Background Embryo implantation in early gestation is crucial for reproductive success,while dietary fiber plays a key role in regulating sow fertility.However,the underlying mechanisms remain unclear.This study explor...Background Embryo implantation in early gestation is crucial for reproductive success,while dietary fiber plays a key role in regulating sow fertility.However,the underlying mechanisms remain unclear.This study explores the influence of dietary inulin on embryonic implantation using a sow model.Sows were fed a diet supplemented with 11 g/kg of inulin during early gestation and were slaughtered on gestation day 19(G19).Uterine fluid exosomes(UFEs)and endometrial tissues were collected for high-throughput sequencing and for analysis of the expression of angiogenesis-related genes and proteins,respectively.Furthermore,UFEs obtained from slaughtered sows were injected into G19 sows to investigate the effects on reproduction and angiogenesis.Results The results showed that inulin significantly increased the number of blood vessels in the endometrium and expression of the angiogenesis-related proteins MMP2 and ANGPT1 in G19 sows(P<0.05).Bioinformatics analysis revealed that inulin significantly downregulated miRNAs associated with angiogenesis inhibition in UFEs,while upregulating miRNAs related to trophoblast physiological activities and regulation of the uterine fluid microenvironment(P<0.05).Furthermore,intravenous injection of G19 sows with UFEs from sows fed a diet containing inulin had significantly promoted vascular formation in the endometrium and embryos,and increased the number of live embryos on gestation day 28(G28)(P<0.05).Additionally,the mRNA expression levels of MMP2,ANGPT1,and VEGF in the placentas of sows were significantly elevated on G28 and at farrowing in the UFEs injection group(P<0.05).Conclusion Dietary supplementation with inulin during early gestation in sows promoted embryo implantation by regulating angiogenesis at the maternal–fetal interface through the modulation of miRNA expression in UFEs.These findings provide a theoretical reference for the application of dietary fiber in sow nutrition.展开更多
Objective:To explore the application method and clinical effect of inulin in the treatment of constipation for patients in the ICU.Methods:Sixty ICU patients with constipation were randomly divided into an experimenta...Objective:To explore the application method and clinical effect of inulin in the treatment of constipation for patients in the ICU.Methods:Sixty ICU patients with constipation were randomly divided into an experimental group and a control group,with 30 patients in each group.The control group received nasal feeding with a regular diet.The experimental group received nasal feeding with a regular diet plus inulin.The defecation status of the patients was observed and compared on the 3rd,5th,and 7th days.Results:Among the 30 patients in the experimental group and 30 patients in the control group,there was a statistically significant difference in treatment effect between the two groups(P<0.05).The treatment duration was(3.91±1.09)days in the experimental group and(5.78±1.52)days in the control group.Conclusion:Inulin has a significant effect in the treatment of constipation for critically ill patients in the ICU and is worthy of clinical promotion and application.展开更多
High-fat diet(HFD)promotes the imbalance of gut microbiota,contributing to the development of metabolic disorders.Pomegranate juice(PJ)and inulin,as dietary polyphenol and dietary fiber respectively,have been reported...High-fat diet(HFD)promotes the imbalance of gut microbiota,contributing to the development of metabolic disorders.Pomegranate juice(PJ)and inulin,as dietary polyphenol and dietary fiber respectively,have been reported to ameliorate diet-induced gut microbiota dysbiosis and metabolic disorders.However,the combined effect of PJ and inulin on HFD-induced metabolic disorders has not been elucidated.In current study,we found that the combination of PJ and inulin prevent HFD-induced obesity,dyslipidemia,and gut microbiota dysbiosis.Moreover,the fecal levels of short-chain fatty acids(SCFAs)produced by inulin were increased after inulin combined with PJ.The levels of pomegranate polyphenol metabolites produced by PJ were also increased after PJ combined with inulin,especially pharmacokinetic analysis showed that the presence of inulin enhance the absorption level of urolithin A.Fecal metabolomic analysis found that PJ combined with inulin alter the metabolic status compared with PJ.It was also showed that the levels of SCFAs and pomegranate polyphenol metabolites among groups were correlated with gut microbiota and metabolic disorders indicators.Our results suggested that PJ combined with inulin prevent HFD-induced metabolic disorders,which may be attributed to the promotion of mutual metabolic transformation and absorption of PJ and inulin by gut microbiota.展开更多
Aqueous zinc-ion batteries have emerged as highly promising energy storage devices due to their high theoretical capacity,low cost,and high safety.However,they still suffer from dendrite growth and parasitic side reac...Aqueous zinc-ion batteries have emerged as highly promising energy storage devices due to their high theoretical capacity,low cost,and high safety.However,they still suffer from dendrite growth and parasitic side reactions caused by reactive aqueous electrolytes,which not only compromise reversibility but may also lead to internal short circuits,severely limiting practical applications.Herein,inulin(INU),a hydroxyl-rich polysaccharide,is proposed as a multifunctional electrolyte additive.Experimental and density functional theory calculations reveal that INU molecules effectively disrupt the original hydrogen-bond network,facilitating Zn^(2+)desolvation and rapid migration,thereby effectively resisting hydrogen evolution reaction,Zn corrosion,and by-products formation.Additionally,INU preferentially adsorbs on the Zn(002)crystal plane,forming a hydrophobic protective layer and guiding uniform Zn^(2+)deposition,thus inhibiting random dendritic growth.The presence of INU also effectively retards the dissolution process of V_(2)O_(5).As a result,the Zn‖Zn symmetric cell assembled with INU-3 electrolyte achieves an extended cycling life of 2400 h at a current density of 0.5 mA cm^(-2) and an areal capacity of0.5 mAh m^(-2).Furthermore,the Zn‖V_(2)O_(5) full cell exhibits a high capacity of 386.0 mAh g^(-1) at0.5 A g^(-1) and a high capacity retention of 55.26%at 8 A g^(-1).The full cell maintains remarkable capacity retention of 73%after 500 cycles at 1 A g^(-1) and 91%after 1000 cycles at 3 A g^(-1).This work inspires the study of electrolyte additives for aqueous zinc-ion batteries.展开更多
To develop an HPLC-ELSD method for the determination of nine inulin-type fructo-oligosaccharides in inulin,the HPLC-ELSD system consisted of Waters XBridge■ Amide column(4.6 mm×250 mm,5μm)with a gradient elutio...To develop an HPLC-ELSD method for the determination of nine inulin-type fructo-oligosaccharides in inulin,the HPLC-ELSD system consisted of Waters XBridge■ Amide column(4.6 mm×250 mm,5μm)with a gradient elution mobile phase consisting of acetonitrile and water at a flow rate of 1.2 mL/min at 30°C.The detector was an Agilent Technologies 380-ELSD.The drift tube temperature for the ELSD was set at 55°C with a nitrogen flow rate of 1.8 L/min.The injection volume was 15μL.The results showed that the detection range for the nine inulin-type fructo-oligosaccharides was 3.81–30.60μg R^(2)=0.99969 for kestose,3.73–29.97μg R^(2)=0.99981 for nystose,3.82–30.69μg R^(2)=0.99993 for fructosylnystose,3.80–30.48μg R^(2)=0.99995 for GF5,3.73–29.96μg R^(2)=0.99993 for GF6,3.78–30.30μg R^(2)=0.99983 for GF7,3.82–30μg R^(2)=0.99989 for GF8,3.71–29.80μg R^(2)=0.99974 for GF9,3.61–29.00μg R^(2)=0.99970 for GF10,respectively.The recovery of the nine oligosaccharides ranged between 96.48%–100.84%(n=6).The method was simple,accurate,and reproducible that it could be used as an analytical method for evaluating the quality of inulin effectively.展开更多
Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin f...Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.展开更多
In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were pr...In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.展开更多
Jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosu...Jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosus L.tubers by the application of microwave irradiation. Further pretreatment of the water extract with acetone andethanol yielded inulin (20%) with purity 89% and degree of polymerization 18. Jerusalem artichoke inulin wascharacterized by FTIR and NMR spectroscopy. For the first time eco-friendly synthesis of acetylated Jerusalemartichoke inulin was performed by the reaction with acetic anhydride, without toxic solvent, but only withsodium acetate as catalyst under microwave irradiation for 60 s. The degree of acetylation (DA=2.1) and thestructure of inulin esters were confirmed by 1H and 13C NMR. The suggested microwave acetylation shortenssignificantly the esterification reaction.展开更多
Background High dietary carbohydrates can spare protein in rainbow trout(Oncorhynchus mykiss)but may affect growth and health.Inulin,a prebiotic,could have nutritional and metabolic effects,along with anti-inflammator...Background High dietary carbohydrates can spare protein in rainbow trout(Oncorhynchus mykiss)but may affect growth and health.Inulin,a prebiotic,could have nutritional and metabolic effects,along with anti-inflammatory properties in teleosts,improving growth and welfare.We tested this hypothesis in rainbow trout by feeding them a 100%plant-based diet,which is a viable alternative to fishmeal and fish oil in aquaculture feeds.In a two-factor design,we examined the impact of inulin(2%)as well as the variation in the carbohydrates(CHO)/plant protein ratio on rainbow trout.We assessed the influence of these factors on zootechnical parameters,plasma metabolites,gut microbiota,production of short-chain fatty acids and lactic acid,as well as the expression of free-fatty acid receptor genes in the mid-intestine,intermediary liver metabolism,and immune markers in a 12-week feeding trial.Results The use of 2%inulin did not significantly change the fish intestinal microbiota,but interestingly,the high CHO/protein ratio group showed a change in intestinal microbiota and in particular the beta diversity,with 21 bacterial genera affected,including Ralstonia,Bacillus,and 11 lactic-acid producing bacteria.There were higher levels of butyric,and valeric acid in groups fed with high CHO/protein diet but not with inulin.The high CHO/protein group showed a decrease in the expression of pro-inflammatory cytokines(il1b,il8,and tnfa)in liver and a lower expression of the genes coding for tight-junction proteins in mid-intestine(tjp1a and tjp3).However,the 2%inulin did not modify the expression of plasma immune markers.Finally,inulin induced a negative effect on rainbow trout growth performance irrespective of the dietary carbohydrates.Conclusions With a 100%plant-based diet,inclusion of high levels of carbohydrates could be a promising way for fish nutrition in aquaculture through a protein sparing effect whereas the supplementation of 2%inulin does not appear to improve the use of CHO when combined with a 100%plant-based diet.展开更多
The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digeste...The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digested by digestive enzymes. The purpose of this research is to assess utilization of inulin from several types of tubers include dahlia tubers, yam tu- bers, and gembili tubers as a source of prebiotic that tested in probiotic bacteria (L. casei and L. plantarum). The study used a Randomized Block Design method with two factors, the type of probiotic isolate and inulin extract from tubers. The result shows that the best treatment is isolates of L. casei obtained in the fermentation medium with the addition of inulin from gembili tubers. The best treatment has the following characteristics: an increase in total LAB 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and the total sugars are 3.11%. Whereas in isolates of L. plantarum, the best treatment in the fermentation medium is with the addition of inulin from dahlia tubers. The LAB reaches 2.80 × 1010 cfu/ml, 1.29% total acid, pH 2.24 and 2.05% total sugars.展开更多
The paper presents the findings of an experimental study on the microwave synthesis (MW) of inulin acetateand its possible application as bio-additive in poly(vinyl chloride) (PVC). The obtained inulin acetate has bee...The paper presents the findings of an experimental study on the microwave synthesis (MW) of inulin acetateand its possible application as bio-additive in poly(vinyl chloride) (PVC). The obtained inulin acetate has beenidentified and characterized by spectroscopic methods. Advantages of the MW compared with the conventionalsynthesis were defined. In order to evaluate possible application of the product as bio-based additive forpolymers, effect of the inulin ester on PVC behavior and characteristics has been investigated by differentialscanning calorimetry (DSC) and deformation upon extension. Experimental results show that in concentrationrange up to 30.0 wt. % the inulin ester influences positively the properties of PVC causing effect similar toplasticizing one. At concentration over 30 wt.% the ester shows more specific behavior, which will be furtherinvestigated. Conclusions about potential application of MW synthesized inulin acetate as bio-based additive forPVC have been drawn.展开更多
Microwave-assisted irradiation was performed for esterification of chicory inulin with high degree of polymerization with acetic anhydride without a solvent only with a catalyst.The resulting esters were characterized...Microwave-assisted irradiation was performed for esterification of chicory inulin with high degree of polymerization with acetic anhydride without a solvent only with a catalyst.The resulting esters were characterized by melting point,hydrophilic-lipophilic balance,thin-layer chromatography,ultraviolet spectroscopy,Fourier transform infrared spectroscopy(FTIR)and nuclear magnetic resonance(NMR)spectroscopy.Inulin acetate demonstrated a high degree of acetylation(2.5-3.0)and presented a white,water-insoluble substance with bitter taste.The FTIR and NMR spectra confirmed esterification and demonstrated the incorporation of hydrophobic residue to the water soluble inulin backbone.Swelling capacity,water holding,oil-holding capacities,the foamability,foam stability and emulsifying properties were also evaluated.Inulin acetate showed promising foam stability 52%for 60 min and formed stable emulsions at concentration 0.2 g/L with 50 and 80%oil phases.Its water holding capacity was lower than the oil holding capacity.In addition to this,for the first time,the antimicrobial potential of inulin acetate was tested against seventeen microorganisms(Gram-positive and Gram-negative bacteria,yeasts and fungi).Inulin acetate(10 mg/ml)inhibited the growth of Bacillus cereus,Escherichia coli ATCC 8739,Salmonella abony,Candida albicans and Penicillium sp.However,inulin acetate demonstrated antimicrobial activity at concentration 1 mg/ml against Listeria monocytogenes 863,Escherichia coli 3398,Candida albicans 8673,Fusarium oxysporum and Aspergillus niger.The current study demonstrated the applications of“green”synthesized inulin acetate as a foaming agent,oil-in-water emulsion stabilizer and antimicrobial substance in pharmaceutical,agricultural and cosmetic preparations.展开更多
Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be ...Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.展开更多
In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause...In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.展开更多
基金supported by the National Natural Science Foundation of China (32102554)Sichuan Province “145” Breeding Tackle Project (2021YFYZ0008)China Agriculture Research System (CARS-35).
文摘Background Embryo implantation in early gestation is crucial for reproductive success,while dietary fiber plays a key role in regulating sow fertility.However,the underlying mechanisms remain unclear.This study explores the influence of dietary inulin on embryonic implantation using a sow model.Sows were fed a diet supplemented with 11 g/kg of inulin during early gestation and were slaughtered on gestation day 19(G19).Uterine fluid exosomes(UFEs)and endometrial tissues were collected for high-throughput sequencing and for analysis of the expression of angiogenesis-related genes and proteins,respectively.Furthermore,UFEs obtained from slaughtered sows were injected into G19 sows to investigate the effects on reproduction and angiogenesis.Results The results showed that inulin significantly increased the number of blood vessels in the endometrium and expression of the angiogenesis-related proteins MMP2 and ANGPT1 in G19 sows(P<0.05).Bioinformatics analysis revealed that inulin significantly downregulated miRNAs associated with angiogenesis inhibition in UFEs,while upregulating miRNAs related to trophoblast physiological activities and regulation of the uterine fluid microenvironment(P<0.05).Furthermore,intravenous injection of G19 sows with UFEs from sows fed a diet containing inulin had significantly promoted vascular formation in the endometrium and embryos,and increased the number of live embryos on gestation day 28(G28)(P<0.05).Additionally,the mRNA expression levels of MMP2,ANGPT1,and VEGF in the placentas of sows were significantly elevated on G28 and at farrowing in the UFEs injection group(P<0.05).Conclusion Dietary supplementation with inulin during early gestation in sows promoted embryo implantation by regulating angiogenesis at the maternal–fetal interface through the modulation of miRNA expression in UFEs.These findings provide a theoretical reference for the application of dietary fiber in sow nutrition.
文摘Objective:To explore the application method and clinical effect of inulin in the treatment of constipation for patients in the ICU.Methods:Sixty ICU patients with constipation were randomly divided into an experimental group and a control group,with 30 patients in each group.The control group received nasal feeding with a regular diet.The experimental group received nasal feeding with a regular diet plus inulin.The defecation status of the patients was observed and compared on the 3rd,5th,and 7th days.Results:Among the 30 patients in the experimental group and 30 patients in the control group,there was a statistically significant difference in treatment effect between the two groups(P<0.05).The treatment duration was(3.91±1.09)days in the experimental group and(5.78±1.52)days in the control group.Conclusion:Inulin has a significant effect in the treatment of constipation for critically ill patients in the ICU and is worthy of clinical promotion and application.
基金supported by the National Natural Science Foundation of China(32001679)the Science and Technology Research of Shaanxi Province(2021QFY07-03)+1 种基金the Fundamental Research Funds for the Central Universities(GK202103098)supported by the Scientific and Technological Achievements Commercialization Program of Shaanxi(2023-YD-CGZH-13)。
文摘High-fat diet(HFD)promotes the imbalance of gut microbiota,contributing to the development of metabolic disorders.Pomegranate juice(PJ)and inulin,as dietary polyphenol and dietary fiber respectively,have been reported to ameliorate diet-induced gut microbiota dysbiosis and metabolic disorders.However,the combined effect of PJ and inulin on HFD-induced metabolic disorders has not been elucidated.In current study,we found that the combination of PJ and inulin prevent HFD-induced obesity,dyslipidemia,and gut microbiota dysbiosis.Moreover,the fecal levels of short-chain fatty acids(SCFAs)produced by inulin were increased after inulin combined with PJ.The levels of pomegranate polyphenol metabolites produced by PJ were also increased after PJ combined with inulin,especially pharmacokinetic analysis showed that the presence of inulin enhance the absorption level of urolithin A.Fecal metabolomic analysis found that PJ combined with inulin alter the metabolic status compared with PJ.It was also showed that the levels of SCFAs and pomegranate polyphenol metabolites among groups were correlated with gut microbiota and metabolic disorders indicators.Our results suggested that PJ combined with inulin prevent HFD-induced metabolic disorders,which may be attributed to the promotion of mutual metabolic transformation and absorption of PJ and inulin by gut microbiota.
基金the financial support by the National Natural Science Foundation of China(No.52573221,U2330124,U20A2072,52072352,21875226)the Foundation for the Youth S&T Innovation Team of Sichuan Province(2020JDTD0035)+1 种基金the Scientific Research Funds for Central Universities(ZYGX2025XJ016)the Sichuan Science and Technology Program(2023ZYD0026)。
文摘Aqueous zinc-ion batteries have emerged as highly promising energy storage devices due to their high theoretical capacity,low cost,and high safety.However,they still suffer from dendrite growth and parasitic side reactions caused by reactive aqueous electrolytes,which not only compromise reversibility but may also lead to internal short circuits,severely limiting practical applications.Herein,inulin(INU),a hydroxyl-rich polysaccharide,is proposed as a multifunctional electrolyte additive.Experimental and density functional theory calculations reveal that INU molecules effectively disrupt the original hydrogen-bond network,facilitating Zn^(2+)desolvation and rapid migration,thereby effectively resisting hydrogen evolution reaction,Zn corrosion,and by-products formation.Additionally,INU preferentially adsorbs on the Zn(002)crystal plane,forming a hydrophobic protective layer and guiding uniform Zn^(2+)deposition,thus inhibiting random dendritic growth.The presence of INU also effectively retards the dissolution process of V_(2)O_(5).As a result,the Zn‖Zn symmetric cell assembled with INU-3 electrolyte achieves an extended cycling life of 2400 h at a current density of 0.5 mA cm^(-2) and an areal capacity of0.5 mAh m^(-2).Furthermore,the Zn‖V_(2)O_(5) full cell exhibits a high capacity of 386.0 mAh g^(-1) at0.5 A g^(-1) and a high capacity retention of 55.26%at 8 A g^(-1).The full cell maintains remarkable capacity retention of 73%after 500 cycles at 1 A g^(-1) and 91%after 1000 cycles at 3 A g^(-1).This work inspires the study of electrolyte additives for aqueous zinc-ion batteries.
基金National Natural Science Foundation of China(Grant No.21977005)the Beijing Natural Science Foundation(Grant No.7192101)。
文摘To develop an HPLC-ELSD method for the determination of nine inulin-type fructo-oligosaccharides in inulin,the HPLC-ELSD system consisted of Waters XBridge■ Amide column(4.6 mm×250 mm,5μm)with a gradient elution mobile phase consisting of acetonitrile and water at a flow rate of 1.2 mL/min at 30°C.The detector was an Agilent Technologies 380-ELSD.The drift tube temperature for the ELSD was set at 55°C with a nitrogen flow rate of 1.8 L/min.The injection volume was 15μL.The results showed that the detection range for the nine inulin-type fructo-oligosaccharides was 3.81–30.60μg R^(2)=0.99969 for kestose,3.73–29.97μg R^(2)=0.99981 for nystose,3.82–30.69μg R^(2)=0.99993 for fructosylnystose,3.80–30.48μg R^(2)=0.99995 for GF5,3.73–29.96μg R^(2)=0.99993 for GF6,3.78–30.30μg R^(2)=0.99983 for GF7,3.82–30μg R^(2)=0.99989 for GF8,3.71–29.80μg R^(2)=0.99974 for GF9,3.61–29.00μg R^(2)=0.99970 for GF10,respectively.The recovery of the nine oligosaccharides ranged between 96.48%–100.84%(n=6).The method was simple,accurate,and reproducible that it could be used as an analytical method for evaluating the quality of inulin effectively.
文摘Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.
文摘In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.
文摘Jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosus L.tubers by the application of microwave irradiation. Further pretreatment of the water extract with acetone andethanol yielded inulin (20%) with purity 89% and degree of polymerization 18. Jerusalem artichoke inulin wascharacterized by FTIR and NMR spectroscopy. For the first time eco-friendly synthesis of acetylated Jerusalemartichoke inulin was performed by the reaction with acetic anhydride, without toxic solvent, but only withsodium acetate as catalyst under microwave irradiation for 60 s. The degree of acetylation (DA=2.1) and thestructure of inulin esters were confirmed by 1H and 13C NMR. The suggested microwave acetylation shortenssignificantly the esterification reaction.
基金funded by the CD40 (Departmental Council of the Landes)the “Universitéde Pau et Pays de l’Adour “(UPPA)
文摘Background High dietary carbohydrates can spare protein in rainbow trout(Oncorhynchus mykiss)but may affect growth and health.Inulin,a prebiotic,could have nutritional and metabolic effects,along with anti-inflammatory properties in teleosts,improving growth and welfare.We tested this hypothesis in rainbow trout by feeding them a 100%plant-based diet,which is a viable alternative to fishmeal and fish oil in aquaculture feeds.In a two-factor design,we examined the impact of inulin(2%)as well as the variation in the carbohydrates(CHO)/plant protein ratio on rainbow trout.We assessed the influence of these factors on zootechnical parameters,plasma metabolites,gut microbiota,production of short-chain fatty acids and lactic acid,as well as the expression of free-fatty acid receptor genes in the mid-intestine,intermediary liver metabolism,and immune markers in a 12-week feeding trial.Results The use of 2%inulin did not significantly change the fish intestinal microbiota,but interestingly,the high CHO/protein ratio group showed a change in intestinal microbiota and in particular the beta diversity,with 21 bacterial genera affected,including Ralstonia,Bacillus,and 11 lactic-acid producing bacteria.There were higher levels of butyric,and valeric acid in groups fed with high CHO/protein diet but not with inulin.The high CHO/protein group showed a decrease in the expression of pro-inflammatory cytokines(il1b,il8,and tnfa)in liver and a lower expression of the genes coding for tight-junction proteins in mid-intestine(tjp1a and tjp3).However,the 2%inulin did not modify the expression of plasma immune markers.Finally,inulin induced a negative effect on rainbow trout growth performance irrespective of the dietary carbohydrates.Conclusions With a 100%plant-based diet,inclusion of high levels of carbohydrates could be a promising way for fish nutrition in aquaculture through a protein sparing effect whereas the supplementation of 2%inulin does not appear to improve the use of CHO when combined with a 100%plant-based diet.
文摘The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digested by digestive enzymes. The purpose of this research is to assess utilization of inulin from several types of tubers include dahlia tubers, yam tu- bers, and gembili tubers as a source of prebiotic that tested in probiotic bacteria (L. casei and L. plantarum). The study used a Randomized Block Design method with two factors, the type of probiotic isolate and inulin extract from tubers. The result shows that the best treatment is isolates of L. casei obtained in the fermentation medium with the addition of inulin from gembili tubers. The best treatment has the following characteristics: an increase in total LAB 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and the total sugars are 3.11%. Whereas in isolates of L. plantarum, the best treatment in the fermentation medium is with the addition of inulin from dahlia tubers. The LAB reaches 2.80 × 1010 cfu/ml, 1.29% total acid, pH 2.24 and 2.05% total sugars.
文摘The paper presents the findings of an experimental study on the microwave synthesis (MW) of inulin acetateand its possible application as bio-additive in poly(vinyl chloride) (PVC). The obtained inulin acetate has beenidentified and characterized by spectroscopic methods. Advantages of the MW compared with the conventionalsynthesis were defined. In order to evaluate possible application of the product as bio-based additive forpolymers, effect of the inulin ester on PVC behavior and characteristics has been investigated by differentialscanning calorimetry (DSC) and deformation upon extension. Experimental results show that in concentrationrange up to 30.0 wt. % the inulin ester influences positively the properties of PVC causing effect similar toplasticizing one. At concentration over 30 wt.% the ester shows more specific behavior, which will be furtherinvestigated. Conclusions about potential application of MW synthesized inulin acetate as bio-based additive forPVC have been drawn.
基金financially supported by Fund Science Contract No 1805С,Technical University of Gabrovo,Gabrovo,Bulgaria.
文摘Microwave-assisted irradiation was performed for esterification of chicory inulin with high degree of polymerization with acetic anhydride without a solvent only with a catalyst.The resulting esters were characterized by melting point,hydrophilic-lipophilic balance,thin-layer chromatography,ultraviolet spectroscopy,Fourier transform infrared spectroscopy(FTIR)and nuclear magnetic resonance(NMR)spectroscopy.Inulin acetate demonstrated a high degree of acetylation(2.5-3.0)and presented a white,water-insoluble substance with bitter taste.The FTIR and NMR spectra confirmed esterification and demonstrated the incorporation of hydrophobic residue to the water soluble inulin backbone.Swelling capacity,water holding,oil-holding capacities,the foamability,foam stability and emulsifying properties were also evaluated.Inulin acetate showed promising foam stability 52%for 60 min and formed stable emulsions at concentration 0.2 g/L with 50 and 80%oil phases.Its water holding capacity was lower than the oil holding capacity.In addition to this,for the first time,the antimicrobial potential of inulin acetate was tested against seventeen microorganisms(Gram-positive and Gram-negative bacteria,yeasts and fungi).Inulin acetate(10 mg/ml)inhibited the growth of Bacillus cereus,Escherichia coli ATCC 8739,Salmonella abony,Candida albicans and Penicillium sp.However,inulin acetate demonstrated antimicrobial activity at concentration 1 mg/ml against Listeria monocytogenes 863,Escherichia coli 3398,Candida albicans 8673,Fusarium oxysporum and Aspergillus niger.The current study demonstrated the applications of“green”synthesized inulin acetate as a foaming agent,oil-in-water emulsion stabilizer and antimicrobial substance in pharmaceutical,agricultural and cosmetic preparations.
文摘Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.
基金partially supported by the National Ministry of Science and Technology(MINCyT),the Agencia Nacional de Promocion Cientifica y Tecnologica(ANPCyT),the National Council of Science and Technology(CONICET),the National University of Litoral(UNL)and the University of Cuenca del Plata(UCP)of Argentina.
文摘In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.
