The determination of inulin concentration in nanoliter fluid samples is fundamental to micropuncture investigations of renal function, and this is generally accomplished through the use of radioisotopes. We report here a simple and reliable alternative to the use of radioisotopes that employs FITC-labeled inulin. Samples containing FITC-inulin are stored between oil columns in constant-bore mic...

Currently there is a growing interest from the food industry in obtaining inulin for its possible use elaboration of functional foods. A set optimum extraction conditions was developed recovery plus fructo-oligosaccharides (FOS) several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well novel source...

Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...

Gembili (Dioscorea esculenta L) and dahlia (Dahlia are local plants that grow in Indonesia. This research was conducted to obtain the yield, inulin content, solubility, white degree of gembili by hot water, ethanol extraction, compared commercial. study used a completely randomized design with factorial, i.e., from Gunungkidul Sukoharjo; Cibodas Berastagi. The results showed extract gunungkidul...

Desirability and good background of yogurt have led the manufacturers to use this product mostly for producing milk-based probiotic products. The aim of this study was to evalutate the effect of a mixture of prebiotics including oligofructose, lactulose, and inulin on physicochemical properties (pH value, acidity, and syneresis) of synbiotic yogurt containing lactobacillus casei. Pasteurized mi...

inulin is widely used in functional foods throughout the world for its health-promoting and technological properties. helianthus tuberosus is cultivated widely in the northern part of iran. helianthus tuberosus can be a valuable source of inulin. to optimize conventional extraction of inulin, various combinations of time, temperature, and solvent: solid ratio, were used. in this research, a ser...

The volumes of distribution of a number of substances of widely varying molecular size and chemical properties, including sulfate, thiosulfate, mannitol, sucrose, and inulin, have been found to represent 15 to 25 per cent of body weight of man, dog, and other mammals. The apparently equal volumes of distribution of these dissimilar substances has suggested that the distribution of each of these...

Inulin is a natural food component found in many plants that are part of the human diet (e.g., leeks, onions, wheat, garlic, chicory and artichokes). It is added to many foods and is used to increase dietary fibre, replace fats or carbohydrates, and as a prebiotic (a stimulant of beneficial bacteria in the colon). Oligofructose, which is also present in these foods, produces similar effects and...

The production of mannitol by Lactobacillus intermedius NRRL B-3693 using inulin as a substrate was investigated at pH 5.0 and 37 ◦C. The bacterium produced mannitol (106.2± 0.3 g l−1) from dilute acid hydrolyzate (pH 2.0, 121 ◦C, 15 min) of inulin (150 g l−1) in 34 h. It also produced mannitol from inulin by simultaneous saccharification and fermentation (SSF) at pH 5.0 and 37 ◦C using inulina...