Inulin is a polyfructans which is widely used as prebiotic, sugar replacer, fat replacer and texture modifier. It is a significant ingredient used in food industry by virtue of its diversified nutritional and functional properties. Inulin, cellulose, starch, pectin, carrageenan and xanthan gum are of great attention because of their nutritional and tecchnological properties. The inulin concentr...

Alkaline degradation of inulin under controlled conditions shows that not all molecules in an inulin preparation are nonreducing and, thus, alkali-stable and suitable for clinical measurements. Reducing “inulin” molecules are degraded by the normal betaalkoxy carbonyl mechanism, and the main product of degradation in calcium hydroxide solution is “c ”-D-glucosaccharinic acid. An inulin preparat...

The development of a low glycemic index (GI) coconut milk ice cream by replacing 12% sucrose with different low GI sweeteners (xylitol, erythritol, inulin and fructose) was investigated. Three mixtures of sweeteners (6.2% xylitol + 7% inulin, 4% erythritol + 7% inulin + 2.15% fructose, 8.5% inulin + 5% fructose) were reformulated to obtain the similar characteristics as using 12% sucrose, inclu...

1. Renin secretion rates in normal rats were determined with two different methods: (a) the product of renal plasma flow as measured by sodium p-aminohippurate and the difference between renal and peripheral vein renin activity; (b) the product of this latter difference and the renal plasma flow as calculated from the clearance and extraction of inulin. 2. The renin secretion rates, as calculat...

ABSTRACT: Yoghurt is a popular healthy food, consumed by many people. The popularity of this product made it possible to use it as a base in order to produce probiotic preparations. Prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. The aim of this research was to study physi...

1. Physical and chemical parameters were measured in the Japanese oyster Crassostrea gigas to investigate whether the first step of urine formation in the lamellibranchs could be an ultrafiltration and to give a quantitative description. 2. The effective filtration pressure was not constant, but a function of time, oscillating between 317mmH2O and —3-8mmHzO. During the filtration, a separation ...

Lactobacillus delbrueckii TU-1, which apparently takes intact inulin into its cells and then degrades it intracellularly, was co-cultured in vitro with L. paracasei KTN-5, an extracellular inulin degrader; or L. plantarum 22A-3, a strain that is able to utilize fructose but not inulin; or both in order to prequalify inulin as a prebiotic agent in vivo. When L. delbrueckii TU-1 was co-cultured w...

The incidence of colorectal cancer is growing worldwide. The characterization of compounds present in the human diet that can prevent the occurrence of colorectal tumors is vital. The oligosaccharide inulin is such a compound. The aim of this study was to evaluate the antigenotoxic, antimutagenic and anticarcinogenic effects of inulin in vivo. Our study is based on 3 assays that are widely used...

A food (ingredient) is regarded as functional if it is satisfactorily demonstrated to affect beneficially 1 or more target functions in the body beyond adequate nutritional effects. The term inulin-type fructans covers all beta(2<--1) linear fructans including native inulin (DP 2-60, DP(av) = 12), oligofructose (DP 2-8, DP(av) = 4), and inulin HP (DP 10-60, DP(av) = 25) as well as Synergy 1, a ...

A method is described for the measurement of inulin and PAH clearances in rats without killing the animal. Inulin clearance measurements of partially nephrectomized rats and sham-control rats were made before operation and at intervals following the operation; inulin clearances were determined on normal rats at intervals during their growth. In another series of partially nephrectomized rats an...