añadido a algunas preparaciones que producen saciedad individualmente. Conclusiones: no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos.

Abstract Background: There is currently a growing interest in researching components of foods that have satiety power. Some constituents of dietary fiber have this characteristic, like the inulin that corresponds to a prebiotic. Objective: Analyze and discuss the effect of inulin on satiety in humans. Materials and Methods: A bibliographic search was done using Scielo, Science Direct, Pubmed, and Oxford Journals databases, reviewing nutrition and food items. Results: Studies were reviewed in different population groups, with different methods of evaluation of satiety and various doses of inulin. Controversial results were obtained, some cases showed an effect on satiety and others did not, therefore it is not possible to affirm that inulin has the effect of satiety in humans; an increase in satiety effect is observed when inulin is added to some individual preparations that already produce satiety. Conclusion: It is not possible to affirm that inulin has the effect of generating satiety in humans.

Inulin Induces IL-10 Secretion and Increased FOXP3 Gene Expression in Human Peripheral Blood Mononuclear Cells

ABSTRACT Inulin is an effective prebiotic and its potential in modulating systemic immunity have been proposed. A subpopulation of T cells, named T regulatory cells (Tregs), expressing the Forkhead boxP3 transcription factor are key mediators of peripheral tolerance and suppress undesirable immune responses. These Tregs can be induced by cytokine transforming growth factor beta (TGF-β) and interleukin 10 (IL-10). This work aimed to evaluate inulin effects on human peripheral blood mononuclear cells (PBMC) in vitro. PBMC were incubated with inulin, and the expression of TGF-(1, FOXP3 and IL-10 was analyzed. Increased supernatant IL-10 levels were observed in PBMC of inulin-treated group (p=0.03). Moreover, FOXP3 gene expression was 7.6 fold higher in inulin-treated PBMC, whereas a trend in TGF-β1 expression was detected (p=0.055). These data suggest that inulin induces an immunosuppressive environment in cultured PBMC by promoting FOXP3 gene expression and IL-10 secretion. These studies offer prospects for further fundamental research in this field.

Utilização do yacon ( Smallanthus sonchifolius ) na proteção contra colonização intestinal de frangos de corte infectados por Salmonella Enteritidis / Use of yacon (Smallanthus sonchifolius) protect against intestinal colonization of broilers infectes by Salmonella Enteritidis]

Os frutanos do tipo inulina são oligossacarídeos que favorecem a multiplicação de determinados gêneros bacterianos no intestino, promovendo um efeito prebiótico. Este trabalho avaliou o efeito da inulina extraída de raízes de yacon (Smallanthus sonchifolius) sobre a colonização intestinal de frangos de corte experimentalmente infectados por Salmonella Enteritidis. Sessenta frangos de corte com um dia de idade foram divididos em três grupos de tratamento, com duas repetições, criados até 21 dias. As aves do grupo yacon receberam 100mg de inulina/dia, via oral, por três dias consecutivos. No sétimo dia de vida, as aves tratadas e o controle positivo foram desafiados pela via oral com uma cultura de S. Enteritidis. Não foram observadas diferenças de desempenho zootécnico entre os grupos. O índice de infectividade das aves suplementadas com yacon foi menor até o sexto dia após o desafio, mas, ao término do experimento, foi superior ao controle positivo. Os dados deste trabalho demonstram que o uso da inulina nos três primeiros dias de vida promoveu uma redução da colonização intestinal dos frangos por Salmonella Enteritidis na primeira semana após o desafio. Novos estudos são necessários para determinar a dose e o tempo de tratamento ideal para um efeito protetor de maior duração.(AU)

The fructan inulin-type oligosaccharides favor the multiplication of some bacterial genera in the intestine, promoting a prebiotic effect. This study evaluated the effect of inulin extracted from yacon roots (Smallanthus sonchifolius) on intestinal colonization of broilers experimentally infected with Salmonella Enteritidis. Sixty-one day old chicks were grouped into three treatments, with two replicates, and reared until 21 days. Birds in the yacon group received 100mg of inulin/day orally for three consecutive days. On the seventh day of life the treated birds and the positive control were challenged orally with a culture of S. Enteritidis. There were no differences between groups in live performance. The infectivity index of the chicks supplemented with yacon was lower until the sixth day after the challenge, but at the end of the experiment it was higher than the positive control. Data from this study show that the use of inulin during the first 3 days of life caused a reduction of intestinal colonization of chickens by Salmonella Enteritidis in the first week after challenge. Further studies are needed to determine the dose and the ideal time of treatment necessary for a longer protective effect.(AU)

The role of pneumoperitoneum in the glomerular filtration in an experimental model with 2/3 reduction of the renal mass / O papel do pneumoperitônio na função renal em um modelo experimental de redução de 2/3 do parênquima renal

Objective: To evaluate the influence of the CO2 pneumoperitoneum in the glomerular filtration in a rat model with a 2/3 reduction of renal parenchyma. Methods: Adult Wistar male rats (n = 50) were subjected to right nephrectomy and a 2/3 ligature of the renal left vascular branch. Animals were randomly distributed as follows: GI (n = 10) - simulated, GII (n = 20) ­ 8 mm Hg pneumoperitoneum, and GIII (n = 20) ­ 15 mm Hg pneumoperitoneum. After two (GIIA and GIIIA) and three (GIIB and GIIIB) hours of insufflation, and one hour of disinsufflation, they were evaluated for the following aspects: mean blood pressure (MBP), microhematocrit, urinary volume and inulin clearance. Results: The microscopic aspects showed signs of glomerulosclerosis that caused proteinuria. Renal function with 8 mm Hg pneumoperitoneum after two hours of disinsufflation ( % = 202.68) was better than after three hours ( % = 10.89). With 15 mm Hg pneumoperitoneum, the renal function was damaged by both procedures, that is, two ( % = -3.57) and three hours ( % = -3.25). Conclusion: Inulin clearance evidenced renal insufficiency in the model with a 2/3 reduction of renal mass, and depending on both the increase of the exposure time and the pressure intensity, it can be more intensified.

Este estudo tem como objetivo avaliar a influência do pneumoperitônio induzido CO2 sobre a função renal em um modelo em ratos com redução de 2/3 de sua massa renal. Em relação à metodologia, ratos Wistar (n=50), machos, adultos, foram submetidos à nefrectomia direita e ligadura de 2/3 do pedículo vascular renal esquerdo. A seguir, foram aleatoriamente distribuídos em GI (n=10)­ Simulado, GII (n=20) com pneumoperitônio de 8 mmHg e GIII (n=20) compneumoperitônio de 15 mmHg, por uma hora. Após duas (GIIA e GIIIA) e três (GIIB e GIIIB) horas da desinsuflação, foram avaliadas a pressão arterial média (PAM), micro -hematócrito, volume urinário e clearance da inulina. Os resultados da microscopia mostraram que o rim remanescente apresentou sinais de glomeruloesclerose, caracterizada pela proteinúria. A função renal com pneumoperitônio de 8 mmHg após duas horas da insuflação ( %=202,68) foi melhor do que com três horas ( %= 10,89). Com o pneumoperitônio de 15 mmHg tanto com duas ( %=-3,57) quanto três horas ( %=-3,25), a função renal esteve prejudicada. Concluiu -se que oclearance da inulina mostrou haver um comprometimento da função renal no modelo de redução de 2/3 do parênquima e que, dependendo do volume e do tempo de pneumoperitônio, pode ser agravada.

Effect of Short-chain Inulin Supplement on the Gut Microbiota in Mice Fed by High Fat Diet / 现代生物医学进展

Objective:Detect the gut microbiota change in mice caused by 10 ％ short-chain inulin addition in high fat diet condition.Methods:8-week-old male C57/B6J mice,5 mice were fed with high fat diets,5 mice were fed with high fat diets with 10 ％ short-chain inulin addition.Fed 8 weeks and then collected fresh feces.Detected the three main short chain fatty acids in fresh feces.Extracted gut bacteria genome DNA for 16S rRNA V4 region sequencing.Principal Coordinate Analysis (PCoA),Alpha diversity and LEfSe analysis were performed to detect gut microbiota changes induced by short chain inulin.Results:Gut bacterial DNA amount and SCFAs amount per gram feces increased.PCoA analysis demonstrated fecal microbiota from inulin and control group mice had distinctive different features and clustered well.Inulin group owned lower fecal microbiota diversity compared with control group.LEfSe analysis revealed that in family level,Ｓ24_7 increased,Deferribacteraceae,Lachnospiraceae and Ruminococcaceae decreased.PICRUSt predicted that 22 level 2 KEGG Orthology groups changed.Conclusions:Inulin addition altered the gut microbiota composition in mice in high fat diet condition and impact the gut microbiota gene function.

Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome / Sobremesa aerada simbiótica: desenvolvimento do produto diet e avaliação dos efeitos da ingestão sobre indivíduos com síndrome metabólica

The objective of this work was to adapt a synbiotic aerated diet dessert, produced with the addition of a probiotic culture of Lactobacillus acidophilus La-5 and prebiotic ingredients (fructooligosaccharides and inulin), from the previously developed sucrose-containing formulation, and to evaluate the effects of its ingestion on adult volunteers with metabolic syndrome (MetS) during a period of 8 weeks of intervention. In addition, to improve the resistance of the probiotic to simulated gastrointestinal conditions, a microencapsulation process was optimized. For the development of the product, the formulations were produced in triplicates, in which probiotic culture survival, instrumental texture and sensory acceptability were evaluated up to 112 days of storage under freezing (-18 °C). Subsequently, a randomized, double-blind, placebo-controlled trial was carried out in which the product developed was administered to forty-five volunteers with MetS assigned into two groups, each receiving 40 g/day of: synbiotic diet mousse (SDM) (n=23) and placebo diet mousse (PDM) without pro- and prebiotics (n=22). Fasting blood samples were collected at the beginning and after 8 weeks of daily consumption of both mousses to determine the anthropometric, biochemical, haematological, inflammatory, and immunological parameters. Afterward, with the goal of improving the survival of L. acidophilus La-5 to in vitro simulated gastrointestinal conditions, the microencapsulation process conditions of the probiotic strain via spray drying were optimized using inulin as the encapsulating agent. The viability of L. acidophilus La-5 incorporated into SDM was above 7.8 log CFU/g and remained stable throughout storage. PDM showed lower acceptability (5.77-6.50) after storage than SDM (6.67-7.03). The texture was the most appreciated attribute and hardness of the SDM increased during storage, but remained stable for PDM. The clinical trial revealed significant reductions of total cholesterol and HDL-cholesterol, as well as of immunoglobulins (A and M), and interleukin-1ß in both groups during the intervention period. However, regarding intergroup changes, there were not any significant differences for all parameters evaluated (p>0.05). After the optimization of the microencapsulation process of the probiotic culture (80 mL/min, 82% and 10%, respectively for feed flow, aspiration rate, and inulin concentration), the microencapsulated probiotic strain incorporated in the SDM mousse showed the highest in vitro gastrointestinal survival (p<0.05) in the different stages of the assay, as follows: after the gastric phase: 5.68 log CFU/g (83.3%), the enteral phase I: 5.61 log CFU/g (82.3%), the enteral phase II: 5.56 log CFU/g (81.4%). Therefore, these results suggest that the presence of probiotic and prebiotics in SDM did not provide an additional effect on the health of volunteers with MetS. Additionally, the results confirm the appropriateness of the spray drying process to microencapsulate L. acidophilus La-5 using inulin as coating agent, providing increased resistance to the microencapsulated probiotic strain under in vitro gastrointestinal stress

O objetivo deste trabalho foi adaptar uma sobremesa aerada simbiótica diet do tipo musse, processada com a adição de uma cultura probiótica de Lactobacillus acidophilus La-5 e de ingredientes prebióticos (fruto-oligossacarídeos e inulina), a partir da formulação contendo sacarose desenvolvida anteriormente, e avaliar os efeitos de sua ingestão em voluntários adultos com síndrome metabólica (MetS) durante um período de 8 semanas de intervenção. Adicionalmente, para melhorar a resistência do probiótico frente às condições gastrintestinais simuladas, otimizou-se um processo de microencapsulação da cepa probiótica. Para o desenvolvimento do produto, as formulações foram produzidas em triplicata, em que se avaliou a sobrevivência da cultura probiótica, a textura instrumental e a aceitabilidade sensorial até 112 dias de armazenamento sob congelamento (-18 oC). Em seguida, foi realizado um estudo randomizado, duplo-cego e controlado por placebo, no qual o produto desenvolvido foi administrado a quarenta e cinco indivíduos com MetS divididos em dois grupos, cada um recebendo 40 g/dia de: mousse simbiótica diet (SDM) (n=23) e musse placebo diet (PDM) sem componentes pro- e prebióticos (n=22). As amostras sanguíneas foram coletadas em jejum no início e após 8 semanas de consumo diário de ambas as musses para a determinação dos parâmetros antropométricos, bioquímicos, hematológicos, inflamatórios e imunológicos. Posteriormente, com o intuito de melhorar a sobrevivência do L. acidophilus La-5 em condições gastrointestinais simuladas in vitro, as condições de processo de microencapsulação da cepa probiótica via spray drying foram otimizadas, utilizando inulina como agente encapsulante. A viabilidade de L. acidophilus La-5 incorporados na SDM foi superior a 7,8 log UFC/g e se manteve estável ao longo do armazenamento. A PDM mostrou menor aceitabilidade (5.77-6.50) após o armazenamento do que a SDM (6.67-7.03). A textura foi o atributo mais apreciado, sendo que a dureza da SDM apresentou elevação, enquanto a da PDM manteve-se estável. O ensaio clínico revelou reduções significativas de colesterol total, colesterol-HDL, imunoglobulinas (A e M) e interleucina1ß em ambos os grupos durante o período de intervenção. Entretanto, no que se refere às mudanças intergrupos, não se observou diferenças significativas para todos os parâmetros avaliados (p>0,05). Após a otimização do processo de microencapsulação da cultura probiótica (80 mL/min, 82% e 10%, respectivamente para o fluxo de alimentação, taxa de aspiração e concentração de inulina), a cepa probiótica microencapsulada incorporada a amostra SDM apresentou a maior sobrevivência gastrointestinal in vitro (p<0,05) nas diferentes etapas do ensaio, a saber: após a fase gástrica: 5,68 log UFC/g (83,3%); fase entérica I: 5,61 log UFC/g (82,3%); fase entérica II: 5,56 log UFC/g (81,4%). Portanto, esses resultados sugerem que a presença de probiótico e prebiótico na SDM não apresentou efeitos adicionais na saúde dos voluntários com MetS. Adicionalmente, os resultados confirmaram a adequação do processo de spray drying para a microencapsulação de L. acidophilus La-5 utilizando inulina como agente de revestimento, proporcionando uma maior resistência da cepa probiótica microencapsulada às condições gastrintestinais simuladas in vitro.

Effect of plant growth-promoting bacteria on the growth and fructan production of Agave americana L

ABSTRACT The effect of plant growth-promoting bacteria inoculation on plant growth and the sugar content in Agave americana was assessed. The bacterial strains ACO-34A, ACO-40, and ACO-140, isolated from the A. americana rhizosphere, were selected for this study to evaluate their phenotypic and genotypic characteristics. The three bacterial strains were evaluated via plant inoculation assays, and Azospirillum brasilense Cd served as a control strain. Phylogenetic analysis based on the 16S rRNA gene showed that strains ACO-34A, ACO-40 and ACO-140 were Rhizobium daejeonense, Acinetobacter calcoaceticus and Pseudomonas mosselii, respectively. All of the strains were able to synthesize indole-3-acetic acid (IAA), solubilize phosphate, and had nitrogenase activity. Inoculation using the plant growth-promoting bacteria strains had a significant effect (p < 0.05) on plant growth and the sugar content of A. americana, showing that these native plant growth-promoting bacteria are a practical, simple, and efficient alternative to promote the growth of agave plants with proper biological characteristics for agroindustrial and biotechnological use and to increase the sugar content in this agave species.

Adição de prebiótico em barras de cereais: caracterização físico-química e aceitabilidade sensorial entre praticantes de lutas marciais / Adding prebiotic in cereal bars: physico-chemical characterization and sensory acceptability among practitioners of martial arts

O objetivo do trabalho foi verificar a aceitabilidade sensorial de barras de cereais adicionadas de inulina entre praticantes de lutas marciais. Também, determinar a composição físico-química da formulação padrão e daquela com maior teor de inulina e aceitação semelhante à padrão. Foram elaboradas cinco formulações de barras de cereais: F1 (padrão, com 0% de inulina) e as demais contendo 2% (F2), 4% (F3), 6% (F4) e 8% (F5) de inulina. Participaram da avaliação sensorial 100 provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos. Na análise físico-química foram avaliados os teores de umidade, cinzas, proteínas, lipídios, carboidratos, calorias e fibra alimentar. Não houve diferença significativa (p>0,05) entre as amostras para os atributos aparência, aroma e cor. Contudo, F5 apresentou menor aceitabilidade que a formulação padrão nos atributos sabor e textura, bem como aceitação global e intenção de compra. Considerando esse contexto, F4 foi a amostra com maior teor de inulina e aceitação similar à padrão na maioria dos atributos avaliados, sendo selecionada juntamente com a formulação padrão para avaliação da composição físico-química. Não houve diferença entre os teores de umidade, cinzas, proteínas e lipídios para a formulação padrão e F4. Menores conteúdos de calorias e maiores de carboidratos e fibra alimentar foram verificados em F4 comparando-se com a amostra padrão. Conclui-se que um nível de adição de até 6% de inulina em barras de cereais foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização

The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and standard similar to acceptance. Five formulations were prepared cereal bars: F1 (standard with 0% inulin) and the other containing 2% (F2), 4% (F3), 6% (F4) and 8% (F5) inulin. Participated in the sensory evaluation 100 untrained panelists, of both genders, aged between 18 and 60 years. The physico-chemical analysis evaluated the moisture, ash, protein, lipids, carbohydrates, calories and dietary fiber content. There was no significant difference (p>0.05) between samples for appearance, aroma and color attributes. However, F5 had lower acceptability than the standard formulation in taste and texture attributes, and global acceptance and purchase intent. Considering this context, F4 was the sample with the highest inulin content and similar acceptance to the standard in most of the evaluated attributes being selected along with the standard formulation for evaluation of physico-chemical composition. There was no difference between the moisture, ash, protein and lipids content to the standard formulation and F4. Lower content of calories and higher carbohydrate and dietary fiber were found in F4 comparing it with the standard sample. It is concluded that a level of addition of up to 6% inulin into the cereal bars was well accepted by tasters to give sensory acceptance similar to standard product with good market expectation