ABSTRACT
Introduction: The effects of fructo-oligosaccharides (FOS) on atopic dermatitis (AD) have not been determined. Methods: In a randomized, double-blind, placebo-controlled trial, children with AD aged 24 months to 17 years received either advanced FOS containing 4.25 g of 1-kestose or a placebo (maltose) for 12 weeks. Results: The SCORAD and itching scores were reduced in patients treated with both FOS (all p < 0.01) and maltose (p < 0.05 and p < 0.01). Sleep disturbance was improved only in the FOS group (p < 0.01). The FOS group revealed a decreased proportion of linoleic acid (18:2) esterified omega-hydroxy-ceramides (EOS-CERs) with amide-linked shorter chain fatty acids (C28 and C30, all p < 0.05), along with an increased proportion of EOS-CERs with longer chain fatty acids (C32, p < 0.01). Discussion: FOS may be beneficial in alleviating itching and sleep disturbance, as well as improving skin barrier function in children with AD.
ABSTRACT
The effects of turanose on the physicochemical properties of rice flour systems (aqueous suspension, dough, and noodles) were investigated in terms of rheology, microstructure, and water mobility. Inclusion of turanose increased the pasting viscosities of rice flour by maintaining a closely-packed structure at high temperatures that was confirmed by the real-time microscopic measurements during heating. The elevated probability of intergranular interactions by turanose apparently raised both storage (G') and loss (Gâ³) moduli of the rice flour pastes as well as their respective viscosities. NMR spin-spin relaxation times showed two distinct water populations in the turanose-rice flour samples. The Mixolab experiments demonstrated that the rice doughs with higher levels of turanose exhibited greater dough stability as well as higher degrees of starch gelatinization and retrogradation. Furthermore, the extruded rice noodles containing turanose exhibited a higher expansion ratio and a firmer texture that contributed to lowering the cooking loss by 24.5%.
