Impact of exogenous strains on in vitro fermentation and anti‐colon cancer activities of maize resistant starch and xylo‐oligosaccharides

Yin, Dan-Ting; Zhao, Xin‐Huai

doi:10.1002/star.201700064

Cited by 10 publications

(3 citation statements)

References 38 publications

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“…A considerable amount of literature has been published on the direct relationship between RS intake and reduction of the large bowel cancer risks either in vitro or in vivo; it seems that RS may be a major protective factor against colorectal cancer (Panebianco et al 2017;Yin and Zhao 2017).…”

Section: Health Effects Of Banana Bioactive Compoundsmentioning

confidence: 99%

Production, application and health effects of banana pulp and peel flour in the food industry

2019

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The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit byproducts has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.

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Section: Health Effects Of Banana Bioactive Compoundsmentioning

confidence: 99%

Production, application and health effects of banana pulp and peel flour in the food industry

2019

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“…Ot can reach the colon and be fermented by intestinal microbiota bacteria, producing short chain fatty acids and other organic acids (Fuentes-Zaragoza et al, 2010;Haenen et al, 2013). A number of studies have shown the positive effects of resistant starch in cases of obesity (Bodinham et al, 2010), cardiovascular disease (Morita et al, 2005), diabetes (Zhou et al, 2014) and colon cancer (Yin & Zhao, 2017;Panebianco et al, 2017;Cray et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

et al. 2019

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Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T 1 and T 2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.

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“…In this case, the environment becomes undesirable for pathogenic microorganisms, and consequently reduces the risk of cancer cell formation (Khalili & Amini, 2015). Some studies have shown that resistant starch can prevent colorectal cancer (Panebianco et al, 2017;Yin & Zhao, 2017).…”

Section: Introductionmentioning

confidence: 99%

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Cavalcanti

Galvão

Alencar

et al. 2019

J Food Process Preserv

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The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p > .05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits.

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Impact of exogenous strains on in vitro fermentation and anti‐colon cancer activities of maize resistant starch and xylo‐oligosaccharides

Cited by 10 publications

References 38 publications

Production, application and health effects of banana pulp and peel flour in the food industry

Production, application and health effects of banana pulp and peel flour in the food industry

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

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