Introduction: Cow’s milk protein allergy is the most common food allergy in many countries, with clinical importance in different aspects. Synbiotic, a combination of probiotics and prebiotics, could be effective in the management of this allergy through modulating the immune system and improving the nutritional status. Methods: In this randomized, controlled trial, 32 infants with cow’s milk a...

Yacon is a perennial plant originating from the Andean region whose roots have been receiving increased attention due to their high content of prebiotic fructooligosaccharides (FOS). Apart from many health benefits, FOS have interesting characteristics as food ingredients, so are used as sugar substitute, and their extraction from yacon roots may be an alternative to commercially available FOS....

The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosacc...

Fructooligosaccharides are prebiotics with numerous health benefits within which the improvement of gut microbiota balance can be highlighted, playing a key role in individual health. In this study, an integrated one-stage method for FOS production via sucrose fermentation by Aureobasidium pullulans was developed and optimized using experimental design tools. Optimization of temperature and agi...

We found a bacterium that converts sucrose to a useful material, using about 6,000 samples of bacteria isolated from soil. This bacterium, Bacillus sp. 217C-11, was identified according to Bergey's manual, and produced a highly efficient enzyme that converted sucrose into inulin. So, the enzyme was purified to homogeneity through five chromatographic steps, to identify its enzymatic properties....

The sensory properties of fruit and vegetables are a result taste aroma caused by many volatile nonvolatile compounds. sum organic acids (malic citric acids) soluble sugars (fructose glucose), as well their balanced combination interaction, contributes to the characterization tomato flavour. ratio is key sweetness sourness tomatoes. This study aimed determine sugar acid content, several physico...