The polymerization of amino acids under anhydrous prebiotic conditions was first studied several decades ago. Here we use a stochastic model stressing the relevant role of the polarity of amino acids in the formation of oligopeptides in a prebiotic milieu. Our goal is to outline the predominance of co-polypeptides over homo-polypeptides, resulting not only from the randomness, but also from pol...

Prebiotic oligosaccharides have the ability to generate important changes in the gut microbiota composition that may confer health benefits to the host. Reducing the impurities in prebiotic mixtures could expand their applications in food industries and improve their selectivity and prebiotic effect on the potential beneficial bacteria such as bifidobacteria and lactobacilli. This study aimed t...

The production of prebiotic galactooligosaccharides (GOS) from lactose has been widely studied whereas the synthesis of new prebiotic oligosaccharides with improved properties as those derived from lactulose is receiving an increasing interest. Understanding the mechanism of enzymatic oligosaccharides synthesis from lactulose would help to improve the quality of the products in a rational way a...

Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeeded. Therefore, the present study aims to evaluate the effects of sugar substitutes on rheological characteristics of prebiotic milk chocolate using Simplex-lattice mixture design. For doing this, a...

BACKGROUND Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La-14) and Bifidobacteri...

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer wer...

In this experiment, the influence of prebiotic and probiotic supplementation in the broiler breeder diets on body weight, mortality, feed intake, egg production, hatchability and humoral immunity response was investigated. A total number of 13140 female and 1260 male breeders (Cobb 500) with 26 wks of age were allocated to three treatments with six replicates (800 birds each replicate). Breeder...