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The production and applications of food-grade oligosaccharides are increasing rapidly. Amongst them, fructooligosaccharides represent one of their major classes in terms of pro-duction. They are relatively new functional food ingredients that have great potential as prebiotics, apart from having a number of desirable characteristics which are benef...
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... nor and fructose acceptor (95). High concentration of start- ing material is required for efficient transfructosylation (99)(100)(101). FOSs produced by this process contain 2-4 fructosyl units linked by b-1,2-glycosidic bonds and termi- nated with a-D-glucose residue. The composition of products from sucrose by transfructosylation is given in Fig. 4. The first reaction of b-fructofuranosidase on two sucrose molecules leads to 1-ketose and glucose. The action of b-fructofuranose on 1-ketose produces nystose, and on nystose, it produces 1 F -fructofuranosyl nystose. FOSs produced from sucrose have a lower DP range (2-4) than inulin-derived FOSs and are frequently de- scribed as ...
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Inulin type fructans are among the most studied prebiotics that contribute to enhance gastrointestinal system conditions. To improve the survival and stability of probiotic Lactobacillus casei, native inulin, long-chain and short-chain inulin, were separately incorporated into alginate and chitosan coated alginate beads during the microencapsulatio...
Xylooligosaccharides (XOS) are considered to be prebiotics. Prebiotics are defined as the non-digestible food ingredients that benefit the host by stimulating the growth and activity of a limited number of bacteria, such as the Bifidobacterium genus, in the intestine. The objective of this study was to evaluate prebiotic properties for XOS produced...
The production and applications of food-grade oligosaccharides are increasing rapidly. Amongst them, fructooligosaccharides represent one of their major classes in terms of production. They are relatively new functional food ingredients that have great potential as prebiotics, apart from having a number of desirable characteristics which are benefi...
Goal:
To determine the effect of a prebiotic chicory-derived inulin-type fructan on the tolerance of intestinal gas.
Background:
Subjects with gas-related complaints exhibit impaired handling of intestinal gas loads and we hypothesized that inulin would have a beneficial effect.
Study:
Placebo-controlled, parallel, randomized, double-blind tri...
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Citations
... FOSs are among the several prebiotics, such as galactooligosaccharides (GOSs), Xylo-oligosaccharides (XOSs), and fructooligosaccharides (FOSs), that are in high demand globally because of their multiple bioactive components. In the human colon, FOSs promotes the formation of beneficial microflora, including Bifidobacterium and Lactobacilli (Singh & Singh, 2010). Similarly, microbial lipases are a safe and effective green tool utilized in the food industry. ...
The application of enzymes improves the quality of processed foods, which enhances their flavor and nutritional content. As enzymes have a significant part in the processing of food as well as in assisting to reduce energy consumption, improve product biodegradability, and replace hazardous, chemical-based procedures with safer, more environmentally friendly ones. They are employed in the biological process as activators to strengthen most chemical processes necessary to maintain and sustain life in organisms. Microorganisms are regarded as favorable sources for industrial enzymes due to their simple availability and rapid multiplication rate. Several companies, including those in the food and dairy sectors, have recently increased their usage of microbial enzymes to speed up processing and use less energy. The microbial enzymes utilized in the food industry are tannase, α-amylase, inulinase, Xylanase, Phytase, transglutaminase, and lipase. Microbial enzymes have been widely employed in the food business to improve food diversity, quality, and variety. The production of large quantities of regulated enzymes from microorganisms is always favored over other sources since it is quicker and less expensive. This chapter includes various microbial enzymes used in the food industry and their biotechnological application.
... These are Orafti Active Food Ingredients (USA) which produces Raftilose ® , Beneo (Belgium) which produces Orafti ® , Cosucra Groupe Warcoing (Belgium) which produces Fibrulose ® , and Jarrow Formulas (USA) which produces Inulin FOS ® . However, Shundi Food (Shanghai) inulin is extracted from Jerusalem artichoke (Kumar et al. 2018;Singh and Singh 2010). ...
... Content of inulin in fresh mass of plants[3] ...
THE IMPACT OF INULIN ON THE FOOD PROPERTIES
Abstract: Inulin is a non-digestible carbohydrate widely applied in the food industry as a highly soluble powder with a neutral taste. Inulin-type fructans are naturally found in many vegetables, fruits, and cereals. For industrial use, they are mostly extracted from chicory roots.
Inulin used in food production has an impact on the properties of the final product. This is based on different characteristics: humectant, gel-forming, emulsifier, and thickener. Its freezing point depression characteristic can also affect how the final product is stored.
Inulin has a low caloric value and the sensory properties of food products with added inulin make inulin ideal as a sugar and fat replacer. This is very important for people on a weight loss diet.
Recently, inulin is on the market as a food supplement with beneficial effects on the host's metabolism. Inulin is also known as a prebiotic, which stimulates the growth of probiotic lactic acid bacteria and bifidobacteria. In addition to this process is an increase in the absorption of calcium in the large intestine and a consequent reduction in the risk of osteoporosis. There is evidence of its anti-cancer properties.
This is a review paper on the impact of inulin on food properties, based on our results of the sensory and physicochemical properties of dairy fermented products with added inulin.
Keywords: food, inulin, prebiotic, physicochemical properties, sensory properties
... They are well known for their beneficial effects on human and animal health. The main mechanism of action is their role as a modulator of the intestinal microbiota, selectively stimulating the growth of bifidobacteria (Singh and Singh 2010). Animal studies have linked the consumption of polyphenols such as catechins, proanthocyanidins, and anthocyanins to their ability to stimulate the growth of bacteria associated with a healthy microbiota, in addition to increasing the production of short-chain fatty acids (Alves-Santos et al. 2020). ...
... The number of fructosyl units n in GFn is 2-9 and in FFn 1-9. Exoinulinases cleave β (2 ! 1) linkage on terminal fructose, thus releasing a molecule of fructose (Fig. 3) (Singh et al. 2017(Singh et al. , 2020Singh and Singh 2010). Inulinases are used industrially to produce high fructose syrup by exoinulinases and are used to produce short-chain FOS by endoinulinases (Singh et al. 2016. ...
... Inulin has been used as a carbon source to induce microbial production of inulinases. The main limitation in the industrial production of enzymes is the cost; however, low-cost inulin-rich raw materials such as Jerusalem artichoke, chicory, and dahlia roots are used to obtain inulinases, which significantly reduces the cost of production Singh and Singh 2010). ...
... The microorganisms that produce the most inulinase are Aspergillus sp., Penicillium sp., Kluyveromyces sp., and Bacillus sp. [5,6]. It can be produced under both solid-state fermentation (SSF) and submerged fermentation (SmF) conditions. ...
... As one of the best-known prebiotic oligosaccharides, FOS are shortchain molecules that consist of fructose molecules linked by β-2,1glycosidic bonds, either with or without a terminal glucose residue [56,57]. For the production of FOS, inulin, an abundant storage carbohydrate found in plants like chicory, dahlia, and Jerusalem artichokes is an important source [6,58]. Endo-inulinases (EC 3.2.1.7) ...
This study aimed to the production of inulinase and fructooligosaccharides (FOSs) from carob under the solid-state fermentation (SSF) conditions by using Plackett-Burman Design (PBD). Based on the results the maximum inulinase and specific inulinase activities were 249.98 U/mL and 318.29 U/mg protein, respectively. When the fructooligosaccharide (FOS) results were evaluated, the maximum values of 1,1,1-Kestopentaose, 1,1-Kestotetraose, and 1-Kestose were 182.01, 506.16, 132.16 ppm while the lowest and highest total FOS values were 179.35 and 516.66 ppm, respectively. On the other hand, it was observed that the maximum inulinase activity was found at the center points of the design. Therefore, validation fermentations were carried out at center point conditions. Subsequently, the yielded bulk enzyme extracts were partially purified using Spin-X UF membranes with 10, 30, and 50 kDa cut-off values. After purification, the maximum inulinase activity was 247.30 U/mg using a 50 kDa cut-off value. Followed by this process, the purified enzyme was used to produce FOSs and the results indicated that the maximum total FOS amount was 28,712.70 ppm. Consequently, this study successfully demonstrates that Aspergillus niger A42 inulinase produced from carob under the SSF conditions can be used in FOSs production.
... The high inulinase production reported with inulin is due to the induction of inulinase enzyme production by inulin as a potent and specific substrate for it [31]. There was also high inulinase activity in wheat bran (288 U/mL), orange peel (271 U/mL), and oat bran (293 U/mL). ...
... Its composition suggests that it might provide a good substrate for the synthesis of inulinase [30]. The high inulinase production reported with inulin is due to the induction of inulinase enzyme production by inulin as a potent and specific substrate for it [31]. There was also high inulinase activity in wheat bran (288 U/mL), orange peel (271 U/mL), and oat bran (293 U/mL). ...
... The high inulinase production reported with inulin is due to the induction of inulinase enzyme production by inulin as a potent and specific substrate for it [31]. There was also high inulinase activity in wheat bran (288 U/mL), orange peel (271 U/mL), and oat bran (293 U/mL). ...
... Its composition suggests that it might provide a good substrate for the synthesis of inulinase [30]. The high inulinase production reported with inulin is due to the induction of inulinase enzyme production by inulin as a potent and specific substrate for it [31]. There was also high inulinase activity in wheat bran (288 U/mL), orange peel (271 U/mL), and oat bran (293 U/mL). ...
The objective of this study was to create a fermentation process for the production of inulinase, an important enzyme with numerous applications in the food and pharmaceutical industries, using low-cost agricultural waste as substrates for Rhizopus oryzae NRRL 3563. High titer inulinase production in chicory roots by Rhizopus oryzae in a submerged culture was accomplished using a statistical experimental design. A two-level Plackett–Burman design followed by a three-level Box–Behnken design producing a high inulinase titer of 1085.11 U/mL, 2.83-fold the maximum level, was obtained in the screening experiment. The optimal levels were as follows: chicory root, 10 g/L; NaNO3, 5 g/L; and KCl, 0.2 g/L. The produced inulinase enzyme was purified using 70% ammonium sulfate precipitation and ultra-filtration causing 3.63-fold purification with 60% activity recovery. The enzyme had a molecular weight of approximately 130 KDa. The purified enzyme showed optimum activity at 50 °C and pH 6.0. The pH stability range was three to six and the temperature stability was up 70 °C. The purified inulinase could hydrolyze inulin and sucrose, but not cellobiose or soluble starch. Km and Vmax for inulin were determined to be 0.8 mg/mL and 50,000 U/mg, respectively. The two-level Plackett–Burman design was applied followed by a Box–Behnken model for optimization of fermentation conditions. Accordingly, the optimal combination of fermentation was a reaction time of seven hours, a temperature of 60 °C, and an enzyme concentration of 40,000 U/mL, which resulted in a 58.07% saccharification yield. The characteristics of the enzyme and its kinetic parameters suggested that it was highly effective in the fermentation of inulin and inulin-containing substrates. Additionally, it raises the potential of using inulinase enzymes in pharmaceutical and food industries.
... These are Orafti Active Food Ingredients (USA) which produces Raftilose ® , Beneo (Belgium) which produces Orafti ® , Cosucra Groupe Warcoing (Belgium) which produces Fibrulose ® , and Jarrow Formulas (USA) which produces Inulin FOS ® . However, Shundi Food (Shanghai) inulin is extracted from Jerusalem artichoke (Kumar et al. 2018;Singh and Singh 2010). ...
Fructooligosaccharides (FOS) are oligosaccharides of fructose. They are found in many vegetables, but in low concentration, they function as an energy reservoir in plants. FOS are nondigestible oligosaccharides since they are not hydrolyzed by digestive enzymes, and because they promote the growth of beneficial bacteria, they are considered as prebiotics. They are currently extracted from plants or produced by enzymatic synthesis using fructosyltransferases and β-fructofuranosidases. In every case, a mixture of FOS and low concentrations of minor sugars like fructose, glucose, and sucrose is produced. These saccharides have different degrees of polymerization; they can be between 3 and 20 fructose molecules, linked by different types of bonds, such as β(2 → 1) or β(2 → 6) depending on the process used. FOS provide several benefits to human health, such as immune system stimulation, probiotic bacteria proliferation, improvement of the digestive system, and improvement of metabolic syndrome and inflammatory diseases; they may also prevent some infections and cancer. Furthermore, due to their physicochemical properties, FOS may have an impact on technological aspects when used in some food products, such as the improvement of texture, a valuable sensory characteristic which relates to food perception and mouthfeel. Other applications are in cosmetic and pharmaceutical products.
... [3] Inulinase can be of two types; endoinulinase, which hydrolyzed lengthy chains into tiny and exoinulinase will obtain the fructose through the hydrolysis. [4] It has various industrial applications in the production of protein, mannitol, sorbitol, citric acid, lactic acid, cell oil, and biofuel. Furthermore, it improves digestion, lowering cholesterol, bone health, blood sugar control, and immunomodulation activity. ...
The enriched nutritional and functional properties of inulinase with wide attention are considered commercial/industrial food enzymes. It can be produced by many microorganisms such as yeasts, fungi, and bacteria. Nocardiopsis is a genus under Actinomycetes, which has biotechnologically important microorganisms. This study aims to isolate and identify marine Actinomycetes Nocardiopsis species and to evaluate the antibacterial potential of the inulinase enzyme obtained from it. Marine actinobacteria (Nocardiopsis sp.) were isolated from sediment samples on YM agar. The isolate was identified by biochemical analysis of cell walls (amino acid and sugar). Enzyme screening assay was performed with temperature and pH influence in the production inulinase enzyme production. Antibacterial activity and minimal inhibitory activity of inulinase enzyme were performed with Staphylococcus, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Antimicrobial testing revealed that with higher concentrations of inulinase enzyme, the zone of inhibition of bacterial growth increased, and the minimum inhibitory concentration of inulinase enzyme that prevented the growth of bacteria was close to the standard tetracycline. Inulinase enzyme obtained from Nocardiopsis species shows good antibacterial activity against Staphylococcus aureus, K. pneumoniae, and P. aeruginosa in comparison to the standard, tetracycline.
... The amount of fructans (inulin and fructooligosaccharide: FOS) in the asparagus edible portion ranges between 0.5% and 2% (dry weight) depending on the variety and is comparable to that of canning co-products (0.2% to 1.5%). However, the Asparagus roots contain a high concentration of reserve fructan polysaccharide, which accounts for nearly a quarter of the fresh weight [4,5]. Inulin and FOS are nondigestible feed ingredients that benefit birds by selectively changing the composition of the lower-gut microbiota and nutrient metabolism [6]. ...
Objective: This experiment investigated the effects of synbiotic supplementation produced from probiotics and prebiotics from trimmed asparagus by-products (TABP) on broiler chicken diets in order to yield designer meat production.
Materials and Methods: A total of 320 one-day-old Ross 308® chicks were randomly allocated to dietary treatments with four replications each (n = 20). The dietary treatments were composed of a control group without supplementation and treatment groups fed with 10, 30, and 50 gm/kg of TABP supplementation in diets combined with 2 gm/kg probiotics.
Results: The results showed that broilers fed dietary supplementation of TABP with 2 gm/kg had a lower level of total cholesterol and low-density lipoprotein cholesterol in the serum, which reduced the atherogenic indices of the serum, such as cardiac risk ratio and atherogenic coef¬ficient (p < 0.05). In addition, the cholesterol content and the fatty acid profile of breast meat, including palmitic acid, oleic acid, saturated fatty acid, and omega 9 levels, also declined with the increasing levels of TABP inclusion (p < 0.05). Moreover, the supplementation of TABP in diets caused a decline in the atherogenic and thrombogenicity indices and a rise in Δ-9 desaturase (16) index and hypocholesterolemic to the hypercholesterolemic ratio of meat (p < 0.05).
Conclusion: Synbiotic supplementation of up to 30 gm/kg TABP combined with 2 gm/kg probiotics in the chicken diet can potentially be utilized for the production of designer meat. [J Adv Vet Anim Res 2022; 9(3.000): 516-526]
