Cashew juice containing prebiotic oligosaccharides
نویسندگان
چکیده
منابع مشابه
Prebiotic oligosaccharides in premature infants.
OBJECTIVE The aim of the study was to determine the impact of increasing doses of 2 prebiotic oligosaccharides and of an "all-human diet" on the intestinal microbiota of premature infants. METHODS Twelve premature infants receiving formula feedings were randomly assigned to receive either galacto-oligosaccharide (F+GOS) or a pooled concentrated donor human milk product containing human milk o...
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The cashew tree (Anacardium occidentale L.) belongs to the family Anacardiaceae. It is a native plant of Brazil. The fruit consists of a cashew nut (the true fruit) and a cashew apple (pseudofruit). The cashew nut is the most important product of the cashew tree; whereas the cashew apple has increased in value [1]. Many procedures have been industrialized for transforming the cashew apple into ...
متن کاملIn vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.
Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligo...
متن کاملPrebiotic Oligosaccharides Potentiate Host Protective Responses against L. Monocytogenes Infection
Prebiotic oligosaccharides are used to modulate enteric pathogens and reduce pathogen shedding. The interactions with prebiotics that alter Listeria monocytogenes infection are not yet clearly delineated. L. monocytogenes cellular invasion requires a concerted manipulation of host epithelial cell membrane receptors to initiate internalization and infection often via receptor glycosylation. Bact...
متن کاملIn vitro Fermentability of Prebiotic Oligosaccharides by Lactobacilli
Twelve strains of lactobacilli were tested for their growth and ability to utilise six prebiotics (pure substances and commercially available prebiotics) as a sole carbon source. All strains showed a considerable growth on all prebiotics tested. Inulin was the best carbohydrate source for lactobacilli, followed by lactulose and raffinose. A massive increase of viable cells on commercial prebiot...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0689-9