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...

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...

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...

BACKGROUND The aim of this study was to assess physical properties of dietetic chocolate milk produced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin can also participate in enhancing textural properties of beverages. Therefore, this novel food will be useful for all people especially for diabetics. METHODS This study was carried out in Quality Control La...

The high fructan contents in underground organs of Cerrado species, high water solubility, and fast metabolism of these compounds highlight their role as carbon storage and as an adaptive feature in plants under drought. In this study, we showed that anatomical structure, in association with soluble compounds and metabolism of inulin-type fructans were modified in rhizophores of Crysolaena obov...

A method is described for the semi-automated measurement of inulin concentrations in serum and urine in the presence of glucose. The concentration of glucose is measured simultaneously and is used to correct for almost all "inulin-like" interferences. The inulin standard curve is linear over a wide range (5-2500 mg/l). Between-run precision is < 6% and recovery from spiked sera is 98%. This met...

Inulin-type fructans are fermented by gut bacteria to yield SCFA, including butyrate which is trophic for colonocytes and induces glutathione S-transferases (GST) that detoxify carcinogens. Since little is known on similar effects by complex fermentation samples, we studied related products in non-transformed human colonocytes. Inulin enriched with oligofructose (1:1, Synergy1) was fermented wi...