Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of bo...

The H(2) breath test is ideal for orocaecal transit time (OCTT) measurement, as it is non-invasive and inexpensive. Indigestible substrates added to a test meal are metabolised by the colonic bacteria, resulting in the production of H(2) which is detected in end-exhalation breath. However, the substrates themselves can alter the transit times in the gastrointestinal tract. The aim of the presen...

Inulin-type fructans (beta(2,1)fructans) extracted from chicory roots (Cichorium intybus) are prebiotic food ingredients, which in the gut lumen are fermented to lactic acid and SCFA. Research in experimental animal models revealed that inulin-type fructans have anticarcinogenic properties. A number of studies report the effects of inulin-type fructans on chemically induced pre-neoplastic lesio...

Controversy persists regarding the role of tubular reabsorption and secretion in the renal handling of digoxin. To determine the effect of reduction in renal perfusion pressure and blood flow on digoxin clearance during acute and chronic digoxin administration, renal clearances of digoxin and inulin were measured in pentobarbital-anesthetized dogs before and after repeated unilateral renal arte...

Inulin is a carbohydrate composed of linear chains of β-2,1-linked D-fructofuranose molecules terminated by a glucose residue through a sucrose-type linkage at the reducing end. Jerusalem artichoke (JA) is one of the most interesting materials among unconventional and renewable raw materials, with levels of inulin reaching 50-80% of dry matter. Inulin or inulin-rich materials can be actively hy...

Contact-rehydration in terrestrial slugs involves a specific drinking behaviour during which water is rapidly absorbed through the integument of the foot. When dehydrated slugs were placed on wet filter paper containing 14C-inulin, they displayed the characteristic drinking posture and absorbed both water and 14C-inulin. Samples of haemolymph from dehydrated slugs after 12 min of contact-rehydr...

The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the com...

In vitro and in vivo experiments were designed to evaluate the effectiveness of laboratory-made di-d-fructose dianhydride (DFA)-enriched caramels. The DFA-enriched caramels were obtained from d-fructose (FC), d-fructose and sucrose (FSC), or d-fructose and β-cyclodextrin (FCDC). In the in vitro experiment, raftilose and all caramels increased (P<0.05) l-lactate concentration and decreased (P<0....

abstract: fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. in this study, the use of suitable l. plantarum starter culture with l.bulgaricus and s. thermophilus to improve the cucumber fermentation process with high quality has been studied. cucumbers in brine containing 4 to 6% nacl and 0.2 to 0.4% inulin (w/v) were inoculated with...

The aim of the study was to develop a symbiotic cottage cheese containing Lactobacillus delbrueckii UFV H2b20 and inulin, and to evaluate the survival of this bacterium when the cheese was exposed to conditions simulating those found in the gastro-intestinal tract. Throughout the entire whole shelf-life period of the cheese, the probiotic cell counts were higher than those recommended for probi...