Relevant bibliographies by topics / Fructooligosaccharides

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  2. Dissertations / Theses
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  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fructooligosaccharides'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 January 2023

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Journal articles on the topic "Fructooligosaccharides"

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Farnworth, E. R., H. W. Modler, J. D. Jones, N. Cave, H. Yamazaki, and A. V. Rao. "Feeding Jerusalem artichoke flour rich in fructooligosaccharides to weanling pigs." Canadian Journal of Animal Science 72, no. 4 (December 1, 1992): 977–80. http://dx.doi.org/10.4141/cjas92-112.

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Weaned pigs were fed a control diet or one containing 1.5% Jerusalem artichoke tuber flour (JAF) containing fructooligosaccharides or 1.5% Neosugars (NS) for 4 wk. Experimental parameters, including feed intake, body-weight gain, feed efficiency, digesta volatile fatty acid levels and microbiological profile were not significantly affected by diet. Key words: Jerusalem artichoke, fructooligosaccharide, bifidobacteria
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Yıldız, S. "The Metabolism of Fructooligosaccharides and Fructooligosaccharide-Related Compounds in Plants." Food Reviews International 27, no. 1 (September 2010): 16–50. http://dx.doi.org/10.1080/87559129.2010.518295.

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Dimov, Ivica, Mariya Choneva, Ilia lliev, and Anelia Bivolarska. "EFFECT OF OLIGOSACCHARIDES ON ENZYMES OF CARBOHYDRATE METABOLISM AND ANTIOXIDANT PROTECTION IN IN VITRO TREATED ERYTHROCYTES UNDER CONDITIONS OF HYPERGLYCEMIA." Journal of IMAB - Annual Proceeding (Scientific Papers) 27, no. 4 (December 9, 2021): 4143–50. http://dx.doi.org/10.5272/jimab.2021274.4143.

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Introduction: The purpose of this experiment is to examine the effect of different oligosaccharides with proven prebiotic effects on enzymes of carbohydrate metabolism and the antioxidant protection of erythrocytes in vitro under conditions of hyperglycemia. Materials and methods: This experiment included 10 healthy men (27±3 years of age). The isolated erythrocytes were treated with 1% and 5% solutions of the following oligosaccharides: lactulose, inulin, galactooligosaccharide and fructooligosaccharide in the presence of 5mM, 50mM and 100mM glucose. After incubation, for 2 hours at 37 °C, the erythrocytes were lysed, and the supernatant was used for analyses of lactate dehydrogenase, hexokinase and glutathione reductase. FRAP (Ferric reducing antioxidant power) method was used for determining the total antioxidant activity of erythrocytes. Results: Lactate dehydrogenase was decreased in the presence of 5% lactulose in groups with 50mM and 100 mM Glc. An increase in the activity of glutathione reductase under severe hyperglycemia (100mM glucose) was observed after treatment with: 1% lactulose, 1% inulin, 1% galactooligosaccharide, 1% and 5% fructooligosaccharides (p<0.005). A significant difference in the enzymatic activity of hexokinase was found in all groups (p<0.05) and of glutathione reductase only in the control group as well as in the groups treated with 1% lactulose, 1% galactooligosaccharide, 1% and 5% fructooligosaccharides Conclusions: Galactooligosaccharides 1% and fructooligosaccharides 1% and 5% cause a statistically significant increase of the enzymatic activities of hexokinase and glutathione reductase in in vitro hyperglycemia induced by 100 mM glucose, as well as an increase in FRAP.
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Korczak, Renee, and Joanne L. Slavin. "Fructooligosaccharides and appetite." Current Opinion in Clinical Nutrition & Metabolic Care 21, no. 5 (September 2018): 377–80. http://dx.doi.org/10.1097/mco.0000000000000502.

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Deffert, Flávia, Bruna Carla Agustini, Geraldo Picheth, and Tania Maria Bordin Bonfim. "Screening of whole yeast free-cells and optimization of pH and temperature for fructooligosaccharides production." Acta Scientiarum. Biological Sciences 39, no. 2 (June 16, 2017): 189. http://dx.doi.org/10.4025/actascibiolsci.v39i2.34140.

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Fructooligosaccharides are catalyzed by β–fructofuranosidase enzyme, produced by many microorganisms. However, in order to achieve a more profitable, low time-consuming process with lower cost, researchers have sought alternatives. This study aimed to select and identify yeasts able to produce fructooligosaccharides and evaluate the influence of pH and temperature on their synthesis. Yeast suspensions, solutions of 500 g L-1 sucrose and three values of pH (4.5, 5.5, and 6.5) and temperature (40, 50, and 60ºC) were tested. Yeast species were identified by molecular techniques. Among 141 yeast isolates from grapes, 65 were able to synthesize fructooligosaccharides. The maximum concentration of fructooligosaccharides was 4.8% (w v-1), and Saccharomyces cerevisiae 222 produced 1-kestose and nystose.
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Kang, Sini, Hyun Ju You, Ying Ju, Hee Jung Kim, Yun Ju Jeong, Tony V. Johnston, Geun Eog Ji, Seockmo Ku, and Myeong Soo Park. "Butyl-fructooligosaccharides modulate gut microbiota in healthy mice and ameliorate ulcerative colitis in a DSS-induced model." Food & Function 13, no. 4 (2022): 1834–45. http://dx.doi.org/10.1039/d1fo03337a.

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Butyl-fructooligosaccharides (B-FOSs) are synthetic molecules designed to combine the biofunctionalities of butyrate and fructooligosaccharides (FOSs), which solve the difficulty with oral butyrate delivery.
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Campagnol, Paulo Cezar Bastianello, Bibiana Alves dos Santos, José Manuel Lorenzo, and Alexandre José Cichoski. "A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages." Food Science and Technology International 23, no. 6 (March 26, 2017): 471–79. http://dx.doi.org/10.1177/1082013217701859.

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The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.
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Bhadra, Sushruta, Dixita Chettri, and Anil Kumar Verma. "Microbes in fructooligosaccharides production." Bioresource Technology Reports 20 (December 2022): 101159. http://dx.doi.org/10.1016/j.biteb.2022.101159.

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Kherade, Monika, Sohani Solanke, Mukund Tawar, and Sagar Wankhede. "Fructooligosaccharides: A comprehensive review." Journal of Ayurvedic and Herbal Medicine 7, no. 3 (September 30, 2021): 193–200. http://dx.doi.org/10.31254/jahm.2021.7305.

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Fructooligosaccharides (composed of short fructose chains) are useful for a variety of purposes. They are a type of carbohydrate known as oligosaccharides. Nowadays, people around the world are much more health-conscious and expect the food they consume to be tasty, safe as well as healthy. Fructooligosaccharides have become a prominent player in the functional food industry because of the growing demand for healthy and quality food. Due to its functional properties and health benefits, it is incorporated in various products like Dairy products, Bakery products, Beverages and Juices, Jams and Jellies, Candies, Chocolates, Breakfast cereals, Meat products, Ice cream, Confectionery. This article aims to review the numerous plant sources of Fructooligosaccharides available in nature, its structure, production, mode of action, attention-grabbing properties as well as their application as food ingredients, with special attention is being paid to the health benefits of these compounds.
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Silva, Karen Cristina Guedes, and Ana Carla Kawazoe Sato. "Biopolymer gels containing fructooligosaccharides." Food Research International 101 (November 2017): 88–95. http://dx.doi.org/10.1016/j.foodres.2017.08.042.

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Dissertations / Theses on the topic "Fructooligosaccharides"

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Perrin, Sophie. "Utilisation des fructooligosaccharides et de leurs composants saccharidiques par les bifidobactéries." Nancy 1, 2001. http://www.theses.fr/2001NAN10012.

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Le nombre sans cesse croissant de produits laitiers "au bifidus" vendus comme ayant une action probiotique ainsi que la mise sur le marché, récente, de préparations alimentaires à base d'oligosaccharides ayant des vertus prébiotiques, nous a amenés à vouloir mieux caractériser, in vitro, l'utilisation de ces oligosaccharides par les bifidobactéries. Jusq'à présent, c'est un effet stimulant des fructooligosaccharides (FOS) sur le développement des bifidobactéries qui avait été souligné dans la plupart des cas d'études in vivo et in vitro. Nous avons montré ici que même si un effet sur la croissance n'est pas systématiquement observé, le métabolisme des FOS peut procurer d'autres avantages aux bifidobactéries tels qu'une meilleure résistance aux sels biliaires. Pour certaines souches, la présence d'une source de carbone métabolisable est nécessaire à leur survie. L'étude physiologique de la croissance de B. Infantis ATCC 15697 en présence de FOS, de glucose, de fructose ou de saccharose nous a permis de dégager certaines caractéristiques de l'utilisation de ces saccharides. Il apparaît que l'ensemble du métabolisme des bifidobactéries est adapté à une utilisation optimale des fructooligosaccharides via le fructose, constituant majoritaire de ceux-ci. De plus, la purification et la caractérisation de la J3-fructofuranosidase hydrolysant les FOS a montré que cette enzyme était inductible par le fructose, et spécifique des FOS à courtes chaînes. Les résultats obtenus dans l'étude du transport du saccharose (FOS), du glucose et du fructose ont montré que les mécanismes impliqués dans le transport du glucose et du saccharose semblent être moins efficaces que ceux du fructose. La vitesse de transport du fructose est la plus importante. Le relargage rapide de fructose, libéré par l'hydrolyse intracellulaire du sacccharose ou des FOS de courtes chaînes, est peut être nécessaire pour permettre l'entrée des FOS à plus longues chaînes, pour lesquels l'efficacité de transport serait limitée. L'adaptation des bifidobactéries à l'utilisation des fructooligosaccharides fait donc intervenir le fructose constituant majeur des FOS, à différents niveaux.
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Pindura, Mitchell Kingsley Chido. "The synthesis of fructooligosaccharides by the fructofuranosidase FopAp from Aspergillus niger." Thesis, Rhodes University, 2012. http://hdl.handle.net/10962/d1018267.

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Fructooligosaccharides (FOS) are short-chain fructans with a terminal glucose moiety and are found naturally in many plant species. Besides their wide use as an alternative sweetener in food and beverage industry, FOS have shown great potential as neutraceuticals against diabetes, colon cancer and bowel disease. The uses of FOS are dependent on the degree of polymerisation that they exhibit. β-fructofuranosidase (FFase) and fructosyltransferase (FTase) enzymes are capable of synthesing FOS from carbohydrate raw materials such as chicory and sugar beet. The aim of this study was to investigate the synthesis of FOS of a pre-defined chain length, from sucrose, by the enzyme FopAp; a β-fructofuranosidase from Aspergillus niger. ATCC 20611. The crude enzyme FopAp was successfully purified, with a yield of 78.20 %, by ammonium sulphate precipitation and anion exchange chromatography. Two protein fractions, named FA and FB were shown to exhibit FFase activity. SDS PAGE analysis revealed two proteins with molecular weights of 112 kDa and 78 kDa, which were identified as a FFase and a hydrolase. Temperature and pH optima of 20 ºC and 9, respectively, were observed for the transfructosylation activity in the FFase. The purified FFase exhibited a half life of 1.5 hrs under optimal conditions. Substrate kinetic studies indicated a high hydrolytic activity at low sucrose concentrations, with Vmax and Km of 1.25 μmol/ml/min and 3.28 mM, respectively. Analysis by response surface methodology identified temperature and pH to be significant factors for the production of kestose and nystose, at a 95 % level of confidence. These findings were confirmed by neural networks constructed to identify optimal conditions of FOS synthesis.FOS synthesis was found to be optimal between pH 6 and pH 9 at 25 ºC. The factor of reaction time was found to be insignificant within the selected experimental constraints, for both FOS species. The findings of this investigation are very important as the foundations of a commercially viable synthetic process for the production of FOS.
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Brooks, Kayla Leanne. "The Safety and Adequacy of Galactooligosaccharides and Fructooligosaccharides in Infant Pig Formula." Thesis, Virginia Tech, 2014. http://hdl.handle.net/10919/50440.

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Breast milk remains the optimum vehicle to deliver high quality nutrients, including oligosaccharides, in quantities sufficient to sustain normal growth, however, it is currently unknown whether the addition of prebiotics to infant formula would alter neonate growth and development. The objective of this study was to determine the effect of Galactooligosaccharides (GOS) and Fructooligosaccharides (FOS) supplementation in nursery pig diets on growth and efficiency of food utilization. Forty-eight 4-day old crossbred pigs (1.628 ± .037 Kg BW) were randomly assigned to 1 of 8 diets: 1) milk-based formula containing Type 2 GOS and Type 1 FOS (4 + 1 g/L); 2) soy-based formula containing Type 1 FOS (3g/L); 3) milk-based formula with no prebiotic added; 4) milk-based formula containing Type 2 GOS only (5g/L); 5) milk-based formula containing Type 1 GOS only (5g/L); 6) milk-based formula containing Type 2 GOS and Type 2 FOS (4 + 1 g/L); 7) milk-based formula containing Type 1 GOS and Type 1 FOS (4 + 1 g/L); 8) soy-based formula with no prebiotic added. Diets were isonitrogenous, isocaloric and fed at 250 mL/kg body for a 2-week period. At sacrifice, blood and tissue samples were collected for analysis. A diet by time interaction (P < 0.001) indicated a smaller rate of accretion in bone mineral content for soy-based diets. Total bacteria and lactobacillus were significantly affected by treatment (P < 0.001). In conclusion, the addition of GOS and FOS to formula does not appear to alter growth however, the gut microbiota was significantly modified.
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Jung, Deborah Osterholm. "QUANTITATIVE ANALYSIS OF THE TOTAL BACTERIA, LACTOBACILLUS, AND BIFIDOBACTERIUM COLONIC MICROFLORA IN RATS FED CONVENTIONAL, PREBIOTIC, AND PROBIOTIC SOY DIETS." OpenSIUC, 2015. https://opensiuc.lib.siu.edu/theses/1778.

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Research suggests that specific compositions of gut microbiota can directly affect energy harvesting and fat storage, which may indicate a potential role of intestinal bacteria in the regulation of body weight (i.e., obesity). The purpose of the current study was to determine if prebiotic- and probiotic-based diets modify gut microbiota in genetically obese rodents. For this, female Zucker diabetic fatty (ZDF) rats were assigned diets containing fructooligosaccharides (FOS), Bifidobacterium (BIF), or Lactobacillus (LAC) for three weeks. qPCR was then used to measure levels of colonic Bifidobacterium, Lactobacillus, and total bacteria. At termination, there was no significant difference in Lactobacillus levels between diets. However, there was significantly less Bifidobacterium in BIF vs. FOS or LAC-fed rats. The evidence in this study shows there were no significant differences in Lactobacillus levels between any of the feeding groups and the control group, supporting the conclusion that ingestion of any of the tested supplemented feed does not statistically modulate Lactobacillus numbers in female ZDF rats. However, the rats from the Bifidobacterium and FOS feeding groups had significantly higher colonic Bifidobacterium levels than the control group from ingesting the supplemented feed, indicating that the presence of the probiotic Bifidobacterium animalis subspecies lactis and the prebiotic FOS stimulated the growth of Bifidobacterium.
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GOURRONC, FRANCOISE. "Purification, caracterisation et production d'endoinulinase. Production de fructooligosaccharides a partir d'inuline de chicoree." Reims, 1998. http://www.theses.fr/1998REIMS023.

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La production de fos par voie enzymatique a partir d'inuline de chicoree implique l'utilisation d'endoinulinase. Une methode de semi-purification de cette enzyme a partir du melange commercial du novozym 230 (origine aspergillus ficuum) a donc ete mise au point et automatisee a l'echelle du pilote industriel. L'endoinulinase a ete immobilisee via l'utilisation d'un reacteur enzymatique a membrane d'ultrafiltration. Les molecules de dp superieur a 7 residuelles peuvent etre eliminees par une nanofiltration. Le taux de molecules de dp 1 et dp 2 est reduit par une chromatographie sur resine calcium. Les hydrolysats d'inuline obtenus a l'aide de la preparation endoinulinasique semi-purifiee doivent subir un traitement post-hydrolyse qui alourdit de facon consequente le cout de fabrication des sirops de fos. La production d'endoinulinase pure par voie biotechnologique permet de resoudre ce probleme. L'endoinulinase d'a. Ficuum est purifiee par electrophorese sur gel de polyacrylamide en conditions natives. Trois formes enzymatiques ont ete mises en evidence, elles sont constituees d'une proteine identique presentant des taux de glycosylation differents. Ces trois formes d'endoinulinase presentent un rapport i/s infini et une activite specifique de l'ordre de 300 u/mg. L'enzyme pure permet de produire des hydrolysats d'inuline contenant 90% de fos sans autre traitement. Des sequences peptidiques de l'endoinulinase purifiee ont ete determinees. Elles ont permis de synthetiser des sondes oligonucleotidiques degenerees. A l'aide de ces amorces, un fragment d'adn homologue a ete amplifie par pcr sur de l'adn genomique d'a. Ficuum. Cette sonde de 786 pb a ete utilisee pour cribler une banque genomique afin d'isoler le gene codant pour l'endoinulinase chez a. Ficuum, dans le but de construire une souche heterologue secretant de l'endoinulinase pure.
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Rabiu, Bodun Abdulrahman. "Catabolite regulation and utilisation of polysaccharides, fructooligosaccharides and novel galactooligosaccharides by human gut bacteria." Thesis, University of Cambridge, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.621124.

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Khatun, Most Sheauly. "Biotransformation of low-value sugarcane molasses to high-value fructooligosaccharides as functional feed prebiotics." Thesis, Queensland University of Technology, 2022. https://eprints.qut.edu.au/229975/1/Most%20Sheauly_Khatun_Thesis.pdf.

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Fructooligosaccharides (FOS) are a type of oligosaccharides beneficial to gut health. In this PhD study, a simple FOS enzyme production process was developed with the use of a newly selected Aureobasidium pullulans strain as the enzyme producer and low-cost molasses as a carbon source. Furthermore, molasses-derived FOS were produced with the use of the A. pullulan cells as whole-cell biocatalysts and an invertase-deficient yeast for non-FOS sugars removal. The findings from this PhD study are important for further development and scale-up of the FOS production process towards commercialisation, which will benefit both Australian sugarcane and livestock industries.
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Respondek, Frédérique. "Effets des fructo-oligosaccharides sur la sensibilité à l'insuline." Thesis, Aix-Marseille, 2012. http://www.theses.fr/2012AIXM5065.

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Une consommation de fibres alimentaires adéquate semble protéger du risque de développer un diabète de type 2 dont a contrario la prévalence ne cesse de progresser à travers le monde. Parmi les mécanismes d'action pouvant expliquer comment les fibres contribuent à l'homéostasie du glucose et à la sensibilité à l'insuline, l'implication du microbiote intestinal semble aujourd'hui très probable. Cependant il n'est pas toujours aisé de différencier ses effets de ceux pouvant découler d'une réduction de l'indice glycémique voir de ceux induits par des micronutriments parfois associés aux fibres. Les travaux de cette thèse ont permis de confirmer que les fructo-oligosaccharides (FOS), fibres prébiotiques peu visqueuses, peuvent améliorer la sensibilité à l'insuline de différents modèles animaux d'obésité induite par le régime alimentaire. La réduction de la sensibilité à l'insuline induite par le surpoids n'est pas complètement contrebalancée par les FOS mais leurs effets sont visibles même sans perte de poids associée. D'autre part une corrélation directe entre les modifications de la composition et des activités du microbiote intestinale induites par les FOS et le métabolisme de l'hôte a pu être mise en évidence. Au-delà d'une augmentation des bifidobactéries déjà bien documentée, les travaux de cette thèse ont révélé la modulation par les FOS d'autres clusters bactériens plus prépondérants au sein de l'écosystème digestif comme ceux des Clostridium leptum et Clostridium coccoides – Eubacterium rectale. En modulant ces populations, les FOS influencent le métabolisme des acides biliaires et le niveau d'hydroxylation d'acides gras monoinsaturés
An adequate intake of dietary has proven to protect against the risk to develop type 2 diabetes, for which the prevalence is currently increasing all around the world. Among the different mechanisms that could explain how dietary fibres can contribute to insulin sensitivity and glucose homeostasis, involvement of the gut microbiota seems more than likely. However it is not always possible to differentiate the effects that linked to the microbiota from those induced a reduction of the glycaemic index or those induced by some micronutrients sometimes closely associated to dietary fibres. The experiments conducted during this PhD validate that fructo-oligosaccharides (FOS), poorly viscous prebiotic fibres, can enhance insulin sensitivity if different animal models of diet-induced obesity. Reduction of insulin sensitivity resulting from overweight status is not completely solved by FOS but their effect is not linked to weight loss. Moreover, a direct correlation between the modifications of the composition and activities of the intestinal microbiota triggered by FOS and metabolism of the host has been highlighted. This work reveals that more than a single increase of Bifidobacteria already well documented, FOS can alter other bacterial clusters more predominant within the digestive ecosystem like Clostridium leptum and Clostridium coccoides – Eubacterium rectale. By modulating these populations, FOS will alter the metabolism of biliary acids and the level of monounsaturated fatty acids hydroxylation
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Mavumengwana, Vuyo Bhongelethu. "Isolation, purification and characterization of inulin and fructooligosaccharides from chicorium intybus and inulinase from aspergillus niger." Thesis, Rhodes University, 2005. http://hdl.handle.net/10962/d1004013.

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Inulin is a non-digestible carbohydrate fructan polymer consisting mainly of β (1→2) fructosyl fructose links. Enzymatic hydrolysis of inulin by inulinase results in the production of low D.P (degree of polymerization) oligosaccharides also called fructooligosaccharides(FOS). Isolation of inulin from chicory root (Chicorium intybus) was achieved by first, extraction using deionized water (600C), followed by carbonation (0.1 M Ca(OH)2 and CO2 gas). This was filtered in order to remove the non sugars, thereafter, treated successfully with polyamide 6 powder. A cation exchanger and an anion exchanger were used to further exclude other components such as tannins and pigments. The extracted inulin was quantified using the Somogyi-Nelson colourimetric assay. Chicory root (207 g, 30 % being water) yielded 30 g of the raw extract. A 100 mg of the raw extract was assayed and found to contain 11 % yield of inulin which was 80.2 % in purity and 4 % free fructose. Analysis of the crude and purified inulin extracts on the MALDI TOF spectrometry showed the samples to have a DP of 2 to 22 and 2 to 27 respectively. Maximum inulinase production from Aspergillus niger grown on inulin was observed after 60 hours. The enzyme activity was found to be 1.168 U/ml with a temperature and pH optimum of 30 °C and 7.7 respectively. The enzyme proved to be unstable as it progressively lost its total activity during attempts at purification.
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Lobo, Alexandre Rodrigues. ""Efeito dos frutanos (frutooligossacarídeos) na biodisponibilidade de cálcio e magnésio em ratos"." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-20072004-135934/.

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Frutanos, frutooligossacarídeos (FOS) e inulina, são carboidratos constituídos de moléculas de frutose, ligadas ou não a uma molécula terminal de sacarose e, devido aos efeitos fisiológicos do seu consumo, são incluídos na categoria das fibras alimentares. Estudos têm demonstrado que os frutanos são intensamente fermentados no intestino grosso proporcionando, desta forma, um ambiente favorável para a absorção dos minerais. No presente trabalho, os efeitos dos FOS, provenientes da Raftilose e da raiz tuberosa do yacón, foram avaliados sobre a biodisponibilidade do Ca e do Mg em ratos em crescimento. Foram realizados dois ensaios biológicos, sendo o 1º de 23 dias (n=16) e o 2º de 27 dias (n=24). Ratos machos da linhagem Wistar Hannover, recém-desmamados, foram submetidos, no 1º ensaio, a dietas suplementadas com Raftilose (5% de FOS) e, no 2º ensaio, com uma farinha de yacón (5 e 7,5% de FOS). Em ambos, os ensaios a ração controle foi elaborada segundo a AIN-93G. Todas as rações foram suplementadas com 7,5g de cálcio/kg de ração. Ração e água foram fornecidas ad libitum. Fezes (1º e 2º ensaios) e urina (2º ensaio) foram coletadas ao longo de 3 períodos experimentais (4º, 10º e 16º dias de experimento) de 5 dias cada. Os animais foram sacrificados e o fígado, o baço e os rins foram removidos e pesados. O ceco foi removido e seu conteúdo e sua parede foram pesados. Após centrifugação do conteúdo, as frações resíduo (R) e sobrenadante (S) foram pesadas e o pH foi determinado na fração S com uma fita indicadora. No 2º ensaio uma porção da parede do ceco e do cólon proximal foram fixados em solução alcoólica de Bouin e posteriormente transferidos para uma solução de etanol a 70%, para análises histológicas. Os ossos (fêmur e tíbia) foram removidos para análises da densidade mineral óssea (DMO), do conteúdo mineral e das propriedades mecânicas (somente o fêmur). As análises de Ca e Mg também foram realizadas nas fezes (absorção aparente), na urina (balanço mineral) e no conteúdo cecal. Os resultados foram avaliados através de análises de variância (ANOVA), sendo considerado um nível de significância de 95%. Foram observados aumentos significativos no peso e no teor de umidade das fezes, e no peso do ceco (conteúdo e parede). O consumo dos FOS estimulou significativamente a absorção e o balanço mineral. Tal efeito ocorreu de maneira menos pronunciada para o Mg. Este aumento foi refletido em maior retenção mineral nos ossos, confirmada pelas análises por espectrofotometria de absorção atômica. Foi observado efeito positivo nas propriedades mecânicas (carga máxima e rigidez) nos fêmures dos animais que consumiram FOS, em relação às dos grupos controles. Não foram observadas diferenças significativas na DMO, em quaisquer das regiões analisadas nos ossos (proximal, medial e distal), entre os grupos experimentais. As análises histológicas demonstraram um pronunciado aumento na profundidade e no número de criptas no ceco, bem como no número de criptas em bifurcação. Os efeitos positivos na absorção intestinal, na retenção mineral e no comportamento mecânico do osso observado no presente estudo, indicam um papel importante dos FOS na manutenção de ossos hígidos.
Fructans, fructooligosaccharides (FOS) and inulin, are carbohydrates comprising fructose molecules linked or not to a terminal sucrose molecule. Because of the biological effects of its consumption, they are considered as fibers. Studies have demonstrated that fructans are intensely fermented in the large intestine, thus rendering a favorable environment to mineral absorption. In the present work, the effects of FOS from Raftilose and from yacon tuberous roots on the bioavailability of Ca and Mg in growing rats were evaluated. Two biological assays were carried out, the first one lasting 23 days (n=16) and the second one lasting 27 days (n=24). In the first assay, weanling male Wistar Hannover rats were fed diets supplemented with Raftilose (5% FOS). In the second assay, they were fed diets supplemented with yacon flour (5 and 7.5% FOS). In both assays, the control diet followed AIN-93G. All diets were supplemented with 7.5g calcium/kg diet. Diet and water were given ad libitum. Feces (first and second assays) and urine (second assay) were collected along the 3 experimental periods (4th, 10th and 16th days of experiment), each period lasting 5 days. The animals were sacrificed and their livers, spleens and kidneys were removed and weighed. The cecum was removed and its contents and wall were weighed. After centrifuging the contents, residues (R) and supernatant (S) were weighed and the pH of S was determined using a chemical tape. In the second assay, portions of the cecum and proximal colon walls were fixed in Bouin’s alcoholic solution and then transfered to a 70% ethanol solution, aiming histological analyses. The bones (femur and tibia) were removed for bone mineral density (BMD) analyses, mineral contents and mechanical properties (only the femur). Ca and Mg analyses were also performed on the feces (apparent absorption), urine (mineral balance) and cecal contents. The results were evaluated using analysis of variance (ANOVA), considering a significance of 95%. Significant increases in the weight and moisture of feces and in the weight of the cecum (contents and wall) were observed. Besides, the consumption of FOS significantly stimulated the absorption and mineral balance, although such an effect was not so evident for Mg. That increase was reflected in a greater bone mineral retention, confirmed through atomic absorption spectrophotometry analyses. A positive effect on mechanical properties (maximum load and hardness) was observed in the femur of animals feeding on FOS, relatively to the control groups. On the other hand, no significant differences in BMD were observed in any of the bone regions analysed (proximal, midshaft and distal) among the experimental groups. Histological analyses demonstrated a noticeable increase in the depth and number of cecum crypts, as well as in the number of bifurcated crypts. The positive effects on intestinal absorption, mineral retention and mechanical behavior of the bones, observed in the present study, show an important role of FOS in healthy bones.
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Books on the topic "Fructooligosaccharides"

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The health benefits of FOS (fructooligosaccharides): "fast food" for the friendly bacteria that keep us healthy. New Canaan, Conn: Keats Pub., 1995.

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Book chapters on the topic "Fructooligosaccharides"

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Alatorre-Santamaría, S., A. Cruz-Guerrero, and F. Guzmán-Rodríguez. "Fructooligosaccharides (FOS)." In Handbook of Food Bioactive Ingredients, 1–30. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-81404-5_31-1.

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Tashiro, Yasuhito, Subramaniam Satchithanadam, and Richard J. Calvert. "Gastrointestinal Effects of Fructooligosaccharides." In Advances in Experimental Medicine and Biology, 221–34. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5967-2_23.

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Guo, Moran, Guochuang Chen, and Kaoshan Chen. "Fructooligosaccharides: Effects, Mechanisms, and Applications." In Research Progress in Oligosaccharins, 51–63. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3518-5_5.

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Yun, Jong Won, and Seung Koo Song. "Enzymatic Production of Fructooligosaccharides from Sucrose." In Carbohydrate Biotechnology Protocols, 141–51. Totowa, NJ: Humana Press, 1999. http://dx.doi.org/10.1007/978-1-59259-261-6_12.

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Valladares-Diestra, Kim Kley, Luciana Porto de Souza Vandenberghe, Dão Pedro de Carvalho Neto, Luis Daniel Goyzueta-Mamani, and Carlos Ricardo Soccol. "Microbial Enzymes for Production of Fructooligosaccharides." In Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 153–72. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003311164-11.

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Flores-Maltos, Abril, Solange I. Mussatto, Juan C. Contreras-Esquivel, Raul Rodríguez, Jose A. Teixeira, and Cristobal N. Aguilar. "Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides." In Energy, Environment, and Sustainability, 345–55. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-3263-0_18.

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Wolf, Bryan W., JoMay Chow, Maureen K. Snowden, and Keith A. Garleb. "Medical Foods and Fructooligosaccharides: A Novel Fermentable Dietary Fiber." In ACS Symposium Series, 118–34. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2003-0849.ch010.

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Plou, Francisco J., Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros. "Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides." In Food Oligosaccharides, 200–216. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118817360.ch12.

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Yadav, Ruby, and Puneet Kumar Singh,and Pratyoosh Shukla. "Chapter 10 Production of Fructooligosaccharides as Ingredients of Probiotic Applications." In Microbial Biotechnology, 311–24. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315367880-11.

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Hidaka, Hidemasa, Masao Hirayama, Takahisa Tokunaga, and Toshiaki Eida. "The Effects of Undigestible Fructooligosaccharides on Intestinal Microflora and Various Physiological Functions on Human Health." In Advances in Experimental Medicine and Biology, 105–17. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-5784-1_10.

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Conference papers on the topic "Fructooligosaccharides"

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Zhao, Lijuan, Dandan Wang, Tengfei Du, Junhong Yang, Jianguo Li, and Zhonghua Wu. "Bubble behavior of fructooligosaccharides syrup during the belt drying process." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7557.

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This paper is aiming to study experimentally the bubbling and drying characteristic of fructooligosaccharides syrup in the belt drying process. A series of bubble images were acquired by a high-speed image acquisition system during the drying process. By analyzing the characteristics of bubble and drying, the drying process of fructooligosaccharides was divided into three periods: boiling transfer, natural convection and conduction and diffusion period. The drying rate in different transfer stage was: boiling transfer &gt; natural convection &gt; heat conduction and diffusion. The results of the study are of reference value to belt drying. Keywords: fructooligosaccharides; belt drying; digital image processing; heat and mass transfer
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Zeng, Jie, Xiao-ling Yu, Xiu-hong Zhao, Guang-Lei Li, and Xin-hong Liang. "Synthesis of short chain fructooligosaccharides with β-fructofuranosidase." In Education (ITIME). IEEE, 2009. http://dx.doi.org/10.1109/itime.2009.5236289.

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Karetkin, Boris. "THE STUDY AND MODELING OF SOME GUT MICROBIOTA BACTERIA GROWTH IN FRUCTOOLIGOSACCHARIDES CONTAINED MEDIUM." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017h/63/s25.051.

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SILVA, M. F., D. RIGO, V. MOSSI, S. GOLUNSKI, G. O. KUHN, N. S. MARCON, R. DALLAGO, et al. "Fructooligosaccharides production in aqueous system using commercial and home-made inulinase after treatment in pressurized fluids." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-1141-20783-145883-fi.

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SILVA, M. F., D. RIGO, V. MOSSI, S. GOLUNSKI, G. O. KUHN, N. S. MARCON, R. DALLAGO, et al. "Fructooligosaccharides production in aqueous system using commercial and home-made inulinase after treatment in pressurized fluids." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-1142-20783-145883-fi.

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SILVA, M. F., D. RIGO, V. MOSSI, S. GOLUNSKI, G. O. KUHN, N. S. MARCON, R. DALLAGO, et al. "Fructooligosaccharides production in aqueous system using commercial and home-made inulinase after treatment in pressurized fluids." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-1143-20783-145883-fi.

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SILVA, M. F., D. RIGO, V. MOSSI, S. GOLUNSKI, G. O. KUHN, N. S. MARCON, R. DALLAGO, et al. "Fructooligosaccharides production in aqueous system using commercial and home-made inulinase after treatment in pressurized fluids." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-1144-20783-145883.

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