Oligosacáridos bifidogénicos

1998 ◽  
Vol 4 (4) ◽  
pp. 237-243
Author(s):  
P. Rupérez
Keyword(s):  
Functional Food ◽  
New Products ◽  
Bakery Products ◽  
Infant Formulas ◽  
Future Trends ◽  
Consumer Health ◽  
Beneficial Bacteria ◽  
Food Ingredients ◽  
Beneficial Effects

Oligosaccharides are new functional food ingredients whose production and use are increasing rapidly. Many of them possess beneficial effects for consumer health because they are noncario genic, low in calories, and bifidogenic, that is, they promote the growth of beneficial bacteria in the colon. Major uses of oligosaccharides are in drinks, milk-based infant formulas, confectionery and bakery products, yogurts and dairy desserts. The types of bifidogenic oligosaccharides currently commercialized as food ingredients, as well as their obtention, properties, applications and future trends in the manufacture of new products are described in this article.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

The Protective Role of Nutraceuticals and Functional Food in Hyperlipidemia

2019 ◽  
pp. 233-254
Author(s):  
Raushan Kumar ◽  
Syed Ibrahim Rizvi
Keyword(s):  
Functional Food ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Protective Role ◽  
Main Role ◽  
Low Density ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Major Factors

Diets rich in fats and cholesterol are mainly responsible for the production of free radicals which contribute to the incidence of hyperlipidemia and hypercholesterolemia. Both of these are the major factors responsible for CVDs. Hyperlipidemia is characterized by elevated level of total cholesterol (TC), low-density lipoprotein (LDL) and very low-density lipoprotein (VLDL), and reduced level of high-density lipoprotein (HDL) in serum. The main role of diet is to provide ample amount of nutrients to meet the nutritional requirements of an individual. However, there are increasing scientific approaches helping the hypothesis that some food ingredients have beneficial effects over and above the provision of the basic nutrients. So in this chapter, the main focus is food categorized under nutraceutical and functional food and their various protective roles in the case of hyperlipidemia.

scholarly journals Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

2021 ◽  
Vol 10 (3) ◽  
pp. e38410313417
Author(s):  
Leonardo Bruno Aragão de Araújo ◽  
Jefferson Romáryo Duarte da Luz ◽  
Débora Batista ◽  
Andréia da Cunha Bezerra ◽  
Heryka Myrna Maia Ramalho ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Functional Food ◽  
New Products ◽  
Nutritional Composition ◽  
Microbiological Analysis ◽  
Bakery Products ◽  
Important Food ◽  
The Sustainable Development ◽  
Simple Possibility ◽  
Prepared Food

Nowadays, one of the main objectives of biotechnological development of new products is linked to processes and methods improvement. In this sense, the aim of this work is to promote the sustainable development of the residue obtained from the cashew´s organic reject material aiming at to produce a target flour to be applied as a functional food. In fact, the nutritional composition of the cashew flour showed an important food profile related to fibers and carbohydrates. In relation to the prepared food as a simple possibility, cookies were produced, and its sensorial characteristics were carried out in individual booths, with 100 non trained evaluators. The results showed that the cookies demonstrated a satisfactory acceptance profile in several analyzed attributes. Concerning to the microbiological analysis, nonsignificant presence of microorganisms was detected. So, the processed cashew flour showed to be nutritionally acceptable and together with a good sensorial acceptance, can be considered as a suitable biomass to produce a large amount of bakery products.

scholarly journals Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

2018 ◽  
Vol 1 ◽  
Author(s):  
Xin Zhou ◽  
Da-Yong Zhou ◽  
Fa-Wen Yin ◽  
Liang Song ◽  
Yu-Xin Liu ◽  
...  
Keyword(s):  
Functional Food ◽  
Sea Cucumber ◽  
Total Lipids ◽  
Food Ingredients ◽  
Stichopus Japonicus ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Low Levels ◽  
First Time ◽  
By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

scholarly journals DEVELOPMENT OF NEW TYPES OF BAKERY PRODUCTS USING PRODUCTS OF PROCESSING OF COMMON BIRD CHERRY

2001 ◽  
pp. 162-178
Author(s):  
Ekaterina Komissarova ◽  
Keyword(s):  
Mechanical Properties ◽  
Quality Indicator ◽  
Functional Food ◽  
Nutritional Value ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Chemical Quality ◽  
Food Ingredients ◽  
Level Of Satisfaction ◽  
Human Need

The article substantiates the necessity and relevance of increasing the nutritional value of bakery products, as well as the possibility of using dried ground bird cherry (bird cherry flour) for these purposes. The influence of various dosages of the introduced additive on the structural and mechanical properties of the sponge and dough during fermentation is considered. The evaluation of organoleptic and physic-chemical quality indicators and finished bakery products made using bird cherry flour was carried out. The optimal dosage of bird cherry in bakery products is determined based on the calculation of a complex quality indicator. The level of satisfaction of the daily human need for physiologically functional food ingredients at the expense of 100 g of the developed product is calculated.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Vol 17 (1) ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Rrna Gene ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Diabetes Model

Abstract Background The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes. The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats. Methods Streptozotocin (STZ)-induced diabetic rats were treated for 4 weeks with (1) native taro starch, (2) modified taro-starch, (3) beet juice, (4) psicose, (5) the probiotic L. plantarum IS-10506, (6) native starch combined with beet juice, (7) native starch to which beet juice was adsorbed, (8) modified starch combined with beet juice or (9) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3–V4 region of the 16S rRNA gene. Results The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch. Conclusion The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Rrna Gene ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats. Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene. Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch. Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

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