Effects of Administration of 4G-β-D-Galactosylsucrose on Fecal Microflora, Putrefactive Products, Short-Chain Fatty Acids, Weight, Moisture and pH, and Subjective Sensation of Defecation in the Elderly with Constipation

Kumemura, Megumi; Hashimoto, Fumio; Fujii, Chiemi; Matsuo, Kazuya; Kimura, Hiroyuki; Miyazoe, R; Okamatsu, Hiroshi; Inokuchi, Tetsuaki; Ito, Hisao; Ōizumi, Kōtaro; Oku, Tsuneyuki

doi:10.3164/jcbn.13.199

Cited by 29 publications

(16 citation statements)

References 14 publications

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“…The properties of lactosucrose have been studied by Kumemura et al (1992) in chronically constipated patients. Faecal bacteria were enumerated on agars, although the follow-up characterisation procedures are not clear.…”

Section: Criteria 2 and 3: Fermentation By Intestinal Microflora And mentioning

confidence: 99%

Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

Gibson

Probert

Loo³

et al. 2004

Nutr. Res. Rev.

2,485

1,777

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Prebiotics are non-digestible (by the host) food ingredients that have a beneficial effect through their selective metabolism in the intestinal tract. Key to this is the specificity of microbial changes. The present paper reviews the concept in terms of three criteria: (a) resistance to gastric acidity, hydrolysis by mammalian enzymes and gastrointestinal absorption; (b) fermentation by intestinal microflora; (c) selective stimulation of the growth and/or activity of intestinal bacteria associated with health and wellbeing. The conclusion is that prebiotics that currently fulfil these three criteria are fructo-oligosaccharides, galacto-oligosaccharides and lactulose, although promise does exist with several other dietary carbohydrates. Given the range of food vehicles that may be fortified by prebiotics, their ability to confer positive microflora changes and the health aspects that may accrue, it is important that robust technologies to assay functionality are used. This would include a molecular-based approach to determine flora changes. The future use of prebiotics may allow species-level changes in the microbiota, an extrapolation into genera other than the bifidobacteria and lactobacilli, and allow preferential use in disease-prone areas of the body.

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Section: Criteria 2 and 3: Fermentation By Intestinal Microflora And mentioning

confidence: 99%

Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

Gibson

Probert

Loo³

et al. 2004

Nutr. Res. Rev.

2,485

1,777

View full text Add to dashboard Cite

show abstract

“…Rats (Honda et al, 1999;Yoneyama et al, 1992b) Dogs (Terada et al, 1992) Cats (Terada et al, 1993) Chickens ) Fujita et al, 1991aIwagaki et al, 1991;Kumemura et al, 1992;Iwagaki et al, 1993;Takumi et al, 2001;García-Cayuela et al, 2014;Li et al, 2015 Decrease of faecal pH, production of SCFAs a and gases, reduction of putrefactive products Rats (Yoneyama et al, 1992b) Dogs (Terada et al, 1992) Cats (Terada et al, 1993) Chickens Fishes (Kihara et al, 1995;Kihara & Sakata, 2001;) Kumemura et al, 1992 Enhancement of intestinal absorption of minerals Rats (Fujita et al, 1999;Kishino et al, 2006) Fishes (Kihara et al, 2007 Practical effects Prevention of obesity Rats (Mizote et al, 2009;Okuda & Han, 2001) Improvement of the immune response…”

Section: Enhancement Of Beneficial Bacteria And/or Inhibition Of Pathmentioning

confidence: 96%

“…Lactosucrose consumption by healthy adults (Fujita et al, 1991a;Ogata et al, 1993;Takumi et al, 2001;Yoneyama et al, 1992a) and elderly patients with constipation (Kumemura et al, 1992) had a positive impact in the number of beneficial bacteria, such as Lactobacillus and Bifidobacterium spp., and a detrimental effect on the number of pathogenic bacteria, like Clostridia sp. Furthermore, the levels of blood glucose or serum insulin were not significantly changed after lactosucrose ingestion (Fujita et al, 1991a) by healthy adults.…”

Section: In Vivo Studies With Humansmentioning

confidence: 98%

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Perspectives on the biotechnological production and potential applications of lactosucrose: A review

Silvério

Macedo

Teixeira

et al. 2015

Journal of Functional Foods

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Available online A B S T R A C TLactosucrose is a synthetic trisaccharide composed of galactose, glucose and fructose. This compound is obtained through enzymatic synthesis using lactose and sucrose as substrates. The enzymes involved in the process are able to catalyse both hydrolysis and transfer reactions. The yield and productivity of the process are usually affected by the occurrence of parallel hydrolysis of the newly formed product (lactosucrose). Therefore, it is important to find efficient strategies to avoid or minimize product degradation. Furthermore, in the last decades the demand for lactosucrose has significantly increased. This compound is considered a potential prebiotic and several beneficial effects associated to its consumption have been described. As a result, it has been included in the formulations of functional foods. This review covers the most relevant information about lactosucrose, including its synthesis and purification, beneficial effects at physiological level, and also its potential applications.

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“…Cleanup of this product is complicated and includes decolorization, fi ltration, concentration, purifi cation, fi ltration, deionization, and, again, concentration (Playne and Crittenden 2004 ) . Although lactosucrose has been noted to be bifi dogenic in small human trials (Kumemura 1992 ;Ohkusa et al 1995 ) , the data regarding its bifi dogenic capabilities are limited. Moreover, there are no data available on its ability to withstand hydrolysis in the gastrointestinal tract (Roberfroid 2008 ) .…”

Section: Manufacture Of Promising Prebioticsmentioning

confidence: 99%

Prebiotics of Plant and Microbial Origin

Boler

Fahey

2011

Direct-Fed Microbials and Prebiotics for Animals

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The food industry is constantly shifting focus based on what is most important to the consumer. Products are marketed currently that are believed to provide health benefi ts to the consumer such as benefi cial effects on health or as disease preventatives. Much of the focus is on oligosaccharides as health-promoting substrates. Many oligosaccharides are resistant to digestion and absorption by mammalian enzymes and, therefore, reach the large bowel where they may be fermented by the resident bacteria. Beyond their potential as substrates for fermentation, oligosaccharides are popular food additives due in large part to their low caloric value and their ability to enhance mineral absorption. Health benefi ts include alleviation of constipation, reduced risk of infection and diarrhea, and improved immune response. Many oligosaccharides modulate microbiota of the large bowel by increasing bifi dobacteria and lactobacilli populations and decreasing clostridia populations. This review will describe the manufacturing processes for select non-digestible oligosaccharides and other food ingredients currently classifi ed as prebiotics and those with prebiotic potential.

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Effects of Administration of 4G-β-D-Galactosylsucrose on Fecal Microflora, Putrefactive Products, Short-Chain Fatty Acids, Weight, Moisture and pH, and Subjective Sensation of Defecation in the Elderly with Constipation

Cited by 29 publications

References 14 publications

Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

Perspectives on the biotechnological production and potential applications of lactosucrose: A review

Prebiotics of Plant and Microbial Origin

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