The inulin-type fructans are non-digestible oligosaccharides that are fermented in the gastrointestinal tract of farm animals and pets. This review focuses on the various effects of inulin-type fructans in pigs, poultry, calves and companion animals. Effects of the inulin-type fructans on gut microflora, digestion and availability of nutrients, gut morphology, fermentation characteristics and a...

Nine bacterial strains growing on inulin as the sole carbon and energy source were isolated from soil samples by enrichment culture on a mineral medium. Four of the strains were thermophilic and belong to the genus Bacillus. The thermophilic strains synthesized a beta-fructosidase that was active on both inulin and sucrose. The presence of inulin in the culture medium is necessary for enzyme sy...

background and objectives: ensiling is a conservation method for forage crops. it is based on the fact that anaerobe lactic acid bacteria (lab) convert water-soluble carbohydrates into organic acids. therefore, ph decreases and the forage is preserved. the aim of this study was to isolate special kinds of lactic acid bacteria from silage and to study the effect of bacteria, inulin and enzymes a...

An equal ratio arm, capacitance-conductance bridge, operated at frequencies below 100 kilocycles per second, was med to measure the dielectric constant of water with an accuracy of better than 0.1 percent at 5-degree intervals over the range .0° to 100° C. At 25° C the dielectric constant was found to have the value 78.30, which is about 0.3 percent lower than t hat usually accepted. The data f...

Mineralocorticoid-treated, normotensive third trimester subjects positioned in lateral recumbency were studied before and during the infusion of 300 mEq of hypotonic saline. Urinary sodium excretion increased in all subjects from a mean value of 199 to 416 muEq/min. In 12 maximally hydrated subjects free water clearance (C(H2O)) and urine flow (V) increased from means of 7.54 and 9.50 to 11.6 a...

Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of conjugates, including emulsifying antioxidant properties, can be crucial when used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin investigate how manufacturing variables heating temperature pH affect conjugates. The surface were...

Various compounds have been used for microencapsulating of fish oilso far, but in thiswork for the first time, inulin and casein which are both known for their functional properties, were used as the coating materialof fish oil.This study aimed to investigate the properties of nano-emulsions (droplet size measurements and pH) based on changes in the concentration and type of wall and their effe...

This study investigated the fermentation and microbiota profiles of three fibers, wheat dextrin (WD), partially hydrolyzed guar gum (PHGG), and inulin, since little is known about the effects of WD and PHGG on gut microbiota. A treatment of salivary amylase, pepsin, and pancreatin was used to better physiologic digestion. Fibers (0.5 g) were fermented in triplicate including a control group wit...

Resistant starch and inulin are complex carbohydrates that are fermented by the microflora and known to increase colonic absorption of minerals in animals. The fermentation of these substrates in the large bowel to short-chain fatty acids is the main reason for this increase in mineral absorption. The purpose of the present study was to examine the potential synergistic effect of a combination ...

Inulin is a polysaccharide contained in chicory, dahlia, and other plants. An oligosaccharide DFA III is produced from inulin using a microbial enzyme, inulin fructotransferase (DFA III producing) [EC 2.4.1.93]. The oligosaccharide DFAIII has a unique functionality that accelerates the assimilation of minerals (Ca, Fe, and so on) from intestines. Therefore, it has a potential for the improvemen...