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Inulin-Type Fructans in Healthy Aging Gut microbiota; Inulin; Healthy Aging; Gut health;

2023-05-11

Recent studies have shown that the gut microbiota changes in old age, with an increased number of bacterial groups represented in the predominant elderly gut microbiota. Here, the application of prebiotics, especially the inulin-type fructans, and synbiotics (prebiotics combined with efficacious probiotic strains) will be discussed in terms of microbiota modulation and impact on disease risk in the aged population.

Gut microbiota Inulin Healthy aging Gut health
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Inulin addition improved probiotic survival in soy‑based fermented beverage Bioactive properties; Fermented soy-based beverage;Inulin; Lactic acid bacteria; Non-dairy products

2023-03-03

The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the efect of post-fermentation addition of inulin of low or high average polymerization degree on the bacterial resistance. The incorporation of inulin to the soy-based fermented beverages increased the bacterial count after 30 days of refrigerated storage up to 8.71±0.15 and 8.41±0.10 log CFU/mL for L. paracasei and L. planatrum respectively.

Bioactive properties Fermented soy-based beverage Inulin Lactic acid bacteria Non-dairy products
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The Bifidogenic Nature of Chicory Inulin and Its Hydrolysis Products Inulin; Oligofructose; Bifidobacteria; Bifidogenicity; Dose effect；Prebiotic

2023-04-10

Research data on the bifidogenic effect of β(2-1)fructans, which at present are commercialized in the U.S., Japan and Europe as food ingredients, are presented. In vitro fermentation of inulin revealed that molecules with a chain length (degree of polymerization or DP) >10 are fermented on average half as quickly as molecules with a DP<10. All β(2-1) fructans are bifidogenic and classified as biobiotics.

Inulin Oligofructose Bifidobacteria Bifidogenicity Dose effect Prebiotic
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Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin whey protein isolate; inulin; glycation; heat stability; Maillard reaction

2023-03-03

Glycation between proteins and sugars via the Maillard reaction has been shown to improve the heat stability of proteins. In this study, inulin, a healthy dietary fiber, was glycated with whey protein isolate (WPI), and the effects of reaction conditions were investigated. Results showed that conjugation led to improved heat stability, as shown by decreased turbidity and particle size as well as the ability to maintain the viscosity compared to control samples.

whey protein isolate inulin glycation heat stability Maillard reaction
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Inulin-type fructans of longer degree of polymerization exert more pronounced in vitro prebiotic effects Gut microbiota; Realtime PCR; Inulin; Degree of polymerization

2023-04-07

We assessed to what extent fructans of different degrees of polymerization (DP) differ in their prebiotic effectiveness towards in vitro microbial communities from the proximal and distal colon. Inulin has more pronounced prebiotic effects than oligofructose towards both fermentation activity and bacterial community composition in the SHIME model.

Gut microbiota Realtime PCR Inulin Degree of polymerization
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