Log in

Relevant bibliographies by topics / Prebiotic properties / Journal articles

To see the other types of publications on this topic, follow the link: Prebiotic properties.

Journal articles on the topic 'Prebiotic properties'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Prebiotic properties.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Bojarczuk, Adrianna. "Prebiotic properties of resistant starch." Biuletyn Głównej Biblioteki Lekarskiej 57, no. 382 (2024): 83–92. https://doi.org/10.2478/bgbl-2024-0008.

Full text

Abstract:

Abstract The relationship of dietary components such as dietary fiber and prebiotics with the intestinal micro-biota and their impact on human metabolism has been the subject of extensive research in recent years. Functional food ingredients with prebiotic potential, possible beneficial effect on the gut microbiota, and overall positive effect on human health are sought-after. . Resistant starch (RS) is considered a potential prebiotic food ingredient, because it is not digested, butfermented by bacteria in the colon. The result of fermentation is the formation of short-chain fatty acids whose

APA, Harvard, Vancouver, ISO, and other styles

2

Zmrhal, Vladimir, and Petr Slama. "Immunomodulation of Avian Dendritic Cells under the Induction of Prebiotics." Animals 10, no. 4 (2020): 698. http://dx.doi.org/10.3390/ani10040698.

Full text

Abstract:

Although the immunomodulatory properties of prebiotics were demonstrated many years ago in poultry, not all mechanisms of action are yet clear. Dendritic cells (DCs) are the main antigen-presenting cells orchestrating the immune response in the chicken gastrointestinal tract, and they are the first line of defense in the immune response. Despite the crucial role of DCs in prebiotic immunomodulatory properties, information is lacking about interaction between prebiotics and DCs in an avian model. Mannan-oligosaccharides, β-glucans, fructooligosaccharides, and chitosan-oligosaccharides are the m

APA, Harvard, Vancouver, ISO, and other styles

3

Van Loo, Jan. "The specificity of the interaction with intestinal bacterial fermentation by prebiotics determines their physiological efficacy." Nutrition Research Reviews 17, no. 1 (2004): 89–98. http://dx.doi.org/10.1079/nrr200377.

Full text

Abstract:

The concept of prebiotic food ingredients is an important recent development in nutrition. The concept has attracted a great deal of attention, and many food ingredients (mainly dietary carbohydrates) have been claimed to be ‘prebiotic’. It is emphasised that in order to be called prebiotic, a compound should be: (1) non-digestible; (2) fermentable; (3) fermentable in a selective way. These properties should be demonstrated in human volunteers in at least two independent dietary intervention trials. On the basis of published and unpublished results, it is shown in the present paper that the wa

APA, Harvard, Vancouver, ISO, and other styles

4

Interpares, Prima, Haryadi Haryadi, and Muhammad Nur Cahyanto. "PENGARUH RETROGRADASI PADA PEMBUATAN SOHUN PATI JAGUNG TERHADAP KARAKTERISTIK FISIKOKIMIA PRODUK DAN AKTIVITAS PREBIOTIKNYA (The Effect of Retrogradation on the Physicochemical Properties of Maize Starch Noodle and Its Prebiotic Potential)." Jurnal Agritech 35, no. 02 (2015): 192. http://dx.doi.org/10.22146/agritech.9406.

Full text

Abstract:

The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at various time (0, 1, 2, and 3 h) to enhance retrogradation, and then drying the noodle. The resulted noodle was characterized for physicochemical properties. To evaluate the prebiotic activity, the noodle was rehydrated, and then hydrolyzed by porcine pancreati 30 U/mg) and amyloglucosidase (enzym activi

APA, Harvard, Vancouver, ISO, and other styles

5

Ayushi, Patel Sreeja V. Kiran S. and Masi Imdadhusain Abidali. "Prebiotic-Enriched Foods: A promising functional food category." Science world a Monthly e magazine 5, no. 3 (2025): 6680–83. https://doi.org/10.5281/zenodo.15357294.

Full text

Abstract:

The global rise in demand for functional foods reflects growing consumer interest in health-enhancing dietary options. Prebiotics are non-digestible food ingredients that enhance host health by selectively stimulating beneficial gut bacteria. Often termed soluble fiber, prebiotics offer biological effects, reduce caloric content, diminish cariogenic properties, and enhance food texture. The incorporation of prebiotics into different food matrices leads to beneficial modifications in their physicochemical, rheological, sensory, and functional properties. The extent of these changes varies based

APA, Harvard, Vancouver, ISO, and other styles

6

Fu, Qinwen, Maoying Tian, Yu Yang, et al. "Paotianxiong polysaccharides potential prebiotics: Structural analysis and prebiotic properties." Food Chemistry 451 (September 2024): 139499. http://dx.doi.org/10.1016/j.foodchem.2024.139499.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Mazanko, Maria, Evgeniya Prazdnova, Varvara Statsenko, et al. "Oil Cakes of Essential Oil Plants as a Source of Prebiotics for Poultry Production." Agriculture 13, no. 3 (2023): 591. http://dx.doi.org/10.3390/agriculture13030591.

Full text

Abstract:

The oil cakes of essential oil plants were screened for prebiotic properties for further development of prebiotic feeds for livestock animals based on these essential oil plants’ extracts. For screening, a microbiota model of the chicken cecum, which was created on the basis of an artificial intestinal medium, was used. This model renders it possible to simulate conditions close to intestinal ones. Oligofructose, inulin, β-glucan, psyllium seeds, and apple fiber at a concentration of 0.5% were used as substances with known prebiotic properties. The oil cake concentration was 0.5%, 1%, 2%, and

APA, Harvard, Vancouver, ISO, and other styles

8

Gumelar, Fadil Rido, Farendina Suarantika, and Bertha Rusdi. "In Vitro Evaluation of Prebiotic Potential of Red Ginger (Zingiber officinale var. rubrum) Rhizome Ethanol Extract on Lactobacillus acidophilus and Escherichia coli." Borneo Journal of Pharmacy 7, no. 3 (2024): 290–96. http://dx.doi.org/10.33084/bjop.v7i3.6029.

Full text

Abstract:

Prebiotics, including carbohydrates and phenols, promote beneficial gut bacteria (probiotics). Red ginger (Zingiber officinale var. rubrum) rhizomes, rich in these compounds, have been traditionally used in medicine but their prebiotic potential remains unexplored. This study investigated the in vitro prebiotic effects of Z. officinale var. rubrum rhizomes on Lactobacillus acidophilus (beneficial) and Escherichia coli (opportunistic) bacteria. Prebiotic activity was assessed using a turbidimetric method, measuring bacterial growth via UV-Vis spectrophotometry at 600 nm. The prebiotic index and

APA, Harvard, Vancouver, ISO, and other styles

9

Alfi Nur Rochmah, Nurul Azizah Choiriyah, Yenny Febriana Ramadhan Abdi, and Retno Widyastuti. "Prebiotics Properties of Oolong Tea." Journal of Food and Agricultural Product 5, no. 1 (2025): 75–82. https://doi.org/10.32585/jfap.v5i1.6311.

Full text

Abstract:

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbi

APA, Harvard, Vancouver, ISO, and other styles

10

Pal, Anindita Deb, Poulami Chakraborty, and Radhika Jitesh Gandhi. "Nutritional and Functional Properties of Prebiotic Enriched Chocolates." Indian Journal Of Science And Technology 17, no. 5 (2024): 426–35. http://dx.doi.org/10.17485/ijst/v17i5.522.

Full text

Abstract:

Objectives: To demonstrate the nutritional and functional characteristics of the developed phytochemical containing prebiotic-enriched chocolates. Methods: Methods of Association of Official Analytical Chemists and standard biochemical procedures were employed for the determination of nutrient and phytochemical composition. Antioxidant and prebiotic activity were calculated through DPPH, the reducing potential assay, as well as the growth kinetics and plate count of Lactobacillus rhamnosus GG, respectively (p ≤ 0.01, 95% confidence interval). The functionality of the products was also analyzed

APA, Harvard, Vancouver, ISO, and other styles

11

Kolida, S., K. Tuohy, and G. R. Gibson. "Prebiotic effects of inulin and oligofructose." British Journal of Nutrition 87, S2 (2002): S193—S197. http://dx.doi.org/10.1079/bjn/2002537.

Full text

Abstract:

Prebiotics are non-digestible food ingredients that target certain components within the microbiota of the human large intestine. Efficient prebiotics need to have a specific fermentation therein and thereby have the ability to alter the faecal microflora composition towards a more ‘beneficial’ community structure. This should occur by the stimulation of benign or potentially health promoting genera but not the harmful groups. Because of their positive attributes bifidobacteria and lactobacilli are the most frequent target organisms. Both inulin and oligofructose have been demonstrated to be e

APA, Harvard, Vancouver, ISO, and other styles

12

Kurniawan, Marsha, and Franklind Matthew. "The Role of Dietary Fiber or Prebiotics in Atopic Dermatitis." World Nutrition Journal 6, no. 2 (2023): 10–19. http://dx.doi.org/10.25220/wnj.v06.i2.0003.

Full text

Abstract:

Introduction: Atopic Dermatitis (AD) is a chronic inflammatory skin condition with itchy eczematous lesions, mostly found in children, and may affect a patient’s quality of life. Individuals with AD were found to have dysbiosis of gut microbial, which may alter the immunologic tolerance of mucosa, causing inflammation and affecting skin conditions. Dietary fiber or prebiotics consumption may have a role in reversing dysbiosis and may affect AD. In this literature review, the authors would like to further explore the role of dietary fiber or prebiotics in the prevention and severity of AD/&#x0D

APA, Harvard, Vancouver, ISO, and other styles

13

Abdi, Reihane, and Iris J. Joye. "Prebiotic Potential of Cereal Components." Foods 10, no. 10 (2021): 2338. http://dx.doi.org/10.3390/foods10102338.

Full text

Abstract:

One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingr

APA, Harvard, Vancouver, ISO, and other styles

14

Киселева, Татьяна Леонидовна, М. А. Киселева та Е. В. Хлебников. "ТРАДИЦИОННЫЕ И СОВРЕМЕННЫЕ РАСТВОРИМЫЕ ПРЕБИОТИКИ ПРИРОДНОГО ПРОИСХОЖДЕНИЯ. Публикация 2. Моносахариды, дисахариды, сахарные спирты". Традиционная медицина, № 4(76) (31 грудня 2024): 19–62. https://doi.org/10.54296/18186173_2024_4_19.

Full text

Abstract:

Настоящая работа является логическим продолжением нашей публикации, посвященной анализу традиционных и современных представлений о понятийном аппарате и терминологии, классификации, механизмах действия и безопасности биологически активных соединений (БАС), обладающих про- и пребиотическим действием, а также функций пребиотиков в организме. Целью данного информационно-аналитического исследования является анализ и систематизация современных научных представлений о моносахаридах, дисахаридах и сахарных спиртах как пребиотиках углеводной природы, а также оценка возможности и целесообразности их ис

APA, Harvard, Vancouver, ISO, and other styles

15

Watanabe, J., M. Nishimukai, H. Taguchi, et al. "Prebiotic Properties of Epilactose." Journal of Dairy Science 91, no. 12 (2008): 4518–26. http://dx.doi.org/10.3168/jds.2008-1367.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Guseva, Elena, Boris Karetkin, Diana Batyrgazieva, Natalia Menshutina, and Victor Panfilov. "Online Database for Retrieval Information about Prebiotics and Their Activity." Applied Sciences 10, no. 9 (2020): 3328. http://dx.doi.org/10.3390/app10093328.

Full text

Abstract:

The number of studies aimed at proving the prebiotic properties of certain substances or compositions has been actively increasing, which has led to a large accumulation of scientific information that is fragmented and not systematized. Moreover, a number of criteria have been applied in these studies. The lack of an accessible and convenient information space to compare the obtained results seems to hold back not only scientific development, but also practical development in this field. A database called the «On-line Database of Researches on Activity of Prebiotics» (ODRAP) is presented in th

APA, Harvard, Vancouver, ISO, and other styles

17

Kınık, Özer. "The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese." Mljekarstvo 67 (February 1, 2017): 71–85. http://dx.doi.org/10.15567/mljekarstvo.2017.0108.

Full text

Abstract:

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The mo

APA, Harvard, Vancouver, ISO, and other styles

18

Thakuria, Abnita. "An invitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer." Bioactive Compounds in Health and Disease 3, no. 1 (2020): 1. http://dx.doi.org/10.31989/bchd.v3i1.682.

Full text

Abstract:

Background: There is emerging evidence that functional foods ingredients can have an impact on a number of gut related diseases and dysfunctions [1]. A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers health benefits [2]. Besides providing the health benefits, prebiotics are known to extend technological advantages in favour of improved organoleptic qualities of the food products. Xylooligosaccharides (XOS) is a stable prebiotic which can withstand heat up to 100℃ under acidic c

APA, Harvard, Vancouver, ISO, and other styles

19

Jaman, Sadia, Md Islam, Md Sojib, et al. "Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt." Journal of Advanced Veterinary and Animal Research 9, no. 4 (2022): 694. http://dx.doi.org/10.5455/javar.2022.i638.

Full text

Abstract:

Objectives: This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, β-glucan, and Hi-maize) to synbiotic yogurt’s physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures. Materials and Methods: The yogurt’s gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The Lactobacillus delbrueckii subsp. bulgaricus M240-5 and Streptococcus thermophilus M140-2 were employed as yogurt starter bacteria, and Lactobacillus

APA, Harvard, Vancouver, ISO, and other styles

20

ÖNCEL, Başak, Sabahat TOPRAK AKGÜN, and Mehmet Sertaç ÖZER. "Development of Functional Tortillas with Inulin and Fructooligosaccharide: Effects on Dough, Tortilla Properties, and Sensory Evaluation." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 82, no. 2 (2025): 1–13. https://doi.org/10.15835/buasvmcn-fst:2025.0010.

Full text

Abstract:

The aim of this study was to produce functional tortillas by adding prebiotics. For this, the wheat flour in the tortilla formulation was substituted with prebiotics and thus the effects of varying proportions of inulin (2.5%, 5%, and 7.5%) and fructooligosaccharide (FOS) (0.5%, 1%, and 1.5%) alone and in combination on the properties of the dough and tortillas were investigated. The results indicated that the addition of prebiotics at varying levels to the dough increased the development time determined by the farinograph while reducing water absorption and stability values (p<0.05). Inves

APA, Harvard, Vancouver, ISO, and other styles

21

Rigo-Adrover, Maria, Karen Knipping, Johan Garssen, et al. "Prevention of Rotavirus Diarrhea in Suckling Rats by a Specific Fermented Milk Concentrate with Prebiotic Mixture." Nutrients 11, no. 1 (2019): 189. http://dx.doi.org/10.3390/nu11010189.

Full text

Abstract:

Several microbial modulatory concepts, such as certain probiotics and prebiotics, confer protection against gastrointestinal infections, among which is acute diarrhea caused by the rotavirus (RV). Other microbiota modulators, such as postbiotics, produced during fermentation, might also have the potential to counteract RV infection. In light of this, a fermented milk, made by using Bifidobacterium breve C50 (BbC50) and Streptococcus thermophilus 065 (St065) with a prebiotic mixture—short chain galactooligosaccharides/long chain fructooligosaccharides (scGOS/lcFOS 9:1)—with potential to impact

APA, Harvard, Vancouver, ISO, and other styles

22

Mustar, Suraiami, and Nurliayana Ibrahim. "A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products." Foods 11, no. 14 (2022): 2102. http://dx.doi.org/10.3390/foods11142102.

Full text

Abstract:

Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to

APA, Harvard, Vancouver, ISO, and other styles

23

Khamsaw, Pattarapol, Sarana Rose Sommano, Malaiporn Wongkaew, et al. "Banana Peel (Musa ABB cv. Nam Wa Mali-Ong) as a Source of Value-Adding Components and the Functional Properties of Its Bioactive Ingredients." Plants 13, no. 5 (2024): 593. http://dx.doi.org/10.3390/plants13050593.

Full text

Abstract:

Banana peel (BP) is the primary by-product generated during banana processing which causes numerous environmental issues. This study examines the physical attributes, proximate analysis, glycoarray profiling, antioxidant abilities, and prebiotic activity of BP. The analysis demonstrated that carbohydrates constituted the primary components of BP and the glycoarray profiling indicated that BP contains multiple pectin and hemicellulose structures. BP also contained phenolic compounds, including (+)-catechin and gallic acid, flavonoid compounds, and antioxidant activities. BP demonstrated prebiot

APA, Harvard, Vancouver, ISO, and other styles

24

Keawyok, Kridsada, Warakorn Waree, and Supavadee Jodnak. "Prebiotic properties of isomaltooligosaccharides from cassava as a potential ingredient in high-protein drinks for athletes." Bioactive Compounds in Health and Disease 6, no. 3 (2023): 38. http://dx.doi.org/10.31989/bchd.v6i3.1063.

Full text

Abstract:

Background: Studies show that prebiotics can improve the health of athletes. Isomaltooligosaccharide (IMO) is a food ingredient containing prebiotic properties.Objectives: The purpose of the study is to examine the prebiotic properties of isomaltooligosaccharides based on digestibility of in vitro under-simulated upper-gut conditions and a prebiotic activity score. Additionally, the study explores the potential to use IMO as an ingredient for high protein drinks.Methods: IMO powder from cassava starch was prepared through enzymatic methods. The prebiotic properties of IMO were evaluated based

APA, Harvard, Vancouver, ISO, and other styles

25

Zhou, Shuxin, Wei Zhu, Xianjin Qin, Shipo Li, and Weihua Chu. "Synthesis and Evaluation of Antioxidant and Potential Prebiotic Activities of Acetylated and Butyrylated Fructo-Oligosaccharides." Antioxidants 11, no. 9 (2022): 1658. http://dx.doi.org/10.3390/antiox11091658.

Full text

Abstract:

Fructo-oligosaccharides (FOS) have well-known bifidogenic effects as probiotics. In this study, esterification was adopted for FOS modification to produce better prebiotic properties. We synthesized and characterized acetylated fructo-oligosaccharides (Ac-FOS) and butyrylated fructo-oligosaccharides (Bu-FOS) as candidate prebiotics. Antioxidant activity and prebiotic esactiviti were evaluated as important indicators. We found, surprisingly, that butyrylation was an effective method in significantly improving the antioxidant activity of FOS. The fermentation products of feces from mice added to

APA, Harvard, Vancouver, ISO, and other styles

26

Padilla, Beatriz, Florencia Frau, Ana Isabel Ruiz-Matute та ін. "Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces". Journal of Dairy Research 82, № 3 (2015): 356–64. http://dx.doi.org/10.1017/s0022029915000217.

Full text

Abstract:

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (

APA, Harvard, Vancouver, ISO, and other styles

27

Wiater, Adrian, Adam Waśko, Paulina Adamczyk та ін. "Prebiotic Potential of Oligosaccharides Obtained by Acid Hydrolysis of α-(1→3)-Glucan from Laetiporus sulphureus: A Pilot Study". Molecules 25, № 23 (2020): 5542. http://dx.doi.org/10.3390/molecules25235542.

Full text

Abstract:

Increasing knowledge of the role of the intestinal microbiome in human health and well-being has resulted in increased interest in prebiotics, mainly oligosaccharides of various origins. To date, there are no reports in the literature on the prebiotic properties of oligosaccharides produced by the hydrolysis of pure fungal α-(1→3)-glucan. The aim of this study was to prepare α-(1→3)-glucooligosaccharides (α-(1→3)-GOS) and to perform initial evaluation of their prebiotic potential. The oligosaccharides were obtained by acid hydrolysis of α-(1→3)-glucan isolated from the fruiting bodies of Laeti

APA, Harvard, Vancouver, ISO, and other styles

28

Zeng, Meijun, Yang Li, Jie Cheng, Jingyu Wang, and Qiyu Liu. "Prebiotic Oligosaccharides in Skin Health: Benefits, Mechanisms, and Cosmetic Applications." Antioxidants 14, no. 6 (2025): 754. https://doi.org/10.3390/antiox14060754.

Full text

Abstract:

Prebiotic oligosaccharides have attracted significant interest in dermatology and skin health due to their ability to modulate the skin microbiome and microbiota–host interactions. This review offers a novel dual perspective, systematically examining the benefits of both oral intake and topical application of prebiotic oligosaccharides, including well-established prebiotics (e.g., human milk oligosaccharides, galacto- and fructo-oligosaccharides) and emerging prebiotic candidates (e.g., gluco-oligosaccharides, chitosan-oligosaccharides, agaro-oligosaccharides). First, cutting-edge synthetic pr

APA, Harvard, Vancouver, ISO, and other styles

29

Petrova, Zh, and Yu Snezhkin. "Complexing Properties of Functional Powders." Nuclear and Radiation Safety, no. 2(78) (June 7, 2018): 59–64. http://dx.doi.org/10.32918/nrs.2018.2(78).10.

Full text

Abstract:

Functional products belong to the category of products that provide the human body with not only energy but also plastic substances and perform primarily the health function. The development of preventive and medical products in this area is based on the concept that envisages introduction of additives into their formulation, which meet requirements such as safety for the organism and effective binding of heavy metals (formation of strong insoluble complexes resistant to the action of enzymes in a wide range of pH). To some extent, these requirements are met by food polysaccharides contained i

APA, Harvard, Vancouver, ISO, and other styles

30

Lv, Kunling, Qingxia Yuan, Hong Li, et al. "Chlorella pyrenoidosa Polysaccharides as a Prebiotic to Modulate Gut Microbiota: Physicochemical Properties and Fermentation Characteristics In Vitro." Foods 11, no. 5 (2022): 725. http://dx.doi.org/10.3390/foods11050725.

Full text

Abstract:

This study was conducted to investigate the prebiotic potential of Chlorella pyrenoidosa polysaccharides to provide useful information for developing C. pyrenoidosa as a green healthy food. C. pyrenoidosa polysaccharides were prepared and their physicochemical characteristics were determined. The digestibility and fermentation characteristics of C. pyrenoidosa polysaccharides were evaluated using in vitro models. The results revealed that C. pyrenoidosa polysaccharides were composed of five non-starch polysaccharide fractions with monosaccharide compositions of Man, Rib, Rha, GlcA, Glc, Gal, X

APA, Harvard, Vancouver, ISO, and other styles

31

Szilagyi, Andrew. "Redefining Lactose as a Conditional Prebiotic." Canadian Journal of Gastroenterology 18, no. 3 (2004): 163–67. http://dx.doi.org/10.1155/2004/350732.

Full text

Abstract:

Lactose in dairy products is maldigested by up to 70% to 75% of the world's population and many people may therefore suffer symptoms reminiscent of irritable bowel syndrome. As a result, most research to date has concentrated on ways of improving lactose tolerance to enhance dairy as a source of nutrition. However, research on other possible benefits of lactose and its maldigestion has lagged. In view of an exponential growth in the understanding of intestinal microfloral host interactions and the expanding therapeutical potential of probiotics, a reassessment of the role of lactose as a poten

APA, Harvard, Vancouver, ISO, and other styles

32

Wichienchot, Santad, Wirote Youravong, Suwattana Prueksasri, and Budsaraporn Ngampanya. "Recent researches on prebiotics for gut health in Thailand." Functional Foods in Health and Disease 5, no. 11 (2015): 381. http://dx.doi.org/10.31989/ffhd.v5i11.214.

Full text

Abstract:

ABSTRACT Background: In the food industries, several oligosaccharides have received increasing attention as key components for functional foods and nutraceutical products. Prebiotics are non-digestible oligosaccharides which have been shown to have properties that can modulate gastrointestinal problems and improve gut health and well-being. Recent researches much pay attention to find alternative sources, improve specific properties and proof on health benefits of these prebiotics.Methods: This is the summary of research works have been done by our research group on prebiotics and gut health i

APA, Harvard, Vancouver, ISO, and other styles

33

Ansari, Fereshteh, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, and Seid Mahdi Jafari. "The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin." Foods 11, no. 21 (2022): 3366. http://dx.doi.org/10.3390/foods11213366.

Full text

Abstract:

The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p <

APA, Harvard, Vancouver, ISO, and other styles

34

Zhou, Liling, Jiaqian Luo, Qiutao Xie, Lvhong Huang, Dan Shen, and Gaoyang Li. "Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties." Foods 12, no. 10 (2023): 2007. http://dx.doi.org/10.3390/foods12102007.

Full text

Abstract:

Dietary fiber (DF) was extracted from navel orange peel residue by enzyme (E-DF) and ultrasound-assisted deep eutectic solvent (US-DES-DF), and its physicochemical and prebiotic properties were characterized. Based on Fourier-transform infrared spectroscopy, all DF samples exhibited typical polysaccharide absorption spectra, indicating that DES could separate lignin while leaving the chemical structure of DF unchanged, yielding significantly higher extraction yields (76.69 ± 1.68%) compared to enzymatic methods (67.27 ± 0.13%). Moreover, ultrasound-assisted DES extraction improved the properti

APA, Harvard, Vancouver, ISO, and other styles

35

Zahid, Hafza Fasiha, Chaminda Senaka Ranadheera, Zhongxiang Fang, and Said Ajlouni. "Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients." Agriculture 11, no. 7 (2021): 584. http://dx.doi.org/10.3390/agriculture11070584.

Full text

Abstract:

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as major sources of dietary fiber and anticipated to be successfully utilized as prebiotics. This study examined the chemical composition, functional properties and the prebiotic effects of three major tropical fruit peels (apple, banana and mango). The prebiotic effect was tested using three commercial probiotic strains (Lactobacillus rhamnosus, L. casei

APA, Harvard, Vancouver, ISO, and other styles

36

Saha, Arpita, Ruiqin Yi, Albert C. Fahrenbach, Anna Wang, and Tony Z. Jia. "A Physicochemical Consideration of Prebiotic Microenvironments for Self-Assembly and Prebiotic Chemistry." Life 12, no. 10 (2022): 1595. http://dx.doi.org/10.3390/life12101595.

Full text

Abstract:

The origin of life on Earth required myriads of chemical and physical processes. These include the formation of the planet and its geological structures, the formation of the first primitive chemicals, reaction, and assembly of these primitive chemicals to form more complex or functional products and assemblies, and finally the formation of the first cells (or protocells) on early Earth, which eventually evolved into modern cells. Each of these processes presumably occurred within specific prebiotic reaction environments, which could have been diverse in physical and chemical properties. While

APA, Harvard, Vancouver, ISO, and other styles

37

Sasi, Minnu, Sandeep Kumar, Om Prakash, et al. "Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides." Fermentation 11, no. 4 (2025): 194. https://doi.org/10.3390/fermentation11040194.

Full text

Abstract:

High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of Fructooligosaccharides (FOSs) and Raffinose family oligosaccharides (RFOs) on the viable count of bacteria, hydrolysis into monosaccharides, the biosynthesis of short-chain fatty acids and sensory attributes of soymilk fermented with 1% (v/v) co-cultures of Lacticaseibacillus rhamnosus JCM1136 and

APA, Harvard, Vancouver, ISO, and other styles

38

Korniienko, Iryna, Vitalii Gulyaev, Mariya Kryzhova, Andrii Anatskyi, Alla Kovalenko, and Olha Filimonenko. "EVALUATION OF THE IMPACT OF THE CRYOPRESERVATION PROCESS ON THE QUALITY OF BREAD SOURTER IN THE BIOTECHNOLOGY OF OBTAINING FUNCTIONAL YEASTLESS BREAD." Collection of scholarly papers of Dniprovsk State Technical University (Technical Sciences) 1, no. 46 (2025): 185–95. https://doi.org/10.31319/2519-2884.46.2025.22.

Full text

Abstract:

The object of the research is the biotechnology of obtaining bread starter with the addition of functional, prebiotic components that have a protective and cryoprotective effect on the fermentation microflora-symbiosis of pure cultures of MKB. The subject of the research is the scientific and practical principles of increasing the MKB titer in the composition of bread starter before and after freezing while preserving its biochemical activity. The relevance of this work is to identify the effect of prebiotics (cryoprotectors), which act as protective media, increasing the MKB titer in bread so

APA, Harvard, Vancouver, ISO, and other styles

39

Wongsorn, Asst Prof Dr Duanpen, and Asst Prof Dr surachai Rattanasuk. "EFFECT OF CORDYCEPS MILITARIS HYDROLYSATE ON PROBIOTIC GROWTH." Suranaree Journal of Science and Technology 31, no. 2 (2024): 030174(1–6). http://dx.doi.org/10.55766/sujst-2024-02-e02936.

Full text

Abstract:

The glucogalactomannan is the main type of polysaccharide found in Cordyceps militaris that exhibits prebiotic properties. A prebiotic is a nondigestible dietary fiber that selectively stimulates probiotics’ growth and activity in the colon. Mannanase is an enzyme that hydrolyzes mannans and heteromannans to produce mannooligosaccharides which are prebiotics. This study investigated the impact of Cordyceps militaris hydrolysate, derived from mannanase hydrolysis, on the growth of probiotic bacteria. Four strains of probiotic bacteria, namely Lactobacillus plantarum TISTR 543, Lactobacillus cas

APA, Harvard, Vancouver, ISO, and other styles

40

Babji, Abdul Salam, and Nur 'Aliah Daud. "Swiftlet’s Nest as Potential Prebiotic Compound for the Gut Beneficial Bacteria." Jurnal Ilmu dan Teknologi Hasil Ternak 16, no. 1 (2021): 1–10. http://dx.doi.org/10.21776/ub.jitek.2021.016.01.1.

Full text

Abstract:

Swiftlet’s clean and edible nest has been consumed for centuries as health food. The benefits of the edible bird nest (EBN) are commonly based on historical and observational reports since its discovery, until some were proven scientifically at recent times. The EBN has a potential to be a prebiotic with the bioavailability of glycan within the EBN. In order to test the prebiotic potential, the EBN glycoprotein and EBN extracted glycan went through a simulated human digestion in vitro test which contained at the level of oral, gastric and small intestine. The undigested components were collect

APA, Harvard, Vancouver, ISO, and other styles

41

Anindita, Deb Pal, Chakraborty Poulami, and Jitesh Gandhi Radhika. "Nutritional and Functional Properties of Prebiotic Enriched Chocolates." Indian Journal of Science and Technology 17, no. 5 (2024): 426–35. https://doi.org/10.17485/IJST/v17i5.522.

Full text

Abstract:

Abstract <strong>Objectives:</strong> To demonstrate the nutritional and functional characteristics of the developed phytochemical containing prebiotic-enriched chocolates. <strong>Methods:</strong> Methods of Association of Official Analytical Chemists and standard biochemical procedures were employed for the determination of nutrient and phytochemical composition. Antioxidant and prebiotic activity were calculated through DPPH, the reducing potential assay, as well as the growth kinetics and plate count of Lactobacillus rhamnosus GG, respectively (p ≤ 0.01, 95% confidence i

APA, Harvard, Vancouver, ISO, and other styles

42

Cichońska, Patrycja, and Małgorzata Ziarno. "Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics." Microorganisms 10, no. 1 (2021): 91. http://dx.doi.org/10.3390/microorganisms10010091.

Full text

Abstract:

Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a sui

APA, Harvard, Vancouver, ISO, and other styles

43

Swennen, Katrien, Christophe M. Courtin, and Jan A. Delcour. "Non-digestible Oligosaccharides with Prebiotic Properties." Critical Reviews in Food Science and Nutrition 46, no. 6 (2006): 459–71. http://dx.doi.org/10.1080/10408390500215746.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Gupta, Charu. "Prebiotic properties of low calorie sweeteners." Food and Health 5, no. 2 (2023): 9. http://dx.doi.org/10.53388/fh2023009.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Babiker, Rasha, Lamis Kaddam, and Abdalbasit Mariod. "The role of gum Arabic as an anti-inflammatory, antioxidant, and immune modulator in the development of COVID-19: A review." Functional Food Science 2, no. 10 (2022): 242. http://dx.doi.org/10.31989/ffs.v2i10.1019.

Full text

Abstract:

Background: Down-regulation of the lung inflammatory response seems to preserve pulmonary functions and improve survival in COVID-19. The key factor in overcoming the cytokine storm caused by COVID-19 by immunomodulation, rather than immunosuppression. Identifying the right mechanism to manipulate the immune regulatory networks in the lung—with minimal side effects—represents one of the many challenges in the treatment of COVID-19 disease. Immunomodulatory, anti-inflammatory, antioxidant, and gut-regulatory activities are the most significant properties of prebiotics. Therefore, it could be be

APA, Harvard, Vancouver, ISO, and other styles

46

Törős, Gréta, Hassan El-Ramady, József Prokisch, et al. "Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom." Foods 12, no. 10 (2023): 2010. http://dx.doi.org/10.3390/foods12102010.

Full text

Abstract:

Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metaboli

APA, Harvard, Vancouver, ISO, and other styles

47

Morrison, Douglas J., William G. Mackay, Christine A. Edwards, Tom Preston, Brian Dodson, and Lawrence T. Weaver. "Butyrate production from oligofructose fermentation by the human faecal flora: what is the contribution of extracellular acetate and lactate?" British Journal of Nutrition 96, no. 3 (2006): 570–77. http://dx.doi.org/10.1079/bjn20061853.

Full text

Abstract:

Butyrate is an important substrate for maintenance of colonic health and oligofructose fermentation by human faecal bacteria can increase butyrate production in vitro. However, oligofructose appears to be fermented by mainly acetate and lactate-producing bacteria rather than butyrate-producing bacteria. Isotope labelling studies using [U-13C6]glucose were used to show that 13C2 and 13C4 were the major labelled butyrate species produced from glucose fermentation, via [13C2]acetate–acetyl CoA as intermediate. Bacterial interconversion reactions were quantified and acetate conversion to butyrate

APA, Harvard, Vancouver, ISO, and other styles

48

Roberfroid, M. B. "Prebiotics and synbiotics: concepts and nutritional properties." British Journal of Nutrition 80, S2 (1998): S197—S202. http://dx.doi.org/10.1017/s0007114500006024.

Full text

Abstract:

The main role of diet is to provide enough nutrients to meet the requirements of a balanced diet, while giving the consumer a feeling of satisfaction and well-being. The most recent knowledge in bioscience supports the hypothesis that diet also controls and modulates various functions in the body, and, in doing so, contributes to the state of good health necessary to reduce the risk of some diseases. It is such an hypothesis which is at the origin both of the concept of ‘functional food’ and the development of a new scientific discipline of ‘functional food science’. In the context of this pap

APA, Harvard, Vancouver, ISO, and other styles

49

V., KAPRELYANTS L., and E. D. ZHURLOVA. "PROSPECTS FOR THE USE OF GRAIN RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL PRODUCTS." Grain Products and Mixed Fodder’s 18, no. 4 (2019): 18–26. http://dx.doi.org/10.15673/gpmf.v18i4.1191.

Full text

Abstract:

The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products offered. Physiological activity of cereal’s ingredients varies widely, there are: anticancer, antiallergic, antioxidant properties, prebiotic, immunostimulating effects, etc. Moreover, the cereal’s ingredients can improve the organoleptic properties of bakery, dairy and confectionery. Cereals can be

APA, Harvard, Vancouver, ISO, and other styles

50

Benahmed Djilali, Adiba, Abdelouahab Benseddik, Halima Boughellout, Karim Allaf, and Mohamed Nabiev. "Biological and functional properties of vine leaves." North African Journal of Food and Nutrition Research 5, no. 11 (2021): 43–52. http://dx.doi.org/10.51745/najfnr.5.11.43-52.

Full text

Abstract:

Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods: Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acids) were determined. Also, their bioactive substances (TPC, total flavonoids content, tannin content, soluble-water polysacc

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!